I prefer dry-cured sausage to all types of sausage, and have long dreamed of cooking it at home. The first experience was encouraging: it turned out that it was not so much difficult as it took a long time, but the resulting result more than justified all expectations. French, Spanish, Italian sausages in stores and gastronomic shops look inviting, have a stunning taste, but can be dangerous for the wallet. The cost of homemade sausage is much lower, and this way you can control the quality of the raw materials (not that I don’t trust honest French sausage makers) and experiment with spices to suit your taste. At the same time, homemade sausage is also an excellent gift. In general, the main thing in this matter is not to get too carried away, otherwise your apartment will very soon turn into a sausage factory.

Homemade dry-cured sausage

Ingredients

2 medium or 6 small sausages

1 m pork casing

500 g pork

380 g beef

120 g lard

23 g nitrite salt

10 ml. dry red wine

3 g dried garlic

3 g white pepper

2 g black pepper

0.4 g fennel seeds

0.3 g mustard seeds

0.3 g ground paprika

Cooking dry-cured sausage is not a quick task, so let's not rush and prepare properly. The following devices will turn the tedious work of a sausage maker into child's play:

— cool loggia and/or refrigerator with the “No Frost” system
- meat grinder with sausage attachment
- scales
- twine (can be replaced with twine or regular thread)

In principle, all of this (except for the loggia) can be purchased online. I ordered natural casings for sausage and nitrite casings on the website kolbaskidoma.ru, where they also provided me with detailed instructions for making sausage, for which I thank them very much.

So, cut the meat - medium-fat pork, for example, ham, and boneless beef - into cubes with a side of 2.5-3 cm, place in a container and put in the freezer for 3 hours. Cut the lard into slices and fill with drinking water. After 2 hours, drain the water and put the lard in the freezer.

It is convenient to use a meat grinder to stuff sausages - modern models usually already have an attachment for sausages, and if not, such an attachment can be bought in an online store. Place the womb on the nozzle, folding it until it is fully inserted. Press the minced meat tightly into the meat grinder and start stuffing the sausages, and when the meat begins to appear, tie the end of the casing with a knot (if you do this earlier, you will get an air bubble). After this, tightly and evenly, without leaving any air inside, stuff the intestines, holding them with your hands: it is most convenient to do this together, one holds the casing, and the other ensures the supply of minced meat. When the minced meat is over, tie the intestine with a knot on the other side, and then make many sausages from one large sausage, measuring the required amount and twisting the intestine. Try to leave a small gap between the sausages - this will make it easier to cut them.

Tie the sausages with twine, place them in a container, cover and refrigerate for another 12-16 hours to keep them in shape.

Mold

Traditional dry-cured sausages usually have a thin coating of white mold. If you ask a European butcher whether you can eat such sausage, he will most likely twirl his finger at his temple: this mold has a rather pleasant smell and taste, and is not a sign of a spoiled product, but rather the opposite. Your sausage can also become moldy if the air is too humid. If you want to get rid of it, moisten a small piece of gauze with wine vinegar and wipe the sausage.

Hang the sausages in a dry, cool place in the shade (a loggia is most convenient for this purpose) for 10-12 hours, then put them in the refrigerator overnight. Repeat this for 5 days: let the sausage dry during the day and “rest” in the refrigerator at night. After 5 days, put the sausages in the refrigerator and leave them there to ripen, turning them on the other side from time to time. They should be ready in 3-6 days, although in my case the process took twice as long. An indicator of readiness will be the hard, elastic consistency of the sausages and a loss of 30-40% of the original weight.

Congratulations, your sausages are ready! Eat them with red wine, give them to friends and immediately start making new ones.

PS: The spice blend in this recipe produces a distinctly peppery flavor and aroma that is characteristic of some Spanish sausages. If for some reason you don’t like pepper, reduce the amount of white pepper by half and grind the black pepper finely. Instead, you can add other spices that you like.

Alexey Onegin

1. The recipe for making dry-cured sausage at home begins with preparing the main ingredients. The lard must be washed, dried and rubbed with salt and garlic (optional). Place in the refrigerator for 10-12 hours.

2. For this sausage, you can use any meat that you like best. In this case it is veal. The meat must be washed, dried and cut into thin small slices. Place in a bowl. Add 1 tablespoon of salt and sugar, a little pepper. Pour in vodka and, if desired, add other spices to taste. Also put in the refrigerator, ideally for a day.

3. The lard must be dried thoroughly so that it does not release excess moisture. The meat can be finely chopped with a sharp knife or passed through a special attachment in a meat grinder.

4. The lard can be placed in the freezer for about 15-20 minutes so that it freezes a little. Then it must be finely chopped to form small cubes. If desired, lard can also be ground in a meat grinder, but this can make the sausage quite greasy.

5. When all the ingredients are ready, you can combine them. Add the remaining salt and sugar, and also pour in a little cognac. If there is no cognac, you can use vodka. This is a simple recipe for dry-cured sausage at home, but if desired, it can be supplemented with spices for a more interesting taste. Gently mix the resulting minced meat.

Dried sausage belongs to real delicacies. It is prepared from premium meat, which is dried for a long time. They love this sausage for its original taste and aroma. It stands out for its dense consistency (see photo). Despite its dryness, the sausage loaf is quite elastic. Most often, pork and beef are used to prepare dry-cured sausage. although there are variations made from horse meat and lamb.

How to select and store?

Today, on store shelves there is a huge assortment of dry-cured sausages, among which it is very difficult to find truly high-quality options. Therefore, it is recommended to follow these tips:

Dry-cured sausage has a fairly long shelf life, so the time varies from 4 to 6 months. At room temperature, storage time is no more than 4 weeks.

Beneficial features

The benefits of dry-cured sausage are due to the fact that, thanks to a special manufacturing technology, the product retains a large amount of substances that are important for the body. It contains vitamin PP, as well as group B, which is especially important for the normal functioning of the nervous system. As for the mineral composition, this sausage contains magnesium and potassium, which are important for the cardiovascular system, as well as iron, sodium and many others. It is recommended to add this sausage to the diet for people who suffer from insomnia, are often tired and suffer from headaches. It will be useful to eat it in small quantities if you have problems with the digestive and cardiovascular systems, as well as liver diseases.

Use in cooking

Dry-cured sausage is an excellent independent snack, served along with sliced ​​cheese. In addition, other dishes can be prepared on its basis, for example, salad, appetizer, sandwich, etc. This sausage is also used for pizza and casseroles.

How to make homemade dry-cured sausage

Today there are a large number of recipes that allow you to make this product at home. We will look at a simple recipe that anyone can do if they wish. To do this, you need to take 1.5 kg of beef ham and the same amount of pork belly, 70 g of sodium nitrite (aka nitrite salt), 10 g of marjoram, 2 cloves of garlic, 5 g of peppercorns, 80 ml of Armenian cognac, as well as thin pork guts and twine.

The meat must be frozen so that the ends become tough and the middle remains soft. It's best to cut it by hand so you can control the size of the particles, so they should be about 7mm and have straight ends. Combine the resulting minced meat with salt, spices, sodium nitrite, cognac, mix thoroughly and leave in the refrigerator for 36 hours, after wrapping it in cling film. Then you can fill the intestines with minced meat, this must be done tightly, since when drying the diameter will decrease by about 20%. The beginning and end should either be tied with a knot or twine. The resulting sausages should be placed in the refrigerator for 16 hours, first wrapped in parchment paper. After this, the sausage loaves must be stored in a well-ventilated place, the main thing is that they are not exposed to direct sunlight. After 12 hours, the sausages should again be put in the refrigerator for 10 hours, and then dried again, and so on about 4 times. Choose a time so that the sausage is dried during the day and kept in the refrigerator at night. After 5 days you will receive delicious homemade dry-cured sausage, which is recommended to be kept in the refrigerator for another 6 days.

Harm of dry-cured sausage and contraindications

Dried sausage can cause harm if an individual intolerance to the product is detected. It is also worth considering the high calorie content, therefore, you should not consume it in large quantities if you are watching your weight.

I vote with both hands for healthy eating and agree with nutritionists: if you love sausage, eat homemade! We order dry-cured sausage from the farmer, 10 kg for our family, we prepare it in November, hang it in the “Cantina” (cold cellar), it’s ready in March, this is its peak taste. We eat it quickly and treat our friends and relatives. It’s very tasty, but we don’t have the conditions for drying, so I found a wonderful recipe for our urban conditions. I’m happy to share with you! For those who have a dark, unheated , ventilated room - recipe No. 2. and 3;and 4

I do not recommend using an artificial casing! Agree with the butcher and buy a natural one. Most often, pork intestines are divided into two parts: 32 mm - 35 mm and 35 mm - 38 mm. We tend to lean towards size two because we like our sausage big....we're going to go through this like adults!!!

The intestines are stored in salt. Rinse them thoroughly in warm water. Then wash each inside under running water.

This is one of the most difficult preparatory work. When producing sausage, it is very important what kind of meat you use. We buy the front shoulder. This part is located on the front leg from the elbow to the back. The lard/meat ratio is ideal for sausage.

1 - blade

Pork shoulder makes excellent roasts, meatballs and cutlets.

2 - loin, small rib

The loin can be used to prepare langets, escalopes, pork medallions and cutlets.

Some of the most delicious fried foods come from the top.......

4 - rear ham

Used for cooking steaks, brisoles and schnitzels.

5 - peritoneum

This part is best used to make pork rolls.

Pork neck usually makes the most delicious kebabs, ideal steaks and cutlets.

7 - front steering wheel

As a rule, it is used for minced meat, but can also be used to prepare a rather interesting dish “Aisban” (stewed shank)

8 - rear steering wheel

A very tasty dish - hind shank baked in a sleeve.

This was a small digression for the uninitiated :)

If you have the opportunity to have the meat cranked at the butcher, do so. There is a special function for minced meat. Or chop the meat finely with a knife. Take the part of the meat that you will use. Put the rest in the refrigerator.

Adding spices:

Hot Sausage. Spicy sausages. Sweet Sausage.Sweet sausages.

4.5 kg pork 4.5 kg pork

1 cup cold red wine 1 cup white wine

1 cup cold water 1 cup cold water

10 tbsp salt. 10 tbsp salt

2 tbsp. garlic powder 2 tbsp garlic powder

2 tbsp black pepper 5 tbsp black pepper

3 tsp cayenne pepper 4 tbsp brown sugar

2 tbsp. chopped chili pepper

10 tbsp paprika

Mix the spices separately and add to the meat. The main task is to mix everything evenly. The meat should be well cooled - it will be easier to pass through the meat grinder.

Before starting work, drop a little olive oil into the funnel of the machine.

Pull the bowel tight and tie a knot at the end.

Our meat was prepared and chopped in advance, we proceed to the next stage of work together - one pushes the meat, the other supports and guides the intestine, places it on a tray so that the too long intestine does not tear and is filled evenly, this experience came to us through trial and error and our sausages now look beautiful and appetizing.

At the end of the intestine, tie a knot; to do this, make it longer, with a margin.

Now turn it by twisting it evenly with your thumb and forefinger 3 times! through a certain distance into beautiful sausages! Remember that the next scroll must be done in the opposite direction! The sausage is ready, put it in the refrigerator and proceed to the next one.

Mike and I have developed a good system for packaging sausage.We pack according to preference between spicy and sweet sausages.For my family it's 5 and 3 savory and sweet, for Mike it's 2 and 2.Mike's vacuum sealer works great for packing sausages. We shipfor storage in the freezer.

Like everything in life that is good, there is always an element of work.I think it would be easier to just go to the store and buy, but making your own sausages tastes healthier, tastier, and cheaper!

Here is the recipe for dry-cured sausage:

Our love for sausage is ineradicable. She is our everything. Spring and autumn are the perfect time to make your own sausage. It is at this time of year that we have a fairly stable moderately cool temperature, and this is almost the only difficulty for homemade sausage making. After all, the longest and most important stage in sausage-making is the drying of the sausage; it lasts 6-8 weeks and should take place at +15 degrees C in a well-ventilated area. A glazed balcony or an unheated cottage without mice is the only thing that comes to mind for this matter. Below or above t or poor ventilation will lead to either obvious spoilage of the product or uneven drying, i.e. reduction in quality. There are many recipes for dry-cured or raw smoked sausages based on beef, horse, pork and (probably) lamb meat. I decided to make my first test using duck breasts and beef. Everything written below is based on what I read in the book "Good Kitchen. Canning."

So. Stage one - preparing the meat.

Large (about half a fist) chopped beef (850 g), lard (500 g) layered in slices ~1.5 cm thick, duck breasts (1300 g) I left it as is, generously sprinkled it with coarse sea salt, and put it in the refrigerator for a day. The next day, I wiped off any excess moisture and remaining salt from the lard, and dried the meat with paper towels - each piece separately. Cleaned the beef from veins and films. I weighed it - 750 g of beef remained, duck - 1000 g. Thus, the meat-fat ratio, which should be approximately 2:1 or 3:1 (otherwise the sausage will be dry), is quite satisfied, taking into account the fact that there is quite a lot on the breasts lard

Stage two - make minced meat.

I turned the beef and a little lard through a meat grinder with a fine grid, cut the rest of the lard into 1 cm cubes, and cut the breasts into about 2 cm cubes.

I poured in about 50 ml of cognac, in which I dissolved 2-3 tbsp. l. honey, and added about 70 g of coarse salt (it should be about 3.5% of the weight of the product). Mix without diligence - otherwise the minced meat will become greasy. Divided the minced meat into three parts of equal weight. To one I added a Chinese mixture of five spices (wuxiangmian) and a little freshly ground black pepper, to another pink pepper crushed in a mortar and the same black pepper, to the third - a noticeable amount of black and green pepper, which were roughly crushed in a mortar, a couple of allspice peas crushed finely with a piece of nutmeg and a few cardamom seeds. I mixed the minced meat and spices (which amounted to about 0.5-1 tsp per serving of minced meat). According to the books, saltpeter is added to minced meat to preserve the pink color of the meat. After my experiment with drying duck breast, I decided not to add any saltpeter - firstly, I don’t have the required quality (analytical grade), and secondly, the color of the dried breast suited me quite well.

Stage three - stuffing.

We remove the mesh from the meat grinder, insert a tube for stuffing sausages instead, and put washed and pre-processed pork (or whatever) casings (intestines) on the tube, checked for the absence of holes. We tie the intestine with a double knot and stuff the sausage very tightly - the air inside will contribute to spoilage.

We tie the sausages, making them the required length - mine turned out to be from 15 to 35 cm long. It is better to separate the sausages, after tying them with twine, from each other, and not leave them as a garland, this way it is more convenient to work with them further.

Stage four - withering.

We tie the sausage with twine, simultaneously piercing the sausage with a thin needle (stitching) and releasing air if bubbles with it are still found during the tying process. There is no need to tie sausages made from pork or lamb intestines as often as I did; it is enough to tie them lengthwise and crosswise a couple of times - this will help them keep their shape.

We hang the sausage in a cool, well-ventilated room at +15 degrees C. It is recommended to turn thick sausages from time to time to avoid the minced meat “flowing down” and becoming pear-shaped. The room should be dark (unfortunately, this cannot be done on the balcony, but it’s worth at least covering the sausage from bright light with thick paper). You should not hang sausage in sunlight, especially direct sunlight. It is ideal to hang it in the dark, in a summer house that is empty during the off-season, in a place inaccessible to mice.

This is what the sausage looks like 18 days after the start of withering. She has noticeably lost weight, the ropes dangle freely on her, and she has become noticeably harder to the touch. According to the book, it may become covered with white, harmless mold - this is a sign that the process is going correctly.

Continuation.

Next time I made the sausage a little differently. I gave up pork, gave up most of the duck fat in favor of pork - unfortunately, duck fat begins to age over time and this clearly affects the taste (it lasts 2-3 months). The final composition of lard was 1/3 duck, 2/3 pork, meat - 2/3 duck and 1/3 beef. Practice has shown that cardamom and the traditional Chinese “duck” spices - star anise, Sichuan pepper, cloves - are very suitable. This year, apparently due to more favorable conditions than before, the sausage, as expected, was covered with a thick layer of white dry mold, which gives the characteristic aroma of salami and a special taste. I took this sample for Christmas - a great gift for myself! And note - what color, and not a gram of saltpeter.

Homemade dry-cured sausage

I would like to share my experience in making homemade sausages. We are not talking about kupaty or fried homemade sausage, but about dry-cured sausage. I want to say right away that preparing such sausage is not a quick process. If you see a recipe that says that such sausage can be prepared in a few days, then, to put it mildly, this recipe is incorrect. There is such a sausage, I would be careful (at least from pork). As for the time, it took me 30 days from salting the meat to taking the sample. Unfortunately, when I bought the meat and decided to make sausage from it, I did not take a photo of the original product. So, take my word for it.

I bought pork shoulder and boneless brisket with skin (about 50/50) with a total weight of 2 kg 700g. I have roughly (very roughly) divided the whole process into three parts.

1. Fermentation and salting.
The meat was cut into large enough pieces so that they would subsequently pass into the mouth of the meat grinder. Salt at the rate of 20 grams per 1 kg of meat. And one more thing, I used nitrite salt. At this stage, it is advisable to leave the meat in a cool place with a temperature of +2...+4 degrees Celsius and low humidity for several days. In my case, the meat stood in the refrigerator at a temperature of +3 degrees for four days. Every day I stirred the meat so that it did not dry out and covered it with cling film.
Four days later, I took the meat out of the refrigerator.

Don’t be confused by the photo of the plate, it’s not a plate, but a deep bowl, all the meat fits in it. By the way, it should be noted here that if pork and, for example, beef were used, they would be prepared in different dishes and the preparation time would probably be different in time. I used brisket, which is quite fatty. If the meat is lean, then fresh (unsalted) lard, finely chopped, should be added at the next stage.

2. Preparation of minced meat, stuffing sausages.
A lot of controversy arises over how to grind meat: with a meat grinder or with a knife. If you cook, decide for yourself, I put it in a meat grinder. Although, if lard was added, I would chop it up.
In order for the minced meat in the sausage to be homogeneous, there is, in my opinion, A very smart solution is to roll part of the meat (large, with fat) through a large grill, and about a third or a quarter through a small one.

Now about the spices.
This is a personal matter for every Indian :), with the exception of salt, sugar (don’t be surprised), pepper.
Cognac. It’s a must, but... No matter how you look at the recipes on the Internet, and our doc is no exception, it’s always 50 grams or half a glass. Error. 250 ml of skate is added per 100 kg of meat. Don’t think that if you swell it more, the sausage will taste better. Not at all, the quantity you see in the photo is quite enough. It is better to use excess cognac for its intended purpose - for mood. :)

In the photo next to the glass there is a little sugar and cumin. The next photo is black pepper, cilantro seeds (coriander), a few cloves of garlic, hot red pepper (dried). I added more (at the tip of a knife) ground nutmeg.

Do not use fresh chili peppers. There is no whole thing that you need to grind yourself, then buy ground in a bag. At the same time, I’ll share with you where I got the pepper from. I've had it since the fall, a couple of these bushes

They made me happy last year until late autumn, and then I harvested and dried it. :)
I didn’t grind the cumin, I crushed it with my fingers, but I ground the red and black peppers and coriander in a mortar.

Before grinding the meat for minced meat, I took the salted intestines out of the freezer and soaked them in water.

Ground meat. In principle, there is nothing to explain here, the main thing is not to forget to use grating holes of different diameters.

I put the minced meat in a larger container to make it easier to mix.

Stirred and left for half an hour.

The filling process itself.

I made small sausages on purpose.

It took about thirty minutes of fiddling around. The result is nine sausages, slightly different in size.

The sausages were streaked (pierced) with a toothpick and placed under slight pressure in the refrigerator (+2...+4) for 7 days.

In the photo they are on top of each other, but this is not good, so the next day I laid another cutting board between them. During these seven days, I turned them over once a day.

3.Drying.
Seven days have passed. There was a need for a cool, ventilated place. In cool weather it’s somewhere from +6 to +14, no more. My balcony is not glazed, so there is only one way out - the window sill in the kitchen. All that remains is to build a “hanger” for the sausage.

Of course, my design is far from perfect and it’s difficult to look at it without smiling, but it coped with its task.

This is what it looked like inside.

A couple of times the sausages were removed for “inspection” for the appearance of unwanted plaque (white mold) on the casing. Although this is not critical, it worked out.

I straightened the knife.

And here it is - the “reward” for your efforts.

A week later and in a slightly different light.

A few words after.
Shrinkage (“shaking”) was 40-45%.
That is, the output was about 1.4 kg. I didn’t think to weigh it right away. I judge by the weight of 1 sausage - 140-170 grams.
Taste.
Whatever I say, it will be difficult for you to check, but he made me happy. The spices were just right, it’s good that I restrained myself and didn’t overdo it. With salt, too, I guessed right.
The structure of the sausage.
Sujuk, I think almost everyone has tried it, somewhere close. Well, the photos speak for themselves.

Dried sausage (sujuk)

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Dry sausage of the highest quality at home

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from the video: spices based on 10 kg of finished minced meat:

50g peppercorns

50g ground pepper

80g sugar

1 nutmeg grated

they routinely added whole mustard seeds), filled the washed intestine with this minced meat and sent it to bake in a Russian stove or oven.

BOILED (TEA) SAUSAGE

Preparing the intestines. At home, pork intestines are most often used to make sausages. After the rectum and bladder are separated from the outflow tract (intestines), the small intestines are separated. Their separation begins from the area closest to the stomach, positioning the outflow so that part of it hangs over the edge of the dish. The intestines are separated as follows: squeeze out the contents of the intestine (in the direction from the stomach to the intestines), tear off the end and, pulling it back with your left hand, separate it from the intestinal fat with your right hand, lowering the intestine into a pan of water. For convenience of further processing, the intestines are divided into two parts. Fold each one in half and squeeze out the contents, passing the intestines between the fingers and pressing on them from the middle to the open ends. After this, the intestine is washed.

The washed intestines are turned out and cleared of the mucous surface, for which they are placed on a smooth board and scraped with the blunt side of a knife, which is held in the right hand, first weakly and then stronger. With the left hand, the cleaned intestine is pulled in the direction opposite to the movements of the knife.

Large pork intestines are highly folded, therefore, for ease of processing (which is carried out in the same way as small intestines), they are cut into separate pieces of 50-60 cm. Such pieces are easier to wash off the contents after turning them out. After cleaning the mucus, the intestines are washed with water and left in the water if they are to be stuffed with minced sausage soon after this.

To preserve the intestines for future use, they are salted. The intestines tied into bundles are generously sprinkled with salt and placed in a box or other container, the bottom of which allows the resulting brine to pass through (if the brine is not removed, the intestines will deteriorate).

Preparing meat. To make sausages, it is necessary to take immaculately fresh meat, preferably chilled, that is, after slaughter, it has been in a cool place for 1-2 days. The meat is freed from bones and large tendons and coarse connective tissue films are removed from it. When cutting very fatty beef, try to separate the visible fat. Lard and coarse tendons are separated from the pork meat, then the meat is cut into pieces weighing approximately 250 g, mixed well with salt and saltpeter and placed in a cool place for 2-3 days (from plus three to plus five degrees).

For 5 kg of meat take 150 g of salt and 5 g of saltpeter.

The salted meat and garlic are passed through a meat grinder with a fine grid twice, separately for beef and pork. The knives of the meat grinder must be sharp, since dull knives do not cut meat well, which affects the quality of the finished sausage.

Preparation of minced sausage. Sausage mince is prepared according to a specific recipe. The recipe can be varied both in terms of the amount of beef, pork and lard, and the added spices (garlic, pepper, etc.).

For 5 kg of meat and lard - 3 kg of salted and chopped beef meat, 1.5 kg of pork meat, 0.5 kg of lard, 1 teaspoon of sugar, 0.25 teaspoon of ground black pepper, 2 cloves of garlic, about 1 l water, 0.5 cups potato flour.

The chopped meat is first kneaded with the addition of water. The quality of the sausage depends on how correctly the meat is kneaded. At home, this is done with your hands on a table or in a wide, spacious bowl, preferably with low edges. First, thoroughly knead the beef meat, kneading and turning it in all directions. While kneading, water, starch and pepper are added to the meat. It is better to dilute starch in water first. The result is a viscous homogeneous mass, to which chopped pork is added and, after thorough kneading, lard.

Lard is added in the form of small pieces (cubes). Before chopping, the skin (about 1 cm thick) is cut off from a piece of lard, the lard is cut into layers and sticks, and the lard into cubes (crumbs). After mixing with the crumbled lard, the minced sausage can be stuffed into the casing.

Stuffing minced meat into a casing. Before stuffing, the intestines are washed with water and squeezed out. You can stuff the minced meat with your hands or using a cone.

When stuffing by hand, take a piece of prepared intestine, tied at one end, stretch the open end of the intestine with your hand and push the minced meat into it. After filling with minced meat, the second end of the casing is tied, and a loaf of sausage is obtained.

It is faster and easier to stuff sausages with a cone made of tinplate. The minced meat is applied through the wide end of the cone and driven by hand pressure through the narrow end into the intestine. A more advanced device for stuffing minced meat is a manual syringe. The intestine is tied with twine to the narrow end of the horn, folded over the horn and stuffed into a stretched shell.

At home, you can adapt a meat grinder for stuffing minced meat by attaching a tin plate in the form of a funnel, the diameter of which should be equal to the diameter of the meat grinder grate. Before stuffing the minced meat, remove the grid and knife from the meat grinder. The intestine is put on the funnel shank to the tied end and, holding it with your hand, the resulting sausage loaf is gradually released.

Boiled sausages are not stuffed tightly. After stuffing, the sausage loaves are tied up.

Sausage binding. When tying sausages, you should be careful and make sure that the twine does not come off the slippery casing or that the dressing does not loosen.

Having made a loop of thin twine on your left hand, press the minced meat in the intestine, and with your right hand tighten the loop tightly at the end of the intestine. At a short distance (0.5-1 cm) from the first dressing, make a second tightening with a simple loop. The resulting “navel” guarantees the strength of the dressing.

When stuffing minced meat into the large intestines, 2-3 dressings with loops are made along the length of the loaf. When making ring-shaped sausages, both ends are tied together.

Cooking sausage. Before cooking, it is advisable to smoke raw sausage loaves for about an hour in hot smoke. As a last resort, they can be dried for 1-2 hours in a dry, warm place, such as near an oven or inside a cooled oven.

Cook the sausages over low heat (the surface of the water in the bowl should only quiver slightly).

The cooking time for thin sausages is 40-50 minutes, for thick ones - 1.5-2 hours.

UKRAINIAN HOMEMADE SAUSAGE

This sausage is prepared differently than tea sausage. The meat is cut into pieces weighing 10-20 g, mixed with salt, chopped garlic, ground pepper and stuffed into a casing, preferably into the large intestines of pork. The sausage loaves tied at the ends are pricked with a pin to remove air bubbles.

Homemade pork sausage is good served with stewed cabbage.

To make sausage, take 1 kg of semi-fat pork meat, 0.25 teaspoon ground pepper (preferably a mixture of black and allspice), 1 clove of garlic, 15-20 g of salt (less than a tablespoon).

UKRAINIAN FRIED SAUSAGE

This sausage is made from lean pork (the fat content should be no more than 50, but not less than 30 percent).

1 kg of unsalted pork meat is ground in a meat grinder through a grid with large holes (diameter from 14 to 20 mm).

While the minced meat is being made, pre-washed, turned out pork intestines are kept in cold water.

The resulting minced meat is mixed in a bowl with 18 g of salt, 2 g of sugar, 2.5 g of ground black pepper, 10 g of fresh peeled and chopped garlic.

After preparing the minced meat, remove the grill from the meat grinder and put on the attachment for stuffing the sausage casing. The shell is tied at one end with twine, pulled entirely over the nozzle, after which, carefully so as not to tear, it is tightly filled with minced meat. Finally, the end from which the filling came is tied with twine. Having done this, the loaf is rolled up spirally into 2-4 turns and tied crosswise with twine.

The coiled sausage is placed in one row on a greased baking sheet and fried in the oven. After 20-30 minutes, remove the baking sheet, turn the sausage over, drain off the fat and continue frying in the oven for another 30-35 minutes. During this time, the temperature in the middle of the loaf will reach 70-75°C.

Finally, the sausage is cooled on a baking sheet for 6-8 hours at a temperature of 0 to 10°C.

For long-term storage, such sausage should be wrapped in parchment paper and placed in the freezer. In this form it can be stored for 1-1.5 months.

PORK LUCANKA

Pork lukanka is prepared from pork: 1 part lean meat to 1 part meat with lard. The meat is cut into pieces of 100 g, mixed with 25 g of salt, 1 g of saltpeter and 3 g of sugar (per 1 kg of pork) and placed for a day on an inclined board in a cold room with a temperature of 4 ° C, allowing the water to drain.

After this, the meat is passed through a meat grinder equipped with a large grid.

The minced meat is mixed with seasonings: 4 g ground black pepper, 3 g crushed cumin, 1 g crushed allspice, 1 clove of garlic per 1 kg of meat. The minced meat mixed with seasonings is again passed through a meat grinder equipped with a fine grid.

The next day, wide beef intestines, previously soaked in cold water and cut into pieces 40 cm long, are filled with ready-made minced meat. The filled intestines are tied at both ends with strong thin twine and pierced with a needle to remove the air that has entered the loaf along with the minced meat.

Lukanka is hung in a ventilated room and dried for 60-90 days. After the first 4-5 days, the lukanka is removed in the evening and put in a pile so that it softens, and the next morning it is rolled with a rolling pin. Rolling is continued for two weeks until the lukanka is completely dry and in good shape.

Then the lukanka is pressed three times every 7-8 days; To do this, the lukanka is placed between the boards and pressed down with a load on top, leaving it overnight.

Then it is dried until it is completely dry.

Pork loin can be stored for up to 6 months in a cool, dry place.

SUJUK

Sujuk is prepared from beef or buffalo meat of one type. The meat is trimmed from tendons and bones and cut into pieces of 150 g. Salted at the rate 25 g salt per 1 kg of meat and left in a cold room at a temperature of 4°C to allow the water to drain, then passed through a meat grinder with a large grid.

Add 1 g of saltpeter, 1 g of sugar, 2.5 g of ground black pepper and 2 g of ground cumin (per 1 kg of meat) to the minced meat., knead well and leave in a cold place for 3 days, then pass through a meat grinder with a fine grid.

The finished minced meat is stuffed into dry beef intestines, previously cut into pieces 40 cm long and soaked in warm water. The filled intestines are tied on both sides with twine and shaped like a horseshoe.

Sujuk drying lasts about 30 days. During this time, the sujuk is rolled regularly until it is dry and in good shape.

Then, in three steps, it is pressed between boards with a load.

HOMEMADE BEEF SAUSAGE

Fresh beef is boiled for 1.5 hours. After reaching readiness, the meat is finely chopped.

Peel the potatoes, put them in boiling water without cutting them, boil them for 5 minutes at a very high boil, finely chop them without allowing them to cool, and immediately moisten them with chopped fat. Finely chop the onion, crush the pepper (do not grind it).

All components are mixed and salted.

The intestines are stuffed with the filling and tied, but not tightly. Boil the sausage in water seasoned with salt and pepper for 30 minutes.

For 1 kg of meat, 1 kg of potatoes, 3 onions, 50 g of fat, allspice, table salt and intestines are consumed.

BEEF SAUSAGE

1 kg of fresh beef is passed through a meat grinder. Half a kilogram of lard is finely chopped and mixed with meat. Add 25 g of salt, 3 g of black pepper.

The mixture must be thoroughly mixed and kept overnight in a container.

The next morning, dry beef intestines are stuffed with minced meat.

When drying, this sausage is rolled out every evening with a rolling pin and placed between two boards, and a weight is placed on top.

In the morning, the sausage is hung in a warm place.

ORDINARY BLOOD SAUSAGE

The killed pig must be immediately hung upside down so that it is convenient to collect the blood. Liquid blood is filtered through a colander or sieve lined with gauze. To prevent the collected blood from clotting, it is recommended to beat it together with a small amount of salt. Blood clots, if any, must be minced or rubbed through a sieve.

To 3 liters of blood add 1.5 kg of lard cut into small pieces (up to 2 cm), salt to taste, black and allspice, cumin, cloves, nutmeg, which must first be finely ground. All this is mixed well and the resulting mixture is tightly stuffed into large pork or beef intestines, the ends of which are tied with twine.

The resulting sausage loaves are placed in a bowl with warm water and placed on very low heat. After the water boils, cook the sausage for another 30 minutes.

To prevent the sausage from bursting, it is pierced in several places before and during cooking.

Carefully remove the finished sausage and strain it.

BLOOD SAUSAGE FROM PORK LIVER

To prepare this sausage, take 3 parts of meat (pulp and subcutaneous fat layer), 1 part of liver and 1.5 liters of fresh blood.

For 1 kg of this mixture add 28 g of salt, 2 g of black pepper and 1 g of grated nutmeg.

The raw liver along with the meat is finely chopped, blood and spices are added and mixed well.

The resulting mixture is tightly stuffed into small beef intestines, which are tied with twine, 2 at a time (like sausages), and smoked for 2 days or hung to dry.

Before eating, boil the sausage for 15-20 minutes.

MEAT AND VEGETABLE BLOOD SAUSAGE

To prepare meat and vegetable blood sausage, take boiled crumbly porridge (buckwheat, pearl barley, rice, wheat or barley), fried fatty pork, minced in a meat grinder or finely chopped with a knife, fried onions, pepper, salt in the following proportions: for 1 kg of raw food blood - 1 kg of porridge, 1 kg of pork, 80 g of salt, 200 g of salt, 200 g of onion, 0.5 teaspoon of pepper.

This whole mass is mixed and filled with wide pork intestines, well washed and turned out, the ends of the sausage loaf are tightly tied.

Then the sausage is placed on a baking sheet and baked in the oven or oven.

HOMEMADE BLOOD SAUSAGE

Pork or beef meat is finely chopped and passed through a meat grinder. Add salt and pepper to the cooked minced meat to taste. All this is mixed well and filled into well-washed pork intestines, tied with thread at both ends.

The sausage is boiled for 15-20 minutes over low heat, then fried, preferably in the oven.

For 1 liter of fresh blood, 0.5 liters of cream, 3-4 raw eggs, 0.5-0.6 kg of pork or beef are consumed.

BLOOD SAUSAGE “SPECIAL”

Once the pig's blood is collected, it is stirred with a wooden spoon, salted and placed in a cold place until the other foods are prepared.

For 1 kg of blood, take 0.5 kg of meat trimmings from the neck and other places, cut them together with fat, add salt, black pepper, cumin, allspice and cloves and mix with the blood.

Large pork or beef intestines are filled with the resulting mixture, their ends are tied; then they pierce it with a needle in several places, fill it with cold water and cook over low heat.

Place a wooden grid or several sticks at the bottom of the dish in which the sausage will be cooked. The laid sausage is pressed down on top with a plate.

While cooking the sausage, it is pierced with a needle again. If no blood flows out, the sausage is ready.

The cooked sausage is placed on a sieve or colander to drain.

Store in a cool place.

BLOOD SAUSAGE “MYASNITSKAYA”

Meat cut from a pig's head and boneless brisket are boiled and ground in a meat grinder.

Separately, boil the skin and lungs until tender and, after cooling, also pass through a meat grinder.

Cook a steep crumbly porridge from any cereal, put it in a clean bowl, pour in blood, mix thoroughly and add cooked meat, skin and lungs, fried, finely chopped onion, salt, season with spices, pour in fatty strained broth and mix well again.

The resulting minced meat is stuffed into the large intestines of pork.

Blood sausages tied at the ends (200-250 g each) are boiled for 20-40 minutes at a temperature of 85-90 ° C, after first piercing the shell with a thin needle in several places, then they are washed in cold water and laid out to cool.

To prepare such a sausage, 3.5 kg of meat from a pig's head requires 0.5 kg of pork tenderloin, skin and lungs, 0.8-1 liters of pork blood, 0.5 liters of fatty meat broth, 1 kg of boiled cereal, 50 g onion, lard for frying it, salt and seasonings (pepper, marjoram, cumin).

RICE BLOOD SAUSAGE

The meat is cooked until done and lard scalded with boiling water (you can use brisket instead) is cut into small pieces.

The washed rice is cooked until tender, rinsed under running water and left until all the water has drained.

Place chopped meat with lard, rice, salt, season with spices and mix in the prepared dishes, pour in pork blood and carefully shovel again.

Fill the small intestines with minced meat, tie the ends of the sausages and cook them for 15-20 minutes at a water temperature of 85-90°C.

Cooked blood sausages are rinsed with cold water and laid out to cool.

To make sausage, 3 kg of pork front leg requires 3 kg of pork back fat, 1-1.5 liters of pork blood, salt and seasonings (pepper and cloves).

MEAT BREAD

In the absence of an intestinal casing, minced sausage products can be prepared in the form of so-called meat loaves.

To obtain a denser consistency of meat loaf, it is advisable to add raw eggs to the minced meat (1-2 pieces per 5 kg of minced meat). To bake meat bread, use dishes such as a casserole dish, bread baking molds, and small pans.

The dishes are greased with pork fat, then the minced meat is placed in it as tightly as possible, making sure that no voids are formed. To bake meat bread, fruit ovens and ovens of various types are used.

The finished meat loaf is removed from the mold onto a baking sheet, brushed with egg white and placed in the oven for about half an hour to dry and brown.

It is advisable to wrap the cooled bread in clean paper (parchment); In this form, the finished meat loaf is better preserved.

BLOOD BREAD

To prepare blood bread, take boiled crumbly porridge, fried fatty pork, minced in a meat grinder or finely chopped with a knife, fried onions, pepper, salt in the following proportions: for 1 kg of raw food blood - 1 kg of porridge (buckwheat, pearl barley, rice, wheat or barley), 1 kg of pork, 80 g of salt, 200 g of onion, 0.5 teaspoon of pepper.

This mass is thoroughly mixed, a frying pan, bowl or casserole dish is filled with it, which is then placed in the oven or oven. The readiness of the product is determined using a smooth splinter, inserting it into the product. The bloody loaf is considered ready if the splinter does not turn reddish.

The finished product is stored in a cool place.

Any feast is not complete without a traditional appetizer - a meat plate, which always includes some tasty sausage.

Homemade dried sausage will take pride of place among your favorite snacks.

This recipe belongs to Belarusian cuisine, where almost every housewife knows how to prepare dry-cured pork sausage.

There are many variations of this sausage at home, but the cooking principle is the same.

Ingredients:

• pork neck – 3 kg
• garlic - 4 heads
• red hot pepper and ground black pepper - to taste
• marjoram – 10 g
• alcohol (96%) - 3 tbsp. spoons
• salt - 90 g
• small pork intestine – 150 g

A very tasty dried sausage is obtained by adding intercostal lard to the meat in a ratio of 1:4 to the meat.

The alcohol in the recipe can be replaced with cognac for a beautiful color and special aroma.

If you add beef it will work

Dried pork sausage recipe

1. Slice the meat for the sausage jerky. This can be done in two ways. Grind in a meat grinder with a coarse mesh or chop with a knife into pieces measuring 1x1 centimeter.

In the classic recipe, dried sausage is made from minced meat, not minced meat. In order to chop the meat into approximately equal pieces, first cut it into equal strips, and then chop it crosswise with a large knife.

2. Put a fine mesh on the meat grinder and pass the pre-peeled garlic through.

3. Add it to the chopped meat, add salt at the rate of 28-30 g per 1 kg of meat.

This proportion must be strictly maintained, otherwise the sausage may deteriorate during drying.

4. Pepper the minced meat to taste, mix and leave it in a bowl on the table for 5 hours, covering the top so that the meat does not dry out or darken.

While the minced meat is infused, you need to stir it periodically so that the salt and spices are evenly absorbed.

5. After curing the meat, add marjoram and alcohol to it (to preserve the red color and preservation), mix again.

6. Remove the mesh from the meat grinder, and in its place put on a sausage attachment and secure with a ring.

7. Rinse the intestine under the tap, running water through it. Check that there are no holes, cut into pieces about 50 cm long.

8. Place this piece on the nozzle and tie it at the end with thread.

9. Pass the minced meat through a meat grinder, gradually removing the intestine from the tube as it is filled.

When filling the sausage, hold it with your hand, adjusting the density and uniformity of the filling so that it does not burst. When the intestine is evenly filled, tie the other end with a thread. Form all the sausages in this way.

10. Pierce the finished sausages with a needle in several places to allow air to escape.

11. Soak a bandage in a salt solution (3 teaspoons of salt per glass of water), wrap it around the sausage and hang it to dry.

The place for drying sausages should have access to fresh air, but there should be no drafts. The temperature should be about +10…+15 degrees. If possible, the room should be bright.

12. After 2-3 days, when the sausage has dried a little, remove it and roll it out a little with a rolling pin, giving it a flattened appearance. Then hang it up to dry again, but without the bandage.

13. After 2 weeks, remove the sausages and put them in the refrigerator, they are ready to eat.

14. Try the cut sausage; if it is not completely dry in the middle, let it rest in the refrigerator in the fresh meat compartment at a temperature of +2 degrees for about another week.

Ready-made dried pork sausage is served both on the festive table and just for breakfast.

Slicing homemade sausage goes well with both wine and beer.

Thinly slice the sausage and serve.

Bon appetit!