Homemade Pork-Beef Sausage

Description

If desired, the sausage can be baked in the oven instead of frying.

Ingredients

• Pork Blood - 2 lbs
• Beef - 2 lbs
• Pork fat - 17.6 oz
• Salt - to taste
• Ground Black Pepper - to taste
• Ground Nutmeg - a pinch
• Garlic - 5 cloves
• Lamb Casings - 5 pieces
• Bay leaf - 4 pieces

Step by Step guide

Step 1

Prepare all the ingredients. The meat should be at room temperature. Clean the pork casings and rinse them in a saline solution. Cut the meat and fat into small cubes about 1 cm on each side.

Step 2

Add salt and pepper to taste. Squeeze the garlic into the meat. Add the nutmeg and finely chop the bay leaves. Mix well.

Step 3

Attach the pork casing to the special attachment of the meat grinder. Leave only one auger in the grinder, do not install the plate and knife. Tie the end of the casing with string and gradually fill it with the chopped mixture. Divide the casing into the desired sausage size, tying both ends with string.

Step 4

Pour a little water into the bottom of a skillet. Place several sausages in the skillet, as many as will fit. Puncture the sausages in several places with a needle. Fry for about 30 minutes over low heat, ensuring there is liquid in the bottom. Then turn the sausages over and fry for another 20 minutes on the other side.

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