Sausage at home

We deliver goods only on the territory of the Russian Federation by Russian Post and the Business Lines Transport Company. - this is written in the delivery conditions

And you still try to contact him, I think he will not refuse. I've been subscribing goods from Ukraine, everything is fine.

No, everything is not so simple with us, 2 ways of development are either sent correctly, or simply do not respond.)))

I found in Ukraine only bags of 25 kg. (((

and why this does not suit you?

No, everything is not so simple with us, 2 ways of development are either sent correctly, or simply do not respond.)))

Clear.

Silva2, please tell me in the "Anuka" smokehouse the temperature is regulated or only on-off. Thank you

No, the temperature is not regulated, there is 150 degrees, there is a timer for an hour. Yesterday I made a pork knee, cooked it before smoking and an hour was enough to bring it to readiness.

[Lenochka]

Lenochka, and can you open your topic on smoked meats? I would have worked up my appetite !!!!

Yeah, I'll be like an aperitif?

I will gladly open it, only in November, I have a season now. I'm an extras seamstress.

Why is there, wait, lope there that winter left until November!

Well, although not November, I decided to make a dry-cured pork sausage according to GOST:
pork (neck) 600 gr
pork belly 180 gr
nitrite salt 20 gr
granulated sugar 1/2 tsp
dry garlic 1.0 gr
ground black or white pepper 1.5g
cognac 50 ml.
I cut the pork (neck) finely with a knife, cut the brisket into 5 mm cubes. Put everything in a bowl, add salt, add seasonings, pour cognac and knead it well until the meat begins to stick out from the hands, then put it in a strong bag and "beat off" table, the meat became like a "monolith". Put it back in the container and in the refrigerator to ripen the meat for 5 days. After this time, I prepared the casings (I have pork) and stuffed the sausages, it turned out 3 things. The size, as according to GOST 50 cm, could not stand it, because you can't eat the loaf right away. Now they hang on my balcony
🔗 🔗... Now we will wait for the result.

How much do you plan to dry?

Hello everyone.
for dry-cured: when you dry it can get a crust, to avoid this, dry it for a day, put it in the refrigerator overnight, in a plastic bag.
and so 3-4 days. do not dry in a draft. and get something like this:

and then we dry until cooked

Oh! the beauty!

This is a real sausage, VitaliyB bravo !!!

How much do you plan to dry?

Three weeks.

I want to offer you homemade pork sausage
Ingredients:
Semi-fat pork - 600 gr
Fatty pork (lard) - 70 gr
chicken meat -400 gr (took breasts)
Nitrite salt - 20 gr
Sugar - 1/3 tbsp. spoons
Fresh garlic -1 / 2 cloves of garlic
Ground nutmeg - 0.3 tbsp. l.
Ground white pepper - 0.3 tbsp. l.
Ground allspice peas - on the tip of a knife
Water 80 ml of very cold water (I took crushed ice)
Sausage casings

Pass the semi-fat pieces of pork through a meat grinder with a 4mm wire rack, fatty pieces and chicken breasts through a meat grinder with a larger wire rack.
Combine minced meat, add garlic (through a garlic press). In a separate bowl, combine the seasonings, mix, add to the minced meat, mix.
Add a little cold water (ice) and knead until a homogeneous minced meat is obtained. Minced meat should not stick to your hands.
We fill the sausage casing as tightly as possible and leave it in the refrigerator for 8-10 hours (I leave it overnight).
Put the sausage on the oven rack, raise the temperature gradually, starting from 50 * C to 80 * C.
Keep in the oven for at least 4 hours, turning occasionally. By the end of the fourth hour, stick a thermometer into one of the sausages, the sausage is considered ready when the temperature inside the loaf is 68-70 degrees. The finished sausage must be cooled in cold water. I keep it for about 10 minutes in a bowl, then wipe it off with a paper towel and refrigerate for at least another 8 hours to ripen.
That's what I did:
🔗 🔗

Nina! How delicious! And how does the dried sausage feel?

Nina! How delicious! And how does the dried sausage feel?

Dried while "hanging", waiting in the wings, and today I will try to make boiled "a la veal" with pistachios.

[VitaliyB]

VitaliyB, sausage class, and write a recipe? A

[VitaliyB]

VitaliyB, sausage class, and write a recipe? A

No problem:

1.meat, pork, not very fatty 1kg
2.fat, pork, 0.3 kg
3.garlic 2 cloves
4.nitrite salt, 30 g per 1 kg of minced meat
5.cognac or herbal balm some tablespoon
6.sodium glutamate 2g
7.spices - for an amateur, I put cumin or cumin, crushed half a teaspoon
8.black pepper, crushed 2-3 gr
9.Sugar 5 gr
10.live lactobacilli - half ampoule

we pass the meat through a meat grinder, large grate 4-6 mm,
cut the bacon into cubes about 5-8 mm
garlic through a garlic press
we breed lactobacilli according to the instructions, half an ampoule in minced meat, the rest in the trash
mix everything except brandy, knead well and refrigerate for a couple of days
add cognac, knead it again, fill the shell tightly, if where the air hits, pierce it, release the air
shading and hanging in a cool place
day dries - night in a plastic bag and in the refrigerator, so three days,
when we remove it, we gently push it from the sides with our fingers, giving the sausage a flat shape
dry further until cooked, if possible
at the beginning of drying, you can smoke a little, for an amateur or, if possible, only cold smoking
and you get a dry-cured smoked sausage
eat for health

[VitaliyB]

VitaliyB I don't have 6 and 10 points. What do they give? and where do they get them?

LACTOBACTERIA-like for yogurt?

And I wanted to ask about bacteria ...

well, intrigued and disappeared. Me out of curiosity * rosirve *

Yes, I already wrote, nothing exotic, only what we can buy almost everywhere.
you can do without points 6 and 10.
monosodium glutamate - the Chinese (Koreans, Vietnamese) trade in the markets (although it may be Kazakhs ...
monosodium glutamate is a taste improver, you cannot eat much, maximum 2-3%, otherwise you can spoil the taste
and lactobacilli in the pharmacy, they are for faster maturation of meat.
stabilize acid balance and break down proteins, something like this

I'll add in a separate post so that you can see:
a refrigerator with a no-frost system is well suited for drying.
and if you like beef, you can without a shell. mold the sausages and into the refrigerator on a substrate.
occasionally turn it over until it withers and that's it ...
we don't make sausages from fresh meat, let it rest for a week

[VitaliyB]

VitaliyB but about fresh meat_ is a controversial question. Here is an extract from GOST "TECHNOLOGY OF PRODUCTION OF SAUSES AND SARDELEK"
QUALITY. Sausages and small sausages are made from steamed chilled or cooled beef meat, as well as from ice cream stored in refrigerators, without signs of spoilage. For the production of sausages, pork is usually consumed chilled or cooled. Frozen pork can be consumed only if it does not show signs of rancid fat. The best raw material for sausages and small sausages, providing good yields and good quality products, is hot-steamed meat. "
Something like that.

The best raw material for sausages and small sausages, providing good yields and good-quality products, is hot-steamed meat. "
Something like that.

I will not argue with the masters who made up the GOST, but personally I like fresh meat only in "fresh" - when immediately after slaughtering a pig, they cook and set the table and use it for FRYING it is warm meat. But if you cook it, you get a lot of foam !!!! Yes, and it is harsh, as for me

I do not impose on you to do as I do, I am not a guru, but a simple amateur.
sausages - a completely different sausage, heat treatment.
and for raw sausages, the taste is much better if the meat is resting

I will not argue with the masters who made up the GOST, but personally I like fresh meat only in "fresh" - when immediately after slaughtering a pig, they cook and set the table and use it for FRYING it is warm meat. But if you cook it, you get a lot of foam !!!! Yes, and it is harsh, as for me

I'm not the only one

Dear, I agree with you, especially in Moscow, where can you buy fresh meat? ANYWHERE. I also make sausage from meat, which will lie in the freezer for a while. For some reason I feel so calmer.

I'm not the only one

Aha !!!!
I, of course, most of all respect our homemade meat - several times a year the father-in-law stab someone - either a pig or a calf. But since my spouse and I are notorious meat eaters, we have to bribe from time to time in the market. I usually take from the same suppliers and at the first attempt to shove me something low-quality - I immediately change it (supplier in the sense)
But I'm not very frozen meat, even homemade, but I have to use it sometimes

Aha !!!!
But I'm not very frozen meat, even homemade, but I have to

and I am not ice cream. I love fried

Here is my sausage for today, to dry
🔗

Ninochka, pliz, is the idea of ​​beauty living with you? In the sense of hanging, well, generally dry?

Ninochka, pliz, is the idea of ​​beauty living with you? In the sense of hanging, well, generally dry?

At first it hung on my balcony for several days during the day, rested in the refrigerator at night, and now it hangs in the kitchen by the half-open window, covered with a linen napkin from direct sunlight.

[Pork sausage for breakfast]

I found it on a friendly forum in the subject of a joint venture on the guts and decided to copy it here .. I think that it will be useful to many ... if it is in the subject, then let the moderators remove it .. (although I didn’t seem to find it ...)

data from the book "How to Make Sausages at Home. 100 Best Homemade Sausage Recipes" by Susan Peary and Charles Roviz. AST Artel, 2006
I'll start with security issues.
"Cleanliness, cold and tightness are on guard for safety. How to prevent spoilage? To prevent homemade sausages from becoming a breeding ground for bacteria, you must thoroughly rinse all dishes and equipment. Always keep the meat in a cool place and work quickly so that it does not have time to heat up (bacteria literally bloom at room temperature). Factors preventing the growth of bacteria:
The temperature is below 4 degrees. From and above 60 degrees. C. That is why we insist that you keep all foods and ingredients cold, and when you cook them, bring them to a temperature well above 60 degrees C.
Sour environment.
Lack of moisture (no known life form, including bacteria, can do without water)
Alcohol. (In certain quantities) It is added to give some types of sausage taste.
Garlic, paprika and several other spices with antibiotic properties.
Correct preparation of sausages (cooking, frying, etc.). Unlike cold smoking sausages, hot smoking produces enough heat to cook the food and kill all bacteria.
Several chemical additives, including nitrites and ascorbic acid.
Culinary processing and storage of sausages.
If you decide to spend your energy and time on preparing excellent homemade sausages, especially if you use a homemade meat grinder or other equipment, you will probably want to preserve the product so that it does not lose its taste and quality.
Sausage cooking methods.
Raw sausages require a slow and thorough heating throughout the thickness to a temperature that is measured by an instant thermometer:
Beef, lamb, pork, fish and meat of wild animals - up to 71 degrees. with (inside)
bird - up to 74 degrees. FROM
Raw sausages should be firm and hot throughout the thickness.
A simple rule of thumb is to boil bunches of 2.5cm diameter pork and beef sausages for 20 minutes. If you fry sausages in a pan or grill, they should brown evenly. (The color of the cooked sausage does not change). Greater sausages should be boiled for an additional 5-10 minutes. Do bunches of poultry or seafood sausages cook faster? usually 10-15 minutes is sufficient.
Pan-fried sausages (Thick, raw sausages are best pan-fried). First, pour half a glass of water into the pan, it will help soften the shell and release some of the fat. Place the raw sausages in a cold skillet and simmer over low heat. Cook the sausages until almost cooked (this will take about 10 minutes) and drain the water. Saute the sausages for 5-10 minutes over medium-high heat, turning them regularly until they are evenly browned.

Sausages fried in oil. This method is ideal for exquisitely seasoned raw sausages and most varieties of smoked or ready-to-eat sausages). Heat a large skillet over medium heat, add 102 tsp. butter and add the sausages. Close the lid and turn the sausages regularly until they are evenly browned. Raw sausages need to be fried for 10-15 minutes, depending on the variety. Check doneness with an instant thermometer. Fry the ready-to-eat sausages for 5 minutes to warm up and brown.
Boiled sausages
Cook the sausages in a boiling liquid (water, wine, beer, etc.) over low heat for about 20 minutes. The liquid should barely cover the sausages.

Pork sausage for breakfast
Structure :
1.2m of pork intestine casings
1.1 kg lean pork (shoulder)
230g lard
1 tbsp. a spoonful of coarse salt
1.5 tsp. dry sage
3/4 teaspoon dark sugar
3/4 teaspoon freshly ground white or black pepper
1/2 tsp dry thyme
1/4 teaspoon dry marjoram
1/8 teaspoon ground cloves
1/8 tsp chopped red pepper.

Prepare the shell (rinse and put on the nozzle). Cut the meat and fat into 1/4-inch cubes. Place in the freezer for 3 minutes. Pass the meat and fat through a meat grinder through a fine disc. Put meat, salt, sage, white and red pepper, sugar, thyme, marjoram, cloves in a large bowl and mix well with your hands. Place the mixture in the freezer for 30 minutes. Pass the mixture through a meat grinder again, filling the prepared shell with the mixture. Remove air with a needle, twist on 7.5 cm sausages. Place sausages on a large dish, cover and refrigerate for a few hours or overnight to soak the sausages. Use within 2-3 days or store frozen for up to 3 months. Fry until the core temperature reaches 71 degrees C.

Sicilian spicy sausages
Prepare 1.5m of medium pork intestines.
2 kg lean pork shoulder
230g lard
2 tbsp. l salt
1 tbsp. l dill seeds
1 tbsp. l. freshly ground pepper
crushed red pepper to taste. (about 2 teaspoons for not very hot sausages)
Preparation as in the previous recipe. Fill the womb, twist the 7.5 or 10 cm sausages and separate by tying with a sharp knife. Refrigerate for several hours. Store frozen for 3 months. Cook at your discretion - boil, fry, smoke ...

CHORIZO
per 1.5 m of pork intestine shell
1.6 kg lean pork (shoulder)
230g. lard
1.5 tbsp. l. coarse salt
2 tsp freshly ground black pepper
1 tsp dill seed
1 tsp crushed red pepper
4 cloves of garlic
1 ⁄ cup dry red wine
2 tbsp. l. brandy
1 tbsp. l. wine vinegar.
Cook (see above) Mix everything, leave for 3-4 hours. This will allow the wine and brandy to get the most out of the herbs and spices. And the meat absorbs some of the liquid.
Fill the prepared casing with the mixture, remove the air with a needle. Twist the sausages 10 cm long. Tie and cut with a sharp knife. Refrigerate for several hours to absorb the spices. Use for 2-3 days. Store in the freezer for up to 3 months

.

[Liverwurst]

Liverwurst
450g pork liver
340g pork shoulder
110 g lard
3 tbsp. tablespoons of milk powder
2 tsp paprika
1 tsp ground white pepper
1 tsp sugar
1/2 tsp ground coriander
1/2 tsp dry marjoram
1/4 tsp ground allspice
1/4 tsp ground cardamom
1/4 teaspoon dried nutmeg husk.
1 large sweet onion, diced
Cook similarly (see above)
Place the sausage in a large pot of boiling water. It should cover the koblas by 5-7 cm. Press on top with a grater. When the water comes to a boil again, reduce the heat and cook the sausage at a minimum boil for a long time, up to 3 hours. Cool quickly. Store at the withers for up to 10 days.

Braunschweig sausage
1.15 kg refined pork liver
1.15 kg pork shoulder with fat
1 tbsp. l. and 2 teaspoons of salt
1 tbsp. Sahara
2 tsp freshly ground white pepper
1 tsp mustard seed
1/2 tsp l. ground marjoram
1/4 tsp ground allspice
1/4 tsp ascorbic acid
2 tbsp. l. finely chopped onion
1/2 cup cold water
1.2m shell

fill the sausages with the mixture. Roll up at 15020 cm. Boil at a temperature of 82-88 degrees. C for 1 hour (without boiling !!!).
Dry and smoke at 66 degrees. From within 2 hours. Put under oppression. Keep refrigerated.
Spicy Italian sausages
90 cm pork casings
1.1 kg lean pork shoulder
230g lard
1 tbsp. a spoonful of coarse salt
2 tsp ground coriander
2 tsp ground black pepper
2 tsp chopped red pepper (for not very spicy sausage, for spicy, take more, for mild do not put at all), 2 chopped cloves of garlic.
Output 1.4 kg

Polish sausage
1.8m intestines
2.3 kg lean ground pork shoulder
1/2 cup milk powder
2 1/2 tbsp. tablespoons of coarse salt
1 tsp cayenne pepper
1 medium onion
1 large green pepper, diced
1 tbsp. l (with a slide) chopped garlic
! 1/2 cup chicken stock
Output 2.3 kg
these sausages are good roasted or grilled

German (Bavarian) sausages
0.6m of small pork intestine shell
800g veal
110 g lard pork
1 tsp coarse salt
3/4 teaspoon ground cloves
1/2 tsp freshly ground white pepper
1/4 cup chopped onion
2 tsp finely chopped parsley
2 tsp chopped chives
1 cup milk
1 egg, beaten
Output 910g

Raw polish sausage
1.8m large pig intestine casings
1.4kg lean pork
450g lean beef (neck)
230 g veal neck
230g. lard
2 tbsp. l. paprika
1 tbsp. l. freshly ground black pepper
2 tsp coarse salt
2 tsp dry marjoram
2 tsp dry savory
3 garlic cloves, chopped
Output 2.3 kg
After filling, form into long 45-60 cm sausages.Let them dry in a cool place for 4 hours
or 24 hours. Cut them into individual sausages. Can be stored frozen in the refrigerator for 2-3 months, can be smoked. Can be baked in the oven at 220 degrees. C within 45 minutes to an internal temperature of 71 degrees. FROM.

Sausages
90 cm of small pork intestines
450g lean pork 340g lean beef
110g lard
1 tsp ground coriander
1 tsp ground paprika
1/2 tsp ground mustard seeds
1/4 tsp ground nutmeg husk
1/4 tsp dry major
1/4 cup finely chopped onion
1 garlic clove, chopped
1.5 tsp. Sahara
1 tbsp. l salt
1 tsp ground white pepper
1 egg white
1/4 cup milk
Output 910 grams
cut into pieces, hold in the freezer for 30 minutes. grind through a meat grinder, mix with spices, put in the cold for 30 minutes.
Pass more through a fine sieve in a meat grinder
Again for 30 minutes in the freezer. Then stuff the guts. Only three times are twisted through a meat grinder, changing the nozzle to a smaller one, due to which a dense structure of sausages is achieved.
The bunches of sausages are pierced with a needle, releasing the air where it is. Do not cut!
Put the bundles in hot water and cook for 20 minutes, without bringing to a strong boil, only a little bit of the water surface trembled. Take out the sausages, dry with a napkin or towel. Put in the refrigerator. Since the sausages have already undergone heat treatment, they can be stored in the cold for a week or frozen.For cooking, simply heat or fry, or smoke as you wish.

Italian salami
2.3 kg frozen pork shoulder
1.4 kg of lean beef
910g frozen lard
3 tbsp. spoons and 1 teaspoon coarse salt
1 tbsp. l. freshly ground black pepper
2 tsp ground white pepper
2 tsp Sahara
1 tsp ground coriander
1/2 tsp ascorbic acid
1 tsp chopped garlic
1 cup dry white wine
1.2 m of large intestine shell.
If there is canning salt, use the manufacturer's recommended amount for 4.5 kg of meat
Defrost the meat slightly, cut into 1-inch cubes. Separately pass the pork, beef, lard through a meat grinder with a coarse grinding disc. Mix everything in a large container. Add the spices indicated to the meat mixture. Stir. Cover and refrigerate for at least 24 hours. Prepare the intestinal lining. Fill them out. Remove air with a needle and tie with twine onto sausages 15018 cm long. Do not divide into sausages.
Hang the sausage in a cool place for 8-12 weeks. after 8 weeks one sausage can be tasted by cutting it. If the texture is firm enough to suit your taste, you can cut into sausages and put them in bags. Refrigerate for up to 3 weeks. Before cooking, the meat must be frozen for several days, as this is the prevention of Trichonellosis infection of meat. When freezing, all microbes and bacteria are killed, so always meat, especially pork, must be FROZEN before cooking !!!

Smoked salami
1.2m mid-intestinal membrane
1.4 kg lean beef neck
910g pork shoulder with fat
1 st. spoon and 1 tsp salt
1 tsp ground white pepper
1/2 tsp ground allspice black pepper
1/2 tsp ground celery seeds
1/2 tsp grated nutmeg
1/4 tsp ground marjoram
1/4 tsp ascorbic acid
1/2 tsp grated ginger
Output 2.3 kg. Cook in a saucepan at a temperature of 83-88 degrees. C for 30 min. * Do not boil !!!)
Do not separate sausages. Withstand 24 spmp in the hol-ke
Smoke at a temperature of 44-49 degrees. C for 2 hours, then increase the temperature to 66 degrees and smoke for 2 hours

Chicken sausage
60 cm pork casings
910g chicken with skin
2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper (optional)
1/2 tsp ground ginger
1/2 tsp dry sage
1/2 tsp dry chabeoa
1/2 tsp dry thyme
Entrance 910 г

Raw chicken sausages
90 cm pork casings
1.4 kg of chicken meat with skin
2 tsp salt
1 tsp ground white pepper
3/4 tsp chopped cumin
3/4 tsp dry marjoram
1/2 tsp ground allspice
output 1.4 kg

Turkey sausage
60cm shell
910g turkey meat with skin
2 tsp salt
1 tsp ground black pepper
1/2 tsp dry marjoram
1/2 tsp dry sage
1/2 tsp dry thyme
2 tbsp. l. white wine
Output 910g

Fish sausage
1.2 m casings of pig intestines
910g fish fillet, diced and chilled
1 1/2 tsp salt
1/2 tsp ground celery seeds
1/4 tsp ground black pepper
2 tbsp. l. chopped onion
1 tbsp. l. chopped fresh parsley
1 tsp lemon juice
1 egg or 2 whites, lightly beaten
Exit 910.

Seafood sausages are perishable. Consume within 24 hours.

Smoked salmon sausage
1.2 m casings of pig intestines
680 g fish fillet, diced and chilled
110g fillet of smoked salmon, minced and chilled
1.5 tsp. salt
1 pinch cayenne pepper
2 tbsp. l. chopped fresh parsley
1 tbsp. l. chopped onion
1 tsp fresh lemon juice
2 whites, lightly beaten
Output 790g

Squid sausage
- guts are not needed !!!

8 medium squids 15-17 cm long
1 tsp ground black pepper
1 tsp salt
1 l. chopped fresh parsley
1 clove of garlic, minced
1 cup ground crackers
1/4 cup and 1 tbsp. l. olive oil
For the sauce:
1/2 cup dry vermouth
2 cups chopped tomatoes
do not fill the intestines !!! And having chopped off the tentacles, they fill the carcass of the squid, which is hardened with a toothpick. Fry 10 minutes until golden brown, turning frequently. Add vermouth and cook for another 3 minutes, until the vermouth has evaporated. Add chopped tomatoes and simmer for another 20 minutes, uncovered. Serve warm.

Shrimp sausage
1.2 m thin pork intestines
680g fish fillet, diced and well chilled
230 g small shrimp, peeled and chopped
2 tsp salt
1 tsp paprika
2 tbsp. l. chopped fresh parsley
2 tsp chopped onion
1 egg
1 tsp lemon juice
Entrance 910 г
fill the intestines, twist 7 and 10 cm each.Cook as desired - boil, bake, smoke

[Lean sausage]

Lean sausage
As long as there is no veggie shell, natural, you can use the outer layer of leeks, cabbage leaves, Swiss chard, which can shape your sausage. You can wrap the sausage mixture in pita bread or tortilla. As an inedible shell, you can use parchment paper, foil, film. When making the sausages, take about 1/2 cup of the mixture and shape it into a sausage 2 cm thick and 7-10 cm long.
Vegetarian sausage
1.5 cups cooked white beans or 425g canned (drained)
1 cup cooked lentils
1/4 cup raw or roasted sprouted wheat
1 tsp salt
1/2 tsp dry maoiran
1/2 tsp ground black pepper
1/2 tsp dry sage
1/2 tsp dry thyme
1/2 cup chopped celery
2 tsp fresh parsley
2 tbsp. l. melted butter or 2 tbsp. l. vegetable oil
1/4 cup freshly ground rusks or more
1 egg, beaten
1 cup cornmeal

Liver sausage homemade recipe

Typically, a beef heart weighs about two kilograms.
Homemade liver sausage according to this recipe is made in the following proportions:

Liver 1 kilogram of beef and 1 kilogram of chicken.
(can be replaced with liver from another bird)
Beef heart 2 kilograms.
Lard or podcherevok 1 kg, maybe less, 700-800 grams, for dieters.
Chicken eggs 12 pcs.
Sour cream or cream 20% fat, half a kilogram.
Butter 200 grams (one pack)
Turnip onions 250 grams, garlic 30 grams.
Milk to taste.
Salt, bay leaf, ground allspice and black pepper, ground nutmeg - to taste!
Peeled pork intestines. (I took beef, because they are thicker, I think they are more suitable for sausages)

Heart mode into pieces, for ease of passage into the meat grinder.
Homemade liverwurst loves fine grinding!
Boil the beef heart for an hour and a half.
Boil the liver quickly, for 15-20 minutes in another saucepan.
We grind through a fine sieve (grate), no more than 4 mm in diameter.
At least 3 times we pass the minced meat through a meat grinder with alternating alternation of pieces of heart, liver, lard, garlic and chopped onion at the first grinding.
Homemade liverwurst sausage will be of better consistency if, during subsequent grindings after the first one, use a very fine grate, about 2, 5 - 3 mm.
The lattice for poppy and cereals is called.
But 3 times after 4 mm it also gives a good result.
For the second grinding, the minced meat can already be filled with eggs and salted, pre-mix with a spoon.
Grind a second time, smell it, taste the minced meat, don't you think?
Something is missing…
Homemade liver sausage, it turns out, should be supplemented with dairy products!
Stir in sour cream and pre-softened butter.
Add ground spices.
So, the minced meat is ready.
It smells like homemade liverwurst sausage, and if you want you can add garlic or, say, lavrushka, you can add milk for consistency.
Corrected to taste and start filling the guts for homemade sausage.

Minced meat is obtained with a liquid consistency.
Homemade liver sausage is sometimes made sparingly, some add starch or ground white bread to thicken the minced meat, but I am against innovations.
We fill the sausage casings, a little not completely. You also need to tie the end.

We prepared sausage casings with minced liverwurst, and do not forget to prick them with a pin. (Although I did not prick and none of them burst)
Home liver sausage is pre-pricked according to the following scheme: - the holes are applied every 4-5 cm from different sides of the sausage intestine.
Be sure to pierce the butt of the sausage; when cooking, a bet is formed there, air comes out.
We cook Home liver sausage in broth after boiling the liver or in a specially prepared decoction of roots and spices.Whoever loves.

The water is brought to a boil and the sausage is placed in it, and the heating is turned off almost immediately.
We follow the homemade liverwurst sausage, which immediately pops up, and, if possible, pierce it with a long pin in places where steam and air accumulate.
Caution hot splashes and juice streams from sausage puncture sites are possible.
In no case do we bring it to a boil!

Rupture of the shell is almost guaranteed. We just stand it for half an hour at a temperature of 80-90 degrees.
As a result, homemade liver sausage, of course, will slightly boil down, but the main thing is to pasteurize the contents inside the sausage.
Heating it up to 70 degrees.
We kept the sausage in hot broth for half an hour, or more, and carefully remove it.
During the excavation, a rupture of the sausage casing is possible, because the circles of home liver sausage half a meter long are tender and weigh a lot!
You can immediately cool it under running cold water, but I just keep it in an open basin and when it cools down I send the whole batch to the refrigerator.
You can freeze part of the sausage in the freezer, because you can eat several kilograms at once, but it is not desirable for health.
The recipe is very detailed and very simple. And the taste is just super! But the output turns out to be very large

Well, I decided to try my sausage, it tastes well, very tasty, real "pork" high-quality, but the appearance is not very good, if you cut it thinly, then it crumbles, there is no solidity that is in the purchased one, you have to work on mistakes, namely, you probably have to buy a syringe to fill the intestines, otherwise the meat grinder does not fill tightly, and if you tighten it with your hands, then the intestines will break.
🔗

All the same, babe
if we discard the comments (personal) in appearance, then in terms of filling and the exclusion of any chemical hazardous fillers HIGHER PILOTAGE

Well, that means I'm already half way! I bought a syringe! : victory: Nina, don't slander sausage, handsome! I'm going in our footsteps, tomorrow and I'll try to cut mine! Shaw then she's all shriveled!

[silva2]

silva2 what, by how many kg, which company?

For 1.5 kg, our money costs 300 g

went and looked, like they write austria, 3 sizes of nozzles. If interested, tomorrow I'll take a picture, today I'm handing over the work, some.

It will be very interesting to see, do not rush, do your job, and this is between times.

For 1.5 kg, our money costs 300 g

Lena, hand over the attendance passwords

Larissa, I gave you a link in a personal. People, but you can give links just like that, they won't give it to your brains? There are still interesting ham makers in this store,

[silva2]

silva2
links are possible, just not direct