Vinokurova
Aunt Besya, Helen, as always on top !!!
I look at the pictures of sausages, as if in an art gallery ... only a master of aerobatics can reach such heights ...
well, technical equipment also plays an important role ... it seems to me that you can't stick your finger so clearly without voids)))

Lenochka, show me the raw-cured cutaway later !. I really want to admire ...
Aunt Besya
Well then, ask me what I know, I'll answer everything !!
lira3003
Aunt Besya, Helen! Take the report!
Pork sausage

I cooked in Hotter, 40.65 for an hour, and 85 ° for 5 hours. I overcame mine Schaub was boiling : yes: I stuffed it with my hands, (I had to take out a meat grinder again, I had to order a syringe,) watching a movie .... So, there are voids, but the taste does not suffer. The sausage turns out to be dense, it is cut thinly without problems. Delicious Thanks for the recipe!
Aunt Besya
Oh, what a beauty !!! : nyam Well done !!
Vinokurova
Ritus, what a fine fellow !. I gave out such a beautiful sausage ... that delicious - I have no doubt even!
korolenok
Aunt Besya, thanks for the recipe! The sausages are delicious! I did it without fat, only the neck through a fine lattice. Hands are already itching on a sausage syringe)) stuff through a meat grinder - torment (
Pork sausage
lira3003
Aunt Besya, Elena, I completely forgot that I have to report
I have already reported about cooking in a multicooker and an airfryer.
Now a report about the sausage in the oven. I really like the result, I cooked in a row, it seems, for the fifth time! All according to the recipe, only sometimes the shpig cut finely.
Recently guests were, also appreciated
Thanks again for the recipe !!!

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