I do not think that there is a need to tell all readers about how to stuff natural intestines with minced meat - this is only useful for those who know where to buy them already peeled, or who can clean them themselves. But such people already know how to stuff them!
If the farm does not have a bath with a thermostat or a vacuum packaging machine, then the sausages are dipped into boiling water, weighing four times more than the sausages themselves weigh. After that, the heating of the water is stopped, the lid of the pan is closed and the sausages are kept for 30 minutes.
Minced meat was made from a kilogram of veal and 300 grams of bacon, peeled from films and sinews.
But they tasted like overly lean sausages.
How and from what you can make sausages, similar to those bought in a regular Russian supermarket, I will tell you another time.
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