NatalyMur
Olga from Voronezh, just about, I already stocked up well Even a sausage syringe bought for 3L horizontal ... such a thing ...
And today, in the seventh heaven, I bought a bag of rye flour
Now there will be bread for the sausage ...
annnushka27
Quote: NatalyMur
I even bought a sausage syringe for 3L horizontal ... such a thing ...
And today, in the seventh heaven, I bought a bag of rye flour
What people need to be happy! I am the same, today I bought a couple of little things in the kitchen that I have wanted for a long time, I go happy! And they won't tell anyone, they won't understand! And here everyone is like that!
NatalyMur
annnushka27, that's for sure
Yulek
ang-kay, Hi! Well, that's how I lagged behind you .... what delicacies you have here in the assortment: victory: Now I will show my work. I have prepared a spicy sausage, we are already finishing. I found the recipe on the FOOD channel. I think you will like it too)
annnushka27
Julia, look forward to!
Yulek
annnushka27, it's done!
kil
I cooked, it worked
Pork and beef sausage 50 to 50
Pork and beef sausage 50 to 50
Marusya
Irina, cool sausage And what a beautiful color! Did you do it the first time?
kil
Marusya, yeah for the first time, it turned out 6 pieces, they almost knew how. Unfortunately, the dumplings did not work out, the taste is not the same and the texture is also different. I also made sausages, but I think that it is also garbage, because the minced meat is the same as for boiled water. Tomorrow morning I'll try and write.
NatalyMur
kil, Is the thermometer in the photo stuck in the sausage? Or does it show the temperature in the oven?
kil
NatalyMur, stuck into the sausage, BUT I think it shows the temperature in the oven, since the cobass is thin enough and the shup captures the external temperature, I measured the temperature in the oven with another thermometer. But I'm just learning. I have a very simple gas oven in my dacha, I had to control the temperature all the time and open the oven door, so when the oven door was opened, the temperature of the thermometer stuck into the sausage dropped.
NatalyMur
kil, I usually stick a thermometer along the sausage, but you have all of them suspended - it's difficult to navigate without a thermometer. Maybe another time one sausage just put on the wire rack to control the temperature?
The sausages look beautiful and I understand the taste is good! Congratulations!
And about the oven - even though I have an electric one, I also have to jump around it - and substitute the boards so that it is ajar ...
kil
NatalyMur, no, the grate accumulates temperature and there will be uneven heating (I think so).
NatalyMur
kil, then hang one of the sausages across on long strings so that it does not interfere with others.
To be honest, I can't think of anything else ...
kil
Quote: NatalyMur

Olga from Voronezh, just about, I already stocked up well Even a sausage syringe bought for 3L horizontal ... such a thing ...
And today, in the seventh heaven, I bought a bag of rye flour
Now there will be bread for the sausage ...
Natasha, show me your syringe and ("How much is opium for the people?")
NatalyMur
kil, I'll try to portray the link - remove the asterisks from it 🔗***
Natalishka
NatalyMur, you have 6400r. Strange, the photo is not inserted.
And how is he doing? Complicated?
🔗
NatalyMur
Natalishka, No, I'm in awe of it. Everything is easy and pleasant.
And the links cannot be inserted from that site - that's why I drew asterisks, otherwise the name is overwritten ...
I recall with horror my 1.5 liter syringe.
kil
NatalyMur, oh what a dear, I don’t have a nozzle came to e-mail. a meat grinder, because I will survive.
NatalyMur
kil, This is its only drawback - the price
Relatives gave me some denyushki and told me to buy a gift for them ... Well, I loved myself and gave it to me And I would still suffer with the old ...
I also made sausage in a meat grinder, of course not so fast on it, but you can also get used to it. The main thing is that there would be a desire
Natalishka
Natalia, your sausages are so delicious. I am also waiting for an order from ki, though without a syringe.
NatalyMur
NatalishkaSo I use good recipes Thanks for the kind words
* Anyuta *
NatalyMur, Olga from VoronezhGirls - for your information - found nitrite salt at 14 rubles per kg ... but, as in other cities, you need to take a bag weighing 25 kg, that is, the bag will turn out to be 350 rubles. So far, they promised me to get salt from Maslovsky MK, but if it doesn’t work out I’ll buy - if anything, then I can pour it.
NatalyMur
* Anyuta *, Great! I still have about 1kg of salt, but I would also buy it, because I make a lot of sausage.
In any case, I will support the company. Only now I think that it is better for us to get over to the Voronezh topic with these questions.
* Anyuta *
Quote: NatalyMur
Only now I think that it is better for us to get over to the Voronezh topic with these questions.
fully support ...
ang-kay
Irina,
Quote: kil
I cooked, it worked
Something I missed everything here. There were no notifications. Congratulations. Spa thank you for sharing. A thermometer, it is better to insert into the "ass". Then everything is visible, but Natasha has already said.
* Anyuta *
Well, in general, my sausage is ripening ...
Did 1/3 of the norm. From the list of seasonings, I only had ginger, and I added black pepper.
The only thing I made was the minced meat and immediately packed it in a casing and in this form the sausage will ripen until tomorrow. Tomorrow I will bake.
It looks like a real shop sausage. If my family had not seen that I was "making sausage" in the kitchen, then 100% someone would have taken out my piece with the intention of cutting off a piece ...
ang-kay
Anyuta, take it out tomorrow and leave for a couple of hours to warm up, and then bake. Share the result. Good? And the fact that spices are not everything is a matter of taste. You can generally only put black pepper.
* Anyuta *
ang-kay, Angelique, thanks for the hint .. I've just gone over other recipes according to yours and have already put a tick for myself, so as not to forget to get it !!!
My only question arose: do you make sausage in the oven? What temperature are you setting? Because I have the simplest oven. No core temperature probe. I will do it "by eye". I already wanted to bake in AG, but there divisions also start from 125, just like in the oven. Now I'm racking my head how many degrees to set, so as not to dry the sausage ...
ang-kay
It is necessary to conduct an experiment on temperature. But without a thermometer-probe, I don't even know what to do? You need a thermometer in the oven. Mine is set at 60, but I turn on the handle halfway. But I definitely do the thermometer control in the oven. It happens that the declared does not correspond to the reality. I give all 80 for 60. Tomorrow morning, go to the utility store and buy a thermometer.
* Anyuta *
Quote: ang-kay
Tomorrow morning, go to the utility store and buy a thermometer.
At lunchtime I ran through all the shops .. I didn't find anything ... I ran home, started looking for an Internet temperature probe ... I found it in Eldorado. No matter what, that Sunday, at 5 pm I went to the other end of the city for this probe ... Well, for a mad dog, 50 km is not a hook ...
The sausage has to be done ... In short, I went to put the sausage in the oven ..
ang-kay
Good luck,Anyuta, I will keep my fists for you.
* Anyuta *
The sausage is ready ... they didn't cut it in the morning ... I'm waiting for the evening ... I'll report on the taste tomorrow ... but the smell ...
elka34
Help, help !!!! My sausage has "shrunk", I sin that there is no thermometer, the oven is electric, but the step is 10 degrees, the temperature is probably too high? Set the first hour 70 degrees, the second - 80, the third - 85 degrees. Why did the sausage dry up, not much, but dry up. Or maybe the mince was not disturbed? Husband in the role of a food processor did not take place? No photo, we did half the dose of everything, the "bad sausage" was eaten quickly. I am waiting for help, the family requires a new batch, I want to correct the shortcomings
ang-kay
Elena, a thermometer is required... Even the temperature in the oven itself must be checked. Raise the first hour gradually, and not immediately set 70 degrees and 70 degrees.
elka34
Angela, I hung the sausage in the cold oven, turned it on, set it to 70 degrees.She warmed up to 70 until about 15 minutes, a little? Should you have set it to 60 degrees? This is the minimum in the oven. Probably messed up with the temperature. I will try
ang-kay
In the first hour, we gradually raise the temperature to 60 degrees. It should rise like this in an hour, not 15 minutes. Put 40 first, then more and more. The result depends on a smooth rise in temperature. You cannot overheat.
elka34
Angela, thank you, please me with sausage recipes, we will strive for the ideal
ang-kay
1q2w
I did this ...

Pork and beef sausage 50 to 50

And in the airfryer like this ...

Pork and beef sausage 50 to 50

Pork and beef sausage 50 to 50

Instead of a cold shower ...

Pork and beef sausage 50 to 50

As a result, this is what happened ...

Pork and beef sausage 50 to 50

Well, inside I had my own temperature watchman ...

Pork and beef sausage 50 to 50

The thermometer is set to 90 degrees, because if you put 85 as it should, then it starts beeping at this temperature ...!
ang-kay
What a beautiful language you have in the photo! : girl_blum: And the sausage turned out well, more beautiful than the tongue! I see what they did in the oven and in the airfryer and in a natural casing. Thanks for sharing. Did you like the result? Isn't she a lot of 76 inside?
Fotina
Angela, tell me, 72 * C inside the sausage - is it critical a lot? I missed the time yesterday, heated it very gradually, 4 hours. But, despite the fact that you indicate 67-70C in almost all recipes, I decided to doubt, remembered the instructions for Vetchinnitsa Teskomovskaya, and decided to heat it up to 80C. Along the way, I came to my senses, and took it out at 72 C.
Has cooled quickly, for 15 minutes. Withstood 12 hours. Cut - minced meat :(. Not really, so that the cutlet, but rather dry and slightly crumbly (when chewing, it is cut finely, finely, and does not disintegrate).
Is it because you digested? Or is it not very good to knead in a bread maker either? Knead for 20 minutes until white threads.
I was a little upset.
But it's not a pity to experiment with smoking in an airfryer)))
ang-kay
Quote: Fotina
tell me, 72 * C inside the sausage - is it critical a lot?
Not critical, but the biggest maximum.
Quote: Fotina
Not really that cutlet, but rather dry and slightly crumbly (when chewing, it is cut finely, finely, and does not fall apart).
most likely the minced meat is overheated when kneading
Quote: Fotina
Or is it not very good to knead in a bread maker either?
there the minced meat will be heated. like dough (in any case, my bread maker works like that), and for sausages, overheating of minced meat during kneading is unacceptable. For this, ice water is poured.
Next time, it is better to knead with a wooden spatula intermittently. During this break, put the minced meat in the freezer.
Quote: Fotina
I was a little upset.
You are in vain. All the same, this sausage will be more useful than store sausage.
Nikitosik
ang-kayThank you very much for the delicious sausage! She flew away with us in a moment, I will, of course, do more, but more!
Pork and beef sausage 50 to 50
I cooked it in a slow cooker, and added fresh greens to several sausages, and both were delicious! I forgot to click in the cut ...
ang-kay
Nikitosik, how lovely! Wonderful looking sausage! I am very glad that everything worked out and I liked it! Cook for your health and please your loved ones!
1q2w
Surname
ang-kayTHANKS for your recipes.
This is my debut. The stuffing was stuffed into a natural casing. The temperature rose gradually to 70 degrees. inside the loaf.
The sausage is tasty, but the structure is loose. What's my mistake?

Pork and beef sausage 50 to 50

Pork and beef sausage 50 to 50

ang-kay
Yulia, I am glad that I liked the sausage. Most likely the minced meat was mixed initially.
Surname
Yes, it seems to have been kneading the minced meat for a long time. Maybe because of the liquid? When I stuffed it into the intestine through a nozzle in a meat grinder, so that the process goes faster, I pressed on the minced meat, as if pushing it. Maybe you need to stuff slowly?

Today I will make Chicken Luganskaya according to your recipe.
ang-kay
It's so hard for me to say. In theory, it is badly kneaded, possibly warmed up during kneading. Must be sooo cold stuffing. When stuffing, density is important, not speed. If stuffed tight, it can burst. if it is weak, then there will be cavities. The intestines may be poorly filled.
Quote: Last name
Chicken Lugansk will be
Good luck. I hope everything works out.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers