Homemade sausage with garlic 😁

ingredients:

-5 kg ​​of pork

-1 kg of bacon

-1 kg of beef

-cured salt

-10 g ground pepper

-10 g Himalayan salt

- a dozen cloves of garlic

-marjoram

-thyme

- bay leaves

-allspice

-water

A method of preparing:

Cut the meat into pieces. Separate fat and membranes from the rest. Pickle valuable pieces of meat with pickled salt and leave it in a cool place for at least a dozen or so hours.

Then we grind the meat in a mincer: better for thicker pieces, fat and membranes for smaller ones. We add a glass of water and spices, and then connect everything carefully with our hands.

We put the resulting mass in the intestines. The sausages prepared in this way are ready for smoking! Before we light the fire, let the sausages hang for a few hours. The sausages should be smoked at a temperature of about 50 degrees Celsius for 2-3 hours.

When they are ready, they need to be scalded. The water temperature should be around 80 degrees. For this purpose, put the sausages in salted and seasoned with bay leaves and allspice, optionally with thyme, and keep them for a maximum of 30 minutes. Ready!