Boiled sausage Bologna

Boiled sausage Bologna

Category: Meat dishes

Ingredients
Minced pork shoulder	3 Kg
Pork fat	0.6 kg
Spice mixture No. 4 according to GOST its composition - sugar, black pepper, allspice, nutmeg)	9 g
Fresh garlic	10 g
nitrite salt	55 g
Shell - pork bladders	3 pcs

Cooking method

• This recipe, in fact, is the development of the technology for preparing minced meat of boiled sausages such as Doctor's, Lyubitelskaya, Veal, Mortadella without the participation of a cutter or blender.
• I did this deliberately so that as many people as possible could repeat this recipe in normal kitchen conditions. It turned out very tasty. People who have tasted this sausage could not believe that it was made at home and with a minimal investment of time.
• How it all happened:
• Recipe:
• Minced pork shoulder - 3 kg (pre-salted with 10% water (300ml) and 1.8% nitrite salt (60g) to the mass of fresh minced meat);
• Pork fat - 0.6 kg (frozen into pieces of 8x10 mm);
• Spice mixture No. 4 in accordance with GOST its composition - sugar, black pepper, allspice, nutmeg) - 9 gr;
• Fresh garlic - 10 gr;
• Shell - pork bladders 3 pcs.
• Technology:
• I bought a pork shoulder, dissolved it in a meat grinder with a 3 mm grid (I have it the smallest), salted the minced meat in a bag with 10% water and 1.8% nitrite salt, mixed it and put it in the refrigerator for maturation overnight. Ripening of minced meat - min 12 hours at + 4 degrees Celsius.
• In the morning, I scalded the bacon with boiling water so that it would hold tightly in the cut of the sausage loaf. I mixed the ripe minced meat, a mixture of seasonings No. 4, garlic, dissolved the minced meat for the second time on the smallest grinder grid, mixed in the bacon and stuffed the resulting sausage mince into pork bubbles. The bubbles are pre-soaked for 20 minutes in water. Cut off the necks of the bubbles to the diameter of the attachment for a meat grinder or sausage syringe. By the way, we changed the supplier of the bubbles and their quality became just perfect - no unpleasant specifics. smell!
• Fill tightly into the casing, avoiding the appearance of air bubbles.
• Tie the shell and leave to ripen for 2 ... 6 hours at +4 degrees. Celsius.
• Heat treatment:
• Dry the sausage loaves in the air for 1-2 hours.
• For an oven with forced ventilation - the drying process is 25-35 minutes at 60 degrees. Celsius until a crust appears, then increase to 80-85 degrees. Celsius and fry until a bright red crust appears on the loaves. After 15-25 minutes, switch the mode to cooking, reducing the temperature to 80 degrees. Celsius and placing water in the chamber on a tray for evaporation.
• Upon reaching 69-72 degrees. Celsius inside - the sausage is ready!
• I put it on cooling and a set of taste for the night and in the morning we ate chic, "correct" sandwiches with freshly baked bread with great pleasure - the area of ​​a piece of sausage was equal to the area of ​​a cut piece of bread, and even more - everything as children like.

The dish is designed for

3.6 kg

Time for preparing:

3 hours

Cooking program:

special sausage

Note

Photo nakapustina

This is just something incredible !!!!!! and what is really the structure, like a regular sausage? Completely homogeneous?

[Kolbasnik]

Kolbasnik, I'll say right away that it's cool! It's delicious! And I envied your family that at any moment they can eat such an almost professionally prepared sausage with appetite
But you probably think that every housewife has such equipment and everything that is needed for manufacturing?
Moreover, salt is sold only on an industrial scale.

Nitrite salt is an optimal substitute for food nitrate (sodium nitrate) and sodium nitrite (E250) in the production of homemade sausages and smoked meats. Food nitrate has restrictions on the free sale, as a raw material for artisanal bombs...

Is it better to offer what is simpler and more accessible?
Still, with my desire, I will not succeed

: girl-yes: where is this nitrite salt sold? How many I have been looking for, it is simply not on sale! To my questions about this salt in those places where spices are sold, one answer: "It's poison !!!", although it is everywhere in sausages.

[Kolbasnik]

Kolbasnik, I'll say right away that it's cool! It's delicious! And I envied your family that at any moment they can eat such an almost professionally prepared sausage with appetite
But you probably think that every housewife has such equipment and everything that is needed for manufacturing?
Moreover, to the same salt, which is sold only on an industrial scale: crazy: All the same it is better to offer what is simpler and more accessible?
Still, with my desire, I will not succeed

Irina, I specially made this sausage from the maximum available ingredients. Nitrine salt is available in online stores, shells are there, and a meat grinder, that is, in almost every home.
Yes, I used a sausage syringe, but you can also add minced meat manually to bubbles and blueberries.
The main thing is technology. And we have created a forum specifically for the accumulation of classic sausage technologies, without common mistakes, conjectures and "scarecrows"
I am a meat processing technologist, I have worked in industry and at food development companies. additives, common experience since 1996, making sausage at home and my children eat it without fear, which is what I wish for you.

[Kolbasnik]

Kolbasnik, and what is the technology of heat treatment of sausages in a conventional gas oven? The microwave is the simplest, there is no multicooker either. And the desire to cook is there!

It's simple - if you can maintain the desired temperature, then everything will work out. A gas oven is of course a troublesome business, the temperature changes very quickly there, and it is difficult to maintain a clear 80 degrees, but you can if you get used to it. We need 2 thermometers - camera control and kernel control (inside the loaves).

Is cooking in water excluded? Maybe try a couple?

I never tire of being surprised - what a beauty it turns out! I will definitely do it, just wait until the meat prices after the May kebab holidays become more adequate

do not tell me, here is a unit for stuffing .. where you can see.

Is cooking in water excluded? Maybe try a couple?

Steam is boiling water. The temperature of boiling water is around 100 degrees. Celsius.
We have a maximum limit of 80 degrees. Celsius. If you exceed it, you get a dry cutlet in broth.
By the way, meat products in "ham-type" ham makers differ precisely in this - leaked broth and dry minced meat. With proper heating, not a drop of broth is released from the minced meat and the ham is very juicy.

Heat - no matter what. And the shell is essentially irrelevant. intestines or the metal form of a ham - it doesn't matter. The main thing is not to exceed the temperature. And, of course, there are some other nuances when composing stuffing - a lot has been written about this on the forum.

do not tell me, here is a unit for stuffing .. where you can see.

Look at the Ukrainian version. In the Russian one, there certainly is.

Sausage maker, thank you for the recipes, for sharing the cooking technology, tell me, what does nitrite salt give in cooking, besides pink, does it affect the taste?

Sausage maker, thank you for the recipes, for sharing the cooking technology, tell me, what does nitrite salt give in cooking, besides pink, does it affect the taste?

Yes, nitrite salt is involved in the formation of the sausage taste, the taste of "ham", in pork this taste is gained within 3-12 days, in beef a little longer. Well, a small bacteriostatic effect is also present. The shelf life is increased to 10 days (of course, this is conditional, it all depends on the conditions and raw materials), it works well against Clostridia (anaerobes that secrete botulinum toxin).

Yes, nitrite salt is involved in the formation of the sausage taste, the taste of "ham" ...
Well, a small bacteriostatic effect is also present. The shelf life is extended to 10 days ...

As I understood, it is impossible to substitute for ordinary salt or sea salt? Right?
Throw at least a link where you can buy everything for sausages ...

sodium nitrite is not a substitute for anything.
In general, you can probably. Sodium nitrate. Buy some kind of Chinese root vegetable - there are more nitrates than nitrite in sausage) for example, garlic or imported carrots.

We have a maximum limit of 80 degrees. Celsius. If you exceed it, you get a dry cutlet in broth.
By the way, meat products in "ham-type" ham makers differ precisely in this - leaked broth and dry minced meat. With proper heating, not a drop of broth is released from the minced meat and the ham is very juicy.

Heat - no matter what. And the shell is essentially irrelevant. intestines or the metal form of a ham - it doesn't matter. The main thing is not to exceed the temperature. And, of course, there are some other nuances when composing stuffing - a lot has been written about this on the forum.

And if, for lack of pork bubbles, you try to make it in a ham maker? I have "Beloboka". I've always cooked in a pot up my sleeve. And if you bake at 80 degrees. to internal readiness at 72 degrees? There are holes in the mold, try to stick a thermometer in them and control the temperature. True, I have a gas oven, and I baked it several times with the door slightly ajar, I don't remember at what temperature Is it not bad for it?

I found it - "Collagen Ham Casing"

The raw material for the production of this casing is collagen obtained from beef skins.
Fully permeable to steam, smoke, suitable for drying, smoking, cooking (not higher than 80 degrees Celsius).
Perfect for sausages such as Doctor's, Bologna, Mortadella, Lyubitelskaya, for all types of ham, brawn and noble salami and cervelat.

Sorry for so many questions. Can it be boiled in a shell, or in a shell and still in a sleeve (just in case) not exceeding 80 degrees? And then brown in the oven, also not exceeding 80 grams. or not browning ...

Yes, sometimes I also cook in water at 80 degrees and then bake in the oven. But now more and more often I just do everything in the oven - I have an electric one, it's easy to set the temperature there and forget for a while :)

and in a ham maker it will turn out of course, why not :) the main thing is not to heat above 80. I won't tell you about the time - I'm only guided by the temperature.
In general, there are general rules - for 1 mm of diameter, warming up for 1 minute at 80 degrees Celsius. Or for 1 cm of diameter -10 minutes.

Thanks for the educational program

[Kolbasnik]

Kolbasnik, And do you have a recipe for Doctor's sausage according to Soviet GOST?
Want very much!
And I could not find the proportions of Spice Mix No. 4, - can you tell me?

the recipe is on kakh .. and mortadella and krakow)

Oh, thank you for the link!
Such an interesting site for gluttons!

the main thing is not to heat above 80

Interestingly, you can try this in a multi-cooker?

I think you can. put 75 degrees, the cutoff will be kept just in the desired range.

[Cranberry]

Cranberry,

Interestingly, you can try this in a multi-cooker?

I do it in a multicooker in manual mode. Only I set the temperature in steps of 50, 60, 70.85 degrees. At each stage, except for the last, the time is about 0.5 hours (depending on the size of the sausage). I do this so that the water heats up more slowly. At the last stage, cook until tender at the temperature inside the loaf. I set the temperature of the last stage to 85, because in my multicooker this is the sensor temperature, and the water temperature is lower, just about 80.

I made this sausage, albeit a long time ago, but then by chance I came across a photo, it was very tasty There is something to work on

[Kolbasnik]

Kolbasnik, Pavel made this sausage, although she applied for Pork sausage. Made in ham strictly according to the recipe. When I set to cook for 30 minutes, it stood at a water temperature of 60C, then gradually increased to 80C. After 3 hours of cooking, I calibrated the water temperature to 100C, but very quickly noticed it and cooled the water to 80C.When done, a lot of broth separated. I was very upset, but didn’t it really affect 10 minutes of temperature rise? But I want to say that it was much, much juicier than I tried to make dumplings before. Thank you so much for your recipes and the subtleties that you open for us beginners (scalding bacon, for example) and for that we have the opportunity to somehow touch the sausage technology sideways