Salami, sausage: composition, photos, reviews. Salami sausage recipe at home

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

Salami (sausage) is a great delicacy. However, this dish, purchased at the store, may not be natural in composition and tasteless. We offer several ways to cook at home.

What is the best shell to use?

Traditionally, esophagus, intestines and bladders are used as casings. These products can be purchased at the store in two forms: dried or canned. The way they are cooked is different.

To prepare sausages, the dried casing of the desired size must be cut off and put into cold water. It should become completely soft. This is the main indicator of its readiness for use.

Canned casing should be soaked in cold water for several hours before use. This will remove excess s alt and eliminate the characteristic smell.

But the best option is to buy raw semi-finished products from a familiar butcher in the market and harvest them yourself for future use.

The final version - salami sausage - depends on how correctly this process is organized. Housewives reviews contain a number of recommendations and rules.

Let's dwell on them in more detail.

How to prepare the shell for use?

It is necessary to purchase only very fresh semi-finished product. Because it will spoil within a few hours without proper treatment.

Intestines free from mesentery and fat, divide them into parts. Take each cut by the middle and quickly squeeze out the contents. Then squeeze them several times and rinse thoroughly with warm water. Using a long, round stick, turn out the intestines. Soak semi-finished products for one hour in warm water so that they are soaked. Next, we begin to carefully scrape them, washing off the constantly formed mucus.

Sprinkle clean intestines with s alt and rub thoroughly with your hands. If there is a characteristic smell, then it is recommended to rinse the semi-finished product in water with the addition of vinegar. Such guts can be stored in cold water (about 10°C) or tied in bundles in a cold dressing room.

For canning, the semi-finished product is prepared in the same way as described above. But they must be very heavily s alted in brine and left in the cold. If the semi-finished product freezes, then there is nothing to worry about. It can be thawed in warm water. Before use, soak the canned semi-finished product in warm water for three hours and cool.

Homemade salami sausage is very tasty from the bladder and esophagus. The semi-finished meat product is cut a little, turned inside out, cleaned and washed several times. Then it is gently rubbed with s alt and rinsed thoroughly.

The most important thing in the preparation process is not to damageshell surface.

What seasonings can I use when making salami sausages at home?

The most popular spices for housewives are lavrushka, pepper of different colors, cloves, and fragrant fruits - garlic, onion, horseradish, paprika, dill and parsley.

Salami (sausage) will be very tasty and fragrant if you add coriander, chili pepper, marjoram, thyme and nutmeg to minced meat. Before use, they must be mashed in a mortar.

Salami sausage: ingredients

For the preparation of a semi-finished product, any meat is used (pork, beef, lamb, poultry), their various combinations and bacon. In order for the dish to turn out tasty and fragrant, patience is needed.

First, we clean the meat from solid parts, fat, films and tendons. We cut it into large pieces of two hundred grams and rub with s alt (about 3% of the mass is needed). Leave for two days in the refrigerator.

Next, we pass the semi-finished product through a meat grinder, add spices, onion and garlic. If several types of meat are used, then mix each separately, and then combine. It is recommended not to turn the fat, but to cut it into large pieces (from 3 to 7 mm, depending on the type of sausages). All ingredients are thoroughly mixed into a homogeneous minced meat. But you need to act very carefully so that the fat does not lose its shape. To stabilize the minced meat, you can add a little flour or starch. Next, fill the shells with it and drag it.

How to cookfried salami sausage at home?

This dish is easy to make. Fried salami (sausage) will be very tasty if the meat is not passed through a meat grinder, but cut into pieces of seven millimeters. The rest of the steps are the same as those described above.

Sausages for frying can be different in diameter. After formation, it is recommended to tie them up and hang them for several hours for precipitation. Be sure to make a few punctures in the shell.

There are several ways to cook such sausages. They can be put on the grill or fried in a pan on different sides, and then brought to readiness in the oven. Serve hot with vegetables and herbs.

How to cook boiled salami sausage at home?

For this dish you need to properly prepare minced meat. S alted and aged for two days, turn the meat several times through a small meat grinder along with bacon and seasonings. The stuffing should be homogeneous, without lumps. If you follow these rules, you get a very tasty salami sausage. The photo shows what the consistency should be.

After filling the sausages with minced meat, tie them in the form of a ring and hang them in a cold room for draft. It is recommended to fry the semi-finished product in smoke for two hours. In this case, the dish will acquire an unforgettable aroma and original taste. Next, you need to cook medium-sized sausages at a temperature of 80 degrees for about an hour, large ones - at least two. Recommendedfry them again in the smoke for an hour. Such a dish is perishable, it can be stored for no more than three days.

How to cook semi-smoked salami sausage at home?

This dish will keep for a month and a half if prepared properly. The salami sausage recipe at home is very similar to the fried version. But it is necessary to fill them more tightly, chop the shell and send them for precipitation for five hours.

Next, salami (sausage) should be smoked in hot smoke (at least 80 degrees) for an hour, then boiled for the same amount of time and smoked again at a temperature of 40 ° C. Next, the loaves should be dried in a dry and cold room for a week. A delicious and fragrant dish is ready.

How to cook raw smoked salami sausage at home?

This species holds the record for shelf life (up to four months), subject to all cooking rules. Raw-smoked salami sausage at home is made for a long time.

For cooking, you will need three and a half kilograms of meat from adult pigs and seven-year-old bulls, which is taken from the shoulder and back of the carcass. Peel it from the veins and tendons, cut into large pieces, s alt and leave for a week in the refrigerator. Pass the meat through a meat grinder. The hole diameter must be at least 4 mm. Put spices, a little flour, half a glass of sugar and thirty grams of sodium nitrite solution into the minced meat. Add bacon cubes (approx.three kilograms) and mix gently.

Stuff the sausages with minced meat very tightly, chop the shell and leave them for precipitation for a week in a cold place. After that, the loaves can be smoked for about three days in a cold way with dry smoke.

Sausages for a month hang to dry in a clean, dark and ventilated room. The temperature should be no more than ten degrees. On the surface of the sausages, the appearance of a white dry coating is characteristic. Moisture in the final product should not exceed thirty percent. Otherwise, it may be damaged.

Salami sausage is a great option for cooking a meat dish. Each housewife can choose the recipe on her own, supplementing it with a combination of various seasonings and cooking methods.