Types of a sausage goods the set, and is even more ways of their preparation. The people of the different countries throughout centuries developed the manufacturing techniques of a sausage goods and each of them has the advantages.
It is required to you
- 10 meters of pork guts;
- 3 kg of boneless beef;
- 3 kg pork
- coxofemoral part;
- 2 kg of salted pork fat;
- dried onion;
- garlic
- salt;
- black and fragrant pepper;
- caraway seeds
- coriander
- thyme
- barberry;
- cognac
Instruction
1. Cut off a distal part which is painted in yellowy-brown color. Carefully wash with flowing water of a gut outside that from them all slime was removed, leave them to soak in a basin for some time. Cut intestines on four parts. As much as possible straighten a gut. Put on a gut one end a hose and record a rope and wash out an internal part of intestines. For machining of an internal part: turn out a gut, fill coarse salt in a dish, dip a moist palm into a dish clasp with it a gut and fist and stretch through a fist on all length. Rinse a hand and repeat this procedure several times. Wet the cleaned guts for the night in wine or water solution for disinfection.
2. Take meat and chop it in the combine. Mix all types of meat in one weight and add salt, the sprinkling pepper, a dried onion, garlic crushed by a knife on a board and other spices to taste. Mix. If you have no special nozzle, then take a plastic bottle, cut off at it a neck and by means of this funnel fill sausage. Don't tie the end of a gut during stuffing, your ends of a gut have to be free.
3. Tie a cord the ends and divide each sausage into two parts and tie up it from two parties. Process ready sausages in any thermal way (boil, fry, bake, smoke).
4. Lay ready sausages in the container with largely cut garlic gloves and greens, densely close a cover and leave to be maintained in the fridge several days.