Making wine sausage II

Last Updated on October 1, 2024

Homemade sausages, prepared by roasting in table oil or lard. They are prepared from lean pork, pork belly, lean beef, buns soaked in wine, water and spices.

Ingredients:

Range per 10 kg: 5.5 kg of lean pork 3.5 kg skinless pork belly 1 kg of lean beef 20 pieces jam (buns) as white wine required guts water Spices per kg of meat: 25 g salt 2 g 2 gwhite pepper 0.5 g mace 0.5 g allspice 0.25 g grated nutmeg a little lemon zest

Procedure:

1.
1. Grind the salted and cured pork, both lean and belly, very finely at the same time with the buns soaked in wine and mix well
2. Then add the finely minced salted and seasoned beef to the mixed mass and mix with water into a well-binding mass (it must not be too thin)
3. Fill the salted and seasoned mass into thin mutton casings, pinch the ends of the filled sausages with the thumb of your hand
4. Twist the individual sausages into a roll 100-200 g heavy, pierce it crosswise with a skewer or steel needle so that both ends are well fixed and the roll does not fall apart
5. Prepare the sausages by frying in pork fat or table oil.

Recommendation:

Preparation of pork casings for sausages:If you want to make smoked sausages, Spiš sausages, Spiš sausages or sausages for baking in dough, or wine or cream sausages at home, keep several metres of washed thin pork casings for this purpose on the day of slaughter. We do not cut them into short pieces as for liver, but soak them in cold drinking water after washing them properly and leave them to soak for 48 hours. After they have been soaked, wash them in cold water, squeeze them out, put them on a smooth board, on which you scrape them out with a scraper or a very dull knife in longitudinal strokes along the casing. Then rinse the casings in cold water, squeeze them out and salt them heavily (coat them in salt). Put the casings thus salted into any container and leave them in the salt liquor until the sausages are made, which they will release on their own. The salting strengthens the walls of the casings and therefore they do not crack as much as freshly scraped casings. On the day of making the sausages, soak the casings in lukewarm water, then rinse them inside and squeeze them between your fingers. You can use the casings in this way for all kinds of sausages.

Note:

What else you should know – Finished sausages can be canned: We can absolutely fresh sausages on the day they were smoked, and preferably as soon as possible after smoking, while still hot. Prepare the sausages for canning so that their length matches the height of the jar (can), so that it is not necessary to cut the sausages as they will cook in these places. Place the sausages in the jars (cans), preferably so that they stand upright in the container (leave about 1,5 cm of space from the top edge), and cover them with a 3 % solution of salt (30 g of salt per 1 litre of water). Fill the tins completely with the salt solution (lure), leaving 1 cm of free space in the jars; the sausages must be submerged. Secure the sausages with a thin wooden veneer (similar to the cucumbers in the jars) to prevent them from floating. Sterilise at 100 °C for 2 to 3 hours (2 hours is sufficient if the sausages are filled immediately after draining, almost hot). When properly sterilised, sausages in jars will last 3 months or more, in cans 1/2 year or more.