A fairly simple recipe that does not require expensive products. But the result, of course, will delight any hostess, especially since it is not a shame to serve such sausage to the festive table!
Cooking description:
It is recommended to store the finished sausage in an enamel bowl with lard. As for the blanks, they can be stored in the freezer and can be successfully fried over an open fire - on a wire rack over the barbecue. See the recipe for how to make homemade sausage in a pork net.
Purpose: For breakfast / For lunch / For children
Main ingredient: Meat / Beef / Pork / Pork tenderloin
Dish: Snacks
Ingredients:
- Pork - 1 Kilogram
- Pork lard - 250 grams (lean)
- Salt - 150 Grams
- Cognac - 2 Art. spoons
- Green Cardamom Seeds - 1/2 Teaspoon
- Black cumin seeds - 1/2 Teaspoon (kalindzhi, nigella, nigella)
- Red Hot Pepper - 1 To taste
- Black pepper - 1/2 Teaspoon
- Pork lard net - 1 Piece
Servings: 10
How to cook "Homemade sausage in a pork net"
I cook minced meat, for this I cut pork and lard into thin long strips. But I do this not with all the available meat, but with about a third. I pass the rest through a meat grinder. I grind all the prepared spices in a mortar, add to the minced meat. I pour in two tablespoons of brandy there, and then send it to the refrigerator for 1-2 days to soak. In the meantime, I'm preparing the pork net. I wash it thoroughly, if time permits, sometimes I even soak it in a weak vinegar solution - this will make the mesh more elastic and white. I cut it into squares with a diagonal of about 20-25 cm. I add a little salt and keep it next to the minced meat for 1-2 days (it can even be in the same bowl). After the specified time, I take out the "blanks", add a little water to the minced meat - this is necessary so that the filling in the grid does not crumble and is "sticky". The water can be replaced with broth - it's even better. Then I put minced meat on the grid, and on top - beautifully - strips of meat and bacon. I wrap the sausages tightly enough in the net. The diameter of the finished product is 5-6 cm. I send these knuckles to the oven (it should be heated to 120 degrees). I bake until tender, but at least 1 hour - I, as a rule, focus on browning. Bon Appetit everyone!
