Homemade pork sausage in guts

Step-by-step cooking

1. Step 1:

   

   How to make homemade pork sausage in guts? Prepare the products. For this recipe, it does not matter which part of the carcass to choose, as it will still become soft during cooking. But add the fat necessarily — the sausage will turn out juicier. You can adjust the set of spices depending on your preferences. Wash and peel the onion and garlic.

2. Step 2:

   

   Wash and clean the guts for homemade sausage very thoroughly. Soak them in warm water, in which one tablespoon of salt and one tablespoon of soda are mixed. The intestines should lie in such water for half an hour. After that, rinse them under running water and remove all the film and grease. Then turn the intestines inside out. Put them in salt water again and hold them there while the minced meat is being cooked.

3. Step 3:

   

   Prepare the minced meat. How to make minced meat? Divide the meat and fat into two parts. Chop the first part using a food processor, blender or meat grinder. Add nutmeg to the meat on the tip of the knife.

4. Step 4:

   

   Cut the second part of the meat with bacon into very small pieces.

5. Step 5:

   

   Cut the onion into small cubes (I also scrolled it in the combine). Fry the chopped onion in a small amount of vegetable oil until soft.

6. Step 6:

   

   Add chopped meat and lard to it. Fry everything together for a few minutes, stirring, not allowing a crust to form. Leave to cool.

8. Step 7:

   

   In a mortar, grind all the spices except the bay leaf. Mix the rolled meat with the fried, add salt and spices, pour in cognac, squeeze garlic through a press.

9. Step 8:

   

   Mix everything thoroughly and let it stand for half an hour.

10. Step 9:

    

    Fill the intestines with minced meat. To do this, it is good to use either a wide funnel or a top cut off from a plastic bottle. Divide the washed intestines into meter-long ribbons and tie each with a thick thread from one end. Put a funnel on the other end and fill the intestines with minced meat through it so that the meat clogs tightly, without air. If you have a special nozzle for a meat grinder, then use it.

11. Step 10:

    

    When the intestines are filled, tie them with a thread from the other end. Roll the resulting sausage with a snail and tie it with a thread crosswise so that it holds its shape. To prevent the sausage from bursting during cooking, pierce it with a very thin needle every seven centimeters.

12. Step 11:

    

    Then put the sausage in a special baking sleeve, put a bay leaf inside. Leave it to lie down for an hour, then send it to the oven for 40 minutes at a temperature of 200 degrees.

13. Step 12:

    

    Then take out the sausage, turn it over to the other side and put it on for another half hour, but already at a temperature of 175 degrees. Serve the finished sausage in any form — it is delicious both hot and cold. Bon appetit!