Sausage like? And you know how to cook it?
I'll tell you the recipe for super home jerked sausage, which is not difficult to prepare and jerk on the balcony directly.
That's how the whole week has stood out meat preparations from me! And I could not pass by all your favorite jerked sausage.
Recipe jerked sausage with your hands
Ingredients:
Ground beef - 700 g
Pork mince - 300 grams
Major salt - 1.5 tablespoon
Sugar - 1.5 tablespoon
Black (preferably freshly ground) pepper - 2 teaspoons
Sweet pepper - 2 teaspoons
Savory - 1-2 teaspoons
Dry red wine - 100-150 milliliters (can cognac)
Cooking method:
1. First knead thoroughly minced or ground meat (by the way, you can take and mutton and horse meat, in any proportion), and add all the spices and seasonings, spread into a flat container, cover with foil and send it to ripen in the refrigerator 24 hours.
2. Now we have to fill the stuffing peeled pork or beef intestine (do not cry, it's not terrible) - they are sold in butcher shops peeled and ready to eat.
Special nozzle in a meat grinder is of course done very quickly, but I there is none, so did everything ruchenki.
As tamping sausages still have to poke her with a needle to release the air.
3. All stuffed tightly tied and hung on the cold balcony, sausage necessarily need a cold, you can put it in the fridge in case of warming.
4. On the second or third day we should start tapping sausage. This is done to ensure that it retains its shape. In the process of drying and shrinkage becomes sausage curve. But if you do not in principle, leave her alone.
5. Ready jerked sausage will be at least 8-9 days, I is exactly what happened.
You can use any spices that you like, and in the process of salting and breading finished sausages.
Ready delicacy store better in the refrigerator, but not in any way in the package. Use to store paper bag or wrap a sausage in a newspaper.
Cut the sausage into thin slices and enjoy their work with pleasure!
Bon Appetit!
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