To prepare minced meat for homemade sausages, prepared and seasoned meat should be chopped in a food processor or meat grinder using the most suitable knives, or chopped into pieces of the desired size with a knife.
Making minced meat for homemade sausages, proportions, adding starch and topping up with water, filling the shells, heat treatment, homemade sausage recipes.
After this, lard is prepared, usually bacon. It must be cut into layers with a thickness of approximately 0.5 cm, folded into each other and cut across strips of 0.5 cm wide to form rectangular cubes. Put them along the length together and cut them into equal cubes. Lard for sausages intended for frying is cut into small pieces 0.7-1 cm wide and 0.5 cm thick.
, sausages and sausages, and the water is added to the minced meat for cooked, semi-smoked, and smoked sausages. Water must be boiled and cooled to room temperature. The amount of water topped up depends on the quality of the meat. If it is dry and sticky, then it will draw more water into itself, and the forcemeat will turn out to be more viscous and high-quality.
Underfilling, like overflow, will lead to a deterioration in quality. With insufficient water, the forcemeat will turn out to be too thick and crumbly – it will be difficult to fill it into the intestine, and after heat treatment it will easily fall out when cut. Excess water during processing can separate from the meat mass and spoil the appearance of the sausage and its quality, as well as it will be worse stored and deteriorate faster, especially in summer.
After adding each portion of water, a pause of 5 minutes is maintained. If after mixing and a break the density and viscosity of the meat do not change, the addition of water must be stopped. As a result of combining high-quality minced meat and good water in the right amount, you should get a sticky and elastic, like dough, mass that sticks well to your hands, but shakes off easily enough with them.
When kneading minced meat with inclusions of fat, it is important not to overdo it: all ingredients should be distributed evenly, but not mixed into a single mass. Otherwise, the pieces of bacon will crush and fill the meat too much..
Intestines for home-made sausages, inspection and preparation before filling.
Whatever intestines are used: fresh, salted or dried – before you cut them into pieces, you need to check their integrity. To do this, immerse the intestine in warm water and blow air into one of its ends. At the same time, all damage immediately becomes noticeable – bubbles come from the holes. It is in these places that it is more advisable to cut the gut. After checking the intestines are divided into segments of the desired length and firmly tied with twine from one end.
To ensure that the intestines are light and odorless, before stuffing with minced meat, it is recommended to put them into a mass of grated potatoes and soak for 15-20 minutes, then rinse again with a weak solution of potassium permanganate. Then lay each one separately on the table, press one end from the top to the table with a smooth rolling pin, and with effort stretch the gut under it like under a press – so excess moisture will come out of the shell. If stuffed with moist intestines, cooked sausages at the tips become unappetizing grayish.
Filling of casings for home-made sausages with minced meat.
You can manually fill the casings for home-made sausages with minced meat, but it is advisable to use special nozzles. For smoking, the stuffing is packed very tightly, for cooking and frying – a little less, so that during cooking the shell does not burst. At the end of stuffing, the intestine should be squeezed by hand and the free end should be bandaged with twine. Then it is supposed to carry out a draft of the sausage – suspend for some time in a cool, well-ventilated room with a temperature of about 0–2 degrees.
This is especially important for semi-finished products that are subject to smoking. Sausages for frying may sag for a couple of hours to force the minced meat to harden. Smoked sausages can withstand up to 6 days, raw smoked sausages – 7-18 days. The settling time is directly dependent on the thickness of the loaves. The thicker the sausage, the more time it takes to settle.
Heat treatment of prepared home-made sausages.
The final stage is the heat treatment of prepared home-made sausages. After precipitation, home-made sausages and sausages can be cooked, fried, pumped, smoked and dried. To obtain cooked sausage, the billets are boiled in a sufficiently large container with clean water, in some cases they are steamed. Before cooking, they must be dried for 1–2 hours or slightly pumped up at a temperature of 80–90 degrees for 1–1.5 hours. So that the heated air comes out without breaking the shell, it should be chopped in several places.
Cooking sausages occurs at a temperature of 80-85 degrees, avoiding boiling. The duration of the heat treatment depends on the diameter of the stick. Thin sausages and sausages will be ready in 40-50 minutes, thick sausages in 90-110 minutes, and very thick sausages or stomachs can be cooked for about 3 hours.
The preparedness of the sausages is determined either by a thermometer, which in the middle of the loaf should show at least 70 degrees, or by piercing the loaf with a knitting needle or stick, as when baking meat. The finished sausage needs to be cooled and dried by hanging in a cool place for 40–48 hours.
Recipes of homemade cold smoked and dry-cured sausages.
Homemade Smoked Sausage with Garlic Recipe.
4 kg salted low-fat pork, 3 kg salted pork belly, 3 kg bacon, 3-4 cloves of garlic, 10 g ground black pepper, 1-2 tbsp. l Madeira or cognac. Skip salted meat through a small-sized meat grinder, add spices, garlic, wine and sugar passed through a press, mix thoroughly. Cool the bacon and cut into small cubes, add to the minced meat in the last turn and gently mix.
Keep the prepared meat in a cold place for 2-3 days, distributing it in a bowl with a layer of not more than 10 cm. Then fill the prepared casings with a seasoned meat, preferably of a small diameter (less than 4.5 cm). Stuffing should be very tight, avoiding the accumulation of air under the shell. Ready-made loaves to tie as tight as possible, making more transverse dressings to further compact the minced meat.
If the shell diameter is 4–5 cm, then the sausage should be kept under oppression for 24 hours before smoking. After that, hang the loaves and leave them at a temperature of no higher than 2–5 degrees for 5–7 days, and thick sausages for 6–10 days. In this case, the loaves should not be in contact with each other. After precipitation, smoked sausage in a cold way at a smoke temperature of 18-22 degrees for 2-4 days, depending on the size and thickness of the sticks. Saving may last up to 10 days.
Recipe for homemade smoked and boiled sausage mixed minced meat.
4 kg of beef, 100 g of salt, 1 tsp. sugar, 4 g of saltpeter; 3 kg of pork, 1 kg of bacon, 80 g of salt, 1 tsp. sugar, 2 g of saltpeter. Pass the beef through a meat grinder, add salt, sugar, saltpeter, pour in a little water, mix thoroughly. Put the minced meat in an enameled dish and place in the cold until the minced meat acquires a bright burgundy color. Cut pork and bacon into slices of 50-100 g, mix with curing mixture and soak in a cold place for 1 day.
Pass the ground beef through a meat grinder with a fine wire rack, chop the pork with bacon into small cubes. Stir both types of minced meat until smooth. Fill casings for sausages with the prepared mass. Tie the ends firmly with twine, pierce the casing of the sausage so that air escapes. Smoke for 2-3 days at a temperature of about 30 degrees. Then boil over medium heat for 1 hour. After that, immerse the sausage in cold water for 10-15 minutes to cool and hang on drying for 4-6 days.
Homemade Pork Sausage Recipe.
4 kg of lean pork, 3 kg of fatty pork belly, 3 kg of bacon, 300 g of salt, 3-4 cloves of garlic, 1/2 tsp. ground black pepper, 1 tsp. paprika, 1/2 tsp coriander. Pork through a meat grinder, add salt, pour a little water, mix thoroughly so that the meat becomes viscous and uniform. Put the minced meat in an enameled bowl and refrigerate for 24 hours. Cut the brisket and bacon into pieces of 50-100 g, sprinkle with salt and let stand in a cold place for 24 hours.
Minced pork mince through a mincer with a fine grill. Cut the brisket and bacon into small cubes, mix with pork, add garlic and spices. Fill prepared casings with the prepared mass. It is easier to do this with a meat grinder with a special stuffing device or a sausage syringe. Tie the ends firmly with twine, pierce the casing of the sausage with a needle in 2-3 places, so that the air comes out.
Smoke for 2–4 days at a temperature of about 25 degrees. Then boil at a temperature of 60-65 degrees for 1 hour. After that, immerse the sausage in cold water for 10-15 minutes to cool and dry for 12-16 hours.
Homemade Goose Meat Sausage Recipe.
6–7.5 kg of goose meat (preferably using thighs), 2.5–4 kg of lean pork, 1 kg of bacon, 1/2 tsp. cardamom, 1/2 tsp ground allspice, 1/2 tsp. ground black pepper; for curing mixture: 300 g of salt, 2 tbsp. l crushed ascorbic acid, 1 tsp. spices (to taste). Remove the skin from the femoral parts and remove the bones, chop the meat finely with a knife, pass through a meat grinder with a large grill or grind it in a food processor.
Finely chop the lean pork pulp with a knife or pass through a meat grinder. Combine both types of meat, mix thoroughly, add the curing mixture and keep in the refrigerator for about 12 hours. After that, mince again through a meat grinder, add the bacon cut into small cubes, a little ground spices and mix well.
Stuff the thin porcine intestines or collagen casings of small caliber with the prepared meat, divide them into twine sausages with twine or twist. Then smoke at a temperature of 20-25 degrees for 3-5 days. Hang smoked sausages in a cool room for drying for 2-3 weeks.
Homemade pork and veal sausage recipe.
1 kg of fatty pork, 250 g of veal, 250 g of bacon, 1 tsp. salt, 1 tsp sugar, 1-2 cloves of garlic, ground black pepper to taste, 1 tsp. paprika. Pass the meat through a meat grinder with a fine wire rack, add salt, sugar, pepper, chopped garlic, mix thoroughly. Cut the bacon into small cubes, combine with minced meat, knead so that it is evenly distributed over the minced meat, but not “smeared”. Place the minced meat in the refrigerator for 1 day.
After this, stuff the pork or beef intestines with the minced meat, making sausages in the form of straight loaves about 30 cm long. Tie the ends of the loaves firmly with twine and hang them in a ventilated room for drying. Every 2–4 days, remove the sausage, press the sticks with a rolling pin, and then hang it again to dry. The procedure is carried out until the loaves become flat. After this, for 1-2 days at a temperature of 30 degrees. Hang smoked sausage in a cool room for drying for 2-3 weeks.
Homemade horse meat sausage recipe.
7.5 kg horse meat, 2.5 kg mutton fat tail fat, 300 g salt, 1 tbsp. l sugar, ground black or red pepper, coriander, allspice to taste. Pass the horse meat through a meat grinder, add salt, sugar, pour in a little water, mix thoroughly until a homogeneous viscous mass is obtained. Put the minced meat in an enameled bowl and refrigerate for 24 hours.
Cut fat into small cubes with a side of 4-5 mm, sprinkle with salt and let stand in a cold place for 1 day. Pass the minced meat through a meat grinder with a fine wire rack, add spices. The filled mass fill the intestines. Tie the ends firmly with twine, pierce the casing of the sausage in 2-3 places so that it does not tear apart during the heat treatment. Smoke for 2-3 days at a temperature of about 30 degrees. Hang smoked sausage in a cool room for drying for 2-3 weeks.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.