Cooked sausage almost doctor's

this is not my quote

I don't know why it happened, I'm sorry)

Added on Friday 11 Mar 2016 10:42 pm

Honey, this is your thinking behind the fence, but we have been making sausage-ham for a long time ...

Honey, I've been doing it for a long time, for about 5 years, and you - recently)
I remember it was from my photos of sausages in 2014 that the sausage boom began here, before that no one even knew how to approach it (sausage) ... so it would be better if you raise the sausage topics from the "basics" and see who is here " theorist "really! And .............. apologize)

[Tatiana M.]

Tatiana M., then a question for you about ascorbic acid. What does it give in sausage, I read that it is added (as part of store sausages)

Angela, it's me again !! In no case do I want to give advice to anyone, I think this is wrong, since here all adults and everyone decides how to cook and what to cook.
I just want to share information (my daughter-in-law's sister works as a technologist at one large sausage enterprise) and I asked her a couple of questions of interest to me (hopefully not only me).
Since the opinions of "home sausages" differ. I am talking about "boiled water", so I hope that on the topic.
Today I cook the first sausage in my life and have not deviated a step from this recipe. While it is cooking, I climbed on net and questions ripened - some say that the temperature inside the loaf should be 72 degrees, and in other topics -68
And many advise the ripening of minced meat without spices (salt, milk, protein)
Well, the last question, the answer to which I was looking for (after reading the comments on this recipe), how long should the minced meat ripen for boiled sausage.
I received answers very quickly and I want to share them with you

"Hello. Spices are usually poured in at the beginning of the minced meat preparation, the maturation of minced meat with salt is not required for boiled sausages, milk is better whole - the sausage will be softer, Danish nitrite is the purest, it is better to put it in half with the usual sausage, you need to cook the sausage up to 72, write, I will answer all questions, if I can ☺
And yet, it would not be bad to lie down on the bar for a couple of hours in the refrigerator. That's enough for boiled sausage "
It was the advice "practice", if someone comes in handy I will be glad !!
Info for Muscovites - yesterday I bought a salt produced by "Dania" on Dmitrovka, 10 Bashilovka Street, their site "I eat sausages". Success to everyone!

question about ascorbic acid

In industry, ascorbic acid acts as a reducing agent and accelerates and stabilizes the reaction of nitrite and promotes the decomposition of nitrite to nitric oxide, respectively, accelerates the coloring of the minced meat in red and gives a stable color when cutting

[Paul]

Paul, yeah, read it, well, I thought so, Thank you!

Tatiana M Thank you!

This passion flared up here !!!! Let's live in peace!!!
That's what "homemade" sausage is for, so that everyone sculpts and creates to his own taste!

I also read about ascorbic acid, I will not add it, homemade sausage will certainly not have time to turn sour as it ends.

Angela !!! It happened!!! Everything turned out cool (well, at least in appearance) and there were no problems with the stove. On very slow heating, gradually I put a silicone mat on the bottom, there was no direct contact with the pan. And I have a very cool thermometer. I set the temperature and he yells at the whole house when he dials the right one))) so no hassle !! If we wait 40 hours for bread to cook the sausage for three hours on the sly

[reducing the nitrite residue in the finished product.]

How did you cool the topic to me! I propose to end this. Everyone reads where he reads and what he reads. Thank you.

Ascorbic acid is used for the following purposes:
for enriching food with vitamin C (fruit juices, soft drinks, dry drinks, fruit and vegetable purees, breakfast cereals, lollipops, marmalade, chewing gum);
to standardize the content of vitamin C (fruit and vegetable juices, puree, canned food);
to stabilize food and beverages, as an antioxidant (added during processing or before packaging to preserve color, smell and nutritional value);
as an improver for flour and dough (the addition of vitamin C to fresh flour improves its baking qualities, thereby saving 4-8 weeks required for flour ripening after grinding);
to stabilize the color of fresh meat and meat products, reduce the required amount of added nitrite and reducing the nitrite residue in the finished product.
🔗

I'll post the cutter tomorrow

I'll post the cutter tomorrow

We wait.

Added on Friday 11 Mar 2016 11:31 PM

I remember it was from my photos of sausages in 2014 that the sausage boom began here, before that no one even knew how to approach it (sausage) ... so it would be better if you raise the sausage topics from the "basics" and see who is here " theorist "really!

Tatiana, were you the first to show the sausage here? At least from this post and below https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=221&topic=110264.0
I think that this topic can be closed.

The result of my labors !!!





Everything is very delicious !! Thanks for the idea and recipe !! I will definitely do more. The one with the fat, the same doctor's, had to attach a small piece of bacon. There were two Broilers, on the basis of this recipe I made sausages, only milk powder and water were replaced with frozen cream, I put cheese in one half, and seasoning for white sausages in the other.
Angela, the smell and color and taste of the sausage are great, for me it may be a little harsh, but this is still nothing to compare with. Or maybe the minced meat is not completely chopped .., or I will add a little water next time.

[Jeanne]

Jeanne, in appearance everything turned out well. If it's a little dry, then you can add some water or maybe digested it. Or the minced meat itself overheated during grinding. For me 72 degrees is a lot in such a finished product. This is maximum. For me, this temperature is so good in ham, if in large pieces and a whole piece of meat or bacon. Next time try to make it to a temperature of 68 somewhere. Look for yourself there. Thanks for sharing.

first showed sausage here

And where were these recipes and experience taken from? Out of your head? I doubt it ... with <>, with the recipes of Pavel and mine, there was no longer a single correct and chewed reference book on the recipe for sausages in the internet, and even now it is not, and I am closing on this topic ...

[Tatiana M.]

Yes, Tatiana M., before you in the world nobody made sausage at all. Thank you very much.

[Tatiana M.]

How terrible ... I made sausage 20 years ago, I thought my mother taught, it turns out, Tatiana M....

We open "Housekeeping" in 1955. A whole section on cooking sausages at home. It's kind of the most affordable. Apart from recipe reference books and textbooks on technology, which used to be in the library, and now the internet is full ...

Sorry to interrupt.

[ang-kay]

ang-kay, Angela, thanks for the praise! I did everything according to your recipe. And the internal pace is -68! And the fact that the minced meat overheated, that's for sure !! I don't have a hand blender at my dacha. Here everything is, but it is not! And I chopped after a fine meat grinder with a combine with meat grinder knives. And the mince was really warm. But the chicken was mixed with a kneader (spatula) and with frozen cream. And the bowl there is metal, unlike the combine - plastic.
We will work on bugs))))

[Jeanne]

Jeanne, it is very important. The minced meat temperature during mixing should not exceed 12 degrees. It is better to do it in several steps, putting it in the freezer for 20 minutes. Good luck. Everything will work out.

And where were these recipes and experience taken from? Out of your head? I doubt it ... from ki, from the recipes of Pavel and mine, there was no longer a single correct and chewed reference book on sausage recipes on the internet, and even now it is not, so I close on this topic ...

Intoxicate the host the hostage sketched ...
And what did we do without <>, because the centuries-old experience of the shredders and the Germans did not come ...

And where were these recipes and experience taken from? Out of your head? I doubt it ... with <>, with the recipes of Pavel and mine, there was no longer a single correct and chewed reference book on the recipe for sausages in the internet, and even now it is not, and I am closing on this topic ...

why "there was no longer a single correct and chewed reference book on the recipe for sausages in the internet, and even now there is not." Andreytsibulski? In my opinion, you also learned from his recipes. Of course, thank you so much and bow for your experience!

[Angela]

pork m / fat 1050 grams

Angelawhich part is better to take? We have pork here, all the parts are at about the same price (except for the tenderloin and undercap) - what is the neck, what is the carb, what is the loin, what is the ham ... Which is better?

Take the part with some fat. The neck and loin are a little fat.

[Tatiana M.]

I remember it was from my photos of sausages in 2014 that the sausage boom began here, before that no one even knew how to approach it (sausage) ... so it would be better if you raise the sausage topics from the "basics" and see who is here " theorist "really! And .............. apologize)

And where were these recipes and experience taken from? Out of your head? I doubt it ... with <>, with the recipes of Pavel and mine, there was no longer a single correct and chewed reference book on the recipe for sausages in the internet, and even now it is not, and I am closing on this topic ...

Tatiana M., we have all the moves recorded

I quote FULL "Cooking methods" from your recipes from 2014:

Pork proKARRINY kebab - spicy - step by step recipe with a photo here -

Trout baked on a carrot-onion pillow - a step-by-step recipe with a photo here -

Sausage "Amateur" homemade according to GOST (GOST 23670)
You can see step-by-step cooking with a photo here -

Smoked meats - pork belly and chicken skewers with corn - a step by step recipe with a photo here -

Once again - I quoted totally your recipes.
Naturally, those "recipes" were removed. But then I abstained from the ban.

And now you, an ordinary muddy spammer, here decided to arrange confusion and confusion with rotten claims to your own greatness

In general, come on from our forum, we don't need such

[Chef]

Chef, Thank you.

Angela, thanks for the recipe!
I only learn to make sausage, eat pork casings with a diameter of 36/38, before buying, I read, read and missed the size. all the same I decided to try to do it in it.
I can say that everything worked out great! delicious!


question: there are a lot of sausages. cooked everything. I want to freeze part of it, because we won't eat that much right away. But is it possible to freeze raw, after stuffing and laying in the refrigerator?

[Evgeniya]

Evgeniyathat brought such a pretty sausage. I'm glad it worked out.

But is it possible to freeze raw, after stuffing and laying in the refrigerator?

I can not say anything. After cooking, freezes well.

Hello Angela, look at what I made according to your recipe.

I put it on a small (sort of) fire, went to put my daughter to bed, and when I came out after 15 minutes, and I almost gurgle on one side, I got scared, quickly turned down the fire, in 3 hours brought it inside to 68 degrees. It turned out plump, but dryish, again, the broth did not peel off anywhere. But my meat was completely fat-free, 1 kg of beef and 2.5 kg of pork.
I froze everything, but now I think, since I made sausages, how to heat them up, if I cook them like purchased ones, the broth won't go away? Or is it better in the microwave? Angel, how do you warm up after freezing? Thank you.

[Olya]

Olya, all the same quickly gave the initial temperature, you yourself understand this. A bit dry from this and, of course, because there is no fat.
After freezing, it just thaws in the refrigerator. Never cooked. I think that if you weld, then there is already nothing to leave there. I have never cooked sausages and never even read the technology.

[olgea]

olgea, I cooked after freezing, nothing left, everything worked out great)

I have never cooked sausages and never even read the technology.

this is how I just called them in appearance.

nothing went away, everything worked out great

Zhen thanks, I will try, then I will write how it happened.

Angela, please tell me if you add cream instead of water, will it be more doctor's ?, they just want me to be just like in a store and like in childhood. So I'm thinking which recipe to take.

[Natasha]

Natasha, there is no cream in the recipe. But you can try. I think it won't get any worse.

[Angela]

Angela, very tasty sausage turned out! I did it without eggs and with homemade milk. Everything else is prescription. Thank you for the recipe!

[izumka]

izumka, you did very well. Sausage for sightseeing. Cook, dear, to your health)

Pass through the finest grate of a meat grinder 2-3 times. I still missed portions in the grinder.

Angela, I want to make a sausage according to your recipe. The question arose: after a meat grinder, which grinder is better to bring the minced meat to homogeneity? A hand blender or a chopper with iron knives? (about the fact that the temperature of the minced meat must be maintained no higher than 12 degrees, I remember).

And one more thing: at the first stage of turning the meat through a meat grinder, do you monitor the temperature of the minced meat or is it relevant only with further grinding and stirring?

[Valeria]

Valeria, chopper is better. It is better to freeze the meat, both before the meat grinder and before further grinding. Cut into pieces and in the freezer for half an hour. And then the minced meat in the freezer. It's better not to bring it even to 12. Optimally 5-6. But the less the better. The last time I have been holding degrees 2.

Thanks for the advice, Angela! I soaped myself 4 kilos of meat for minced meat, then divide them in portions and freeze them, so that they can then be taken out of the freezer by a kilogram and put into further processing, for sausage. And now I started thinking, is it possible? Do you make fresh minced meat every time? (Is it okay that I have already switched to "you"?)

I have already made ham several times, but I have not tried the sausage yet. Therefore, so many questions have arisen. I'm afraid to make a mistake.

[Lera,]

Lera, of course you can. You can even start up 4 kilos, but you still need to twist it in portions. I haven't tried to do it with frozen minced meat, but I think it is possible. Thawed slightly in the refrigerator, and not in the air and in the case. You add and grind everything.
The principle is the same in ham. The temperature must also be maintained when processing meat. Here, just more and complete grinding is added.

Angel, today I made minced meat, then chopped it in portions with a chopper (I almost burned the chopper). Then she kneaded everything in a combine, adding ice so that it would not overheat. I put everything in Tescom's ham, tamped it down. I stuck a thermometer in the center. At the end of all my vigils, the minced meat temperature was 5 degrees. So I hope I haven't overheated. Tonight it will stand in the refrigerator, and tomorrow I will cook. Keep your fists for me. The day after tomorrow I will come with a report.

Listen, how I respect you - you cook such pearls! And I danced like that with this minced meat, with ham everything is much simpler: I cut it, kneaded it with ice and ffso. But I had already made ham many times before Lent, we got fed up with it, we wanted sausages. If only it worked out. And then on Thursday the fast will end, and the sausage - hop! and did not come out suddenly.

[Lera]

Lera , well, everything will work out. Now warm up in the oven correctly, and do not forget to pull it out of the refrigerator 2-3 hours before the oven.
And the sausage can not only be cooked like this, but also chopped. Same principle as ham.
Stick to these temperatures.
Stage 1: temperature 50-55 degrees until the inside of the sausage reaches a temperature of 30-35 degrees.
Stage 2: temperature 65-70 degrees until the inside of the sausage reaches 55 degrees.
Stage 3: temperature 78-85 degrees until the temperature inside the sausage reaches 69-70 degrees.
Thank you for the kind words addressed to me. Very nice)

And the sausage can not only be cooked like this, but also chopped.

It is of course. But I wanted just that.

[Valeria]

Valeria, I will VERY wait for your report! If you succeed, then I will definitely try. And then I groan and gasp at Angelina's meat creations, but I don't dare to repeat because of the lack of sausage attachments for the meat grinder and the shell.

And I am also very interested in how you tamped the minced meat in a tesky. He's sticky-sticky (to the hands, not to the tescom)

Nothing that immediately to YOU?

[Angela]

Nothing that immediately to YOU?

It's very good that right away. There is nothing to pickle.

And I am also very interested in how you tamped the minced meat in a tesky. It's sticky, sticky

I kneaded the minced meat with a Bosch combine, a hook in a kneader. I had to knead twice as long as the chopped sausage. Why it took so long to knead, I did not understand. The minced meat is really very sticky, but it is not at all difficult to remove it from the bowl of the combine. I just scooped out a little with a spoon and put it in Teskomu (helped with a silicone scraper). Then she tamped it with an ordinary potato grinder (with holes). She took out the spring from Teskoma (according to the recipe of Ksyushka-Blyushka). Well, in fact, the spring is needed in the manufacture of chopped sausage / ham, so that the meat is pressed. And in this case, I think, if you cook with a spring, then the sausage will turn out rather dry. The main thing is to thoroughly tamp everything with a potato machine.

I do not dare to repeat because of the lack of sausage attachments for the meat grinder and the shell.

Aaaaaaa, Light, it just dawned on me what you meant. You thought that I squeezed the minced meat with a meat grinder in Teskuy, right? Nah, I wanted to achieve the uniformity of the minced meat, so that it was as similar as possible to the shop sausage. It seems to me that with one meat grinder, no matter how many times you twist the minced meat, you cannot achieve such uniformity. Therefore, I drove the frozen meat through a meat grinder 2 times. Then I divided it into 4 parts and put it in the freezer to freeze it slightly so as to maintain the temperature regime and not overheat the minced meat. And after all these manipulations, each of the 4 parts was crushed in a chopper until the mass was homogeneous. Then I connected them together, cooled slightly and kneaded until white threads in a food processor, adding ice. And then she took it out of the combine with a spoon and tamped it into Teskiy. How many body movements! I really wanted sausages. And I don't have any special shells either; Tescoma will act as a shell.



Angela, I'm sorry that I got into a lot of conversation in your Temko.

[Valeria]

I kneaded the minced meat with a Bosch combine, a hook in a kneader.

Valeria, but you can ask a question for filling. Why a hook? Or is there no shovel? Everything would be much faster and more fun for her

Aaaaaaa, Light, it just dawned on me what you meant. You thought that I squeezed the minced meat with a meat grinder in Teskuy, right?

I didn’t think anything like that. I'm just waiting for your experience, because I also have Teskoma and there is no way to make sausage like Angela does, in the sense of packing it in a shell.

And then she took it out of the combine with a spoon and tamped it into Teskiy.

Fixed

How many body movements!

With the complete absence of boiled sausage as a class in the store, these are not body movements, but WALTZ!

Angela, well, excuse me too, I'm going to arrange the interrogation with a passion for Valeria, OK?

Why hook? Or is there no shovel? Everything would be much faster and more fun for her

The Bosch mixer does not have such a K-shaped blade as in Kenwood. Rather, there is a scapula, but it is not quite a scapula. It looks like I don't even know what. It looks like a corolla, the current is flat and with sparse and thick twigs. I also tried to stir minced meat for them today. But for some reason it seemed to me that the hook was better and I took off this so-called spatula for this reason.

Girls, talk. All to the point. Many will be interested)

Angela, Hurray !!! The sausage turned out! The color, however, is slightly darker than in your photo, but this, I think, is due to the fact that I mixed the nitrite salt with the usual one in half. In the next. once I put everything 100% nitrite. But tasty !!! It was not for nothing that I danced around this minced meat (and I burned the chopper, as it turned out. Well, nothing, it is still under warranty, I hope they will exchange it.) The taste of the sausage slightly reminds me of an old / Soviet one. Current, I have it not as soft as the store, but a little bit denser. We liked it very, very much !!! I will definitely do more. Thank you very much for such a detailed recipe.

[Lera,]

Lera, well, just wow. Well done. Always dance with minced meat, even for ham, even for sausage. Temperature is our everything! You made me very happy. Congratulations on your excellent result.

Light won't wait for your report here)

true, a little darker than in your photo, but this, I think, is due to the fact that I mixed the nitrite salt with the usual in half.

This is not why. You just had redder beef.

and the chopper did burn, as it turned out.

Well, now the quality of the equipment is of course ... You need to put in smaller portions in this case. A blender chopper or food processor with a utility knife will do.

Well, now the quality of the equipment is of course ... You need to put in smaller portions in this case. A blender chopper or food processor with a utility knife will do.

Actually, I still have a Boshik-cube. Also wielding knives - God forbid. It just has a larger bowl, so I decided to use a small chopper. In the next. Once I will try to equip Boschik. It is powerful - it will not burn out.

That's all you can load into it.