Servings: 10

Time for preparing: 1 hour

Preparation time: 2 hours

INGREDIENTS:

pork 2 Kg

onion 3 pcs.

paprika 3-4 tablespoons

cayenne pepper 2-3 tsp

salt 1-2 tbsp

black pepper r

garlic 3-4 cloves

water (approximately) 100-150 ml

hot sauce pieces

PREPARATION: +

I get the intestines from the market in the meat department. They are salted and frozen. In a bowl of water, I soak them for 1-2 hours. Then I rinse them well from salt under running water.

My meat is frozen. This makes it easier to cut into small pieces. Cut into small pieces. If you have a hatchet for chopping meat, then it is better to use it, I do not have one, so I use a regular knife. For minced sausages, cut the meat into arbitrary pieces.

Peel the onion and divide it equally.

Scroll the meat for minced sausages. Then chop the onion. I twist the onion at the end so that the meat does not remain in the meat grinder. Add spices to the meat and mix well. Also, for a spicier taste, I recommend doubling the amount of spices.

Pour water into the mincemeat and begin to beat it off. So the minced meat feeds water in itself and becomes juicy. We beat off for 10 minutes.

Now there are 2 ways. Minced meat can be left in a bowl, covered with cling film and marinated in the refrigerator for a day. Then take out and stuff the sausages. Or you can do as I do: stuff it and leave it in the refrigerator overnight. Stuff the shell with the filling.

We put the shell on the nozzle. Then we push in a little filling, remove excess air and tie the shell, form the beginning of the sausage. And then we continue to fill. Sausages are stuffed quite quickly and easily. When filling, make sure that the sausage is more or less uniform in thickness - without voids and dips. Do not stuff the sausages very tightly so that they do not burst during cooking. Then we tie the end of the shell and twist it to get the sausages of the desired length.

You can start and without a meat grinder, we take the cut neck from the plastic bottle where the narrow part is put on the shell and on the other side the filling is pushed.

If suddenly a shell with a hole. We stop the meat grinder. We tie the shell up to the hole. Cut the sausage together and then make a new knot, continue to shape the sausages.

Usually, there is still a lot of filling left in the meat grinder, I already manually push it through the nozzle.

We put the finished sausages into a clean container. I use a baking sheet, pre-cover with parchment paper and cover with cling film. We put it in the refrigerator.

Before the hottest sausages, we prick in several places with a toothpick, so that they do not burst when frying.

Grease the grill with vegetable oil, so the sausages will not stick to the grill. We spread it not very tightly and fry on both sides until golden brown. It took me about 5-10 minutes on each side. Sausages should be laid out on the grill when the greatest heat has passed and the coals are covered with white ash and have acquired a whitish color. In this heat, they cook well and will not burn.

Delicious grilled sausages are ready! Bon Appetit!

As the meat in this recipe, I have pork with small patches of fat, if you want fatter sausages, then add lard or brisket. Greens such as cilantro or sliced ​​cheese can also be added to the sausages.