Sausage at home

From Wikipedia.

Lyulya-kebab (Türkic lula -pipe and Arabic kebab -fried meat) [1] is a meat dish widespread in the Caucasus, Western Asia and the Balkans

Light, tried it.
Did not happen.

Why do I bring up the topic in a sausage topic - with sausage, everything is almost in order.
It would seem that Lyulya is just a stone's throw away, Lyulya is a poor sausage,
but I can't?

Complex sausages are obtained, dry-cured
too - and Lyulya - doesn't listen to me

[mishkind]

I share my best practices and knowledge

A very correct approach!
mishkind, we are pleased to welcome you to our community! Here everyone always shares any culinary secrets they know, and sometimes the taste of a dish depends on one single "zest" used by the hostess.
By the way, I always beat the minced meat in the Kenwood Kitchen Machine with a K-shaped nozzle without any effort and to any desired state.
It is advisable that you write about yourself: where are you from and what kind of kitchen devices you have. This will help you to receive more qualified advice from us, if you need it.

Yes, in general, I don’t have any devices.
And I have been making sausage for a long time, by hand, "phanka"

This year I got tired of it, I bought a meat grinder with a sausage stuffing attachment,
the cheapest, top UNIT model, with a bunch of attachments, I don't know why I need them,
a little "shit" with a meat grinder, adapted for sausages.

Ukrainian bullets for frying well, butt,
but for recipes using Snay technology
bad fit.

I initially took a "disposable" meat grinder, I knew that I only needed for stuffing.
Of course Fiam is better suited for this,
but - to be honest - I have not found a single meat grinder on the market, a Home segment,
adapted for home sausage affairs.

Netuti .... there is no such segment of household appliances.

I would like to ask Vadim, but this is not a mass direction.
We are waiting for an indoor smokehouse from Vadim.

The really necessary device, I looked, I will take it.

PS - Lyi- thanks for the kind words, unexpectedly nice to hear
them on the first day on the forum)))
Grand Mercy!

PS- I can post a lot of photos of different culinary,
quality higher than a mobile phone, but it will not reach Stalik.

In principle, the sausage can also be stuffed with a pastry bag. You can buy a manual syringe, they cost about 700 UAH from us. Or order to the craftsmen.
I have a Kenwood meat grinder with sausage attachments, most of the minced meat pulls normally.
Lula kebab. How much of this word. I remember the secret of an old Jew who knew how to make excellent tea - "Don't spare the tea leaves!"

As a student, a friend worked as a cook in a cafe, where they made the best lula and shashlik in Kharkov. We "tortured" him - as do lyulya, so that he doesn't fall off the skewer.
The main secret is in meat. The owner of the cafe bought only beef tenderloin on the lula, it was ground on a fine wire rack, a little water, salt, pepper and ground coriander were added. They beat the minced meat well and sculpted a sausage on a moistened skewer, then gently smoothed it with a wet hand and fried it in extreme heat.

It's all about the connective tissue, its notch is 0.2 - 0.4%, and in the longest muscle of the back it is already 0.8 - 1%, in the meat of the hind leg and scapula 1.2 - 1.9. During heat treatment, collagen twists and deforms, changing the shape of the product. To avoid deformation, take the most tender meat (without fat) and / or carefully beat the minced meat.

PS- I can post a lot of photos of different culinary,
quality higher than a mobile phone, but it will not reach Stalik.

The one where there Stalik to our members of the forum! ... He has tools and pots and barbecues, and our members of the forum sometimes have a piece of iron instead of a barbecue, and what masterpieces they give out.
Newcomers are always welcome on the forum!

Light, tried it.
Did not happen.

Why do I bring up the topic in a sausage topic - with sausage, everything is almost in order.
It would seem that Lyulya is just a stone's throw away, Lyulya is a poor sausage,
but I can't?

Complex sausages are obtained, dry-cured
too - and Lyulya - doesn't listen to me

No one has explained more clearly and more beautifully about the preparation of lul as Dunduk:
🔗 "An extensive instruction for those inexperienced in the preparation of kebab".

As a student, a friend worked as a cook in a cafe, where they made the best lula and shashlik in Kharkov. We "tortured" him - as do lyulya, so that he doesn't fall off the skewer.
The main secret is in meat. The owner of the cafe bought only beef tenderloin on the lula, it was ground on a fine wire rack, a little water, salt, pepper and ground coriander were added. They beat the minced meat well and sculpted a sausage on a moistened skewer, then gently smoothed it with a wet hand and fried it in extreme heat.

It's all about the connective tissue, its notch is 0.2 - 0.4%, and in the longest muscle of the back it is already 0.8 - 1%, in the meat of the hind leg and scapula 1.2 - 1.9. During heat treatment, collagen twists and deforms, changing the shape of the product. To avoid deformation, take the most tender meat (without fat) and / or carefully beat the minced meat.

Collagen in lula has absolutely nothing to do with it - you can cook this dish from any lean meat, as long as it is fresh and of high quality. Well this is necessary - the most tender meat, tenderloin, - and for a chop on the coals, - no words. It is better to advise there to immediately use the Iberian jamon ... Cutlet, it is a cutlet, albeit on coals. And the secrets of making lula, personally successfully tested, are described in detail at the link just above.

Read Marat, thanks for the link.

Sausage on aeroil in winter



In autumn


In summer


What are some small photos?
It seems to have assigned a resolution of 1440x ...
In theory, it should be suitable even for mobile phones, but not even very well.

On my monitor 2560x1440, it does not look at all.
How to do it better?

A question for those who make dry-cured sausages.

Have you had experience of using lactose and lactobacilli in the manufacturing process?

Set an increase of 1000, and then a preview increase by click (3rd position) - the photo will increase by click

I'll try without increasing
Interesting shell, with fat
I did it myself, for frying, it's just abalde


Original image

🔗

Looks very appetizing.

Fries - already squirt

Collagen in Lula has absolutely nothing to do with it - you can cook this dish from any lean meat, if only it was fresh and of high quality. Well this is necessary - the most tender meat, tenderloin, - and for a chop on the coals, - no words. It is better to advise there to immediately use the Iberian jamon ... Cutlet, it is a cutlet, albeit on coals. And the secrets of making lula, personally successfully tested, are described in detail at the link just above.

I agree. The clipping was just an illustration from life.
In order to make a good kebab, the meat must be degreased, carefully chopped and the minced meat must be well beaten. Once, in the laboratory, they took cutlet meat and passed it 20 times through a meat grinder with the finest grill. It turned out no worse than from the clipping.

[times 20]

Once, in the laboratory, they took cutlet meat and times 20 passed through a meat grinder with the finest grate. It turned out no worse than from the cut.

Well, this experiment could only be dared in the laboratory

I'll tell you how kefte is cooked on skewers in Lebanon (if interested) ... it's yours and lyulya, etc.
mostly veal - beef, well, it tastes ... sometimes lamb ...
meat is passed twice through the smallest grill of a meat grinder, kneaded for two minutes and once more through a meat grinder ... then spices are added as desired ...
it is in Lebanon that this is finely chopped (only with a knife) parsley, onions (you can use a blender) and salt ...
when passed through a meat grinder add a little soda for the color of beautiful meat ...
and knead again ... put in a bag and before use ... it is better to cook fresh ...
in any case, if you are cooking either on a wire rack or on a skewer ... before picking up the meat, we moisten our hands abundantly in cold water ... knead in your hand a couple of times turning it into a sausage shape (only thinner) and then press it tightly on a skewer or just put on a double wire rack ...
the meat is cooked quickly and it turns out very juicy ... the main thing is not to dry it out ... then it will remind you of the taste of Soviet sausages ... well, I had such impressions!

And what mistakes do people make when they cook Lula?
I mean the situation when you seem to do everything right, according to the recipe,
does it fall off the skewer?

I tried to analyze why some of my cradles fall (albeit on a grid)
- I guess I made them thick, which means heavy
- it seems that maximum heat is required, you need to fan the coals
- twisted skewers several times. Perhaps twice is enough?

Who defeated the problem of falling minced meat from skewers, tell us what
in technology have you changed?

And a couple of questions to catch up, to those who have no problems with Lyulya.
Can you use marinated meat for minced meat, like for a barbecue?
- I sometimes make such minced meat for sausages, for muglal. It turns out interesting.

To Snay recipes for German sausages for frying. Sometimes it's good to add
cheese, it is convenient to use pigtails. The only caveat is that you need to take more, and not cut finely.
Of course, add the cheese to the finished mince just before stuffing the shell.

This is for those who love everything with cheese

Read, after all, Dunduk: 🔗 "An extensive instruction for those inexperienced in the preparation of kebab". Everything is described in detail and clearly there.
You need to beat off the minced meat for a long time and well. There should be enough fat in the minced meat so that it grabs well, at least 1/3. Do not be afraid of the fat content of the fat - it will partially come off on the coals, and what remains will only add juiciness to this dish. You cannot overdo it with onions, because it helps the skewer to slide off the skewer. It is possible without it at all, and if with it, then it is highly desirable that it be finely chopped or chopped, and not ground, since the excess moisture from the squeezed onion promotes the escape of the skewer. The temperature of the skewer cradle should be as low as possible when set on charcoal. First you need to fry quickly at a high temperature for a crust to appear on one side, then on the other. Then you can quench the heat and bring the lula to readiness, trying not to dry it out in the end - if you put the minced meat on a skewer without fanaticism, then there is almost nothing to fry ...

And if it still does not work, then form sausages or cutlets from this minced meat, and fry them over coals on a wire rack. I assure you, it will not be worse, and maybe even juicier. Cutlet, it is cutlet in Africa, on a skewer, on a wire rack, or in a frying pan. It would be tasty meat, but moderately salty and peppery. The rest is show-off ...

Shl. So as not to be offtopic, it's time to open a separate Temka "Lyulyak ebab" ...

when passed through a meat grinder add a little soda for the color of beautiful meat ...

Interested Here, per kilogram of meat - how much will it be (in the "tips of a knife", "teaspoons")?

No more than two grams per kilogram. One should be enough, in a teaspoon about 10-12 grams.

No more than two grams per kilogram. One should be enough, in a teaspoon about 10-12 grams.

In a teaspoon there are 5 g, and soda is also 5 g (I went to weighed with a specialist).

A question for those who make dry-cured sausages.

Have you had experience of using lactose and lactobacilli in the manufacturing process?

On an industrial scale.

Clear with soda: a little, on the tip of a knife

Interested Here, per kilogram of meat - how much will it be (in the "tips of a knife", "teaspoons")?

the first time we ran it without soda .... kneaded ... the second time we twist it with soda, as if lightly added .. I have everything "by eye" ... and you will immediately see the difference in color ...
soda doesn't taste good ...

Interesting!
Thanks, let's try a little soda. And nobody tried nitrated salt at home?
- it is rather for dry-cured sausages.
I haven't tried it. I don't even know, is it worth it?

Nitrates give color and presentation, that's understandable.
Is it necessary for a home product?

[katerix]

katerix , thanks, I also do everything almost by eye.
I think nothing bad will come from a pinch of soda, we put it in the baking, and we never get upset
It's even interesting how the color changes.

The same I join the "thank you"
Didn't know about soda.

2 Kapet
about sausages there are many recipes of Andrey Tsibulsky, read the same.
🔗

There are a lot of recipes. Uncle's equipment, however, is quite professional.

2 Kapet
about sausages there are many recipes by Andrey Tsibulsky, read the same.
🔗

There are a lot of recipes. Uncle's equipment, however, is quite professional.

Thanks for the link! There are many more about homemade sausages here: 🔗 , but more down to earth, in comparison with Pan Tsibulsky ...

No matter how modest, but this is the most informative topic in the entire Runet,
dedicated to the topic of home cooking sausages.

Firstly, all users, one way or another, prepare HOMEMADE SAUSAGE.
Actually, it was WE who made it that way.
Each one has laid out his developments.
Second - we have Snay
And thirdly, we have links to all more or less serious people,
who are successfully doing this !!!

True, they don't know about it, yet)))

ORESHEKu - small Nobel Prize for a topic,
and for bringing together real people in this thread who do this, who know how,
and do not copy any garbage from Yandex.

My regards)))
And don't forget to post your achievements.

Himself now in thought, honed only three technologies.
That is, Ukrainian, for frying. It's good. German Snay technology is very interesting.
Dried - according to your recipe, also not bad

What's next on our agenda? Is the movement expected?

I've been waiting, I can't wait,
very interesting and simple device-
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=142368.0

We, sausages, need this!
We'll make bacons, chops, and ...

Well, knuckles, of course, something for bigos, for hodgepodge
fat / fat tail. By the way, I recommend a fat tail, a steam room, trembling in my hands.
Nice as jelly, warm, tender .... the size of a fat tail starts from a soccer ball.

Anything less is fooling us. This is the tail))
I am very pleased to welcome dear members of the forum who are in the "topic"
Only one thing upsets us - are we few?

Girls and boys home sausage makers, hello everyone.
I'm with you! I dreamed for a long time and now, finally, my dream has come true.
I couldn't buy natural intestines, but I was lucky to buy,
I quote further: "Homemade sausage casings are used to make Bavarian sausages,
pork sausages, sausages, boiled, smoked and semi-smoked sausages.
This casing is made from natural collagen fibers and is therefore edible.".
This is what I got today. Minced meat is ready, tomorrow I will do it.
I will tell you about the results after preparation.

How does the shell you bought look like?

The camera ran out of batteries, as always at the most inopportune moment.
If from an Internet photo is suitable, then like this.
🔗

Girls and boys home sausage makers, hello everyone.
I'm with you! I dreamed for a long time and now, finally, my dream has come true.
I couldn't buy natural intestines, but I was lucky to buy,
I quote further: "Homemade sausage casings are used to make Bavarian sausages,
pork pork pork sausages, boiled, smoked and semi-smoked sausages.
This casing is made from natural collagen fibers and is therefore edible.".
This is the kind I received today. I have minced meat ready, I will do it tomorrow.
I will tell you about the results after preparation.

Before turning it into minced meat, it is better to add salt, well, like brisket
or lard. Four days.

To an edible consistency)))

what kind of stuffing do you have? What are they?
Not steamy, I hope? - steam room, this is hard not ... delicious

From your confusion, I realized that the sausage is not for drying.
So?

Oh, and very good! And comfortable in work! With such shells it is impossible to mess with anything. The sausages will be of the highest class!

Oh, and very good! And comfortable in work! It's impossible to mess with something like that. The sausages will be of the highest class!

On the grill them)))
- by the way, they will lie down until the weekend, just ripen.

In a glass container, tuda garlic, and under a film.
And no freezers!))

PS-for the sim I take a bow, I have a BORSCH here

What a cocoa ... Ukrainian., Of course!

Before turning it into minced meat, it is better to add salt, well, like brisket
or lard. Four days.

To an edible consistency)))

what kind of stuffing do you have? What are they?
Not steamy, I hope? - steam room, this is hard not ... delicious

From your confusion, I realized that the sausage is not for drying.
So?

From your confusion, I did not understand anything at all.
I have minced meat.

Meat before grinding into minced sausage,
it is much better to subject the salting procedure with "sugar"

Read the details on the previous pages of the forum.
Actually, that's what I wrote about it.
Use

I apologize wildly, I do not know how to "dummy"

Thank you, of course, but I don't remember
so that I ask advice, and I the whole read it.

Lena, where did you get this shell? Is it in your fairytale town?

Thank you, of course, but I don't remember
so that I ask advice, and I the whole read it.

Well, yes
You shouldn't be offended, give your recipe, or something

Lena, where did you get this shell? Is it in your fairytale town?

What's the problem with the shell?
Previously, he scraped it himself, today they offer for a thousand wooden
perfect 90 meters of excellent shell.

Girls? What are you talking about?
Ninety meters in a package - about one and a half liters ...

Do you want to add links, or find it yourself?

[Ira,]

Well, yes
You shouldn't be offended, give your recipe, or something

I don’t take offense at people in principle, I just change my mind about them
Tomorrow I will make and there will be a recipe, do not run ahead of the locomotive.

Lena, where did you get this shell? Is it in your fairytale town?

Ira, no, no. Not at home, oddly enough
I ordered it from an internet store. Give a link? Right here?

[mishkind,]

mishkind,
Well, there was a lot of discussion on the forum that there is not always a natural casing at hand. It is sometimes scary to buy from the market, and not everywhere, even in the markets, they sell natural intestines. Again, as a rule, pork intestines are sold, and this is only a certain diameter, it is already suitable for thicker sausages, and thin sausages can be made only if you find lamb intestines.
For the Ukrainians, Nusya organized the sale of factory-made natural pork and lamb intestines, salted, which lie perfectly in the freezer. In Russia, I remember, they found factory guts only in large jars. (Ninety meters in a package - about one and a half liters ... - this is a large package after all)
That is why the question of the possibility of buying collagen casings for sausages is interesting for many.

By the way, Lyalya Toy, what is the diameter of the shell?

Girls, sorry, stuck on Ukrainsom Borshch.
I'm doing it as expected, not fast.

What questions about homemade sausage?
- we have a lot of people here who have solved all the issues long ago.

PS - about 90 meters - very high quality, hands ditched for two weeks.
It's worth it.

[Lyalya Toy]

Lyalya Toy, although I still have natural intestines in the freezer, for 150 (if I remember correctly) rubles, but all the same, come on with a reference, it will come in handy!

🔗

This is hand made. But you must?

[Ira,]

I don’t take offense at people in principle, I just change my mind about them
Tomorrow I will make and there will be a recipe, do not run ahead of the locomotive.
Ira, no, no. Not at home, oddly enough
I ordered it in an internet store. Give a link? Right here?

So yes, WEIZMAN PAROVOZ
Begitser.
What reference do you have?

-Gleb Zheglov (c)

Ladies, there are few of us here, who cares about it,
alas and ah ...
Taking this opportunity, I express my respect to the Ladies,
believed that men would be ahead of the rest of the world, but evono as ...

[Lyalya Toy]

Lyalya Toy, although I still have natural intestines in the freezer, for 150 (if I remember correctly) rubles, but all the same, come on with a reference, it will come in handy!

Kept the intestines this way and that.
There is no difference in the salted state.