Homemade medisin sausage

Ingredients for Homemade medisin sausage

Instructions for Homemade medisin sausage

To prepare the Homemade medisin sausage recipe, please follow these instructions:

Cut the meat into finger-wide strips, remove any tendons at the same time. Cut the corn of the spoon and sharpen in strips. Grind and chop 2-4 times through the meat chopper, depending on how rough you want the sausage.

Mix the spices well. Stir chopped meat and season with a little of the soup and add the spice mixture together with the rest of the soup. The whole must be thoroughly mixed and the consistency should be like fennel fried chicken.

Put the intestines in a bowl of lukewarm water. Pull an end piece over the tap and let the water run through to open. Pull some of the intestines over the machine's sausage horn and push as much as possible.

Pull a little of the intestine forward, knock a knot and drive the dad through the machine while simultaneously pulling the intestine to fill it evenly. Do not stop for fasting should allow room for the father to expand.

Always shape the sausage with your fingers to avoid air blowing. When you have a suitable long sausage, cling to the top and twist it sometimes. If you are untouched, tie off with uncoloured cotton yarn.

When the daddy is stopped, the sausages can be boiled or roasted-if you do not prefer both. Bring the sausages into light boiling water and simmer for about 15 minutes. If they hit you, you have stopped too fast and have to pierce holes.

If you want to freeze your sausage, it does not have to be boiled first.

You can vary your sausages by using only pork meat. You can also chop some onion with garlic or use garlic. Fathers can be drank by adding flour or rasp or mashed potatoes. If the sausages are to be frozen, add more spices.