I want to share with you a simple recipe for cooking amazing natural sausage.
Ingredients:
1.5 kg of beef
700 gr. bacon or fresh fat
3 tbsp. l. salt
0.5 hours. l. pepper
2 tbsp. l. Sahara
Article 1.5. vodka
50 ml brandy
1 h. l. dry garlic
shell for sausages
Preparation:
1. Salo Wash, dry and rub with dry garlic salt if desired.
Remove fat in the refrigerator for 10-12 hours.
2. Beef wash, dry and cut into thin small slices. Put in a bowl.
Add to the meat in 1 tbsp. l. salt and sugar, and whole peppers.
Pour the vodka and add more spices to taste, if desired. Also put into the refrigerator for 10 hours, ideally - at night.
3. Skip the meat through a meat grinder special nozzle.
4. Salo put for 15-20 minutes in the freezer, so it is a bit podmerzli.
Then cut into small pieces, to get small cubes.
5. Combine all ingredients.
Add the remaining salt and sugar and pour brandy.
Gently stir the resulting minced.
6. You can begin the process of forming sausages.
Gut soak, rinse and gently fill with meat.
If the intestines under hand was not there, you can wrap the sausage into a clean gauze.
7. Now you need to hang the sausages in a cool room, where there is a draft.
You can hang the sausages on the balcony, the open-ventilated attic or porch.
After about 2-3 days sausage starts podvyalivayut and completely finished it will be somewhere in the 9-10 day.
That's the beauty of the work!
If it is in the process of drying a little curled in a semicircle, are not scared. The taste of the sausage will not change.
Cut into thin slices and enjoy!
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