Cut the pork loin pieces of thick leather section off, try to leave as much fat. Fat gives a flavor

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Sausage making is about the fun that can be put in almost anything! Meat from side to side and spices sky is the limit. That is, the job is not very different burgers placement - the best flavors will be a combination of your favorite flavors. Chili spiced sausage is Nagalla really hot. Fiery new can choose to be calculated by using a little spice, for example, Chipotlepyrettä. Otherwise, sausage basic instruction follows the same pattern. We also tried the sausage seasoning precious drink wine and whiskey. Jack Daniels sausage a sense of the size of its big brother Naggar in accordance with the Jackkarana from now on!
Sausage making needs mincer - preferably with Sausage. The meat is ground a few times, seasoned well and running after the pig's intestine Sausage avital and vital. Raw sausages are immediately ready for the grill or smoker. Some of the cooked and a little bit of ripening of sausages before cooking, but is already in themselves. Sausage making goes hand in hand with a good hamburger - must be fat! Self-made sausage is just as good, as you can imagine! Spicy raw sausage pork ribs (500g / 1kg) pork intestine of the Shaman Naga pyrettä spices up their own mind (eg garlic, parsley, salt, black pepper and thyme), a touch of Worchester sauce
Cut the pork loin pieces of thick leather section off, try to leave as much fat. Fat gives a flavor of the sausage alana and binding on the structure. Cut the ribs into suitable pieces alana and run through the coarse side of the meat grinder. The meat can be spiced minced alana immediately and, if necessary, alana to re-run through the mincer. The second time, you might want to put that onion and bacon are reduced to a pulp and mixed with the sausage. Spicy chili sausage created by putting a sausage in its 4-5 teaspoons alana nagapyrettä and yes it kicks enough. However, some did not even itch. When the meat is minced and seasoned, put it in the cold. Soak in the intestine in lukewarm water for about 3o minutes and Sausage rolls intestine. The gut is often accompanied by a plastic applicator with rolling is easy.
Sausage making successful one too, but the guy is a big help. The second fed to the mill sausage mass and the other to guide the intestine. Prior to the start of the pass take a little empty about 10 cm, do not do more knots. Mill to run into the intestine at first a bit of air, so make a knot responded later. alana Drive to the mass of the intestine of 20-30 cm and then take back a little bit empty. Repeat this for the rest distance, and once again the end of abstentions. Contact the beginning of the weather out and make a knot. The following section cut out of the blue, and the same thing - and it gets out of the knot. Continue alana in this way until the end. You can also enter the size of the sausage alana mass into the intestine without surgery, but the treatment is successful a little bit easier when you empty from time to time. Intestine should not pull up just piukeeksi, but to leave it there a little paineluvaraa, allowing you to rotate the sausage pieces to the appropriate size, and bowel crack so easily. Grilling over low heat, and then the surface of the sausage can take a bit of color face in the hot grill. Sausage does not need, and should run fast holes. The shell does not crack when grilling makes patience. Too long to dry sausage grilling, so the first test run should be done with a small portion. To drink, food Naggar needs a good steam, which Jallu fits quite nicely.
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