Cheese calculator
Winemaking
Grilled sausage is certainly one of those dishes without which many of us can’t imagine the May holiday weekend and the grilling season. There’s no hiding that this year the May days off work, which we usually all look forward to, will be completely different from those we know from previous years. Above all, we have to spend this time in a much smaller group, limiting ourselves only to the company of household members…
Therefore, one thing is certain—since there won’t be guests at this year’s May weekend, at least there mustn’t be a shortage of good grilled sausage. Following the rule that if you want something done well, do it yourself, our advice is: instead of buying ready-made sausage, prepare it yourself. You’ll certainly be delighted with its taste. The good news is that even if something doesn’t work out (which is very unlikely), almost no one will find out ;) and you’ll have a whole year to perfect the recipe.
So—let’s get to it!
PREPARATION:
Before starting to make the sausage, rinse and soak the casings in lukewarm water. Grind the meats: pork through a plate with 10–12 mm holes, and the pork belly through a 2 mm plate. Grind the beef through the finest plate, preferably twice, and mix thoroughly with a glass of cold water.
Next, combine all the meats, add garlic pressed through a garlic press and the remaining spices. Grease the stuffer together with the nozzle with oil, tie knots in the casings, and stuff them with the meat. Form sausages and leave them for about 30 minutes.
You can grill either raw or pre-poached sausages. Remember—always grill them on both sides until they are browned.
Your sausages will gain a unique flavor, aroma, and a golden-brown color if you use smoking wood chips for grilling.
