Rusalca
Angelawhat a cool sausage! Congratulations! Just today I received nitrite salt in the mail. I will definitely cook your sausage. Thanks for the recipe!
ang-kay
Anna, you are welcome. Use it to your health!
tuskarora
I have a tragedy .... I mistakenly poured starch instead of powdered milk .... Everything, ruined it? The minced meat darkened. What to do now?
ang-kay
Elena, I think. that there is no tragedy. The starch is added to the sausage. Try to cook.
tuskarora
No, well, it's clear that we won't get poisoned. I filled the sausages - they are in the refrigerator for 2 hours. I'm just afraid that the color will now be cyanotic. There was such a rosy stuffing, and now ..... Eh. A muddler in general.
ang-kay
I think. that won't. It darkens even so, and after cooking it becomes pink. Share the result later.
tuskarora
I will definitely share. Tomorrow I'll take a picture and report.
ang-kay
kubanochka
And I forgot to photograph my almost Doctor's. They already knew how. But I had jambs. I did not grind it with a blender, only a couple of times current in a meat grinder with a fine grid. Tasty, but ... "almost Doctor's." I will work on bugs.
NatalyMur
tuskarora, this should be laid out with a new recipe The result is very interesting ... In production, it seems like they often add starch and nothing - pink
ang-kay
Lena, in a blender is required for uniformity. I think. which was so normal. Anyway better than the store.
ang-kay
Quote: NatalyMur
it should be laid out with a new recipe. The result is very interesting ..
Natalia, there will be a new recipe for almost-doctor's sausage!
NatalyMur
ang-kay, no, almost-shop doctor's I think that we are more and more accustomed to this taste ...
ang-kay
Nope! I think it's better anyway. Not so much starch as in the store.
NatalyMur
I didn't look at the quantity ... bummer - it will still turn out homemade sausage
kubanochka
Quote: ang-kay
Anyway better than the store.
It's not even discussed. It turned out very tasty. I was in a hurry, so I made a blender with a blender. I'm sorry, I'll fix it.

The starch was added to the ham sausage, the color was not affected.
ang-kay
Quote: NatalyMur
bummer - you get homemade sausage
Quote: kubanochka
Starch was added to ham sausage
Which one?
tuskarora
Cooked sausage almost doctor's

As promised, I am reporting. That's what happened to me. This is definitely a sausage and not a cutlet. It is delicious. But a little dry. It's a little dry due to my fault. I could not stand the temperature regime. I put a step-by-step increase in temperature from 40 grams in a multi-cooker. up to 80. I thought. that 80 is the rate of the sensor, it means there is less water, and even less inside the sausage. She lay down with the child and passed out. Woke up from a multi beep. I looked and on the thermometer in the sausage almost 90 grams. I didn't understand what it was.
Well nothing. The main thing is that I enlightened the principle. Next time I'll be very careful with the pace. Thanks for the recipe!
ang-kay
Elena, an excellent sausage turned out, even if it was rather dry. Not only the temperature gave dryness, but also the starch, I think so. And the color did not suffer at all. Definitely offset
NatalyMur
tuskarora, and worried, then, worried because of the starch, how beautiful it turned out! And next time it will also be juicy
I do it in stages in the cartoon - first 1 hour at 40 degrees, then I turn on 1 hour at 80 degrees, and then it is heated for about 1.5 hours - the result is the ham in Belobok - 70-72 degrees, the diameter is about 10 cm. It will take less time for the sausage, you will have to pick it up. Probably shorten the heating time.
tuskarora
Thanks for the praises
NatalyMur, it's not clear to me how it happened that at the set temperature of 80 degrees, inside it turned out to be under 90? This is either a glitch in the multi program, or mine is not overlooked.There is nothing to be engaged in cooking in a gloomy state. But I also wanted to try ...
NatalyMur
tuskarora, maybe there is still a thermometer error, or maybe a cartoon is joking ... Try to do it with a short heating, and then leave it on heating ...
ang-kay
Quote: tuskarora
it is not clear to me how it happened that at the set temperature of 80 degrees, it turned out under 90 inside?
Elena, you need to check the temperature in the mult. Heat water separately and measure the temperature. Not always the declared one coincides with the real one.
Scarecrow
tuskarora,

Steba, for example, when setting a certain temperature, exceeds it by some (determined empirically), then it turns off and goes down a little. Having reached the "minimum" it turns on again and so on all the time. That is, it does not keep the specified temperature exactly degrees to degrees. She constantly dangles in a range from and to around a given one. So it may be so with you.
tuskarora
Ahha, well, we will observe, we will certainly set up experiments. It's just that when I made meat using sous-vide technology, it seemed that the temperature regime was observed. Thanks for the recommendations. As I put the experiments - I will unsubscribe by all means.
ang-kay
I offer sausage casings and nitrite salt.HERE
Bepa
Mine so want their sausage. Where is the nitrite salt sold? In a simple tent with cereals or in what specialty stores? I have never heard of such salt.
ang-kay
Bepa, above your post, read and click on the word "here", but so far only for Ukraine.
Tatiana M.
A good sausage, but in boiled sausages it is advisable to use nitrite salt mixed with table salt ...
ang-kay
Tatiana M., Thank you. But the basis is your recipe from a well-known site to which the link is given. You also have only nitrite salt there.
Tatiana M.
Quote: ang-kay
You have only nitrite salt there too
Everyone learns from something ... including me ... It is more expedient to use fully nitrite salt in damp-curing and raw smoking ...
ang-kay
Thanks for the advice. Is it just for the sake of reducing nitrites? Or something else?
tuskarora
Girls. I want to say that therefore the recipe turned out to be amazing sausages - juicy and elastic. I have about a third of the minced meat left, this time I tracked the temperature. Very tasty!
ang-kay
Elena, I am very happy! We knew that the whole thing was in violation of the temperature.
Pakat
Quote: Pakat

AngelaLike a thread I will make a similar thing in ham, only without beef, from beef and without foreign inclusions, like eggs, sugar and milk ...
Quote: ang-kay
When done, share the result.
Pa prosbam trdyashikhsa - Ham Beef-Veal
kil
But I didn’t get boiled water, it’s rather dry and looks like liverwort in texture, something is wrong, I don’t know what, but not so. I did it for the first time, maybe I digested it, but I watched the temperature, or maybe I didn't knead it correctly, because I added milk right away, but I needed it after kneading ...
ang-kay
Irina, I do not know what is the matter. We still need to try. Maybe the meat was too lean, maybe the technology was broken somewhere?
Galina ufa
Good afternoon everyone! Please tell me what could be the reason - the color and shape of the sausage turned out amazing, but there is no taste as such, so you eat and there is absolutely no taste ... What's wrong? Is the technology still violated or is it meat? Although I took meat from the market, not ice cream, the minced meat also smelled nice ...
ang-kay
Galina ufa, it's hard for me to judge what you did wrong. What salt was your normal or nitrite salt? Perhaps a few spices were put in, perhaps a lot of punctures were made to release the air. Actually, we are already accustomed to products with flavor enhancers, weaned from naturalness. Perhaps there is not enough chemistry.
Galina ufa
I didn't make any punctures at all, nitrite salt, I just felt the taste of seasonings, but for some reason there is no taste of meat))) And the fact that we are used to chemistry is not even a question ... maybe if you completely switch to your sausage, then over time and its taste will become familiar ... I will try your other recipes where the sausage is baked.
ang-kay
Try it.
Witt
Girls, and this is me, the only one so armless - I have removed the strings on some of the sausages.
ang-kay
Knit several times.
Witt
Angela, thanks for the recipe. We tried it today.
But the first sausage - until you try, you will not get used to it. She seemed to be knitting normally, but in the middle of cooking my straps crawled. And the sausage "climbed out". So annoying. But edible. Even the part that remained in the shell is more or less juicy. Well, the one that was boiled in water, of course, is rather dry, but tolerable. And I forgot to put sugar.
ang-kay
Nothing. All comes with experience.
NatalyMur
Witt, maybe there was an excess of temperature during cooking - when I did it in a protein shell, it was like that - the shell shrinks a little and naturally starts to climb out ...
Witt
I controlled the water temperature strictly - everything went well - it heated up to 80 * in 1 hour 25 minutes. There is no temperature probe, so I don’t know the temperature inside the sausage. But it really "got out" when it warmed up to 75 degrees. But above 80 * I did not heat the water.
Witt
Most likely, I did not tied it well enough - my father was just passing by, he suggested twisting a sausage with a wire.
ang-kay
Witt, try to do it in the oven. I like it more and the result is better.
Quote: Witta
I don't know the temperature inside the sausage
I have dipstick thermometers. Without them, it is impossible to control the result.
NatalyMur
Witt, if the mince came out of the shell - the reason is not in a bad tie - the temperature was definitely exceeded at some point ...
I quote from what I found on the internet:
Exceeding the recommended temperatures for frying sausages, and especially during cooking, leads to the destruction of the shell. The temperature for frying sausages in protein casings in the first 20 minutes should not exceed 70 ° С, the maximum frying temperature should not exceed 90 ° С. Cooking sausages is carried out in steam cooking chambers at a temperature not exceeding 75 ° C until the temperature inside the loaf reaches 72 ° C.
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