Sausage cheese. Homemade cold cut sausages

Prepared at home, sausage sausage shows that the hostess not only has a great experience in cooking, but also has a special patience and willpower. No, it is not difficult to prepare such a product. But to make the sausage sausage really delicious and fragrant, it takes quite a lot of time and perseverance. Only in this way will your result surpass all expectations.

General information about the product

Before I tell you how to make sausage sour at home, I want to tell you what this product is.

Usually sudzhuk is made of beef or lamb. In view of the fact that we are preparing raw sausage, meat should not be subjected to heat treatment. That's why you need to seriously approach the choice of basic raw materials, as well as compliance with production technology.

The right choice and processing of meat

Before you make sausages at home, you need to buy only quality and fresh meat. It needs to be rinsed well, and then placed in a freezer and set as low a temperature as possible. In this condition it is desirable to keep the product for about 5-7 days. What is it for? The fact is that a strong frost can destroy the structure of meat and make it even softer and more tender. In addition, such meat will be better absorbed by water.

Sausage sausage: recipe for step by step cooking

If you do not know how to do Sudzhuk on your own, we will talk about this process right now. For this we need the following products:

• Beef or lamb fresh - about 900 g;
• Fat beef or mutton - about 100 g;
• Sugar, white, not large - 1 g;
• Pepper ground black - 1,5 g;
• Caraway seeds - 1 g;
• Fresh garlic - 2 g;
• Table salt is not large - 37-40 g.

Preliminary raw material ambassador

To prepare sausages yourself at home, you need to remove the frozen product from the freezer and completely thaw it. Next, the meat should be cut into not very large pieces weighing 300-320 grams, and then carefully rubbed with common salt, placed in an enameled container and placed in a refrigerator.

As for beef or mutton fat, they should also be rubbed with spices and laid to the meat. The ingredient must be dispensed at a temperature of 4 degrees for one week.

We make forcemeat for sudzhuk

To make the cheese sausage tender and delicious, from the meat product it is necessary to make a fragrant forcemeat. To do this, the salted ingredients must be ground in a meat grinder, which requires a pre-set grate 2-3 mm in size.

As for fat, it should be cut into pieces 3 x 3 x 3 mm and also put into the stuffing.

Next to the product you need to add all the prepared spices, carefully knead the mass and send to the refrigerator for maturation exactly for 1 day.

Stuffing sausage

Sausage cheese is very delicious, if it is placed in a natural shell, using for this beef cherevoy. It is also acceptable to use a collagen product.

Thus, the acquired shell must be soaked in water. If it is natural, then this process should last for an hour. If collagen, then about 2-3 minutes.

After the described actions, the shell must be washed and cut into pieces 25-30 cm in length. It is then required to tie a twine from one end, having retracted from the edge approximately 20 mm.

Before packing sausages prepared shell should be put on a special device and fill it with a previously prepared minced meat. Do this is not recommended very tightly.

Finally, the shell should be tied off the other end, and then carefully inspect the product. If there are large air bubbles in it, then it is necessary to make a puncture using a thin needle.

The final stage (drying process)

Home-made sausages are prepared quite a long time. After all the shells are stuffed with minced meat, they should be laid out on a plank and covered with another board. Next sausage must be put under pressure and sent to the refrigerator for 3-4 days.

In the process of pressing it is desirable to turn the products several times a day (2 or 3 times) so that they do not stick to the board. In the event that the sausages will have air bubbles, they should be pierced with a needle.

After completing the pressing process, which lasted for 4 days, the product must be suspended in the refrigerator for exactly 2 days. During this time they will settle and dry up. In the future, a secondary compact should be carried out for 3 days.

After this sausage is required to dry in a suspended state (in a refrigerator) for 14-15 days. After the mentioned time, the domestic soujuk can be safely consumed. By the way, the storage period is 4 months at a temperature of 13-15 degrees.

How is the chicken sausage cooked?

As mentioned above, the classic soujuk is made with the use of beef or mutton. However, some housewives prefer to cook such a product using poultry poultry. It should be noted that with the help of this raw sausage the chicken cheese will be ready for use after 7-10 days. This is due to the fact that white poultry meat is very soft and tender. Therefore, it does not take much time to dry it.

So, homemade sausage cheese production requires the use of:

• Chicken breasts without bones and peel - about 1 kg;
• Coarse rock salt - about 45 g;
• Coriander - a large spoon;
• Pepper black ground - 1.7 dessert spoon;
• Sugar of large white - a dessert spoon;
• Soda canteen - 2 g;
• Hot pepper red - at discretion;
• Apple vinegar 6% - at discretion;
• Lard of salted pork - about 200 g.

Ambassador of Meat Product

Meat for such a product should be purchased as fresh and tender as possible. It must be washed, and then cut into strips of 1-2 cm. Next, you need to start preparing a salty mixture. To do this, pre-fry the coriander, and then grind it in a coffee grinder. Also to it it is necessary to add a large salt, white sugar, table soda, red hot and black peppers.

After preparing the mixture, you should take previously cut pieces of meat and sprinkle them with 6% apple cider vinegar from all sides, and then rub over them with salty spices. After that, the product must be placed tightly in any stainless container, and put pressure on top. In this form, the meat should be placed in the refrigerator and keep it there for about 12 hours.

It should be noted that salting from the product will greatly increase the juice. It is not recommended to merge it. After a lapse of 6 hours, the meat should be turned in brine, re-tamped and put under pressure.

Preparation of stuffing

After 12 hours of apple cider vinegar must make a weak vinegar solution. To do this, add 2 large spoons of spicy seasoning to 1 liter of drinking water. Further in a solution it is required alternately to lower the mashed pieces of meat and to sustain in it about 5 minutes. In the end, the product must be strongly wrung out.

If the resulting pieces are hung in a well-ventilated room, then in 5 days you will have a delicious jerky ready . But in view of the fact that we make dried sausage, the prepared meat needs to be twisted in a meat grinder.

It should also be very finely cut pork puff fat. In the future, it must be put in minced meat and carefully mix everything with your hands.

We form and weave sausages

After the preparation of homogeneous minced meat, it is necessary to take any mat, place several layers of food film on it. After laying out the meat product, it is required to form not very thick sausages from it. In the future, the product should be placed on a grate and put on a window sill where there are strong streams of air.

After 5-7 days, the sausage will be completely usable.

How to store?

In view of the fact that the chicken sausage was prepared without a shell, it dries very quickly. This is why it is not recommended to store such a product for too long. After all, in time, the sausage will shrink more and more, becoming harder and harder.

If you want to slow down this process, then the meat product must be wrapped in a few layers in food film or plastic bag and stored in the refrigerator no more than 1 week.

If you require longer storage of raw sausage, then wrapped product should be placed in the freezer.