Home baked sausage "Piquant"

Category: Cold meals and snacks
Homemade baked sausage Spicy

Ingredients

pork is not fat 1 gk
pork fat 0.5KG
chicken fillet 0.5KG
nitrite salt 35 g
fresh garlic 20 g
spices italian mix 5 g
protein shell 1m
sausage twine 0.2 m

Cooking method

  • The recipe is similar to shank ham, only we take other types of meat into circulation. We cut the meat coarsely, squares or cubes .. Veins, films can not be removed, everything is very well prepared. Stirring I eat all the ingredients and put them to ripen for 3-4 days in the refrigerator at +4 g (with nitrite salt) Before stuffing, add garlic and a mixture of seasonings (I have Italian (dried onion, dried paprika, nutmeg, marjoram, cardamom). protein casing (I have a BIOWIN syringe) and tie the ends with TWINE Blanch at 80 degrees Celsius for 40 minutes Bake at 85-90 degrees Celsius in the oven for 2 hours.
  • This sausage can be eaten both hot and cold. Cold is tastier. Spicy homemade sausage taste
  • Homemade baked sausage Spicy


annnushka27
Oh, very quickly! Thanks for the recipe!
The recipe in the piggy bank! Maybe someday I'll collect all the components and do it too!
Yulek
annnushka27You know, it didn't take me much time to cook, since there was inspiration) Good luck to you)
annnushka27
Thank you! I just have no salt, no shells, no ham! But it won't be long!
ang-kay
Yulek, good sausage!
Quote: annnushka27
I just have no salt, no shells, no ham!
Everything is fixable!
Yulek
ang-kay, thank you!
NatalyMur
Well, how did the veins and films chew in the finished product?
Yulek
NatalyMur, Natalya, the sausage has gone through the 2nd heat treatment, so there is nothing left that could not be chewed!
NatalyMur
Julia - can you find out about heat treatment? Does it make sense to do it first in water, then put it in the oven? Maybe it's easier in the oven for 3 hours at the right temperature? And yet, the shell looks very loose on it? Did you fill it poorly or for some other reason?
kamishka
looks delicious))))
Yulek
Quote: NatalyMur

Julia - can you find out about heat treatment? Does it make sense to do it first in water, then put it in the oven? Maybe it's easier in the oven for 3 hours at the right temperature? And yet, the shell looks very loose on it? Did you fill it poorly or for some other reason?
The meaning is Natalia! You shouldn't put it in the oven right away, the meat will lose its juices. The first treatment with hot water will give coagulability of the protein in the meat, which will not lose juice in the meat when baked. The shell is not very loose, everything is good and tight inside, there are, of course, free places in the sausage, this can be seen in the section, but this is only because the meat is coarsely cut.
NatalyMur
Meat does not lose juices in the oven at a temperature of 80 degrees. If the shell is not pierced, everything will be fine. And at 85-90 degrees baking does not happen - the same cooking - only in the oven ... This is my opinion ... Maybe I'm not right ...
I blanch in water or keep in the oven at 80 degrees for about 40-60 minutes only sausages for frying, so that the shell does not burst during frying.
In your case, the protein shell is not suitable for frying, as well as for baking at temperatures above 90 degrees.
Therefore, I don't see any sense in a two-stage heat treatment.
Yulek
NatalyMur, Natalya where to see your sausage recipes? "And at 85-90 degrees baking does not occur - the same cooking - only in the oven ... This is my opinion ... Maybe I'm not right ..." - No, not cooking, but baking, because in the oven there is no steam and heat !!!!
NatalyMur
Yulek, I have no sausage recipes. I use ready-made ones because I study. If there is something interesting, which is not on the Bread Maker, then I will post it.And so I use the recipes of Tatyana M, Kolbasnik, I like the recipes for ham from Elena Tim. Yes, I almost forgot to mention - cool recipes from ang-kay.
Your first sausage recipes looked good too, but I really didn't like this one. Excuse me.
Although the taste, judging by the composition and method, should be good.
Quote: Yulek

No, not cooking, but baking, because in the oven there is not steam but heat !!!!
90 degrees - it's hard to call it heat. I sometimes make boiled sausages in the oven, sometimes in a slow cooker. The result is somehow not very distinguishable ... Juicy both there and there.

Yulek
Quote: NatalyMur
I have no sausage recipes. I use ready-made ones because I study. If there is something interesting, which is not on the Bread Maker, then I will post it. And so I use the recipes of Tatyana M, Kolbasnik, I like the recipes for ham from Elena Tim. Yes, I almost forgot to mention - cool recipes from ang-kay.
Your first sausage recipes looked good too, but I really didn't like this one. Excuse me.
Although the taste, judging by the composition and method, should be good. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=393371.0
This recipe, Natalia, was provided by the chef. It was the recipe, the combination of meat products with spices, that inspired me to cook. It turned out very tasty. I do not accept your criticism, since you are not an expert in this, in order to criticize recipes and cooking technology, you need to at least try to do something yourself. And the fact that you do not like my recipe is a personal dislike for my personality, apparently
NatalyMur
Yulek, I really am not an expert on sausages at all, but I really want to make good tasty and aesthetically beautiful sausages and hams. I can say that it turns out very well. So if I don’t post recipes, it doesn’t mean that I don’t do anything.
Your past sausages looked very good. And I think they taste good.
And this recipe just provoked my protest.
I did not find anything new and interesting in it.
The recipe for meat and spices is quite common.
The shell is loose. Although the meat is well prepared, it is not mixed - there is no bundle between the pieces and the sausage just looks falling apart.
The cooking method is also strange. Cooking, then in the oven ..
Therefore, personal hostility has nothing to do with it.
I think that you need to upload recipes that really work out, and not everything that I tried to do ...
Yulek
NatalyMur, I made my conclusion that you are not making sausage! But only criticize MY
NatalyMur
mur_myau
Quote: NatalyMur
And this recipe just provoked my protest.
And it always seemed to me that you need to check the recipe in your kitchen, and then criticize it in detail.
And, if you like - both methods - his own and the author's, to compare which is more rational.

By the way, I once had a case when, when baking lard in a sausage (spig), it floated, began to melt, and the products were deformed. It looked as if the minced meat had really become smaller, although nothing came out and was not melted on a baking sheet.

Unfortunately, the author of the recipe did not show the sausage at the time of filling it with minced meat, so it is difficult to judge how tightly she filled the casings. When slicing, it usually falls apart if it is loosely stuffed and does not stir (this one did not fall apart).

Yulek,
You know, it looks like pressed meat in white side. Sliced ​​just as large, and similar in cut.
What is in the Italian blend?
NatalyMur
mur_myau, I make sausage only according to those recipes that I like.
Yulek
NatalyMur, haven't seen your sausage recipes. Are you doing it?
Yulek
mur_myauHi, the recipe indicated 2 things. 1e. a mixture of seasonings (I have Italian (dried onion, dried paprika, nutmeg, marjoram, cardamom, basil).
The recipe and technology are similar to the recipe for shank ham - the only difference is in the raw material and the shell.
mur_myau
NatalyMur,
It's understandable that you personally don't like it. Everyone prepares what he likes.
But then it's not worth performing.
Kolbasnik
Julia, dear, I am sympathetic to your business, but please remove the stolen recipe description, or indicate the source. Description ripped from Chopped Baked Lamb Sausage with 78% match. By the way, I laid it out and here on a bread maker https://Mcooker-enn.tomathouse.com/in...om_smf&topic=178205.0
The same description was ripped off by the St. Petersburg comrades from Biostar-culinary for their pages with social. networks, we regularly communicate with them on such occasions.
These are my phrases, and I do not like when strangers attribute them to themselves, trying to derive commercial benefit from it. Earn with your mind. Moreover, you do not have a sausage, but some kind of shish kebab in a shell. Sorry for the harshness.
NatalyMur
Now I understand everything - the recipe was originally made for mutton, then someone tried to use it for pork and chicken sausages, and even in a protein casing. Hence the strange things - "baking" at 85-90 degrees. And in the original source, baking in blue at 180-200 degrees.
Quote: mur_myau
But then it's not worth performing.
I am very interested in all the sausage and ham recipes, I am not allowed to express my opinion?
Tatiana M.
Quote: NatalyMur

Yulek, I really am not a sausage specialist at all, but I really want to make good tasty and aesthetically beautiful sausages and hams. I can say that it turns out very well. So if I don’t post recipes, it doesn’t mean that I don’t do anything.
Your past sausages looked very good. And I think they taste good.
And this recipe just provoked my protest.
I did not find anything new and interesting in it.
The recipe for meat and spices is quite common.
The shell is loose. Although the meat is well prepared, it is not mixed - there is no bundle between the pieces and the sausage just looks falling apart.
The cooking method is also strange. Cooking, then in the oven ..
Therefore, personal hostility has nothing to do with it.
I think that you need to upload recipes that really work out, and not everything that I tried to do ...

I completely agree with you !!! This is not a sausage, but rather a cutlet in a shell ...
I advise the author to see what a good and excellent quality homemade sausage looks like, at least here on the Bread Maker:

https://Mcooker-enn.tomathouse.com/in...264.0

https://Mcooker-enn.tomathouse.com/in...264.0
Instead of adequately not listening to criticism ...
If you have already put your recipe on display, then be prepared not only for flattery, but also for negative opinions ...
mur_myau
NatalyMur,
Opinion ... hmm ... not prepared, but you have an opinion "I have not read, but I condemn"... (My commentary on this was written without considering subsequent speakers). Let's see how it ends, and whose copyright is seven notes and a treble clef.

Yulek,
Thanks, all the condiments are available. It's a pity, no proportions.

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