Salami has a simple origin, refined taste and many varieties

In the recent days of a total shortage of products, any raw smoked sausage that appeared on store shelves was instantly snapped up, and the presence did not festive table two or three types of such sausage were considered a sign of prosperity, "special position" or the ability to make "necessary" connections. What can we say about overseas salami - it was a symbol of the beautiful, wealthy life of the chosen and powerful of this world, and most of our fellow citizens only heard about salami, well, or in best case tried on the occasion. And no one was then unaware that the origin of the noble European sausage was by no means aristocratic. However, this did not make her worse and did not become.

What is salami

The exact date of the appearance of salami has not been preserved. But it is known for certain that it appeared in Hungary, the Hungarian peasants were the first to dry the sausage. Later, according to the same recipes, Italians began to make sausage, from where salami spread throughout the world. There are two versions of the origin of the name of the sausage - one, which the whole world adheres to, everything is very simple - "salame" in translation from the language of the inhabitants of the Apennine Peninsula is "sausage". According to the other, which the Italians adhere to, the name "salame" comes from another Italian word "sale" - salt and indicates the method of sausage production. Spices are added to the salami, among which there must be salt, and in a fairly significant amount. This feature of sausage production was dictated by time - in order to somehow store meat products peasants came up with special way salting and dressing of sausages and meat.

Italian salami differs from all other types of sausages not by very small inclusions of fat as in cervelat (with which, by the way, it is often confused), but by a special thin shell of a whitish color. IN classic composition salami minimum ingredients - minced pork, black pepper and salt, all further recipes are just varieties of traditional salami. But in any case, the very principle of making sausages remains unchanged - in order for it to mature, it takes from forty days to three months, all this time the temperature is maintained at no higher than 15 degrees, and the air humidity should be in the range of 60 - 70 percent. The sausage is gradually dried, wilted, the consistency becomes denser, the meat ripens and the salami acquires a characteristic taste. When drying is complete, the salami is dipped in hot bath from the finely ground bran diluted and gets the famous white shell.

What is salami

Each region of Italy considers it a matter of honor to have its own, proprietary recipe cooking salami, because in the country there is great amount varieties and types dry-cured sausages... Sausages differ in the degree of grind of meat (large, medium and small), in the added ingredients and spices (wine, cognac, garlic, fennel, herbs, etc.) and in the type of inclusions of fat (white or pink, large or small).

Salami "Milano" recognized as the most popular species salami not only in Italy but all over the world. It is prepared from pork, in rare cases for minced pork add a little minced beef. The sausage is not as salty as other types, and in addition, it is tender garlic flavor... Salami "Milano" is part of the famous pizza of the same name, it is added to soups and served as a cold appetizer.

Salami "Felino" competes in popularity with Milano, but only within Italy. For the Italians themselves, "Felino" was and remains the most beloved raw dried sausage, which is most often served as part of the slices along with other meat delicacies. The product is produced in the province of Parma according to a unique recipe from selected pork with the addition of fine and coarse fat. The main spice in Felino is black pepper.

Salami "Tuned" - an Italian delicacy for which only selected pork is suitable. This type of salami has a pungent, pungent taste, distinctive feature - blotches of coarse fat. It is used as a cold appetizer and as an ingredient for pizza and salads.

Salami "Napoli" - Neapolitan type of salami with very small interspersed lard with a characteristic pinkish color. Necessarily with a haze aroma, with a slightly sweetish and not spicy taste... Usually added to pizza and Italian bread cakes focacci.

Salami "Piperone" very popular not only in Italy, especially Americans love it, where in traditional recipe made their own preparations, local peculiarities... Spicy dry-cured sausage italian recipe it is prepared only from pork with the addition of a large amount of pepper, while the Americans add chicken or beef, various spices to the minced pork. Piperoni is often included in pizza, and there is even a branded Italian pizza with the same name, which, by the way, is also popular with us.

These are only the most known species salami. There are also salami Montana, Vilani, Chelizo, Spianata Romana - to list everything for a long time, and there is no need. Each of them has its own peculiarity, but in order to be able to accurately distinguish one type of salami from another, you probably need to be born in Italy. Such subtleties are beyond the power of foreigners, therefore, in any italian pizzeria the waiter will definitely tell you about the features of salami, which is part of the pizza, and will clarify whether the chosen recipe is right for you.

What is salami eaten with?

Besides all kinds of recipes pizza, salami is a part of meat and vegetable salads, it is added to soups, to hot dishes, served as cuts to wine or to beer, as cold meats. In Italy itself, some types of salami (mainly produced in the north of the country) are served along with aged cheeses, salami from the southern regions of Italy is often used as one of the ingredients for focaccia.

Whichever variety of salami you choose, do not forget that it must be very thinly sliced \u200b\u200band be sure to leave it for ten minutes at room temperature. Only then will the salami fully reveal its full taste. And be careful when choosing - it is not easy to find real Italian salami in our stores today - mainly products of domestic manufacturers are offered, who, leaving the name of the product, do not consider it necessary to observe the traditional Italian recipe for making salami.

Salami sausage is one of the favorite foods of Italians. Almost every part of this country prepares its own original version... Although the homeland of this product is Hungary. Salami is a raw cured sausage that contains a lot of spices. The distinguishing characteristics of this product are the presence of a thin layer of mildew white, which is a crust (see photo). For the manufacture of salami sausage, pork or beef is used, which is combined with salt and seasonings. Sausages are dried on open air until ready. During the ripening period, the minced meat acquires a denser consistency. After a month, mold appears on the surface of the sausage, and it significantly decreases in volume. After 3 months, the salami is ready to eat.

The peasants came up with this type of sausage when they were looking new way storage of food. A well-salted piece of meat is the first choice of salami. Today there are several options for salami, which differ in the spices used and the degree of grind of the meat:

These are just the most popular salami sausage options. According to GOST, the composition quality sausage salami should look like 70% pork and 30% bacon. There is also a classification depending on the degree of grind of the meat: fine, medium and coarse. The color of the fat splashes can vary from white to pink and the lighter it is, the fresher the ingredients were.

How to choose and store raw smoked sausage?

Today, to reduce the cost of the process of making salami sausages, manufacturers can change the composition of the product, for example, adding a different type of meat to it, changing the composition of spices, using flavor enhancers, flavors, etc. Therefore, it is imperative to pay attention to the composition when buying salami. The only artificial component allowed to be used is E250. There are also other guidelines to help you make the right choice:

You need to store the salami sausage in the refrigerator, covering the cut cling film, foil or parchment paper.

Cooking use

Salami sausage, due to its original taste, can decorate and diversify a large number of dishes. You can cook with it delicious sandwiches, snacks, salads. Salami is simply served sliced \u200b\u200bon a plate of cheese. In addition, it is a part of pizza and other baked goods. The perfect combination is fresh tortillas, salami and mature cheese like Parmesan. On the basis of sausage, you can prepare first and second courses.

Salami sausage harm and contraindications

Salami sausage can be harmful when eating low-quality options that can be made from harmful ingredients... You should not eat salami in large quantities, as it is quite fatty and contains a large amount of cholesterol. because of high calorie content overuse can cause weight gain. It is necessary to give up the use of such sausage for people who have problems with digestive system and liver. It is worth excluding salami from the diet for ulcers, pancreatitis and gastritis. It is also worth considering that salty and fatty sausage provokes an increase in the rate of cell aging and the risk of developing cardiovascular diseases.

September delicacy - salami

As a delicacy in September, I wanted to appoint salami - a kind of hard sausage. And there are many reasons for this: firstly, it is delicious; secondly, September is the month when schoolchildren and students go to study, and caring mothers wrap them in sandwiches, in which various sausages are most often used (whether it is useful or not is another question!); thirdly, salami is an integral part of many types of Italian pizza, and it is in September that the famous festival of this already international dish is held; and fourthly, it is in September (the 7th) that the day of salami is celebrated!

By the way, most people believe that salami is a raw or hard smoked sausage, even Wikipedia mistakenly indicates this. In fact, salami is not smoked sausage, but dried and it is prepared by the drying-drying method. Yes, some types of salami are lightly smoked, purely for flavoring purposes.

First, a little history. History for posterity has not preserved the exact date of the appearance of dry-cured sausages. It is believed that the most ancient recipe "Salami" was discovered during excavations in the Greek city of Salamis. But Italians and Hungarians dispute the fact that "salami" is of Greek origin. Italians insist that Italy is considered the birthplace of salami, and even its name is purely Italian - salame, and means ... sausage. In most sources, salami is defined as an Italian dry-cured sausage with spices. Moreover, it is known that it was originally produced in the northern cities of Italy, namely Milan and Bologna. In Russia, this sausage appeared during the reign of Peter the Great.

Like most delicacies, salami is an invention of the poor, remember, "the need for invention is cunning"? Precisely because the poor it was imperative for the Italian peasants to preserve the meat for the long winter months. The word "salami" comes from the Italian "lard" - salt, since this product has played and plays a significant role in the production of sausages.

What kind of meat is salami made from? Yes, from any, perhaps, in Italy they use pork, beef, venison, game, even horse or donkey. What else? Fat, spices and condiments, as well as wine or brandy. The meat is turned through a meat grinder with the addition of fat, then the sausage "dough" is kneaded, into which all the other components are added, after which the sausage casing is filled with it. Then the sausage is hung for drying indoors with special conditions (the air temperature should be +15 С, and the humidity should be 60-70%). At this time, special bacteria develop in it, which increase the acidity inside the shell, the meat inside "cooks" and becomes edible. After the sausage has dried out, it is subjected to additional drying, during which a characteristic white bloom appears on the skin - penicillin mold, which protects the sausage from spoilage. Than longer sausage matures, the darker the mold becomes and the denser the consistency. And it is considered finished in about three months.

Salami, perhaps, like pizza, has become an unofficial symbol of Italy; even museums are dedicated to this sausage, and its image can be found on frescoes in temples. And there are more varieties of salami than recipes for the famous ukrainian borscht! In modern Italy, each region can be proud of its own kind salami. The assortment of this dry-cured sausage is divided into groups according to the most characteristic features: types of inclusions of fat (small, pink, white or coarse), the degree of grind of meat for minced meat (coarse, medium or fine) and the spices used (garlic, wine, herbs, pepper, etc.). Did you know that the world's largest salami sausage was prepared in July 1992 by the masters of one of the Norwegian sausage factories. The record length of this salami is 20 meters 95 centimeters.

Perhaps one of the most famous and beloved among Italians, and in the whole world, varieties of salami is considered "Felino", made in the province of Parma. This sausage is made from selected low-fat pork according to a unique recipe: natural casing, with the addition of fat (fine and coarse), black pepper, spicy herbs and white wine. By the way, this sausage contains minimal amount salt from all variants of salami, all because the special climate of Parma allows you not to oversalt the sausage (however, like the famous parma ham - prosciutto). Most often this sausage is used to make Milano pizza, added to soup or used as cold snacks... It is the Felino salami that is mentioned in some documents in Italy and is even present on the frescoes of the San Giovanni Temple in Parma. This city also has a salami museum, where you can see ancient exhibits of devices and tools with which this sausage was made. Salami di Felino has been recognized by the Ministry of Agriculture as a traditional food product of the region.

Another type of salami - "Milano", it is clear from the name that it is produced in the vicinity of Milan. This is made from pork, with meat and lard crushed very carefully, and on the cut, the sausage looks pale pink, marbled.

Salami "Nostrano" - dry-cured aromatic Italian delicacy, made from 100% pork, contains inclusions of coarse fat, has a slightly spicy piquant taste, is great snack and an ingredient for pizza or salads.

Salami "Hungarian" you will distinguish the aroma of haze and slightly spicy, spicy taste, which is due to a large number of spices, including the most popular Hungarian - paprika. This sausage has a slightly reddish color due to paprika. This sausage is made according to a recipe borrowed by Italians from the Hungarian people many years ago. Hungarian salami is added to different types pizza and meat salads... The town of Szeged in southeastern Hungary is the largest producer of salami and paprika in the entire country, so it's no wonder there is a salami and paprika museum there!

Salami "Genoese" is discriminating taste and the richest bouquet of aromas, traditionally the meat in it is seasoned with peas of black and white pepper, red wine, garlic, fennel, chili and herbs. If you do not like the pungency or piquancy of seasonings, you will like the slightly sweet Napoli salami.

Salami "Pepperoni" is not only "Italian" from Calabria, this type of sausage is very popular in the United States, where local characteristics are introduced into the recipe. The Italian version of spicy salami with pepper is prepared only from pork; Americans add chicken and beef to minced pork. Pepperoni is often used in recipes spicy pizzato order exactly american dish in Italy, they say salame piccante or salamino piccante. If the order sounds like pizza alla diavola, the waiter will bring pizza with pepperoni, that is, with spicy sausage, from the devil.

Ventricino, Chelizo, Spianata Romana, Montana, Vilani, Nastrano ... All names italian salami do not count. Each of them will be distinguished by a hot temperament and a peculiarity inherent only in her alone.

Salami came to America together with Italian immigrants. The recognized capital of salami in the United States is the city of San Francisco, where ancient italian secrets the production of this sausage has survived to this day. And no wonder that the tradition of celebrating Salami Day was born in America. The beginning of this unusual holiday, according to the portal Calendar.ru, it was laid in 2006. The idea for it came to mind of two friends Christina and Virginia - passionate lovers of this delicious product... It was on September 7 that they, being at their home in Henrico (Virginia, USA), announced the creation of the Salami Lovers Society. The holiday quickly gained popularity in America, and then - thanks to the large number of salami fans - began to actively spread around the world. Including came to Russia, where there were also followers and like-minded people of two American friends. The traditions of celebrating Salami Day are simple and straightforward: on this day, there must be a favorite sausage on the table - in a large number, of various varieties, cut into thin, almost transparent rings. Salami can also be added to any other dishes you serve. It can be used as a filling for calzones and pizzas, in salads, in spaghetti sauce or in ordinary sandwiches.

What is salami eaten with?

Ideal for salami with bread and bread sticks Grissini. Certain types of salami produced in northern Italy are commonly eaten with aged cheeses such as Grana Padano or Parmigiano Reggiano. Salami from the South of Italy, such as Napoli, are great ingredients for pizza and foccaca.

How to choose salami?

Eyes and nose! First, inspect the sausage stick: a real high-quality salami will be exclusively in a natural casing, while tightly fitting to the meat. If it lags behind even a little, then the sausage is either dry or just very old. Be sure to look at the cut of the salami sausage - if its color is rather dark, then beef was also used in the production in addition to pork. It is better to stop your choice not on a brightly colored product, but on the color of the meat in which it has a slightly grayish tint, which the meat acquires during the processing. The rich, vibrant color of the salami sausage indicates that artificial colors and color fixers have been added. Estimate the color of the fat, which is also found in salami, ranging from white to pink. The whiter the fat, the fresher the bacon was, which was used in the sausage making process. Rate the smell! It should be fresh, pleasant, without rancidity. And, of course, the price. It is clear that due to the naturalness of the products and the laboriousness of preparation, the prices for this delicacy cannot be low.

Store the salami sausage by special rules - place in the refrigerator, having previously wrapped its cut with clean foil, parchment paper or film. Salami is served, completely peeled from the shell and cut into thin slices. But there is another way. Salami is hung on a special structure, which is called "zhibe" and literally means "gallows", so that each of those present has the opportunity to independently cut off a piece of sausage of the desired size whenever he wishes.

Nutritional value of pork and beef salami (per 100g)

Water - 23.7 g

Protein - 22 g

Fat - 26 g

Saturated Fat - 9 g

Polyunsaturated fatty acid - 2.5 g

Monounsaturated fatty acids - 11 g

Trans fat - 0.6 g

Cholesterol - 89 mg

Carbohydrates - 2.4 g

Dietary fiber - 0 g

Sugar - 1 g

Mono- and disaccharides - 0.2 g

Vitamins:

Vitamin D - 41 IU

Vitamin B6 - 0.5 mg

Vitamin B12 - 1.5 mg

Macro and microelements:

Sodium - 1,740 mg

Potassium - 316 mg

Calcium - 15 mg

Iron - 1.6 mg

Magnesium - 19 mg

Calorie content: 336 kcal per 100 g. But depending on the proportions and composition of meat and fat, the calorie content of salami can reach 550 kcal per 100 g.

Useful and harmful properties salami:

Like any jerky meat products, the benefit of salami lies only in its ability to activate digestion, causing the release of digestive juices. But for this, one or two thin pieces of sausage are enough. And by the way, if you want the most "useful" sausage, look for it from donkey meat, it is believed that donkeys that are on free grazing are not "stuffed" with antibiotics and hormones, and therefore the sausage from them turns out to be environmentally friendly.

But excess salt can do you no good, especially if you have kidney problems, blood pressure... Well, the fat content, and, accordingly, the calorie content of salami is quite high, and therefore it is worth limiting it not only to people watching their figure, but also to those who suffer from gastritis, pancreatitis, stomach ulcers, as well as those who have serious problems with digestive processes.

In general, salami is a delicacy that can and should be just a little bit, simply because it is delicious!

And by tradition - some delicious recipes from the site "Trump food"

Salami and cheese baguettes

Ingredients:

1. We use water and butter instead of milk. We make a dough: pour the yeast into a small bowl, add a couple of pinches of sugar and warm water so that the yeast is slightly covered and leave for 15 minutes.
2. Beat the egg with sugar until dissolved, pour into a well made in flour, add a little warm water, yeast dough, salt, oil, remaining water. Knead properly and leave to come up in the oven with a temperature of 35 degrees (yeast dies at 60 degrees) for an hour or more.
3. When the dough doubles, knead, divide into several parts. Roll out into a small cake, put the filling inside (sausage grated on coarse grater, and cheese - fine) and mix well. We shape the baguette and put it in the mold, leave to rise for 30 minutes. Then we put in the oven, preheated to 200 degrees for 25 minutes.

Tagliatelle with pancetta, salami and tomatoes

Ingredients:

Pancetta (can be replaced boiled-smoked brisket or bacon)
Fellino salami
1 medium onion
5 delicious tomatoes
Wide pasta like fettuccine, tagliattele, pappardelle
Olive oil
Black pepper
A little cayenne pepper

1. Dice the onion, peel the tomatoes, remove the seeds and chop coarsely.

2. Chop the pancetta and salami. Fry the pancetta and salami in a skillet, stirring occasionally to avoid crusting. Add a little oil, onion and cook over low heat until golden brown.

3. Now is the time for the tomatoes. Place them in a frying pan, add salt, pepper, caine pepper. Increase heat and cook, stirring occasionally, for 10 minutes. The moisture should almost completely evaporate.

4. Cook the pasta in plenty of water with added salt. Do not pour out the water completely - you can dilute the sauce with it. The pasta, after boiling, tends to absorb liquid abundantly and the sauce may not be enough.

5. Transfer the pasta from the saucepan to the pan, stir and heat.

Lush omelet with tomatoes, salami and green onions

Ingredients:

1. Grease the bowl olive oil, put tomato slices down, then sausage and green onions.
2. Mix eggs with milk, salt and pepper, you do not need to beat much.
3. Pour the eggs over the filling in a bowl and place in the oven. Bake at 200 degrees for about half an hour. If desired, you can put on the finished omelet small piece butter.

Mozzarella and salami buns

Ingredients:

1. Sift flour into a bowl, make a depression, add yeast, sugar and milk. Leave to stand for about 20 minutes. Then add the yolk, oil room temperature and knead the dough.
2. Leave the dough in a warm place for half an hour.
3. Thinly chop the salami and grate the cheese.
4. Knead the risen dough again and roll into a rectangle. Grease the entire layer of dough, avoiding the edges, with ketchup and delicate mustard.
5. Put salami on the dough, sprinkle with grated cheese, salt and pepper.
6. Download the dough into a roll and cut into circles (about 2 cm wide).
7. Place the pieces on a baking sheet, greased butter, brush each of the pieces with a beaten egg on top.
8. Bake buns at 200 degrees for 25 minutes.
9. Serve warm. Enjoy your meal!

Pizza "Stromboli"

Ingredients:

1. Roll out the dough. Place it on a greased baking sheet.
2. Brush dough on 2/2 cup tomato sauce... When doing this, leave the edges unstained.
3. Place half of the grated mozzarella on top of the sauce, chopped ham and salami on top. Sprinkle with grated mozzarella.
4. Beat the egg with a fork. Grease the free edges of the dough with an egg and wrap the future pizza in a roll, brush with a beaten egg, sprinkle with dry parsley, make cuts along the roll with a knife.
5. Place the roll in a preheated oven for 10-12 minutes.

Pizza "4 seasons"

Ingredients:

1. Mix flour, salt and yeast in food processor... Combine oil and water in a container. Without turning off the combine, pour in the liquid and knead a homogeneous dough. Transfer to a floured table and knead the dough for 2-3 minutes.
2. Place the dough in a bowl and brush with olive oil. Cover the bowl with cling film and place in a warm place for 40 minutes, until the dough doubles.
3. Knead the dough again for 1-2 minutes. Roll out the dough into a 30 cm circle and place on a baking sheet. Squeeze 2 cm from the edge to create a crust.
4. We fill with four types of filling: spicy salami, cotto, cherry and arugula.
5. We put to bake until tender.

1. Enjoy your meal!

Potato salad

Ingredients:

Potato salad is wonderful dish in case of a sudden arrival of guests. It is prepared quickly, the ingredients can be found in almost any refrigerator, and the result is original and very tasty. Potato salad exists in the most different options and combinations, in different countries have their own recipes. We bring to your attention a simple and delicious recipe... Potato salad, which looks beautiful and appetizing, is great for both regular lunch or dinner, and for a festive table.

Wash and peel the potatoes. Boil water, add 3 tablespoons there apple cider vinegar and salt to taste. If you have small potatoes - cut it in half, the larger one - into large quantity parts.

1. For the salad, you will have to make the dressing yourself. To do this, put the mustard and the remaining three tablespoons of vinegar in a small deep bowl. Add vegetable oil, sugar and salt, then beat gently until smooth.
2. Cut the salami into thin slices. Finely chop the fresh parsley.
3. Remove the potatoes from the heat to readiness and drain the water, then transfer them to a bowl in which they will be served. Add the dressing and stir well, then put the salami in there, sprinkle the salad with chopped parsley on top. If necessary, salt the dish, you can add ground pepper.

As you can see, potato salad cooks quickly. Thanks to the dressing, it turns out to be spicy in taste, while not too spicy. Salami, on the other hand, makes it more satisfying and tasty. Enjoy your meal!

- (from Italian salame sausage). Italian sausage with equally chopped pieces of meat and fat, made from donkey meat. In other countries, this name is applied to seemingly similar types of beef and pork sausages. (Culinary ... ... Culinary Dictionary

- [it. salame Dictionary of foreign words of the Russian language

SALAMI, neskl., Wives. Hard grade smoked sausage... Ozhegov's Explanatory Dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Ozhegov's Explanatory Dictionary

Sush., Number of synonyms: 2 sausage (21) fat man (97) ASIS synonym dictionary. V.N. Trishin. 2013 ... Synonym dictionary

salami - salami m. Sausage variety. A dish of fish and crayfish fried on shells. 1911. Nezhentsev Book. for households. 219. At noon the salame and kokilah a la financier reached their maturity and the countess woke up. Vonlyarlyarsky Big lady. // V. 119 ... Historical Dictionary of Russian Gallicisms

salami - SALAMI, unsl., W Food product, which is a variety of hard smoked, i.e. smoke-dried sausage, prepared in a special way from beef and pork and usually eaten as a snack. To salami vodka ... Explanatory dictionary of Russian nouns

- (from Italian salame sausage). Italian sausage with equally chopped pieces of meat and fat, made from donkey meat. In other countries, this name is applied to outwardly similar types of beef and pork sausages ... Great encyclopedia culinary arts

Salami (sausage) is a great delicacy. However, this store-bought dish may not be natural in composition and may not taste good. We offer several ways to cook at home.

What is better to use as a shell?

Traditionally, the membranes used are the esophagus, intestines and bladders. These products can be purchased in the store in two forms: dried or canned. The way they are cooked is different.

To prepare sausages, the dried casing of the required size must be cut off and placed in cold water. It should be completely soft. This is the main indicator of its readiness for use.

The canned casing must be soaked in cold water few hours. Thanks to this, it will go away excess salt and the characteristic smell will disappear.

But the most the best option is buying raw semi-finished products from a familiar butcher in the market and preparing them yourself for future use.

The final version - salami sausage - depends on how correctly this process is organized. Reviews of housewives contain a number of recommendations and rules.

Let's dwell on them in more detail.

How do I prepare the wrapper for use?

You need to purchase only a very fresh semi-finished product. Because it will go bad within a few hours without proper treatment.

The intestines are freed from the mesentery and fat, they are divided into parts. Take each cut by the middle and quickly squeeze out the contents. Then squeeze them several times and wash thoroughly. warm water... Using a long, round stick, twist out the intestines. Soak semi-finished products for one hour in warm waterso that they get wet. Next, we begin to scrub them thoroughly, washing off the constantly formed mucus.

Sprinkle clean intestines with salt and rub thoroughly with your hands. If there is a characteristic odor, it is recommended to rinse the semi-finished product in water with the addition of vinegar. Such intestines can be stored in cold water (about 10 ° C) or tied in bundles in a cold dressing room.

For canning, a semi-finished product is prepared in the same way as described above. But they must be very much salted in brine and left in the cold. If the semi-finished product freezes, then there is nothing wrong with that. It can be thawed in warm water. Before use, soak the canned semi-finished product for three hours in warm water and cool.

Homemade salami sausage is delicious from bladder and the esophagus. Meat semi-finished product slightly incised, turned inside out, cleaned and washed several times. Then it is gently rubbed with salt and rinsed thoroughly.

The most important thing in the preparation process is not to damage the surface of the shell.

What seasonings can you use when making salami sausages at home?

The most popular spices of housewives are lavrushka, peppers of different colors, cloves, and aromatic fruits - garlic, onions, horseradish, paprika, dill and parsley.

Salami (sausage) will be very tasty and aromatic if you add coriander, chili pepper, marjoram, thyme and nutmeg... Before use, you need to knead them in a mortar.

Salami sausage: composition

For the preparation of a semi-finished product, any meat (pork, beef, lamb, poultry), their various combinations and bacon are used. Patience is required for a dish to be tasty and aromatic.

First, we clean the meat from hard parts, fat, films and tendons. We cut it in large pieces two hundred grams each and rub it with salt (about 3% of the mass is needed). We leave it in the refrigerator for two days.

Next, we pass the semi-finished product through a meat grinder, add spices, onions and garlic. If several types of meat are used, then we mix each separately, and then we combine. It is recommended not to turn the bacon, but to cut it into large pieces (from 3 to 7 mm, depending on the type of sausages). All ingredients are thoroughly mixed into a homogeneous minced meat. But you need to act very carefully so that the fat does not lose its shape. You can add a little flour or starch to stabilize the minced meat. Next, fill the shells with them and drag.

How is salami at home?

This dish is easy to make. Fried salami (sausage) will be very tasty if the meat is not passed through a meat grinder, but cut into pieces of seven millimeters. The rest of the steps are exactly the same as those described above.

Frying sausages can be of different diameters. After forming, it is recommended to tie them up and hang them for several hours to settle. It is imperative to make several punctures in the shell.

There are several ways to prepare such sausages. They can be put on the grill or fried in a pan from different sides, and then brought to readiness in the oven. Serve hot with vegetables and herbs.

How to cook boiled salami sausage at home?

For this dish, you need to properly prepare the minced meat. Salted and matured for two days, turn the meat several times through a fine meat grinder together with bacon and spices. The minced meat should be homogeneous, without lumps. If you follow these rules, you get a very tasty salami sausage. The photo shows what consistency should be obtained.

After filling the sausages with minced meat, tie them in the form of a ring and hang in a cold room for sediment. It is recommended to fry the semi-finished product in smoke for two hours. In this case, the dish will acquire unforgettable scent and original taste... Next, you need to cook medium-sized sausages at a temperature of 80 degrees for about an hour, large sausages - at least two. It is recommended to fry them again in the smoke for an hour. Such a dish is perishable; it can be stored for no more than three days.

How to cook at home?

This dish is at correct preparation can be stored for one and a half months. The recipe at home is very similar to fried option... But it is necessary to stuff them more tightly, prick the shell and send them for sediment for five hours.

Next, the salami (sausage) should be smoked in hot smoke (at least 80 degrees) for an hour, then boiled for the same amount of time and smoked again at a temperature of 40 ° C. Then the loaves must be dried in a dry and cold room for a week. Delicious and fragrant dish ready.

How to cook salami at home?

This species holds the record for shelf life (up to four months) if all cooking rules are followed. Raw smoked salami sausage is made at home for a long time.

For cooking, you will need three and a half kilograms of meat from adult pigs and seven-year-old bulls, which is taken from the shoulder and back of the carcass. Peel it of veins and tendons, cut into large pieces, salt and leave in the refrigerator for a week. Pass the meat through a meat grinder. The hole diameter must be at least 4 mm. IN ready-made minced meat put spices, a little flour, half a glass of sugar and thirty grams of solution Add cubes of bacon (about three kilograms) and mix gently.

Fill the sausages with minced meat very tightly, chop the casing and leave them to settle for a week in a cold place. After that, the loaves can be smoked for about three days in a cold way with dry smoke.

Hang the sausages for a month to dry in a clean, dark and ventilated room. The temperature should be no more than ten degrees. The appearance of a white dry bloom is characteristic on the surface of the sausages. The moisture in the final product should not exceed thirty percent. Otherwise, it may deteriorate.

Salami sausage - great option cooking meat dish... Each housewife can choose the recipe on her own, supplementing it with a combination of various seasonings and cooking methods.