grinaty
Quote: Tatiana M.
Don't forget meat thermometers (if not available) and casings
There are thermometers (as many as 2 pieces), but the shells ... how difficult it is for an amateurish perception What, or rather with which ones to start trying? Tanya, I tortured you, sorry
Tatiana M.
grinaty,
Quote: grinaty
where to start
It depends on what to cook ...
grinaty
Oh, just not from the guts))) I have never seen them in my life
Probably from a collagen casing - Sausage wrote about it. In short, I start to learn materiel
Snay
Artificial casings are of two types - permeable and barrier. Permeable includes all natural, protein (collagen), viscose (cellophane) and some polyamide (but at home they do not make much sense). The barrier includes polyamide single-layer and multi-layer casings, they are heat-shrinkable and non-heat-shrinkable.
Based on my experience of communicating with homemade sausages (we have quite a few of them in our region, we even opened a store for them), I can say the following. For pates and brawn they take a barrier polyamide casing, and for sausages, either natural or permeable protein.
There is one caveat when choosing skins. In permeable casings, sausages lose from 5 to 10% in boiled sausages and hams during heat treatment and up to 20% in semi-smoked sausages. In impermeable shells the loss is 0%.
Therefore, in the formulations of ham and sausages, which are stuffed into barrier polyamide casings, the amount of moisture is reduced by 10%, compared to the formulation for permeable casings.
NadinAn
Tatiana M! And where de you can read in detail the recipes about your sausages? I bought everything, I don’t know where to start ... I saw enough of your photos, in general saliva flowed ..
Tatiana M.
NadinAn, thanks, answered in a personal ...
Tatiana M.
Homemade sausage Krakowskaya semi-smoked, premium, according to GOST 16351
Sausage at home

Semi-smoked brisket and ribs
Sausage at home
NatalyMur
Tatiana M., awesome photos and recipes
I already ran to ki, read it and admired ...
Tatiana M.
NatalyMur, Thank you!
Yulek
Sausage at home
My Krakow
pork (shoulder) 600 gr
Veal (neck) 400 gr
Pork (brisket 600 gr
Bacon (smoked) 150 gr
Spices for salting meat enriched with BIOWIN 10 gr
Sausage spices BIOWIN 5 gr
Potassium nitrate 2 g
Coarse salt 5 tbsp l
Protein casing for sausages BIOWIN 60-70 cm
BIOWIN culinary threads 30 cm
Dried garlic or granulated 5 g
Sausage stuffer BIOWIN 1pc
Tatiana M.
Quote: Yulek
My Krakow

Probably tasty, but this is not Krakow, Krakow does not have such a composition and such a cut pattern ...
Aunt Besya
And here is my spot sausage from Tatiana M. "homemade pork (brass)"
🔗
Delicious!! Juicy! Fragrant!
Sorry for the quality of the photo: I took the sausage to my parents' dacha, I was in such a hurry to take a picture that I didn't even cut off the tail and thread
Kolbasnik
Beautiful cervelat! I just want another crust of bread - and that's it, life is good!
Aunt Besya
It's me gave a tail made a cervelat myself ??? Damn it! Why cervelat? You should at least go read about the types of sausages and what is considered a servilat in particular
Kolbasnik
W such a drawing is called cervelat. If the fat is smaller and clearer, then you can call salami :)
Tatiana M.
Quote: Aunt Besya
And here is my spotted sausage
Excellently !!!
Aunt Besya
So cervelat and salami differ in fat size? A whole science ... for me I hope bye ...it's just a sausage according to another recipe As there was once "bread according to the *** recipe", until I understood the principle .. I'd like to comprehend the secrets of sausage
Kolbasnik
Yes. in fact - the size of fat. Well, and its quantity. Salami contains up to 50% fat, but there fermentation and acidification of minced meat are strong.
And you got almost the Soviet Servelat according to the GOST recipe - well, I mean a drawing.
Yulek
Quote: Tatiana M.
Probably tasty, but this is not Krakowskaya, Krakowskaya does not have such Read more: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=110264.0composition and such a cut pattern ..
The recipe is taken from the cookbook that came with the sausage syringe. The name of the sausage was exactly that, only the packaging, or rather the casing was taken from another Instead of pork intestine, I made it in protein.
Kolbasnik
Yes, we already had a joke about Krakow sausage - in Krakow any sausage becomes Krakow sausage :)
In Germany, Krakow sausage is also made in straight loaves. But here in Russia - the standard - Krakovskaya should be in rings. This is still prof. Preobrazhensky noted :)
Aunt Besya
Thank you for rating!!! Can't imagine how pleased I am !! It was nice to do! Because the recipe is simple and affordable! Thanks, of course, to the author! It was a little nervous to process thermally, because my oven is lying like a gray gelding, but then it is soooo nice to cool strong plump bars, cut them, treat them !!!!!! And now I'm just thrilled with pleasure and proud of myself!
Tatiana M.
Quote: Yulek
The recipe is taken from the cookbook that came with the sausage syringe
There is also a lot of things written on the fence ... All this is little things, the main thing is that you like it, but you can name it whatever you like ...
Tatiana M.
Quote: Aunt Besya
then it is soooo nice to cool sturdy plump bars, cut, treat !!!!!!
That's for sure !!!
Yulek
Quote: Tatiana M.
There is also a lot of things written on the fence ... Little things are all this, the main thing is that you like it, but you can name it whatever you like
This is what everyone thinks of the made-up recipe!
Tatiana M.
Quote: Yulek
everyone thinks of a made-up recipe
Because sausage doesn't look like Krakowka at all ... Krakowska's composition - beef, pork, fresh brisket, salt, sodium nitrite, glucose, ground black / white pepper, garlic, allspice ...
Yulek
Tatiana M., Kolbasnik
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Sausage at home "Answer # 1240 Today at 21:30"
Highlighted quote
Yes, we already had a joke about Krakow sausage - in Krakow any sausage becomes Krakow sausage :)
In Germany, Krakow sausage is also made in straight loaves. But here in Russia - the standard - Krakovskaya should be in rings. This is still prof. Preobrazhensky noted :) More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=110264.0
NatalyMur
Today I finally made a boiled-smoked pork sausage and smoked the brisket.
Conducted a tasting - delicious
My photo report
Sausage at homeSausage at home
Kolbasnik
What can I say - bravo!
NatalyMur
KolbasnikThank you I used the smokehouse for the first time. The smell is so interesting, it seems that I eat real smoked meats for the first time.
grinaty
NatalyMur, yeah, namesake, die - you can't get up from such beauty
I take off my hat in front of such craftsmen - for me it's just like flying into space
NatalyMur
grinatyThank you for the kind words. It turned out that everything is not scary at all, you just need to want to. And they are already swearing at me, the mummy said that smoked food was bad for me, though they took a few rings of sausages with them ...
Aunt Besya
Also sausage now
Here, take it - "Cool" homemade sausage from Tatiana M.
🔗
Yulek
Aunt Besya, Oh, what a beauty, and where to see your recipe? Have you ever used a smokehouse?
Aunt Besya
Thank you! No, it turns out such a beautiful color from the oven! I have Brand, and I can't put a bar in there, especially since I did almost 3 kg. The recipe from the kitochkar website, there is also a step-by-step recipe - type in the search for the site "Cool" homemade sausage, here links from this site are banned
grinaty
Nooo guys girls, it’s impossible. Also Auntie Besechka with yummy food. Just a head off! Aunt Besya, and what is this shell so drawing your gorgeous sausage?
That's it, I'll start to study the materiel So I want tasty - real
Tatiana M.
Quote: NatalyMur
Today I finally made a boiled-smoked pork sausage and smoked the brisket
Fine !!! True, the photo is not very - not really visible - everything is red ...
Tatiana M.
Quote: Aunt Besya
Here, take it - "Cool" homemade sausage
Bravo !!!
NatalyMur
Aunt Besya, gorgeous sausage - I dream of making one ... I'm waiting for a thermometer for the oven, although you can do it with those for meat ... fsee ... how we milk smoked meats - venturing such a sausage ...
NatalyMur
Tatiana M., thanks, the photo is really bad - some pinkish colors ... this cut has already been eaten, so next time I will take a photo again - it is difficult to do with guests at the table ...
Aunt Besya
Yes ... I don't know how to take pictures, I have no talent
Protein shell, as I understand it. what is she made from beef veins
NatalyMur
Quote: Aunt Besya

Yes ... I don't know how to take pictures, I have no talent
Well, yes, your photos are just great, I don't know how to take pictures ...
grinaty
Aunt Besya, I agree with the previous speaker. The photos are great, but the sausage - no words
Tatiana M.
Well, a little from me, on the subject of a picnic ...

Grilled pork sausages
Sausage at home

Grilled pork sausage with pepper
Sausage at home
Sausage at home

Grill - garlic sausage with onions
Sausage at home
Sausage at home

Grilled river fish sausages
Sausage at home

Fragrant grill - Pervomayskaya sausage
Sausage at home

NatalyMur
Tatiana M., well, how to sleep now ...
Now I want such sausages ...
Tatiana M.
Quote: NatalyMur
Now I want such sausages
Summer is still long ...
Aunt Besya
How appetizing !!! Tanya, where did you learn to photograph so beautifully ?!
Tatiana M.
Quote: Aunt Besya
where did you learn to photograph so beautifully
Interest in food photography comes with experience ...
NatalyMur
Quote: Aunt Besya

How appetizing !!! Tanya, where did you learn to photograph so beautifully ?!
Exactly! In the second photo, even smoke is visible and red coals ...
nut
Aunt Besya - What volume of your syringe and where did you get it? Today I stuffed minced meat for "Cool" sausages through a meat grinder - I was surprised at how much and well I know mat. Russian folklore It's horror
Aunt Besya
nutThe syringe is horizontal, 3 liters, and I took it here: 🔗 on an advance payment with delivery by the transport company VESCH !!!

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