Basic principles of making homemade sausage (in pictures)

This is not even a sausage recipe, these are the basic principles of cooking, well, in general, a primer ...

The most important principle. Sausage is made from meat ... mainly from meat ... Therefore, we take a piece of meat (pork, beef, chicken, lamb, elk, horse meat, venison ... who has what, and who is used to what). I have pork in this case.



Now we need to grind this piece. You can grind it in a meat grinder, you can skip it through a small grate, you can pass it through a large one ... But it is better to cut it into 5x5, 8x8 cubes ... To facilitate this process, especially when there is a lot of meat, you can freeze the meat to such a state when it is cut, but does not "run away" from under the knife.
I cut without a cold. Pieces 8x8, just enlarged the photo.



Now we need to cool the meat and then mix well. You need to knead very, very well. To the stretching strings.



We put it in the refrigerator. And we begin to knead the minced meat. I usually mix chunks with minced meat. I have minced beef (this time)



We stir just as well



Then we mix all the components. And ... we weigh. What for? And just to properly salt. For 1 kg of meat mixture, 10 g of salt (preferably with nitrine, but this is for long storage and a beautiful color, but this is optional, unless you have dry-cured sausage, there is only nitrite.) And put it in the refrigerator for salting for a day.
After a day we take out, mix well again, add spices, ice water, knead so that all the water is gone and absorbed.



Preparing the sausage casing. If it is collagen, then we cut the pieces to the desired length. Since I cook the sausage in a desktop oven, I cut off the shell taking into account the size of the grill on which the sausages will be cooked.



We immediately cut the thread-rope for tying. So that these pieces are immediately at hand. Soak the shell in some water. I just wet it under the tap. We squeeze, wipe ...



And we put on a meat grinder attachment.



Now we skip our minced meat, a little bit to release the air in the nozzle



We tie the tip, and holding it with our hand, pushing out the air, we begin to stuff our sausage.



We fill it tightly, preventing air from entering. You can immediately tie a loaf, or you can put it aside and tie it when everything is full.



On the ropes, I make a loop so that it is convenient to hang. Here for them, for these loops, and hang in the refrigerator. I usually do this at night. During this time, the meat is soaked in spices, and most importantly, it compresses well under its own weight.



And in the morning ... About an hour, the sausages just need to warm up. I put them on the wire rack in the oven at 50 degrees with the fans for an hour, periodically wiping the sausage loaves. Then I gradually increase the temperature to 77 degrees for two hours. I don't stick the thermometer into the sausage loaf, I put it next to it. It has already been proven that during this time the sausage is ready. Well, you need to take into account that I then add heat, there is also temperature treatment.



Strange ... I can't find the photos taken two hours later. Okay, then I'll find and add.

Immediately after cooking, we send it under cold water, cool it and refrigerate for another 12 hours.
This is a cut from the previous batch of cock and pig. I will find a folder in which I dropped the photos, I will replace them. There was also a beautiful cut. The key word was.



Cook your sausage, it's delicious. No collagen casing, buy. If you don't want to buy collagen, use natural casings. In short, excuses are not accepted. Cook. Everything is very simple, tasty and healthy.

Lenochka, thank you very much for such a master class! Thanks to Chef for not letting this masterpiece get lost in the back streets of our gazebo.
Len, now even I can make sausage by looking at these pictures! It's good that you sent me a shell. And for this you Smack-Smack! You are our clever girl!

Now think about how to contact the author, there is something of your own, but here the whole Bread Maker is looking!

[elena kadiewa]

elena kadiewa, Dear Elena, to contact Elena in the same spirit what seasonings to use - to your taste, I add garlic, thyme, coriander, black pepper, caraway seeds, a mixture of peppers.
Elena-Kubanochka, ATP to you, I found a couple of mistakes in myself, as I did, and significant ones, I will urgently correct them.
Question: how to make the sausage softer, which meat to use or their mixture? Do you add bacon to the meat or not?
Elena, check for everyone - 5x5 and 8x8 are in mm, as I understand, otherwise we will cut into cm

[Galinushka]

Dear sister Galinushka, let me tell you, relying on family ties with you, that I am adding to it. Oh, I lost my style, sorry. So, returning to the topic of our conversation with you, I add the shpig, finely chopping into cubes 3x3 mm to satisfy not only the taste buds, but also the aesthetics of the perception of the tasting. I add it at the last mixing in order to save external data. In our difficult time, which we are experiencing, we do not care about fat, what meat is in the storehouses of our estate, we use it. All one is better than at a large fair in a neighboring province, called a supermarket.
For this I ask your blessing and I hasten to take leave ...

That's the only way ...

Oh, GalinaIv. You waited for an answer

Helen, bookmarked your prettiest sausage! Thanks for the ABC book!
Tomorrow I will study and prepare for Easter, and now I flew on.
PS sorry for the few letters.

[kubanochka]

kubanochka, In !! At last!! Better to see once, as they say. WELL DONE!!

[Lena]

Lena, kubanochka, thanks for the primer!
After Easter I want to do it. We need to get ready, now it won't get lost - already in the bookmarks!

[kubanochka - Lena]

I ordered all kinds of spices and casings. And then the syringe is idle. You need to try it out.
The only thing left is to find good meat.
kubanochka - Lena, Thank you! Encouraged

Lena, that is, we mix the minced meat first, and then add the meat pieces there. Or am I missing something

[kubanochka]

kubanochka, Len, I have a request for you. Could you look at your nitrite salt packaging, how much is there. Well, either grams, or percentages, or additives. And the manufacturer's company and how it (salt or mixture) is called in general.

Lena, that is, we mix the minced meat first, and then add the meat pieces there.

Olya, I mix separately at the beginning, and then combine. It can be minced meat and slices, or just slices of pork and slices of beef, for example. Finely chopped bacon last. And if I pass everything through a meat grinder "without pieces", then I immediately combine and knead.

Thanks Lena

Pancake! People can! And make sausage, and write a kind of history, and sew sundresses and do a bunch of other things! And here are some Lena, but it is possible, for the "especially gifted" about the proportions? Here you have sausages hanging in the fridge is it from what quantity of meat ?! and how much fat is needed per kg of meat ?! or to taste of beef, pork, chicken ?!

There is a shell, there is a nitrite salt. There is nowhere to smoke.
Try it in the airfryer? I read about tinfoil cigarettes stuck in the shadows ...
How long does it take to smoke a sausage?

Oh, I'm already making plans, but I forgot to thank

Lena, I have a question for you about smoking. You put in the smoker immediately after chilling in water or milk a long rest before smoking. I smoked immediately after cooling and my sausage came out a little dry. Just after reaching the temperature of 68 grams inside the loaf, in the smokehouse, as I understand it, the temperature crawled up hard.

[kubanochka]

kubanochka, Lena, a great open-source lesson for the preparatory group kindergarten sausages
I do not plan to make sausage yet, but I will bungle the sausages for frying, especially since the minced meat there may not ripen. Thank you.

[Byaka zakalyaka]

There is nowhere to smoke.

Sveta, you don't need to smoke. Delicious too.
Byaka zakalyaka, Marina, I cool it, I hang it in the refrigerator, and then I smoke it. Almost the next day.

Here you have sausages hanging in the fridge is it from what quantity of meat ?! and how much fat is needed per kg of meat ?! or to taste of beef, pork, chicken ?!

Kisena, Natasha, there hanging hung from 3 kg of total weight. The proportions I have are always clearly defined, called, how much and what is, then mine.

[kubanochka]

kubanochka, Didn't find about ice water - at what point is it better to add it?
And yet, you don't make punctures in sausage loaves? And when the sausage hangs in the refrigerator, does it slip? I have a sausage package, but cellophane, I'm afraid it won't hold, but I didn't buy the net.

[cuban]

The proportions I have are always clearly defined, called, how much and what is, then mine.

Lena, cuban, Thank you! Boom to know!

Didn't find about ice water - at what point is it better to add it?

At the last kneading

And yet, you don't make punctures in sausage loaves?

Only if there are air bubbles. But I try to track and push them right away.

And when the sausage hangs in the refrigerator, does it slip? I have a sausage package, but cellophane, I'm afraid it won't hold, but I didn't buy the net.

No slips. And you tie the loaf, like a dumpling is tied, and hang not by the very tip.

[kubanochka]

kubanochkaThank you very much for the clarification.
Everything is clear in principle, but how much ice water is needed for 1 kg of meat?
And I still can't understand why she is at all.

[kubanochka]

kubanochka, Alain, what a master class you gave !. I’m bastard ... now I’ll certainly buy a thermometer in the oven and nitrite salt ... I, in principle, also usually do well, but with your help, I’ll rise one step higher in sausage production .. for myself, of course, and your loved ones ...

[AlenKa]

AlenKa, the sausage does not need an oven thermometer. They are expensive, they are designed for temperatures up to 300 degrees. And for the production of sausage, we do not need such a temperature. I use a ham thermometer. We don't raise the temperature above 70-80 degrees. This is me about saving money on a thermometer. But buy nitrite salt, you need it.

[kolobok123]

kolobok123, Natasha, ice water is added to cool the minced meat during kneading so that the fat does not overheat. How much to add? Depends on the specific case. For 1 kg of meat from 50 to 100 ml All this is approximately, add a little bit and you will see how much water the minced meat will take in.

I use a ham thermometer

and I bought a white-sided one for a long time, she was still without thermometers ... yesterday at Kochetov's blog I looked, he says, a new modification with thermometers ...
and my oven is unpretentious ... there is a gradation of 10 degrees ...
I don’t even know ... I have to think ... but now there’s no time to think - the sowing is on the nose .. I don’t have time to think about everything .. where would I buy a portable memory?

We don't raise the temperature above 70-80 degrees.

Why can't you raise t higher? 70 deg. Is there sufficient processing for meat?

[Yulia]

Yulia, because we get not a sausage, but a dry cutlet (((((

[kubanochka]

kubanochka, Lena, I'm a little off topic, but I really want to ask - in the photo you have a Delongy tabletop oven, and, if I'm not mistaken, a very interesting model. If you like it, there is enough volume for your family. Why am I asking in this thread, there is nothing in the corresponding one about it.

[kubanochka]

kubanochka, Lena, and which mode in the oven is better to use?

[kubanochka]

kubanochka, Helen, your consultation is very necessary.
Minced meat is worth it, BUT! I only have beef casings for sausages ... and then the question arose - can I, after stuffing the casings, pack the bars in a vacuum and send them to the sou-vid for four hours at 77g? How do you think?
Then they are in cold water and "tincture".
We need proper warming up when cooking sausages ... and I'm afraid that the belly may not behave correctly when heated.

Clever girls, help me choose what to buy for mixing minced meat into ham sausage, taking into account the following points: 1.the main meat I have is an elk, 2. other functions of the purchased device are not of interest, 3. more budgetary and so that the guarantee is 2g. Now I have ordered mixers Zelmer 481.67. and 1206, they have a power of 400 watts and some kind of rotational and oscillatory motion. I also found a Philips 7627 combine with a power of 650 watts, but in it the hooks for the test are of a different design, and there is no additional rotation. Is 400 watts enough for my purpose? Can I take a break while kneading? Answer pzhl, I really need it, I bought it on Black Friday and I haven't even tried it yet.

Added on Friday 30 Dec 2016 10:19 AM

Oh - I also found a Bosch 3100 with a power of 800 watts, it is even cheaper than Phillips, like these mixers at a price, but only the guarantee is short.

Added on Friday 30 Dec 2016 10:46 AM

Reserved both combines and both mixers, help me choose !!!!!!!!!!!!!!!!!!

[kubanochka]

kubanochka, Lena, Could you write what model of oven you have? I have not seen something like this anywhere in online stores. I'm looking for this or something like this for making sausages. Thank you in advance for your reply. And a huge THANK YOU for the wonderful master class !!!

Lenochka, another question - do you use an electric meat grinder for stuffing?

What a wonderful primer I missed. Thank you dear for the guide.

[kubanochka]

kubanochka, Thank you! Getting ready! While collecting recipes. I dragged the recipe into the hole!

And where can you buy various wines, would you like to pick it up from the MSC or come to the counter and choose there, are there such shops? and then some online stores.

Please tell me, is it possible to use a multicooker? I have a "Smoking" mode, but I have never used it.

What is the best casing for dried sausage?

[Lenochka]

Lenochka, the sausage is delicious! So everything is written in detail that it could not fail.

There are sausage shops in Moscow, everything is there. I usually take from them. By the way, the ready-made set of spices is good, according to the Soviet guest.

Girls, I ask for help because I just decided to master this is a tasty business. I read it carefully several times. I decided to try, please, poke (maybe in a personal, that would not get lost with me, especially gifted) where you buy nitrite salt and a shell. How to try it - so on the market I'll take the intestine, but collagen like that more (theoretically) I like it

[kubanochka]

kubanochka, thanks for the master class! I have never made a sausage, and now I have made up my mind. But questions arose: the oven is old, gas. It is unlikely that it will be possible to establish a temperature of 40-70 degrees in it. But there is a Travola dehydrator. Its temperature range is 35-70 degrees with a step of 5 degrees. Can it be used or dry and not warm up? (what if you put a bowl of warm water on the bottom?). There is also a multicooker-pressure cooker. Can I somehow adapt it instead of the oven?
And second: there is no smoking shed, and what can be adapted from improvised means? (You can't smoke at home, only near the garage, if I beat off the expert-tasters; or in nature). And how long does it take to smoke?

Hello everyone. Those wishing to buy nitrite salt, I advise you to look at it in the departments of home brewing. This is not the first time I come across it there. Nizhnevartovsk t. To. Polygon. The product is rare, not known to people, hard to find.

Good afternoon! I do not know in what Temko I asked, I decided here ...
Dismantling the pantry, I found a box with spices and a sausage casing Everything is dated April 2016. Mixes from the EK website: Mixture of Gost 4, 3, for servils and semi-smoked sausages, fenugreek, nitrite salt, collagen ham casing and for homemade sausages. Everything, except for the packaging for homemade sausage, has not been opened.
Actually the question itself: is everything on vykinstein? 4 years have passed ...

It's a pity as soon as I could forget that I bought in reserve and removed some of it so that it does not interfere

[milka80]

milka80, if without phosphates, then nothing will happen. You can continue to use it, Pavel has good packaging.