Description
Delicious, flavorful and "safe" smoked-cooked sausage homemade.
Ingredients
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Beef
1 kg
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Pork
1 kg
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Fat
800 g
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Salt
70 g
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Sugar
10 g
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Garlic
18 g
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Nutmeg
1 tsp
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Black pepper
1 tsp
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Salt nitrite
70 g
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Water
1 l
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Intestine
Cooking
Cut pork and beef into small pieces. Salt (regular if you use ascorbic acid, salt) and put in the fridge for 12-24 hours.
Mince meat with garlic in a meat grinder.
Add to the meat ascorbic acid (if using it), sugar, ground black pepper and ground nutmeg. Skip the meat through a meat grinder. Send the meat in the fridge for 12-24 hours.
An hour before stuffing casings with sausage stuffing: put the water and lard in freezer for cooling.
For 15 minutes before stuffing sausages: soak the shell or screwy in the water.
Cut the bacon (bacon) in small cubes.
Get the mince out of the fridge. Manually or with a blender, begin to carefully knead the meat. Gradually add the water. In the end add chopped bacon.
Mounted on the meat grinder attachment for stuffing sausages. Put the shell on the nozzle for stuffing sausages. Tying one end of the shell. Slowly, holding one hand shell, fill the shell with stuffing.
Stuffed raw sausages sent to several hours in the refrigerator.
Prepare a smoker for Smoking.
Hung the sausages in the smokehouse and are smoked for 2 hours with hot smoke. The temperature of 80-100 degrees.
Cook smoked sausage for one hour at a temperature of 80 degrees. Cook in the pan, but is more convenient in a slow cooker in the "Control".
The finished sausage a few hours, cooled, cut and serve.
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