Sausage at home

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

Yes, a frying pan is needed and for Lyalya, the sausage is extra in the diet

Yes, a frying pan is needed and for Lyalya, the sausage is extra in the diet

Helen, we can't do much either, but if you really want to, sometimes you can.

Liver sausage (liver)

Details -here

Liver sausage (liver) Details -here
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=110264.0

I did not find the details here, since the 1st page of this topic opens.
I liked your sausage, the consistency is what I would like to get.
Please write everything in detail or indicate specifically the post to which you are linking.

I did not find the details here, since the 1st page of this topic opens.

Lyi is apparently here
in Lokochka's topic

Link to repost
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=142954.0

Thanks, this link works.

Lyi is apparently here
in Lokochka's topic

Thank you IRR!
I felt sad ... The eternal memory of Leke ...

Comments on liverno / liverwort sausages
wrote in a profile topic.

https://Mcooker-enn.tomathouse.com/in...42954.0
I bury, the topic of liver and liver sausages is revealed in runet

2 Snay
2 Kapet
guys, look. If I forgot something, add it in the comments,
pliz

Everything is described very fundamentally! Thanks for the information!

Unfortunately, I can't add anything, because my hands have not yet reached the liver ...

Until I figured out the heat treatment mode.
In my case, it is 30 minutes at 80 degrees, probably less.
On the other hand, there must be addiction, whether we use raw liver, or blanched / browned liver.

Interesting!
Thanks, let's try a little soda. And nobody tried nitrated salt at home?
- it is rather for dry-cured sausages.
I haven't tried it. I don't even know, is it worth it?

Nitrates give color and presentation, that's understandable.
Is it necessary for a home product?

If for fried sausages, then not worth it! And categorically!
At temperatures above 120 C, nitrite and protein react to form nitrosamines. And they are carcinogenic.
Therefore, it is not recommended to fry sausages and ham products with nitrite.

Comments on liverno / liverwort sausages
wrote in a profile topic.

https://Mcooker-enn.tomathouse.com/in...42954.0
I bury, the topic of liver and liver sausages is revealed in runet

2 Snay
2 Kapet
guys, look. If I forgot something, add it in the comments,
pliz

Liverka.
In short, minced meat for liver sausages is usually prepared using hot technology. And add a "secret" ingredient - boiled pork skin.

For heat treatment.
Temperature 76 +/- 2 С at the rate of 1 minute per 1 millimeter of diameter. For a pork belly, this is about 30 minutes.

Posts containing a personal insult to the author or other forum guests and not directly related to the topic have been deleted.

A post with a detailed sausage master class from Kolbasnik has been moved to a separate topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=178988.0

Have a nice chat on the forum

Ehhh, if only someone experienced in Moscow would organize a joint purchase of a collagen casing, even through the white-sided one ... to share the cost of delivery)) I really want to make homemade sausages and not have to deal with the intestines

I would also buy a collagen casing for myself on the eve of the Brand Smokehouse.
But while I stumble upon industrial supplies, I cannot eat that much.
If someone comes across a delivery in small quantities, throw a reference, plizz.

And add a "secret" ingredient - boiled pork skin.

But how do you add it? Please tell us more!

I found it: seemingly not industrial supplies, only with the price is complete uncertainty
🔗

I found it: seemingly not industrial supplies, only with the price is complete uncertainty
🔗

I called them) They sell from 500m, diameter from 45 mm, the price per km is 6577 rubles, respectively, half a kilometer somewhere around 3300, if they do not even throw in for a small order ... So only if there are 10 people who want to, and even then a roll this share .... heh ...

Everything is strange on the site at its best:
DELIVERY OPTIONS:

- in rolls of 250-600 m, depending on the diameter;

- corrugated, 35-85 mm in diameter (15-35 m each in a tube up to 60 cm long);

- in packs of 20-25 m;

- in segments of 0.3-1.0 m:

I was also surprised when the girl said about a diameter of 45 and was very surprised when I heard about half a kilometer ... but what can you do ...

[Arizona, An4utka]

Arizona, An4utkathank you girls!
We will wait, maybe there will be others who wish. I can't eat more than 200 meters, and maybe even less. She, after all, most likely also has its own shelf life.

Here is my first sausage.
Recipe: 1kg lean pork
0.3kg brisket (there was simply no fat)
0.3kg chicken hearts
ground nutmeg
salt
ground pepper
seasoning for bacon
1 st. ice water
I cut the meat, brisket and hearts into small pieces. I stuffed the intestines, put them in the refrigerator for a day. She stewed (one might say boiled it) in a pan with water for about 20 minutes. Chilled and baked in the oven under the grill.
I did it for the first time, the recipe turned out to be combined, I liked the taste.
The output is 1.3 kg

Maybe someone will be useful. We have a store in the city that sells a lot of interesting things for smoking. There is delivery by mail in Russia. 🔗

let's do both.

I didn't make sausages with a polyamide casing. And what does not like ready-made casings? And quickly and conveniently and inexpensively, only 6 rubles per meter, in a skein of 80 meters, is enough for a long time and the bowels can be stored for a long time in the refrigerator. Maybe the polyamide casing has some advantages over the casing? Please tell us.

For a polyamide casing in home use, I think only 1 option - aspic, cold cuts. I think all other options are not applicable at home.
Collagen sausage casings - perfect for dry-cured whip sausages, dry in just 3-5 days on the balcony. The only caveat is that it is difficult to fill without specials. nozzles and syringe. Cons - Not suitable for grilling. Burst when the temperature rises above 80 degrees.
True, they will soon send me such a shell, but sharpened for grilling - well, come and see.

Protein sausage casing - for dry-cured sausages and rolls, pluses - stronger guts, cleaner, large stuffing capacity. Cons - not fried on coals.
There are also collagen films - edible, from which you can mold whatever you want - even sausage, even koloboks, even rolls :)

Everything except the polyamide casing can be found on Ki. RU. Perhaps polyamide will appear, but a little later.

Hello everyone!
Your delicious achievements in the field of sausage-making-boiling-eating, you pushed me towards an old dream. I finally ordered the guts to make a real sausage and stop the torment with all sorts of bags and foil (well, with a ham too, somehow it doesn't fuse with her). So, I ordered intestines on the intestines website. RU. And my question for you is this: did you receive the tracking number of the mail item? And then I have not yet been informed of it, and I think it is worth starting to disturb the sender or wait?

And if it's not too late, I would like to insert five kopecks on the issue of kebab. They wrote everything correctly about meat:
1 / we take any meat, thoroughly degenerate it, add salt + black pepper + sugar (a little bit, it reveals the taste of the finished product well) + finely chopped onion (in no case ground). In no case do we put any bread or eggs, these are not cutlets !!! And I never add water.
2 / GOOD !!! We knead VERY well, knock out the headlights !!! It should become elastic and sticky.
3 / The minced meat MUST be cold when the cradle is formed. We put the minced meat in the refrigerator or freezer while we cook the coals.
4 / We form a cradle. This is the third, extremely crucial moment.We take the minced meat in the palm in a volume of about a cutlet, with rotational movements between the palms we form a dense ball, trying to remove all the air inside. Then we string this ball onto a skewer at the required distance from the tip, that is, about 10 cm from the edge. And we begin with kneading-stretching movements, as it were, to turn this ball into a sausage-sausage (this is who likes what thickness of lula). The main trick of the integrity of the lul when frying (which for some reason is always kept silent) is that in our minced meat, formed in the form of a sausage on a skewer, in no case there are no voids, during frying all these cavities are filled with juice, which will boil up (break the integrity ) of our lyul. We stick the edges of the formed cradle tightly around the skewer so that there are no cavities. And because of this, he falls off the skewer.
CONCLUSIONS: we pay special attention to thorough kneading of the minced meat and dense, well-crumpled formation of the cradle shape.
We often fry lula on the street grill in the evening. Always great! Even if the minced meat was cooked yesterday or the day before yesterday. I was taught this in Georgia (my friend and I drove to a dog show, local girls drove us out of town to some very tasty cafe, and there, under torture with addiction, the chef passed all the "turnout passwords"). There were no punctures after his lessons. Until that time, I also constantly caught the falling minced meat on different grates and took it out of the coals to the delight of the dogs.

Girls boys, I have a question! Something in my last times the sausage began to burst during cooking. not tightly stuffed, I pierce it with a needle often enough ... What is the reason, I do not understand. Can the intestines lose elasticity from long storage in salt? What then? For a longer period of time to soak before use or accept?

[How to prepare the guts for the sausage]

Girls boys, I have a question! Something in my last times the sausage began to burst during cooking. not tightly stuffed, I pierce it with a needle often enough ... What is the reason, I do not understand. Can the intestines lose elasticity from long storage in salt? What then? For a longer period of time to soak before use or accept?

I use this instruction, so to speak, for preparing sausage casings
How to prepare the guts for the sausage
The segment is washed in warm water, then placed in a container where 3 teaspoons of soda are dissolved in half a liter of water. Let sit for an hour, then rinse again and place in water acidified with vinegar. Rinse in cold water before filling with minced meat. The intestines become snow-white and stretch like rubber. Smells a bit of vinegar. If this smell is not pleasant, then put lemon zest in vinegar. Get almost transparent guts with a wonderful natural citrus scent.
This is the only way I do, they really stretch like rubber, they are stuffed very strongly (for dry-cured sausages), they do not tear, They are stored in my freezer in salt.
Py. sy. I do not pierce, because the juice will flow out during cooking.

Do not pierce. This method of getting rid of voids with air is used only for dry-cured sausages.
Why make a dry cutlet from juicy minced meat inside a sausage?
Heat slowly to 80 degrees. for 15-20 minutes. and then fry or bake - literally 3-5 minutes - they are almost ready. If light juice comes out of the sausage, then it is ready. As soon as we have warmed the sausage inside to 72-74 degrees - it means you can eat - the point of culinary readiness of the meat has been reached.

[Basja]

Basja, and that you do not clean the intestines? I always scrape off the inner plaque.
And, for the last time, I forgot to pierce, and they did not even burst with me, but in fact, they went with a fireworks ...
Why?

[Basja]

Basja, and that you do not clean the intestines? I always scrape off the inner plaque.

And in Nusya's Madyar guts too?

[Basja]

Basja, and that you do not clean the intestines? I always scrape off the inner plaque.
And, for the last time, I forgot to pierce, and they did not even burst with me, but in fact, they went with a fireworks ...
Why?

What do you mean I do not clean.I rinse them inside and out, turn them inside out, clean them with salt, as if scrubbing them, then turn them inside out again, and then I put them in warm water, well, etc., according to the recipe. (I read this somewhere in the internet, I really liked it) and now this is the only way my guts remain, and if there are excess ones, I fill them with vodka and put them in the refrigerator.
These are the "handsome men" I now have in vodka.
🔗
\
Py. Sy, today I made "Hunting sausages". smoked in the Brand smokehouse, that's how they turned out for me
🔗
The intestines were mutton, and you know what a mutton smell like, and I washed them, as I wrote, and there was no smell. Everything turned out just weird

Despite the presence of needle punctures, the sausage is very sleepy, there are no complaints in this hour .. But it cracks, and this has not happened before. And I don't seem to heat it quickly .. They burst even during boiling .. Next time I'll try to soak it with soda and vinegar for a longer time. Thanks for the advice!

And in Nusya's Madyar guts too?

No, I have bazaars. I wanted to order from Nosy, but here we got homemade ones on the cheap.

Basja, how long can they be in vodka?

No, I have bazaars. I wanted to order from Nosy, but here we got homemade ones on the cheap.

Basja, how long can they be in vodka?

No, I bought ready-made ones, but for my own reassurance I washed them in this way, turning them inside out and clean with salt and also "dug up" information in the internet. As for vodka - they lie to themselves and lie, it can be a month or more, or less. And what will they have in vodka - they are disinfected, I don't even wash them after vodka.

And what will they have in vodka - they are disinfected, I don't even wash them after vodka.

Well, yes, it's good to translate such good stuff, here is a drink and a snack in one bottle

No need to cook, then they will not burst. I will repeat myself.
Blanch. at 80 deg.
boiling water temperature -100 deg.

Well, yes, it's good to translate such good stuff, here is a drink and a snack in one bottle

Hello!
It's been a long time since I haven't looked.

Intestines, when stored in salt for a long time, lose elasticity. Salt crystals appear between the layers and are poorly washed out, so the casing breaks during filling and cooking.

Before stuffing, the intestines are washed with cold water and soaked in cold water. Soaking time depends on how old the intestines are. Intestines that have lain in salt for up to 3 months soak for 1 hour, from 3 to 6 - 3 hours, more than 6 - 12 hours.

Before stuffing the intestines, it should be soaked in warm water (39-40 ° C) for 20-30 minutes to restore elasticity. If the water is hot, the protein will curl up and the belly will tear.

It also breaks in the case of repeated freezing and defrosting.

Or with a sharp rise in temperature during cooking. It is necessary to put the sausages in water with a temperature of 50-55 ° C and gradually raise it to 70 ° C.

Shading the intestines before heat treatment is more than desirable, you just need to do it either with a very sharp and thin needle, or with a special fork.

Good luck!

PS Yes, you can still soak in acidified water.
PPS Lemon zest in grilled sausages also feels very good.

That's right, but I'm a bastard! As if for the first time I was dealing with sausage. Today in the morning there was nowhere to rush, so I heated it slowly, kept it on a slow light and nothing cracked!
🔗

[kirch]

kirch

The last time I oversalted a fairly large amount of sausage. It was impossible to eat

The amount of salt depends on what kind of sausage you make, if it is dry-cured, then for 1 kg of raw material I take 20-22 grams of salt, and if boiled, then 28-30 grams. for 1 kg., during cooking, part of the salt will go into the water and the sausage will be normally salted.
Girls, I want to share how I dry sausage in the fridge, the shelves in my fridge are glass, and therefore I cannot hang the sausage on the shelf, so I hung it on the shelf on the door like this. Used a tie hanger.
Today I specially went, bought two more such hangers, otherwise not all the sausages were hung.
🔗 🔗

[kirch]

kirch The amount of salt depends on what kind of sausage you make, if it is dry-cured, then for 1 kg of raw material I take 20-22 grams of salt, and if boiled, then 28-30 grams. for 1 kg., during cooking, part of the salt will go into the water and the sausage will be normally salted.
Girls, I want to share how I dry sausage in the fridge, the shelves in my fridge are glass, and therefore I cannot hang the sausage on the shelf, so I hung it on the shelf on the door like this. Used a tie hanger.
Today I specially went, bought two more such hangers, otherwise not all the sausages were hung.
🔗/ a3c / 2013-01-02-18-35 / i7-3928903 / 472x354-r]

And how long does it hang like that? And the smell from her in the fridge?

I hung it on December 26, there is no specific smell.

[Basja]

Basja, and the refrigerator know frost? Then the sausage dries quickly.

[Basja]

Basja, and the refrigerator know frost? Then the sausage dries quickly.

The intestines no longer need to be cleaned, they are sold clean, processed in online stores, you just have to soak them in water and rinse off the salt a little with running water.
Take here 🔗

Do not be afraid of guts))))))))))
The intestines are sold clean and processed (no worms) in online stores, you just have to soak it in water and rinse the salt a little with running water.
Take here 🔗
they also sell special salt.

For those who live everywhere
Take guts here)))) I am writing, I still have questions where to get
The intestines no longer need to be cleaned, they are sold clean, processed in online stores, you just have to soak them in water and rinse off the salt a little with running water.

Although they should write about it)))) to improve)

[Creamy]

Creamy, let me give you It's a KLONDIKE! A working day, just the beginning - and then Now I will clean up the rubble at work and go to the address! Girls, and I used to always take 5-10 packs of guts from our Nusya, and recently I accidentally discovered them at our local store - I grabbed 5 packs, thought at home, and the next day I took 6 more, threw them into the freezer - beauty! And my grandmother taught me how to soak the intestines in a solution of potassium permanganate (only very weak, barely pink, otherwise I somehow overdid it - and it turned out solid holes) - it turns out beauty, disinfection and absolutely no smell!
And I also wanted to ask our Chief Sausage Maker - does he have a recipe for Chorizo ​​sausage in his store? I have been puzzled by it for a long time, I have found a lot of options, but after all, on our website, all the recipes have been tested by responsible comrades, which means they are the best !!!!