Homemade Sausage

	1. First, prepare all necessary ingredients! Clean the intestines from salt by rinsing them under running water. Soak in cold water for 60 minutes, then push some water through the intestine for internal rinsing. After that, the intestine will be ready for stuffing.
	2. Rinse the meat and pork fat well, and cut them into cubes no larger than 1 cm. Transfer them to a deep bowl.
	3. Sprinkle the mixture with salt and spices, add finely chopped garlic, and mix thoroughly. I also pour in a little less than one cup of icy water; the meat absorbs it quickly, making the sausage juicier.
	4. Fit the prepared intestines onto a sausage stuffing device (the nozzle is attached to a meat grinder, do not install the grid and knife). Tie one end of the intestine. Then stuff the intestines with the meat using the grinder.
	5. Fill the intestines not too tightly to avoid bursting the sausage during cooking. Ensure the intestine is intact: if you find any damage, stop the grinder and tie the spot with string. Now let the sausage mature by placing it in the refrigerator overnight or for at least 4-5 hours.
	6. In the morning, take the sausage out of the refrigerator and tie it for easy boiling and baking. Pierce it with a toothpick every 5-6 cm to allow air to escape during cooking and prevent the sausage from cracking.
	7. Place the sausage in a large pan or pot, cover it with water, and boil for 5-6 minutes after boiling. Remove the sausage, cool it, and grease it all over with fat or vegetable oil.
	8. Preheat the oven to 220-240 degrees. Place the sausage on a baking sheet and bake in the oven for about an hour, checking and turning as needed. My sausage was ready and browned after just 40 minutes, but adjust according to your oven.
	9. Your homemade sausage is ready! It can be served hot, but cold is also delicious. It stores well in the fridge. If you place it in a clay pot and completely cover it with melted fat, this method of storage will keep it fresh for a long time. Enjoy!