Cheese calculator
Winemaking
A grilled sausage is surely one of those dishes without which many of us simply cannot imagine the late spring feasts and the grilling season. There is no point hiding that this year the holidays in May that everyone usually awaits will be completely different from those we remember from previous years. First of all, we will have to spend that time in a severely limited company, only among our household members...
Therefore, one thing is for certain – if we cannot have guests on this year’s festivities in May, let us have at least some well-grilled sausage. As the theory says, if you want something done right, do it yourself. We recommended making your own sausage instead of buying one. You will surely be enchanted with its flavour. The good news is that even if something goes wrong (and this is rather improbable), nearly no one will know ;) and you will have a whole another year to improve your recipe.
LET US GET ON WITH IT, THEN!
Preparation:
Before starting to make the sausage, rinse the casings and soak them in lukewarm water. Grind the meats: the pork through the mesh plate with mesh size of 10-12 mm, and the bacon through one with mesh size of 2 mm. Grind the beef through the plate with smallest mesh size, best twice. Then mix it thoroughly with a cup of cold water.
Next, combine all the meats, add pressed garlic and other seasonings. Line with stuffer and its filler with oil, tie knots on the casings and fill them with meat. Form the sausages and leave them for about 30 minutes.
You can grill either raw or pre-scalded sausages. Remember – always grill them on both sides until they are browned.
Your sausages will gain a unique flavour, aroma and golden-brown colour if you use some wood chips intended for smoking while grilling.
