What smoked sausage is the most delicious? Of course, home! Because in its manufacture only natural ingredients are used, which cannot be said about store products. Having studied the composition of factory products, you will find in the list on the labels, except for meat (which, most likely, no more than 30 percent), soy component, offal, starch and various emulsifiers, preservatives and thickeners. From this we can conclude that smoked sausages, which are purchased in supermarkets, have only smell from meat due to flavorings and flavor enhancers. Therefore, many are wondering whether it is worth eating this almost completely artificial product often or making meat products at home? Smoked sausage made from natural meat will turn out tasty, aromatic and healthy. We offer you a recipe for this delicacy. Wonderful food will surely be eaten by your household on both cheeks.
What is home-made smoked sausage made of?
What will be needed for this dish? The first is, of course, fresh meat. In addition to pork, beef, poultry, game is also used (meat of wild birds, wild boar, deer, elk). The most delicious smoked sausage is obtained with a combination of several types. Second - use various spices. Without them, the dish will be fresh and tasteless. Third, decide what the “case” of meat products will be. If you live in a city, but you do not have a subsidiary farm, then you have to stock up on an artificial shell. But, in order to cook a completely natural product according to old recipes, only fresh pig guts are used (it is possible from a lamb or a cow, a bull).
Component Preparation
If you are dealing with guts, then they must be preliminarily prepared. To do this, they are cut into sections of 40-50 centimeters and, washed in cold water inside and out, are soaked in strong saline for 10-15 hours. Then all excess plaque is scraped off with a not very sharp knife, twisting the intestines. After that, for complete disinfection, the washed pieces are placed in a mixture of water (1 l), soda (2 tablespoons) and vodka (100 g). The obtained segments must be checked for integrity by blowing through a watering can. The next step is the preparation of meat. Many use minced meat minced through a meat grinder, but sausage is juicier from finely chopped pieces of pulp and bacon (it takes no more than 1/6 of the total volume). Season generously the resulting mass with spices (dry herbs, different types of ground peppers) and mix well.
How is smoked sausage made
Then proceed to the most crucial moment - filling the shells with meat. For this, a special nozzle for a meat grinder is used, on which the small intestine in the form of an "accordion" is put on. Gradually filling the meat grinder (preferably manual) with minced meat, scroll the handle: the shell will move together with the meat mass inside in the form of sausage. Sealing by hand, form segments of the desired length. Some people prefer to wrap the items in a spiral shape, others like a store size of 20-25 cm. The meat-filled intestines are tied with thread on both sides and boiled in a boiling, slightly salted solution along with bay leaf and spices for 10-15 minutes. Cooled sausages are placed in the smokehouse for two to three hours. The delicacy is ready!