Dried sausages for gourments

Dried sausages for gourments

Prepared by: Alice Mlčochová

Dried sausages are a popular kitchen item in many households. Because me and my partner are directly loved it, I decided to teach prepare it at home. About the recipe and demonstration I asked a partners uncle, who is a native Italian and have controls of the production sausage. From his experience I know, that the longer dried give the sausages the better taste. The recommended drying time is 25-40 days. The temperature should be around 14-19 ° C. If the sausages are dried at a lower temperature, the process will be slower. Do not be afraid to try the sausage during the drying process and determine yourself the time that good for you.

This recipe can be customized by everyone. If someone likes more hot meals, add chilli, if someone prefers herbs, add fennel, sage, or other. It depends on the taste of each of you. We use meat that comes from domestic breeding our co-inhabitants and home-grown herbs.

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It is important to dry the sausages in a dark place where they arent be houseflies. If the sausages came to contact with the houseflies, they could be degraded. Due to this fact, we dry the sausages exclusively in the cold months when there are not be the houseflies.

Tips for beginners: Do not worry about splitting the meat into more parts and experimenting with spices. You will discover to the combination that will be the most delicious for you.

For longer use the sausages can be chilled or loaded into the oil.

Recipe 1:

Ingredient:

4,5 kg pork ham

1,5 kg bacon

150 g salt (20-30 g salt for kg meat, we take 25 g salt for kg meat)

12 clove of garlic-squeezed (2 clove for kg meat)

3 tablespoon ground of pepper (you can mix sweet and smoked)

2 tablespoon of fennel

Chilli to taste (about half a teaspoon)

About 1,5 dcl red wine

Recipe 2:

Ingredience:

4,5 kg pork meat

1,5 kg bacon

150 g salt (20-30 g salt for kg meat, we take 25 g salt for kg meat)

Pepper black pellets (you can also use ground)

25 g fennel crushed

2 dcl white wine

Method:

 Milling the meat and mix with all ingredients.

Intestine give under the water and clean it.
 

Intestine give on filling machine.

Engage intestne on the end.

 Slowly filling.

When it´s the size of sausage according our ideas, we engage it.

The first string is common.

The second string is about 0,5 cm below the first. This

is because the sausage does not damage, when we hang it.

This is a home-made sausage punching machine (this is because the drying runs parallel and the air bubbles are removed inside).

Gapping (do gaps).

Do gaps of both side.

               We hang the finished sausage. Here we see double binding

Put the finished sausage in dark place.

Enjoy your meal