Dried sausage - a product, amazing to taste. It is optional to buy it in shop, it is possible to make dried sausage independently, in house conditions. That it turned out tasty, it needs to be dried correctly.
How to make dried sausage
For preparation of dried sausage according to the traditional recipe it is necessary to buy the following ingredients in advance:
- 3 kg of a neck of pork; - 4 heads of garlic;
- 10 g of a marjoram; - 3 tablespoons of 96% of alcohol; - 90 g of salt; - ground black pepper; - 150 g of a small pork intestine.
First of all, it is necessary to be engaged in preparation of forcemeat. The pork neck is cut small pieces and passed through a large lattice of the meat grinder. However dried sausage will turn out much more tasty if to chop pork pulp a knife.
The size of pieces shouldn't exceed one centimeter. In this case pork is cut at first rather long and thin strips, and then cut by means of a wide knife across fibers. Sausage turns out especially tasty if to replace the fourth part of meat with pieces of fresh fat. Add salt, previously crushed garlic, a marjoram and a black sprinkling pepper to forcemeat to taste. Carefully вымешав forcemeat, it is left alone approximately for 5 hours that meat could become impregnated with salt and spices better. Container with forcemeat surely should be covered with a cover that meat didn't zavetritsya. Periodically it is mixed, trying to obtain uniform distribution of spices and salt. Upon termination of time in forcemeat pour the necessary amount of alcohol, once again mix and start stuffing of guts. If to replace alcohol with cognac, ready dried sausage will gain pleasant smack and color. To make sausage, it is necessary to remove a lattice from the meat grinder and to put the nozzle executed in the form of a tube on its place. Guts wash with flowing water and accurately wring out. That it was more convenient to fill a gut with forcemeat, it is cut on approximately equal parts 50 cm long. One of such parts is put on a nozzle, having densely tied up other end a thread. Forcemeat is passed via the meat grinder, in process of filling shifting a gut. You shouldn't hurry, the gut can burst therefore it is necessary to watch uniformity of filling. Upon termination of formation of sausage, the second end of a gut is also tied up thread.
As dry sausage
Sausages need to be punctured in several places and to let out from them the air. Bandage moisten in the salty solution prepared from calculation: 3 teaspoons of table salt on a glass of water. Then, rather densely wind with bandage sausages and suspend in the place intended for drying. It is important to prepare the place in which there will be no drafts. However during drying the room in which sausage hangs has to be aired well. Comfort temperature +10-15os. Besides, the room has to be light. 2-3 days later sausage remove and slightly roll with a rolling pin, giving a flat look. Also remove bandage from sausages and again suspend for further dehumidification. Dried sausage has to be dried not less than 2 weeks. After that it is necessary to taste it on a cut. If the product was insufficiently dried in the middle, it is sent to the lower office of the fridge intended for storage of meat, having established temperature +2os. Sausage will Dovyalivatsya one more week in the fridge. After that it can be given to a table.