Homemade Sausage
At home, my mother makes sausages quite often, always from the best ingredients (preferably homemade) and I know how to make sausage recipes. There are many different methods, but in my opinion this is the simplest and most accessible for any housewife, in the future I promise to try other recipes, I am waiting for your suggestions for comments.
The most important factor in mother's house sausages is to choose the right percentage of fat and leaner meat. If it's just lean meat, the sausages are too dry and dry - too much fat still spoils, so it's best to have about 80% lean meat and about 20% fatty meat.
I definitely recommend you to freeze if you are still planning to take a trip - I freeze them fresh and if necessary defrost them at will, and bake them with them - this way you will always have good, high quality sausages for any occasion.
Here the meat used - even fatter and leaner.
Peel and wash the garlic.
The hogs are prepared according to the instructions on the package - they are usually soaked in hot water for about 30 minutes and rinsed several times.
Important moment - prefer not to pass the meat through the mincer with small holes.
Or cut it very small, or use an accessory with big holes in the mincer - I chopped it with the robot, so that there are even smaller and bigger pieces of meat there.
In the minced meat and garlic add salt, pepper and possibly other favorite spices - I would add some ground coriander - it fits perfectly here.
Try not to overdo it with too many spices, the smell of meat and garlic will be lost.
Mount the sausage accessory on the meat grinder (the small knife and sieve are removed, only the "big snail" remains) - I think you know how to do it, if you ask anything in the comments.
Dress the mattress, as much as possible, which remains cut.
And start forming the sausages - be careful not to fill them too hard, but not too lightly - easily adjust the thickness by hand during filling.
Arrange in a pan greased with a little oil then with a needle prick well and more often along the entire length of the sausage. If you don't do this, the sausages may explode and crack in the oven.
Place the tray in the preheated oven at 180 degrees and leave for 20-30 minutes.
After this time you notice that a little juice is left, it would be good to drain almost all of it.
Using a brush, grease the sausages with the fat and juice left in the pan and put them in the oven for about 15 minutes, to brown and glaze.
Ready, enjoy them hot or cold with any favorite garnish.
Of course you can make them even thinner with mutton, add some lamb in the composition and you have other sausages, but I'm sure they are just as delicious.
Good appetite!
