Excellent taste !!!
- 0.5 kg lean pork
- 0.3 kg of pork with layers of fat (like bacon, neck)
- 0.2 kg of fat
- 1/2 head garlic
- 2-3 tsp salt
- 1 tsp black pepper
- 1/4 nutmeg
- 1 tsp coriander
Slice large 2.5 x 2.5 cm lean pork, informs Rus.Media.
Pork streaky bacon cut into smaller pieces – 1,5 x1,5 cm
Fat is cooling in the freezer and cut into cubes 1 x1 cm
Lean and fatty pork with salt and pepper and separately placed in a cool place for 24 hours. If the meat is not to defer at this stage in the day, and at once to fill sausages – they are not as juicy.
Fat is also salt and put it in a refrigerator.
The next day, finely chop the garlic. Mix the pork well to repel on the table. Add chilled lard, spices, garlic, stir. To sculpt chop and fry. To do this you need to check the taste, if it is necessary to correct for salt and pepper.
To fill the colon with minced meat and grind them in portions or coiling.
Part sausages I boiled in hot water 80-85 degrees C for 45 min, and part baked raw.
Those that have been pre-cooked, was juicy.
But we have to prepare the most delicious!
In a hot frying pan fry the sausages until brown.
Peel the onion and cut into feathers. Add the onion to the sausage. Continue to cook until onions are beginning to brown.
Pour the wine to the sausages – it should cover not less than 2/3 of the volume of the sausage. Continue cooking, without reducing the heat until the moisture evaporates and it becomes less than three times.
Sausages to shift into a ceramic container and place in preheated to 130 degree C oven. Continue cooking sauce until thick, add a little sugar, salt and to acidify wine vinegar.
To get sausages, pour the sauce.
Serve with potatoes or vegetables.
When you cut the sausages, be careful – the juice of them is spewing.
I suggested sausages courgettes with tomatoes on the grill pan.