If you want to surprise your guests and at the same time pamper your family with a delicious snack, try one of our recipes!
The first mentions of sausage are found in the sources of Babylon and Ancient Greece. In Ancient Rome, recipes for this dish could already be found in gourmet recipe collections. Nowadays, when meat has become affordable, and sausage products designed to suit every taste and budget have appeared on store shelves, reverence for this dish has noticeably decreased.
However, not everything is so simple. Despite the distrust of some consumers towards sausages prepared in large meat processing plants, this does not in any way affect the popularity of sausages made at home.
Homemade boiled chicken sausage
You will need : 500 g chicken fillet, 2 egg whites, 200 ml 10% cream, 30 ml beet juice (approximately 1.5 tbsp), 0.5 tsp. black pepper, 0.5 tsp. dried oregano, 1 tsp. salt, 1 clove of garlic, pinch of nutmeg.
Cooking . Grind the chicken fillet in a meat grinder twice. Place the minced meat in a blender bowl and pour the cream into it, mix the mass well and add garlic to it. Grind everything with a blender.
Beat the egg whites into the mixture and mix everything again using a blender. At the very end, pour beetroot juice and spices into the minced meat, and then beat it again.
Place half of the resulting mass in a sheet of foil and carefully wrap it in the form of candy. Wrap the minced meat very carefully and as tightly as possible. Otherwise, there will be voids in the mass.
Wrap the resulting “candies” in cling film and place in tight bags. Boil water in a large saucepan, and then lower the workpieces into it. Cook the sausage for 30 minutes over medium heat, turning occasionally.
At the very end, carefully remove the sausage from the pan, unwrap it and let cool.
Home-cooked sausage can be stored in the refrigerator at a temperature of 2-6 degrees for no more than 3-5 days.
What is better to use as a shell?
Traditionally, the esophagus, intestines and bladders are used as membranes. These products can be purchased in the store in two forms: dried or canned. The method of preparing them is different.
To prepare sausages, the dried casing of the required size must be cut off and placed in cold water. It should become completely soft. This is the main indicator of its readiness for use.
The preserved casing should be soaked in cold water for several hours before use. This will remove excess salt and eliminate the characteristic smell.
But the best option is to buy raw semi-finished products from a familiar butcher at the market and prepare them yourself for future use.
The final option - salami sausage - depends on how correctly this process is organized. Reviews from housewives contain a number of recommendations and rules.
Let's look at them in more detail.
Homemade assorted sausages for frying
You will need : 500 g lean pork, 500 g beef, 500 g chicken fillet, 200 g lard, 2 cloves garlic, 200 ml milk, 2 tbsp. semolina, 1/3 tsp. nutmeg, 30 g salt, 1/2 tsp. marjoram, a mixture of peppers (to taste), peeled intestines (intestines) for homemade sausage.
Cooking . Wash and dry the meat. Grind the pork, beef and lard in a meat grinder, finely chop the chicken fillet.
Add spices, milk and semolina to the minced meat mixture. Knead the minced meat thoroughly and put it in the refrigerator, covered with cling film, for 12-14 hours.
Stuff the intestines with minced meat using a meat grinder, putting a special attachment on it. If you don't have a nozzle, use a homemade funnel made from a cut-off plastic bottle. Tie the sausage into small sausages or rings. Every 5-7 cm, pierce the sausages with a needle so that excess air comes out of them.
These sausages are baked in the oven or fried in a frying pan for 20-30 minutes. Raw sausages can be frozen and stored in the freezer for 1-2 months.
Description of preparation:
And I decided to make my husband’s favorite version.
Be sure to read how to make homemade Italian salami with white mold. It turns out to be a real delicacy. Stunning work of art! Be prepared for the ripening process to be long. But everyone will simply lick their fingers at such a delicious sausage product. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Meat / Pork / Offal / Lard Dish: Appetizers Geography of cuisine: Italian / European
Homemade chorizo sausage
You will need : 2 kg of lean pork, 2 kg of pork belly, 72 g of nitrite salt, 8 g of paprika, 3 g of ground black pepper, 2 g of white pepper, 30 ml of cognac, sausage casings.
Cooking . Cut the meat into large pieces and freeze a little. Grind lean pork twice in a meat grinder, and grind the brisket only once. Pre-soak the spices in alcohol for 30 minutes.
Mix the minced meat, spices and nitrite salt thoroughly in a deep bowl. Stuff the casing with the mixture, tie it in rings and leave it in the refrigerator for 2-3 days to ferment.
Hang the sausages in a dry place with a temperature of 10-12°C for 2 days, then transfer them to the refrigerator for a day to “rest”. Repeat the “ventilate-rest” cycle twice more.
At the very end, hang the sausage in a dark place with a temperature of 12-18°C for 14-20 days, until it becomes very dense.
When preparing dry-cured sausages, you should be extremely careful! Please note that our recipe uses nitrite salt, not regular salt. This is a mixture of ordinary table salt and sodium nitrite in a proportion of 0.5-0.6%. This proportion is absolutely safe for humans. This salt is used to prevent the development of certain dangerous bacteria.
Differences
- Salami has a marbled appearance when cut, while cervelat has a grainy cut pattern.
- Cervelat has a more delicate taste. With a dense structure, it is quite juicy. The taste of salami is sour, formed as a result of fermentation of bacteria. The structure of salami is not only dense, but even dry.
- You can see a white coating on the shell of the salami - this is a penicillium fungus, it is edible. Cervelat, if it is of high quality and fresh, should not have any plaque.
- Cervelat has a shelf life of no more than thirty days (with the exception of the raw smoked type). Most salami manufacturers specify a shelf life of 120 days.
Salami was common among European peasants in modern times; it compensated for the lack of fresh meat. The sausage could be stored, cut, for more than a month, even at room temperature.
Homemade sausage with buckwheat
You will need : 1 cup buckwheat, 500 g pork fillet, 300 g lard, 1/2 tbsp. salt, ground pepper to taste, 5 cloves of garlic, ground pepper to taste, sausage casings.
Cooking . Rinse the buckwheat in cold water and then boil it until tender. Chop the meat and lard into very small pieces or grind through a meat grinder.
In a deep bowl, mix meat, lard, buckwheat, salt, pepper and finely chopped garlic. Stuff the casing with minced meat, remembering to pierce it with a thin needle every 5-7 cm.
Boil water in a deep saucepan and then boil the sausages in it (30-35 minutes).
Buckwheat sausage can be stored in the refrigerator for 1-2 weeks. However, in this case, before use, it must be fried until golden brown.
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Price
Conquering Italy and acquiring salami at the same time is a rather interesting holiday option. Moreover, you can easily find it, with virtually no effort. The famous Milano salami in its homeland can be purchased at prices ranging from 12 to 25 euros per 1 kg.
Domestic stores offer 1 kg of Italian product for 3000-3500 rubles. Russian-made products with the name “Salami Milano” are priced at 1,500 rubles per 1 kg.
The not at all sad story about salami has come to an end. Eating a piece of sausage with some crusty bread and then running around the Colosseum seems like the perfect way to start the day. Live brightly, love secretly, travel deliciously and remember: “You don’t go to Italy with your own salami!”
Ham sausage in the oven
You will need : 1 kg pork shoulder, 10 g nitrite salt, 10 g coarse salt, 100 ml water, 1 g nutmeg, 1 g ground black pepper, 1 g garlic powder, a pinch of ground cardamom, 60 cm collagen casing for ham.
Cooking . Trim excess fat from the shoulder, then rinse and dry the meat with a paper towel. In a separate bowl, mix nitrite and regular salt. Using a sharp knife, cut the meat into thin strips.
Place the pork in a deep container and sprinkle with the salt mixture, and then actively knead the minced meat with your hands until the meat begins to stretch well. Pack the minced meat in cling film and refrigerate for 48 hours.
After this time, mix the spices in a separate container and add them to the minced meat, actively kneading it until smooth.
Soak the collagen casing in water for 10-15 minutes to give it elasticity, then stuff it with the mince using a fork, pressing the mixture with your hands. Tie the ham with twine and place it in the refrigerator for another 12 hours.
Preheat the oven to 80°C and place the ham in it for 1.5-2 hours. Then insert a food thermometer into the ham until the temperature inside the sausage “loaf” reaches 50°C.
When this happens, place a container of water on the bottom of the oven. Continue cooking the sausage until the minced meat in it heats up to 69-72°C. In total, the “cooking” process should take about 3.5-4 hours.
When the sausage is ready, immerse it in cold water for 20 minutes, then wipe dry and place in the refrigerator until completely cool.
Origin
The history of salami on the territory of modern Italy began during the Roman Empire. The name of the product comes from the Latin word salumen, but it appears only in the Middle Ages and means that the product is stored with salt. This was the name given not only to meat, but also to fish. However, over time, the term "salami" became more and more associated with pork.
Although the first attempts to preserve meat for a long time with salt date back to the history of prosciutto, in rural areas the method of packing minced meat into the intestines of animals quickly began to dominate.
Mass production of salami began in the Middle Ages, when the first large pigsties appeared in close proximity to milk processing sites. Waste from the production of cheeses and cottage cheese is ideal for pig feed. The birth of such an industry and the unique microclimate of Italy create ideal conditions for the spread of the art of meat preservation. In Milan, minced pork was mixed with wine and spices. This salami was sent to the ceremonial tables of nobles and feudal lords.
In the 12th century, at the court of the Malaspina family, they served a “new” sausage, aged in wine cellars and “flavored” with smoke. And in 1581, the word “salame” appears for the first time in a cookbook and refers to pork sausage. Previously, sausages were referred to as insicia. Later, salami moved onto the tables of rural residents, when raising pigs became an indispensable resource for survival. The art of making salami developed differently depending on the region of Italy. Which inevitably led to a variety of varieties of Italian salame, even in the same region.
Homemade vegetarian pea sausage
You will need : 400 g of dry peas, 100 ml of vegetable oil, 4 cloves of garlic, 1 bay leaf, 2 allspice peas, 3 tbsp. beet juice, 1 tsp. salt, 0.5 tsp. sugar, ground coriander, nutmeg and ground black pepper to taste.
Cooking . Sort the peas and soak them in water for 8-12 hours, replacing the water periodically. Place the swollen peas in a saucepan and add plenty of water. Cook the peas, constantly skimming off any foam that forms, until they are soft.
Puree the boiled peas with a blender, add spices, vegetable oil and finely chopped garlic. Constantly stirring the minced meat, start adding beet juice to the mixture. Continue doing this until the minced meat reaches the desired shade.
Without waiting for the puree to cool, transfer it to a well-washed plastic bottle with the neck cut off and keep it at room temperature for a while, and then put it in the refrigerator for 2-3 hours.
When the mass hardens, cut the bottle and remove the sausage from it.
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Ingredients:
- Dextrose – 1 Gram
- Sugar – 2 Grams
- Milk sugar - 2 grams
- Nitrite salt – 24 grams
- Ground black pepper - 3 grams
- Sweet paprika – 3 grams
- Mustard seeds – 2 grams
- Ground coriander - 1.5 grams
- Granulated garlic – 1 gram
- Cumin – 1 Gram
- White mold cultures - 2 grams
- Lean pork – 750 grams
- Back fat – 250 grams
- Sausage casing - 2-3 pieces
- Water - 0.5 cups
Number of servings: 12-15
What seasonings can be used when preparing salami sausages at home?
The most popular spices among housewives are bay leaf, peppers of different colors, cloves, and aromatic fruits are garlic, onion, horseradish, paprika, dill and parsley.
Salami (sausage) will be very tasty and aromatic if you add coriander, chili pepper, marjoram, thyme and nutmeg to the minced meat. Before use, you need to mash them in a mortar.
How to prepare the shell for use?
You only need to purchase very fresh semi-finished products. Because without proper treatment it will deteriorate within a few hours.
The intestines are freed from mesentery and fat and divided into parts. Take each cut by the middle and quickly squeeze out the contents. Next, squeeze them several times and wash thoroughly with warm water. Using a long round stick, pull out the intestines. Soak the semi-finished products for one hour in warm water to soften them. Next, we begin to carefully scrape them off, washing away the mucus that constantly forms.
Sprinkle clean intestines with salt and rub thoroughly with your hands. If there is a characteristic odor, it is recommended to rinse the semi-finished product in water with the addition of vinegar. Such intestines can be stored in cold water (about 10 ° C) or tied in bunches in a cold dressing room.
For canning, the semi-finished product is prepared in the same way as described above. But they need to be very salted in brine and left in the cold. If the semi-finished product freezes, then there is nothing to worry about. It can be thawed in warm water. Before use, soak the canned semi-finished product in warm water for three hours and cool.
Homemade salami sausage comes out very tasty from the bladder and esophagus. The semi-finished meat product is cut slightly, turned inside out, cleaned and washed several times. Next, carefully rub it with salt and rinse thoroughly.
The most important thing in the preparation process is not to damage the surface of the shell.
