There is an assumption that sausage was first cooked in ancient China. The recipes of Chinese butchers have been preserved, which remotely resembled the preparation of sausages and sausages.
However, in Europe, sausage began to be prepared only in the XVIII century. In Germany, a butcher decided to experiment with minced meat. He stuffed minced pork and beef into a gut and baked it in the oven. The
butcher liked the result and began to improve sausages.
Now sausage has become an important part of the holiday table and breakfast
.
However, in purchased sausage you can see a lot of different chemical additives. It is possible to create a delicious sausage on your own.
Ingredients for homemade sausage:
- beef – 500 g;
- pork intestine – 1.5 m;
- pork – 1500 g
- water – 250 ml;
- pork breast – 500 g;
- oregano pepper – ½ tsp;
- nitrite salt – 45 g;
- dried garlic – tsp;
- ground black pepper – tsp.
Preparation of homemade sausage:
It is necessary to cut pork, pork breast and beef into small pieces. Pass these components through a meat grinder
. In the minced meat pour ground black pepper, dry garlic and allspice, stir. Pour nitrite salt into the meat mass, mix and pour cold water. Stir
the minced meat to achieve a sticky consistency
.
Cover the resulting mass with a plate and send it to the refrigerator for 12 hours.
Wash the pork intestine in warm water, put it on the sausage attachment.
Put the stuffing
into the meat grinder
and fill the pork intestine with it
.
The edges of the intestine should be well tied with bundles.
Do not forget to pierce the sausage with a skewer to prevent excess air from forming in it. Put the sausage on a rack greased with vegetable oil.
Bake the sausage in the oven at 80 degrees for about 60 minutes. After the specified time, you need to put a pan of water under the rack and continue baking the sausage for a couple of hours.
After cooking, transfer the sausage to a bowl of cold water for 5 minutes. Wipe the excess moisture off the sausage, hang it on a string and leave it in this position for 24 hours.
In the end we have a hearty, flavorful sausage from simple ingredients. If desired, you can add your favorite spices for meat.
