Pork home sausages

Homemade sausages from pork forcemeat with garlic and marjoram. Polish
recipe for homemade sausage.

2 tsp. marjoram
1 tbsp. salt
1 glass of cold water
1 tsp black pepper
4 cloves of garlic
1 kg of fat, frozen
1 kg of pork (paddle or ham)
pork intestines

Pig intestines soak in water for 30 minutes, then rinse thoroughly and
set aside.

Salo and pork cut into cubes of 2 cm. Scroll through the meat grinder,
add the marjoram, salt and pepper to the stuffing. Add the garlic and
some water through the press.

Mince well knead until uniform, about 5 minutes. Gradually add the
remaining water, mix. Mince in the refrigerator for one hour, it is
better to leave in the refrigerator for the night.

Put the sausage nozzle on the meat grinder and put the gut on it. Skip
the mince through the meat grinder through the nozzle.

As soon as the mincemeat appears on the other side, tie a knot at the
end. The remaining minced meat is scrolled, filling the gut,
supporting the resulting sausage. When the forcemeat is over, tie a
knot at the end.

From the length of the sausage roll the sausages of the desired
length. That sausages are not untwisted, alternate the direction of
rotation. Sausages impose a toothpick, so that when cooking freely
leaves steam.

Sausages to fry in a frying pan or grill. Sausages can be frozen and
stored in a freezer for up to 3 months.