Recipe information
12 d.
Calorie content:
Title Value
1. Seasoning barbecue 5 Column
2. Mixture of peppers 5 Column
3. Paprika 5 Column
4. Sugar 40 Column
5. Salt 40 Column
6. Fat 100 Column
7. Mutton 1 Kg
8. Seasoning Caucasian 5 Column
9. Garlic powder 6 Column
10. Chilli 2 Column
11. Water 50 Ml
12. Pork intestines 2 PC.

1. Stage

Cut the meat into small cubes of about 1 cm. Put the fat for 20 minutes in the freezer and cut it a little finer than the meat, put in the freezer to make it easier to cut the lard. Fold in a bowl and add all the spices and water.

2. Stage

Transfer the meat mass to a container with a lid, tamp a little and leave for 12 hours in the refrigerator. Then mix and set for another 12 hours.

3. Stage

We will prepare a meat grinder for filling sausages, put a nozzle for sausage and put on it a belly or you can also use a collagen shell.

4. Stage

Slowly fill the shell with meat so that there are no air voids.

5. Stage

Divide the sausage into small sausages to make it more convenient to dry.

6. Stage

Be sure to pierce the sausages in several places with a needle to release all the air. Then place in a dryer or in a well-ventilated area.

7. Stage

Sausage will be dried for about 10 days at 35 degrees. Depending on the drying conditions, the cooking time will depend. Sausages should significantly lose all and become light and hard.

8. Stage

Bon Appetit!!!

9. Stage

Dry-cured sausage is a wonderful meat appetizer for any table, it looks very nice and tastes great, the cooking itself does not take much time and effort, but it would take a lot of time to dry the sausage. You can dry in a special dryer, then the cooking time will be significantly reduced, or in the refrigerator and on the balcony, alternating them every day, then it will take you about 30 days to dry.