How is sausage smoked in the home

Which smoked sausage is the most delicious? Of course, home! Because at its manufacturing only natural ingredients are used, which can not be said about store products. After examining the composition of the factory products, you will find in the list on labels, except meat (which is likely not more than 30 percent), soybean component, offal, starch and various emulsifiers, preservatives and thickeners. Hence it can be concluded that smoked sausages, which are purchased in supermarkets, have only smell from meat thanks to flavors and flavor enhancers. Therefore, many people think, but is it worthwhile to use this almost completely artificial product for food or to make meat products at home? Smoked sausage, prepared from natural meat, will turn out delicious, fragrant and useful. We offer you a recipe for this delicacy. A wonderful dish will surely be woven by your home for both cheeks.

What is made of smoked sausage home-made

What is needed for this dish? The first is, of course, fresh meat. In addition to pork, beef, poultry, wild game (wild fowl, wild boar, deer, elk) is also used. The most delicious is the smoked sausage with a combination of several kinds. Second - use a variety of spices. Without them, the dish will be fresh and tasteless. Third - decide what will be the "case" of meat products. If you live in the city, but you do not have a subsidiary farm, then you will have to stock up on an artificial shell. But in order to prepare a completely natural product according to old recipes, only fresh pig intestines are used (from lamb or cow, bull).

Preparing Components

If you are dealing with guts, they must necessarily be pre-prepared. To do this, they are cut into segments of 40-50 centimeters and, washed in cold water inside and out, are soaked in a strong saline solution for 10-15 hours. Then all the excess scurf is scraped off with a not very sharp knife, turning the intestines. After that, for complete disinfection, the washed pieces are placed in a mixture of water (1 L), soda (2 tablespoons) and vodka (100 g). Obtained segments must be checked for integrity, inflating through the watering can. The next stage is the preparation of meat. Many use minced meat minced, but sausage is produced from finely chopped pieces of pulp and bacon (it is taken no more than 1/6 of the total volume). Spice generously received mass of spices (dried herbs, different kinds of ground peppers) and mix well.

How sausage is made smoked

Then proceed to the most crucial moment - filling the shells with meat. For this purpose, a special nozzle is used for the meat grinder, on which the small intestine is dressed in the form of an accordion. Gradually filling the meat grinder (preferably hand) minced meat, scroll the handle: the shell will move along with the meat mass inside as a sausage. With a tight hand, form lengths of the desired length. Some prefer to wrap items in the form of a spiral, others like the store size - 20-25 cm. Filled intestines are tied on both sides with threads and cooked in boiling, slightly salted solution along with bay leaf and spices for 10-15 minutes. Cold sausages are placed in the smokehouse for two or three hours. Delicacy is ready!