the ingredients in the recipe are designed for 1 kg of minced meat for sausages, but you can make a sample from a small amount of minced meat (see below).meat with lard twist through a meat grinder with a large grate or cut into small pieces (1cm. x1cm.), add salt, sugar, spices and alcohol. Minced sausage mix well and put in the refrigerator for 3 hours.
Dried sausage in the photo is made from 350 gr. pork neck + 1 tsp salt (with a small slide) + 1 pinch of sugar + 2 pinches of ground spices + 1 tbsp cognac, marinating time in the refrigerator 1 hour.
While the minced meat is marinated in the refrigerator, prepare a bamboo mat.
Wrap the mat with food wrap (2-3 layers) and lightly lubricate the surface with vegetable oil. After the specified time, we take out the marinated minced meat from the refrigerator, put an arbitrary amount on the edge of the mat and form future sausages of the desired thickness. The thinner the sausage – the faster it will wither!
Next, tightly fold the mat roll and roll several times on the table (like flagella from the dough).
Carefully unfold the mat and get a billet of minced meat in the form of sausage. We do the same with the remaining minced meat.
Sausage blanks are laid out on a sieve or a grid from splashes and put on a microwave grill. It is necessary to dry such sausages in the open air, for example, on the windowsill (covering with gauze in 1-2 layers), at a temperature of +18 °C +25°C. The maturation time of dried sausage without a shell depends on the room temperature and the thickness of the formed blanks. This usually takes 4 to 7 days.
This is what the sausage looks like in 2 days.
And after 4 days, thin sausages are ready for use.You can store the finished product in the refrigerator (in a container for vegetables) wrapped in food paper for up to 3 months.Bon Appetit!