How to make smoked sausage at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Which smoked sausage is the most delicious? Of course, homemade! Because only natural ingredients are used in its manufacture, which cannot be said about store products. Having studied the composition of factory products, you will find in the list on the labels, in addition to meat (which, most likely, no more than 30 percent), soy component, offal, starch and various emulsifiers, preservatives and thickeners. From this we can conclude that smoked sausages, which are purchased in supermarkets, have only a smell from meat due to flavorings and flavor enhancers. Therefore, many are wondering whether it is worth eating this almost completely artificial product often or making meat products at home? Smoked sausage made from natural meat will turn out tasty, fragrant and he althy. We offer you a recipe for this delicacy. A wonderful meal will surely gobble up your homemade on both cheeks.

What homemade smoked sausage is made of

What do you need for this dish? The first is, of course, fresh meat. In addition to pork, beef, poultry, game is also used (meat of wild birds,boar, deer, elk). The most delicious smoked sausage is obtained by combining several types. Second, use different spices. Without them, the dish will be bland and tasteless. Third - decide what will be the "case" of meat products. If you live in the city, but you do not have a subsidiary plot, then you will have to stock up on an artificial shell. But, in order to prepare a completely natural product according to old recipes, only fresh pig intestines are used (it can be from a lamb or a cow, a bull).

Preparation of ingredients

If you are dealing with intestines, then they must be pre-prepared. To do this, they are cut into segments of 40-50 centimeters and, washed in cold water inside and out, soaked in a strong saline solution for 10-15 hours. Then all excess plaque is scraped off with a not very sharp knife, turning the intestines. After that, for complete disinfection, the washed pieces are placed in a mixture of water (1 l), soda (2 tablespoons) and vodka (100 g). The resulting segments must be checked for integrity by inflating through a watering can. The next step is preparing the meat. Many people use minced meat minced through a meat grinder, but juicier sausage is obtained from finely chopped pieces of pulp and bacon (it is taken no more than 1/6 of the total volume). Season generously with spices (dry herbs, different types of ground peppers) and mix well.

How smoked sausage is made

Then proceed to the most responsiblemoment - filling the shells with meat. For this, a special nozzle is used for a meat grinder, on which the small intestine is put on in the form of an "accordion". Gradually filling the meat grinder (preferably manual) with minced meat, turn the handle: the shell will move along with the meat mass inside in the form of a sausage. Sealing by hand, form segments of the desired length. Some prefer to wrap products in the form of a spiral, others like the store size - 20-25 cm. The intestines filled with meat are tied on both sides with threads and boiled in a boiling, slightly s alted solution along with bay leaf and spices for 10-15 minutes. Cooled sausages are placed in a smokehouse for two to three hours. The delicacy is ready!