2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There are many different types in stores sausage, but the most delicious remains the homemade sausage, prepared at home from fresh meat. You can make a sausage yourself, with which you can draw relatives and guests and become known as true masters of this traditional Bulgarian delicacy.
It is not difficult to make homemade sausagebut you have to be very patient because it doesn't work out in a day.
Necessary products: 4 kilograms of beef, 4 kilograms of pork, 200 grams of salt, 1 tablespoon of black pepper, 1 pinch of sugar, 2 cloves of garlic, finely chopped, 10 milliliters of brandy, 1 tablespoon of cumin.
Method of preparation: The meat is finely chopped or minced. Finely chopped meat is preferable to minced meat, but if you do not have enough patience to cut it into very fine pieces, grind it with a meat grinder.
The meat is salted profusely and left in a colander overnight. Season with spices that have been pre-mixed, then mix well and leave for 36 hours in the cold.
Knead again and leave overnight in the cold. The meat prepared in this way is well stuffed in pre-cleaned intestines.
Once filled, the intestines are tied tightly on both sides with a thick thread and pierced in several places with a very thin needle. This is done to remove excess air from the sausage.
The meat-filled intestines are left to rest in the cold overnight. In the morning, hang in a cool place that is not humid. After four days, they are removed and after standing on the table for about an hour, they are rolled very lightly, pressing on top.
This is done to give the sausage its characteristic shape. After the sausage is rolled out, it is turned over and the procedure is repeated for the other side of the future delicacy.
This procedure is done every other day for two weeks. Then the sausages are hung to dry in a cool and ventilated place, it is best to do it in the air.
However, they should be removed at night so as not to get wet from rain or snow. After about 40 days, the homemade sausage is ready to be cut into thin slices and served.
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