space
Quote: Gayane Atabekova
Sausage super
it is of course said loudly
there and bubbles are visible, but it did not affect the taste, there is something to work on
I even love jambs, they make you analyze and understand the essence of the process
To the teacher
Zena
Quote: Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Wow, cool .. uraaa !!!!
Congratulations!!!
Gayane Atabekova
Zena, Zhenya. thank you very much.
gala10
Gayane, I sincerely congratulate you on the medal! The recipe is super !!!
Gayane Atabekova
gala10, Galya, thank you very much.
alba et atra
Quote: space

Gayane Atabekova, Gayanewhat a wonderful teacher you are
I report that the sausage turned out to be tasty
and looks pretty decent, for me she is the most ...
I will repeat it unambiguously
I can't present my photos for technical reasons, take my word for it, I'm not a liar
And in Moscow, I will also ask my youth to capture sausage from different angles, in short, I will think over a photo report.
Gayane, and thanks from me!
And congratulations on your victory!
I am visiting Lidusi and tasted the sausage ...
Sooo delicious!

Sausage Finnish cervelat

Sausage Finnish cervelat

Lidus's sausage!
Gayane Atabekova
alba et atraElena, thank you very much for your congratulations. Eat to your health. Repeat the recipe.
Olga_Ma
space, Lida, the sausage is excellent. alba et atra, Helen appetite
Annutka
Gayane Atabekova, Gayane, I sincerely congratulate you on your well-deserved victory!
I'm waiting for a package with spices and I will also try to cook. Thank you for sharing your experience with us.
Gayane Atabekova
Annutka, Anyuta, thank you very much for your congratulations.
Annutka
Gayane, but can you tell me how best to save such a sausage? I miscalculated a little with the spices and had to add more meat, it turned out more than I expected. Now we have smoked it up, we’ll leave it on the street for the night, it’s +7.8 degrees at night, tomorrow we’ll try, and how to store the rest?
Gayane Atabekova
Annutka, Anyuta, I have vacuumized. If there is no vacuum apparatus, wrap it in foil so that it does not dry out.
Here the girls wrote that they were freezing. But of course, the best thing is to vacuum.
Annutka
Gayane, there is a vacuum cleaner, I will vacuum it, but how long will it lie like that? I will put it in the zero chamber.
Gayane Atabekova
Anyuta, I had a ham in a vacuum for a month. I think it would have lain more, but we ate it. The taste hasn't changed at all. I made the sausage on Monday. My daughter and granddaughter are on eternal diets, her husband said that he only wants Finnish cervelat. I took and vacuumized three loaves. Handsome men lie. By the end of the month, the grandson will arrive, then I'll open it. The plans are now in ham.
Annutka
Gayane, thanks, I'll do it, I think it will be a month, and then maybe we'll finish eating. I just made the ham using the sous-vide technology and smoked it, also vacuumized some of it, we will eat it slowly. Thank you !
Rada-dms
Gayane Atabekova, everything, the loaves are full and are waiting to be sent to the oven!Sausage Finnish cervelat
Gayane Atabekova
Rada-dms, Olya, this is the most delicious. It's good that a lot. Part of the vacuum. For a long time you will be able to enjoy.
space
Gayane, today I opened the vacuum bag with sausage and it was a bit damp there (((
What's my mistake?
the bars were dry when packed
Gayane Atabekova
space, Lida, the package was obviously badly sealed.
space
looked at two other packages, the same story (((
the bag is oooooooooooo well fits the sausage, so the vacuum is normal
something else is a problem, but I don’t understand yet (((
okay, I will understand and analyze
Fotina
I have a simple vacuum apparatus, ellron, sometimes it is also wet in bags. That's why I don't like to vacuum the finished product. It always seems to me that everything disappears there.) Actually, that's why I don't cook a lot.And just in the shell, the finished sausage easily lies in the refrigerator for 2 weeks, dries up. Doesn't disappear.
Annutka
In the store, too, when we take it in a vacuum, it is wet.
Rada-dms
Gayane, dear! Thanks for the recipe! Very good and tasty!
Finnish cervelat is the last thing I have always chosen on the shelves. But homemade sausage according to this recipe is a completely different matter!
I got it low-fat, almost dietary. The husband said that it was similar to finished Finnish, but much tastier and less greasy.
I didn't have pure chili in my dacha, I had to add a couple of pinches of a mixture of chili with other spices, I was more afraid. And a little bit of spice was not enough for me. But to my husband everything seemed very, very harmonious. Next time I'll make and add freshly ground chili directly. So all the spices in your recipe are perfectly matched!

Sausage Finnish cervelat

With my spinal cord I feel that you are sculpting a doctor's degree!

Gayane Atabekova
Rada-dms, Olga, it's good that you and your husband liked it. Mine, too, recognizes only this one. Unfortunately, I have only 50 grams left. (I have healed it so far) Two rolls of Finnish lie in a vacuum. They are waiting for my grandson's arrival. He also liked Armavirskaya. If I ordered it now, then of course I would not have ordered so much for boiled water. Made with seasoning for hunting sausages in the belly. It turned out very well. But there is no such rich taste as Finnish cervelat. I don't like the mixture of condiments for cervelates and semi-smoked sausages. Do not buy.
In summer, Kukusik-Irina will obviously come. I will ask you to bring what you need. She can buy in St. Petersburg in a store, otherwise the delivery in a container is expensive. You're right, I want to do a kilogram of doctoral. I'm waiting for the meat. More than 1 kg is very difficult without a cutter. And the shelf life is short.
Lerele
Gayane Atabekova, and I am with a report, the work is not easy, but it worked out.
Thank you!!!

Sausage Finnish cervelat
Gayane Atabekova
Lerele, Congratulations on your initiative. I'm sure it's very tasty.
Zena
Lerele, Ira .. clever !!!
you see, it's not scary at all !!!




I stuffed mine today .. the minced meat is so sticky .. Well my husband helped to fill .. tomorrow I will bake .. I already want to know what happens
Gayane Atabekova
Zena, Zhenya will make a very tasty sausage. I did my doctorate yesterday. Baked as usual in the oven. I didn't want to fumble with suvid. I added a mixture for doctoral and fs 4. When I did, I was glad that only 1 kg. When I tried it, I was upset that I didn't make 3 kg. It tastes like a Soviet doctor's sausage, not the plastic that is being sold now. It turned out very tasty.
Anna67
Gayane Atabekova, fs4 is it allspice? And I can't decide everything, how can I imagine this substance and that it should be peeled off from everywhere, especially from the chopper, so I immediately take on ham, sausage and even dumplings with cutlets)))
Jouravl
Quote: Gayane Atabekova

Zena, Zhenya will make a very tasty sausage. I did my doctorate yesterday. Baked as usual in the oven. I didn't want to fumble with suvid. I added a mixture for doctoral and fs 4. When I did, I was glad that only 1 kg. When I tried it, I was upset that I didn't make 3 kg. It tastes like a Soviet doctor's sausage, not the plastic that is being sold now. It turned out very tasty.
Gayane Atabekova, and do not share the recipes with the pictures!
I really want the right sausage! Thank you
Gayane Atabekova
Anna67, Anya, this is GOST FS # 4 Muscat. By the way, everything was laundered much easier than when I put phosphates. Yes, of course a sticky substance. The most difficult thing is to ram it into a syringe. Never do it in a meat grinder. But it's worth it. How many years have not eaten a normal doctor's degree.




Jouravl, Nadia here is the recipe

700 gr semi-fat pork
250g trimmed beef (without fat and films)
30 gr eggs
20g milk powder
200gr of ice water.
Nitrite salt 10g.
Table salt 10g.
Spice mixture FS-1 Muscat-8gr
Mix for doctor's sausage 5gr.
Grind the meat on a very fine wire rack 3 times separately.
Place in the freezer between chopping.
Then put each type of meat in a bag, flatten and put in the freezer for 30-40 minutes.
Put the beef in a chopper (I have a chopper), add salt and spices, add some of the water. Grind to an emulsion.
Then I take the beef out of the chopper and put it in the refrigerator.
After that, I make the pork emulsion in parts, with the addition of water.
Monitor the temperature of the emulsion. It is better to cool a little more.
Then I mix the whole emulsion in a Kenwood bowl. I fill the sausage syringe tightly.
Any artificial casing (preferably collagen) from 45mm to 80mm must be tightly packed.




This is a GOST recipe. I'll try to give you a picture tomorrow. Cooking technology is the same as for cervelat.
If there is no fs mixture, then food phosphate must be 1.5 g per 1 kg. And you can add white pepper.
Jouravl
Gayane Atabekova, Thank you so much! I must decide on a doctoral
Vinokurova
Gayane, focus my attention on cooling the loaf - fast, as usual, or gradual? .. I mean cooking cervelat without smoking .. something I doubted after reading Pavel's info on everything)))
Gayane Atabekova
Vinokurova, Alena, fast cooling in cold water. If I smoke, especially with hot smoke, then I cool it after smoking.
Vinokurova
Quote: Gayane Atabekova

Vinokurova, Alena, fast cooling in cold water. If I smoke, especially with hot smoke, then I cool it after smoking.
Thanks Chef
Jouravl
Gayane Atabekovathanks for the recipe
Yesterday I did it, now I cut it and tried it. This is my first cervelat tasty.
Sausage Finnish cervelat
Vinokurova
Hope, great cervelat!
oh, I didn't report !.
behold
Sausage Finnish cervelat
the son said that the taste is painfully meaty .. but I remember exactly this taste from childhood
Gayane, Thank you
Jouravl
AlenKa, Thank you! I also liked the taste, but I think it still needs to ripen in the refrigerator. I judge this by the ham, in two days it tastes better.
Gayane Atabekova
Nadia, Alenka, great. Wonderful sausage. The longer it lies, the tastier. This process is called equalization.
nut
Girls, your sausage is just a feast for the eyes and is so delicious
And now my story - I decided yesterday for a doctoral dissertation, I completely lost my mind with minced meat.I’ll tell you right away: whoever doesn’t have a powerful blender, it’s better to think a few times - whether it is necessary or not I had a combine (made in USSR), its name is Energy and Bosch blender, both did not cope with the task - it turned out a substance far from an emulsion, but so slightly similar. In short, I smoked with minced meat for about 2 hours, holding the temperature of 6 *, like I got an emulsion, then a syringe, stuffing, a little rest and cooking in a multicore at 80 *, the temperature inside the loaf reached 70 * minutes in 30, then the refrigerator and took a sample today ... The view is not pink at all (I put nitrite), but gray, the smell is completely absent, there is no taste. Of course, I ate a piece, but none of mine even comes close to the sausage. In the photo, the color is distorted, in reality it is just tin.
Sausage Finnish cervelat
I made a video with the EK according to the recipe.

Dear Gayane, I probably wrote in the wrong topic, if possible - please transfer to the topic "Sausage shop in the home kitchen"

Gayane Atabekova
nut, Irina, of course there is a lot of trouble. Try my recipe.

700 gr semi-fat pork
250g trimmed beef (without fat and films)
30 gr eggs
20g milk powder
200gr of ice water.
Nitrite salt 10g.
Table salt 10g.
Spice mixture FS-1 Muscat-8gr
Mix for doctor's sausage 5gr.
Grind the meat on a very fine wire rack 3 times separately.
Place in the freezer between chopping.
Then put each type of meat in a bag, flatten and put in the freezer for 30-40 minutes.
Put the beef in a chopper (I have a chopper), add salt and spices, add some of the water. Grind to an emulsion.
Then I take the beef out of the chopper and put it in the refrigerator.
After that, I make the pork emulsion in parts, with the addition of water.
Monitor the temperature of the emulsion. It is better to cool a little more.
Then I mix the whole emulsion in a Kenwood bowl. I fill the sausage syringe tightly.
Any artificial casing (preferably collagen) from 45mm to 80mm must be tightly packed.
You can cook in the oven with steam at 80g.
I cook in a homemade souvid. A metal thermometer with a long probe must be inserted into one loaf. The sausage is ready when the pace is. inside 69-70g.
If there is no suvid, watch the video on YouTube for three kopecks. I built one.
Can be cooked in a multicooker.
In any case, the heat treatment temperature should not exceed 80g.

The last time I was too lazy to bother with the suvid and did it as usual in the oven. The sausage is delicious. You could add more white pepper and nutmeg.
nut
I practically did it, only there were no eggs, milk and mixture for the Doctor's, only FS1 nutmeg. Gayane , 30 grams of eggs - is it a powder or a live egg?
Jouravl
Irina, I also did not get my doctorate the last time, but it turned out to be a pate in a shell. The blender is gorgeous, the emulsion too, so you need to twist it to the threads
The casing is fibrous, it was stuffed for the first time with a syringe and, apparently, it didn’t ram it had to be done in a ham maker under the press.
And now, I cook this pâté in a shell like sausages and with mustard, otherwise Nika will have to feed it, she really likes
So, that there are enough mistakes.
nut
Hopewhat kind of blender is so gorgeous?
Gayane Atabekova
nut, Irina, I laid a live egg. Put 2 grams of sugar, 1.5 grams of nutmeg or cordamom, 2 grams of white pepper. Instead of milk powder, you can put the usual. Put this sausage on pizza.
Jouravl
Quote: nut

Hopewhat kind of blender is so gorgeous?
Ira, I have a Ninja blender, just super!
Here I showed
Spiral chopper (slicer, spiralizer) for cutting vegetables and fruits # 3862
(there was a moment, in a large container minced meat for sausage, in a glass chopped lemons with sugar for a pie, and in a medium container shortbread dough, all at the same time, super)
Svetlucha
Gayane Atabekova, Gayane, I made it. It turned out two loaves of almost a kilogram of minced meat. Only I turned out not Finnish, but simply cervelat, since I did not have spices for Finnish cervelat, but there were spices for cervelates and smoked sausages from EM. I didn't really like the taste with these spices, and my son said that it was great. And another small digression: I had 200 g of beef, low-fat pork -400 g and fatty pork, too, 400 g. I made Bork in a desktop oven, unfortunately, one cannot be turned off for her, both work at once, but that's all equally, in 2 hours she did it.
Sausage Finnish cervelat
Gayane Atabekova
Svetlucha, Light, excellent sausage. The main thing the family liked I like the Finnish salami mix the most. Armavir is also good. I used a mixture for cervelates and semi-smoked sausages. She made uncooked smoked and regular. I didn’t like the mixture. I had to eat everything myself. So I will only buy Finnish salami.
Svetlucha
Gayane Atabekova, Gayane, I just ordered a Finnish salami mixture for EM, as soon as it comes, I'll make it with it.
Gayane Atabekova
SvetluchaUnfortunately, I don't know how long to wait for an opportunity. We have nothing of the kind.

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