How to prepare this recipe
|Prep time||Cook Time||Rest Time||Total Time|
|15 min||45 min||600 min||660 min|
Do you know how much work there is with this sausage? Mixing + blending + rolling = 7 – 10 minutes! And the family eats quality ham, sausage. Not something the rubbish what has been made into the factory.
In factory it is made tasty with a flavor enhancer. Needs, because contain a lot of things, just meat not.
There is NO flavor enhancer in this recipe because it is delicious the way it is.
Place the eggs, oil, salt, pepper, paprika, onion, garlic in a bowl. The onion and garlic can be chopped before to add, will be easier for the blender to process. It is optional.
Blend the ingredients until smooth.
When is smooth (liquid), add the minced meat. Keep blending until smooth.
Put 3 layers of kitchen cling film together. Set aside, and cut the stripes the cheese (If is case).
Place the meat paste to the cling film. Put the cheese in to the paste.
Roll as in the video is made. Make knots to the ends. Put the sausage in 2 layers of alufoil. Close the two ends, and wrap in one more layer of alufoil.
Place in cold water, bring it to boil, then turn the heat to low, cover with lid, and let it simmer for 40 minutes.
Set aside, let it cool down in wrap. After is cold, put it in the fridge for 1 hour, but better for overnight.
After can be cut and use just like the cold cuts.