How to make sausage at home: the secrets of the process

There are already a lot of words about the harm of shop sausage. By the content of starch, food additives, "close to natural", emulsifiers and stabilizers, these products are more similar to the products of the chemical industry. But in Ukraine, guests are often treated with homemade sausage. Try it and feel the difference! There are a lot of recipes for such a yummy: boiled, semi-smoked, salami, fried, for grilling. But in the question of how to make sausage at home, the main problem is not how to stuff the product, but what to stuff in the stuffing.

The industrial capacities of the meat processing plants roll the filling into cellophane or a similar chemical shell. This is harmful to health, even if we work and remove the inedible crust. Since during heat treatment, hazardous substances from such plastic penetrate deep into the meat. If you are thinking about how to make sausages at home, you need to go in search of intestines. In Ukraine, they can be found almost in any food market of butchers. Cleaned, salted, dried, these insides wait for their buyer, packed in a bag at 3, 5, 10 meters. In Russia, I think, the guts should also be sent to the meat ranks.

The second problem that can arise on the path of an enthusiast is the stuffing of stuffing. How to make sausage at home without having a meat grinder with a special nozzle? If you do this with your hands, it will be too long and dreary. The wet intestines slip out of the fingers, the minced meat is distributed unevenly, making the sausage a curve and unaesthetic. You can get out of the situation by cutting the neck of a 1.5-liter plastic bottle. Tightly press it or tie it to the mouth of the meat grinder.

The first step in the way of making sausages at home is to bring guts to a normal appearance. At first glance, these white laces are useless for anything. Do not rush to make a verdict. Cut that amount (the yardage) of the intestines you will use. The rest is hidden in the refrigerator - they are perfectly stored in a salted-dried form. Kits soak in warm water. After two or three hours they will become elastic, they can be stretched out with your fingers, aligned. Now they need to be rinsed from excess salt under a stream of water and begin the process of forming sausages.

I hope the stuffing is ready for you? Guts cut into segments of 50 cm or shorter. We tie a knot at one end of the piece. With a needle, pierce the shell near the far edge. This is necessary in order for the air to escape. Not knowing how to make sausages at home, and in particular this secret, many people get a bursting gut and a minced minced meat. The second end of the shell is pulled on a special cone-shaped nozzle of the meat grinder or on the neck of the bottle, if not. When the gut is full, tie the other end. Now you can start cooking the sausage itself. You can dry it up, smoke, bake, fry.

How to make homemade cooked sausage, such as the beloved "Doctor's" since childhood? Very simple. Double pass the beef and pork through a meat grinder with small holes. Add sugar, salt, cardamom, pepper, milk and egg. Minced meat should be again ground with a blender until a lush, homogeneous mass is obtained. Leave it in the refrigerator for an hour, after which you can stuff your gut. Form the loaf into the water with a temperature of 90-95 degrees. Cook this sausage at ^about 85 ^o C for about an hour, making sure that the water does not boil.