How to make raw smoked sausage at home. How to remove skin from sausage? Raw smoked sausage has dried out

Nowadays, boiled sausages have become very popular. They are prepared at a temperature of 80 degrees from minced meat, well salted. You can store such sausages for no more than three days. Semi-smoked and cooked-smoked sausages can be stored in the refrigerator for up to three weeks. The longest shelf life - up to one month - is for raw smoked sausages. But no matter what the deadline, you must follow the rules for storing food.

Basic rules for storing sausage

If the sausage is “chapped” or a little dry, you need to put it in a bowl with cold milk for thirty minutes.
If mold appears on the sausage, soak it in very salty water for a couple of minutes. After that, take it out and wipe it with a napkin.
If the sausage has become slippery, rinse it in cold water and then fry it with the addition of vegetable oil.
To prevent the cut end of the sausage from drying out, it is necessary to grease it with egg white or fat.
If the sausage was purchased in advance, and you will only need to use it in a couple of weeks, then you need to do the following: take three tablespoons of salt and dilute them in half a liter of cold boiled water. Immerse the sausage in this solution for a few minutes, remove it, let it dry, wrap it in paper and place it in the refrigerator. After this procedure, the sausage will remain fresh with good taste for quite a long time.

If the sausage has changed color or smell, it should not be consumed under any circumstances. You can’t save it anymore, you just have to throw it away without a second thought! Otherwise, you risk getting severe food poisoning.

How to store raw smoked sausage

The history of raw smoked sausages goes back to Ancient Rome. In medieval Europe, many people smoked sausage; in Russia it appeared during the time of Peter the Great, thanks to the Germans. Recipes for making raw smoked sausages are varied; almost every nation has its own. For example, Vienna sausages, Italian mortadella, Spanish chorizo. Delicious gourmet sausages last a long time, but you need to know the rules for storing them and stick to them.

Storing raw smoked sausage with a stick

It is not necessary to store a stick of raw smoked sausage in the refrigerator. It is enough to hang it in a room with a temperature of 10 to 15 degrees Celsius, which is well ventilated. And then the delicacy can be stored for up to three months. If you keep the sausage like this for any longer, it will dry out so much that it will turn into a stone weapon. You can return it to its original form only by wrapping it in damp linen cloth and putting it in the refrigerator. Such sausage, of course, can be chewed, although it will already lose its taste.
Another way to soften very hard sausage is to steam it. To do this, you need to boil water in a saucepan, place a colander over it, put the sausage in it and keep it over steam for more than 20 minutes, then remove it and put it in the refrigerator while still warm.
If you store raw smoked sausage in the refrigerator in the fruit compartment, it can last for almost a whole year. You can observe a whitish coating on the casing, but it can be easily removed by wiping the sausage stick with a rag soaked in vegetable oil.
The already cut sausage stick should be wrapped in cling film on the cut and placed immediately in the refrigerator, then it will be preserved for a long time. Or you can put the sausage in a container.

Storing raw smoked sausage, cut into pieces

If the sausage is vacuum-packed, it can be stored without opening for a long time, in accordance with the periods indicated on the packaging. Sliced raw smoked sausage can be wrapped in wax paper or stored in a plastic container for 5-7 days. You can also freeze slices of sausage by wrapping them in foil. This way the shelf life will last up to 4-6 months. Before use, the sausage must be defrosted by keeping it in the refrigerator for 3 hours.

The main advantage of homemade sausage is its natural composition. In other words, you know how much meat and how much lard is in such a product, what spices were used, under what conditions the sausage was smoked and other nuances that no one will tell you about in the store. We will tell you in detail about how to prepare raw smoked sausage at home in our article. With our detailed descriptions, anyone can do this.

How to prepare minced meat for raw smoked sausage

To prepare raw smoked sausage, any type of beef, lamb or a mixture of them can be used in a certain percentage according to the recipe. To prepare minced meat, the meat is separated from cartilage, fat and tendons and cut into small pieces. If, for example, pork and beef are used, they are ground separately. There is no need to take meat that is too fatty, because during smoking the fat melts very much and voids are formed. The sausage itself becomes too fatty. For juiciness and taste, lard is added to the minced meat.

Cooking raw smoked sausage at home involves thoroughly salting the meat. It is recommended to use nitrite salt, which has an antioxidant effect on fats and increases the shelf life of the finished product. allows you to achieve complete destruction of botulism bacteria. Without this ingredient, it will be very difficult to obtain safe products at home.

Casing for raw smoked sausage

When preparing homemade sausage, 2 types of casings are used: natural and artificial. They tolerate the smoking process equally well and do not burst, but they have significant differences.

Natural casings are pork, beef or lamb intestines or casings. They are sold already peeled, in a special salted brine or in vacuum packaging. Before use, just soak them for 7-10 minutes in cold water without salt, after which you can start stuffing them with minced meat.

It is very convenient to use when preparing sausages. It does not require soaking in water before use or special storage conditions. Unlike natural casings, which are stored in the refrigerator, collagen casings can last up to two years in a kitchen drawer.

The artificial polymer casing "Aitzel" is ideal for preparing raw smoked sausages. It is characterized by excellent permeability to smoke, has microbiological resistance to mold, is easy to clean and does not peel off during storage.

How to make raw smoked sausage at home

At home, the process of preparing raw smoked sausage occurs in the following sequence:

Pork and beef (700 g each) are covered with salt (50 g) and sent to a shelf in the refrigerator located immediately below or above the freezer, where the temperature is from 0 to +3 ° C. The meat should lie in salt for 5-7 days.
Remove the meat from the salt and pass through a meat grinder with a 4 mm hole.
Cut lard (600 g) into cubes measuring 3.5 mm.
Add black pepper and garlic (2 cloves) to the minced meat. Additionally, it is recommended to add 6 g of sodium nitrite to the solution to preserve color and kill botulism bacteria.
After stuffing the minced meat into the casing, the resulting sausage loaves are pierced in several places with a needle and hung in a cold room (0-3 °C) for 7 days to settle.
The sausage is cold smoked (at a temperature not exceeding 20 °C) for two days.
Raw smoked sausage at home is dried for a month in a room with good ventilation and an air temperature not higher than 10 ° C. In such conditions, the finished sausage can be stored for 4 months.

Brunswick smoked sausage recipe

The famous Brunswick sausage is prepared in a similar way by cold smoking loaves filled with minced meat. After salting, the meat is ground in a meat grinder immediately along with the bacon. The result is a tasty and uniformly textured raw smoked sausage at home.

The recipe for preparing such a product involves using the following ingredients: 900 g of beef, 500 g of lean pork, 600 g of bacon, 70 g of salt, 4 g of sugar, 2 g of black or white ground pepper, cardamom on the tip of a knife. This quantity of products produces 2 kg of high-quality minced meat. Shrinkage of the finished product is at least 30% of the original weight.

Raw smoked sausage "Moskovskaya" at home

The famous one is made from minced beef, but with the addition of large pieces of bacon. How to make raw smoked sausage at home was described in detail above, but the ingredients for this will need the following: 1.5 kg of beef, 500 g of lard, 70 g of salt, sugar (1 teaspoon), 3 g of ground black or white pepper , nutmeg.

From the specified amount of ingredients you will get 2 kg of natural and aromatic minced beef.

Homemade raw smoked beef sausage

The taste of homemade raw smoked sausage is no worse than store-bought sausage, but its composition is natural, without monosodium glutamate and other dangerous additives. You yourself control the entire cooking process, from purchasing raw materials to drying after smoking.

Raw smoked beef sausage at home is made according to this recipe:

1.5 kg of beef brisket and ham are cut into small cubes using a knife.
75 g of nitrite salt, 20 g of spices and 1.5 g of starting cultures are added to the minced meat. The amount of ingredients is indicated per 3 kg of meat. Starter cultures are necessarily added to minced meat, since they prevent the spoilage of raw materials, suppressing pathogenic and putrefactive bacteria, and help accelerate the production of lactic acid.
The minced meat is thoroughly mixed and compacted very tightly into the shell using a meat grinder with a special attachment.
To get the starter cultures to work, the sausage loaves are placed in a plastic bag and left for 48 hours at room temperature, and then placed in the refrigerator for another day.
Next, cold smoking is carried out: 2 times for 4 hours and 3 times for 2 hours for 14 days at equal intervals.

Homemade dry-cured sausage

The process of preparing dry-cured sausage differs slightly from raw smoked sausage. Unless the process of smoking products is omitted.

The rest is dry-cured and raw smoked sausage at home is prepared in almost the same way:

Fermentation and salting of meat occurs in the refrigerator at a temperature of +3 °C. For 1 kg of meat, take 20 g of salt, preferably nitrite.
After 5 days, the meat is chopped with a knife or in a meat grinder, diced lard, a teaspoon of sugar (for 3 kg of pork), pepper to taste and a tablespoon of cognac are added to the minced meat. The prepared minced meat is stuffed into a casing pre-soaked in water.
The prepared sausages should rest under pressure in the refrigerator (+3 °C) for a week, which will give the necessary shrinkage. After this, the products are hung in a ventilated room at a temperature of +10 ° C for another month.

According to reviews, recipes for curing and smoking sausage at home are simple and allow you to prepare a truly tasty and healthy product with a natural composition.

To avoid losses, supermarkets are trying in every possible way to extend the life of their products.

Sergei is one of those who works behind the scenes of the supermarket. Sergey “revitalizes” food.

Sergey Asolov, product recovery specialist:
Let's start with raw smoked sausage with signs of spoilage. In order to bring it back to normal, we need to take a damp cloth and lightly wipe the sausage. We then use vegetable oil to freshen this sausage and add shine. Already processed sausage has such a look that if you see it in a store window, you cannot distinguish it from fresh sausage. It will shine and have a very marketable appearance.

All goods are subject to such retraining: these include canned food and all products in original packaging. Skilled sellers simply erase the date with acetone, and the buyer can no longer distinguish: the date itself was smeared, or someone worked on it. Hard cheese undergoes the simplest processing. The moldy layers are simply cut off.

Sergey Asolov:
After we have cut off all the obvious signs of spoilage, the cheese can be divided into several parts, wrapped in cling film and sold in pieces by weight.

It’s much more difficult with rennet cheese. To bring it into its divine form, sellers have to wash it, and only then rub it with vegetable oil. If a supermarket has a culinary department, then expired products are used for salads and cutlets.

Sergey Asolov:
The cut leftover cheese can be used to prepare a salad, and to get rid of the smell you need to generously season it with mayonnaise. Also, the same leftover cheese and low-quality sausage can be used to make pizza.

With expired sausages, everything is also very simple: they are rearranged in a different order to hide those that have lost their presentation. They will also be sold, but this depends on the dexterity of the seller.

The situation with fish delicacies is more complicated.

Sergey Asolov:
We determine the freshness of fish by the color of the gills. If the gills are pink, then the fish is fresh; if they are darkish or gray, then this is a clear sign that the fish is already spoiled. The fish can be refreshed and the gills given a bright color with a small solution of potassium permanganate.

When the herring expires, it is smoked or frozen. And the fish that died in the aquarium is gutted, washed and laid out as fresh on the counter, but if it is not purchased during the day, it is automatically sent to the culinary department for aspic.

Sergey Asolov:
If the herring has a specific smell, then in order to refresh it, we soak the fish in a well-salted water solution. After it sits overnight in this solution, you will not be able to distinguish it from fresh. In large retail chains and supermarkets, such manipulations with herring are carried out in unsanitary conditions in large vats and, most often, in some basements of the same store.

Expired meat is turned into minced meat, which is sold by weight. If the minced meat is packed too tightly, then most likely it is definitely spoiled.

Sergey Asolov:
Let's take a chicken on which traces of spoilage are visible, to remove these traces, just soak this chicken in a weak solution of potassium permanganate, after which it will be white and shiny. This chicken can be grilled.

Raw smoked sausage, so often simply called “dry”, is very loved by many and is often purchased for holiday tables or just to pamper yourself. The reason for this love is the rich aroma, lack of a pronounced sense of fatness and unique shades of taste. Really correct “raw smoked chicken” is a real delicacy, even despite the constant expansion of the range of its varieties. The product is perfect for making slices, sandwiches, pizzas and even salads; its piquant, rich taste gives dishes an unusual taste. In order not to make a mistake with your choice and purchase a truly high-quality delicacy, you need to understand exactly how such a sausage is prepared and what parameters it should have.

The benefits and harms of eating raw smoked sausage

It is better to eat such sausage in the morning, when the body is more in need of calories for an active start to the day. Since the raw material does not undergo heat treatment during the cooking process, all useful substances are preserved in it: B vitamins, PP, a large set of microelements (calcium, iodine, sodium, iron, potassium, magnesium, etc.). The product contains virtually no carbohydrates, but it contains a lot of fat - their content can reach 60 percent.

Uncooked smoked sausage is harmful only to those people who have contraindications to the use of such products, namely:

inflammatory processes in the digestive system of a chronic or acute nature;
diseases of the urinary system - nephritis, cholecystitis, etc.

The described limitations are due to the fact that a large number of spices can irritate the mucous membranes of the digestive and excretory systems, aggravating existing diseases. An increased cholesterol level can also be considered a limitation, since raw smoked sausage is a rather fatty product and can contribute to an even greater increase in this indicator. In addition, you should not consume the product in unlimited quantities, because even the most useful element of the diet will cause harm if it is in excess.

How to make sausage: production technology

Raw smoked sausage simply cannot be cheap, since the process of its production is complex and consists of a large number of rather lengthy stages. On average, the preparation time for one batch is at least one and a half months. The main components of the product are: meat (beef, pork, horse meat - depending on the type), pork lard, salt, sugar, garlic, pepper and other spices. Sometimes a little cognac is added to the composition for flavor. The peculiarity of raw smoked sausage is that at no stage is the raw material subjected to heat treatment. The first week is spent only preparing the raw materials - the meat is marinated in salt and spices and left to salt and rest. Subsequent steps include the following:

the prepared pieces of meat are chopped;
add bacon (lard) and spices according to the specific recipe;
the finished minced meat is stuffed into a casing under pressure (it must consist of natural ingredients), after which it is left to rest in molds for at least 5 days at a temperature of no more than -2 degrees - this is necessary so that the lard is evenly distributed throughout the mass, and the result is an attractive " drawing" on the cut;
over a given period, the sausage loses almost half of its moisture and, accordingly, weight, which directly affects its cost;
Then the sausage is smoked in a special chamber - the ripening period at this phase should not be less than a month at a temperature of 25 degrees. Some manufacturers can cheat by reducing this period with additional components, but such ripening accelerators are not useful and it is better not to buy such products.

The resulting sausage has a delicate, spicy taste and an appetizing smoked aroma.

Calorie content, nutritional and energy value

Raw smoked sausages are quite high in calories; the figure can range from 350 to 600 kcal per 100 grams of product. Taking into account the peculiarities of the cooking technology, these types of sausages practically do not contain carbohydrates in their composition and the picture of the energy value takes the following form:

proteins – an average of 20%;
fats – from 40 to 60%;
carbohydrates – 0.

Which sausage is the most delicious and best in composition?

Fragrant and spicy raw smoked sausages are made according to different recipes, which share only general principles of preparation. Today, more and more varieties of this product are appearing, and how to choose the right stick among them? You can rely on the most popular, one might even say classic, names that have already won the love of consumers and sausage lovers.

Brunswick

Braunschweig is one of the most common types of raw smoked sausage. It has its own characteristics: the color on the cut should be dark with pink veins, and the pieces of lard must be white and no more than 7 mm in size. A lighter color of the sausage indicates a violation of GOST and exceeding the amount of pork, which should be 25% of the raw material. A drop of fat may appear on the shiny cut. The stick should not exceed 50 cm in length; it is always hard and does not bend when pressed. The salt that appears on the surface of the shell is a sign of quality.

Moscow

The capital's "Moscow" raw smoked sausage is always distinguished by its salty taste with a pungent aroma, the stick is dense and wrinkled, pieces of bacon can structurally appear through the casing. According to the standard, this type of sausage product is made from beef with the addition of only lard and spices (sugar, salt, black pepper and nutmeg). When cut, the elite Moscow looks very appetizing - the minced meat is evenly mixed with pieces of lard. The weight of one stick does not exceed half a kilogram.

Mikoyan "Kremlevskaya"

Kremlevskaya sausage is a square-shaped raw smoked stick, dense and beautiful when cut. The casing is natural and contains both pork and beef. Additional ingredients and spices give this type of sausage a special aroma and taste, namely garlic, cognac, cumin, paprika, black pepper, nutmeg and chili. The rich aroma immediately evokes appetite, and the taste is moderately spicy and moderately salty. You can also find this variety in the form of slices in vacuum packaging.

Cherkizovsky "Bogorodskaya"

Sausage from the Cherkizovsky meat processing plant is made from pork, beef and lard with the addition of spices, components to prevent oxidation and food coloring (red rice). The option is quite high in calories - 516 kcal per 100 grams. The taste is pronounced, salty. Despite its density, it cuts quite easily, is not too dry, and is easy to chew. Like other raw smoked sausages, it has a long shelf life.

Borodinskaya

A fragrant and pleasant-tasting type of sausage. Available in dense sticks with a natural shell. When cut, the sausage has a fine pattern; small pieces of bacon are evenly distributed throughout the minced meat. Thanks to a unique set of spices, the unique taste of the product is achieved. The cost for this category of product is average; the composition includes additional components to improve and preserve color.

Video: test purchase selects the best sausage

What should a good raw smoked sausage look like? What color, consistency, aroma, appearance? How to choose a truly high-quality product? You will find answers to all these questions in this video.

How to make raw smoked sausage at home

It is almost impossible to prepare raw smoked sausage at home in accordance with all the requirements of quality standards, since this requires special equipment. But you can try to create a similar product using the following recipe:

one and a half kilograms of veal tenderloin is cut into medium-sized cubes, salted and seasoned with spices;
the next day, the meat is minced with the addition of 700 grams of lard and 50 ml of cognac;
Next, you need to form the sausages into intestines and leave them to rest for several days;
Afterwards, the sausage is smoked or coated with liquid smoke, leaving for another 10 days. After this period, the sausage is ready.

What else to cook from it: recipe for salad, pizza and soup

Raw smoked sausage can serve as a separate dish on the table, or as an ingredient in equally delicious recipes. Let's consider the most successful options for its culinary use:

pizza. Prepare or buy ready-made dough, roll it out and brush with sauce. Now you can use your imagination and create the filling. Tomatoes, olives and grated cheese go well with rings of raw smoked sausage. Bake the pizza for about a third of an hour;
you can make a delicious salad. For it you will need fresh cucumber, Chinese cabbage, raw smoked sausage, croutons if desired and dressing in the form of mayonnaise or butter. The ingredients are cut into strips and mixed, crackers are added immediately before serving;
solyanka. Preparing this soup is quite simple: first you need to cook the meat broth, then add fried pieces of various sausages (including raw smoked) and frying onions, carrots and a tablespoon of tomato paste. At the end, finely chopped pickles are added to the pan. Solyanka is served with sour cream, lemon and olives.

How long can it be stored and what to do if the sausage is dry

If the sausage is made according to quality standards and the best ingredients were used in the process, then such a product can be stored for up to 4 months (120 days) at temperatures up to 15 degrees. If the sausage is purchased in the form of slices, then its shelf life is reduced to 30 days. The already started stick must be in the refrigerator. If it is necessary to extend the “life” of the product, it can be frozen once, but this may negatively affect the taste.

It happens that sausage sits for a long time and simply dries out, losing moisture, but does not disappear. Of course, you don’t want to throw it away, so you can take measures to “reanimate” it. The easiest way to soften the sausage is to wrap it in a damp cloth and put it in the refrigerator or place it in a double boiler for a short time; another option is to simply hold it over boiling water. You can also boil or pour boiling water over it, but it is worth considering that in this case the product will lose its characteristic taste and aroma.

In the section on the question How to soften raw smoked sausage? given by the author Neurosis the best answer is: Before cutting raw smoked sausage for the table, it is better to keep it at room temperature for a while, hanging it like a bunch of onions. Use a wooden board to cut raw smoked sausages. In order for the flavor of the sausage to fully develop, it must be cut into very thin slices at an angle of at least 45 °. The ideal temperature at which raw smoked sausages should be stored is from 0 ° to + 6 ° C. Under no circumstances should they be placed in a plastic bag. Raw smoked sausages, especially tasty for 4 months, become drier over time, while retaining all their taste and nutritional properties. Before serving raw smoked sausage, it is better to keep it at room temperature for a while, hanging it like a bunch of onions. Use a wooden board to cut raw smoked sausages. For the sausage to fully develop its flavor, it must be cut into very thin slices at an angle of at least 45°.

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