Homemade dry-cured beef sausage - how to make sausage, recipe with lard.

Categories: Sausage

Homemade dry-cured sausage is delicious. After all, you know for sure that you put fresh products there and did not add harmful preservatives, flavor enhancers or dyes. An additional bonus of the recipe is that it is made from lean beef. Therefore, we prepare beef sausage at home and delight our loved ones.

Ingredients: beef, guts, salo, salt

For 1 kg of beef you will need ½ kg of lard, 25 grams of salt, and 5 grams of spices.

How to make dry-cured beef sausage.

We grind the selected meat, passing it through a meat grinder, and cut the lard finely into 2x2 mm pieces. It is important not to twist the lard together with the beef, so as not to lose all the grease in the meat grinder.

Stir the minced sausage thoroughly, adding spices and salt to taste. We keep the sausage filling in this state overnight.

In the morning, the intestines, prepared in advance (soaked in vinegar, washed and dried), are filled with minced meat. We do this carefully, without stuffing too much, smoothing it out for even distribution and letting the air escape. We form sausages of the size we need, tie them on both sides and hang them to dry. Every evening the sausage is rolled with a rolling pin, placed under pressure overnight, and in the morning hung in the dryer again. We repeat these procedures until the workpiece is ready.

So simply, following the recipe, you can prepare wonderful beef sausage at home. You can serve this yummy dish with main courses or as a cold appetizer.

See also an interesting video: DRY SAUSAGE of the highest grade at home.