Tallinn sausage - recipe and preparation. Homemade semi-smoked sausage - production technology.

Categories: Sausage

Tallinn semi-smoked sausage - we are used to buying it in a store or at the market. But, the recipe and production technology of this pork and beef sausage are such that it can be prepared simply at your summer cottage or in your own home, provided that you have a home smokehouse.

Ingredients: beef, coriander, food nitrate, salo, pork, salt, caraway, ground black pepper, garlic

How to make semi-smoked Tallinn sausage.

We start cooking by separating fresh beef from the bones and taking 550 grams of such pulp.

You will need 200 grams of pork and you need to take it from the part called the neck - here the meat is interspersed with thin layers of lard.

Also prepare 250 grams of fresh pork lard.

Grind the prepared products: cut the lard into cubes of 4 by 4 cm with a knife, grind the beef in a meat grinder with 3 mm holes in the grate, and pork with 8 mm holes.

Place the chopped meat and lard in a bowl and add spices: ground pepper (1 gram), garlic paste (0.4 grams), coriander or cumin (0.25 grams). Mix the mixture and add thirty grams of salt. If you have food saltpeter, then add that too - the saltpeter will preserve the beautiful color of the sausage. The amount of saltpeter stated in the recipe will require 3 mg.

Stuff the resulting minced meat into a natural or artificial sausage casing and form into loaves 30 centimeters long.Tie the ends of the loaves with thread and pierce the sausage itself in several places with a thin needle - these holes will allow the excess air that got into the loaves to escape when they were stuffed with minced meat.

Place raw sausages in the refrigerator for 4 hours to mature.

Next, hang the sausages on a rack in the oven, which is preheated to 100 degrees. Dry the sausage for 40 minutes.

While the loaves are in the oven, boil water in a saucepan and cool it slightly.

Transfer the sausage from the oven to hot water and simmer in it for 60 to 80 minutes.

Using a special kitchen thermometer with an internal probe, determine the temperature of the loaf inside - if it reaches 70 or 72 degrees, then remove the sausage from the water. If you do not have such a device, then simply follow the indicated time.

Next, hang the sausage in the smokehouse and treat it with not very hot smoke (35-50 degrees) for 6-8 hours.

Delicious homemade Tallinn semi-smoked sausage will be ready for consumption within a couple of days after the smoking process is completed. These 48 hours must be kept in a fairly cool room, the temperature of which does not exceed 12 degrees.

Watch the video to see how it is prepared at the factory: “Tallinskaya” semi-smoked sausage.