Homemade cold-smoked raw sausage - the recipe for dry sausage is simply called: “Peasant”.

Categories: Sausage

Homemade raw smoked sausage made according to this recipe is distinguished by its high taste and long shelf life. The latter is achieved through cold smoking of the product. Pork and beef sausage gradually dries out and becomes a classic dry sausage. Therefore, it is good not only for serving on the holiday table, but also is irreplaceable on a hike or in the country. It makes delicious sandwiches for kids at school.

Ingredients: carnation, beef, guts, coriander, salo, pork, ground black pepper

The composition of raw smoked sausage includes:

pork and beef pulp 2 kg each;
pork lard 600 g;
salt 200 g;
black pepper 15 g;
coriander 1 teaspoon;
cloves 6 g;
water 3 glasses.

The production technology is simple.

The meat is cut so that the prepared pieces can be cut off. Then, the beaten meat is cut into small cubes.

The lard is cut into cubes of the same size.

Place water in an enamel container and dissolve salt in it. Prepared meat and spices required by the recipe are also placed here. Mix everything, cover the vessel tightly and put it in the cold so that the meat marinates for 24 hours.

Next, the prepared meat is stuffed into the washed and cleaned intestines, tied tightly with twine, pierced in different places with a fork and cold smoked until the pork and beef sausage is as dry as you need.

This delicious homemade raw smoked sausage can be stored for quite a long time in a suspended state in the cold.

See also video: Smoking sausage at home (almost right in the office). How to make a smoke generator.