Smoked sausage at home: cooking features, the best recipes and reviews

The main advantage of home-made sausage is its natural composition. In other words, you know how much meat there is in such a product, but how much fat, what spices were used, in what conditions the sausage was smoked and other nunces, which nobody will tell you about in the store. In detail about how to prepare a sausage sausage at home, we will tell in our article. With our detailed descriptions, everyone can do this.

How to prepare stuffing for smoked sausage

For the preparation of raw smoked sausage, any type of meat can be used: pork, beef, lamb or a mixture thereof in a certain percentage according to the recipe. To prepare forcemeat, meat is separated from cartilage, fat and tendons and cut into small pieces. If, for example, pork and beef are used, they are milled separately. Do not take too fatty meat, because when smoking, fat melts very hard and voids are formed. The sausage itself becomes too greasy. For juiciness and taste in the stuffing is added lard.

Preparation of raw smoked sausage at home involves carefully salting the meat. It is recommended to use nitrite salt, which exerts antioxidant effect on fats and prolongs the shelf life of the finished product. Nitrite salt allows to achieve complete destruction of botulinum bacteria. Without this ingredient, it will be very difficult to obtain safe foods at home.

Sheath for smoked sausage

When preparing homemade sausages, two types of shells are used: natural and artificial. They are equally good at the process of smoking and do not burst, but they have significant differences.

The natural shell is pork, beef or lamb intestines or cormorants. They are already sold cleaned, in a special salt brine or in a vacuum package. Before use, it is sufficient to soak them for 7-10 minutes in cold water without salt, after which you can start filling stuffing.

It is very convenient to use collagen casings when preparing sausages . It does not require soaking in water before use and special storage conditions. Unlike the natural shell, which is stored in the refrigerator, the collagen can lie in the drawer of the kitchen table for up to two years.

Ideal for the preparation of raw smoked sausages artificial polymer shell "Eicel". It is characterized by excellent permeability for smoke, has microbiological resistance to mold, is easily scraped and does not exfoliate during storage.

How to make smoked sausage at home

At home, the process of preparing the sausage is as follows:

1. Pork and beef (700 g) are filled with salt (50 g) and sent to the shelf in the refrigerator, located immediately below or above the freezer, where the temperature ranges from 0 to +3 ° C. Meat in the salt should lie for 5-7 days.
2. Take the meat out of the salt and pass through a meat grinder with a hole of 4 mm.
3. Bacon (600 g) cut into cubes with a size of 3.5 mm.
4. In the mince add black pepper and garlic (2 slices). It is additionally recommended to add 6 g of sodium nitrite in the solution to preserve the color and destroy the bacteria of botulism.
5. After filling stuffing in the shell, the sausage loaves are pierced in several places with a needle and suspended in a cold room (0-3 ° C) for 7 days for precipitation.
6. The sausage is smoked cold (at a temperature not exceeding 20 ° C) for two days.
7. Smoked sausage at home during a month undergoes shrinkage in a room with good ventilation and air temperature no higher than 10 ° C. In such conditions, the ready-made sausage can be stored for 4 months.

Recipe for Braunschweig smoked sausage

Similarly, the famous Braunschweig sausage is prepared by a similar method of cold smoked stuffed with filling. Meat after the millet is chopped in a meat grinder immediately with the bacon. The result is a delicious and homogeneous texture of the smoked sausage at home.

The recipe for making such a product involves the use of such ingredients: 900 grams of beef, 500 grams of low-fat pork, 600 grams of bacon, 70 grams of salt, 4 grams of sugar, 2 grams of black or white ground pepper, cardamom at the tip of the knife. From such quantity of products it turns out 2 kg of quality minced meat. The shrinkage of the finished product is not less than 30% of the original weight.

Sausage sausage "Moskovskaya" at home

The famous sausage "Moskovskaya" is prepared from ground beef, but with the addition of large pieces of bacon. How to make smoked sausages at home, was described in detail above, but the ingredients for this are the following: 1.5 kg of beef, 500 g of fat, 70 g of salt, sugar (1 teaspoon), 3 g of ground black or white pepper , nutmeg.

From this amount of ingredients, 2 kg of natural and flavored ground beef will be obtained.

Beef smoked sausage at home

To taste, homemade smoked sausage is not worse than the store, but its composition is natural, without glutamate of sodium and other dangerous additives. You control the whole process of preparation, starting with the purchase of raw materials and finishing with drying after smoking.

Beef smoked sausage at home is made according to this recipe:

1. 1,5 kg of beef brisket and ham with a knife are cut into small cubes.
2. 75 g of nitrite salt, 20 g of spices and 1,5 g of starting crops are added to chopped meat. The number of ingredients is based on 3 kg of meat. Starting cultures in minced meat are added necessarily, as they prevent the spoilage of raw materials, suppressing pathogenic and putrefactive bacteria, and contribute to the acceleration of lactic acid production.
3. Minced meat is thoroughly mixed and very tightly packed into the shell with a sausage syringe or meat mincer with a special nozzle.
4. To start the cultures, sausage loaves are placed in a plastic bag and left for 48 hours at room temperature, and then for another day placed in the refrigerator.
5. Next is a cold smoking: 2 times for 4 hours and 3 times for 2 hours for 14 days with equal intervals of time.

If during this time the sausage is not dried, it is recommended to hang the smoked loaves in the ventilated room for another 14-30 days.

Savory sausage at home

The process of making raw sausage is slightly different from raw smoked sausage . Is that the process of smoking products is omitted.

сырокопченая колбаса в домашних условиях готовятся практически аналогично: In the rest, the raw and smoked sausages in the home are almost the same:

1. Fermentation and salting of meat occur in the refrigerator at a temperature of +3 ° C. For 1 kg of meat takes 20 grams of salt, preferably nitrite.
2. After 5 days, the meat is crushed with a knife or on a meat grinder, minced meat, diced, a teaspoon of sugar (per 3 kg of pork), pepper to taste and a tablespoon of cognac are added to the mince. The prepared shell is stuffed in advance with a water soaked in water.
3. Prepared sausages for a week should lie under the oppression in the refrigerator (+3 ° C), which will give the necessary shrinkage. After that, the products are suspended in a ventilated room at a temperature of +10 ° C for another month.

According to reviews, recipes for cheese and smoking sausages at home are simple and allow you to prepare a really delicious and healthy product with a natural composition.