Desiccated sausage at home

4 servings
30 days

How to make raw sausage at home? Which meat is best used? In the recipe for making sausages, I used a fresh piece of young beef. You can take beef and pork in a ratio of 1: 1. We will also need fresh pork lard.

Cut the meat and lard into small cubes. To make it easier to cut, I sent the meat with the lard to the freezer and slightly froze them. Take a slicing knife that is thin and sharp.

Add the nitrite salt (52 grams), sugar (40 grams), peppers, garlic powder and spice mixture to taste to the mince. From the spices, I used juniper berries, ground coriander and a mixture of ground peppers. Knead the mince thoroughly until white threads appear, which will take 5 to 7 minutes.

Place the mince in a saucepan that fits the size or cup, cover with cling film and send to the fridge overnight.

The next day, knead the mince well again. It can be left in this form, or passed through a meat grinder using a large grill.

Prepare a natural shell. Pork guts or collagen sheath are suitable. If you use a skull, then wash it well and soak it in cold water for a while.

Use an electric meat grinder and a special nozzle to fill the minced meat tightly into the shell. Form sausages about the same length.

Pierce each bar with a needle in several places to get the extra air out.

Hang the sausages in a cool room at a temperature of 8-15 degrees and at a humidity of 70-75%. Leave the products to ripen for 20-40 days. Time depends on the diameter of the resulting sausage and temperature, as well as the humidity of the room where ripening takes place. I hung sausage in the winter of the year in the attic.

During drying, sausage loaves are compacted and lose weight by about 30%. This is how sausages look after 20 days of drying.

And so at the end of the preparation, i. e. after 30-35 days.

See what a mouth-watering and beautiful cut at the sausage.

Cut the finished product as thinly as possible and serve for a sample!