Chicken sausage with tongue

Category: Cold meals and snacks
Chicken sausage with tongue

Ingredients

minced chicken 650 gram
tongue 270 gram
nitrite salt 18 grams
ice water 100g
a mixture of peppers and peas 0.5 tsp
garlic 1 clove
nutmeg 1/3 teaspoon
ground black pepper taste
shell d45
twine

Cooking method

  • Cut meat with skin from chicken (I had a small one). Scroll through the finest grate (2 mm)
  • Cut off fat from the tongue, peel it. Cut into small cubes. I worked with slightly frozen ones.
  • Scroll the minced meat in portions in the grinder.
  • The minced meat should be very cold.
  • Mix the minced meat with the tongue.
  • Coarsely crush the peppercorns in a mortar.
  • Add all dry ingredients.
  • Knead by gradually adding water.
  • Knead until the threads develop and the mince is sticky. I do this in a combine harvester with a "shovel" attachment
  • After kneading, my minced meat was 2.9 degrees.
  • Cover and refrigerate for 24 hours.
  • Soak the casing for 5 minutes.
  • Squeeze, tie one end.
  • Fill with minced meat using a syringe or meat grinder with a special attachment. Tie up.
  • Pack tightly, being careful not to allow air to enter. If air has entered, then pierce this place with a needle. Don't get carried away.
  • Hang the loaves in the room and leave for 2 hours.
  • Insert a thermometer into one of the loaves.
  • Place the sausage in a cold oven.
  • Heat slowly.
  • 1 hour to 50 degrees
  • 2 hours to 60-70
  • Then raise the temperature to 80 degrees.
  • Cook until the temperature inside the loaf is 67-69 degrees.
  • Get it. Dip the loaves into cold water.
  • Refrigerate. Wipe clean.
  • Refrigerate at least overnight.
  • We take out, cut and enjoy.
  • Chicken sausage with tongue
  • Chicken sausage with tongue
  • Bon Appetit!

The dish is designed for

2 loaves

Time for preparing:

4-5 hours

Cooking program:

harvester. meat grinder, oven

Note

Delicious sausage. Recommend!

Rada-dms
Here is such a sausage, or rather, at least a semblance, I will try to make in a ham maker! Angela, just lovely, what a sausage! Bravo!
ang-kay
Olenka,Thank you. Of course you can also in a ham maker. I hope you enjoy it.
Rada-dms
Quote: ang-kay

Olenka,Thank you. Of course you can also in a ham maker. I hope you enjoy it.
[/ qu
That's exactly what I fell for her! : girl_red: Mmmmmmm ..... So I wanted sausages !!! Incredible structure, by the way, turned out!
ang-kay
I wanted to do something like "Rusanovskaya" in the sense of drawing. I always liked him.
Rada-dms
Quote: ang-kay

I wanted to do something like "Rusanovskaya" in the sense of drawing. I always liked him.
Ooooh, you even pick up a drawing !!!
And I don’t know this one, maybe we don’t, I just love the language! : girl-yes: Do you have any plans to start doing raw smoked foods?
Trishka
ang-kay, Angela, what kind of sausage, salivation has already flowed, to me, give me a piece, eh?
But I just can't learn how to make delicious sausage / ham!
It seems like there is a Vitchinnitsa, and I use the meat as normal, but still the taste is not the same, apparently so used to the store taste ...

Yes, and there is no nitrite salt, maybe it affects the taste like that, or does it give the current color?

I've spoiled a lot of meat, and I don't even want to take it ...
ang-kay
Quote: Rada-dms
you pick up the drawing !!!
Well no.
Quote: Rada-dms
And I don't know this, maybe we don't,
Must. This is a sausage from the times of the USSR. Perhaps now it is also linguistic.
Quote: Rada-dms
And do you have any plans to do raw smoked meats?
Not smoked, of course.

Homemade dry-cured sausage. (ang-kay)

Chicken sausage with tongue
Ksyusha, thank you very much.
Quote: Trishka
Yes, and there is no nitrite salt, maybe it affects the taste like that, or does it give the current color?
Salt not only gives color, but also sausage (ham) taste. Without it, the desired taste cannot be obtained. You also need to very strictly observe the temperature regime and not overheat the minced meat during kneading.
Quote: Trishka
I've spoiled a lot of meat, and I don't even want to take it ...
I can't believe I messed up. It still turned out deliciously. And you can buy salt on the Internet. It's not a problem.
velli
Angela, and what language did you use beef or pork? And does the tongue have time to get ready during this time, will it not be hard and chew badly?
ang-kay
Valentine, used pork. Finely cut. I managed to get ready.
Loksa
ang-kay, Angelka, you read your thoughts straight. So I sat down to make sausage, cut the meat, I have to look at the recipes, proportions here and there. I open it, and here is your sausage. I have no language ....... I have beef.
Thanks for the recipe
ang-kay
Oksana, beef will also be fine in small pieces. And the drawing will be good. Thanks for stopping by.
velli
Angela, thanks for the answer! I will make such a sausage as a language to buy. Thanks for the recipe, thanks for such a masterpiece!
nakapustina
Angelawhat a tasty treat! I took it to the bookmarks, as soon as my daughter and son-in-law are going to come, I'll cook it. Thanks for the recipe
Vinokurova
It doesn't matter to me what language was used, but I definitely didn’t swallow mine from such delicious photos ...
thank you Master !.
I have something to strive for !.
MariS
This sausage is a feast for the eyes! Angela, so I would eat and eat this ... and in general, all your sausages, rolls, bread and cakes!
ang-kay
Quote: velli
Thanks for the recipe
To your health!
Quote: nakapustina
daughter and son-in-law will gather to come, I will prepare.
NataliaI hope they like it. Thanks for the praise.
Quote: Vinokurova
there is something to strive for!.
AlenKa, yes, we all always have something to strive for. A human being is a rational creature to improve. Save more for such kind words and humor.
Quote: MariS
sausages, rolls, breads and cakes!
Marinochka,WELCOME! My house is always open for you
Lanochka007
Angela, super sausage! I ask for your help, forgive what is in your Temko. Yesterday I made chicken sausage from chicken legs (this is my second sausage, I'm just learning), I added only 1 teaspoon of nitrite from a bread machine, the rest is just 1 kg of sea salt. minced meat, made in Shtebochka in Teskom's ham maker. The people at home liked the sausage, even my son, he cracked a lot, but I was rather dry and more like a cutlet than a sausage. Maybe I find fault, I sin that there is not enough nitrite, I'm sure in the temperature that there was no overheating. What's my mistake? Your sausage with tongue is next in line and you don't want to spoil it at all.
ang-kay
Svetlana, it's so hard for me to say. If you do not take nitrite completely, then put 50 to 50. Total salt should be 1.8-2% by weight of raw materials. Maybe the minced meat overheated during kneading. I specially wrote here that my minced meat temperature after kneading is 2.9 degrees. It may not have overheated during cooking, but quickly raised the temperature in the first hour. You need to understand the reason yourself. I hope it helped.
Mikhaska
Angela! Every time I come to you, I already know that I will see something beautiful and tasty! Sausage is a miracle! You are so smart! Such a talent!
ang-kay
Ira!
jan4ik-70
How to peel a raw tongue from the skin? Something is not working out for me
ang-kay
Yana, I wrote everything in the recipe. : girl-yes: I froze and just cut it as thin as possible.
jan4ik-70
Thank you Angela! I already threw it in the freezer
ang-kay
Of course there is a waste, but the pets are delighted.
nakapustina
Angela, I made a sausage, or rather a ham, because I did it in Tescom's ham maker. Everyone liked it, it's delicious, but I'm not entirely happy with the result (it's my own fault), I would like a softer consistency, so next time I will definitely do it in a shell.
Chicken sausage with tongue
Thanks for the delicious recipe!
ang-kay
Natalia, thanks for the photocounter! What's wrong? Maybe you slander yourself, since everyone is happy?
Vinokurova
Angela, well, that's why I did the entu kovbasu ?. Schaub gobbled it up in two sessions ?. eat and say - like it's you yourself, right ?. yes, I say ... well, we'll try again !. tried shorter ..
Note that the child does not like the language ... he will not eat under any sauce .. he eats and says: these old things in the sausage are the most delicious !.I say, I'll tell you what it is, so that I can share it with my mother ... I said, but he still eats with pleasure !.
Thank you very much for such a delicious sausage!
ang-kay
AlenKa, yes, let them eat for health! We cook everything for them, our loved ones! And if a child eats, this is an indicator of quality. Thank you for the report and prepare for everyone's delight.
nakapustina
Quote: Vinokurova
Note that the child does not like the language ... he will not eat under any sauce .. he eats and says: these are the most delicious things in the sausage !. I say, I'll tell you what it is, so that I can share it with my mother ... I said, but he still eats with pleasure !.
My daughter is a little over thirty, she doesn't eat her tongue either, but I ate sausage with pleasure, I said with beef, but didn't admit it
Vinokurova
Angela, Natalia, of course, everything for your loved ones .. let them eat for health !.
Yes, I'm really happy .. and I know why I always do a little - because Angela still has a lot of delicious sausage recipes !. but this time I did everything strictly according to her technology and the result exceeded all my expectations .. and not only mine)))
ang-kay
Quote: Vinokurova
I did everything strictly according to her technology
This is sooo right. If you adhere to all the rules, then the result will be good. In the sausage business, you cannot rely on chance.

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