Sausage from Luda

[Liss "s]

Sausage from Luda

Category: Meat dishes

Ingredients
Meat*	1 kg
Salt**	8 g
Sugar	4 g
Cognac (or any strong drink - vodka, rum, whiskey, etc.)	1 st. l.
Garlic (to taste, I use a pinch of dry garlic)	1-2 teeth.
Ground nutmeg	pinch
Ground black pepper	pinch
Ice	40 g

Cooking method

• * You can use any fatty meat for sausages, this time I have pork (neck with lard) + chicken. Prepare minced meat. Can be finely chopped or passed through a large grinder grill. I do it in the second way.
• ** The amount of salt should be used at your discretion, for many this amount is not enough.
• Add all the spices (except ice) to the minced meat, stir vigorously with your hands, you can even beat it off (take it and throw it into a container), put it in the refrigerator overnight. I have minced meat for 3 days.
• Crush the ice, add to the minced meat. Knock out the minced meat.
• Rinse the intestines under running water, fill with minced meat, tie.
• Pierce several places with a toothpick before frying.
• I make according to this recipe Luda (Liss "s) for three years already. Thank you very much. He is somewhere in this thread:
  Sausage at home
  
  Upon request, she issued a separate recipe.
• There is also a lot of useful information, including how to store and flush the intestines, etc.

[Omela]

Epigraph:
- I really want to go back to Paris ...
- have you already been?
- no, I already wanted to ...

Omelalooking at this sausage, I want to touch and kiss and still find guts somewhere and convince myself that it's not scary and not difficult - to cook sausage)))
fota -

what about the author's printing? so much stuff!

M-uncle ... People live ... they eat sausage ...

I also want sausage .. but mine is still in the oven ...
thanks for the link to the topic and for the recipe !.

[Tatyana]

Tatyana, Thank you! I have guts for 3 years in salt in the refrigerator while standing. and even in the summer they go to the dacha. and back in the fall. Earlier it was difficult to find, but there is more choice. Low consumption. It is absolutely not difficult to do. My guts are factory clean. I wash only from salt.

No, daddy did it on a computer. I drop outgoing pictures there .. 80 pieces are already there.

[Vinokurova]

Vinokurova,

Elena Tim,

And I'm not at all interested in what you are whispering about!

My guts are factory clean. I wash only from salt.

Can I have a link or a tip?

Tan, so it was a hundred years ago .. they bought with girls from the forum a joint (for three). You google, there are many offers, c. including cash on delivery.

thanks, I'll look

[Omela]

Omelawhat a delicious sausage! Where can you buy nitrite salt? And then she got hold of the guts, but there is no nitrite salt.

[Alevtina]

Alevtina, Thank you! I never bought nitrite. Girls in St. Petersburg did something like a joint venture.

[Omela]

Omela, and why everything except ice at once? and then why?

[Omela]

Epigraph:
- I really want to go back to Paris ...
- have you already been?
- no, I already wanted to ...

Omelalooking at this sausage, I want to touch and kiss and still find guts somewhere and convince myself that it's not scary and not difficult - to cook sausage)))
fota -

what about the author's printing? so much stuff!

And I want to grab everything and quickly hide it! And then cut off a piece and savor! Well, this, of course, after eating the whole whole and with black bread! I'm a bastard, right ?!
Don't write about a glutton, I will be offended!

[Tillotama]

Tillotama, ice is needed so that the minced meat does not heat up when kneading, and for the juiciness of the final product.

And I want to grab everything and quickly hide it!

Olya, well, I do so. I hide and freeze immediately. to always be in the refrigerator.

ice is needed so that the minced meat does not heat up when kneading, and for the juiciness of the final product.

then why not add it right away ... when it is mixed for the first time. And what's the point of standing minced meat for 3 days in the refrigerator? In the ham recipe, ice seemed to be added immediately.
I apologize for getting to the bottom of this, I just won't get into the technology

Can I have a link or a tip?

Ki. RU. I order there. In the same place, nitrite salt

[Omela]

Omelawhat a delicious sausage! Where can you buy nitrite salt? And then she got hold of the guts, but there is no nitrite salt.

Here and salt and intestines and delivery https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=281768.0

Ksyusha, cool sausage ... maybe someday hands will reach and there will be a desire to bungle something like that))

[Tillotama]

Tillotama, The first time the meat is simply mixed, it is not beaten off by hands very much. It is marinated in the refrigerator, it's like a shish kebab right away or in a day. I stood for three days because there was no way to cook. usually it costs a day. You can add and mix right away.

Alex100, I usually go for a long time too. The most dreary thing for me is stuffing my guts. But the result is worth it. Thanks for the link, I didn't know that we have this too.

[Alex100]

Alex100, I usually go for a long time too. The most dreary thing for me is stuffing my guts. But the result is worth it. Thanks for the link, I didn't know that we have this too.

Yes, I looked more than once in the direction of syringes)) for stuffing
Recently, the butcher (from whom I constantly take meat) tempted me with homemade sausage, but I already had enough of the industrial one)

I have a meat grinder attachment, but it's dreary all the same. And I haven't bought a store one for 10 years.

[Omela]

Omela, Thank you! now came together
but about the sausages kick the topic?
and about nitrite salt - is it really necessary? everything seems to me that chemistry is harmful.

[kirch]

kirch, Alex100, thank you for orienting

Oh, what a cowgirl, the monitor has already been eaten, it remains to gnaw the entire capmuter!
Ksyusha, thank you for the photos for the night, looking especially!
Fse, now the sleepless night is assured!

[Tillotama]

and about nitrite salt - is it really necessary?

Tillotama, this issue has been discussed several times already in the sausage topic. Everyone decides for himself or not.) I also read that Italians add ascorbic acid as a preservative, but I don’t know how many.

Ksyushadrink some water and go to sleep!

[Omela]

Omela, it is clear whether or not it is a personal matter for everyone))
the last time I will ask)) there is no specific sausage theme?

No, I don't know about sausages.

Damn, I want sausages now, this is Meeeelka at 11 at night, well, don't lead me astray

adored, how delicious it is in the picture

Irk, go get some wine and go to bed. At night we do not eat, no.

Irk, go get some wine and go to bed.

You are talking!

It's always like that, as you ask for sausages, and you fig, a mug of water and go to sleep

[Ksyusha]

Ksyusha, so no sausages, I have done it for a long time. Let me put those kebabs tomorrow!

[Omela]

Omela, Ksyunya, thank you kind soul!

and go drink some water and sleep!

At night we do not eat, no.

Are you crazy ?! ... And kada there is something?
It always tastes better at night!

[Elena Tim]

Elena Tim, in-in, Lenk, one is not from our camp, one is watching the waist

[Omela]

Omela, what nice sausages, today I will also make according to my recipe, and next time I will try according to yours))

Where can you buy nitrite salt?

Forgive me for interfering, but I studied the technology of cooking sausages for frying from and to, and so, nitrite salt cannot be added to such sausages, a lot of carcinogens are formed during frying, and there is no need for it, it gives the taste of ham and is used for cooking ham, sausages, sausages

onet waists

... or memories of the place where she was

It's always tastier at night

RIGHT ... that's why there is a light bulb in the refrigerator, so that at night the hidden goodies shine)))

It's always like that, as you ask for sausages, and you fig

Ksyusha, help yourself !.mine is also delicious ... like cervelat)))))))

[Vinokurova]

Vinokurova, well, at least okay, in the morning, you treat me to breakfast, thank you!
And some, we will not point fingers, looking at the night!

[Kara]

Kara, Irin, yes observaetstsa absence of any presence!
In, damn it, I barely uttered a word in the morning ...

[Vinokurova]

Vinokurova, my God, what a beauty !! recipe in the studio! I read about sausage yesterday until 2 am))

[Tillotama]

Tillotama, Thank you!

recipe in the studio!

beef 30% for a meat grinder on a fine wire rack - 450 gr
low-fat pork (I have a shoulder blade) 40% cut (it is possible through a large grinder grill) - 600 gr
30% cut pork brisket (it is better to cut than into a large meat grinder) - 450 gr
salt 30 gr
spice
collagen casing 45 mm

I didn't add water ... a mixer with hooks (GDRovskiy still) in the country ... the minced meat was interfering with Regina (a machine for dumplings) ... until the threads in the minced meat ...
it was evening, so I put everything in a bowl, covered it with a lid, put it in the refrigerator ... in the morning I stuffed the sausage in a shell ... got 4 loaves of about 25-28 cm each .. put it back in the refrigerator for two days ... last night I decided, that it is enough for him to lie there ... hung the sausage in the oven on the grate ... the temperature raised very slowly .. that is, turned it on until the temperature lamp lights up and wait until it turns off .. after a while I gently move the temperature switch further ... so I brought it to 60 degrees ... so I left it for half an hour ... and then carefully up to 80 degrees ... I don't have a thermometer in the oven, so everything is about ... after an hour and a half I started jumping with a thermometer to measure the internal temperature ... I just could not insert a thermometer into the loaf))) and when the sausage began to "cry", I got scared ... I grabbed one of the loaves and how could he with a thermometer in his very bottom ... and there the temperature was 80 degrees ... rather, their loaves in a basin and under a cold shower ... We ate a little and went to sleep in the refrigerator ... and in the morning I cut a bar for you ...
regarding taste - meaty ... meaty smell, no chemicals ... absolutely not dry sausage ... cut thinly, does not break ...
finally I was able to do it ... it turns out everything is simple .. the most important thing is to knead well and not digest ..
good luck to all!

[mechanical]

after an hour and a half, she started jumping with a thermometer to measure the internal temperature.

I immediately insert when filling mechanical(with electronic "will not ride") a thermometer in the sausage. I tie it together with a thermometer. In this form, all processes are controlled.

Immediately, when filling, I insert a mechanical (with an electronic "will not work") thermometer into the sausage. I tie it together with a thermometer. In this form, all processes are controlled

Galina, thanks for the advice ... it remains to buy a mechanical thermometer ...
but immediately insert a thermometer into a bar - a brilliant idea!

Ksyusha is a cool appetizing yay sausage !!! need to get together and do it :-) :-) but explain to me the dark, what is cognac for? Thanks for the recipe !!! : girl_love: Dragged into the bins :-) :-)

what is cognac for

I think it's a flavoring agent and a preservative ... it’s on alcohol ... all reptiles should be killed ..
if I'm wrong, they'll correct me)))

Thank you Alena !!

Girls, I'm sorry if I'm interfering .... about ... why minced meat in the refrigerator? It's like with the tea we prepare, the meat needs to gain strength. I usually stuff the sausage and keep it in the refrigerator for a day or so. Sausage was also made by my mother, a Hungarian by nationality, and their cuisine is amazingly tasty. My recipe is of course slightly different, but rather according to the cooking technology. And I buy intestines on the market, from those sellers who sell their products themselves. But, of course, it is better to buy in an online store, because not everyone can cleanse the intestines from the market, they look very scary. And the syringe for filling can be replaced with an improvised means: cut off the neck of the "pipe", grabbing a little plastic at the neck (so that the meat does not fall out) and that's it.Used and discarded.

And the filling syringe can be replaced with an improvised means

the tool at hand is painful ... and my pork belly doesn’t fit on improvised means at all ... but poke your finger through the funnel, you don’t want any sausage ... I put a nozzle on the meat grinder ...
about

why minced meat in the refrigerator

I just sleep while standing at 10 ... and having mixed the minced meat at 11 o'clock, even under the gun, I will not stuff the loaves ...

your recipe and your right .. Mistletoe and I shared