Homemade grilled sausages
8 servings
60 minutes
Grilled homemade sausages are a classic of German cuisine, filled with the aromas of fresh spices and smoky heat. Historically, this recipe roots back to the traditions of home butchers who manually minced meat, giving the sausages a rich, natural flavor. Tender lamb warmed with cilantro and sweet pepper turns into juicy sausages that acquire a crispy crust and rich taste with a hint of spiciness after marinating and baking. They are served with mustard or fresh bread and sometimes baked in clarified butter for a special delicate touch. This is an ideal option for a cozy outdoor dinner accompanied by delicious sides and good company.
1
Clean the meat from bones and membranes, wash and dry it. Send the meat and fat to the freezer for an hour.
- Lamb shoulder: 2 kg
- Mutton fat: 400 g
2
Finely chop the bell pepper.
- Bell pepper: 1 piece
3
Chop the onion and garlic coarsely and blend them until they become a sauce.
- Onion: 2 pieces
- Garlic: 1 head
4
Buy a 5-meter pack of intestines from the 'Meat' section at the market, wash thoroughly, and set aside.
- Pork intestines (chitterlings/casings): 1 piece
5
Cut the meat and fat into large pieces and chop each finely into minced meat, this will take about 30 minutes (if short on time, you can use a meat grinder with the widest attachment). It's important to get quality CHOPPED minced meat.
- Lamb shoulder: 2 kg
- Mutton fat: 400 g
6
Add salt, pepper, chopped red bell pepper, finely chopped cilantro, ground onion and garlic, chili sauce (there's plenty of room for experimentation here; add any spices you like). Mix well. I can also add a bit of cold water if it looks too dry.
- Salt: 1 tablespoon
- Bell pepper: 1 piece
- Cilantro (coriander leaves): 1 bunch
- Onion: 2 pieces
- Garlic: 1 head
- Sweet chili sauce: 3 tablespoons
7
Attach the sausage filling attachment to the meat grinder, making sure to remove the cutting parts so the meat won't be processed a second time. Put a 10 cm casing on the attachment and fill the remaining part with the meat mixture. It's important to do this slowly to ensure even distribution along the length. Carefully remove any air that may have entered the sausage with your hands. You can choose to make one large sausage and coil it, or divide it into smaller portions — in this case, leave a 3-4 cm space between them and twist 5-6 times.
- Pork intestines (chitterlings/casings): 1 piece
8
Place the sausage in a container and let it marinate in the fridge for as long as your patience lasts. Ideally — a day.
9
Take the ready sausage, place it in a large pot, make holes every 3 centimeters with a toothpick, and pour boiling water for 10 minutes.
10
Coat with olive oil and grill for 10 minutes on one side and 5 on the other. Or in the oven — 15 minutes on one side and 5 on the other — until golden brown.
- Olive oil: 100 ml
11
Next, either eat immediately or place in a tray and cover with melted butter up to 1 cm above the sausage, then refrigerate until needed. It can be stored like this for 2 weeks.
