Chechen Mutton or Beef Sausage

A plain and simple Chechen farmers sausage, savour a taste of unspoilt Chechnya.
130 grams of Mutton or Beef
Sheep casing
60 grams of Onion
50 grams of Beef suet (kidney fat)
15 grams of Rice
5 grams of Salt
1 gram of freshly ground black pepper
Garlic gravy:
25 grams of  garlic
30 grams of meat stock
salt and freshly ground black pepper to taste
Chop meat and fat finely with knife, or pass both through coarse disc of mincer.
Wash the rice in hot water, add salt, pepper, mix thoroughly with meat.
Let lamb casings soak for 30 to 40 minutes in warm water. Rinse well and drain.
Stuff lamb casings with meat filling. Tie off the ends.
Add hot water to a large saucepan and simmer the sausages for 1 to 1.5 hours.
Serve sausage with corn or wheat flour ravioli, and garlic sauce made as follows.
Crush garlic with salt. Add small quantity of fat meat stock. Serve in separate bowl.
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