Homemade boiled sausage - is it simple or a recipe for how to make boiled sausage at home.

To fully master the complex process of preparing boiled sausage, you need to divide it into main stages.

Boiled sausage will have a high taste only if you pay attention to the preparation of the meat. It is worth noting that the meat must be extremely fresh. The best meat is taken immediately after slaughter, cooled and aged for about 2 days. The pulp is separated from tendons and rough connective tissue. Excess fat is removed from meat that is too fatty. Then the meat is cut into large pieces, placed in a container and sprinkled with salt and saltpeter. The meat prepared in this way is placed in the cold for 2-3 days to be salted. It should be noted that pork and beef meat must be cut separately. For 5 kg of meat, take 150 g of salt and 5 g of saltpeter. Then garlic is added to the meat and pork and beef are minced separately.

At the next stage, they begin to form the minced meat for the sausage.It is worth noting that the given amount of ingredients can be changed depending on taste. This primarily concerns the ratio of pork and beef, as well as spices. But in our recipe for boiled sausage we adhere to the following ratio of products:

— pork meat – 1.5 kg;

— beef – 3 kg;

— lard – 0.5 kg;

- garlic - 2 cloves;

— sugar – 1 teaspoon;

- potato starch - 0.5 cups;

- ground black pepper - 0.25 teaspoon;

- water - 1 liter.

Before you start mixing the minced meat, you still need to prepare the lard. To do this, remove the skin from a piece of lard and cut the lard into small cubes. Mixing the minced sausage is done by hand and starts with minced beef, gradually adding water with starch diluted in it. Then add pepper and minced pork. When the mass becomes homogeneous and separates well from the dishes, you can add lard.

The next step in preparing the sausage is to fill it cleaned intestines ready minced meat.

To do this, the intestines are washed well again and excess water is allowed to drain. To fill the intestines, it is convenient to use a special horn or ring with a diameter of about 3-4 cm. Such a ring is put on the intestine and, holding its edges, is filled with minced meat. You can fill the intestines with your hands, but this method takes a lot of time. You can also use a regular pastry syringe to stuff the intestines. However, after this procedure, the syringe must be thoroughly rinsed and boiled. It is very convenient and quick to fill the intestines with minced meat using a meat grinder. Many modern meat grinders have special devices that make it easy to cope with such a task.Before you start filling the intestine with minced meat, you need to tie off its end. The same must be done when filling the intestines with minced meat.

It should be remembered that it is necessary to stuff the intestines with minced meat sparingly so that the intestines do not burst during further processing. Therefore, special attention should be paid to knitting sausage so that the work done in advance does not turn out to be in vain. The slippery lining of the intestine greatly complicates the mating process. Therefore, there is no need to rush here. When tying the ends of the intestine, it is necessary to ensure that the loops tightening its ends are formed at a short distance from each other, forming the so-called “navel”. This will ensure reliability and durability. Small intestines filled with minced meat are tied into a ring if desired. When stuffing the large intestines, you need to make several ligations with loops throughout the sausage loaf.

After filling the intestines with minced meat and tying their ends, you can begin heat treatment, i.e. for direct cooking of sausages. Before cooking, it is advisable to dry them for about 1-2 hours near the stove or inside an already cooling stove. Some housewives prefer to smoke raw sausages a little over hot smoke.

Next, the sausages are placed in water and brought to a very low boil. In this way, thin sausage is cooked for about 40-50 minutes, and thick sausage for about 1.5-2 hours.

Ready-made home-cooked sausage is not recommended for long-term storage. It must be consumed within 5-7 days. It must be stored in the refrigerator, but not longer than the specified period.