Freshly baked sausages

Category: Meat dishes
Freshly baked sausages

Ingredients

freshly baked sausages

Cooking method

  • We bought intestines on the market (clean!), Made minced meat with spices and we got such sausages
  • Sprinkle the grates with oil, put the sausages so that there is a small distance between them, carefully pierce in some places with a thin knife or fork so that they do not burst during cooking, then sprinkle them with oil and liquid smoke.
  • 20 minutes at 180-200 degrees average speed
  • Similarly purchased fresh sausages.


Medusa
Liquid smoke can only tarnish your reputation!
lira70
You can and will spoil if you decide and use. but the correct liquid smoke is an extract from pine trees.
correcting - from alder ...
yesterday I looked at a lot of pines in the photo .... I mixed it up in the morning ..
nut
Lira70 if possible, show me your liquid smoke to know what exactly to buy
Kalyusya


nut here is a photo of one of the options for liquid smoke. Only they make it by no means - not from pine ... no resin trees. Only deciduous species, mainly alder.

(I don't see if the picture is inserted, I'm home from work)
nut
I did not fit I have a bottle of such smoke and this is what it says - the composition: an aqueous solution of natural wood smoke and everything And what is there in nature - no one knows
Crochet
Girls, I have been using this (for several years now):

Freshly baked sausages

Ingredients: water solution of natural wood smoke
nut
And I have the same
Crochet
nut
We have the most correct smoke Freshly baked sausages !!!
lira70
oh .. exactly .. in the morning I mixed it up ... from alder ..
even I was drawn to the pines .. as if it's time to go on vacation)))

in general, someone who wants to use liquid smoke, who does not want to, does not.
We now eat a lot of poison and have already adapted to it, so a little liquid smoke will not hurt.
I was the first to buy in the Seven Hills, but the bottle is gone for a long time, now I'm buying one like in the photo))))
I put alder shavings down - no sense ... that's why I use this, which is in the photo)))

in the end, everyone decides for himself how and what to eat and what to cook ... since now almost everything is harmful ...
Countryman
And I use a smokehouse for hot smoking. For thirty years already the seventh in a row. There were all sorts. Both purchased and home-made and made at the home plant to order. They left the race for various reasons.
But now I can’t imagine my kitchen tool park without a smokehouse.

I work with her on heating elements, in the open air. I smoke on homemade shavings of alder, willow, mountain ash. If fish - then from 20 minutes to an hour. If the meat is all sorts of chicken legs or pork, then a little longer. But the sausage has not happened yet. I found a link to the site about intestines - now I have to try.

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