In modern conditions when many producers of meat products sin with release not of absolutely quality products of food, but there is a wish to regale on tasty sausage or sausages nevertheless, house products can become an excellent exit. And in them with guarantee there will be no nitrate of sodium, any preservatives and dyes, only quality meat and additional ingredients.
Certainly, preparing such delicacies, it is the best of all to use a natural cover, but not a polyethylene film. But also there is the secret, so the cover from guts will impact to sausages excellent relish if previously to salt it several days, having sprinkled with coarse salt. After this time of a gut it is necessary just to soak in warm water within 15-20 minutes then they will finish and will be ready for a stuffing.
If you have no special tools in a type of a nozzle for the meat grinder, you shouldn't despair as it is possible to use make-shifts. For example, you will be helped by an ordinary plastic bottle from which it is necessary to cut off a bottom, and to a neck to fix (a thread or an elastic band) the end of a gut. After that fill a bottle with forcemeat from a bottom, pushing it towards a neck by means of a masher for preparation of puree.
If at your disposal there is a long gut (from 15 centimeters), then you shouldn't make one long sausage, and it is better to tie up and divide it at least into 2 or 3. Thus you will be able to secure a product already when cooking: suddenly one sausage will break and juice will flow out outside. In this case her "neighbors" will remain safe and sound.
Also it is necessary to fill sausages densely, but moderately, without doing them ready literally in every second to become torn and break as, otherwise, it besides will negatively affect appearance and juiciness of a product already at a cooking stage.
One more small secret – before final setting try to remove as much as possible air from guts. Big vials of air, besides, will negatively affect a condition of sausages during cooking or frying as they will burst. In this case one cunning will help. Literally in two places accurately pierce already ready sausages a toothpick. Thus the ready-made product will be left by excess air and surplus of moisture.
If you want not to weld, and to roast sausages in an oven or an oven, then oil previously a baking tray vegetable (will approach both sunflower, and olive) that the ready-to-eat meal turned out with a beautiful crust.
Well and, of course, it is very important to remember that the first pancake always a lump. If you the first time are accepted to preparation of home-made sausages, then it is the best of all to prepare at first a small portion, the smallest, but not to translate a large number of guts and meat. Best of all a trial and error method to master all production technology which for someone can be light, and for someone heavy. Everything turns out? Then safely you pass to a big sausage goods and open at yourself in kitchen small sausage department. If you made a lot of product which can't be prepared for once, then you can freeze the remains in the freezer where they won't lose in anything in the flavoring properties. The truth you shouldn't defreeze such sausage in the "rigid" way – in warm water or at once in a hot frying pan. It is the best of all to leave semi-finished products to be defrozen for the night in the fridge.