For Easter, it is most often cooked homemade sausage. For the dish you will need a natural casing, which after baking becomes crispy. And to make the sausage juicy and meaty, it is better to choose pork for the stuffing.

The idea of making homemade pork sausage is published on the page of food blogger Vita with the nickname vitala_foodblog on Instagram. According to this technology, it is necessary to choose a thigh or shoulder for the dish.

Ingredients:

• 2.5 kg of pork (thigh or shoulder)
• 500 g of fat
• 5 garlic cloves
• salt - to taste
• natural casing
• 250-300 ml milk
• spices: mustard, paprika, for meat, for grilling, for kebab, garlic salt

Method of preparation:

1. Frost the meat and bacon before slicing. Cut everything into small cubes.

2. Add salt, spices, garlic and milk, mix well and let marinade overnight.

3. Fill the natural casings with minced meat, as you like. You can use the cut off neck of a plastic bottle. Of course, it is more convenient through a meat grinder and a special attachment.

4. Bake the sausage by pouring a cup of water into the mold. The sausage should be well pierced with a toothpick so that it does not burst when baked.

5. Bake for 30 minutes at 180 degrees, turn over and bake for another 30 minutes. Cool the finished sausage and cut it up.

Also on OBOZREVATEL you can read recipes:

• Homemade cooked sausage
• Homemade chicken sausage
• Liver Sausage in a Bag