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Homemade sausages

Homemade sausages


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I usually make sausages when we cut the pork at my mother's house. Choose the meat for chopping, from here, from there, to be fat. Chop the meat, season it according to your preferences, saltier, peppery, garlicy, I kind of make it "trotil", so that your mouth catches fire, not much, but you feel like eating. After preparing the meat, knead it well, adding 1-2 cups of water, depending on how the meat requires.

We have the mats prepared in time, cleaned and washed, we put them on the sausage maker fixed to the mincer and we start filling them. When they are ready to be filled, leave the sausages to simmer and then put them in the smoker. They are good and fresh and smoked. Smoked, they keep well if we fry them and then we put them in a jar with lard. That in case they still get to be put on lard.


Video: Καθαρισμός προσώπου με σπιτικά υλικά (May 2022).