Pork ham sausage

Category: Cold meals and snacks
Pork ham sausage

Ingredients

pork m / fat 1200 gram
brisket or bacon 300 grams
nitrite salt 15 grams
common salt 15 grams
light ice beer 100g
mustard beans 1 tsp
spices: mixture of peppers, nutmeg 0.5 tsp each
ground black pepper taste
peppercorn mixture 1 tsp
protein casing for sausages diameter 45
twine

Cooking method

  • Pork ham sausage Pork ham sausage Cut off fatty pieces from pork. Cut the pulp into cubes approximately 1.5 * 1.5. Pass the brisket and pork trimmings through a meat grinder with a coarse mesh.
  • Pork ham sausage Mix spices and salt in a separate bowl.
  • Pork ham sausage Combine minced meat, add spices and salt and knead in a food processor or by hand, gradually adding beer until threads are formed. The stuffing becomes sticky. We put it in the refrigerator for a day.
  • Pork ham sausage Pork ham sausage We cut off the protein shell to a length convenient for you. Soak in water for 5 minutes, wring out.
  • Pork ham sausage We tie one end and stuff the casing using a meat grinder with a special attachment or a sausage syringe. We stuff tightly, trying not to get air. If you see bubbles, then pierce this place with a needle. But there should be a minimum of punctures.
  • Pork ham sausage We leave the loaves at room temperature for a couple of hours. Cooking in the oven, gradually raising the temperature. The first hour is up to 50 degrees. Second hour to 75 degrees. About another two hours at a temperature of 85 degrees until the temperature in the loaf reaches 69-70. We check the temperature in the sausage with a probe thermometer inserted into one of the loaves at the beginning of cooking. We take out the sausage. Cool it under cold water. We wipe it off and put it in the refrigerator for 10-12 hours.
  • And then we cut and enjoy a wonderful homemade product!
  • Pork ham sausage

The dish is designed for

about 1300

Time for preparing:

5-6 hours

Cooking program:

mixer, meat grinder, oven

NatalyMur
Super ham! Drooling straight
Scarlett
Angelawhat a yummy !!!! Well, WHERE ARE YOU ALL SUCCESSFUL?
Py. Sy. And why salt and such and nitrite - I usually only pour nitrite at the rate
GuGu
Angela, what a beauty!!! And what does beer give? : girl-th: I join the question about mixing salt ..
ang-kay
Tatyana, Nataliathanks for the praise! : girl_curtsey: Outraged at all!
Quote: Scarlett

Well, WHERE ARE YOU ALL SUCCESSFUL?
Believe me, not all!
Quote: Scarlett

And why salt and such and nitrite - I usually only pour nitrite at the rate
Just reduced the nitrite content.
Quote: GuGu

And what does beer give?
I do not know. to be honest. : girl-th: Just added instead of water. I saw it somewhere in some recipe.
ang-kay
Natalia, NatalyMur, thanks for such a flattering review!
Gaby
Angela, what a beautiful sausage turned out. + 1 for experience and research.
I saw that you are from Ukraine, can you throw it in a personal, where do you buy the shell and nitrite salt and how much?
ang-kay
Vika, Thank you. It's also delicious.
Gaby
Quote: ang-kay

Vika, Thank you. It's also delicious.
I believe, that's why I ask.
ang-kay
Vika, wrote in a personal.
Kolbasnik
Great sausage, congratulations!
ang-kay
Kolbasnik, praise from you is already a victory! Thank you.
* Karina *
Angela, the sausage is great! (I'm drooling!)
ang-kay
Karina, thank you very much.
Yulek
class!
ang-kay
Yulek,
Tatok
Thank you! I took it to the bookmarks, I'm waiting for the sausage casing and will try
ang-kay
Tatyana, do not forget to bring a piece.
Natalishka
Angela, thanks for the sausage recipes! Happy Birthday!

Pork ham sausage
ang-kay
Natalia, Thank you so much! So suddenly!
Pinky
Angel, happy birthday to you! Peace, peace to you and new achievements! And health, of course, is also a must. (In life, it came, earlier with the wishes of health, but now somehow the wishes of peace have become more relevant.)
ang-kay
Thank you so much! They used to say "peaceful sky", but these were simple words. And now you understand their value!
Tashenka
Angela, thanks for the recipe. I will definitely try to cook it.
HAPPY BIRTHDAY! Let everything be as planned. Happiness, peace and quiet to you and all your loved ones!
ang-kay
Natalia., Thank you so much!
Gaby
Anzhelochka, dear, happy birthday! Peace, health, good luck and may everything in your life be good!
ang-kay
Baba Valya
Angela, sausage - SUPER !!! Added to bookmarks, I'll try. Happy Birthday! PEACE, peace, health and well-being
ang-kay
Valentine, thank you dear! I am very moved.
Torry
Girls, who can help me with the purchase of a protein film, it is not for sale here ... buy it and send it through intime ... I will be very grateful
ang-kay
Quote: Torry
can anyone help me with buying protein film
I don't have films for rolls, but I sell everything else (casings, salt, twine, forming net) DIY sausage
Tatiana M.
Quote: GuGu
And what does beer give?
My author's recipe, beer is needed to break down fibers, for a more delicate taste ...
Tatiana M.
ang-kay, it is advisable to indicate my authorship in the recipe ...
ang-kay
Tatiana M., and this is not entirely your authorship. here is a collection of recipes. Ingredient "beer" you spied on, for sure. Those recipes that are strictly yours, I write that from ki.
And here are the ingredients for your pork ham
Low-fat pork - 2.5kg
Pork lard - 0.5kg
Nitrite salt - 60g from ki
Potato starch - 1.2 tbsp. l.
Ground black pepper - 0.5 tbsp. l.
Dry cilantro - 0.5 tbsp. l.
Nutmeg - 0.5 tbsp. l.
Dried garlic - 0.5 tbsp. l.
Ice water - 100ml
lega
I have never made any sausages or ham before, but I got infected on our forum and bought Tescom's ham. At first I liked everything, and then I tried to fill the pork belly with a ham composition. And I liked the sausage version more. It was from this recipe that I took the cooking technology. The first time a small amount of minced meat got into the sausage casing, about 700 grams, and we quickly cracked it. And now she has already begun to play from two kg and the question arose - where and how to store it? how long? It is clear that in the fridge ... can you put it in the freezer? Or is it better to pack it in a vacuum? We will not be able to master so much sausage at once, and making it a little bit uninteresting. And after the freezer the taste does not change?
ang-kay
GalinaThank you for trusting the recipe.
It is possible in a vacuum, or in a vacuum and freeze. I just froze the ham, which I made myself, it seemed normal after the freezer.
Tanyshka
ang-kay, Angela, the sausage is so delicious, I really want to try it, I even got my friend to make an order with you. I do not have a thermometer, but I want to order a Biovin ham maker with a thermometer, can I use it to make this sausage? And another question is the thermometer in the sausage we insert at the beginning of cooking and leave it like that until the end?
ang-kay
Tanya, Thank you. I also use this thermometer. I insert the thermometer immediately and do not take it out until the sausage cools down.
Tanyshka
Angela, thanks for the answer Now with a friend we will figure out who how much and what is needed and in the evening I will come running with an order
ang-kay

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