Homemade garlic sausage
Источник фото: https://ru.123rf.com/profile_liudmilachernetska
Homemade garlic sausage is my children's favorite dish, so I make this delicious dish from time to time.
This sausage will decorate any table. Once chilled, you can cut it into rings and serve it as an appetizer, or you can fry it in a pan and serve it with any side dish. The aroma and taste of sausage are incomparable. And it's easy to prepare. If it is not possible to purchase intestines on the market, you can order them from an online store.
Ингредиенты
Minced pork - 600 g
Chicken breast - 400 g
Lard - 100 g
Garlic - 1 head
Dijon mustard - 2 tbsp.
Nutmeg - 2 pinches
Salt - to taste
Ground black pepper - to taste
Pork intestines - 180 cm
Рецепт
1. Cut the chicken breast into small pieces.
2. Cut the lard into small pieces.
3. Combine minced meat, lard and pieces of chicken breast.
4. Salt, pepper, squeeze out the garlic. We add a lot of garlic, since the sausage is garlic.
5. Add Dijon mustard to the minced meat and start mixing. It will take some time. In addition, it’s good to beat the minced meat a little, 30-40 times.
6. Our intestines are salted and already clean. We put one end on the spout of the faucet and always hold it with our hand. Place the other end in a container of water. The container should be placed on the drain near the tap so that the intestines do not run into the drain. We turn on the water, and under the pressure of water they are washed inside.
7. We have a special tube for filling sausages. It can be inserted into a meat grinder and filled with sausages. But since the sausage yield is small, we decided not to even take out the meat grinder, but filled it manually - one held it, the other filled it. So, we completely put the intestine on the tube, like a stocking, and at the very tip we tie the intestine with white cotton threads.
8. From the opposite end, fill the intestine with minced meat through a tube, gradually relaxing the intestine. You don’t need to fill it too tightly so that the sausages don’t burst during cooking or baking.
9. You can bandage it in separate portions, or just with one ring - whatever you like.
10. Now we take a gypsy needle and pierce the sausages in those places where there is air. We pierce quite often.
11. Boil the sausage in boiling water over low heat for 8-10 minutes.
12. Transfer the sausage to a baking sheet or grill pan greased with vegetable oil. Grease the sausage and place in an oven preheated to 180 degrees. Bake for 40 minutes.
13. Homemade garlic sausage is ready!
14. Bon appetit!