Salami, sausage: composition, photos, reviews. Salami sausage recipe at home

Salami (sausage) - an excellent delicacy. However, this dish, purchased in the store, may not be natural in composition and tasteless. We offer several ways of cooking at home.

What is better to use as a shell?

Traditionally, the membranes are used in the esophagus, colon and urinary bladder. These products can be purchased in the store in two forms: dried or canned. The way they are cooked is different.

To prepare sausages dried shell of the right size should be cut and put in cold water. It should become completely soft. This is the main indicator of its readiness for use.

The canned shell must be soaked in cold water before use for several hours. Due to this, excess salt will leave and a characteristic odor will disappear.

But the best option is to buy raw semi-finished products from a familiar butcher in the market and self-procure them for future use.

On how well this process will be organized, the final option - salami sausage depends. Reviews Housewives contain a set of recommendations and rules.

Let us dwell on them in more detail.

How to prepare a shell for use?

You need to buy only a very fresh semi-finished product. Since it will deteriorate without proper processing for several hours.

Guts are released from the mesentery and fat, they are divided into parts. Each cut is taken by the middle and quickly squeezed out the contents. Next, squeeze them several times and wash them thoroughly with warm water. Using a long round stick, unscrew the intestines. Soak the semi-finished products for one hour in warm water so that they soak. Next, we begin to carefully scrape them, washing off constantly formed mucus.

Spread the colon clean salt and rub it carefully with hands. If there is a characteristic odor, it is recommended to rinse the semi-finished product in water with the addition of vinegar. These intestines can be stored in cold water (about 10 ° C) or knotted in bundles in a cold dressing room.

For canning, the semi-finished product is prepared in the same way as described above. But they need to be very much salted in brine and left in the cold. If the semi-finished product freezes, then there is nothing terrible in this. It can be thawed in warm water. Before using canned semi-finished product for three hours soak in warm water and cool.

Salami homemade sausage It turns out very tasty from the bladder and esophagus. The meat semi-finished product is cut slightly, turned out, cleaned and washed several times. Then gently rubbed with salt and thoroughly rinsed.

The most important thing in the preparation process is not to damage the surface of the shell.

What seasoning can I use when cooking sausages salami at home?

The most popular spices of hosts are laurel, pepper of different colors, cloves, and fragrant fruits - garlic, onion, horseradish, paprika, dill and parsley.

Salami (sausage) Will be very tasty and fragrant if minced coriander, chili, marjoram, thyme and nutmeg are added to the mince. Before use, they must be kneaded in a mortar.

Salami sausage: composition

For the preparation of semi-finished meat, any meat (pork, beef, mutton, poultry), their various combination and fat is used. In order to make the dish delicious and fragrant, you need patience.

First we clean the meat from solid parts, fat, films and tendons. Cut it into large pieces of two hundred grams and rub it with salt (about 3% of the mass is needed). We leave for two days in the refrigerator.

Then skip the semi-finished product through a meat grinder, add spices, onions and garlic. If several types of meat are used, then each is mixed separately, and then we connect. It is recommended not to bacon, but cut into large pieces (from 3 to 7 mm, depending on the type of sausages). All the ingredients are thoroughly mixed into a homogeneous minced meat. But you need to act very carefully, so that the fat does not lose its shape. To stabilize the stuffing, you can add a little flour or starch. Then fill it with shells and tighten.

How to cook fried sausage salami at home?

It is not difficult to make this dish. Fried salami (sausage) will be very tasty if the meat is not allowed to pass through the meat grinder, but cut into pieces by seven millimeters. The remaining stages completely coincide with those described above.

Sausages for frying can be different in diameter. After forming, it is recommended that they be tied and suspended for several hours to settle. It is necessary to make several punctures in the shell.

There are several ways of preparing such sausages. They can be put on the grill or fried in a pan from different sides, and then brought to the preparedness in the oven. Serve hot with vegetables and herbs.

How to cook boiled sausage salami at home?

For this dish, you must properly prepare the mince. Salted and aged for two days, the meat several times through a small meat grinder along with bacon and seasonings. Minced meat should be homogeneous, without lumps. If these rules are observed, a very delicious salami sausage will be obtained. A photo Shows what consistency should be obtained.

After filling with minced sausages tie them in the form of a ring and hang in a cold room for draft. It is recommended to fry the semi-finished product in smoke for two hours. In this case, the dish will acquire an unforgettable aroma and original taste. Further sausages of medium size should be cooked at a temperature of 80 degrees for about an hour, a large one - at least two. It is recommended to fry them again in smoke for an hour. This dish is perishable, it can be stored for no more than three days.

How to cook smoked sausage salami at home?

With proper preparation, this dish can be stored for a month and a half. Salami sausage recipe at home Very similar to the fried option. But it is necessary to fill them more tightly, stick the shell and send for a draft for five hours.

Then salami (sausage) Should smoke in hot smoke (at least 80 degrees) for an hour, then cook for as long and again to smoke at a temperature of 40 ° C. Next, loaves for a week should be dried in a dry and cold room. A delicious and flavorful dish is ready.

How to cook salami sausage at home?

This species is the record holder for shelf life (up to four months), subject to all cooking rules. Smoked sausage in home conditions Is done for a long time.

For cooking, it will take three and a half kilos of adult pigs and seven-year-old bulls taken from the scapula and the back of the carcass. Peel it of veins and tendons, cut into large pieces, salt and leave for a week in the refrigerator. Pass the meat through a meat grinder. The diameter of the holes must be at least 4 mm. In the prepared mince put spices, a little flour, half a cup of sugar and thirty grams of sodium nitrite solution. Add cubes of bacon (about three kilograms) and gently mix.

Fill the sausages with minced meat very tightly, stick the shell and leave them to settle for a week in a cold place. After that, the loaves can be smoked for about three days in a cold way with dry smoke.

Sausages for a month to hang dry in a clean, dark and ventilated room. The temperature should not be more than ten degrees. The surface of sausages is characterized by the appearance of a white dry coating. The moisture in the final product should not exceed thirty percent. Otherwise, it can deteriorate.

Salami sausage is an excellent option for cooking meat dishes. Recipe each hostess can choose independently, complemented by a combination of a variety of condiments and methods of preparation.