Sausage at home

[mishkind]

mishkind , interesting dressing! Come on, come in handy too.
I saw simple, salted intestines on sale at the farmers' market (it was recommended on the packaging to store them in the freezer). But the usual ones. Yours - with zhikrk, should be tastier.
So far I have made only sausages for frying, the rest, alas, so far - no conditions, no time. But I read Temka, find out useful and interesting things. About the fact that meat should be added "in pieces", soda for color. I will mature, I will

[mishkind]

mishkind , interesting dressing! Come on, come in handy too.
I saw simple, salted intestines on sale at the farmers' market (it was recommended on the packaging to store them in the freezer). But the usual ones. Yours - with zhikrk, should be tastier.
So far I have made only sausages for frying, the rest, alas, so far - no conditions, no time. But I read Temka, find out useful and interesting things. About the fact that the meat should be added "in pieces", soda for color. I will mature, I will

Ir, it doesn't matter at all. I tried
It looks tempting, compared with the usual version. Monographically.
Is that the crust comes out more interesting.

PS- and the fact that the meat needs to be salted came with his own forehead,
and never regret it)))
- it can still be "nibbled" during the salting process, while the pig's breast
becomes like "bacon" and the thick edge ....
And the carbonade?
- Have you tried it?
Well, how is that?
(you can even without bread)

[Lyalya Toy]

Lyalya Toy, although I still have natural intestines in the freezer, for 150 (if I remember correctly) rubles, but all the same, come on with a reference, it will come in handy!

Ira, I ordered here 🔗... white-sided. рф / collection / Domashnee-kopchenie / product / obolochka-dlia-kolbas
I also bought a baking grid there.

[mishkind]

mishkind So the crust is the most delicious! Link !!!
Lyalya Toy I dug a reference. There were so many more interesting things discovered! Thank you!

The crust is delicious in any case.

Preferably on the grill, but the grill season gives way to autumn.

On this occasion, and arrange a "meeting" -

Shaw will do? And How?

PS- to tell about the stew of unrivaled taste, or is it too early?

About stew - in a separate section - a must.
Mangal season, if there is a summer residence, may be off-season. I don't have it ... But if you have one, then look at the "Finnish grill houses". I lick my lips on them, while there is nowhere to put.

What's next on our agenda? Is the movement expected?

Duc movement did not stop.

Now I am mastering "Skilandis" in Borschagovski:



Gee, nothing better than cat food "Vhiskas" for comparison of dimensions at that time did not come to mind ...

I understand with reason that this is a pure gamble, but the broken one is itching to ...
Why "according to Borschagovski"? Patamushta Skilandis is made from pig, and I have lamb and beef. And all this is not in a pig's stomach, but in a mutton's. And I live on Borshagovka. Even with guts I will not work out ... Yes, and pork at this time of year somehow does not hold out, there is a sad experience. Let it get colder on the street ... As our distant Slavic ancestors said: prepare sledges in summer, and salami in winter ...
The starting weight of the sausage is 4.8 kg. Made a week ago. Tomorrow I'll start smoking with cold smoke. In the meantime, the appearance is very similar to the Lithuanian original:

Thing! Keep in touch. I wonder what happens.
And what doesn't add up to the guts?

And what doesn't add up to the guts?

We just won't intersect ...

[Kapet]

It turns out a little expensive for 15 meters more than three hundred rubles. I bought a bundle of more than 90 meters for 900 rubles with something, but here it turns out twice as expensive.
Kapet
What scale, what dimensions, it looks just gorgeous. Taking off my hat

2 Kapet
size, that's what you need)))

The question is, is this the first experience with such dimensions, or is there already practice?

I somehow fear "on a large scale"

2 Kapet
size, that's what you need)))

The question is, is this the first experience with such dimensions, or is there already practice?

I somehow fear "on a large scale"

Well I say - a gamble ...

Let's see how the process goes ...

Compared to the 11 kg pork leg, which was recently solemnly buried in the ground, these are trifles ... There was an unsuccessful attempt to make prosciutto. I'm waiting for the cold season to try again ... Dry-cured pork is not an easy thing, even from Montenegro they sometimes bring Negush prosciutto with worms ... sorry maggots: 🔗

in appearance, it dries normally.

And how much is the temperature overboard?
PS- I start my experiments only in the middle of September

PSS- for dry-cured products while it is hot.
And wow those on the bone, even more so.

it is still difficult for me on bones, I do not risk it.

in appearance, it dries normally.

And how much is the temperature overboard?
PS- I start my experiments only in the middle of September

Temperature - plus 3 Celsius, while in nofrost ... Otherwise, so far ... it's still warm ...

Refrigerator with NoFrost !?
OK, but it's frost, I get it.

And what is inside the bag? And How ?

[Nina]

It turns out a little expensive for 15 meters more than three hundred rubles. I bought a bundle of more than 90 meters for 900 rubles with something, but here it turns out twice as expensive.

NinaHave you bought a collagen casing? Where exactly did you get it? Please share the link.

[Nina]

NinaHave you bought a collagen casing? Where exactly did you get it? Please share the link.

The site is called 🔗, and another, but I don't remember.

Refrigerator with NoFrost !?
OK, but it's frost, I get it.

And what is inside the bag? And How ?

Here is a recipe for the real Skilandis, which the Lithuanians do not hide at all, since it was recently protected by international rights, similar to ham, prosciutto, etc.:
5 kg of good pork meat
200 gr salt
1/2 teaspoon of saltpeter
1 teaspoon ground pepper
1 tsp coriander
2-3 cloves of garlic
Skilandis is made only from good, maybe fatty, pork meat. The meat is cut into pieces of 30-50 gr. If the meat is lean, add chopped bacon. Season with seasonings, rubbed garlic with salt. saltpeter and mix. We put the meat tightly into a cleanly washed stomach, sew it up. twine. Then we keep it in a cold room for 5 days, after 3 days we wither and then 3-4 weeks of cold smoking.
They are eaten like any dry sausage.

I have made adjustments (after all, lamb requires more spices):
1.8 kg lean beef
2.2 kg lean lamb
0.5 kg lard
Salt at the rate of 35 g / kg
100 gr brandy
3 cloves of garlic
1 tbsp. spoonful of sugar
1 teaspoon ground pepper
1 tsp coriander
2 teaspoons ground sweet pepper
1 teaspoon ground nutmeg
The meat is first salted in pieces for a couple of days, then minced meat is made, to which spices are added. The minced meat is kept in the refrigerator for 3 days, sometimes stirring, then it is stuffed into the stomach with handles and tied. By the way, they say that a whole ram can be placed in a ram's stomach. I think that this is true, since after filling it, I still have a walk, I don’t want to, if I wanted to, I could easily shove another 5 kg.

Ideally, this colossus should be pressed to eliminate voids, something like this:

but it still has time ...
Right here 🔗 on the Polish forum there are many photos about cilantro, almost a complete analogue of skilandis ...
As far as I know, the Slavs also have something similar, meat in their stomachs, for example, Ukrainian kendyukh. But these analogs are eaten right after cooking - the Slavs have no practice, it seems to me, long-term cooking of sausages. Probably life forced us to act according to the principle: God forbid, have time to eat what is still warm, until they took away ...

It's tempting ...
Is the minced meat chopped by hand, or can you use a meat grinder?
Are you doing it for the first time, or is it already a proven option?

I will not give direct links about the analogues of Russian cuisine,
But before the revolution and after, they did different things in the villages, because there were no refrigerators then.
Maximum - ice cellars.
And the recipes were mostly family, there was no Internet then
And there were settlements where people cooked their national dishes. So everything got mixed up
and was adopted.

My grandmother had thick wires stretched out in the attic of her house. When she was little
hams and sausages were dried on them, it turns out.

And then it began - collective farms, dispossession. Then the war. Then Khrushchov forbade keeping cattle
and taxed fruit trees - forcing people to destroy them all.

Well, in the Kuban even now, under the guise of a plague, it is forbidden to keep more than two pigs ... As if two pigs would not get sick, if that ... And where would the poor peasant go. The matchmaker is crying, it is too early to cut the pigs, but he is afraid of fines too, and in the heat you can't sell meat too much ... Sorry, it's not about sausage ...

I’m all spinning in my head advice about adding pieces of meat before cooking minced meat for sausages. Is this for all sausages or just jerky?
If for everyone, then it seems illogical to me, because salt should dehydrate the meat, that is, deprive it of juiciness. Tell us more.

[makabusha]

makabusha, but there is a nuance, I just read about it! salt first draws out the juices, and then, on the contrary, holds them inside the meat, and it turns out to be incredibly juicy there is even a gorgeous chicken by the dry salting method, it was invented by Judy Rogers, a restaurant owner in the states, where the chicken is coated with salt and is kept in the refrigerator from a day to I cooked for 3 days, the bird turns out to be incredibly juicy! I have never eaten such a delicious chicken again _{but fry it ....} here at Luda's mariana-aga you can look at this chicken 🔗

but fry it ....

And what about the hot?

And what about the hot?

Lyudok, it is fried in a dry pan in the oven at T = 230-260C. 30 minutes on one side, 20 on the other, 10 again on the first. but at such a high temperature, the fat quickly melts, and begins to spray on the walls of the oven and burn, as a result of which, 20 minutes after the start of frying, I had a full kitchen of smoke! and after another 40 minutes, I think the firefighters could have arrived, judging by the smoke screen from the windows of my apartment. yes, plus the smell of burnt fat throughout the apartment, the entire oven was evenly splattered with fat, I then washed it well for a couple of days, which I cooked "for my friends" - the father-in-law came to visit, then somehow they somehow forgave me this madness, and if for big guests, then horror, of course

Or is it just such a fat chicken that I got? I don’t know .. but, despite the simply fantastic deliciousness, the skin is made like that there - super crispy, thin (of course, all the fat has melted), and the juiciness is simple - I did not dare to repeat the experiment anymore ..

[Lisss's,]

Lisss's, thank you, it's clear!

Something I am not ready for such extreme!

You know, in the comments, the girls write that they fried, and they did everything wonderfully, and they also fry. and no one complains .. I re-read it, I put it on a baking sheet, then I didn't have a large frying pan suitable for the size .. so I think - maybe that's why it happened? will need to be redone one more time, already in the pan! especially since the taste is breathtaking

Regarding prisalivaniya, I brought it out empirically, it turns out more tender and subjectively juicier.
Suitable for Snay recipes, the only salt is taken not according to the standard.
I check the salinity of the meat by laying the brisket with it.

And readiness too, by the way. After about 4-6 days it is ready.
Moreover, strong heat treatment is also not required, everything is almost ready.

The only place where I don't salt out is in Ukrainian sausage for frying.
Although, probably it is possible, but I do it precisely as a quick option.

In any case, you won't spoil anything with salting. Try it. Compare.

PS- the shelf life of such sausages before freezing was about five days,
didn’t risk it any longer.
Minced meat from not salted meat will not stand so much

In general, they add anything you like - from chicken breasts to pork belly,
carbonates, fish ...

Oh, can anyone tell me about the recipe for "Soviet" liver sausage? I am a fan of this delicacy, but now I eat it and try not to think about what it is made of, that it costs 160 r / kg.

And look online for liver sausage. I once found guests for condensed milk, doctor's sausage and ice cream "creamy ice cream". This is not a strict military secret, you will find it.

And look online for liver sausage. I once found guests for condensed milk, doctor's sausage and ice cream "creamy ice cream". This is not a strict military secret, you will find it.

Thank you, is there a recipe in the guest? I want to learn how to make it at home ..

There is the whole layout, what and how much you need to put according to the guest. For example, I even found how much salt to put in for dumplings. I do not want to risk tasting raw minced meat. Now I'm just weighing the finished minced meat with onions and other additives. if they are according to the recipe, and I calculate mathematically how many grams of salt I need to put. For me it is 0.8-0.9% of the total weight of the finished minced meat. And then I used to add salt, then cook a test batch of dumplings or meatballs, and then add salt or what I added to the minced meat so that it would not be so salty. Now the guaranteed result.

Oh, can anyone tell me about the recipe for "Soviet" liver sausage? I am a fan of this delicacy, but now I eat it and try not to think about what it is made of, that it costs 160 r / kg.

Look here: liver liver. 1968 year. 🔗

Here is my collagen-coated sausage.

🔗
🔗

Fried Grl-gas in a pan.

Lena, very beautiful sausage. Did you boil it beforehand? And how long did it take to fry? I fried in an ordinary frying pan, splashed heavily.

[Ludmila]

Ludmila Thank you!
I didn't boil it before,
I will not say about the time, I did not notice.
Frying pan Grill gas.

Yes, I realized that the grill gas. I have one

I first fried over medium-high heat for 25-30 minutes,
then I reduced the fire to a minimum and forgot for a while,
I don't know how long ... about an hour or less.
It turned out that she seemed to dry out.

I understood, it took a long time to prepare. It has become similar to semi-smoked.

Yes!

Lena! Wow! Dream sausage ... + another Wishlist (frying pan GG)

[mishkind]

mishkind Thank you
The recipe is, as always, "by eye", or rather the taste.
Pork + beef 50/50. Scrolled through a large grate.
Salt, nutmeg, sweet paprika and something else (I honestly don't remember),
+ cold water in the process of kneading, again by eye.
Soaked the shell in water (according to the instructions), pulled it over the nozzle
meat grinder and stuffed with minced meat. I put it in a frying pan and fried it a little
turned down the fire and ... "Bliiin forgot aaa! I-"
Left until evening, my dear came, tried it and asked: "How did you do it?"
I didn’t tell the truth, but I definitely cannot repeat this.

Girls and boys, let's better make sausage and share our achievements And to argue about GOSTs is to pour from empty to empty, and what kind of sausage was there in Soviet times - but it was not at all, only through the back door and the store director, that's why the extracted piece seemed to be the height of taste. Our topic is cooking sausages at home. conditions and one condition here - the product must be DELICIOUS. For example, I ripen for a dry-cured sausage, wait for it to get a little colder, but for now I often make a sausage with potatoes, like Ukrainian (I only put a little less potatoes) and carefully read the advice of experienced sausage makers

[Lena]

Here is my collagen-coated sausage.
Fried Grl-gas in a pan.

Lena, well, Krakow sausage, one to one.

[Lena]

Lena, well, Krakow sausage, one to one.

And it seemed to me exactly the same

And it seemed to me exactly the same

Not one I, you see, sit hungry

Look here: liver liver. 1968 year. 🔗

Thank you!!!

[Lena]

Lena, well, Krakow sausage, one to one.

Thank you ,Ksyusha! It certainly tastes like Krakow, but delicious

[Ksyusha!]

Thank you ,Ksyusha! It certainly tastes like Krakow, but delicious

Linen, the main thing is delicious, but you can call it Lyaltoevskaya!

[tatulja12]

tatulja12 this is for sure, especially since Lyalya is sick of this sausage
(when she manages to beg for a tiny piece)

[tatulja12]

tatulja12 this is for sure, especially since Lyalya is sick of this sausage
(when she manages to beg for a tiny piece)

Helen, this is another confirmation that the frying pan is so vital! And Lyal must also be pampered.