Sausage at home

[Matroskin]

Girls!
Since it is necessary to justify the costs of buying a smokehouse, I climbed the Internet in search of recipes for sausages and other goodies + Tashi helped gave more recipes and a reference.
I found a lot of sites, a lot of good recipes and tips. I give them here, perhaps they will be useful to someone else.
And one more consideration, if I test all the recipes, I will need to open my own production, sausage shop. And so, you see, one will like one recipe, another will like another, cook and share with us his own positive or negative experience.
See sites:
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Matroskin, pay special attention to the 1st three sites. This is for our smokehouses.

Sausages! And what is saltpeter, well, in the sense where they get it?

Aunt Besya

This is sodium nitrite. It is added to minced meat to prevent the breakdown of hemoglabin, and, accordingly, loss of color. Very POISONOUS.

It is interesting that I have books on home canning dating back to the 70s and 80s, when it seems like nothing bad was shoved into food, and so the last sections are devoted to homemade meat preparations. Including sausages. Saltpeter is also mentioned there. Was it really recommended to add poisons then?

Maybe someone came across a site where you can order sausage casings, preferably beef. I do not want to take on the market. And I only have pork (thin).
For some reason I didn't find it myself.
Share links, pliz.

Aunt Besya

In industrial production, nitrite has been used for a very, very long time. Its consumption is 1gr per 10kg of minced meat. And in the future, it is neutralized.

I, and all the girls, took it to Guts. RU. But there were no beef there ... I’ll fix my mouse, I’ll look for it, I met somewhere ... but without a mouse, I lost the habit ...

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Well no! I'm talking about books about HOME blanks!

And this is about the intestines: 🔗... there are lamb, pork and beef and delivery in Russia

🔗 - Well, the prices. In our region we divide by 3

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Well no! I'm talking about books about HOME blanks!

And this is about the intestines: 🔗... there are lamb, pork and beef and delivery in Russia

Thanks for the reference.
I'm running with a plus sign.
But one more question who took which guts. I want beef, but there is a crazy amount of them. Can anyone connect to separate them?
Pork tempts with the amount (that's it), and the size 34-36 is not that small.
Share who took, in fact, this size or is it different?
Alexander Light 1, and in your region there are Internet shops and links, preferably to them.

[Alexander Light 1]

Alexander Light 1, the question is removed saw the region.
Well done Ukrainians keep prices low.

I took it, I’ll even throw off this lad, the bucket-flimsy-ask to be packed. There - entih guts - for the whole village ... I took the pigs - I shared with the neighbors, enough for everyone and mutton, mutton in small packages of ethylene. Well, it's impossible to measure it ... But a lot: swoon: I haven't even seen beef. They sent me a transport. comp. and even threw off a photo that he sent

Well, fsee. have experienced a smokehouse. I don't know if hot-smoked chicken goes for homemade sausage, but everyone ate ... and the neighbors too ... Slightly, for me, salty, but the rest - with a Hurray! Radical doesn't load my photos, I'll try tomorrow. There were two chickens, while I flapped my wings and took me on an excursion to the smokehouse, one chicken - - evaporated, at least the second was allowed to be filmed. Now I will try the fish, but where about the fish? And vashsche, today I am HAZYAYKA! And bread, Fugaskin, and chickens, and dumplings, and entertained the neighbors, knocked my finger, well, one minus .. Well, I'm already getting off the podium ..., getting off ...: girl_red: Fairy and feit- zaffftra
Ludochka-Louis for this idea of ​​buying a smokehouse - whole publicly

Girls!! Show me where the smokehouse is !!! Very relevant !!!

And I remember this nitrite in the difficult years of 96-97, my husband drove from the Donetsk plant to the slaughterhouse in the Crimea by train, they had a shortage there, but at least we had heaps of it,

[Matroskina Kota]

Ludochka-Louis for this idea of ​​buying a smokehouse - whole publicly

Matroskina Kota, Irisha, congratulations on the development of the new "strategic direction" of the smokehouse!
I knew, I knew that you would like it!
And now in detail: recipe, how much, what, where and how much?
What temperature did you set, how much did you hold, how much did you open the smoke damper?
Leka, smokehouse here 🔗
its cost is 15,900 rubles, weight is 23 kg.
It is all made of stainless steel, there is a display on the door where you set the temperature from 35 to 105 degrees Celsius (in Fahrenheit, you translate it yourself) and how long it should smoke. By turning the damper in the chimney, you set the amount of smoke you need in the chamber.
There is also a minus, the door is installed with a gap of 0.5 cm, in principle, I was told that this can be corrected, although, perhaps, it should be so, since such a story is on both of our smokehouses, both at Matroskin's and mine.
I also like the smokehouse, I am happy with the purchase.

[Aunt Besya]

It is interesting that I have books on home canning dating back to the 70s and 80s, when it seems like nothing bad was shoved into food, and so the last sections are devoted to homemade meat preparations. Including sausages. Saltpeter is also mentioned there. Was it really recommended to add poisons then?

Aunt Besya, all the same, food nitrate is poisonous. The year before last, we showed on all channels how a grandmother fried eggs for her grandchildren. I mixed up the jars and sprinkled them with saltpeter instead of salt. The children died ...

You can, of course, use the correct doses, but I personally excluded saltpeter, even to the detriment of the color of the finished sausage.

And I also want to say:
I read Temka fluently, and noticed that the girls complained that the homemade sausage crumbles on the cut. This is often the case with cooked / grilled sausages.

There is one secret so that the sausage does not crumble - I cut the meat for sausage, and twist it quite a bit through a meat grinder. The finished sausage is perfect.

[Qween! Anya!]

Qween! Anya! I'm just curious, anyway I don't have her and never saw her in my eyes! Thank you for the sausage advisor! I intuitively understood that the degree of grinding should be different. I do this in a ham maker, partly in pieces, and part through a meat grinder !!!

[not suitable for normal use.]

I'm just curious, anyway I don't have her and never saw her in my eyes!

Aunt Basia, look for curiosity. I will not say how it is now, but at one time in our stores SALT FOR OPENING MEAT was sold in Poland. There this saltpeter is added and it is written on the package -not suitable for normal use.

People! is there anyone on the air? The recipe in the first post contains mustard seeds ... Should it be ground or so? And how is it "to taste"? Last time I (well, it seemed to me) with spices went too far, especially with coriander. Now 4 kg. put each item 1 tsp. - I don't smell anything at all except pepper, maybe I sniffed And now I got stuck on mustard ...

People! is there anyone on the air?

No.

all are fasting. We went to salads.

Tady you litter the air! Scatter!

[Aunt Besya]

Aunt Besya no need to grind mustard, just peas and sprinkle

Tady you litter the air! Scatter!

nervous couples in sausage ... slagged

[Nut!]

Nut!Sibki, druhh !! And Irka-!

blah ... and ischo shout at the whole tyrnet, sho we have the friendliest forum. From so you come to subscribe to the topic, you immediately

And Irka-!

like, take off your pants ... how to live without sausage ?

Thank you all very much! And I made a sausage! True, still train and train to achieve the desired taste. This one turned out to be rather dry. A little fat, right?
Here's the raw:

and:

[Pinagri]

Girls, try to make a sausage from answer 9 on the first page;) I cooked it once, but my husband liked it so much that he got it out already - do it and do it, and to be honest, I'm just too lazy - and to be honest, the sausage really tasty and not dry at all, apparently there the potatoes absorb all the meat juices, but you need to cut a little more lard
Pinagri lard can really be put more, but you must cut it by hand and smaller

[nut,]

Thank you, nut, try

[Aunt Besya]

People! is there anyone on the air? The recipe in the first post contains mustard seeds ... Should it be ground or so? And how is it "to taste"? Last time I (well, it seemed to me) with spices went too far, especially with coriander. Now 4 kg. put each item 1 tsp. - I don’t smell anything at all except pepper, maybe I sniffed And now I got stuck on mustard ...

Aunt Besya, It's a bit late, of course, with the answer ... Do not grind mustard seeds.

Well, I was worn out today with sausage, I don’t know. what was it ... Looks like not my day ..
At first, my gut didn’t want to pull on the nozzle, it’s some kind of mysticism, I was tormented for a long time, then as if by hand someone took it away!
I cut the meat in part with a knife, it seemed fine, no more than 0.5 cm - I didn't want to push the harvester into any harvester, it got hammered and that's it, I had to disassemble, pick out, collect several times .. One hassle! but I hope. that the cut with handles will be bitter !!
Anya, thank you! I didn’t grind, so I added!

[Nut!]

Girls, try making the sausage from answer 9 on the first page.

Nut!
There is ... water 1 1/2 ... it's like spoons, glasses ...
Cut or mince potatoes? (Raw?)

[Lyi]

Lyi water 1 1/2 cups, cut the potatoes very finely with a knife and everything is raw: flowers: Again, the water should be very cold and its quantity is relative, depending on how much minced meat - the meat is also cut with a knife and small, so the sausage turns out to be much tastier

[Nut!]

Nut!Thank you! : flowers: I have a plus sign!
Then I will most likely pass the potatoes through a shredder.
But ... everything is after renovation. Now the kitchen, or rather the kitchen is empty, and all three rooms, the entrance hall and the veranda are crammed with kitchen accessories.

[Lyi]

Lyi no need through a shredder: nea: Potatoes should be small cubes, and noodles will be obtained through a shredder

For the first time I hear about potatoes in sausage, it's better to add pearl barley to minced meat. It will be tastier and healthier.

Interestingly, no one tried this recipe in a ham maker?

For the first time I hear about potatoes in sausage, it's better to add pearl barley to minced meat. It will be tastier and healthier.

the question is controversial, for example, I always add potatoes to cutlets (and in fact it is almost the same minced meat) - this makes the cutlets juicier and I really like their taste
But I categorically don't like additives in the form of buckwheat or other cereals in cutlets, why do I like them in sausage?
just in doubt, you can reduce the amount of potatoes in the original recipe, but in general, of course, you can put whatever your heart desires into the sausage - from porridge to cabbage, the main thing is that no more than a pound of additives for 2 kg of meat

In this sausage recipe, the most relish is that everything is cut into small pieces - it is certainly a dreary cut to cut so much meat and potatoes, but then I don’t recognize the different cereals in the meat at all, once I did it with minced meat - no one ate, but again, this is a matter of taste, and who, as used to it, someone here from the girls from Ukraine gave me this recipe - and it is called "Ukrainian homemade sausage"

My yesterday's torment was not in vain !!! The sausage turned out to be juicy, fragrant, tasty !!
I was in such a hurry to take a picture while the hungry spouse was washing his hands that she did not even have time to cut the thread ...
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[Aunt Besya]

Aunt Besya- a fairy tale, not a sausage! Even the photo shows that it is juicy. : nyam: And a small Alligator potato if you shine?

[Aunt Besya]

Aunt Besya : swoon: I just choked with saliva - BEAUTY
Matroskin_kot alligator is who

Aliigator is such a vegetable cutter, you can chop into cubes. I'll try to insert a link https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=19051.0... I don't know how to insert links correctly, so to follow it And how to insert a link, well, to go to it, Aunt Basya knows, she is smart, she also has an Alligator.

[Aunt Besya]

Aunt Besya,
what a beautiful plate you have, with forget-me-nots!
which company?

[Bastard !!!]

Bastard !!!Yeah .... not in vain did you suffer .... what a beauty it turned out !!!!
Py. Sy. and the platter is really super-duper !!!

Thank you girls! : rose: I myself am happy, I don’t know who !!! And cold sausage is delicious! So all the efforts were not in vain !!!

They didn’t hang up from this batch, we decided to wait until the previous one was ready and try what would happen there after all!
And my plates are Luminarc, or rather, this is a usual set with salad bowls and a dish, it is already a hundred years old, this color is no longer for sale, it seems that it has been discontinued .. :) Already on the way ordered a new set, square (who remembers, they discussed in deviceaholics )
To make the link active (clickable), you need to select it and press the button with the globe!

[Aunt Besya]

Aunt Besya
Before putting the gut on the nozzle, next time try pouring a little odorless vegetable oil into it. Squeeze the intestine from one end, pour in the oil, squeeze it from the other and "poke around" back and forth ... You can rub it with your hands later ... The point is to lightly lubricate the intestine inside. And I also lubricate the sausage stuffer itself. The intestines are then easily put on and easily slide off the nozzle as it fills ...

[Aunt Besya]

Already on the way ordered a new set, square (who remembers, in deviceaholics discussed

Aunt Besya ,
but remind me, plizz, where exactly is this place !?

I have plates on my avatar, the drawing of which is very good for me. liked it. But they are not sold anywhere either.

[Aunt Besya]

Aunt Besya ,
but remind me, plizz, where exactly is this place !?

It's here!

Here is my chicken, at last the radical is loaded ...
Somehow it turns out strange for me ...

Girls, you probably are subscribed to Odnoklassniki, and so there are many topics - subscribe to the Golden Encyclopedia of the Hostess, there are so many homemade sausage recipes for every taste, and most importantly, people make sausage themselves and share their recipes and skills - I advise, very interesting: D My sausage with potatoes is from there, with my slight changes