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Home-made sausage - Recipes, tips, and all things kitchen for any level of chef
Home / Main dishes / Home-made sausage
8 February, 2018

Home-made sausage

Posted in : Main dishes on by : root

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Колбаса домашняя

Our grandparents-grandparents thought of Easter as the greatest day. Very often for such events slaughtered the hog, to the festive table had everything, including a delicious homemade sausage.

Description of the preparation:

Recipe for homemade sausage: 1. Gut wash thoroughly, spreading them out and gently scrape the inside layer without damaging the shell. The normal length of the colon for further toppings – from 30 to 50 cm 2. Meat and fat cut into very small pieces. The smaller the pieces, the better will be the sausage. You can decide whether you want more fat or less. The traditional recipe takes the meat and fat of one to one.3. Garlic peel and mash or finely chop. In a large bowl mix chopped meat, bacon, garlic, salt, pepper and other spices. The beef is ready.4. Stuff the intestine either through a special nozzle on the grinder, or cut from a plastic bottle top with the neck and it wears almost the whole intestine. Begin serving in the gut the stuffing. Evenly distribute it along the entire length of the colon. Tie the finished sausage on both sides on the node (this requires some skill) or thread. 5. If the sausage is short (20-30 cm), this training is over. If long (более35 cm), turn it a little and gently fix the layers thread.6. Now the sausage should be subjected to primary heat treatment. Cook it in a large pot at least 15-20 minutes. Before serving the sausage razgadyvat on both sides until Golden brown.


  • pork intestine — 5 Pieces (raw)
  • pork — 1 Kilogram
  • fresh bacon — 800-1000 Grams
  • garlic — 2 Pieces (head)
  • salt — 1,5-2 tbsp. spoon
  • black pepper — 0,5-1 tbsp. spoon
  • spices — 1 tbsp. spoon (your favorite)

Number of servings: 6-8

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