Snail sausages with paprika

Ingredients

• pork (1/4 fat) 1.7 kg
• soy sauce 4 tbsp. l.
• Armenian mixture - salt, coriander, turmeric, fenugreek, ground red pepper, parsley) 1 tbsp. l.
• sweet paprika (dried red + green pieces) 2 tbsp. l.

Cooking

Step 1

Pass the meat through a meat grinder with a 6 mm grate.

Step 2

Add spices and soy sauce to minced meat. Mix the stuffing well.

Step 3

Soak the lamb casing in water (it is better to buy an Extra class casing, it is more durable and without small pores, this will not tear when stuffed). Then, putting the tip on the faucet, rinse inside under running water, squeeze out the water.

Step 4

Stuff the belly with minced meat is not too tight, otherwise it can burst when twisted, using a meat grinder or a sausage stuffer.

Step 5

Twist the sausages of the same length, about 15-20 cm each. Then separate the sausages and tie their tails. Roll each sausage into a ring, secure with heat-resistant threads.

Step 6

Leave the sausages in the refrigerator for salting for at least 5 hours.

Step 7

If frying everything at once is a lot for you, as for me, then a part can be packed in a vacuum (the sausages will lie well in the refrigerator for a week in it) or put the sausages in the freezer. For later cooking, remove the sausages and defrost completely.

Step 8

Such sausages are fried quickly. Fry over moderately hot coals, turning often (then they won't burst!) Until cooked through, about 15-20 minutes.