Cut the beef pulp into small pieces, before that cut off all the veins and fat. Dice the fat too.
Add all the spices to the meat, salt, garlic, cognac, passed through the press and mix well. Cover with cling film and refrigerate overnight.
Stuff the minced meat again, rinse the undercoats well, tie a thread on one side and fill the intestine with the prepared minced meat.
Put the prepared sausage in a saucepan and pour cold water, bring to a boil, simmer for 5 minutes, then pierce in several places with a needle and cook for about 1 hour.
Cool the prepared sausage completely, cut into slices and serve. After cooking, you can fry the sausage in a pan to make it rosy and crispy.
Homemade beef sausage turns out to be tasty, satisfying, tender and fragrant. Cooking is quite simple, the most important thing is not to fill the gut too tightly, otherwise it may break. According to this recipe, sausage can be cooked, baked or damped. Cognac can be replaced with vodka, alcohol must be added as the minced meat will stand all night. Spices can be chosen according to your taste and discretion.