Hunting Sausages
10 hours Recipe Yield:
1 kg Difficulty:
Medium recipe
Hunting sausages – the recipe is taken from a very, very old book, calculated for 10 kg of meat, they did not cook less. Therefore, when converted to 1 kg, we got such strange numbers. In general, people used to be serious about making sausages. You can take semi-finished hunting sausages with you to the countryside and fry them on charcoal, which is also very tasty. In this recipe, a natural casing was used, but it is quite possible to replace it with a collagen casing, it is no worse. The only point is that before stuffing the minced meat, the collagen shell must be soaked in water for literally 10 minutes.
Recipe Ingredients
Cooking Recipe
Now the shell. You can use natural or collagen, it is no worse. If you use collagen, it must be cut in advance to the size you need, and then dipped in water so that it becomes soft. Remove the minced meat from the refrigerator and fill the shell with it. It is better to do this with a meat grinder and attachment. Tie the ends of the sausages.
If you have a smokehouse with water seals, congratulations, you can smoke for even a few hours. If not, and you are going to smoke in the apartment, then the sausages must first be boiled. Heat the water to 80-85°C (180-185°F), the water should not boil, cook the sausages for 30-35 minutes. After the sausages, cool and place in a smokehouse for 15-20 minutes and, without removing, allow to cool for 4 hours.
Hunting sausages are ready and ready to be served.