about the dangers of shopping sausage has been said many words.According to the content of starch, dietary supplements, "close to natural", emulsifiers and stabilizers, these products are more like chemical products.But in Ukraine, guests often are treated to homemade sausage.Try it and feel the difference!So yummy recipes, there are many: and boiled, smoked, salami, roast, grill.But the issue of how to make sausage at home, the main problem is not what to fill the product and what to push the stuffing.
Industrial capacity slaughterhouses ukatyvayut filling in cellophane or similar chemical coating.It is harmful to health, even if we have to work hard and remove the inedible crust.Since the heat treatment of hazardous substances such plastic penetrate deep into the meat.If you are already thinking about how to make sausage at home, you need to go in search of guts.In Ukraine, they can be found in almost any grocery market butchers.Scrubbing, salted, dried, these internal waiting for a buyer, packed in a bag of 3, 5 and 10 meters.In Russia, I think, for the intestines should be sent also to the ranks of the meat.
second problem that may arise in the way of the enthusiast - it zapihivanie meat.How to make sausage at home without mincing with a special nozzle?If you do it hands come too long and dreary.Wet guts slip from his fingers, stuffing evenly distributed, making the sausage turns the curve and unaesthetic.You can get out of the situation by cutting the neck of a plastic bottle polutoralitrovye.Press it firmly, or tie to the funnel-output grinder.
first step in how to make sausage at home is to bring in the gut to normal.At first glance, these white laces on what not are suitable.Do not rush to verdict.Cut the number (yardage) guts, to be used.The rest of the hide in the fridge - they are perfectly stored in the salt-dried.Guts soak in warm water.After two or three hours they will be flexible, they can be stretched fingers, smooth.Now they need to rinse off the excess salt under running water and begin the process of sausages.
Hope minced you ready?Bowel cut into lengths of 50 cm or shorter.Tie a knot at one end of a piece.Needle pierce the shell not far from the far edge.This is to ensure that the output air.Not knowing how to make sausage at home, and in particular this secret, many people get the bursting of the gut and the stuffing fell out.The second end of the shell is stretched on a special conical nozzle grinder or neck of the bottle, if there is no such.When the colon is filled, the other end of bandages.Now she can begin to actually cooking sausage.You can jerk it, smoke, bake, broil.
How to make a home cooked sausage, such as your favorite childhood "Doctor"?Very simple.Double beef and pork miss through a meat grinder with a fine mesh.Add sugar, salt, cardamom, pepper, milk and egg.Stuffing should be again crushed blender until fluffy smooth.Leave it in the fridge for an hour, after which you can stuff the gut.Formed in the lower loaf of water with a temperature of 90-95 degrees.Boil a sausage should be at 85 ° C for about an hour, making sure that the water does not boil.
