Homemade smoked sausage
Even the best store-bought sausage won’t replace a home-smoked sausage. We know the exact ingredients used for preparing the sausage, it doesn’t contain any chemical substances which are normally added to store-bought sausages. Sausages are usually made from minced pork, veal, beef, mutton, chicken or rabbit. Sausage skins, or casings are made of pig or sheep intestines, or synthetic materials. Before smoking, the sausage is dried. Next, it is cold or hot smoked, depending on the type of sausage. For Easter, I made a delicious sausage from pork neck. For me, the best sausage is a semi-dry sausage hung on smoke sticks.
- 6 kg neck of pork
- 1/2 kg lard
- 10-12 tsp. salt
- 10-12 tsp. curing salt
- 5-7 tsp. black pepper
- 5 cloves of garlic
- pork small intestines
Cut the meat into smaller chunks and mince it through a 10 mm mincer. Put the minced meat into an enamel bowl, add the seasoning and curing salt, mix thoroughly, and leave in a cool place for 24 hours. Add chopped garlic and 1.5-3 glasses of cooled boiled water to the meat mixture, knead until sticky. Fill the intestines with meat using a filler, or a special attachment for meat mincer.
Hang the raw sausage in the smoking chamber and dry it at a temperature of 30°C for about 60-90 minutes. Raise the temperature to 75°C, smoke for 3-5 hours to achieve 68-70oC inside the sausage, or till the sausage turns brown. In the final 30 minutes of smoking, raise the temperature to 80-90°C.
The smoking time given in this recipe is only approximate and depends on many factors.