Chopped baked lamb sausage

Chopped baked lamb sausage
Category: Meat dishes
Ingredients
Raw materials - meat from lamb ham (with veins and films) 2 kg
Water 0.3 l
Nitrite salt 50 g
Fresh garlic 20 g
Honey (sugar is also possible - for a full taste and \ 50 g
Rosemary 5 g
Materials:
Lamb bunting 3 pcs.
Sausage twine 0.5 m
Cooking method

Paying tribute to one of the best (in my opinion) types of raw materials - mutton, I decided to cook a minced sausage.
The recipe and technology are similar to the recipe for shank ham - the only difference is in the raw material and casing.
Technology:
It's simple. As usual, we cut the meat into large pieces (with a quail egg and slightly larger). We do not remove the veins, films - they will give us the necessary density in finished form.
We mix all the ingredients and put to ripen for 3-4 days in the refrigerator at +4 gr. Celsius.
Manually stuff the lamb blue and tie the ends
Blanch at 80 gr. Celsius 2-3 hours.
We bake at 150-200 gr. Celsius in the oven for 30-40 minutes (until browned).
These sausages can be eaten hot or cold. Cold is tastier. The "ham" taste is obtained by long maturation in the presence of sodium nitrite - this is a classic taste. It is also possible without nitrite, but a slightly livery taste is obtained - and the nitrite-free product loses in shelf life. For the safety of products with nitrite - everything is fine, the main thing is not to fry or bake until black.
Done! :)

that's interesting ...
And how did you live up to the highest category?

It seems to me that they lied, a little)))
Not?

however, the photo shows that .. .........
and there is.
You end up here all sorts of perdimonocli to breed.
Sell ​​it, so good luck.
Success in "business", and by the nose, let's not lead each other,
with your permission

PS- your clumsy attacks about salmonellosis are visible from a kilometer away ...

Sorry, our family knows a little about especially dangerous infections,
worked in your area and with the Plague ...
It's not uncommon for you, isn't it?
So what are you selling there?

Speak louder, I have a hard of hearing ...........,

What caused your displeasure, dear? It seems that he was not rude or rude yet :)
On the merits of the claim - firstly, where is the "highest category" indicated in my text? On the contrary, it is said - with veins and films. "
Secondly, let's not confuse the category and grade of meat - warm with soft :)

And about salmonellosis - if you know about foodborne infections and know how to protect yourself and your family - why don't you warn other people about the risks by posting your recipes?

Sometimes "business" and hobbies exist together - I think it's only a plus :)

About plague and other infectious diseases in our area - you are definitely right. Anthrax, for example, remains viable in soil for up to 200 years, and people in the Azov Sea region have been actively using this territory for thousands of years, so outbreaks of the entire spectrum of diseases in humans and animals will continue - this is a fact.
Now African swine fever is also mowing livestock and moving to the north of Russia. In the Rostov region, the livestock is practically destroyed, now the Volgograd region and the Kuban are on fire. A person is not infected with this disease.
Experts talk about sabotage from an American bacteriological center located in Georgia on the border with South Ossetia - the infection started from there 6 years ago.

And if you hint that the natural casing can be "infectious" - I hasten to please you :) - almost all raw materials are supplied from Denmark, Germany and the USA with all safety documents.

For the same reason, salmanellosis. If there is a flash, then it will be covered immediately.
Carriers of the disease pose a much greater danger
who can work both in catering units and in children's institutions.

So there are dangers all around, literally behind every "bush"
I remembered about the dried ducks when you frightened with salmonella

While they are freezing, you can get infected ten times, in the most unexpected places)
If it was harsh, sorry.

Our veterinarian (who serves the organization) is an extraordinary personality, and recently we had an argument with him about salmonellosis.
In general, there is an opinion of a specialist with many years of experience that, in principle, meat and eggs of waterfowl are not as dangerous as protein creams in cakes and various confectionery.
In sweet pastry creams, ideal conditions are created for the growth of any bacteria.
So you're right here - danger is everywhere.
And the sharpness is normal :) no complaints :)

I put forward the slogan: Comrades !!! Everywhere we carry silver water and eat from silver spoons !!! :)

Let's remember the cutlery in public catering - they are not sterilized.
And remember about the medical instruments of the earworm?
Autoclave.

As you can see, sanitary doctors have double standards.

[mishkind]

Respected mishkind, I understand that I'm interfering, but I can't help but note that you have a very interesting way to conduct a discussion. Immediately, without explaining what and where you read what, subject the author to sharp criticism. And the syllable is interesting - in hints and not complete phrases, and everyone thinks out this phrase to the end in different ways))))). Therefore, there may well be a negative reaction to your posts. Although the author of the topic understood you, and did not undertake a counterattack, he explained his position and arguments quietly and calmly.
I, until I read all the messages in the topic, managed to experience a bunch of opposite emotions.

Regarding business and sales - I think the author does not violate the rules of the forum. The link is not active, there is no direct commercial advertising. All people are adults and therefore they will understand the worthwhile information about the site or not. With the permission of the administration, you can directly sell your own or other products directly on the site.

And here is the question for everyone who knows. Share the secrets of choosing lamb (and other meat, suddenly there will be an opportunity). I often bypass mutton, although there is so little of it on sale, because I don't know how to choose. She ate one that smelled awful and tasted awful, and tender lamb, delicious to the point of impossibility. I don't want to buy and spend money at random.

We are all eccentric to varying degrees, and I am no exception
Regarding the choice of mutton, let the author tell.

We in Muscovy sell mostly young, there are no problems.
Very soft. Somewhat unauthentic for pilaf.