Sausage at home

[Snay]

Snay, very interesting additions.
Could you organize them in the form of a recipe for sausages, taking into account semolina and sugar for about 1 kg of weight.

[Snay]

Snay, very interesting additions.
Could you organize them in the form of a recipe for sausages, taking into account semolina and sugar for about 1 kg of weight.

I'll try.
But I can't try the recipe.

Girls, I also did it for the first time yesterday, I fried it in a slow cooker, tasty, but dry, although there was some lard, the fat was melted. How can dryness be diluted? How to keep moisture in the sausage? Don't kick - maybe a gelatin ...
Today I made it in the oven, juicier, but harder. Tomorrow I'll try to put out a little in a slow cooker, then in the oven

I put it out in a Panasonic multicooker for a program Stew for 1 hour (water to cover the bottom for a couple of cm). Then in a skillet until the desired browning. I will only do this. Most of all I liked it, soft, juicy, slices, real homemade. and don't stuff very tight

SAUSAGE
Premium beef 200
Fatty pork (50/50) 500
Chicken (fillet) 300
Total 1000
Water / ice 200
Salt 22
Sodium nitrite 0.05
Starch 40
Powdered milk 20
Egg 20
Sugar 2
White pepper 1,3
Allspice 0.8
Ground Muscat 0.7

A classic sausage, if instead of chicken you take beef and throw away the starch, you get almost GOST "Special".
Instead of starch, you can use semolina.
If semolina is used, then pour 1/3 of the water from the recipe for 15 minutes and add instead of starch without adding water.

Components in grams per 1 kg, or in kg per 1 ton.

Cooking.
Best made with pre-salted meat.
Grind beef, poultry and pork separately on the finest wire rack, a couple of times. It is better to freeze the meat before grinding. The ground meat can also be placed in the freezer for half an hour to cool down well.
Put beef and poultry in a food processor / blender, add salt, sugar, spices, eggs and 1/3 water / ice, chop well. Add starch and another 1/3 of the liquid, mix, add pork, milk powder and the rest of the liquid and beat thoroughly until smooth (see above).
Fill the minced meat directly into the shell and cook.
Cook like that. Put sausages into 45C water and gradually bring the temperature to 75C. Cook until tender. The sausages should be enough for 25-30 minutes after the water has reached 75.

In production, phosphate is also added as an emulsifier.

The recipe is working, but I have never made sausages at home. If anyone tries, tell me what happened.

And I missed something- What is ice water for?

Without water, an emulsion will not work, namely, for boiled sausages, minced meat is prepared in the form of an emulsion. Cold - in order to keep the temperature of the minced meat slightly above 0C, then myoglobin (the main protein of meat) retains moisture best of all and "glues" the minced meat into a "heap".

I have never vomited the shell, I do not fill the sausages very tightly, I stab it with a toothpick every 10 cm and into a baking bag

[Snay!]

Snay!Thank you very much for the detailed recipe!
Can you replace powdered milk (I don’t like it, don’t keep it) with the usual one?
Not sausages, but just sausage, can you make the same recipe, only then not only boil it, but also fry it?

The cone from the market, it, of course, is not particularly suitable, but you can squeeze it, the auger flounces a little, but it does not interfere with filling the sausage.

The cone from the market, it, of course, is not particularly suitable, but you can squeeze it, the auger flounces a little, but it does not interfere with filling the sausage.

I will try, it may work.
Yesterday I fried sausage in the airfryer - I didn't like it, it turns out dry, maybe I overexposed

I just want to put something under the auger for compaction, but the brains have not come up with mine, what. Here in Kenwood - plastic shtukentsiya - showed girls, I have somewhere such a sausage thing - like Nut was lying around.And I remember the same one, but like a half, like a horseshoe, but with a mount in the middle. For what purpose was it needed? We need to dig in the trash ...

And I must add ice to dumplings and manti, or I don't know how much cold water is in science ... but always juicy ... like with broth ...

[Matroskin_kot]

Matroskin_kot here is the enta contraption as in the photo, inserted on the auger (without a knife), then a sausage attachment and, I tried it yesterday - the minced meat climbs like clockwork and nothing staggers

It remains to find her

[Snay]

As I wrote, I had a little minced meat left from sausages and I decided to put it into business, I had pig intestines ready and I decided to use them. But I'm on the advice Snay added 1 \ 2 tsp to the minced meat. dry milk and 1/2 tsp. starch and a little bit of granulated sugar. She mixed everything well in a blender with the addition of ice. The consistency of the meat turned out to be homogeneous, not at all the same as on the sausages, although the minced meat is the same from which the sausages were made. Taste: there is no rubberiness that is purchased, but at the same time they are of a uniform consistency, Hot cut like butter. Cut pictures of not success, But in a frying pan I can show.

Summary: to get a homogeneous minced meat, it is necessary to add ice, water does not give such a structure to the meat and I think without starch, whether we like it or not, as well as dry milk, real sausages / sausages will not work. Powdered milk from my company Raspack is made from fresh cow's milk of the highest quality without any additives.

[Snay!]

Snay!Thank you very much for the detailed recipe!
Can you replace powdered milk (I don’t like it, don’t keep it) with the usual one?
Not sausages, but just sausage, can you make the same recipe, only then not only boil it, but also fry it?

You can replace half of the water with milk.
You can also make bacon, for this you need to grind some of the pork larger, or cut into pieces and add it at the end, just mix, you can also add hard cheese cut into pieces (50 - 100 g per 1 kg). Stuff sausages, steam in hot (not boiling!) Water and fry until tender.

[Snay!]

Snay!
Thank you.

To your health!

Then put the sausage in a frying pan, pour 0.5 cm of water and bring to a boil, reduce the heat to a minimum, close the lid and steam for 15 minutes, gently turn the sausage over and another 10 minutes until the liquid evaporates, then I pour a little bit. oil and fry directly in a pan or oven. and at what stage do you need to prick the sausage with a needle? Or don't you need to prick at all?

[Chapic]

Chapic it is necessary to chop the sausage before sending it to the frying pan - otherwise the intestine will burst and prick MANDATORY You can use a thick needle or a toothpick

I used to do it only in the oven and prick it only on top so that the sleep did not flow out so that it was not dry .. but how? chop in a frying pan, boil and turn over .. the juice flows out all .. will it not be dry?

I poke it with a toothpick only on top, when I cooked it for the first time, I turned it over - it can be seen in the photo that the finished sausage is not dry, although some juice still came out, now I don't even soak it in the pan - I poke it and immediately into the oven : wow: So that the sausage does not lose moisture, the girls now add semolina - it seems to work well, but I haven't tried it yet. Once in the minced meat I added finely chopped potatoes to the meat - this is an option that my husband really liked

my mom also pre-boils a little .. and always took a semi-finished product and baked without boiling .. I just don't understand why this process of boiling or steaming ..

Boiling will reduce the duration of frying or baking. And moisture loss varies significantly. The sausage is more juicy.
It is best to hatch with a needle, immediately after filling, first of all, pierce the places with trapped air.

Well, your mailbox is overcrowded, I can't provide data for sending

Here is my sausage !!!

[Star]

Star!!!

Here is my sausage !!!

Very beautiful!
And the recipe? How about cooking?

[zvezda]

zvezdaIs this guts from "offline"? ... Then I imagine how delicious kolvaska turned out in them

[Star!!!]

Star!!! The sausage is very appetizing, it probably smells like!?!?!?!

Girls, I'm definitely not here, oh save me, help me .... I just like last Saturday took my part of the guts in a bag from Shpilka, threw them in the refrigerator and forgot .... They already have it? How can I store them?
PS: I don't see sausages from work, m. and for the best it is

I already have them? How can I store them?

So you need to open and, at least, smell. But I keep fresh intestines in the freezer. I put it in sachets in portions, and the sachets in a large bag. Something like that

I'll try to do it in the evening :))

Antonovka, nothing will happen to them, they are in salt! You didn't wash them from salt, did you? I have some, washed in the freezer, and salted in a vegetable box, I took them out of the broken buckets, added salt and stuffed them into new containers. I'll go and check, otherwise I bragged ..

[Celfh]

So I store it as Celfh - this is very convenient, you need sausages - took out a small bag, and there it was 3-3.5 meters, thawed it, washed it and go

Well, I think Hairpin didn't wash them :)

[Antonovka]

Antonovka - even if there is a smell: (do not rush to throw it away, fill it with a weak solution of vinegar and water, hold for at least 30, then rinse, and then add either salt or portions in bags and in the freezer - this is as convenient for you

Not ... not rinsed! So they should be stored in the refrigerator.

So they should be stored in the refrigerator.

Hairpin, guts should be stored in the freezer.

There was a replica that they might crack in the freezer ... That's why I decided that it would be safer in the refrigerator ...

I can share an interesting observation.
There was a half-liter jar in the refrigerator, closed with a plastic lid. I thought it was a can of goose fat and for 8 (!!!) years I was moving it from side to side.
Yesterday I needed fat and I opened it. There were intestines, washed and sprinkled with salt. Although 8 years have passed, the year of intestinal treatment was calculated perfectly, since after 2002, my sister did not keep pigs.
No smell, I washed one intestine and made a small sausage for testing.
Everything is fine, no smell, no unpleasant consequences.
P.S. This is how discoveries are made by chance.

I did it according to the recipe from the first page !!! And then ... a complete gag. But in the cut it is tight .... I just kneaded the minced meat for a long time.



Girls!!! You can definitely store them in the freezer ?? Do you need everything first ?? disassemble ???

[Zvezda]

If it is in the freezer, then everything should be disassembled by footage, and if it is just in the withers with salt, then there is no need to disassemble Zvezda - you have sausage Congratulations

I keep them in the freezer, but I have them cut one piece at a time and into a plastic bag.

[Zvezda]

If it is in the freezer, then everything should be disassembled by footage, and if it is just in the withers with salt, then there is no need to disassemble Zvezda - you have a sausage Congratulations

This is according to your recipe !!!! Thank you!!!!!!!!!!!!

[ATTENTION!!!]

ATTENTION!!!
Look at these sites SMOKING

🔗
🔗
🔗
Nobody wants to cook sausage at home, almost the way they cook it in meat processing plants?
Very easy to operate (hopefully). I plugged it in and that's it.
I have been chasing this smokehouse since last year. There was a delay in deliveries from Korea, then when they arrived, I had my own troubles.
Now a batch of these smokers has arrived.
Who wants! Forward!
Me and Matroskin Kot, have already paid the cost, and now we are waiting for them in kind.
Please do not consider this an advertisement. I'm a regular customer.

I just keep the intestines in the refrigerator, sprinkled with copious amounts of coarse salt. After the freezer, they began to crack. Obviously, the water balance is disturbed and they become fragile. And my sausages are in a vacuum container in the refrigerator.

[Star]

Star, a beautiful sausage turned out! And baked in what way?

In MV !!!! First on a double boiler, and then on frying !!!