Beef sausage at home

Step-by-step cooking

1. Step 1:

   

   How to make beef sausages at home? Prepare the specified products. Since the sausage only from beef turns out to taste a little dry, then pork fat must be used! Do not confuse it with beef fat - do not buy beef with fat, as the taste of beef fat has a specific rancid flavor. It is not recommended to use such a product when creating a sausage!

2. Step 2:

   

   Wash the beef in water, cut off the films and veins, cut off the skin from the fat. Cut both the meat and lard into medium cubes. Peel the garlic from the husk and rinse. If you want, you can add onions to the minced meat, peeled, washed and chopped, but if you want to freeze the sausage blanks in the gut for the future, then it is not recommended to add onions! Pass all the cuts through a meat grinder by installing a nozzle with large or small cells.

3. Step 3:

   

   Pour dried thyme, salt and ground black pepper to taste into the minced meat. It is thyme that reveals the taste of beef in dishes. Mix all the sausage minced meat thoroughly and leave in the refrigerator for 2-4 hours.

4. Step 4:

   

   Rinse the cleaned salted gut both inside and outside. Pull on a special nozzle for stuffing sausages or on the cut neck of a plastic bottle. Tie the free end of the intestine and pierce it with a needle so that air escapes from it when stuffing.

5. Step 5:

   

   Fill the gut with chilled minced meat, simultaneously piercing it with a needle in places where air accumulates. Do not fill tightly, pressing the workpiece against the work surface. Tie the end of the intestine. With dense stuffing, the workpiece will immediately burst when boiled. Leave the workpiece at room temperature for about 15-20 minutes so that the minced meat inside it warms up - for boiling. For freezing - place the blanks in the freezer, putting them in a bag.

7. Step 6:

   

   Put a circle of raw sausage in a saucepan or cauldron, pour warm water and place the container on the stove, turning on the minimum heating. Bring to a boil and boil for about 10 minutes, be sure to pierce the needle along the entire length so that the air and juice come out. Since it is the beef sausage that releases a lot of foam when cooking, it is not recommended to bake or fry it immediately! Wash the boiled sausage in water from the foam clots, dry with napkins.

8. Step 7:

   

   Heat vegetable oil in a frying pan, put a circle of boiled sausage in it.

9. Step 8:

   

   On medium heat, fry the workpiece until golden brown for about 5-7 minutes, turn it over and repeat the frying.

10. Step 9:

    

    Serve the beef sausage to the table hot along with fresh herbs, sauces, side dish.