How to Make Homemade Beef Sausage

Ingredients ?

Lean beef 6 pounds

Fat beef 1 pound

Beef liver 2 pounds

Onion 3 pcs

Salt, onion powder, black pepper, sweet pepper, moderate amount

Sheep sausage casings about 50

Beef sausage practice ?

This sausage is normally half fat and half lean, you can also add offal appropriately, in fact, fat is not limited to beef, with goose fat mostly. If you like more oil sausage does not prevent the increase in the proportion of fat, lean meat to buy stuffing kind of good.

Three kinds of meat are crushed to find a large pot of mixed, seasoning is really hard to adjust, like what flavor they add it, do it yourself, so good, add three broken onions (do not come out of the onion juice, afraid of spicy eyes can be used in the kind of rope to break the box of vegetables).

After adding the onion into this color, onion is also a personal preference, there is a little light spicy flavor.

Installed enema machine I use this hand-cranked enema machine, more tired poor some, but I figure it clean thoroughly, each has its own strengths.

Sheep intestines should be soaked through with warm water in advance, so as to restore the elasticity, an enema will not be easy to rupture.

Sausage mouth smeared with a little cooking oil, soak a good wa sausage casings to find the opening, set on the top, little by little all stacked on the sausage mouth

Sausage casings to stay a little bit of the beginning, and then crank the handle to the sausage, a moment on the enema, a section of sausage full of sausage it.

Leave the sausage on the side and continue the enema. A moment on so much, which is the most abrasive is to find the mouth of the casing and set on the mouth of the sausage, no matter what the machine can not be avoided, we buy sausage casing when trying to use good quality it, or a break really will collapse.

Finally organize the enrobed sausage, every small section of the screw a few turns is what we see the finished product. Before there is a hole in the place despite the screw off well, make a small seal.

Last of all, of course, is to fry the sausage, do not put oil, small fire slowly fry, the surface of the hardened with a fork fork or two to let the fat out, which is enough to fry the sausage aroma of it.