Judging by the name , the hunters also thought so, and, going to the woods for game, put not only gunpowder and cartridges in a duffel bag, but also a pack of thin smoked hunting sausages-a delicious snack. Hunting, of course, hunting, but lunch, as they say seasoned, according to the schedule, even in view of the lack of game, not a single shot could be made. So, small appetizing hunting sausages either quite adequately replaced the hungry hungry with a failed lunch, or, in case of a successful outcome, served as a full snack during a long and passionate pursuit of prey. It is very convenient to take hunting sausages just for a picnic, always a hot and delicious snack at your fingertips. Any mistress, sending for hunting or fishing her husband, is not averse to putting him for dinner these sausages. Let's find out more about them.
Of what, of what ... Of course, earlier, when the uninvited game roamed around the human settlements, such sausages were prepared at home. And every mistress had her own exclusive recipe, which she kept secret. Perhaps somewhere in the ancient cave far from extraneous eyes is still hidden a rock recipe for cooking sausages - a delicious snack from a finely chopped mammoth. But nowadays mammoths can not be seen, and the home version of sausages is very rare today. But, hunt in the falsework of the nearest supermarket, you can find several species of this game. However, the composition of sausages, judging by the requirements of GOST, is not particularly exotic, as it is close to real conditions and is a mixture of beef, fatty and lean pork, side bacon (fat or fat) of the highest grade, as well as garlic salt and spices. More refined options can now be found only in restaurants, where the chefs are trying their best to pamper customers with rare sausages from the meat of wild animals, such as roe deer, boar or deer.
Fineness of preparation . But the main task of producers of conventional sausages is to follow the technological requirements, according to which meat for hunting sausages (beef and pork) is finely chopped and salted for two or three days, and bacon - for three to five days. Then the prepared meat is ground again, and the fat is frozen and crumbed into small pieces, because in its raw form it is simply impossible to cut into even cubes. Do this in order to get the "right figure" sausage on the cut. After that, the ingredients are mixed, salted, peppered and necessarily add fresh, frozen or dried garlic. Prepared in this way, the mass is placed in a natural shell, divided into portioned sausages 16-20 cm long and held for two hours, so that it "settles" before the heat treatment, which is carried out in two stages. To begin with, sausages are fried - at this time they acquire a characteristic red color. Then they are cooked for a couple and allowed to cool. And only after the fire-water "baptism" sausages sent to the smokehouse, where within 10-12 hours bring to semi-smoked state of readiness.
We choose correctly . For sale, hunting sausages come in a vacuum package or sold by weight. Correctly cooked sausage on a cut must be a firm, evenly mixed mince of pink or dark red color with small impregnations of bacon. If the sausages "wrinkled" this means that the drying temperature of the product was excessively high. But the unnatural dark color is clear evidence that they were too hard and quickly smoked. Unappetizing gray spots, visible on the cut, signal that when smoking, the temperature of the smoke was unreasonably high. However, all these technological deviations are nothing compared to the non-observance of the storage conditions of the product. Therefore, be sure to pay attention to how the sausages are stored in the shop where you want to buy them. If the temperature regime of storage does not meet the requirements - in a store, for example, a refrigerator broke down or a trade tray is not equipped at all - it is better to buy a purchase where all these conditions are met. In addition, in no case do not buy and do not eat the delayed goods - otherwise unpleasant consequences can not be avoided.
The sausage code . All the data on hunting sausages you can read only on a vacuum or carton packaging - loose sausages are sold in our sales network so far "without identification marks". But if you have firmly decided, as they say, to learn about them all, then it is better to stop your choice on labeled products. Although in this case you will have to overcome the "difficulties of translation" from native to native language, as yet not all manufacturers care about clearly writing the "raw data" of their product. Of course, you will easily guess that "in / s" means nothing other than the highest grade. We assume that it is difficult for a few to complicate a few, since it is not difficult to understand that this is a semi-smoked sausage. But with "n / o" there may be difficulties, although behind this innocent reduction lies only a natural shell. Food additives, encrypted under the letter "E" with the numbers following it, are different kinds of stabilizers, taste simulators, water retaining agents and antioxidants.
Delicious arson . If you do not have the opportunity to go camping, and a home-made "frying pan" seems too banal, try making sausages in a more exotic way: cut the sausages, put them in a fire-resistant dish, pour in a little alcohol and set it on fire. It looks very beautiful and spectacular in the evening. And do not forget the rules of fire safety. Good evening to you!