The invention relates to the meat-processing industry, namely to the production of raw smoked sausage. The method for the production of raw smoked pork sausage provides for the preparation of raw meat with a pH in the range from 5.5 to 5.9 from trimmed lean pork and pork belly with layers and a cut of meat tissue no more than 25%, cutting the lean pork into pieces weighing up to 500 g, followed by by salting in a mixer with the addition of table salt, keeping outside the mixer for 5-6 days at a temperature of 0 to 4 o C and grinding on a top with a grid hole diameter of 2-3 mm. Moreover, the pork brisket is frozen to a temperature of -2 to -3 o C and crushed on a shpigorezka into pieces 10-12 mm long and 4-5 mm wide. After that, minced meat is prepared in a mixer by first adding chopped low-fat pork with the addition of sodium nitrite, spices and spices, chopped fresh garlic and cognac. Then add the chopped pork brisket with the addition of table food salt to the pork brisket, mix for 8-10 minutes until the pieces of pork brisket are evenly distributed to obtain minced meat with a pH in the range from 5.5 to 5.9 and a minced meat temperature not exceeding 8 o C, followed by shaping the sausage loaves and heat treatment, including settling the sausage loaves, smoking and drying. In this case, smoking is carried out in a cold smoking chamber for 3.5 to 4.5 days in successive cycles, forming five stages of smoking, in the first of which an air mixture is fed into the cold smoking chamber for at least 4 hours at a temperature in the chamber of 26 o With and a relative humidity of 85%, at the other stages, smoking is carried out in cycles in the mode "supply of the smoke-air mixture - supply of the air mixture" in each cycle, and the total time of supply of the smoke-air mixture is from 6.7 to 7.8% of the total smoking time, with In this case, the cycles form five stages of smoking, the ratio of the time of supplying the smoke-air mixture at the stages starting from the second is 1: (1.8-2.2) :( 1.2-1.4) :( 2.4-2.8 ), and the ratio of the time of supplying the air mixture in the stages starting from the first is 1: (4.3-4.7) :( 5.3-5.7) :( 3.5-3.8) :( 7 , 1-7.5). The temperature in the cold smoking chamber in the second stage is set the same as in the first, and starting from the second cycle of the third stage, it is successively lowered in steps, bringing the last stage to 18 o C in the second cycle and maintaining this temperature until the end of the last smoking stage. The relative humidity in the cold smoking chamber at the second stage, when the flue-air mixture is supplied, is set the same as at the first stage, and when the air mixture is supplied, the relative humidity is increased to 93%, and at the third and fourth stages, the relative humidity is gradually reduced when passing from stage to stage. , keeping it constant during each of these stages, and at the last stage, the relative humidity is reduced with bringing the last two cycles of this stage to 83%. Drying is carried out in a drying chamber for 20-26 days. Thus, the final product is obtained - raw smoked sausage, which is the second object of the invention. The technical result provided by the invention consists in the possibility of preparing high-quality sausages with stable organoleptic and functional-technological properties due to the selection of optimal modes of preparation of minced meat and heat treatment corresponding to the type of raw meat used. The selected smoking modes provide a more uniform penetration of the products of certain smoke fractions into the thickness of the sausage loaves, providing a pleasant smell, taste, color, and also due to its high bactericidal properties, a higher stability of the product to storage is ensured. In addition, with the selected smoking modes, the processes of heat and mass transfer and moisture exchange are improved. 2 sec. and 14 h. p.f-ly.

The invention relates to the food industry, namely the production of raw smoked sausages. The closest to the claimed invention is a raw smoked pork sausage of the highest grade and a method for its production, providing for cutting pork into pieces, preparing minced meat by cutting using table salt, sodium nitrite, spices and spices and brandy, molding, heat treatment, including the sediment of sausage loaves, smoking and drying, packaging (see Handbook of the technologist of sausage production. / Under the editorship of IA Rogov - M .: Kolos, 1993, p. 268 - 276, rec. 205). However, the known method does not provide for the possibility of producing high quality raw smoked sausages using pork of various degrees of cooling in one technological process. The objective of the present invention, both in terms of the product and in terms of the method of its production, is to obtain a quality product with high organoleptic characteristics and traditional flavor range while optimizing the production process and modes of operations for the preparation of minced meat and heat treatment using pork subjected to various refrigeration treatments. ... The task in terms of the finished product and the method of its production is solved due to the fact that the proposed method for the production of raw smoked sausage, characterized by the fact that it provides for the preparation of raw meat with a pH in the range from 5.5 to 5.9 from trimmed lean pork and pork belly with interlayers and a cut of meat tissue no more than 25, cutting low-fat pork into pieces weighing up to 500 g, followed by salting in a mixer with the addition of table salt, keeping outside the mixer for 5-6 days at a temperature of 0 to 4 o С and grinding into a top with a lattice hole diameter of 2-3 mm, and pork brisket is frozen to a temperature of -2 to -3 o C and crushed on a scraper into pieces 10-12 mm long and 4-5 mm wide, after which the minced meat is prepared in a mixer by adding to her first chopped low-fat pork with the addition of sodium nitrite, spices and herbs, chopped fresh garlic and brandy, and then chopped pork belly with the addition of salt chef food for pork brisket, stirring for 8-10 minutes until the pieces of pork brisket are evenly distributed and minced meat with a pH in the range from 5.5 to 5.9 and minced meat temperature not exceeding 8 o С, followed by molding sausage loaves and heat treatment, including the sediment of sausage loaves, smoking and drying, and smoking is carried out in a cold smoking chamber for 3.5 to 4.5 days in successive cycles forming five smoking stages, on the first of which an air mixture is fed into the cold smoking chamber in for at least 4 hours at a temperature in the chamber of 26 o C and a relative humidity of 85%, and at the remaining stages, smoking is carried out in cycles in the mode "supply of the smoke-air mixture - supply of the air mixture" in each cycle, and the total time of supply of the smoke-air mixture is from 6, 7 to 7.8% of the total smoking time, while the cycles form five stages of smoking, the ratio of the time of supplying the smoke-air mixture at the stages starting from the second is 1: (1.8-2.2): (1.2-1.4) :( 2.4-2.8), and the ratio of the time of supplying the air mixture in the stages starting from the first is 1 :( 4.3-4.7) :( 5.3-5.7) :( 3.5-3.8) :( 7.1-7.5), while the temperature in the cold smoking chamber at the second stage is set the same as in the first, and starting from the second cycle of the third stage, it is sequentially reduced in steps, bringing the last stage to 18 o C in the second cycle and maintain this temperature until the end of the last smoking stage, and the relative humidity in the cold smoking chamber in the second stage at the supply of the smoke-air mixture is set the same as at the first stage, and when the air mixture is supplied, the relative humidity is increased to 93%, and at the third and fourth stages, the relative humidity is gradually reduced when passing from stage to stage, maintaining it constant during each of these stages , and at the last stage, the relative humidity is reduced with bringing the last two cycles of this stage to 83%, and drying is carried out in a drying chamber ere for 20-26 days. Thus, raw smoked sausage is obtained, which is the second independent object. It is recommended to add table salt in the amount of 3.4-3.6% of its mass when receiving minced meat on pork brisket. As spices and spices can be used granulated sugar, ground black or white pepper, allspice, cardamom or ground nutmeg. The complex spice-aromatic mixture "Salami Compact" can also be used as spices and herbs. It is recommended to use cognac with a strength of 40%, preferably "Moskovsky", in an amount of up to 240.0-260.0 g per 100 kg of unsalted raw materials. When preparing minced meat, it is advisable to additionally introduce a bacterial preparation before introducing the grinded pork into the vacuum cutter. The starter culture "BACTOFERM TM F-SC-111", including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5, can be used as a bacterial preparation. It is advisable to form sausage loaves by extrusion into natural - intestinal, or protein - artificial, or collagen casings with a diameter of 45 to 60 mm, using strings from 28 to 38 mm, and after filling the casing, they are pierced to remove air from the minced meat, after which the molded loaves the sausages are hung on holders, placed on frames and sent for heat treatment. It is preferable to form sausage loaves into artificial protein casings of the fibrous type, which are soaked in warm water at a temperature of 20-30 o C for 10-15 minutes before stuffing the minced meat. It is recommended to draft sausage loaves in a precipitation chamber for 6-8 hours with a temperature of 20 o C, a relative humidity of 85-90% and an air speed of 0.1 m / s. When smoking, the speed of movement of the smoke-air mixture in the cold smoking chamber can be set at the exit from the nozzles of the smoke generator to 3 m / s, ensuring the speed of its passage through the product - 0.5 m / s, and the speed of movement of the air mixture at the exit from the nozzles is set to 5 m / with ensuring the speed of passage through the product up to 8 m / s. It is permissible when smoking at the first stage, the air mixture should be supplied for 4 hours, at the second stage, one cycle should be carried out, and the smoke-air mixture is supplied for 1 hour, and the air mixture is supplied for 18 hours, at the third stage, three cycles are carried out, in each of which the smoke-air the mixture is served for 40 minutes, and the air mixture is fed for 7 hours 20 minutes, while the relative humidity in the cold smoking chamber during the entire stage is set to 90%, and the temperature in each cycle is reduced by 2 o With bringing to the end of this stage to 22 o C and maintaining this temperature in the first cycle of the next, fourth stage, in which two cycles are carried out, in which the time of supply of the flue-air mixture and the air mixture is set the same as in the third stage, and the relative humidity in the cold smoking chamber is reduced to 88% and is kept constant during the entire stage, and the temperature in the second cycle of this stage is lowered by 2 o C, and at the fifth stage four cycles are carried out, during which the time of supplying the smoke-air mixture and air mixture are set the same as in the two previous stages, the relative humidity in the cold smoking chamber is successively lowered, bringing in the last two cycles to 83%, and the temperature in the first cycle is set equal to 20 o C, and in all other cycles of this stage equal to 18 o C. It is preferable to dry sausage loaves in a drying chamber, first for 5-6 days at a temperature in the drying chamber of 11-13 o C, a relative humidity of 80-82% and a speed of its movement in the chamber of 0.1-0.2 m / s, and then within 15-20 days at a temperature in the drying chamber of 10-12 o C, a relative humidity of 74-78% and a speed of its movement in the chamber of 0.05-0.1 m / s. For the preparation of uncooked smoked sausages, the components can be used in the following ratio, kg per 100 kg of unsalted raw materials: Lean trimmed pork - 38.0 - 42.0 Pork brisket with interlayers and a cut of meat tissue no more than 25% - 58.0 - 62.0 a also, g: Table salt - 3400.0 - 3600.0 Sodium nitrite - 10.0 Granulated sugar - 180.0 - 220.0 Ground black or white pepper - 140.0 - 160.0 Fresh chopped garlic - 45 .0 - 55.0 Cognac - 240.0 - 260.0
In an alternative embodiment of the method, components in the following ratio, kg per 100 kg of unsalted raw materials, can be used to prepare raw smoked sausage:
Lean trimmed pork - 38.0 - 42.0
Pork brisket with layers and cut of meat tissue no more than 25% - 58.0 - 62.0
and also, d:
Table salt - 3400.0 - 3600.0
Sodium nitrite - 10.0
Complex spice-aromatic mixture - 800.0 - 1500.0
Starting culture "BACTOFERM TM F-SC-111" - 15.0 - 25.0
Thus, the final product is obtained - raw smoked sausage, which is the second object of the invention. The technical result provided by the invention consists in the possibility of preparing high-quality sausages with stable organoleptic and functional-technological properties due to the selection of optimal modes of preparation of minced meat and heat treatment corresponding to the type of raw meat used. The selected smoking modes provide a more uniform penetration of the products of certain smoke fractions into the thickness of the sausage loaves, providing a pleasant smell, taste, color, and also due to its high bactericidal properties, a higher stability of the product to storage is ensured. In addition, with the selected smoking modes, the processes of heat and mass transfer and moisture exchange are improved. The invention is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims. Example 1

and also, d:
Sodium nitrite - 10.0
Granulated sugar - 200.0
Ground black or white pepper - 150.0
Cognac "Moskovsky" - 250.0
For the production of uncooked smoked sausage, trimmed meat raw materials are used, namely low-fat pork with a pH not exceeding 5.9. Lean pork is cut into pieces weighing 500 g, followed by salting in a mixer with the addition of table salt, keeping outside the mixer for 5 days at a temperature of 2 o C and grinded on a top with a hole diameter of the outlet grid of 2-3 mm. The pork brisket is frozen to a temperature of -2 o C and crushed on a scraper into pieces 10 mm in length and 4 mm in width. Minced meat is prepared in a mixer, into which, first, chopped low-fat pork is added with the addition of sodium nitrite, spices and herbs, chopped fresh garlic and Moskovsky cognac, and then chopped pork brisket is added with the addition of table salt. Stirring is carried out for 10 minutes until the pieces of pork brisket are evenly distributed and minced meat with a pH not exceeding 5.9 and a temperature of 8 o C. stuffing stuffing is soaked in warm water with a temperature of 20 o C for 10 minutes. After filling, the casing is pierced to remove air from the minced meat, after which the shaped loaves of sausage are hung on holders, placed on frames and sent for heat treatment. Heat treatment includes the processes of settling sausage loaves, smoking and drying. The upsetting of sausage loaves is carried out in the upsetting chamber for 6 hours at a temperature in it of 20 o C, a relative humidity of 85% and an air velocity of 0.1 m / s. After settling, the sausage loaves are sent to the cold smoking chamber. Smoking is carried out in the chamber for 4 days in successive cycles in the mode "supply of the smoke-air mixture - supply of the air mixture", and the total time of supply of the smoke-air mixture is 7.4% of the total smoking time. The speed of movement of the smoke-air mixture in the cold smoking chamber is set at the outlet of the smoke generator nozzles of 3 m / s, ensuring the speed of its passage through the product - 0.5 m / s, and the speed of movement of the air mixture at the outlet of the nozzles is set to 5 m / s, ensuring the speed passing through the product - up to 8 m / s. The cycles form five stages of smoking, the ratio of the time of supplying the smoke-air mixture at which, starting from the second, is 1: 2: 1.3: 2.6, and the ratio of the time of supplying the air mixture at the stages, starting from the first, is 1: 4.5 : 5.5: 3.65: 7.33, while the temperature in the cold smoking chamber is set equal to 26 o C. At the first stage of smoking, one cycle is carried out, and the air mixture is supplied for 4 hours. At the second stage of smoking, one cycle is carried out, and the smoke-air mixture is supplied for 1 hour, and the air mixture is supplied for 18 hours. At the third stage of smoking, three cycles are carried out, in each of which the flue-air mixture is fed for 40 minutes, and the air mixture is fed for 7 hours 20 minutes, while the relative humidity in the cold smoking chamber is set to 90%, and the temperature in each cycle is reduced by 2 o With bringing to the end of this stage up to 22 o C and maintaining this temperature in the first cycle of the next, fourth stage. At the fourth stage, two cycles are carried out, in which the time of supplying the smoke-air mixture and the air mixture is set the same as in the third stage, and the relative humidity in the cold smoking chamber is lowered to 88% and kept constant throughout the entire stage, and the temperature in the second cycle of this stage is reduced by 2 o C. At the fifth stage, smoking is carried out in four cycles, in which the time of supply of the smoke-air mixture and the air mixture is set the same as in the two previous stages, the relative humidity in the cold smoking chamber is successively lowered, bringing the last two cycles to 83%, and the temperature in the first cycle is set equal to 20 o C, and in all other cycles of this stage equal to 18 o C. The sausage loaves are sent from the cold smoking chamber to the drying chamber, where they are dried for 20 days. Initially, within 5 days, sausage loaves are dried at a temperature of 11 o C, a relative humidity of 80% and a speed of its movement in the chamber of 0.1 m / s, and then for 15 days at a temperature in the drying chamber of 10 o C, relative humidity air 74% and its speed in the chamber 0.05 m / s. After drying, the sausage is packed. Thus, a raw smoked sausage is obtained, which is the second object of the invention. Example 2
For the preparation of raw smoked sausage, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Lean trimmed pork - 40.0
Pork brisket with layers and cut of meat tissue no more than 25% - 60.0
and also, d:
Table salt - 3500.0
Sodium nitrite - 10.0
Complex spicy-aromatic mixture "Salami Compact" - 800.0
Starting culture "BACTOFERM TM F-SC-111" - 20.0
Chopped fresh garlic - 50.0
Cognac "Moskovsky" - 250.0
For the production of uncooked smoked sausage, trimmed meat raw materials are used, namely low-fat pork with a pH not exceeding 5.9. Lean pork is cut into pieces weighing 500 g, followed by salting in a mixer with the addition of table salt, keeping outside the mixer for 5 days at a temperature of 2 o C and grinded on a top with a hole diameter of the outlet grid of 3 mm. The pork brisket is frozen to a temperature of -2 o C and crushed on a scraper into pieces 10 mm in length and 4 mm in width. The minced meat is prepared in a mixer, into which, first, chopped low-fat pork is added with the addition of sodium nitrite, spices and herbs, which are used as a complex spicy-aromatic mixture "Salami Compact", chopped fresh garlic and "Moskovsky" cognac, a bacterial preparation, which use the starter culture "BACTOFERM TM F-SC-111", including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5, and then add chopped pork brisket with the addition of table salt. Stirring is carried out for 10 minutes until the pieces of pork brisket are evenly distributed and minced meat is obtained with a pH of 5.9 and a temperature of 8 o С. warm water with a temperature of 20 o C for 10 minutes. After filling, the casing is pierced to remove air from the minced meat, after which the shaped loaves of sausage are hung on holders, placed on frames and sent for heat treatment. Heat treatment includes the processes of settling sausage loaves, smoking and drying. The upsetting of sausage loaves is carried out in the upsetting chamber for 6 hours at a temperature in it of 20 o C, a relative humidity of 85% and an air velocity of 0.1 m / s. After settling, the sausage loaves are sent to the cold smoking chamber. Smoking is carried out in the chamber for 4 days in successive cycles in the mode "supply of the smoke-air mixture - supply of the air mixture", and the total time of supply of the smoke-air mixture is 7.4% of the total smoking time. The speed of movement of the smoke-air mixture in the cold smoking chamber is set at the outlet of the smoke generator nozzles of 3 m / s, ensuring the speed of its passage through the product is 0.5 m / s, and the speed of movement of the air mixture at the outlet of the nozzles is set to 5 m / s, ensuring the speed passing through the product up to 8 m / s. The cycles form five stages of smoking, the ratio of the time of supplying the smoke-air mixture at which, starting from the second, is 1: 2: 1.3: 2.6, and the ratio of the time of supplying the air mixture at the stages, starting from the first, is 1: 4.5 : 5.5: 3.65: 7.33, while the temperature in the cold smoking chamber is set equal to 26 o C. At the first stage of smoking, one cycle is carried out, and the air mixture is supplied for 4 hours. At the second stage of smoking, one cycle is carried out, and the smoke-air mixture is supplied for 1 hour, and the air mixture is supplied for 18 hours. At the third stage of smoking, three cycles are carried out, in each of which the flue-air mixture is fed for 40 minutes, and the air mixture is fed for 7 hours 20 minutes, while the relative humidity in the cold smoking chamber is set to 90%, and the temperature in each cycle is reduced by 2 o With bringing to the end of this stage up to 22 o C and maintaining this temperature in the first cycle of the next, fourth stage. At the fourth stage, two cycles are carried out, in which the time of supplying the smoke-air mixture and the air mixture is set the same as in the third stage, and the relative humidity in the cold smoking chamber is lowered to 88% and kept constant throughout the entire stage, and the temperature in the second cycle of this stage is reduced by 2 o C. At the fifth stage, smoking is carried out in four cycles, in which the time of supply of the smoke-air mixture and the air mixture is set the same as in the two previous stages, the relative humidity in the cold smoking chamber is successively lowered, bringing the last two cycles to 83%, and the temperature in the first cycle is set equal to 20 o C, and in all other cycles of this stage equal to 18 o C. The sausage loaves are sent from the cold smoking chamber to the drying chamber, where they are dried for 20 days. Initially, within 5 days, sausage loaves are dried at a temperature of 11 o C, a relative humidity of 80% and a speed of its movement in the chamber of 0.1 m / s, and then for 15 days at a temperature in the drying chamber of 10 o C, relative humidity air 74% and its speed in the chamber 0.05 m / s. After drying, the sausage is packed. Thus, raw smoked sausage is obtained, which is an independent object of the invention.

Claim

1. A method for the production of uncooked smoked pork sausage, characterized in that it provides for the preparation of raw meat with a pH in the range from 5.5 to 5.9 from trimmed lean pork and pork belly with layers and a cut of meat tissue no more than 25%, cutting lean pork into pieces weighing up to 500 g, followed by salting in a mixer with the addition of table salt, keeping outside the mixer for 5-6 days at a temperature of 0 to 4 o С and grinding on a top with a grid hole diameter of 2-3 mm, and pork brisket freeze to a temperature of -2 to -3 o C and grind on a scraper into pieces 10-12 mm long and 4-5 mm wide, after which minced meat is prepared in a mixer by first adding chopped low-fat pork with the addition of sodium nitrite, spices and spices, chopped fresh garlic and brandy, and then chopped pork brisket with the addition of table salt on the pork brisket, stirring for 8-10 minutes until evenly distributed pieces of pork brisket and obtaining minced meat with a pH in the range from 5.5 to 5.9 and a minced meat temperature not exceeding 8 o C, followed by molding sausage loaves and heat treatment, including sediment of sausage loaves, smoking and drying, and smoking is carried out in cold smoking chamber for 3.5 to 4.5 days in successive cycles, forming five smoking stages, in the first of which an air mixture is fed into the cold smoking chamber for at least 4 hours at a temperature in the chamber of 26 o C and a relative humidity of 85 %, and at the remaining stages, smoking is carried out in cycles in the mode "supply of the smoke-air mixture - supply of the air mixture" in each cycle, and the total time of supply of the smoke-air mixture is from 6.7 to 7.8% of the total smoking time, while the cycles form five stages of smoking, the ratio of the time of supplying the smoke-air mixture at the stages starting from the second is 1: (1.8-2.2): (1.2-1.4): (2.4-2.8), and the ratio time of air mixture supply at stages, starting from the first, it is 1: (4.3-4.7): (5.3-5.7): (3.5-3.8): (7.1-7.5), while the temperature in the cold smoking chamber at the second stage, set the same as at the first, and starting from the second cycle of the third stage, they are successively lowered in steps, bringing the last stage to 18 o C in the second cycle and maintain this temperature until the end of the last smoking stage, and the relative humidity in the cold smoking chamber at the second stage, when supplying the flue-air mixture, set the same as at the first stage, and when supplying the air mixture, the relative humidity is increased to 93%, and at the third and fourth stages, the relative humidity is gradually reduced when passing from stage to stage, maintaining it is constant during each of these stages, and at the last stage, the relative humidity is reduced with bringing in the last two cycles of this stage to 83%, and drying is carried out in a drying chamber for 20-26 days. 2. The method according to claim 1, characterized in that when minced meat is obtained, table salt is added to the pork brisket in an amount of 3.4-3.6% of its weight. 3. A method according to any one of claims. 1 and 2, characterized in that granulated sugar, ground black or white pepper, ground cardamom or nutmeg are used as spices and spices. 4. A method according to any one of claims. 1 and 2, characterized in that a complex spice-aromatic mixture "Salami Compact" is used as spices and herbs. 5. The method according to any one of claims. 1 and 2, characterized in that they use brandy with a strength of 40%, preferably "Moskovsky", in the amount of 240.0-260.0 g per 100 kg of unsalted raw materials. 6. The method according to any one of claims. 1, 2, 5, characterized in that during the preparation of minced meat, a bacterial preparation is additionally introduced into the mixer before adding chopped pork belly to the mixer. 7. The method according to claim 6, characterized in that the starter culture "BACTOFERM TM F-SC-111", including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5, is used as the bacterial preparation. 8. The method according to any one of claims. 1, 2, 5-7, characterized in that the formation of sausage loaves is carried out by extrusion into natural - intestinal, or protein - artificial or collagen casings with a diameter of 45 to 60 mm, using strings from 28 to 38 mm, and after filling the casing they are pierced to remove air from the minced meat, after which the molded loaves of sausage are hung on holders, placed on frames and sent for heat treatment. 9. A method according to any one of claims. 1, 2, 5-7, characterized in that the formation of sausage loaves is carried out in artificial protein casings of the fibrous type, which are soaked in warm water at a temperature of 20-30 o C for 10-15 minutes before stuffing the minced meat. 10. The method according to any one of claims. 1, 2, 5-9, characterized in that the sludge of sausage loaves is carried out in the sludge chamber for 6-8 hours with a temperature of 20 o C, a relative humidity of 85-90% and an air velocity of 0.1 m / s. 11. The method according to any one of claims. 1, 2, 5-10, characterized in that when smoking, the speed of movement of the smoke-air mixture in the cold smoking chamber is set at the outlet of the smoke generator nozzles 3 m / s, ensuring the speed of its passage through the product is 0.5 m / s, and the speed of movement air mixture at the outlet of the nozzles is set to 5 m / s, ensuring the speed of passage through the product - up to 8 m / s. 12. The method according to any one of claims. 1, 2, 5-11, characterized in that when smoking at the first stage, the air mixture is supplied for 4 hours, at the second stage, one cycle is carried out, and the smoke-air mixture is supplied for 1 hour, and the air mixture is supplied for 18 hours, for the third stage, three cycles are carried out, in each of which the smoke-air mixture is supplied for 40 minutes, and the air mixture for 7 hours and 20 minutes, while the relative humidity in the cold smoking chamber during the entire stage is set to 90%, and the temperature in each cycle is reduced by 2 o With bringing to the end of this stage to 22 o C and maintaining this temperature in the first cycle of the next, fourth stage, in which two cycles are carried out, during which the time of supply of the smoke-air mixture and the air mixture is set the same as in the third stage, and the relative humidity in the cold smoking chamber is lowered to 88% and kept constant throughout the entire stage, and the temperature in the second cycle of this stage is lowered by 2 o C, and in the fifth stage four cycles are carried out, during which the time the supply of the smoke-air mixture and the air mixture is set the same as in the two previous stages, the relative humidity in the cold smoking chamber is successively lowered, bringing in the last two cycles to 83%, and the temperature in the first cycle is set equal to 20 o C, and in all other cycles this stage is equal to 18 o C. 13. The method according to any one of claims. 1, 2, 5-12, characterized in that the drying of the sausage loaves is carried out in the drying chamber first for 5-6 days at a temperature in the drying chamber of 11-13 o C, a relative humidity of 80-82% and the speed of its movement in the chamber 0.1-0.2 m / s, and then within 15-20 days at a temperature in the drying chamber of 10-12 o C, a relative humidity of 74-78% and a speed of its movement in the chamber 0.05-0.1 m / s. 14. The method according to any one of claims. 1-3, 5-13, characterized in that for the preparation of raw smoked sausage, the components are used in the following ratio, kg per 100 kg of unsalted raw materials:

and also, d:
Sodium nitrite - 10.0
Granulated sugar - 180.0-220.0
Ground black or white pepper - 140.0-160.0
Chopped fresh garlic - 45.0-55.0
Cognac - 240.0-260.0
15. The method according to any one of claims. 1, 2, 4-13, characterized in that for the preparation of raw smoked pork sausage, the components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Lean trimmed pork - 38.0-42.0
Pork brisket with layers and cut of meat tissue no more than 25% - 58.0-62.0
and also, d:
Table salt - 3400.0-3600.0
Sodium nitrite - 10.0
Complex spicy-aromatic mixture "Salami Compact" - 800.0-1500.0
Starting culture "BACTOFERM TM F-SC-111" - 15.0-25.0
16. Raw smoked pork sausage, characterized in that it is obtained by the method according to any one of paragraphs. 1-15.

MM4A Early termination of a patent of the Russian Federation for an invention due to non-payment of the fee for maintaining the patent in force in due time

The main advantage of homemade sausage is its natural composition. In other words, you know how much meat is in such a product, and how much lard, what spices were used, in what conditions the sausage was smoked and other nuances that no one in the store will tell you about. We will tell you in detail about how to cook raw smoked sausage at home in our article. Anyone can do it with our detailed descriptions.

How to prepare minced meat for raw smoked sausage

For the preparation of raw smoked sausages, any types of beef, lamb or a mixture of them can be used in a certain percentage according to the recipe. To prepare the minced meat, the meat is separated from the cartilage, fat and tendons and cut into small pieces. If, for example, pork and beef are used, they are crushed separately. You do not need to take too fatty meat, because when smoking, the fat melts very much and voids are formed. At the same time, the sausage itself becomes too greasy. For juiciness and taste, lard is added to the minced meat.

Cooking raw smoked sausage at home involves carefully salting the meat. It is recommended to use nitrite salt, which has an antioxidant effect on fats and increases the shelf life of the finished product. allows you to achieve the complete destruction of botulism bacteria. Without this ingredient, it will be very difficult to obtain safe products at home.

Raw sausage casings

When preparing homemade sausages, 2 types of casings are used: natural and artificial. They tolerate the smoking process equally well and do not burst, but they have significant differences.

Natural casings are pork, beef or lamb casings or casings. They are sold already peeled, in a special salted brine or in a vacuum package. Before using them, it is enough to soak them for 7-10 minutes in cold water without salt, after which you can start stuffing with minced meat.

It is very convenient to use when preparing sausages. It does not require soaking in water before use and special storage conditions. Unlike natural casing, which is stored in the refrigerator, collagen casing can stay in a kitchen counter drawer for up to two years.

The artificial polymer casing "Aycel" is ideal for the preparation of uncooked smoked sausages. It is characterized by excellent smoke permeability, microbiological resistance to mold, easy to clean and does not flake off during storage.

How to make raw smoked sausage at home

At home, the process of preparing raw smoked sausage occurs in the following sequence:

1. Pork and beef (700 g each) are covered with salt (50 g) and sent to the shelf in the refrigerator, located immediately below or above the freezer, where the temperature ranges from 0 to +3 ° C. The meat should lie in salt for 5-7 days.
2. Remove the meat from the salt and mince it with a 4 mm hole.
3. Cut the bacon (600 g) into 3.5 mm cubes.
4. Add black pepper and garlic (2 cloves) to the minced meat. Additionally, it is recommended to add 6 g of sodium nitrite in solution to preserve color and kill botulism bacteria.
5. After stuffing the minced meat into the casing, the resulting loaves of sausage are pierced in several places with a needle and suspended in a cold room (0-3 ° C) for 7 days to settle.
6. The sausage is cold smoked (at a temperature not exceeding 20 ° C) for two days.
7. Raw smoked sausage at home undergoes shrinkage for a month in a room with good ventilation and an air temperature of no higher than 10 ° C. In such conditions, the finished sausage can be stored for 4 months.

Braunschweig smoked sausage recipe

The famous Braunschweig sausage is prepared in a similar way of cold smoking loaves filled with minced meat. After salting, the meat is crushed in a meat grinder immediately along with bacon. The result is a delicious and uniformly textured raw smoked sausage at home.

The recipe for such a product involves the use of such ingredients: 900 g of beef, 500 g of lean pork, 600 g of bacon, 70 g of salt, 4 g of sugar, 2 g of black or white ground pepper, cardamom on the tip of a knife. From this amount of products, 2 kg of high-quality minced meat is obtained. The shrinkage of the finished product is at least 30% of the original weight.

Uncooked smoked sausage "Moskovskaya" at home

The famous one is made from ground beef, but with the addition of large pieces of bacon. How to make raw smoked sausage at home was described in detail above, but the ingredients for this you will need the following: 1.5 kg of beef, 500 g of lard, 70 g of salt, sugar (1 tsp), 3 g of ground black or white pepper , nutmeg.

From the specified amount of ingredients, you get 2 kg of natural and flavorful ground beef.

Raw smoked beef sausage at home

Homemade raw smoked sausage tastes just as good as store-bought sausage, but its composition is natural, without monosodium glutamate and other dangerous additives. You control the entire cooking process yourself, from purchasing raw materials to drying after smoking.

Raw smoked beef sausage is made at home according to the following recipe:

1. 1.5 kg of beef brisket and ham are cut into small cubes with a knife.
2. The minced meat is supplemented with 75 g of nitrite salt, 20 g of spices and 1.5 g of starter cultures. The amount of ingredients is based on 3 kg of meat. Starter cultures are necessarily added to minced meat, since it is they that prevent spoilage of raw materials, suppressing pathogenic and putrefactive bacteria, and contribute to accelerating the production of lactic acid.
3. The minced meat is thoroughly mixed and compacted very tightly into the casing using a meat grinder or with a special attachment.
4. In order for the starter cultures to start working, the sausage loaves are placed in a plastic bag and left for 48 hours at room temperature, and then placed in the refrigerator for another day.
5. Then cold smoking is carried out: 2 times for 4 hours and 3 times for 2 hours for 14 days at regular intervals.

Dried sausage at home

The process of preparing dry-cured sausage differs slightly from uncooked smoked sausage. Is that the process of smoking products is omitted.

The rest is dry-cured and uncooked smoked sausage at home is prepared in almost the same way:

1. Fermentation and salting of meat takes place in the refrigerator at a temperature of +3 ° C. For 1 kg of meat, 20 g of salt is taken, preferably nitrite.
2. After 5 days, the meat is chopped with a knife or in a meat grinder, lard, diced, a teaspoon of sugar (for 3 kg of pork), pepper to taste and a tablespoon of brandy are added to the minced meat. A shell pre-soaked in water is stuffed with ready-made minced meat.
3. The prepared sausages should be kept under oppression in the refrigerator (+3 ° C) for a week, which will give the necessary shrinkage. After that, the products are suspended in a ventilated room at a temperature of +10 ° C for another month.

According to reviews, recipes for damp-curing and smoking sausages at home are simple and allow you to prepare a really tasty and healthy product with a natural composition.

Raw smoked sausages are usually prepared from chilled or defrosted beef, fatty, semi-fatty and lean pork, as well as lamb.

Their main advantage is a serious "meat" component, especially if the product is made in accordance with GOST, - told "VM" meat production technologist Andrey Efimenko. - Moreover, the raw materials must be absolutely fresh. Chilled meat - no more than three days of storage, ice cream - up to a month. At the same time, the production of "Pig" and "Soviet" sausages from frozen meat is generally not allowed. Madeira or cognac is added to some sausages for taste. In general, raw smoked sausages are a real delicacy. It was like this in Soviet times, and it remains today.

In smoked sausages, as Andrei Nikolayevich explained, as a rule, meat is used from the shoulder and back parts of the carcass, which is thoroughly cleaned of veins. The most suitable meat for such sausages is the meat of adult pigs and 5-7-year-old bulls.

In the workshop, they take meat, freed from veins, and cut it into pieces weighing 1–1.5 kilograms, ”says the technologist. - Then they salted, and seriously: salt should be 3.5 percent of the total mass of meat.

The production of raw smoked sausage takes about two months. Production is divided into ten stages, but at the end the product is smoked by cold smoking, and then dried for a whole month at a temperature of about plus 10 degrees.

After that, a dry white bloom usually appears on the surface of the sausages, says Andrey Efimenko. - It's OK. It is on the shell that table salt crystallizes. It can be removed with a napkin.

How to choose a raw smoked sausage? The expert advises paying attention to the price. A good sausage does not cost less than 1,000 rubles per kilo. If the price is lower, then vegetable protein was probably added to it. It is completely harmless, but, alas, not meat. Second rule: take a close look at the label. GOST sausage is better than made according to TU - technical conditions. If the sausage contains ingredients such as dextrose, acidity regulator glucono-delta-lactone, antioxidant sodium isoascorbate and other wonders of modern chemistry, it is better to refuse to buy.

Pepper, sugar, salt, cardamom, Madeira or cognac - these should be the additives. Well, and sodium nitrite, which gives the sausage a reddish color, - explained Andrey Efimenko. - In general, the smaller the list of ingredients, the better. And vice versa.

Nutritionist Anna Kudryavtseva warns:

Raw smoked sausage is a delicacy and you shouldn't get carried away with it. First, it is very fatty - from 40 to 50 percent of the product is animal fat. Secondly, high-calorie: up to 500 kilocalories per 100 grams. Thirdly, it is quite sharp. For any inflammation of the gastric mucosa, I do not advise.

REFERENCE

The following uncooked smoked sausages are prepared at Moscow meat-packing plants: Pork, Maikopskaya, Sovetskaya, Servelat, Delikatesnaya, Osobennaya, Polskaya, Braunschweigskaya, Tambovskaya, Tourist sausages, Rostov "," Russian "," Ukrainian "" Kuban "," Uglich "," Moscow "and" Amateur ".

1. Boiled sausages.

2. Sausages and sausages.

3. Semi-smoked sausages.

4. Cooked smoked sausages.

5. Raw smoked sausages.

6. Cooked smoked products (boiled pork, carbonade, etc.).

7. Dry-cured products (balyk, basturma, sudzhuk, etc.).

8. Finished products (pates, lard, jellied meat, etc.).

9. Semi-finished products (kebabs, kupaty, etc.).

10. Special nominations at the suggestion of the Expert Council ("Product for baby food", etc.).

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Semi-finished products: selection rules

Column of nutritionist Marina Vaulina

In the summer, we want to cook less. Especially in the country. Nature, fresh air, mushrooms ... Why stand by the stove? Therefore, many people buy semi-finished products. But you need to choose them carefully. First, pay attention to the packaging itself. Is it well preserved? Are there traces of defrosting? The dumplings, for example, need to be shaken well to see if they are stuck together. If they stick together, it means that they were defrosted, the taste is reduced, and it is better not to buy ()

Raw smoked sausage is an expensive but very tasty delicacy that is often present on the festive table. The perfect snack, mouth-watering aroma and delicious taste. Perfect for making canapes, sandwiches, pizza, savory meat salads. The product contains high quality meat, herbs and spices, so this sausage is not cheap. Raw smoked sausage at home turns out no worse than store-bought, besides, you can save your budget, enjoy the cooking process and show off your culinary skills in front of guests.

Nutritional value and calorie content of raw smoked sausage

Raw smoked sausage is a very nutritious product, rich in protein. Also in the composition there are such useful substances as: iron, phosphorus, iodine, potassium, magnesium, vitamins PP and group B.

The process of preparing raw smoked sausage consists in long-term processing with cold smoke, therefore, all useful properties are preserved in the finished product.

100 g of product contains:

• Proteins - 17.86 g.
• Fat - 40.98 g.

• Carbohydrates - 0.18 g.
• The calorie content is 446 kcal.

Raw smoked sausage recipes at home

Making raw smoked sausages at home is a time-consuming process. It consists of several stages:

• food preparation and pickling;
• sausage formation;
• smoking;
• drying.

Recipe number 1: Sausage with onions

You will need the following products:

• 1 kg beef or veal
• 1 kg pork (fatty)
• 50 g nitrite salt
• 3-4 medium onions
• 2-3 cloves of garlic
• 1 teaspoon of ground spices: nutmeg, oregano, allspice
• Peeled pork intestines

The meat must be washed, dried with a paper towel, cut into small pieces. Then grind through a meat grinder with a special coarse mesh for sausages. Also skip the bow.

Then add squeezed garlic, spices, nitrite salt to the minced meat. This salt is used in the preparation of various sausages. It will give the smoked meats an appetizing color, increase the shelf life of the product, and prevent the growth of bacteria.

Mix the minced meat thoroughly and send to a cool place or refrigerator for 24 hours.

Next, start forming the sausage product. Fill the intestines tightly with minced meat by hand or using a meat grinder with a special device. Tie the ends of the intestines with a strong thread. The length of the sausages should correspond to the size of the smoker. You can shape them into rings. After all the procedures, start smoking.

Recipe number 2: Raw smoked sausage with cognac

Ingredients:

• Beef or veal - 1.5 kg
• Pork (lean) - 1.5 kg
• Pork lard (salted) - 1 kg
• Salt - 150 g
• Sugar - 1 tsp
• Ground allspice and black pepper - 1 tsp
• Ascorbic acid - 15 g
• Potato starch - 4 tbsp. spoons (with a slide)
• Cognac - 60-70 ml

Prepare the meat: rinse, remove the films and tendons, cut into pieces of 200-300 g.

Rub each piece generously with salt, place in an enamel bowl, leave in a cool place (from 0 to + 3⁰) for 48 hours.

After that, grind the salted meat in a meat grinder with a large grill.

Cut the cooled salted lard into approximately equal neat pieces (4-5 mm).

Mix the minced meat, bacon, spices thoroughly. Add potato starch, cognac and stir again so that the pieces of bacon are equally distributed over the sausage meat.

Then fill the cleaned intestines tightly with minced meat, tie with a thread on both sides. Wrap the resulting sausages with twine, hang in a dry, cool, well-ventilated room for 3-5 days. Next, you can put the semi-finished product in the smokehouse.

Smoking process

Raw smoked sausage is prepared only in a cold smoked smokehouse. The process should be continuous and last from 24 to 48 hours.

The temperature range of the smoke should be 25-28 ° C. Care should be taken to ensure that the smoke is constant and evenly distributed throughout the smokehouse.

You also need to control the density of the smoke. Too much smoke can make the product soot and taste bitter.

Small sawdust of alder, aspen or fruit trees (cherry, pear, sweet cherry, apple tree) are used for smoking. You can not use sawdust of coniferous trees, as they have a too specific aroma, which will ruin the smoked meats.

When the cold smoke smoking process is over, the sausages should be removed from the smokehouse, then placed in a dry, cool and dark place for drying and ripening. The room temperature should be no more than 10 ⁰С.

The drying process of the product takes about 14 days. During this time, it will acquire a rich color, excellent taste and aroma. The finished product can be stored in a cool room for up to 4 months, while homemade raw smoked sausage will fully retain its taste. Bon Appetit!

In Soviet times, raw smoked sausage was considered a delicacy, but modern nutritionists argue about its dangers and benefits. It is believed that those who adhere to the correct diet should not eat sausage. Sausage production technologies are subject to a separate discussion. Among the main advantages of raw smoked sausage are its long shelf life and bright taste.

Raw smoked sausage: benefit or harm

Only those varieties of raw smoked sausages that are made from selected meat, natural additives and contain a minimum amount of flavor enhancers and flavorings are absolutely beneficial for the body. Sausage production is a complex and costly process, so a cheap sausage should immediately arouse suspicion.

The use of raw smoked sausage is a controversial issue. Most of the useful properties of meat retains after smoking, so it is difficult to call sausage harmful. The danger lies in the excessive use of sausages, especially in the presence of diseases of the digestive system.

The harm of raw smoked sausage:

• high fat content negatively affects the gastric mucosa;
• it is better for pregnant women to exclude this product from the diet or replace it with bacon;
• spices contained in raw smoked sausage products exacerbate diseases of the gastrointestinal tract;
• Salt combined with seasonings is considered one of the reasons for the increase in bad cholesterol.

Production technology

The sausage must be firm. Loose composition or mold indicates violations during production. The shell should be dry, and the minced meat should be as dense as possible. In the aroma of the sausage, the presence of spices, garlic or cognac notes is allowed.

Production stages:

1. Meat Ambassador. The blanks are kept in salt for 5 days. The temperature in this case should not exceed 4 ° C. Salt is added in a proportion of 3 kg per 100 kg of meat.
2. Kneading minced meat. The meat is slightly frozen, crushed into minced meat using special equipment and mixed with additional ingredients. Then the workpieces are stored in cold chambers throughout the day.
3. Sausage making. Special casings are filled with minced meat using a syringe. The slightest ingress of air must be excluded. The bubbles in the sheath are pierced with needles if necessary.
4. Draft. The finished sausage blanks are suspended and stored at 4 ° C for three days.
5. Smoking. This process is carried out in special chambers at a temperature not exceeding 22 ° C for 2 days. The smoke of deciduous trees is used for smoking.
6. Drying. The drying process takes up to 1 month. The chamber temperature should not exceed 12 ° C. The shelf life of the final product does not exceed 6 months.

Calorie content and nutritional value of the product

Among the assortment of sausage products, uncooked smoked takes a special place. They are considered the most nutritious. The calorie content of sausages differs depending on their composition. The amount of fat per 100 g of the product reaches 56%, protein - from 13 to 30 percent. Carbohydrates in raw smoked sausage are not contained or are present in an amount of no more than 0.3%. The maximum calorie content does not exceed 580 kcal.

What is included in sausages

Each sausage manufacturer has its own secrets of the technologies used. Some prefer to adhere to national traditions, others make bold experiments, applying the experience of foreign countries.Each manufacturer also selects additional ingredients in accordance with its own recipe.

Moscow

The composition of the Moscow raw smoked products includes ground nutmeg. The product is made from beef, other types of meat are not added to it. Lard in some types of sausage is replaced with special sausage or pork fat. Some sausages are made with white pepper, others with black.

• beef;
• Salo;
• salt;
• sugar;
• ground black (white) pepper;
• spices;
• ground nutmeg;
• sodium nitrite E250;
• pure cultures of lactic acid bacteria;
• monosodium glutamate;
• lemon acid;
• vitamin C;
• sucrose.

Braunschweig

Braunschweig sausage is made from two types of meat - beef and pork. A distinctive feature of this type of sausage is a rich dark color. This effect is achieved due to the strict observance of the proportions of the ingredients. According to GOST, the sausage product must consist of 70% meat, 45 of which is beef, and 25 is pork.

• beef;
• pork;
• Salo;
• ground white pepper;
• ground black pepper;
• salt;
• sugar;
• ground cardamom;
• ground nutmeg;
• sodium nitrite;
• color lock E250;
• starter cultures of microorganisms;
• glucose;
• vitamin C;
• bacterial preparations.

Mikoyan

The raw smoked Mikoyanovskaya sausage is produced using several technologies. Some sausages contain Italian spices. The hardness differs depending on the composition of the components. The main ingredient can be either beef or pork. An integral element is bacon, cut into small pieces.

• beef (or pork);
• beef fat;
• sugar;
• salt;
• spices;
• garlic;
• cognac;
• color lock E250;
• sodium ascorbate;
• animal protein;
• sodium gluconate.

Dymov

Dymov's uncooked smoked products are distinguished by unusual combinations of spices and special production technology. In most varieties, nutmeg and cognac are the traditional additions. The bacon is cut both in large pieces and in small pieces.

• beef;
• pork;
• pork fat;
• cognac;
• ground nutmeg;
• ground black pepper;
• Green pepper;
• paprika;
• food coloring;
• sodium nitrite;
• monosodium glutamate;
• starting culture;
• acidity regulator.

Reviews

Marina, 34 years old: “Moscow raw smoked sausage has a salty taste. The smell is pronounced and combined with a distinct aftertaste of garlic. Lard is cut into large pieces and is present in the minced meat in large quantities. Spices are felt not only when the sausage is consumed, but also in the smell. The aroma of smoking is very weak. I like foods with a minimum amount of fat, so I didn't like the sausage. "

Ekaterina, 42 years old: “I didn't like the fact that the lard in the Braunschweig sausage was cut into large pieces. The taste and smell are appetizing, the taste is not salty, and the presence of spices is practically not felt. Only rigidity spoils the general impression. "

Oleg, 38 years old: “Among the assortment of Mikoyan uncooked smoked products there are varieties with both a delicate taste and tart garlic. There is a distinct smell of cognac. Personally, I always pay attention to the composition of raw smoked sausage. With Mikoyan, what is written on the label is present in reality. I especially liked the products with nutmeg and spices. "

Tamara, 56 years old: “I like Dymovskaya raw smoked products as a true lover of sausage delicacies, spices and rich aromas. The firm consistency is ideally matched with the spicy flavors of several varieties of pepper. Fat does not add fat to the sausage, but only slightly softens hot spices. When sliced, such raw smoked sausages retain their freshness for a long time. Having put a plate with them on the table, I do not worry about the fact that the dish will lose its appearance and fat will stand out from the slices. "

How to make sausage at home - recipe with photo

The main nuance of making homemade sausages is the correct preparation of the ingredients. The meat should be divided into fatty, lean and semi-fatty. Meat with the lowest fat content is ideal for sausages. Fat is crushed separately and added to the minced meat at the last stage. Traditionally, natural animal intestines are used for homemade sausage, but modern manufacturers produce special casings.

To make homemade sausages, you will need 3 kg of different meat without lard (beef and pork), 3 kg of bacon, a mixture of ground peppers, 2 tablespoons of salt, one and a half tablespoons of sugar, 10 tablespoons of brandy, 20 g of ascorbic acid and 10 tablespoons starch. Separately, a casing is prepared for products (pork intestines or their substitutes).

Cooking steps:

1. Cut the meat into small pieces and rub thoroughly with salt and sugar. Leave the workpiece in a cool place for 2-3 days.
2. Grind meat soaked in salt and sugar with a meat grinder. Mix the prepared minced meat with spices, cognac, starch and ascorbic acid. The workpiece is re-cooled for 24 hours.
3. Using a pastry syringe, squeeze the minced meat mixed with bacon into the prepared casing. Secure the ends of the sausages with thread.
4. It is possible to cook homemade sausages in several ways: fry in the oven, smoke by cold or hot smoking. After such processing, the sausage must be thoroughly dried for several days.
5. The easiest way to prepare homemade sausages is to grill the product on both sides and then dry it throughout the day in a well-ventilated area.

Video recipe for making homemade sausage

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