How to make sausage at home?
What sausage is for you the most delicious? Probably home. The one made with the best spices with choice of meat. What you can buy in the store or supermarket to this sausage almost irrelevant. With almost no real meat (30% meat, 70% — milled by-products, dyes, flavours, starch, flour, soy protein, etc.).
And homemade sausage is a real meat product, the flavor and taste of which is familiar not for everyone. Only this is already an argument to please yourself and loved ones a home-cooked sausage.
Everyone can cook it at home, even a beginner. Only, the process is not very pleasant when you will have to deal with guts. However, sausage will be simply chic! In addition, it can be stored much longer than the store and cook as much as needed. It is perfect as a main dish at a picnic or family dinner.
Naturally, it is possible to slightly simplify the process, using an artificial membrane instead of the intestines. Its now sold in many stores. However, if you want to cook according to old traditional recipes, you cannot use anything artificial. In addition, the artificial shell is not as safe as real.
The sequence of cooking of sausages
The most difficult part in the preparation of homemade sausages is to prepare membranes, which you will fill with meat. This will only fit fresh pork (sometimes chicken, mutton or beef) intestines, which must be well washed under running water. It is better to cut them into pieces about 30 centimeters long – the first is the optimal size, secondly, it will be easier to handle.
Washed the outside of the intestine it is necessary to Unscrew and then clean away the mucus that covers their internal surface. Suggest that you use the edge of a tablespoon or the back side of the knife, putting the colon on the Board. Once completely remove the mucus, they need to be disinfected. To do this, put 50-95 minutes in a weak alcohol solution (in a pint of water and fifty grams of vodka) or outdoor solution (per liter of cold water two teaspoons of baking soda).
While they soaked, you may begin to prepare the stuffing. There are a lot of various recipes. In addition, the sausage is a unique dish with which to experiment a lot by changing the kinds of meat, introducing spices and ingredients.
And here is one simple and very old recipe that tells how to do at home the sausage. You will need three teaspoons of salt, seven cloves of garlic, half a teaspoon of ground pepper, 0.4 kg of lard, half a kilo of beef, one kilogram of lean pork.
Fat and meat should be cut into small cubes, pepper and salt. There also add half a glass of water and finely grated garlic. Mix all this well. Gut soaked, remove from water, rinse in cold water and again remove. Now, using a special nozzle from the grinder, or do it yourself, just cut off the top part of a plastic bottle and then put the stuffing in the prepared shell. Fill is not very dense. When fill, tie both ends and 4 hours put in the refrigerator, so that meat is fully impregnated with garlic, pepper and salt.
Then oil grease a baking sheet and cover with sausages, pre-each making approximately seven punctures. This is necessary so that the sausages “were not inflated” when will prepare, and the excess liquid and heated air freely out. Fry at 175 degrees for thirty minutes on each side.
Good liverwurst is very different from what is sold in stores. It is delicious, aromatic and melts in your mouth like. To do this you need: two teaspoons of salt, half a spoon of ground pepper, two cloves of garlic, five hundred grams of lard, beef, veal, and beef liver.
Beef liver mince . Throw all the meat in the pan and start to cook. Pork pull, five minutes after the boil, veal, fifteen minutes, the beef twenty minutes.
The meat should be cool, then mince, add the garlic. Mix the liver with the meat, add pepper and salt. After that you can start to fill the gut. Ready sausages cook on medium heat for about 50 minutes. Liver sausage stored and cooled in the refrigerator.
Smoked homemade sausage with onions
You need: a tablespoon of brandy, nutmeg, half spoon of ground pepper, one and a half teaspoons of salt, three cloves of garlic, one hundred grams of onion, five hundred grams of beef, one kilogram of pork.
Meat cut into cubes 2×2 cm, sprinkle with salt and chill in the refrigerator for two days. This is done to make it salty. Then, drain the excess water, pork and beef is finely chopped, mixed with spices, salt, crushed garlic and finely chopped onions. Add the brandy and stir this well. Then you can fill the colon with minced meat and leave the sausage for 2 days in a cool dark place. Then cold smoke the sausage procopia at 20 degrees, while the colon will not shrink. Now leave the sausage for 25 days, hanging in a ventilated area. And only then they can be eaten as they acquire a peculiar smell, which is peculiar to the sausage.
Hunting sausages at home
They need guts, and mincethree cloves of garlic, a teaspoon pepper, two teaspoons of salt, pounds pork, pounds of chicken.
Meat mince with a large grille. In the beef add the pounded garlic, pepper and salt. Mix well and leave for two hours so that the meat is evenly soaked. Tamp the intestine with minced meat and make a couple of punctures. Fifteen minutes will boil in salted water, then fry in a skillet to Golden brown. They are eaten both cold and hot.
It’s a couple of recipes in home cooking sausages. However, there are more of them. And, despite the huge choice, there are General guidelines that should be followed.
Almost all varieties of sausage should be pork fat. Do it, so she had a delicate flavor and was juicy.
Sausage can do not only standard recipes, however, and using any supplements: liquor, brandy, game meat, peppers, potatoes, cheese, olives and other spices.
If you want sausages acted as a decoration for the holiday table, it is appropriate to use the original sprinkles. Can use, for example, ground or finely chopped nuts and sesame seeds.