1. Cut the frozen meat and bacon into pieces, mix with rice, boiled until half cooked.
2. Add salt, chopped garlic, pepper, spices to the minced meat with rice, mix.
3. Stuff the intestines (natural casing) not very tightly, pierce the sausages with a thick needle and boil in slightly boiling water for 20 minutes.
4. Then fry the kupaty in a frying pan until a beautiful crust.

Homemade liver sausage

This recipe makes the most delicate sausage cooked at home. Liver sausage can be eaten this way or you can make several dishes from it: pancakes with liver sausage, pie or pies with liver sausage

What is homemade liverwurst sausage made from? Of course from

• Liver
• Lung
• Hearts
• Large handful of boiled rice
• Pork fat
• Garlic
• Spices

The recipe for homemade liverwurst sausage is simple

1. Leaver: any liver, heart and lungs can be used (beef, pork, lamb). The lung will need to be slightly boiled, so it takes longer to cook than the liver.
2. Boil rice until half cooked.
3. Finely chop the liver with a knife so that it can be easily cut, it is better to freeze it. Do the same with some of the bacon. Pass the raw heart, the remaining bacon and the boiled lung through a meat grinder.
4. Mix the minced liver for homemade sausage with rice, salt, chopped garlic and spices, knead well.
5. Stuff sausage casings liverwort, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry liver sausages in a pan. Or just bake homemade liver sausage in the oven or slow cooker, as we did with sausages for frying (recipe).

Video recipe on how to cook homemade sausage from natural raw materials and stuff it into the intestine (belly) using a meat grinder attachment

I share the secrets of how to cook and stuff delicious sausages from beef at home without using special attachments and accessories for sausages, using a conventional pastry syringe:

homemade liver sausage with the smell of garlic was a success!

We plan to update this post with new recipes for delicious homemade sausages!

And I look forward to comments and recipes from my favorite readers!

Where to get or buy casings or casings for homemade sausages?

You can order a natural casings for sausages, casings, just like me, by cash on delivery by mail. Such intestines come cleaned, salted and dried, the delivery time is not long, so they are sent first class. On the way, they do not disappear and go even to Yakutia in the same quality. Purified natural intestines are stored for a very long time.

I have been looking for such a shell for a long time, I came across options for ordering in large quantities. For industrial production this is normal, but for small family- oh, how many, almost 1000 meters of womb! Where am I so much :-)!

Fortunately, you can now order very little natural casing to sample. The first time I ordered the minimum batch, only 10 meters.

I put the womb in a plastic container with a lid and keep it in the refrigerator.

Nowadays, it is not difficult to find a natural casing for homemade sausage in the retail network, it is sold in large supermarkets in meat departments (called "Natural pork cranks" or "Natural lamb casing"), you can also buy them in online stores. The casings are sold peeled and stored in large quantities of salt. But still, before starting the preparation of homemade sausage, I recommend cutting off a small piece of the shell and boiling it (10 minutes), then cool and try. The shell should be tasteless and odorless, if something is wrong, throw it away and cook something else from the meat. If everything is in order with the casing, then for the sausage filling, the casing should be well rinsed under running cold water from above and inside, pour cold water and leave for 30 minutes. -1.5 meters will be just right).

Cut the meat and lard into small pieces. If the meat is fat, then you can skip the lard, if the meat is low-fat, so that the sausage is not dry, it is better to add lard. The most successful way to grind meat for homemade sausage is to grind it in a meat grinder with a 4-hole grid (pictured). If there is no such grill, you can grind a little finer, or cut the meat into small pieces with a knife.

Add black pepper, chopped garlic and salt to chopped meat and lard. Salts of medium grinding, for my taste, I put 1 tablespoon on a level (put salt in a spoon and remove the slide by hand so that the salt level is at the edge of the spoon) per 1 kg. meat. By weight, it is 15-17 grams. for 1 kg of meat.

Stir the minced meat and start stuffing the sausage. We take out the knife and grate from the meat grinder, insert the sausage filling attachment. I bought it in the same store as the shell for only 5 hryvnia (20 rubles). Lubricate the nozzle vegetable oil and put on a shell on the nozzle like a stocking. We tie the edge of the shell into a knot.

We pierce the edge of the shell with a pin and begin to scroll the minced sausage through the meat grinder. So gradually we fill the shell with minced meat.

Do not fill the meat very tightly into the casing, periodically twist the sausage several times, this is necessary for further convenience when folding it into a ring. You also need to sometimes pierce the sheath with a pin. to release the air and the shell will remain intact during frying.

When all the shells are filled, you need to tie the ends with a knot or just tie with a thread. Then it's time to bake the sausage.

The sausage is most delicious when baked in the oven in the sleeve. This sausage turns out to be soft and ruddy. There is another big plus of this method of baking sausages - this is that the oven remains clean after such baking.

We put the sausage in the sleeve, pour 2 tbsp into the sleeve. tablespoons of water, pinch, put on a baking sheet and send to preheated to 180 ° C. oven. After 15 minutes, reduce the temperature to 150 degrees and cook the sausages until light blush (another 20 minutes). Then turn off the oven and leave the sausage for another 10 minutes.

During the cooking process, a lot of liquid and fat will leak out of the sausage. If you bake in the sleeve, then the fat stays in the sleeve and not in the pan. The only thing that is a little inconvenient is that the sausage in the sleeve cannot be turned over and it may not turn out to be as ruddy from below as from above. This does not affect the taste in any way.

If you bake the sausage without a sleeve, then you need to put dry twigs on the bottom of the mold in which you bake the sausage fruit tree(I have a cherry) and pour some water on the bottom of the mold. It is necessary to put the sausage on the branches and it will not burn and will still get a scent from the branches.

Temperature range and baking time are the same as for baking in a sleeve. With this baking method, the sausage can be turned over for an even blush. If the sausage ring is large, it is better to tie it together in several places with threads, then when turning the sausage will not break.

You can also tie a sausage ring, boil it for 5 minutes, then bake it on the branches in the oven. According to methods 2 and 3 of baking, the sausage will also turn out to be very tasty, but a little drier than when baked in the sleeve.

Sausage at home it is easy to prepare, but the pleasure of delicious and quality product You will get the whole sea.

As a child, a grandmother in the village made sausage herself. The doctor's, of course, was not done, but a normal homemade sausage - quite often. The homemade sausage recipe has long been part of a family tradition. Home-made meat sausage cannot be compared with purchased sausage. Firstly, the quality of the products used can be personally controlled and you will not need to worry about the freshness of meat and lard, the presence of a sufficient amount of spices and spices and how fresh the sausage itself is!

Real home meat sausage very tasty and juicy. A large number of garlic gives it a characteristic rich garlic aroma, paprika helps to preserve the color of the meat, nutmeg and cognac add peculiar flavor notes. Let's try to cook sausage at home together!

• Output: 3 kg sausage
• Preparation: 12 hours (approximate)
• Preparation: 2 hours
• Prepares in: 14 hours (estimated)

Ingredients

• 2-2.5 kg Pork (neck, shoulder blade, back part)
• 500-700 g Fat (without germination)
• 1 large head Garlic
• 100 ml Cognac or brandy
• to taste Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander

Homemade sausage. Recipe

Ground meat

The next important process is the filling.

1. If your home electric meat grinder has a special attachment, great! Everything is simple there: you remove the knives and the grate from the meat grinder, pull the intestine over the nozzle, tie the end of the intestine on a knot or cotton thread and drive the minced meat through the meat grinder. The intestine fills automatically and contracts as it fills from the device.

   
   

2. Attention: the filling is not very tight. The sausage should give in easily when pressed. Fill tightly - it will burst during cooking.
3. If there are no adaptations, use a wire ring or a circle near the scissors. And fill with your hands. We did just that 20-25 years ago.
4. Make sure there are no holes in the gut. If you find a hole, it makes sense to cut the intestine in this place.
5. Here you go. The sausage is full. Now you need to put it in the refrigerator overnight.

   
   

6. In the morning. Check the sausages for holes in the casing.
7. After that, you should roll the sausages into spirals (rings) and tie them with cotton thread like "iris". So it is more convenient to cook and fry the sausage.

   
   

8. Further important point: The casing of the sausage must be pierced. In many places. Take a needle or toothpick. And prick the casing on both sides with an interval of 4-5 cm. If you can see voids filled with air under the casing, pierce them.

   
   

   Pierce the shell

   Cooking

9. In enough a large pot or pour water into a cauldron - at a level of 10-15 cm. Boil. Carefully put a sausage ring in a saucepan and cook from boiling for 3-5 minutes. If everything is done correctly, the sausage will not burst.
10. Remember - Gasekovsky Baloun could not drive away from himself that unforgettable vivid picture of how he pierces a tlachenka so that air comes out of it: otherwise it would burst during cooking.
11. Cook all the sausages in turn.

    
    

12. After cooking, take out the sausage and let it cool and dry.

13. Frying

14. The fat set aside on the eve - those same 100-150 grams, must be melted in a frying pan until the state of dry cracklings. Eat greaves immediately! Drain the fat into a ceramic dish and cool.

    
    

15. Preheat the oven to 220-240 degrees.
16. Grease the sausages with grease from the cracklings, put on baking trays, put in the oven and fry, turning occasionally.

    
    

17. Fry until the sausage is lightly browned. This usually takes from an hour to an hour and a half. Readiness is determined by color. Ruddy - ready. Don't let it burn!

    
    

    The sausage can be eaten immediately, or you can store it in the refrigerator, reheating it as needed. In villages, sausage was placed in ceramic dishes and poured with lard. So it was stored for a very long time.

18. Homemade sausage- incredibly tasty.

19. Here are a few of these recipes, but there it all depends on your taste.

    Homemade sausage from offal and meat

    • Pork - neck or fat flank - 0.5 kg
    • By-products - lungs, heart, kidneys - 0.2 kg each
    • Allspice - 5g
    • Cumin - 10g
    • Garlic - 2-3 cloves
    • Pork blood - 100g.
    1. Boil meat and well-washed offal without cutting in salted water.
    2. Then cut into small pieces and mince, add spices to this mass, salt to taste and add blood, also passed through a meat grinder, so that there are no lumps. Blood is added to make the minced meat viscous.
    3. Fill the intestines with the minced meat, tie at both ends and leave for 30-40 minutes so that all the ingredients are well saturated.
    4. After that, we send it to a saucepan with boiling water, and when you notice that the minced meat begins to boil under the shell, you need to pierce the intestine with a thin needle in several places.
    5. Cook until tender for 20-30 minutes, then stretch and place on a tray to dry, you can bake in the oven.

    Homemade pork and beef sausage with garlic and onions

    • Pork - 1.0kg
    • Beef - 0.5kg
    • Raw onions - 0.1kg
    • Fried onions - 0.1kg
    • Ground black pepper - to taste
    • Garlic - 3 cloves
    • Salt to taste.

    Grind the meat, mix all the ingredients, fill the casing and let it brew for a while, then cook in the usual way.

    Homemade sausage made from poultry meat

    • Poultry - 1 kg
    • Lard - 0.3-0.5kg
    • Ground pepper - to taste
    • Garlic - 2 cloves
    • Salt to taste.
    • Milk - 150-200ml
    • White loaf crumb - 100-150g
    • Protein from 3 eggs
    • Fried onions in oil - 100g
    1. Soak the loaf crumb in boiled and cooled milk.
    2. Add finely chopped poultry meat and lard (you can twist it into a meat grinder), refried onions and all the other ingredients.
    3. Knead thoroughly, so that it turns out homogeneous mass, reminiscent of thick sour cream.
    4. We fill the shell and cook in the same way.
    5. The finished sausage is laid out on paper to cool and so that the excess fat is absorbed.
    6. For long-term storage homemade sausage is placed in a ceramic, earthenware or glass dish and poured with pork lard.
    7. After cooling, they are placed in a refrigerator or cellar.

Well, and a video, so that everything is absolutely correct .. Good luck to you all ..

We buy sausages every day: for breakfast, family dinner, festive table... Supermarket counters abound in a selection of meat delicacies: boiled sausages, smoked, dry-cured, different types meat. But many housewives are looking for an alternative to purchased products and learn to cook sausages on their own at home - this is not only tasty, natural and profitable, but also an excellent reason to surprise household members with their culinary talents.

Sausage at home, how to cook

Basic principles of making homemade sausage

For the manufacture of dry-cured or raw smoked sausages more knowledge and experience will be required, food additives, albeit a small, but separately equipped room with a certain temperature and humidity regime. And there is nothing difficult in preparing sausages for a cold breakfast, hot dinner or camping trip. The main thing is to master some of the rules and start experimenting to find your favorite combination of meat and spices.

How to start making sausages

If you are just trying to cook sausage, stock up on minimal set ingredients: casings (intestines), meat, salt and spices. At home, without purchasing special devices and ingredients, you can cook boiled sausage, ham, sausages for smoking, frying in a pan, grill or in the oven.

It is not necessary to buy intestines for making homemade sausages. It is easy to find artificial protein casings in specialty stores. They are edible, stretch well, do not need to be prepared and can be filled by hand.

The simplest cooked sausage or ham can be prepared and cooked in regular cling film.

Choosing meat for homemade sausages

It is important to choose good meat, with a minimum of veins and connective tissue, and if you get a bad piece, all the imperfections should be cut out. Used beef, pork, lamb. The latter should be mixed with pork or beef in a 1: 1 ratio, since lamb has a specific aroma and excessive fat content. Diet sausages can be made from chicken legs or thighs. If you are using a mixture, then each type of meat must be ground separately.

It is better to use lean (lean) meat as the main ingredient, and add solid meat to the minced meat for juiciness. lard(10-20%) or fatty pork (25-30%), otherwise the final product will be dry.

Lean meat is flesh with a fat content of no more than 30%. In bold - 30-50%. In bold - more than 50%.

Fresh (not yet cooled) meat is not used, since the muscle tissue of the animal relaxes 6-8 hours after slaughter. From such a product, you will get hard minced meat and, accordingly, dry sausages. Frozen should also not be bought: the structure of the meat changes, and if it is defrosted incorrectly, the meat juice flows out. If you bought fresh meat and froze it yourself, put it on the bottom (coldest) shelf of the refrigerator to thaw. The process will take at least a day for a piece of 2-3 kg, but this method of slow defrosting is the most correct and gentle.

Grinding meat for homemade sausage

For grinding meat, a grid with a diameter of 5-7 mm is used. It is better to cut the bacon into cubes with a knife, the size of which depends on your culinary preferences. To obtain juicy sausages, the cubes must be at least 5 mm on a side; too small will melt during cooking and juice will flow out.

Temperature regime

The minced meat must be very cold. During grinding and mixing, you should try to heat it to a minimum with your hands, an electric meat grinder. Ideally, the temperature of the harvested meat should not exceed 12 ° C.

Mixed and seasoned minced meat should be allowed to brew in the refrigerator for at least 6-8 hours, preferably a day for it to mature. After that, ice water is added to the minced meat in small portions - 50-100 ml per 1 kg of the batch, and then the bowels are filled with it.

If you plan to get serious about making homemade sausages, get a probe thermometer. With full compliance with the rules described above, the final product will not be juicy if you do not observe the temperature regime during cooking. Pork and beef sausages are ready when the temperature inside them reaches 72-75 ° C. Chicken - at 84-85 ° C.

Filling the bowels

Pre-prepared, cleaned and washed bowels are filled with a syringe attachment, which is usually included in the set of household meat grinders. If there is no such device, you can cut off the upper part plastic bottle, pull the intestine over the neck, tie the free end, and fill it like from a watering can. It is not necessary to compact the minced meat too much. The sausage shell is pierced in several places with a thin needle.

Storing homemade sausage

After filling and piercing the sausages, let them lie down at 2-4 ° C in the refrigerator for 30-60 minutes. Before cooking, make a few more holes with a needle, scald the sausages with boiling water and hold them under the lid for 10 minutes. Then cook in the chosen way.

The freezer keeps raw sausages well, so you can make more items and defrost them as needed. After heat treatment sausages are stored in the refrigerator for 3-4 days.

Homemade "Amateur" sausage recipe

Such sausage can be safely given to children, and not be afraid of preservatives, flavor enhancers and food additives... You can store it in the refrigerator on the bottom shelf for up to seven days.

Ingredients:

• veal pulp 500 g
• lean pork 500 g
• bacon 200 g
• milk 150 ml
• beet juice 100 ml
• yolks of 3 eggs
• sugar 0.5 tsp
• ground pepper 1 tsp (a mixture of peppers is also possible)
• nutmeg 0.5 tsp
• salt to taste
• ice water 150 ml

Pass the meat through a meat grinder twice, then grind in a blender with the addition of ice water. Cut the bacon into cubes with a side of 3-4 mm; can be frozen to make it easier to cut. Pour boiling water over the already cut and leave to drain.

Mix well the minced meat, chopped bacon, yolks, spices, salt, sugar, beet juice and milk.

Milk is added for juiciness. Sugar - as a natural flavor enhancer. Beetroot juice - for color, as the meat will turn pale during cooking.

From the specified minced meat, 2 loaves of sausage will be obtained.

Prepare 2 packages. To do this, fold cling film in 3-4 layers with a rectangle of about 30 * 40 cm. Put half of the cooked minced meat on each layer. Roll up the loaf tightly, and so as to release the air from the film as much as possible. The diameter of the sausage is 5-6 cm. Tie the free edges of the film with a knot. Tie each resulting loaf of sausage with twine so that they keep their shape. Make a knot at the free end of the film, from it run the thread along the loaf, after 5 cm make a single knot, wrap the loaf across, then run the thread along, and repeat every 5 cm. The resulting sausages will be very soft, but you do not need to pull them tight. Make a few holes with a needle around the perimeter of the loaves, and put them in the refrigerator for three hours. During this time, the sausages will become noticeably more elastic, the meat will be saturated with spices.

Preheat the oven to 120 ° C. Put sausage (one or both at once, if they fit) in a form suitable in size, pour warm water up to a third of the loaf, cook for 1.5 hours. Check the water periodically, if it evaporates add. Remove from oven, cool with ice water. Dry and refrigerate for 10 hours. Delicious and completely natural homemade sausage"Amateur" is ready.

Homemade pork ham recipe

Homemade ham turns out to be very tasty. You can change the ingredients for a recipe by replacing the pork with chicken breast and thighs in equal proportions, adding your favorite spices.

For cooking homemade ham it is better to buy nitrite salt. It is sold in many specialty stores. Nitrite salt prevents pathogenic microflora from developing in meat, preserves the pink color of the ham, improves the taste of the finished product, and increases the shelf life. Without the use of nitrite salt, the cooked ham will have a pale gray hue.

• Pork pulp - 1 kg;
• Ice water - 100 ml;
• Salt - 20 g of ordinary or 15 g of nitrite salt + 5 g of table salt;
• Sugar - 5 g;
• A mixture of black and white ground pepper - 1 tsp;
• Nutmeg - 0.5 tsp;
• Dry garlic, optional - up to 1 tsp.

Pork must be cleaned of all veins. Grind one third of the meat in a meat grinder, the rest - cut into cubes with a side of 20-25 mm.

Add salt and sugar to the meat, mix well, adding a little ice water. Leave the minced meat in the refrigerator for 12 hours.

Then add spices and knead for 15-20 minutes (in a kneader for 10 minutes). Minced meat should be viscous, sticky.

Fold the cling film in 3-4 layers. Put the minced meat on it, roll into a sausage with a diameter of 7-8 cm. Roll up so as to release air bubbles as much as possible. Tie the free ends of the film, wrap the loaf with twine. Make holes with a thin needle along the entire perimeter of the sausage and remove the loaf for 12 hours in the refrigerator at a temperature not exceeding 4 ° C.

After the time has elapsed, put the ham in the container, pour it over hot water(80-85 ° C). Cook in the oven for 1.5 hours at 120 ° C. If the water in the mold evaporates, add. It is important that the water does not boil and the temperature of the meat inside the loaf does not rise above 75 ° C. It is convenient to check with a probe thermometer.

After the specified time, remove the ham from the oven, put it in a bag (so that moisture does not get into the holes), and cool under a stream cold water... Keep in the refrigerator until it cools completely, and preferably 8-10 hours, and you can try.

When I was little, for significant holidays, my grandmother in the village had a wood-burning stove and cooked homemade pork sausage. Pigs in household were always grown, and the sausage was very often - tasty, aromatic. Excellent homemade meat appetizer.

At one time, the hardest part of making homemade sausage was finding the casing. However, now it is sold canned or frozen in large supermarkets. In addition, you can negotiate with the merchants at the local bazaar, they will gladly bring you what you need for your money.

Gathered to cook sausage for grandma's recipe... There was a time when status was measured by the presence of sausage on the table. But, as it turned out, happiness lies not in the sausage, but in its quality. And homemade sausage is quality! Natural shell, natural pork meat and, spices and inspiration, it's natural too.

In the Bulgarian villages, a delicious home-made sausage is prepared - "nadinitsa", a hand-made fried sausage in which minced meat is mixed with traditional Bulgarian spices - fenugreek.

A similar Georgian sausage - kupaty, is prepared from small intestines stuffed with minced pork and beef, with the addition of finely chopped onions, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupaty is fried on coals in a whole shell. Homemade sausage is prepared wherever pigs, cows, sheep and even chickens are bred. If there is meat on the farm, then the owners are preparing the sausage, and if there is poultry meat, it turns out delicious. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.

The homemade sausage you were looking for!

Ingredients (3 kg sausage)

• Pork (neck, shoulder blade, back) 2-2.5 kg
• Spinal fat 500-700 g
• Garlic 1 head
• Pork small intestines 5 m
• Cognac or brandy optional
• Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander taste

1. You need to understand that homemade sausage is very satisfying and tasty dish... Sausage is well stored, especially if the ready-made sausage cooked at home is placed in a ceramic pot and filled with melted lard.
2. In any case, the sausage for the holiday should be prepared the day before, and the final heat treatment should be performed immediately before the feast. Then the sausage will be the most delicious. Although, I have not yet seen a person who will refuse a sandwich with cold sausage or warmed up.

   Sausage spices: salt, oregano, thyme, pepper, basil, coriander

3. Pork small intestines, no matter where you bought them, must be thawed in the air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It will not be superfluous to scrape out the intestines with the back of the knife, remove mucus from the intestines.

   Pork small intestines - natural shell

4. Pork can be used from any part of the carcass. Considering that the sausage is made with the addition of lard, the fat content of the meat does not matter. Neck, shoulder blade, back part are perfect. Thoroughly clean the meat of bones and cartilage - they should not be allowed to enter the product.

   Pork meat can be used from any part of the carcass: neck, shoulder blade, back

5. Homemade sausage, in principle, can be prepared from minced meat minced with a meat grinder. But my grandmother always cut meat and bacon with a knife. The size of the slices is like a medium-sized cherry. This, of course, is a somewhat laborious process, but in this case the sausage turns out to be especially tasty.

   Lard, preferably not salted and not frozen

6. Spine fat, preferably not salted and not frozen, free from the skin. Cut off a piece of lard weighing about 100 g and set aside for now. Cut the remaining bacon into slices half as small as the meat. The ratio of meat to lard should be about 1: 6 - this is very approximate. It is worth considering that if pork is used with large quantity fat, it is worth reducing the amount of added fat.

   Chop meat and lard

7. In a large bowl, combine chopped meat and lard. Salt and pepper - you can even a little more than it's worth. Add dry aromatic herbs: basil, oregano and thyme. Add ground coriander to taste. Stir the meat very thoroughly so that all the spices are evenly distributed. By the way, Bay leaf I am not adding.

   In a large bowl, combine chopped meat and lard

8. Peel the head of garlic and chop the cloves very finely with a knife, as small as possible. You can use a kitchen appliance to chop the garlic or a grater, but in this case there will be a lot of garlic juice, I don't like that. Add chopped garlic to minced meat and stir. Next, I add to the minced meat a little good brandy- 2-5 tbsp. l. This is optional. Try it, but you don't need to add a surrogate or bad-smelling alcohol, this will affect both the aroma of the homemade sausage and the taste. If you are not sure, it is better to skip this point. At the very end, you need to mix the minced meat very thoroughly.

   Add spices and garlic to the meat

9. Then comes the turn of the most important process - the sausage starts. The prepared shell will start minced meat.

   Minced meat ready for filling

10. If in the home auger meat grinder there is a special nozzle for the filling - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cruciform knife and grate are removed from the meat grinder, and a nozzle is inserted instead. The intestine-shell is pulled over the nozzle, and the tip of the intestine is tied on a knot or tied with cotton thread. It is important that the thread should be free of synthetic fibers, they will instantly burn when frying.
11. Minced meat is started in a meat grinder, as in cooking. The casing fills automatically and shrinks as it fills from the nozzle.

    Casing on a special nozzle, ready for filling

12. Attention: do not fill very tightly. When squeezed, the casing should be easily pressed. If the shell is tightly filled, it is guaranteed to burst when boiling or frying.

    Stuff the shell with minced meat

13. Make sure that there are no holes in the shell. If you find a hole, it is imperative to cut the shell in this place and tie it with a thread. The end result is not a whole long sausage, but two or more sausages that can be linked together in a chain.

    Stuffed sausage with tied ends

14. This completes the preliminary stage of cooking. Homemade sausage is filled with minced meat and must be refrigerated overnight. Minced meat should mature for at least 4-5 hours.

    Tie the sausage with thread and refrigerate

15. Immediately before boiling, it is necessary to carefully inspect the casing again, to identify and bandage tears and noticeable holes. After that, it is worth rolling the sausages into spirals (rings) and tying them with cotton thread. So it is more convenient to cook and fry the sausage.
16. Further, an important point: the sausage casing must be pierced in many places. It is convenient to do this with a toothpick or a large needle. Prick the casing on both sides with an interval of 4-5 cm. If voids filled with air are visible under the casing, they must be pierced. Remember in Hasek - Baloun could not drive away from himself that unforgettable vivid picture of how he pierced the "tlachenka" so that air would come out of it: otherwise it would burst during cooking.

    The sausage casing must be pierced in many places.

17. Pour 15 cm of water into a large enough saucepan, frying pan or cauldron. Put the sausage ring in the pan so that it is submerged in the water and bring the water to a boil. Cook from the beginning of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.

    Boil the sausage from the beginning of boiling water - 4-5 minutes

18. Cook all the sausages prepared the day before in turn. After cooking, remove the sausages from the boiling water, put them on plates and let cool.

    After cooking, remove the sausages from the boiling water, put them on plates and let cool.

19. The lard set aside the day before, those same 100 grams, must be cut into cubes and melted in a frying pan until the cracklings are dry. Eat greaves immediately! Drain the fat into a ceramic dish and cool to room temperature.