Svetlenki
Valeria, I am very glad! She looks like a store! And you can wear it !!! I will definitely try. I heard about the temperature of the minced meat!

Valera, are there any other important points? Or did you write everything as if in spirit?

Regarding the leg blender - I think it will heat the minced meat more than the chopper, since the knife is very small and it will take more time ...

I also have a chopper with a large 3 liter bowl. I somehow thumped 1 kg of chicken meat there, but he didn't take it, I had to divide it into 2 parts. So the size of the bowl is not a fact that it will take a lot.

Thanks for the report, Valerochka
ang-kay
Quote: Svetlenki
about the blender legs - I think it will heat the minced meat more
Shine. We are not talking about him at all !!!! You can't, of course. And the bowls are different. I have 1200 grams, so the kilo will go in, and the chopper will be 300 grams, but I also prefer to divide by 2-3 times even in a bowl.
Valeria +
Quote: Svetlenki
Valera, are there any other important points? Or did you write everything as if in spirit?
I don't know how important this is, but for every fireman I will write:

- I didn't lay an egg at all
- I didn't have milk powder when I was born, so I took regular milk and froze it in the freezer
- I increased the total amount of liquid to 2% of the weight of minced meat (I was afraid it would not be dry)
- instead of ice water, I put chopped ice into the minced meat when kneading

Everything else is like Angela.

I had minced meat like this: 450g of lean beef + 450g of pork with fat + 100g of chicken thighs along with skin and fat. Well, most importantly she said Angela: the temperature regime is our everything.

They just cracked the sausage and tea again, the deliciousness is awesome. Angela, you are a sorceress !!!
Svetlenki
Valeria, thank you very much for attaching the recipe and execution of the great Anji to the existing human public devices, and not to the inventory of the meat processing plant

I wrote down everything, outlined
Zhanik
Girls, can I ask you here?
I've made a lot of sausage with nitrite salt ... like the consistency. And the proportions and temperature were observed. Everything looks great ... but it tastes like a freezing aftertaste. Absolutely the same everywhere, regardless of the composition. I sin, of course, on nitrite salt ( I have her like a fool of candy wrappers). Is it something wrong with her or with me? The husband also feels this taste. I can't eat at all. There is no "sausage" smell there. Could it be the wrong salt? Or is the concentration not right? In grams, I "hang" correctly ... And I follow the technology exactly. Angela, tell me, pliz !!!
Svetlenki
Quote: ang-kay
but I also prefer to divide by 2-3 times even in a bowl.

Angela, I went and re-read everything carefully. Then tell me, please, do you divide the minced meat after the meat grinder into how many grams and throw it into the chopper? gram 400? and in parts you hit with knives and mix water in these parts? And then you combine for mixing with a shovel, right?

ang-kay
Quote: Zhanik
I sin, of course, on nitrite salt
Natalia, I don't even know what to say. This has never happened. I use only 0.6% nitrite salt. There are no foreign tastes. Salt, if you shift it, then you simply cannot eat because of the salinity. Do you need to find out WHAT IS YOUR SALT? Maybe not at all and poison yourself there, God forbid. Maybe a shell? What are you doing?
Quote: Svetlenki
After the meat grinder, do you divide the minced meat by how many grams and throw it into the chopper?
Svetik, I don't weigh it. Approximately. I add a little water to make it spin easier. I put it in a bowl, add the leftovers, watch the temperature and knead a little. Very little with residual liquid. Minced meat after the chopper is already as it should in principle.
kavmins
Zhanik, and you have exactly nitrite salt? maybe just pure nitrite? then you have to take very little
Valeria +
Svetlenki, Light, I don't remember, I told you that I removed the spring from Tescoma for cooking sausages?

And I also forgot about the cooking itself: I have a gas stove, so I didn't dare to cook in the oven. Cooked in a slow cooker (I have Cucco). The temperature during cooking was raised very, very slowly. Ufff. Now that's all.
Zhanik
Quote: kavmins

Zhanik, and you have exactly nitrite salt? maybe just pure nitrite? then you have to take very little
Quote: ang-kay

Natalia, I don't even know what to say. This has never happened. I use only 0.6% nitrite salt. There are no foreign tastes. Salt, if you shift it, then you simply cannot eat because of the salinity. Do you need to find out WHAT IS YOUR SALT? Maybe not at all and poison yourself there, God forbid. Maybe a shell? What are you doing? Svetik, I don't weigh it. Approximately. I add a little water to make it spin easier. I put it in a bowl, add the leftovers, watch the temperature and knead a little. Very little with residual liquid. Minced meat after the chopper is already as it should in principle.

Girls, we bought this salt in St. Petersburg. Didn't hear anyone complain ... Does she taste the same at all? Or are there different flavors? We must then try to buy another or something ...
Not a shell, Angela, the same bullshit in the ham
ang-kay
There should be no taste from salt. Buy a new one. Try it. Maybe it's some kind of individual sensitivity-intolerance? So she is in the store too.
It should taste the same, salty)))
Natasha * Chamomile
ang-kay, Angela, I want to thank you for the recipe! Delicious sausage! And the smell! As in childhood.
I made it in a ham maker. Only one thing, a little harsh, but I think it's because I didn't beat a lot in the blender, it's weak for me, I was afraid that it would burn out. And I didn't weigh the egg, but hammered it in. But this is only the first try, everything is still ahead!
I do not know how to insert a photo and if it is possible for me, this is my first message.
ang-kay
Natasha * Chamomile, thanks for registering for thanks. I am glad that I liked the result and everything worked out.
Natasha * Chamomile
I carefully read the rules, like I can insert my photo. Here's a sausage:
Cooked sausage almost doctor's
ang-kay
Natasha * Chamomile, well.
Olga VB
I would like to
Chef
Quote: Olga VB
I would like to
P.9
Olga VB
Quote: Chef
P.9
Angela, can you do it?
So that references to temperature conditions, proportions of salt and other important things were in the first post. And then Temka is popular, it grows, while you get to the bottom of useful information, the meat has time to go dry
ang-kay
If there is time. Not yet. If you want, then you yourself can mark for the Chief.
monada
Angela, thanks for the recipe. Made in Tescom. It turned out delicious.
I rolled the minced meat in a meat grinder three times, then kneaded it with a dough hook on a regular mixer. It was not possible to achieve a texture even close to shop sausage. And after boiling it turned out, of course, dense. I don't have a kitchen machine, I have a simple Tefal food processor with a standard bowl and a utility knife. Maybe arrange the final stage of kneading there? Yesterday I was afraid that I would overheat the minced meat ...
Cooked sausage almost doctor's
ang-kay
Anna, excellent sausage turned out. Very good texture. This sausage is dense.
Quote: monada
Tefal with a standard bowl and a utility knife. Maybe arrange the final stage of kneading there? Yesterday I was afraid that I would overheat the minced meat ...
Anna, it's great to do everything with a utility knife after times through a meat grinder. Lay in small portions. In order not to overheat, freeze the minced meat for 30 minutes.
Elina
Angela, thank you so much for the recipe!
This is my first sausage. First experience.
🔗

I thought it was harder. I am very satisfied. The photo is not very good. Black dots are spices.
ang-kay
Elena, great result! Well done)

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