Sausage turns out very tasty and, of course, does not go to any comparison with the store. The cooking process is not complicated. Try it and you will not regret.
INGREDIENTS
Fat with meat on the bone - 1 kg.
Livers - 800gr.
Lungs - 800gr.
Heart - 800gr.
Garlic - 5-6 tooth
Salt - to taste
Black pepper - to taste
Casings - 4 m.
COOKING METHOD
Decoction of the liver, lungs, heart, fat meat, be sure to season with salt. Gat offal and fat from meat broth and allowed to cool.
During this time, we prepare the casings. The process of preparing casings detail you can see in my video below.
Cooled Liver and bacon with meat cut in a meat grinder with a large grille. Put everything in a large bowl.
Add 1 tbsp minced garlic, add salt, spices, I add just black pepper.
On the wringer put the nozzle for sausage casings dress, but not tying to air out. Stuffing casings should not be filled too tightly, otherwise they will burst during cooking.
Now divide into small sausages, for convenience. We will give the sausage to cool in the refrigerator 2-3 hours for floor time sausage will get stronger and it can be easily cut into portions pieces.
Details and cooking detail you can see in my very brief video below.
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Bon Appetit!