Sausage at home

girls, tell me, how are you not afraid to buy intestines in the market? yesterday the father-in-law killed the pig, they were going to stuff the sausage, and there, in the intestines, worms. The mother-in-law said that such intestines should not be used and threw them away, they say, besides there, there are also worm eggs, it is dangerous, but who will check on the market if there were worms or not, because the money is worth it, there are few honest ones ...

we rely on the Hungarian manufacturer - through Nyushu we buy packaged and processed
well, or from friends who sell meat

[Agata]

Agata , now I am ready to answer the question about the intestines, because I myself cleaned, washed and salted. It's great to keep in the freezer, nothing happened to them. salt really gathered in lumps and was like fat. But it was worth rinsing it under water and soaking it for about 20 minutes in water, so that it swells a little and you can use it.

Poured and peeled - yes. This is known. One way to store CLEANED intestines. She has a question about UNCLEANED FROZEN.
Personal opinion - would unfreeze and clear.
But I got the answer:

I have not tried this, I will not tell you

I climbed the sites - everything is processed at once.

I totally agree with Olga from Voronezh, they won't get anything in the freezer: secret: And why my sausages are not particularly fried - we can't fried, I even wanted to make it in a double boiler, but then I just put it out.

[Nut]

For a long time I was going to make homemade sausage, even in the summer I cleaned the intestines, spent four hours, put the cleaned intestines in a jar and sprinkled them with coarse salt very much, put them in the refrigerator, and then thought that if they disappeared, then I would be very sorry for my efforts and divided the intestines into small portions and sent to the freezer. To be honest, I forgot about them, and after N. G. put things in order in the refrigerator and found a stash.
Did everything as described in detail Nut and Hairpin, thank you very much.
Everything turned out very tasty, I boiled the sausage a little, and then put it in a sleeve and put it in the oven. As I later praised myself for being prudent, that I put the sausage to bake in my sleeve, she shot me so well with fat, and I don’t like to wash the oven.
The sausage cracked in places, but it was my fault I had to poke it with a toothpick more often.

girls, tell me, how are you not afraid to buy intestines in the market? yesterday the father-in-law killed the pig, they were going to stuff the sausage, and there, in the intestines, worms. The mother-in-law said that such intestines should not be used and threw them away, they say, besides there, there are also worm eggs, it is dangerous, but who will check on the market if there were worms or not, because the money is worth it, there are few honest ones ...

Who is afraid of worms ... just freeze the intestines first and let them lie for 2-3 days in the freezer, and then defrost and there is NO danger. alenka_volga don't throw yourself with scarce guts! I can't find them in Volgograd for a second year ... but how I want homemade sausage

Let's get the guts now .... and I'm looking at the same beauty as yours !!!!! Thank you girls .... boys !!!

Let's get the guts now ...

Ask the sellers who sell meat at the bazaar, they can bring it on order or they will be on sale, I'm just sure they can't throw out their guts, we can buy blood for blood. Good luck!
Homemade sausage is VERY tasty!

[Spire]

Spire,
And I can take the whole bucket out of greed. In the freezer - what will he get

You can't freeze - they will break. Storage from 0 to +14 degrees. Stored up to 12 months.
Before use, rinse in cold water, then soak for 8-12 hours and soak in water at 39-40 degrees for 20-30 minutes before filling.

By the way, ZVT is a serious company that supplies meat processors. In Ukraine, the cost, for enterprises, of a bundle of worms of class A or AB (this is about 10 whole pieces in a bundle and compliance with the declared caliber) is about $ 20. I think in Russia it is worth focusing on the same price.

I wonder why they don't break with me - for a year already -19 * are stored in the freezer, 6 times I made sausage during this time and nothing Tomorrow I will do again (meat in spices and cognac stands), I have never even heard of it

[Nut]

Nut... maybe your guts ... are wrong ..

I'm afraid to buy from hands ....... better proven !!

I'm afraid to buy from hands ....... better proven !!

... on Muscovites ...

Zvezda, so I found where in St. Petersburg they sell guts-
🔗
try: flowers: There and tel. there is

I wonder why they don't break with me - for a year already -19 * are stored in the freezer, 6 times I made sausage during this time and nothing Tomorrow I will do again (meat in spices and cognac stands), I have never even heard of it

It may well be. In production, they try not to get involved with ice cream. And at home it is difficult to fill the sausage as in production, so it will not break with you.
And the video is very correct. The main thing is to adhere to the recipe, the meat should be cold (up to +4). Another important point is mixing, you need to knead the minced meat very carefully. I wonder if you knead it in a bread maker?

In this video, pay attention to the very beginning, where grandfather tells. that he bought the intestines several years ago on the market and has since kept them in a jar, covered with salt and used as needed ...

[Aunt Besya,]

Aunt Besya, good movie!

Guts (thanks to Nusa!) Are waiting in the freezer for their time.

Only, I’m thinking: should I start to regret the manual meat grinder that I gave or not? I never thought that if I had two electros, I would remember her.

I'm afraid that a beginner with an electric meat grinder may not succeed.

Hairpin, I’ll go to study your collection of sausage recipes (I have long ago cracked it - now it will come in handy)!

Here's another interesting thing about sausage:

🔗

Well, the first batch of my sausage is ready.Tasty until insanely so tasty, I have not yet succeeded, and this is how I made it:
pork not fat-2.9 kg
elk-500gr (who doesn’t have beef)
brisket (underneck) -400g
garlic - 3 cloves
coriander mol., nutmeg mol., pepper pier, mustard seeds, cardamom, salt, cold water. and 2 tbsp. l. cognac.
I chopped everything finely, the garlic squeezed out the garlic press, all the spices to taste, almost 2 glasses of water and brandy, mixed everything with my hand and left it in the withers for a day.
on the trail. day to stuff the intestines, pierce it often with a toothpick and cook. I baked in the oven - a little under the sheet. butter and lay out the sausage with a spiral, temp. 180 * before browning. Once carefully turned over, who has convection - no need to turn over. The length of the whole sausage is 3m97cm

[Nut]

Nut, that's so beautiful!

And with what did you stuff the sausage (electric or manual meat grinder)?

I have an email. meat grinder and sausage attachment, mode is the weakest

It's clear, it's just that I want to try it for the first time and I'm afraid that the electric meat grinder will push out this minced meat very quickly.

Girls, I also want to share my observations - sausage with chopped meat 100 times, no 1000 times tastier than with minced meat

Nut !!!!!! : yahoo: I wanted sausages even more !!!!!!! Such is your beauty !!!!!!!!
But where in St. Petersburg they sell ... so there it is 50% more expensive than in Moscow !!!

Thank you girls: flowers: I think I already ate too much

Thank you girls: flowers: I think I already ate too much

You cannot overeat such sausage, deliciousness and beauty in one "bottle".

And even with freshly baked ciabatta without kneading - very easy

[Luysia]

Luysia , no need to regret the old meat grinder, I did it on an electric one and everything is fine, I do not have a gear change, because the minced meat goes through the meat grinder at a low speed, it will also go into the intestines.

Nut, and raw sausage straight into the oven? I wanted to boil it first and then take it out of the freezer as needed and fry it. Or is it better to freeze raw?

Simfira, I immediately baked everything in the oven (I didn't cook it !!!), and I had to freeze it raw, then take it out as needed, defrost it at room temperature. temperature and into the oven
I think that you can also boil before freezing, but literally a couple of minutes, otherwise it will be a little dry in the future - when cooking, the fat will melt and even when frying, too, but you try to freeze raw and slightly boiled, and then look at the results

Thanks, I will do tomorrow

Hostesses, here I also tried boiled sausage, everything turned out super - but rather dry. Do not tell me what Of course it differs from the store, but I know for sure that the meat is present in the home

Hostesses, here I also tried boiled sausage, everything turned out super -:

No pictures?
It would be very interesting to see!
I really want to make a cooked sausage like the Doctor's, but it's probably impossible at home.

No pictures?
It would be very interesting to see!
I really want to make a cooked sausage like the Doctor's, but it's probably impossible at home.

No, I didn't have time - they ate it. I'll take a picture. It turned out to be grayish in color, but it turned out to be such a trifle. But rather dry - yes. At home, you probably won't be able to achieve exactly the same. But after you think about the composition of the store ... and the fact that children eat it - this is also a trifle.

Girls, I also did it for the first time yesterday, I fried it in a slow cooker, tasty, but dry, although there was some lard, the fat was melted. How can dryness be diluted? How to keep moisture in the sausage? Don't kick - maybe a gelatin ...
Today I made it in the oven, juicier, but harder. Tomorrow I'll try to put out a little in a slow cooker, then in the oven

[Oreshkin]

I read Oreshkin the topic ... not yet understood everything, but ... it seems to me ...

I HAVE ONE DEVICE WHICH IS NECESSARY TO COOK SAUSAGE, AND I HAVE ONE ONE AT ALL FORUM !!!_{(well, it seems to me ... if it doesn't come running now Dopplet and will not say that she even has three of these ... and different)}

Guess what it is ?!

Well, since everyone gave up, then I write ...

I HAVE AN ICE CRUSHER !!!

But why should I put ice there, I still don't understand ...

And I ALSO have it in the blender, I have no sausage attachment ((

[Antonovka]

Antonovka, no!!! I have such a toothy glass that chews ice into a uniform crumb.

But that meat grinder, about which I wrote above, I bought at BMZh. _{In early November 2009 ...}

And I'm already spinning! Well, almost I ...

The husband first soaked the intestines, then washed them, then blew them out (well, I don’t know, maybe they should) ... When I saw how they swelled up because of the water !!! Well, the diameter is like a sausage. Minced meat wound, now we push it !!! The length of the first sausage is about 15 cm.

Only that manual toy meat grinder constantly detaches itself from the table ... My husband swears ... Well, I told him, they say we don't die of hunger ...

[FUGASKE]

We twist ... swear ... a piece of paper turned out to be under the meat grinder ... the piece of paper was taken out ... the meat grinder still bounces ... swear ... we twist sausages 10-15 cm long ... we found out that my hands are crooked .. what hands I have is a philosophical question ... but my voice ... my voice is stronger ... towards the end of the third gut:
- WHY PAY FUGASKEWHAT SHE BREAK YOU? !!!
- AND HOW MUCH MONEY DO YOU HAVE?

I went to twist the fourth intestine ...

Oh why, why did I come across this topic ... When I called my mother and asked if she wanted half a bucket of guts for herself, my mother was almost scared. And now I sit here and think feverishly, what can I stuff from my technopark in the absence of a meat grinder ...

So far, there is only one thought (I wonder how crazy it is) - a cooking syringe gun with nozzles removed (or with some of them). In theory, one full syringe should be enough for a couple of sausages (as I imagine them). And minced meat - do it in a blender. If you do not prepare it on an industrial scale, then, probably, it can burn, do you think? And then I love steamed chicken kupaty, but I just could not think of where to get the shell. Now I have found the shell - it remains to understand what to stuff.

I will read your news from the fields and think.

And my gut twisting process was broken. The bath, you see, is heated, and let the minced meat ripen. Well, damn it, let it ripen. Washed intestines, filled with water in the refrigerator. I do not hurry. Let the spaghetti be eaten with the sauce. And the intestines are cool, peeled, white.
You can fill it with a plastic bottle. Cut off the bottom, into it, into a bottle, minced meat, and push with a smaller bottle, or with a plastic glass, in a word, so that it crawls inside and does not flounder too much. Well, like, a syringe.

[NOT ON EVERY INTERNET !!! ON THE INTERNET TO WHICH WE ARE CONNECTED AT HOME, IT IS, AND IN THE REST - NO !!!]

Seventh intestine.
- YES, I WOULD DO IT BETTER, IT WOULD BE FASTER !!!
- YES, WHAT CAN YOU DO? YES YOU CANNOT EVEN GO TO THE CLASSMATS WEBSITE !!!
- IT IS I CAN'T GO TO THE SITE OF CLASSMATS? I CAN'T THIS? !!! JUST IT NOT ON EVERY INTERNET !!! ON THE INTERNET TO WHICH WE ARE CONNECTED AT HOME, IT IS, AND IN THE REST - NO !!!

I went to twist on ...

NOT ON EVERY INTERNET !!! ON THE INTERNET TO WHICH WE ARE CONNECTED AT HOME, IT IS, AND IN THE REST - NO !!!
Aerobatics .......... interesting ... TH Oh did you answer ?? I would not have found the words ... but it is necessary to tighten the sausages ...

[Hairpin]

Hairpin, all that whether the guts decided to overcome? To me, this mantle reminds yours. We'll have more fun tomorrow. The granddaughter of the house, a Labrador, due to bad weather, will also not go away to breathe air. Maman - in glasses - and with a baggage of knowledge. And-I - with guts at the ready and a suffering husband, - like, you don't hold it that way, you put the threads in the wrong place, Italian, damn it, little family.
Well, or almost it will be ...

but it is necessary to tighten the sausages ...

Here I am about the same ... According to empirical data, there are three times more intestines. than minced meat (minced meat is almost two kilograms) ... the whole bathroom is hung with guts ...

In general, the story with the Odnoklassniki website began about a year ago. They huddled me for three days under the motto "If I will be so kind ... and, of course, this is very difficult ... But I am such a clever, intelligent girl." The request was this ... Transfer the Odnoklassniki website from your home computer to your work ...

When my then boss heard that story, then ... after half an hour of fumbling on the floor with laughter, he said that he was ready to carry out the same operation ten times cheaper ...

... And now I sit here and think feverishly, what can I stuff from my technopark in the absence of a meat grinder ...

Everything is very simple, grind the meat with a blender, by the way it is better than a meat grinder, and stuff it through the cut neck of the bottle
here's a look at this link http: *** // recept.po-
(remove asterisks)

Do not soak all the intestines, cut off 2 meters and soak in cold water for 1 hour.

It's too late ... we have already soaked everything, scrolled everything, and the remnants of the intestines were covered with salt and put into the refrigerator ... Well, just because the minced meat was over ...

This ... one-third of the wrapped sausages are put into the marinator ... Proves that the marinade will pass through the intestines ...

And I ... I gave him the best years of my life ...