Spicy sausages for barbecue or grill

I suggest to cook spicy grilled pork sausages. They can be fried in a pan or cooked on coals. We will make sausages of two types: from forcemeat and from minced meat. Cuisine: Russian. Prepare pork dishes.

Ingredients

• Pork - 2 kg
• Onions - 3 pcs
• Sweet paprika - 4 tsp.
• Cayenne pepper - 3 tsp.
• Salt - 2 tbsp. l.
• Black pepper - 1 tsp.
• Garlic - 4 cloves.
• Water - 150 ml
• Sauce (spicy tabasco type) - 3 drops
• Gut (pork salted)

Directions

1. We take intestines in the market in meat department. They are salted and frozen. Soak them in a bowl of water for 1-2 hours. Then wash them well with salt under running water. The meat in this recipe I have pork with small areas of fat, if you want sausages fatter, then add lard or brisket.
2. For minced meat sausages: It is better to freeze the meat slightly. So it is easier to cut into small pieces. Cut into small pieces. If you have an ax for chopping meat, it is better to use it. For minced sausages: Cut the meat into arbitrary pieces and roll it in a meat grinder. Then chop the onion. Twist the onion at the end so that the meat does not remain in the meat grinder. Add onions to the meat.
3. Add spices to the meat and mix well. Also, for a sharper taste, I recommend increasing the amount of cayenne pepper and hot sauce by 2 times.
4. Pour minced water and begin to beat it. So the stuffing nourishes water and becomes juicy. Beat for 10 minutes.
5. Now there are 2 ways. Stuffing can be left in a bowl, cover with cling film and put in the refrigerator to marinate for a day. Then get and stuff the sausages. And you can stuff the sausages and leave overnight in the refrigerator.
6. Stuff the shell with stuffing. Put the shell on the nozzle. Then push a little stuffing, remove excess air and tie the shell, form the beginning of the sausage. And we continue to fill. Stuffed sausages are quite quick and easy. When filling, make sure that the sausage is more or less uniform in thickness - without voids and dips. DO NOT stuff sausages too tightly so that they do not burst during cooking. Then tie the end of the shell and twist to get the sausages of the desired length. It is possible to fill and without a meat grinder, we take the cut neck from a plastic bottle where the narrow part we put on a cover, and on the other hand pushes a stuffing.
7. Before frying sausages, prick in several places with a toothpick, so that they do not burst during frying. We grease a lattice with vegetable oil so sausages will NOT stick to a lattice. Spread not too tightly and fry on both sides until golden. It took us about 5 - 10 minutes on each side.
8. Sausages should be laid out on the grill, when the greatest heat has passed and the coals are covered with white ash and become whitish. In this heat, they cook perfectly and do not burn.
10. Bon appetit!