Sausage on a pork and beef sandwich

Category: Cold meals and snacks
Sausage on a pork and beef sandwich

Ingredients

lean pork 800 grams
lean beef 400 gram
fat neck 300 gmm
nitrite salt 30 grams
mustard seeds 0.5 tsp
garlic 1 clove
nutmeg 1/3 teaspoon
ground black pepper 0.5 tsp
carnation 1 bud
ice water 150 grams
sheath diameter 50
twine

Cooking method

  • Cut the pork into 1-1.5 centimeter pieces. Twist the beef with a meat grinder on the largest wire rack (I have 8 mm). Twist the bacon on the smallest grill of the meat grinder (I have 2 mm). Put the twisted bacon in the freezer to freeze a little. Mix beef and pork, add salt and spices. Knead with the gradual addition of water until the state of development of threads and stickiness of the minced meat. and also until all free liquid is absorbed. I knead with a food processor with a spatula. We take out the bacon, add to the minced meat and mix. The fat should be evenly distributed in the minced meat. We put it in the refrigerator for a day.
  • We take out the minced meat. Cut the shell to the required length. Soak in water for 3-5 minutes to make it elastic, wring out. We tie one end and stuff it with minced meat using a meat grinder with a special attachment or a sausage syringe. We try to stuff it so that no air gets in. If air has entered, pierce these places with a needle. Try to keep few punctures. We hang the loaves for a couple of hours at room temperature.
  • We remove the workpiece, insert the thermometer. Insert the thermometer into the end. We put it in the oven. We start cooking at the lowest temperature. During the first hour, we bring it to 60 degrees gradually. Then we increase the temperature also gradually to 80 degrees. The sausage is ready when the temperature in the middle reaches 67-70 degrees. The total cooking time is approximately 4-5 hours.
  • We take out the sausage. We cool in cold water. Wipe dry and refrigerate for at least 12 hours. And then we take it out, cut it and enjoy it.
  • Sausage on a pork and beef sandwich
  • Good sausages to everyone!

The dish is designed for

3 loaves

Time for preparing:

6 o'clock

Cooking program:

meat grinder, oven

Note

In my opinion, the sausage became tastier on the second day.

Rada-dms
Angela, I probably don't buy ready-made sausage because yours are in front of my eyes !!!
I can't afford to cook such beauty myself, but I cherish it in my dreams and, as a model, I keep everything !!
Tumanchik
Again Angelka knocks out saliva! Look, I'll choke I'll die young! The first case on HP will be ascertained! Well, dozhdesiii - I'll trample for nitrite salt. I already think the guide will take her normal from us!
ang-kay
Olga, Irochka!Thanks for the kind words!
Quote: Rada-dms
I myself cannot afford to cook such beauty,
Ol, well, you have gold pens. Everything will work out! Sometime the time will come and you will do it.
Quote: tumanofaaaa
Look, I'll choke I'll die young!
Do not! We need you young, healthy and beautiful to please with your recipes!
Quote: tumanofaaaa
I already think the guide will take her normal from us!
I don’t know. With us, with me you can!
Gala
Angela, you always have a wonderful sausage!
ang-kay
Check mark,Thank you.
Tumanchik
Quote: ang-kay
I don’t know. With us, with me you can
VEZIE! Bo will die .....
ang-kay
Send only.
Tanyulya
Angela, well, purely DELIGHT !!! Here people can do it !!!
ang-kay
Tanyush!Well embarrassed straight! : girl_red: You, too, can do things that I cannot do! We complement each other!
NatalyMur
Cool recipe! And the photo is right ... in short, I want taku sausage!
ang-kay
Natalka,have not seen you for a long time . Thanks for the compliment. : girl_love: Do-do! You can only be shy!
celfh
Angela, sausage - beyond praise!))))
ang-kay
NatalyMur
ang-kay, I can do it, only I got hooked on liver sausage ... Maybe the body needed it ...
ang-kay
Itself already 2 times in a row I do the liver simple without fuss. Liver and fat. I want to expose everything, but she's not very presentable!
NatalyMur
ang-kay, nooo ... I don't want a purely liver - I had a quarter of all the meat ... I'll show you right now: here
ang-kay
Clear. I didn’t come here practically. And if I did, then something in the bookmarks to see. Not in the mood. It is necessary to read, and perhaps try. But just the liver is also a LUCK, I'll tell you. Just a rural option. Twisted it, poured it into the gut, boiled it and baked it.
NatalyMur
Yes it Linadoc it's all to blame ... If it weren't for her recipes, I wouldn't have started making liverworm in my life ... Try, it's very tasty.
And your sausage is in my queue, how I will, I will report!
K. Marina
Girls, well, tell me, can a lazy person in a ham Teskoma be made? it seems theoretically possible
lega
Quote: ang-kay
fat neck

Beautiful sausage! I don’t understand a little about fat and neck. Do you mean pure lard or the best (for my taste) part of the pig's neck? If pure fat, is it better from the neck? (it is in lard that I don't boom-boom)
Inusya
Angel, where to get this shell? Well, I'm like - darkness in the sausage business ... But I already want to !!!
ang-kay
Quote: K. Marina

Girls, well, tell me, can a lazy person in a ham Teskoma be made? it seems theoretically possible
Sure you may.
ang-kay
Quote: Inusya
Angel, where to get this shell? Well, I'm like - darkness in the sausage business ... But I already want to !!!
I have. Click below the line on the Sausage with your own hands and you will get to my store.
Quote: lga
Beautiful sausage
Galina, thank you very much.
Quote: lga
it is not clear about fat and neck.
This is the fat that is on the neck. Good soft with meaty streaks. You can take any other brisket.
ang-kay
Quote: NatalyMur
how I will, I will report!
I'm looking forward to!
Inusya
Angel, that's it, I'm your client!
ang-kay
Come on, I'm waiting for a wholesale buyer!
Irina F
Angelawhat a lovely sausage !!! I'd like to try it!
Please tell me, I have a collagen film and a mesh, can this be a sausage?
ang-kay
Ira, thank you. You get a roll. And very good. Spread over the foil without gaps. Then wrap it tightly and, adhering to the temperature regime, cook.
Irina F
Angela, Thanks for the clarification! Then I'll do it with a roll! By the way, your chicken rolls did, it turned out great! And I'll go take a look, I suddenly forgot to bring you thanks for them)))
neighbor
Quote: ang-kay

Itself already 2 times in a row I do the liver simple without fuss. Liver and fat. I want to expose everything, but she's not very presentable!
You are welcome!! Put out this sausage! About 10 years ago, in Adler, I bought such liver sausage at the local market: it seemed to consist only of liver and lard with garlic and pepper. Well, it was sooo tasty, although it looked ugly (and even very)). Since then, I have no peace, I want such sausages, but in our area they do not know how to cook properly, and they do not take us to us - it's far away. I tried to do it myself - everything is not right ..
ang-kay
Quote: Irina F
I'll go and see, I suddenly forgot to bring you thanks for them)))
Nothing wrong.
Quote: neighbor
You are welcome!! Put out this sausage!
Svetlana, I will. But there is nothing complicated there. Just take the liver (I like chicken more), twist it with a meat grinder on a fine wire rack, add lard, about a third, garlic and pepper to taste. Pour into the intestine not tightly. I do it through the neck of a cut plastic bottle. Boil for about 20 minutes. Once dipped in water, pierce in several places quickly so as not to burst. Take it out into the oven to brown or fry in a pan. That's the whole sausage. Salt there is common, 1.8-2% by weight of minced meat.
neighbor
Quote: ang-kay

Just take the liver (I like chicken more), twist it with a meat grinder on a fine wire rack, add lard, about a third, garlic and pepper to taste. Pour into the intestine not tightly.I do it through the neck of a cut plastic bottle. Boil for about 20 minutes. Once dipped in water, pierce in several places quickly so as not to burst. Take it out into the oven to brown or fry in a pan. That's the whole sausage. Salt there is common, 1.8-2% by weight of minced meat.
I can already see from the description that this is the same sausage! And by the way, that "Adler" was made just from chicken liver! And in it, in a total homogeneous mass, large pieces came across. Well, I already guess that the nth part just needs to be cut.
I copied the recipe. Thank you!
ang-kay
Svetlana, not at all. Maybe there were pieces and not the liver, but other offal, which were rolled on a large wire rack or cut.
neighbor
The pieces were definitely from chicken liver, it is recognizable. But in the total mass, something may have been mixed from other by-products, but this cannot be recognized in any way
NatalyMur
ang-kay, Angel, if it’s not difficult, you can really put out the liver sausage, otherwise the recipe will be lost ...
ang-kay
So they ate it. There is nothing to show. Before that I took pictures, I don't like the photos. I will definitely do it. I'll twist the pictures. maybe that will come out of them.
Tumanchik
Quote: ang-kay
and in the oven to brown or fry in a pan
disperse to the sides - let me crash, I'm hungry in the morning! and they ...
ang-kay
Irk, What are you doing? She's hungry! : girl_haha: Don't be ridiculous !!!!
NatalyMur
ang-kay, boom wait
prubul
Thanks, all worked well with minor defects, but basically everything is fine (I had to run with a gas oven). Would like to ask for advice, do you use fenugreek? I don't know from him or from the nitrite salt there is some kind of aftertaste (For 1 kg, 20 g of nitrite salt, 0.5 tsp of fenugreek) So I think if the ready-to-smoke one (I have a Brand smokehouse) will pass through the collagen. shell smell?
ang-kay
prubul, glad. what happened. Fenugreek gives a peculiar flavor. It is often used in basturma and a lot. They put a little too much in the sausage. The casing allows smoke to pass through. You can smoke in it.
prubul
Thanks for the tip!
Aunt Besya
What a beautiful sausage !!! And for sure NYAMKA !!!
ang-kay
Aunt Besya, Thank you. The truth is delicious.
Aunt Besya
And we just can't buy decent beef. The "veal" is deep-frozen .. Maybe, of course, it is veal, which I strongly doubt, but it doesn't look very much like mature beef either, it's too bright in color .. Therefore, I make only from pork and chicken, and I really want to do it with beef
ang-kay
Aunt Besya, to be honest, I buy in the store, but not frozen. They bring the farm. Not even from the market. Not home, but everything seems to work out.
lettohka ttt
Such appetizing and pretty, thanks for the recipe, took it to your bookmarks!
ang-kay
Natalia, to health.
Zhanik
ang-kayAngela, thank you very much! The first time I got my sausage right!

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