- Beef shoulder 500 g
- Pork neck 500 g
- Ground black pepper 3 g
- Hot chili pepper 3 g
- Dried garlic 1 g
- Salt 20 g
- Main Ingredients Beef, Pork
- Serving 6 servings
We clean the meat from veins and films.
Grind the meat in a meat grinder, passing through a large grill. You can cut the meat into small pieces and with a knife.
Add salt and pepper. All mix well by hand.
We fill the shell with minced meat using a special syringe.
Cooking. It is possible in two stages, it is possible in one. Since the collagen shell bursts at a temperature exceeding 80 degrees, it is convenient to first boil or bake sausages at a low temperature until the temperature inside 70 degrees is reached. And then fry until golden brown in a pan. You can fry sausages right away. In this case, do not put them on a hot pan. Let it not be very hot. And constantly roll sausages on a hot surface to prevent overheating on one side.