Sausage at home

I won't tell you the cost of shipping, I don't know, but for Russians a pack of 10 meters costs about 35 rubles. You read the topic - there are links to Russian resources

Shipping to Russia will cost 170-180 grams x 4 = 680 - 720 rubles. With the price of guts at 32 rubles, the shipment is gold.

Done by accident I bought myself a sausage press. One man ordered, and then disappeared somewhere. So they sold it to me. And I, even in distant dreams, did not plan such a purchase. I stuffed Moulinex with a meat grinder. The press is very large and very heavy, it has a huge long handle. Completely cast iron. Austria is indicated on the box. At a time, it enters somewhere 1.5-1.8 liters of minced meat. There are three packing tubes of different diameters to it. I guess for lamb and pork intestines. Haven't used it yet. It must be screwed with 4 screws to the thick plywood base table. I'll have to work with a jigsaw and a drill to make a table and fix this monster on it. Which of the members of the forum has such a press? What can you say about work? And here is the press itself.

This is what the box looks like.

Look in your stores or, as they wrote here, on the ki ru website (in my opinion, that's what it's called)

I received a package from this site a couple of days ago. 6 days have passed from order to receipt by mail. Everything came fine. There they have pork, and beef, and lamb. Good store.

Done by accident I bought myself a sausage press.

How cool! Want!!!!! How much pleasure is it?

Done by accident I bought myself a sausage press.

Creamy
I wrote about such a syringe on the 3rd page of this topic. It was bought by my friends, the Tatars. They stuff them with mahan - horse meat sausage. Very pleased. And the volumes there are not small. The beauty is that the minced meat is not twisted by a screw as in a meat grinder, but is squeezed out. A lamb's belly can be in the range of 14-24 mm. Accordingly, such a nozzle is needed - it is called a "tarsus"

[kubanochka]

kubanochka, the press cost me 1500 rubles. The price seems to me adequate, there are several kg of cast iron.

Alexander Svet1Thank you for your feedback. You reassured me, otherwise, after the first joy, doubts began to torment me, looking at its enormous dimensions. But only pork intestines. There were no sheep in our area. It is necessary to quickly make a table for the press, otherwise your hands are itching!

Good day! I'm new and I registered because I also bought such a press today. Only I have number 3 (it is smaller than your number. Also at first I was frightened by the appearance and heaviness of cast iron. Itching to try the pens, but I haven't bought the intestines (bowels) yet. I want to buy a collagen protein casing, but I can't find it at retail in Moscow.

Congratulations on your purchase! I have a press number 8, it says on the box that it is for home, small cafes and restaurants. I haven't screwed it to the table yet. I have never made a sausage in a collagen protein casing. This is not the case in our province.

And I have girls and laughter and sin ... I really wanted homemade sausage, because I ate homemade sausage only in childhood, when the children were alive and sent them from Gornyak (Donetsk region) by mail !!! sausage ... and it was fresh !!! and so I set myself the goal - the Internet blew up nothing suitable ... The village ... I was typing in Google, but I had to - chereva, who would know ... very often I go to the Moskvoretskaya trading base for groceries ... there is a shop for restaurants with all sorts of spices ... I ask if there are intestines, they say not intestines, but intestines ... well, they say so ... they say ... 940 rubles for 92 m - bought it, brought it home, opened the bucket .. .brrrr what nasty ...dress honey. I pull out the gloves from the bucket, I cut this Ashmar from the bundle with scissors and put it in the water ... at home there is no press for sausages, no attachments for a meat grinder. but I want the sausages ... the minced meat is ready ... I look at the pastry press ... I take the tube nozzle: yes: I put the bowls on this tube and now the first sausage is ready ... then in the Brand smoker for 20 minutes of hot smoking ... of course the first sausage resembled a smoked cutlet ... I went back to the store where I took the casings ... there I bought a very tasty pozhitnik seasoning (vats) -300 g for 300 re this seasoning smells like basturma! more faithful than a basturm-veteran! and also bought the "Complex meat mixture number 1 (fresh) of the company" Meter "1 kg - 190 re ...: victory: here it turns out that my sister has a sausage attachment for a meat grinder ... with salt and this "Meter" I put it in the refrigerator for a day, then I made minced meat with garlic and a pooper on a large lattice ... they pulled a rope in the kitchen (with a scandal - this is not aesthetically pleasing) hung this sausage on hooks and I dried it for another 1 a day ... then smoked it cold smoking for 20 minutes, took out the sausage cooled down, and then another 20 minutes on a hot one (Brand smoker) ... now it turned out the sausage that is necessary and fragrant and tasty, something like Krakowski .. . can help someone ...

[kubanochka]

kubanochka, the press cost me 1500 rubles. The price seems to me adequate, there are several kg of cast iron.

Creamy, congratulations on purchasing the press! Yes, the price is quite adequate! Cool stuff

And yesterday I hung up the dry-cured sausage to dry. I used beef belly. And the womb, and the recipe with "ki".

[kubanochka-Lena]

kubanochka-Lena, the photo is very "inspiring". I got the idea to make sausages.

[Olya]

I got the idea to make sausages.

Olya, so what stops ?!

I am already studying the issue.

I read and study and I have a lot of questions at once. How much and what kind of intestines to order, oh, sorry, bowels? And do you need nitrite salt right away? and sausage twine?

I answer in order.
Pork intestines can also be bought from us on the market well processed. But on the site I bought (by the way, they are in Rostov-on-Don, neighbors) one package: pork 40/42 (they are more for fried sausages), beef 38/40 (they are for dry-cured ones), I bought pork bubbles (for brawn, round dry-cured sausages) and beef syuga (for brawn, saltison). For dry-cured sausages, nitrite salt is needed. They have it in bags of 100 g. For the amount that I have in the photo (1.5 kg of beef and 1.5 puffs), 70 g of this salt is needed. Each sachet contains 5 meters of intestines or 5 pieces. bubbles. It took me 3 pieces of beef. I didn't buy twine from them. I have a thin natural twine from the garden center for tying plants, I use it.
Now I compared their sausage twine with my own. Same. Only they have 5 meters, and I have ... a lot ... There is such a one in Leroy, and in Castoram, but it is everywhere.

[Lena]

Lena,: flowers: thanks for the detailed story. There is a clear picture of what I need and how much.

[Kubanochka!]

How cool! Want!!!!! How much pleasure is it?

Kubanochka!Today I paid for this press, it cost me 792 rubles, delivery is free, the manufacturer is the Netherlands. Here
🔗
Good luck

And today I bought a pork belly in Myasnoff for 89 rubles three meters for yesterday's press and was afraid to make sausage. Scary the first time. She made cutlets for her peasants from meat prepared for sausage business. I'm a coward ....... multicooker and bread machine I'm not afraid, but what to do with these shriveled intestines in a bag? And how to approach this cast iron press? I'm afraid, but I want sausages ..... Let the girls, who are bolder, describe the process of how to use this press !!!

Newbie, look at post number 776, I described my first experience there, there is about ki ... bowels and about salt for sausages ...

This is what the box looks like.

How do you like the abs? I threw this (or a very similar potty?) A month ago.
I bought a press, dragged it for 200 km on myself, thought I would die ... heavy, however, and besides him there were still 7 kilograms of things.
I came, washed, collected and from that moment it all started ... maybe I don't understand why, but instead of stuffing myself with stuffing, it crawled out inside the press, seeping into the gap between the press itself and the bed. I had 1.5 millimeters from all sides.
Therefore, I stuffed two kilos of minced meat for 3 hours using all sorts of ponderous words. The whole process looked like putting the minced meat, pushing, collecting everything that was squeezed back around the press, putting it back and pushing again ... and so on in a circle.
For one press, it turned out to squeeze 5-7 centimeters into the shell ...

And how are you? Maybe he really got on the pot? Is your inner surface well finished? I had the impression that the press was molded into a mold, pulled out and sold - the press is practically not processed, it was simply taken out of the mold and for sale ...

DenRassk!
I also had a similar thought when ordering, but I reassured myself that I would be scrolling the sausage with minced meat through a meat grinder or Kenwood 020, but for sausage from pieces of meat, it is a press that is needed.
But I'll wait until he comes from the Netherlands.

I had no thoughts, I was passing through Moscow, with a bunch of things and 5 hours of time ... I drove in, bought, looked that everything was in the kit and went ... I swore while dragging ... a serious infection ...
But the most offensive thing was when I began to try to fill my guts ... I can't describe it in normal words ... in general, it was thrown out because after studying its design I realized that I could not improve it, and there was no desire to drag it for another 3.5 thousand kilometers.
Mine had two problems - an untreated inner surface and a piston diameter 3 mm smaller than the chamber. Since there is practically no centering, the piston in the chamber is pressed against one of the sides and all the stuffing, instead of being squeezed into the gut) comes out through a 3mm gap between the piston and the chamber, back into the chamber.
Maybe at
You will have a better specimen ...
I'm thinking of digging up and buying something like this:

Dear DenRassk, thanks for the info. I also bought it in this store and was also disappointed when I saw this terrible press ...... I will return it back. Also all crooked and rough.

I haven't tried my abs yet. I only managed to screw it onto self-locking nuts to a homemade table. Recently she was injured - she burned half of her left hand. I'm waiting for my hand to heal and I'll try there. I also have a rough press inside and a decent gap on the sides. Meat that has been ground to a pasty state is likely to exit through this gap. This confuses. Probably, you need to cut the meat into pieces for this press. We will try to cut the meat through a large grate and look for solutions to reduce the gap. But this is still theoretical speculation. Practice will put everything in its place.

Creamy
Is it necessary to grind all the meat into minced meat for a homemade sausage? Our meat is cut into pieces. And you can add 10-15% in the form of minced meat (called meal) for the bundle.

[Alexander Svet1]

Alexander Svet1 , thank you for your attention. Indeed, I plan to add a pasty fraction to the sausage no more than 10-15% of the total volume. I didn’t know it was called meal. Thank you, I will know now. I want to order a milling cutter for a meat grinder with large holes, so that there is a coarse grinding of the meat. And then it is not quick to cut meat cubes with handles.

Girls, I made sausage with the addition of potatoes, as in the recipes on the first pages of the topic ... and even cut it not into cubes, but on Berner on insert 1.6, that is, with thin shavings. At first I boiled the sausage a little and fried it, the meat turned out to be tasty and juicy, but the kratoshka was not cooked !!. Who can tell you the right modes for such a sausage?

YES, in Makeyevka, the cowbass Bula is good, I remember, I remember (my relatives live in Gornyak - dudes and aunts, brothers and sisters

The question is ripe.
I just wrapped some sausages.Do I need to disinfect the surface with anything, since I have been throwing them in my hands for too long, and I am not going to cook the sausages immediately. I want to leave one ring for raw smoking and I need to keep it in the refrigerator.

I'm afraid that the shell will start to deteriorate. While boiling water with salt and red pepper to rinse.

My first sausage in my life. Well, it turned out very tasty!
I have a meat grinder without a nozzle, I made a homemade one from a bottle with a long neck.
I liked the process so much, I will continue to experiment.

Ira! The sausage is so beautiful! And what did you do?
Well thought up with a bottle!

Zhenya, thank you
Did a "hodgepodge / gag" so to speak. I read the site and went to experiment ...
Pork + beef, spices and cheese. We really enjoyed.
With a bottle neck, of course, it is tolerable, but not very convenient because of the uneven edge.

So far I have been using it quite successfully
But I will still look for a nozzle

The edge can be slightly melted over a fire. True, I did not make the attachment for a meat grinder, but for manual stuffing.
Here you can see my device:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=169961.0

The edge can be slightly melted over a fire. True, I did not make the attachment for a meat grinder, but for manual stuffing.
Here you can see my device:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=169961.0

Thank you, I'll try, maybe it'll really get better while I'm looking for a nozzle

🔗
I use just such a grid (when I want large pieces) and a nozzle.
I put the grate on the screw-shaped shaft (as in the picture), then the sausage attachment. No knives. then large pieces of meat and lard are not additionally chopped.

hello to all sausage lovers.
I read the entire thread, I wanted to share my experience:
1. do not rush to let the meat into the sausages, let it sit in salt for 2-3 days, you can add garlic.
2.do not forget about lard and water - 20-30 percent relative to meat, and knead, knead, do not be lazy
3.if you want to make homemade sausages for frying, but there is a problem with the guts, or the toad crushes, (the price of guts will surprise some), make just cutlets out of this minced meat - do not add onions, potatoes, eggs, fry like steaks for 2-3 minutes, not a lot at a time, otherwise the juice runs away and we eat it hot
the same kupaty.
4.do not pierce the sausages, it is better to blanch them, then when frying all the juices will remain in the sausages and you do not need to fry for half an hour on each side - the fire is slightly more than medium and until golden brown, after blanching the sausages are ready ...
5. Do not be afraid of nitrite salt, if you dry meat or lay sausage, take care of your loved ones - butulism is much worse.
6. do not rush to write out the nets and twines in the tridoroga: in the pharmacy, the net is for thanks, in the knitted sections of the cotton twine.

with respect to all lovers of this delicious delicacy

[Victor B]

Victor B.!
Thank you for sharing your experience, very essential additives.

chicken sausages with cheese:
2 kg of chicken fillet, I butcher a couple of chickens, if possible, you can add a couple more skins along with all the fat (the other two chickens)
cut into pieces 3-4 cm (so that they slip into the meat grinder), salt 15-20 grams of salt per kg of meat (everyone has different tastes), press 3-4 cloves of garlic and put them in the refrigerator for 2-3 days.
the meat is infused - we are preparing the minced meat: before you start turning the minced chicken for an hour in the freezer to cool down, and with half a liter of water, let it cool
we pass the breasts and meat pieces from the legs through a meat grinder with a large sieve - 6-8 mm, if there are no such, then the largest in your meat grinder, everything else through a small sieve.
add black pepper, better crushed, after which a pleasant peppery aftertaste, 10 peas
I add half a teaspoon of cumin and that's it, but again, whoever loves spices, the main thing is not to overdo it and knead thoroughly, gradually adding ice water, the minced meat should turn out like plasticine, viscous.
cheese, any hard variety we cut with a knife about 1 by 1 cm, and into minced meat
cheese 300-400 grams per kg of minced meat,
We mix everything well, we stuff the sausages, I stuff it tightly, after 12-15 cm we do twists.
stuffed, put in a saucepan or basin and in the refrigerator until the next morning, day, in short, as your hands reach.
blanch: we take a large saucepan - a bucket or something similar to the bottom of some kind of grate, from the grill or a lid from a smaller saucepan,
so that the sausages do not lie at the bottom of the pan, load the sausages over low heat.
we throw a thermometer into the water and periodically control the temperature, do not increase the temperature abruptly, the sausages will swell.
the temperature has risen to the area of ​​75 degrees - we detect 30 minutes and you're done
pour cold water, cool and put in the refrigerator.
before serving, you can fry, but I like it better in the microwave - the cheese melts, the taste is awesome.
if the destruction occurs in 2 days, store in the refrigerator, if not, it is better not to risk it - in the freezer
IMPORTANT: STUFF MUST ALWAYS BE COLD, twisted - in the refrigerator, preferably in the freezer, kneaded into the refrigerator, do not keep it warm

Bon Appetit everyone

[chicken legs meat pieces]

chicken sausages with cheese:
2 kg chicken fillet, I butcher a couple of chickens

breasts and with chicken legs meat pieces we pass through a meat grinder

How much meat do you need from the legs? Proportions not specified

How much meat do you need from the legs? Proportions not specified

so those that the chickens had, did not lay down too much

so you can do it from the legs, but it looks nicer with the breast on the cut, the minced meat is not just gray

Shank ham.
for those who love pork knuckle.
1.a couple of handlebars (remove the bone)
2.pork per kilogram (not fat)
3.Cut it all into pieces of about 2-2 cm and
4.salt about 20-25 grams per kg of meat
5.black pepper, better crushed half a teaspoon
6.sugar or honey a heaped teaspoon
7.garlic 3-4 cloves - crush or finely chop
8.Piprava for an amateur

by salt: if you do it for yourself and the product will be depleted in a couple of days, salt with plain salt
if on a festive table or a product will live for a week - we replace half of the salt with nitrite salt (my personal opinion)

and knead everything, knead well, slowly adding very cold water gr 300-400

by water: add carefully, maybe someone did the same before you bought the meat

kneaded and in the refrigerator for 3, 4 days, a week - the longer the better - the main thing is not to leaven
the meat settled down - again knead and stuff (if you have) into the blue water, bubble with your hands, tamp it well and hang it in the refrigerator
2-3-4 hours to stay down
blanch: a large saucepan over low heat, put something on the bottom, put our workpiece in the water and wait, do not heat it up sharply - the meat will drop the water, there will be ham in jelly - it is also tasty, just the presentation is not the same.
water will heat up in the region of 75-80 degrees, we wait, depending on the thickness of the loaf, 1 minute per 1 mm of the thickness of the loaf, plus 15 control minutes, cool it with cold water and refrigerate

if you do not have cyanosis (the toad presses me to buy it) then an option for the poor:
we need
1.in the pharmacy we buy the thickest mesh,
2.thermal bag or thermal sleeve
3.Plastic bottle for 2.5 liters (it is desirable that the flat area was shallower
cut off the conical section and the bottom from the bottle, leave the flat part
fold the sleeve in half in length, we tie one end, insert it into the bottle and gently straighten it along the inner diameter of the bottle, all the excess bag remains like a fold (width) and stuff it neatly with our meat.
pull the net onto the bottle, tie one end to the tied end of the bag and push our stuffed sleeve out of the bottle into the net,
we tie the second end and then everything is according to the proven technology - lie down (if necessary, tie it up more tightly), blanch and enjoy

Very useful information, thanks to VitaliyB Regarding the shank - to free it from the bone, and cut the meat together with the skin, or is it also for discard?

Very useful information, thanks to VitaliyB Regarding the shank - to free it from the bone, and cut the meat together with the skin, or is it also for discard?

in no case, together with the skin, it is good to clean it, if you need advice on how, I will write
just need to be warned - the taste is specific, roll, so this ham is not for everyone

[NOT]

: umnik2: it's hard for me to understand the shank taste, since a shank, if bought, then only for jellied meat sometimes;) I understand that a shank is needed NOT smoked. And how to clean - tell necessarily it is necessary

when buying a shank - we often encounter not very high-quality processing, it is problematic to fine-tune it on a home gas stove, but we are not looking for easy ways, we need a disposable machine and a kitchen sponge, foam rubber with a grater on one side, open water and a familiar process - shave and three, and it can be removed from the bone without problems

Irina, you can't tell the taste of the shank in words, try to cook it separately, if you like it, then the ham will be a joy
a simple recipe: peel the knuckle, do not remove the skin, do not remove the bone from the bone, push the garlic in several places under the skin, rub it with salt and adjika on top, let it brew for an hour in the thermal bag to let it dry out, and in the oven for an hour and a half, be guided by the crust,
look like that's it

When I cooked jellied meat with the addition of pork shank, I soaked it in cold water for several hours, changing the water a couple of times, it cleans up faster and excess blood leaves it. Everything cleans up perfectly and the first water, when cooking jellied meat, I never drain, as it is sometimes recommended.
You can try it here too

[VitaliyB]

VitaliyB!
You are just a treasure trove of necessary information. I copied and printed your tips on the printer so as not to get lost.
Thank you.

Hello everyone.
the question is who is engaged, was engaged in the manufacture of intestines, brought pork entrails, what do we take?
and what with that what we take to do?
thanks in advance

We take, clean and twist the sausage And what does "take" actually mean? And where to get it? And Khanty-Mansi Autonomous Okrug - print it out, spell it out

We take, clean and twist the sausage And what does "take" actually mean? And where to get it? And Khanty-Mansi Autonomous Okrug - print it out, spell it out

Khante-Mansi Autonomous Okrug ...