Smoked-boiled sausage

1 serving


We pass beef through a meat grinder, add salt, saltpeter, pour water (a little less than half the volume of meat) and mix well. Transfer the resulting mass into enameled dishes and take it out into the cold until the minced meat acquires a bright burgundy color. Cut pork and speck into pieces of 50-100 g and store for a day in a cold place, mixed with a salt mixture (salt, food saltpeter, sugar). Salted ground beef is re-passed through a meat grinder with a fine lattice every other day, and cut pork with a speck with a sharp knife into small pieces (speck-cubes). After that, mix both types of minced meat so that the mass is uniform. Stuffing is stuffed into prepared guts using a meat grinder with a special stuffing device, removing knives and a grill from it. We tie the ends with twine, pierce the sausage shell so that the air comes out. In a hot way, smoke the sausage for about
1. 5 hours, until it becomes hard brown-red, and then cook over a medium heat for about 1 hour and immerse for 10-15 minutes to cool in cold water. Smoked sausages can be stored for no more than 2 weeks.