Dry-cured homemade sausage - cooking homemade sausage without a casing. Homemade pork sausage with lard

Homemade pork sausage is one of the most delicious meat dishes.

For the simplest recipe for homemade sausage, you will need meat, salt, pepper and garlic, as well as casings or other casings.

Our today's recipe is sausage from any meat (pork), it can be completely dietary, with the addition of fatty lard so that it is not dryish.

Ingredients:

• lean pork - 1.8 kg
• fat - 0.3 kg
• garlic - 20 g
• salt of medium grinding - 2 tablespoons without a slide (level)
• freshly ground black pepper
• casing for sausage - 3 m

How to cook sausage with lard:

1. To stuff the sausage, rinse the casings well under running cold water from the outside and inside, pour cold water over and leave for half an hour.

It is better to immediately cut the sausage casing into pieces of the desired length, approximately 1-1.2 m.

2. Cut the meat and fat into small pieces with a knife or scroll in a meat grinder through a grate with large holes.

3. Add black pepper, chopped garlic and salt to the chopped meat and lard.

Grind pepper for flavor in a mortar or crush with a glass right before making homemade sausage.

4. Stir the minced meat and start stuffing the intestines. Insert the sausage filling attachment into the meat grinder. Put on her, like a stocking, a shell.

Tie the edge into a knot and pierce it with a pin so that the air comes out until the stuffing reaches it.

5. Scroll the sausage mince, gradually filling the shell with minced meat.

It doesn't need to be very tight. Periodically twist the sausage several times for further convenience when folding it into a ring. You also need to sometimes prick the shell with a pin. to release the air, and when frying the shell will remain intact.

6. When all the shells are full, tie the ends with a knot or thread.

7. You can bring the sausage to readiness in different ways:

• bake in a sleeve in the oven at 180 degrees, after pouring 2-3 tbsp. spoons of water. The sausage will be juicy, soft and ruddy. After 15 minutes, reduce the temperature to 150 degrees and cook for 20 minutes until browned. Then turn off the oven and leave the sausage for another 10 minutes
• bake a sleeveless sausage on the branches of a cherry tree, pouring a little water into the bottom of the mold. So she will not burn and will receive aroma from the branches
• boil for 5 minutes, tying the ring with twine, and then bake in the oven

Pork sausage at home is prepared simply and quickly, it is very tasty and healthy.

Served with any side dish. Bon appetit!

Homemade dried sausage
Any feast or just friendly gatherings cannot do without a traditional snack - a meat plate, and what kind of cut is it without a delicious sausage. Homemade dried sausage takes pride of place among the favorite snacks. Her recipe comes from the Belarusian cuisine, where almost every housewife prepares dry-cured homemade sausage. There are a lot of options for this snack, but the principle of preparation is the same.
Ingredients for Homemade Cured Sausage:
1. Pork (neck) - 3 kg
2. Garlic - 4 heads
3. Hot red pepper (ground) - to taste
4. Ground black pepper - to taste
5. Marjoram - 10 grams
6. Alcohol (96%) - 3 tbsp. spoon
7. Salt - 90 g
8. Pork small intestine - 150 grams
Inventory:
1. Knife
2. Cutting board
3. bowl
4. Meat grinder
5. Nozzle-tube for a meat grinder
6. Rolling pin
7. Bandage
8. Thread
Cooking homemade cured sausage.
Step 1: cut the meat

Meat for dried sausage can be cut in two ways. In the first case: pork is twisted in a meat grinder with a large mesh, it is often called sausage meat. In the second: the meat is chopped with a knife into pieces measuring 1x1 centimeter. In the classic recipe, Bulgarian dried sausage is made from minced meat, and not from minced meat. In order to chop the meat into approximately the same pieces, we cut it into identical strips, then chop them across with a large knife.

Step 2: prepare minced meat

We put a fine mesh on the meat grinder and skip the pre-peeled garlic. We add it to the chopped meat, put salt there at the rate of 28-30 grams per kilogram of meat. This proportion must be strictly observed, otherwise the sausage may deteriorate during drying. Pepper minced black and red pepper to your taste. Stir, and set it aside in a bowl on the table, for about 5 hours, covering the top so that the meat does not weather and darken. While the minced meat is standing, you need to mix it periodically so that the salt and spices are evenly absorbed. After keeping the meat, add marjoram and alcohol to it, mix again and you can form a sausage.
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Step 3: stuffing the sausage

We remove the mesh from the meat grinder, and in its place we put on a nozzle in the form of a tube and fix it with a ring. We wash the intestine under the tap, passing water through it. We check that there are no holes, cut the intestine into pieces about 50 centimeters long. We put such a piece on the nozzle and tie it at the end with a thread. We pass the minced meat through a meat grinder, gradually removing the intestine from the tube as it fills. Starting the sausage, hold it with your hand, adjusting the density and uniformity of the filling so that it does not burst. When the gut is evenly filled, we tie the second end with a thread. So we form all the sausages.
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Step 4: dry the sausage

We pierce the finished sausages with a needle in several places, removing air. We moisten the bandage in a saline solution (3 teaspoons of salt per glass of water), wrap the sausage with it and hang it in a place to dry. Now about the place for drying sausages: there should not be drafts, it is important to provide access to fresh air, that is, the room must be ventilated. The temperature should be around +10 ... +15 degrees. darkness also hurts, preferably a bright room.
After 2-3 days, when the sausage dries a little, remove it and roll it out a little with a rolling pin, giving it a flattened appearance. Then again we hang it to dry, but without a bandage. After 2 weeks, we remove the sausages and put them in the refrigerator, they are almost ready to eat. We try the sausage for a cut, if it is not completely dried in the middle, we dry it in the refrigerator in the fresh meat department at a temperature of +2 degrees for about a week.
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Step 5: serve to the table

Ready-made dried homemade sausage can be served both on the festive table and just for breakfast. Slicing such a sausage is perfect for beer or wine. Slice sausage thinly and serve.
Bon appetit!
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Adviсe:
- very tasty dried sausage is obtained with the addition of lard, for this they take only intercostal lard in a ratio of 1x4 to meat.
- alcohol in the recipe can be successfully replaced with cognac, which will give the sausage a beautiful color and a special smell.
- if there is no special nozzle for a meat grinder, you can use the glass from an old kerosene lamp, but in this case you need to stuff the sausage very carefully pushing the minced meat with the handle of a spoon.

Hello everyone. I bring another recipe from the book from the EKSMO publishing house world sausage. How to make homemade sausage, sausages and sausages.This time - lard sausage with garlic. We liked it very much.

Products(I made half a batch)
* undercuts 800g
*ground black pepper 1.5 tsp
*garlic 2 heads
* salt 1.5 tsp
* pork belly
* vegetable oil 4-7 tbsp.

Cooking:
1. Cut the undercut into a 1.5x1.5 cm cube.

2. Put the prepared bacon in a bowl, add ground black pepper, salt, finely chopped garlic. Mix everything well and put in the refrigerator for a day.


3. Wash the chereva (if it was salty, soak for 20 minutes in water).

4. Fill the belly with the minced meat using a special attachment for the meat grinder (do not forget that the knife and the grate must be removed).


5. Tie the resulting sausage in a spiral with twine. Pierce the casing in several places. I didn’t have twine, I pulled it off with a simple white thread ..

6. Fry the sausage in vegetable oil until browned.

7. Add 3 cups of water to the pan and simmer the sausage over low heat (the author has a lid, but I did not cover it) until the water evaporates.

8. Cool the finished sausage and serve with black bread, garlic and green onions.

It is only at first glance that the process seems complicated and lengthy, in fact the technology is simple: a shell of carefully cleaned intestines, finely chopped minced meat with spices and heat treatment. I wrote down the recipe for homemade pork sausage in the intestines for you in as much detail as possible and provided each step with photographs so that the cooking process is easily reproducible. Please follow the recommendations, then the meat appetizer will certainly turn out tasty and fragrant.

1. Natural gut. For sausages, you need a casing - thin pork intestines. You can arrange at the local bazaar for merchants to bring them to you on order. Or buy in a large supermarket, where they are sold already peeled, salted or frozen. In any case, the intestines will need to be examined - to check if the integrity is broken, then rinse and properly prepare.
2. Pork pulp. Meat from any part of the carcass is suitable: neck, shoulder blades, back. You can not pay much attention to fat content. The main thing is that the pork is fresh, not frozen.
3. Salo. It does not matter from what part of the carcass the fat will be used. Suitable spinal, thin trim and so on. It is desirable that it be raw and not frozen, always fresh, not yellow and not old, without a specific smell. If there is no raw fat, you can use salted, but in this case, you need to carefully regulate the amount of salt added to the minced meat.

– Total cooking time: 2 hours + 3 hours marinating
- Cooking time: 2 hours / Yield: 1.5 kg

Ingredients

• pork pulp - 2.5 kg
• fat - 0.5 kg
• pork small intestines - 5 m
• cognac - 2 tbsp. l.
• garlic - 1 large head
• basil, thyme, oregano, coriander - 0.5 tsp each
• salt - 1 tbsp. l. with a slide or to taste
• ground black pepper - 1 tsp or to taste

Cooking homemade pork sausage

Pork small intestines, regardless of where they are purchased, must first be processed. If frozen, thaw at room temperature. Then rinse thoroughly, turn inside out, scrape with the back of a knife, remove the mucus and rinse again. To make it easier to clean, you can immediately divide the intestines into segments of about 1 meter. I clean it as follows: from the edge I make a twist of 2-3 centimeters and place the resulting pocket under a stream of water, under the pressure of the stream, the intestine turns inside out very easily. I clean off the mucus on a wooden board, again placed in a jet of water. I soak the cleaned and prepared intestines for at least 1 hour in salt water to disinfect (for 1 liter of water - 1 tablespoon of salt).

I release the fat from the skin. I cut it into a small cube, in size, like on Olivier. The smaller the pieces, the more fat will melt in the end. The ratio of meat and fat for homemade sausages can be defined as 1:5 (conditional ratio, can be changed at the discretion of the cook). If you use pork with a lot of fat, then add a little less fat, and vice versa, if the meat is lean, then the percentage of fat should be increased.

I carefully clean the pork from bones and cartilage, in no case should they get into sausages. If there is fat or fatty films, then they do not need to be removed. I cut the pulp into pieces - about 2-3 times larger in size than lard. Grinding is not worth it, since the meat should be clearly present in the sausage. But too large cuts will not work, otherwise it will be difficult to stuff thin intestines, and the sausages will turn out to be less juicy. So look for the golden mean.

In a large bowl, combine the chopped meat and lard. I add pepper, salt and dry aromatic herbs: basil, oregano, coriander and thyme. If desired, you can put a little ground bay leaf (I do not add). And be sure to put garlic in the filling, peeled and passed through a press. Take the amount of garlic at your discretion, the sausage should smell delicious, but without busting. If you use lard not raw, but salty, then carefully adjust the amount of salt in the recipe. The taste of minced meat should turn out to be spicy, with a pronounced aroma of pepper, quite salty - on the verge, even a little more than it costs, since the salt will partially boil away during cooking.

I pour a couple of spoons of good cognac into the filling for a special aroma and juiciness. Mix thoroughly with your hands so that all the spices are evenly distributed. Use only quality alcohol. If you're not sure, skip this step or you risk ruining the product.

Now comes the most crucial moment - you need to fill the sausage. For this purpose, it is most convenient to use a meat grinder with a nozzle in the form of an elongated tube. If there is no special device, then you will have to do with improvised means, for example, a spoon. I alternately pull the prepared intestines onto a tube fixed on a meat grinder. I tie the tip and stuff it with minced meat not very tightly, otherwise there is a risk that the intestine will tear during cooking. I tie the pork sausages stuffed into the intestines and send them to the refrigerator for 3-4 hours so that they marinate and the minced meat ripens.

Then I fold and connect them together into rings (optional, but it’s more convenient to boil and bake). I prick over the entire surface with a needle, every 1-2 centimeters, to release all the air. If the procedure is not followed, then during cooking the hot air will expand and the sausages may burst, so do not ignore the pricking with a needle!

In parallel, I bring water to a boil in a large saucepan (volume from 5 liters). As soon as it boils, I add a little salt and bay leaf. I carefully lower the semi-finished product into boiling water and immediately reduce the heat to a minimum. During cooking, you can play it safe and additionally prick the sausages with a needle. I boil in portions for 40 minutes in slightly boiling water (if you cook the whole sausage at the same time, many servings at once at once, then increase the cooking time to 1 hour). I take it out and dry it.

I grease the baking sheet with lard (or vegetable oil), spread the blanks and send them to the oven, preheated to 180 degrees. Bake for 40 minutes, turning several times so that the products are browned on all sides. When baking, a lot of fat will melt - it can be used like regular lard, for example, fry potatoes on it or pour the same sausages for longer storage.

From the indicated amount of ingredients, I got 4 medium rings. The total weight was a little less than 1.5 kg, since the meat was with significant layers of fat and almost all the fat was rendered, homemade sausages turned out to be dense and dry. You can take a sample immediately after preparation or wait until it cools down - it is equally tasty both hot and cold.

Homemade pork sausage keeps well in the refrigerator for up to 7 days. If you want to stock up for the future, then you can fill the sausages with lard (rendered fat from lard). In this case, you need to free them from the threads, place them in hot ceramic pots or glass jars, and then carefully pour boiling lard over them. Such a blank can be stored for more than a month in the refrigerator, you can warm it up as needed. Bon appetit!