Delicious recipe homemade dairy sausage
There is nothing tastier than sausage! Homemade, no preservatives, “paper”, dyes and other chemical constituents. We are not We urge you to cook sausage only at home. we We suggest you try the recipe for delicious homemade sausage. Such that “real jam”!
Homemade Milk Sausage Recipe
The main thing to keep in cooking home-made meat products is the quality of products. No cheap carcinogenic sauces and spices, fresh meat, natural guts and fat. The recipe for homemade sausage is not complicated. The main thing – desire and adherence to technology.
To cook homemade milk sausage for you will need:
- Spices: black pepper, nutmeg (grate a little), salt.
- Chicken (turkey fillet) – about 1 kg.
- Pork with a layer of fat – 600g.
- Salt – according to the “sausage law” requires 30g per kg. meat.
Do you want more silver? You are welcome. But less is impossible. Otherwise, the product will deteriorate during storage!
- White bread – 3-4 slices of loaf.
- Onion – 1pc.
- Egg white – 2-3pcs.
- Milk – about 70ml.
All ingredients should be used, but their quantity can be vary.
- Intestines (pork).
Many, having heard about the recipe for homemade sausage, are puzzled: “I will not do it – you will not find guts.” There may be several options: buy on the market (in the meat rows), order through Internet (there are special online stores where salted guts just for making homemade sausages and sausages).
You can cook homemade milk sausage So:
Prepare the gut per day. Cleanse them from possible greasy layers of fat, cut into pieces about 50cm. Turn inside out and rinse several times: in warm, then in cold water. Leave in cold water until the next day.
Boil the milk and dip the crumb from the loaf into it. Stir until the consistency of sour cream bread with milk.
Grind all the meat and mix with the dairy mass. Until future milk sausage is infused, fry the onions.
Grind proteins, mix with grated nutmeg (a little!) and black pepper.
Mix all the components of the milk sausage well, salt it.
Turn the intestines before use, shake off the water, again rinse and dip in clean water.
Start with a mixture of tight guts, tie. With sausages you can proceed as follows:
- Boil, cool.
If you plan to use more meat and meat in reserve, sausage you can:
- Boil, put in jars, pour lard and store in the fridge.
- Freeze in the freezer and take out portionwise as far as the need.
Tasty ideas
The method is suitable for making sausages from any meat. Spice You can also vary to your liking. Do you like the idea? See how easy it is to cook meat powder! WITH with such reserves the family will be well-fed and healthy!
