Homemade sausage in a multicooker Polaris 0507 Kitchen

Category: Meat dishes
Homemade sausage in a multicooker Polaris 0507 Kitchen

Ingredients

Pork (pork belly) 1.5KG
Chicken (skin and breast) 0.5KG
Ice water 200ml
Nitrine salt 20g
Salt 30g
Spices (ground black pepper, allspice, nutmeg) 0.5 tsp.
Paprika 1 tsp
Pork casings 38 / 40mm about 2m

Cooking method

  • The meat was cut into large pieces, sized to fit into the mouth of the meat grinder, salted with a mixture of nitrite and table salt. Left for 1.5 days in the refrigerator at a temperature of about +4 degrees. Before further use, I transferred the meat to the freezer for 1.5 hours, and put the water in the freezer.
  • I twisted slightly frozen meat through a meat grinder on the largest wire rack - I have 0.8mm oval holes.
  • I added 0.5 hours to the minced meat. l. ground black pepper, allspice and freshly grated nutmeg, 1 tsp. paprika.
  • I kneaded the minced meat by adding ice water in the combine for 10 minutes.
  • I stuffed the pork belly with a sausage syringe (you can also use a special attachment in a meat grinder).
  • Homemade sausage in a multicooker Polaris 0507 Kitchen
  • I left it on the table at room temperature for 6 hours.
  • I put it in a slow cooker and filled it with water so that the sausage was covered with water.
  • Homemade sausage in a multicooker Polaris 0507 Kitchen
  • Turned on in the multi-cook mode 50 degrees for 1 hour. At the end of the mode, I also switched on the multi-cook mode at 80 degrees for 1 hour, and then kept the sausage on heating for 1 hour. The internal temperature (inside the sausage) ended up being 70 degrees.
  • I drained the water, put the sausage right in the multicooker bowl under very cold water (running). After half an hour, the sausage has cooled down.
  • She took out the sausages, wiped them with paper towels and hung them to cool and ripen in the refrigerator for 10 hours.
  • Homemade sausage in a multicooker Polaris 0507 Kitchen
  • In the end it turned out like this ...
  • Homemade sausage in a multicooker Polaris 0507 Kitchen

Note

I did it late at night, so I stopped there. And so it could still be smoked.
The taste is delicate, but next time I'll put in 100% nitrite salt. Well I didn't have enough chemistry
I was not going to upload the sausage recipes, but I realized that I had to do it once.
Can someone help with cooking sausages.
And someone can scold

Kara
Oh, well, finally, something is NOT German.
Enriched the sausage box Natasha, I'm not very friendly with the womb yet, do you think it will work in a collagen casing?
NatalyMur
Kara, it's definitely not German
And I did the same in the protein shell, everything will turn out fine.
There are just a lot of bowels, and this time I decided to do it in it. And a bigger diameter - it will be even better ...
Only if you want to do it in a cartoon, calculate the length of the sausages ...
ang-kay
Natalia, here's the class! : girl_claping: Nice sausage. I have never salted before twisting. Need to try. Today I also put the minced meat to ripen for pork and chicken and dry-cured. And here I also put 50-50 salts. I decided to try it. Although I have already done so.
NatalyMur
ang-kay, Thank you
Just keep in mind, just in case, table salt is much less salty than nitrite ...
And I, too, will soon be going to make jerky again, the stocks are too small
ang-kay
I know. But she did it. I had enough salt. And we'll see. If anything, then next time I'll put more or use all the nitrite.
NatalyMur
ang-kayFor myself, I decided to do it with 100% nitrite - I like it more and I won't feed small children ...
ang-kay
Natasha, well, they write that she does no harm! And the product is better stored. I thought for a long time whether to share or not, but decided to try again, listening to the insistent recommendation.
NatalyMur
ang-kay, Angel, I also decided to do 50/50 this time. But as they say, there are no comrades for taste and color ...
Simply, you have to try in different ways and decide ...
Kara
Quote: NatalyMur

Kara, it's definitely not German

Only if you want to do it in a cartoon, calculate the length of the sausages ...

Yeah
NatalyMur
Kara, Irin! Why did I write about the length, remembered how I pushed long sausages into the smokehouse, did not take into account the dimensions
And the saucepan in the cartoon is even smaller in diameter - though you can fix everything here - do it in the oven at the same temperatures ...
Marusya
Quote: NatalyMur

Can someone help with cooking sausages.
And someone can scold
Natasha, well, of course the recipe will help, what is there to scold for? For me, sausage making is still a difficult science: pardon: I cook only in a ham maker, but I always read sausage recipes, study the theory Maybe and I'll make up my mind someday
And the sausage is very good!
NatalyMur
Marusya, Thank you
And what about I will make up my mind ... This is in vain, no more difficult than making ham in a ham maker - only stuff the same minced meat tightly into the casing, the technology is practically the same. Only in sausage there are more possibilities and it is more convenient for me to store it, the diameter can be chosen in any shape, and what delicious dry-cured sausages can be made ... And there is no problem to buy artificial and natural casings everywhere.
taniakrug
Natalya, tell me, do we heat it with the lid closed? I have never done it in MB, today I will do yours
NatalyMur
taniakrug, we cook like everything else with the lid closed ... I just changed the mode a little - after an hour of cooking at 80 degrees, check the internal temperature, I stopped leaving it on heating.
But here you can do it like in the recipe - it turned out very juicy even with that mode.
MariV
NatalyMur, Natasha,
I left it on the table at room temperature for 6 hours.
- at room temperature - for what? Why not in the refrigerator? Very interesting to know! I only put the ham in the fridge for ripening, Maybe I don't know something?
NatalyMur
MariV, I’ve read a lot in some recipe of Tatyana M - she left it at room temperature overnight, maybe it works better with nitrite ... I make ham with nitrite - I stand it in the refrigerator for 48 hours.
But somehow it turned out well, maybe it's not right, but it's delicious
Oh sorry, I forgot - in this recipe, the meat was salted at first, which means that it was necessary to stand for the bonds between the fibers to form ...
MariV
Soak with salt (nitrite), of course, is necessary, but why at room temperature, and not in the refrigerator?
NatalyMur
MariVIt was kept in the refrigerator in the form of meat for 1.5 days. And here, as I understand it, bonds between the fibers are formed, probably you can keep it for less time ... And I would not cool it before cooking.
For example, I always take out the ham for a couple of hours before cooking so as not to put it cold right away.
taniakrug
NatalyMur, thanks, put
NatalyMur
taniakrug,
taniakrug
Natalia, I have not reported that everything worked out for me. True, through inattention, she immediately twisted the meat into a small lattice, as a result, it looks more like sausages and a slight swelling turned out. But I'm just learning. My family really liked it, my husband was even proud of such a sausage wife
Thank you
NatalyMur
taniakrug, well done! The main thing is that it is simply done and it turns out delicious in any case. And you can not buy store-bought stuff.
CurlySue
NatalyMur, Natalia, an interesting recipe. And Polaris is there.
Tell me, I bought nitrite salt about a year ago (half a kilo), tried to make sausages, I didn't like it (too little chemistry and toilet paper , probably
So, I looked that the shelf life of this nitrite salt is 2015.
That is, in theory, I already have it overdue.
I wonder if this affects her qualities? Can I use it?
Well, by analogy, when ordinary salt or sugar also has a shelf life of 1-2 years, although in practice they can be stored for years, even decades, and they will have nothing.
NatalyMur
CurlySue, I also did not have enough chemistry when I made 50 to 50 salt, now I make only 100% nitrite salt. And the taste - can you play with spices?
And I bought salt more than a year ago - it works very well ... And by the way, 2015 is not over yet
CurlySue
Quote: NatalyMur
And by the way, 2015 is not over yet
I didn't even think about it,
decided that since 2015 has come, it means she already haplik kaput.
velli
NatalyMur, I make such a sausage in beef blue for me so convenient. My sausage looks the same as yours, and I cook it in a large saucepan for about the same time. Was surprised to see your recipe!
NatalyMur
velli, Did you check the internal temperature with a thermometer? Sinyuga will be thicker ...
velli
Yes, of course I did. When the timer sounded, I stuck in a meat thermometer to check the temperature inside the loaf. She was 70 * -72 * Especially did not perforate the blue with a thermometer in order to avoid juice leakage. If the temperature was lower, 70 * would bake in the oven at 80 *. to the desired one.
NatalyMur
velli, then everything is fine. I also only check the temperature at the end.
velli
Natasha, do you have any experience on boiled "Doctor" and "Amateur"? If there is, please share!
NatalyMur
velli, I didn't make them, but there are very good recipes on our forum, for example, Angela https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392836.0 and on the forum on the Ki website. RU
Found a cool sausage recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385463.0

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