Dried sausage at home: how to make?

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

Meat delicacies today are presented in the widest range. However, most products contain artificial additives and dyes that adversely affect human he alth. For those who like to eat deliciously, we will tell you how to cook dry-cured sausage at home. In the article you will also find recipes for other delicacies.

General information

In Soviet times, dry-cured sausage, which has a unique taste and aroma, could only be afforded by we althy citizens and owners of grocery stores. Today we see a different picture. Sausages and meat delicacies are presented in abundance. But there are not many reasons for joy. First, the prices for these products bite. Secondly, in the manufacture of sausages, various dyes, artificial additives and flavors are used. They are needed to improve the taste and enhance the aroma of the product. But such substances only harm our he alth.

Cooking homemade dry-cured sausage is the perfect solution for those who prefer natural products, without any additives. You do not need special skills and knowledge. The main thing is to follow the recipe and instructions.

Homemade dry-cured sausage: recipe with veal and lard

Grocery set:

• sugar - 2 tbsp. l;
• 1.5kg veal (tenderloin);
• a pinch of ground pepper;
• 1.5kg lard;
• 50 g cognac or vodka;
• 3 tbsp. l s alt.

Homemade dry-cured sausage (recipe):

1. Rub a few pieces of lard with a mixture of garlic and s alt. Put in a glass container. Leave overnight.

2. We wash the meat and fat in running water. Then they need to be dried with a cloth towel. Cut both ingredients into slices 1 cm thick. Place in a deep bowl. We fall asleep with s alt (1 tablespoon with a slide) and pepper. Add 1 tbsp. l sugar and pour 2 tbsp. l of water. We mix all this. Transfer the contents of the bowl to a glass or plastic container. Put in the refrigerator for a day.

3. In the morning we get lard and meat. We remove excess moisture. Separate the pieces of meat and fat. We skip the veal through a meat grinder (large compartment). We got a bright and juicy minced meat.

4. Now let's deal with the processing of fat. First, remove the garlic and s alt from it. Next, dry the pieces with a paper towel. We will not pass fat through a meat grinder. Just cut it into 5x5 mm cubes.

5. Minced meat and pieces of lardsent in a large container. We fall asleep coarse s alt (2 tablespoons) and sugar (1 tablespoon) there. Pour in 50 ml of cognac or vodka. Mix the resulting mass with your hands. But you don't need to crush it much.

6. Lay out a sushi mat on the table. We cover it with gauze. Spread the minced meat with bacon with a tablespoon. We form sausages. Let's align them. From the amount of products that we took, we get 6-7 sausages. We send all this beauty to a cold room (for example, to a glazed balcony) for a couple of days. But the refrigerator is not the best place. After all, there our delicacy will not reach the desired condition. After 2 days, dry-cured sausage at home will be ready. You can serve it to the table for tasting. We wish you and your guests bon appetit!

How to make dry-cured beef sausage

Ingredients:

• 25-50g rock s alt;
• 200g s alted lard;
• sugar - 1 tsp;
• 1 kg beef tenderloin;
• 2g soda;
• 1, 5-2 tsp ground pepper;
• apple vinegar;
• a little red pepper (ground);
• 1 tbsp l. coriander.

How to make homemade dry-cured beef sausage:

Step number 1. Wash the meat and cut it into strips of 1-2 cm.

Step number 2. Fry the coriander a little in a pan. Then grind in a coffee grinder.

Step number 3. Make a mixture of coriander, s alt, red and black pepper. Add sugar and soda to the same plate.

Step number 4. Pieces of meatput in a deep bowl. Sprinkle the beef with apple cider vinegar on all sides. We rub each piece with a pickling mixture.

Step number 5. The meat must be transferred to a stainless steel container. Cover with a lid and put oppression. We put it in the refrigerator for 12 hours. After half this time, we must turn the beef in brine and put the pressure back on the lid.

Step 6. When 12 hours have passed, start making a weak apple cider vinegar solution. We take it at the rate of 2 tbsp. l. per liter of water. Dip the pickled pieces of meat in the vinegar solution for 5 minutes. Next, the beef must be thoroughly rinsed and squeezed firmly.

Step number 7. Grind the meat with a meat grinder.

Step number 8. Let's move on to the processing of fat. It needs to be s alted beforehand. Approximately 1-2 days before dry-cured sausage is cooked at home. Cut the fat into small cubes and send it to a bowl with minced meat. Stir the ingredients.

Step number 9. We form sausages using cling film. Put the finished delicacies on the grill and put them where the air flows are stronger (for example, on the windowsill). Since we are making sausages without casings, they will dry out very quickly. After 5 days you can try them.

Blood sausage

Ingredients:

• 1 kg boiled cereals;
• 1 liter of pig blood;
• onion - 50 g;
• a little fat;
• 3, 5 kg of meat, cut from the pig's head;
• 500 ml of rich broth;
• light, leather and pork tenderloin - 0.5 kg each;
• spices (cumin, marjoram and others).

Cooking:

1. Put the meat from the pig's head into a deep saucepan. We put the boneless breast there. Boil it all until done. We are waiting for the meat to cool down and grind it, passing it through a meat grinder.

2. In a separate bowl, cook the lungs and skin. Put them on a plate and wait for them to cool down. Grind with a meat grinder.

3. We take any cereal. We cook crumbly porridge from it. We shift it into a clean bowl, fill it with pork blood. Mix thoroughly. Add meat, lungs and skin, as well as fried onion pieces. S alt and sprinkle with spices. To make the minced meat juicy and fragrant, it must be poured with fatty meat broth, filtered through a sieve. Mix the mass again and fill the pork intestines with it.

4. We tie each sausage (200-250 g) at the ends. We send them to the pan. Cook for 20-40 minutes (at 85-90 ° C). At the very beginning of the process, you need to pierce the shell in several places with a thin needle. When the sausages are cooked, rinse them in cold water. Then put on a wire rack to cool further. After 2-3 days you can taste them.

Dried horse sausage

Product List:

• apple vinegar;
• red and black pepper;
• 1 kg horsemeat tenderloin;
• soda;
• s alty lard;
• coriander;
• s alt.

How to cook dry-cured horsemeat sausage:

1. Cut the meat into strips (no more than 2 cm in length). It is advisable to use pieces without strands.

2. We make a pickling mixture. Fry the coriander in a pan, then grind it in a coffee grinder and pour it into a bowl. Add the rest of the spices to it. Mix them up.

3. Sprinkle pieces of horsemeat with apple cider vinegar and rub with a pre-prepared mixture. After that, the meat is placed in a large container, putting oppression on top. In this form, horse meat should stand in the refrigerator for 12 hours. During s alting, the meat will secrete juice that does not need to be drained. After 6 hours, turn the pieces over to the other side. Again we put oppression.

4. After 12 hours, we must make a weak solution of apple cider vinegar. For a liter of water, it is enough to take 2 tbsp. l. Dip the horse meat in the marinade for only 5 minutes. Then rinse it well there and wring it out. We remove the meat in a well-ventilated room for 5 days. For example, you can hang it on a glazed balcony. After five days, we continue cooking dry-cured sausage.

5. We skip the horse meat through a meat grinder. In the resulting minced meat, add finely chopped s alted lard. It is with this mixture that we will stuff the sausages.

6. We take a mat. Spread cling film on it. We proceed to the formation of sausages, which are then placed on a wire rack and taken to a ventilated place. Our delicacy must dry very quickly. Horse dry-cured sausage at home will be ready after 5 days. And you just have to enjoy its unique taste and aroma.

Homemade Grilled Chicken Sausage

Grocery set:

• 3 heads of garlic;
• 500-600g lard;
• coriander, black pepper,rosemary and paprika - ½ tsp each;
• 5 meters of intestines;
• 2.5kg chicken.

Practical part:

1. First you need to wash and clean the intestines. This must be done carefully to prevent them from breaking.

2. Cut the chicken into pieces. Grind lard with a meat grinder. We combine these ingredients. S alt. Add garlic squeezed through a press. We mix with our hands. Cover the resulting mass with a film and leave for 20 minutes.

3. We put on a meat grinder a special nozzle (it is sold in hardware stores). Gently string the intestine on it. The edges must be tied with ordinary threads. Let's start filling the intestines with meat. So that the sausages do not burst during frying. Do not fill them tightly with meat.

4. You can try the delicacy on the same day. We spread the sausages on the grill and fry, turning from one side to the other. Serve with oven-baked potatoes.

Ukrainian homemade sausage

Ingredients:

• garlic - 1 clove;
• ¼ tsp ground pepper;
• 1 kg semi-fat pork meat;
• a little s alt.

Cooking process:

Wash the meat with tap water, cut into pieces. We send it to the bowl. There we mix with chopped garlic, pepper and s alt (1 tbsp. L.). The resulting mass is stuffed with thick pork intestines or casing. We tie the loaves on both sides. We piercethin needle in several places. This will remove air bubbles. First, sausages are boiled in water, then sent to the oven or fried in a pan. Served with stewed cabbage.

Express boiled pork

Required products:

• 3-5 peppercorns;
• 2kg pork(boneless);
• 1 tbsp l. sugar;
• garlic - 4 cloves;
• 1 tsp marjoram;
• mayonnaise (2 tbsp is enough);
• 1/3 cup s alt;
• lavrushka - 2 sheets;
• 1 tsp ground pepper.

Practical part:

1. We take a pan with a thick bottom. Pour in 2.5 liters of water. Pour all the spices in the specified amount. Add mayonnaise and chopped garlic. We are waiting for the broth to boil. We turn off the fire. Let the broth cool completely.

2. We put the whole piece of pork in a cold brine. Bring to a boil. Let's take 5 minutes. We remove the pan with meat from the stove. Leave overnight covered.

3. Boil the broth again in the morning. We cook 5 minutes. We turn off the fire. We leave the meat in a saucepan with a closed lid until the brine has completely cooled. After a few hours, we take out the pork, wrap it in foil and put it in the refrigerator (but not in the freezer). The next day, cut off a piece and try.

Carbonade

Do you want to pleasantly surprise your household and guests? Then prepare a carbonade for them. This delicacy product has a delicate taste and amazing aroma. It is made from the thick muscle of the loin. Tothe carbonade turned out juicy, a layer of fat no more than 1 cm thick is left along the entire length of the piece.

Slightly cut the meat with the edge of a knife. Rub with crushed garlic and s alt. To improve the taste of carbonade, we use nutmeg. The piece of meat processed in this way is laid on a baking sheet so that its fatty part is on top. Baking time - 2.5-3 hours. During this time, a golden crust appeared on the carbonade. The delicacy itself is not served hot. It is cooled and then put in the refrigerator.

Conclusion

Now you know how dry-cured sausage is made at home. Following the instructions described in the article, you can cook a delicious meat delicacy for your beloved spouse and kids. They will definitely appreciate your efforts and ask for more.