The main obstacle in making home sausages - the need to have a hmm ... sausage casing. Well, without special tools can not do. This article describes the method of preparation of sausages, is available to everyone. You have already the kitchen has everything you need. It would wish.
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The sausages we have in the English style.
Meat is cut into pieces, RUB with salt and stand a day or two in the fridge. Nitrite salt use is optional.
Before you begin making sausages, slightly podmorazhivanie meat and fat in the freezer. Bacon cut into pieces are smaller. However, you can through a meat grinder with a large grille miss.
Half-cranked meat grinder. The second part is cut finely and then further chop with a heavy knife. Do it for the taste and originality (homogeneous-homogeneous sausages you can buy at the local grocery store). Add spices. Knead, knock the meat up until it starts to reach for the spoon (shovel), stick to it.
Take the baking paper is parchment. In it we will turn your sausages. To her nothing is burnt, it does not soak significantly from the beef, and it is quite safe. Cut the paper squares.
Divide the meat into balls of 50 g. Of the balls formed by the elongated sausage. Laid it on the paper and wrap the "candy". Two turns of paper is enough, and more to do makes no sense. Preferably for some time, until the day, to hold the sausages in the fridge.
Put our sausages on a baking sheet.
Pan put into the oven in the oven. Keep there sausages for at least an hour at a temperature of 75 - 80 degrees C.
So they prepared, our homemade sausages. In my opinion, to cook them was not difficult. You can eat them just like store-bought. Only in the water to boil is not necessary. Can be reheated in a pan in the oven. Of course, the paper wrapper must first be removed. It is most convenient to reheat in the microwave. Here and deploy optional.