Ingredients:
● meat (3 kg)
● fat (0.5 kg),
● garlic (6-7 cloves),
● salt,
● black and allspice,
● mustard seeds,
● coriander.
Cooking
This is a recipe for cooking sausage in a smokehouse. 3 kg of meat and 0.5 kg of fat cut into small cubes. Add to the meat 6-7 cloves of garlic, finely chopped with a knife, salt, black pepper, allspice, mustard seeds, coriander peas and mix everything thoroughly for 10-15 minutes. Leave the meat for 2-3 hours to infuse and soak in spices. After that, stir the meat for another 5 minutes and make the sausage rings. Leave the sausages for 12 hours in a cool place, then start smoking in the smokehouse. To do this, hang the sausage on special sticks (oak), knead it in a smokehouse, cover the smokehouse with a cloth and smoke it on a slow smoke for 8-10 hours with apple wood with a small addition of juniper branches. After cooking, the sausage should rest for 10 hours.
In the old days, grandfather kept the sausage cooked in this way in a dark, cool place and for a long time you could eat it. Welcome to the farmstead for a smoked sausage tasting!
Where to enjoy
Farmstead “Fishing Pulva”
Krupta Valentine
+375 (29) 150-95-55
Mogilev region, Bykhov district, D. Chichewa, ul. Naberezhnaya, 77
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