Homemade sausage for Easter! 2 fillings at once! It turned out delicious and exciting.
#cuisine #homemadesausage #oven #how to cook #potato sausage #Easter menu

For those who think this is a financially and time-consuming business, I want to say – no, it’s not! If you want to have delicious natural sausage on the table without impurities or preservatives, cook it yourself, especially since the recipe is simple!

We will need:
The total amount of meat (pork and veal) is 1700 g, of which lard is 400 g.

I buy Hungarian intestines in packages (in salt). I wash the intestines 3-4 times.

I pour 1 liter of water + less than 1 spoon of vinegar into a bowl - I leave the intestines in this water for a couple of hours

Filling for sausages 1:
- Chop the meat and lard finely, pass the remaining fatty pieces of meat through a meat grinder.
- 1 teaspoon garlic salt (garlic salt recipe here    • 3 ПРОСТЫХ способа сохранить ЧЕСНОК! Р...  )
- 1 teaspoon sweet paprika
- 0.5 tsp khmeli suneli
- ground black pepper

* I leave it to marinate

Filling for sausages 2:
- Champignons 500 g (finely chopped)
- 200-300 g of lard (heat in a frying pan)
- 1 large onion
- mushroom spice (* I grind dried mushrooms in a coffee grinder)
- smoked sweet paprika (slightly less than 0.5 tsp)
- 4 potatoes (medium) * grate, add water for a while.
Potatoes – squeeze out.
- salt
- ground black pepper
Using a meat grinder and a sausage attachment, fill the intestines with the filling.

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Place the formed sausages on a baking sheet and pierce them with a needle.
Oven preheated to 180°, bake for 50-60 minutes.

I boil the sausages that I want to freeze in salted water for 5-7 minutes (also making punctures with a needle first).
I'm cooling it down. I put it in the freezer.

Make homemade sausage, it's worth it! You will always be confident in the excellent quality of your home-made product!

I wish you all a good mood, kindness, love, prosperity - all the best to every home!