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![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha.jpg)
In general, an excellent and inexpensive recipe for a delicious product with 100% natural ingredients. Maximum taste for minimum expenses.
Will need
Ingredients excluding salt:
- a) minced pork - 600 g,
- b) chicken thighs - 1 kg,
- c) natural intestines - 2 m,
- d) garlic - 1 head,
- e) freshly ground pepper - 6 g,
- f) basil - 6 g.
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-2.jpg)
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-3.jpg)
After the net weight of the meat mixture (without chicken pits) is known, the salt consumption can be calculated - 18 g of salt goes for 1 kg of minced meat.
Cooking homemade sausages
Cooking takes an hour and a half:
1. Cut the bones from the hips. Cut the meat, including chicken skin, into a medium dice.
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-4.jpg)
2. Put together the chicken and minced pork. Determine the weight - 1390 g.
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-5.jpg)
3. Based on the total weight, the amount of salt is 25 g.
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-6.jpg)
4. Add it to the meat along with spices and squeezed garlic. Mix everything thoroughly.
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-7.jpg)
5. Put the gut on a special nozzle, tie the tip with a harsh thread and loosely fill the belly by squeezing the forcemeat through a meat grinder (remove the knife and grate from the meat grinder first).
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-8.jpg)
6. Tie the sausage into a ring and again drag in the middle. Gypsy needle to make punctures along the entire length of the workpiece.
7. Dip the sausage rings in boiling water.
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-9.jpg)
8. After 15 minutes boil take them out of the pan.
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-10.jpg)
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-11.jpg)
9. Fry the sausage in lard or vegetable oil to a beautiful crust.
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-12.jpg)
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-13.jpg)
Completely meaty, unusually tasty and fragrant home-made sausage, inexpensive at cost, ready. Both in hot and in cold form - this is a wonderful alternative to purchased analogues (although in terms of composition it can not be anything close).
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha.jpg)
After frying, the dish turns out to be especially tasty and appetizing.
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-14.jpg)
![](http://img.uaft2404.org/img/sdela-2019/vkusnaya-i-nedorogaya-domashnyaya-kolbasa-iz-kurinih-beder-i-svinogo-farsha-15.jpg)
You can’t buy such natural yummy in a store. Try it, bon appetit!
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