Ikra
nnv200569, Natus, cook it in any steamer for half an hour and enjoy
Of course, no one forbids cooking this recipe as you like and as there is time. But it was conceived as fast.
In general, hosh, get it, make it with improvised means, even in a colander over a saucepan
Natusya
Quote: Ikra

nnv200569, Natus, cook it in any steamer for half an hour and enjoy
Of course, no one forbids cooking this recipe as you like and as there is time. But it was conceived as fast.
In general, hosh, get it, make it with improvised means, even in a colander over a saucepan
Oh, Irish, in a colander over a saucepan ... I'll fall under the table
I'm not better in a new pressure cooker, I will learn
Natusya
Girls, tell me, pzhl, where can you buy nitrite salt at VVC !? And then in online stores the delivery is 7 times higher than the item price ...
Wildebeest
Ikra, Irishka !!!!! Expensive!!!!!! Let me kiss you !!!!!
I cooked it at night, in the morning I took a sample ... and loved this roll dearly.


I did it with some changes: I added ground red smoked paprika, black pepper and fresh garlic. Such things do not go away without garlic. Ground beef until minced sausage. To whom it is not clear - this is a very fine grinding. Steamed. I will cook the next portion in a multi-cooker as Natasha-Nikitosik did.
Even my granddaughter showed interest in this roll.
Ikra
Wildebeest, let's kiss!!!! And a kiss to my granddaughter. I'm glad I liked it.
Natusya
Finally, I made a roll smoked in the smokehouse. Photos will be tomorrow.
Only I put in a little spices, it turned out to be bland ... I'll have to open pickles or cherry tomatoes.
Wildebeest
Today I repeated the roll at the request of the workers. Now ripens in the refrigerator. I increased the portion. Even my picky grandson liked the roll.
Ikra
nnv200569smoked? Interesting!
Wildebeest, it's great that the granddaughter is eating. All for their sake
Natusya
Quote: Ikra

nnv200569smoked? Interesting!

Yes, Irish, smoked. We need to test a new smoker
Scops owl
Irin, what a beauty Sausage in the bookmarks. Eh, not to forget later. It is still necessary to buy salt. Get out at VDNKh somehow.
Ikra
nnv200569, but there is no picture to admire?

Scops owl, buy, buy. Not every day ... Well, or without it, try to do it.
Natusya
On the second try it turned out tastier Added these spices

Roll Optical Illusion

I don't remember what in cellophane ... red peppers, I guess

Roll Optical Illusion
Ikra
nnv200569, and added gelatin? Such a plump sausage turned out!
Natusya
Quote: Ikra

nnv200569, and added gelatin? Such a plump sausage turned out!
Yes, Irish, she added, specially photographed the spices so as not to forget next time
And my husband liked it better.
The second time I steamed in the smokehouse to get rid of the smoking smell.
Ikra
nnv200569, yeah, that means a little adapted the recipe for myself. It's good!
Shyrshunchik
Ikra, Irisha and I finally got to your roll, very tasty and dietary turned out. I cooked in a double boiler, I couldn't buy the only nitrate salt in Minsk,: girl_cray: that's why the color of the boiled meat. I tried to replace it with a teaspoon of sugar and a tablespoon of vodka, but it didn't work out. And so thank you very tasty, here my report really took a photo from the phone, so the middle is pinkish
Roll Optical Illusion... Thanks for the recipe.
Ikra
Shyrshunchik, good report! I wrote about soda, I had to add a little of it to ordinary salt. It looks like nitrite. But the main thing is taste. If you liked it, then it’s remarkable!
Marya-83
Sorry, for the quality of the photos ... Here's what I got .. Do not judge strictly. I read a lot about ham and sausage .. And I decided to make it in a pastry syringe, according to your recipe ...Only the pieces are big. I cooked it for a long time in a cartoon, about 12 hours on heating. The volume is ridiculous, of course ... but still ... I made it.
Roll Optical Illusion
Ikra
Marya-83, the quality of the photos does not matter. The main question is: did you like it?
Of course, 12 hours of cooking - it takes patience. My task was to make a quick recipe. But everyone always adapts as they please. In appearance, it seems to me, it turned out very pleasant sausage
Natusya
Marya-83, in a pastry syringe, how is it?
Marya-83
Quote: Ikra

Marya-83, the quality of the photos does not matter. The main question is: did you like it?
Of course, 12 hours of cooking - it takes patience. My task was to make a quick recipe. But everyone always adapts as they please. In appearance, it seems to me, it turned out very pleasant sausage
Very tasty! She is no longer there!)) The husband said that we need to buy a ham maker)))


Added Wednesday 16 March 2016 7:27 PM

Quote: nnv200569

Marya-83, in a pastry syringe, how is it?
Mixed meat with spices. I put an asterisk on a pastry press syringe for cookies (the smaller the better) and stuffed it with meat. She put a bag on him. In the process of cooking, the meat was tamped with a dispenser. That's all .. A very small volume is obtained (((
Ekaterina2
1. I want this sausage.
2. Cream is out of stock. Is sour cream 15% good?
2. There is no nitrite salt. I understand that you can have a little salt + soda?
Ikra
Ekaterina2if there is no cream, take milk. You can add a small piece of melted butter to add a little fat to the lean mince. A little soda won't hurt.
Ekaterina2
Ikra, put a little soda. I added fat to the minced meat (sour cream plus milk). BUT: only after wrapping the sausage and putting it in the refrigerator to ripen, I saw that the water was still in the glass .... Unfold? Or so be it? (the knives are sharp, we will cut them off if they are hard)
Ikra
Ekaterina2, but unfold and mix. It's okay))) I still want the sausage to be softer. and let it sit in the refrigerator for a while after that.
Ekaterina2
Roll Optical Illusion
Bon Appetit everyone! Here's what happened. I'm already eating. Plump, does not fall apart when sliced, the taste is pleasant. Thanks for the recipe, I looked at it for a long time!
Ikra
Ekaterina2, it's good that I liked it. When you finally ram the minced meat, you can knock the sausage (already wrapped) on the board to remove air in the middle. But, we have, and not for the exhibition. So for home use and with holes fine.
Ekaterina2
Ikra, yes, there are holes. But overall, the ham went well!

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