Homemade pork sausages

Description

If you knew how easy it is to cook sausages or sausages on your own, you would have stopped buying them in the store long ago. Especially for you, we have written a detailed recipe for amazingly delicious pork and chicken sausages. Similar ones are sold at fairs in Germany.

Cooking

Step 1

Turn the pork intestines inside out, rinse thoroughly in cold running water - first just with your hands, then use the cornmeal as a scrub. Turn the intestines inside out, inflate to check for holes. If there is, the intestine in this place will need to be bandaged.

Step 2

Chop the pork, liver and chicken fillet very finely with a heavy knife - you should get almost minced meat. Collect the minced meat in a layer, spread the liver on it and chop everything together.

Step 3

Separately finely chop the onion, garlic and parsley. Put on top of the minced meat, sprinkle with spices and salt and knead the minced meat with your hands until smooth. Pour half a glass of ice water.

Step 4

Take a funnel with a diameter of 3–4 cm so that the filling passes freely, tightly fasten one end of a segment of raw intestines to the funnel with twine and start filling. Do not stuff the intestine very tightly so that the sausages do not burst when frying.

Step 5

Tie the resulting long sausage with long pieces of twine every 25-30 cm, double knots, so that it can be divided into individual sausages. Cut the sausages apart.

Step 6

Pierce the sausages with a toothpick in several places. Boil water in a saucepan and lower the sausages for 1 minute. Then place on a parchment-lined baking sheet and grill under a very hot grill, turning occasionally, for 15 minutes.