Homemade sausage without casings
Description
A tasty appetizer for any gathering. This homemade sausage without casings is quite easy to prepare at home. If, for example, you don’t want to wait long for the meat to become cured, you can buy ready-made meat and mix it with lard. But then why? After all, real sausage made by you, as they say, “from start to finish,” using this classic recipe for homemade sausage without casings, is a true culinary masterpiece! Your guests and family will clearly appreciate it. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. First, let’s mix all the spices (except the vinegar and lard, of course). Slice the meat into thin pieces, rub it with the spice mixture, and lightly sprinkle with vinegar. Then pack the meat tightly into any stainless-steel container, place a weight on top, and put it in the refrigerator for 12 hours. After 6 hours, turn the meat over, pack it down again, and place it back under the weight. After 12 hours, make a mild vinegar solution (2 tablespoons of apple cider vinegar per 1 liter of water). Place the marinated meat into the diluted vinegar for 5 minutes, rinse it thoroughly in it, and then squeeze it firmly.
- 2
Step 2
2. We hang the meat in a well-ventilated room, and after 5 days we get dried meat. We grind it in a blender or a meat grinder.
- 3
Step 3
3. Cut the lard into smaller pieces.
- 4
Step 4
4. Mix the meat and lard and shape sausages with your hands. Wrap them in plastic wrap or newspaper in several layers.
- 5
Step 5
5. Let these sausages rest for another couple of days in a well-ventilated room, and then they are ready to serve!