You can make absolutely any sausage yourself, and it will turn out no worse than store-bought. This dish is great for a snack or for treating guests. The cooking process will take a certain amount of time, but believe me, it’s worth it. This delicious smell will settle in your kitchen, bringing real pleasure.
It is best to use a meat grinder with a special attachment, so the cooking will go much faster. Today I bring to your attention a recipe for homemade sausage. Try it and you will probably want to repeat this dish again.
Ingredients:
- - pork – 1600 g,
- - beef – 2000 g,
- - bacon – 600 g,
- - nitrite salt – 10g/kg,
- - table salt – 15g/kg,
- - seasonings (nutmeg, pepper mixture) - to taste,
- - garlic – 200 g.
Making homemade sausage
1. First, you should properly prepare the meat for homemade sausage. The beef must be cleaned of all veins, cut into pieces and passed through a large meat grinder.
2. We will cut the pork by hand into small cubes or long rectangles, about 1 centimeter or a little more.
3. Also cut the bacon by hand, but the pieces should be half the size of pork.
4. All meat except bacon - it will be stored in a separate container, mix, add nitrite and table salt. Add seasonings and a mixture of peppers there. Refrigerate for 3 days, stirring occasionally every day.
After this, add 200 grams of garlic and mix very well.
5. The casing for the future sausage must be rinsed very well, it is better to do this several times.
We will stuff the sausage using a special attachment for a meat grinder. If air bubbles form in the sausage, you need to pierce them with a toothpick. Tie the ends of the sausage with a rope.
6. Then add water to the sausage and cook for about 40 minutes over low heat after boiling. Cool the boiled sausage and hang it under a fan to dry. Five hours is enough for complete cooling. The finished sausage can be stored wrapped in parchment paper on the bottom shelf of the refrigerator.
Can be eaten both hot and cold. The finished sausage turns out very tasty and aromatic.
