Sausage at home

Throwing out the guts or trying all these smells is the norm?

yes, it's normal, the intestines have this specific smell, I soak them in a vinegar solution beforehand

I don’t know where to start (I’ll think

start with grilled sausages, this is the simplest recipe, I posted it here, the original is on the ki website. If you have any questions, ask, everything will work out for you))

[Elena, Louise]

Elena, Louise Thank you for your encouragement. I am sitting at the monitor while I mature, on the weekend I will try to approach the sausages from some side. I hope it works

And I also want to say a big thank you to everyone who shares their knowledge and recipes here, everything is very detailed and understandable

[Ovelini]

Ovelini, and you are not from the side, you are looking in their face * JOKINGLY * in fact, believe me, sausages for frying are easier and easier to make than cutlets to fry, garlic and garlic

[Louise]

Louise Okay, they persuaded me, I’ll come up from my face)))) I’m just scared while the process of stuffing sausage itself, I have never done it or even seen how it is done, there is a nozzle for a meat grinder, there are shells, even minced meat, but there is no skill yet. But we will gain both courage and skills, I suspect that the help of my husband will be needed so that he periodically turns off the meat grinder when stuffing sausages while I tamp them)

[Ovelini]

Ovelini, the husband's help will be needed, yeah, let him stuff the minced meat into the meat grinder, and you keep the shell, nothing needs to be tamped, when the minced meat starts to stuff into the shell, you yourself will understand how to hold it

[louisa]

louisa, for sure, you also need to have time to serve the minced meat, well, that's it, my husband will definitely not get out of it yesterday tried to tell him about the process on his fingers, he said that he did not understand anything - you need to see to understand))) show

[Liza]

Liza, in the internet a lot of videos on this topic. I used to do it only with someone else, and I twisted the stuffing on electric, but stuffed it on the manual one, because I was afraid that I would not have time to adjust the density of the stuffing at speed. But for many years it has been easy and at ease one hand movement I stuff with an electric meat grinder and without any helpers. Everything comes with experience, believe me. And yet - if I were you, for the first sausage I would choose the usual homemade type of "Ukrainian" - there is no need for such a thorough kneading of minced meat .... As for me, it is the easiest one for beginners

Tatyana, thank you, I'm almost ripe, I'll go and get the minced meat that I cooked for the dumplings and will start cooking the sausage without putting it on a long box)))) maybe cut the bacon into it into pieces of 0.5 cm (somewhere I came across information that it must be scalded beforehand, so that the pieces better "fit" into the structure of the sausage) it will turn out to be something like an amateur and I'll take a little more casing to begin with ...

[Liza]

Liza, in the internet a lot of videos on this topic. I used to do it only with someone else, and I twisted the stuffing on electric, but stuffed it on the manual one, because I was afraid that I would not have time to adjust the density of the stuffing at speed. But for many years it has been easy and at ease one hand movement I stuff with an electric meat grinder and without any helpers. Everything comes with experience, believe me. And yet - if I were you, for the first sausage I would choose the usual homemade type of "Ukrainian" - there is no need for such a thorough kneading of minced meat .... As for me, it is the easiest one for beginners

oh, you are my special !!!! that's who will teach me how to use an electric meat grinder for stuffing. and I, in the old fashioned way - twist it on electric, and stuff it with an old lady. SLOWING! TEACH !!!
And I always knead with a combine using a spatula nozzle. Hands are lazy. The current must be minced at the beginning, and the pieces at the very end and not for long.And then the scapula breaks very much.

that it needs to be scalded first

then it's good to chill later, although I never scalded

Ira, thanks, but I don't have a harvester (I planned to use a mixer with attachments for dough. And should the stirring speed be set high or at the lowest?

[Liza]

Liza, start with the ham in the ham maker. There, no nitrite is needed, no special stuffing skills. Only temperature control during cooking. Then you can practice on the grilling sausages (I skipped this step). And get a parcel with Em sausages and go straight to battle! Just follow everything in the recipe and you will succeed. I started with boiled and smoked, and then I just made boiled. It turned out great! The family quietly walks past the sausage department. And you will succeed too!

Louise

Ira, thanks, but I don't have a harvester (I planned to use a mixer with attachments for dough. And should the stirring speed be set high or at the lowest?

I have 4 speeds. I knead for 1 at once, and then for 2. The nozzle is like this - I think it is in the mixer.

Yulia, I processed all the meat into minced meat, on a small lattice and on a large one, in a ham, I want to make pieces of meat, but I no longer have pieces of meat lying around. minced meat and defrost back. Thank you for your support) Here, I also want us to calmly pass by the sausage departments

Yes, Ir, there is such a nozzle, thanks for the hint

Yes, Ir, there is such a nozzle, thanks for the hint

not at all. just don't forget - mix the minced meat. it will generally become a soft mass. if you add pieces right away, they will be erased. pieces at the end of the number to mix with the minced meat. I have sausages and meat bread in my recipes.

[Ira]

Ira, I do not believe that you need to be taught something! You are such a craftswoman and entertainer! Just turn on the meat grinder at 1 speed and that's it. Minced meat is not served quickly (which I was afraid the first time). One has only to start. When I make one sausage it is a little inconvenient to push the sticky, well-mixed, minced meat and control the filling. And when the husband helps - everything is like clockwork.

[Liza]

Liza, I already read about minced meat. So the sausages will be the first! We wait.

[Ira]

Ira, I do not believe that you need to be taught something! You are such a craftswoman and entertainer! Just turn on the meat grinder at 1 speed and that's it. Minced meat is not served quickly (which I was afraid the first time). One has only to start. When I make one sausage a little inconvenient to push through the sticky, well-mixed, minced meat and control the filling. And when the husband helps - everything is like clockwork.

Julia really needs it. Maybe there is a video where the sausage is made by MUM?

[Ir]

Thank you, Ir, understood everything) boom to do ... Julia, as soon as it is ready, I will immediately post a photo and share my impressions))) And after cooking, give the sausage a rest or ....?

[Tumanchik]

Tumanchik, yes sho teach there - you try it yourself, everything will definitely work out! Before stretching the intestine onto the tube, I pour vegetable oil into it and, as it were, I pass this oil through the whole intestine with my hands - it straightens out well, and it fits on the tube more easily (and slips off the tube) a mountain, then I turn it on a little so that the air from the intestine squeezes out and the meat seems a little, I tie it, and then I push the minced meat with one hand with a piston, and hold the sausage with the other. I have only one speed in a meat grinder Recently I did a liverworm, the minced meat was a little thin, I was worried, but everything went fine

Maybe there is a video where the sausage is made by MUM?

Ira, the video with MUM did not come across. What is the fundamental difference from a conventional electric meat grinder?

yes sho teach there - try it yourself

Yes, once I tried it, nothing came of it
gotta try again

What is the fundamental difference from a conventional electric meat grinder?

I don't know - I asked. Do you have a video for electro?

And after cooking, give the sausage a rest or ....?

let it rest in the refrigerator for a few hours

[louisa]

louisa, thanks, the last question - how much for 1 kg of minced meat to roughly cut off the shells (50 mm in diameter)

[Tumanchik]

Tumanchik, I just watched the video on the site, which often flashes in this thread in the recipe for "Morning sausages", it turns out that everything is not so scary)), the minced meat itself crawls into the shell, even as narrow as for sausages, but I imagined that I you will have to drag it along the shell with your fingers))) And there was also a video of how to tie sausages with a pigtail, it is also convenient, probably, you don't need to bandage babies

[Liza]

how much for 1 kg of minced meat to approximately cut off the shells (diameter 50 mm)

Liza, from 2 kg of minced meat I got 4 sticks of sausage from 25 to 35 cm. I cut it off "by eye", and then barely pushed it onto the baking sheet of the desktop stove. Well, there are always remnants of minced meat from which such "plump sausages" are obtained, for a test, so to speak, while the main ones ripen.

[Trendy]

Trendy, thanks, then we will get: girl_in_dreams: two sausages about 25 cm each, beautiful

I have 5-7 kg of raw materials in a standard packing of intestines (10 meters)

[Ovelini]

Ovelini, I have a caliber 38/40 for 1 kg of minced meat, 1.5 meters of the womb. Do not cut off anything in advance, fill the intestine, if it remains, make a knot and cut off the excess

Eh, while I was preparing for the process, I decided to download the instructions for my meat grinder, grabbed a creepy virus that ate all the programs associated with the Internet (((, well at least everything was preserved in my head, I could not go to the Internet while the computer was being treated, I already filled the sausages , pre-cut the shells, it turned out 3 to 25 centimeters and one undersized I loaded it into the oven at 2 a.m., I sit - I wait P. s .: I haven't looked for air bubbles in the sausage yet, there was no strength after all the experiences The third sausage came to understand how to release wide shell air

And the most offensive - two days of searching, collecting, copying tips, recipes, etc. on 200 pages, all down the drain, nothing survived

So the sausage is ripe)



Something I hurried at night (on vacation now - the day has changed in the night) to make sausage. I waited and waited until the temperature reached the required barrier and ... fell asleep I woke up, oh, sausageaaaaaa, my husband went to bed later, turned off the oven, but did not measure the temperature, went to put everything to warm again, so that for sure It turned out something like kupat, och ... tasty, much better than store) Thank you all for your advice and support

I will continue to master the wisdom of sausage, och. this is an interesting activity)))

[Lizun]

Lizun, purr sausage

Thank you, Tatyana Now I will be brave, it wasn’t so scary as I painted myself)))) I also ordered thermometers for the oven and meat (otherwise my probe is too short, only for non-bulky products), as well as a hygrothermometer for manufacturing dry-cured sausages. Boom wait and dare not only kupat, but also chewing sausage ...

I also ordered thermometers for the oven and meat (otherwise my probe is too short, only for non-bulky products), as well as a hygrothermometer for making dry-cured sausages. B

You are an honest lady, I haven’t even heard of hygro

))))) Serious yes well, no, I'm just grabbing - I love all sorts of interesting things for the kitchen, then I climbed to choose thermometers for myself, as you all have here almost in the photo and saw this hygro))), and in many recipes cheese-curing machine - hang at such and such humidity, temperature, then - at such and such, etc., and with what I will measure it for them, so I took it to a heap, it is not expensive - something about 500 rubles, so let will be ? if it doesn't work out very well with dampness, I'll just use it for myself, suddenly I also want a humidifier (if the hygro shows that we are a little dry)

[Liza]

Liza, we are all here slightly shifted on kitchen devices. But before coming to my native Bread Maker, I did not even suspect many of them ... and I lived completely uninteresting

and lived completely uninteresting

in the sense of calm
and I was even slimmer

No, Irish, not interesting ... my slight sillyness non-standard in terms of constant searches for all sorts of comedies that make my life easier, they almost stopped even discussing

So I wandered into the bread maker when I was choosing a bread maker, then it started - a dryer, a ham maker, sausages)), I’ll want something else soon))) Well, at least my husband does not drive me out of the house for this only for facilitating processes and innovative things, he loves them as I do

in-in, and it all began with a bread machine! My husband, too, was surprised only at first, and now, even in a men's company, he easily conducts lectures on the usefulness of my various gadgets, although he himself does not know which side to approach them

Liza: friends: so I just went to see the recipe, but yesterday I checked the freezers and found out that in six months we eat up a year's supply of meat. we only have veal in the sausage, I add mashed potatoes with beef fat, I learned this on ki, we like it delicious, though I didn't tell my friends about the potatoes, they eat and don't complain.

[Scarlett]

Scarlett I just figured it out in the dryer, because she really loves the venison jerkies and dried squid cooked by her / me, but still comes up to her just to take a picture - sends them to friends on watsap, teases them with what is being dried in it at the moment

[Oktyabrinka]

Oktyabrinka, I feel it will be so soon, my mother-in-law and I half-and-half took the carcass of a deer, so thanks to my husband and I it is already coming to an end, but !!!! I didn’t know about the sausages then, I just dried it, but now our cow will start giving twice as much milk, then we also respect beef in the sausage for the most part

[Liza]

Liza, congratulations on your initiative! Now everything will go faster and easier. I even miss it when I don't make sausage for a long time.

[jerky]

I just figured it out in the dryer, because she really loves the venison jerkies and dried squids cooked by her / me,

my mother-in-law and I took the carcass of a deer in half

: girl-swoon: people live on nichos - they eat reindeer in herds, dries squid And we prefer pork to all meat. Prvada, today we are going to my husband's parents to slaughter a heifer, and tomorrow morning I drive to the market, I will bribe the piglets, according to the plan, stew and cold meat. We can, and what sausage I will portray
What is it jerky? Can I need it too?

Tatyan, what else is left for us, if fresh meat is worth it - to shoot ourselves, and quality meat is hunting, and not only frozen Brazilian-Argentinean, so we order oleshki from Yakutia, and squid in Africa is cheap, but very useful product)) I'd love to eat homemade meat: Djerki - jerky, such flat plates are often sold for beer, they are pleasantly chewy, I do venison (maybe not fatty beef) according to the recipe indicated in the book for the Isidri1000 dryer I do, a thing , do not tear off the fish soup, do it longer than eat it, if necessary, I will throw off the recipe in a personal)))

Thank you, Yul)) I myself can't wait to drive to the meat base at the weekend, replenish the bins for future meat tastes