How to bake a delicious homemade sausage for Easter: it won't crack

Homemade baked sausage is the highlight of the Easter table. Store-bought versions of this dish don't even come close. But it is quite difficult to make a really attractive product, because the casing tears and cracks very easily in the oven. But to avoid this, you need to follow a few rules.

The idea of making homemade baked sausage for Easter was published on the Instagram page of food blogger Alina with the nickname alin_withkitchen. Do not fill the entire intestine with minced meat to the top - there should be only 2/3 of the meat.

Ingredients:

• pork meat (neck or shoulder) - 1.5 kg.
• lard - 250 g
• minced chicken - 1 kg.
• onions - 3 pcs.
• cream - 200 ml.
• ice water - 100 g
• spices: paprika, black pepper, ground bay leaves
• intestine
• garlic
• salt - 9 g per 1 kg of product

Method of preparation:

1. Mince all the meat and cut the bacon into small cubes.

2. Add salt, onion, passed through a meat grinder.

3. Add cream and water, spices, salt.

4. Mix everything well with your hands, even beat off the minced meat a little.

5. Let it stand for a while so that the meat absorbs all the spices.

6. It is best to take the intestines pre-salted - they are very well preserved.

7. It is important to fill about 2/3 of the way, because the natural shell shrinks during cooking.

8. Make a few punctures to allow the excess juice to come out.

9. Bake at 180 degrees for about 50-60 minutes.

10. Add a little water to the baking sheet while baking.

11. Turn it over periodically to make sure it's golden brown on both sides.