Sausage is considered a popular product.
But on store shelves it’s not always possible to purchase quality sausage, and even if it is, then it has a very high price.
Therefore, the optimal and useful option is considered home-made sausage.
At home, this product turns out to be unusually fragrant and tasty.
Smoked sausage can be hot, warm or cold. Home cooked sausage is prepared in a plastic wrap, foil and a plastic bag. But it is better to cook smoked sausage in the intestines or in a special shell for sausage, so it will turn out more flavorful and will be stored longer.
You can add to it any spices to taste or other ingredients. At first glance, the preparation of this product will seem difficult, but in fact it is not so.
You just need to stock up on time and quality meat.
Homemade smoked sausage - general principles of cooking
• Use different types of meat for cooking minced meat.
• Choose fresh and quality meat for home-made sausages.
• Defrost meat in the refrigerator.
• As a shell, it is better to use mutton or pork intestines.
• Rinse the intestines thoroughly several times, and then soak them for five hours in saline. Perform this procedure at least three times.
• Use the back of the knife to remove fat from the intestines.
• The walls of the finished shell will be transparent.
• Keep gut remains in the freezer for no more than a year.
• During drying, the distance between the sausages must be at least 15 cm.
Homemade Smoked Beef and Pork Sausage
Ingredients:
• 4 kg of beef;
• three kg of spine shepherd;
• 7 g of allspice and black pepper;
• 380 g of salt;
• a spoon of nitrate;
• three kg of pork;
• 380 g of salt;
• 25 g of sugar.
Cooking method:
1. Remove excess fat, film and tendons from the meat. Then salt it and put it in the cold. Keep the meat there for five days.
2. After the elapsed time, grind the meat with a meat grinder. Add sugar, saltpeter, chopped shpig and spices to the meat. Mix everything thoroughly.
3. Distribute the minced meat in the dishes and put it away for three days in a cold place.
4. Next, take the small intestines, and densely compacting, fill them with minced meat. If bubbles form, then pierce the shell with a needle at this point.
5. Tie the prepared sausages tight and let them dry for six days in a cold room. Stuffing during this time should turn red and should not be pressed.
6. After that, the sausage needs to be smoked with cold smoke and kept in this state for three days at a temperature of 20 degrees.
7. Then smoked sausages soak for five weeks in a cool place.
8. Serve such a sausage as a snack.
Homemade smoked sausage "Salami"
Ingredients:
• 780 g of pork;
• 420 g of bacon (pork);
• three tablespoons of salt;
• clove of garlic;
• sugar;
• 780 g of beef;
• a spoon of granular pepper;
• a spoonful of glucose;
• ground white pepper.
Cooking method:
1. Divide the meat into large pieces, salt and place in the refrigerator for five days ...
2. Finely chop the bacon and sprinkle with salt. Also put it in the refrigerator for five days.
3. Remove the meat from the refrigerator after a while and pass it through a conventional meat grinder. Add pepper grains, ascorbic acid, ground white pepper, squeezed garlic and sugar to it. Add bacon to the end of the kneading.
4. Hold the prepared meat for three days in a bowl in a cool place.
5. Then fill the intestines with the resulting minced meat with a diameter of up to five cm. Fill tightly without leaving voids. But make sure that the shell does not tear.
6. Next, loops tightly tie and lead. Keep them in this condition for almost a week.
7. Then smoke them with chilly smoke for a couple of days.
8. For smoking, use peeled sawdust.
9. A pronounced smoked smell will emanate from the prepared sausage, and it should turn brownish in color.
10. After smoking, put the sausages in a cool place and let them ripen.
Homemade Smoked Pork Sausage
Ingredients:
• kilogram of pork (brisket and neck);
• 20 g of salt;
• Red pepper;
• 15 g of nitrite salt;
• black pepper;
• a spoonful of sugar.
Cooking method:
1. Take the fattest places of the pork carcass and pass them through a meat grinder with a middle hole.
2. Add salt, peppers and sugar to the minced meat. Mix well. Then cover the container with cling film and put it in the refrigerator for three days to mature.
3. At the end of salting using a special nozzle for a meat grinder, fill the natural intestines with minced meat.
4. Before you smoke, bring the sausage to dry in a cool place for a day. The room should be slightly ventilated.
5. Next, take the sausage and smoke it hot for four hours. Set the temperature to 80 degrees.
6. After smoking, let the sausage rest in a hanging state.
7. For smoking, use oak with cherry.
8. Serve the sausage as a complement to sandwiches or as a snack.
Homemade Smoked Dry Sausage
Ingredients:
• 1.1 kg of pork;
• 900 g of beef;
• pepper;
• food saltpeter;
• sugar;
• 90 g of alcohol;
• 15 g of salt;
• marjoram.
Cooking method:
1. Cut the pork and beef into pieces, then roll them in salt and put in a cold place for two days.
2. Remove the salted meat and mince it twice.
3. Add sugar, pepper, alcohol, saltpeter and marjoram to the minced meat. Mix all the ingredients.
4. Add finely chopped pork fat to the meat, which is almost ready.
5. Put the prepared meat in a thin layer in a dish and keep it for three days in a cold place.
6. After stuffing these rectas with minced meat, tie the ends with twine.
7. Bring the sausage in a cool place and let it air for four days.
8. After the elapsed time, the sausage should be smoked in cold smoke until the shell is wrinkled.
9. Then put the sausage in a cool place and keep it there for two months.
10. Such a sausage will be a wonderful decoration on the festive table.
Homemade smoked sausage "Cracow"
Ingredients:
• 2.9 kg of beef;
• 2.9 kg of brisket;
• a spoon of granulated sugar;
• ground allspice;
• vitamin C;
• 310 g of salt;
• five kg of semi-fat pork;
• black pepper;
• two cloves of garlic.
Cooking method:
1. Salt washed, dried and cut into pieces salt. Then add ascorbic acid and mince the slices.
2. Stir the minced meat together with the peppers crushed with garlic sugar.
3. Take the thin ring-shaped beef guts and fill them with fully cooked minced meat.
4. Bring sausages on sticks in a cool and ventilated place and leave them for five or six hours.
5. Then smoked sausages at 90 degrees for one hour.
6. Then bring the loaves in a dry place.
7. After which the sausage needs to be boiled for one hour. Water temperature should be 80 degrees.
8. Place boiled sausages on sticks in a cool place for three hours.
9. Then again, smoked sausage at a temperature of forty degrees. Smoke needs at least two days.
10. Then dry the sausages for four days and serve.
Homemade smoked sausage "Peasant"
Ingredients:
• 2.1 kg of pork;
• 550 g of fat;
• 190 g of salt;
• 7 g of cloves;
• 1.8 kg of boneless beef;
• 20 g of pepper;
• three glasses of water;
• a spoonful of coriander.
Cooking method:
1. Cut the beef and pork into pieces and beat them.
2. Then chop the meat into pieces.
3. Cut fat into cubes.
4. Put everything in an enameled bowl and salt. Add pepper, cloves, coriander and water there.
5. Mix the ingredients, cover the dishes and cover for one day in a cold place.
6. Fill the peeled intestines tightly with almost finished meat.
7. Smoke cold-smoked sausage for 12 hours. Check availability periodically.
8. This version of smoked sausage is suitable for the preparation of salads.
Homemade smoked sausages "Hunting"
Ingredients:
• 1.2 kg of pork meat;
• 4 g of black pepper;
• a pound of veal;
• 45 g of salt;
• 13 g sugar;
• allspice;
• two glasses of broth;
• 3 g of marjoram;
• half a spoon of coriander.
Cooking method:
1. Cut pork and veal into small pieces. Sprinkle them with a mixture of sugar, coriander, pepper, salt, allspice and marjoram.
2. Stir and remove the meat overnight in a cold place.
3. Then twist the meat with a meat grinder and add the broth to the minced meat.
4. Thoroughly mix the ingredients and slowly fill the small intestines. Bandage every 25 cm.
5. For smoking, take alder wood and warm the smokehouse a lot. Cooking should be done by hot smoking for several hours.
6. After this, boil the sausages on low heat for half an hour.
7. Dry them in a ventilated area and serve tox tolu.
8. Finished sausages will be resilient.
9. If desired, add such a product to soups or main dishes.
Homemade Smoked Sausage - Tips and Tips
• Spices for cooking sausages use any
• Use optional mushrooms, cereals, garlic or herbs if desired.
• For color, add curry or turmeric to the minced meat.
• Do not use boar meat for cooking sausages.
• Do not leave voids during intestinal stuffing.
• Smoke sausage on alder or birch sawdust.
• Raw smoked sausage is stored longer.
• Store sausage in a dry room with a temperature of 5-8 degrees.
• If a white coating appears on the surface of the sausage, wash it with salt water and grease it with margarine.
