Barbecue sausages

Kobasnik, making liver pate. All hands did not reach to write. The consistency is very good. But ... are you not mistaken in the notes with the amount of cinnamon? I put in half (20g) and no one began to eat. A lot. Solid cinnamon. I will repeat, but only a little cinnamon. Another question. When cooking the pate, some of the sausages burst. Could it be because the gut is in the freezer for a long time (about a year)?

Somehow, because of the guts, I did not want to mess with the sausage, but here I was at Privoz and saw such white, clean ones on sale, and today I got your recipe, I probably should try it.
The girls asked what the cognac was for, this is what I found on the Internet: Sugar and cognac will help to preserve the meat color
Sodium nitrite (nitrate), we do not use.
Ascorbic sausage - 0.5 g per 1 kg of meat will to some extent replace it (Sausage dried "Moskovskaya" 🔗 )
And another idea of ​​how you can replace the intestines 🔗

Kobasnik, making liver pate. All hands did not reach to write. The consistency is very good. But ... are you correct in the cinnamon notes? I put in half (20g) and no one began to eat. A lot. Solid cinnamon. I will repeat, but only a little cinnamon. Another question. When cooking the pate, some of the sausages burst. Could it be because the gut is in the freezer for a long time (about a year)?

For cinnamon - there are nuances. After all, it is different - cinnamon (Ceylon) or ordinary cassia. I had cassia - cheap. You might have real cinnamon. Our family loves cinnamon - hence the quantity :).
Did you add a lot of allspice? He, too, is revealed by four spices in food - cinnamon, nutmeg, cloves and pepper. Therefore, the French call it four-spice.

Somehow, because of the guts, I didn't want to mess with the sausage, but here I was at Privoz and saw such white, clean ones on sale, and today I got your recipe, I probably should try it.
The girls asked what the cognac was for, this is what I found on the Internet: Sugar and cognac will help preserve the meat color
Sodium nitrite (nitrate), we do not use.
Ascorbic sausage - 0.5 g per 1 kg of meat will to some extent replace it ("Moskovskaya" 🔗 )
And another idea of ​​what can replace the intestines 🔗

Cognac is needed to temporarily reduce the number of bacteria (until the minced meat is acidified by lactic acid bacteria) and to speed up drying. And of course for the scent. Of course, this is a personal opinion, but backed up by 15 years of experience :)
Sodium nitrite is not saltpeter. Saltpeter is sodium nitrate. In the process of meat ripening, nitrate breaks down to nitrite, thus creating that very special taste and aroma of ripened meat.
It is impossible to replace nitrites in the preparation of dry-cured sausages. Sodium nitrite has several functions - a preservative, a color stabilizer; without it, the normal taste of sausages cannot be formed.
Ascorbates and sugars only allow you to add less nitrite.