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Ukrainian sausage homemade
4 servings2 hours 30 min
Pork - 600 gr, Guts - 50 gr, Salo - 150 gr, Paprika - 2 tea liters, Salt - 0.5 tea liters, Ground black pepper - to taste, Ground red pepper - to taste, Vegetable oil - 20 ml, Garlic - 5 teeth.
Prepare these products. Acquire either fatty pork (neck) or pork pulp, but it is additional to use pork lard. It is mandatory to add lard, otherwise the sausage will turn out not juicy, but dry to taste. Ukrainian sausage is famous for its garlic aroma, so it is believed that the more such an ingredient is in the dish, the better. 
Rinse pork, cut off veins and films from meat. Cut the skin from the lard and remove, rinse the lard, cut the meat and lard into medium pieces. Peel garlic cloves from husks, rinse. Pass everything through the meat grinder, installing a nozzle with wide holes. If you want to get a more uniform mince, install a nozzle with small holes. Add onions as desired. 
Pour salt, ground paprika into the minced meat. Add ground black and red peppers to taste, especially if children eat such a meat dish! Mix the mince thoroughly and place in the cold for about 1-2 hours, or better yet overnight, so that it is completely soaked in the garlic aroma. 
Rinse the salted and peeled pork intestine, pull it over a special nozzle to create a sausage, tie the remaining end and pierce with a needle so that the air comes out when stuffing into it. 
Fill the gut with cooked mince, but very loosely, slightly pressing the workpiece so that it becomes flat, like a ribbon. If you fill the workpiece tightly, then it will immediately burst during frying. When stuffing, you can divide the intestine into sections, forming rings of blanks or creating sacs. Leave the blanks warm for 20-30 minutes so that the mince inside them warms up if the sausage is planned to be fried. 
Warm up a frying pan with vegetable oil, put a ring of Ukrainian sausage in it. Fry on medium heat for about 2-3 minutes on one side. At this time, it is advisable to pierce the sausage with a small needle over the entire surface, releasing the steam and juice formed inside it. 
Turn the Ukrainian sausage to the other side, reduce the heat to the minimum, cover the pan with a lid and simmer for about 4-6 minutes so that the dish steams from the inside. If desired, you can pour a little water. 
Serve hot sausage along with fresh greens, onions, vegetables. Do not forget about sauces: ketchup, barbecue, etc. 