Sausage at home

Friends, sausage makers and sausage eaters, advise on what recipe to cook sausage, or rather sausages for subsequent frying over the fire? Maybe eat a recipe a la Bavarian sausages?
And tell me where you can buy a thread that is used to tie up sausages?
Thanks to everyone in advance who will respond

Friends, sausage makers and sausage eaters, advise on what recipe to cook sausage, or rather sausages for subsequent frying over the fire? Maybe eat a recipe a la Bavarian sausages?
And tell me where you can buy a thread that is used to tie up sausages?
Thanks to everyone in advance who will respond

I once made Bavarian sausages, they need fresh veal and lard, parsley, various spices (to taste), lemon, but most importantly, when grinding meat, ice is needed (I used cold water) as well as when preparing any minced meat for various sausages ... And I also hack all this not with a meat grinder, but with a Brownian blender. The output is just meat paste. And I have the most ordinary threads, I bought them, where they sell threads, they are cotton threads called "lily", I don’t see the number on them, but they are much thicker than ordinary threads. As such, there is no recipe, it's just that I took in the most interesting moments from different sites and put them together. \
Here is my "combined" recipe.
1 kilogram of fresh veal,
200-250 grams of bacon,
juice of half a lemon,
1 bunch of parsley
one onion,
200 grams of crushed ice (I took water from the refrigerator),
black pepper,
salt,
allspice
1 sl. a spoonful of cognac (I use cognac in all sausages)
Grind everything well (separately), first the veal with cold water (ice). then lard (spig), squeeze half a lemon, add spices, cognac, mix everything well and refrigerate for a while (it takes me as long as I prepare the guts for use) about 30 minutes. Then we fill the sausages, every 8- We tie 10 cm with a thread. We put ready-made sausages in hot water with a temperature of 80 * and keep in it for some time (20 minutes). can be put on the stove, but not boil, but maintain that temperature. All. After this procedure, I store the sausages in the refrigerator. When using, I fry in a pan, I didn't grill it, I don't know, but it turns out very tasty.

[Dry-cured lamb sausage with beef]

If dry-cured sausage is also discussed here, then I should be here ...

Dry-cured lamb sausage with beef

In March, once again, my friend brought me from the Chernihiv region, a regular supplier of mutton, Lida, young mutton, the back, with a total weight of 4.2 kg



And since at that moment my household had already ate mutton beyond measure, the meat was specific, it was decided that we would try to make a sausage out of this pretty back. Considering that all of mine adore everything dry-cured, especially with beer, there was no question about what kind of sausage would be.

Having read the recipes on various forums, I went the simple beaten path of non-intestinal cooking. Well, just at that moment I was not yet ready to work with the guts ... morally ... Although, next time, I will definitely master this classic method.

After trimming the lamb from bones and veins, the total weight was about 2.6 kg. I bought more young beef (not veal, namely beef) weighing (after trimming) 1.5 kg, and fresh lard 0.5 kg.

He immediately cut the lard up and down, and salted it, sealed it, like on bacon. The meat, cut into pieces of any size, was salted with plain non-iodized rock salt in a ceramic saucepan, in a proportion of 38 g per kg of meat. salt. Well, and pepper there, just a little.
And all this in the refrigerator for 5 days ...



Then he took out the salted meat from the pan, and for another 3 days it dried and ventilated in the refrigerator on the shelf allocated for this business, periodically turned over.

Then he started cooking minced meat. I passed the dried aired meat in a meat grinder through a "fine" grate. In the mince I added, in the absence of cognac or Madeira, fragrant Crimean sherry 50 g, a lot of dried ground sweet pepper, a little ground red hot pepper and black pepper, ground nutmeg, a little coriander, curry and dry granulated garlic. This mixture was thoroughly mixed, and in the same saucepan was sent to the same refrigerator for aging, for 3 days. Unfortunately, there was no photo of minced meat left, and the amount of spices was taken by intuition, that is, by eye ...

At the end of this period, he began to form sausages. First, I chopped the salted bacon very finely with a knife, into small cubes. Then he added lard to the minced meat and carefully kneaded the whole thing. Since the bulk of the minced meat was lamb, and the meat was dried, the consistency of the minced meat was already reminiscent of plasticine - even a Rodin thinker could be molded. As a result, we got such sausages and several round buts, which were sent to a specially dedicated shelf in the refrigerator.


During the entire ripening period, he periodically turned over buts and sausages for uniform ventilation.



By the beginning of May, the spontaneous family revolt had already assumed the character of an organized opposition movement. I was reminded of the Declaration of Human Rights, the Nuremberg Trials, the Hague Tribunal and other means of combating bullying. I had to allow access to body sausage, as a result of which, with the help of family and friends, over a couple of days in May with pleasure, with beer, with songs and dances, more than half of this sausage economy was destroyed. As compensation for moral damage, they had to sacrifice dried duck breast.
In fact, it turned out that there is not enough spice in the sausage, but I regretted the pepper. Therefore, I did it very simply: since my sausage is without a shell, I simply tamed it a little with ground pepper. It turned out just right ... Not bad for the first time ...



For today, there is only one small buts, which I want to dry to the consistency of sujuk. But I feel that my opposition is preparing a new riot ... And something must be done about it: either change the technology, or buy another refrigerator with a lock ...

Hello Kapet.

The technology cannot be changed. We'll have to do it as before. But a couple of points can be changed, thereby improving the quality and speeding up the process a little.

The last photo shows that color formation has not passed inside and, most likely, the consistency is slightly smeared there. To avoid this, and at the same time to speed up the process, it is enough to make the sausages a little thinner, about one and a half times. The optimal thickness for drying at home is 3-4 cm. There is nothing to compare in the photo, but it looks like the thickness of your sausages is 5-6 centimeters. Refrigerator conditions are far from ideal for traditional draft of dry-cured sausages (temperature 18 C, humidity 85-90%, air velocity 0.5-1 m / sec).

In addition, sugar can be added to improve color formation and accelerate ripening, at the rate of 1.5 - 2 grams per 1 kg of minced meat. The best option is to salt the meat with a mixture of salt and sugar.

This sausage ripens for 20-25 days.

There are methods of accelerated settlement, they are often used in industry.
The first is the introduction of pure starter cultures, such a sausage ripens for 12-14 days.
The second is the addition of GDL, which is a salt of glucose and lactic acid. After adding to the minced meat, it decomposes into glucose and lactic acid, giving the product its characteristic sourness, color and density. This sausage ripens for 2-3 days.

On the topic of cooking sausages:
🔗

On the topic of cooking sausages:
🔗

In the above link, Belonika has a lot of ooh-sighs about the fragrant homemade cervelat. But, for example, my girls will definitely not eat like that, because.in the photo on the link, he is very fat. As for me, our Lviv cervelat from TM "Rodinna kovbaska" (Family sausage) is more cervelat and meat, and, I suppose, no less fragrant and tasty than the French one. Nowadays, not everything abroad is better than domestic.
Although, I really, really like Belonika's blog, very colorful, and informative not only for a gourmet, and I really respect her as an author!

Oh, I still remember the "cowbass" last year. They bought in Truskavets and Drohobych. It was so delicious.
And they also said that of the homemade sausages, the most delicious were considered before - Nemirovsky. I have not tried it, but Lviv and Drohobych ones were very much to my liking ...

[Lisss's]

Well, and I'm fast. Under the strict guidance of Ludik, Lisss's, it turned out not a sausage !!!! This is something !!!! You can eat your mind !!!!

[Mistletoe]

aa, Mistletoe, handsome, not the word! maladtsa !!

I did not understand - BEFORE frying it was 6, AFTER frying it was 4 ... fried ??

I did not understand - BEFORE frying it was 6, AFTER frying it was 4 ... fried ??

Shhh !!! My husband is not gri, I said that there is no more when he asked for more! That for tomorrow !!

[Omela,]

Shhh !!! My husband is not gri, I said that there is no more when he asked for more! That for tomorrow !!

Omela, are you sure you hid it safely? The night is ahead ... If the sausage is good, they can find it by smell ...

If the sausage is good, they can find it by smell ...

Good, good !!! The current is not fried !!!

Good, good !!! The current is not fried !!!

Well then, she has a chance to live until tomorrow!

Well then, she has a chance to live until tomorrow!

Smart me !!!

Oh, I still remember the "cowbass" last year. They bought in Truskavets and Drohobych. It was so delicious.
And they also said that from home sausages, the most delicious were considered before - Nemirovsky. I haven't tried it, but Lviv and Drohobych ones were very much to my liking ...

The most enthusiastic impressions about Truskavets are markets with homemade sausage, and even ala Moskovskaya is different, and what lard is cooked and baked, and pâtés ...

Oh, and don't say, godfather .... This is the most fat I took to Magadan. They still remember ...

[Lisss's]

Well, and I'm fast. Under the strict guidance of Ludik, Lisss's, it turned out not a sausage !!!! This is something !!!! You can eat your mind !!!!

What a beauty !!!! What did you stuff (in the sense of adaptation)?

What did you stuff (in the sense of adaptation)?

Irina, thank you! We sell a set for a meat grinder on the market (I have an old manual one) 150 rubles. :

Cool stuff! Have you bought it for a long time?

That just recently .. Mom bought .. Well, I'm not allowed to travel abroad at the dacha.

I have this attachment that fits perfectly on the meat grinder from the Mulinex combine.

and on Brown the grinder is fine too

This attachment is universal - fits for EVERYTHING

Continuing

From right to left sausage in a mixture of French herbs, in a mixture of 4 kinds of peppers, and mustard seeds. I didn’t think of anything at once for the last two, but I think that they’ll daze them in chaman, in the image and likeness of basturma.
The bars turned out to be quite large, because from previous experience I know that during such a period of drying and ripening (4-6 months) they will dry out almost by half, it will be just right.
How it would be possible to sprinkle the sausage in the intestine, and so that the powder would hold, I cannot imagine. And so, without the gut, the dusting by deboning and crushing eats into the still damp meat, probably with some kind of guarantee that by the end of the term something will remain on the surface of the sausage ...

In general, I suppose somewhere after the New Year to report here on the work done ...

Shl. Unless, of course, the punishing hand of the next domestic revolution has not previously swept away this bourgeois perversion from the refrigerator shelf ...

Shl. Unless, of course, the punishing hand of the next domestic revolution has not previously swept away this bourgeois perversion from the refrigerator shelf ...

I'm pretty sure the hand will sweep away. You did it just amazingly beautiful !!! I made it myself dry-cured (I did it in the fall, since the refrigerator is not frost-proof) - I know HOW delicious it is, so ... sweep away, sweep away

Class!
Are you developing willpower?

Beautiful sausage in sprinkles is made in three ways:

1st - like you;

2nd - the shell is removed from the finished sausage, leaving it only at one end (cm 3-4), so that it can be hung, soaked in a solution of dextrin or maltodextrin (you can take starch paste) and dumped in spices. Then they dry it.
By the way, this can be done on the casing "noble mold" by adding calcium sulfate or chalk.
Another recipe for coating mix:
75 - Water
3 - Glycerin
20 - gelatin
2 - benzoic acid (preservative, you can replace with salt, but it must be quickly and thoroughly dried).

3rd - use a special casing with "glued" spices. You can do it yourself. Sew a bag to size from non-woven or other thin non-woven fabric, moisten the inner surface with a not very viscous paste and pour the spice mixture evenly over the surface. Dry it, shake out the excess spices (without fanaticism, otherwise you can shake everything out), using a sausage syringe or manually stuff the minced meat tightly. Tie up. Dry. Somewhere in the middle of readiness (when the sausage begins to "tan") can be removed.

[Snay]

Oh, Snay, thank you very much for the information! And then I somehow got it all offhand, on a whim, without theoretical training. Now I know!

Drohobych! - for some reason, this word causes profuse salivation in me ...

And the education of willpower is now in full swing, by the method of contemplation dried and smoked two legs of lamb and two geese suspended in the kitchen (5 or 6 months, already forgotten, sclerosis). And on the way, there is also a parody of Montenegrin prosciutto: 10 kg rear pork leg, already salted, and now standing under oppression, which will soon begin to smoke coldly ...

[Snay]

Snay, why is such a sausage delicious in Drohobych and Truskavets? What's the secret? And does not burst when baked, and plump, not fried ... And saloo! Yesterday I accidentally found a tiny piece in the freezer (exactly one year of bacon) - my husband didn’t let me throw it out - I ate it ... I was happy, like an elephant.

[Snay]

Snay, why is such a sausage delicious in Drohobych and Truskavets? What's the secret? And does not burst when baked, and plump, not fried ... And saloo! Yesterday I accidentally found a tiny piece in the freezer (exactly one year of bacon) - my husband didn’t let me throw it out - I ate it ... I was happy, like an elephant.

We keep traditions.
The region is a resort, people who come to rest are ready to pay for quality. Well, in handicraft production, overhead costs are less.

We keep traditions.

Thank God that at least somewhere we still have traditions and time-tested recipes and technologies!

Please take care of this knowledge, pass it on by inheritance! Otherwise, we will only have boiled meat, smoked meats soaked in liquid smoke, half-bean sausages and sausages, and foreign jamon, prosciutto, prosciutto and hedgehog with them ...

You have to ask for a student .... And children do the sausage at home later ...
And the milk is delicious ... My sausage bursts, although I chop it and don't digest it, but it will burst it ... ) or do they grind on a large grate? ...

[Snay]

Snay, can you show the products of your handicraft somehow? It would be very interesting to see!

And as for your recipes and technologies, I generally keep quiet, I do not ask, I assume that this is a secret know-how.
Although, - the way you do it, we still will not succeed. Look, the internet is full of recipes and videos on YouTube of how jamon is made. But for some reason, real jamon is obtained only from the Spaniards, and even then - not throughout Spain. Or take Montenegrin prosciutto. There it is in bulk, but the best is made in the village of Njegushi. Because it has its own technology, proven over centuries. And what they write everywhere about the prospect about the special ripening climate, the special breeze from the sea and the smell of meadow grasses and other liberda is more advertising PR. In fact, the quality of the final product is 99% determined by the initial product (pig variety, its quality) and production technology. But this is already very, very problematic to reproduce here ...Probably...

Young Baker!
Thank you very much for the address on page 25, the firm, it turned out to be very convenient to work with a clean, ready-to-use gut.
They bought pork 34/36 and beef 43/46, they are the best fit for
dry-cured! The fact is that beef is very strong, you stuff them tighter, and during
drying, they keep their shape perfectly, do not sag. There is also a book sold with various exotic recipes,
and it explains, among other things, how to smoke sausages in an ordinary hot-smoked smokehouse, in the one where we smoke fish in the country.
And they turned out to be the most delicious! The first batch was trial - a little too much smoke, the color is dark and the smell is too strong,
the second batch - the shavings were put a little less, and the sausages were covered with a paper towel on top.
The taste is simply nothing to compare with! But when she lay in the refrigerator for a couple of days, she became even better, apparently, there was some kind of reaction there,
Or is the scent of smoke more evenly distributed?

The sausage must "ripen"

So I join you! Start preparing the sausage herself!
Many thanks to everyone - I read the WHOLE topic with great interest, used many tips. Special thanks to Irina - Oreshek for opening the topic itself, and also Snay - for professional advice.

Honestly. I have an idea to bring this to a small business - whoever can help with specific advice from this perspective - I will be very grateful. I know where to buy guts and various ingredients. Those who are from Kazan - I can help.

Eduard! You just wrote on this topic - on real sausage for the rich. This is exactly what I want. Only, I absolutely agree with you - you can't produce it as a separate line - you will find fault with yourself, it turns out. But if you launch it as a separate brand ... And it doesn't matter that it will be cooked in one workshop - who will know about it? And they bought cheap sausage anyway, they buy it and will buy it! How many programs on this topic were - all to no avail. Happiness that at least someone begins to understand ...

...
Honestly. I have an idea to bring this to a small business - whoever can help with specific advice from this perspective - I will be very grateful. I know where to buy guts and various ingredients. Those who are from Kazan - I can help.
...

OFFTOP:
However, I doubt that a small sausage business will be at least in the least profitable and profitable.
I don’t know about you in Russia, but in Urkain there is darkness. Give all the sausage to the guests from the sanitary and epidemiological station, firefighters, tax officers, policemen and other guardians from state feeding troughs. You, too, seem to live with us in Honduras ...
And if it is produced and distributed illegally, then what kind of business is it ...? It will be a criminal underground moonshine sausage making for subsequent marketing for personal enrichment without paying taxes ...

[notification]

Now all permits are easier to obtain ... They wear notification character. That is, in SES (Rospotrebnadzor) you write a letter on special. form, get permission, service codes for the type of activity and that's it ... That is, the manufacturer is responsible for the quality of services. And 3 years don't touch you. (If only not on a complaint, then beware ... if the quality is poor and can threaten health and safety, and the composition of the sausage does not meet the declared, then responsibility, up to criminal). And if you do it on the conscience and qualitatively, then work yourself on the sly. Don't forget to pay taxes ...

Friends, help with advice?

The child liked the sausages for frying using the Snay technology, and I also liked it,
very well verified recipe. But there is one problem.
The fact is that after "curing" the minced meat, when it acquires a liquid-viscous consistency,
the meat grinder picks it up with difficulty, the stuffing is very slow,
practically due to the effort of the pusher.
I'm used to the fact that Ukrainian sausage is "bullet", but here it turns out well, very slowly.

What do you advise?

And one more question. Autumn is coming, the time for dry-cured sausages.
I used to make them by cutting minced meat with knives.This is a very long time, I want to mechanize and facilitate the process.
How to do it better? Through a meat grinder (I have the largest mesh 7 mm)
or a blender? Or look for a larger mesh - what are they? Or how?

Well, then already the third question. Storing the Snay Sausages.
How does anyone store the "surplus"?
If in the freezer, is it better, cooked or raw?

I share my best practices and knowledge
That would not be forever "asking"

I pre-salted the raw sausages for frying, at least three days,
if there is no time to cook, then it will lie for two weeks, does not deteriorate.
A standard curing mixture, with the addition of sugar and salt, and all those spices,
which are planned.
What does it give. Firstly, the shelf life - even the freshest meat
it will deteriorate in six days, but the salted will not. Second, the consistency of the meat itself changes, it changes in
the better side. Moreover, this meat becomes quite edible in a few days,
on the principle of corned beef. Of course, higher salt concentrations are used for corned beef,
but the principle itself works.

Meat varieties can be any that you want, if pork is used,
it is very convenient to take the brisket. Part of the brisket can simply be left
for food, as corned beef. You can already start gnawing off such fat
from the third day, it only gets tastier
You get bacon

For those who observe kosher, and for those who do not know what it is.
Lamb is perfect for us, moreover, a fat tail, much more tender and beautiful
rather than Ukrainian bacon .... still, yes. But - a fat tail must be a fat tail, a kind of "soccer ball", at least the size. Fresh - except in size, pleasant to the touch, in the hands - like jelly.
Color is as white as possible. Suitable for everything - even smoke, even salt, even add to the sausage
A universal delicacy, surpasses Ukrainian lard

It matters at what time to start processing with the curing mixture.
If you took steamed, warm meat, put it in the refrigerator for four days, the meat should ripen,
or scientifically, ferment. Change the acidity, and something else ...
Remember the magic steaks from MB-2 marbled beef, Angus, grain-fed,
which are cooked twice for 45 seconds on each side, and just melt in your mouth.
They have been fermented for this for almost a month, right?
Steamed meat is not very tasty, by the way. Is that within a few minutes after slaughter.
But the liver, on the contrary. The most delicious shish kebab is from the liver, which did not have time to cool down,
Of all the cookies, lamb, the most

This technology is applicable to kebabs, by the way.
Stalik-aka has not yet indicated this, but I know, I checked it.
Before pickling, we treat it with a curing mixture, and you can forget about the meat for a few days.
pickle with the same onion at the right time.

Why is it important?
Prices on a market day are almost twice as high, consider yourself.

And here's another thing. In this case, meat is used for barbecue, which is actually already edible,
and he needs minimal heat treatment, even
uncooked delicious.
The consistency of the finished kebab is very pleasant,
soft elastic, soft elastic.
The taste is slightly different, try it.
Yes - at the same time, cuts can be taken of a lower category, for example, from the shoulder
pork, or lamb, and the meat will not be tough and dry.
For dry-cured sausages.
The conical yak significantly improves the palatability.
To get a "servilate smell" just add
nutmeg, in combination with cognac arises
this very smell. Add until you feel the cherished smell)))
Plus some garlic.

I tried whiskey in which the raw materials are smoked. Do not impart their pleasant taste to the finished product,
it makes no sense to use it in sausage business.

For boiled and fried sausages, this is not
works, apparently during heat treatment, there is something inside
collapses, therefore it is better to send cognac for its intended purpose

I usually wither sausages on a glazed balcony, in the fall, at a temperature of about 16 degrees (maximum) - however, due to low humidity, it comes out too quickly.
Therefore, I start to bite in a week, usually everything ends in another
two or three. Every day the consistency is different, as each consistency is good in its own way.
I add garlic. But only dry, granulated, store-bought.
I'm afraid the fresh will go bad.

And a few words about cutlets. Rather, one question for Snay.
Minced sausages for frying according to your technology has amazing properties.
In addition to its pleasant texture and juiciness, it is very stable,
which allows you to make out of it even cutlets that keep their shape perfectly
without adding anything for the bundle.

In this regard, the question is - is such minced meat suitable for kebab?
And what to do with it that would be good?

If the meat grinder does not pull, then practically nothing can be fixed. There is an option - to make the minced meat thinner, but it can "flow" during heat treatment. Or vice versa - to make it denser by increasing the amount of coarsely crushed raw materials. Ideally a piston-type filler.

Without experiment, it is difficult to say whether the kebab will turn out or not.
For lula kebab, the presence of large connective tissue fibers is critical. In the process of heat treatment, the connective tissue begins to deform and, accordingly, deforms the entire mass. Tears and cracks occur. To avoid this, meat with a minimum amount of connective tissue, or well-chopped meat should be minced.

If the meat grinder does not pull, then practically nothing can be fixed. There is an option - to make the minced meat thinner, but it can "flow" during heat treatment. Or vice versa - to make it denser by increasing the amount of coarsely crushed raw materials. Ideally a piston-type filler.

Without experiment, it is difficult to say whether the kebab will turn out or not.
For lula kebab, the presence of large connective tissue fibers is critical. In the process of heat treatment, the connective tissue begins to deform and, accordingly, deforms the entire mass. Tears and cracks occur. To avoid this, meat with a minimum amount of connective tissue, or well-chopped meat should be minced.

Thank you!
Yes, according to your technology of "German sausages" - it is ideal to have an industrial "spritz"
It's clear. At home, we "break off" with this
- which pastry bag can be adapted?
Or what would you advise?

Household meat grinders pull, but no more than the Ukrainian cowbass.

I would like to ask you about the minced meat for Lyul - kebab.

Of course, the most delicious lula kebab is homemade sausage, no doubt about it,
this is unambiguous. Could you "find out" the secrets of industrial production of minced meat,
which does not fall from skewers?

Could you "find out" the secrets of industrial production of minced meat,
which does not fall from skewers?

The familiar kebab maker mixes the minced meat well, sticks it onto the skewer and shapes it with a squeezing motion with a hand dipped in water.
I myself did not try to do it, I saw the cooking process more than once.

[mishkind]

I pre-salted the raw sausages for frying, at least three days,
if there is no time to cook, then it will lie for two weeks, does not deteriorate.

And then for the last time I was worried that the minced meat salted a day ago would spoil, it would stop ... Tired, in the middle of the night, I began to fill, cook sausage ... And not very well ... I burst with potatoes, I didn't add seasonings with rice, and salt, it turned out not very tasty ...
All the same, this process, it turns out, requires more attention and love ... Thanks for the tip, mishkindthat raw materials can stand and longer!

I did it too - they kneaded with my son in four hands.

Half of the skewers wanted to fall, they were picked up on the grill.

How can I not understand what is the subtlety there?

Either it is necessary to do it subtly, or give the maximum heat.

[mishkind]

And then for the last time I was worried that the minced meat salted a day ago would spoil, it would stop ... Tired, in the middle of the night, I began to fill, cook sausage ... And not very well ... I burst with potatoes, I didn't add seasonings with rice, and salt, it turned out not very tasty ...
All the same, this process, it turns out, requires more attention and love ... Thanks for the tip, mishkindthat raw materials can stand and longer!

I'm not adding minced meat, but chopped pieces of msya.
I can withstand them.
In theory, minced meat from such meat should not spoil either, which is reasonable.

But for me it’s safer to add meat.
And doing minced meat is a minute lesson, and stuffing to sausage is also fast.

Again, I rode home, there is a hunt, and there is a lot of meat.
I cut it thinly and ate the same brisket.
Or quickly fried whole pieces.

I did it too - they kneaded with my son in four hands.
Half of the skewers wanted to fall, they were picked up on the grill.
How can I not understand what is the subtlety there?
Either it is necessary to do it subtly, or give the maximum heat.

I don’t know, maybe it’s stuffing? It is made from unfrozen minced meat, ground from unfrozen meat. The most interesting ...

The meat is not frozen, as if, I understand, not the first time
married....
And lula - kebab is not working yet.

Stalik, even though he cooks it from potatoes, does not tell
what's the trick. And there is a trick. She can't help but eat)))

On the other hand, we are deeply aware of the delights of Stalik,
when we make the same lula sausages on a grill, and it's worth it,
I'd like to note.

Once Stalik showed Azerbaijani cuisine in the village,
some kind of eccentric there strung sausages on a skewer, and printed the ends with luminous wire ..

I asked, Stalik, is he a fool? - The Stalik said that I do not understand anything about Azerbaijani sausage cuttings
Well, yes., I am not Uzbek, and not Azerbaijani, but I understand that knitting sausage with luminium is stupidity, and a uniform disgrace that Stalik is not aware of yet.

I often don't understand the Stalik. But Stalik also understands nothing about sausage, although he knows how to photograph very cleverly.

PS- I respect Stalik, but this forum is closer to me, according to
what exactly can be asked here, how did you do it? What are the nuances of the technology?
What should I pay attention to. ...

A trick for kebab.
The meat should be grinded with a fine grill and beaten very well. Made the minced meat and collect in handfuls and blurt out with force back into the bowl. And so many times. Out of habit, you will slap everything around and yourself too. Therefore, try small portions, adjust and you will succeed. After beating, the meat turns out to be very viscous, it will not fall apart, it keeps on the skewer. I even make cutlets in a similar way - I throw a piece of minced meat several times from hand to hand.
Armenian kyufta is generally made from whipped meat, but it is cooked.

Lula kebab is not yet obtained.
Kefta bozbash turns out, lyulya is still 50/50

I am missing something in the process of crimping the skewer.

I saw the Armenian lulatam - the minced meat was simply scooted into the emulsion.

I'm also cunning, I beat the minced meat in three packages))))
Moreover, the child beat him for half an hour with a mallet when I was tired ...

And still, part of the Lyul wanted to fall

We have moved a little away from the sausage topic,
at first glance, however, I make sausage for "frying"
exactly instead of "lula-kebab".

by the way I get Lullyushki, every other time, and grilled sausage is much more interesting.

But Lyulyashki would also like to learn.