Plain Chicken Sausage, Cured

Category: Meat dishes
Plain Chicken Sausage, Cured

Ingredients

whole chicken 1 PC.
pork belly 38-40 about 1 m
salt taste
ground black pepper taste
ground nutmeg pinch
ground red hot pepper pinch
crushed ice optional 5 mold cubes

Cooking method

  • Cut the chicken into fillets, skin and bones. Put the bones with meat in the freezer for soup.
  • Scroll the skin in a meat grinder on a fine grid, meat on a large one. We mix, salt, so as not to oversalt, but in moderation, we will still dry the sausage! Season with spices, add crushed ice (I broke it with a rolling pin in a double bag). Knead the minced meat to the "threads", knead it a little by hand and quickly.
  • We fill the pre-washed womb with the minced meat obtained with a meat grinder, a sausage syringe and so on. We tie the ends of the sausage, I myself tightened the womb with a knot.
  • Plain Chicken Sausage, Cured
  • We put it on the dryer tray, turn it on for 4 hours 70 degrees, after the time has elapsed, another 2-4 hours at 40 degrees.
  • You can eat immediately warm from the dryer, you can wrap it in parchment and put it in the refrigerator.
  • This is after the refrigerator
  • Plain Chicken Sausage, Cured

Time for preparing:

8 h

Cooking program:

drying 70 degrees, 40 degrees

Note

When cooking, I focused on this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=402071.0
The day after a night in the refrigerator, the sausage still wins, it can be cut into rings, it is juicy!

Admin

How interesting! How many things our dryer can cook! BRAVO!
musya
Tatyana, Thank you!
posetitell
Good morning!
Won't it work in the baking sleeve?
Admin
Quote: posetitell

Good morning!
Won't it work in the baking sleeve?

Air does not enter the sleeve, it is better to bake it in the oven.
In the dryer, on the contrary, the liquid from the sausage evaporates, it dries, the excess liquid comes out - this is better for the taste
musya
Quote: Admin
the liquid from the sausage disappears
I also liked that the casings became crispy and the specific smell disappeared, which simply cannot be removed by blanching
Irishk @
Divinely, what delicious morsels. Super sausage recipe!
musya
Irina, thanks for stopping by!
and most importantly, there are a minimum of ingredients!
Irishk @
I took it to the bookmarks, I hope I'll cook it someday (I need to buy worms, it just doesn't work)
mur_myau
Quote: musya
a specific smell has disappeared, which simply cannot be removed by blanching
I was advised to soak the intestines from salt in water with vinegar, then there will be no smell.
Cool recipe, but what kind of dryer?
musya
Elena, thanks for the advice, I will definitely try!
dryer Travola KYS-333B
mur_myau
musya,
What an interesting load on the side of this dryer. And there are sidewalls! You can probably take out unnecessary pallets and dry in the open.
musya
yes, yes, that's the way it is!
lettohka ttt
Thank you Larissa for the recipe and the idea with the dryer !!! I am using it !!! Happy Spring Holidays !!!!
musya
Natalia. for good health! Happy Holidays!
Lummen
but tell me please, are there any artificial guts in retail? I just once worked with natural pork intestine, I cursed everything in the world, and the smell just burst into tears in the kitchen, and made a vow to myself not to work with guts anymore, although the result made me very happy
and Larissa, please tell me what kind of drying you have?
filirina
Quote: Lummen
I cursed everything in the world, but from the smell I just burst into tears in the kitchen, and took an oath with my guts not to work anymore
Duc worked incorrectly or took the wrong kishi! You need to take the small intestine. It itself is fresh, if it has a smell of meat and nothing more. Then you need to pour it with salt from the heart, mix it and let it stand in the refrigerator for 1-2 days, then cut it into segments convenient for further work (usually 1 meter), clean it with the blunt side of a knife (I clean it slowly in 1 hour), rinse with water and cover very generously with salt for further storage. I store it in salt in the refrigerator. I do this procedure every 1 -1.5 years. 20 meters is enough for a long time. Believe it or not, check the smell with this technology no more. than from raw meat! But! Kishi should be fresh, that is, sniffed at the time of purchase and salted!
Lummen
Quote: filirina
It itself is fresh, if it has a smell of meat and nothing more. Then you need to pour it with salt from the heart, mix it and let it stand in the refrigerator for 1-2 days, then cut it into segments convenient for further work (usually 1 meter), clean it with the blunt side of a knife (I clean it slowly in 1 hour), rinse with water and cover very generously with salt for further storage. I store it in salt in the refrigerator. I do this procedure every 1 -1.5 years. 20 meters is enough for a long time.
when I bought them, I immediately asked the seller why they stink so much, to which she told me that these were intestines, they always smell like that, the intestines were thin, I cleaned 1.5 meters for 2 hours, and why keep in salt for 1-2 days ?
and then store in the refrigerator for 1-1.5 years? do they not go out there?
filirina
After soaking in salt, they are very easy to clean, just hold it down with the blunt side of the knife on the gourd and the "meat mass" is squeezed out of it, and at the same time the upper epithelium is removed. there remains a transparent, slightly pinkish film - the quiche itself. They do not fade in salt and do not go rancid even after 2 years (as I once had a lot of them). Only salt should be - one salt, that is, it lies in wet crystals mixed with quiches and pour on top. In general, it turns out a salt bath in which nothing but salt lives, no microorganisms, no mold.
filirina
Quote: Lummen
I immediately asked the seller why they stink so much
And the smell of the appropriate have either rotten kishi or the large intestine smells, to put it mildly, not roses. In our markets, sellers try to add kishi immediately so that they do not fizzle out. But I always add too much salt to salted ones and keep them in salt before cleaning. It seems to me that the salt eats away at the epithelium and due to this it is easily separated afterwards. And I was taught all these tricks by a woman who constantly sells meat in our Zhitniy market.
musya
Quote: Lummen
what kind of drying do you have?
dryer Travola
I did not understand, did you buy unclean guts chtoli? fu-fu-fu! (intonation of Dr. Bykov)
I heard that the collagen casing is taken on ki, I did not use this ...
Lummen
filirina, thank you, now the sellers will not deceive me, I understand if the guts stink, then they cannot be taken !!!
Quote: musya
I did not understand, did you buy unclean guts chtoli?
apparently they weren't cleaned, to be honest, I was surprised that they had to be cleaned again, I thought I bought it ... naphala meat ... and then do whatever your heart desires, I didn’t waste time on trifles said, let's say a kilo, the saleswoman was surprised , but did not say anything, I sold it at home, I realized that I took a lot, and of course everything went into the trash heap except for a piece of which I still cleaned
Quote: musya
on ki
what is this site?
musya
yes, ki. ru (you can request this in Yandex or type in English letters in the address bar)
I, too, with the intestines got into that once, I also took kg, they were frozen. In general, they may have been washed, but they were so smelly that I immediately catapulted them into the trash can, so it may be more profitable on the market, but I'm not used to this
Lummen
Quote: musya
so it may be more profitable on the market, but I'm not used to this
Where do you get it? on ki?
musya
I took a natural worm on a joint venture in my city, through internet stores there was no experience of acquiring ...

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