Moscow sausage at home: calorie content, recipes with photos, videos

“Moscow” sausage, raw smoked or boiled-smoked, has been one of the most popular in Russia since the times of the USSR. It was in short supply back then, but today you can buy it at any grocery store. It is quite possible to make “Moscow” sausage at home.

Homemade sausage tastes just as good as store-bought sausage

Composition and calorie content of “Moscow” sausage

100 g of product contains 17 g of protein, 39 g of fat, 0 g of carbohydrates. Calorie content is 470 kcal.

How to cook "Moscow" sausage at home

Preparing this delicacy with your own hands is not such a difficult process, but you need to be patient, use high-quality ingredients, and strictly follow the recipe. The finished product has a pleasant smell and taste, and has a dense consistency. You can even take the recipe for “Moscow” sausage according to GOST 1938 as a basis.

General technology for making “Moscow” sausage

To prepare “Moscow” sausage, you need high-quality lean beef, completely stripped of veins. In addition, you will need pork fat, which, according to GOST, is taken from the backbone. The lard is cut into small cubes (6 mm) and mixed into small minced beef sausage. To make it easier to cut the bacon into even pieces, it is frozen.

The minced meat is ground using a meat grinder with a fine grid. It should turn out homogeneous and viscous. All components must be evenly distributed in the mass, so careful kneading is required after adding bacon and spices.

For spices, you will need regular and nitrite salt, as well as a little granulated sugar, ground or crushed pepper, nutmeg or cardamom.

For “Moscow” sausage, a ham collagen casing with a diameter of about 4-5 cm is used. Polyamide or lamb blue is suitable.

According to GOST, you need beef, bacon and spices

There are several ways to prepare this delicacy. Sausage can be boiled-smoked, raw-smoked, or dry-cured.

The cooking process consists of several stages (drying, cooking, smoking, drying) and generally takes quite a long time - up to 25-35 days.

"Moscow" sausage at home according to GOST

The recipe for boiled-smoked “Moscow” sausage according to GOST allows you to make the product as close as possible in taste characteristics to the original.

Ingredients:

• premium lean beef – 750 g;
• back fat – 250 g;
• nitrite salt – 13.5 g;
• salt – 13.5 g;
• sugar – 2 g;
• ground white or black pepper – 1.5 g;
• ground cardamom – 0.3 g (or nutmeg).

Preparation of minced meat and filling the casing:

1. Cut the beef into pieces, add regular and nitrite salt, granulated sugar, mix with your hands and put in the refrigerator for pickling for 3-4 days.
2. Make fine viscous minced meat from the salted beef. It is best to use a cutter for this - a special device for preparing sausage mass. It allows you to make perfect minced meat. If it is not available, take a meat grinder and install a fine grid with 2-3 mm holes on it.
3. Lard should be frozen before use to make it easier to chop. It needs to be cut into cubes 5-6 mm in size.
4. Add pepper and cardamom, as well as pieces of bacon, to the minced beef. Mix the mixture with a mixer until the lard and spices are evenly distributed. Compact the minced meat, cover with film and place in the refrigerator to mature for two days.
5. Next, prepare a sausage stuffer, collagen casing and linen tourniquet for dressing.
6. Fill the syringe with minced meat.
7. Tie the collagen casing at one end.
8. Place the casing on the syringe, fill it tightly with minced meat and tie it with a tourniquet at the other end. You can use a meat grinder with a special attachment.
9. Place the sausage loaves in the refrigerator for two days.

Heat treatment procedure:

1. First, drying is carried out. Place the loaves in the oven so that they do not touch each other, at 60 degrees fan. Dry for 30-40 minutes.
2. The next stage is cooking. Place a container of water in the oven, place a wire rack with sausage loaves over it, cook for 40 minutes at 75 °C without convection.
3. Next, frying. Insert a probe with a thermometer into one of the sausages to control the temperature. Increase oven degrees to 85 °C. The temperature of the sausage inside should be brought to 70 °C.When the indicator reaches the desired value, the thermometer will beep.
4. Then transfer the Moscow sausage to a cold smoker and smoke at 35 °C for three hours.

The sausage needs to be allowed to rest, after which you can try it

You can clearly see the process of preparing Moskovskaya sausage at home in the video.

Recipe for boiled-smoked “Moscow” sausage

Ingredients:

• beef – 750 g;
• back fat – 250 g;
• salt – 10 g;
• nitrite salt – 10 g;
• water – 70 ml;
• ground nutmeg – 0.3 g;
• ground black pepper – 1.5 g;
• granulated sugar – 2 g.

Procedure for preparing sausage:

1. Grind the meat through a meat grinder using a grid with holes 2-3 mm in diameter.
2. Pour in water, add regular and nitrite salts, mix well.
3. Blend the resulting mass with a blender.
4. Cut the lard.
5. Add bacon, sugar, pepper and nutmeg to the meat mixture. Mix thoroughly, achieving the most homogeneous consistency.
6. Fill the shell with the mass, compacting it as tightly as possible. This is done using a meat grinder with a special attachment or a sausage stuffer. Let stand for 2 hours at room temperature.
7. Then carry out heat treatment in a smokehouse. First dry at 60 °C until the temperature inside the loaf reaches 35 °C. Then smoke at 90 °C until the inside of the sausage reaches 55 °C.
8. Next, boil the product in water or steam at 85 °C until fully cooked - until the inside of the loaf reaches 70 °C.
9. Cool the sausage under a cold shower, put it in a bag and place it in the refrigerator for 8 hours, for example, overnight.
10. Dry the sausage in a smokehouse for four hours at 50 degrees. Then put the product in the refrigerator overnight.

If the technology is followed, the homemade product is very close in taste to the finished product

Dry-cured “Moscow” sausage

It is quite possible to prepare dry-cured “Moskovskaya” sausage at home.

Ingredients:

• premium beef – 300 g;
• freshly salted lean pork – 700 g;
• nitrite salt – 17.5 g;
• salt – 17.5 g;
• ground allspice – 0.5 g;
• ground red pepper – 1.5 g;
• ground cardamom – 0.5 g (can be replaced with nutmeg);
• sugar – 3 g;
• cognac – 25 ml.

Procedure for preparing sausage:

1. Cut the beef into pieces, add 6 g of regular and nitrite salt, mix. Salt for a week at 3 °C.
2. Grind the salted meat in a meat grinder with a grid with a hole diameter of 3 mm. Stir the resulting minced meat for three minutes so that the mass is as homogeneous as possible. For best effect, use a blender for this.
3. Bold pork should be used slightly frozen. Cut it into cubes about 8 mm in size.
4. Combine beef and pork and stir. Add the remaining salt (regular and nitrite), red and allspice, cardamom, sugar, mix again until smooth. Pour in cognac and stir again. Spices and pork should be distributed evenly throughout the mass. The minced meat temperature should not exceed 12 °C, ideally it is 6-8 °C.
5. Place the sausage mixture in the refrigerator for three hours.
6. Prepare a shell with a diameter of about 5 cm. Fill it tightly with minced meat. Place the loaves in the refrigerator and keep for a week at a temperature of about 4 degrees.
7. Then dry the sausage for 30 days at an air humidity of 75% and a temperature of 14 °C. The finished product should have a weight loss of approximately 40%.

Dried sausage must undergo a long drying process

Recipe for raw smoked “Moscow” sausage

Ingredients:

• premium lean beef – 750 g;
• unsalted bacon – 250 g;
• nitrite salt – 35 g;
• ground black pepper – 0.75 g;
• crushed black pepper – 0.75 g;
• sugar – 2 g;
• nutmeg – 0.25 g.

Procedure for preparing sausage:

1. Cut the beef into pieces, add sugar and nitrite salt, mix and leave to salt for 7 days at a temperature of about 3 °C.
2. Lightly freeze the bacon first and cut into small cubes.
3. A week later, when the meat is salted, grind it in a meat grinder. The diameter of the grille holes is 3 mm. Mix thoroughly for approximately 6 minutes.
4. Add pepper and nutmeg, stir again.
5. Put the bacon into the minced sausage and mix again, achieving a uniform consistency - even distribution of fat in the mass.
6. Place the minced meat tightly in a suitable container and put it in the refrigerator for a day.
7. Pack the shell tightly with the mixture. Its diameter is about 4.5 cm. Use a sausage syringe or meat grinder to fill. Place the products in the refrigerator for a week.
8. After 7 days, place the sausage in a cold smoker and smoke at a smoke temperature of about 20 °C for 5 days. Can be cooked for 2 days at 35°C.
9. After completing the smoking process, dry the products at an air humidity of 75% and a temperature of about 14 °C for a month. The sausage should lose about 40% in weight.

The raw smoked product looks very appetizing

Storage rules

Moskovskaya sausage can be stored for quite a long time due to its low moisture content. Therefore, it was usually recommended to take it on long trips.

It is best to store it in a dark place at 4-6 °C and air humidity of 70-80%. For raw smoked, a temperature of about 12 °C is permissible if the shell is not opened.

Conclusion

Raw smoked, boiled-smoked and dry-cured “Moskovskaya” sausage can be prepared with your own hands. Homemade sausage, as lovers of such delicacies assure, turns out tastier than store-bought.

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