Older people remember well the times of scarcity, when the choice of products was very small, and to buy good sausage, for example, it was possible only by chance or by acquaintance. Now, even in the most modest grocery store, there are always several types of sausages. However, “your” product, made at home, always seems tastier and more satisfying!

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How to cook minced meat for homemade sausage?

To prepare minced meat, you will need the following ingredients:

• about 1 kilogram of fatty pork neck
• 5-6 cloves of garlic
• 2 small bay leaves
• 1 tablespoon salt
• ground black pepper
• spices to taste
• small pig intestines

Pork neck is especially good for making homemade sausages as it contains a lot of internal fat. As a result, the sausage is juicy, tender, but not too greasy.

Cut the neck (or meat and lard) into very fine cubes. Take your time and effort. If you pass the meat through a meat grinder, the taste of the finished sausage will be worse.

Season with salt and pepper, add other spices to taste and desire, finely pounded bay leaves and finely chopped garlic. Stir the minced meat well, cover the container with a plate or lid and refrigerate for at least 24 hours. After that, mix thoroughly again, adding a little cold water... Your task is to make the minced meat juicy and viscous to the touch.

Some culinary experts add cognac or brandy to the minced meat.

What can replace the pork neck?

If you do not have the opportunity to purchase a neck or for some reason you do not like it, you can take lean pork and lard, in an approximately 4: 1 weight ratio. That is, in our case, take about 800 grams of pork tenderloin and about 200 grams of lard. You can also mix minced pork with minced meat made from turkey fillets. Then the sausage will turn out to be not so fatty and high-calorie.

How to fill the intestines when preparing homemade sausage?

It's best if you manage to buy pork casings already processed and ready to fill. Then all that remains is to rinse them and soak them in cold water for about one hour. But in any case, first inspect their inner side. If necessary, scrape off any excess with the blunt side of the knife.

Place the prepared intestines over the mouth of a cooking syringe, wide funnel, or plastic bottle... Tie a strong knot at the end and start filling with minced meat. Twist the guts from time to time to make the sausages of your choice.

When preparing homemade sausage according to this recipe (as well as any other), make sure that the sausages are filled evenly, without voids. At the same time, avoid filling too tight so that they do not burst when cooked.

Once you've finished filling the sausages, tie the other end of the intestines tightly. Take a thin sharp needle and prick each sausage in several places, this is necessary for the steam to escape.

Cook sausage only in glass or enamel containers. Hang the cooked sausage in a cold and well-ventilated room for a few minutes.

How to cook homemade sausage?

Place sausages filled with minced meat carefully in boiling water. Cook over moderate heat for 5 to 7 minutes, then remove from the boiling water, let the water drain and pat dry. When they are completely dry, fry them in vegetable oil until tender, turning over from time to time. Sausage can not only be boiled and fried, but also stewed in a cauldron. Then it will turn out to be especially tender and soft. Homemade sausage prepared according to this recipe turns out to be very tasty and juicy!

Is it possible to fry the sausage after a while?

If you don't have time to fry, you can postpone this work. To do this, when the boiled sausages are completely cool, put them in the refrigerator. They can be kept there for a maximum of 3 days.

If you put the boiled sausages in a plastic bag and put them in the freezer, they can be stored for a very long time. When you want to cook them, you don't even need to defrost the sausages: put them in a greased frying pan. vegetable oil, cover and cook over moderate heat until cooked. Turn over and cover again from time to time. Try to prevent the shell from tearing, swelling when heat treatment... When frying, you can determine the degree of readiness as follows. If clear juice flows out of the sausage, that is, without blood, the sausage is ready.

Sausage is one of the oldest appetizers that has not lost its popularity over the centuries. It is known that even in ancient Rome, the production of this product was carried out on an industrial scale to provide food for legionnaires. Now the number of produced food industry sausages are also huge, but the naturalness of the composition and the percentage of meat in them remains a big question.

But for lovers of natural products, there is good news - any type of sausage can be cooked at home. At first glance, the cooking process may seem very complicated, but having overcome all your fears and once cooked homemade sausages in your own kitchen, it will be difficult to return to store products.

Cooking features

Most often, pork intestines are used for the casing of homemade sausages. They can be purchased from the meat departments of large stores or from the market and pork vendors. They are called casings. Before starting cooking, the intestines need to be prepared. The preparation process includes cleaning and soaking in a steep salt solution.

You will need a pencil and two fine knitting needles to quickly clean your guts. Using a pencil, cut into not large chunks the pork intestine must be turned out, then tightly clamped between the two knitting needles and carefully stretch it out, cleaning off all excess. Of course, it is better to do this together, but after a few minutes the wonderful natural casings for homemade sausages will be ready.

Peeled casings must be soaked for 10-15 minutes in a concentrated solution of sodium chloride. This is done to decontaminate the intestines. In the same solution, you can store excess intestines in the refrigerator, which will remain after cooking.

For those who don't like messing around with pork intestines, you can try looking for edible collagen casings, which come in a variety of diameters and lengths.

Homemade sausages in the intestine in a meat grinder - we cook step by step

Ingredients	Quantity
lean pork pulp -	1500 g
fresh bacon -	500 g
beef tenderloin -	1000 g
cognac -	150 ml
onions -	200 g
garlic -	25-30 g
freshly ground black pepper -	5 g
freshly ground allspice -	5 g
salt and any other spices -	taste
trained pork intestines for the shell -	4 meters
Cooking time: 180 minutes	Calorie content per 100 grams: 335 Kcal

The technology for preparing homemade sausages in a meat grinder differs mainly in the composition of the ingredients. They can be prepared based on pork meat and lard, beef, lamb or poultry. In any case, it will turn out very tasty product, after tasting which you will not want to buy any sausages in the store.

A combination of beef and pork is considered a classic.

Step-by-step cooking recipe for individual processes:

1. First you need to prepare the filling of future sausages. To do this, you need to grind fat and meat. This can be done using a meat grinder with a grid with large holes. Since pieces of meat should be felt in homemade sausages, you can simply cut the ingredients small cubes;
2. Onions and garlic can also be minced or chopped very finely with a knife;
3. Combine all products and spices in a suitable sized saucepan or bowl and mix the minced meat very well. The longer and more diligently the minced meat is mixed, the tastier the finished product will be;
4. When the minced meat is ready, you can start stuffing the casings. Fix the special sausage filling attachment on the meat grinder. Put a gut or an artificial shell on it, tie its free edge with a thread or just tie it;
5. Then, filling the intestines with minced meat using a meat grinder, form sausage rings with a circumference of approximately 50 cm. It is very important to fill the shells evenly, avoiding dense accumulations in certain places. Otherwise, it is there that the intestine will burst during heat treatment;
6. The shells filled with minced meat must be pierced with a needle in several places (after about 5-7 cm). Heat treatment of semi-finished products can be carried out in several ways. First: the blanks are boiled in salted water until tender, and then fried in a pan until golden brown. The second way: first, the guts with minced meat are fried, and then for 40 minutes they are baked in the oven.

Grinding chicken sausages in the intestine

Poultry lovers can make chicken sausages. The juiciness and tenderness of this product is achieved by adding cow cream to the minced meat. Of course, because of this, the minced meat turns out to be quite liquid, therefore, such a sausage should be cooked a little differently than from other types of meat. For minced meat, it is better not to take chicken fillet(although with him and less trouble), and the meat from the thighs, separated from the bones.

For chicken sausages the following products are used in the cooking process:

• 1500 g chicken meat;
• 150 ml cream 20% fat;
• 30 g mustard;
• 50 cm of pork intestine shell;
• 50 g finely chopped bacon;
• pepper and salt to taste.

The cooking time will be 3-4 hours.

Nutritional value home product from chicken meat is 135.8 kcal / 100 g.

Cooking sequence:

Ukrainian recipe

Homemade sausage in Ukrainian is distinguished by the method of heat treatment (it is certainly baked in the oven) and is prepared exclusively from pork meat and lard. Such a finished product can be stored in the refrigerator for a long time if the rings are folded into an enamel or ceramic container and filled with lard.

To prepare this option homemade snack you will need:

• 2000 g of fatty pork;
• 400 g fresh lard;
• 200 g of boiled millet;
• 200 g onions;
• 30 g of garlic;
• 30-50 g lard for greasing the workpieces before baking;
• salt, ground black pepper, dry herbs and other spices to taste.

The process of preparing a dish in Ukrainian will take about 14 hours.

Calorie content homemade sausage in Ukrainian - 400.5 kcal / 100 g.

Algorithm for cooking homemade sausages in the intestine in a meat grinder in Ukrainian:

1. Chop pork and lard, chop finely with a knife or mince them once. Kill the onion and garlic with a blender or also mince it;
2. Coax the chopped ingredients with spices and salt. Mix the minced meat well and beat off, then use the sausage attachment to fill the prepared intestines with minced meat. Form rings from the filled shells and tie them with a thread;
3. Leave the raw blanks to ripen in the cold for 4-5 hours, and preferably overnight;
4. Then, on both sides, pierce the sausages with a toothpick or a thick needle every 3-4 cm and boil in boiling water for 10-15 minutes;
5. Grease the boiled rings with lard and send to a preheated (200 degrees) oven. After 25 minutes, turn the sausage to the other side, brush with lard and bake for another 25 minutes. Everything, homemade sausages in the intestine, cooked in a meat grinder, are ready to serve.

Many housewives are interested in the question of how to determine the ideal combination of spices and the amount of salt in sausage meat. To do this, you can use a little trick. From the finished minced meat, mold a small cutlet and fry it in oil. If the taste of the dough cutlet is completely satisfactory, you can start shaping the sausages. If not, adjust the amount of spices and salt.

It is only necessary to bandage the intestine with a culinary thread or a cotton thread folded several times. Any thread of synthetic origin during frying or other heat treatment can ignite and burn.

"Domostroy" of the 16th century already mentions the preparation of sausages, but they were most widespread under Peter I. It was then that the sovereign invited sausages from Germany, who were famous for their various recipes, for the preparation of these mouth-watering products.

Thousands of varieties of sausages are known, in addition, sausages, corned beef, and ham of a wide variety of varieties are made. The most delicious product can be obtained not at a meat processing plant, but by cooking sausage at home.

So, how is sausage production carried out at home?

1. Sorting

At this stage, the meat is sorted into the following categories: fatty, semi-fatty and low-fat, that is, lean. The latter is considered to be the best for making sausages; premium sausages are obtained from lean meat.

Lean meat consists of only pulp and contains less than 30% fat. For the preparation of sausages of grades 1 and 2, semi-fat meat is used, where part of the fat is more than 50%. But fatty meat is not used in sausage at all.

2. Primary bowel treatment

To prepare the sausage at home, you will need small intestines, which must be processed immediately after removal from the animal. First, the intestines are freed from the mesentery and placed in a basin with water, then they are cut 5 meters each and all the contents are squeezed out.

After washing, they are turned inside out, salted and scraped with a knife on a flat board. At the end, the cleaned intestines are again washed with water and treated with a solution of potassium permanganate. Here, the processing of the intestines ends for the preparation of boiled sausage. If you plan to manufacture raw smoked sausage, then the intestines should be left in salt water for 2-4 weeks. Guts are now sold separately, which are quite suitable for the production of homemade sausages.

3. Cooking minced meat

To make sausage at home, you can take the meat of several types of animals. It is separated from bones, tendons, fat, films and cartilage, then cut into large pieces of 300-400 g and salted. For ripening, leave for two days in a cold room.

Then the ripened meat is ground into minced meat, adding spices, garlic, grated with salt. It should be noted that if the recipe requires the meat of different animals, then each species is crushed separately, and then mixed. Fat and fat are twisted through a coarse mesh of a meat grinder.

Also, homemade sausage can contain a wide variety of seasonings. All components are thoroughly mixed, lard is added, evenly distributing it throughout the minced meat.

4. Stuffing sausages

At this stage, the filling is placed in the casings of the intestines. One end of the intestine is tied tightly, and the other is put on a special syringe. If you do not have such a syringe, you can use a wide funnel or a meat grinder with a tarsus. The intestine is put on completely to the tied end, and as it fills, it goes down by itself. Main condition- do not allow air pockets and voids where liquid would collect. Also, you should not clog the intestines too tightly with the filling in order to avoid ruptures during further heat treatment.

The exception is smoked sausages, the volume of which will decrease during the smoking process. Then the casings are tied and tied in a circle, large sausages are laced around the circumference with twine.

5. Draft of sausages

The correct technology for making sausages at home assumes their further sediment, for which it is hung in a cool, dry, clean, ventilated room for a certain time.

6. Heat treatment

To release air from the sausage, its casing is carefully pierced in different places. Before frying, it should be smoked or dried in the oven for 1 hour. Frying process should take place at a temperature of 170-180 ° C for 30 minutes on each side. Then the sausage is cooled in a clean dry room in a suspended state.

Perhaps we do not make sausage at home very often, because the whole process seems rather complicated. In this case, you can get home amateur sausage, chopped ham, boiled-smoked, semi-smoked, uncooked smoked, blood, liverwort, fried, and also to make brawn.

Cooking sausage at home implies the presence of a spacious kitchen room, the necessary utensils, as well as special tools and devices that will greatly facilitate and speed up the whole sausage cooking process: a syringe for stuffing the intestines with minced meat, a meat grinder, a press for wringing melted lard, machines for stirring minced meat.

Sausage: homemade recipe

Ingredients:

• pork (shoulder and neck) - 3 kg,
• lard - 300 g,
• salt - 18 g per 1 kg of meat,
• red paprika - 1 teaspoon,
• marjoram - 0.5 tsp per 1 kg of meat,
• allspice -0.5 tsp per 1 kg of meat,
• white pepper - 0.5 tsp per 1 kg of meat,
• thyme - 0.5 tsp per 1 kg of meat,
• hot pepper - 0.5 tsp per 1 kg of meat,
• caraway seeds - 0.5 tsp per 1 kg of meat,
• nutmeg-1 \ 4 nuts per 1 kg,
• mustard seeds - 1/4 tsp per 1 kg,
• cognac (Koktebel) - 50 g per 1 kg,
• garlic - 30 g per 1 kg,
• ice water - 150 g per 1 kg.

Grind the minced meat in a meat grinder through a coarse mesh. Chop the bacon previously frozen in the freezer with a knife. Mix the minced meat with the spices and let it brew in the refrigerator overnight. Before stuffing the intestines, add water to the minced meat and mix. Stuff the prepared washed intestines with minced meat and boil.

Some homemade sausage lovers even rework their juicer to use this technique for cooking sausages. Then fry on a gas grill in the oven for 7 minutes on each side. At the exit, the weight of the sausage decreases, part of it is boiled and fried.

Homemade sausage is ready!

This is a favorite delicacy of many. Delicious, aromatic and juicy, they are considered an excellent option for any meal - breakfast, lunch and dinner.

Grocery stores offer a wide range of raw smoked and boiled sausages, ham, sausages and sausages. But, unfortunately, buyers are not sure that these meat products are made from quality raw materials. In fact, this problem is easy to solve - you can cook natural homemade sausage yourself. In this case, you can be sure that it is made from fresh good meat and does not contain harmful additives and flavors.

Homemade sausage without guts: a recipe for making a delicacy

Of course, the most delicious sausage is one made with your own hands from quality ingredients, without stabilizers, color fixers and other not very useful impurities. However, many housewives rarely prepare such a delicacy due to the fact that they do not want to waste precious time preparing the intestines. But you don't need to use them to decorate this meat snack! In this article, we will show you how to make homemade sausage quickly and easily without using pork intestines. They can be perfectly replaced with foil, cling film or use a baking sleeve. Homemade sausage without guts turns out to be amazingly tasty - juicy, aromatic and moderately spicy. And the main thing is to make it quite simple and not tiring.

Cooking delicious homemade pork and chicken sausage

In order to make a great meat delicacy yourself, you will need to prepare some ingredients. First, you need to purchase fresh pork tenderloin(1.5 kg) and chicken fillet (1 kg). Secondly, for more juiciness, you need a small piece of bacon (about 250 g). Thirdly, you will need eggs (4 pcs.), Salt (2 tsp.) And starch (4-4.5 tsp.). To give the sausage an excellent aroma, we will use garlic, black peppercorns, allspice, a mixture of spices and spices (for example, curry). And, of course, cooking homemade sausage without intestines will not do without food foil. After preparing all the ingredients, you can start working.

Homemade sausage without guts: recipe and cooking technology

First, wash the meat, bacon and chicken fillets. Cut these foods into small cubes. Chicken eggs beat with a whisk. Add to them the required amount of salt, as well as spices and herbs. Finely chop the pre-peeled garlic. You can put it through the press. Add the gruel to the eggs. Add starch there. Remember to add it little by little, so that no lumps form in the egg mixture.

How to cook homemade sausage? It's very simple: mix the meat, bacon and chicken in a saucepan. Add egg mixture... Mix all ingredients well. Spoon onto a piece of foil ready-made minced meat... Give it an oblong sausage shape and wrap it tightly over the edges. This is required so that the juice does not leak out during the baking process. Preheat to 180 ˚C. Place the sausage on a baking sheet and place in the oven for an hour. Before serving, remove the foil and cut the fragrant meat appetizer into pieces. As you can see, cooking homemade sausage without intestines is not particularly labor-intensive and will not take so much time. The dish turns out to be very juicy, not too fatty, and, importantly, it is 100% natural. You can store homemade sausages in the freezer for a long time. Bon Appetit!

Another lovely sausage (no guts)

To prepare this delicious snack, you will need pork pulp (700-800 g), butter (120-150 g), lemon juice, and salt. You also need spices - dried thyme and tarragon - and wooden skewers. So, how do you prepare yourself a snack like homemade sausage without guts? The recipe is as follows: wash the pork and cut it into pieces no more than 5 mm thick. We beat off layers of meat with a kitchen hammer. Salt, pepper them to taste and put them in a deep bowl. Spray the pork well lemon juice and leave to marinate. After 15 minutes, lay out the layers of meat in a long strip. In this case, their edges should slightly overlap each other. We also beat off all the "joints" a little with a hammer. Sprinkle the meat spicy herbs... In the center, in a row, lay out the butter pre-cut into pieces. We carefully fold the blank into a tube, forming it into a "snail". We fix our sausage with wooden skewers and put it on a greased butter baking sheet. Place the appetizer in an oven preheated to 180 ˚C for 60 minutes and bake. Now you know how to make a sausage without guts. After cooking, remove the skewer, let the product cool slightly and serve.

Lean homemade sausage without guts

This recipe should be adopted by those who are trying to keep their figure in shape and prefer to cook healthy, low-calorie food. The poultry dish turns out to be absolutely not fatty, and at the same time it just melts in your mouth. You will need turkey fillet - 1 kg, cream 20% - 400 ml, protein from four eggs, ground black pepper, seasoning Poultry sausage can be safely eaten without fear of gaining weight. Its caloric content is only 120 kcal / 100 g.

We will start the preparation of homemade sausage by processing the poultry fillets. Wash and grind until puree with a blender. Put the resulting mass in a deep container, add proteins, salt, pepper and cold cream there. Mix all the ingredients well.

Variations: boiled sausage

Cut off a piece of cling film and put 1/4 of the minced meat on it. Let's wrap it up, forming a sausage. Fix the edges with a thread. We will do the same three more times - as a result, you should get four small sausages. Now we start cooking - pour water into the pan and put the container on the stove. Bring to a boil, reduce the "fire" to a minimum. Put the sausages in a saucepan and boil them for an hour. In this case, meat products should be pressed down with a saucer so that they do not float. An hour later, we take them out and cool. We remove the cling film, take parchment paper, roll it out on the table. Pour the Italian herbs seasoning on it. Put the sausage on top and wrap it. We repeat this procedure three more times. After that, we put the snack in the refrigerator for 8-10 hours. Before serving, remove the paper and cut the delicacy into portions.

Tasty and original: chopped chicken sausage

For those who love unusual and interesting dishes, this recipe is sure to please. Homemade sausage (without guts) turns out to be very tender, with a rich taste and pleasant aroma. To prepare it, you will need the following ingredients:

• chicken fillet - 1.5 kg;
• boiled carrots - 2 pcs.;
• sweet bell pepper - 3 pcs.;
• walnuts - 150 g;
• gelatin - 2 sachets;
• garlic - 7 cloves;
• salt - 2 tsp;
• seasoning - 1.5 tsp.

We will tell you further how homemade sausage without guts is made. The recipe is simple. First, process the meat - wash and cut into small cubes. Bell pepper clean it, chop it into strips. Boil the carrots and cut them. Walnuts and peel the garlic, and then chop. Combine minced poultry, nuts and vegetables in a deep bowl. Add seasoning, salt, garlic, instant gelatin there (it does not need to be diluted first). Mix all the ingredients well.

Forming minced meat sausages

In order to give the resulting mass the shape of sausages, we will use cling film. Roll out and put 1/5 of the minced meat on it. Let's give the blank an oblong shape. We wrap the mass by wrapping the film tightly. Press the sausage on all sides with our hands. Let's repeat the procedure with the rest of the minced meat. You will have five items in total. You can play it safe and wrap each one with another layer of cling film. How to cook homemade sausage in this case? V a large pot pour water and bring it to a boil. Turn down the heat and put our sausages on the bottom of the container, crushing them on top with a plate. Close the pot with a lid. Boil the sausages for half an hour, then carefully pull them out. Let us cool them down and put them in the refrigerator for 8 hours. Poultry sausages are deliciously tender and juicy. Your household will surely appreciate the dignity of such a natural, non-greasy and tasty dish... Bon Appetit!

Tender homemade rabbit sausage

This dish is dietary, but incredibly tasty. Rabbit meat is rich in vitamins and minerals and low in cholesterol and fat. This homemade sausage can be given even to children! To prepare it, you will need - 1 kg, chicken egg - 1 pc., Dry cow's milk- 1.5 tbsp. l., salt - 0.5 tsp., nutmeg and bay leaf. We will tell you how to cook homemade sausage: first, wash the rabbit carcass and cut off all the meat from it. Let's pass the pieces through the meat grinder three times - you should get a homogeneous fluffy mass. We put it in a bowl, add salt, an egg, powdered milk, nutmeg. Mix well. If the minced meat turns out to be dense, add cold water. Then we send the mixture to the refrigerator. After three to four hours, we take out the minced meat and proceed to the formation of sausages. Cut off a piece of cling film, spread 1/4 of the minced meat on it. We give the blank an oblong shape. We wrap it with a film, trying to fix it as tightly as possible. Tie the ends with a thread. You end up with a piece shaped like candy in a wrapper. By analogy, we form a few more sausages from the remaining minced meat. Now you need to boil them on small fire within 1.5-2 hours. Then we take out the sausages, cool and put in the refrigerator. After two hours, we take them out and cut the film. Now you know how to cook delicious and healthy sausage with your own hands without guts. Bon Appetit!

Real sausage is made from meat. Don't believe me? Then let's cook it with our own hands in a very simple and clear recipe, without special equipment and professional skills.

• Cooking time: 3 days.
• Quantity: 4 loaves of 300 g each.

Required Ingredients

To do it yourself at home delicious sausage, only a few components are needed:

• pork neck - 1.5 kg;
• fresh garlic - 2 cloves;
• bay leaf - 1 large or 2 small;
• table salt - 30 g (1 kg of pork requires 20 g of salt);
• spices optional (black pepper, coriander).

Necessary equipment

If you are making sausage for the first time and think that it is very difficult, you are mistaken. To prepare it, you will need the simplest equipment:

• wooden board for cutting meat;
• large sharp knife;
• a bowl with a volume of at least 2 liters;
• cling film;
• sleeve for baking;
• blender (or meat grinder);
• scissors;
• small saucepan;
• baking sheet;
• aluminium foil.

Step by step cooking process

When choosing meat for homemade sausage, it is better to take not a lean piece, but with fat layers. Then it will come out juicy and tasty. Before cooking, the meat is washed well under cold water and dried. After that, they are cut into plates 1 cm thick.

Each plate is cut into thin strips. Moreover, we will not cut the strips into cubes in the future. Let's leave it in this form. During the formation of the sausage, they will intertwine with each other, giving a characteristic pattern.

When all the meat is cut into strips, put it in a pickling bowl. To do this, you need to measure out the salt and spices, and chop the garlic finely. In order for it to give all its flavor to the meat, it is crushed with the flat side of a knife, and then chopped.

All the components of the marinade, including the bay leaf, are spread over the meat cuts on top. Knead thoroughly with your hands until the salt and spices are distributed throughout the volume.

Cover the bowl with cling film, and put in the refrigerator to marinate. If time permits, then it is better to take about two days for this procedure. If you don't have that much time, then 12 hours is enough.

After removing the film from the bowl, mix the meat again. At the same time, parts bay leaf take out. They should not get into the sausage during molding. The third part of the minced meat is separated, transferred to a blender or meat grinder and chopped. Then add to the meat and mix well. The combination of strips and minced meat will allow you to achieve a uniform dense texture.

The minced meat mixed until smooth is visually divided into 4 parts. A loaf is formed from each. Simply making sausage-shaped minced meat is not enough. Each part must be hit against the board, spanked with palms to compress all the pieces and expel air bubbles.

As a shell, you need a regular baking sleeve. It is cut to the size of the loaves with an allowance for twisting. You should get 4 pieces 20 - 25 cm long. The ties can be cut from the same sleeve.

A spattered loaf is placed in a piece of baking sleeve. Place it on one side, moving the edge of the palm so that the workpiece fits snugly against the polyethylene. Roll up in the form of a candy, tie the ends tightly.

When all the loaves are tightly packed in a roasting sleeve, the pieces are put back into the refrigerator. They should continue the fermentation process for another 24 hours.

There are several ways to prepare sausage: boil or bake in the oven. It is better to try two methods as the taste is slightly different. You need to cook a semi-finished product for two and a half hours at a low temperature (no higher than 80 degrees).