Homemade sausage

It is worth noting that to smoke sausage and meat, you need to have a smokehouse. However, both sausage and meat can be baked in the oven.

Ingredients

• 2 kg of beef,
• 2 kg of pork (back or neck),
• 1 kg of lard, salt to taste,
• 10-15 cloves of garlic (to taste),
• 1 tsp. ground black pepper,
• 1/2 tsp. ground coriander,
• a pinch of ground bay leaf,
• 350 g of boiled water,
• cleaned pig intestines.

Directions

1. When buying meat, choose the freshest. Pay special attention to the intestines. I prefer thin, well-cleaned ones that are sold in packs. Soak the intestines in water for an hour before cooking, then rinse. Divide into pieces 40-50 cm long. The intestines that remain after cooking the sausage, sprinkle with salt, put in a bag and put in the freezer until next time.
2. So, let's get down to business. Peel a squash, grate it and cut it into small pieces. Peel the garlic. Place a grid with large holes in the meat grinder. Grind the meat, lard and garlic (you can cut into very small pieces and pass the garlic through a press).
3. Add spices to taste to the minced meat, mix well. Finally, add chilled boiled water. The stuffing should not be too dry.
4. Remove the knife and grate from the meat grinder, attach a special nozzle-tube for cooking sausages. Fill the prepared intestines with minced meat, tie on both sides.
5. Stuffed sausages should stand in a cool place for several hours. It is best to make them in the evening and cook in the morning.
6. If you plan to bake the sausage in the oven, wrap it in a spiral. Before putting in the oven, pierce in several places with a needle. You can boil the sausage on low heat for 3-5 minutes after boiling, and then bake in the oven for about 1.5-2 hours until ruddy.
7. The process of smoking is longer - about 6 hours at a temperature of 60-70 ° C.