After horror stories on TV, I do not buy sausage, I cook homemade boiled sausage for my son.

Even the most delicious purchased sausage at best only half consists of meat and lard. The other half usually includes chemical additives. It is with their help that manufacturers successfully save their money. So if you want to know which sausage you put on a sandwich, make it yourself! To cope with this, you will be helped by a proven recipe for home boiled sausage, which is shared by the editors. "Site".



Despite the fact that the sausage prepared according to this recipe does not contain fat, it turns out to be quite juicy. But be prepared: making such a fragrant, spicy sausage at home, you will forever forget the road to the sausage department of the store.

The ingredients

• 1 tbsp honey
• 0.5 tbsp ground nutmeg
• 1 tbsp dry or fresh garlic
• 2 tbsp paprika
• 1.5 kg of beef
• 2kg chicken hips
• 1 shell for making sausage (60 mm thick)
• 75g sea salt
• 1 tbsp dried dill
• scented pepper (to taste)
• 1 tbsp dry basil
• 350ml broth
• 1 tbsp black ground pepper

Preparation

1. Let's make broth first. To do this, remove the bones and skin from the chicken thighs. Prepared meat is placed in a pan, adding salt and pepper. We pour all the water and put the container on the fire. The finished broth is cooled, filtered and sent to the refrigerator.
   
   
   
   
2. Divide beef into two parts and pass one of them through a meat grinder along with chicken skin. The remaining beef and chicken meat are cut into small cubes (about 2x2).
   
   
   
   
3. Next, in a deep bowl, we mix sliced meat and mince. We add honey to it and mix everything well. In a separate small bowl, we combine all the spices and salt, and then send it to meat. Now carefully mix the mince for the future sausage, constantly pouring cold broth into the mass.
   
   
   
   
4. Let's start making sausages. To do this, fill a special shell with minced meat as tightly as possible. At the same time, air cannot be allowed to enter the shell. But if there's a void inside it, stick a needle through it. When the shell is full, tie the two ends with strong threads. The sausage is suspended in a vertical position for several hours at room temperature.
   
   
   
   
5. Remove the sausage and cook it for 1.5-2 hours. The finished dish is cooled in cold water and suspended again for at least 12 hours, but this time in a cold place. After doing this, wrap the finished sausage in paper and put it in the refrigerator.
   
   
   
   

Of course, it is much easier to buy sausage of unknown origin in the store than to make an effort and make a good product yourself. However, quality food and healthIsn't it? Save this recipe to please yourself and your family with delicious, natural sausage. Bon appetit!