Sausage at home

Rzhu-I can’t))) I may have already written about this, but I will repeat myself ... I seal the sausages in vacuum bags ... I store them in the zero chamber ... I take them out, if for Olesya, and put them in a glass and pour boiling water .. Then the child has a warm sausage. This was when Olesya was a manune. Now an adult lady is 3 years old, I take out a sausage, I take off the shell, I give it ... She WILL help me!



I GOT A PROCESS))

Mustache .... Sausage is ready

[silva2]

silva2, class, so beautiful.
This is in the oven or some kind of special. closet?

[Miranda]

Miranda, Thank you! It's just an oven

[silva2]

She HELP me!

silva2, Helen, excellent sausage, and now we're going to make Fuet

Ol, is the fuet dry-cured?

Yes, Len, the bresaola was hanged, and Fuet is next to him, now it's on the balcony

Damn ... specially TEASING !!!!! ???

[Nuttison]

Nuttison, I tease further: girl_haha: I have beef and uncooked smoked chicken breasts from dry-cured basturma. The whole thing is sluggish in the cellar .. My husband created the required humidity 60 - 65% and a temperature of 14 *. True, she quickly hid the breasts in vacuum bags, otherwise he tastes, tastes and tastes))))






Chicken breasts are very similar to fish balyk)))) I buy a whole pack of 8 kg in the metro ... Salt, dry, smoke and dry to the desired taste

That's how it went on Sunday, hung up on ripening fuet

[Olga]

Olgahow much do you keep it for ripening and at what temperature?

[Elena]

Elena, 2 days, ideally at 20 degrees, so everything is open for ventilation plus the humidifier is working

[Olga_Ma]

Olga_Ma, Ol, but how does a cat endure such a spectacle ?. Doesn't he indulge in sausage? She sits so modestly in a corner ...

[NatalyMur]

NatalyMur, Natalya, we have a very intelligent cat, she, besides food, does not eat anything like we brought a piglet and put it on the kitchen floor, the cat woke up, came to us (we butchered it), sniffed and went to eat our food, we were lucky, we have everything hangs on the balcony and fish and ribs and sausage

[Olga_Ma]

Olga_Ma, Ol, awesome cat. I have never met such shy women.

[NatalyMur]

NatalyMur, Natalya, yes, ours is so interesting, she will sell us her homeland for food and does not like guests very much

... I have never met such shy ones

I have the same. Drying only!

[Luna Nord]

Luna Nord, Luda, she is very convenient, including for sausages

I hung sausage on the balcony last night. She jumped, got angry .... But it turns out that's it! I need such drying ...

Today Moscow is ready, only from the smokehouse)))

Hi there! I am so delighted !!! I have sore legs and try to cook something simpler and faster. I started to make sausage, but washing the meat grinder twice - after the mince and after stuffing the bowels, I was finished and I threw it away. And recently, someone at HP, God bless her, advised me to buy a cheap syringe for stuffing the bowels. I ordered on Aliexpress for 328 rubles. An elementary thing. Until then I waited. then I learned to stuff it by hand through a special tube-tip, which is put on a meat grinder. the filling took me - two 30 cm sausages for 15 minutes. I liked that too.
And today I received this syringe. Super thing! I stuffed the same two sausages in 7 minutes from the moment the bowels were put on the tip. So this is the first time, then it will go even faster. And the syringe is disassembled and washed in seconds !!! Now I'm becoming a sausage maker again. I strongly advise girls who do not have such adaptations. Here is a link to Aliexpress, it has become a little cheaper there:

[Svetlana]

Svetlana, I am very glad that you liked this syringe! Isn't it convenient to stuff them? I just thought about you yesterday while stuffing chicken sausages: did you get it or not, and if you suddenly don't like it ?. I use it often because I make sausages-sausages for 2 meals. I evacuate a few things (already boiled cold ones) and put them in the refrigerator in the freezer without putting them away. You will adapt and things will go even faster! good luck to you!

Valentinochka, thank you very much for such great advice !!!

I evacuate a few things (already boiled cold ones) and put them in the refrigerator in the freezer without putting them away.

Valya! How long can sausages be stored in a vacuum? Interested in determining the quantity. Thank you for sharing your experience!

[velli]

velli, Valyusha. Once again, BAAAAA thank you very much. Today you gave me the idea to make sausages. Only I wanted to cook them according to a simplified scheme. I have no devices that support 80 degrees. I rummaged on YouTube and realized that they can simply be boiled. I decided to experiment with one sausage. Quickly thawed a little minced chicken, added pieces of finely chopped cheese, powdered milk, salt, saffron and hot red pepper. I didn't knead for a long time. I stuffed the womb with my hand through the tip, I didn't even get the syringe dirty, tied it up, didn't pierce it and boiled it at an average boil for 10 minutes. Girls are such a treat !!! Of course, the consistency of sausages did not work, because it was too lazy to knead for a long time, but the deliciousness is extraordinary. I can't say the proportions yet, everything was done "by eye". So that you can just boil them in boiling water. Now I will cook like that. The only thing is, I can try to knead a little longer.

[sleepyhead]

sleepyhead, for the consistency it is important not to violate the temperature regime both when kneading (no more than 12 °) and when cooking no more than 80. When kneading, it is even more important.

[Anna67]

Anna67, Anechka, come on, God be with her, with this consistency. The main thing is delicious. But just in case, next time I'll try to blender the minced meat. Here is a normal consistency in this video:

The main thing is delicious.

Unfortunately, this is not enough for me. I don’t believe that she has sausages and that's it.
But it's great that you like it, and that the syringe fits - then you will use it!

Tasty, but not sausages, that's what I tried.

I got it in my womb, maybe not exactly sausages, but not sausage either.

[Svetlana]

Svetlana, Svetul You, as I understood it, were just experimenting with t * cooking, but you didn't focus on the development of minced meat, put something in a quick way. I personally first pass the meat through a meat grinder for the first time through the middle wire rack, the second and third times through the pate wire rack, and only then, adding salt + spices to the minced meat, I break it in parts in a blender with the addition of milk or cream until the meat threads appear if you look from the side of the blender. From above, this minced meat has a homogeneous, smooth structure. I get 2-3 passes. In the processed minced meat I put additives cheese, dried paprika (in pieces), herbs. But this is when I make sausages, in chicken sausages - nothing but spices. I cook with two times pouring boiling water from a kettle and 25-30 minutes. on the stove at a temperature of 80 *. Sausages always turn out to be elastic, not gritty, but even and smooth like in store ones, only even tastier and juicier. When grinding minced meat through a meat grinder for chicken sausages, I put a little skin, it gives juiciness and elasticity to future sausages.



Rada-dms, with me they can easily lie for a week for 5-6 pieces. in the package. Sometimes I don't even seal it with Proficuk (I don't want to get it out and connect it), but I put it in bags with a zip lock and pump out the air with a Kitfort hand gun. Perfectly stored as long as you want. I usually have 1 package, I don’t do more.

I do not store in the refrigerator for more than a week. And I don't like the refrigerator at all: I immediately put all the meat that I won't eat on the third day into the freezer, and I also freeze the store sausages right away. They are very nasty, slimy if they lie down.
And I wrap homemade sausages in a rag, which is rolled up in towels. I don't know why from the point of view of the chemistry of the process, it all started with a chicken breast from the dryer - I liked to store it this way and now I wrap everything except butter

Girls, hello! Prepared sausages with cheese in regular cling film. Super easy!!! And here are the opinions on whether it is possible to cook in cling film:


And this is their consistency:

Good evening! Girls, I'm cooking ham, but there are no appliances that maintain the temperature of 80 degrees.Adjusted the table food warmer. And in it the maximum temperature is 75 degrees. How is this critical or acceptable?

[Svetlana]

Svetlana, I think everything will be fine. Set to ~ + 65C and 6 to 8 hours. Better 8.

Can you please tell me who makes homemade Ukrainian sausage? What parts of the carcass do you take on it? I bought a neck before, but doubts are plaguing

[elenas]

elenas, only the shoulder blade ... In this case, in my opinion, the most delicious sausage is obtained ... By the way. tomorrow I will sculpt ukran and sudjuk

Can you please tell me who makes homemade Ukrainian sausage? What parts of the carcass do you take on it? I bought a neck before, but doubts are plaguing

As Pavel kolbaskin says, a shoulder blade is the best part for a sausage.

I bought a neck before, but doubts are plaguing

All antibiotics and hormones are injected into the neck of animals (((

[Svetlana]

Svetlana, why did you decide on cling film, the shell was not suitable or what? How did you cook them and how much?

why did you decide on cling film, the shell was not suitable or what? How did you cook them and how much?

I just tried different options - in the womb, in cling film, including sausages in cling film and foil. For a long time now I have been cooking in the oven at a temperature of 230 degrees (then I fry for 7 minutes in sunflower oil without a lid). I really like the taste. In cling film in a multicooker pressure cooker at 78 degrees, it's also delicious. I cook sausages in cling film for 10 minutes, I liked it. But in foil at a temperature of 200 degrees, I did not like the sausage at all, all the juice flowed out onto a baking sheet. Yes, I tried sous-vide in my womb, I didn't like it at all.

[Svetlana]

Svetlana, I once made sausages on Sous-Vid, I did not like the cooking method. There was a broth swelling under the shell (it froze like a jelly became), despite the fact that the temperature was controlled by Teskom's thermometer for water (came with a ham maker in the kit). Meat, fish, etc. turned out fine. Most of all the casings I like in the womb there and the packing is dense, it is convenient to cook in a saucepan. I tried to wrap chicken sausages in cling film and steam in a slow cooker, but the process of wrapping in a plastic wrap is very tedious, but with the purchase of a small manual syringe I quit doing nonsense. I use pork bladder sometimes for Shartan.

according to Su-Vid, I didn't like the cooking method. There was broth edema under the shell

And surely the minced meat did not overheat that time when kneading? When cooking the suvid, I did not have any swelling since I removed attention to this moment. Well, from the cold, do not put directly into hot water, of course.

but the wrapping process is very tedious

Valyusha, on the contrary, I am delighted, it seems to me very easy. I don't even tie it with a thread, the cling film is sticky and water does not get inside, I just twist it well, everything is done in a minute, as in this video:

Only I'm not steaming, but boiling in boiling water.

and water does not get inside

Only if that, then try to weld 1-2 pieces first, suddenly the film has an adhesive layer of different quality.

I watched the video, it's a pity that I didn't show a cutaway sausage, but only fried! Thank you for the video!

sorry I didn't show a cutaway sausage

I have a photo above, I also cooked. But only bought minced meat and I added finely chopped cheese.

Girls, please help. I'm not a sausage maker, I had the experience of moose ham without nitrite, but then there was no time. Now the question is, they handed over the elk for sausage, they asked for the type of Krakow, but their equipment broke down, and they gave us long stuffed sausages in their raw form. I have an oven Shteba, mv Shteba DD1, a Redmond grill cover, there are infrared and Walter dryers. There is nowhere to smoke, to fry - I do not fry. Advise pzhl what to do ???

[Sashunesha]

in raw form, already stuffed sausages are long.

there is a Steba oven

Sashunesha, and the size of the long sausages corresponds to the size of the oven?

Oh thanks for responding! Well, I can cook them one at a time by rolling them into a shape, for example, a large glass



They are 1 m long.



If you steam in a frying pan with some water, and then in the oven, or straight into the oven? Then what is the temperature, is it necessary to convection, is it necessary to top-bottom? And I have 3 levels, pies on the bottom, and hers on the bottom? In addition to the glass form, I can put it on paper or foil in a deep baking sheet (it was included in the kit as for fat).

one at a time roll up in a shape such as a large glass

And if they are rolled up into a ring and tied with a thread? put these rings on a baking sheet. Convection is needed. I usually set the temperature to 50 * and cook for about 1 hour. Then I set the temperature to 70 * and cook at this temperature for two or three hours, depending on the thickness of the sausage loaf.