Homemade Dried Sausage
Description
The appetizer is quick and easy to prepare. The process of making cured sausage is quite lengthy, but simple. To make the sausage, we use pork (shoulder and belly work best), spices, cognac, and salt. Following the recipe, you will prepare an excellent appetizer for both everyday and festive tables. It can be served warm or chilled.
Instructions
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Step 1
1. Making dry-cured sausage at home is very simple. To start, take pork (shoulder and belly in equal proportions). For 1 kg of meat you need about 20 g (1 tablespoon) of salt on average. Cut the meat into pieces, salt it, mix well, and let it rest for 3–4 days.
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Step 2
2. Add a little cognac to the meat — this will enhance the aroma of the finished sausage.
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Step 3
3. Don't forget about the spices. This type of sausage really "loves" a pepper blend, hot pepper, dried garlic, and nutmeg. Add spices to taste.
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Step 4
4. After four days, grind the meat through a meat grinder. The grind should be medium.
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Step 5
5. Soak the casings in water beforehand, then slide them onto the meat grinder attachment. Carefully stuff the casing with the prepared minced meat and tie the ends securely.
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Step 6
6. Before drying, place a board and a press on the sausage. Leave it like that for a day, after which you can start drying — this will give the sausage the familiar shape typical of this variety. You can dry sausage at home like this: take a box, make holes in the middle, run a string through them, and hang the sausage. This way the sausage will be protected from external factors and will not dry out too much. Drying will take place under natural conditions.
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Step 7
7. The sausage is cured for about 25 days and turns out very tasty.