Smoked sausages
Description
The appetizer is quick and easy to make. Specifically: as I described in my recipe, serve the appetizer at the table.
Instructions
- 1
Step 1
Run the pork through a meat grinder with a 17 mm plate, and the beef — through a 4 mm plate. Mix the ground meat.
- 2
Step 2
Mix all the seasonings, salt, pepper, and minced garlic with the beer. Pour it over the ground meat. Leave it in the refrigerator for 12 hours.
- 3
Step 3
After this time, slip the casing onto the meat grinder tube and shape the mince into sausages 20–25 cm long.
- 4
Step 4
Place the sausages in a large pot. Cover them with water. Bring it to 60°C and hold that temperature. Cook at that temperature for one hour.
- 5
Step 5
After this, drain the water and rinse the sausage under cold water. Hang it in the smoker for 24 hours. Cold smoking is best.
- 6
Step 6
Then air the sausages in a dry room for 24 hours. Enjoy!