If natural guts are used to make home-made sausages, then you need to be prepared for the fact that turning them into a presentable cover for sausages is a rather laborious and complex process.
Natural intestines for making home-made sausages, selection, cleaning, rinsing with water, inversion, salting and drying.
The first stage is the separation of the intestine. If the intestines are taken fresh, immediately after the slaughter of the animal, then the omentum descending from the stomach and covering the intestines should be torn off with hands, the intestines should be bandaged immediately after the stomach and in front of the cecum and the intestine should be separated from other organs of the digestive tract. After separation, beef guts should be placed in a wide, spacious dish, the bladder should be separated, and all contents should be squeezed out of it..
Then it is necessary to pour water into it several times, rinse and squeeze in order to eliminate a specific smell. Then the stomach – the small intestines – is cleaned of fat and cut into two parts. Next, folding each part in half, squeeze their contents. Extrusion is carried out first from the fold to the edges, and then from the edges to the fold, then the fold is cut and the remaining contents of the intestines are squeezed into the hole.
Rinsing with water natural intestines for home-made sausages.
Sinyuga – the cecum – should also be cut off before flushing the skeleton. This must be done very carefully so as not to contaminate its contents with other parts of the intestine. It is necessary to make dressings twice at a distance of 2 cm and cut the intestines between them. The contents are also squeezed out of the bung and washed thoroughly with water. After removal of the cecum, a part of the large intestine, the circle, is separated. The circles are wrung out and rinsed with water. Rinsing is carried out by a stream of warm water, which is passed through the intestine, until food residues and feces cease to be washed out of it..
Inverting the natural gut for home-made sausages.
The large intestine can be turned inside out by hand without much difficulty, if cut into pieces 70-100 cm long. Thin is more difficult, so often the procedure is performed using a wooden stick of suitable diameter about 80 cm long. The lower end of the stick is fixed between the knees, and the upper end is put on one of the ends of the intestine. It is necessary to hold it and carefully turn the intestines inside out, collecting them with folds on a stick.
When a sufficiently large section of the intestine is turned out, it can be cut off and the procedure repeated with the rest. From the inverted intestines, you need to carefully scrape off the blunt side of the knife or with a special tool the mucous membrane – the hat. After that, they are again thoroughly washed with warm water, and then cold. In cold water, they must be left for 24 hours. You can add a little soda or vinegar to the rinse water to increase the effectiveness of the procedure..
Then the washed intestines are turned on the front side and checked for integrity using water and blowing air through the intestines. This method is the most simple and effective. If the sausage is planned to be done in a day or two, the washed intestines can be poured with cold water and kept in this form until use. Before filling the stuffing, they must be removed from the water, let it drain, and the guts should be dried a little. Correctly peeled intestines are dense and transparent, like a sheet of parchment.
Purification and processing of lamb intestines – the stomach and the cecum – is carried out by analogy with beef. In the pig intestines, the cervix is easily separated by hand without the help of a knife, and the treatment proceeds as described above. The gut from one pig is enough to use 15-17 kg of sausage meat without residue. For home-made sausages and other meat delicacies, pork stomachs can also be used. They are processed using the same technology as described, and if necessary, long-term storage is salted..
Salting of natural intestines and stomachs for home-made sausages.
Guts can be salted for the future, and drying sausage casings is also practiced. For salting, cleaned and washed but not turned on the front side of the intestine, bundle 4-6 pieces each, sprinkle with fine salt on all sides, put in a container, fill with salt and leave it on an inclined surface so that during the salting process the brine drains and does not soak the intestines.
Typically, the brine drains in 8-12 hours, after which the intestines can be removed from the salt, transferred to a dry clean container, tightly closed and stored in the cold at a temperature of 2-10 degrees. A small number of intestines can simply be filled with salt in a container, closed and stored in the refrigerator next to the freezer for several weeks. Before use, they must be soaked in warm water, slightly acidified with vinegar, for 2-3 hours.
Then rinse again with cold water and turn the front side out. After high-quality salting, by all rules, the soaked casings for home-made sausages should be strong, light pink in color and with a specific smell of freshly salted meat.
Dried Natural Sausage Gut.
Dried intestines for home-made sausages are prepared as follows. Through a tube they are inflated with air, the hole is tied with twine, and the resulting “bubbles” are hung up for drying in a well-ventilated room or in the open air. At the same time, care should be taken to protect raw materials from insects and dust. At the end of drying, the finished shells should be completely dry to the touch, transparent and rustling on the fingers.
Air is released from the dried intestines, wound into rolls and stored in tightly closed packaging so that moth and other pests do not reach the raw materials. Before use, the dry intestines are unwound and soaked in cold water until elasticity returns. However, after drying, according to experts, the strength of the shells decreases, therefore, for long-term storage, it is preferable to use the salting method.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.