The main advantage of home-made sausage is its natural composition. In other words, you know how much meat is in such a product, how much fat, what spices were used, under what conditions the sausage was smoked and other nuances that no one will tell you about in the store. In detail about how to cook uncooked smoked sausage at home, we will tell in our article. With our detailed descriptions, everyone can do it.
How to prepare minced meat for smoked sausage
For the preparation of raw smoked sausages, any kind of meat can be used : pork, beef, lamb or a mixture thereof in a certain percentage according to the recipe. To prepare the meat, the meat is separated from the cartilage, fat and tendons and cut into small pieces. If used, for example, pork and beef, then they are chopped separately. It is not necessary to take too fatty meat, since when smoked, the fat melts very much and voids form. The sausage itself becomes too oily. For juiciness and taste, minced pork is added to the minced meat.
Cooking smoked sausages at home involves carefully salting the meat. It is recommended to use nitrite salt, which has an antioxidant effect on fats and increases the shelf life of the finished product. Nitrite salt allows the complete destruction of botulism bacteria. It will be very difficult to get safe products at home without this ingredient.
Smoked sausage casing
When preparing home-made sausage, 2 types of casings are used: natural and artificial. They tolerate the smoking process equally well and do not burst, but have significant differences.
The natural casing is pork, beef, or lamb intestines or a stomach. They are sold already peeled, in special salt brine or in vacuum packaging. Before use, it is enough to soak them for 7-10 minutes in cold water without salt, after which you can start stuffing with minced meat.
It is very convenient to use a collagen shell when cooking sausages . It does not require soaking in water before use and special storage conditions. Unlike the natural shell that is stored in the refrigerator, collagen can lie in the drawer of the kitchen table for up to two years.
Ideal for the preparation of uncooked smoked sausages, the artificial polymer shell "Aitsel". It is characterized by excellent permeability to smoke, has microbiological resistance to mold, is easy to peel off and does not exfoliate during storage.
How to make smoked sausage at home
At home, the process of cooking uncooked smoked sausage occurs in the following sequence:
- Pork and beef (700 g each) are poured with salt (50 g) and sent to a shelf in the refrigerator, located immediately below or above the freezer, where the temperature is from 0 to +3 ° C. Meat in salt should lie for 5-7 days.
- Remove meat from salt and mince with a 4 mm hole.
- Bacon (600 g) cut into 3.5 mm cubes.
- Add black pepper and garlic (2 slices) to the minced meat. In addition, it is recommended to add 6 g of sodium nitrite in solution to preserve color and kill the bacteria of botulism.
- After stuffing the minced meat in the shell, the obtained sausage loaves are punctured in several places with a needle and suspended in a cold room (0-3 ° C) for 7 days for precipitation.
- Sausage is cold smoked (at a temperature not exceeding 20 ° C) for two days.
- Uncooked smoked sausage at home is dried for a month in a room with good ventilation and air temperature no higher than 10 ° . In such conditions, the finished sausage can be stored for 4 months.
Braunschweig Raw Smoked Sausage Recipe
The famous Braunschweig sausage is prepared in a similar way to cold smoked loaves filled with minced meat. After salting, the meat is minced in a meat grinder immediately with bacon. The result is a delicious and homogenously smoked sausage at home.
The recipe for the preparation of such a product involves the use of such ingredients: 900 g of beef, 500 g of lean pork, 600 g of bacon, 70 g of salt, 4 g of sugar, 2 g of black or white ground pepper, cardamom on the tip of a knife. From such a quantity of products, 2 kg of high-quality minced meat is obtained. Shrinkage of the finished product is at least 30% of the original weight.
Raw smoked sausage "Moscow" at home
The famous Moscow sausage is made from ground beef, but with the addition of large pieces of bacon. How to make smoked sausage at home was described in detail above, but the ingredients for this will need the following: 1.5 kg of beef, 500 g of fat, 70 g of salt, sugar (1 teaspoon), 3 g of ground black or white pepper , nutmeg.
From the specified amount of ingredients, 2 kg of natural and aromatic ground beef will be obtained.
Raw smoked sausage at home
To taste, home-made smoked sausage is no worse than a store sausage, but its composition is natural, without sodium glutamate and other dangerous additives. You yourself control the entire cooking process, starting from the purchase of raw materials and ending with drying after smoking.
Raw smoked sausage at home is made according to this recipe:
- 1.5 kg of beef brisket and ham with a knife are cut into small cubes.
- 75 g of nitrite salt, 20 g of spices and 1.5 g of starter cultures are added to minced meat. The amount of ingredients is based on 3 kg of meat. Starter crops are necessarily added to the forcemeat, since it is they that prevent the deterioration of raw materials, suppressing pathogenic and putrefactive bacteria, and contribute to accelerating the production of lactic acid.
- Stuffing is thoroughly mixed and very densely rammed into the shell using a sausage syringe or a meat grinder with a special nozzle.
- For starter cultures to start working, sausage loaves are placed in a plastic bag and left at room temperature for 48 hours, and then placed in the refrigerator for another day.
- Then cold smoking is made: 2 times for 4 hours and 3 times for 2 hours for 14 days with equal intervals of time.
If during this time the sausage has not dried, it is recommended to hang uncooked loaves in a ventilated room for another 14-30 days.
Dry-cured sausage at home
The process of making uncooked sausage differs slightly from uncooked smoked. Unless the process of smoking products is omitted.
The rest of the dried and uncooked smoked sausage at home is cooked in almost the same way:
- Fermentation and salting of meat occur in the refrigerator at a temperature of +3 ° C. For 1 kg of meat, 20 g of salt, preferably nitrite, is taken.
- After 5 days, the meat is chopped with a knife or in a meat grinder, minced fat is added, diced, a teaspoon of sugar (3 kg of pork), pepper to taste and a tablespoon of brandy. The prepared stuffing is filled with a shell presoaked in water.
- Prepared sausages during the week should lie down under oppression in the refrigerator (+3 ° C), which will give the necessary shrinkage. After this, the products are suspended in a ventilated room at a temperature of +10 ° C for another month.
According to reviews, recipes for baking and smoking sausages at home are simple and allow you to cook a really tasty and healthy product with a natural composition.