Sausages for grilling at home

For cooking homemade sausages, it is better to use two types of minced meat - chicken and beef. At your own request and for a variety of tastes, the combination and percentage ratio can be changed. To get completely natural sausages, we cook the stuffing ourselves. If there is no time for this, we take a store one.

Combine beef and chicken minced meat in a deep bowl. Cut the fat into small cubes, add to the minced meat and mix well. Lard should be fresh, not salty.

Peel the onion, garlic and bell pepper. My vegetables, onions and peppers are cut into very small cubes, garlic can be chopped, but it is better to pass through a press - then it will be evenly distributed over the minced meat. Add the vegetables to the meat base, mix well.

Next, add salt, paprika, ground pepper, coriander, natural chicken seasoning to the minced meat. If desired, you can add other favorite spices, nutmeg shows itself well in sausages.

Mix the minced meat with spices well and add very cold water. Mix the contents of the bowl well again, try to make the minced meat completely homogeneous.

Thin pork intestines are thoroughly washed inside and out. But it is better to use the prepared store version. Before filling sausages, they do not need to be cut into portions. We fill one, cut it off, leaving a small tail, and tie the sausage. It is best if the length of each turns out to be 12-15 cm .

Fill the pork gut with minced meat using a nozzle on a meat grinder or use the cut off right part of a plastic bottle. Do not tamper too tightly, otherwise the shell may burst during frying.

The sausages are ready, you can fry them immediately or put them in the freezer in reserve. Before cooking, be sure to completely defrost and make about 10 punctures with a sharp needle on each sausage. During the frying process, this will help to preserve their integrity.

Bon appetit!