Grill and smokehouse

Girls, health
if only it comes in handy

Girls good morning to all: flowers: I agreed about intestines for sausages in our meat market Will be on Saturday and therefore I have a request - throw at me recipes for cooking sausages with all the details. I know firsthand what goodies (sausage) can do there And we will learn from you here I look forward to

[nut]

nut
I threw a few recipes in the mail. It can be useful.

LISSA something doesn't open for me

Probably the recipes can be displayed directly on the forum, I'm not the only one who was interested, I'm sure there will be many who wish. You can open a separate topic about sausages

[nut]

nut , I described the recipes for the sausage of my mother and mother-in-law above, unfortunately I don’t know the exact proportion, but I described the process itself. Good luck to you

Probably the recipes can be posted directly on the forum

Not possible, but necessary !!!

Girls, what is the difference between hot smoking and cold smoking? What process is going on in Cherry's smokehouse? Explain pzhlst to those who are "in the tank"

I definitely have a hot smoking. For cold smoking it is necessary to dig this ditch longer and the temperature should be lower. Cold smoking time 2-3 days with low temperature smoke. Toist, depending on the meat, is smoked a little every day.
And in hot smoking, everything is smoked in one go until it is ready, smoke with a high temperature. So my husband explained to me

Cherry, very good for the explanation!

[Cherries74]

Husband Cherries74 also need to give a lot of money for his consultations !!!

Hairpin is our humorist, you will also have to learn Ukrainian

So I tried to write in your way !!!

[Hairpin]

Hairpin, you did a good job, only not to "finish off" but give it away. I will give you your friend, if you come from a vidryadzhennya

Hairpin and in our opinion will thank

Hairpin, well done! As an international forum, so the speech is! After all, everyone understands what she said!

[Tatulya12]

Right, Tatulya12... The main thing is to make it clear !!!

[lost liver sausage recipe]

Girls, I finally found lost liver sausage recipe, very tasty. I'll write it here, and the moderator will then issue it in a separate topic, where other recipes will be thrown off. sausages at home.
it is necessary:
1kg pep
300gr. gov. liver
300gr. beef
1 / 2st. semolina (regular faceted glass)
6 eggs
2 pcs. onion
PREPARATION
Peel the liver from the films and boil slightly, cut the beef and lump into pieces and fry, scroll everything through a meat grinder with onions. Add semolina, beaten eggs, salt and pepper to taste. Stuffing the guts isn't tight. The length of the sausages is 10-15cm. Tie the sausages tightly with threads on both sides. There should be no air bubbles in the sausages, if, nevertheless, they have formed here and there, it is necessary to pierce the intestine with a very thin needle. Put the sausages in a saucepan, add water to half
and bring to a boil, reduce heat and cook for 40 minutes. with the lid ajar, if the lid is closed, the intestines may burst. Get the sausage, cool and you can eat. Very tasty, inexpensive and a lot (eaten quickly). Can be cut into circles or spread BOND APPETIT on your bread

Girls for me today, an uncle in the market pinned almost 3 kg of intestines, which now I will not put my mind to do with them and no one throws something recipes Hairpin you probably already threw this good too, maybe you have some ideas

[Nut]

Nah, I don't have guts yet ... That is
Nut, have you seen the pictures Gypsieshow to make sausage?

Girls for me today, an uncle in the market pinned almost 3 kg of intestines, which now I will not put my mind to do with them and no one throws something recipes Hairpin you probably already threw this good too, maybe you have some ideas

I have a link to the Horsha cuisine forum - there were very good tips in the topic on how to prepare the guts and, in general, how to make sausage with them further
🔗

Anastasia, thank you for the link, there are a lot of interesting things, tomorrow if the granddaughter is not thrown to me, I will try to make a sausage, I will definitely show it. I saw the pictures and what I can do with the intestines, but what and what to interfere with and what additives and spices, and most importantly what proportions - I have a problem with this

My sausage is in progress

[Nut !!!!!!!!!!!!!!!!!!!!!!!!]

Nut !!!!!!!!!!!!!!!!!!!!!!!!
I hope with step by step photos? !!!!!!!!!!!!!!!! Or just to EAT? !!!

She took a picture of how she filled it, and now she's fried. This is my trial version, I fried the whites and left the minced meat, added nutmeg and red wine, washed the intestines and stuffed. I wanted to do it step by step, but my intestines, sausages, jumped across the table as if they were alive, just two hands are not enough, you need to hold with one hand so that the intestine does not fly off the nozzle, and with the other you push the minced meat into a meat grinder, and you still need to tie up some thread with a thread, and the handles are in fat, everything is slippery. If it is tasty, I will try to write in detail how I did it. And 2 photos before frying and after I will expose
Have you got the guts?

Nope ... I'm attaching facades ... Besides, the idea with a rabbit hasn't left me yet ... So I'm not in a hurry!

Patience to you; DA what a rabbit, what to do with him?

Rabbit from the Hairpin and Slow Cooker series!

Understood, I remember reading somewhere on the forum.
Here is my darling sausage:

Hairpin, the thought of sausage came to me today, but there are no guts and I remembered at Stern's: she cooked something (it seems meat rolls, I have to look) in cling film. If you wrap the forsh in foil and cook and ... Well, you are a clever girl, and you will continue to invent and teach us. It's like a bag of ham.
While I was writing Oreshek beauty, I laid out the yummy! You still need guts ...

[Oreshkina]

And I persuaded my husband not to throw out the guts on Sunday, we cut the goat,
showed pictures Oreshkina sausages to her husband - he agreed to clean the intestines.

The intestines can be salted and stored in the refrigerator for several days, and then transferred to the freezer.

All the sausages are gone.

[Nut]

Nah, I don't have guts yet ... That is
Nut, have you seen the pictures Gypsieshow to make sausage?

Hairpin, tell me, please, where are these pictures?

I'm not a Hairpin, but I will tell you: Go to the author's culinary themes, section Cooking, theme-LOVE MEAT? THEN YOU HERE -Answer 13. Good luck

[homemade sausage]

Here is mine homemade sausage on an "industrial scale":
I had: pork is not fat - 1 5kg + -
beef -300gr + -
chicken breast -2pcs large
bow-2pcs
garlic-3 cloves large
pork fat -150-200gr.
red wine-2st. l.
iced tomato juice-200ml.
ice water-200 ml.
salt, pepper mol., nutmeg mol. coriander mol., mustard peas, minced meat seasoning, origano, basil - to taste
sugar-1 hour l.
preparation: I ran the pork and beef through a meat grinder with a grid with very large holes, cut off the fillets from the chickens. I cut the breasts and finely, cut the bacon very finely (if the pork is fat, then the bacon is not necessary), kneaded everything well with the rest of the ingredients with my hands and left it to soak for 1 hour, during which time I took up the intestines. Rinse them well with warm water (not hot):
ready-made minced meat:

Be sure to finely chop the onion and garlic, the smaller the better, and now my intestines are outside:

And like this:

then we tie the end of the intestine, take a ballpoint pen (pull out the rod) and turn the intestine inside out with a blunt end and rinse thoroughly until the water is clear (important):

When the intestines have been washed, turn them out again on the front side and you're done:
]
We take the meat grinder, remove the knife and put on the nozzle for the sausage filling, pull it on so as not to tear the intestine, prepare the threads (I have cotton # 10):

It is very important: to tie the intestine on one side with a thread and before putting it on the nozzle, turn on the meat grinder (the speed is always the lowest) and let the minced meat come out a little through the nozzle, remove the excess and just put on the intestine in a lot, there will be no air in it. In the process of filling, keep the gut on the nozzle as in the photo, you do not need much long 10-15 cm just right, take the thread and tie it up, continue to fill and so on until the end:
and now she is ready:

Then put the sausage in a frying pan, pour 0.5 cm of water and bring to a boil, reduce the heat to a minimum, close the lid and steam for 15 minutes, gently turn the sausage over and another 10 minutes until the liquid evaporates, then I pour a little bit. oil and fry directly in a pan or oven. OOOOOOOOOOOOO Very tasty Trial version husband slammed in 15 minutes
GOOD LUCK EVERYONE

I found such a website, it may be useful:

[nut]

nut
can you start a topic about sausage?
otherwise your precious experience will be lost

This is necessary for the moderator to do, I am in the computer a teapot from teapots

And now she is already ready for overeating:

super!!!!
I also want sausages !!!

Girls, I think the sausage needs to be moved to the topic about meat, otherwise it will get lost here

[nut]

nut smoked?

No, I fried it in the oven, there are still raw sausages and I decided to smoke them in the airfryer