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Any sausage can now be bought in the store. But home-cooked one is much tastier, and besides, there is no doubt about the quality and freshness of the ingredients used. Cooked-smoked sausage is relatively easy to prepare at home; the main thing is to first study the description of the method and follow the instructions exactly.
Classification and types of boiled smoked sausage
The product can be classified according to the following criteria:
- Meat used (beef, pork, chicken, turkey, rabbit, lamb, horse meat). The most delicious is considered to be beef and pork boiled-smoked sausage.
- "Drawing".It is created on the cut by adding pieces of bacon or tongue to the minced meat. Most believe that this has a positive effect on the taste of the homemade product.
If we talk about store-bought boiled-smoked sausages, according to GOST, they are classified according to the quality of raw materials into a product of the highest, first, second and third grade. Products of the highest category are considered to be of the highest quality and tastiest, because here they use chunky meat for cooking (its content in minced meat is from 80%), without white.
In the industrial production of sausage, the use of chemicals is inevitable, so homemade products are much healthier
What does boiled smoked sausage look like?
According to its main characteristics, boiled-smoked sausage differs from boiled sausage in that it has a more “loose” consistency and a light but noticeable smoky aroma. The cut shows that the minced meat for her is not a homogeneous mass, but separate small pieces. Compared to smoked sausage, boiled-smoked sausage is softer because it contains more moisture. Its taste is not so rich.
The easiest way to “identify” boiled-smoked sausage is by the cut
How many calories are in boiled smoked sausage?
The energy value of the product depends on the type of meat used. On average, the calorie content of boiled smoked sausage per 100 grams is 350 kcal. It is also high in fat (30 g per 100 g) and protein (20 g per 100 g) with a complete absence of carbohydrates.
Based on this, it cannot in any way be classified as a dietary product.It should be included in the diet in moderation, otherwise problems with the digestive system are likely. However, as a valuable source of proteins that provide the body with energy, it will be a useful addition to the menu for those who engage in heavy physical work or practice intense sports training.
General technology for the production of boiled-smoked sausages
Home-cooked smoked sausage is much tastier than store-bought sausage, because no flavorings, dyes, thickeners or other chemicals are used in the cooking process. But in order for the quality of the finished product to be at its best, it is necessary to take into account several important nuances:
- Minced meat is best prepared from a mixture of beef and pork. The least suitable meat is lamb. Even heat treatment cannot “repel” its specific smell and taste.
- It is advisable to buy the meat chilled and well-cut, without tendons, cartilage and films.
- If you have to defrost meat, you need to do it gradually, removing it from the freezer and leaving it on the bottom shelf of the refrigerator.
- In order for the minced meat to acquire the required density, the shells of boiled-smoked sausage stuffed with it are hung for 2-3 days, giving it time to “shrink.”
- Finished homemade products need to be dried. If there are several of them, hang the loaves at least 15-20 cm from each other so as not to interfere with air circulation.
- Sausage is smoked only with a tightly closed lid, otherwise the wood will simply burn instead of producing the necessary smoke.
For home-cooked smoked sausage, a natural casing is preferable to an edible collagen casing.
How long should you cook boiled smoked sausage?
Boiled smoked sausage needs to be cooked for at least an hour. Some recipes call for 2-3 hours of cooking. The main thing at this time is not to let the water boil and constantly monitor the temperature with a thermometer.
Recipes for cooking smoked sausage
Recipes and technology for preparing homemade boiled smoked sausage vary mainly depending on what kind of meat is used.
Smoked-boiled pork sausage
Boiled-smoked pork sausage is considered one of the most delicious. To prepare it yourself you will need the following ingredients:
- pork (best half-fat and chilled) – 1 kg;
- table and nitrite salt – 11 g each;
- sugar – 4-5 g;
- cold drinking water – 50 ml;
- any spices to taste (most often they take ground black or white pepper, nutmeg, paprika, coriander) - approximately 5-8 g (total weight).
Homemade boiled-smoked pork sausage is prepared as follows:
- Wash the meat in cool running water, dry it, and place it in the freezer for 20-30 minutes to lower its temperature to 10°C.
- Cut the pork into pieces 7-8 mm thick, and each of them, in turn, into long strips.
- Wrap the meat in cling film and put it back in the freezer for about an hour. The pork should be slightly iced on the outside, but still soft on the inside.
- Add table and nitrite salt and water to the meat, stir until the pieces begin to “stick together” into a homogeneous mass.
- Freeze the minced meat again for an hour, wrapping it in cling film.
- Transfer it to the refrigerator. The average period is 3-5 days, this is determined by everyone to their own taste.The longer the semi-finished product stays in the refrigerator, the saltier the finished product will be. Exposure time varies from 1-2 to 12-14 days.
- Transfer the cured minced meat back into the freezer.
- Mix spices and sugar. Add them to the minced meat, mix thoroughly, and return to the freezer for an hour.
- Stuff the casing tightly with the resulting mass and form into sausages of the desired length. Leave overnight at room temperature to dry.
- Hot smoke for 2-3 hours.
- Cook for 2 hours in a saucepan, not allowing the water temperature to rise above 75-80°C.
- Dry the sausage and smoke for another 4-5 hours.
The readiness of the boiled-smoked delicacy is determined by its characteristic brownish-golden color.
Recipe for boiled smoked chicken sausage
This recipe is relatively simple, suitable even for beginner cooks. Required ingredients:
- whole medium-sized chicken – 1 pc.;
- table and nitrite salt – 11 g/kg of cut meat;
- black peppercorns - to taste
- any spices - to taste.
Cooking boiled smoked chicken sausage at home according to the recipe:
- Remove the skin from the chicken. Trim as much meat as possible from the bones, separating white meat.
- Chill the chicken in the freezer for about an hour.
- Cut regular meat into small (1-2 cm) cubes, and grind white meat twice through a meat grinder, installing a grid with the smallest meshes. The combine itself also needs to be cooled.
- Combine all the ingredients in a deep bowl, mix the minced meat thoroughly, preferably with a mixer.
- Cover the container with cling film and place in the refrigerator for 2-3 days, stirring at least once a day.
- Fill the casing with minced meat not too tightly and form into sausages. Pierce each one 2-3 times with a toothpick.
- Place them on a baking sheet lined with parchment paper so that they do not touch each other. Place in a cold oven. Heat it to a temperature of 70-75°C and keep it there for an hour. Or cook the sausages for about the same amount of time at the same temperature.
- Smoke cold for 24 hours or hot for 2-3 hours.
Important! Ready-made boiled-smoked sausage cannot be eaten immediately. It is ventilated for about a day at a temperature of 6-10°C.
This sausage is quite suitable even for children's and diet food.
How to cook boiled smoked sausage from turkey meat
Boiled smoked sausage made from turkey legs looks very original. It will require:
- turkey drumsticks (the larger the better) – 3-4 pcs.;
- pork belly or smoked lard - a third of the net weight of turkey meat;
- nitrite and table salt – 11 g/kg of minced meat;
- coriander seeds and ground black pepper - to taste.
Cooked smoked turkey sausage is made like this:
- Remove the skin from the shins using a stocking. Chop the bone as close to the top as possible, leaving a “bag”.
- Cut off the pulp as much as possible, finely chop half, and pass the other half through a meat grinder along with the brisket or lard.
- Mix minced meat and pieces of meat in a common container, weigh, add spices and the required amount of salt.
- Fill the “bags” with minced meat, tie with twine, sew up the bottom with culinary thread, and wrap each with parchment paper. Let sit overnight in the refrigerator.
- Transfer the semi-finished product into a saucepan, add cold water, bring the temperature to 80°C, cook for 3 hours.
- Remove the drumsticks from the pan, cool, and hang to air for 4-5 hours.
- Hot smoke at 80-85°C for 3 hours.
Before use, this boiled-smoked sausage is aired again.
You must remember to cut off the thread and twine from the finished sausage.
Boiled smoked pork sausages with garlic
Garlic gives the finished product a light aroma and flavor. List of ingredients:
- medium fat pork, veal and lard – 400 g each;
- strained beef broth (cooked with onions, carrots and salt) – 200 ml;
- powdered milk – 2 tbsp. l.;
- ground black pepper – 0.5 tsp;
- chopped dry garlic and coriander seeds - to taste;
- table salt - to taste.
How to prepare:
- Rinse and dry the meat and lard.
- Grind half the meat and lard in a blender to the consistency of pate, gradually pouring in the broth, and finely chop the other half into cubes.
- Place everything in a bowl, add spices, stir thoroughly.
- Add salt and mix. Add dry milk and bring the mixture until smooth. Let the minced meat stand for about an hour at room temperature.
- Stuff the casing with minced meat, forming sausages. Pierce each one several times.
- Place them in a pan with hot (80°C) water and cook for an hour strictly at this temperature.
- Line the bottom of a large saucepan or cauldron with foil and pour wood chips onto it for smoking. Place a wire rack and place the sausages on it. Close the lid. Smoke for about an hour, turning the burner to almost maximum.
Before serving, let the sausage cool at room temperature for about 3 hours.
Smoked-boiled beef sausage
“Moskovskaya” is considered one of the best store-bought boiled-smoked sausages. It is quite possible to prepare it at home. You will need:
- chilled premium beef – 750 g;
- lard or back fat – 250 g;
- cold drinking water – 70 ml;
- table and nitrite salt – 10 g each;
- sugar – 2 g;
- ground black pepper – 1.5 g;
- ground nutmeg – 0.3 g.
Homemade boiled-smoked “Moskovskaya” is prepared as follows:
- Pass the beef through a meat grinder, pour in water, add both types of salt, and grind with a blender.
- Add spices and finely diced bacon, mix thoroughly.
- Stuff the minced meat into the casing as tightly as possible. It is more convenient to use a special syringe or attachment for a meat grinder.
- Hang the sausages for 2-3 hours at room temperature, allowing the minced meat to settle.
- Smoke at 90ºC for about an hour. Then cook for 2-3 hours at a temperature not exceeding 80ºС.
- Smoke in a warm way for 3-4 hours, not allowing the temperature to rise above 45-50ºС.
The finished sausage is first cooled at room temperature, and then it needs to sit overnight in the refrigerator.
How to make boiled smoked sausage in the oven
If you don’t have a smokehouse, boiled smoked sausage can be cooked in the oven using “liquid smoke.” Having formed the sausages, coat them with the prepared seasoning and place them on a greased wire rack, placing them in the oven. “Smoking” takes approximately 1.5 hours. It's good if the oven has a convection mode.
After this, the sausage is boiled for about an hour, without allowing the water to boil. And immediately cool it by immersing it in cold water for 15 minutes.
How to smoke boiled sausage
You can smoke boiled sausage either cold or hot. But the second one is more popular. The procedure takes less time, does not require a smokehouse of a special design and gives a certain “freedom of experiment.”
When smoked cold, the sausage is noticeably drier, and the salt and spices are more noticeable. The procedure may take several days. Strict adherence to instructions is required.
How much and how to store boiled smoked sausage
The shelf life of cooked smoked sausage when stored in a refrigerator or other place at a constant temperature of 0-4ºC is no more than two weeks. To prevent moisture loss and the absorption of foreign odors, the sausage is wrapped in foil (2-3 layers) or placed in an airtight container.
Is it possible to freeze boiled smoked sausage?
Freezing boiled-smoked sausage is not contraindicated. The shelf life in the freezer increases to 2.5-3 months.
Before putting it in the freezer, keep the homemade sausage in the refrigerator for 2-3 hours, allowing it to dry thoroughly. They also defrost it gradually.
Conclusion
Homemade boiled-smoked sausage made from any meat is very tasty, and in moderation it is also good for health. Even a less experienced cook can prepare such a semi-finished product on his own; you just need to first study the general principles and important nuances of the technique.
