Recipe for semi-smoked nutria sausage.

Categories: Sausage

In some of its qualities, nutria meat resembles rabbit meat, except that it is a little fattier and juicier than rabbit meat. Try this simple homemade recipe to make an appetizing sausage from juicy nutria meat, lightly smoked in hot, aromatic smoke.

Ingredients: meat, sugar, salt, black peppercorns, garlic

The recipe for semi-smoked sausage is simple:

fresh nutria meat (pulp) – 1 kg;
table salt – 25 grams;
black pepper – 5 grams;
garlic – 5 grams;
sugar – 10 grams.

To prepare the preparation, you need to take the nutria meat (pulp) and sprinkle it thoroughly with coarse table salt. Then put it in a cold place for 24 hours to ensure even salting.

After 24 hours, the meat must be ground using a meat grinder with large mesh grids.

Then, you need to add spices (pepper, garlic) and sugar to the resulting minced meat, and mix the sausage filling vigorously until the mass is homogeneous.

Next, you need to take pre-prepared (cleaned and washed) intestines and evenly fill them with minced nutria. The ends of the sausages must be tied tightly with thread.

The resulting rings of raw nutria sausage must be smoked over hot smoke for an hour, and then boiled in boiling water over low heat for approximately 1 hour 30 minutes - 1 hour 40 minutes.

After boiling, the meat pieces need to be smoked again. Now the smoking time for sausage should be from 12 hours to 24 hours.

Prepared nutria sausage must be stored in a cool place.

This dietary appetizing half-smoked sausage can be given to children even. From this delicious homemade sausage I make very tasty sandwiches with Borodino bread for my household. Bon appetit!

Recipe for semi-smoked nutria sausage.

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