Homemade Boiled-Smoked Sausage
Description
The recipe won't take much time. In a single batch of products, you can smoke meat, fish, chicken, and even vegetables along with the sausage. Don't forget that after smoking, the sausage must be aired out! If desired, you can add finely chopped pieces of fat to the mince—the sausage will have a more velvety taste.
Instructions
- 1
Step 1
Prepare the specified ingredients. Choose pork that is on the fatty side, with a thin layer of fat.
- 2
Step 2
Rinse the pork in water, pat dry, and cut into small pieces. Peel the onion and garlic, grate the onion on a purée grater, and press the garlic directly into the bowl with the meat. Add the seasoning and salt, and mix thoroughly. Cover with plastic wrap and refrigerate for about 8–10 hours so the minced meat absorbs all the aromas and flavors of the seasonings.
- 3
Step 3
Soak the dried paprika in 1–2 tbsp. water for 5 minutes. If you like, add a couple of pinches of hot pepper if you prefer sausage with a spicy kick.
- 4
Step 4
Pour the colored liquid into the meat mixture and mix well. Pass the meat through a meat grinder fitted with a fine-hole plate.
- 5
Step 5
Thoroughly rinse the casing inside and out. Tie one end with string and prick it with a needle in several places. Fill the casing with the meat mixture, stuffing it carefully so it does not tear. Prick any pockets of air trapped between the filling with a needle. Do not pack too tightly, so the sausage does not burst during boiling. Tie the end with string again.
- 6
Step 6
Pour liquid smoke and cold water into a cauldron or pot. Place the sausage ring in the liquid and poach it at 70–80 degrees for 1–1.5 hours. The water should barely tremble, but not boil! If the sausage swells too much, pierce it in several places with a needle. Then immediately cool it in ice water to stop the cooking process.
- 7
Step 7
Then roll the sausage into a coil and pierce it with a skewer or tie it with kitchen twine/string so it does not unravel. Place it in the smoker and smoke for approximately 3–4 hours, depending on thickness. If you do not have a smoker, you can ask farmers to smoke the sausage and other meat products for you. After smoking, air the sausage for at least 2–3 hours.
- 8
Step 8
If the casing tears during smoking, it’s nothing to worry about—the main thing is that it doesn’t happen during boiling. Serve the homemade boiled-and-smoked sausage at the table, sliced into rounds.