In the Caucasus, there are many recipes for making homemade meat preparations, one of which is Dagestan sausage at home.

All these meat dishes not only allow you to keep the product out of the refrigerator for a long time, but are also considered a delicacy and are very popular.

Dried and dried sausages and meat are used both independently and for the preparation of many excellent national dishes.

The Dagestan recipe for making homemade lamb sausage will allow you to enjoy delicious dried sausage, which can also be used in other Caucasian traditional dishes.

How Dagestan sausage is prepared

Dagestan or homemade sausage is a long, sometimes up to a meter and well washed with cold water, beef or lamb intestine, which is turned inside out, tied at one end with a thread, stuffed with minced meat from coarsely chopped lamb or beef, generously seasoned with spices (salt, pepper, barberry , caraway seeds) and aged for 12-24 hours.

The filled intestine is tied on the other side, wiped off with a clean towel and laid out on a board.

A day later, they are hung out in the shade in a draft and dried for at least two weeks in the open air, after which the Dagestan-style sausage is stored for several months in a cool place.

The drier the sausage turns out, the longer it will last, and the more surely it will serve as an excellent treat both with khinkal and as an independent dish.

Khinkal with Dagestan sausage

It can be boiled and even fried - it will be equally tasty. Cook the sausage over low heat for an hour.

The only drawback is that the sausage contains a lot of salt, and after it you really want to drink.

The taste of Dagestan sausage is absolutely specific and unique, but after trying it, you will immediately want to take another piece.

There is one more mountain sausage, its name is sokhta.

For cooking, take lamb intestines, rinse several times with cold water and turn inside out.

Scrape off the mucous membrane with coarse salt and wash off again with cold water.

Then the intestine is turned inside out with the fat side inward and filled with minced meat - lamb lungs, liver, heart and kidneys, coarsely ground through a meat grinder.

To them are added finely chopped onions, thoroughly washed rice, water, salt and pepper.

The minced meat should turn out to be liquid, otherwise the rice will not boil.

Then the sausage is tied on both sides with a thread, filled with cold water and boiled.

Sokta is served as a separate and independent dish.

Dagestan sausage recipe

Ingredients for 1 kg of sausage:

• lamb - 1,500 kg
• 1 beef or 2 lamb casings
• pepper

To prepare homemade lamb sausage, you will need steamed or just fresh meat, preferably a young ram.

Correctly and well-made minced meat is one of the bases for obtaining a tasty and aromatic sausage that will retain its taste properties for a long time.

How to cook Dagestan lamb sausage:

1. Peel the lamb pulp from the film and tendons, small bones and cartilage. Rinse well under running cold water.

2. Coarsely chop the prepared meat by hand with a knife, season with salt and pepper. Add cumin into the minced meat and mix thoroughly with your hands (the quality of the sausage will depend on how well the minced meat is mixed). Cover the prepared minced meat with gauze and put in a cool place for 12-24 hours.

3. Rinse lamb or beef casings thoroughly under running cold water, turn out, leaving a greasy layer inside. Rinse again, scraping off mucus along the way, and rinse 3-4 more times to get rid of odor and bitterness.

4. Tie one end of the intestines tightly with a thread and fill very tightly with the infused minced meat. Tie the other side with a string and pat dry with a clean towel. Leave in a cool place overnight.

5. After a day, hang homemade lamb sausage in the shade in a draft and dry it for 15–20 days until it loses 1/3 of its weight.

6. After 20 days, remove the sausage, lightly wipe it with a damp cloth and immediately put it in a cool, ventilated place for 5–6 months. At the end of the term, homemade Dagestan lamb sausage is ready.

To cook boiled sausage, pour warm water into a saucepan and put on low heat. Cook for about an hour.

Boiled Dagestan sausage is often served with wheat flour khinkal and corn flour halpama.

Cooking method

Cut off the flesh without fat and cut into thin strips (I have 450 grams)

Scroll the rest (650 grams) into a meat grinder with a grill of 3 ml.

Pass the garlic through a press or grate on a fine grater.

Crush allspice in a mortar without fanaticism.

Mix dry ingredients.

Mix the pieces and minced meat and add dry ingredients.

Knead. I do this with a combine harvester with a spatula.

Gradually add the ice-cold milk.

The minced meat should be very cold. If you feel that it is heating up, send it to the freezer for 20-30 minutes.

The minced meat is sticky and has developed threads.

We cover the minced meat and put it in the refrigerator for a day. I had two.

Soak the shells for a few minutes.

We cut the twine.

We take out the shell, wring it out, tie one end.

We stuff it tightly using a meat grinder with a special attachment or a sausage syringe.

We try not to get air. If this happens, then pierce this place with a needle.

We tie the second end.

We hang for 2 hours at room temperature.

We put the loaves in a cold oven and insert a thermometer into one.

We rise slowly in the first hour to 50-60 degrees.

Then, in an hour, we raise the temperature to 80 degrees and cook at this temperature up to 69-70 degrees inside the loaf.

We take out the sausage and cool it under the shower or in a container with a cold one.

We wipe and put in the refrigerator for at least 12 hours, or better for a day.

We cut and enjoy.

Delicious!

I never thought that I would eat mutton, let alone make sausage out of it. I walked through the market and saw that my Caucasian grandfather was selling it. I decided to try it. I’ll say that I was tormented by vague doubts. I was afraid of this specific smell. But it’s not strange After frying ordinary cutlets, I realized that the meat did not smell. The cutlets turned out to be juicy, tasty. That played a decisive role. Despite the fact that there was almost no fat on the leg, additional fat was not required. Everything was enough for me. I recommend.

Asip is homemade lamb sausage, which belongs to the Kyrgyz traditional cuisine, and it is prepared from rice and offal. The process of cooking such a sausage is not very complicated, so you can easily cope with it in an ordinary city apartment.

To prepare asip, you need minced meat, which, by the way, does not need to be fried beforehand. In addition, it is advisable to use lamb casings as a casing for sausages, since they are torn very rarely and are characterized by a high degree of strength.

Ingredients for cooking:

• Onions - 2 pieces, large onions;
• Lamb intestines - 3 pcs;
• Lamb - 200 g, pulp;
• Water - 300 ml, filtered;
• Light lamb - 200 g;
• Lamb heart - 200 g;
• Spices to taste;
• Salt - 2 tsp fine grinding;
• Lamb liver - 200 g;
• Rice - 200 g, long-grain;
• Fat tail fat - 150 g;

Cooking steps:

1. All of the above by-products and lamb pulp must be rinsed thoroughly in cool water, then cut into pieces, and then passed through a large grate of a meat grinder. Chop very finely peeled onions, chop fat tail fat, rinse long-grain rice.
2. Choose a wide dish with high walls, put chopped onions in it, then pour well washed rice, as well as minced lamb and offal. Knead all these components until you get a minced meat of a semi-liquid consistency.
3. Prepare lamb intestines, washed previously and dried, then put the filling into them tightly, and for this purpose it is recommended to use a funnel.
4. Before stuffing the lamb intestines with the minced meat prepared earlier, you must first tie them on one side, and after filling them, tie them up. Lamb intestines should not be stuffed too tightly, and after they are full, they will need to be boiled in filtered water or meat broth.
5. The liquid in which it is planned to boil the lamb sausages must be brought to a boil, and then salt, before dipping the cooked sausages into boiling water or broth, the intestines must first be pierced in several places with a thin needle.
6. Cook the cooked lamb sausages for fifty minutes, having previously reduced the heat. Bon Appetit!

The lamb sausage recipe undoubtedly came to us from the Caucasus, where they love to cook meat, and this type is most often used. Although this product has a specific aroma, for which not everyone loves it, it is definitely worth using it in cooking due to its valuable qualities. Spices and processing will make the sausages spicy and very appetizing.

Dagestan lamb sausage

Ingredients for one kilogram of finished sausage:

• one and a half kilograms of good lamb;
• two ram intestines or one beef;
• salt, cumin and pepper.

Caucasian cuisine has a large number of lamb recipes. The meat is dried, dried, and various sausages are made from it.

To make lamb sausage, you need fresh meat of a young animal that has not been in the freezer, or at least fresh meat. The main rule of delicious sausage is the correct preparation of minced meat, which can preserve its taste and aroma for a long time.

Cooking process

Clean the meat from films, small bones, tendons and cartilage and rinse under running cold water. Chop it coarsely with a knife, pepper, salt, add cumin and mix well. Do not forget that the quality of the finished product depends on the properly prepared minced meat. Cover it with a thin towel or gauze, place in a cool place and leave for a day.

Now prepare the sausage casing. Rinse the intestines very well under the cold water tap, then turn inside out. Rinse thoroughly again, scrape off all mucus. This should be done at least four times so that there is no bitterness or smell left. Tie one end of the intestines with a thread or a knot and stuff it as tightly as possible with the infused minced meat. If you can't tamp it well, rid your intestines of excess fat. Now tie the shells filled with minced meat on the other side and wipe dry. Leave them in a cool place for about a day. Then the sausage needs to be hung out in a draft in the shade and dried for 15-20 days. After the time has passed, remove it, wipe it a little with a slightly damp cloth and put it in a cool place that should be sufficiently ventilated. In six months, the homemade lamb sausage will be ready.

Sausage without shell

You will need:

• two kilograms of lamb;
• five tablespoons of dry cream;
• one egg;
• ground black pepper, sugar and salt to taste;
• dried seasoning: coriander, basil, parsley, oregano, rosemary;
• five cloves of garlic.

Many do not dare to make lamb sausage at home, because they have no idea where to buy intestines or other casings for it. But you can cook this delicacy without them. Chop a fresh product in a meat grinder, add salt, garlic, sugar and cream, scroll everything together again. Next, put spices and an egg in the minced meat, mix the mixture with your hands and on baking paper (you must first cut it into pieces) form the desired shapes from it. The edges of the wrapping material are rolled up like on candy. Place each of the sausages in foil and wrap. Boil them in boiling water for an hour and a half, then put them in the refrigerator overnight, and after twelve hours, remove them from the shells, sprinkle or roll in aromatic herbs. This sausage can be eaten as a cold appetizer or hot, pan-fried or grilled.

Spicy sausages

Ingredients:

• two kilograms of lamb;
• a bunch of fresh parsley;
• 10 tablespoons of soy sauce
• 200 ml of brandy;
• salt to taste;
• lamb intestines.

Rinse the lamb pulp, cut into pieces and scroll through a meat grinder. Add minced meat. Rinse the parsley, dry it, chop finely and add to the finished mass. Pour in brandy and soy sauce and mix thoroughly. Now you need to prepare the intestines. Soak them in salted water for a few hours to remove the bitterness and odor from the shells. Rinse under cold running water and fill with minced meat. Drive out all the air, compact and tie with twine or thick thread, forming sausages. Gently roll each in the form of a snail, boil, and then fry in a pan or bake in the oven.

Sausages with tomatoes

Ingredients:

• 400 g boneless meat (lamb);
• 200 g of steamed veal;
• 180 g bacon;
• two cloves of garlic;
• two branches of rosemary;
• 400 ml of meat broth;
• one tablespoon of vegetable oil;
• 4 tomatoes;
• 5 cloves of pickled garlic;
• 1 m of lamb intestines;
• salt and black pepper to taste.

Scroll the meat with a meat grinder. Add to it finely chopped bacon, garlic passed through a press, a tablespoon of chopped finely rosemary, white pepper, salt. Mix everything well, and loosely fill the thoroughly washed casing with this minced meat. Tie the ends with a knot or twine. Pierce the sausages with a fork and boil them in the boiling broth for 10 minutes. Remove the skin from the tomatoes and cut them halfway through. Fill the grooves with chopped garlic, add salt and pepper to taste. Place the tomatoes on the foil, cut into squares, and tuck the edges slightly, leaving the middle open. Before serving sausages, fry them and the tomatoes in a grill pan. Serve with vegetables and mustard as a sauce.

Of all the meat snacks for beer, homemade sausages are, perhaps, one of the most interesting and not "overused" among connoisseurs of beer parties. Steaks, kebabs, burgers and other culinary pranks cannot compete with a dish whose history goes back several centuries. Don't believe me? Ask any German who has smoked his next Oktoberfest from dawn to dusk.