Sausage at home

[Hairpin]

Hairpin, I made my first sausages, generally with a finger, I broke my brains, took a teaspoon and scored the minced meat in the guts, and shoved it with my finger, then again a spoonful of minced meat and again with my finger: girl_haha: I was very young

[Tashi]

He took one sausage to the loggia ... hung it between the sheets ...

Tashi... do not calm me down ... I'LL UNDERSTAND !!!

He wants to make a raw smoked sausage

And what are they doing raw smoked in the sheets?

IN MY MIND, HE WANTS TO KNOW ME ...

Another batch of freshly rolled sausages left for my electric dryer ... I dry noodles in it ...

There is one more plate of sausages left ...

[Antonovka]

And what are they doing raw smoked in the sheets?

Antonovka... the sheets are already obviously superfluous ... there is now one sausage hanging there ...

You gave me the idea, but if you hold the sausages for 15 minutes in a solution of liquid smoking, and then ...

The last batch went to slowcooker ... And one sausage in the freezer ...

I’m thinking ... is now the right time to hint at an air fryer or is it too early? Well, if now you take the pose of Hamlet and ask:

- Me or an air fryer ?!

Hairpin, let him let off some steam And then ... when he tastes his sausage, you give him a gentle hint - and if you cook them in an air fryer

AND IF HE WAS STOPPING TO BE GUILTY BY THE MORNING? !!!

[Hairpin]

Hairpinif you could hear me laughing at your lonely sausage on the balcony. you would think that I was crazy

[Hairpin]

I was thankful, but only a few words fit in Hairpin, did not have time to rejoice at your indefatigability with the intestinal theme, and you are already in the confectionery. Well done, skoko came out in grams? The same sausage? We will soon have a motto - sausage - to the masses! My neighbors are already at a "low start" - the guts are washed, my husbands - with meat grinders and the realization that their own is better, and all the children (and mine, including) are quiet, out of harm's way, molt on skis in the morning ... ...

[Hairpin]

Surprisingly, the filling process was quiet and imperceptible. My husband quietly sat down to play Zuma, a doggie who flies headlong to the sound of a working meat grinder - he lay down next to the owner, so my daughters and I pretty quickly - in an hour - exhausted 7 kg of minced meat. True, one gut was somehow weak, it was constantly torn, which delayed us. And the threads are needed thicker, the iris will go, I wonder?
Now, why bake them, or bake them like that?
Hairpin, if not for you, we would sit without sausage

Here is a good culinary thread: what to tie a roll, what meat to boiled pork, and to the guts, I think it will be cool! I use and enjoy


"Kitchen thread is designed to bind food that may fall apart during the cooking process. The thread is often indispensable for boiling, baking, smoking, salting, etc. It will be an excellent assistant in your kitchen.
Specifications:
Length: 100 m.
Manufacturer: Portugal.

Reference: C845. "Sold on Ozone at a price of 150 rubles. per coil

Well done, skoko came out in grams? The same sausage?

Yes, fig knows her ... it is still drying in the dryer ... Then I'll post the pictures ... Otherwise, I myself have not quite understood what we did yesterday ...

And for dressing I have a babin of harsh linen thread ...

Yes, fig knows ... it is still drying in the dryer ...

And why does it dry in the dryer? So what happens? Instant jerky?

And why does it dry in the dryer? So what happens?

I'm interested in myself ... and since yesterday ...

I'm interested in myself ... and since yesterday ...

I've been wondering since yesterday, today I already decided to ask

Particularly worried about the fate of a lonely balcony sausage

I remembered about the pastry thread after the usual threads were fried. Hope no one swallows. I have part-in a multicooker, part-in a frying pan, part-cooked in a double boiler-and cools down, waiting for the evening. It smells on the street through the hood, I'm afraid the neighbor won't pay back the debt again, he is unhappy, there is no money, and I smell like sausage all over the neighborhood. Shaw with sausage - balcony varieties?

And what about her? Hanging ... Those in the dryer turned red and wrinkled ... probably from shame ...

I had an idea to shove 35 degrees into the dryer, but they didn’t give me anything, they said that for now they want such simple ones. And in the dryer, probably, the type of hunting will turn out, but not smoked. My friends from Belarus in the 80s to the north were given home-dried sausage in the attic or wherever there is. They then fried it either in the oven or in a frying pan. That was tasty.

Well, my creativity in the dryer begins to look like hunting ...

And why should the water be icy?

By the way, ice is optional. This sausage is made with ice in the production, and even then it is mainly boiled. And for homemade, it's enough to put water in the refrigerator or throw a couple of ice cubes into it. It's good when the meat is also cold (but not frozen).
You can also cut the meat into small pieces before cooking and salt at the rate of 20 g of salt per 1 kg of meat for smoked sausage and 10-15 g of salt per 1 kg of meat for fried. And keep in the refrigerator for 2-3 days. Then the meat ripens and the sausage is tastier.
By the way, if you throw the stuffed sausages into the marinade, it won't help them, it may even get worse - the bowels will burst if the marinade is sour. Trust a specialist.

Well, here I am with pictures of yesterday's trial:
Here's my first batch (freshly wired):

And here are some of them, but after a night in the electric dryer:

And here is this after three hours in a slokkaker on High mode for three hours:

I couldn't take a picture of the lonely sausage, because she doesn't talk to me. The prospect of hanging all alone for another 19 days inflicted a moral trauma on her ... Well, okay ... Let's talk to her in 19 days ... Maybe he'll come to his senses ...

How real Have you tried anything? I was pinned a la hunting

[Antonovka]

Antonovka... So far, I can't look at them ... Tomorrow I'll be back to normal, and ...

Ah-ah, well, it's like I couldn't look at it after making the forshmak - I'll burn it in the cooking process

[Hairpin]

Hairpin, can you add some sausage recipes? I have delicious, but too dry. Minced meat ripened for a day, spices, salt, rum - instead of brandy, I did not twist the meat and lard, but chopped it. Tasty, but somehow not like my grandmother had.

[Hairpin]

Hairpin, can you add some sausage recipes?

Yes, I'm a sausage maker ... so ... well, not yet ...

All I can help is a collection of recipes on wawawa, I once dashed it off from somewhere. Look, it might be interesting ...

And why are they pale after the slowcooker? I had dark, fried ones.

So they were in WATER in slokker !!!

Huh! And I just folded and fried (steamed).

[Peasant sausage]

Well, I tried it.
The recipe was this one:

Peasant sausage
Recipe:
Low-fat beef - 800 g, low-fat pork - 800 g, bacon - 400 g.
Spice:
salt - 50 g, ground white pepper - 5 g, garlic - 3 g, nutmeg - 1 g, marjoram - 1 g.
Sheath:
pork casings

First, beef (hole diameter - 4 mm) and bacon (hole diameter 8 mm) are ground in a meat grinder. Then everything is thoroughly mixed (5-8 minutes) and spices and salt are slowly added to the minced meat. The shell is filled with minced meat, tied with twine, forming loaves of 20-25 cm, then hung on sticks and hot smoked for 1 hour at 70-90 ° C. After that, boil in water at a temperature of 75 ° C until the temperature in the middle of the sausage reaches 68-70 ° C.Finally, the sausage is cooled with water (20-30 minutes) and then placed in the refrigerator.

What is green - we did ... well, as it happened, we did it.

It tasted delicious, but ... the cut is ... terry. Not like a sausage - a smooth cut, but ... well, terry ... So the terry was disappointing ...
Once I was making dances with tambourines around the ham, and it did not grow together ... That's exactly the effect of the ham I didn't get ... I'm starting to think that I need to add water with gelatin ... But ... then it will be jellied meat, stuck in a tube ...

Take the photo to the studio
Spire, did you knead the minced meat well to give it texture?

Well, as I kneaded ... so kneaded ... now I'm running for the cut ...

Here

Oh do not find fault ..... eat it whole !!! : spiteful: beautiful after all ....

[Shpiechkino]

I liked it tooShpiechkino sausage product. Handsome kaya. The sausage is normal, homemade, without chemicals. But they eat very quickly. Half of them have already been destroyed. Maybe then they will eat up and stop to eat to eat it in running meters?

And in my opinion, the same Krakowskaya also does not give an even cut ... Because the minced meat inside is not "dusty" ground, and pieces of meat and fat do not allow the cut to be even! So, Shpilya, eat with gusto and don't grumble!

And I want an even cut ... Did anyone get an even cut?

It seems to me that for even cutting it is necessary to break the minced meat in general into the dust with a blender ... Purchased "Ukrainian" sausages for frying also have a piece cut. And I take it when the kupaty kuryi ELINARovskie - there is also not quite a "sausage" consistency, but they seem to be natural ... more or less ...
It seems to me that you can't make a completely store-bought consistency out of a natural product ... Although I'm still theorizing, I didn't have three more days to think about intestines ...

And I want an even cut ... Did anyone get an even cut?

Smooth does not work. Correctly wrote that the meat must be ground into dust, and so .... I'll have to try to cut it on a slicer, see what happens. Well, I'll experiment with this when I make the sausage.

To get a smooth cut, you need to add a small amount of water (somewhere 0.5 liters per 10 kg of meat) and very carefully beat the minced meat. The pros say 60 minutes is enough. Minced meat during kneading should be cold, the ideal temperature is 0- + 4 C.
In production, phosphates are usually added as a meat softener and carrageenan as a gelling agent.
At home, pre-salting the meat and adding some ingredients can help. You can add eggs - 3-5 pcs per 10 kg, or starch - 100-200 g per 10 kg. You can also add a small amount of gelatin 10 grams per 10 kg.

Yes, and the sausage must be cut cold, when hot, any sausage will not give an even cut.

Minced meat during kneading should be cold, the ideal temperature is 0- + 4 C.

So that's what ice is for ... And if you knead with a combine? Well, hook, okay? And what is the best way to poke ice, cubes or shavings?

Yes, you can use a food processor or mixer with a dough hook. If there is not a lot of minced meat, they will cope. It is necessary to stir until a fatty film begins to appear on the walls of the container, if you stir it longer, then the sausage will generally crumble.
It is better to give ice flake, and even better to mix it in half with water.
Yes, the order of the bookmark is also important. First, add 2/3 water / ice to lean beef, salt (if the meat is not salted), starch, eggs, etc., mix until smooth, add pork, mix, add the rest of the moisture, mix well and add lard. After that, mix until it stops.

After the sausage has cooled down well, I have a smooth cut.

Where are the pictures?

I'm stupid! the radical is not loaded for me, Iota simply ends the third day. The connection on my hill is bad, tomorrow I will go to look for some kind of amplifier. There are enough pictures in the phone, but it's no use ... I kept hoping for the kids - and they are busy - you need to write to the appointment.The son-in-law grabbed the last piece of sausages an hour ago. I wanted to treat the "Moscow guest" - to boast, but while they are soaring in the bath, Babai took the kalbaschka ...
Maman swears that they ate too quickly - there was minced meat of 6 kg, then there was no time to weigh and there was nothing. I got the meat again for thawing. I wonder how fast devour eat this one? I will do it already taking into account all the comments, notes.

Kalmykova, Natasha, I also want to do it slowly: rose: cook this time .. write pliz how you did, how much sausage lay there and how many times did you load?