We begin to prepare for the New Year! Prepare homemade sausages for the festive cutting his hands.
Amazing banquet sausage turns out this recipe.
On the festive table necessarily serves to delicatessen meats.
Important! Alcohol in the past month sausage drying completely evaporated, there remains only a crazy finish!
Recipe Sausages summer "Cognac"
Ingredients:
- black pepper powder: 5g
- Beef: 1.5 kg
- salt: 70 g
- Cancer: 180 g
- White pepper powder: 5g
- pork belly: 1.5 kg
- paprika 20 g
- cognac: 80 ml
How to cook:
- Black peppercorns in a mortar and grind to a fine powder.
- Mix it with white pepper, paprika and salt.
- Put it all together and pour brandy.
- Let sit for as long as the meat is prepared.
- Beef and pork, wash, cut the fat.
- Drain and cut into large pieces.
- After that, send the meat in the freezer for three hours.
- When the time passed, remove the cubes and chop them.
- Pour the resulting mass spices, mix thoroughly by hand.
- Further tighten the cover lid or film.
- Take in the refrigerator for 36 hours for ripening.
- When the time is almost passed, colon rinse and soak for ten minutes in warm water.
- After that, shake them from the water and refill matured meat.
- Tie on both sides and place sausage in a container or bowl.
- Send in the refrigerator for another 16 hours.
- When time passes, sausages hang in a warm place where fresh air enters.
- After 12 hours, move the sausages in the fridge and let it brew for a day there.
- After that hang over and repeat the process four more times.
- When all is done, the sausage post for another three weeks.
Council: If the sausage want more, you can clean the refrigerator is not a day, but only at night.
And so five times.
Finished cognac sausage cut into thin slices and enjoy the results.
Bon Appetit!
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