Description
Many people know and love this delicious sausage. In our family it is one of the most beloved. Now we do it ourselves. Very convenient for domestic production - does not require any special devices for Smoking and drying. You can also try this.
Ingredients
-
Meat
5 kg
-
Garlic
150 g
-
Bay leaf
12 piece
-
Allspice
2 piece
-
Salt
12 tsp
-
Black pepper
2 Tbsp
-
Intestine
Cooking
Bay leaf cover with cold water (approximately 1.5 litres), put pepper and boil on a slow fire to boiling liquid must remain 200-250 g of liquid. Cool. Drain.
In the ground beef, add crushed garlic, salt, pepper, Bay water. Give everything a good stir. When salting careful not to overdo, as it dries, sujukh to become saltier.
The guts, previously soaked in a weak vinegar solution (1 liter of water - 1 tablespoon vinegar), rinse under running water - put on the spout of the faucet one end of the intestine, open water, so they promotesa good inside.
For the formation of the sausages we need a normal home meat grinder with a nozzle for sausages, twine, scissors.
Pulled sausage nozzle gut plump, put in a meat grinder, ready ground beef and scrollable.
When the sausage reaches the desired length (I have not more than 20-25 cm), tightly tied twine. Keep the free tip of the colon was at least 1.5-2 cm.
One difficult to cope with the filling, permanently you need kontrolirovat to the gut off the spout and filled with a plump sausage. So ask someone to help.
Ready sausages hang to dry for 2 days. At first they are bright colors.
After 2 days, you will notice that the sausage darkened - this is normal. Remove them and carefully flatten with a rolling pin - very easy, clean simvolicheskoi. To roll out need to go away the air that enters the sausage during filling. Again, hang the sausage and repeat the process of rolling out through the day. I just rolled out no more than 3-4 times.
Drying time is all different - I have it takes up to 2 weeks. It all depends on the humidity level and room temperature - can be more or less.
The finished sausage perfectly stored in the refrigerator, and without it, at any temperature. Perfect as an appetizer, very tasty with Lavrikom. And beer lovers can use bags: instead of roach.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.