Dry-cured homemade sausages. Homemade dry cured sausage

Dry-cured sausage cooked at home will differ from the store-bought one with a special taste of fragrant spices and natural meat. For harvesting meat for the future, dry-cured sausage recipes are perfect. This sausage is useful for many occasions. You can take it on the road, serve it to guests, eat at home with pleasure or make sandwiches for children. If you need to save a lot of meat, then dry-cured sausage is an excellent option for harvesting. It is not smoked, but dried, blown with air, so it is extremely useful. It is also important that at home you do not put preservatives in the sausage, but choose the best meat. This product will keep in the refrigerator for 2 months. Use our step by step recipes and treat your family to this delicious dish.

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It is not at all necessary to buy dry-cured sausage in the store. I will probably surprise many housewives, but it will be very easy to cook such a sausage at home from natural ingredients, following simple recommendations.

In this article you will find the best recipes for making dry-cured sausage., the special taste of which is highly appreciated in many "expensive" restaurants!

Juicy and appetizing homemade sausage will outshine the taste of any purchased counterpart. Instead of all sorts of artificial additives that manufacturers stuff with products, you can add cognac and nutmeg to the homemade sausage for a peculiar flavor, garlic for a rich aroma, paprika to add interesting flavor notes and preserve the natural color of the meat.

And of course meat! In a homemade sausage, there will definitely be a sufficient amount of meat .... because you will not deceive yourself! :)))

A gut for stuffing with a blank can be purchased at the food market or ordered via the Internet ... in this matter, technical progress will come to the aid of us, gourmets :)

In order to make it convenient for us to stuff the intestine with cooked minced meat with spices, you can purchase a special nozzle for a meat grinder. Although you can get by with a plastic 1.5 bottle. If it is cut lengthwise, then the intestine is easily pulled over the neck of one of the parts, which is very easy to fill. So, let's find out how you can make dry-cured sausage at home according to the classic recipe.

HOW TO COOK HOME DRY SAUSAGE AT HOME

Before moving on to the original recipe for making homemade dry-cured sausage, we list the tools and materials that will help us make a delicious dish.

Dry-cured sausage preparation:

grind black pepper and spices in a mortar;

Cut the fat into thin slices, put in a container, pour clean water and put in the freezer for two hours;

Cut pork and beef into cubes, put in a container and put in the freezer for three hours;

Take the bacon out of the freezer and cut into cubes. Then get the meat and pass through a meat grinder;

In a deep container, mix lard, minced meat, pepper, spices, nitrite salt, wine. Thoroughly mix dry-cured minced meat;

Cover the container and put in the refrigerator for a day.

prepare a meat grinder with a sausage attachment. Pull the bowel completely over the nozzle. As the first portion appears, tie the tip with a thread. Stuff the shell, scrolling the minced meat through a meat grinder. Try to stuff the intestine tightly with minced meat. When the shell is completely stuffed, tie the other end with a thread. Try not to leave air in the gut! After that, make the desired number of sausages, measuring and tying the shell between the knots with a thread.

Put the workpiece in a container and put it in the refrigerator for 14 hours.

Now we take out the sausage and hang it in a cool room for 12 hours. And put it back in the fridge overnight. This procedure must be repeated for 6 days. During the day - on the loggia, at night - in the refrigerator. It is possible that the process will take 10-12 days. Readiness indicator - homemade dry-cured sausage will become firm and elastic. On average, lose about half of the original weight.

STEP-BY-STEP PHOTOS RECIPES FOR COOKING DRY SAUSAGE

Original recipe:

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step by step recipe with photo

Delicious and fragrant dry-cured beef sausage is a real delicacy that we are used to buying in stores or supermarkets. However, at present, everyone will agree that there are much more various additives in the purchased sausage than real meat, so it is best to cook such a meat product at home according to our recipe! The only thing you should stock up on is patience, because the sausage must be dried in a cool, ventilated area for at least 15 days! Those who will cook for you that such a product can be ready even after 5 days of drying are blatantly lying! The casing of the sausage will be dry, but inside it will remain raw and not cured properly.

Ingredients

• 0.6 kg beef pulp
• 200 g fresh pork fat
• 1 st. l. vodka or cognac
• 20 g nitrite salt
• 0.5 tsp table salt
• 0.5 tsp ground black pepper
• 4 garlic cloves
• 1 meter of washed pork intestines

Cooking

1. We clean the beef pulp from blue films and veins. Rinse thoroughly in water, cut into small cubes and put in a deep container.

2. We will do the same with lard, cutting off the skin from it. You can use salted bacon, but then it is best to exclude table salt from the list of ingredients.

3. Peel the garlic cloves, rinse them and press them into a container. Pour in nitrite and table salt, ground black pepper, pour cognac. It is best not to add a lot of alcohol - 1-2 tbsp is enough. The rest can be drunk in the process of cooking sausage.

4. Thoroughly mix the contents of the container with each other, turning it into minced meat, and leave it for a day in the refrigerator, covering it with cling film or a bag so that the minced meat does not weather. Do not immediately fill the sausage with it, as the meat should absorb the aromas of spices.

5. After a day, rinse the salted pork intestines in water, pull them onto a special nozzle for a meat grinder or cut off the neck of a plastic bottle and pull the intestines over it. Insert the minced meat with your hands, after tying the end of the intestine with a thread or twine and piercing it to release the air. Fill the intestines with minced meat. This is where the differences between dry-cured sausage and ordinary boiled or baked sausage begin. It is necessary to fill the intestines with minced meat as tightly as possible, because the sausage will dry out by about 30-40%. As soon as we finish stuffing, we immediately tie the end of the intestine and let the air out of the workpiece, punching the intestine with a needle.