Elk sausages recipe. Elk sausages
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My dears!
Today, in your culinary piggy bank, I offer homemade sausage. Home-made sausage for my small town is more of a winter tradition, since at the beginning of winter a lot of fresh meat is brought to the city market from nearby villages and many people stuff different sausages - from pork, beef, horse meat (kazy) and offal.
At first glance, the recipe seems complicated, but in reality everything is very simple. Yes, and we do not set simple tasks in life, but only complex ones, and we will definitely fulfill them, no matter what it concerns. For nothing gives such sharpness of moral satisfaction as the thought: "I did it!"
So... the eyes are afraid, but the hands are doing, and it's worth it. During the winter, as the sausage runs out, I make it several times. It is very convenient when there is no ready lunch, dinner or unexpected guests. The main thing is to find a sausage casing that can be stored in the freezer.
I stuffed sausage from various combinations of horse meat, beef and pork, from chicken - the thigh and breast in large pieces with the addition of a tender pork neck. A very tasty sausage is obtained from fresh offal (option - from fresh chicken hearts and liver with the addition of fatty loin), from pork loin or from pure fatty pork. So, the field for creative fantasies on the "sausage" culinary theme is endless.
The husband's friend is a hunter and very often brings gifts - all kinds of small game; bought a license and... brought a huge piece of elk.
Elk is a low-fat dietary meat with a bland taste, a little dry when cooked. And the inhabitants of my mountain-taiga town at least once in their lives tried elk dishes. There is a splendid restaurant with a large selection of game dishes and they cook it very well.
Ingredients:
- Elk - 1 kg
- Pork - 1 kg
- Pork fat - 650 g
- Garlic - 3 or 4 large cloves
- Salt - 50 g
- Sugar - 1 tsp without a slide
- Ground black pepper - 1 tsp with a slide
- Ground red hot pepper - a pinch
Cooking:
To make homemade sausage, you need a casing. Many people buy fresh and cooked casings in the market from meat vendors. I have a frozen natural casing in stock, the so-called "cobweb" from pork intestines, I buy it at a local sausage shop. I bought 300 g - this is a lot, since it is transparent and weightless. I store in the freezer. The shell is sprinkled with a special substance similar to salt and pieces a little over one meter long.
Remove the shell from the freezer in advance before starting to cook the minced meat. I cooked the sausage in the ratio of meat and fat 3/3/2 and the casing for the specified amount, you need about 3 meters, unwind this ball, get the necessary 3 meters of the casing and place it in cool water until minced meat is ready.
Take 1 kg of fresh elk, 1 kg of lean pork, remove tendons and film, 650 g of lard. I have lard with a layer, which is undesirable, since such lard has a large amount of film between the layers. If there is a film, remove it.
Option: moose can be replaced with beef. The proportions of meat and the constituent components - to the taste and intuition of the hostess, or by trial and error.
Next, grind all the meat and fat in a combine. Elk a little smaller, pork in larger pieces; but in no case finely chopped - this is the death of homemade sausage. If someone in the sausage likes lard cut with a knife, cut the lard into pieces.
Add 3-4 large cloves of garlic to the minced meat - I prefer crushed with a wide knife and finely chopped, ground black pepper - a little more than 1 teaspoon, a pinch of red hot pepper, 50 grams of salt and an incomplete teaspoon of sugar. I have a classic set of spices, but grated nutmeg, marjoram (sausage grass) gives a great flavor - I added them to chicken sausage and pork sausage. Here I did not experiment in order to preserve the smell of game.
If in doubt about the amount of spices and salt, then you can fry a cutlet for a sample and add spices and salt to your taste. I do this procedure for sure.
Stir the minced meat thoroughly, as if whipping and slapping it until smooth - it turns out to be very beautiful and fragrant with a bright smell of garlic.
Remove the slightly swollen shell from the water and rinse thoroughly with tap water - inside and out.
To fill the shell with minced meat, I use an electric meat grinder and a special nozzle for it. Lubricate the nozzle with sunflower oil, put on the shell with an accordion, leaving about 10 cm free.
Put the minced meat into the meat grinder, with one hand helping with the pusher, release the minced meat into the shell, supporting the shell with the other hand. The stuffing should be released and the shell removed from the nozzle at the same time. The main nuance is not to stuff the shell with minced meat too tightly - it can tear; at the same time, it is necessary to ensure that there are no free spaces left and large air bubbles do not form. If they are formed, it is necessary, as it were, to “drive” the minced meat further along the shell.
When the shell is completely stuffed with minced meat, tie the ends and tie it in several places with cotton twine - for disinfection, I first keep it in vodka. I do not recommend sewing thread - it can cut the sheath. The size of the sausages is up to you. You can make small sausages and a large "round" for family lunch or dinner, or to eat cold after cooking.
Put the finished sausage in a dish, cover tightly with cling film and put in the refrigerator for 6-8 hours so that the sausage is saturated with the smell of spices and salt.
After this time, take out the sausage and pierce the casing with a sewing needle along the entire length from different sides, with special emphasis on air bubbles. This procedure must be done without fail, otherwise the sausage may burst during heat treatment. You can do this procedure before the heat treatment of the sausage.
Sausage is very well stored frozen - wrap in cling film and put in the freezer. I did just that, because I cooked in a ratio of 3/3/2, and the finished product turned out to be 8 kg. It is not necessary to defrost before cooking.
Heat treatment options: hot or cold smoking, baking in the oven - in foil or in a baking sleeve; boiling, boiling, followed by frying in a pan.
I baked it in the oven. Lay the sausage on a baking sheet with a ring, turning over as an appetizing crust forms, cook for 35-40 minutes. If in doubt, take a sample, the main condition is not to overexpose and not overdry. To keep the sausage juicy, after 15-20 minutes from the start of cooking, you can put a frying pan with water under the baking sheet and cover with foil.
For a side dish, I cooked crumbly rice, pickled tomatoes, cucumbers and pickled homemade porcini mushrooms in the microwave.
"Each in its own way represents paradise -
Who dreams of flowers, fruits,
Who meets passionate girls in paradise
And I also see my picture:
Sausages, rolls, ham, fillets -
That's what is sweeter for a man's heart!"
/ A. Sadovsky /
something not subtracted!!! during this time will deteriorate! shelf life of chilled beef 14-16 days, pork 12 days! The maturation of meat takes place within a day after cooling, that is, in a refrigerator at 0 temperature, it cools down for a day and ripens for another day, and that's it!
Wikipedia.... The duration of the meat ripening process depends on the storage temperature and ranges from 15 to 28 days.
Dry exposure.
This process is aimed at the evaporation of moisture and the destruction of connective tissues as a result of fermentation. The essence of this technology lies in the fact that after slaughter, meat (in pieces or half carcasses) is hung out in special refrigeration chambers for maturation. For this, premium beef with an even distribution of fat is used.
The temperature in the chambers is constant and maintained in the range of 1-3C, it is at this temperature that the development of harmful bacteria is least likely. The chambers should be well ventilated with a constant humidity of 50-75%. After 15-28 days, we get fermented meat with an incredibly rich taste and delicate texture.
But it is worth considering that with this method of aging, the meat loses up to 20-30% of its original weight, in addition, after dry aging, you have to cut off the top dried crust with fungi, which also contribute to the process of fermentation and enhance the taste of meat. All this significantly increases the cost of the final product.
Therefore, meat cooked in this way is difficult to find on the shelves of the store, it is possible to try it only in steakhouses.
Dry aging at home. It's possible.
1. Only the highest quality meat makes sense to subject to the aging process (striploin, ribeye or tendeloin).
2. Buy a cut of striploin or ribeye. Already cut steaks usually do not undergo the aging process. Remove from package, rinse and pat dry with paper towels.
3. Wrap the meat in a clean, large cotton towel and place on the lowest temperature shelf in the refrigerator. (You can also put a container of sea salt under the bottom, which will not only absorb excess moisture, but also serve as an antiseptic).
4. Change your towel every day, replacing wet towels with dry ones. Used towels can be washed and reused.
5. After reaching the desired aging time (from 15 to 21 days), cut off your steaks from the cut of meat, and continue to store the remaining piece in the refrigerator.
6. After 21 days, it is still advisable to eat or freeze the uneaten meat.
Wet exposure.
With wet exposure, the meat is placed in a vacuum bag and sealed in a vacuum cleaner. For optimal results, you will need from a few days to a week. With this aging method, the meat retains its moisture and requires less time. Wet-aged meat is more juicy and tender, unlike dry-aged meat, which has a rich aroma and taste.
Dry-cured elk sausage proud of any hunter. Moose meat has beneficial properties. It contains little fat and cholesterol. And besides, moose meat is considered environmentally friendly, as the animal lives in clean forests and its meat is not processed with chemicals and hormones.
cook dry-cured elk sausage at home, anyone can. Just follow this recipe. A little tip: so that the meat does not turn dark, you need to use vodka or saltpeter when cooking.
You can add roe deer and wild boar (fatty belly meat) in equal amounts. But for this, there must be one hundred percent confidence in pork.
Homemade sausage recipe
Ingredients
Moose meat - 3 kilograms
Vodka or saltpeter - 100 grams
Pork fat - 1.2 kilograms
Cumin - 1 tablespoon
small intestines
bay leaf - 7 pieces
Garlic - 2 heads
Salt and pepper (ground black) - to taste
Grain mustard - 12 grains
Necessary utensils
sharp knife
Sausage nozzle for meat grinder
Pot
Training
Before you start cooking sausage, everything needs to be prepared. Take the elk meat, wash it, dry it with paper towels and cut into small pieces with a sharp knife. Salo also cut into small pieces. The less you manage to cut pieces of meat and fat, the better. You can’t twist the meat in a large meat grinder, the taste will be spoiled.
You only need to grind the bay leaf. Next, take the already chopped pieces of elk meat and lard, mix, add bay leaf, mustard, cumin, salt and pepper to taste. To all this, add vodka or food saltpeter (tip: it is better to add vodka) and again mix everything properly.
The blank must be put in the refrigerator for three to four days. You can put it not in the refrigerator, but simply in a cold place. Periodically it is necessary to mix. During these three or four days, she should reach the required condition.
The next step is the preparation of the intestines. Take the intestines, wash them well and scrape them with a dull knife. It is very important not to cut the intestines while scraping them.
Cooking process
So, the workpiece is in the refrigerator, and after two days it is necessary to check the correctness of salting. To test this, just take a little meat, put it in a pan and fry until tender. The meat should taste salty. If something is still missing - salt or black pepper - add as much as you need and put the workpiece in the refrigerator again.
When four days have passed and the meat has acquired the desired condition, it must be removed from the refrigerator. Now - the most crucial moment, which, one might say, decides everything. Stuffing the intestines with meat. We called this stage responsible, since even a small mistake and inattention can lead to the fact that the sausage quickly deteriorates and becomes moldy. The most important thing is to stuff the intestines tightly with meat. This is very important, because if you don't stuff the intestines tight enough, you'll end up with minced meat, not sausage, and mold in it.
For this, a sausage attachment is taken to the meat grinder and the intestines prepared in advance are stuffed with minced meat. The ends of the stuffed intestines should be tied well. The sausage is hung over an electric or gas stove to dry the sausage. The sausage should hang for about three days, until a crust forms on it.
As soon as a crust has formed on the sausage and the sausage has dried a little, hang it in a dark, dry and cool place. The place must be dark, and it is better if the sausage hangs in a draft. If the place where you hung it is damp, then everything will get moldy.
After three weeks, the sausage can be taken out, it is already ready and has acquired a delicious taste.
Dry-cured elk sausage is served on the table as a cold appetizer.
You will need ready-made casings (sold in stores in salted form in sealed bags), spices to taste and wild boar (but you can also pork) lard or brisket. The casing consumption is usually indicated on the packaging: I use the Craft Casing brand for which it is 5 meters per 2.5 kg of minced meat.
Before cooking sausages, the meat must be thawed to such a state that it can be cut with a knife. Slightly frozen meat is easier to grind in a meat grinder. But this option is possible only if you know exactly what quality the meat is in the package. If you are not sure that the meat is perfectly clean and of very high quality, completely defrost it in advance. It is likely that if the cutting was carried out carelessly, you will have to cut off the soiled areas or even wash and soak the pieces (which is very undesirable). Fat or brisket is also better not to defrost until the end - so they are better cut with a knife.
To make sausages juicy, take 1 part of “pork meat” for 2 parts of elk. That is, for 1 kg of “elk”, you will need 500 g of “pork”.
Attention! Do not stuff the casing too tightly, otherwise, when frying, it will quickly burst and all the juice and fat will simply flow out.
Before filling the sausages with minced meat, be sure to fry a trial “cutlet” from it in a pan. The fact is that many spices “reveal” when heated, and the true taste of future sausages (as well as their salinity) can only be recognized in this way. For the same reason, do not overdo it with spices - it is impossible to “remove” them from minced meat. It is better to fill up even after the “trial cutlet” than to try to correct the minced meat.
Here are three options, based on 10 sausages.
Option 1(with a slight German accent).
Suitable if you are making sausages from good meat from a well-fed young animal.
For 800 g of elk meat, you will need 400 g of brisket or bacon, 1 small head of garlic, 3 teaspoons with a slide of freshly ground coriander seeds, 2 teaspoons of freshly ground black pepper, 3 teaspoons of salt.
Option 2(with the simplest seasonings).
Suitable if you are making sausages from very lean or old animal meat.
For 800 g of elk meat, you will need 400 g of brisket or lard, 4 small purple onions, 4 large cloves of garlic, 2 teaspoons with a slide of dried basil and suneli hops, ground black pepper and salt to taste.
Grind the meat, onion and garlic with a meat grinder, cut the lard into small cubes with a knife, mix the meat, lard and seasonings, knead thoroughly and knead thoroughly, fill the casing, tie the sausages with cooking string.
Option 3(with a slight Hungarian accent)
Suitable if you are making sausages from meat of poor quality or if you have received minced meat, the quality of which is questionable.
For 800 g of elk meat, you will need 400 g of brisket or bacon, 3 teaspoons with a slide of paprika, 3 large cloves of garlic, 1.5 teaspoons with a slide of crushed cumin (it is quite difficult to grind), 1 teaspoon without a slide of hot red pepper, 3 teaspoons tablespoons of salt, 3 teaspoons with a slide of powdered sugar (yes, according to the famous Hungarian chef Tibor Doshe, she "binds the taste").
Grind the meat and fat with a meat grinder with a large grill, grate or crush the garlic, mix the resulting minced meat and seasonings, knead thoroughly, fill the casing, tie the sausages with cooking string.
You need to fry sausages on medium heat, otherwise they will burst and burn. As soon as the sausages begin to decrease in size (internal temperature 75ºС) - it's time to remove. There is immediately.
Sujuk is one of the traditional types of dry sausage among the Turkic and Middle Eastern peoples.
To cook dry-cured sausage at home, pre-salted fillets of meat and fat are put into the intestines, dried, dried, smoked.
In Kazakhstan and Kyrgyzstan, horse meat is mainly used in the manufacture of shuzhuk (chuchuk).
Sujuk It is considered a “cheaper” sausage than, since any parts of the horse carcass are used. Other peoples can use other meat instead of horsemeat.
Turkish sujuk is made from beef with lamb, garlic, cumin and pepper
In Bulgaria, there is an analogue of sujuk - which is prepared mainly from pork with a much larger proportion of spices and water.
It is periodically subjected to compression to give a characteristic flat shape and rigidity.
We offer you to cook dry-cured sausage from the meat of wild animals.
Dry elk sausage turns out to be tasty, fragrant and looks very nice when sliced.
Recipe for dry-cured elk sausage
Ingredients:
- elk meat - 5 kg,
- pork fat - 1 kg,
- salt - 100-150 g,
- vodka or cognac - 2 tablespoons,
- black peppercorns - to taste,
- cumin, suneli hops, dried dill - to taste
How to cook dry-cured elk sausage at home:
In addition, choose only natural spices.
The seasonings proposed in the recipe can be replaced with those that you like, most importantly, do not interrupt the taste of meat with seasonings with chemical additives.
Before cooking sausage from game, the meat must be soaked.
To do this, put it in a basin or bucket, fill it with plain water and add one and a half tablespoons of vinegar.
Leave this solution overnight. Then drain the solution, fill it with water without vinegar and leave for another day or night, periodically changing the water.
When the meat is prepared, cut it into pieces and pass through a meat grinder with a large grate.
Fat also needs to be scrolled through a meat grinder or chop it finely with a knife.
In a large deep bowl, mix the resulting sausage mince.
Add salt, spices and alcohol to it.
Alcohol is necessary in order to give the meat a rich red color.
Stir the minced meat again and taste on the tongue. If you are satisfied with the taste of minced meat for salt and seasonings, start twisting the sausages.
If you cook them in the summer, the most reliable way to preserve the semi-finished product is to freeze it in the freezer.
Dry sausage is obtained precisely in winter, when it can be hung on a balcony, veranda, i.e. in any cool room. She should get cold and dry.
Pierce the sujuk with a needle on both sides and flatten with a rolling pin.
Repeat this procedure three more times every day. In between rolling, we hang the elk sujuk in a cool and ventilated place.
