Home sausage is good already because we know that we put it in it. Properly cooked homemade sausages are usually not only tasty and useful, but also very beneficial, especially for the inhabitants of rural areas and small settlements that grow pets and poultry. Prepare sausage at home is not as difficult as it might seem at first glance, of course, if you follow a certain cooking technology and recipe. For cooking, in addition to the products for the filling, you will also need cleaned guts (you can buy on the market) and a special nozzle for the meat grinder (sold in stores). Also suitable is a special natural protein coat for home-made sausages.
What are sausages made from?
As a rule, sausages are cooked from meat, however, in certain grades they also use lard, potatoes and offal, blood and cereals. For the preparation of liver sausages a variety of raw materials are used (liver, lungs, scar, heart, kidneys, lungs), unsuitable for making smoked, semi-smoked and cooked homemade sausages. Also used are raw materials obtained during the survival of meat (these products require long digestion).
Sausage liver
So, hepatic pork home liver sausage (the easiest recipe).
Ingredients:
- approximately 2.5-3 kg of pork liver;
- 2.5 kg of pork fat (interior);
- 1-2 tablespoons of salt;
- 20 grams of ground black pepper;
- 1-2 tablespoons of dry spices (for your taste);
- cleaned and washed gut.
Preparation:
First, prepare the liver: remove the bile duct from it, put it into boiling water and boil it almost until it is ready, and then cool it. Cool cooked liver let's pass through a meat grinder with a fine grill nozzle along with fat. We will add salt, pepper and other spices to the stuffing. All is well with the hands. If the stuffing is too dry, add a little broth or butter for plasticity. Now you can stuff this stuffing guts, through a meat grinder, using a special nozzle. In the process of filling we dress the sausage in several places with chef's twine, at approximately equal intervals (it's good to do it together). Ready sausages pierced with a fork, cooked in low-boiling water for 10-20 minutes and cooled in a liquid. Then take it out and hang it for a while, so that the glass liquid. Sausage is ready for use. If desired, it can be baked or fried. Keep in the refrigerator, but not in the freezer compartment, preferably not more than 2 weeks, preferably - in parchment paper.
Sausage blood
Homemade blood sausage is also very delicious. Blood sausage is prepared from defibrinated pork, veal or bovine blood with the addition of pork, fat and some offal (heart, liver, tongue and others), skins, dry spices and salt. Some recipes may include cereals: buckwheat, barley or pearl barley. The blood is defibrinated immediately after the slaughter, still in a hot state, knocked down by a tiny mare. The remaining meat products and pork bacon are pre-cooked and ground. Non-fatty fat can and does not boil. Pork skins are added to mince to give greater stickiness, which are first ground and then boiled. For the same purpose, tendons and soft parts of the head are added to the forcemeat. The prepared minced meat with the addition of seasonings and salt is mixed with defibrinated blood and filled with this mixture of gut. The filling should not be too dense to avoid breaks during cooking. Cook the filled sausages on low heat for 1-3 hours. Readiness is determined by a puncture - if a clear transparent juice flows out of the puncture, the sausage is ready. Ready cooled sausage washed with clean warm boiled water and wiped with a napkin, then dried on the suspension, and sometimes additionally subjected to cold smoking. Blood sausages are kept very short.
Sausage sausages
Sausage homemade salami also turns delicious. Meat can be used beef, veal, pork and even lamb, but it must necessarily be checked by veterinary control. Minced meat can be cooked on a meat grinder or chopped by hand. Usually, 40-50 grams of salt, dry spices and 25-30 ml of cognac or brandy are put on 1 kg of meat + 100 grams of bacon. Garlic is undesirable. You can put sausages under the press. The time of withering depends on the thickness (about 40 days in the unclaimed basement under the ceiling). Recipes of homemade boiled sausages can be different. Usually it does not put so much salt and spices, as in raw or smoked sausages. After filling with meat stuffing sausage can be boiled or fried in a lot of fat.