A simple recipe and rules for stuffing for beginners - the sausage is guaranteed to turn out right the first time! The recipe for a real classic Ukrainian homemade sausage, which my grandmother, mother and I have been making for the past 20 years. Each housewife made her own amendments, on their basis other recipes for homemade sausage appeared - one tastier than the other. I have several of them, my favorites. My channel will definitely have the best, proven recipes for homemade sausage. Subscribe to the channel, click the bell to receive notifications about the release of new video recipes. #homemadesausage #ukrainiansausage #sausageonpaskha You often ask if it is possible to thank me for my work with a penny. I don't mind, it will help the channel to develop more successfully and faster, and all the proceeds will go to purchasing and upgrading filming equipment, so that it would be even more useful for you MONOBANK CARD 5375 4141 2435 5594 PRIVATBANK CARD 5168 7573 8421 4302 Thank you for your help and support! ************************************************************************************************************* Dried sausage in a simple way • The most delicious DRIED SAUSAGE like Kr... Dried sausages for beer • Dried SAUSAGES FOR BEER in the oven RECIPE: (I get 2 rings with a total weight of ready-made sausage - 1100g) Lean pork (back) -1kg Lard -300-400g. 100-150 ml. water or broth 2-2.5 m of natural sausage casing (on my box it says - caliber K) You can take fatty pork (neck) and do without lard completely. The sausage will come out excellent, juicy. I give a classic village recipe, according to which my family has been cooking for the last 70 years (I think more, I only remember starting with my grandmother). 1-2 heads of garlic (1-1.5 in minced meat and a couple of cloves for greasing the finished sausage) 1 tbsp. salt (15 g), regular coarse rock salt 1 tsp. ground black pepper 1/3 tsp. ground allspice 1/4 tsp. ground red hot pepper 1/4 tsp. ground bay leaf a few peas of black and allspice DID YOU LIKE THE RECIPE? SUBSCRIBE TO MY CHANNEL, CLICK ON THE BELL, AND YOU WILL ALWAYS BE THE FIRST TO KNOW ABOUT NEW VIDEO RECIPES COMING OUT. RECIPE: (I have 2 rings with a total weight of ready-made sausage-1100g) Lean pork (back) -1kg Lard -300-400gr. 100-150ml. water or broth 2-2.5 m of natural sausage casing (on my box it says-caliber K) You can take fatty pork (neck) and do without lard completely. The sausage will be excellent, juicy. I give a classic country recipe that my seven have been cooking for the past 70 years (I think more, I only remember starting with my grandmother). 1-2 heads of garlic (1-1.5 for minced meat and a couple of cloves for greasing the finished sausage) 1 tbsp. salt (15g), ordinary large stone 1 tsp. ground black pepper 1/3 tsp ground allspice 1/4 tsp ground red hot pepper 1/4 tsp ground larva leaf some black and allspice peas