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You can also make delicious sausage at home without using casings or film. In this case, you will be sure of its quality, because you will determine the composition of the ingredients for the dish yourself. Pork sausage is very tasty served with various sauces, garlic mayonnaise, mustard, etc. The main thing is to put the meat in the broth warm and wait for it to cool down so that the sausage is perfectly cut and does not fall apart.

Step 1

Start cooking the pork knuckle. Place the cleaned knuckle in a cauldron or saucepan, add salt, bay leaves and onion. Pour in warm water and boil the knuckle for 2-3 hours. Foam will form during the cooking process, it must be removed. If there is not enough water during the cooking process, add a little boiling water so that the knuckle is completely covered with liquid. Simmer until the meat and skin separate from the bones. Strain the broth.

Step 2

Chop the knuckle. After you have cooked the knuckle, let it cool. Next, carefully separate the meat and some parts of the soft skin from the bones, remove the bones. Finely chop the boiled meat and skin, put the slices in a deep container.

Step 3

Prepare the garlic broth. Place the garlic in a separate bowl, add ground black pepper. Pour the broth over the garlic and spices, mix. Leave the broth with garlic to infuse for 15 minutes. Strain the garlic broth through a sieve and pour it into the meat. Mix thoroughly.

Step 4

Prepare the sausage. Fill a plastic bottle with the prepared mass. Try not to pour in too much broth so that the sausage turns out meaty and not jelly-like. Put the bottle in the refrigerator overnight so that the mass thickens. When the sausage is ready, cut the bottle with scissors and take it out.