Pork sausage with cognac

Category: Cold meals and snacks
Pork sausage with cognac

Ingredients

pork medium m / fat 1500 gram
nitrite salt 30 grams
cold cognac 50 grams
ice water 100g
ground black pepper 0.5 tsp
nutmeg 0.5 tsp
pepper mix 0.5 tsp
protein casing for sausages diameter 45
twine

Cooking method

  • Pork sausage with cognac Cut the meat. I froze a little.
  • Pork sausage with cognac Pass through a meat grinder with a wire rack about 3 ml.
  • Pork sausage with cognac Prepare all dry ingredients. The amount of spices themselves can be reduced, but it was just right for us.
  • Pork sausage with cognac Add spices and salt to the meat. Knead the minced meat, gradually adding ice water with cognac. I knead in a combine with a spatula. Knead until the liquid is completely absorbed and until the mince is sticky. We leave the minced meat in the refrigerator for a day.
  • Pork sausage with cognacPork sausage with cognacPork sausage with cognac Cut the protein shell to the required length, soak for 5 minutes, squeeze, tie the end. We stuff with a meat grinder with a special nozzle or a sausage syringe. We make sure that no air gets in. If this happens, then pierce this place with a needle. There should be a minimum of punctures. We tie the other end. We insert a thermometer into one loaf and send it to the oven. We gradually increase the temperature to 80 degrees. The sausage is ready when the temperature inside is 68-70 degrees. The whole cooking time is about 3-3.5 hours.
  • Pork sausage with cognac We take out, cool in cold water. We wipe it and send it to the refrigerator for 8-12 hours until it cools completely.
  • This time I gave half of the raw sausage to a friend to smoke. I don't know the technology. The result is a cold smoked sausage. In the photo on the left, smoked, and on the right, cooked in the oven. Both are good for my taste.
  • Pork sausage with cognac.
  • Bon Appetit!

The dish is designed for

4 loaves

Time for preparing:

4 hours

Cooking program:

mixer, meat grinder, oven.

Note

I do it as it turns out!
Shell, salt, and more can be purchased SAUSAGE OWN HANDS

NaNya
oh, Valerievna, a new recipe. Class! Tomorrow I will buy meat and I will try my hand at cooking sausages))
ang-kay
Come on, Nastya! This is very exciting!
NaNya
yes, it's time, especially since the shell is already there, thank you!)
ang-kay
TatianaSa
Not sausage, but a dream-tale, I can't do that, but I'll still take the recipe to bookmarks
ang-kay
Tatyana, Thank you so much! : oops: If you really want to, it will definitely work. I am also absolutely not a master and my sausage is not perfect! I cook as best I can
NatalyMur
The sausage is amazing! That's just interesting, did the cognac add some notes or dissolve?
ang-kay
Natalia, Thank you. : girl_love: At first, even spices were not heard. Then the spices were revealed during cooking, and there was a slight cognac aroma.
xoxotyshka
ang-kay, you can be asked to write how you stuff the shell. At least briefly. And then I was exhausted - everything was minced, some frustration. Everything comes back out of the grinder. Thank you so much.
NatalyMur
ang-kay, and I only added cognac to dry-cured, but I did not understand as a result - whether it tastes or not ...
I will also try to add to the boiled sausage
ang-kay
Galina,
Quote: xoxotyshka
how you stuff the shell.
The meat must be cold! Then it will not creep. I load in small portions and push with a pusher.
Quote: NatalyMur
and I only added cognac to dry-cured, but I did not understand as a result - whether it tastes or not ...
Natasha. In dry-cured, I think, and should not be heard. It wears out and is added to such a sausage in order to dry faster, if I'm not mistaken.
xoxotyshka
Angela, thanks for the answer. I'll try like you. You have a very appetizing sausage, you have to try it.
NatalyMur
ang-kayWell, yes, alcohols seem to help dry, but then you can just add vodka, and the cognac should add notes ... But I didn't make out something ...
It will be necessary to conduct another tasting
And today I will pickle the meat on the sausage, though I haven't decided yet what recipe
ang-kay
Quote: NatalyMur
Well, yes, alcohols seem to help dry, but then you can just add vodka, and brandy should add notes ...
I'm not an expert, but in my opinion you can add any alcohol-containing product, both vodka and different balms.
Quote: NatalyMur
And today I will pickle the meat on the sausage, though I haven't decided yet what recipe
And I'm waiting for a natural casing and I will also try to make it dry.
NatalyMur
ang-kay, Nah ... I'm going to make boiled water, I'm already running out of ham And I'll try to add cognac to it too ...
And 2 more dry-cured things are hanging ...
But after this I will make it a little dry-cured, so that it does not end ...
prubul
Quote: xoxotyshka
And then I was exhausted - everything was minced, some frustration. Everything comes back out of the grinder. ...
I have the same problems, the nozzle without a support ring and everything climbed back. I stuffed it by hand. but my sausages were from lamb intestines.
ang-kay
I also added cognac to the ham HERE/ This was my first ham. Without nitrite and temperature exceeded. But it was delicious.
NatalyMur
prubul, In my opinion, the problem is that the lamb intestines are too thin and without a special sausage syringe they probably cannot be made, I would consider this a feat
NatalyMur
ang-kayOh, exactly, I will probably do it according to this recipe, only I want it in a sausage casing ... And the chicken will not be smoked ... But nitrite will be required ...
ang-kay
And the temperature needed inside.
NatalyMur
ang-kayWell it goes without saying
elly1
Angela, in which oven do you cook the sausage? I have gas, min. temperature 150 degrees.
ang-kay
I have an electric one. Try to set at the very minimum in the gas room and measure the temperature with an additional thermometer.
NatalyMur
And I also insert boards between the door and the oven to reduce the temperature.
ang-kay
Natasha, what can you not think of for good!
NatalyMur
elly1
Girls, I have Gorenje, and with the door ajar, gas begins to flow more strongly in order to maintain the set temperature. With a small crack, approximately 120 degrees. What about this temperature?
ang-kay
elly1, I don't even know: girl-th: Can I just cook on the stove or try the airfryer?
elly1
I boil the sausage in natural guts at approx. 80 degrees on the stove, but it's such a hassle. Then I screw on the gas, then I add. I'll try it in the oven, I'm really afraid that it will burst.
ang-kay
Try the bare minimum in the oven. So that the gas burns as it seems to go out. I used to screw the oven like that. And measure it with a thermometer inside.
Countryman
Two pots of water into each other. Necessarily with a gap between their walls and bottoms. The outer pan has as much volume as possible. Then you get a very smooth heating mode, close to a thermostat. And there will be no need to dance near her constantly.
elly1
Angela, Countryman, thank you. I'll try this and that
Natalishka
How and how much to cook in a slow cooker?
ang-kay
Natalia, girls in multi-cook mode or if there is a manual one. But you need to check the temperature of the water when heating. Sensors can lie. First you need to set it at 40 degrees, and then increase it until it is 80 degrees. The temperature in the middle of the loaf should be 68-70 degrees. Then the sausage is ready.
Natalishka
Angela, I have Shteba. I'm going to study her temperature. I have already filled the sausage. I want it in the oven and in the cartoon. I'm just at a loss
ang-kay
Someone wrote that Shteba was indulging. It does not keep a constant temperature, but raises and lowers.
Natalishka
Angela, I have a natural pork casing 38-40. And if I stick a thermometer into it, the shell won't burst?
ang-kay
And you stick it along, where you tied it, into that hole.
Natalishka
Angela, Thank you. Well I'm a fool
qdesnitsa
it is better to stick the thermometer after a little airing so that the juice does not flow out
Natalishka
Olesya, I have a sausage stuffed in the refrigerator for 2 hours already. And I still don't know what to do with her next
qdesnitsa
I read on the kakh that the already stuffed sausage should ripen at a temperature not lower than 15 C, I understand that you haveNatasha, gas oven, then you'd better cook it, put it in a container in cold water, and very slowly raise the water temperature for 2-3 hours to 80 degrees, in sausage when cooking, the main temperature is!
Tanyshka
Angela, made a creamy chicken sausage according to your recipe, it turned out very tasty, but only when I sent it to the oven and the sausage warmed up from the ends of the dripping juice I had to substitute the lids. Now I want to make a sausage according to this recipe. Tell me what did I do wrong? Or is it normal when juice drips?
ang-kay
Tanya, the phenomenon is not normal. Firstly, they did not tie it tightly, and secondly, they overheated. The temperature in the oven should be raised to 60 degrees very slowly over an hour. And you got swelling. This could make the sausage dry, not juicy.
Tanyshka
Angela, not much did not write correctly, it was not juice that came out, but fat. I took the meat of a home broiler, and it is fatter than the store one. I tried to raise the temperature slowly, but I probably tied it loosely, next time I will tighten the twine harder. And surprisingly, the sausage was not dry.
ang-kay
That is great.
Tanyshka
Angela, came to say thank you for the great sausage recipe. Here is such a yummy turned out

Pork sausage with cognac

PS This time the casing was well removed from the sausage.
ang-kay
Tanyawhat a beauty! I am glad that the recipe is in demand and I hope that it will take root.
Quote: Tanyshka
This time the casing was well removed from the sausage.
Well, that's great.
neighbor
Angela, Hello!
I have a couple of questions:
1. Specifically for this quantity of products, how much did you cut the shells? And then it's a pity to cut too much, but if not enough, it will be a shame
2.
... We insert a thermometer into one loaf and send it to the oven. We gradually increase the temperature to 80 degrees. The sausage is ready when the temperature inside is 68-70 degrees. The whole cooking time is about 3-3.5 hours.
what is the starting temperature for the oven?
Quote: ang-kay
Note
I do it as it turns out!
You are just amazing!

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