Semi-dry sausage
Description
This appetizer is quick and easy to prepare. That's why you should learn to make similar appetizers yourself. I suggest you read about
Instructions
- 1
Step 1
Keep the meat at room temperature for 3 hours. Then cut it into 1×1 cm pieces. Add the spices and minced garlic. Pour in the cognac. Cover the meat with plastic wrap and refrigerate for 24 hours.
- 2
Step 2
Pack the minced meat tightly into a natural casing. Wrap it in a napkin and refrigerate for 12–16 hours.
- 3
Step 3
Then hang the sausage in a well-ventilated room, away from direct sunlight. Leave it in this position for 12 hours.
- 4
Step 4
Then put it back in the refrigerator overnight. For 6 days, repeat this procedure: during the day it hangs, and at night it stays in the freezer.
- 5
Step 5
When the sausage turns red in color and the texture is semi-dry, it should be placed in the refrigerator for 5 or more days.
- 6
Step 6
The finished product should look the same as in the photo. Enjoy your tasting!