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Homemade sausages

Homemade Baked Sausages

So much better than the store-bought sausage with fatback! Sure, it's not the real Ukrainian country sausage you can only find at markets in small towns (where it's brought in fresh from the village every morning) — but it beats the packaged "homemade-style" sausage on our supermarket shelves any day! The Easy & Simple Corporation Presents!!!!

Dietrich

Recipe author

Composition / ingredients

Servings:

Pork (boneless) (pork neck/collar is best)

1.5

Pork fatback (if using the neck, 100–150 g is enough)

300

Garlic

Dried spices

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 16 g

Fats 57 % 21 g

Carbohydrates 0 % 0 g

351 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

Cut the meat and fatback into small pieces (the smaller, the better).
Step 2:

Finely mince the garlic, add it to the meat, then season with salt, pepper, and spices.
Step 3:

Pour in a little water and mix the meat mixture well. Shape it into small sausages on sheets of foil brushed with vegetable oil.
Step 4:

Roll each sausage up tightly in the foil, twisting the ends like a candy wrapper. Prick each one with a needle. Place them in a roasting bag.
Step 5:

Bake in an oven preheated to 340–355°F (170–180°C) for 35–45 minutes. Then take the sausages out of the bag, open the foil on top, and return them to the oven for another 10 minutes. They'll turn out firm and beautifully browned. Let them cool.
Step 6:

And that's it! Enjoy!