2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Homemade sausage can not be compared in taste and aroma with the ready-made, which are sold in stores. If you want to try the taste of real homemade sausage, make it yourself at home.
Necessary products: 5 kilograms of beef, half a kilo of pork, 100 grams of salt, 2 teaspoons of black pepper, a pinch of sugar, 1 teaspoon of cumin, pork intestines.
Beef and pork are cut into medium pieces and salted well. Sprinkle with pepper and cumin and leave on a wire rack for two days. It is good to knead the minced meat several times.
The meat is mixed and minced, left in the cold for a day. Pre-washed intestines are cut into large strips. Knead the minced meat well with your hands to distribute the spices evenly. Each of them is tied at one end and filled with minced meat.
Then tie at the other end and pierce with a needle. Filled in this way, the sausage bends like a horseshoe. All horseshoes are left in the cold for 12 hours to dry on one side. Then turn over and leave for another 12 hours.
All horseshoes are hung in a cool place with good air circulation. They should not touch because they will be difficult to dry. On the fourth day, they are removed and rolled very lightly with a rolling pin to acquire the characteristic flat shape.
Then they are hooked again and the procedure is repeated for another six or seven days. On the 25th day, the sausage is ready for consumption.
Sudzhuk can also be made from pork only.
Necessary products: 5 kg of pork, 80 grams of salt, 3 teaspoons ground black pepper, 1 tablespoon cumin, pork intestines.
The meat is cut into medium pieces, minced and mixed with all the spices. Allow to stand in the cold for 24 hours.
With the minced meat prepared in this way, the intestines are filled, which are tied at one end.
Then they bend like horseshoes and hang in the cold to dry. On the seventh day, roll lightly with a rolling pin. After 25 days of drying they are ready for consumption.
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