Homemade chopped cooked sausage – Rus.Media

2017-07-18 21:52

Homemade chopped cooked sausage
The best alternative to store-bought! .

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Today you will learn how to make homemade sausage without fat, spicy and delicious! She has a very original taste, no store-bought can not be compared, reports Rus.Media. In the recipe there’s even the honey, perhaps it is because of this secret ingredient, the meat is so juicy…

When preparing this sausage for the first time, worried: well, I could not believe me that you can do at home product, not inferior in aesthetics and taste qualities purchase the sausage. I will say that I wasn’t disappointed in the recipe never! Always work for an appetizer.

How to make homemade sausage

INGREDIENTS

1.5 kg of beef

Rozdeleni 2 kg chicken thighs without bones

75 g of salt

350 ml of broth

1 tbsp honey

2 tbsp paprika

1 tbsp coarsely ground black pepper

0,5 tbsp nutmeg

1 tbsp of dried garlic

1 tbsp dried dill

1 tbsp dried Basil

black pepper for the broth

shell for sausages (for example, a polyamide with a thickness of 60 mm)

COOKING

Chicken meat separated from the bones and skin. With bones to cook broth with addition of black pepper and salt. Strain it and put in refrigerator.

Take half of beef and the thick portion together with the skin from the chicken thighs, mince with shallow bars. The remaining beef and chicken meat cut into cubes of approximately 2 cm.

Put the minced meat with chopped meat, add honey, mix well. In the dry bowl to combine the salt and spices, add this mixture into the meat. Knead it well, gradually adding cold broth.

Tightly kick some shell sausages of meat, you keep inside no air can get in. If the air is still hit, run this place with a thin needle. Tie off the ends. A wrapper for home-made sausage should be of high quality, depends on the success of the whole event!

Hang the rod vertically sausage for 1-2 hours at room temperature.

Darui the sausage at a temperature of 80-85 degrees for 1.5–2 hours.

The finished dish to cool quickly in the shower and hang in a cool room for 12 hours. After that, wrap the sausage in paper and put in refrigerator. Bon appetit!

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