Sausage at home

[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 in 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 storehouse? 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 !!!!

choriz o I divide like this:

beef 1800 g
salt 27 gr, red pepper paprika 40 gr, garlic 15 gr, vinegar 3% 100 gr

grind the meat through a meat grinder, add pepper, crushed garlic, salt, vinegar, mix and fry. Yes, before that, stuff the minced meat in the guts.

[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 in 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 !!!!

And what city are you from, Tatiana, that you sell Hungarian guts in the store?

choriz o I divide like this:

beef 1800 g
salt 27 gr, red pepper paprika 40 gr, garlic 15 gr, vinegar 3% 100 gr

grind the meat through a meat grinder, add pepper, crushed garlic, salt, vinegar, mix and fry. Yes, before that, stuff the minced meat in the guts.

: hi: Is she BEEF? I thought the pig was there (I even bought it fresh!) Will it not be dry with only beef?

And what city are you from, Tatiana, that you sell Hungarian guts in the store?

No, no, Hungarian - this is at Nosy's, we had ours in the network "Vopak", Ukrainian - by the way, they are super, Hungarian will be thinner and the smell of "corned beef" is present in them, and antis are wide hohlyatsky and AT ALL odorless. Yes, and I met them for sale for the first time in my life.

Tell a novice sausage maker - there are nozzles for a meat grinder or what is used to stuff a sausage collagen casing with a diameter of 18-19 mm and a lamb's belly? The tips that I saw fit from 26 mm, but with a smaller diameter is there? or how to stick minced meat there ... the child asks for sausages, but I only get sausages

this is the recipe!

[DenRassk]

DenRassk,
I'm not really talking about the attachment (this "thin" device is interesting to me too). My colleague bought a Kenwood meat grinder, and so there she has 2 nozzles - thin and ordinary It remains for us to find a separate thin nozzle

So far I have made from a suitable funnel for pouring liquids into a bottle ... but it turned out to be very short and you can't put on a lot of casing (only enough for 2 pieces)
I want a long nose ...

By the way, after pounding for a month, I came to the understanding that the meat grinder is not the device that needs to be stuffed into the shell, all the same, a special press is more convenient. You constantly have to stuff the leftovers with your hands, and oh, how much remains in the meat grinder ...

I just finished making chicken ham (one piece):
🔗
and sausages (450 gr. meat):
🔗
Not exactly sausage, of course, but homemade

Today I offer salmon sausages with squid:
salmon - 1.6 kg
squid - 0.4 kg
broth from salmon trimmings (cold) - 0.3l
salt, five peppers and other seasonings to taste.
Total quantity (minus one piece)
🔗
Just opened the multicooker (steam - 30 minutes):
🔗
cut:
🔗
It turned out to be very juicy and soft and amazingly tasty ... and the smell is the same throughout the house ...

My version of sausages:
pork - 0.6 kg
broth - 200ml
salt - 12 gr
nutmeg and other spices to taste (but nutmeg gives the taste to which everyone is accustomed from childhood).
Minced meat 7 times through a meat grinder by 5 mm (no less) and 20 minutes of kneading in a food processor with a Bosch NUM 4655 kneader.
🔗
The consistency is not the same as used to, but the taste leaves no chance for the store ...

[DenRassk]

DenRassk, amazing! I take note of salmon sausages, thanks!

Then try to fry them ... in the oven ... delicious!
🔗
and here is the original recipe - 🔗

Tell a novice sausage maker - there are nozzles for a meat grinder or what is used to stuff a sausage collagen casing with a diameter of 18-19 mm and a lamb's belly? The nozzles that I saw fit from 26 mm, but with a smaller diameter is there? or how to stick minced meat there ... the child asks for sausages, but I only get sausages

Narrow nozzles for lamb and sausage casings can now be found on ki. RU
For casing with caliber from 19 mm. Own production, in Russia so far no one makes such.

Why 19mm? Do you sell a collagen sausage 18-19mm - and the hole is even smaller when rolled up and you won't be able to put it on this attachment?
What is its diameter?

Nozzle - 18 mm. Any kind of casing - from 22 gauge. There is a nuance in the narrow tarsus. A conventional meat grinder will not push the minced meat into the tarsus of 18 mm. Grind the minced meat and get a pate instead of sausages. Therefore, it is necessary to straighten the casing before putting it on the tarsus.

Today I made sausages according to the recipe - which is what we do from that.
Although no - I started doing it yesterday, and today I continued. So yesterday I took:
pork - 1.5 kg
beef - 1 kg
salt - 50 gr
spices - nutmeg + cardamom = 3 gr
mixture of 5 peppers (from the mill) - 5 turns
Finely chopped the meat, mixed with everything else (except broth) and refrigerated overnight.
Today I got the meat divided into 1/3 and 2/3.
I passed 1/3 7 times through a meat grinder and put it in a food processor for 20 minutes.
As a result, we got the following stuffing:
🔗
this consistency:
🔗
In the course of the kneading, I added milk powder (about 4 tbsp. L), ice broth (about 200 ml, from the balcony on which minus 30), butter (about 30 g) ...
I put my sausage attachment on the meat grinder and got this stuffing of sausages:
🔗
After 20 minutes of cooking in a multicooker at 80 degrees I got:
🔗
🔗

I passed the remaining meat through a meat grinder at one time and set to mix by adding 200 ml of broth with ice (still minus 30), kneaded and dividing it into two parts into one, added 100 grams of Russian cheese cut into cubes somewhere 4 * 4 mm and made sausages :
🔗

Well, for now, the bottom line is that the dough came up and, having made a loaf and a loaf, baked them in the oven:
🔗
(the dots in the bread are smoked pigtail cheese)
Actually - Bon appetit

what a fine fellow you are!

what a fine fellow you are!

I join !!!!!!!!

There are men who not only cook deliciously, but also bake delicious bread !!!

and we spoiled our own, that they don't even show their nose to the kitchen .. well, it's good that the dishes are washed, they clean up the house

.. well, it's good that the dishes are washed, they clean the house

And I don't wash the dishes ... I put everything in the dishwasher, but my robot rolls around and vacuums my house

And I don't wash the dishes ... I put everything in the dishwasher, but my robot rolls around and vacuums my house

and the wife, what does the wife do?)))

Duc, ethno eats everything! And he praises!

And I don't wash the dishes ... I put everything in the dishwasher, but my robot rolls around and vacuums my house

There are men who not only cook deliciously, but also bake delicious bread !!!

Well, this is definitely a bachelor ... there can be no other way !!!

Bachelor?!! And who is using all these quantities?
Here you need a whole big sausage-loving family.

then the husband is a drag. fossil !!! I am happy for your family from the bottom of my heart ... bravo

and the wife, what does the wife do?)))

The wife, as it should be, is the keeper of the hearth and the creator of comfort ...
and brings up three sons ... in general, she has enough chores around the house ...
Again, I cook on the hunt and on weekends ... as it should be for the whole week on the hunt, so to speak, I get food, and on weekends I process everything I got and make supplies for the week
Here is the next portion to freeze:
🔗
(half with parmesan (top 4 pieces + already destroyed), half just like that)
pork - 1.1 kg
beef - 0.6 kg
broth (from scraps) - 300ml
salt - 36g.
nutmeg + cardamom - 1.2 gr.
garlic - 2 large cloves
a mixture of 5 ground peppers - 1 gr.
scotch whiskey - 50ml.
I did this - on Saturday I cut the meat into pieces of 1.5-2 cm and salted, zaspezil, and locked it in the refrigerator. On Sunday, I ground it into minced meat, added broth and whiskey, mixed everything in the kitchen. combine and back into the refrigerator. on Sunday evening I made sausages and again in the refrigerator - to mature. On Monday - what they didn't eat - to freeze on the balcony.
The fact that they are flattened - I turned them over on the other side.
We now have minus 30 - the very thing is to freeze on the balcony ...
And on Saturday, my beloved made manti ... I cut her meat into small pieces for two hours ... for what they turned out ... I won't show you any more - I didn't have time to take a picture and I already put it in the family bins ...

I never stop admiring your products, what a fine fellow you are.
Is it -30 now? And I have already sown some flowers in the yard and greenery.

The wife, as it should be, is the keeper of the hearth and the creator of comfort ...
and brings up three sons ... in general, she has enough chores to do around the house ...
Again, I cook on the hunt and on weekends ... as it should be for the whole week on the hunt, so to speak, I get food, and on weekends I process everything I got and make supplies for the week
Here's another portion to freeze:
🔗
(half with parmesan (top 4 pieces + already destroyed), half just like that)
pork - 1.1 kg
beef - 0.6 kg
broth (from scraps) - 300ml
salt - 36g.
nutmeg + cardamom - 1.2 gr.
garlic - 2 large cloves
a mixture of 5 ground peppers - 1 gr.
scotch whiskey - 50ml.
I did this - on Saturday I cut the meat into pieces of 1.5-2 cm and salted, zaspezilil, and locked it in the refrigerator. On Sunday, I ground it into minced meat, added broth and whiskey, mixed everything in the kitchen. combine and back into the refrigerator. on Sunday evening I made sausages and again in the refrigerator - to mature. On Monday - what they didn't eat - freeze on the balcony.
The fact that they are flattened - I turned them over on the other side.
We now have minus 30 - the most thing is to freeze on the balcony ...
And on Saturday, my beloved made the manti ... I cut her meat into small pieces for two hours ... for what they turned out ... I won't show you anymore - I didn't have time to take a picture and already put it in the family bins ...

lucky your wife!

I managed to shoot the whole process from preparation for frying, to the result on a plate.
Cooking in the oven (I do it on foil because I don't want to wash the sheet later ... well, I'm lazy):
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take out after 30 minutes and 200 degrees:
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make one cut:
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and finally cut and with potatoes (this is from my half)
🔗

The main thing here is not to choke on saliva ...
In general, now I understand - in order for the cheese to flow out, you need to use hard varieties - such as Parmesan or Soviet
To the question - well, how did it come about ... it was only heard mmm ..yum-yum ... mmm ... uuuu ... already thought the tongue was swallowed ...

And if you put this sausage instead of a baking sheet in a smokehouse for your home on beech or alder shavings, it will turn out much tastier and closer to the store's original.
I recommend such a smokehouse, sold at St. Petersburg Avito for the search "smokehouse for the house", I smoke fish, chicken, meat, sausage. Smoke does not come out into the apartment, everything is inside. Recommend!
Like this:

And I bought myself such a smokehouse and is idle. Where do you get the sawdust for her?

If possible, write how to smoke sausage.

And I bought myself such a smokehouse and is idle. Where do you get the sawdust for her?

Sawdust in the same place from the guys on Avito and took 2 bags of 500g each, and so they are sold in okey, tape, only alder, I like beech more.

If possible, write how to smoke sausage.

I stuff the sausage into the gut (everything is standard), then I hang it for an hour or two in a draft (you can do without it), tie it to the maximum and hang it in the smokehouse for 1.5 hours over moderate heat. He made chicken and pork. I also recommend the sausage made in this way and then boil it for tea - it turns out like a smoked sausage and boiled mmmmm .. delicious!




Maybe they turned out not very beautiful, but delicious - you will lick your fingers!

And that, at all, there is absolutely no smell when smoking?

And that, at all, there is absolutely no smell when smoking?

It happens that it is not at all, if you correctly lay the cord and install the casing exactly in the center, then there is no smoke at all, well, wait 15 minutes after turning it off, or open it on the balcony if you can't wait.

I don't have a hood, but I don't really need it.

The only difficulty is to wash the smokehouse from the grease initially - it comes from the factory in oil, I washed it with a solvent first and then faerie and calcined it for about 40 minutes without sawdust and products.

: hi: Is she BEEF? I thought the pig was there (I even bought it fresh!) Will it not be dry with only beef? No, no, Hungarian - this is at Nosy's, we had ours in the network "Vopak", Ukrainian - by the way, they are super, Hungarian will be thinner and the smell of "corned beef" is present in them, and antis are wide hohlyatsky and AT ALL odorless. Yes, and I met them for sale for the first time in my life.

Could you, on occasion, somehow softkap the packaging of the Ukrainian ones from Vopak?

[makabusha]

Could you, on occasion, somehow softkap Ukrainian packaging from Vopak?

makabusha, my fotik ordered to live a long time - she took it for repairs, but the result is zero. But I can't buy a new one yet ...
Listen, someone recently told me that there are also guts in meat brand stores.

Thank you .. we will search

There are guts in Ashan, in any case, I saw several times on Petrovka (Kiev) in the by-products showcase section - a small bucket, the amount is not very agromous (several hundred meters)

what is the difference between pork and lamb?
and what other types are there?

Thank you .. we will search

Natasha, what don't you want to buy on the market? I often take from the market, always good, cleaned, without any odors

Psychologically, I can’t overpower .. myself .. I’m afraid of worms .. (

what is the difference between pork and lamb?
and what other types are there?

lamb - the thinnest in diameter ...
guts are different precisely in size, diameter ... more advanced forum users will definitely answer you

Hunting sausages, sausages and everything in the same spirit are prepared in lamb intestines

Hunting sausages, sausages and everything in the same spirit are prepared in lamb intestines

Aha! Only for their filling is needed a very thin tube-nozzle. This is what stops me .... Although my pigs are like shoe polish ..... I stocked it up for a couple of years in advance and even (!) I don’t take from my mothers-in-law when the intestines are fresh (but I have to clean it)

Girls and boys who love sausage as much as I love it! In our local Vopak, intestines appeared at a price of 7.99 UAH per package (10 m, thickness 40 mm).If there are those who wish, tomorrow morning I will buy up the entire assortment from them and send them to those who wish (I can only do it by New Mail, it is at my side, other transport companies are far away and there will be no time to go there) Personally, I have already hammered half the freezers with these and I liked them very much!
Py. Sy. This is not for earning money - I just want to help the people of Soforum not stay without sausage for the holidays

Hello! I'm a newbie. I was interested in the guts. And I would like to use your help. Only I don’t understand how much it is in rubles.

[Oksanochka]

Hello! I'm a newbie. I was interested in the guts. And I would like to use your help. Only I don’t understand how much it is in rubles.

Oksanochka, this is in Ukraine,: pardon: I think, send to Russia - they will seem gold to you. Look in your stores or, as they wrote here, on the ki ru website (in my opinion, that's what it's called)

And what is an expensive parcel to Russia? I just don't even know how much it costs. And the cost of guts in rubles, which can be beneficial.