Homemade Cured Sausage
It comes together fairly simply, and the taste is just wonderful. Even though this cured sausage is made at home, it turns out every bit as good — in flavor and looks — as anything from the store. It's great not just for everyday sandwiches, but also right at home on a holiday table as an appetizer. You can smoke it, pan-fry it, or bake it in the oven. A versatile, satisfying food the whole family is sure to love.
Gera
Recipe author
Homemade Cured Sausage
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 %
15 g
Fats 52 %
17 g
Carbohydrates 3 %
1 g
214 kcal
GI:
100
/
0
/
0
- It's easiest to buy hog casings that are already cleaned and ready to use. Otherwise, rinse them, turn them inside out, and scrape away the slippery inner membrane — the dull back edge of a knife works well. Do this very gently so you don't tear the thin walls. That mucous layer makes the casings extremely slippery and stuffing the sausage awkward. 2. Choose your meat carefully: go for cuts with as little fat as possible and, of course, as fresh as you can get. Trim away bones, fat, and sinew, cut the meat up, mix in the salt and curing salt, and let it cure in the refrigerator for two days until it's properly salted. 3. Break a head of garlic into cloves and peel them. Add the garlic to the cured meat and run it through a meat grinder, grinding the pork and beef separately. 4. Working the ground beef thoroughly by hand, mix in the starch dissolved in water, along with the sugar and pepper. Knead slowly and well until the mixture is completely smooth, then add the ground pork. Trim the skin off the fatback, cut it into small cubes, and work it gradually into the mixture, stirring the whole time. 5. Stuff the casings with the finished mixture using the meat grinder fitted with a sausage-stuffing attachment; a pastry bag also works well. Tie off the ends. Stuffed thin casings can be coiled into a ring if you like; for thick casings, tie a few knots along the length for extra security. Don't pack the filling too tightly, or the casings may burst later.
- Let the finished sausage dry for an hour and a half, then simmer it over low heat for an hour. All done!
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Potato starch - 300 kcal/100g
- Saltpeter - 0 kcal/100g
- Pork intestines - 602 kcal/100g
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