Delicious hunting sausages - favorite dish many connoisseurs of smoked meats. Having prepared such a delicacy at home, you will feel a big difference compared to store-bought goods. After all, in home production Only natural products are used, without synthetic, sometimes very harmful additives. Homemade sausages contain only fresh meat and some spices. The process of making the dish consists of several stages, so it will take a little time, but in the end you will get amazing, mouth-watering hunting sausages with a pleasant aroma of natural smoke.
Preparing Ingredients
The following components are used for preparation:
- 450 g pork.
- 350 g veal or beef.
- 2 cloves of garlic.
- 20 g salt
- 2 g sugar.
- 2 g ground black pepper.
For lovers of a richer taste, you can add other spices: marjoram, coriander, allspice.
And if you like sausages with more fat, it is recommended to use the following recipe:
- 800 g veal.
- 600 g lean pork.
- 600 g bacon.
- 80 g salt.
- 4 g sugar.
- 1 g nitrite salt.
- 1 g pepper mixture.
The meat must be washed, dried lightly with a towel, and cut into small pieces. Then grind with a meat grinder. Add all the spices, squeeze out the garlic, mix the minced meat thoroughly. If lard is used, it should be finely chopped and added to the rest of the products at the very end. Leave the minced meat at a temperature of 3-5⁰ for 7-8 hours. During this time, the meat will combine well with the spices and become saturated with flavor. Next, you can begin to form future sausages.
Forming sausages and preparing for smoking
Before you start shaping the sausage, you need to prepare the casing in which the minced meat will be placed. You can use a special collagen casing or regular small intestines.
The collagen or protein shell is made from natural fibers and is therefore considered edible. It is easy to use and can be stored for two years. Before use, it is enough to immerse it in warm (about 40⁰) water for a few seconds, after which you can fill the semi-finished product.
The use of pork and beef intestines is traditionally used to make sausages. For hunting sausages, you need to choose only small intestines. They must be thoroughly cleaned and completely ready for use.
You can cook sausage by hand. But this is quite time-consuming and inconvenient, so it is better to use a meat grinder. As a rule, the meat grinder comes with special attachments for preparing sausages.
The shell or intestine must be tightly tied on one side with kitchen thread or thin twine, and the other end must be placed on the nozzle. Then fill tightly with minced meat, making sure that there is no air spaces. Remove from the nozzle and tie the other end. The length of semi-finished products should be approximately 20 cm. 
After the sausages are formed, they need to be boiled. To do this, heat the water to 85⁰, lower the semi-finished products and leave for 35 minutes. At the same time, make sure that the water temperature does not rise. Then remove from the water, place on a plate and let cool slightly.
During this time, prepare the smokehouse. It is better to use a smokehouse in which the sausages can be hung vertically. Place wood chips or sawdust for smoking at the bottom of the smokehouse. Alder chips are ideal. It gives a very pleasant aroma. Place a tray on top of the wood chips.
Hang the sausages in the smokehouse, but loosely, so that the smoke envelops each one well. Close the lid and place the device on high heat. Smoke with hot smoke for 20 minutes. Then remove from heat, but do not open. The sausages should cool in the smokehouse for 5-6 hours. Then you need to take them out, wrap them in parchment and put them in the refrigerator for another 3-4 hours. During this time, they will be completely saturated with a smoky aroma, and their taste will become more intense.
The finished product can be enjoyed as a stand-alone snack, or used for first courses, salads, canapés and sandwiches. Bon appetit!
Article rating:For cooking you will need potatoes, onions, as well as hunting sausages or sausages. If desired, you can add it to the product list bell pepper, it harmonizes perfectly with smoked meats and potatoes. The best spices to use are ground black pepper, dried basil and oregano, although you can always use seasonings that you like, such as ground coriander or suneli hops. Fresh finely chopped dill will fill the dish with the aroma of summer and greenery, while dried dill will add a touch of piquancy. Fans of spicy dishes can season their potatoes and sausages with a pinch or two of red pepper.
Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 4 servings
Ingredients
- potatoes - 1 kg
- large onions— 1 pc.
- hunting sausages - 4 pcs.
- vegetable oil or lard - 3 tbsp. l.
- salt - to taste
- mixture of ground peppers - 2 chips.
- dried oregano and basil - 2 chips each.
- dill - 10 g
Preparation
I peeled about a kilogram of potatoes and cut them into equal-sized slices. I poured boiling water over it and boiled until half cooked - exactly 5 minutes from the moment the water boiled again in the pan.
Heat lard in a deep frying pan - there should be a lot of fat if you want the potatoes to turn out rosy and crispy. If you don’t like potatoes in lard, you can use refined vegetable oil. As soon as the lard was hot, I put hunting sausages and onions into the frying pan - coarsely chopped, as hunters like. Fried until golden color, about 2-3 minutes, over high heat, stirring regularly to prevent the onion from burning. The sausages should warm through and brown a little, but not too much, as they will continue to fry with the potatoes.
I drained all the liquid from the pan with potatoes. I dipped the potato wedges with a towel to remove moisture from the surface. I poured them into the pan with the sausage and onions. I didn’t turn it over for the first couple of minutes - during this time all excess moisture should leave the pan. If you overmix, the potatoes may crumble. You need to cook without a lid, over high heat.
After 2-3 minutes, carefully mixed with a spatula. Continued frying for another 10 minutes, stirring the contents of the pan from time to time.
At the very end, I added a little finely chopped dill and immediately removed the pan from the heat. If desired, you can add finely chopped garlic - 1 clove will be enough to give the dish a piquant taste and not overpower the presence of hunting sausages.
It is better to serve the dish piping hot, while the hunter-style potatoes with sausages are still hot. You can add fresh vegetables, glass tomato juice or a glass of beer. Bon appetit!
Hunter's sausages were invented in Poland in 1928. Its small size and original spicy taste have made the product popular in many parts of the world. Hunting sausages are regulated by GOST R 53588-2009. According to this document, the product belongs to category “B” (lowest). In addition to meat, the product contains lard, spices, and sodium nitrite. Hunting sausages are distinguished not only by their miniature size, but also by their heterogeneous consistency interspersed with bacon, which can reach about 4 mm in diameter. The length of the sausage itself should be 17 cm (see photo).
In order to make hunting sausages, the meat is thoroughly cleaned, chopped and salted for a maximum of 72 hours. Lard is also salted, but in this case the time increases to 5 days. After this, it is slightly frozen and crushed. Then all the ingredients are combined, spices and sodium nitrite are added. Next comes the process of stuffing lamb intestines, which are much thinner than pork intestines. After this, the product is kept for 2 hours and subjected to heat treatment. They are first fried and then steamed. The last process is smoking for 12 hours.
How to select and store?
If you want to get tasty and high-quality hunting sausages, then when choosing them, follow the suggested recommendations:
- The product cannot be perfectly smooth, since heat treatment The natural shell is slightly deformed.
- Test the surface of the sausages; if they are of good quality, they will be dry and clean. It is also important that there is no damage, otherwise you should refuse the purchase.
- If stains are visible on the surface, it means that liquid smoke was used to make the sausages, which is harmful to the body. Dark edges will indicate this.
- If you hear a crunch when breaking, it means that the sausages contain a large amount of connective tissue. If the product is too tough, it means there is not enough pork in the composition.
- A quality sausage should have lard white. Availability yellow tint is a sign of a violation of production technology.
- If the sausages have a bright color, then most likely the manufacturer added too much dye to the product. A pronounced odor indicates the use of flavorings.
- It is best to buy hunting sausages, which are sold in vacuum packaging, since bulk options dry out and decrease in weight.
Hunting sausages should be stored in the refrigerator for no more than 15 days.
Useful properties
Despite the high fat content, hunting sausages still have benefits. When consuming a quality product in small quantities, the body receives protein and essential fats. Sausages have a positive effect on nervous and cardiovascular system. They help quickly cope with hunger and normalize digestion.
Use in cooking
Hunting sausages are an independent product, but they are also used to prepare various dishes. Thanks to their spicy aroma, sausages improve the taste of first courses, for example, solyanka or rassolnik. In addition, they can be added to salads and snacks. Shredded hunting sausages are also used to make pizza and other baked goods. You can put them in stews and other similar dishes.
Harm of hunting sausages and contraindications
Hunting sausages can be harmful due to their high calorie content. Therefore, use them in large quantities Not worth it for weight loss and obesity. If the product is abused, it can provoke the development of various problems with the gastrointestinal tract. Since sausages have a fairly dense structure, you should use hunting sausages with caution if you have problems with digestive system, liver, pancreas and intestines. Children and older people should not eat them.
Smoked sausages (hunting) are a ready-to-eat meat product of category B. Made from pork and beef with the addition of bacon, salt, sugar and spices. It differs from other types of sausages small in size and a characteristic smoked-spicy taste.
Calorie content
100 grams of hunting sausages contain about 301 kcal.
Compound
The chemical composition of hunting sausages is characterized by a high content of proteins, fats, saturated fatty acids, cholesterol, ash, vitamins (B1, B2, B3, E) and minerals (iodine, iron, phosphorus, potassium, calcium, sodium, magnesium).
How to cook
Since hunting sausages are made from pre-cooked meat, they can be eaten “fresh”. However, in cooking they are much more often used after preliminary heat treatment. As a rule, hunting sausages are eaten boiled, fried and stewed. They are used in the preparation of various dishes, ranging from cold appetizers and sandwiches, and ending with salads and soups. Quite often, hunting sausages are used for making minced meat and in barbecues.
How to serve
Cooked hunting sausages can be served as a separate dish or with a side dish. Fried, boiled and stews from vegetables.
What goes with it?
Hunting sausages go well with almost all vegetables (especially potatoes, tomatoes, cabbage and legumes), bakery and pasta products, as well as sauces.
How to choose
When choosing hunting sausages, you should pay attention to their surface. It should be dry and dense, without any stains or plaque, and have a uniformly colored natural shell. Another factor in choosing these sausages is their composition. According to GOST, they must contain pork, beef and lard, as well as health-safe spices such as salt, sugar, pepper, garlic and sodium nitrite. In addition, it would be useful to study the cut of hunting sausages. One of the indicators of their freshness is the color of the bacon, which in high-quality sausages should be white or light pink. In addition, you should pay attention to the uniform coloring of the entire cut surface, which indicates the use traditional methods smoking Another factor in choosing hunting sausages is the characteristic spicy-smoked aroma with a clearly distinguishable smell of garlic and spices.
Storage
Hunting sausages should be stored in the refrigerator. Shelf life depends on the type of packaging. Sausages in vacuum packaging can be stored for up to 30 days, and in loose form - up to 14 days. If it is necessary to preserve hunting sausages for a longer period, they can be frozen. However, this is not recommended as their taste may become bitter when defrosted.
Useful properties
Like most other sausages, hunting sausages have a positive effect on the human body only when consumed in limited quantities. This meat product stimulates the processes of hematopoiesis, metabolism and the formation of bone and muscle tissue, reduces nervous excitability, has an immunostimulating and wound-healing effect, and also improves the functioning of the gastrointestinal tract.
Restrictions on use
Individual intolerance, tendency to allergic reactions, excess weight, diseases of the cardiovascular system, as well as the gastrointestinal tract, accompanied by inflammatory processes and increased acidity of gastric juice.
Home-cooked hunting sausages cannot be compared to store-bought ones. Once you make them, you will feel the taste of real sausage. After all, hunting sausages do not contain any artificial flavoring additives, only meat and spices.
For 1 kg of lean pork, take ½ kg of veal, 10 g of sugar, ½ teaspoon of coriander, 2 g of marjoram, 40 g of salt, 3 g of ground black pepper, 1 g of ground allspice, 2 cups of broth.
How to make homemade hunting sausages in the gut.
Cut both types of meat into small pieces, sprinkle with salt, sugar, ground spices (marjoram, coriander, allspice and black pepper). Let it sit overnight in a cool place until it soaks in the spices. In the morning, grind in a meat grinder, pour in the broth and stir.
Further preparation consists of forming sausages, i.e. filling the shell with minced meat. To do this, we take thin, well-washed intestines (pork, veal, lamb) and fill them with infused minced meat through a device screwed to the meat grinder.
We make them 20 cm long, no more. We tie each one, at the beginning and at the end, with a thread, and then we tie both ends together to make a ring.
We hang the meat pieces over hot smoke and smoke them. After finishing smoking, boil them over low heat for about half an hour. They are stored in a cold place for several months.
Homemade hunter's sausages are an excellent hot meat snack for the holiday. In addition, they are very tasty in winter with stewed sauerkraut, added to the soup - significantly affect its taste and aroma. Alternatively, you can simply prepare delicious sandwiches for the whole family with them.
Video: Hunting sausages (cooking recipe).