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Smoked and dried sausages

Smoked and dried sausages


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Mix the minced meat with the salt and spices, adding a little water (50-60 ml per 1 kg of minced meat).

With this mince, fill the thin mats, tie them at the ends with string and hang them on a stick to dry them, then smoke them well.

In order to keep well and keep the sausages for a long time, they must be kept in a cool room with good ventilation.

Source: Cookbook / author Nicolae Olexiuc.


Recipe: Stew with meat and smoked sausages

Stew with smoked meat and pork sausages, prepared with polenta wax, as my mother does, especially after the pork is cut and the meat and sausage prepared at home are smoked. Very tasty. But because I am bothered by the strong taste of smoking, I got used to putting smoked pork in the stew and I use homemade smoked sausages and smoked ribs. Pork will taste like smoked sausages.

Ingredients Stew with meat and smoked sausages
& # 8211 6 slices of smoked pork (you can also use smoked ribs)
& # 8211 6 & # 8211 8 pieces of smoked house sausages
& # 8211 lard
& # 8211 1 tablespoon grated flour
& # 8211 mamaliga cir
& # 8211 sare

Preparation Smoked stew and polenta wax
Wash the smoked pork well and put it in a pan, put 2 tablespoons of lard, let it fry a little, then add enough water to cover the meat and let it boil.

When the meat is almost cooked, let the water drop, add the smoked homemade sausages. Let it brown on all sides, you can add a little lard or oil and whoever prefers can put a little paprika.

Preparation Meat stew and smoked sausages

Meanwhile, the polenta cirrus is being prepared. Bring water to a boil with salt. When it boils, add the corn flour and let it boil for at least 30 minutes. From this circus we take 2 polishes that will be put in the stew.

preparation Smoked stew with polenta

After the meat and sausages have been fried, add 1 tablespoon of white flour and quench with polenta. Allow to boil together until the water evaporates. Stew with smoked meat and polenta cirrus is served with polenta and pickles, especially sauerkraut or millet. It is very tasty.


How to prepare these homemade sausages?

Until my husband prepared the minced meat (with the sieve with large holes of the mincer) in a large bowl, I prepared and weighed all the spices. The meat must be very cold.

Mix the spices well with the salt and thus prevent the formation of lumps.

Gradually add the spices, and the meat is kneaded for at least an hour. My grandfather used to say that for sausages, the meat is kneaded for as long as a film of paprika fat is formed between the fingers at the base. If we take meat in our fists and turn our palms down, the meat should be a little close to the palm. Obviously we are not allowed to have lumps of spices, they must be evenly distributed in the meat. Gradually add the minced garlic, alternating with the spices. Finally, add the sugar that my grandfather said shines the sausage slices.

DO NOT put water in the meat for sausages !! Yes, it is difficult to knead large quantities of minced meat but we do not make fun of homemade dishes! Men are the ones who have to do this job and knead the meat well. The water thing in sausages is to make the kneading work easier but then the sausages come out like woe to their star… We want to make smoked and dried sausages that will last well for 12 months in the pantry. I read through the Facebook groups some nonsense about the preparation of the sausages that left me masked. That is, after lengthening the composition with a lot of water (so as not to bother with the kneading), it starts to sting the membrane of the sausages and hangs them on broomsticks through the kitchens, next to the radiators (.) To drain the juice from them. They also tell us that a lot of newspapers and rags have to be put on because a lot of juice will be cracked… Folks, you don't have a bit of logic. The minced meat is very perishable so it must be kept cold, not near heat sources! You will notice that if the mats are filled with an aqueous composition and then the water evaporates forcibly, you will be left with some withered, wrinkled sausages, which risk spoiling quickly. DO NOT sting the membranes because that's where the bacteria that can damage the sausages will enter! Membranes (mats) have natural pores that will naturally remove moisture from the meat.

Right now we also test the taste and aroma of the meat by forming small meatballs and frying them in the pan. We vote if it is quite garlicy, peppery or salty. We can still correct the flavors.

How to prepare mats for homemade sausages?

In the meantime, clean the mats. We use commercial pork mats, cleaned and salted.


Sausages








Homemade sausages prepared every year after this recipe for cutting pork. It is impossible not to prepare more threads, part of which we put in the freezer to have fresh sausages and the more generous part we put to smoke because smoked sausages are very good. I remember fondly, as a child, how my father prepared our freshly smoked sausages. He sliced ​​the sausage and pulled them on an iron spike made by him and roasted them on the stove flame.
The stove was dirty and my mother was mumbling, but when she saw how eagerly we ate the sausages, she was upset and cleaned her father's stove again. God, how good they were so fried!
Much better than grilled, or maybe it seemed to me because they were prepared by my father?

Ingredient Carnati
10 kg fatter pork (if the meat is not fat at 10 kg we add about 3-4 kg of fat)
garlic, paprika, ground pepper, salt
small intestines of pork

Sausage preparation:

We grind the meat with a mincer with a larger sieve.
In a saucepan, heat 1/2 liter of water, add 200 g of salt and leave it on the fire until it dissolves, add the ground pepper 20g, sweet paprika 1 good hand (I mean as much as it fits in the palm of your hand) and mix. Pour the solution over the minced meat and knead well. Meanwhile add the crushed garlic to taste, a couple more coats and continue to knead. Add salt, pepper if needed and then fill with sausage in cleaned intestines result. It is pricked in places with a needle so that the intestine does not crack when we fill it, we twist it from half to half a meter and we place them on the narrower boards and then we put them in the cold until the next day.


The next day we put the sausages in the smoker for a few hours in hot smoke. We left them in place and the next day we smoked more olecuta & # 8230. After we finished smoking, we took them nicely and put them in the oven.
We can leave the sausages fresh and fry them (we put them in bags and keep part of them in the freezer) and we smoke part of them.


Smoked and dried sausages - Recipes

Chop all the meat, whether you use only pork or pork and beef in the mixture, through the mincer. It is quite important to use a shredder with larger holes (number 10 we used) for some sausages with a nice granular appearance. We do not aim to obtain a meat paste, but a mixture in which we can distinguish the pieces of meat, bacon, darker beef, etc.

Weigh the meat then place it in an even layer in a bowl (which in recent years has become plastic, grandparents had a long wooden bowl that they used especially for this purpose) and sprinkle with spices (finely crushed garlic , pepper, paprika in the desired proportion, etc.). The salt is weighed, adapting to the amount of your taste (I never use more than 18 grams of salt / kilogram of meat, but others prefer 25 grams / kg or even more) and dissolve in 1/2 liter of warm water (as for bread, at about 35 degrees to be water). Optionally, the chopped garlic can be put in this water as well, filtering over the sausage meat, but we are not so fondled and we really don't feel the garlic granules in the sausages, especially if we crush it well.

Knead all the ingredients with a fork, adding the water in which the salt has dissolved (possibly also the garlic, if you prefer), until the composition is very well homogenized. If necessary, add up to a maximum of 1/2 liter of warm water (to be a maximum of 1 liter of water in total), to obtain a more easily moldable composition. Fill the well-washed pork cheeks (or the purchased ones, salted in warm water) with a special spray (pictured left), while pricking the cheeks with the tip of a needle as they fill, to remove the gaps. air and to avoid sausage cracking. Be careful, we don't overfill them, but they don't have to be empty either.


Pairs are formed, the sausages are strung on wooden poles and blown into the air, in a well ventilated and cold place, protected from the action of insects and other potential "predators" (such as, for example, the house cat: P) . An unheated and shaded room, with small windows in which the resistant and dense mesh was mounted, is the ideal place. After the sausages are well drained (ie the membrane is no longer wet at all) they can be smoked or kept fresh in the freezer (we really like fresh sausages and often use them in various recipes, for example the recipe for sauerkraut with sausages from home, a delight!).


We smoke it with cold smoke of hard essence (beech, cherry) and according to the taste of the tasters (and tolerance towards smoked products) one or two fumes can be given. Having a more sensitive collector, one smoke is enough for me. After smoking, let it air dry as much as you like. Ours looks something like this:

They can be cut into fine and good-looking slices:

… And they are delicious!
Homemade sausages can be kept hanging in a cool place, on rods (in the pantry, for example) but it must be borne in mind that they will dry the more they are left in the air. Because it suits me how dry they are at the moment, I wrapped each pair, separately, in parchment paper and put them in the freezer. It keeps perfectly.


Recipe of the day: Dried bean dish with smoked sausages and fresh spinach

Dried bean dish with smoked sausages and fresh spinach from: dried beans, onions, garlic, rosemary, thyme, chicken soup, tomatoes, smoked sausages, spinach and parmesan.

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Dried bean dish with smoked sausages and fresh spinach

Ingredient:

  • 2 dogs dried beans
  • 1 onion, chopped into small pieces
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 6 cups chicken soup
  • 1 box of tomatoes
  • Smoked sausages, cut into slices
  • 4 cups fresh, chopped spinach
  • grated parmesan for serving

Method of preparation:

Put the beans to boil in water in a saucepan suitable for low heat. Onions, garlic, spices and grind in a mortar and add over beans.

Add the chicken broth and tomatoes and simmer for 4-5 hours. Add the sausages about 2 hours after it starts to boil.

When the beans are cooked, add the spinach, turn on the heat and cook for another 30 minutes. Serve hot with grated Parmesan cheese.


Smoked and dried sausages

The meat, pork and beef, is cut into pieces and passed through a separate mincer, the beef is passed twice. To the obtained and homogenized paste, add the spices, then mix by adding a little warm soup or water (about 100 ml).

This paste fills the intestines. It is tied at the ends with string, placed on a slat and exposed for drying, then smoked in hot smoke for a few days.

When they are ready to penetrate, they are kept cold in airy rooms.

Smoked ciolan meatballs

Clean the ciolan well (if necessary, talk it a little on the stove) and shave it with a knife, wash it

Chicken liver

Boil the pipettes, hearts and livers, washed and cleaned well, with a little salt.



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