Dry sausage or country sausage Ingredients: dry sausages - 5 g of - allspice - 5 g of - chili peppers - 45 g of - fine - salt 5 g of - ground - pepper 1 kg of - lean pork ½ kg of - bacon - 5 g of - powdered sugar - 5 g of - saltpeter - (potassium nitrate) 3 - pork casings -.
Utensils：
- 1 mincer- meat grinders 1 Blender- 1 Wooden spoon- 1 Funnel- The best funnels
Total time: 2 min Preparation: 2 min Rest:- Cooking:-
Phase 1
This dry sausage recipe is relatively simple to make, and givesvery good results.
Phase 2
Preparation of the sausage meat: chop the meat (pork and bacon) using a mechanical grinder or an electric grinder. Do not chop the meat too finely.
Phase 3
Mix all the ingredients well with the flesh. Saltpeter (potassium nitrate) is a good preservative and destroys the bacteria responsible for botulism. In addition, saltpeter preserves the red appearance of the meat. Be careful not to exceed 100mg/kg of pure potassium nitrate. In our recipe, 5 g. Salt also helps preserve the sausage.
Phase 4
Insertion: use a length of 50 cm of casing per sausage. Tie one end of the hose with a simple knot (or a string).
Phase 5
Fill the casings using a funnel for example. To achieve this easily, simply pass the entire length of casing over the end of the funnel and insert the sausage meat into it.the hose. Avoid leaving air in the hose. When the sausage is filled, tie the two ends together.
Phase 6
Drying: hang the sausages for three weeks in a ventilated and relatively dry room (the kitchen can do the trick).
Phase 7
- The sausages can now be eaten.
Phase 8
They will keep well in a cool, dry place for several months.
Utensils：
- 1 mincer- meat grinders 1 Blender- 1 Wooden spoon- 1 Funnel- The best funnels
Total time: 2 min Preparation: 2 min Rest:- Cooking:-
Phase 1
This dry sausage recipe is relatively simple to make, and givesvery good results.
Phase 2
Preparation of the sausage meat: chop the meat (pork and bacon) using a mechanical grinder or an electric grinder. Do not chop the meat too finely.
Phase 3
Mix all the ingredients well with the flesh. Saltpeter (potassium nitrate) is a good preservative and destroys the bacteria responsible for botulism. In addition, saltpeter preserves the red appearance of the meat. Be careful not to exceed 100mg/kg of pure potassium nitrate. In our recipe, 5 g. Salt also helps preserve the sausage.
Phase 4
Insertion: use a length of 50 cm of casing per sausage. Tie one end of the hose with a simple knot (or a string).
Phase 5
Fill the casings using a funnel for example. To achieve this easily, simply pass the entire length of casing over the end of the funnel and insert the sausage meat into it.the hose. Avoid leaving air in the hose. When the sausage is filled, tie the two ends together.
Phase 6
Drying: hang the sausages for three weeks in a ventilated and relatively dry room (the kitchen can do the trick).
Phase 7
- The sausages can now be eaten.
Phase 8
They will keep well in a cool, dry place for several months.