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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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.

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 for cooking, 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 ready. 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.

Home-cooked hunting sausages cannot be compared to store-bought ones. Once you make them, you will feel the taste of real sausage. After all, hunting sausages do not contain any artificial flavoring additives, only meat and spices.

For 1 kg of lean pork, take ½ kg of veal, 10 g of sugar, ½ teaspoon of coriander, 2 g of marjoram, 40 g of salt, 3 g of ground black pepper, 1 g of ground allspice, 2 cups of broth.

How to make homemade hunting sausages in the gut.

Cut both types of meat into small pieces, sprinkle with salt, sugar, ground spices (marjoram, coriander, allspice and black pepper). Let it sit overnight in a cool place until it soaks in the spices. In the morning, grind in a meat grinder, pour in the broth and stir.

Further preparation consists of forming sausages, i.e. filling the shell with minced meat. To do this, we take thin, well-washed intestines (pork, veal, lamb) and fill them with infused minced meat through a device screwed to the meat grinder.

We make them 20 cm long, no more. We tie each one, at the beginning and at the end, with a thread, and then we tie both ends together to make a ring.

We hang the meat pieces over hot smoke and smoke them. After finishing smoking, boil them over low heat for about half an hour. They are stored in a cold place for several months.

Homemade hunter's sausages are an excellent hot meat snack for the holiday. In addition, they are very tasty in winter with stewed sauerkraut, added to the soup - significantly affect its taste and aroma. Alternatively, you can simply make delicious sandwiches with them for the whole family.

Video: Hunting sausages (cooking recipe).

Hunter's sausages were invented in Poland in 1928. Its small size and original spicy taste have made the product popular in many parts of the world. Hunting sausages are regulated by GOST R 53588-2009. According to this document, the product belongs to category “B” (lowest). In addition to meat, the product contains lard, spices, and sodium nitrite. Hunting sausages stand out not only for their miniature size, but also for their heterogeneous consistency interspersed with bacon, which can reach about 4 mm in diameter. The length of the sausage itself should be 17 cm (see photo).

In order to make hunting sausages, the meat is thoroughly cleaned, chopped and salted for a maximum of 72 hours. Lard is also salted, but in this case the time increases to 5 days. After this, it is slightly frozen and crushed. Then all the ingredients are combined, spices and sodium nitrite are added. Next comes the process of stuffing lamb intestines, which are much thinner than pork intestines. After this, the product is kept for 2 hours and subjected to heat treatment. They are first fried and then steamed. The last process is smoking for 12 hours.

How to select and store?

If you want to get tasty and high-quality hunting sausages, then when choosing them, follow the suggested recommendations:

• The product cannot be perfectly smooth, since the natural shell is slightly deformed during heat treatment.
• Test the surface of the sausages; if they are of good quality, they will be dry and clean. It is also important that there is no damage, otherwise you should refuse the purchase.
• If stains are visible on the surface, it means that liquid smoke was used to make the sausages, which is harmful to the body. Dark edges will indicate this.
• If you hear a crunch when breaking, it means that the sausages contain a large amount of connective tissue. If the product is too tough, it means there is not enough pork in the composition.
• The bacon of a quality sausage should be white. The presence of a yellow tint is a sign of a violation of production technology.
• If the sausages have a bright color, then most likely the manufacturer added too much dye to the product. A pronounced odor indicates the use of flavorings.
• It is best to buy hunting sausages that are sold in vacuum packaging, since the loose versions dry out and decrease in weight.

Hunting sausages should be stored in the refrigerator for no more than 15 days.

Useful properties

Despite the high fat content, hunting sausages still have benefits. When consuming a quality product in small quantities, the body receives protein and essential fats. Sausages have a positive effect on the activity of the nervous and cardiovascular systems. They help quickly cope with hunger and normalize digestion.

Use in cooking

Hunting sausages are an independent product, but they are also used to prepare various dishes. Thanks to their spicy aroma, sausages improve the taste of first courses, for example, solyanka or rassolnik. In addition, they can be added to salads and snacks. Shredded hunting sausages are also used to make pizza and other baked goods. You can put them in stews and other similar dishes.

Harm of hunting sausages and contraindications

Hunting sausages can be harmful due to their high calorie content. Therefore, you should not consume them in large quantities when losing weight or obesity. If you abuse the product, you can provoke the development of various problems with the gastrointestinal tract. Since the sausages have a fairly dense structure, you should use hunting sausages with caution if you have problems with the digestive system, liver, pancreas and intestines. Children and older people should not eat them.

How to cook hunting sausages

Miniature raw smoked sausages, called “Hunter” or “Munich”, are good as an appetizer for beer or a small snack. But how should they be prepared? You can, without worrying too much, just take it and eat it. If you think that this method is too simple, or that it is better if the sausages undergo heat treatment, try to cook the sausages a little and at the same time serve them effectively!

You will need:
- hunting sausages;
- matches;
- alcohol (not technical alcohol!!!).

The method is extremely simple: put the sausages on a plate in the form of a pile of brushwood, generously sprinkle them with alcohol and set them on fire. The blue fire blazing over the dish looks very impressive. Surely the horns will quiet down, and then burst into stormy delight.
Well, sausages, if you set them on fire, will only benefit. Firstly, you can be calm about heat treatment. Secondly, hot sausages taste better than cold ones! The main thing is to put it out on time :)