Homemade dry-cured sausage
Description
Perfect for the table and for drinks. In itself, this recipe for making dry-cured smoked sausage at home is not difficult at all, as I already said. And the result turned out simply excellent—of course, to my taste, I would add a little less salt, sugar, and vodka—the flavor turned out very intense, but all my household liked the result, so I will share this classic recipe for dry-cured smoked sausage at home without any changes. It can be served warm or chilled.
Instructions
- 1
Step 1
1. First comes the preparation stage. Rub the pork fat with salt and garlic (I used garlic powder). If you have garlic cloves, it’s better to stud the pork fat in different places—and then put it in the freezer.
- 2
Step 2
2. Now cut the meat into thin slices, add salt (1 tbsp), pepper it, add spices to taste, sugar, and vodka. Mix and leave in the refrigerator for 24 hours.
- 3
Step 3
3. The next day, we’ll pat the meat dry with a towel and grind it in a meat grinder.
- 4
Step 4
4. Chop the pork fat as finely as possible. This is easy to do while it is still frozen. Add it to the minced meat, along with 2 more tbsp of salt, 1 tbsp of sugar, and 50 ml of vodka. Mix היט well.
- 5
Step 5
5. From this mixture, shape sausages, rub them with liquid smoke, wrap them in gauze, foil, or newspaper — and leave them in a cool, windy place. After 10 days, they can be served!