Sausage at home - simple rules

It is believed that cooking sausages at home is a very difficult matter and very few people take up the preparation of this delicious product. But if you know the basic rules, then everything turns out to be possible.

Shell

Preparing the shell for home-made sausages is the most time-consuming part. You can buy already processed, but if there is your own farmstead, then it is better to prepare it yourself.

For the shell most often take guts, which are dealt with immediately after the cutting of carcasses, otherwise they can quickly lose the necessary properties - strength, elasticity.

With the intestines, remove the splatters, grease and cut intoparts. Taking a piece of gut in the middle, quickly squeeze the contents and thoroughly washed in warm water. With the help of a long rounded stick, the parts of the shell are turned out and kept in warm water for an hour to soften for further cleaning. Then scrape off the remaining mucus with a blunt knife, constantly washing with water. Guts rub with salt. To get rid of the smell, wash in water with the addition of vinegar. Then within an hour the shell should be kept in a cool place (about 10C), suspended or in cold water.

Preparation of stuffing.

Each sausage at home is differentits unique recipe. But there are general rules for preparing forcemeat. Meat is released from bones, tendons, fat, cartilage. Stir with salt (3% of meat mass) and keep in a cold room (up to 10C) for up to 2 days. Cold meat is passed through a meat grinder, add spices, garlic and salt. To remove excess moisture, add wheat flour, skimmed milk powder, sugar, corn syrup, starch and mix thoroughly. Then enter the fat and fat, cut into cubes (3-5cm) and mix quickly.

For stuffing stuffing shells, applya special syringe (the usual confectionery with a special nozzle is suitable). One end of the shell is tightened with a string of string, and the other is pulled over the syringe. It should be ensured that the minced meat is distributed evenly, without the formation of air bubbles, but also do not fill the shell too tightly. Tie the second end of the shell and pull the ends around. Apply a few punctures to make sausage at home during heat treatment did not burst under the influence of high temperature.

Then, to compact the mass, the sausage circlesstand in a cold room (about 0C). The compaction takes place under the influence of its own weight. Fried and boiled sausages last 2 hours, semi-smoked - up to 6 days, smoked-for-7-20 days.

Now depending on how the hot treatment will take place, you can get different sorts of homemade sausage.

Fried sausage.

Making sausages at home fried has a differencein that the shells are filled with meat, cut into pieces, adding seasonings, sugar, starch, water. After sealing, the sausage is fried in frying pans or baking trays. When frying, you need to monitor the integrity of the shell and fry until an appetizing crust is formed. To check whether the shell is pierced with a sharp wooden stick. When fully prepared, the leaky juice will be clear and light. Having finished the frying, the hot sausage is left for lambing in a sealed container so that the cooling takes place slowly.

Cooked sausage at home.

When preparing boiled sausage, prepare a mixture of minced meat.

Filled and sealed casings are cooked inlarge saucepan. Before cooking, to improve color and flavor, sausage is fried in the smoke. The duration of cooking thick sausages is 2 hours, thin - 40-60 minutes. Boiled sausage is quickly cooled to -10C and kept for 2-3 days in a cold room. To increase the shelf life, boiled sausage is then smoked in the smoke.

Semi-smoked and smoked sausage

Semi-smoked sausages at home are alsois prepared from different types of meat. Batons syringe more tightly. After the precipitation, smoked on hot smoke (70-90C), then cooked for an hour at 80C and once more smoked at 40C for an hour. Dry the prepared sausage in a cool room at 15 ° C.

Semi-smoked sausage can be stored for 1.5 months.

Smoked sausage at home is prepared for 2-3 days by cold smoking on dry smoke, dried for a month at 10C. Shelf life is 4 months.