Homemade sausage is a favorite dish in almost every home. This is a great option for breakfast, a hearty second course for lunch, a delicious snack during a break at work. Homemade chicken and rabbit sausages are suitable for baby food and for those who follow a diet. A rich home-made sausage with fat will allow you to quickly feed a hungry man, smoked sausages will be a good snack, and raw smoked or rosy fried sausages will decorate the holiday table.
Home-made sausage, choice of meat, beef, pork and lamb intestines for cooking home-made sausages, recipes for home-made hot-smoked sausages.
Buying ready-made sausages and sausages in the store, people usually don’t even realize that they can make them at home, without having special equipment and special skills. The main thing is desire and a little time to study the intricacies of the process technology. It is only worth trying once to make sausages or sausages in accordance with your tastes, and the desire to “sausage” in the kitchen will arise regularly. After all, what could be tastier than the freshest home-made sausage?
pieces and sprinkled with a third of the total amount of salt, soak in a cold place for 22–26 hours.
Lard for cooking sausages should be elastic, but not frozen. Best suited cervical or dorsal, which is pre-aged for 2-3 days in a cool room. It is better to take guts for sausages immediately after slaughtering livestock, but you can buy fresh ones on the market or purchase specially processed, calibrated and packaged worms in a store. If desired, at specialized points or on the Internet you can buy a collagen shell, as well as twine, nets, ham and everything necessary for the production of sausages.
For housewives who cherish time and do not want to risk the health of loved ones, acquiring a product on the market whose quality is difficult to verify without having the necessary experience in this matter, buying a finished bell or collagen shell of the right diameter is an excellent way out of the situation. If you intend to buy guts for sausages on the market, then you need to immediately determine which product you will prepare, and accordingly select raw materials.
Beef, pork and lamb intestines for cooking home-made sausages.
Beef intestines are used to make almost all types of home-made sausages, but they are especially good for those intended for long-term storage, since they are thicker and stronger than pork. Pork intestines are usually used to make homemade sausages with various fillings. From beef and pork, from one pork, from chicken, from rabbit, nutria, as well as for sausages with fillers, liver, blood, cereals, etc. Lamb intestines are best for making thin sausages or sausages such as hunting. Of course, the intestines should be intact, thoroughly washed and cleaned..
The choice of meat for cooking homemade sausages.
The choice of meat for home-made sausages requires certain knowledge. As already mentioned, young meat due to its high liquid content is less suitable. Older, denser and even slightly stiffer meat will give a richer taste and lower shrinkage, that is, it does not “sit down” so much during heat treatment.
All meat of the back half of beef carcass, with the exception of shanks, is the best first-class meat for making sausages. The meat of the front is less appreciated, it is used for sausages of lower grades or mixed with other types of meat. Frozen meat must be thawed first before being crushed, but not brought to complete softening..
Pork for sausage is chosen differently. Fillet cut from the back goes to sirloin sausage. Meat cut from the neck is also salted with whole pieces and used to make ham sausages. First-rate sausage is made from meat removed from the shoulder blades, brisket and sides, and intercostal meat and barrels go to a lower grade sausage. If the animal is a meat breed or not fat enough, then all parts of the carcass are used to prepare sausage meat.
When the meat for sausage is divided into pieces, it is advisable to sort it into grades and conduct a venation. Using a sharp-knife, remove the veins, tendons, membranes, large vessels, as well as those parts that reduce the quality of the sausage and during cooking which forms jelly or glue). The more thoroughly the meat is cleaned of these parts, the more tender, tastier and more nutritious the home-made sausage made from it will be.
When cutting very fat carcasses, it is advisable to carefully separate the meat from the fat that has sprouted into the muscles as carefully as possible, but – pay attention – this remark does not apply to pork. During its processing, only lard and coarse tendons are removed. Fatty fat removed from pig carcasses is also divided by quality. The best is the back fat, and the fat removed from the chest, belly and sides is inferior to it in quality.
Homemade smoked sausage, some simple recipes.
The recipe for homemade smoked sausage.
3 kg of beef, 4 kg of semi-fat pork, 3 kg of fatty pork belly, 300 g of salt, 10 g of ascorbic acid, 1/2 tsp. ground black pepper, 1/2 tsp ground allspice, 1 tsp. sugar, 1-2 cloves of garlic, starch. Cut the meat into slices, place in a container, pouring with a mixture of salt and ascorbic acid, stand for 3 days. Grind salted meat. Pass the beef through a meat grinder once. Pass the bold pork through a large grill of the meat grinder, or cut into small pieces (1–1.5 cm). Cut the breast into slices 2 times larger. After that, thoroughly mix the chopped beef by adding ground pepper, sugar and chopped garlic.
Add chopped pork to the prepared mass and mix the minced meat again until a homogeneous viscous mass is obtained. Add chopped brisket and again thoroughly mix the minced meat. At the very end, introduce starch – 180 g per 10 kg of meat. Stuff the prepared meat into the intestines and bandage them with twine. Hang the tied sausage rings or loaves of sausage in a cool place for 4–5 hours.
Smoked dried sausage at a temperature of 60–90 degrees for 40 minutes. Then immerse it in boiling water, reduce the water temperature to 70–80 degrees and cook the sausage for about 1 hour. Suspend it again in a cool place for cooling for 3-4 hours. Smoked cooled sausage at a temperature of 35–45 degrees for 12-24 hours. At the end of smoking, the finished home-made sausage is dried for 2–4 days.
The recipe for smoked cooked spicy homemade sausage.
2 kg of beef, 500 g of lean pork ham, 1 kg of pork fat, 150 ml of vodka, 2 g of chopped cloves, salt, ground red pepper, 1 tbsp. l lemon zest. Finely chop the beef and lean pork ham. Chop the pork fat. Mix everything, add chopped cloves, ground red pepper, grated lemon peel and vodka. With a mixture, fill the intestinal membranes and tie with twine or thread. Put the sausage in cold water, bring to a boil and cook for 50 minutes. Then remove and wipe well. Prepared homemade sausage accumulates 24 hours.
The recipe for cooked smoked home-made sausage.
7 kg of fatty pork, 800-1000 g of lean pork, 1.5 kg of beef, 1 liter of water, 80 g of salt, 4 g of saltpeter, 1 tsp. sugar, ground black pepper, garlic to taste. Cut the pork into strips 4–5 cm long and add brine made from water, salt, saltpeter and sugar. Soak the meat in brine for 24 hours. Separate beef from fat and tendons, pass twice through a meat grinder with a fine grill. Pork through a meat grinder with a larger grill, combine with beef.
The mass should be soft and elastic. Add so much water to the resulting stuffing to make a viscous mass, mix thoroughly, add spices. Stuff the shells, tie them with twine and smoke for 1.5–2 hours at a temperature of 100–120 degrees. After that, homemade sausage is boiled in water over medium heat for an hour.
The recipe for home-made pork sausages.
1.5 kg lean pork, 400 g fat pork belly, 200-300 g lean beef, 20 g curing mixture, 2 tbsp. l pink pepper, 1 tsp ground nutmeg, 1 tsp. ground ginger, 1-2 tsp. marjoram. Pass the meat through a meat grinder, add salt, spices and mix thoroughly so that the mass becomes homogeneous and moderately viscous. Stuff the prepared pork belly with minced meat. In the process of filling, twist the intestine in several places, dividing it into individual sausages 25-30 cm long. Smoke it with smoke heated to 80–90 degrees for 1 hour, then the home-made sausage is cooked for 30 minutes at a temperature of 65–70 degrees.
The recipe for homemade pork sausage with tongue.
500 g lean pork, 500 g pork belly with layers of fat, 500 g veal, 500 g boiled bacon, boiled pork tongue (about 500 g), 25 g salt, 20 g curing mixture, 1/2 tsp. ground white pepper, 1 tsp. ground nutmeg, 1 tsp. cardamom, 1 tsp coriander, allspice to taste. Pork, pork brisket and veal through a meat grinder with a fine grill.
Pre-peeled tongue and boiled bacon cut into cubes with sides of 1 cm, combine with cooked meat. Knead the filling so that the lard and tongue are evenly distributed. Add salt and spices, mix thoroughly again. Stuff the pork belly with minced meat and tie it firmly. Form small loaves. First boil the sausage for 1 hour in water at a temperature of 70 degrees, and then the home-made sausage is smoked at 80–90 degrees 60–70 minutes.
The recipe for making homemade brain sausage.
1.3 kg of pork belly with layers of fat, 300-400 g of lean pork, 400-500 g of pork brain, 50 g of curing mixture, 100-120 g of onion, 1 tbsp. l ground white pepper, 2 tsp. ground allspice, 1 tsp. ground nutmeg. Pass all types of meat and cleaned brains through a meat grinder with a fine grate. Add salt, finely chopped onions, spices and mix thoroughly to make the mass homogeneous. Fill the prepared casing with minced meat and twist it in several places, divide it into sausages 15–20 cm long. First, smoke them with warm smoke (smoke temperature about 70 degrees) for at least 1 hour. Then homemade sausage is boiled in water at a temperature of 80–85 degrees for 30–40 minutes.
The recipe for homemade horse sausage.
10 kg of fat horse meat, 160 g of starch, 2 tsp. granulated sugar, 1 tsp. ground black or red pepper, 1 tsp. ground allspice or 1 tsp. ground coriander, 3-4 cloves of garlic. Cut the fattest parts of the meat into small cubes. Pass the rest of the meat through a meat grinder. Mix the minced meat, minced meat and spices, add salt, knead everything so that the mass turns out to be homogeneous. Fill the shells with ready-made stuffing, form small loaves, and hang them for 3–4 hours to dry. Then smoked sausages at a temperature of 70–85 degrees, allow to cool for 2 hours. Boil smoked sausage at a temperature of 70-80 degrees until cooked.
The recipe for delicate homemade sausages with spices.
1.5 kg low-fat beef or veal, 500 g low-fat pork belly, 2 tbsp. l salt, 1 clove of garlic, 1 tsp. nutmeg, 1 tsp. paprika, 1 tsp. coriander, 1 tsp marjoram. Pass all meat through a meat grinder with a large grill, mix thoroughly so that the fat is evenly distributed. If the minced meat is thick and crumbly, you can add a little cool boiled water.
Add salt, garlic and spices, and mix thoroughly. Fill the shell with minced meat, tie the edges with twine, and form a loaf or ring if the diameter of the shell is small. Boil the sausage for 1 hour at a temperature of 80 degrees, then dry in a cool room for about 3 hours. After this, the product is smoked for 1 hour at a temperature of 70–80 degrees.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.