Beef sausage at home

4 servings
5 hours

How to make beef sausages at home? Prepare the specified products. Since sausage only from beef is dry to taste, pork lard must be used! Do not confuse it with beef fat - do not buy beef with fat, as the taste of beef fat has a specific rancid aroma. It is not recommended to use such a product when creating sausage!

Rinse the beef in water, cut the films and veins, cut the skin off the lard. Cut both meat and lard into medium cubes. Peel the garlic from the husks and rinse. If you want, you can add minced and bulb onions, peeled, washed and chopped, but if you want to freeze the sausage blanks in your gut for the future, then it is not recommended to add onions! Pass all the cuts through a meat grinder, installing a nozzle with large or small cells.

Pour dried thyme, salt and ground black pepper into the mince to taste. It is the thyme that reveals the taste of beef in dishes. Mix all the sausage mince thoroughly and leave in the fridge for 2-4 hours.

Rinse the purified saline intestine both inside and outside. Pull over a special nozzle to fill the sausages or over the cut neck of a plastic bottle. Tie up the free end of the gut and pierce it with a needle so that when stuffing, air comes out of it.

Fill the chilled mince with the gut, simultaneously piercing it with a needle in places where air accumulates. Fill not tightly, pressing the workpiece against the work surface. Tie the end of the gut. When packed tightly, the workpiece will immediately burst when boiled. Leave the workpiece at room temperature for about 15-20 minutes to keep the mince inside warm - to boil. For freezing - place the blanks in the freezer, put in a bag.

Place a mug of raw sausage in a saucepan or cauldron, cover with warm water and place the container on the stove, turning on the minimum heat. Bring to a boil and boil for about 10 minutes, making sure to puncture the entire length with a needle to let out air and juice. Since it is beef sausage that produces a lot of foam when cooking, it is not recommended to bake or fry it right away! Rinse boiled sausage in water from foam clots, dry with napkins.

Warm the vegetable oil in a pan, put a circle of boiled sausage into it.

On medium heat, fry the stock until ruddy, about 5-7 minutes, turn over and fry again.

Serve the beef sausage to the hot table along with the fresh greens, sauces, side dish.