Pork and beef sausage 50 to 50

Category: Cold meals and snacks
Pork and beef sausage 50 to 50

Ingredients

pork (loin) 750 grams
lean beef 750 grams
nitrite salt 30 grams
ice water 150 grams
garlic 1 large tooth
ground paprika 0.5 tsp
pepper mix 0.5 tsp
ground ginger 0.5 tsp
ground cardamom 0.5 tsp
protein casing for sausages diameter 45
twine (I have regular threads)

Cooking method

  • Pork and beef sausage 50 to 50 we cut the meat. We pass the loin through the smallest grill of the meat grinder, and the beef through the largest.
  • Pork and beef sausage 50 to 50 Mix spices and salt in a separate bowl.
  • Pork and beef sausage 50 to 50 Mix the minced meat, add spices. Gradually pouring in water, knead the minced meat until threads and stickiness form. I do this in a combine harvester with a paddle attachment. Put the minced meat in the refrigerator for a day.
  • Cut the shell into pieces of the required size. Soak it in water, wring it out, tie the end and put it on the meat grinder head. More details can be found HERE , or T U T, but you can also RIGHT HERE
  • Pork and beef sausage 50 to 50 We stuff the loaves tightly, make sure that no air gets in. If air has entered, then pierce this place with a needle. Do not get carried away with punctures. We hang the loaves for a couple of hours at room temperature. We untie and put in the oven. Insert a thermometer probe into one of the loaves. Raise the temperature gradually to 80-85 degrees and cook the sausage until the temperature reaches 68-70 degrees in the middle of the loaf. It takes me 3-3.5 hours.
  • Pork and beef sausage 50 to 50 We take it out of the oven and put it in cold water for quick cooling. Then we wipe it off and put it in the refrigerator for 8-12 hours.
  • Pork and beef sausage 50 to 50 We cut the cooled sausage and enjoy.
  • Pork and beef sausage 50 to 50

The dish is designed for

4 loaves

Time for preparing:

4.5-5 hours

Cooking program:

mixer, meat grinder, oven

Note

The result is a very dense, juicy, delicious homemade sausage. It is cut thinly. My houses said that it looks like a semi-smoked one. And by the look you can not say that it is home.
I would be glad if my recipe is useful to someone.

Marusya
Oh, Angela, you are a temptress! Already from the photo I guessed whose sausage Well, what a good thing! Well done, Angela Very appetizing Thanks for the recipe
ang-kay
Marusya, thanks for stopping by! : Friends: And thanks for the kind words. Well, at least someone starts to recognize the sausage. Or maybe the same dishes?
Natalishka
Angelawhat sausage (y) Thanks for the recipe.
ang-kay
Natalia, you are welcome. : girl_curtsey: Glad if it comes in handy!
NatalyMur
Awesome sausage!
Here is the answer to the question - I want ham - where to buy a ham maker! Why do you need it - after all, how cool it turns out in the shell!
And if you smoke it ... you get another version of super sausage
ang-kay
Natalia, she already thought, why did I buy a ham? : girl-th: Although there is less trouble with her. He took everything at once and sent to prepare. I have a smoked one next. I can't smoke myself, and I don't have a smokehouse. I agreed with a friend who has been doing this for many years (smoking). If everything grows together, then I will expose it for a week.
Thank you for your appreciation and continued attention to my efforts!
NatalyMur
ang-kay, well, if a person lives alone or a very small family and there is even no one to treat, then yes, you can play with a ham maker.
There is only one technology, but the result, in my opinion, is better if you make sausage. Serving size is practically unlimited, sausage in such or natural casing is protected by this very casing. Convenient to store. And so - in the ham at the exit we have a "naked" ham.
My 2 ham makers - Beloboka and Biovinovskaya while resting on the shelf ...

You get straightforward reference homemade sausages
I've seen enough, tomorrow I'll run to the market for meat ...
ang-kay
Natasha!Probably so. Thanks again for the kind words. And you can speak to me.
NatalyMur
Olga from Voronezh
ang-kay, your sausage is very good! I stopped on the run!
For a long time I was not in the topic of sausages, and therefore the question is: when adding nitrite salt, table salt is no longer necessary to add?
ang-kay
Olga from VoronezhThank you for such a flattering rating. : a-kiss: You don't need to add ordinary salt.

Nitrite salt is a mixture of common salt and sodium nitrite.

Sodium nitrite content -0.5-0.6%

This concentration is safe for home use.

Benefits:

· Safety in use by eliminating the possibility of nitrite overdose in the finished product;

· Blocks the development of bacteria, increases shelf life;

· Influences the color making it attractive pink and retains the color of the finished product for a long time;

· Table salt forms a certain taste of meat products, while it has been established that the combined use of salt and sodium nitrite significantly improves the expression of taste.

· The salt undergoes deep mechanical cleaning and is evaporated in a cycle in six vacuum apparatus, which makes it microbiologically sterile.
annnushka27
Angela, thanks, great sausage!
Girls, where do you order the shell?
ang-kay
Anya, thank you for rating. : girl_love: Do you have a mail connection with us?
NatalyMur
annnushka27, I took shells in Poland 🔗 - 55mm diameter, and I will not give a link to the key - it will be blocked - see for yourself, there is a 45 mm diameter

Angela, I'm sorry I got in.
ang-kay
: girl_love: You'd better know where you can buy in Russia. How did you buy in Poland?
NatalyMur
ang-kay, it is very easy to buy from a Pole - just like in a regular online store - I put it in the basket, chose the country and then everything in steps. If something does not work out, I will explain. By the way, there and Pakat was wrapped in ham
annnushka27
NatalyMur, Natalia, Thank you! I looked at the ki opened a courier point in Simferopol, but I can't find how much the delivery costs.
Angela, yes, New Mail works. What city are you from? I have relatives near Lisichansk, I didn’t work for them in August, I don’t know now.
Olga from Voronezh
ang-kay Thank you! Very detailed information!
Quote: NatalyMur
I took shells in Poland 🔗 - 55mm diameter, and I will not give a link to the key - it will be blocked - see for yourself, there is a 45 mm diameter
Excuse me and I'll fit in.
NatalyMur link and all Voronezh residents, at the joint venture of the large Foronezh forum there is a purchase of Natural casings for homemade sausages! (pork, beef and lamb), led by lenatk. 🔗 The next one should be soon (she wrote that not earlier than August).
NatalyMur
Olga from Voronezh, Thank you! Really valuable information for me
Scops owl
Angel, the sausage is a sight for sore eyes. Wonderful looking and also wants to start cooking.
ang-kay
Quote: annnushka27
Yes, New Mail is working. What city are you from?
They said that she had stopped working in Crimea. But in Russia it is now cheaper, probably it will work out. From me Lisichansk 70 km. It wasn't sweet there. I'm from Starobelsk. So far, everything works and worked for us. It was quiet. But everyone is tense now.
Quote: NatalyMur
it is very easy to buy from a Pole
Yes, so far I have found a protein one here at a very normal price, almost 7 times cheaper than for ki. I would like to buy a culture for dry-cured sausages and try to make them.
ang-kay
Larissa, Thank you so much!
NatalyMur
Quote: ang-kay

I would like to buy a culture for dry-cured sausages and try to make them.
I did dry-cured without starter cultures - they turned out very tasty. Try without them - just follow the technology ...
I used a recipe for Ki-Dried Chorizo ​​from Pavel
ang-kay
Natalia, and took the natural casing? I read the technology. I think it will work out, but with crops it ripens better and faster. Pavel-Kolbasnik has a lot of good recipes and you need to draw technology from him.
NatalyMur
ang-kay, Angela! Paul has recipes with cultures, and there are without them. By the way, the need for starter cultures is a moot point for me. It is believed that they are not needed.
I took a pork casing, but next time I'll take beef, you can stuff it harder. When shrinking, the womb also dries up and it turns out cool.
ang-kay
I would not want to bother with a straight girl. I only have regular pork. It turns out to be expensive to order blue wine or something else. And the pork is too small in diameter. You need to read about protein.
NatalyMur
Try with protein. Only the diameter is probably a smaller one, such as a sausage casing. Although if you periodically press it so that there are no voids, then it should turn out cool with a 45mm shell.
By the way, I have a pork casing - 38 / 40mm in diameter - it didn't seem to me that a small diameter
ang-kay
I'll try. I don't want extra costs. We have a bit awkward now. I'll also ask Pavel.
ang-kay
Quote: NatalyMur
38 / 40mm diameter - it didn't seem to me that a small diameter
Dries faster.
NatalyMur
ang-kay, let's! And I went to the market for meat, but I held on, I wanted not to sausage for another week ...
Well, at least don't go to the Bread Maker ...

Dries faster.
Precisely, it dries well, although in the end I wanted it to be thicker. True, my shrinkage is about 50%. Probably overexposed, but delicious ...
ang-kay
I'm waiting for the report. And we agreed on "you".
NatalyMur
OK, deal...
But with the report, the problem - I have never been able to make a photo in the context, I do not have time This is me about raw-cured
annnushka27
Quote: ang-kay

They said that she had stopped working in Crimea. But in Russia it is now cheaper, probably it will work out. From me Lisichansk 70 km. It wasn't sweet there. I'm from Starobelsk. So far, everything works and worked for us. It was quiet. But everyone is tense now. Yes, so far I have found a protein one here at a very normal price, almost 7 times cheaper than for ki. I would like to buy a culture for dry-cured sausages and try to make them.
All other carriers were closed, only the New Mail is working, and of course the Crimean post. The tariffs for NP have not changed, just in rubles. I really haven't sent or received anything for a long time, but I walk by, I'm open. I know that if something needs to be sent from Ukraine to Russia to the mainland, it is profitable to do it through Crimea, but you need to have an intermediary here.
Relatives live in Novodruzhevka, you need to ask them around, maybe they also sell. By the way, my husband's sister worked at the Lisichansk sausage factory until it closed, so she understands this matter.
ang-kay
Quote: annnushka27
my husband's sister worked at the Lisichansk sausage factory until it closed, so she understands this matter.
so maybe she has a shell?
Quote: annnushka27
The tariffs for NP have not changed, just in rubles.
just where I take it, I need a 100% prepayment to the Privat Bank card. With this problem, it seems to me. But I can give a link, if necessary. You can try.
ang-kay
Quote: NatalyMur
I have never been able to make a cut-away photo, I do not have time This is me about dry-cured
First a photo, and then give the eaters a sample!
annnushka27
Quote: ang-kay

just where I get it, I need a 100% prepayment to the Privat Bank card. With this problem, it seems to me. But I can give a link, if necessary. You can try.
Oh, please! I have someone to pay, the main thing is that they agree to send them to Crimea.
ang-kay
Anya, wrote in a personal.
ychilka
What a beauty"!!!!!
I wish I could find salt and a shell in Ukraine, with this sadness (((
ang-kay
Yulia, it is absolutely possible to do it.
Zaryan
Angela, throw it off, be a weasel, a link where you took the shell, it turned out to be a painfully delicious sausage !!!
ang-kay
Elena, thank you very much for your attention and evaluation.
kubanochka
Quote: ang-kay
I have a smoked one next. I can't smoke myself, and I don't have a smokehouse.
Angela, firstly, it's time to buy your own smokehouse! And secondly, I came to you with a report. Well, as with the report ..., obviously I do not have 50 to 50. There is much more pork. And I smoked some of the loaves. Delicious ooooo oooh ...

Pork and beef sausage 50 to 50

Pork and beef sausage 50 to 50

Pork and beef sausage 50 to 50

Pork and beef sausage 50 to 50
ang-kay
Lena, well, I just bought it! : udarilsya: Beauty! : girl_claping: Well done. Sausage-feast for the eyes! What is your shell? Natural? And what kind of smokehouse? I really want a smokehouse. somehow I am not yet ripe. I wasn’t even interested in technology yet. Mom screams. what is harmful! : girl_cleanglasses: Now I'm preparing a new sausage, and I took half to my friend to smoke. I'll see what happens.
kubanochka
Quote: ang-kay
What is your shell? Natural? And what kind of smokehouse?
The shell is the same as yours - protein 45. And my smokehouse is Anuka.

Pork and beef sausage 50 to 50
ang-kay
Lenais it hot smoking? Have you done your doctorate?
kubanochka
It's actually hotter. But I sometimes do "almost cold smoking". The sawdust starts to smolder, I put in the product and turn off the smokehouse. I keep it under a closed lid, it turns out fine.
And she smoked the sausage after drying in the oven and spending a night in the refrigerator. The smokehouse was turned on for about 20 minutes (including heating), then it was kept in the off smokehouse for about 40 minutes. Convenient smokehouse. I smoke bacon, fish, and vegetables in it. You only need to smoke outside (or at least on the balcony). I have it under a canopy on the street. Not so much smoke from her as a smell. Neighbors are crazy and immediately run to visit.
ang-kay
Lena, thanks for the information. Has looked already. We have it on sale. But you need to dig in.
Byaka zakalyaka
kubanochka, tell me you bring it to the required temperature in the oven, and then into the smokehouse, or simply dry it for a while, and bring it to readiness in the smokehouse. Thank you
Olga from Voronezh
What kind of smoked sausages appeared here! The eyes are happy!
kubanochka Separately, thank you for sharing your experience! I should write it down in a book. Can I share with friends?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers