The taste of purchased sausage leaves much to be desired, therefore, products prepared with oneself are becoming more and more popular. It is not difficult to make sausage at home; there are many different recipes.
How to process sausage guts
Sausage is unthinkable to make without a shell. For the preparation of a homemade product, you can use the intestines of cattle and small cattle and pork, as well as edible gelatinous sausage casings.
Guts are different:
−blue - the cecum of small or large horned livestock;
−chereva - small intestines;
- passages - the posterior end of the rectum of cattle;
−goslings;
−pical;
−kruga - large intestine of cattle;
For home production, casings or blues are more often used.
The villagers who keep animals in the courtyard do not throw out their intestines when they are slaughtered. They are freed from the contents, washed, cleaned with a round stick, rubbed with salt, rinsed in water with vinegar and stored in the refrigerator or in cold water. For long-term storage, the intestines are steeply salted, soaked before use. Only fresh intestines are processed, those that have been lying for some time are already unusable.
Natural casing can be bought
For the sausage casing, the small and large intestines, bladder, esophagus are processed - this is a laborious and unpleasant task. Now there is no need to fiddle with guts, meat departments of supermarkets and butchers offer a ready-made natural casing for any sausage products. Today, stores can boast a large assortment of these products - beef casings, packaging from 10 to 50 meters, pork intestines, packaging of 90 meters, lamb blue and others.
Natural casings, depending on the method of canning, are:
- dry-salted;
−wet salted;
−in brine;
- dry (plasticized).
Dry intestines are soaked for several hours before use, it is possible even for a day, salted bowels must be soaked.
The natural casing is permeable to steam and smoke, withstands all types of heat treatment, and only the sausages in the belly can be grilled. After cooking, the sausage in its natural casing acquires a pleasant golden color and a smooth surface. But there are also disadvantages to this product: natural, not canned, intestines are not stored for a long time; have a specific smell.
You can also buy sausage casings in the online store, it is easy to do - you need to find a reliable, trustworthy store, select the desired products in the catalog and place an order. Delivery is carried out by Russian post to any remote area. The casings are packed in vacuum sealed bags.
So today it is not a problem to buy a natural casing and prepare delicious, high-quality homemade sausage.
