Before preparing any sausage, you need to take care of purchasing a special casing that will form the product. Previously, it was called simply intestine, now the name sinyuga or casing is more common. Oddly enough, such a product can be bought in regular meat departments. Simply because it is unnecessary, housewives rarely pay attention to such things.
As a last resort, if the casing cannot be found, you can use ready-made kits for making homemade sausage from Maggi, which contain the necessary spices and a small amount of casing.
Sausages can be made from any minced meat, but they taste best from pork with the addition of lard. The main rule for cutting meat is that it should never be put through a meat grinder. The pulp must be cut or chopped into small pieces with a sharp knife. With this method of grinding, the structure of the fiber is not disturbed and the internal juice does not leak out. To prevent the product from becoming dry, add a small amount of lard to the prepared meat.
Quite a lot of different herbs, garlic, chopped onions, spices and, of course, salt are put into pork sausages. The types of seasonings added to meat depend only on the taste preferences of the cook. The classic set of spices includes several varieties of pepper and mixed spices.
The next stage of preparation will be preparing the casing. Usually, sausage casings are sold salted so that they do not spoil for a long time. Before stuffing the womb with minced meat, it must be rinsed well in running water. This is done as shown in the photo. The shell is filled several times with water, like a regular hose.
After washing the casing, you can start filling it with minced meat. The easiest way to do this is to use a meat grinder with a special attachment. The casing is threaded onto a small tube through which the finished minced meat is supplied. If you don’t have such a device on your farm, you can simply stuff the shell with a teaspoon or make some kind of pound cake and push the minced meat through it. Unfortunately, this method will take longer.
As the sausage is filled, it must be periodically tied with a strong thread, so that in the future it will be possible to divide it into small pieces in the form of sausages.
This concludes the preparatory part.Raw sausages can be stored frozen in the refrigerator for quite a long time and defrosted in portions as needed.
Chopped pork sausages can be cooked on the grill, in an air fryer, or in any other way. During cooking, it is recommended to make several punctures in the casing with a toothpick so that during the frying period the sausage does not burst due to the accumulated hot steam. The preparation time for this product is 20 minutes. The readiness of a dish is determined by its appearance. The shell should brown and acquire a golden color. To be more sure, you can cut one sausage and check the internal readiness of the minced meat.
As you can see, the recipe turned out to be simple and quite original. Relatives and guests will certainly be surprised when they try this dish, and will also appreciate the skill of the hostess.
