home Culinary recipes Homemade sausage Chicken sausage Milk, or How to fit more than 1 kg of minced meat into a Tescoma ham

Chicken sausage Milk, or How to fit more than 1 kg of minced meat into a Tescoma ham (page 2)

olgavas

Xenia, thank you. Yes, it looks more like ham, although I did it without a spring, there were 1200 gr of raw meat. Probably due to the fact that I did not make minced meat, but just finely chopped the chicken along with the skin and tamped it tightly into Teskiy. I was a little worried about the result, but everything turned out great. Maybe it was necessary to drain the juice that formed? But my husband liked it even more with the jelly.
Natusya
Quote: ShuMakher
I finally put dry infant formula

Mashun, you can get more details from this place, I
Ksyushk @ -Plushk @
Olga, if the jelly is to your liking, then it is not necessary to drain the broth formed. For example, I always leave the jelly on the lump pork.

Natusya, Masha pours water + powdered infant formula (1-3 tbsp. L.) Here is milk or cream.
Natusya
Ksyusha, thanks!
olgavas

Xenia, thank you.
velli
olgavas, Olga, where did you cook the ham, in the oven or in water? The ham turned out to be very cool, beautiful and monolithic. The pieces with amber drops of jelly look beautiful!
olgavas
velli, Valentina, I cooked the sausage in water, in a saucepan under a lid on a gas stove with a divider for about 2 hours 40 minutes at a temperature of 80 degrees, then I measured the temperature inside the ham and at 70 degrees. took out to cool.
velli
Olga, Olyushka thanks for the answer! I will try to create something similar in the near future according to your recommendations and advice!
olgavas
velli, Valentina, I just told how I cooked. And the recipe Ksyushk @ -Plushk @, Xenia, for which I thank her very much.
Elena82
And in what mode do you bake it? It's just that I have a redmond ham, and the instructions for the oven say that in the top-bottom mode it is necessary to use dark baking sheets. So I think, can I bake it on convection? Do I need to change the temperature then?
Ksyushk @ -Plushk @
Elena82, temperature is very important for sausages. Therefore, I do not advise changing the temperature. But the regime is secondary. I bake at top + bottom heat with blowing.
Elena82
Chicken sausage Milk, or How to fit more than 1 kg of minced meat in a Tescoma ham it's like this (there is a typo in the instructions)
or such

Chicken sausage Milk, or How to fit more than 1 kg of minced meat in a Tescoma ham
Ksyushk @ -Plushk @
Elena82, I would use the first option. Actually, I also use it.
anavi
Ksyushk @ -Plushk @, Ksenia, and if without nitrite - how much salt to put and what would you advise for color? Disinfecting with alcohol - I know that ...
Ksyushk @ -Plushk @
Olga, without nitrite? For color? I do not even know. Without her, the meat came out gray. And the salt as in the recipe is 18–20 grams per kilogram - 2% of the weight of the meat.
anavi
Ksenia, thank you, I will try it without nitrite salt - maybe ground paprika ... The main thing is that the taste should remain wonderful anyway!
Ksyushk @ -Plushk @
Olga, but the taste is different without the nitrite salt. I hope you will like it.
Elena82
And if you can't go without nitrite and alcohol?
Ksyushk @ -Plushk @
Elena82, can. Only wrong coat will come out the wrong taste and color will be. And so try and if everything suits you, then cook without nitrite.
Elena82
Fuh, I’m already upset. I'll try. It's just that the whole charm of homemade sausage should be that it is without any additives like nitrite ...


Added Thursday, 08 Dec 2016, 21:00

I've been baking for the third hour and my temperature inside is already 66 ° C, when it reaches 68 ° can I take it out or bake it further up to 4 hours?
Ksyushk @ -Plushk @
Nuttison, try for health and joy. I’ll only be glad if you like it.

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