Sausage at home

senkyu

Girls, but explain to me deaf tundra, what is a sausage syringe for? Not, I understand, for stuffing sausages, but if there is an electric meat grinder Or does it do better?

Thanks for the reference to such a cool ham maker. It seemed to me more successful than white-sided. Need to buy

Thanks for the reference to such a cool ham maker. It seemed to me more successful than white-sided. Need to buy

I have one, but one of the advantages over Beloboka is the absence of springs that perforate the packages. Otherwise, in my opinion, these are rather disadvantages than advantages - except for placing it in a saucepan on the stove, it is high, because of the plastic "pimp" on the lid, you cannot attach it to the oven, it is difficult to select the temperature regime of water - as a result, boiled pressed meat

You know, and I liked the shredder. I put it in a very preheated oven and turn it off, cook at lower temperatures_the result is the same. Scarlett, and you try to shove minced liver meat or dumplings-PPC into the intestine, forgive my French, but with a syringe, voila!

... Scarlett, and you try to shove minced liver meat or dumplings-PPC into the intestine, forgive my French, but with a syringe, voila!

Clearly! And bloody is possible, right ??

Ty, but I didn't think for her. Do you know how in a joke about a moron girl, but was it possible?

I put it in a very preheated oven and turn it off, cook at lower temperatures_the result is the same.

interesting idea! I'll take a note for winter time ..

I am preparing for the new year so hard that yesterday I broke my grinder. But I made the sausage. By the way, I want to show how my husband remade a dryer for vegetables, for drying sausages

Inside, so

They burst with the lid, I had to close which one to the top, but the result pleases

[silva2]

silva2

Thank you!

I'm also preparing for the New Year, "stuff my hand" and sausages
Yesterday I made the Mortadella sausage from the ki website. True, my shell was only 45 mm in diameter, but the main thing is taste, and only then everything else. At first I baked it in the oven, then I boiled it, then it was on my balcony and in the refrigerator, it rested and matured. Today in the morning we had breakfast with coffee, well, very tasty.

The beauty! Nina, have you tried making dumplings? Something is peeling off my liquid during cooking

I tried it, and my liquid exfoliates too. And our mistake is in the cooking temperature, as well as the consistency of the minced meat itself. The minced meat should have the structure of an emulsion, that is, no grains, I first rotate it in a meat grinder on the smallest grid two or three times, then after the minced meat ripens, I rub it with a blender, and the temperature of the minced meat should not be higher than 10-12 *, and for this you need to add crushed ice to prevent the temperature of the minced meat from rising. And you need to cook this sausage for 3 to 6 hours and raise the temperature from 30 to 80 grams very, very gradually. Then there will be no edema. But I still can't do that. I have an electric stove and I can't gradually raise the temperature, I bought a special cartoon with the ability to set the temperature, but so far it hasn't adapted very well either, although the sausage that I laid out was cooked in a cartoon. While there is no "juiciness" that in the store, but tasty.

For these purposes I bought a sous view, but it seems to have burst with the temperature of the minced meat, thanks for the information, I hope that I will still bring the dumplings to the desired result

I tried it, and my liquid exfoliates too. And our mistake is in the cooking temperature, as well as the consistency of the minced meat itself.The minced meat should have the structure of an emulsion, that is, no grains, I first rotate it in a meat grinder on the smallest grid two or three times, then after the minced meat ripens, I rub it with a blender, and the temperature of the minced meat should not be higher than 10-12 *, and for this you need to add crushed ice to prevent the temperature of the minced meat from rising. And you need to cook this sausage for 3 to 6 hours and raise the temperature from 30 to 80 grams very, very gradually. Then there will be no edema. But I still can't do that. I have an electric stove and I can't gradually raise the temperature, I bought a special cartoon with the ability to set the temperature, but so far it hasn't adapted very well either, although the sausage that I laid out was cooked in a cartoon. While there is no "juiciness" that in the store, but tasty.

Prolonged cooking can also lead to the formation of broth and fat streaks. The cooking time is roughly calculated according to the formula - 1 mm of diameter = 1 minute of cooking, that is, with a sausage diameter of 60 mm, you need to cook about 60 minutes.

After stuffing, the sausage should be left for 4-5 hours to settle at a temperature of 18-20C, if cold sausage is cooked immediately, then there may be problems with color (gray spots or rings) and with the structure. Put sausage in water at 45 - 50 C and gradually bring the temperature to 75C. For medium diameters, the temperature must be raised at the rate of 1C per minute. Cook until cooked, this is when the temperature in the thickness of the loaf is 70-72 C. If the temperature in the loaf is above 74C, then the sausage will "flow".

So that there are no drips, emulsifiers are added to the minced meat, usually phosphates (sodium tripolyphosphate or special mixtures of phosphates), sodium citrate is used in baby food, they are added at the rate of 300 g per 100 kg of raw meat. In addition, at home, you can add starch (preferably potato) or semolina, from 2 to 5% to the mass of raw meat. You can also add 1-2% soy flour, which is sold in the vegetarian departments.

I looked after myself such beauty




Only this is 5.5 kg, it is too big for me. They promised to bring 3 kg.

[Snay]

Snay, well, somehow I don't really want to add all sorts of things, such as soy flour. Syringe, whose production? China? I myself looked at 3 German.

Believe me, soy flour is not the worst thing to put in a sausage.

Writes on the syringe that Austria. The workmanship is very good.

Snay, thanks a lot, we will try. I bought a syringe for 1.5 kg, it fills well and very quickly, but it is on a suction cup, which, for some reason, does not stick anywhere. I want to remake it somehow

I had a grater on a suction cup, it slipped constantly, it was advised to smear it with soap ...

Ya. Tanya, than just smeared, a continuous punishment, even with glue mazyukay. But the syringe and the meat grinder are a colossal difference, everything is 2 times faster and much better. therefore I will definitely attach some kind of clamp. :Thanks for the compliments!

And today I with minced ham, edited the recipe for less meat. I did everything according to the "instructions" and the result exceeded all expectations.

Low-fat pork (shoulder) - 500 gr
Pork brisket (ribs) - 750 gr
Nitrite salt - 22 gr
Sugar - 3 g;
Black peppercorns (crushed) - 3 gr;
Garlic - I took 1/2 tsp powder.
Water - 150 ml (crushed ice);

Sheath - beef sinuga - 1 pc;
Grind 40% of all raw meat into minced meat (through a large grate), cut the rest into pieces of about 1-2 cm.
We mix all the ingredients actively, for 10 minutes until the water is completely absorbed (it took chipped years) This is critical!
Preparation of the casing: Rinse the xinguga well in warm water to remove salt (pour water inside the casing) and leave the curing mixture (sea salt) to completely eliminate the odor for 3-4 hours, you can overnight. My cyanosis lay in water with baking soda and lemon for 1.5 days.
It is better to stuff the minced meat by hand, removing all the air between the layers as much as possible. Tie up the open end of the syringa with twine, maximally compacting the “loaf” of the syrup.
We leave the stuffed blueberry for 8-10 hours in the refrigerator for the ripening of the minced meat. (I had it on the balcony overnight)
Place the stuffed ham in a large saucepan with warm water at a temperature of 30-35 * leave for 1-2 hours to "warm". (the whole loaf warms up evenly), we need this to get an even color on the cut.
Then we heat the water to 70-80 * and maintain the set temperature during the entire cooking time.
We cook for 100-120 minutes (10 minutes for each cm of diameter) at 80 * - this is critical!
Cool the finished product.
If all operations are carried out correctly, the ham acquires a rich meat-ham flavor, becomes dense and monolithic.
I cooked in a slow cooker

The taste and smell is really ham. Well, very tasty, the only thing I think is a little bit of salt.
I also ordered a press for stuffing sausages, finally.

Delicious recipe.
I would have done a little differently.
Put the minced meat in the refrigerator for ripening for 8-12 hours. Then mix it well and stuff it into a casing. Let it hang for 5-6 hours at room temperature and cook without preheating.
This will make the ham denser and reduce porosity.

And I’m with sausage again. made from chicken breasts and thighs
Recipe
chicken breasts 300 gr
chicken thigh with skin 360 gr
nitrite salt 16 gr
milk 75 g from the freezer very cold
dry garlic 1/4 tbsp. spoons
1/4 cup white pepper spoons
nutmeg-1/4 tsp
Cut the breasts with a knife measuring 1x1 cm. Turn the thigh together with the skin through a meat grinder with a grid with a diameter of 8 mm. Combine the meat, stir, add seasonings and gradually add cold milk, stirring well. I kneaded in kenwood. Then fill the bowels, I had a protein of 42 mm and leave it to shrink overnight.
The next day, the sausage was put into the oven for 2 hours at 50 *, then 2 hours at 75 * and finally 2 hours at 85 *. When the temperature inside the loaf reaches 70 *, the sausage is ready. Remove from the oven, cool quickly under a cold shower, then dry with a paper towel and put in the refrigerator for aging for 8 hours wrapped in paper. Help yourself.

py. sy. I took the recipe from ki, only edited it to fit my number of ingredients.

well, very beautiful! how does it taste?

Delicious, if not from chicken, you might think that from young pork, very tender, juicy meat. Try it, I think you'll like it. Yesterday I got a press, so I tried it at work.

Today I brought you a half-smoked Krakow sausage, I took the recipe from ki, but I did everything else myself

I will describe how I did it
Here is a recipe for 100 kg (you need to adjust for yourself)
beef 40%
pork semi-fat 30%
pork brisket in pieces no more than 6 mm 40%
table salt 3000
sodium nitrite 7.5
granulated sugar or glucose 135
black and white pepper 100
ground allspice 90
fresh peeled chopped garlic 200
And this is my corrected recipe
beef 738 gr
pork 984 gr
brisket + back fat 738 gr
garlic 4 gr
nitrite salt 74 gr
sugar 1.5 gr
black pepper 2 gr
fragrant 1 gr
I cut each type of meat into different containers, divided the salt in proportion into beef and pork, did not salt the brisket and lard, but put it in the freezer. I put the salted meat and mixed with salt in the refrigerator for 18-20 hours.
After this time, the beef was transferred to the bowl of the combine and began to knead, gradually adding spices.
Then lay out the pork and continue kneading until a homogeneous sticky mass is obtained.
If you knead with your hands, you need to knead for about 20 minutes.
While you are kneading the meat, remove the chopped brisket and bacon from the freezer.
When the meat is well kneaded, add the brisket to it (before adding it it is necessary to pour it over with boiling water ALWAYS !!!), then it will not be "smeared" and will be more evenly distributed in the meat. Now you need to stir to distribute the brisket and bacon more evenly. You don't need to knead for a long time. This is what the meat looked like

Now he starts stuffing the womb. I had a pork belly, in some places it was torn when stuffing and my sausages did not all turn out rings, as it should.
Stage 1: I hung the sausages in the oven for drying, turned on the convection 50 * for one hour.

Stage 2: Cold smoked smoking for 20 minutes in Brand pressure cooker. Photo before smoking.

Stage 3. Cooked sausages. The temperature should be at the time of immersion of the sausages 80 * and cooked at a temperature not exceeding 80 * until the temperature inside the sausage reaches 70 *.
According to GOST, after cooking it is necessary to smoke the sausage again, I smoked some of it again, but I did not. It didn't affect the taste. Delicious, help yourself.

Awesome! Plagiarize from Monday! ;) How do you like the abs?

Do, do, the sausage turned out well, just super. The press is certainly good, but still for me it is too large in volume, and of course I have to adapt to it. And since I am impatient, I need to do everything quickly and quickly, then my bowels were torn, because I turned the handle very quickly. The spouse came and offered to twist it very slowly and everything went like clockwork. "

wow, tired

have already eaten

Well, not a fig to myself, that's what I understand Well, just take off my hat
And what kind of little white sausages and sausages, from what?

Oh, what a beauty !!! I can smell the smell even through the screen !!! Tell me, is it very difficult? Is it possible to produce something like that in a city apartment? And where to start? ... If I read the topic from cover to cover ...

Girls, thank you very much for the assessment of my work: DTasha, I am just the person who learns to make sausage after reading everything. what I could find here. The idiocy of the situation is that I am a vegetarian and I only smell and touch it all, but my husband is Sausage Joe. In principle, it all started with a banal, but weak? The sausage is getting better every time, not in taste - the husband approved the taste the first time. the appearance changes. Nina! White sausage is pure pork, a little darker in the world, very much like Viennese sausages. This time, following all the tips, the liquid did not flake off !! but all the same it seems to be denser, I think now. that more liquid had to be added. I took the recipe here -https: //Mcooker-enn.tomathouse.com/s-image/2773/recipe/step_photo/289820 https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=9131.400, sausages are casings for boiled and blood-boiled sausages, lamb intestines, and everything else is pork. Now I understand. that the more often I make sausage, the more questions arise

Yes, I live in a city apartment, the kitchen is 8 meters. Everything is possible! Thanks to everyone who shares their secrets with us!

I thought it was either Munich or Bavarian, but it turns out to be Viennese. I'll have to study the recipe. And decide on water in the process of practice.

[silva2]

silva2, Go crazy, what a beauty, and how delicious it is! And you managed to be a vegetarian - and sculpt such meat yummy, and without even trying! I would even now, after a hearty dinner, screw your sausages kaaaak !!!!

[Tashenka]

Tashenka, come visit, we'll make another batch. (The previous one peacefully evaporates from the freezer). Actually, my husband and I made sausages for the second time in our life. After the first verdict of my husband - WE DO NOT BUY MORE SAUSAGE! So while we are mastering the sausage option, and then .. maybe we'll get a smokehouse!

[Vitaly B. and Basja-Nina]

I want to thank Vitaly B. and Basja-Nina With your recipes, you encouraged my husband and me to make homemade sausages. It is very addictive, and the result is pleasing. I didn’t take a picture of the roll, but I managed to take the rest of the sausage according to your recipe (I didn’t take a picture very well). I treated the bridegroom, so she was surprised that such a yummy can be made at home.

[nakapustina]

nakapustina photo is little things, the main thing is that it turned out and delicious.

Girls, I'm sorry if I repeat myself, but everyone's eyes are tired of reading. Where is the best place to buy sausage casings in Russia? I saw your sausages and also caught fire to try, otherwise there are nozzles in the combine, but did not use. I really found one site, but they sell at 90 meters (price about 1000 rubles), probably a lot, although the delivery will be released once. And how many meters do you take, how much is enough?

I bought this package. For 2 times (the first sausages in life) it took about 23 meters. I do not stuff much, so 1 kg of minced meat is placed in about 1.7 meters of the womb. The first batch was eaten at a stroke, the second - for 9 kg of minced meat has not yet ended (10 days have passed).

I took a package of rubles for 130 5 meters to the Metro, I don’t remember exactly, in the department with refrigeration. meat

I buy in a bundle (90 meters) and I store them in the freezer, They lie for a year or two and ..... longer.

I made an amateur sausage the other day. I'll put it up for your judgment.

[Nina,]

Nina,, and in which store do you buy?
Everything, while I was already writing and the answer podrspil.

[Basja]

Basja, Nina! You are just great: bravo: I can't do that, but I will try, there is someone to take an example from