Description
Have you ever try the sausage sudzhuk? If not – do! Sudzhuk sausage, which is flat shape, and Apple is famous for its spicy taste, special aroma of spices and solid consistency. This lamb or beef sausage traditionally prepared ancient Turkic peoples as a food stock: the product is not spoiled for a long time because of the specificity of cooking techniques. On the shelves of modern supermarkets sudzhuk represented in the group of meats, the cost is very high and storage periods are quite long. Dry the sausage at home is difficult, but possible, just need to know a few secrets.
Ingredients
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Beef
1 kg
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Salt
1.5 Tbsp
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Sugar
1.5 Tbsp
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Black pepper
2 tsp
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Paprika sweet
2 tsp
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Thyme
1 tsp
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Thyme
1 tsp
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Cognac
100 ml
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Intestine
2 piece
Cooking
Around this recipe, found on the Internet, I went long ago, and somehow did not dare to cook... But this interest has taken her!!! Now decided to share with You, and tell you about all the subtleties of cooking, and also a bit of history about this interesting product!!!
Prepare the main ingredient is beef. Of course, you can get ready-made stuffing, but I prefer meat...
Meat mince. Add the spices, salt, sugar.
Measure out 100 ml of brandy... (had to promote her husband... I Gave just when I found out what needs you need... meat, do not feel sorry!!!) But it is possible and red wine do. ( only 150 ml!)
In minced meat with spices add the cognac.
All mix well, cover with film and refrigerate for 24 hours. Now, on to my impressions at this stage!!! To be honest, was a shock, not a word... Amount of spices... And here it is ozonized cognac!!! But having collected all will in a fist, decided to continue!!!
Next, you need to fill this stuffing cleaned pig intestines. They are sold in the shops, the market, the butchers (even cleaned!!!) I was an ordinary. For the sake of experiment took one thin, another thick (it was very interesting what will come out better!). I soaked in vinegar and cleaned. Of course it is very convenient to fill intestine with meat grinder with a special attachment... But I have such no had to work the handles. When stuffed with stuffing, you need to avoid air. If available, you need to pierce a needle.
Here you are stuffed with minced meat, tied tight, and hung on the balcony. On the balcony to walk the air and be cool. If suddenly warmer, you can put then in the fridge. So hanging our sudzhuk 2-3days.
After 2-3 days you need to start laminating with a rolling pin to give it a flattened shape. First very gently, then more boldly. Once a day use. And so every day. After 8-9 day our equipment ready. I had 10 days. Then put in the fridge and there it's even better dry.
That's all our delicacy is ready! And now my impressions... Quite a specific taste (it is a feature of this product), tangy... In the small intestine is more like it, she quickly dried up, and the one in one store! In General, my dear, if You love wines and delicacies, is to work. Husband can not get enough! Says that every day she is becoming tastier and tastier... I Want to say a big thank you to the author of "Anka" which got me cooking this recipe!!! I would be very glad if somebody could use this recipe!!!
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