The sausage from the store has a very questionable composition. It's stuffed with soy, dyes, thickeners, cartilage, chicken and pork skins, and the lowest-grade meats. Against this background, it is best to cook homemade sausage.
- beef - 500 gr.;
- pork belly or bacon - 500 gr .;
- pork - 1.5 kg;
- 40 grams of salt + 5 grams of nitrite salt of 6.25% or a total of 45 grams of nitrite salt of 0.5-0.6%;
- ground black pepper - 1 tsp;
- allspice - 0.5 tsp;
- cardamom - 0.5 tsp
- dry garlic - 1 tsp;
- sugar - 1 tsp;
- powdered milk - 30 gr.;
- ice water - 250 ml;
- natural pork casing 33-36 mm - 3.5-4 m.
Sausage cooking process
Grind pork and beef meat in a meat grinder 2 times along with fatty pork belly or lard. In order for the fat to be crushed normally, it must first be frozen.
In a separate container, spices are mixed according to the recipe, together with milk powder. It is important that if nitrite salt 0.5-0.6% is used, then ordinary kitchen salt is no longer needed. The mixture is poured over the minced meat and a glass of ice water is poured. Then everything is mixed for 10 minutes with gloved hands so that the mass heats up less from the palms. Ice water is an important precondition for minced sausage that cannot be neglected.
After that, the mass is covered with a lid and transferred to the refrigerator for 12-24 hours.
After ripening in the refrigerator, you need to fill the intestines with minced meat using a special attachment for a meat grinder.
The result should be 7 circles of sausage, 350-400 grams each. They are tied with thread into rings and pierced with a needle. Then the sausage should dry out a little, you can simply dry it with a towel.
You can cook the rings in a smokehouse, or in a regular oven on a wire rack greased with vegetable oil. When baking in the oven, the temperature is set to 80-85 ° C. After an hour, you will need to put a saucer of water in the oven. The total time for baking sausages at this temperature is 2.5-3 hours.
After baking the rings, I dip in ice water for a few minutes.
Then they are wiped off with a towel and hung out to dry for 24-36 hours at room temperature. The finished sausage has a shelf life of 5-7 days. Some of the rings can be frozen and then removed from the freezer as needed.