What is the most delicious smoked sausage?Of course, home!Because in its manufacture are used only natural ingredients, which is not the foods stores.The composition of the factory products, you will find the list on the label, but meat (which is likely no more than 30 percent), the soy component, offal, starch and various emulsifiers, preservatives and thickeners.It can be concluded that the sausages that are purchased at supermarkets, meat are due flavorings and flavor enhancers only smell.Therefore, many are thinking, and whether to eat food that is often almost entirely artificial product or engage in the manufacture of meat products in the home?Smoked sausage, made from natural meat, get a tasty, fragrant and useful.We offer you a recipe for this delicacy.A wonderful dish is sure to be tuck into your home for both cheeks.
What made sausages, smoked homemade
What is needed for this dish?First - this is, of course, fresh meat.Besides pork, beef, poultry and game birds used (meat of wild birds, wild boar, deer, elk).The most delicious smoked sausage is obtained with a combination of several kinds.Second - use a variety of spices.Without them, the dish is bland and tasteless.Third - decide what will be the "case" meat products.If you live in the city, but you do not have part-time farm, you need to stock up on an artificial membrane.But to prepare a completely natural product according to old recipes, using only fresh pig intestine (can be from a sheep or a cow, bull).
Training components
If you are dealing with the guts, they must be sure to pre-prepare.For this, they are cut into pieces of 40-50 cm and washed in cold water, inside and outside, are soaked in a strong saline for 10-15 hours.Then any excess coating is scraped off is not very sharp knife, twisting the gut.Then for complete disinfection washed pieces were placed in a mixture of water (1 L) and sodium (Table 2. L.) And vodka (100 g).These segments should be checked for integrity, pouting through watering.The next step is to prepare the meat.Many use pomelenny through a meat grinder beef, but the juicy sausage obtained from finely chopped pieces of flesh and bacon (it takes no more than 1/6 of the total).Season generously received a lot of spices (dry grass, different kinds of pepper) and well mixed.
How is smoked sausage
then proceed to the most responsible time - filling the shells with meat.It uses a special nozzle on the grinder, which puts the small intestine in the form of "bunching".Gradually filling grinder (best hand) minced meat, scroll knob: the shell will move with the weight of the meat in a sausage.Compacted by hand, form segments of the desired length.Some people prefer to turn the product into a spiral, like other shop size - 20-25 cm. Intestine stuffed with meat tied on both sides of thread and boil in boiling, slightly salted solution together with the bay leaf and spices for 10-15 minutes.Cooled sausages placed in the smokehouse for two or three hours.Delicatessen is ready!
