Homemade smoked sausages

four

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Medium dish
    • 0.0.3 218.15kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Medium dish

• Energy value
  

  218.15kcal

• Rating

• Recipe

This recipe will help you cook delicious home-made sausages. smoking method. The recipe is designed to immediately make product per 10 kg.

Let’s get started!

Ingredients

0/13 ingredients

• Pork – 7 kg
• Beef – 3 kg
• Salt – 8 tbsp. spoons
• Ground black pepper – 2 tbsp. spoons
• Red ground pepper – 2 tbsp. spoons
• Sugar – 4 tbsp. spoons
• Dry basil – 2 tbsp. spoons
• Mustard Seeds – 2 tbsp. spoons
• Dry marjoram – 2 tbsp. spoons
• Dry thyme – 1 tbsp. spoon
• Garlic – 1 piece
• Bovine intestines – 1 piece
• Light beer – 800 ml

1 ч1 ч 218.15

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Steps

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1. Pork through a meat grinder (with a grid of 17 mm), pass the beef through a mesh of 4 mm. Now mix both minced meat.
2. Mix pepper, salt and minced garlic with beer. Fill in with this mixture of minced meat and leave it for 12 hours in the refrigerator.
3. After a while, put the intestine on the meat grinder tube and form sausages from minced meat 20-25 centimeters long.
4. Place the formed sausages in a pan and fill with water. Bring water to 60 degrees. Cook sausages with this temperature for 1 hour.
5. Drain, rinse sausage with cold water.
6. Hang the sausage in the smokehouse for 24 hours. Better to resort to cold smoked.
7. Ventilate the prepared sausages during the day in a dry room. Now you can eat sausages!

Keywords:

• sausages
• smoked