Sausage is a ready-to-eat food product, which is a stuffed product in a shell, usually oblong in shape. Sausage stuffing, most often, is made from meat with the addition of fat, as well as various flavoring fillers and additives (salt, spices, etc.). For the sausage shell, purified guts of domestic animals or artificial substitutes may be used.
The production of sausages is a convenient and profitable way of utilizing all parts of the carcass of the animal used, as well as a good way of preparing meat products for long-term preservation and transportation.
A little bit from the history of sausages
Traditions of cooking sausages began to develop from ancient times in different civilizations. The mention of sausage is found in written sources of Babylon, ancient Greek and ancient Chinese states. In Russia, the production of sausages has been actively developing since the XVII century. It should be noted that among the Tatars, Bashkirs and some other northeastern nationalities, the traditions of producing raw, including sausages, have evolved from earlier times.
Tell you how to make raw sausage at home.
In the classical version for the production of home-made cheese sausage you need a good auger mincer with a special nozzle (nozzles are sold separately in hardware stores). And, of course, we will need fresh or chilled meat checked by the veterinary service, as well as natural clean guts (ask the market for butchers) or their parchment paper.
Homemade sausage - recipe
The resulted proportions of products at the rate of 1 kg of meat (it is beneficial, but cook 3-4 kg at once).
- lean meat without bones (beef, horse meat, lamb) - 1 kg;
- lard pork or horse - 300 g;
- salt - 35 g;
- cognac , fruit brandy or strong Madera, sherry - 60-80 ml;
- vinegar, natural 5% (apple or wine) - 2 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- spices ground (black pepper, red hot pepper, coriander, nutmeg) - the total volume of 1-2 tbsp. spoons.
Meat is cut into strips in the size of small blocks approximately with the little finger of an adult or slightly larger. Mix the salt, sugar, ground spices, vinegar and cognac. We put the meat in a tight container and fill it with the salted-fermenting mixture. We put the closed container on the shelf of the refrigerator. Marinuem-salting the meat for a minimum of 12 hours or a little longer, sometimes turning over. We prepare the washing solution: boiled cold water + 2 tbsp. spoonful of vinegar per 1 liter + 2 tbsp. spoon of salt (dissolve it completely). Rinse thoroughly prepared meat in this solution and dry it with a clean linen napkin. Then lay the pieces of meat in one layer on a board standing at a small angle at the edge of the table (below - a large bowl). From above, press the second board and set the yoke for 5 hours.
Now pieces of meat string on the twine with a gypsy needle. We hang out a bunch of knitting in a dry cool room with a temperature of at least + 10 ° C. If it is a loggia in an apartment in the summer - for 2-3 weeks, in a colder time of the year - for 3-4 weeks. It is desirable that there is no direct sunlight, exclude and access flies, for this you can make a simple dryer (frame box and gauze).
We pass the simulated meat through a meat grinder with a large grate along with the fat. Remove the knife and grate, install the nozzle and skip the mince for the second time, filling them with cleaned and washed guts, tie them with twine. The resulting sausages are separated, pierced in several places with a toothpick and suspended (for twintails of twine) for another 5 days. If there are signs of whitish coating, immediately wipe the sausage with a clean cloth and grease with melted butter.
Alternative version with paper
Using a mat we wrap minced meat in a piece of parchment or packaging semi-transparent paper and tie with twine, put the sausages for a day under oppression between the two boards, then hang out again for a day or two or put freely on the shelf of the refrigerator with the know-fro system.
We store sausages or hung in a cellar, or in a refrigerator. Actually, there is no doubt that such a wonderful product will not be stored for a long time.
You can make raw sausage from chicken and other poultry only if you are absolutely sure that there is no Salmonella in chicken meat.