- – 500 grams pork;
- – 500 grams chicken fillet;
- – 1 bulb;
- – 1 chicken egg;
- – salt to taste;
- – black ground pepper, paprika and other favorite spices;
- – pork intestines or food films (baking bags);
- – durable threads.
Prepare vegetables. Clean the carrots and onions, wash, cut into some parts, so that it is convenient to pass through the grinder. Brush the garlic.
Chicken fillet and pork skip through the grinder, along with carrots and onions. Add spices (paprika, turmeric, black ground pepper, herbs) and garlic, chicken egg, knead well minced until smooth consistency.
If a natural shell of guts is prepared for sausages, the guts must be rinsed, dried. Put minced meat into the shell in any convenient way. Ideal if your grinder has a special nozzle for these purposes.
Beat the guts with mince, bandage, forming sausages of the right length. Stuff not too tightly so that the shell does not get damaged, but evenly.
If there is no natural shell, normal food film will be suitable. Minced meat in it needs to be spread portionally, cutting off the desired length of film to form a sausage. On the sides of the food film should also be closed.
Suitable and baking packets. In them, minced meat is also spread portionally, cut off the null length of the packet, tied with threads on the sides. It turns out sausage in the form of candy.
Cooking sausages can be immediately, and you can freeze and store the necessary time. In this case, you can not defrost the product before cooking.
Ready sausages can be boiled for 30-40 minutes. When ready, the meat will become gray. Once the sausages are boiled, they can be fried in a pan on butter for about 5 minutes on each side until a toasted crust is formed.
If you toast the sausages not in a natural shell, remove the food film or baking bags before that.
Sausages can also be baked in the oven. To do this it is necessary to lay them out in a baking shape and pour water half. Bake for about 30-40 minutes at a temperetaroute of 180-200 degrees until ready, turning over periodically.
When the sausages in the oven are ready, you can leave them in your broth for 7-10 minutes, so that they can soak up the liquid and become juicier.
Ready chicken and pork sausages serve with your favorite side dish, vegetables and sauces in hot form.