Homemade sausage with buckwheat

Step-by-step cooking

1. Step 1:

   

   We take the necessary products, according to the recipe

2. Step 2:

   

   Boil the grits. Remove the skin from the fat, boil it (the skin). Next – finely chop.

3. Step 3:

   

   Also cut a little frozen (to facilitate chopping) meat.

4. Step 4:

   

   Do the same with lard. Very fine 3*3mm

5. Step 5:

   

   Chop the garlic. Combine everything, plus spices. Add salt.

6. Step 6:

   

   If you bought cleaned ready-made intestines, called "cherevas" in the supermarket, then if the cherevas are covered with salt, rinse them thoroughly.

8. Step 7:

   

   Remove the knife and grill from the meat grinder. Insert the sausage nozzle. The washed shell stretches over it like a stocking. The tip of the shell should be tied with a severe thread.

9. Step 8:

   

   Fill the minced chereva (shell), pushing it out with a meat grinder auger. Do not fill the skull tightly.

10. Step 9:

    

    Tie the ends of the sausages into a ring. Prick the sausage semi-finished product with a needle so that the expanded air comes out freely during cooking.

11. Step 10:

    

    Boil water in a large saucepan. There is no need to salt. Put the sausages in boiling water. Cook for 35 minutes.

12. Step 11:

    

    Fry the sausage before eating. Homemade sausages are delicious, cold and hot.