Homemade hot smoked sausage - how to make delicious hot smoked sausage.
Such a natural product as homemade hot smoked sausage will come in very handy in every family. Fragrant, delicious, without any additives, it is a real delicacy. This sausage takes only a couple of hours to prepare, but can be stored for months.
How to make hot smoked sausage at home.
Place the prepared meat into a meat grinder. Add bone broth to the minced meat: for 10 kg of minced meat you will need 1 liter of broth. To make the filling especially juicy and soft, it’s a good idea to replace about 200 ml of broth with vodka. Add salt and pepper according to your taste. Then fill the intestines with minced meat. Do not fill tightly. There is no need to pierce the shell to remove air.
Smoke the sausage over intense heat for up to 3 hours. Remember to be careful not to burn it. Towards the end of smoking, the intense heat is removed and, finally, juniper branches are added to the fire. They will give your sausage a unique aroma and taste. Let her “rest” and send her to a ventilated area. You can also go to the attic. In a cool place and in a draft, the sausage can be stored for up to six months.
A supply of hot smoked sausage prepared with your own hands will help out in any situation: when guests suddenly appear, when you need to celebrate a family celebration or holiday. Or maybe you just want to enjoy a fragrant, tasty, homemade sausage.
See also video: Smoking homemade sausage. Cooking at the dacha.
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