Cheese calculator
Winemaking
Traditional meat delicacies are products that many of us enjoy reaching for. There are several reasons for this: the flavour, the aroma and the belief that by buying this type of sausage we are not consuming unnecessary flavour enhancers and artificial additives.
These types of products are most often sourced at various fairs or from trusted suppliers. It is certainly a better choice than buying ready-made cold cuts and sausages with a long list of ingredients that are not necessarily beneficial to our health.
There is, however, another option – we can easily prepare a traditional sausage ourselves. We strongly encourage you to make such an attempt. Using the recipe below, it will certainly be a success. We know from experience that usually the adventure does not end with one sausage... If you like garlic in your dishes, this sausage will delight you. However, if you are a moderate enthusiast of this ingredient, you can easily omit it in the recipe.
How to prepare homemade garlic sausage?
Preparation:
Remove the fatty parts of the neck, then mince it with the other pieces of lean meat on a mincer using plate with mesh size of about 10-12 mm. Mince the remaining class II meat and bacon using a plate with mesh size of about 2 mm, while the class I meat – using a plate with mesh size of about 5-6 mm. Season the whole meat after grinding and knead it thoroughly with cold water so that it sticks together well (for about 15-20 minutes).
Then cover the meat mixture so it doesn't dry out and refrigerate it for 24 hours.
Afterwards, prepare the casings. Rinse them thoroughly of the salt and pour water over their middle part. Then soak them for about 20 minutes in lukewarm water (with temperature of about 30°C) prior to production.
Using a stuffing machine, stuff the casings. You can stuff them whole without twisting the portions and then hang the sausages on a peg to dry.
Dry the sausage at a temperature of 22°C until it is completely dry to the touch. You can speed up the process by using a cool air fan.
Once the sausage has dried well, you can proceed to smoke it.
Optimum conditions are temperature of 45-60°C and duration of about 3 hours, until the characteristic colour is obtained. After smoking, scald the sausage at 75°C for 15 -20 minutes.
