Homemade sausage is not only tasty, but also a very nutritious product that no other can compare with. Due to the fact that the only ingredients in homemade sausage are meat, lard and spices, this food has an excellent taste, and you can get enough of it for a long time. In stores and on the market, semi-finished sausages are most often sold, which require either frying or boiling. And then homemade sausage will be delicious and healthy for the body on your table.
We do not prepare homemade sausage at home, as it is both time-consuming and troublesome. It is much easier to buy a ready-made semi-finished product and prepare it at the right time. We tried both frying and boiling the sausage, but we liked the boiled one better, as it turns out juicier and softer. Despite the fact that homemade sausage fried on both sides in a frying pan looks much more appetizing and beautiful, lately we are increasingly boiling sausage. Below will be a description of both methods of preparing sausage, and you can choose the one you like best.
How to fry homemade sausage
Depending on the manufacturer of homemade sausage, it can have a different shape - rings or individual sausages. In order to fry the sausage well, you will need a frying pan with a non-stick bottom, a little vegetable oil and time. You need to heat the frying pan, pour in a little oil and after it has warmed up, place the homemade sausage on it. On average, the sausage is fried over low heat for about twenty minutes on one side, and then turned over to the other side.
During heat treatment, lard releases a lot of liquid and steam, and they can tear the sausage intestine. In order for the sausage to remain intact before frying, it is recommended to pierce it in several places with a needle or sharp toothpick. But due to this, all the “juice” comes out of the sausage and it becomes drier. It turns out that when fried, the sausages become more beautiful, but less juicy. Even adding water to the pan and steaming it under the lid does not help. That is why we started boiling the sausage - it is not so beautiful, but it is much juicier, since liquid does not leak out of it during cooking.
How to boil homemade sausage
You can simply boil homemade sausage in water, but then some of the sausage juice will leak into the water, and you will get a less tasty sausage. It turns out more delicious if you put a sausage ring in a plastic bag and tie it. With this cooking method, the juice that comes out of the sausage does not dissolve in water, but remains in the bag. And the sausage essentially cooks in its own sausage juice. This sausage is much tastier than if it is boiled in water and juicier than if it is fried in a frying pan.
Moreover, you can not pour out the sausage juice, but add it when cooking first courses or cooking porridge, pasta, and so on. The composition of the juice flowing from homemade sausage during cooking is reminiscent of, and every housewife will find a rational use for it. Boiled sausage, like fried sausage, is good both hot and from the refrigerator. But you need to remember that it is difficult to cut hot sausage into neat thin pieces. Cold sausage is much easier to cut, and can then either be heated in the microwave or fried in a frying pan.
Delicious and everyone’s favorite fried homemade sausage can become a decoration for the holiday table. This dish is very easy to prepare. But not all novice cooks know how to fry homemade sausage in the oven. Making homemade sausage is not very difficult. It requires fresh pork meat and pork intestines.
First way
Ingredients for making fried sausage:
- pork meat (pulp from the shoulder, back, neck) - 1 kg.
- salt – 30 gr.
- ground black pepper – 15 gr.
- ground bay leaf - 8 gr.
- garlic (large) – 2-3 cloves.
- boiled water, slightly warm - approximately 80 grams.
- pork intestines (cleaned) - 1 m.
First you need to take cold water, dilute it in half with vinegar, and soak the intestines in it. With this treatment, the intestines will become much softer, they will be easier to process, and the unpleasant odor will be killed.
Rinse the meat well in cold water and let drain. Cut the meat into cubes with a diameter of 0.5 centimeters. Place it in a prepared bowl, add salt, pepper, and ground bay leaf.
Add chopped garlic to the meat. Pour in water, but not all at once, but little by little, over a couple of steps. It will add juiciness to the meat. At the same time, we constantly do not stop stirring the product. Set the meat aside, let it sit, and in the meantime start grinding.
It is necessary to connect attachments to the meat grinder that are used specifically for intestines. This is the easiest way to fill them. The skin of the intestines must be put on the nozzle.
Turn on the meat grinder and the minced meat will begin to fill the intestinal skin. You need to pull up the intestine and distribute the minced meat along it to evenly fill it along its entire length. To prevent the skin from bursting when frying in the oven, you need to pierce the sausage with a needle at a distance of about 5-7 centimeters.
The length of the sausage rings is up to your discretion. You can make it long, or you can divide it into two halves or into smaller rings. To prevent it from bursting during frying, you should not compact it too much. We do not fill the sausage to the very end, but leave a small part of the intestine on both sides so that we can tie the edges with them, or we tie the ends with a thick thread. Place the sausage prepared in this way in the refrigerator for 4 or 5 hours.
Place the product in a mold and place in a preheated oven. Fry homemade sausage at 180 degrees until golden brown. Sausages are fried for 30 or 40 minutes, 15-20 minutes on each side. But the frying time may vary depending on the properties. The main thing is not to overcook it, otherwise it will turn out dry. You can cook salami sausages or homemade sausage in a steam bath in the oven.
Advice. It is not necessary to take a whole piece of meat to fry sausage. You can use meat trimmings that are left over from preparing other meat dishes, such as kebabs. But it is not recommended to take meat from the head, since there it is tough and streaky.
Second method: fried homemade sausage in Ukrainian
Ingredients needed for cooking:
- pork meat (with a fat layer of 30-50%) – 1 kg.
- garlic (chopped) – 5 cloves.
- ground black pepper – 1/4 tsp.
- salt – 1 tsp. (with top).
- sugar – 1/4 tsp.
- pork intestines.
Grind the meat in a meat grinder with large holes. Mix it with salt and spices (pepper and garlic).
Place an attachment with a tube on the meat grinder, which is specially designed for stuffing sausage. Place the intestine, previously soaked in water diluted in half with vinegar and cleared of fat and mucus, onto a tube. Secure with an elastic band.
Make sure that the minced meat is evenly distributed throughout the intestine. The edges of the intestine should be tied with a strong thread. Fold the raw sausage into rings and tie it crosswise with strong twine.
Place sausage rings on a greased baking sheet. Make small punctures at equal intervals throughout the sausage ring. Fry homemade sausage in the oven on one side for 25 minutes. Then turn it over to the other side and fry on the other side for another 25 minutes.
If too much fat is released during frying, it must be drained. To cool, the product must be taken to a cool place where the temperature is from 0 to +10 degrees for 7 hours, without removing it from the baking sheet.
Fried Ukrainian sausage in this way can be stored for about two months.
How to fry homemade sausage in a frying pan
Many beginners don’t know how to properly fry homemade sausage in a frying pan. You need to take sunflower oil. Heat a frying pan with oil. Place the product, folded into rings, into a heated frying pan, make punctures at a short distance from each other, along the entire length. Juice will be released from these holes during frying, which will prevent the sausage from bursting during frying.
Fry on both sides until golden brown. Beginner cooks don't know how long to fry a dish? You need about 15-20 minutes on one side, turn over to the other side, fry for the same amount of time.
Pour some water into the frying pan, close the lid, and fry until the water has completely evaporated.
Sausage can be served both hot and cold. But in order to cut it into beautiful and even pieces before serving, you should completely cool the dish and then cut it.
How to fry sausage in a slow cooker
Cooking sausage in a slow cooker is quick and easy. To do this, add a small amount of sunflower oil to the bowl and place the product folded into rings. Turn on the multicooker for 45 minutes, setting it to baking mode. Fry for 25 minutes on one side. Turn over to the other side and cook for another 25 minutes on the other side. A vegetable side dish goes well with the dish.
Incredibly tasty, satisfying and easy to prepare. In addition, such fried sausage is healthy, since everything is made from natural products at home.
Homemade sausages are a real delicacy that is difficult to resist even for those who are indifferent to sausages. And how can you compare them with store-bought products, which contain soy, dyes and preservatives. Homemade sausages are natural, tasty and aromatic. Such food, without a doubt, can be called healthy and wholesome!
Preparing the tools
It just seems like sausages are a complicated dish. In fact, everything is much simpler. And to make sure of this, try preparing an appetizer according to the simplest recipe. The eyes are afraid, but the hands are doing!
First, get the necessary kitchen utensils - a blender or electric meat grinder with different attachments, a sharp knife, a cutting board, a bowl, a saucepan, a frying pan, a colander and a thick thread or twine for tying sausages. You may need a colander to remove excess moisture after boiling them.
Meat and spices
Any type of meat is suitable for minced meat - pork, beef, lamb, chicken, turkey or duck. They can be mixed together in any proportions. Lard or cream is added to lean beef or turkey for juiciness. The ideal minced meat is two parts pork and one part each beef and lard.
It would be nice to add some brightness to the minced meat, so some seasonings wouldn't hurt either. The best spices to use are garlic, paprika, hot red pepper, nutmeg, rosemary, marjoram, turmeric, mint, thyme, basil, cumin, mixed peppers and cardamom. They give the meat a bright taste and piquancy. If you like gastronomic experiments, add prunes, apples, pineapples, pomegranate seeds, sun-dried tomatoes, fried onions, olives, cheese or sweet peppers to the minced meat. The sausages acquire a completely new taste after adding tomato juice, wine or cognac.
Delicious minced meat
And now - a few subtleties of preparing minced meat for sausages at home. First, the meat and lard need to be cut into pieces and placed in the freezer for about an hour or a little longer, together with a meat grinder. The colder the tools and “raw materials”, the more ideal the grind will be. But try not to freeze the meat. It should be icy on the outside and soft on the inside. You need to grind the fillet through a large grill as quickly as possible and in small portions, filling the meat grinder a quarter full. After adding spices to the minced meat, knead it well with your hands. Some housewives do not grind the meat, but chop it finely to make the sausages more textured, with a rich taste and aroma.
What are the types of shells?
Casings for homemade sausages can be purchased at the store. They are natural and artificial. Natural casings are lamb, beef or pork intestines, while artificial casings are made from collagen, cellulose and polyamide. In synthetic casings, sausage does not undergo oxidation and is stored much longer. The best option for homemade sausage is a collagen casing, which is edible because it is made from animal skins. If you want to use natural casings, keep in mind that they are not very durable, but cow intestines are considered the most durable. The dimensions of the casing depend on the type of sausage you want.
How to prepare sausage skins
When choosing a natural casing for your future sausage, make sure that there are no holes or knots on it. It should not smell like lard or have any odors at all. Before use, it must be soaked in salt water for two hours, and the temperature should be about 20-25°C. This is necessary so that the film can be easily peeled off the sausage later. After this, the intestines are washed with hot water, inside and out, and then tested for quality. To do this, you need to pass water through them, and where it will flow, it is better to cut the shell.
Artificial shells are soaked for 5 minutes in salt water at a temperature of 35-40°C, 1 tsp per liter of water. salt. After this, they are also washed under hot running water, but not as intensively as animal intestines. In this regard, artificial shells are more practical.
Turning minced meat into sausage
Filling the shells with minced meat is the most delicate and important part of the culinary process. To do this, the bowl of the meat grinder is filled with minced meat, and the attachment is changed to a special cone, onto which the casing is placed. There is one subtlety here - first squeeze the minced meat into the intestine and only then tie a knot at the end, otherwise air will get inside and the sausage will swell. But there’s nothing wrong with that, just pierce it with a toothpick before cooking and the air will come out.
Fill the casing with meat fairly tightly, but do not overdo it, otherwise the sausage will burst during cooking.
If you do not have a nozzle or a meat grinder, cut off the top of a plastic bottle and push the minced meat through the neck directly into the intestine.
Instead of cutting the long sausage into individual sausages, you can simply fill the casing with minced meat in portions, leaving small gaps. Later these places can be bandaged and then cut. This method is suitable if you have a solid shell without holes or cracks.
Cook, fry, bake
The hardest part is over. All that remains is to figure out how to cook and fry homemade sausages. Place them in boiling water and cook for 10 minutes until tender. After this, the sausages can already be served, but usually after cooking they are still fried in a frying pan on both sides in vegetable oil. Roasting time is 10-15 minutes.
And some housewives fry sausages immediately, without cooking. The readiness of the dish is determined by puncture. If clear juice comes out, the sausages are cooked through. As an experiment, put a sprig of rosemary in the pan - you will be surprised how fragrant they turn out.
If you bake sausages in the oven, pour a little water into the bottom of the pan and periodically pour oil over them so that they do not lose their juiciness. Cooking in the oven will take about 45 minutes and a temperature of 180°C. When baking sausages in foil, unroll the foil at the end so that the products acquire an appetizing golden brown crust. Sausages cooked on the grill or over a fire are very tasty.
A few secrets of delicious sausages
After kneading the minced meat, let it stand in the cold for 5-6 hours. During this time, the meat will be saturated with the aroma of spices and its taste will “ripen”. In many recipes, you will see starch, milk and eggs in the minced meat, which make it denser and softer. For the same purpose, finely crushed ice is placed in the minced meat.
Do you know how to turn the intestine inside out to rinse it? This can be easily done using a wooden stick with a blunt end. Use it to lightly pick up the outer edge of the shell and pull it onto the stick.
The most delicious sausages are fried in beef fat, which can be bought at the market. The fat makes them incredibly tasty and juicy, while they acquire a special, incomparable aroma.
Dried sausage
It turns out that you can make dry-cured sausage with your own hands. After this, you are unlikely to buy it in the store. Homemade tastes better!
Rinse well and dry a piece of lard weighing about 700 g. Rub it with salt and garlic, and then put it in the cold for ten hours. Cut 1.5 kg of veal into very thin slices, place in a bowl, add 1 tbsp. l. salt and sugar, black pepper and 1.5 tbsp. l. vodka. Place the meat in the refrigerator to marinate overnight.
Take out the lard, dry it in the open air, place it in the freezer for 20 minutes and finely chop it into cubes. Pass the veal through a meat grinder using a large attachment.
Mix meat with lard, add 1 tbsp. l. salt, 1 tbsp. l. sugar, aromatic spices to your taste and pour in 50 ml of cognac. Mix the minced meat well, stuff the intestines with it and hang them in a draft. After 10 days, the sausages will dry and be ready to eat. You won't find a better snack to go with beer!
Sausages with cheese and mushrooms
Make minced meat from beef and pork, you will need about 300 g.
Chop 50 g of canned champignons and half an onion, then fry them in vegetable oil and then add to the minced meat. Throw in 3 tbsp. l. finely grated cheese and 2 cloves of finely chopped garlic. And, of course, don't forget to add salt and pepper.
Sausage casings can also be found in some stores. They do not need any preparatory treatment - just fill them with minced meat, which can be done using a special attachment for a meat grinder or a “sausage” syringe. This is suitable for those who do not like to spend a long time fiddling around in the kitchen.
If you cut the shells into small pieces, you can do it with a spoon, although this is not very convenient.
Fry the sausages in a slow cooker on baking mode for 25 minutes. Be sure to turn them over halfway through cooking. Then lightly cook in a grill pan until it has nice stripes on the sides. Serve hot with mustard sauce and vegetables.
Sausages and sweets
If you don’t have a natural or artificial casing, you can make delicious sausages without them using cling film, foil or baking paper. Making sausages is creative, so you can experiment endlessly.
Prepare minced meat from 1 kg of pork, 700 g of chicken fillet and 200 g of lard. Grind the ingredients well in a blender. Separately, beat 3 eggs, salt them and add any spices, and then add 4 tbsp. l. potato starch and stir well again so that there are no lumps. Now mix the eggs with the minced meat and knead well.
Cut the foil into pieces measuring 20x30 cm and place the minced meat in the form of sausages on the mirror side of the foil, and then roll them like candy. Connect the edges very tightly and place the sausages in the oven preheated to 180°C. In an hour, tender, juicy and aromatic sausages are ready. Before serving, you can fry them on both sides in a frying pan for a golden brown crust. Enjoy this great dish with your beloved family!
Juicy grilled sausages
Classic and very appetizing homemade grilled pork sausages can be served as an appetizer with beer or as a main course with a hearty side dish.
Make minced meat from 600 g of pork, add pepper, salt, coriander and your favorite spices to taste, mix thoroughly and let stand. Stuff the prepared intestine tightly with minced meat. First, bake the sausages in the oven at 180°C for 10-15 minutes, and then place them in a grill pan heated with vegetable oil and fry for 5-7 minutes on each side. Grilled vegetables - tomatoes, peppers, onions and garlic - are perfect as a side dish.
Sausage in a glass
Surprisingly, this sausage can be prepared in 15 minutes. It turns out tender and is perfect for baby food.
Cut 400 g of chicken fillet into small pieces and mix it with seasonings - 0.5 tsp. salt, 0.5 tsp. sugar, 0.5 tsp. hops-suneli, a pinch of black pepper, 2 cloves of chopped garlic and 1 tsp. soy sauce. Mix everything well and let the meat marinate a little. For children's sausage, the amount of hot spices should be reduced or replaced with something more neutral.
At this time, cook 50 g of long grain rice, making sure that it is well cooked.
Place chicken meat, cooled rice into a blender, pour in 150 ml of milk and 1 egg. Beat until smooth and smooth. Grease the walls and bottom of the glasses with vegetable oil and add the minced meat, but not to the very edges. Take containers with thick walls only! This amount of minced meat will yield 3-4 glasses, in which appetizing sausages will “ripen” in a quarter of an hour.
Microwave the snack at full power for 15 minutes, then do not open the door for another 5 minutes. The sausages “jump” out of the glasses very easily; all you have to do is cut them and serve them. It turns out tasty and unusual, especially with mashed potatoes and vegetables. And some housewives make sandwiches and burgers for school snacks from chicken sausage.
Homemade sausage is good for breakfast, and, as a rule, it does not sit in the refrigerator. Prepare it more often and with different additives!
After a long period of fasting, Easter dishes seem especially nourishing and tasty. Abundant, hearty food for Easter is one of the principles of hospitable hosts. Diligent housewives and cooks are doing their best to prepare for this. The Easter menu is rich in meat dishes. What you won’t find here: home-made boiled pork, chicken rolls, pork baked with herbs, homemade sausage... By the way, about homemade sausage. Not many people can do it first-class. But this can be done by those who know the basic secrets of frying homemade sausage. Recipe for school-age children.
Easter dish (fried sausage) - Cooking secrets:
No frost and warm water.
If the sausage was prepared in advance by the housewife herself, or was purchased in advance and left in reserve in the refrigerator, it must be defrosted properly. Do not try to defrost it in cold or, especially, hot water. The expanded fibers of the meat will contract and push out all the juices, so the sausage will be tough and dry. Even preliminary boiling before frying will not save it. The sausage must defrost completely and always naturally without external heat.
Frying pan and heat.
To everyone’s surprise, I will say that the most delicious fried homemade sausage is obtained if you put it in a cold frying pan. Don't be surprised, but this is true. If the pan is hot along with the oil and the heat is at maximum, the casing often bursts and the sausage falls apart. If you are lucky and it does not burst (apparently the filling with minced meat is too weak), then under the influence of instant high temperature the juice will flow out through the smallest holes. Again, the sausage will be dry inside. Therefore, pour a few tablespoons of vegetable oil into a cold frying pan and add sausage for frying.
Liquid.
As soon as the frying pan heats up, the first white sausage will begin not to fry, but to lightly simmer. This is because excess juice gradually flows out and evaporates. When there is no excess juice left in the sausage, it will begin to fry. It's time to turn it over to the other side. There is no need to add additional liquid.
Crispy crust.
The most delicious fried homemade sausage is juicy on the inside with a crispy crust on the outside. This can only be achieved if you do not cover the pan with a lid during frying, and after the excess liquid has evaporated, periodically after 3 minutes turn the sausage from one side to the other. Thus, the crust is uniform, golden and crispy.
By following these simple rules, you will prepare the most delicious fried sausage in the world! Bon appetit!
When I was little, on significant holidays my grandmother’s wood stove in the village would be lit and homemade pork sausage would be prepared. Pigs were always raised in households, and sausage was very often tasty and aromatic. Excellent homemade charcuterie.
At one time, the hardest part about making homemade sausage was finding the casing. However, now it is sold canned or frozen in large supermarkets. In addition, you can negotiate with traders at the local bazaar; they will be happy to bring you what you need for your money.
We were going to make sausage according to grandma’s recipe. There was a time when status was measured by the presence of sausage on the table. But, as it turned out, happiness is not in the sausage, but in its quality. And homemade sausage is quality! Natural casing, natural pork meat and spices and inspiration, it is also natural.
In Bulgarian villages, they prepare a very tasty branded home-made sausage - “nadenitsa”, a hand-cooked fried sausage in which the minced meat is mixed with traditional Bulgarian seasonings - fenugreek.
A similar Georgian sausage is kupaty, made from small intestines stuffed with minced pork and beef, with the addition of finely chopped onion, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupats are grilled over coals in a whole shell. Homemade sausage is prepared wherever pigs, cows, sheep and even chickens are raised. If there is meat on the farm, then the owners prepare sausage, and if there is poultry, it turns out delicious. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.
Homemade sausage you've been looking for!
Ingredients (3 kg sausage)
- Pork (neck, shoulder, back) 2-2.5 kg
- Back fat 500-700 gr
- Garlic 1 head
- Pork small intestines 5 m
- Cognac or brandy optional
- Salt, ground black pepper, dried herbs (basil, thyme, oregano), ground coriander taste
- You need to understand that homemade sausage is a very satisfying and tasty dish. Sausage is perfectly stored, especially if the finished sausage prepared at home is placed in a ceramic pot and filled with melted lard.
- In any case, the sausage for the holiday should be prepared the day before, and the final heat treatment should be performed immediately before the feast. Then the sausage will be the most delicious. Although, I have not yet seen a person who refuses a sandwich with cold or warm sausage.
Spices for sausage: salt, oregano, thyme, pepper, basil, coriander
- Pork small intestines, regardless of where you bought them, must be defrosted in air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It would not be superfluous to scrape out the intestines with the back of a knife and remove the mucus from the intestines.
Pork small intestines - natural casing
- Pork meat can be used from any part of the carcass. Considering that sausage is made with the addition of lard, the fat content of the meat does not matter. The neck, shoulder blade, back part are perfect. Thoroughly clean the meat from bones and cartilage; getting them into the product is unacceptable.
Pork meat can be used from any part of the carcass: neck, shoulder, back
- Homemade sausage, in principle, can be prepared from minced meat minced in a meat grinder. But grandma always cut meat and lard with a knife. The size of the cut is like a medium-sized cherry. This, of course, is a somewhat labor-intensive process, but in this case the sausage turns out especially tasty.
Lard, preferably not salted or frozen
- Remove the skin from the back fat, preferably not salted or frozen. Cut a piece of lard weighing about 100 grams and set it aside for now. Cut the remaining lard into pieces twice as small as the meat. The ratio of meat to lard should be approximately 1:6 - this is very approximate. It is worth considering that if you use pork with a lot of fat, you should reduce the amount of added fat.
Cut meat and lard
- In a large bowl, combine the chopped meat and lard. Salt and pepper - maybe even a little more than it costs. Add dry aromatic herbs: basil, oregano and definitely thyme. Add ground coriander to taste. Mix the meat very thoroughly so that all the spices are evenly distributed. Oh, by the way, I don't add bay leaf.
In a large bowl, combine chopped meat and lard
- Peel the head of garlic and chop the cloves very finely with a knife, as finely as possible. You can use a kitchen utensil for chopping garlic or a grater, but in this case there will be a lot of garlic juice, I don’t like that. Add chopped garlic to the minced meat and stir. Next, I add a little good cognac to the minced meat - 2-5 tbsp. l. This is optional. Try it, but don’t add surrogate or bad-smelling alcohol, this will affect the aroma of homemade sausage and taste. If you are not sure, it is better to skip this point. At the very end, you need to mix the minced meat very thoroughly.
Add spices and garlic to the meat
- Next comes the most important process - the sausage is stuffed. The prepared shell will be filled with minced meat.
Minced meat ready for filling
- If your home screw meat grinder has a special attachment for filling - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cross-shaped knife and grid are removed from the meat grinder, and the nozzle is inserted in their place. The intestine-shell is pulled over the nozzle, and the tip of the intestine is tied into a knot or tied with cotton thread. It is important that the thread must be free of synthetic fibers; they will burn instantly when frying.
- The minced meat is put into a meat grinder, as when cooking. The casing is filled automatically and is pulled off the nozzle as it is filled.
The shell on a special nozzle is ready for filling
- Attention: do not fill very tightly. When squeezed, the shell should press lightly. If the shell is filled tightly, it is guaranteed to burst when boiled or fried.
Stuff the shell with minced meat
- We must ensure that there are no holes in the shell. If you find a hole, be sure to cut the shell in this place and tie it with thread. The result is not a single long sausage, but two or more sausages that can be tied together in a chain.
Stuffed sausage with ends tied
- This completes the preliminary stage of preparing the dish. Homemade sausage is filled with minced meat and needs to be refrigerated overnight. The minced meat should mature for at least 4-5 hours.
Tie the sausage with string and put it in the refrigerator
- Immediately before starting cooking, it is necessary to carefully inspect the shell again, identify and bandage tears and noticeable holes. After this, you should roll the sausages into spirals (rings) and tie them with cotton thread. This makes it easier to cook and fry sausage.
- Next is an important point: the sausage casing must be pierced in many places. This is convenient to do with a toothpick or a large needle. Prick the shell on both sides at intervals of 4-5 cm. If voids filled with air are visible under the shell, they must be pierced. Remember from Hasek - Baloun could not get rid of that unforgettable bright picture of how he pierces the “tlachenka” so that the air comes out of it: otherwise it will burst during cooking.
The sausage casing must be pierced in many places.
- Pour 15 cm of water into a large enough saucepan, frying pan or cauldron. Place a ring of sausage in the pan so that it is immersed in water and bring the water to a boil. Cook from the start of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.
Cook the sausage from the start of boiling water - 4-5 minutes
- One by one, cook all the sausages that were prepared the day before. After cooking, remove the sausages from the boiling water, place them on plates and let cool.
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