Amazing banquet sausage turns out this recipe.
On the festive table necessarily serves to delicatessen meats. Usually it is several kinds of sausages and smoked meat products. But I recommend to prepare a cognac sausage jerked yourself and treat your loved ones real useful delicacy of the meat.
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 processes are done, post the sausages 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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