• 300 g pork neck,
  • 300 g of the scapula,
  • 300 g pork belly,
  • a couple of cloves of garlic,
  • a pinch of sugar and nutmeg,
  • 20 g of salt,
  • ground black pepper,
  • pepper.


  1. The meat that is available in equal proportions, you need to cut it into large pieces. It is desirable that the meat was cold. It is necessary to obtain the correct texture of the sausage. So in the meat grinder of the meat should be placed directly from the refrigerator. Make the meat stuffing.
  2. Spices need to be mixed thoroughly with salt and sugar, garlic coarsely chopped. To put spices and garlic in mince, grind in a mixer.
  3. The next step – dry pork intestines should be soaked in warm water. Next, they need to be rinsed, thereby preparing the filling.
  4. The guts are placed on a specialized nozzle and quickly filled with minced meat, to avoid unnecessary voids. The sausage needs to be dressed with wet twine.
  5. The finished loaf is pinned to drying it does not burst.
  6. "Loaves" of sausage to gently hang and let them hang a day to stuffing rammed. First, they should be placed in a room temperature, and then the loaves need to remove in a cool place.
  7. After a specified time the sausage needs to be cooked in a water bath. At the bottom the beaker is placed water, brought to a boil; in the top - required for boiling the product. However, the upper capacity should not come into contact with water.
  8. Finally, the sausage should be lightly baked in the oven. Delicious homemade sausage is ready!