Raw Smoked Sausage With Your Own Hands/Dried Homemade Sausage/Delicious Smoked Sausage/Recipe 

How to make smoked sausage at home with your own hands. Smoked cured pork and beef sausage according to the USSR recipe. Delicious real smoked sausage is an expensive delicacy that is often present on the festive table. Natural sausage shell. The perfect snack with an appetizing aroma and delicious taste. It is prepared easily and simply.
INGREDIENTS:
Beef - 0.5 kg
Pork - 1 kg
Pork ham - 150 gr
Ground white pepper 1h.l.
Cardamom - 1h.l.
Nutmeg - 1h.l.
Sugar -15 gr (1% of meat weight)
Nitrite salt - 30 g (2% of meat weight)
Cognac - 25 ml
Protein shell for raw smoked sausages with a diameter of 40 mm.
METHOD OF PREPARATION:
Salt the meat separately for 5-7 days. Next, scroll the meat through the meat grinder on a small grill. Frozen ham cut into 4-5 mm cubes . Mix the minced meat, spices, cognac and ham until smooth.
important!!! The temperature of the minced meat should not exceed 10-12 degrees!
Stuff the shell tightly with minced meat, tie it with twine and hang it in the refrigerator on the lees for 5-7 days. After precipitation, hang out the sausage loaves for 5-6 hours at room temperature for warming.
Smoking is carried out at a temperature of 45-50 degrees approximately (!) for 3 hours (the smoking time may be different for everyone!).
We hang it out in the refrigerator for 1-2 days. After that, we carry out smoking a second time with the same parameters.
We hang out the sausage to dry and ripen in a cool place. The sausage is ready with a weight loss of 25-30%.
Bon appetit!!!
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