home Culinary recipes Homemade sausage Sausage on a pork and beef sandwich

Sausage on a pork and beef sandwich (page 2)

ang-kay
Natalia, I am very glad that everything worked out. Cook with pleasure and please your loved ones.
Angel
The sausage turned out very tasty, but tell me, please, why did the protein shell burst? It seems that I did everything according to the recipe.
ang-kay
Maria, most likely, that it is very tightly stuffed. I never burst
Angel
Even in your picture, it is flat, but mine turned out to be wrinkled. Why could this be?
ang-kay
Did you do a cold shower? It is needed not only to quickly cool the sausage, but also to smooth the casing.
Angel
I did a shower, but for some reason it did not even out. I have already read what is possible.
ang-kay
Maria, I do not know how to help. Maybe the shell is like that? And ripped and shriveled. Or maybe the temperature regime was violated? I do not know.
Angel
Thank you. But all the same I will do more. The family loved it! Thank you very much!
Catwoman
Angela, I’m taking a report on the sausage.
Sausage on a pork and beef sandwich
ang-kay
Lenochka, great sausage came out. Beautiful, plump. It can be seen that it is not dry. I hope you enjoyed it. Thank you for such a report. So nice.
Taha
ang-kayAngela, I really liked the sausage, but since I am a "teapot" in this business, questions about cooking immediately arose. Help, pliiiz ...
1. Insert the thermometer into the end and so that it reaches the middle of the sausage?
2. How to raise the temperature gradually? Periodically run to the oven increasing degrees? Because if you immediately, for example, set 60 grams, it will cope with me faster than in an hour ...
3. Can any sheath be used? I only have pork, and they have beef and collagen. What is yours?
That's all my questions, don't swear if they are completely stupid ...
ang-kay
Quote: Taha
Insert the thermometer into the end and so that it reaches the middle of the sausage?
Insert into the middle of the loaf at the end and immerse. It doesn't matter until the middle or not. The main thing is in the center.
Quote: Taha
How to raise the temperature gradually?
Put it 40 or 60 and hold it for an hour or 30 minutes. Can be raised in 2 stages.
Quote: Taha
Can I use any shell?
Can.
Quote: Taha
What is yours?
Collagenous.
Taha
Thanks a lot for the tips. Got it. Will be studying.
ang-kay
Natalie, good luck!
kykysik1107
Thank you very much for the recipe, the sausage is delicious!
Sausage on a pork and beef sandwich
Sausage on a pork and beef sandwich
ang-kay
Irina, to your health!
Antonovka
ang-kay,
Angel, can you not dry mustard seeds (I won't find them in the bins), but ready-made mustard seeds?
ang-kay
Lena, can.
Antonovka
ang-kay,
Is the dosage the same? I didn't think to ask something right away
ang-kay
Lena, at your discretion. As you like. You can put the same amount or a little more.
Antonovka
ang-kay,
Angel, I have a question again. - to keep the minced meat for a day? And then I'm just now kneading it ((
ang-kay
Lena, you can do less or do it tomorrow morning. It turns out 1.5.
Antonovka
ang-kay,
Tomorrow morning to work))) so I'll start tonight. Minced meat smelled so delicious yesterday))
Thank you Angel for your help !!
ang-kay
Lena, I will wait and good luck.
Antonovka
ang-kay,
Angela, made your sausage - it turned out deliciously, no matter what)) I decided to do it in Biovina, there is not much going in there. I counted it in proportion. The minced meat turned out to be 1.3 kg, it fit under the very top, I did not put a spring. Then my Shteba did not keep the temperature at 85 - she strove more and more to show ((although she kept the temperature at 50 and 75 remarkably. edema happened - either it overheated during the kneading, although it was flooded with ice water, or something else affected. And, despite all this, Angel, the sausage came out wonderful and it was sausage, not ham))

Sausage on a pork and beef sandwich

Sausage on a pork and beef sandwich

I can not expand the photo from my phone ((
ang-kay
Lena, she is gorgeous. In appearance, you can't say that there was swelling. Everything is juicy, dense. Eye-catching. Such a beautiful meat drawing came out. Well done!
Antonovka
ang-kay,
I tried)) I will still try in terms of 1.2 kg and still want to fight with the temperature in my antediluvian oven.
ang-kay
Lena, good luck. You will succeed)

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers