How to make sausage at home: the secrets of the process

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

A lot of words have already been said about the dangers of store-bought sausage. In terms of the content of starch, “near natural” food additives, emulsifiers and stabilizers, these products are more similar to those of the chemical industry. But in Ukraine, guests are often treated to homemade sausage. Try it and feel the difference! There are a lot of recipes for such yummy: boiled, semi-smoked, salami, fried, for grilling. But in the question of how to make sausage at home, the main problem is not how to stuff the product, but what to stuff the minced meat into.

Industrial capacities of meat-packing plants roll the stuffing into cellophane or similar chemical shell. This is unhe althy, even if we work hard and remove the inedible crust. Since during heat treatment, hazardous substances from such plastic penetrate deep into the meat. If you are already thinking about how to make sausage at home, you need to go in search of intestines. In Ukraine they can be foundin almost any grocery market at the butchers. Cleaned, s alted, dried, these insides are waiting for their buyer, packed in a bag of 3, 5, 10 meters. In Russia, I think you should also go to the meat ranks for guts.

The second problem that may arise on the path of an enthusiast is stuffing minced meat. How to make sausage at home without a meat grinder with a special nozzle? If you do it by hand, it will come out too long and dreary. Wet intestines slip out of the fingers, the minced meat is distributed unevenly, which makes the sausage crooked and unaesthetic. You can get out of the situation by cutting off the neck of a one and a half liter plastic bottle. Press it firmly or tie it to the meat grinder outlet.

The first step on how to make sausage at home is to bring the intestines back to normal. At first glance, these white laces are good for nothing. Do not rush to make a verdict. Cut the amount (footage) of the intestines that you will use. Hide the rest in the refrigerator - they are perfectly stored in a s alt-dried form. Soak the intestines in warm water. After two or three hours, they will become elastic, they can be stretched with your fingers, smoothed. Now they need to be washed from excess s alt under running water and begin the process of forming sausages.

I hope your stuffing is ready? We cut the intestines into segments of 50 cm or shorter. Tie a knot at one end of the piece. We pierce the shell with a needle near the far edge. This is necessary in order for air to escape. Without knowing how to make sausage at home, and in particular this secret, many people get a burst intestine and minced meat that has fallen out. We pull the second end of the shell onto a special cone-shaped nozzle of the meat grinder or onto the neck of the bottle, if there is none. When the gut is full, we tie the second end. Now you can start cooking the actual sausage. You can dry it, smoke it, bake it, fry it.

How to make homemade boiled sausage, such as Doctor's favorite since childhood? Very simple. Run the beef and pork twice through a fine-mesh grinder. Add sugar, s alt, cardamom, pepper, milk and egg. Minced meat must be ground again with a blender until a lush homogeneous mass is obtained. Leave it in the refrigerator for an hour, after which you can fill the gut. Lower the formed loaf into water with a temperature of 90-95 degrees. Boil such sausage should be at 85 oC for about an hour, making sure that the water does not boil.