German homemade sausages. Homemade sausage
Today I am going to share with you the preparation of German sausages with the addition of German beer.
The taste is amazing. Try to cook. You can't compare it to shop sausage. I'm not sorry for the time spent. Everyone will love these delicious sausages.
Cooking recipe and list of ingredients:
Medium fat pork fat - 1 kg, beef - 500 gr
Turn the meat through a meat grinder with a large attachment. Add to the minced meat
Nitrite salt 0.5-0.6% - 26 g or 45 g table salt + 6 g nitrite salt (6.25%)
Paprika - 1 tsp, cumin - 0.5 tsp.
Nutmeg - 0.5 tsp
Dry adjika - 1 tsp
Black pepper - 1 tsp
Sugar - 1 tsp
Milk powder - 30 gr
3 cloves of garlic
Ice cold beer - 330 ml
Knead for about 10 minutes until the minced meat becomes sticky.
Minced meat should be cold (4 to 10 degrees)
Let go overnight (better for a day)
Natural pork casing 2 - 2.5 meters 33-36 mm
Rinse and soak in water for elasticity
Lubricate the attachment with vegetable oil
Fill the casing with ground beef
Make sure there is no air. Make punctures with a toothpick.
Let the sausage dry for 15 minutes
Grease the grate with vegetable oil
I'll cook sausage in the oven, you can cook in a smokehouse
Smoke 50 ° C (122 ° F) for 2 hours, then increase the temperature by 10 ° C every hour until the temperature inside the smoker reaches 80 ° C (175 ° F). Smoking time 7-10 hours, depending on the diameter of the bowl. The temperature in the sausage should reach 69-71 ° C or 152-154 ° F
Bake at 80 ° C until the inside of the sausage reaches 70 - 72 degrees
Approximate cooking time 2.5 - 3 hours
After cooking, place the sausage in ice water
Dry the sausage well. Hang the sausage in a well-ventilated place for 24 hours. They can take longer if you want the sausage to be drier.
German sausages are ready
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