The mutton sausage recipe undoubtedly came to us from the Caucasus, where they love to cook meat, and most often they use this particular type. Although this product has a specific aroma, for which not everyone loves it, it is definitely worth using it in cooking because of its valuable qualities. Spices and processing will make sausages spicy and very mouth-watering.
Dagestani mutton sausage
Ingredients for one kilogram of finished sausage:
- one and a half kilograms of good mutton;
- two guts of a ram or one beef;
- salt, cumin and pepper.
Caucasian cuisine has a large number of recipes from lamb. The meat is dried, dried, and various sausages are made from it.
To make lamb sausages, you need fresh or at least fresh meat from a young animal that has not been in the freezer. The main rule of delicious sausage is the proper preparation of minced meat, which can preserve the taste and aroma for a long time.
Cooking process
Clean the meat from films, small bones, tendons and cartilage and rinse under running cold running water. Chop it large with a knife, pepper, salt, add caraway seeds and mix well. Do not forget that the quality of the finished product depends on properly cooked minced meat. It should be covered with a thin towel or gauze, placed in a cool place and left for a day.
Now prepare the casing for the sausage. Rinse the intestines very well under a tap with cold water, then turn inside out. Rinse thoroughly again, scrape off all the mucus. This should be done at least four times so that there is no bitterness and smell. Tie one of the ends of the intestines with a thread or a knot and fill it with as much forceps as possible. If you can’t compact well, rid your guts of excess fat. Now tie the shells filled with minced meat on the other side and wipe dry. Leave them in a cool place for about a day. Then the sausage needs to be hung on a draft in the shade and dried for 15-20 days. After the time has passed, remove it, wipe it slightly with a slightly damp cloth and put it in a cool place, which should be sufficiently ventilated. After six months, the lamb home-made sausage will be ready.
Sausage without shell
You will need:
- two kilograms of lamb;
- five tablespoons of table cream;
- one egg;
- ground black pepper, sugar and salt to taste;
- dried seasoning: coriander, basil, parsley, oregano, rosemary;
- five cloves of garlic.
Many do not dare to make lamb sausage at home, because they have no idea where to buy guts or another shell for it. But you can cook this delicacy without them. Chop the fresh product in a meat grinder, add salt, garlic, sugar and cream, scroll all together again. Next, put spices and egg in the minced meat, mix the mixture with your hands and on baking paper (you need to cut it into pieces beforehand), form the necessary shapes from it. The edges of the wrapping material are twisted like on sweets. Place each of the sausages in foil and wrap. Boil them in boiling water for an hour and a half, then put them overnight in the refrigerator, and after twelve hours remove them from the shells, sprinkle or roll in aromatic herbs. This sausage can be eaten as a cold appetizer or hot, fried in a pan or grill.
Sausages are spicy
Ingredients:
- two kilograms of lamb;
- a bunch of fresh parsley;
- 10 tablespoons of tablespoons of soy sauce;
- 200 ml of brandy;
- salt to taste;
- lamb intestines.
Rinse the lamb pulp, cut into pieces and scroll through a meat grinder. Add minced meat. Rinse the parsley, dry, chop finely and add to the finished mass. Pour cognac and soy sauce and mix thoroughly. Now you need to prepare the guts. Soak them for several hours in salt water, which will rid the shell of bitterness and smell. Rinse under cold running water and fill with minced meat. Expel all air, condense and bind with twine or thick thread, forming sausages. Carefully roll each in the form of a snail, cook, and then fry in a pan or bake in the oven.
Sausages with tomatoes
Ingredients:
- 400 g of meat without bone (lamb);
- 200 g of fresh veal;
- 180 g bacon;
- two cloves of garlic;
- two branches of rosemary;
- 400 ml of meat broth;
- one tablespoon of vegetable oil;
- 4 tomatoes;
- 5 cloves of pickled garlic;
- 1 m lamb intestines;
- salt and black pepper to taste.
Scroll the meat with a meat grinder. Add finely chopped bacon to it, garlic, passed through a crush, a tablespoon chopped finely rosemary, white pepper, salt. Mix everything well, and with this stuffing loosely fill the thoroughly washed casing. Tie the knots or twine together. Prick the sausages with a fork and boil them in boiling broth for 10 minutes. Peel the tomatoes and cut them into the middle. Fill the recesses with chopped garlic, add salt and pepper to taste. Put the tomatoes on a foil cut into squares and gently pick up its edges, leaving the middle open. Before serving sausages, sauté them and tomatoes in a grill pan. Serve the dish with vegetables, and mustard as a sauce.