Raw smoked sausage at home: cooking features, best recipes and reviews

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

The main advantage of homemade sausage is its natural composition. In other words, you know how much meat and how much fat is in such a product, what spices were used, under what conditions the sausage was smoked and other nuances that no one in the store will tell you about. We will tell you in detail about how to cook raw smoked sausage at home in our article. With our detailed descriptions, anyone can do it.

How to prepare minced meat for raw smoked sausage

For the preparation of raw smoked sausage, any type of meat can be used: pork, beef, lamb or a mixture of them in a certain percentage according to the recipe. To prepare minced meat, the meat is separated from cartilage, fat and tendons and cut into small pieces. If, for example, pork and beef are used, they are crushed separately. It is not necessary to take too fatty meat, because when smoked, the fat melts very strongly and voids form. The sausage itself becomes too oily. For juiciness and taste, lard is added to minced meat.

Cookingraw smoked sausage at home involves carefully s alting the meat. It is recommended to use nitrite s alt, which has an antioxidant effect on fats and increases the shelf life of the finished product. Nitrite s alt allows you to achieve the complete destruction of botulism bacteria. Without this ingredient, it will be very difficult to obtain safe products at home.

Case for raw smoked sausage

When preparing homemade sausage, 2 types of casings are used: natural and artificial. They tolerate the smoking process equally well and do not burst, but they have significant differences.

Natural casing is pork, beef or lamb intestines or casings. They are sold already peeled, in a special s alty brine or in vacuum packaging. Before use, it is enough to soak them for 7-10 minutes in cold water without s alt, after which you can start stuffing with minced meat.

It is very convenient to use a collagen casing when cooking sausages. It does not require soaking in water before use and special storage conditions. Unlike the natural casing, which is stored in the refrigerator, the collagen shell can lie in the kitchen drawer for up to two years.

Ideal for the preparation of raw smoked sausages artificial polymer shell "Aytsel". It is characterized by excellent smoke permeability, microbiological resistance to mildew, easy cleaning and no flaking during storage.

How to make raw smoked sausage at home

At home, the process of cooking raw smoked sausage occurs in the following sequence:

1. Pork and beef (700 g each) are sprinkled with s alt (50 g) and sent to a shelf in the refrigerator, located immediately below or above the freezer, where the temperature is from 0 to +3 °C. Meat in s alt should lie for 5-7 days.
2. Remove the meat from the s alt and mince with a 4 mm hole.
3. Fat (600 g) cut into 3.5 mm cubes.
4. Add black pepper and garlic (2 cloves) to minced meat. Additionally, it is recommended to add 6 g of sodium nitrite to the solution to preserve color and kill botulinum bacteria.
5. After stuffing the minced meat into the shell, the resulting sausage loaves are pierced in several places with a needle and hung in a cold room (0-3 ° C) for 7 days for precipitation.
6. Sausage is cold-smoked (at a temperature not exceeding 20 °C) for two days.
7. Raw smoked sausage at home is dried for a month in a room with good ventilation and air temperature not higher than 10 ° C. Under such conditions, the finished sausage can be stored for 4 months.

Brunswick smoked sausage recipe

The famous Brunswick sausage is prepared in a similar way of cold smoking stuffed loaves filled with minced meat. Meat after s alting is crushed in a meat grinder immediately, along with lard. The result is a delicious homemade raw smoked sausage with a smooth texture.

The recipe for the preparation of such a product involves the use of the following ingredients: 900 g of beef, 500 g of lean pork, 600 g of bacon, 70 g of s alt, 4 g of sugar, 2 g of black or white ground pepper, cardamom on the tip of a knife. From this amount of products, 2 kg of high-quality minced meat is obtained. The shrinkage of the finished product is at least 30% of the original weight.

Smoked sausage "Moscow" at home

The famous sausage "Moskovskaya" is made from ground beef, but with the addition of large pieces of bacon. How to make raw smoked sausage at home was described in detail above, but the ingredients for this will need the following: 1.5 kg of beef, 500 g of bacon, 70 g of s alt, sugar (1 teaspoon), 3 g of ground black or white pepper, nutmeg.

The indicated amount of ingredients will make 2 kg of natural and fragrant ground beef.

Cooked smoked beef sausage at home

The taste of home-made raw smoked sausage is no worse than store-bought, but its composition is natural, without monosodium glutamate and other dangerous additives. You control the entire cooking process, from the purchase of raw materials to drying after smoking.

Cooked smoked beef sausage at home is made according to this recipe:

1. 1.5 kg each beef brisket and ham cut into small cubes with a knife.
2. 75 g of nitrite s alt, 20 g of spices and 1.5 g of starter cultures are added to minced meat. The number of ingredients is indicated based on 3 kg of meat. Starter cultures are added to minced meat, as they prevent spoilage of raw materials, suppressing pathogenic and putrefactive bacteria, and help accelerate the production of lactic acid.
3. The minced meat is thoroughly mixed and packed very tightly into the casing using a sausage stuffer or a meat grinder with a special nozzle.
4. In order for the starter cultures to start working, sausage loaves are placed in a plastic bag and left for 48 hours at room temperature, and then placed in the refrigerator for another day.
5. Then cold smoking is performed: 2 times for 4 hours and 3 times for 2 hours for 14 days at equal intervals.

If the sausage has not dried during this time, it is recommended to hang raw smoked loaves in a ventilated room for another 14-30 days.

Dry-cured sausage at home

The process of cooking dry-cured sausage differs slightly from raw-smoked sausage. Unless the process of smoking products is omitted.

Otherwise, dry-cured and raw-smoked sausages at home are prepared in almost the same way:

1. Fermentation and s alting of meat take place in the refrigerator at a temperature of +3 °C. For 1 kg of meat, 20 g of s alt is taken, preferably nitrite.
2. After 5 days, the meat is chopped with a knife or in a meat grinder, diced bacon, a teaspoon of sugar (for 3 kg of pork), pepper to taste and a tablespoon of cognac are added to the minced meat. The shell pre-soaked in water is stuffed with ready minced meat.
3. Prepared sausages for a week should lie under oppression in the refrigerator (+3 ° C), which will give the necessary shrinkage. After that, the products are suspended in a ventilated room at a temperature of +10 °C for another month.

According to reviews, recipes for curing and smoking sausage at home are simple and allow you to cook a really tasty and he althy product with a natural composition.