How to clean the intestines for sausage

Step-by-step cooking

1. Step 1:

   

   I clean the sliced intestines from the top fat and a thin film.I cut the intestines by 50cm or by meter. For black pudding 50 cm each, and for homemade meat or minced meat by a meter, because then I stuff it through a nozzle in a meat grinder.

2. Step 2:

   

   Then, under a stream of water, I turn the intestines inside out, soak them in soda for an hour.

3. Step 3:

   

   I wash from soda and prepare for cleaning.

4. Step 4:

   

   I take 2 knitting needles (for tying socks)and at one end I tie them tightly.

5. Step 5:

   

   Here is such a kitchen "inventory " turns out.

6. Step 6:

   

   I pass a little from one tip of the intestine through the spokes (tightly clamped together). The layer of this inner "gruel" is removed.

8. Step 7:

   

   Clean if unnecessary remains on the spoke

9. Step 8:

   

   Grab the cleaned tail with your fingers and stretch the rest of the dirty gut through the clamped spokes in the opposite direction.

10. Step 9:

    

    If the gut slips out of my hands, then I put a glove on my left hand (for gardening or construction work) and then the gut did not slip out.

11. Step 10:

    

    That's something like that. You can see one end is tied on the spoke, and I clamp it with my right and pull gently.But it is necessary to control the pressure of the spokes so that the intestine does not break.

12. Step 11:

    

    It turns out very quickly, conveniently and cleanly. Then I wash the intestines under running water and from above and inside and soak them for 20-30 minutes in vinegar-acidified water (50 ml per 1 liter of water). Then I wash and put the finished intestines in cold water.When I make sausage, I will post a photo of how I tie the intestines without threads. These guts can be filled with salt water in a jar and stored in the refrigerator or in the freezer, but without water, and in an ethylene bag.