Homemade beef sausage
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Homemade beef sausage is much tastier and healthier than the store-bought version!
You can make homemade beef sausage anyway! There has never been a single time when such a dish did not work out for me, and I boiled it, baked it, and even cured it. I like this recipe because you can create different variations from it, described above, and enjoy different tastes of essentially the same dish.
In order for you to get natural homemade beef sausage, I recommend carefully studying several secrets of its preparation.
The biggest mistake is stuffing the intestines tightly with minced meat! This cannot be done, since the minced meat swells approximately twice during heat treatment.
The second mistake is to fill the intestines with minced meat immediately after cooking it. Remember that the minced meat should rest in a cold place for about 6-8 hours to soak in all the aromas of spices and seasonings, and especially garlic!
It is not necessary to add cognac or vodka to the minced meat if you are preparing boiled sausage, but it is necessary if you are preparing dry-cured sausage! I add alcohol anyway, since I leave the minced meat in the refrigerator all night.
Ингредиенты
Beef (pulp) - 800 g
Fresh pork lard - 300 g
Mixture of ground peppers - 0.5 tsp.
Garlic - 4 cloves
Pork intestines, washed - 2 m
Nutmeg - 3 pinches
Salt - 0.5 tsp.
Nitrite salt - 0.5 tsp. without top
Cognac - 2 tbsp.
Рецепт
1. I wash cold beef in water, carefully cut off the blue veins and films from it. I cut the pulp into small pieces. For dry-cured - a little larger. I put it in a deep salad bowl.
2. I cut fresh lard, washed and skinned, into the same pieces. If you don’t have fresh lard, you can use salted lard, but then reduce the amount of salt in the recipe!
3. Pour the prepared spices into the salad bowl. You can add your own to taste, but only dried ones! Do not add fresh herbs or greens to the minced meat - they may cause it to sour.
4. After this, press the peeled garlic cloves into the minced meat and pour in the alcohol.
5. Mix the minced meat thoroughly. It is advisable that all products for its preparation be cooled in advance. In this form, place the salad bowl with its contents in the cold until the morning or for 6-8 hours, covering the top with cling film or a bag.
6. In the morning, mix the minced meat again. We pull the washed salted pork intestines onto a special attachment from a meat grinder and tie the end of the intestine with a tight thread. Be sure to pierce the end of the intestine with a needle so that when filling with minced meat, air comes out of it. We fill the intestines with minced meat, forming them into circles of sausage, wieners, etc. Places with air accumulation are pierced with a needle and the air is released. Don't pack tightly! It is very important! Approximately half the width of the intestine. Tie the end of the sausage with thread.
7. I divided the long sausage into three small pieces. I froze two of them in the freezer - they turned out to be blanks. I put the third piece in a saucepan and filled it with cold water, adding a couple of bay leaves. Place the pan on the stove, turning on the minimum heat. Remember that the water in the pan should only tremble and not boil - this is approximately 80 C. Sausage is cooked at this temperature. We will definitely pierce it in many places with a needle, but after 5-10 minutes of cooking, when it swells. If this is not done, the intestine will burst and the minced meat will end up in the pan.
8. Boil the sausage for about 1 hour.
9. After this, we will remove it and tie the ends - this is optional. Let's cool in the cold. Do not cut hot sausage, as the intestine will simply burst and the minced meat will come out.
10. Melted fat must harden! This will take approximately 1.5-2 hours in the cold.
11. After this, homemade beef sausage can be cut and served as a cold appetizer.
12. It is advisable to cut a circle or stick of sausage at an angle.
13. Have a nice time!