Kupaty-pork

Description

Juicy, flavorful sausage that can be prepared at home and in nature. Go.

Ingredients

Pork

1500 g
Onion

4 piece
Garlic

2 piece
Salt

25 g
Seasoning

1 Tbsp
Basil

1 Tbsp
Chili

2 tsp
Black pepper
Paprika sweet

1 tsp
Water

150 ml
Intestine

1 piece

Cooking

Wash the meat under running water. To cut the fat in a separate bowl. Aside it. We'll need it later.

That's how it turned out meat. We cut pieces of 10 cm Is meat we need to separate into 2 parts. One part we will "hack" with a knife and the other put through a meat grinder.

Detachable 875 grams for cutting.

Here we have left

Further, approximately half of the partial weight.

One of the fat need to chop into small, small pieces.

Something like this. about 2 mm.

Do the same thing with most of the pending meat ( weight - 875 g.) Pieces should be approximately 5*5 mm.

Chopped fat, and meat put in a bowl.

Next get a grinder, use a nozzle with a large diameter holes.

Scrollable remaining 300 grams of meat.

Then the same thing done with fat.

All the meat sent to the bowl with chopped.

Clean the onion.

Noise it through a meat grinder.

Then send it to the meat

Peel garlic. And chesnokodavilku sent through our a large bowl.

I used Chile, imported from Asia. It is very sharp. But after a holiday in our family now regularly eat very spicy. So if you don't like spicy, reduce the amount of pepper.

Add the chili pepper.

Add paprika for color and flavor.

Measure out the salt. (if you use seasonings, including salt, then you need to reduce her quantity at this stage)

Add a tablespoon of dried Basil.

A spoonful of "Provence herbs"

All thoroughly kneaded, rubbed into the meat spices. Try fat and meat evenly.

Further parts pour the water. And all mix well.

That's what we get. Now remove the bowl in the fridge for an hour or two.

I'm a shell I bought in Auchan. She stands there for 129 rubles.

Soak the gut as written on the packaging, for 30-40 minutes.

We prepare our meat grinder.

After 30-40 minutes, put the gut on a special nozzle. At the end tie a knot. At the end make 2 puncture needle, air came out with the passage of the meat. Down to frame a wide plate for our sausages.