Pork sausages with garlic

Homemade sausages are tasty and healthy, they do not contain anything, except meat and a small set of spices. And cook them no more difficult than frying cutlets if you have a meat grinder with special nozzle for sausages. According to this recipe, you can cook many sausages, store them in the freezer and, if necessary get out and fry. They are prepared from pork shoulder with garlic, sage, red pepper and grated parmesan, which makes them taste amazing. Choose meat with layers of fat, then sausages will be very juicy and tender. After the meat grinder, minced meat is required whipped with a mixer, this will help him lie down tightly in оболочку. Time: 1 hour. 15 minutes. Complexity: hard Quantity: 18-20 sausages The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2.2 kg pork shoulder (good ratio of meat and fat), chopped into pieces of 2.5 cm.
• 12 cloves of garlic crushed
• 1 large bunch of fresh sage or 2 small clusters, finely chopped
• 1/4 Art. salt
• 2 tbsp. l red pepper flakes
• 3/4 Art. cold water
• 1 tbsp. grated parmesan
• A natural casing for sausages, washed on the outside and inside and soaked in water
• Special equipment: meat grinder and nozzle for sausages to the meat grinder

Recipes with similar ingredients: pork shoulder, garlic, sage, red pepper flakes, parmesan cheese

Recipe preparation:

1. In a large bowl, combine pork, garlic, sage, salt and ground red pepper. Pass the meat mixture through a meat grinder with disc with large holes. Repeat by passing all the meat through meat grinder twice.
2. Place the minced meat in the bowl of the stationary mixer with the spatula nozzle. Add half the water and half the parmesan and beat on medium speed for 3-4 minutes. Repeat the same with the remaining meat, water and cheese.
3. Form a test cutlet. Fry and try to make sure the sausage is delicious.
4. Attach the sausage head to the meat grinder without removing the blade and disk.
5. The natural shell for sausages must be very moist, fit the desired length onto the sausage nozzle. Put more minced meat in a meat grinder pan. Hold with the last three fingers. the shell on the nozzle so that it passes between the large and forefinger. Turn the grinder on moderately low speed and fill the shell, trying to avoid the appearance air pockets. To fill the shell well, maybe you will have to make several attempts. The first pair of sausages may be too loose or too tight. This is normal. Consider that the first pancake is lumpy.
6. Twist the shell in several places to get about the same size sausages. Tie them with a thread for meat, to seal well. Before cooking, pierce the sausages with a pin or skewer to let off steam (and sausages do not burst).
7. Preheat the grill or pan. Fry sausages until cooked, 7-8 minutes on each side. Serve immediately or cool to room temperature.
   

   Note

   You get a large batch of sausages, but they are well stored in freezer. If you still have shells, pickle them and put in the refrigerator. They are stored for a very long time.