Sausage at home

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[Cat]

Cat I can't see someone's photo I told you that it is sooooo tasty with potatoes, but no one believed me Teperich I have a witness
SAUSAGE WITH POTATO IN MASS

what do you mean "no one believed"? and yayayaya ?? it was delicious for me

[nut,]

nut, how good you are here now!

There are 1.5 kg of lean pork meat, cut into small pieces and 1.5 kg of minced fatty meat. I want to mix everything now, season with spices and stuff the sausage tomorrow. I would also like to try your recipe with potatoes. But it’s embarrassing how the potatoes will survive the freeze? Or boil the finished sausage and then freeze it? I look forward to advice!

[Luisia]

Luisia I would not freeze the sausage with potatoes - the potatoes will be sweet after freezing, and this is worthless to us, and besides, it then turns black (I personally never did that). I make an ordinary sausage, if there is a lot, I put some part in the freezer (which by the way I don’t really like later), but I do it with potatoes and immediately fry it - I don’t see any other option yet. who already have

[nut,]

So I also think the same about freezing potatoes, which is why I asked.

And I don't really like freezing sausage either, but there is no other way out, yesterday they brought in 1/4 of the pig. Let there be meat once frozen, but homemade, than figs knows which store.

nut, thanks, so next time with potatoes.

[Luysia]

Luysia, I made cutlets with potatoes, and froze some. cutlets after freezing did not differ either in taste or appearance from those that were fried immediately. the potatoes did not turn black, no sweets were added to the taste. I don’t know why this is, but everything went well with the freeze. it seems to me that everything should be ok with sausage

Yes, I think it's not worth it - it's a pity to spoil the minced meat: yes: If you decide to make it with potatoes, there is a little subtlety;) season the minced meat with spices, mix and leave in a cold place for at least 12 hours (ideally a day), and stir in the potatoes before filling - achieved empirically If you mix everything with minced meat at once, then some kind of wooden potato turns out in sausage - my husband immediately noticed this and it is kind of cyanotic in color in the sausage - maybe this is my potato

But really, why not try to make one stroller for trial

I froze one sausage with potatoes. raw. then, defrosted, cooked in a slow cooker. normally the potatoes did not darken. was it sweet? I don't know, I didn't pick it out separately in the total mass, it was delicious

Good day!
I would like to bring to your attention a natural pork casings (canned pork intestines).
The intestines are on sale at retail.
1. Type of preservation - preservation of the product with table salt;
2. Calibers, depending on your wishes, from 32 to 38 (32+, 34 / 36,36 / 38, 38/40), the most popular and popular.
3. In the package (plastic jar with a lid) 15 meters, the maximum number of segments is 3 (usually 2), the minimum segment size is 1 meter (mostly 7 - 8 meters).
4. Shelf life 12 months.
5. Storage conditions from 0 to +10 degrees, humidity no more than 75%
6. (My email for more details and to receive applications).

honestly read the whole topic. I have already acquired the guts, now choose the recipe and go !!!! As they say with the initiative ...

now choose a recipe and go !!!!

We are waiting!

I also honestly read the whole topic. Now I will mentally ripen to the preparation of these masterpieces.

By the way! And has one of our supermegaprofi sausages tried to cook white German sausages - Weisswurst? I am looking at the picture thoughtfully, and I dream of seeing another master class in this Temka

Hurray, the first pancake is not lumpy, The day before yesterday, at one o'clock in the morning, I was impatient to make a sausage, since the casings have been bought for three days already, and we are still without sausage. It turned out very nice and tasty.

The spouse liked the process so much that today three more sausages were stuffed and cooked in the smokehouse.





My husband showed a talent for stuffing sausages, everything worked out the first time, not even a single air bubble. The first batch of sausages has already been eaten, the second batch is ripening.

girls polling on potatoes. What is the ratio with meat to add?

[laxy,]

laxy, See here! (answer # 9)

[Dukhnich]

Dukhnich, and what kind of smoker is this?

I also honestly read the whole topic. Now I will mentally ripen to the preparation of these masterpieces.

By the way! And has one of our supermegaprofi sausages tried to cook white German sausages - Weisswurst? I am looking at the picture thoughtfully, and I dream of seeing another master class in this Temko

White sausages are not much different from ordinary smoked sausages. They do not contain sodium nitrite and are usually just boiled before frying. Hence they have their characteristic white color.

Most traditional sausages for frying are difficult to make at home, since you need a cooler to finely chop a piece of minced meat. In principle, this can be done with a blender.
Here are some German recipes:

In recipes 2 and 3, I corrected the salt tab, forgot to count. If the mince base is salty, then add salt as in the recipe, if not, then at the rate of 18 g per 1 kg of total weight.

1. Minced meat base for sausages intended for frying.
400 g - pork shank;
200 g - brisket without skin (visible fat content up to 50%);
200 g - bacon;
200 g - crushed (flake) ice;
18 g - salt;
2 g - black pepper;
1 g - matsis (can be substituted with nutmeg)
1 g - ginger;
0.3 g cardamom;
lemon zest.

Grind all raw materials in a meat grinder, preferably twice. Stir in salt, ice and spices and grind in a blender until smooth.

2. Munich sausages
250 g - minced base according to recipe 1.
750 g - brisket without skin (visible fat content up to 50%);
13 g - salt;
2 g - black pepper;
1 g - matsis (can be substituted with nutmeg)
1 g - ginger;
0.3 g cardamom;
lemon zest.
Grind the brisket in a meat grinder with a 5 mm grid. Mix everything thoroughly and stuff into a lamb womb.
- Can be stuffed into a pork belly.
- If you add 0.15 g of garlic and 1 g of oregano (oregano, motherboard) to 1 kg of minced meat, then you get Polish sausages.
Cook for 15 minutes, at 56 C.
Fry.

3. Tyrolean sausages

500 g - minced base according to recipe 1.
500 g - brisket without skin (visible fat content up to 50%);
9 g - salt;
10 g - raw onions (finely chop or grate);
10 g - parsley green (finely chop);
2 g - black pepper;
1 g - matsis (can be substituted with nutmeg)
1 g - ginger;
0.3 g cardamom;
lemon zest.
Grind the brisket in a meat grinder with a 5 mm grid. Mix everything thoroughly and stuff into the pork belly.
Cook for 15 minutes, at 56 C.
Fry.

4. Sausages for frying, coarse minced meat.
400 g - lean pork;
600 g - brisket without skin (visible fat content up to 50%);
18 g - salt;
2 g - black pepper;
1 g - matsis (can be substituted with nutmeg)
1 g - ginger;
0.3 g cardamom;
lemon zest.
Grind everything in a meat grinder with a 5 mm grid. Mix everything thoroughly and stuff into the pork belly.
Cook for 15 minutes, at 56 C.
Fry.

5. Franconian sausages
Add to 1 kg of minced meat according to recipe 5:
0.5g - allspice;
2 g - oregano (oregano, motherboard).

6. Sausages Nordhaus
Add to 1 kg of minced meat according to recipe 5:
1 g - cumin;
4 g - raw onions (finely chop or grate).

7. Coburg sausages
Add to 1 kg of minced meat according to recipe 5:
1 g - cumin.

8. Thuringian sausages
Add to 1 kg of minced meat according to recipe 5:
1.5 g - cumin;
1 g - oregano (oregano, motherboard).

9. Hessian sausages
Add to 1 kg of minced meat according to recipe 5:
1 g - cumin;
2 g - raw onions (finely chopped or grated).

And traditional Ukrainian
10. Ukrainian fried sausage
1 kg - semi-fat pork (visible fat content up to 70%);
10 g - salt;
10 g - fresh garlic;
1 g - black pepper.

[Dukhnich]

Dukhnich, and what kind of smoker is this?

Elena, this is an ordinary Finnish product - grill + smokehouse. We bought it 10 years ago. Previously, only kebabs were fried in it, but now it is useful for sausages. The sausage is smoked under a closed lid; the smokehouse has 3 air dampers. We smoke on oak, from it the most delicious aroma.

This is my bunch of sausages.
Snay, thanks for the detailed recipes. The selection of spices is very good (I tried several options). The only thing, for my taste, 18gr of salt is too much (we don't really like salty). If someone prefers softer, I advise you to put 10-12 grams.

Snay, thanks for the detailed recipes. The selection of spices is very good (I tried several options). The only thing, for my taste, 18gr of salt is too much (we don't really like salty). If someone prefers softer, I advise you to put 10-12 grams.

To your health!
If the sausages are fried raw, then 10 g of salt is enough, if they are pre-cooked, then you need a little more, but not more than 18 g.

To your health!
If the sausages are fried raw, then 10 g of salt is enough, if they are pre-cooked, then you need a little more, but not more than 18 g.

So that's where the dog is buried!
I did it twice and the first time I really boiled it first. It turned out very tasty, only I forgot how much salt I put in then. The second time I decided not to bother with preliminary boiling and fry right away on a wire rack in the oven. It turned out a little salty. And then it turns out it's all about cooking!

If the sausage is fried raw, then it loses more juice, it turns out to be somewhat drier and, accordingly, salty than previously boiled.

For myself, I derived the optimal amount of salt for us (preliminary boiling + browning) - 14 grams per 1 kg of minced meat

Well, here I am with a report
Here are my beauties, still full

but ready-to-eat

well and like that

laxy
SUPER

Very, very pretty
It looks like Ukrainian homemade sausage: pork, bacon and garlic.
Or do you have there, perhaps, still chicken, little white peeps out? ,
What recipe was it made?

[Alexander Light1]

Alexander Light1 thank you (another special thank you very much for the intestines - they are just made for sausage)
rusja I have pork, beef and lard there .. I didn't lay down chicken

Here I have the same problem. Where to get the intestines or what to replace them with?
A separate merci for a recipe.
And Shpilke for publishing it.

I'm on the gut site. took ru. So clean, salted in a bucket

In principle, anyone in Ukraine can help with the womb.

Girls tell me, but if you rub the potatoes on a grater (as I understand it, it detains moisture, and not for taste). And then somehow I don't really think of a potato cube in a sausage?

And I made a sausage! I bought unclean guts in the market, but they turned out a bucket for a ruble a lot, probably - 50 meters for 5 UAH. It's boring to clean ...
And the rest quickly - meat-pork (1.5 kg) and lard (0.5 kg) with a sharp knife, quickly chopped finely, potatoes through a meat grinder, spices - a mixture of peppers, cardamom, cumin, coriander on a coffee grinder, crushed garlic, there was no alcohol in the house .. The potato is practically not felt. There was no ice, I added kindly ice water and beat the minced meat until it splendid. I started with email. meat grinder with a nozzle - everything is very fast. I boiled one portion, the children (20 and 27 years old) begged their mother for one small sausage (they had a good supper) - everyone liked it !!!
We'll have to clean out the rest of the guts ...
Liverka plans, but how to make it more pate?

[ukka]

ukka

The plans for liverwort, and how to make it more pate

Theoretically I can guess how I make poultry liver pate. Cut onions, carrots and bacon and fry in a pan until soft, then add the liver and fry for ten minutes, add lavrushka and black pepper at the end of frying. Then, when everything has cooled down a little, I put it in a blender and grind everything very well, it turns out a homogeneous mass, I add salt and ground ginger to taste. And I think this mass can be used for filling sausages. Probably you can use beef liver as well.

[Ukka]

Ukka , I make liver sausage quite often and I wrote a recipe somewhere here (I can't find it) - it turns out a delicious thing, you can cut it in circles, or you can smear it on bread, if you don't find it here, I'll try to find in my notes so that there is an exact recipe

[OPEN]

Here is a recipe for pate sausage:
1 kg of liver (peritoneum)
300g beef liver
300g beef
1/2 tbsp. decoys
6 eggs
1 / s Art. milk (optional)
2 medium onions
lightly boil the liver, lightly fry the beef and lamb, twist everything through a meat grinder, add fried onions, semolina, eggs and milk, salt and pepper to taste, mix everything thoroughly and fill the intestines. Poke the sausages with a very thin needle, put them in a saucepan, pour over the hall. water, bring to a boil, reduce heat to low and cook for 40 minutes. The lid should be OPEN - otherwise the sausages may burst

Oh girls, thanks !!!
One of these days I'll do it, I'll just bribe the liver ...

Finally, I picked up a recipe for homemade sausages to my taste.
I am writing here, suddenly it will be useful to someone too.
Any lean meat, cut into pieces 2x2
+1/3 (or 1/4) of the weight of the meat lard, cut into 1x1 pieces, can be smaller.
spices: nutmeg, cardamom, marjoram, basil, a mixture of peppers, 1/3 head of large garlic per 1 kg of meat + lard.
Salt 10 g per kg of meat + lard.
+ 0.5-0.7 or 1 piece of refrigeration trays (ice cubes from the refrigeration tray) for 1 kg of meat + lard.
Mix everything and refrigerate for at least a day.
If you are making one sausage stroller, then it is good to pierce it with a toothpick and pour it in a deep frying pan with a glass of water, cover with a lid, when the water evaporates in the same place, fry it on both sides.
But I like the option better: sausage (be sure to pierce it well with a toothpick), put everything in a slow cooker, fill everything with cold water and stew for 1-2 or 3 hours, depending on what kind of meat you have. In this case, a very tasty broth is obtained (strain through a strainer).
Then take it out and for 3-5 minutes into the Airfryer 200 * for frying.
No worries, no hassle, no burnt anywhere, no splashes, and even if the sausage is accidentally taken out and broken, everything will be preserved perfectly during frying.
Here is my sausage.
🔗
and further
🔗
My photos, alas, are unimportant as always.

The hairpin pinched the report on the lonely sausage. Probably the cat ate it))

Buy guts tomorrow. Climbed into the Internet, there are firms selling everything for production.
They told only legal entities, but you can take not much. I sent them the documents, tomorrow the contract will be concluded.
Guts are of this caliber 6 r meter. The beam is 280 m.
I'll also ask them for nitrite salt ...

AND I WILL MAKE SAUSAGE))))))))))))))))))))

Wow, you stew sausage for 2-3 hours and why so long? it's minced meat or small pieces, they are quickly cooked. In general, I liked doing the most in a frying pan, on medium heat until golden brown for about 10 minutes and then in the juice that stands out for another 15 minutes under the lid. The sausages this year came out excellent just like I once liked in Lviv - soft, juicy and very tasty

Since childhood, I remember how the grandmother made the intestines herself when they slaughtered the pig ... She collected blood, fried and stuffed ...
And like here, just meat and spices ...
Fried it, put it in a large pan in rings and poured it with lard. So they were stored for a long time.
All the same, in Khokhlyandiya they knew how to cook)))

[Eduard]

Eduard 280 meters, that's how many years they will last for you. But seriously, you are from Moscow, that is, the company KISHKI. RU is an online store of natural casing, where you can buy a much smaller quantity, the quality is very good, but I don't remember the price.
In Ukraine, they still cook excellently.

No. I am from Samara. I can take any amount of all this and meat at a wholesale price anyway ...
Meet manufacturers, etc. It's just that a person flew to Germashka to buy new equipment for meat processing and watch it in action there in production, and there is no desire to bother about such trifles.

And usually they just give me meat when I ask for my culinary experiments.) Here, this week a pig's leg ... I make a whole ham ...

We produce, as elsewhere, sausage from not clear what. Once, a couple of times over a glass of beer, I pushed through the idea that a separate line should be used for real sausage for those who have money. The real one will come out dearly, because Moscow factories are dumping with their handicrafts.

They developed a brand and even a commercial was shot by people, and then someone said, here is an advertisement about real sausage, and the people will say, what are we eating? And will not buy basic products. The project was immediately buried, because it is more profitable to sell thousands of tons of starch and soybeans than hundreds of kg of meat ...

Looked at the site of the gut ru.
Guts, which they offered me at 6 rubles per 1 meter, were there at 20 rubles per 1 meter.
Yes, let them shove them in their ass with their prices)))

Don't be afraid to contact large manufacturers and wholesalers. Now, with the advent of logistics companies, everything has become easier.

For example, at the Moscow rennet plant for cheeses, with delivery to Samara, you can buy at least 1 g.))))

Yes, 300 m is not enough. But if you wish, you can whistle on which thread of the forum and immediately disassemble it.
And also, you can come to a cafe or restaurant and offer them.
2 years ago, acquaintances from a cafe sold me surplus intestines. Like, too many of them))

In general, these intestines can be frozen. Then they will not be stored for a year, like salted ones, but almost forever, like a mammoth in the permafrost)))

[Eduard]

Eduard, yes, of course, the prices differ, but what to do, there is no need for such a quantity, and there is no fuss to sell later, there is no such possibility, and the refrigerator is not dimensionless.

And my freezer chamber is empty in the garage)) I bought it in a shop of commercial equipment specifically so that it would work at any temperature, and not as a household one ..) It will go there not 300 m, but 300 km)))

In fact, I practice joint purchases among friends.
In order not to be overweight in the market, I buy fruits and vegetables at a wholesale base.
For example, I bought a box of bananas at 16 rubles for 1 kg. Well, where do I have so much. He brought it to the office and the employees took it apart, well, in the same spirit)))
Apples and tangerines do not need to be divided, they do not spoil, but perishable, yes.)

We also have our own jeep club. I introduced the fashion to cook ourselves and it started, who drives moonshine, who makes basturma, who salts lard, who smokes fish and drags everything into joint events.

Now I will write to whom the guts will be taken apart. Only me and myself will need them))))) I give out almost everything that I do)
My last preparation of sausages was kg out of 10. Of these, I ate pieces 2.)))

Well, I got everything safely. Guts and nitrite salt, it costs 19 rubles per 1 kg, 25 kg in a bag.
I took the price from the company. There are a lot of mixtures called doctor's sausage, Moscow sausage, etc.

There are animal and vegetable soybeans, but it is hardly interesting)))))))))

So on the weekend I will play in the sausage shop)))

Edward, then, as they say, go ahead with a song and wait for your reports - GOOD LUCK

The plans are dry-cured, uncooked smoked and boiled smoked.

I will experiment with the smoking temperature and duration, since the recipe is often not satisfactory.

Something at one temperature I joke, something at another, and something cold.
The part will be cut into pieces, the part will be scrolled to compare later.
Part with salted bacon, part with raw ...

I will work with this device while there is no stationary smokehouse.)
🔗
The result will be in a month. And in parallel I'll make cheese. They promised to find 9 liters of milk, now the deficit in the village is good, for many it tastes bitter. Normal spring will be))

In short, work work and work)))

It's a pity, store sausages are tastier because of the chemistry ... ((((

Ladies, I read almost the whole topic and I can't help but write)
I bought guts in 🔗 I took pork 34 \ 36. there they are cleaned and salted, I have not even come across any leaky ones yet.
but most importantly - thanks for the recipes! I have already made 2 batches of sausages, I don't have a meat grinder, I bought minced meat and added pieces of other chopped meat or bacon to it.
and of course I tried to make it boiled) it turned out delicious, but there is not enough of that same rubberiness.
actually stuffed the intestines by hand, through the ring. so for some reason I succeed the fastest. I also pierce the sausages with a thin needle, the holes are too large with a toothpick. and even before any manipulations, I scald the sausages with boiling water - this is how the intestines contract and the minced meat turns out denser inside.
like this)