Homemade Dry Sausage

Description

The recipe won't take much time. I hope this version, Serve the appetizer to the table.

Instructions

1. 1

   Step 1

   The process, though not complicated, takes quite a long time, so I recommend stocking up on patience right away. To begin, wash the meat thoroughly under running water and pat it dry with a paper towel.

2. 2

   Step 2

   Cut the meat into thin slices and place it in a deep bowl.

3. 3

   Step 3

   Combine 2 tablespoons of salt, 1 tablespoon of sugar, and pepper to taste. Season the meat generously and mix well.

4. 4

   Step 4

   Pour in a couple of spoonfuls of cognac (vodka can also be used). Mix again and leave for 24 hours.

5. 5

   Step 5

   Also wash the salo, pat it dry, and rub all sides with a mixture of salt and garlic.

6. 6

   Step 6

   After 24 hours, pat the meat and fat dry with paper towels to remove all moisture.

7. 7

   Step 7

   Run the meat through a meat grinder.

8. 8

   Step 8

   Place the salo in the freezer and partially freeze. Then cut into very small pieces.

9. 9

   Step 9

   Add 2 spoonfuls of salt, pepper, sugar, and cognac to the bowl with the ground meat. Mix everything thoroughly.

10. 10

    Step 10

    Clean the intestines and wash them well under running water.

11. 11

    Step 11

    Fill them tightly with the filling and seal the edges.

12. 12

    Step 12

    Place the sausage in a cool, drafty spot. A balcony works well. For the first 2–3 days, you can also run a fan or hang the sausage under an exhaust hood, for example.

13. 13

    Step 13

    After about 7–10 days you can try how it turned out. But it’s better to leave it until it has dried out well.