Drying sausages at home. Dried homemade sausage

Meat delicacies today are presented in the widest assortment. However, most products contain artificial additives and dyes that adversely affect human health. For those who like to eat deliciously, we will tell you how to cook dry-cured sausage at home. In the article you will also find recipes for other delicacies.

general information

In Soviet times, only wealthy citizens and owners of grocery stores could afford dry-cured sausage, which has a unique taste and aroma. Today we see a different picture. Sausages and meat delicacies are presented in abundance. But there are not many reasons for joy. First, the prices for these products bite. Secondly, in the manufacture of sausages, various dyes, artificial additives and flavors are used. They are needed to improve the taste and enhance the aroma of the product. But such substances only harm our health.

Cooking homemade dry-cured sausage is the perfect solution for those who prefer natural products, without any additives. You do not need special skills and knowledge. The main thing is to follow the recipe and instructions.

Dry-cured homemade sausage: recipe with veal and lard

Grocery set:

Dry-cured homemade sausage (recipe):

1. Rub a few pieces of lard with a mixture of garlic and salt. Put in a glass container. We leave for the night.

2. Wash the meat and lard in running water. Then they need to be dried with a cloth towel. Cut both ingredients into slices 1 cm thick. Place in a deep bowl. We fall asleep with salt (1 tablespoon with a slide) and pepper. Add 1 tbsp. l sugar and pour 2 tbsp. l of water. We mix all this. Transfer the contents of the bowl to a glass or plastic container. We put in the refrigerator for a day.

3. In the morning we take out lard and meat. We remove excess moisture. Separate the pieces of meat and fat. We skip the veal through a meat grinder (large compartment). We got a bright and juicy minced meat.

4. Now let's deal with the processing of fat. First, remove the garlic and salt from it. Next, dry the pieces with a paper towel. We will not pass fat through a meat grinder. Just cut it into 5x5 mm cubes.

5. Minced meat and pieces of lard are sent to a large container. We fall asleep coarse salt (2 tablespoons) and sugar (1 tablespoon) there. Pour in 50 ml of cognac or vodka. Mix the resulting mass with your hands. But you don't need to push it hard.

6. Lay out a sushi mat on the table. We cover it with gauze. Spread the minced meat with bacon with a tablespoon. We form sausages. Let's align them. From the amount of products that we took, we get 6-7 sausages. We send all this beauty to a cold room (for example, to a glazed balcony) for a couple of days. But the refrigerator is not the best place. After all, there our delicacy will not reach the desired condition. In 2 days at home it will be ready. You can serve it to the table for tasting. We wish you and your guests bon appetit!

How to make dry-cured beef sausage

Ingredients:

How to make homemade dry-cured beef sausage:

Step number 1. We wash the meat and cut it into strips of 1-2 cm.

Step number 2. Fry the coriander a little in a pan. Then grind in a coffee grinder.

Step number 3. We make a mixture of coriander, salt, red and black pepper. In the same bowl, add sugar and soda.

Step number 4. Put the pieces of meat in a deep bowl. Sprinkle the beef with apple cider vinegar on all sides. We rub each piece with a pickling mixture.

Step number 5. The meat must be transferred to a stainless steel container. Cover with a lid and put oppression. We put it in the refrigerator for 12 hours. After half this time, we must turn the beef in brine and put the pressure back on the lid.

Step number 6. When 12 hours have passed, we proceed to the manufacture of a weak solution of apple cider vinegar. We take it at the rate of 2 tbsp. l. per liter of water. Dip the pickled pieces of meat in the vinegar solution for 5 minutes. Next, the beef must be thoroughly rinsed and squeezed firmly.

Step number 7. Grind the meat with a meat grinder.

Step number 8. We turn to the processing of fat. It needs to be salted beforehand. Approximately 1-2 days before the dry-cured meat is prepared, cut the bacon into small cubes and send it to a bowl with minced meat. We mix the ingredients.

Step number 9. We form sausages using cling film. Put the finished delicacies on the grill and put them where the air flows are stronger (for example, on the windowsill). Since we are making sausages without casings, they will dry out very quickly. After 5 days you can try them.

Blood sausage

Ingredients:

Cooking:

1. Place the meat from the pig's head in a deep saucepan. We put the boneless breast there. Boil it all until done. We are waiting for the meat to cool down and grind it, passing it through a meat grinder.

2. In a separate bowl, cook the lungs and skin. Put them on a plate and wait for them to cool down. Grind with a meat grinder.

3. We take any cereal. We cook crumbly porridge from it. We shift it into a clean bowl, fill it with pork blood. Mix thoroughly. Add meat, lungs and skin, as well as fried onion pieces. Salt and sprinkle with spices. To make the minced meat juicy and fragrant, it must be poured with fat filtered through a sieve. Mix the mass again and fill the pork intestines with it.

4. We tie each sausage (200-250 g) at the ends. We send them to the pan. Cook for 20-40 minutes (at 85-90 ° C). At the very beginning of the process, you need to pierce the shell with a thin needle in several places. When the sausages are cooked, rinse them in cold water. Then put on a wire rack to cool further. After 2-3 days they can be tasted.

Dried horse sausage

Grocery list:

apple cider vinegar;
red and black pepper;
1 kg horsemeat tenderloin;
soda;
salted fat;
coriander;
salt.

How to cook dry-cured:

1. Cut the meat into strips (no more than 2 cm in length). It is advisable to use pieces without veins.

2. We make a pickling mixture. Fry the coriander in a pan, then grind it in a coffee grinder and pour it into a bowl. Add the rest of the spices to it. We mix them.

3. Sprinkle pieces of horsemeat with apple cider vinegar and rub with a pre-prepared mixture. After that, the meat is placed in a large container, putting oppression on top. In this form, horse meat should stand in the refrigerator for 12 hours. During salting, the meat will secrete juice that does not need to be drained. After 6 hours, turn the pieces over to the other side. Again we put oppression.

4. After 12 hours, we must make a weak solution of apple cider vinegar. For a liter of water, it is enough to take 2 tbsp. l. Dip the horse meat in the marinade for only 5 minutes. Then rinse it well there and wring it out. We remove the meat in a well-ventilated room for 5 days. For example, you can hang it on a glazed balcony. After five days, we continue cooking dry-cured sausage.

5. We skip the horse meat through a meat grinder. In the resulting minced meat, add finely chopped salted lard. It is with this mixture that we will stuff the sausages.

6. We take a mat. Spread cling film on it. We proceed to the formation of sausages, which are then placed on a wire rack and taken to a ventilated place. Our delicacy must dry very quickly. Horse dry-cured sausage at home will be ready after 5 days. And you just have to enjoy its unique taste and aroma.

Homemade Grilled Chicken Sausage

Grocery set:

Practical part:

1. First you need to wash and clean the intestines. This must be done carefully to prevent them from breaking.

2. Cut the chicken into pieces. Grind lard with a meat grinder. We combine these ingredients. Salt. Add garlic squeezed through a press. We mix with our hands. Cover the resulting mass with a film and leave for 20 minutes.

3. We put a special nozzle on the meat grinder (it is sold in hardware stores). Gently string the intestine on it. The edges must be tied with ordinary threads. Let's start filling the intestines with meat. So that the sausages do not burst during frying. Do not fill them tightly with meat.

4. You can try the delicacy on the same day. We spread the sausages on the grill and fry, turning from one side to the other. Serve at the table along with baked potatoes.

Ukrainian homemade sausage

Ingredients:

garlic - 1 clove;
¼ tsp ground pepper;
1 kg of bold pork meat;
some salt.

Cooking process:

We wash the meat with tap water, cut into pieces. We send it to the bowl. There we mix with chopped garlic, pepper and salt (1 tbsp. L.). The resulting mass is stuffed with thick pork intestines or casing. We tie the loaves on both sides. We pierce with a thin needle in several places. This will remove air bubbles. First, sausages are boiled in water, then sent to the oven or fried in a pan. Served with stewed cabbage.

Express boiled pork

Required products:

Practical part:

1. We take a pan with a thick bottom. Pour in 2.5 liters of water. Pour all the spices in the specified amount. Add mayonnaise and chopped garlic. We are waiting for the broth to boil. We turn off the fire. Let the broth cool completely.

2. We put the whole piece of pork in a cold brine. Bring to a boil. Let's take 5 minutes. We remove the pan with meat from the stove. Leave covered overnight.

3. In the morning, boil the broth again. We cook 5 minutes. We turn off the fire. We leave the meat in a saucepan with a closed lid until the brine has completely cooled. After a few hours, we take out the pork, wrap it in foil and put it in the refrigerator (but not in the freezer). The next day, cut off a piece and try.

carbonade

Do you want to surprise your family and guests? Then prepare a carbonade for them. This delicacy product has a delicate taste and amazing aroma. It is made from the thick muscle of the loin. To make the carbonade juicy, a layer of fat no more than 1 cm thick is left along the entire length of the piece.

Cut the meat lightly with the tip of a knife. Rub with crushed garlic and salt. To improve the taste of carbonade, we use. Place a piece of meat processed in this way on a baking sheet so that its fatty part is on top. Baking time - 2.5-3 hours. During this time, a golden crust appeared on the carbonade. The delicacy itself is not served hot. It is cooled and then put in the refrigerator.

Conclusion

Now you know how dry-cured sausage is made at home. Following the instructions described in the article, you can cook a delicious meat delicacy for your beloved spouse and kids. They will definitely appreciate your efforts and ask for more.

Dry-cured sausage at home is a traditional dish of many cuisines of the world. Dried meat can be considered the most ancient meat delicacy. For the preparation of sausages, you can use almost any kind of meat - pork, beef, lamb, horse meat, elk, venison. The only condition is that only fresh meat of healthy animals can be used. Dry-cured sausage cannot be made from frozen meat of unknown origin that has undergone long-term storage.

How long does dry-cured sausage cook at home? There are cooking recipes according to which the finished product can be obtained as early as 10-14 days. There are sausages that "ripen" for three to four months. Therefore, even having decided how to cook it at home, you can change both the recipe and the time.

For the preparation of sausages, three types of fat are most often used - pork, fat-tailed mutton and goose. Which one to choose is a matter of taste. The same can be said about the shell. Manufacturers offer a large selection of natural fresh intestines of various animals, dry intestines. Cooking sausages with them is much easier.

To prepare beef sausage, it is best to take a tenderloin or loin. Any pork and lamb will do. Horse meat should not be very old, even if you use a very fine meat grinder grate, the sausage will turn out to be harsh.

An original and tasty sausage can be made from elk and venison. However, this meat must be carefully cleaned of veins and films. Veal is almost never used for dry-cured sausage.

The main condition for choosing meat should be absolute freshness. Do not use frozen or salted meat for future use. This will significantly worsen the taste of the delicacy. The meat must be purchased in places designated for the sale of meat products and pass the appropriate examination.

This rule also applies to hunting trophies. Any signs of illness in a slaughtered animal should be an occasion to check its meat for diseases. Cooking sausage from the meat of sick animals is fraught with health hazards

There are different opinions about whether it is necessary to wash meat for sausage. If a pet is slaughtered and all sanitary measures are observed during cutting, then the meat can not be washed. This will positively affect the taste and even the ripening time of the sausage.

But the purchased meat must be washed, after which the pieces must be placed in a container for draining. Before cooking, it should be dried with a soft natural cloth. Wild game meat should be soaked for at least 24 hours, then allowed to drain and dry.

Sausage Recipes

Sausage dry-cured early

To prepare it, it is better to use a minimum of spices, focusing on the natural taste.

In addition, intestines, which are not always at hand, are not used in its preparation. Pork fat should be fresh, it is better not to use salted in advance. This is the fastest cooking recipe.

Since the intestines are not used in the recipe, it dries much faster.

2 kg of beef;
1 kg of lard;
50 ml of vodka and cognac;
4 tbsp. spoons (with a slide) of salt;
1 st. a spoonful of sugar;
medium head of garlic;
ground black pepper to taste.

The meat grinder for cooking should be with a large grill, you can marinate meat only in enameled or steel dishes:

Grate pork fat with coarse salt and garlic passed through a press and place under oppression for 24 hours.
Scroll the meat once through the large grate of the meat grinder.
Add salt, sugar, pepper, cognac and vodka, mix thoroughly.
Leave at room temperature for 2-3 hours, then cover and place in the refrigerator for a day.
Dry the lard with a soft natural cloth, remove excess salt and garlic, then cut into thin strips or cubes (optional) and mix with ripe minced meat.
Form round sausages.
Wrap each in two layers of medical gauze and tie with twine.

Drying such a sausage is best over the battery in the kitchen, with the window open. You can ask your husband to make a special device for this. In such a place, the finished sausage can be tasted already for 7-8 days. If the sausage is dried in a cold ventilated room, then the drying time will increase to 14-20 days.

Dried sujuk

Sujuk is prepared from horse meat or beef, you can add tail fat or a little beef fat to it. For its preparation, you can take any well-washed and cleaned intestines.

Would need:

2 kg of meat;
0.250 kg of fat;
3 art. spoons of salt;
ground black pepper;
to taste, you can add chaman (fenugreek), ground red paprika, cumin, hot red chilli pepper, coriander;
head of garlic.

Meat for suduk is marinated in pieces in the refrigerator for 1-2 days. To do this, it is mixed with seasonings, salt, garlic cut into plates and placed under the load. The juice released during the pickling process is drained, the meat is placed for 10-12 hours in a colander with large holes for draining and drying.

Next, the meat must be passed through the middle grate of the meat grinder, mix thoroughly and leave the mass in the refrigerator for another 10-12 hours. After that, you can begin to form sujuk. This is very easy to do with a special attachment for a meat grinder. It is best to tie the ends of the intestines with a “sea” knot, without using twine.

Ready sausages are pierced in several places with a needle, after which, carefully, so as not to tear the intestine, they are rolled several times with a rolling pin in one direction. This procedure will have to be done every day twice in the morning and in the evening until the sausage becomes flat and hard enough.

Drying sujuk is best in a cool, well-ventilated area. Drying time depends on external conditions. The first sample can be taken after approximately 40 days.

Mediterranean cured sausage

For this meat delicacy, you can use a meat mix from all varieties of meat at hand. The closest thing to the taste of sausage prepared according to this method can be called a recipe for dry-cured Italian Pepperoni.

But for the preparation of "Pepperoni" sodium salt is used, which is not provided for in this recipe. The main distinguishing feature of this sausage is the presence of aromatic herbs and spices, as well as anise, which gives the sausage a special piquant taste.

For 1 kg of minced meat, you can take any herbs to taste - basil, rosemary, oregano, paprika, thyme. And also 2-3 cloves of garlic, passed through a press, a very finely chopped onion. If a ready-made mixture is used, then onion and garlic are most likely already present in it.

The main "highlight" is anise, which will give a special taste and aroma. For a kilogram of minced meat, 1/4 teaspoon of this seasoning is enough. Also, you need to add 100 grams of red wine and a little sugar (preferably brown), 1 tbsp. a spoon (without a slide) of salt.

The resulting mixture is covered with cling film, kept for 2-3 hours at room temperature and placed in the refrigerator for another day.

For stuffing, pork intestines, cut into approximately 30 centimeters, are best suited. The wilting process is somewhat different from the traditional one. Sausages are hung out in the morning in a fairly warm, heated room, and put in the refrigerator at night. This process continues for 4 days, after which the sausages are hung in a cool, ventilated room for a month.

Storage of homemade sausage

You can store sausage at home for a long time. The ideal storage location is a ventilated pantry with an air temperature of 5-10ºC. They are hung from the crossbar and wrapped with thick linen cloth. Can also be stored on the bottom shelf of the refrigerator. For storage use oiled parchment paper.

During storage, a dry white coating may form on the sausage, which does not have any smell. It's not scary, just remove the intestine from the sausage. But if a real mold has formed on the sausage, then the storage conditions have been violated and it cannot be eaten. Raw smoked homemade sausages should not be stored longer than 4-5 months.

Long-term storage worsens the taste and texture of the sausage.

Homemade cured sausage? Yes, the product can be successfully prepared at home! If our ancestors prepared such sausages, then why can't we? It is believed that the first dried sausages began during the reign of the Ottoman Empire. It was they who invented sujuk and it spread all over the world. Moreover, it was so long ago that this type of dry-cured sausage is perceived by these peoples as an integral part of traditional cuisine. Then they began to add lard to the sujuk, different variations of spices and those dry-cured sausages familiar to us appeared on our tables.

Recipe Information

Cooking method: curing .

Total cooking time: 30 days min.

Servings: 5 .

Ingredients:

beef - 1 kg
pork fat - 250 g
nitrite salt - 1.5 tbsp. l.
sugar - 1 tbsp. l.
paprika - 2 tsp
ground black pepper - 2 tsp.
thyme - 2 tsp
ground fenugreek - 1 tbsp. l.
cumin (zira) - 1 tsp
grated nutmeg - 1/2 tsp
vodka - 70 ml
sheep's belly is thin.

Cooking:

Cut the beef into small cubes. It is easier to do this if the meat has previously lain in the freezer and is slightly frozen. Choose lean beef for this sausage. The fatter the sausage, the longer it will dry. The percentage of fat in sausage is desirable not to exceed 20%.
Salo also cut into small cubes. It must be chilled before cutting.
In a separate bowl, combine all the spices: nitrite salt, sugar, cumin, nutmeg, ground black pepper, fenugreek and thyme. Pour in the vodka and stir. Nitrite salt will help prevent souring of meat and the appearance of harmful bacteria that can lead to botulism. .
Put the gruel of spices in a bowl with meat.
Put on warm gloves, and rubber gloves on top and stir the minced meat for 7-10 minutes. Gloves are needed in order to avoid melting fat and at the same time hands will not freeze from ice minced meat.
Cover the bowl with the minced meat with cling film and refrigerate for 24 hours to ripen. Minced meat should be salted and ripened. You will see how it changes color to darker and acquires a “ham” smell.
The next day, mix the minced meat again and stuff the lamb belly with it. The lamb casing is good because it is very thin, so the sausage will dry out in a shorter time, 3-4 weeks. This is especially important for beginners. Fills the cervix as tightly as possible. Try not to let air in, it is the enemy of any dried sausage. Therefore, do not forget to pierce the sausage in several places where air has collected.
Form small sausages, tying with kitchen twine every 10 to 15 centimeters.
Make a loop for each sausage, for which it will be hung when drying.
Hang the sausages in a cool place to dry. Any dry-cured sausage does not like direct sunlight and drafts. A fairly good and proven place for drying dry-cured sausages is the inner wall of the refrigerator door. You can always come up with a device on which you can hang sausages. If temperature conditions allow, then you can dry the sausage on the balcony. If it suddenly becomes warm, then it is better to put the sausage in the refrigerator on the grate.
Dry-cured sausage ripening will take you at least 2.5-3 weeks of waiting. If the pork belly was used in the recipe, and it is wider in diameter, then ripening will take longer, more than a month. It is already important to be patient here, since the sausage will look provocatively appetizing already on the 4th day.

Note to the owner:

If you dry the sausage in a too humid place, the drying process will not only be delayed, but the surface of the product may become moldy. To remove mold, take a piece of cloth, dampen it with wine vinegar, and wipe the surface of the sausage.

1. The recipe for making dry-cured sausage at home begins with the preparation of the main ingredients. Salo must be washed, dried and rubbed with salt and garlic (optional). Send to the refrigerator for 10-12 hours.

2. For this sausage, you can use any meat that you like best. In this case, it's veal. The meat must be washed, dried and cut into thin small slices. Send to bowl. Add 1 tablespoon of salt and sugar, a little pepper. Pour in vodka and, if desired, add other spices to taste. Also send in the refrigerator, ideally for a day.

3. Fat must be properly dried so that it does not give off excess moisture. The meat can be chopped finely with a sharp knife or passed through a special nozzle in a meat grinder.

4. Salo can be sent to the freezer for about 15-20 minutes so that it freezes a little. Then it must be finely chopped to get small cubes. If desired, lard can also be chopped in a meat grinder, however, this sausage can become quite greasy.

5. When all the ingredients are ready, you can combine them. Add the remaining salt and sugar, and pour in a little cognac. If there is no cognac, you can use vodka. This is a simple recipe for dry-cured sausage at home, but if desired, it can be supplemented with spices for a more interesting taste. Gently mix the minced meat.

step by step recipe with photo

Delicious and fragrant dry-cured beef sausage is a real delicacy that we are used to buying in stores or supermarkets. However, at present, everyone will agree that there are much more various additives in the purchased sausage than real meat, so it is best to cook such a meat product at home according to our recipe! The only thing you should stock up on is patience, because the sausage must be dried in a cool, ventilated room for at least 15 days! Those who will cook for you that such a product can be ready even after 5 days of drying are blatantly lying! The casing of the sausage will be dry, but inside it will remain raw and not cured properly.

Ingredients

0.6 kg beef pulp
200 g fresh pork fat
1 st. l. vodka or cognac
20 g nitrite salt
0.5 tsp table salt
0.5 tsp ground black pepper
4 garlic cloves
1 meter of washed pork intestines

Cooking

1. We clean the beef pulp from blue films and veins. Rinse thoroughly in water, cut into small cubes and put in a deep container.

2. We will do the same with lard, cutting off the skin from it. You can use salted bacon, but then it is best to exclude table salt from the list of ingredients.

3. Peel the garlic cloves, rinse them and press them into a container. Pour nitrite and table salt, ground black pepper, pour cognac. It is best not to add a lot of alcohol - 1-2 tbsp is enough. The rest can be drunk in the process of cooking sausage.

4. Thoroughly mix the contents of the container with each other, turning it into minced meat, and leave it for a day in the refrigerator, covering it with cling film or a bag so that the minced meat does not weather. Do not immediately fill the sausage with it, as the meat should absorb the aromas of spices.

5. After a day, rinse the salted pig intestines in water, pull them onto a special nozzle for a meat grinder or cut off the neck of a plastic bottle and pull the intestines over it. Insert the minced meat with your hands, after tying the end of the intestine with a thread or twine and piercing it to release air. Fill the intestines with minced meat. This is where the differences between dry-cured sausage and ordinary boiled or baked sausage begin. It is necessary to fill the intestines with minced meat as tightly as possible, because the sausage will dry out by about 30-40%. As soon as we finish stuffing, we immediately tie the end of the intestine and let the air out of the workpiece, punching the intestine with a needle.