Dreaming prepare this sausage for breakfast? Try this recipe.
Ingredients:
1.5 kg of beef or lean pork
700 gr. fresh lard
3 tbsp. l. salt
0.5 hours. l. black peppercorns (grind or pound in a mortar)
2 tbsp. l. Sahara
50 ml brandy
1,5. l. alcohol or vodka
1 h. l. dry granulated garlic
Preparation:
1. Salo Wash, dry and rub salt with granulated garlic. Remove fat in the refrigerator for 10-12 hours.
2. Meat wash, dry with paper towels and cut into thin layers.
3. Put the prepared meat in a bowl. Add 1 tbsp. l. salt and sugar, add a little crushed black pepper.
4. Pour into meat vodka or alcohol. At this stage, you can pour the other spices to taste, if desired (nutmeg, coriander, cloves - all minced).
5. Remove the bowl from the workpiece meat in the refrigerator for a day.
6. Skip marinated meat through a meat grinder. Suffice it once through a fine-mesh grille. After a major can be done twice. Or a knife to cut very finely.
7. Bacon wrapped in paper and put into the freezer for 1 hour. Then remove and cut into strips first, then most small cubes.
If you skip the fat through a meat grinder, then the sausage will zhirnovat. And the finer the diced, the more beautiful will cut the finished sausage and balanced taste.
8. Stir in minced lard and frostbitten. Pour the remaining salt and sugar, and pour 50 ml of brandy.
If cognac there, you can use the same five vodka.
Gently stir the resulting minced.
9. Sausage need the shell, better bowel. They must be washed and gently dump the meat using a meat grinder attachment.
If the gut is not present, you can wrap the sausage into a clean gauze.
10. Drag the sausage threads or tie. Hang sausages in a cool ventilated area.
It is necessary to ensure coolness and draft, for example, can be hung sausage drawing near.
After 2-3 days, the sausage will podvyalivayut and completely finished it will be somewhere in the 9-10 day.
Store homemade sausages need in the refrigerator, wrapped in paper or cloth.
Bon Appetit!
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