How to make sausages at home?

Homemade sausages are much tastier and healthier than store ones. But preparing them requires patience and time. First you need to prepare pork intestines for stuffing – soak in salt water, clear of mucus. Then minced meat is made. Meat and bacon are passed through a meat grinder, mixed with salt and spices. Sometimes it is advised to leave the minced meat in the refrigerator for a day, but this is not necessary. The intestines should be stuffed tightly so that no air enters. Every 10-15 cm you need to scroll the intestine, forming sausages. Hang the stuffed intestines for 2-3 hours at room temperature. After that, put on a baking sheet and put in the oven for at least 3-4 hours. One of the sausages requires a temperature sensor to be inserted. In the oven, turn on the fan mode, slowly increasing the heating to 80-85 degrees. Sausages will be considered ready when the sensor inside shows 69 degrees. Take the sausages out of the oven, cool them under the shower and let them cool completely in a cool place. After that, they can be frozen, stored in vacuum bags in the refrigerator and, of course, eaten – boiling and frying for no more than 2-3 minutes.

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