The sausage made in house conditions is absolutely natural product. Such sausage is ideal for breakfasts and the long time can be stored in the fridge. At the same time the recipe can always be diversified with additional ingredients to taste.
It is required to you
- – pork meat low-fat (1.7 kg);
- – salt, pepper to taste;
- – egg (1 piece);
- – cream powder (40 g);
- – coriander to taste;
- – Italian Herbs seasoning to taste;
- – garlic (2 cloves).
Instruction
1. At first prepare meat for processing. Take pork, remove with a sharp knife all veins and fat layers. Put the meat cut on pieces in the blender and process two-three times. Then attentively touch forcemeat and remove the remained veins.
2. Consistently add the garlic crushed in gruel, a coriander, cream powder and other spices to forcemeat. Once again sweep out forcemeat by means of the blender. The consistence has to be homogeneous and without lumps.
3. The next stage – addition of egg which previously it is necessary to shake up a little. Clean hands to peremesit forcemeat once again. Further create several rolls from forcemeat, inwrap everyone in culinary parchment paper. On each side densely inwrap the ends that forcemeat when cooking didn't follow.
4. Further inwrap each sausage in a food foil, and also densely twist the ends. Rewind a dense thread each end. Take a pan, accurately lay sausage, pour water. From above put a heavy plate which will serve as a press when cooking.
5. Cook sausage on slow fire not less than 45 minutes then pull out, without developing and leave at the room temperature. For the night put sausage in the fridge, and remove a foil with paper in the morning and cut on portion pieces.