Recipe “Delicious Homemade dry-cured sausage in an apartment”

It is very difficult to buy quality sausage in a store these days. If you do not trust this statement, then simply go to the nearest supermarket and carefully study the composition of the products indicated on the packages. But we do not urge you to give up your favorite sandwiches! Instead, we want to tell you how to make dry-cured sausage at home. You will be surprised, but even a novice cook can easily bring our recipes to life. Therefore, read the article, and then feel free to get down to business!

Homemade dry-cured sausage. Photo and recipe

Do you want to enjoy your morning sandwiches and Sunday pizza without fear for your health? Then learn how to cook delicious sausage from natural ingredients at home! It's not at all difficult to do this. To get started, stock up on the necessary ingredients:

• Beef – 500 grams.
• Fatty pork – 1500 grams.
• Lard – 700 grams.
• Salt – 60 grams.
• Sugar – 150 grams.
• Herbes de Provence - one teaspoon.
• Ground nutmeg - a quarter teaspoon.
• Black pepper and coriander seeds - two teaspoons each.
• Cognac – 70 ml.

Homemade dry-cured sausage - “apartment”

I’ll say right away that the recipe is not mine, but Tyrnetov’s. But you never know what they write there. Until you try it yourself, you won't know.

The sausage will be made from beef, since drying pork at home can backfire. But I don’t have anyone to conduct experiments on, I feel sorry for everyone. I even have an excellent relationship with my mother-in-law.

So, here's the recipe.

This photo shows all the ingredients I needed.

I used meat for biltong as a basis, following the recipe from this post.

For the lazy, I’ll repeat it briefly.

Beef, cut into pieces. Sprinkle each piece with wine or balsamic vinegar and rub with the prepared mixture. And the mixture is: one heaped tablespoon of salt + one level tablespoon, a tablespoon of coriander, a teaspoon of cane sugar, a teaspoon of ground black pepper. The proportions are given. Based on 1 kg of meat. But they can be played in any direction, depending on taste. You can add red pepper or something else.

The meat is placed in dishes and under pressure, and in the refrigerator.

After 6 hours, massage the meat again, turn it over and again under pressure for 6 hours.

Take it out and dip it in 6% vinegar diluted with water 1:6 for five minutes. I pour vinegar and water directly into the same pan with meat. Then we rinse our preparations and squeeze them thoroughly.

Then we make minced meat. I use a regular Soviet-style “hand-to-hand” meat grinder. Electric, of course, is faster. But it is too powerful and grinds everything. And the manual one winds the veins around the “screw” and the meat becomes cleaner and more tender. But this is purely my “fad”.

Whoever likes it, but there must be lard in my sausage. Take a piece of salted lard and cut it into small cubes. Those who have dull knives can pre-freeze the lard.

Well, mix lard with minced meat.

I took a photo on the scales to understand the percentage of shrinkage and shrinkage. This is the weight of the original product minus the weight of the plate.

And then the most interesting part. Is there any sausage without intestines? Well, or at least without an artificial gas shell? And that's what happens. We don’t sell intestines - it’s prohibited, so we’re spinning around as best we can.

So, let's take a sushi mat. I don’t make sushi, so I took a mat with which I photographed the products. Wrap with cling film to comply with sanitary standards. We put some minced meat on the mat and... roll it into a tube. The sausage is ready.

Next - let's dry it. There's a lot of people here. On the topic of biltong, I have several methods.

In this case, I put the sausages on racks and... placed them in front of the fan.

In my experience, this is the fastest drying method. At night I turned off the fan.

In a day.

In two.

After three days, one grate is enough. The sausages have dried out.

In another day...

Bottom line. Of course, the sausages turned out not very beautiful, they looked like churchkhela. . And considering the cost of beef, they are not very budget-friendly. They shrunk more than twice.

But the sausage does not contain any dyes, flavor enhancers, ground chicken mass and other glutamates and other EEs.

Natural product, in apartment conditions.

Recipe

How to prepare dry-cured sausage at home? Read the recipe for the original snack below:

• Using a mill, grind the black peppercorns, heat the coriander in a frying pan and grind in a mortar.
• Combine all the spices in a bowl and stir.
• Rinse the meat well and dry with a paper towel. After this, it needs to be cut into pieces, not forgetting to get rid of films, bones and veins.
• Place the meat in a deep bowl, mix it with salt, sugar and spices (use half of the total amount). Pour cognac over it, cover with cling film and place in the refrigerator to marinate.
• After a day, you can start preparing the sausage. To do this, take the casing (pork belly) and soak it in water for an hour.
• Grind the meat through a meat grinder, using the attachments with the largest holes.
• Cut the salted lard into small cubes, and then mix it with the minced meat and the remaining spices.
• Place the casing on the sausage attachment (they usually come with every meat grinder) and tie the end with a knot.
• Stuff the belly tightly with minced meat and tie the other end. Prepare several sausages of the size you need in this way. After this, pierce the workpieces in several places with a needle and squeeze out excess air through the holes.

All you have to do is hang the sausage in a secluded place (for example, behind the refrigerator) and leave it to dry for five days.

Horse meat sausage: features of meat preparation

What ingredients do we need:

• Horse meat - 1 kilogram tenderloin;
• 200-300 grams of salted lard;
• 1 teaspoon ground black pepper;
• Ground red pepper - a pinch;
• ¼ teaspoon of baking soda;
• Coriander – 1 teaspoon;
• Apple cider vinegar;
• A little salt.

Preparation time: 11 days.

Calorie content – ​​230 C.

How to prepare:

1. We wash the horse meat, clean it of veins and films and cut it into strips 2 cm long;
2. Next, prepare the mixture for pickling. Fry the coriander in a dry frying pan and grind with a coffee grinder. Next, pour it into a bowl, also add the rest of the spices to it and mix;
3. Rub the pieces of horse meat with apple cider vinegar on all sides;
4. Next, sprinkle them with a mixture of spices;
5. Place the pieces of meat with spices in a large stainless steel container, cover with a lid and place a weight on it. Place the container in the refrigerator for 12 hours. After 6 hours, mix everything and put a load on top;
6. After 12 hours, prepare a weak vinegar solution. To do this, pour apple cider vinegar into the water and stir. For 1 liter you will need 2 large spoons of vinegar;
7. Place the pickled pieces in the vinegar solution, rinse in it and keep there for 5 minutes;
8. After this, squeeze out the meat and hang it in a well-ventilated area for 5 days;
9. After 5 days, we pass the horse meat along with salted lard through a meat grinder or food processor;
10. Then spread cling film on a cutting board and place the minced meat on it in the form of a long sausage and wrap it. We do this for every sausage;
11. Next, transfer the sausage to a wire rack and place it in a well-ventilated room for 5 days;
12. After this time, the horse meat sausage will be ready.

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Homemade dry-cured sausage without guts

Every family has its favorite holiday dishes. For example, many housewives prepare pizza or puff pastries with sausage and cheese on weekends. And, of course, they choose only high-quality and safe products for baking. Delicious homemade sausage made from meat and natural spices is perfect for this purpose.

Ingredients:

• Veal - one and a half kilograms.
• Lard – 700 grams.
• Salt - three tablespoons.
• Pepper - half a teaspoon.
• Sugar – two tablespoons.
• Vodka – 20 ml.
• Cognac – 50 ml.
• Garlic – four or five cloves.

How to make homemade sausage without guts?

Making homemade sausage without intestines is quite possible. If you don’t have a casing, you can replace it with regular gauze. The cooking process is no different. The meat is also cut into cubes, but is not stuffed into the intestines, but is wrapped in several layers of gauze, and then hung to dry.

Cooking

How to cook dry-cured sausage at home:

• First, prepare all the ingredients. Wash the lard, dry it, rub with garlic and salt. After that, put it in the refrigerator.
• Process the meat, cut into thin slices. After this, add salt, sugar and ground pepper to it. Pour vodka into the bowl, mix the ingredients and also place the mixture in the refrigerator.
• After 12-14 hours you can start preparing the sausage. Pass the meat through a meat grinder, and cut the lard into small cubes with a knife.
• Combine all the prepared ingredients with the remaining salt and cognac. After this, the minced meat can be placed in the intestines or, as in our case, wrapped in clean gauze.

Place the workpieces in a cool place where air circulates freely. For example, not far from the hood. After nine or ten days the sausage will be ready to eat.

Chicken jerky sausage

Components:

• Half a kilogram of chicken meat;
• A small spoon of granulated garlic;
• A little salt;
• 1 small spoon of ground coriander;
• A pinch of ground black pepper.

Preparation time – 14-19 days.

Calorie content per 100 g. – 130 Kl.

Cooking:

1. We wash the chicken pulp and dry it with paper napkins. Place in the freezer for 1.5 hours;
2. Then, using a knife with a sharp blade, cut the meat into thin slices;
3. In a bowl, mix salt, ground coriander, ground black pepper and granulated garlic;
4. Pour the spice mixture into the minced meat and mix until smooth;
5. Place minced chicken in cling film or washed pork intestines. We lay it out tightly so that it fills them completely. We tie it with thread or rope on both sides to make a sausage in the form of a ring.
6. Place the sausage in a container, press it down with a weight and place it in a cold place for two days;
7. After this, over the next 2-3 days, the sausage should be hung in a ventilated area during the day, and placed under pressure in a cold place at night;
8. At the end, the sausage should be hung to dry in a ventilated area for 1.5-2 weeks;
9. After this, it can be eaten.

Dried pork sausages

A wonderful snack made from natural meat is easy to make yourself. Dry-cured sausage at home is prepared from the simplest ingredients:

• Pork shoulder and belly – two kilograms each.
• Salt and spices - to taste (usually take a tablespoon of salt per kilogram of meat).
• Cognac – 60 ml.

Homemade dry-cured sausage from pork is prepared as follows:

• Cut the meat into small pieces, mix them with salt and leave it in the refrigerator for a couple of days.
• Mix the preparations with spices and cognac. For flavor you can add dried garlic, nutmeg or a mixture of peppers.
• Prepare the minced meat.
• Soak the intestines in water, and then put them on the meat grinder attachment. Stuff the shell with minced meat and secure the ends well.
• Place the blanks under the press and leave them alone for a day. This step is necessary to give the sausages their shape.

Take a cardboard box and make a few holes in it. Tie the sausage to a string or small wooden board. Hang the blanks on the walls of the box and leave them to dry for 20 days.

Chicken Dried Sausage Recipe

Dry-cured chicken sausage is very tasty with a refined aroma of spices. It is made from fillet. At the same time, it turns out tender with an original taste without the addition of various enhancers and preservatives.

Ingredients:

· Chicken fillet – 1 kg; · Salt – 1 teaspoon; · Garlic – 4 cloves; · Vodka – 3 tablespoons; · Sugar – ½ teaspoon; · Coriander seeds – 1 teaspoon; · Bay leaf – 3 leaves; · Pepper mixture – ½ teaspoon.

Dried chicken sausage recipe: recipe with photo

Cooking method:

1. We wash the chicken fillet, dry it and remove the films, cut it into small cubes;
2. Pass the garlic through a press and add to the chicken, add sugar, salt, pepper, coriander and chopped bay leaf;
3. Mix the minced meat well and keep at room temperature for 3 hours. Be sure to cover it with cling film;
4. We fill the intestine or casing with minced meat using a special nozzle.
5. The contents should be packed tightly so that there are no air gaps;
6. Cut into pieces of the desired size and tie the edges;
7. Hang the pieces to dry at room temperature in a well-ventilated area;
8. At night, we lay out the preparations on a wooden board, cover them with a second board and load them with a press (you can use cereals in bags). Place the sausage in the refrigerator;
9. We continue the manipulation for 4-5 days;
10. Once the sausage is dry, it is ready to eat.

Dried sausage in a dryer

You can prepare a flavorful and satisfying snack using modern kitchen appliances. Next, we will offer you a detailed recipe and method for preparing homemade sausage.

Required products:

• Pork neck or shoulder - one kilogram.
• Lard – 200 grams.
• Salt – half or a whole spoon of salt (to taste).
• Two cloves of garlic.
• Provencal herbs.
• Guts.

So, how is dry-cured sausage prepared at home? The recipe using a dryer is quite simple:

• Pass the meat through a meat grinder and cut the lard into small pieces.
• Mix the ingredients with salt, chopped garlic and seasonings.
• Stuff the intestines with minced meat and tie the ends tightly in knots. Place the preparations in the refrigerator and leave them there for a day.
• Place the sausage in the dryer and set it to 75 degrees. After three hours, turn the workpiece over and turn on the heat to 60 degrees. After another four hours you can take it out and cool it.

Place the sausage in a plastic bag and refrigerate it. A day later, a delicate, aromatic snack can be served with bread or porridge.

Why add nitrite salt?

It's no secret that store-bought sausage always contains nitrite salt. This component replaced saltpeter, previously used in the food industry to increase the shelf life of meat products.

Nitrite salt looks like granulated sugar and has a sweetish taste; in its chemical composition it differs from ordinary table salt in the content of sodium nitrite. An overdose of this substance is fatal to human health. Signs of poisoning are nausea, dizziness, suffocation.

And yet, the panic surrounding the addition of sodium nitrite to food products is greatly fueled by the media. If the production technology is followed, the preservative content is minimal and does not affect health in any way.

Sodium nitrite is added to sausages for the following purposes:

• Increased shelf life;
• Improving the taste characteristics of the product;
• Giving a beautiful pink color to meat products;
• Preventing the proliferation of harmful microorganisms;
• Inhibition of fat oxidation;
• Softening the texture of the product.

At home, nitrite salt should be used extremely carefully. It should not be added to regular everyday dishes. When making dry-cured sausage according to our recipe with photo, do not under any circumstances increase the dosage of this component!

Dried sausage in the refrigerator

We offer you another simple recipe for making delicious homemade sausage. We would like to immediately warn you that you can dry meat only in a refrigerator with a no-frost system. The fact is that it has very low humidity, so excellent results are guaranteed. If you do not have equipment with the specified characteristics, then dry the sausage in a cool, well-ventilated area.

Ingredients:

• Pork neck - one kilogram.
• Salt – 30 grams.
• Black pepper - half a teaspoon.
• Fennel seeds - one tablespoon.
• Nutmeg - on the tip of the knife.
• Vodka - one glass.
• Intestines or artificial casing for sausage.

Cooking dry-cured sausage at home will not cause you any difficulties:

• Cut the meat into small cubes, then mix it with the above spices and salt. Pour 50 ml of vodka into it and mix everything well.
• Marinate the minced meat in the refrigerator, remembering to stir it twice a day.
• Fill the sausage casings with meat and remove any air bubbles using a needle.
• Place the blanks under the press for a day. This is necessary so that the sausages keep their shape well and look aesthetically pleasing.
• Let the future snack dry in the refrigerator for three weeks.

Remember that the white coating that forms on the surface of the shell is salt and is not at all dangerous.

A simple recipe for homemade dry-cured sausage with a long ripening period

The delicacy made from pork neck is very tasty. Due to the high fat content, the product needs to be dried for at least two weeks. It is important to dry the delicacy in a well-ventilated area. The product should not be exposed to direct sunlight. Therefore, you will have to organize a blackout.

Ingredients:

· Pork neck – 1500 kg; · Sugar – 2 tablespoons; · Salt – 3 tablespoons; · Vodka – 1.5 tablespoons; · Cognac – 2 tablespoons; · Garlic – 5 cloves; · Ground black pepper – 1 teaspoon; · Fennel seeds – 1 teaspoon; · Nutmeg – ½ teaspoon.

A simple recipe for homemade dry-cured sausage with a long ripening period

Cooking method:

1. Wash the pork well, pat dry with a paper towel and cut into small pieces;
2. In a bowl, mix vodka, fennel seeds, salt, black pepper;
3. Add this mixture to the meat and mix well;
4. Sprinkle the meat with sugar, add cognac and marinate for 48 hours;
5. Every 4-6 hours we take out the meat in the marinade and mix well;
6. After the meat has been marinated, pass it through a meat grinder along with the garlic;
7. The intestine or natural casing is filled with minced meat;
8. We hang the pieces over the hood and leave them to dry for 14 days.

Lamb sausage

Nowadays, this type of meat is considered a delicacy. If you are lucky enough to purchase high-quality lamb, then be sure to use this recipe. Dry-cured sausage at home is easy to prepare and turns out very tasty. For it you will need:

• Lamb - one kilogram.
• Lard – 100 grams.
• Salt – 40 grams.
• Sugar – 10 grams.
• Sweet paprika - five grams.
• Garlic powder – six grams.
• Chili pepper - two grams.
• Any spices (a mixture of peppers, Caucasian seasoning or others) - five grams.

Dried sausage at home (in the intestines) is prepared as follows:

• Cut the meat into cubes (about one by one centimeter), and pre-frozen lard into even smaller cubes.
• Mix the prepared ingredients with 50 ml of water and then refrigerate. After 15 or 16 hours, stir the minced meat again and place it in the refrigerator again, but for 48 hours.
• Place the prepared belly on the meat grinder attachment and then fill it with minced meat. Be sure to pierce the pieces in several places to release any trapped air.

Hang the workpieces in the dryer, setting the temperature to 35 degrees. In ten days, the delicious appetizer will be ready and can be safely served.

Sausage with nitrite salt at home. Pork and beef sausage with nitrite salt

This is a 50/50 pork/beef sausage recipe, one of the most popular among home sausage makers.

It makes the sausage look a little like boiled-smoked sausage, especially if you cut it diagonally before serving.

Nitrite salt is a mixture of regular salt and sodium nitrite in an amount of 0.6%, this concentration is safe for use at home.

The use of nitrite salt in sausage production blocks the development of bacteria, increases shelf life, makes the color of the finished product sausage-pink, and makes the taste more pronounced.

Ingredients:

• pork (loin) - 750 g
• lean beef - 750 g
• nitrite salt - 30 g
• ice water - 150 ml
• garlic - 1 large clove
• ground paprika - 0.5 tsp
• pepper mixture - 0.5 teaspoon
• ground ginger - 0.5 tsp
• ground cardamom 0.5 teaspoon
• protein sausage casing diameter 45
• twine or strong threads

Recipe for pork and beef sausage with nitrite salt

1. Cut the meat. Pass the pork through the smallest grate of the meat grinder, and the beef through the largest.

2. Mix spices and salt in a separate bowl.

3. Mix the minced meat and add spices.

4. Knead, gradually adding water, until threads form and stickiness. You can do this in a food processor using the paddle attachment.

5. Leave the minced meat to mature in the refrigerator for a day.

6. Cut the shell into pieces of the desired size. Soak in water, wring out, tie one end and put on the meat grinder attachment.

7. Pack the loaves tightly, making sure that no air gets into the sausage.

If you get air bubbles, then pierce this place with a needle, but no more than 5-7 punctures per sausage. It is optimal to make 4 loaves from this quantity.

8. Hang the loaves for 2 hours at room temperature.

9. Then untie and place in the oven. You need to insert a thermometer with a probe into one of the loaves.

10. Raise the temperature gradually to 80-85 degrees and cook the sausage until the middle of the loaf reaches 68-70 degrees Celsius. This will take 3-3.5 hours.

11. Remove from oven and place in cold water (optional with ice) to cool quickly.

12. Wipe dry and put in the refrigerator for 8-12 hours.

After which you can eat homemade sausage with nitrite salt.

It turns out very dense, juicy and tasty, it is cut thinly and looks like store-bought.