sausage

Sausage is one among the world-famous foods, and it's prepared from beef or poultry, where its meat is ground with some fat and flavorings are added thereto like aromatic herbs, flavored spices, and a percentage of nitrite salt that provides the meat a pink color then keeps it pink. it's ground with industrially prepared cellulosic membranes, and therefore the bean is separated from the opposite . within the countryside, the sausage is ground and packed in thin intestines for livestock like sheep et al. . it's washed and soaked during a highly saline brine, then packaged and separated from the house method of preparing one another . you've got more details during this article. you'll use sausage in various recipes, like preparing sausage sandwiches with fried potato fingers and a touch mustard, or preparing vegetable dishes with sausage, or omelette with sausage slices, and you'll also use it in pizza recipes.

 hand-crafted meatloaf

Meat sausage method

Ingredients

 A kilo of hamburger , leaving a touch of the outer layer of fat thereon .

Onion finely chopped.

 1 / 4 cup of chopped parsley.

 A spoonful of mashed garlic.

Flavors consisting of black pepper, salt, ground ginger and ground dried coriander. A spoonful of ingredient , you'll replace it with a mashed and drained tomato.

A quarter of a cup of crushed rusk.

 Small intestines of sheep you'll order from the butcher.

How to prepare

 Clean the tiny intestine by placing all under water in order that the water permeates well,

Then flip it over and scrape off the grease with a blunt knife,

Soak it with a touch flour, juice , and vinegar, leave it for 1 / 4 of an hour, then rinse it with running water.

Soak the intestines again with very salty water after rinsing it, leave it for half an hour, then remove it and rinse it, so it's ready to be used . Put the quantity of minced meat during a bowl, then add onions, garlic, pepper, coriander, ingredient , salt, and breadcrumbs. Knead the meat well together with your hands until it's homogeneous and every one the ingredients are mixed. Fill the intestines with sausage stuffing, and you'll stuff it with the machine designated for that if you've got it, or by employing a petfour garnishing machine by placing 

the sausage stuffing inside it and filling the intestines, and you'll use a skinny funnel, or use squash or zucchini pits, they're easy to use, all you've got to try to to is put the sausage stuffing inside the beakers Inserting it into 

the intestines and pressing it with a finger, and you'll use the tactic that suits you within the filling. Arrange the meat inside the intestines well with the separation between each bit and therefore the other until it's love it is prepared , in order that you've got a sausage ready for preparation and serving, and you'll keep the number within the refrigerator by placing it in freezer bags with tightly closed until use.