If you want to please and surprise your loved ones with a delicious and satisfying dish, prepare homemade sausage. It will, of course, be tastier than store-bought one. In addition, you can fantasize with cooking methods, because there are a lot of them.
It is necessary
-
- meat - 3.5 kg;
- lard - 200 g;
- powdered milk - 2 tablespoons;
- garlic - 2 cloves;
- sugar - 1 tsp;
- pepper;
- salt.
Instructions
Step 1
You need to start cooking homemade sausage by processing the intestines intended for the shell. Take the thinner ones. This will shorten the cooking time. Cut them into pieces and squeeze out all the contents. Rinse thoroughly in cold water, then turn out the intestines and clean out the inside. Rinse again, but first in cold water and then in a weak solution of potassium permanganate.
Step 2
Next, start cooking minced meat. You can mix different meats: beef, pork or lamb. It all depends on your taste preferences and imagination. But note that the meat for minced meat must be prepared in advance: it must be chilled. Free it from bones and unnecessary cartilage. Rinse. Cut into small pieces, salt and refrigerate for 24 hours. Pass the meat through a meat grinder. Add salt to taste, a teaspoon of sugar and pepper. Chop the garlic finely and add also to the minced meat. Skip the lard separately so that you get small pieces or chop finely. Mix with minced meat. Add milk powder, stirring thoroughly. This will allow you to smooth the minced meat and get rid of excess moisture.
Step 3
Now stuff the intestines with them, having previously tied them on one side. To tamp the minced meat tightly, you can use the special attachment for the meat grinder. You do not need to use a knife. You can also fill the intestines with a pastry syringe. Note that in no case should there be voids. You need to stuff very well, to the limit, because the volume will decrease during cooking. After filling, tie the other end of the intestine. Pierce the shell just a little. This must be done very carefully so as not to damage the integrity of the entire intestine. Put the sausage in the refrigerator for a while.
Step 4
Then you can start cooking directly by placing the sausage in the smoker for an hour, then simmer in a large saucepan for about forty minutes. But try to be careful not to boil the water while boiling. This is to prevent the fat from melting. Take out the sausage, let it cool and place in the refrigerator. Bon Appetit.
