Homemade sausage in the oven

Step-by-step cooking

1. Step 1:

   

   In this recipe I will tell you how to make homemade sausage. I will not say that everything is simple, but the result is worth the time spent. We take the products according to the list and first of all we prepare the intestines. We thoroughly wash them from the outside and from the inside, turn them out and clean them from mucus. If you are lucky and you got the guts ready to use, then consider that you have saved a lot of time.

2. Step 2:

   

   Preparing minced meat for our future sausage.

3. Step 3:

   

   I made the stuffing fatter, but it's a matter of taste. You can take more beef - it will not be so fat. The main one I had was pork. I don't have a meat grinder, so I ground it with a blender. The main thing is not to overdo it to get the meat in pieces (this is important!).

4. Step 4:

   

   We grind pork, beef and lard, as well as onion and garlic. Mix the main ingredients thoroughly. Add salt, fresh ground black and allspice, ground onion, garlic and cumin (chopped with a knife), coriander, thyme, barberry soaked in boiling water (chopped with a knife) and finally brandy. Mix well.

6. Step 5:

   

   Fill the sausage. As you have already understood, I do not have a meat grinder, we will fill it manually. To do this, we take a one-and-a-half-liter plastic bottle. We cut off the neck with a funnel from it - along the upper edge of the label. With this funnel we will stuff the sausage. Fingers can easily fit through the neck, so it's convenient to stuff the sausage.

7. Step 6:

   

   We put the gut on the neck, fix it on the side, you don't even have to tie it, just hold it with your hand. I cut the intestines into one meter long pieces. One segment is equal to two sausage "horseshoes".

8. Step 7:

   

   When you start stuffing sausage, make sure that a lot of meat does not accumulate under the funnel, otherwise the intestine will break. Drive the stuffed meat further along the intestine. It is best to form a sausage as follows: drive all the meat from the bottle to the edge without reaching 6-7 cm. It is not necessary to tie the opposite end, because excess air will come out of it. If you still tied the end, let the air out through the punctures in the sausage.

9. Step 8:

   

   We tie the loose ends of the intestines when they are all stuffed. This is done with a thread soaked in water. I left the sausage hanging at room temperature for a couple of hours, and hung it in the refrigerator overnight. The next day I cooked it. Lightly fried in a frying pan on both sides, and then brought to readiness in the oven at 200C for 20-25 minutes.