Homemade smoked sausage - a recipe for making smoked pork and beef sausage at home.

The preparation of homemade smoked sausage is done in three stages: preliminary salting of the meat, drying the sausages in a draft, and final smoking.

How to cook smoked pork and beef sausage at home.

Take 4 kilograms of beef pulp and 3 kilograms of pork pulp. Cut them into large pieces, mix with each other and with salt - add 400 grams.

Transfer the salted meat to a fairly cool place and keep it there for at least four days.

Cut the salted large pieces into smaller ones that will fit into the meat receiver of the meat grinder and grind the meat.

Add sugar (20 grams), saltpeter (5 grams), ground black pepper (2.5 grams) and, if desired, allspice (also 2.5 grams).

Mix the minced meat thoroughly and at the end of mixing add solid lard, cut into very small pieces. You will need 3 kilograms of lard, and it is better to take it from the back part of the pork carcass.

As a result of combining all the products, you will get 10 kilograms of minced sausage. Place it in several wide basins so that the minced meat lies in a layer of no more than 10 cm.Let the minced meat “ripen” in a cool, dark place for three days.

Next, stuff the thin pork or beef intestines with minced meat. If you see air bubbles inside any particular intestine, pierce the area with a gypsy needle and press the sausage down with your hands.

Tie the intestines stuffed with minced meat on both sides with twine, shape them into rings and hang them in a well-ventilated place to dry. Dry the sausage for five to seven days and monitor the external temperature - it cannot be more than five degrees plus.

Upon completion of the drying process, hang the sausage rings in the smokehouse - the smoke temperature should be around 20 degrees. Cold smoking for two or three days - you will see the readiness by the density of the shell and the preservation of the shape of the loaves even when they are strongly compressed.

Homemade smoked sausage will be ready to serve in another 6 weeks, after the smoking process is complete. At this time of final ripening, pork and beef sausage must be kept at a temperature of 10-15 degrees.

And now a video from alkofan1984 with his recipe for homemade smoked pork and beef sausage.