The sausage industry in house conditions seems to us the lost art, but, actually, it isn't much more difficult, than to make good cutlets or to stuff chicken.
It is required to you
- Ingredients:
- 2 kg of pork shoulder
- 5 kg of a pork fat
- 40 grams of salt
- 35 grams of sugar
- 20 g of fried seeds of fennel
- 6 grams of ground black pepper
- 4 grams of ground nutmeg
- 1 tea cup of chopped fresh parsley
- 1 head of the peeled and cut garlic
- ¾ tea cup of white wine
- ¼ tea cups of wine vinegar
- 4 meters of pork guts
- Equipment:
- Food processor or manual meat grinder
- The syringe for stuffing of sausages or a special nozzle on the combine
- Boards for cutting and a good cook knife
- Wooden racks for this purpose
- to hang up to dry sausages
- Wide bowls
- Ice
Instruction
1. First of all, per day, it is necessary to prepare guts. They are cleaned from fat, make an incision the membranes which are pulling together them. Cut about 60-70 centimeters on pieces, turn inside out and wash out. Wash many times – at first with warm water, then cold. Leave for day in water, changing it as required. Before use they are turned out it is available, remove water, once again cleaned off the back of a knife, again rinsed and left in water before the use.
2. All meat ingredients cool previously. It is possible even to put meat and fat in the deep freeze of hour for two prior to preparation. Cool also bowls in which will cook forcemeat for sausages, knives and lattices for the meat grinder. Put a bowl less in a bowl more full of ice. Cut meat and fat on small pieces at one half-centimeter of centimeter in size. Put the cut meat and fat in the bowl standing in the bowl full of ice that all of them time remained cooled. When all meat and fat is cut, add some spice and mix them with chopped forcemeat. Cover a bowl with food wrap and remove in the freezer for half an hour – hour.
3. Get from the freezer and establish knives a lattice for the meat grinder. Grind forcemeat. Pay attention that it after a grinding got to the cooled bowl. Choose the mode of a rough grinding. Remove a ready sausage mash in the fridge again.
4. Prepare the mixer with wide blades for hashing of forcemeat. Also it can be done hands. Get forcemeat, add to it mix of wine and vinegar, parsley and garlic, knead forcemeat to such state that it stuck to hands a little as viscous dough.
5. Make small cutlet of forcemeat, fry it and try whether there are enough spices. Other forcemeat has to be in the fridge at this time.
6. Prepare guts and the syringe for stuffing of sausages. Sausages can be filled manually, but it will be very long and tedious task.
7. Tie at guts "tails" on the one hand and gather in them warm water. So you learn whether there are no holes in them. Pour out water. Having checked, hang out all guts "tails" outside in a bowl with warm water. So you will be able quickly to take them when they are necessary for you.
8. Begin to fill guts a sausage mash.
9. When all sausages are filled, hang up them to dry and take the sterilized needle. Look whether air accumulated somewhere in sausages. Pierce a gut and release vials of air from sausages. You dry sausages not less than two hours, and then remove for the night in the fridge.
10. You store in a container with a towel below. Such sausage is fried or cooked and eaten within a week. If you are going to store it longer, you store in the deep freeze.