Delicious Homemade Sausages

Fragrant, juicy, so soft — no one will refuse! Homemade baths will definitely be tastier and healthier than store-bought ones. They can be boiled, fried in a pan or grilled. Serve with any side dish or simply enjoy at a picnic. Prepare them for future use and freeze them. You will not regret it!
cook time: 1h 40 min
Maya Lindell
Delicious Homemade Sausages

Nutrition Facts (per serving)

344
Calories
32g
Fat
2g
Carbs
12g
Protein

Ingredients (10 portions)

Basic:

Garlic 4 clove
Salt 40 g
Sugar 20 g
Water 100 ml
Pork 2 kg
Greenery (taste) 30 g
Khmeli-suneli 15 g
Turmeric 15 g
Ground red pepper 10 g
Salo 500 g
Allspice (crushed) 5 g
Guts (1.5 meters of finished natural casing for making sausages 32-38 mm wide) 10 g

Recipe instructions

Step 1

Step 1
How to make homemade kupaty from pork in the intestines in a meat grinder? Honestly, Iʼll tell you, itʼs not difficult. The main thing is to choose the right shell. I have a pork casing of 32-38 mm. This is a classic natural sausage casing (intestine). Prepare the necessary products.

Step 2

Step 2
Before starting to prepare the kupat, the casing should be washed with warm running water (37-40C) inside and out, and then soaked for 30-60 minutes. in warm water.

Step 3

Step 3
Wash the lard, dry and cut into small pieces. The size should be convenient when chopping meat in a meat grinder.

Step 4

Step 4
Wash the meat thoroughly, dry it with a clean, dry towel, or paper towel, and cut into pieces the same size as lard. Grind everything through a meat grinder.

Step 5

Step 5
Finely chop the greens. I have dill and parsley.

Step 6

Step 6
Chop the garlic. Allspice should be ground in a spice grinder. Mix minced meat, herbs, spices, salt and sugar. Add water.

Step 7

Step 7
Mix everything thoroughly.

Step 8

Step 8
I replaced the knives on my manual meat grinder with a special metal attachment for stuffing the stomach with minced meat. The casing was cut into 3 pieces of 50 cm each. Small sausages are easier to stuff. Pull one end of the shell over the nozzle (secure with an elastic band so it doesn’t slip), and at the other end make a knot and several small punctures with a needle so that excess air can escape.

Step 9

Step 9
Put the minced meat into the meat grinder and, turning, fill the casings. Use your hands to help distribute the minced meat. And donʼt let it gather wider than 32-38mm, otherwise the shell will break. Make 3-4 twists on a long sausage at a distance of 6-8 cm. This is how kupats are made. Pierce each sausage with a needle in several places.

Step 10

Step 10
Our baths at home are ready. Boil them for 15 minutes in water and you can call your loved ones to the table. Bon appetit! I put some of the kupat without pre-cooking in a heated frying pan. Fry on both sides for 3 minutes over high heat, cover and simmer for 10 minutes. It also turned out very tasty and juicy. The rest was frozen.

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