Homemade garlic sausage

What could be better than a sandwich with sausage for breakfast? And if it's home-made sausage, then the day was a success. And I'll show you how to make this delicious and dense sausage.

Description of preparation:

For the preparation of such sausage is best suited pork neck and chicken breast. Do not let the meat warm up above 12 degrees, otherwise a large amount of juice will be released during the preparation of the sausage. Milk should be icy. Sinyugu can be replaced with a protein coat, and filled with a mincer with a nozzle or just a spoon. After the stuffing is standing in the refrigerator, it will condense, so the sausage will need to be bandaged. The sausage is stored in the refrigerator in paper or vacuum. Help yourself!

Ingredients:

  • Pork - 800 Grams
  • Chicken fillet - 800 Grams
  • Salt - 16 Grams
  • Nitrite salt - 16 Grams
  • Nutmeg - 1/2 Teaspoon
  • Garlic Powder - 2 Teaspoons
  • Lamb sinuga - 1 Piece (diameter - 80)
  • Milk - 100 Milliliters

Servings: 10

How to cook "Homemade garlic sausage"

Prepare all the necessary ingredients.

Chop the chicken and pork. Send it to the freezer and lightly frost.

Pass through the meat grinder. Add milk, spices, two kinds of salt. Mix well.

Soak the bluecone according to the instructions. Fill it tightly with minced meat. Tie tight ends. Send sausage to the refrigerator for a day.

Suspend for 8 hours at room temperature. Then cook in the oven on the grate at a temperature of 80 degrees.

Cook the sausage until 75-77 degrees inside the loaf. Cool the loaves of sausage in a bowl of cold water. Take it out, dry it and put it in the refrigerator for twelve hours.

Bon appetit!

Source: povar.ru

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