Smoked sausage. Homemade sausage recipe.
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All products can be ordered here - / koptim.vmeste I am showing you a recipe for making a very tasty boiled-smoked sausage with cheese. Some smokers call it hard-smoked sausage. The preparation of such sausage does not involve high temperature processing. The recipe is simple and anyone can make such a tasty sausage. Our sausage is high-calorie, but it is this sausage that has the highest content of nutrients and vitamins. So, the ingredients for making boiled-smoked sausage: Beef (pulp, boneless) - 1 kg. Cheese (semi-hard) - 100 gr. Nitrite salt - 18 gr. Allspice (crushed) - 1 gr. Black pepper (ground) - 1.5 gr. Granulated garlic - 2 gr. Phosphate - 2 gr. Recipe for how to smoke sausage correctly: Cut the beef into pieces for your meat grinder. Cut the cheese into small cubes of the desired size, I cut about 1 cm. Make minced meat, mix all the spices, add to the minced meat gradually (I do this in three stages) and mix well. The main thing is to knead the minced meat so that it does not fall off the raised hand. Then add the chopped cheese and mix well again, evenly distributing it over the minced meat. Now the minced meat can be stuffed into the casing. Stuff the minced meat tightly. After stuffing, tie the loaves and send them to settle and warm at room temperature (+20 degrees) overnight. Next, we dry the sausage at 60 degrees until the inside of the sausage is 40 degrees. Then increase the temperature to 80 degrees, feed smoke from beech chips into the chamber and smoke with smoke until the temperature in the sausage rises to 60 degrees. It took me one hour and forty minutes for this. After that, we release all the smoke, thereby getting rid of the bitterness and sourness in the sausage. The next step is to bring it to culinary readiness using steam. Raise the temperature in the smokehouse to 85 degrees and supply steam to the smokehouse. We need to bring the temperature in the loaf to 70 degrees. Life hack: if you don’t have a steam generator, you can add boiling water to the tray of your smokehouse and you will get the same effect! Our sausage is almost ready, all we have to do is lower it into ice water, so to speak, to perform the showering process. Let it evaporate from excess smoke and place it in the refrigerator for a day to distribute the flavor. Enjoy your meal!
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