Home-made pork sausage – a detailed recipe for cooking. с друзьями: 
Photo of the dish: Кэт Тойч Time: 1hour. 45 minutes Difficulty: easy Quantity: 8 (15 cm.) Sausages B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. pork shoulder, cut into cubes
- 250 gr pork fat, cut into cubes
- 1 tbsp. l Sahara
- 3 cloves of garlic
- 1.5 tsp fennel seeds, fry in a pan
- Coarse salt
- 1 pork belly 135 cm long, soak in water for 30 minutes, then fill with fresh water and rinse thoroughly
- Cabbage salad, for garnish
Recipes with similar ingredients: pork, pork fat, pork chereva, garlic, fennel seeds, salad mixture
Recipe preparation:
- Mix pork, pork fat, sugar, garlic in a large bowl, fennel seeds and 1 tbsp. l salt. Cover with foil and put marinate in the refrigerator for 10 hours
- In 30 minutes before starting the mincemeat, place everything tools (including parts of a meat grinder, a bowl from a stationary mixer, nozzle in the form of a scapula and part of a sausage syringe) in freezer.
- Insert a perforated disc with small holes. Skip the pickled meat through a meat grinder in chilled mixer bowl. Refrigerate for 30 minutes, then set the bowl in the mixer and mix the stuffing at medium speed in within 1 – 2 minutes
- Stuff the belly with minced meat and refrigerate overnight.
- Before cooking, pierce each sausage in several places. Fry sausage at medium temperature, turning, until until the minced meat in the center warms up to 65 ° C., 10 – 12 min. Serve sausage with cabbage salad.
