Description
Delicious wet-cured delicacy. Products need not much, but the time we have well. For those who have endurance and willpower, let's cook. For drying we need a ventilated room, not too hot and without direct sunlight. Anyone have a refrigerator with a function of know frost, and heat can be jerked there, just hanging on the door.
Ingredients
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Pork
1500 g
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Intestine
4 piece
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Salt
45 g
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Black pepper
1 tsp
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Cognac
1 Tbsp
Cooking
Meat should be cut into large cubes.
Add salt and cognac.
Take a baking sheet that can fit in the fridge and cover the big size. Do as shown in the photo. The cover must lie on the baking sheet at an angle.
Put in a number of meat on the cover and send in the refrigerator. We need it to once the juice ran down, but the sieve will not work, as the juice flows much faster there.
Cover with a flat plate. Send a day in the refrigerator.
Our meat was salty and soggy.
The meat dry with a cloth. Skip in a meat grinder with the largest nozzle. Pepper.
Then you need a third of the meat to grind into small nozzle.
Guts need to be cleaned well and soak in salt water for a long time. I have a pig, but the recipe indicated that you need to take beef, then sausage will be more thick, not so thin as mine. You decide for yourself how you like.
Using the grinder fill the gut tight. If there is no such function, you can cut a plastic bottle and use it to hands, to fill the colon with minced meat.
Tie each sausage around the edges and pierce the needle over the entire length, pressing to the table to get out excess air. I made a few small sausages and boiled for lunch, has been delicious! Hang it in a ventilated area, on the balcony or the attic in the fridge.
In a week you can start to roll. This is done to give the sausage oval shape, making it harder and comes out excess air. Just remove it, place it on a table and using a rolling pin, roll out the dough. But not very much, so as not to break up the sausage. When dry and becomes firmer, then it can be stronger. I was valavala it every few days.
Was valilis I have a little over a month if you use beef guts, then longer. Lukanka ready to eat when it gets fully hard. Keeping it in a cool place. I serve it as a snack or added to summer salads.
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