Chicken sausage in a pressure cooker Liberty mp-900

[UPDDiet option]

Chicken sausage in a pressure cooker Liberty mp-900

Category: Meat dishes

Ingredients
minced meat (mixture of chicken thighs)	1400g
very cold water (ice)	60-80g
salt	25g
corn starch	10g
cognac (alcohol not less than 40 °	3-40g
nutmeg	taste
ground: paprika, cumin, cardamom, ginger	optional
herbal mixture for minced meat	optional

Cooking method

• Take 6 thighs and two fillets. Remove the skin from the thighs, cut off excess fat, separate the bone. We cut the meat into pieces of approximately 1.5 cm. As a result, after processing, it turned out prepared for minced chicken meat 1400g. Put a portion of meat in a blender and add a portion of cold water (ice). Grind the meat until puree. Add starch, mix. Pour out the cognac and stir. Add spices and herbs mixed with salt to the minced meat. Knead everything thoroughly .. You can add more water to make the minced meat fluffy.
• 
• Put the minced meat in a steel mug moistened with water. With a glass soaked in water, level out the caja portion of the minced meat being laid out .. You can leave the minced meat to settle for an hour and a half, then there will be no voids inside it.
• 
• We put a mug with minced meat in the saucepan of the pressure cooker, cover it with cling film or foil., Add water, two fingers below the level of the mug. We turn on the heating mode. The temperature inside the pot will settle to approximately 70 ° C. We close the lid. After about three to four hours, we check, first the water temperature, then completely immerse the thermometer pin in the minced meat. The sausage will be ready if the temperature inside the minced meat is 67-72 degrees. This takes approximately 5-6 hours. Depends on the model of the multicooker pressure cooker.
• When the minced meat has reached the desired temperature, remove the foil or foil and lower the sausage mug into a container of cold water. From the sharp cooling, the minced meat will become denser. When the sausage has completely cooled down, drain the excess liquid, there will be very little of it. Gently, with a spatula, we go over the top of the glass, cleaning off the stuck minced meat, then turn the glass over and the sausage will easily fall out of the mug by itself.
• 
• Similarly, you can make sausage from chicken thighs and pork, turkey sausage. Or a mixture of turkey and veal. In the photo, the light sausage is chicken fillet and thighs with herbs, and the darker sausage is 70% chicken and 30% pork goulash.
• When I was interested in the process, I wrote out several important rules for making sausages.
• water. 5-7%. So that the minced meat does not fall apart (60ml per 1kg of minced meat)
• starch 1-2% for the density of minced meat can be up to (7g per 1kg of fache)
• fat up to 10%. lard cubes are added after all the products have been mixed (90g per 1kg of fache).
• salt 2-2.5% with unsalted raw materials (20g per 1 kg of fache)
• ... vitamin C in powder for color preservation (1g per 1kg of minced meat).
• Ice cold water is needed to keep the blender knives from overheating.
• Cognac helps preserve the color of the minced meat.
• Coarsely ground meat gives the tea a sausage.

The dish is designed for

2 pcs

Time for preparing:

preparation 25min, cooking 5-6 hours

Cooking program:

HEATING

Note

The pot of the Liberty mp-900 p pressure cooker includes either two machines 11 cm high and 11 cm in diameter, or one cup 12 cm high and 12 cm in diameter. For multicooker Panasonic SR-TMH10 suitable glass 11x11cm

UPD

Diet option

turkey fillet 500g
boiled beef 100g
carrots 50g
beet 50g
wheat bran 3 tbsp
water 6stl
water-soluble fiber 1 tsp
salt 1.5 tsp
garlic (powder), ground pepper, nutmeg

Boil the carrots and beetroot, grind the bran in a coffee grinder and add water, add fiber (I have acacia fiber, but you can add any water-soluble fiber), mix and let it swell for about 10 minutes. In a blender, mix vegetables and the bran mixture in puree. grind turkey meat with a blender. Cut the beef into 5x5mm pieces. Stir in the vegetable puree and minced turkey, re-mix everything in a blender. Salt the mixture, add spices. Place in a mug and refrigerate for 1-1.5 hours.
Approx. beet can be taken less, replacing it, for example, with boiled cauliflower, then the color will not be so bright.

It's almost like a ham from Beloboka, only there the pressing process is carried out by springs.
Thank you for the interesting cooking details.

The white-sided size did not fit me, it does not fit into a small cartoon. And it is not clear how to measure the temperature of a sausage. The main thing is that the white-sided price is somehow inhumane. Just for comparison, a dex blender DHB-552 750 watt costs 240-250 UAH and the distributor had a white-sided one for 300. So a blender can do a lot of everything.
And these mugs, they are multifunctional for me, And on hikes - trips are good, and at home I also bake cupcakes in them, Now I have adapted the healthiest mug for a pressure cooker, I will make pâté sausages in it.

I beg you, correct this "alcohol not less than 0 °" in the ingredients!
It's a shame for the cognac!

[mary_kyiv]

mary_kyiv - thanks for all the subtleties described!

Tell me, please, is it okay that it doesn’t boil, but cooks at 70 degrees all the time? Well, as if there is no disinfection, I don't know how to put it better. A very tempting recipe!

This is a sausage, boiled sausages are never boiled, they are pasteurized for a long time. Until the temperature inside the product rises to the desired value. Therefore, a probe thermometer is needed.

I quote from a book on sausage production technology:
* Cooking is carried out with steam or in water (in small enterprises) at a temperature of 75-80 ° C. The duration of cooking depends on the diameter of the casings and is 1 hour with a casing diameter of 60-70mm *

This is a sausage, boiled sausages are never boiled, they are pasteurized for a long time. Until the temperature inside the product rises to the desired value. Therefore, a probe thermometer is needed.

I quote from a book on sausage production technology:
* Cooking is carried out with steam or in water (in small enterprises) at a temperature of 75-80 ° C. The duration of cooking depends on the diameter of the casings and is 1 hour with a casing diameter of 60-70 mm *

Thank you so much! I am an amateur in sausages. I will try. Thanks for the recipe!

When I experimented with sausages, I tried to cook them in a multicooker on a double boiler mode, so when the water boils and gurgles, the mug jumps along the bottom, it's good that I did it all in a steel saucepan, if in a Teflon one, I would probably spoil the bottom.
In principle, it is possible to make porridge in the mode, but it turns out not sausage, but rather pate, and of course the color is not preserved, because the minced meat is warming up too quickly, and for the kosbasa it is imperative that the heating be gradual and uniform.

And in the double boiler mode it is good to make sausage in a natural casing. Put the sausage on a double boiler and be sure to pierce it in several places so that it doesn't burst. Such a sausage is quickly made, only now the casings are not always at hand. Well, there are a lot of hassles with an ordinary meat grinder.

Thank you so much for the recipe !!! My lowest bow to you !!!! She made her boyfriends (husband and son) minced breast meat (mashed potatoes) and pieces of pork. Delicious, not convey! Even though I haven't eaten meat for more than two years now, I could not resist and chewed a piece of sausage

Updated the recipe with a diet sausage option.

Updated the recipe with a diet sausage option.

This one is generally very similar in photo to the store! Is it due to the beets and the color they gave? How do you taste dietary?

I liked the dietary one more, it is more sausage chtoli, Well, when, pure meat., It is more like a ham, so dense, but this one is softer and more tender.
And in order for the color of the sausage to look like a store sausage, I think it is necessary to add a beet and something like cauliflower. The ratio of 30 grams of beetroot and 70 grams of cabbage. Well, it's better to take light bran.

And I'm finally sculpting it. I scooped up half of the portion, 700 g (chicken thighs, chicken fillet, a little veal), so that one liter would fit into a mug, it turned out about 2/3 of a mug. She rammed it and put it in the refrigerator. I will launch soon. The first time I make boiled sausage myself.

True, I poured ordinary water, not from the freezer, well, my knives in the grinder do not heat up somehow.

Ksyusha, good luck

So, sir, I have an urgent question, my sausage has been on Heating for about 2.5 hours, and the temperature inside the sausage is already 65 degrees, another half an hour and it's done. Take it out when 70 will be, or 3 hours is not enough? Perhaps my heating is stronger, in my model ... Or should I turn it off so that it does not drive like this and withstand time?

Exactly how the ham turned out. A bit light, of course, and you still need to play with spices, find your taste. But for the first time it turned out great. I made it, sausage!



As for spices - I probably gave them a little. The sausage has such a smell, I would smell it in the store and not take it. But the taste is normal.
I just didn't have cardamom, I added everything else on the list a little. And you don't need black pepper or a mixture of peppers at all in the sausage?
I also read somewhere that coriander is possible, I love it, only that it is very spicy, I'm afraid it might not be felt strongly in the finished sausage.

And can you give beets for color in the first option? In general, I really want to make the second option, but I don't have fiber, and I ran out of bran, and it's not easy to find them here. Unless to buy on the internet.

In general, I liked making the sausage itself.

Thanks for the science!

Oksana, a pretty product, really, something between sausage and ham, in appearance Dare and share your impressions, maybe someone else will mature
How long did you cook by the way?

Oksana, a pretty product, really, something between sausage and ham, in appearance Dare and share your impressions, maybe someone else will mature
How long did you cook by the way?

Thank you! 4 hours somewhere. I tried to stand it longer, so I reached 70 degrees, then I took it out. If it stopped at 67 degrees, it would have been about 3.5 hours.

I now have a new, more powerful mixer, so I don't add ice water either, the coldness of the meat from the refrigerator is enough .. And earlier, specifically, knives warmed the meat.
I am chicken meat if I always soak it in water from the store. He always has such a specific smell when raw, I bought different things, from different manufacturers, but there is always something like that, although I take the freshest. Well, maybe I have a sensitive nose, I don't know.
Muscat is a must, I also like zira and ginger. And I didn't add black pepper, only green or a mixture of peppers. Black pepper is better in chopped sausage, where there is bacon. But in principle, it's all a matter of taste.

Marie, thanks for your experience and recipe. And according to what recipe does the sausage look like ham? Everything, the question is removed, I read the topic again.

Oksana, what a beautiful sausage you have.

[mary_kyiv]

mary_kyiv, in the "double boiler" mode, the water heats up above 90 degrees? Is it bad for the sausage? Above, I read that it should not be boiled, but pasteurized at 75-80 degrees. I want to make my first sausage and I don’t know how is it right? There is a multicooker-pressure cooker (with a double boiler and heating), beef casings. Which mode should you choose?

The recipe indicates the correct mode for cooking sausages (ham, etc.) in a multicooker-pressure cooker. That is, the mode of keeping warm (70 degrees). It's easier to put the sausage cooked like this at night - about 8 hours.
For chicken sausage, a higher temperature is desirable - 74 degrees (to destroy any Salmonella).Or cook it in pressure cooker mode - stewing soup ... 40-50 minutes under pressure.
The recipe does not indicate a mandatory additive, without which the product will be just meat, but not sausage. This is a nitrite salt. It serves not only as a preservative and pink dye, but also gives the sausage exactly the sausage taste and smell!
Put it in half of the total amount of salt. That is - 50% nitrite and 50% cooking.
Also add 3% phosphate to bind moisture.
It is easy to buy all these additives and spices in online stores that sell equipment for making homemade sausages. There are also recipes there. In big cities, all this can be found in specialized stores.