MariV
Yeah, and delicious! Next time I'll do it with pork!
Aunt Besya
Well pretty !!! Can you show the cutter?
MariV
I'll show you if I have time ...
kirch
Aunt Besya, I start making sausages. And immediately the first question. Salt with the meat?
Aunt Besya
To be honest, it does not matter, only the weight of the fat must be taken into account when calculating the amount of salt
Vinokurova
well, a mustache ... hit the road on Mikoyanovsky ... I washed up ... I will do it ... now it will definitely work out ... not a gram of juice will leak out ... in the oven at the lowest temperature I will do it ...
Aunt Besya, and is it worth piercing the bubbles or in fig?
Aunt Besya
AlenKa, be sure to pierce !! We must try to stuff it tightly, and it’s better not quickly, and not hurrying and squeezing the sausage with your fingers, as if distributing the minced meat inside the shell in order to initially prevent a bubble. But if it really worked out, then pierce this place. I always feel sorry for piercing, because then juice will still be released from there, which would have remained inside
Vinokurova
Quote: Aunt Besya
then juice will still be released from there, which would have remained inside
just about ... in the entom, and everything is real !. all the charm of homemade sausage is juicy!
but I also don’t have nitrite salt ... for a large replacement .. only in what quantity ?. if there is in the comments, poke your nose at me, pliiiz!
MariV
Quote: Aunt Besya

AlenKa, be sure to pierce !! We must try to stuff it tightly, and it’s better not quickly, and not hurrying and squeezing the sausage with your fingers, as if distributing the minced meat inside the shell in order to initially prevent a bubble. But if it did work out, then pierce this place. I always feel sorry for piercing, because then juice will still be released from there, which would have remained inside
Here Lena, I only pierced one - and these bubbles are visible on the sausage.
Vinokurova
Quote: MariV
and these bubbles are visible on the sausage
Understood !!!
girls, but you can smoke it later on cold smoking, eh? or how best to do it?
olaola1
Vinokurova, and what kind of smokehouse do you have? I used my Brand to make several versions of cold smoking. 1. After the oven, cooled in cold water, smoked for 15 minutes; 2. before placing in the oven; 3. hot as soon as it is removed from the oven. I liked the first option the most. You just need to keep the sausage for at least another two days after smoking. I also smoked finely chopped bacon, then added it to the minced meat - somehow I didn't really like it. You can also take simple salt, only the inside of the sausage will not be pink. And the sausages need to be made small in order to fit into the bowl of the smokehouse.
Vinokurova
Olga,: mail1: I wrote down the first option ... I have a brand unit ... I love it ... and all the products from it ...
kubanochka
Quote: olaola1
I liked the first option the most.
So I do it. I take out the sausage from the oven, cool it, and then into the smokehouse. Well, then I cool it too.
Vinokurova
Quote: kubanochka
So i do it
Lenka blow on your topic .. there I have questions!
MariV
Pork sausage
still managed ...
I'll have to bring my own smokehouse from a village exile, too - I'll do it with cold smoking.
Vinokurova
Olga, cut off your delicious bread in brine as soon as possible ... I just want it ...
MariV
Everything has been eaten long ago!
Vinokurova
Quote: MariV
Everything has been eaten long ago!
o-ba-naaaaaaaa ... too late ... my will ... and sfotayu as in ETU Kovbasa bite ... and sucking ...
Tatiana M.
Quote: MariV

Pork sausage
I managed ...
I'll have to bring my own smokehouse from a village exile, too - I'll do it with cold smoking.

What is it?
Vinokurova
Quote: Tatiana M.
What is it?
the topic about pork sausage .. and this is an exhibition sample, which we barely managed to take a picture .. I personally didn’t get a treat
Tatiana M.
Quote: Vinokurova

pork sausage theme ..and this is an exhibition sample, which we barely managed to photograph .. I personally did not get a tasty treat
This is very similar to pate ... may the mistress of the miracle forgive me ...
Vinokurova
Quote: MariV
and kept thermocirculation
Olya, what's the temperature?
Aunt Besya
In wrote)))) We add ordinary salt at the rate of 20 g per kg, the rest, as they say, varies - like more salty, add 22, less salty 18
For smoking (I also have Brand), I tend to the first option - first, cooking in the oven, then cooling and smoking for a short time on cold

The sausage in the photo is difficult to see, but it seems to me that it was stuffed rather weakly (voids, looseness) and the minced meat was not mixed enough.
At the top, a little to the left, what is this? Is there a cavity between the casing and the minced meat? And what was there liquid (broth) ??
And what did you taste like? Flaws in appearance sometimes do not affect taste in any way
I don't know what is thermocirculation
NatalyMur
That you all stuck to a man! They broke the cowbasa ... they broke it and ate it quickly, which means it was very tasty!
Aunt Besya
Come on))) We strive for perfection and harmony
MariV
Quote: Tatiana M.

What is it?
baked g .. but! Yes.

Coarsely rolled minced meat from young beef and chicken legs through a meat grinder! It was pushed into the small intestines by hand, so some voids formed.
Vinokurova
Quote: MariV
baked g .. but!
Ol, but so tasty ...

well, I shredded the meat ... salted ... and it turned out 20 grams per kilogram .. put it in the refrigerator .. wait ...
I'll do it, I'll take a picture, I won't show it to anyone ... and I'll gobble it up under the blanket
MariV
Won't I show you Choy? You never know there are all sorts of writers, not readers, walking and wandering ... Let them write, comment, and we will answer and, perhaps, learn something useful and necessary!
kirch
Aunt Besya, one more question about salt. a teaspoon of salt is skoko in grams. I'm afraid to overdo it, there is such a sin behind me. Here I am a bastard, salt is given in grams
Vinokurova
Quote: MariV
Won't I show you Choy?
I report ... and show ..
1. I do not have and have never had nitrite salt ... I used the usual stone ..
2. I have no spices for the sausage .. I made the set myself .. I used nutmeg, black and allspice, ground sweet paprika, a couple of tablespoons of cognac ..
3. I didn’t have time to fill my guts with minced meat that evening .. I left them in a bowl until morning ...
4. I stuffed my intestines with my hands ... I tried hard, but of course there are flaws ..
5. I hung the stuffed sausages on a wire rack in the oven so that they would become friends with the shell and dry out ..
6. The temperature was gradually added from 40 to 80 degrees ... when it reached 80, I went to bed ... it was baked for about 5 more hours ... in the morning I threw it into cold water and ran to work .. my mother cooled it down and put it in the refrigerator ..
7. Two hours before smoking, the sausages came out of the refrigerator ... smoked in the cold for 20 minutes ..
8. It turned out delicious ..
Pork sausage
9. Aunt Basia, I'm listening to you attentively
Aunt Besya
And Aunt Basya has nothing to tell you. Aunt Basya can only comment on her recipe
Did you like the result? So your own recipe has the right to live its own life!
I didn't like what exactly, and only then look for the reason
But the view is quite decent
SchuMakher
Quote: Aunt Besya
For about half an hour, it is simply dried.

temperature, sistra, call temperature !!!
Aunt Besya
Manechka, the light is on and the fan is blowing, put the thermometer, shows 26-28 degrees. When the light is just turned on (without a fan), then it is noticeably warm in the oven, I distribute the dough there. And here sausage from the refrigerator + a light bulb, it turns out lower due to heat exchange, but the point is not, but in the fan, so that excess moisture from the surface is gone before heating
SchuMakher
Well, yes, yes, I understand ... And what is the temperature step? I have 50 - 75 - 100 in MV with convection ... So current ... And in a simple oven, as you turn it with pasatizh, it will be

And another question, BASIK ... And they are not lopayuzza when you throw them into the bath?
Aunt Besya
And I have such a step, only I'm not turning it up on the risks, but how to explain it then Well, look: I have 50 and I need to increase it a little, but not until the next risk, which is 75. I see the temperature light went out, which means 50 achieved (of course, with errors, I lie like a bastard, so I focus on both the light bulb and the thermometer inside, bought separately), hold it for some time, for example 20 minutes, then turn it just enough so that the light bulb lights up, I keep the time again ...So I come up about every half hour. Dancing with a tambourine, of course. Sometimes this is a sensitive twist of the regulator, and sometimes it is literally a micron. Judging by my meteorological station (observation only up to a certain temperature, then it shows that a kerdyk came to her) such micron gates are about 5 degrees
Aunt Besya
Oh, the sausage doesn’t eat. She’s not so much like a frying pan — only 80 degrees, why should she eat? I used to cool it in the kitchen sink: I’ll take the sink, one end of the loaves there, then turn it over, then again, vice versa, change the water. Then I decided, but what the hell? And she began to throw in the bath
SchuMakher
Truncated understood, chief!
kirch
Quote: Aunt Besya
began to throw in the bath
How long to keep in the bathroom? In half an hour I will already be bathing the sausage
Vinokurova
Aunt Besya, thanks .. it was my most delicious sausage .. life is good!
Aunt Besya
Quote: kirch

How long to keep in the bathroom? In half an hour I will already be bathing the sausage
I pour purely cold water decently so that it does not quickly heat up from 3 kg and for 30 minutes it lies there, then I dry it with paper towels and into the refrigerator, after 12 hours into bags under vacuum
Quote: Vinokurova

Aunt Besya, thank you .. it was my most delicious sausage .. life is good!
Thank you for trying to cook!
kirch
Got it.
MariV
Here I somehow underwent to drown my cowbass. : girl_in_dreams: I ran away somewhere, as always. Next time I will definitely drown ...
SchuMakher
Quote: MariV
Next time I will definitely drown ...

Something you, Gerasim, do not say!

🔗
kirch
I just drowned and she shrank all over, and in the oven it was so smooth. But this, I think, from the fact that it is not tightly packed. Very bad stuffing climbed into a meat grinder.
Aunt Besya
Yes, a dubious pleasure through a meat grinder Let's wait how it tasted ...
kirch
Aunt Besya, do you have any special device for stuffing?
Aunt Besya
Horizontal syringe
Mikhaska
Vinokurova, Alyonka! You did cook your sausage! I love! In the photo, at least, no special flaws are visible. Smooth bars. Yes, what's there! It turned out great!
lega
Quote: Aunt Besya

Horizontal syringe
What syringe do you have? Did you take Ki or Biovinovsky?
Aunt Besya
Not, not there and not there - I took in Baltex in St. Petersburg

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