Sausage at home

Girls!
I made a sausage, I report. No photo, fotik does not work.
Structure:
pork (fatty brisket) 600g
turkey meat (fat, including tail) 400 gr
spices (peppers of all kinds, oregano, basil, ginger, correander and mustard seeds, ground nutmeg) I passed the onion and garlic through a juicer, because my son does not like either one or the other. Onion-garlic juice was added to the total mass.
I cut everything into small cubes, of such a size that they would pass through the plastic ring of the meat grinder without inserting knives. Mix well and put in the refrigerator to ripen. I got it for 5 hours before the 1st sample and then in the form of raw sausage until the morning.

First cons (mistakes), which I will try to avoid in the future.
1, Added to the prepared mass 4 tbsp. l brandy an hour before cooking.
Suddenly, the meat acquired some kind of foreign smell, I will not say that it is very unpleasant, but there is not enough good, that is, at first, just alcohol, and after half an hour, no-e-ee. It is possible that the cognac turned out to be of inadequate quality, now all sorts of surrogates are sold in stores. But I will not risk that anymore.
2. Corriandra and mustard seeds are not for everyone's taste, my son and I did not like it.
3. I made 2 small sausages for testing, one from chopped meat, and the second from minced meat. Fried in Kukushka on frying for 2 minutes, and then for 10 minutes on a multi-cook.
On a multi-cooker, the time was not enough, but the main goal of checking for salinity and that it is better to stuff sausages with chopped meat, and not minced meat, was achieved.
3. In the morning in Kukushka, fry on roasting for 1 minute, and then for 25 minutes on a multi-cook. Error. Flask ski very much decreased in size and did not bring the expected taste. For the future, I will not be lazy and will cook in the old grandmother's way in a frying pan.
Although here, too, there is a plus, the mass turned out to be rather homogeneous (sausage), since it was very boiled inside the sausage and not dry. If someone wants to repeat in a cuckoo, then instead of water it is worth adding a vegetable pillow, raw carrots and onions, on which to lay the sausage, will be more aromatic.
But in general, of course, delicious. Homemade sausage is difficult to spoil with something.
A request to everyone who will do to share recipes for frying, cooking, parks ...

Well, here's my sausage. Last issue. Hairpin, I'm not stupid. I just had to clean the Cash.
Probably. Right now, I'm putting pictures everywhere

[Lyi]

Lyi brandy you poured a lot on such a quantity of minced meat, 1 tbsp is enough. l. add ice water to the minced meat MANDATORY! and only then put on ripening in the chill-nick like a min. for 12-15 hours, or better for a day. Sausages with finely chopped meat are really much tastier: nyam: I put more cardamom and a drop of sodium glutamate in the minced meat - a professional sausage maker told me
Matroskin_kot but it tasted like - liked it

[MatroskinKot!]

Well, here's my sausage. Last issue.

MatroskinKot!
: rose: Beautiful sausage!
How did you fry, boil, bake? Share.
After Cuckoo, I got a slender, sausage look, and not a sausage one.
Nut!
Thanks for the tips. I have only half a portion cooked, the second is in the refrigerator. As I understand it, it can still be corrected. Now I'm going to add ice water (freeze the cubes), add cardamom. What is sodium glutonate? Is it a flavor enhancer? It is a pity that I cannot remove the cognac, such a persistent smell, even when I fried in Kuku, there was a smell throughout the kitchen. Brrr.

Yes, a flavor enhancer - you need it for half a portion on the tip of a knife, but you can do it without it, if it is not there and ice water is -1, -2 *.If there is a flavor enhancer, then it must be dissolved in ice water and poured into the minced meat and knead very well: flowers: To somehow neutralize the cognac - add more water, the meat at first seems a little thin, but when it stands, it will absorb everything, but overdo it

Well, the girls ... are gone !!!! Cool sausage !!! Something else will be !!

Nut, well, what do you want that glutanate, here you try to cook your own mustache in order to avoid this glutamate in all products, stuffed with it. You don't need it !!!

I saw this program: D But we have been eating shop sausage all our lives and no one has yet gone blind: :) And the dosage here is so scanty that it's not a problem for me: D Remember how they used to blow sugar, salt, butter and a lot of other things - nothing, no fat, but now it turns out that everything is not only possible, but also necessary: ​​wow: I do not force anyone to put anything - this is the choice of each person personally And all these TV-cinema provocations are not for me

Now, in order, since I learned to insert a photo, I'm torn like a monkey in a joke, between smart and beautiful.
I took the recipe from Nut, there was no cognac, it went rum, there was no smell at all, I poured it for 6 kg of minced meat 50 grams at most. Well, they stuffed the guts, I decided to put them in a double boiler - I cooked for about 20 minutes, then the first batch from the double boiler went into the pan, well, it fried hard, and the second - I went to the Cuckoo in the oven, level 2-10 minutes, then I turned it over, I thought that and fry the 2 side - and another 5 minutes. on the other side. FSE! This is a sausage in a double boiler, the steam sucked everything in for me.

[Glutamate (sodium glutamate).]

Information from the site of the online store "Indian Spices"
Information:
Glutamate (sodium glutamate).
It is a white crystalline powder obtained by chemical means. Monosodium glutamate is directly absorbed by the body, improves cell nutrition. Diluted in water and salt, it tastes like chicken broth. Especially noticeable is sodium glutamate in an acidic environment; in a soda (alkaline) solution, it loses its taste. In boiling water and at temperatures above 100 degrees, it decomposes and gives the dish an unpleasant taste, therefore it is added at the very end of the heat treatment. When food is deep-fried, sodium glutamate is used before the fire is processed - as a marinade in combination with soy sauce, sugar, wine. It is used in the manufacture of cold snacks, hot dishes, broths and sauces. Glutamate under various names (weijin, mannegy, concentrate, ajinomoto, etc.) is most widely used in Chinese, Korean, Japanese cuisines, but in general it is known and used all over the world. In Russian cuisine, it is used in the preparation of various meat dishes, to preserve the quality of sausages, hams, poultry. Monosodium glutamate is found in Maggi bouillon cubes, Salt Spice and Pepper Spice. Dose of glutamate for a 2-4 portion meal - a tiny pinch (on the tip of a knife).

Here I am about the same and by the way it is in ind. spices and bought

[Nut!]

I walked away as I was putting the dough on the pie.
Nut!, Thank you!
If instead of ice water I just pour ice from a mold, while standing in the refrigerator until evening, it will have time to melt, but -1 temperature will hold for a long time. I will add an amplifier, I like to try all the options.
Matroskin Kot!
And in the photo is a cuckoo sausage or a frying pan?
When you put it in the oven in Kukushka, did you add some water? Or in a dry saucepan or added fat?

Well, yes, it's up to everyone, of course. It's just that I'm still the same reinsurer .. and if I can do without something "such" controversial, then I do
Burnt in milk and blowing on water

[Lyi]

Lyi What ice * JOKINGLY * Only water !!! : wow: I wrote how cold the water should be, and not minced meat At least + 3 + 4 * in the hall and let everything stand there

And I dumped two baths, mixed them and put them in the refrigerator overnight. Well, in the morning I mixed it well again. Well, now I will not ice, I will add water. This sausage is from a frying pan, it is fried less in the cookie - I did not take a photo, becauseI thought that again it would not work to insert, But it still gets fried, though less. Maybe you didn't need to put it in a double boiler? It tasted very tasty, for me it was slightly undersalted, I was very afraid to oversalt. The rest did not complain about the lack of salt, they ate it almost instantly.

[Lyi]

Lyi What ice * JOKINGLY * Only water !!! : wow: I wrote how cold the water should be, and not minced meat At least + 3 + 4 * in the hall and let everything stand there

Nut!
I realized that when pouring water should be -1, not minced meat, but when the temperature in the refrigerator is high, it will quickly rise to +4. Well, okay, "lumin is so luminous", now I will pour the water out of the molds, if it is not frozen already.
MatroskinKot!
Again she squeezed the answer. After steaming, did Cuckoo put something in the oven (water, fat) or put the sausage in a dry saucepan?

No, it didn't pour fat and water, too, no, I had it steamed, it somehow melted its fat, maybe it really was - it was necessary to pour at least a little water? I was just playing with the photo, and I finished it, the computer does not "see" my iPhone. I have caught my son and puzzled him, otherwise they will run away for a walk, and the mother suffer.

She somehow melted her fat, maybe it’s true, it was necessary to pour water at least a little?

No, you just confirmed my thoughts that neither water nor fat is needed.
In general, for the time being, I decided for myself that, just like you, I will steam it on steam, and then in the oven on a vegetable pillow of onions and carrots. Or without vegetables? What if she doesn't get fried? I will still think until the evening is far away.
Still, there is less hassle in Kuku and no fat is splashed anywhere, I don't want to switch to a frying pan.
P.s. Was this time enough for everything? Was the sausage ready, not damp?

There was enough time, I was also afraid that it was not damp. But in a double boiler - 20 minutes and plus - an oven - it worked out fine. I liked Cook in that my sausage did not spit with fat, I’m thinking, maybe on some program like a biscuit, try it. But how to keep track so that it does not burn?

[Matroskin Kot!]

Matroskin Kot!
Oven 2nd level temperature gives 160-170 degrees.
Sponge cake up to 130 degrees.

Well, there and longer. It is necessary to conduct tests. On a single piece of sausage. And then the biscuit seems to be not very much and a demanded function. Tomorrow I will start with sausage to play around, today I’m somehow too lazy to add an egg and semolina to a part of the sausage (a small amount), maybe the fat will not flow like that? Guts is the sea, you can play for a long time.

Then I'll wait with the report. I was very interested in the sausage.

Girls, you are now accumulating invaluable experience ... for me the Hairpin threatens to send me guts, so I will be fully armed

Here's my sausage.
It turned out 3 kg. Of these, 50% are pork, and 25% each, respectively, beef and minced lard from the last time. Added spices, salt, garlic - 1 head - not enough, however. I added 100 grams of semolina to the minced meat part. And fried this part. About 700-800 grams, semolina is a lot or it should be filled weaker. Sausages burst. I decided to try it without a double boiler. Juicy, tasty, but- burst. I did not have time to take a picture - while I was talking on the phone - there was a little piece for me to try. Therefore, I know that there is not enough garlic. And, well, I added rum - 75 grams - also somehow a lot. Last time the minced meat was 2 times more, and rum - 50 gr. Not that tasteless, but - a lot, rum, nevertheless - is more suitable for a pastry chef. And the cognac at home - no - no - my husband's nerves healed. ...

[Matroskinkot!]

It turned out 3 kg. Of these, 50% are pork, and 25% each, respectively, beef and minced lard from the last time. Added spices, salt, garlic - 1 head - not enough, however. I added 100 grams of semolina to the minced meat part. And fried this part. About 700-800 grams, semolina is a lot or it should be filled weaker. Sausages burst. I decided to try it without a double boiler. Juicy, tasty, but- burst. I did not have time to take a picture - while I was talking on the phone - there was a little piece for me to try. Therefore, I know that there is not enough garlic. And, well, I added rum - 75 grams - also somehow a lot. Last time the minced meat was 2 times more, and rum - 50 gr.Not that tasteless, but - a lot, rum, nevertheless - is more suitable for a pastry chef. And the cognac at home - no - no - my husband's nerves healed. ...

Matroskinkot!
Last time I scratched my pumpkin, arguing that I have thinner sausages, I'm afraid to stuff it harder so that it doesn't burst. True, my guts are narrow.
I would like more details with semolina. Is it felt in the sausage? Soaked it in milk? Did you drive in an egg?
I like the option with semolina because when cooking a lot of healthy (tasty) liquid leaves, and this is not only fat. And with semolina, he will remain in the sausage.
Something needs to be added, I'm sure, all that remains is to find what.
Do not regret the cognac. I had a terrible smell, I can't smell meat with spices, which before pouring in brandy had a breathtakingly tasty smell, such an unpleasant smell appeared, some kind of chemical reaction had occurred.
I am reporting on yesterday's sausage.
The smell was partially removed by adding ice and tomato juice.
I just fried in a frying pan with a lid according to Nut's recipe. At first she stewed with water, then fried with the addition of grows oil. Oddly enough, I liked it more than in kuku, even though it was fried and sprinkled with fat, but it is convenient to turn it over.
By the way, the water in which the sausage languished was very tasty, so I am sorry that it disappears.

I did not soak the semolina in anything, I added everything, no milk, no eggs. The decoy was not felt at all. It doesn't seem to be there, it swelled up overnight, today it's fried-cooked. And the fat somehow didn’t melt much, if it hadn’t burst ... Cartoon Kuku is busy and Panas with buckwheat, so I, too, are in the pan. But tastier than last time - definitely juicier. And rum, probably, when it cools, it will not feel so much, only it did not have time to cool down ... The next one I will fire in an hour, to the peasants for beer after the bath, guests again ... Let's see what they say, how they taste it.

It is impossible without cooking, this is unambiguous. In a deep frying pan with a lid. steam (read in detail at Nutlet).
Next time I'll try to steam in a double boiler, but I liked the frying pan, it's simple, fast, convenient. (Back to our roots.)
Frying is definitely better in a pan. I adored my hand last time in Kuku.

Girls, I made homemade sausages. This is how I had minced meat

but already ready


I did it according to this recipe
500 gr. pork brisket
1000 gr lean pork (I had an apple)
26 gr. salt
8 gr ground black pepper.
8 g ground nutmeg
8 g ground cardamom
I turned the meat three times through a mincer with a fine grid, then put it in the bowl of the Kenwood combine and kneaded it well for 5 minutes to get a homogeneous mass, added all the ingredients (salt, etc.) and mixed again, added boiled water, tinted beetroot juice about 100 ml.
At first I began to stuff tightly, but the casing began to tear when I tried to shape the sausages. Began to fill weaker. Now I set one to cook, let's see what happens.

Now I simmer in a slow cooker for 1 hour and then fry in a skillet until golden brown. Very well. The latter are not very tight. That's better

And I make a sausage in a bag for baking in the oven, moderately fried and steamed

And I make a sausage in a bag for baking in the oven, moderately fried and steamed

And in more detail, how long (time, temperature) does it sit closed, so that you need to open it only or completely pull it out to fry it?

I'll do it for the next trips, I'll write it down and post it. It is steamed in the bag for about an hour, you can see it there, it just turns red (and it turns red in the bag) and immediately turn off the oven. I put the oven about 180 degrees

[Basja]

Basja, we are waiting for the results of the sample and, preferably, show for a cut.
Simfira, also desirable in more detail, what cartoon? What is the extinguishing program?
I would like to pick up the recipe the most, the most ... Therefore, here we write what is good and what turned out badly.

Girls and I do either in the sleeve or in foil in the oven at 190 1 hour 20 or 1 hour 30 minutes

I forgot to say, I will not pour more cognac, everyone is not happy with mine, once I did it with cognac, they turned up their noses

I probably didn't explain it in a hurry. I fried on low heat - on both sides - and then added some water. The second batch - fried now - on the contrary - in water in a frying pan, and then, when the water evaporated, added oil and fried to a crust. Nothing burst. I think that my sausage burst not so much because of the tightness of the filling, but because of the big fire, reduced it to almost a minimum, everything seems to be fine. When I stuffed the sausage, the very first shell was torn, this is the remainder, apparently from the defective one from the last time. It can be seen that some kind of wrong shell was worn in. torn from the slightest touch.
And the sausages look shine. now waiting, how does it taste?

Yes, sausages are just a feast for the eyes, we are waiting for how they taste

Matroskin_kot, if the Boshevskaya meat grinder was not mistaken in your photo, and where you got the sausage attachment for it, I bought a cone on the market, but apparently some other spare part is missing, the auger does not hold on to the combine, you have to do everything with your hands.

Matroskin Kot must be boiled first, and then fried. Boiled precisely so that the sausage does not burst.
Do you do everything with minced meat or in pieces too?

Do you do everything with minced meat or in pieces too?

I do it in half, half in slices, half in minced meat

Do you do everything with minced meat or in pieces too?

I do it in half, half in slices, half in minced meat

Last time I did it completely in pieces and made a small one out of minced meat. It tasted better in slices. But then there was a small batch, so it was not difficult to cut pieces, and if a large
In general, next weekend (and tomorrow is also a weekend?) With a detailed recipe we are waiting, sir.

To cut a large batch into pieces, there is such a grill for the meat grinder - very convenient (y) I remember that I somehow cut it with it, and then I lost it. Today I had to turn over all the trash on the balcony and I did find her - though she was a little "old", but her husband said she would and will be as good as new

Girls, the sausages are soft, but not the same as the purchased ones, there is no structure of uniformity as in the purchased ones and of course they changed the color during cooking, they became whitish, so I put them in a frying pan and fried a little.

The cut turned out badly without sharpness

You will have to think about how to change. I have some meat left, literally for a couple of sausages, tomorrow I will try one idea, if something worthwhile I will report.

Girls, I chop meat if I make sausages with a blender.

I also have such a grill, but I doubt that you can cut meat with it, you need handles, handles

Honestly - I have not tried it;) But here in Temka there is a video - there the old man cuts it for her.When I last cut about 3 kg of meat, the corn got very painful

To cut a large batch into pieces, there is such a grill for the meat grinder - very convenient (y) I remember that I somehow cut it with it, and then I lost it. Today I had to turn over all the trash on the balcony and I did find her - though she was a little "old", but her husband said she would and will be as good as new

And I always thought it was for cookies or I don't know why, but it turns out ...

... here in Temka there is a video - there the old man cuts her

If it's not difficult, you can link.

[Nut!]

Nut!
This is not provided for Kenwood, and all the previous ones were given away.

Girls, and I have a similar thing, but it is in order to hold the sausage attachment, like this

For semolina - semolina can be given in an amount of 100 to 200 g per 10 kg of meat. Otherwise, it will tear the shell. You have given for 3 kg - 100 g, which is usually given in sausages.
Before frying, it is better to boil the sausage a little (15-20 minutes, depending on the thickness), it can be in a double boiler, or in water. Only the water temperature should be no higher than 60-65 C.

For sausages - to get a good structure, you need the appropriate equipment. And more water.To your recipe you need to add somewhere 40 g of starch or 50 g of semolina, and give water 200 - 250 grams. Moreover, the water should be ice cold, and even better - finely crushed ice. So that the finished minced meat is not warm (up to 12 C). Well-designed minced meat is like butter cream, and when you throw a piece into cold water, it does not sink or blur.
To preserve the pink color, sodium nitrite is added to the sausages at the rate of 5 g per 100 kg of meat for boiled sausages and sausages. It works as a color stabilizer, a preservative (the best protection against botulism, that's why it is added to stews) and imparts a characteristic "sausage" flavor. But it is very toxic (for a person weighing 80 kg - 5 g of nitrite is a lethal dose. Therefore, it is not sold in stores and at home it is used very rarely, after mixing with salt at the rate of 5 g per 2 kg of salt. Nitrite can be replaced with sugar (effect far from the same but not toxic) in the amount of 20 g per 10 kg of meat.

[Snay]

Snay Thanks for the tips, I have a little meat left, tomorrow I will experiment with your comments.

Right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110264.110