Hunting sausages – preparing hunting sausages at home.

For 1 kg of lean pork, take ½ kg of veal, 10 g of sugar, ½ teaspoon of coriander, 2 g of marjoram, 40 g of salt, 3 g of ground black pepper, 1 g of ground allspice, 2 cups of broth.

How to make homemade hunting sausages in the gut.

Cut both types of meat into small pieces, sprinkle with salt, sugar, ground spices (marjoram, coriander, allspice and black pepper). Let it sit overnight in a cool place until it soaks in the spices. In the morning, grind in a meat grinder, pour in the broth and stir.

Further preparation consists of forming sausages, i.e. filling the shell with minced meat. To do this, we take thin, well-washed intestines (pork, veal, lamb) and fill them with infused minced meat through a device screwed to the meat grinder.

We make them 20 cm long, no more. We tie each one, at the beginning and at the end, with a thread, and then we tie both ends together to make a ring.

We hang the meat pieces over hot smoke and smoke them. After finishing smoking, boil them over low heat for about half an hour. They are stored in a cold place for several months.

Homemade hunter's sausages are an excellent hot meat snack for the holiday. In addition, they are very tasty in winter with stewed sauerkraut, added to the soup - significantly affect its taste and aroma. Alternatively, you can simply prepare delicious sandwiches for the whole family with them.

Video: Hunting sausages (cooking recipe).