Name: Home-made dried sausage
Prep time: 24 d
Cook time: 24 d
Yield: 0
Ingredients: Nutmeg - 3 gram; Cognac - 50 Ml; Mixture of peppers - 2 tbsp; Salt - 3 tbsp; Paprika - 40 gram; Pork - 1.2 kg; Pork intestines - 2 M

Ingredients for - Home-made dried sausage

1. Nutmeg 3 gram

2. Cognac 50 Ml

3. Mixture of peppers 2 tbsp

4. Salt 3 tbsp

5. Paprika 40 gram

6. Pork 1.2 kg

7. Pork intestines 2 M

How to cook deliciously - Home-made dried sausage

1 . Stage

Mix all spices with salt.

2 . Stage

Cut the meat into small pieces or skip it through a large meat grinder. The photo is cut rather large, but still I recommend to cut smaller.

1. Stage. Home-made dried sausage: Cut the meat into small pieces or skip it through a large meat grinder. The photo is cut rather large, but still I recommend to cut smaller.

3 . Stage

Add spices, cognac to the meat and mix well to cover each bite. Cover with cling film and refrigerate for 2 days.

4 . Stage

Prepare a natural undercoat for use. If you take a salted undercoat which can be found in a supermarket, then it is enough just to fill it with warm water or prepare as indicated on the package.

1. Stage. Home-made dried sausage: Prepare a natural undercoat for use. If you take a salted undercoat which can be found in a supermarket, then it is enough just to fill it with warm water or prepare as indicated on the package.

5 . Stage

Thoroughly fill the prepared undercooking with meat. Hang the sausage to dry in a dark place and cry at about 18 degrees for about 3 weeks, or at your discretion. You can tumble in the refrigerator on the doors.

1. Stage. Home-made dried sausage: Thoroughly fill the prepared undercooking with meat. Hang the sausage to dry in a dark place and cry at about 18 degrees for about 3 weeks, or at your discretion. You can tumble in the refrigerator on the doors.

6 . Stage

Cut into pieces and serve.

7 . Stage

Bon Appetit!!!

8 . Stage

According to this recipe, home-made dry-cured sausage is very aromatic and tasty, it is very simple to cook, but it will take a lot of time. For cooking, take non-greasy pork, be sure to add cognac or vodka, alcohol works as a preservative. This sausage is perfect as a beer snack.