Homemade pork sausage in intestines

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   How to make homemade sausage from pork intestines? Prepare your food. For this recipe, it doesn’t matter which part of the carcass you choose, since it will still become soft during the cooking process. But be sure to add lard - the sausage will be juicier. You can adjust the set of spices depending on your preferences. Wash and peel the onions and garlic.

2. STEP 2

   

   Wash and clean the intestines for homemade sausage very thoroughly. Soak them in warm water, in which one tablespoon of salt and one tablespoon of soda are mixed. The intestines should lie in this water for half an hour. After this, rinse them under running water and remove all film and fat. Then turn the intestines inside out. Place them again in salted water and keep them there while the minced meat is prepared.

3. STEP 3

   

   Prepare the minced meat. How to make minced meat? Divide the meat and lard into two parts. Grind the first part using a food processor, blender or meat grinder. Add nutmeg to the meat using the tip of a knife.

4. STEP 4

   

   Cut the second part of the meat with lard into very small pieces.

5. STEP 5

   

   Cut the onion into small cubes (I also put it in a food processor). Fry the chopped onion in a small amount of vegetable oil until soft.

6. STEP 6

   

   Add chopped meat and lard to it. Fry everything together for a few minutes, stirring, not allowing a crust to form. Leave to cool.

7. STEP 7

   

   Grind all the spices except the bay leaf in a mortar. Mix the rolled meat with the fried meat, add salt and spices, pour in cognac, squeeze the garlic through a press.

8. STEP 8

   

   Mix everything thoroughly and let stand for half an hour.

9. STEP 9

   

   Fill the intestines with minced meat. To do this, it is good to use either a wide funnel or the top cut off from a plastic bottle. Divide the washed intestines into meter-long strips and tie each one at one end with a thick thread. Put a funnel on the other end and fill the intestines with minced meat through it so that the meat is packed tightly, without air. If you have a special attachment for a meat grinder, then use it.

10. STEP 10

    

    When the intestines are full, tie them with thread at the other end. Roll the resulting sausage into a snail shape and tie it crosswise with thread so that it holds its shape. To prevent the sausage from bursting during cooking, pierce it with a very thin needle every seven centimeters.

11. STEP 11

    

    Then place the sausage in a special baking sleeve and place a bay leaf inside. Leave it to lie for an hour, then put it in the oven for 40 minutes at 200 degrees.

12. STEP 12

    

    Then remove the sausage, turn it over to the other side and leave for another half hour, but at a temperature of 175 degrees. Serve the finished sausage in any form - it is delicious both hot and cold. Bon appetit!

Comments on the recipe

Olyusha

18.09.2023

4.6

Unrealistically cool!!! Keep it up and improve!!! There is such a recipe.

Zinaida

18.09.2023

4.6

Olya, it’s better for you not to live in Ukraine.

Svetlana

18.09.2023

4.9

Homemade sausage is an amazing dish! Its preparation is not very labor-intensive; an additional positive aspect is that we select and prepare all the ingredients ourselves, which cannot be said about store-bought sausage! Specifically for this recipe, I will say that, living in Ukraine, I have not yet heard of using onions when preparing homemade sausage; they usually do not add it to minced meat. To grind meat, I use a manual meat grinder with a mesh that has only three holes; in this case, the minced meat is large, which makes the sausage more juicy. An interesting solution for me was using a baking sleeve - I think it should turn out great. Thanks for the interesting advice!

Lidia Alexandrovna

18.09.2023

4.8

Very tasty homemade sausage!!!

Zinaida

18.09.2023

4.5

vini, thanks for your visit!

Fiesta

18.09.2023

4.8

In our house (near Kiev), the meat was not twisted into such a sausage, but simply finely chopped. but in western Ukraine, they twist everything there and the consistency of the sausage is like store-bought sausage. although the taste of course cannot be compared.

zaj4onok

18.09.2023

4.5

Very tasty sausage, but it takes a long time to prepare (I spent half a day on it). I filled the shell using a special attachment for a meat grinder. There was not enough minced meat for 2 meters of shell (about 10-15 cm remained), but this probably depends on the diameter