Homemade sausage in homemade dough

[1]

Homemade sausage in homemade dough

Category: Meat dishes

Ingredients
Sausages:
Minced veal or pork	1 kg
Salt	20 g
Onion garlic	100 g
Ice water	10 g
Nutmeg, black pepper	taste
Sausage casing
Homemade yeast dough:
Wheat flour	700 g
Sugar	20 g
Yeast	1 tbsp. l.
Salt	1 tsp
Room temperature butter	90 g
Kefir	420 g

Cooking method

• For most of us, the sausage in the dough is our school years.
• Well, with a home test, it's clear. It is by definition the tastiest and freshest.
• sausages are harder. Here they are often store-bought, but you can, you can cook them at home.
• Really from meat. And really without chemistry.
• I will show you the process of making the simplest sausages. As detailed as possible.
• And then I'll show you the process of making homemade dough.
• Well, then I will wrap the homemade sausages in homemade dough and there will be a joyful dinner for the whole family!
• Sausages:

• 1

  We cut the meat into pieces that fit into the mouth of a meat grinder. Cool very strongly. We practically freeze it.

• We pass meat, onions and garlic through a meat grinder. You choose the grinder grill yourself. Chunks of meat will be felt on a large grill. On a shallow one, a more homogeneous structure will be obtained. The process of passing the farga through a meat grinder can be repeated several times. Cool down very much again
• Mix the minced meat, salt, pepper, nutmeg and ice water with a spatula for about 5 minutes. Before filament formation.

• 2

  Soak the shell if we use an artificial one.

• 3

  Using a sausage syringe, fill the shell with minced meat, periodically twisting it - this is how sausages are formed.

• 4

  We send the formed sausages to lie down and mature for a day in the refrigerator.

• 5

  After a day in the refrigerator, we take out the sausages and keep at room temperature for about 3 hours.

• We start the process of heat treatment in the oven:
• First hour - 50C
• Second hour - 70C
• Further 80-90C until the temperature inside the sausage reaches 74C
• We cool it under a cold shower and send it back to the refrigerator for aging for 8 hours

• 6

  After 8 hours, the sausages are ready to eat.

• Homemade yeast dough:

• 7

  Sift flour, sugar and yeast into the mixing bowl. Stir until smooth. Add kefir, salt and butter at room temperature. We turn on the kneading with a hook attachment for 1-2 minutes until the dry ingredients are wet. Turn off the batch. Let the dough lie for 10-20 minutes. We continue kneading for 10 minutes until a smooth and elastic dough is formed.

• 8

  Put the dough in a bowl greased with vegetable oil, cover and wait for it to double.

• 9

  At this stage, to improve the taste, the dough can be refrigerated for 8-36 hours. This way it will go through the cold fermentation process.

• Well, now the sausage itself is in the dough

• 10

  Roll out the dough to a thickness of 5-7 mm, cut off the edges to form an even rectangle. Cut into strips about 3 cm wide. Each strip is a dough for our sausage.

• 11

  We wrap the sausage with this overlapping tape.

• 12

  We try to keep the beginning and end on the same side. On this side, we will put our blank on a baking sheet. This will prevent the dough from unwinding during baking.

• 13

  Cover and let rise for about 1 hour until the dough increases by 1.5-2 times.

• 14

  We coat the blanks with an egg and send them to an oven preheated to 180C for 20 minutes until a beautiful ruddy color of baking. Cool on the wire rack.

• I don't know if you will have time to cool it on the wire rack, or they will eat it right away:
• 

gorgeous sausages! adore! and without nitrite! Bravo!

Everything is clear with the test. But the sausages ... What do they taste like? Are they similar to the store or not. There's onion in the minced meat.Doesn't it feel like cutlets? I make homemade sausage - there is only minced garlic.

Everything is clear with the test. But the sausages ... What do they taste like? Are they similar to the store or not. There's onion in the minced meat. Doesn't it feel like cutlets? I make homemade sausage - there is only minced garlic.

Yes, okay, well, maybe a matter of taste. Onions are more here for juiciness

Thank you ! buy meat - I will try.

[Olga]

Olga, a master class on an excellent "global" topic. Our Slavic soul loves a sausage, and if it is also in the dough, then this is generally a class!

I have a few questions

Onions, garlic 100 g
Ice water 10 g

Is the amount of water correct?

The second is about onions and garlic ... I have never seen these fresh products in a recipe for sausages in our usual sense. At best, both are in powder. Does the cutlet come out?

We send the formed sausages to lie down and mature for a day in the refrigerator.

What is achieved by this?

Thank you

[Olga]

Olga, a master class on an excellent "global" topic. Our Slavic soul loves a sausage, and if it is also in the dough, then this is generally a class!

I have a few questions

Is the amount of water correct?

The second is about onions and garlic ... I have never seen these fresh products in a recipe for sausages in our usual sense. At best, both are in powder. Does the cutlet come out?
What is achieved by this?

Thank you

The water is correct. These are one or two crushed ice cubes.
There is no cutlet aftertaste. As far as I understand, the taste is strongly influenced by the method of heat treatment.
It's just that my husband has onions and garlic.

Personally, when I make turkey sausages, I put fresh bell peppers. I believe that when properly mixed, moisture from vegetables is absorbed by the minced meat. I could be wrong.

Regarding bedding - this is, in principle, recommended to do with ham and sausage. As far as I understand, this is important when using nitrite salt. I always do this, no matter what salt I use.

If knowledgeable and competent people will help with clarification of the answers, I will be very grateful. Since I do something in sausage business "because they say so"

I will try the sausages according to your recipe.
True, I like to add nitrite, but you can try without it

Thank you.

I will try the sausages according to your recipe.
True, I like to add nitrite, but you can try without it

Thank you.

I also love with her. I did this and that.
More ham flavor and color with nitrite.

[L-olga]

L-olga, I like to add ice-cold milk either partially or completely instead of water. I can even freeze some of them into ice and beat it afterwards.

I also like k-beats for at least 12-13 minutes. That is, not to white threads, but further, to emulsion. If the mince is well rolled, preferably twice, then the emulsion turns out to be good.

I keep the nozzle in the refrigerator until beating, it additionally cools the meat this way.

[Olenka]

Yeast 1 tbsp. l.

Olenka, dry yeast mean?

Then pressed it turns out you need to take 25 grams. ...

[Olenka]

Olenka, dry yeast mean?

Then pressed it turns out you need to take 25 grams. ...

Yes Yes. Everything is correct. There is a lot of yeast

What delicious !!! I will definitely try one of these days)