Hunter's sausages. Dish recipes. Smoked hunting sausages - homemade recipe Semi-smoked hunting sausages how to cook

Delicious hunting sausages are a favorite dish of many smoked meat connoisseurs. Having prepared such a delicacy at home, you will feel a big difference compared to store-bought goods. After all, in home production only natural products are used, without synthetic, sometimes very harmful additives. Homemade sausages contain only fresh meat and some spices. The process of making the dish consists of several stages, so it will take a little time, but in the end you will get amazing, mouth-watering hunting sausages with a pleasant aroma of natural smoke.

Preparing Ingredients

The following components are used for preparation:

450 g pork.
350 g veal or beef.
2 cloves of garlic.
20 g salt
2 g sugar.
2 g ground black pepper.

For lovers of a richer taste, you can add other spices: marjoram, coriander, allspice.

And if you like sausages with more fat, we recommend using the following recipe:

800 g veal.
600 g lean pork.
600 g bacon.
80 g salt.
4 g sugar.
1 g nitrite salt.
1 g pepper mixture.

The meat must be washed, dried lightly with a towel, and cut into small pieces. Then grind with a meat grinder. Add all the spices, squeeze out the garlic, mix the minced meat thoroughly. If lard is used, it should be finely chopped and added to the rest of the products at the very end. Leave the minced meat at a temperature of 3-5⁰ for 7-8 hours. During this time, the meat will combine well with the spices and become saturated with flavor. Next, you can begin to form future sausages.

Forming sausages and preparing for smoking

Before you start shaping the sausage, you need to prepare the casing in which the minced meat will be placed. You can use a special collagen casing or regular small intestines.

The collagen or protein shell is made from natural fibers and is therefore considered edible. It is easy to use and can be stored for two years. Before use, it is enough to immerse it in warm (about 40⁰) water for a few seconds, after which you can fill the semi-finished product.

The use of pork and beef intestines is traditionally used to make sausages. For hunting sausages, you need to choose only small intestines. They must be thoroughly cleaned and completely ready for use.

You can cook sausage by hand. But this is quite time-consuming and inconvenient, so it is better to use a meat grinder. As a rule, the meat grinder comes with special attachments for preparing sausages.

The shell or intestine must be tightly tied on one side with kitchen thread or thin twine, and the other end must be placed on the nozzle. Then fill tightly with minced meat, making sure that there are no air spaces left. Remove from the nozzle and tie the other end. The length of semi-finished products should be approximately 20 cm.

After the sausages are formed, they need to be boiled. To do this, heat the water to 85⁰, lower the semi-finished products and leave for 35 minutes. At the same time, make sure that the water temperature does not rise. Then remove from the water, place on a plate and let cool slightly.

During this time, prepare the smokehouse. It is better to use a smokehouse in which the sausages can be hung vertically. Place wood chips or sawdust for smoking at the bottom of the smokehouse. Alder chips are ideal. It gives a very pleasant aroma. Place a tray on top of the wood chips.

Hang the sausages in the smokehouse, but loosely, so that the smoke envelops each one well. Close the lid and place the device on high heat. Smoke with hot smoke for 20 minutes. Then remove from heat, but do not open. The sausages should cool in the smokehouse for 5-6 hours. Then you need to take them out, wrap them in parchment and put them in the refrigerator for another 3-4 hours. During this time, they will be completely saturated with a smoky aroma, and their taste will become more intense.

The finished product can be enjoyed as a stand-alone snack, or used for first courses, salads, canapés and sandwiches. Bon appetit!

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Hunting sausages are a favorite delicacy for children and adults. The composition of this product is similar to the composition, which means it must include pork, beef, bacon, salt, cinnamon and garlic. In this article you will learn how to cook hunting sausages at home. We will also tell you the secrets of delicious dishes, the main ingredient of which is aromatic sausages.

Hunter's sausages. Recipe

Often, without thinking, we buy meat products at the market or in the nearest supermarket. And later, looking at its composition, we are afraid to offer smoked delicacies to our loved ones. To avoid this situation, we recommend that you learn how to cook sausage yourself at home. Moreover, there is nothing complicated in this process, and even a novice cook can handle it with flying colors. Read how to cook hunting sausages, the recipe for which is quite simple:

Cut 500 grams of pork and 600 grams of veal into small pieces and pass them through a meat grinder.
Add one chopped chili pepper, chopped garlic, one paprika, as well as one spoon each of marjoram, cardamom, coriander, ground black pepper and a teaspoon of sugar to the resulting minced meat.
Mix the products by adding a spoonful of lemon juice and 200 ml of water.
Fill the intestine with the prepared minced meat and roll the sausages.
Preheat the oven, grease a baking sheet with oil and fry the hunting sausages on it until cooked.

In half an hour, a tasty and healthy dish will be ready. Sausages can be served separately with vegetables or a side dish, or you can prepare savory snacks, soups or salads from them.

Potatoes with hunting sausages

Peel one large onion and chop with a knife.
Peel 500 grams of potatoes, cut them into medium slices and dry on a paper towel (this will help them fry better).
Wash 200 grams of fresh champignons and cut into pieces.
Heat vegetable oil in a frying pan and fry the potatoes in it until golden brown. After that, add the onion to it, and after five minutes the mushrooms.
A few minutes before it’s ready, put chopped hunting sausages (200 grams) into the frying pan and mix everything carefully.
To give the dish a piquant taste, season it with chopped garlic, salt and ground pepper.
Preheat the oven and place the potatoes in it for ten minutes.

Serve the finished dish directly in the pan, after sprinkling it with herbs.

Spicy beans

Busy housewives will love this dish because it doesn’t take much time to prepare. We will prepare beans with hunting sausages like this:

Rinse 800 grams of canned beans under running water and drain in a colander.
Peel one onion, two carrots, two celery stalks, and then cut them into small cubes.
Remove the skin from 400 grams and mash with a fork.
Chop 300 grams of smoked sausages with a knife.
Place the food in a bowl, pour 200 ml of water into it and add spices.

Cook the dish in the oven for one hour, and before serving, sprinkle it with chopped herbs.

Meat stew

This dish is prepared quite quickly, and you can easily find the ingredients for it in your refrigerator. So, how to cook hunting sausages, recipe:

Mix 350 grams of minced beef with half a chili pepper (you must first remove the seeds from it). Make small balls from it and place them in the refrigerator for a while.
Cut the onion into half rings and the other half of the chili pepper into strips. Fry vegetables in hot oil for five minutes. After this, add canned tomatoes without skin (500 grams) and cook the sauce for another 10 minutes.
Add 400 grams of red and white canned beans to the frying pan, stir the ingredients and remove them from the heat.
Cut 300 grams of smoked sausages and 300 grams of sausages into rings and fry together with meat balls until cooked.
Combine the prepared products, mix them, add salt and ground pepper.

Serve the dish hot, sprinkled with herbs.

Hearty scrambled eggs

If you have a busy day ahead, prepare for it with a delicious breakfast that includes eggs and hunting sausages. The cooking recipe is as follows:

Cut 80 grams of bacon into small pieces and melt in a frying pan for five minutes.
Cut three hunting sausages into slices and add them to the bacon.
Thinly slice the onion, yellow and red pepper. Cut the tomatoes into slices and chop the greens.
Place the vegetables in the pan and fry them for a few minutes.
Whisk six eggs together with cream and salt, and then pour the resulting mass into the frying pan.

Serve the dish when the scrambled eggs are set at the bottom and remain a little moist on top.

Conclusion

Hunter's sausages are a versatile ingredient that will make your dishes filling and tasty. However, do not forget that this product is quite high in calories and can make changes to your figure if you abuse it.

On store shelves you can see different types of smoked products: both meat and sausages. There are brands whose names will immediately tell you what the product tastes like. For example, everyone knows what “Doctor’s” sausage is and what “Krakow” sausage is. There is another name, the mention of which brings to mind a plate of smoked sausages with an unforgettable aroma. These are “Hunter” sausages.

Where does the name come from?

The production recipe was originally created in Poland. It was assumed that this product would be popular among hunters who go into the forest for a long time. And these sausages are convenient to take with you, given their small size. Due to the fact that the product is, in principle, completely ready for consumption, they can be eaten as they are. You can also slightly change their taste if you heat them over a fire.

Despite their compact size, they are very nutritious and high in calories, which makes them an indispensable product on a hike.

Cooking methods

Hunting sausages can be served as an independent dish as an appetizer. But there are also many more ways to prepare sausages, from boiling to stewing.

As a meat supplement, they go well with vegetable soups. Their taste is revealed especially well in rich soups such as cabbage soup, borscht or solyanka.

You can also serve it as a second course with side dishes: mashed potatoes, pasta or assorted vegetables.

Hunting sausages are an indispensable snack for gatherings with beer. They can be served as they are sold, or lightly fried over a fire or in the microwave.

Sausages can also be stewed with potatoes or lentils. The smoked taste of meat goes very well with stewed vegetables.

As another savory ingredient, sausages are well suited for making pizza. You only need a small amount, and the taste of the finished dish will be unique.

The nutritional value

Sausages are high-calorie foods. Hunting sausages are no exception, because... contains lard. Calorie content per 100 g is 301 kcal. Protein is 12.07 g, and carbohydrates are only 1.98 g. But you should remember about fat, which is 25.56 g. This is too much for daily consumption in large quantities. Overweight people should remember this.

Cooking dishes with sausages on the stove

In addition to the fact that most people use sausage products for barbecuing, there are many mouth-watering recipes that you can use to prepare a delicious lunch or dinner at home.

When there is little time to cook, but you want to feed your household deliciously, housewives are faced with the question: “Is it possible to make something from hunting sausages?” Few people know how to cook these same sausages at home. But it’s very easy to cook a delicious, aromatic dish.

Fried sausages with rice in tomato sauce

First you need to boil a glass of rice until half cooked. Then, in a deep frying pan in hot oil, fry the sausage cut into pieces for 5 minutes. When ready, remove from the pan and set aside. Then start frying the vegetables: fry the onion and bell pepper over high heat for 5 minutes, then add the garlic and fry for about another minute. Pour tomato paste and chicken broth into this mixture, stir everything thoroughly. Bring to a boil and leave to cook for a few minutes. Then add rice and sausages. Add pepper, herbs and spices to taste. Cook until the rice is done. Everything is very simple and fast. This dish usually takes only 30 minutes.

Sausages cooked in the oven

Some people don’t like cooking on the stove because they have to constantly stir something and watch the cooking. Whether it’s the oven - I mixed the ingredients, set it for a certain time and took out the finished dish. How to cook hunting sausages in the oven? You can, of course, just put it on a baking sheet and bake. But it's boring and not interesting. And you still have to think about what side dish to serve it with.

Therefore, you can cook them in combination with something. For example, with potatoes.

To do this, peel it, cut it into pieces, and do the same with the sausage. In a large deep form, mix meat pieces, potatoes, onions, carrots and your favorite spices. Drizzle with a little oil, preferably olive oil. Place the pan in a preheated oven and leave for an hour. After this time, you can safely invite guests to the table - the dish is ready.

Another recipe that can be used both at home and on a picnic.

In a bowl, mix chopped smoked meats, new small potatoes, onions, spices and green beans. Divide into portions, then place each of them in a mold made of foil. If you cook in the oven, it will take about 20 minutes, if over an open fire, then a little less - about 15 minutes. At home you can serve it directly in foil. If you make such a dish in the fresh air, guests will appreciate it, because it is very convenient outside - you don’t need to take plates.

Such a simple product, and so many different dishes you can manage to make. It all depends on your imagination.

Smoked sausages (hunting) are a ready-to-eat meat product of category B. Made from pork and beef with the addition of bacon, salt, sugar and spices. It differs from other types of sausages in its small size and characteristic smoked-spicy taste.

Calorie content

100 grams of hunting sausages contain about 301 kcal.

Compound

The chemical composition of hunting sausages is characterized by a high content of proteins, fats, saturated fatty acids, cholesterol, ash, vitamins (B1, B2, B3, E) and minerals (iodine, iron, phosphorus, potassium, calcium, sodium, magnesium).

How to cook

Since hunting sausages are made from pre-cooked meat, they can be eaten “fresh”. However, in cooking they are much more often used after preliminary heat treatment. As a rule, hunting sausages are eaten boiled, fried and stewed. They are used in the preparation of various dishes, ranging from cold appetizers and sandwiches, and ending with salads and soups. Quite often, hunting sausages are used for making minced meat and in barbecues.

How to serve

Cooked hunting sausages can be served as a separate dish or with a side dish. Fried, boiled and stewed vegetable dishes are well suited for this purpose.

What goes with it?

Hunting sausages go well with almost all vegetables (especially potatoes, tomatoes, cabbage and legumes), baked goods and pasta, as well as sauces.

How to choose

When choosing hunting sausages, you should pay attention to their surface. It should be dry and dense, without any stains or deposits, and have a uniformly colored natural shell. Another factor in choosing these sausages is their composition. According to GOST, they must contain pork, beef and lard, as well as health-safe spices such as salt, sugar, pepper, garlic and sodium nitrite. In addition, it would be useful to study the cut of hunting sausages. One of the indicators of their freshness is the color of the bacon, which in high-quality sausages should be white or light pink. In addition, you should pay attention to the uniform coloring of the entire cut surface, which indicates the use of traditional smoking methods. Another factor in choosing hunting sausages is the characteristic spicy-smoked aroma with a clearly distinguishable smell of garlic and spices.

Storage

Hunting sausages should be stored in the refrigerator. Shelf life depends on the type of packaging. Sausages in vacuum packaging can be stored for up to 30 days, and in loose form - up to 14 days. If it is necessary to preserve hunting sausages for a longer period, they can be frozen. However, this is not recommended as their taste may become bitter when defrosted.

Beneficial features

Like most other sausages, hunting sausages have a positive effect on the human body only when consumed in limited quantities. This meat product stimulates the processes of hematopoiesis, metabolism and the formation of bone and muscle tissue, reduces nervous excitability, has an immunostimulating and wound-healing effect, and also improves the functioning of the gastrointestinal tract.

Restrictions on use

Individual intolerance, a tendency to allergic reactions, excess weight, diseases of the cardiovascular system, as well as the gastrointestinal tract, accompanied by inflammatory processes and increased acidity of gastric juice.

For cooking you will need potatoes, onions, as well as hunting sausages or sausages. If desired, you can add bell pepper to the list of products; it harmonizes perfectly with smoked meats and potatoes. The best spices to use are ground black pepper, dried basil and oregano, although you can always use seasonings that you like, such as ground coriander or suneli hops. Fresh finely chopped dill will fill the dish with the aroma of summer and greenery, while dried dill will add a touch of piquancy. Fans of spicy dishes can season their potatoes and sausages with a pinch or two of red pepper.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 4 servings

Ingredients

potatoes - 1 kg
large onion - 1 pc.
hunting sausages - 4 pcs.
vegetable oil or lard - 3 tbsp. l.
salt - to taste
mixture of ground peppers - 2 chips.
dried oregano and basil - 2 chips each.
dill - 10 g

Preparation

I peeled about a kilogram of potatoes and cut them into equal-sized slices. I poured boiling water over it and boiled until half cooked - exactly 5 minutes from the moment the water boiled again in the pan.

Heat lard in a deep frying pan - there should be a lot of fat if you want the potatoes to turn out rosy and crispy. If you don’t like potatoes in lard, you can use refined vegetable oil. As soon as the lard was hot, I put hunting sausages and onions into the frying pan - coarsely chopped, as hunters like. Fry until golden brown, about 2-3 minutes, over high heat, stirring regularly to prevent the onion from burning. The sausages should warm through and brown a little, but not too much, as they will continue to fry with the potatoes.

I drained all the liquid from the pan with potatoes. I dipped the potato wedges with a towel to remove moisture from the surface. I poured them into the pan with the sausage and onions. I didn’t turn it over for the first couple of minutes - during this time all excess moisture should leave the pan. If you overmix, the potatoes may crumble. You need to cook without a lid, over high heat.

After 2-3 minutes, carefully mixed with a spatula. Continued frying for another 10 minutes, stirring the contents of the pan from time to time.

At the very end, I added a little finely chopped dill and immediately removed the pan from the heat. If desired, you can add finely chopped garlic - 1 clove will be enough to give the dish a piquant taste and not overpower the presence of hunting sausages.

It is better to serve the dish piping hot, while the hunter-style potatoes with sausages are still hot. You can supplement it with fresh vegetables, a glass of tomato juice or a glass of beer. Bon appetit!