Ingredients for Cooking Home-Cured Sausages
- Pork (neck) 3 kg
- Garlic 4 heads
- Hot red pepper (ground) to taste
- Ground black pepper to taste
- Marjoram 10 grams
- Alcohol (96%) 3 tbsp. a spoon
- Salt 90 g
- Small Pork Intestine 150 grams
- Main Ingredients
- Serving 4 servings
Knife, Cutting board, Bowl, Meat grinder, Nozzle tube for meat grinder, Rolling pin, Bandage, Thread
Cooking home-made dried sausage:
Step 1: chop the meat.The dried sausage meat can be cut in two ways. In the first case: pork is twisted in a meat grinder with a large mesh, it is often called sausage. In the second: meat is chopped with a knife into slices of size 1x1 centimeter. In the classic recipe, Bulgarian dried sausage is made from minced meat, not minced meat. In order to chop the meat with approximately equal slices, cut it into equal strips, then chop them with a large knife across.
Step 2: prepare the minced meat.
Step 3: start the sausage.We remove the net from the meat grinder, and in its place we put the nozzle in the form of a tube and fix it with a ring. We wash the gut under the tap, passing water through it. We check that there would be no holes, we cut the intestine into pieces about 50 centimeters long. We put such a piece on the nozzle and tie it at the end with a thread. Stuffing is passed through a meat grinder, gradually removing the intestine from the tube as it is filled. Starting 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, we tie the second end with a thread. So we form all the sausages.
Step 4: weaken the sausage.We pierce the finished sausages with a needle in several places, removing air. Wet the bandage in a saline solution (3 teaspoons of salt per glass of water), wrap the sausage in it and hang it in the place for drying. Now about the place for drying sausages: there should not be drafts, it is important to provide access to fresh air, that is, the room should be ventilated. The temperature should be in the region of + 10 ... +15 degrees. the darkness also harms, preferably a bright room. After 2-3 days, when the sausage dries a little, remove it and roll it out with a rolling pin, giving it a flattened appearance. After that, we hang again to tumble, but without a bandage. After 2 weeks, remove the sausages and put them in the refrigerator, they are almost ready for use. We try to cut the sausage, if it is not completely failed in the middle, we press it in the refrigerator in the department for fresh meat at a temperature of +2 degrees for about another week.
Step 5: serve to the table.Ready-made dried home-made sausage can be served both on the festive table or just for breakfast. Cutting such sausage to beer or wine is perfect. Thinly cut the sausage slices and serve. Enjoy your meal!
- - a very tasty dried sausage is obtained with the addition of lard, for this, lard is taken only intercostal in a ratio of 1x4 to meat.
- - alcohol in the recipe can be successfully replaced with cognac, which will give the sausage a beautiful color and a special smell.
- - if there is no special attachment to the meat grinder, you can use the glass from the old kerosene lamp, but in this case you need to start the sausage very carefully pushing the forcemeat with the handle of a spoon.