Hot Smoked Russian Sausage Recipe, Home Production of Quality Meats and Sausage.

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat content while chicken is more affordable.

beef

🥗Healthier: venison

💰Cheaper: pork

Venison is leaner and healthier, while pork is often less expensive.

casing

🥗Healthier: collagen casing

💰Cheaper: synthetic casing

Collagen is easier to handle, while synthetic is often cheaper.

Weigh out 2 kilograms of pork, beef, and pork back fat.

Grind the back fat through a coarse plate.

Grind the lean pork and beef together through a smaller plate.

Prepare the spice mixture and sprinkle it over the ground meat.

Add 120 milliliters of brandy and cold water to the meat mixture.

Mix thoroughly for protein extraction until it binds together.

Stuff the mixture into 50 millimeter fibrous casings, ensuring to remove air pockets.

Hang the sausages at room temperature for 1-2 hours before smoking.

Cooking Techniques

Equipment Needed

Spice Level: