Dried and uncooked smoked sausage is a traditional appetizer of a festive table. Today she has become so popular that not only a holiday, but also an ordinary breakfast, a snack at work can not do without it. Tasty sausage, consisting of natural high-quality meat, is smoked by many. However, about the fact that you can do this favorite product with your own hands, we sometimes do not even guess. Therefore, read how to make smoked sausage, make it at home and enjoy the taste. We offer some of the most popular sausage recipes.

Raw smoked sausage "Cervelat" at home

Perhaps the most famous sausage variety since Soviet times is cervelat. His homeland is Switzerland, but only in the USSR did he gain fantastic popularity. Like all smoked sausages, its calorie content is quite high. Indeed, in the composition of any smoked sausage there are practically no carbohydrates, but protein is abundant and fat is even more so.

In the Soviet GOST for cervelat, the following ratio of components was provided: 25% of pork and beef, 50% of pork belly or fat pork, salt, sugar, sodium nitrite, spices (nutmeg and cardamom) were added. But the method of smoking could be different - half-smoked sausage, boiled-smoked sausage and, finally, uncooked cervelat were sold. We offer you the last one to cook.

True, it is difficult to achieve real smoking at home, this requires a special camera. Therefore, you can limit yourself to the same technology for cooking minced meat, but make the sausage dried.

Prepare the products:

  • 500 g of fresh beef tenderloin;
  • 1 kg of pork loin;
  • 1.5 kg of fatty brisket;
  • 70 g of nitrite salt (this is a ready-made mixture of ordinary salt and sodium nitrite, added to preserve the bright color of the meat and give a special ham taste to the product);
  • white pepper and nutmeg - half a tablespoon;
  • dried garlic - 1 tbsp. a spoon;
  • washed beef.

Important! All products must be refrigerated. An increase in meat temperature over 12 degrees is unacceptable.

Cooking.

  1. Fill the meat grinder with a grill with large holes and skip all the meat.
  2. Add spices.
  3. Place minced meat in the refrigerator for a day.
  4. Change the grill to a smaller one and skip the minced meat again.
  5. Rinse the worm, drain the water. Fill them as tightly with minced meat as possible. Form sausages, drag the ends of the thread.
  6. Put in the refrigerator for a day.
  7. Hang the cake mix for 10 hours at room temperature.
  8. Take out in a cool place and dry at a temperature not exceeding 15 degrees 30 days. A white coating may form which is not hazardous. It is easy to remove by wiping with a damp cloth or vegetable oil.

Ready-made sausage has become hard, it is pleasant to cut and smells delicious.

"Moscow" from ground beef

The composition of Moscow sausage is notable for its composition, in which 75 percent is high-quality beef, and 25 percent is coarsely chopped pork fat. In addition, the meat is pre-salted.

To cook homemade smoked sausage, we will prepare the following products:

  • 750 g lean beef;
  • 250 g unsalted fat;
  • 35 g of finished nitrite salt;
  • 2 g of sugar;
  • ground black and crushed pepper 1.5 g;
  • 0.25 g nutmeg.

Working process.

  1. Cut the meat into pieces and salt in sugar and nitrite salt.
  2. Put the meat in the refrigerator and let stand in the pickle for a week.
  3. Frozen bacon is finely chopped.
  4. The meat is passed through a medium-sized grinder of the meat grinder, mixed with spices and well kneaded again.
  5. Lard is added to the meat, mixed until evenly distributed.
  6. Stuffing is kept in the refrigerator for 24 hours - it matures.
  7. Stuffed meat is placed in the collagen membrane. You can do this by hand, but it is more convenient with a meat grinder without a screw or with a special sausage syringe.
  8. Having stuffed as tightly as possible, we put it in the refrigerator for a week - the minced meat in sausages will precipitate.
  9. If there is a smoking chamber, the sausage is smoked in it with smoke at a temperature of +18 degrees for five days, after which it is dried for 25 days. If there is no such camera, you can simply hang it at 30-40 degrees per month. Shrinkage should occur up to 40 percent of the initial weight.

Cooking with cognac

Tasty, fragrant sausage is obtained with the addition of cognac.

It will require:

  • a pound of pork and beef;
  • 250 g unsalted pork fat;
  • salt - 40 g;
  • spices and spices - ground bay leaf, nutmeg, pepper, everything is added to taste;
  • cognac - a tablespoon;
  • sugar - 2 g.

Sausage is prepared like this.

  1. Strip meat from films.
  2. Cut into small pieces and salt. Allow to lie in the refrigerator for 2 days for salting. During this time, the meat is repeatedly turned over; liquid is drained from it.
  3. Finely chop the fat, salt.
  4. Crank meat through a meat grinder, add spices, sugar, bacon, pour cognac, mix everything. The mass will be viscous.
  5. Stuffing is not transferred to a flat dish in a thick layer and sent to the refrigerator for a couple of days.
  6. Stuff the intestines by making loaves 40 cm long. Hang the resulting sausages in a dark place for 3 days. The room should be cool.
  7. Cold smoked sausages are smoked at a temperature not exceeding 25 degrees. The sausage will be ready after aging at 10-15 degrees for a month.

Braunschweig Raw Smoked Sausage Recipe

Just like Moscow Braunschweig sausage, it belongs to the category of elite gourmet sausages. It is also made from pre-salted meat.

For preparation, you need such a tab of products (given at the rate of 10 kg, you need to reduce the tab proportionally):

  • beef - 4.5 kg;
  • bacon - 3 kg;
  • 2.5 kg lean pork;
  • 350 g of salt;
  • 20 g of sugar;
  • spices (cardamom or nutmeg 3 g, ground pepper 10 g).

Further, everything is done in the same way as in the preparation of Moscow sausage. That is, the meat is first salted, aged at a cool temperature in the cellar or refrigerator, then cranked through a meat grinder. Then put spices, chopped bacon, minced meat. Knead for a long time, about half an hour, so that everything mixes well. Further, it is not put in a thick layer in trays or pallets. It is left to ripen in the refrigerator for a couple of days, after which it is stuffed with ground meat and left to be condensed for 5-7 days. Then they are sent to smoke for 2-3 days at a temperature of 20 degrees. Then the sausage is transferred to the cellar, where it matures within 40 days.

How to make sausage sprinkled

Sausage with sprinkling of spices and spices looks very elegant. You can make this way any sausage in composition. To do this, buy a ready-made sprinkle (it is sold in stores and can be of different types), the Aspik preparation (especially strong gelatin that will keep the sprinkle on the sausage). Aspik should be diluted with hot (80 degrees) water in a ratio of one to four water. In this composition, wet the finished home-made sausage without a shell (remove the shell!) And immediately roll in a sprinkle. Let dry and cut into beautiful rings.

Simple Smoked Sausage

This rustic way of cooking dried and smoked sausages is simple and ingenious at the same time: ascorbic acid is added to the meat as a preservative. It kills various unwanted microorganisms, and does not harm health.

 

For 3, 5 kg of beef fillet, the same amount of lean pork, 3 kg of salted bacon, a couple of teaspoons of sugar and a glass or a little more salt are taken. Seasonings - ground allspice and black pepper (on a teaspoon) and 30 g of ascorbic powder.

Ascorbic acid does not turn gray meat, retains an attractive appearance. All manipulations with meat and other ingredients are done in the same way as when cooking any other of the sausages described above.

Such sausage can be dried or smoked.

Terms and rules of storage

The shelf life of raw smoked sausage is higher than that of similar products, but it is not endless. Therefore, you can store in the refrigerator for 4 months, in the freezer - 9 months. Under normal conditions, such a sausage is stored in a ventilated room at a temperature of plus 15 degrees for 2 months. Of course, we are talking about storing sausages in an intact shell. If the sausage is cut off from a piece, it must be eaten for 3 weeks, and stored in the refrigerator without a plastic bag.

Cooking secrets

  1. The meat should be fresh, it is better just slaughtered, without freezing.
  2. It is undesirable to wash the meat, it is enough to wipe and release from tendons and films.

For a more beautiful cross-sectional drawing, you can grind pork on a finer grill, and beef - on a large one. And do not use, if possible, a meat grinder for filling the gut. It is better to have a special syringe.

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