Sausage at home

Tatyan, what else is left for us, if fresh meat is worth it - to shoot ourselves, and high-quality meat is hunting, and not just frozen Brazilian-Argentinean, so we order oleshki from Yakutia, and squids in Africa are cheap, but very useful product)) I'd love to eat homemade meat

Lizun, unfortunately, we have also recently dominated the so-called farm meat, fed God knows what, it is not tasty at all, or rather NOT tasty. Brazilian food is mainly used at factories for smoked sausages, although they used to be thrown out for sale ... We still need to get to the master's beef We don't have much beef, rarely lamb, but venison for obvious reasons (we probably don't have enough moss) not in nalia, therefore I have never tried it ... But we have squid at the price of mnyas - 65 UAH per kilo unpeeled, but without tentacles
And I will gladly accept the recipe for these very yummies of my own - maybe I will be honored when, because I haven't bought the dryer yet, but I'm going to

OGO, We have squids - 98 rubles per kilo. Venison is horrible and healthy and dietary thing, and it is farmer's, not wild, the meat is tender and satisfying))) My husband would eat reindeer shurpa for breakfast and lunch, and it is possible without bread :))), but then I already get up on hind legs - I am FOR a variety of meat table

I am FOR a variety of meat table

Likewise !!!!!! Yesterday I brought veal, today I bought pork, stewed liver in a cartoon on a pate, three custom-made cakes for tomorrow, the sea works, and I sit on a bread maker and chat about variety

[Tatyana]

Tatyana, Tatiana, clap my hands, you are also a culinary class !!!

and I'm babysitting ... ... but I salted the meat ... I'll be fasting soon

just show-if-delete

and I'm babysitting ... ... but I salted the meat ... I'll be fasting soon

We are waiting for the photo to the place! What a pretty Lala (mmm)! The sausage heiress is growing
Lizun, can I call you? And we have such housewives - a full forum, but actually in the back rows
I didn’t see it right away to blindfold - but what’s your "green" child eating? Are you already full of sausages?

[Tatyana]

Tatyana, of course, you can with pleasure))) I did not mean a culinary specialist (and who I wrote that way, here are all culinary masters, I meant a professional pastry chef)

[Elena]

Elenawhat a weasel, mmm. Here's what kind of helper grows

Ha, Tan, I also did not see right away that the green ones were gnawed at Elena, I urgently need to pull out the meat from the marinade, homemade sausage is tastier than their overseas papers

Yesaaaaaaa ... Hunger is not an aunt .... An urgent need to feed the family. I report ..

[silva2]

silva2, Linen, these are masterpieces. It is contraindicated to watch this on an empty stomach.

Thank you, Natalia! The smell in the apartment is crazy ... Moscow boiled-smoked, (hot smoking), and pork sat in the oven for 5 hours until they reached 70 * inside, and then cold smoking ... Now I will bake bread, I will make marshmallow and you can rest for a few days ...

[silva2]

silva2, Elena, what a gorgeous meat, and sausageaaaaaaaaaaaaaa's appetite right, deliciousness with homemade bread, mmmm ...

made a pudding from the remains of sausage and bread

[silva2]

silva2, stunningly beautiful and certainly very good. delicious, but can you share your secret recipe?

Lisa, it's easy .... I always have dried pieces of bread, a weathered edge and * ass * sausages. I soak pieces of bread in a mixture of eggs and milk, and for 200 grams of crackers, 1 egg, but milk in different ways .... Sometimes we have to add ... We need the crumb to be completely soaked.During this time, I cut into cubes all the meat leftovers, I can add any herb, then I mix everything, into the mold and into the oven, heated to 180 * minutes for 30-40. It turns out delicious ...

Wow, what a fine fellow! Waste-free production! Very relevant

[silva2]

silva2, Lena, as always, I have a thirst for details. Which part is meat ?? Is it cue ball or not? Is the ambassador dry or wet? How many days and how much salt per kg? Thank you

[Elena]

Elena, that is, it turns out something like meat bread ?, so beautifully decorated, super. Thanks for the details

Marin, meat back with lard. The ambassador is wet in a vacuum bag. Salted for more than 3 weeks for sure ... For 3 kg of meat, 75 grams of nitrite salt and 400 grams of water

[silva2]

silva2, thank you. It will get a little colder again I'll start smoking, otherwise in the heat I can't catch up with myself

Yesterday my teacher called me ... She was already under 80 years old ... My Evgenia Petrovna was my class teacher for 10 years ... We came to her as first-graders, and she let us out into adulthood ... How it rolled !!!!! And on this wave, I made * dumplings *, rolled buns .... Remember? 9 kopecks were sold ... We bought lemonade ... That's it, the time machine started working ... We are in the 80s

Sausage was made in beef blue ... I added powdered milk and egg powder to minced pork ... In general, a complete improvisation ...

The taste, as my husband said, is not very similar to the store ... And in the cut there were a lot of * holes * ... But ..... almost all of them were eaten

[Elena]

Elena, straight, natural nostalgia, the sausage looks so great, straight one to one, like the one from childhood. Still life is delicious

[silva2]

silva2, Lena! What a sausage! The cut is awesome!
I went to look for an urgent recipe _{I somehow don't manage to cook}

Girls, in order for the boiled milk to look like a store, at least externally, you need to grind the minced meat correctly ... Here is my second or third experience (successful) with an amateur

you need to grind the minced meat correctly

And detail
Elena, share how you did, or poke me where it was already discussed

where did the message go .... * JOKINGLY * Amateur sausage was made on a regular meat grinder (this is the one with fat ....), Like Doctor's, on this one 🔗

Girls, I'm an amateur, I make sausage, thanks to our forum and advanced * sausage makers * -Tatiana M, Kolbasniku ..... For this, I have the exact proportions of adding nitrite salt and water to the minced meat .... I strictly observe the temperature regime, time .... And everything else is called * I blinded her from what was *

My son-in-law had a Day of Jam ... We bought a pack of bold pork in the Metro ... Something was taken away for barbecue, something for Lyulya kebab ... Remained * obscene * in the form of strips of fat with meat ..... Weighed, calculated salt and water .... Calculation of a simple 2% nitrite salt and 10% ice water by weight of meat. Powdered milk and egg powder added to the eye, relying on the amount of water and the fact that the meat was fatty. But this is not a technology, these are my variations ... Once again, I say it does not taste very much like a store one, but it fries cool, and it is quickly eaten

fried great, and che is quickly eaten

Who would have doubted

Yes, I did the Amateur's one in a polyamide casing .... And my doctoral thesis in beef blue ... I liked working with blue ... In the polyamide one, with all my diligence, I got a little swelling ...

Who would have doubted

It's just that every time my husband cuts off a sausage and makes a sandwich, the phrase * does not sound like in a store *

[silva2]

silva2, my sometimes, too, can say this ... but quietly under his breath, just in case

Hi there!
I summarized for myself how I cook homemade sausage. I don't bother with temperatures, I looked in the Internet that it can be cooked at high temperatures, and I do so. And I'm happy. It turns out very tasty.
I decided to share what I have learned with you. Maybe someone else will advise:

HOW DO I COOK HOMEMADE SAUSAGE
1. Rinse the intestines with cold water, including inside, filling with tap water, and soak for 5 minutes in water at room temperature.
2. Salt minced meat - ½ flat tablespoon per pound of meat.
3. Spices:
- garlic,
- nutmeg,
- thyme,
- cardamom,
- rosemary,
- coriander,
- basil
- black or red (chicken) ground pepper
- sugar (a little)
- you can add 50 grams of cognac per 1 kg of meat.
4.Add water, so much that the meat seems to exude its own juice. You can add sour cream or cream, or milk.
5. NITRITE SALT CAN ONLY BE ADDED IF THE SAUSAGE IS COOKED AT LOW TEMPERATURE OR INTO RAW SAUSAGE.
6. Part of the meat can be cut into cubes, but I didn't like it very much, I liked one minced meat more. If fat is added, then it must be cut into cubes.
7. I add 3 medium cloves of garlic to a pound of meat. If onions are added, then do not add garlic, and - on the contrary, only separately, they say that together it does not work out tasty.
8. Minced meat should be put in the refrigerator for 1 hour to ripen. I tried to set it for 12 hours, I didn't like it, the meat in the sausage turns out to be boiled.
9. To make the intestines easier to put on the cone, you can pour a drop of sunflower oil into them and stretch your hand over the intestine.
10. When the intestines are dressed on a cone, they must be tied at the end, near the tie, so that there is no air bubble.
11. From half a kilogram of minced meat, two sausages are obtained from intestines with a diameter of 32 mm and a length of 30 cm each + a reserve for tying. Minced meat requires less intestine length. The stuffing is not tight, so that they do not burst during cooking.
12. Intestines stuffed with minced meat should only be pierced from above with a syringe needle.
13. The stuffed intestines can be frozen in the freezer and removed as needed. You don't even need to defrost them before cooking, they just cook in the oven for 10 minutes longer, that is, 1 hour.
14. I cook sausage in the oven at 180 degrees (put in a preheated oven) for 50 minutes. Then I fry with the lid closed in sunflower oil on both sides for literally 5-6 minutes until golden brown. I don’t bother with low cooking temperatures, it’s delicious for me!
15. If I boil the sausage, then boil it for 10 minutes in boiling water and then fry it as well. But from the oven I like it better. In the internet they write that after cooking, the sausage can be dried and frozen, or you can put it in the refrigerator and store for up to 3 days. Then fry.
17. You can make a nozzle from a half-liter plastic bottle, cut off so that the diameter fits the ring of the meat grinder. Cut the circumference 1 cm so that it fits better into the ring. At first I used this one.

[sleepyhead]

sleepyheadwhat an interesting recipe! I took it to the bookmarks.

soneyka, what an interesting recipe! I took it to the bookmarks.

I'm glad my notes were useful to someone

Today I will only expose pictures, and then I will write a recipe and technology





On November 10, granddaughter Olesya is a year old ...

Today I will only expose pictures, and then I will write a recipe and technology

I'm really looking forward to raw smoked meat. Did you cook it with nitrite salt?

And I made a new conclusion for myself. Before that, the minced meat was kept in the refrigerator for only an hour. And yesterday I decided to endure 12 hours. And today I am upset - according to the technology of cooking at high temperatures in the oven, it turned out like boiled meat - it is not tasty. I won't do that anymore. Now I will make corrections to my notes.

[sleepyhead]

sleepyhead, Yes, with nitrite salt and * crystal lute * I added bacteria for dry-cured sausages ... I bought them from Angela on our forum ang-kay,

Nuka move over, I'll lie down next to you! We are waiting for the recipes. The birthday girl - and the grandmother too

[silva2]

silva2, oh yes Lena, oh yes well done

Thank you girls! I very often remember that I started making sausage thanks to this forum. 3 years ago, I had no idea at all that this was possible at home