Finger puffing sausage recipe. Homemade cured sausage

Man has always been engaged in preparing food for future use, including meat. Stewed meat, corned beef, smoked meats, and of course sausages. Nowadays the process of making sausages can be facilitated with the help of kitchen units, but previously everything was done by hand. Hence the funny name - with a phanai finger.

The neck portion of pork is best suited for making homemade sausage. Why? Yes, simply because this part of the pork is quite soft and juicy due to the internal (correct, not greasy) fat. If you have a leaner piece of pork, then it would be more correct to add lard to the minced meat - in a ratio of approximately 4:1.

The meat should be cut into small pieces - approximately such that they can easily fit into the hole in the meat grinder.

Now it needs to be crushed. If you have time and patience, it would be nice to cut it into small cubes. But I make this process easier for myself - I scroll through everything using a meat grinder with different grates.
I roll some small part (1/4) of leaner meat through a fine wire rack - as a binding component, to give the minced meat a more uniform consistency.
And I pass the remaining, fattier pieces of meat through a fairly large grill.

Now it's time to add spices, here everything is selected to your taste.
I offer the following set (except for salt): garlic, black pepper, coriander seeds, a little nutmeg, cumin and hot pepper (dry).
It would be good to grind all the dry ingredients in a mortar, garlic (at your discretion) or chop with a knife, or pass through a press.
One more component may seem strange and you can, of course, skip it, but... I can immediately say that it undoubtedly improves the taste of the sausage. And that's what we're talking about - add just a little bit of cognac.

Now mix both types of minced meat with all the selected spices thoroughly so that the mass becomes more amalgamated or something... and put it in the refrigerator to marinate for 12-24 hours, let the meat be saturated with all the aromas of the spices. If possible, the minced meat can be mixed several times during infusion.

Now about the guts. We sell them already peeled, salted and frozen.
Therefore, in order to prepare them for stuffing, all I have to do is rinse them from salt in cold water.

Now, using a special attachment for a meat grinder, all that remains is to stuff the washed intestines with the prepared minced meat. We determine the length of the sausages at our discretion, tying them in the right places. In addition, it should be remembered that the intestines must be filled evenly throughout the entire thickness, but not completely tightly, so that they do not burst during further heat treatment.

Well, the main stage is over. If you do not plan to cook all the sausages at once, you can freeze them until needed.
And so, it will be enough to simply boil for 20 minutes (cooking time depends on the number and size of the sausages, first pricked in several places so that they do not burst during cooking.

Then all that remains is to fry the cooked sausages in a frying pan on both sides until an appetizing golden color.
You can serve with any favorite side dish. Bon appetit!

We love to eat sausage, but now finding a good one is very difficult, if not impossible. About two years ago, my husband and I asked ourselves the question of establishing homemade sausage production. The process itself, in general, is not at all complicated. But we had questions with the shell. For ourselves, we chose a collagen shell. It is edible and suitable for frying, baking, smoking, in general, for any sausages. It also does not need to be washed and can be used directly from the package in dry form. It’s very easy to work with, just grease your hands with a drop of vegetable oil. Now we can already say that I have “get the hang of it” and the process is streamlined.
I am sharing a recipe for pork sausage.

What you need:

Pork meat 2 kg
Lard (lard) 0.5 kg
garlic 0.5 heads
spices: cumin, nutmeg, black peppercorns (about a teaspoon)
salt
shell
2-3 tablespoons of good strong alcohol (cognac or whiskey, for example)

Accessories:

knife (sharp)
mortar
attachment for meat grinder
garlic press
the meat grinder itself - to stuff the casing, I use an old meat grinder, because it has an on and off button (that is, it stops immediately) - it’s easy to get the desired length of the sausage, but on the new processor I have a twister and the speed is adjusted smoothly, which is not at all comfortable.

Preparation:

Finely chop half the meat with a knife.


Pass the second half through a meat grinder. Finely chop the bacon and squeeze out the garlic.


Prepare spices


I take about a level teaspoon, but for those who are spicier, we take more pepper.


And grind them in a mortar


Add spices and alcohol to the minced meat. Salt well (add a little salt)


Mix the minced meat and let it sit in the refrigerator (about 6 hours)

So, time has passed, let's move on to the second part of this action.
Take the shell


Let's get it. This is what she looks like


I lubricate my hands with oil


I string the shell onto the nozzle. The photo is bad, but I'll add it anyway for clarity.


First, you need to twist the meat a little so that the meat grinder itself and the nozzle are filled, otherwise air will enter the shell and you will have a long balloon. I string it tightly, as much as will fit on the nozzle. I cut off the rest. I tie the end. I used to tie it with a string, but now I just tie a knot from the shell itself.
I fill and tie




I immediately freeze some of it for future use, and again let the rest brew for a little bit (well, at least a couple of hours) and cook it. We cook differently. When I bake it in the oven, when I fry it, or I can boil it a little first and then fry it. There are few photos of the finished product, but I found one, fried in a frying pan. As always, make a few holes with a toothpick before cooking to prevent it from bursting.


In general, it’s very tasty, it’s convenient to make a lot at once, and then just take it out of the freezer)

Bon appetit!

To make homemade finger phanoy sausage, the neck part of the pork is best suited. Why? Yes, simply because this part of the pork is quite soft and juicy due to the internal (correct, not greasy) fat. If you have a leaner piece of pork, then it would be more correct to add lard to the minced meat - in a ratio of approximately 4:1.

The meat should be cut into small pieces - approximately such that they can easily fit into the hole in the meat grinder.

Now it needs to be crushed. If you have time and patience, it would be nice to cut it into small cubes. But I make this process easier for myself - I scroll through everything using a meat grinder with different grates.

I roll some small part (1/4) of leaner meat through a fine wire rack - as a binding component, to give the minced meat a more uniform consistency. And I pass the remaining, fattier pieces of meat through a fairly large grill.

Now it's time to add spices, here everything is selected to your taste.
I offer the following set (except for salt): garlic, black pepper, coriander seeds, a little nutmeg, cumin and hot pepper (dry).

It would be good to grind all the dry ingredients in a mortar, garlic (at your discretion) or chop with a knife, or pass through a press.
One more component may seem strange, and you can, of course, skip it, but... I can immediately say that it undoubtedly improves the taste of the sausage. And that's what we're talking about - add just a little bit of cognac.

Now mix both types of minced meat with all the selected spices thoroughly so that the mass becomes more amalgamated or something... and put it in the refrigerator to marinate for 12-24 hours, let the meat be saturated with all the aromas of the spices. If possible, the minced meat can be mixed several times during infusion.

Now about the guts. We sell them already peeled, salted and frozen.
Therefore, in order to prepare them for stuffing, all I have to do is rinse them from salt in cold water.

Now, using a special attachment for a meat grinder, all that remains is to stuff the washed intestines with the prepared minced meat.

We determine the length of the sausages at our discretion, tying them in the right places. In addition, it should be remembered that the intestines must be filled evenly throughout the entire thickness, but not quite tightly, so that they do not burst during further heat treatment.

First it was necessary to purchase food. To do this, the TUT.BY correspondent went to the Zhdanovichi food market. The local sellers, having heard about the purpose of the visit, readily came to the rescue, but they flatly refused to be photographed - apparently, working with raw materials directly related to the manufacture of a product that is strategic for the revival of the Belarusian consumer cooperatives requires strict secrecy. As a result, I had to promise the girls to retouch their faces in the photo.

But with the necessary ingredients there is complete order; the choice in Zhdanovichi is huge. And the prices are not bad: a kilogram of pork shoulder, ideal for making “finger-punched” sausage (the pig, according to the seller, “was still grunting in the morning”), cost only 48 thousand rubles. Natural casings for sausages are also sold here at 2 thousand per meter - in other words, thoroughly washed and salted pork intestines. Lard, also necessary for minced meat, was found at a price of 15 to 40 thousand per kilo, and the choice of spices necessary for sausage turned out to be absolutely huge. A measuring cup of any seasoning is only 5 thousand.

In fact, the Zhdanovichi market sells ready-made seasoning for homemade sausage. However, TUT.BY correspondents are not looking for easy ways: it was decided to strictly follow the recommendations of the same reference book “Belarusian Cuisine” and separately purchase black pepper, coriander and ground garlic. We also bought ready-made seasoning for sausages just in case: if something happens, it can be added to taste. As a result, the products needed for the “finger-punched” sausage cost just under 100 thousand rubles: 1 kilogram of pork shoulder, 300 grams of lard, 2 meters of pork intestines and 4 measuring cups of various seasonings. It was possible to begin the mystery of preparing the “presidential” dish.

The most labor-intensive part here is cutting the minced meat. Of course, you can simply put it through a meat grinder, but then the result will no longer be homemade sausage, but a completely different product. The “trick” of the national Belarusian dish is precisely that the meat and lard for it are cut into small cubes with a side of no more than 1 cm.

Natural sausage casings (pork intestines) are stored in a highly salted form, so before use they must be thoroughly rinsed with running water under the tap. And not only for culinary reasons, but also for hygienic reasons.

Finally, the minced meat from cubed meat and lard was ready. All that remained was to add spices to it and mix thoroughly. In order for the product to be properly soaked in salt, black pepper, coriander and garlic, the “Belarusian Cuisine” reference book strongly recommends leaving it in the refrigerator for a couple of hours. Well, this is a great reason to watch the state channels of Belarusian television to learn about new culinary and political trends!

One of them, as they tirelessly repeat on BT and ONT, is the total modernization of production. Well, it’s a sin to lag behind the historical moment: “pushing” sausage with your finger, although very authentic, is, you see, tiresome. As a result, for purely patriotic reasons, it was decided to use for this purpose the products of a domestic manufacturer: the KEM-36 electromechanical kitchen machine produced by the Belvar plant in the capital. We must pay tribute: the 600-watt monster stuffed the casing with minced meat very quickly and conveniently; fortunately, the kit also included a corresponding attachment for making sausages. In the end, the whole process took about five minutes.

The next technological operation is cooking the sausage. Here experts strongly recommend not to overdo it: keep it in boiling water for no more than 3-5 minutes. If you boil longer, the sausage will turn out tasteless.

When the “finger-pushed” sausage has cooled a little after boiling (which, by the way, reliably kills all microbes), you can start frying. This is done in the traditional way - in a frying pan over low heat. You need to pour a very small amount of sunflower oil on the bottom - later the sausage will release its own juice. During the frying process, the sausage must be periodically turned over with a spatula so that it browns and cooks evenly. The most difficult thing here is the pervasive delicious smell. For example, during the trial, for some reason, almost all the neighbors on the landing hurried to visit the author of these lines...

The culinary debut of the TUT.BY correspondent turned out to be, without false modesty, successful: the finished sausage turned out to be surprisingly tasty. Through the efforts of the whole family, the “finger-pushed” sausage with potatoes and kefir was eaten literally in one lunch. And there were no particular difficulties in preparing the “presidential” product, which once again proves: what is easy to do in a typical Khrushchev-era kitchen is even easier to repeat on an industrial scale. And most importantly, the cost of a tasty and nutritious dish is relatively low.

Will a “finger-punched” sausage save the domestic consumer cooperatives, as the president hopes? Here, of course, it is not for us to judge, but one cannot help but notice that this Belarusian national dish may well become a popular tourist “trick” - no worse than German beer, Italian spaghetti, French cheese, Swiss chocolate or Russian vodka. Foreign guests will probably be happy to eat the “presidential” sausage - it’s hard to disagree with the head of state here. The main thing is that the initiative, as often happens with us, does not turn into another campaign.