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Homemade smoked sausage
At home, you can cook not only boiled, but also smoked sausage. This is a tasty, aromatic, piquant and most importantly natural product that is impossible to resist. The recipe for smoking sausage will not cause difficulties if you follow the step-by-step instructions for preparing smoked products.
How to cook Homemade smoked sausage
Step 1
Form the sausage. Using a special attachment on the meat grinder, stuff the intestines with minced meat. Tie the ends with a thread. Make sure that the intestine is filled tightly. As the intestine is filled, divide it into portions. To do this, measure the required length of sausage, twist the intestine at this point or tie it with a thread. Pierce the stuffed semi-finished products in several places with a needle.
Step 2
Boil the sausage. Boil the sausages on low heat for 40 minutes. Then remove them from the water, let them cool and dry in a ventilated place for 1 hour.
Step 3
Prepare the smokehouse. Put 2-3 handfuls of wood chips on the bottom. For example, a mixture of alder and cherry. Place a tray over the wood chips. Place the sausages on the grate, leaving small gaps between them. Close the smokehouse tightly. Set the fire. When smoke comes out of the hole, start timing. From this point on, smoke for 35 minutes on moderate heat. Then remove the smokehouse from the fire, open the lid. After 20 minutes, take the sausages out, let them cool a little.
Homemade smoked sausage - FAQ About Ingredients, Baking Time and Storage
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