Pork sausage

Category: Meat dishes
Kitchen: Russian
Pork sausage

Ingredients

Pork neck 2400 g
Spig not salted 600 g
Nitrite salt 60 g
Garlic 1 large head
Ice water 230 ml
Sausage seasoning mixture No. 1 (glucose, black pepper, nutmeg) 4 tsp
Coarsely ground allspice in a mortar 1 tsp
Protein shell

Cooking method

  • I cut the meat into large pieces (5x5 cm), move it with salt and send it to the refrigerator for a day.
  • After a day, I pass the meat through a meat grinder with the smallest grid (about 2 mm), and the fat through the largest grid (about 6-7 mm). I mix both minced meat, add spices and crushed garlic and knead in a food processor at a speed of min - 1, gradually adding ice water until the minced meat is completely absorbed by the moisture and stickiness of the minced meat.
  • I cut the protein shell into pieces of the desired size (I usually get 5 loaves of about 600 grams each), soak for 5-10 minutes in warm water and fill the shell with minced meat.
  • I send the packed and tied bars back to the refrigerator for a day.
  • Cooking sausage in the oven.
  • 1-1.5 hours before cooking, I take the sausage out of the refrigerator so that it becomes room temperature. I turn on the oven for blowing and place the sausage on the wire rack. For about half an hour, it is simply dried. Then I slowly begin to raise the temperature, bringing it to 80-90 degrees for 4-5 hours, so that the temperature inside the loaves reaches 78-80 degrees.
  • I quickly cool the finished sausage in cold water (I just put it in the bathtub and throw the loaves there), dry it with a napkin and, after complete cooling, pack it in vacuum for storage!
  • Pork sausage
  • Pork sausage
  • The sausage is juicy, aromatic-garlic, perfectly cut and peeled!
  • Bon Appetit!

The dish is designed for

3 Kg

Time for preparing:

6 h

kirch
Wow sausage. Salivation started. You still need to buy nitrite salt. Besachka, thanks for the recipe.
Rada-dms
Ltd! And all the exclamations of the world! What a sausage!
I'm not capable of this yet, but someday I will! Thanks for the recipe! The main thing is not to show your own people right away, otherwise they will not lag behind! To bookmarks!
GenyaF
Auntie Besenka! Kolbaskin view is simply breathtaking! And where did you get the protein shell and mixture # 1?
Aunt Besya
Thank you girls! I buy everything on the tank *** itchkara
In fact, for a long time already I have been making a sausage from different parts of pork carcass, both from the ham and from the shoulder blade, using this principle. Spices have always been added similar. But according to this recipe - from the neck and with the addition of a "seasoning mixture" which, in addition to spices, includes glucose, I like most of all. The neck meat is juicy, moderately fatty, and glucose, apparently, brings something into the chemical processes that the sausage is actually very, very tasty! Actually, the shell can be absolutely any, including the intestines. It's just that the protein one is very convenient - no need to soak it from salt, rinse it, it is more tear-resistant. But when I am not guessing with the volume and the minced meat "neither this nor that" remains at the end, I quickly cut off the intestine, quickly rinse and put the remnants of the minced meat there.
Ivanovna5
Aunt Besyawhat a sausage! A lovely sight! I also want such a beautiful and tasty one, I have already bought everything I need, only there is nothing to knead the minced meat, because the icy water makes my hands painful Several times I cooked Vitchinka with such torments ... I don't want to anymore. When will I get a combine? I took it to the bookmarks, THANKS!
GenyaF
Anya, knead in a bread maker, it turns out well
kirch
Is the protein casing collagen or polyamide?
notglass
Ludmila, protein is collagen.
kirch
Anna,
ang-kay
Very appetizing! I have never tried to do it with glucose. But I did. Need to try. Thanks for the recipe.
olaola1
Quote: Ivanovna5
because icy water makes your hands painful
I put on a knitted cotton glove, rubber medical on top, my hand does not freeze. As soon as the minced meat begins to "pull off" the glove from the hand, it is ready. And I also use mixture No. 1 with glucose, I like it. At the EK. a lot of interesting things.
Ivanovna5
GenyaF, Zhenya, kirch, Lyudochka, thank you girls! Since you advise, I will try to stir it up in a bread maker, I thought about it, but doubted it. The only thing is, I need a lot right away so that my daughters and my son have some goodies. Lan, first you have to try what happens, otherwise I have already "let loose the feathers"
olaola1, Olenka, somehow I didn’t even think that this method of protecting handles can be used when cooking. In the old days, you had to rinse your laundry in cold water, putting on 2 pairs of gloves. And I even have neat white cotton gloves with lycra, they sit tightly on the brushes. Thank you! Will be tested too.
Ivanovna5
Oh, Zhenya, while I was writing, you managed to change your ava to the old one, as I like her, so positive
Borisyonok
olaola1, Olga, can you link to the site?
olaola1
Can. kitochkar.
Borisyonok
olaola1, thanks, found!
Stirlitz
What a sausage, I'm trying to do everything for now, but you inspired me. Thank you.
NaNya
What a beauty, tomorrow I will buy meat and do it!
vedmacck
Delicious!
lira3003
This is what I went in on time. I bought various sizes of a shell and a womb, tomorrow they were going for meat. Now I know which recipe to stir up. I want different options for comparison. The husband generally wants dry-cured. But I cannot do without heat treatment.
lira3003
https://Mcooker-enn.tomathouse.com/in...768.0
This is a link, maybe anyone needs it. There Olya offers a womb and a casing, in Moscow you can pick it up.
Merri
Aunt Besya, thanks for the recipe! Store sausages in a vacuum bag in the freezer or in the refrigerator? If refrigerated, for how long?
Aunt Besya
Quote: lira3003
But I cannot do without heat treatment.
Completely in vain, I did it with ordinary salt - here, of course, there is a risk, but t-t-t no one got poisoned and did not toil with a belly, but with nitrite - an additional guarantee that no byaki will happen
Quote: Merri
Store sausages in a vacuum bag in the freezer or in the refrigerator? If refrigerated, for how long?
In a refrigerator. One and a half to two weeks, the flight is normal: D For a longer time, the stock was not enough :) I do 3 kg each. But if I do it like "Ukrainian fried" - then I put it in the freezer, because I do 5-6 kg
lira3003
So I'm talking about dry-cured, because there is no heat treatment in it. Drying only. And I really like your recipe, if we take good meat, I will definitely make it and unsubscribe. And just a decoction in a cartoon. There is nothing to compare
Aunt Besya
Rita, how do you keep the temperature in the cartoon?
lira3003
Quote: Aunt Besya

Rita, how do you keep the temperature in the cartoon?

So after all, the cartoon has a multi-cook, you can set the temperature and time. She has an adjustment from 40 to 160 degrees.
Aunt Besya
I somehow did not consider the multicooker in principle ... 3 kg at a time will not fit in there, and I somehow do not want to spend time cooking in batches And that's actually true: I put 40 for an hour, then 50 and etc. Thanks for the option!
vedmacck
Aunt Besya, and in the suvidnitsa? It is larger in volume
Aunt Besya
I am an orphan, I don’t have such a thing
vedmacck
I, too. And not even in the plans.
lira3003
So, I report, I bought the meat, cut it, salted it. I took it to the balcony.
lira3003
Aunt Besya, I came with thanks from me and my men!
I did everything according to the recipe, just not baked in the oven, but in the cartoon. : sorry: A little fat leaked into the water ... Actually, this is not the first time I make sausage, but this one turned out to be the most delicious!
This time I did the norm, the next I will do the norm, half in the cartoon, and half in the oven.
Thanks for the recipe !!!!
Aunt Besya
To your health !!! Maybe the pressure in the cartoon is slightly increased? Still, the lid is closed ... And what is the shell?
lira3003
Pork casing, 42 mm. And the pressure and temperature do not matter to me, I have a quirk - I must see that she was boiling. The fat leaked out a little bit, I pierced it with a needle so that it would not burst. Already eaten all, today the son asked: "WHERE IS SAUSAGE?"
Tatiana M.
Fine !!!
MariV
Oh, Lena, why did I see your cowbus? There are intestines, meat too, it stops that the oven must be turned on for 4 hours. Maybe stir up in the cartoon?
Aunt Besya
Ol, you also have a quirk "boiling"? : wow: Still, the cartoon is not quite that ...
kirch
Aunt Besya, Lena, your sausage has sunk into the soul so deeply that I ordered everything for her on ki, I'm looking forward to it.
MariV
Quote: Aunt Besya

Ol, you also have a quirk "boiling"? : wow: Still, the cartoon is not quite that ...
No, honey, in 6051 pressure cooker, you can do the slow cooker mode? I turn on the oven - oh! I understand that it tastes better in the oven.
I'll try this in my beloved 6051!
Aunt Besya
In general, it is possible in a regular saucepan, because the point is for the temperature to rise very slowly, in a few hours and not higher than 80 degrees until it reaches the required parameters inside. That is, if you put 40-45-50 sequentially in the multicooker, etc., then everything will be okay.The only difference is that the sausage will be rings, not loaves, probably you won't fit a loaf into a cartoon
MariV
So my intestines are small!
Yutan
So my hands got to the sausage according to this recipe. Bars are in the oven, warming up. I put them down after the bread, raised the temperature to almost 100 degrees, since there are no smaller divisions - only 50 and 100. Let it stand for 4 hours, then check the temperature inside. The husband walks around like a cat. After half an hour I asked to remove the sample ... Thanks for the recipe,Aunt Besya!
Aunt Besya
Tanya, to your health! If the sausage turns out to be dry or broth edema occurs, then the temperature is too high - 100 degrees is a lot! I also have 50-100 in the oven, etc., but I turn the lever literally a micron every ... let's say half an hour and everything is OK! I also bought a separate thermometer for the oven and use it additionally, and at the initial stage, when a slow rise in temperature is especially important, I generally drag a weather station with a remote sensor and put the sensor into the oven
Pork sausage
kirch
Quote: Aunt Besya
I drag a weather station with a remote sensor and put the sensor in the oven
Oh, scared by the weather station. I start from 60 degrees. And what to do, now I'm afraid that it won't work. And even broth edema.
MariV
Pork sausage
That's how I made a cowbus, Lena! Only from beef and chicken thighs - I pushed them into the guts and kept them on thermocirculation for 4 hours! Hurrah!
kirch
Quote: MariV
kept on thermocirculation
What is it like?
MariV
In my oven, such a program - thermocirculation - heating with blowing.
kirch
Ahh. so this is heating with blowing. Clear.
Merri
Olga, beautiful sausages!

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