Advice 1: How to clean your sausage

No festive table is complete without meats. It's hearty, it's tasty and easy. But not always. Many Housewives are faced with the problem of removing skins from smoked, smoked and cured meats. Here are some simple tips that will make it easier to remove the skins from the sausages.
How to clean your sausage
Hold the sausage a minute or two under cold running water. Not only that, the skin will easily come down, the sausage is smooth and finely cut.
Scald the sausages in boiling water. Quickly wipe clean with a dry cloth. Then the skin probably will come down easily and completely.
Dry-cured sausage with boiling water better than watering. The skin on a sausage can be removed, if you put her in front of this for 30 minutes in the freezer.
If the shell with the sausage still not removed, soak the meat product is slightly over the steam. Then with a sharp knife with the strength to scrape the skin.
The skin is well cleaned off with sliced sausage. Because thin slices is easier to remove the cover than with a stick.
Sometimes the sausage and you can not clean. If it is in a natural casing, the manufacturer does not expect that it will be to remove edible skins. Just rinse it under water and wipe with a towel.
Useful advice
Serving meats means nothing less than training. Get creative, don't just nicely put the sausage on a plate, and decorate with rosettes of slices of tomato, lettuce and green peas.

Advice 2 : How to smoke sausage

The sausage has such an old history that it's impossible to tell not only who invented it, but even where and when it happened. Homer mentions sausages in the Odyssey, and Apifarma (I century BC) there is even a Comedy called "Sausage". The sausage making in Ancient China and Ancient Rome, and the Roman Legionnaires could, as an experiment, to make it even from the Dolphin. In Russia the sausage making from the XII century. Cooking smoked sausage at home - a labor-intensive, but the results are worth it.
How to smoke sausage
You will need
    • For semi-smoked sausages:
    • 2 kg pork,
    • 1.5 kg of pork fat,
    • 1.5 kg of beef,
    • 1.5 tbsp sugar
    • 1 head of garlic,
    • salt,
    • pepper,
    • the syringe
    • the sausage casing.
    • For summer sausage:
    • 1 kg of beef
    • 25 g of salt
    • 1 g of sugar.
    • 1 kg pork,
    • 20 grams of salt
    • 0.5 g sugar
    • pepper to taste
    • syringe
    • the sausage casing.
Semi-smoked sausage

Turn beef, pork, salted pork fat with garlic through a meat grinder separately. Combine the ground beef, add salt, sugar, pepper to taste(salt should not be more than 3% of the total weight of the meat). Tie one end of the shell with twine or coarse thread, a thick syringe filled with minced meat, put the free end of the sheath on the syringe, push the plunger and fill the shell with stuffing very tightly.
Tie the sausages with twine and leave in a cool place for 5 hours. Pre-prick the sausages in several places to release trapped air. Do it with a thin needle very carefully so the stuffing does not squeeze out.
Procapita sausage in hot smoke for one hour, remove it from the smoker and cook for another hour. Procapita re-cold smoke for one hour to dry the sausage in a cool and dry place for another 4-7 days. Store the finished product in the refrigerator.
Smoked sausage

Pass the beef through a meat grinder, add salt, stir until smooth (for summer sausage, it is best to take the fillet back leg and shoulder). Put in an enamel bowl, leave in the cold until the meat will not be bright red. Slice the bacon and pork in pieces of 50-100 g, mix with sugar and salt, leave for one day in a cold place.
Skip the ground beef through the grinder again, cut the pork and fat into pieces of smaller size, such as they will in the finished product, then mix both minced. Fill the shell with a syringe or a special grinder, tie the twine sausage, prick the shell with a thin needle to let the air out. Soak the loaves of 7-10 days in the cold (not above 2- + 4oC), procopia 2-3 days in a cold smoke, wash and dry the sausages for 3-4 days at a temperature of about 12-15°.
The syringe should fill the stuffing very tightly to not have air.
Useful advice
Casings for sausage best time to buy.
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