Cooked sausage "Language" in a slow cooker

Cooked sausage "Language" in a slow cooker

Category: Meat dishes

Ingredients
meat (I mostly have liver heart, lungs, kidneys ... meat 30%)	1.3-1.5 kg
1 language	0.3 kg
fat	200 grams
cardamom, nutmeg, black pepper	0.5 h l

Cooking method

• Twisted the meat into minced meat,
• I cut bacon into minced meat.
• In the process of mixing lard, I added water, little by little (50-80 grams), so that the minced meat was plastic, not crumbled.
• Took her tongue (goat is very small)
• She wrapped her tongue with bacon, tore open the baking sleeve, laid the minced meat on it in a rectangle, put her tongue on it.
• And she wrapped the minced meat in a loaf, tied around the edges with rubber bands for money
• Then I put a stand from AG into the slow cooker, put a loaf of sausage on it. She poured water. The sausage did not touch the water. She was above the water.
• 
• And I cooked for 2 hours on a strong mode. And 2 hours heated. I looked at the state, the color gradually changed when it became clear that she was ready.
• She turned off the slow cooker, opened the lid, allowed it to cool as quickly as possible, and sent it to the refrigerator.
• Here she is after she froze.
• 

Time for preparing:

2 + 2 hours

Cooking program:

high + heating

Note

Comments
The sausage is dense, does not crumble.
The taste is similar to brawn.
The exit is big - we will eat for a week
I immediately sent half to the freezer, since we won't eat it quickly.
The main taster (husband) is sleeping.

I am happy with this sausage.
I didn’t use the liver, I gave the lungs to the dog.
Now I will do sausage experiments.
Of course, this dish is not a festive one, it is for every day.

Natus, I don't have a slow cooker. but there is a cartoon and a double boiler. does any of this work?

Light, you can cook it in a bag and a saucepan with boiling water, only an hour is enough, my mother cooks liver brawn in a saucepan

like in the sleeve completely in the water?

Natus, I don't have a slow cooker. but there is a cartoon

Light, and why isn't a cartoon slow cooker for you?

Nat, and in the cartoon on what mode to do?

Put baking for 1 hour (in water so that the sausage floats)
during this time the sausage will warm up, and then switch to stewing, well, maybe also for 1 hour, and maybe for 2, look there.

I haven’t used extinguishing for a long time with the purchase of a slow cooker.

Nat, and in the cartoon on what mode to do?

In a slow cooker, try setting the Stew mode, the time for 3-4 hours with a margin, depending on the weight of the meat. Check the readiness after the fact, open the lid and check.
It should turn out

hmm .. I somehow did not think about the cartoon. somehow in a double boiler I imagined it more. let's experiment!

I made it, delicious, but the infection crumbles, maybe you need to add semolina or starch, wrapped it in a baking bag, threw these sausages into the water and turned on the cartoon for stewing for 3 hours

Nataaaaaaaash !!!! did you crumble too? I'm not scattering ho.
Len, and you strictly followed the recipe, right?

I bought pork 550g, pork heart (small), pork tongue tightened 180 grams, chicken liver was 300 grams, twisted everything, and cut the tongue into cubes, salted, spices, like so

and lard? fat de?

Damn, I forgot to write, there was bacon, I cut 150 grams into small cubes

there was not enough fat, huh? I'm just upset.

Well, I’m not, it’s delicious, but I wanted to go to the sandyards, we went to the dacha today

[lenok2_zp]

lenok2_zp and can add dry gelatin? and will not crumble ... it seems like a nut ...

in short, you need to add one of three - starch, semolina or gelatin

at the expense of the liver I kept well, there I had a mixture of liver with the liver, a very dense sausage turned out

I also had a liver

Girls I had such a loaf, I was still chasing my husband with him, I got stuck together.

I didn't add anything,
Well, probably then the semolina needs to be added, I did it 1 time, so we'll slaughter the goat, then I'll do it again.

Here is a variant of pork shank saltison (in principle, there may be both a tongue and a heart, it doesn't matter). I took it on ki. RU
Raw materials:
Meat freed from the bone from the pork shank together with the skin (front shank) - 1 kg.,
Low-fat pork - 1 kg.,
Water - 0.4 liters
Nitrite salt - 50 gr.,
Honey or sugar - 40 gr.,
Ground black pepper - 10 gr.,
Fresh garlic - 4 cloves (20g.),
Rosemary - 5 gr. (taste).
Total raw materials: 2500 gr.

Materials:
Sinyuga beef -1 pc.
Sausage twine - 0.6 m.
Stage 1. Roll the shank from the bone, cut the meat with skin and pork into pieces the size of a quail's egg, add all the ingredients.
We massage (stir) for a long time, 5-10 minutes continuously, until the salt dissolves and all the water is absorbed.
Stage 2. Place in a container, cover with a lid or film and put in the refrigerator (+4 degrees C).
Ripening lasts 3-4 days. The meat inside the layers acquires a bright pink color, the pork skin swells, the raw material acquires a pleasant ham smell.

Stage 3. Stuffing.
Sinyugu beef must be washed well from salt, filled with warm water and left to soak for 10-20 minutes.
Then rinse again.

Probably the easiest way to stuff the blue is with your hands. We just take pieces of meat and put them inside. The hand passes freely (after all, the diameter of the blue is 100 mm.). We lay as much as possible without air bubbles. After stuffing, we try to squeeze out the air as much as possible, seal and knit the blue hair as in the video in the video school on the ki forum. RU
You can not knit a bunch of loops at all, limiting yourself to tying the open end of the blue.
Stage 4. Heat treatment.
Everything is simple here - we place a loaf of our ham in a container with water and put it on a small fire.
The criterion is strict - the temperature should not rise above 80 degrees. Celsius. It is better to place it in a large-capacity saucepan, heat it over high heat and then transfer it to the smallest fire, then the temperature inertia of a large volume of water will keep us optimal 70-80 degrees.
Cooking time is 3-4 hours.
At the end of cooking, you can bake our ham in the oven,

but you can eat that way.
Be sure to chill! Consume cold! The gelatin from the skin inside the product will harden and give us an excellent bite

Slow cooker guru natamylove another big thank you from me +
made a sausage with only pork tongue, the result is excellent!

The day before yesterday I did something similar - the usual fried sausage in my freezer does not translate and is already slightly zadolbala tired of it. Pork with bacon - in a meat grinder with a large grill (I have 4 holes), a bit of beef - on an average 2 times, boiled pork tongue for an hour and also on a large one. I kneaded everything with a mixer with salt-pepper-dry garlic and added broth from pork skins for a bunch (I read about this trick a long time ago and now I have brought it to life). film (it turned out two loaves) and steamed in a cartoon for 1 hour 20 minutes. I cooled it a little and put it under a small press, after the final cooling, I took it out onto the balcony. This morning I cut it - everything is plump, nothing crumbles. Apparently, the skins played a role: girl_dance: There are no photos, but there is no fotik.