Share
Pin
Tweet
Send
Share
Send
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa.jpg)
The composition of the sausage can be different - both assorted, and from one type of meat. The main thing - 1/4 or even 1/3 of the total weight should be fat. It will significantly improve the taste of the finished sausage and give it juiciness.
You will also need a stomach - peeled intestines, which will be filled with meat. Salt is put at the rate of 18 g for every kg of meat.
Will need
So, the ingredients:
- a) meat (pork and chicken thighs) - 1400 g,
- b) fat without skin - 450 g,
- c) salt - 34 g,
- d) skin from fat - 30 g,
- d) garlic - 1-2 heads,
- e) dried marjoram - 2 teaspoons,
- g) hot pepper - 1 teaspoon,
- h) a stomach (intestine) - several meters.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-2.jpg)
Cooking homemade sausages
1. Home-made sausage will be tastier if the meat and lard are not minced with a meat grinder, but cut into small cubes. Immediately put the skins from bacon to boil (2 hours) - a few small jelly pieces will subsequently make their intrigue.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-3.jpg)
2. Add spices, salt. Squeeze the garlic in the press.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-4.jpg)
3. Stuff the minced meat with your hands, and then give it an hour to ripen - just let it stand.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-5.jpg)
4. Finely chop the boiled skin. Add it to the minced meat.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-6.jpg)
5. Rinse the belly with cold water.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-7.jpg)
6. Remove the knife and net from the meat grinder, and replace the sausage nozzle in exchange.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-8.jpg)
7. Pull the gut over her like a stocking. Tie the tip with a thread and start scrolling the minced meat, adjusting the loose distribution of meat in the stomach.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-9.jpg)
8. The sausage packed in a shell is often pierced with a needle so that air bubbles come out during cooking.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-10.jpg)
9. Slowly lower the homemade sausage blanks into boiling water. They should boil for 20 minutes.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-11.jpg)
10. Cooked sausage can be cooled and consumed in this form.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-12.jpg)
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-13.jpg)
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-14.jpg)
And you can fry in a pan or bake in the oven.
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa-15.jpg)
![](http://img.uaft2404.org/img/sdela-2019/domashnyaya-kolbasa.jpg)
Cold homemade sausage is easily cut into thin slices, while hot sausage spreads breathtaking aromas. In any form, she is gorgeous!
Share
Pin
Tweet
Send
Share
Send