Sausage
Description
A tasty appetizer for any gathering. To make Odessa-style sausage at home, be sure to choose quality meat and fatback. Curing and salting time for the ground meat ingredients is 2–3 days. The smoking method doesn’t matter; you can use any. For extra protection against harmful microorganisms, replace 7–10 g of regular rock salt with nitrite salt. Happy cooking.
Instructions
- 1
Step 1
Separate the meat and fat; cut one third into small 1 cm cubes. Grind the rest in a meat grinder using a medium die. Mix everything with the spices and refrigerate for 2–3 days. This way the mixture will absorb the salt and “cure.”
- 2
Step 2
As soon as the meat mixture has been salted and is ready for further processing, use this mince with a special nozzle to shape sausages 15–20 centimeters long. The casing may be natural or artificial, but it must be suitable for smoking. Hang the raw sausages in a cool, well-ventilated room for 24 hours to shrink and dry.
- 3
Step 3
Smoke the sausages at a temperature of 20–25 degrees for two days if you prefer the cold smoking method. With the hot method, the temperature should reach 80–85 degrees (the products are smoked for 3.5–4 hours). It is important to let the sausages dry in a ventilated, cool room after smoking as well.