On the Bright Sunday of Christ, we always bake and conjure over. But at the same time, we will certainly prepare some delicious meat dish - jelly, boiled pork ... This year I have already made homemade sausage baked in the oven - fragrant, ruddy and so delicious!

The recipe for making homemade sausage is quite simple: the most important thing is to buy good meat and natural intestines. And then stock up on a good mood and self-confidence and you can safely go to the kitchen - cook!

Ingredients:

• 1 kg of pork pulp (shoulder, back, neck);
• 1 tablespoon salt (no top)
• 1 teaspoon without top freshly ground black pepper;
• 0.5 teaspoon of bay leaf powder;
• 2-3 large cloves of garlic;
• about 80 ml of boiled water at room temperature;
• about 1 m of peeled pork intestines.

Cooking:

Soak the intestines in cold water with the addition of vinegar (water and vinegar equally). So we stand them until they are filled - while the intestines become more elastic, which will facilitate the work.

Rinse the meat thoroughly with cold water and drain in a colander. Cut the meat into small cubes, about half a centimeter in size.

Place the chopped meat in a bowl. Add salt, pepper and powdered bay leaf.

Using a garlic press, squeeze the garlic into the meat.

For 2-3 doses, add water, all the while carefully kneading the meat - the water will give the sausage juiciness.

We set aside the prepared minced meat, and we ourselves will assemble the meat grinder.

We connect special nozzles for filling the intestines to the meat grinder. Filling the intestines with the help of such nozzles for a meat grinder is the easiest, fastest and easiest option. Stretch the intestinal shell over the protruding part of the nozzle.

We turn on the meat grinder - the minced meat will flow into the shell. We only help with our hands: we tighten the shell, move the stuffing so that the filling density is approximately the same along the entire length of the intestine.

At the same time, every 5-7 cm we make punctures with a needle. This is necessary so that the shell does not burst during baking.

Do not fill the intestines too tightly - again, to avoid rupture during baking. We tie the ends of the filled shells either with the unfilled part of the intestine, or with a culinary thread, or simply with a cotton bobbin thread folded 2-3 times. We choose the length of the sausage ring ourselves, according to our preference. You can cook a length of 1 meter, or you can - 40-50 cm each, or sausages 15-20 cm long. We keep the filled casings of the intestines for 4-5 hours in the refrigerator.

Then we put the prepared sausage in a baking dish and place it in an oven preheated to 180 degrees. Bake for 30-40 minutes until golden brown. Baking times may vary slightly depending on the oven. But if the sausage does not darken for a long time, be careful - do not overdo it so that it does not turn out to be a bit dry.

To make homemade sausage, you can use not a whole piece of meat, but even trimmings (for example, leftovers from the formation of a piece of meat for boiled pork or kebabs) - after all, you will still chop the meat finely. The main thing is that the meat should not be from the head (it is tough there), there should not be lived in it.