Homemade dry sausage - a simple recipe for making dry sausage for Easter.

The composition of homemade raw smoked sausage includes:

• pork pulp – 1 kg;
• beef pulp – 1 kg;
• pork lard (fresh) – 400 g;
• sugar – 10 g;
• salt – 13 g;
• food saltpeter – 4 gr. (you can do without it);
• alcohol – 100 g;
• marjoram – 2 g;
• ground black pepper – 3 gr.

Making dry sausage at home.

And so, to prepare our homemade raw smoked sausage, we cut the pork and beef flesh into small pieces.

Then, sprinkle the chopped meat pieces with table salt, mix well and put in the refrigerator for even salting for 48 hours.

After two days, the meat pieces need to be twisted twice in a meat grinder.

At the next stage, we add edible saltpeter, granulated sugar, spices (marjoram, pepper) to the sausage mince, and pour in the alcohol specified in the recipe.

Once again, thoroughly knead the sausage mixture.

Then, you need to cut a piece of fresh (not salted) lard into small cubes and add it to the minced meat, mixing thoroughly.

The sausage mass prepared in this way must be transferred in a thin layer (from 10 to 12 cm) into a flat bowl.Then put the minced meat in the refrigerator to infuse for 72 hours.

After three days, you need to fill the prepared intestines with minced meat, cut into equal pieces of half a meter.

We secure the ends of the intestines by tying them with twine.

Next, the formed sausages need to be hung for three to four days in a cool room with sufficient ventilation.

Then you need to smoke our “Easter” sausage using the cold smoking method until the sausage casing wrinkles.

After smoking, the sausage prepared according to this homemade recipe needs to be hung in a cool, ventilated room for another 2 months to mature.

This cold smoked raw sausage stores very well. The magnificent taste and aroma of this meat preparation can leave few people indifferent. Therefore, if you do it long before the holiday, then not every home will last until it does.

See also video: DRY SAUSAGE of the highest quality at home.