To add a special aroma and taste to home-made sausages, you will definitely need natural spices. Most often used black and allspice, dried garlic, nutmeg, cumin, coriander, paprika, chili. Experienced chefs often produce aroma bouquets for each individual type of sausage or a universal mixture that is appropriate in almost any product.
Natural spices used in the manufacture of homemade sausages, sausages, sausages, cervelat, roll, ham, recipes for homemade sausages with spices.
Homemade sausages, sausages, cooked sausages are tastier and more aromatic if you add a mixture of black pepper, allspice and cardamom to them. The combination of black and allspice is well emphasized by the peculiar rich taste of meat breads. For semi-smoked fatty sausages and sausages with fatty meat such as pork sausages, you will need black pepper and coriander. However, most home-cooked smoked sausages are made using more spices. The standard seasoning set consists of black pepper, coriander, cumin and allspice.
homemade sausages, meat breads and dry-cured sausages with a light spicy aroma are especially delicious. Garlic pepper is used to flavor the minced meat. Natural spices are prepared from ground black pepper and garlic in a ratio of 2: 3. For dried sausages, a special bouquet is recommended, which includes natural spices: black, white and allspice, juniper berries, coriander and caraway seeds. Spices are selected in such a way that they open gradually during the entire time of drying, ripening and fermentation of dried sausages and delicacies.
Bright flavors of juniper and different types of peppers complement and support each other, giving a finished bouquet to a meat product. Aromatic volatile oils of spices protect the fat in the product from rancidity during the whole time of the fermentation of the dryer. The mixture is designed to give taste and aroma in the manufacture of dry-cured and uncooked smoked sausages, as well as liver sausages and chopped semi-finished products.
For cervelat and semi-smoked sausages, you can use natural spices, a mixture of spices, vegetables and herbs to enrich the taste. To add to the stuffing, you can use a mixture of coriander, onions, black, red and white pepper, nutmeg, garlic, ginger and herbs. Piquant seasoning is also suitable for cooking steaks, chop, beef stroganoff and other meat dishes.
Delicate white sausages require not only special raw materials for manufacture, but also special natural spices. To create an exquisite taste of white “Munich” sausages, you will need onions, herbs, pepper, lemon, nutmeg, cardamom, garlic. To add special taste and aroma to basturme and similar meat delicacies, a mixture of red bell pepper, fenugreek, ground black and allspice is recommended.
In some cases, sausages are sprinkled with a special mixture of spices to not only emphasize the taste, but also to give an original beautiful appearance. A motley, delicate and very aromatic mixture is obtained from flakes of red and green sweet pepper, mustard seeds, dry carrots and dill. If you wish, you can also add parsnip. It supports, softens and reveals the taste of any product..
The “Golden” seasoning mixture is intended for decoration and as a flavoring seasoning for meat and fish, as well as sauces and even baking. It contains sesame seeds, red pepper, turmeric, curry, oregano, parsley, marjoram.
Low Fat Homemade Sausage and Nutmeg Recipe.
1.5 kg of lean beef, 500 g of beef with fat, 20 g of salt, 20 g of curing mixture, 1-2 garlic cloves, natural spices 1 tsp. nutmeg, ground black pepper to taste. Pass the meat through a meat grinder, add salt, garlic, spices and mix thoroughly. Stuff the pork belly with minced meat. Depending on the diameter of the shell, tie with a loaf or tie the sausage into a ring. Smoke sausage with warm smoke at a temperature of 70–80 degrees for 60 minutes. Then cook for 30 minutes at a temperature of 70 degrees. Hang the prepared sausage for 3-4 hours to dry.
Homemade sausage recipe with caraway seeds and paprika.
150 g of salted pork, 650 g of salted beef, 250 g of bacon, 1 tsp. sugar, 1 tbsp. l salt, 0.05 g of sodium nitrite, 1-2 cloves of garlic, natural spices 1-2 tsp. caraway seeds, 1 tbsp. l ground red bell pepper. Pass the salted beef and pork through a meat grinder, mix thoroughly with sodium nitrite and salt, put in a container and stand for 48 hours at a temperature of 4 degrees. Then meat is again passed through a meat grinder, mixed with diced bacon, sugar, garlic and spices passed through a press.
Stuff the minced meat tightly in a container and stand for 18 hours at a temperature of 4 degrees. Fill the casing with the prepared meat and tie it up in several places with twine, dividing it into sausages 15–20 cm long. Lay them close to each other on the board, cover with another board and crush with oppression. In this position, withstand sausages for 18 hours in the cold at a temperature of about 4 degrees. Then the products are smoked with hot smoke at 60 degrees for 40 minutes, after which the temperature is raised to 90 degrees and brought to readiness. After smoking, hang sausages in a cool, well-ventilated place for 5 hours to dry and ripen..
Recipe for homemade veal sausages with spices.
1 kg of fatty pork, 2 kg of veal, 60 g of salt, 20 g of sugar, natural spices 1 tsp. marjoram, 1 tbsp. l coriander, 1 tsp ground black pepper, 1 tsp. ground allspice. Finely chop the pork and veal, add salt, sugar, spices, mix and place in the refrigerator for 12 hours. Pass chilled meat through a meat grinder, pour in some water or broth. Stuff the minced meat thoroughly, fill the small intestines and, twisting them or bandaging them with twine, divide them into sausages 12–15 cm long. Cooked products smoked in hot smoke at a temperature of 120 degrees for 1.5–2 hours. Then boil smoked sausages in water at a temperature of 60–70 degrees for 40 minutes.
Homemade ham sausage with pepper recipe.
2.5 kg of beef, 1 kg of lean pork, 1.5 kg of fatty pork belly, 125 g of salt, 5 g of sugar, 5 g of saltpeter, natural spices 1 tbsp. l ground red hot pepper, 3 tsp. ground black pepper, 2-3 cloves of garlic. Beef (preferably pieces from the back leg and shoulder blades) to clear of fat, tendons and connective tissue, pass twice through a meat grinder with a fine grill. Add so much water to the meat so that the mass is viscous.
Fatty and nonfat pork cut into slices 5-6 cm long and 1-1.5 cm thick. Sprinkle meat separately with a curing mixture and let stand for 24 hours. After that, mince the beef again through a meat grinder, mix thoroughly with pork, add spices, garlic, fill the shell and knit with twine. Smoke sausage 3-4 days at a temperature of 25-30 degrees. Then boil at a temperature of 70-80 degrees for 90 minutes.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.