2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Nothing compares to homemade sausage or homemade sausage. No matter how expensive salami you buy, if you make homemade, you will make sure that you miss a lot and you will forget to buy sausages from the store.
To make it delicious, homemade sausage has a few steps you need to follow. If you are a beginner, try to follow them consistently so as not to confuse things. And next year, when you already know, you can afford to experiment. To start making homemade sausages and sausages, you must first specify what kind of meat you want to use.
An important stage is making a sausage is the ratio of meat. If you decide to use pork and beef, the ratio is 60 to 40% in favor of pork. It would be best if you can add 10% bacon, ie put 60% pork, 30% beef and fill the rest with bacon.
In addition to meat, you also need spices, pepper, cumin, salt. Their proportion depends on taste. It would be best to have equal amounts of cumin and black pepper so that it does not outperform any of the spices in taste. Add 4 g per 1 kg of meat. As for salt, things are also a matter of personal preference, but in general we are talking about an amount between 10 and 16 g per 1 kg of meat.
Once we have the products we will need, we start preparing them. The minced meat is ground into large pieces and the spices are crushed into small pieces. Then mix the smells with the minced meat and leave it in a cool place for 24 hours.
The next step is to stuff the pork intestines, which are well washed beforehand. For this purpose you will need a meat grinder and a funnel. Fill the intestine and tie a thread every 30 cm. Leave it longer.
Then cut and fold each piece like a horseshoe and tie the thread so that it stays in this shape. Leave the meat in a ventilated place for 15 days. Then it is ready for consumption - raw, baked, etc. It is especially suitable with red wine, maybe, of course, with dark beer.
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