Preparation Of Homemade Sausages

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The variety of sausages in today's world is unimaginable. This is easily explained from a historical point of view. The first known information about the preparation of durable meat products is from 2,600 years ago from Italy, Greece and China. Today, it is estimated that there are more than 1,200 species in Germany alone sausages.

Meat processing is associated with a surplus of raw materials and a shortage of them over the years. With the production of sausages, the meat is fit all the time, with preserved nutritional and taste qualities. Its transportation is also easier.

Today's consumer society needs diversity to keep its attention. Sausages achieve this through various processing methods - salting, smoking, cooking and drying, but also with the additional ingredients that are added - spices, dried fruits, vegetables and nuts. They also differ in the type of meat used and the type of casing. The latter can be natural (large and small intestines, stomachs, etc.) and artificial (protein, cellulose and polymer).

When you decide to do your homework sausages, the first step is choosing the meat for them. Pork and beef are traditionally used, and much less often buffalo, horse, sheep and goat. In addition to the muscle tissue for the preparation of most meat products, the addition of bacon is required, most often pork.

Once you have chosen the meat, follow one of the most important processes in the production of sausages - cutting and grinding the meat. At home it is done with a meat grinder. Depending on the product, the meatloaf (meat prepared for mixing with the other components of the sausage) may contain particles a few millimeters in size or be a fine unstructured paste. It is usually used to prepare short-lived cooked sausages, such as sausages.

One of the peculiarities of these products is that a large amount of water is added to them during grinding. It will guarantee that they will become juicy enough.

The following processes - roasting and cooking, serve to limit the development of harmful microorganisms. Smoking is also used for this purpose. All these thermal processes do not apply to raw smoked and raw dried sausages.

Here are some recipes for homemade sausages:

Homemade pork neck sausage

Necessary products

1 kg. pork neck, black peppercorns, coriander, thyme, cumin, salt

For the sauce

pickle brine, parsley, garlic

Method of preparation

Take a piece of pork neck and leaf it out. Grind coriander, black peppercorns, cumin and thyme. Sprinkle the meat with the crushed spices, salt it and roll it in a cocoon. Tie it with thread. Boil the finished cocoon in a pressure cooker for about 30 minutes, then leave it to cool in the refrigerator for 2 hours. Make a pickle sauce from pickles and finely chopped parsley and garlic. Cut the cooled sausage into slices and serve with the sauce.

Homemade pork sausage

Necessary products

3, 5 kg. ham and neck pork, 1.5 kg. bacon, 80 g salt, 25 g black, one nutmeg.

Method of preparation

The meat is cut into small cubes and salted. Leave to stand for 24 hours. The bacon is cut in the same way and also salted. The two types of raw material are mixed together with the spices. The resulting mixture is filled into pork small intestines, which are rolled into pieces 10-15 cm long. They are strung through two pieces of sticks and allowed to drain. They are smoked on a fire with sawdust at a temperature of 25 - 30 ° С until their surface acquires a light yellow color.

This sausage is not boiled. It is consumed raw or scalded for only 10 minutes in hot water. Placed in the refrigerator can be stored for up to a week.

Swimming old man

Necessary products

2000 g pork fillet, 400 g bacon, 6 tsp. salt, 1 pork belly, 5 g ground black pepper, 1 tsp. cumin

Method of preparation

The meat is cut into thin slices. To them add the finely chopped bacon, salt and coarsely ground black pepper and cumin. Mix the mixture well, then fill the cleaned belly tightly with it. The stuffed belly is sewn with strong thread. The outside is rubbed with fine salt and placed between two boards. The top is pressed with a weight. It is left to stand for a month, turning from time to time. Then wash with cold water, sprinkle with wood ash and hang in a ventilated place. Serve sliced.

The role of sausages in cooking is more than significant. They can easily be accepted as valuable examples of cultural heritage.