Homemade marinated meat sausage

Category: Meat dishes
Homemade marinated meat sausage

Ingredients

Pork meat (shoulder) 1.9-2 kg.
Pork casings of medium thickness 1.7 m.
Water 500 gr.
Spices, seasonings, salt at will and property
Garlic 4-5 teeth
Supplements optional

Cooking method

  • Introduction:
  • First, I'll warn you right away: after it's ready, we will freeze, fry, boil, bake, grill this sausage ... but not dry it! This is a different song. So pay attention to this right away. I cook sausage all the time (well, or almost all the time - I will run into meat at a good price). This is a very convenient product along with dumplings for a large family. Did a lot, freeze it and cook it quickly. And most importantly !!!! Machanka from Belarus. Step 1: Homemade sausage for machanka!!!! I will always cook quickly!
  • About meat:
  • Of all the meat, I am very grateful for the shoulder blade. This is the most versatile part of the mascara. With all the budgetary prices, it is worthy of almost any dish, you just have to competently approach the issue. So for sausage, I most often take a shovel. I would like, of course, a more poetic variety, but believe me it will be delicious.
  • Wash the meat shoulder. Yes, everyone will forgive me, but I can't help but wash the meat that someone touched. Cut into large pieces. Just chop the shoulder blade itself literally into 10 pieces, so that it can be stuffed into the meat grinder later. Marinate in your favorite spices and salt. I will not give proportions - this is not a rewarding business. Sorry, but you will have to lick, otherwise the degree of salinity cannot be determined.
  • About salt:
  • I can only tell you how I salt and season. I use regular fine salt (mono-iodized or fluorinated). Why? It will be distributed faster and less risk of oversalting. How much salt: bright at first. Since the very next day, during tasting (that same lick), it will be found that there is practically no salt. Next, little by little.
  • About seasonings:
  • What do I season with? I use any seasonings. Melu exclusively herself. But it's better written about it right here... Where we all salt lard. These are exactly what I take. And definitely a lot of garlic.
  • About additives:
  • Sausage additives. It may or may not be. But I really like to hooligan. Today I have greens and paprika. I also love mustard seeds. It is good to use finely chopped sweet peppers of different colors, cheese.
  • Marinating meat:
  • So that's it. The meat is shredded. Salted and seasoned. Mix well with your HAND! Cover it (with air access required) and send it to the refrigerator for aging for 1 day. Reduce time in hot weather!
  • During this time, be sure to mix. And check for salt and spices (lick your hand or a piece of meat). Add salt in a teaspoon - no more. As a result, you should get very aromatic, spicy, good salinity meat. If it's very bright, don't worry. Everything will be fine. The meat is ripening - we are waiting.
  • By the end of the day, we prepare minced meat:
  • 30 minutes before starting work with meat, pour water into a bowl, preferably stainless steel. And put it in the freezer. We take out the meat and pass it through a meat grinder: the largest grill. Add the crushed garlic. Then you can knead with your hands. But I prefer the harvester hook. I put the minced meat in the bowl and turn on the hook.
  • We check the water. A medium ice crust forms on top, which is difficult, but possible to break? It's time. We put water in the refrigerator and take from there. First, we beat one meat for about 10 minutes. Then pour in water (water and ice crust in pieces) in half with an interval of 10 minutes. If the room is hot, the meat heats up in the process. You can put it in the refrigerator for a little rest. After the last dose of water and the addition of the additives of your choice, beat for the last 10 minutes before distributing the additives.Today I have dried herbs (basil, parsley, dill and celery) and sweet paprika. Very beautiful color. When kneading, the same gluten should be developed. The minced meat becomes sticky and the threads stretch. Let it rest in the refrigerator for 10 minutes.
  • In general, the process is not complicated. And you noticed that we don't do anything ourselves. I just talk a lot. Nice to talk to you ...
  • About the womb:
  • On the day of cooking the sausage, prepare the casings. I always buy it for future use. Peeled, salted. Sometimes not salted. I put it in a bag and freeze it. A good casserole lasts a very long time. Moreover, you cannot always guess with the quantity. No problem! Stayed back in the package. If it is of good quality, then nothing will come of it. For use, I take out the womb and put it in a bowl of water for about an hour at room temperature. Then I rinse well under running water. In the future, I simply defrost the remnants in water.
  • I like medium size: not thick sausages and not thin sausages. Thick very little in appearance. Thin ones take a very long time to make and the meat must be crushed accordingly - we love to have something to chew.
  • Filling the belly with meat:
  • Preparing the cooking area and equipment. My husband and I work with an old, stored specially for this, manual meat grinder with a straw without a knife. We can't get used to using combines. I pull the cranium on a tube greased with vegetable oil. Oil is always at hand. But it is necessary to tighten the womb with dry hands. We put the bowel on a tube, put the minced meat in the throat of the meat grinder and fill the sausage. I prefer the length of the sausage in the palm of my hand, of course. Here it is shown better.
  • We pack the sausages in the necessary portions into bags and freeze.
  • Homemade marinated meat sausage
  • The cooking process is over. Everything described was the taste of my family. Maybe they will coincide with yours?
  • Homemade marinated meat sausage
  • How to cook - "clean" grilled sausages:
  • How to make sausage tastier? And so as not to smear the kitchen? Please! We put the defrosted sausage in a multicooker greased with vegetable oil, you can tightly, but in one layer. Cover with a lid and set the pressure to 3. Frying Mode. Do not turn!
  • Homemade marinated meat sausage
  • After the end of the cycle, open and spread on a baking sheet or tray. Beautiful if worn over skewers. Homemade marinated meat sausage
  • Lightly grease the top with vegetable oil. And bake until beautiful under the grill for about 10-15 minutes. This is the laziest and cleanest way to get a juicy crust on the inside and baked to your taste on the outside! And most importantly - you don't need to wash the kitchen!
  • Delicious and lazy cooking process for you!

Note

Enjoy cooking. Heat is hot, and eat hotzza
Homemade marinated meat sausage
Homemade marinated meat sausage

GenyaF
Well, I’m ready to exchange these spiky sausages for figs))))
Scarlett
Zhenyok, move a little ... my figs are dumb, so I'm lying side by side
Chuchundrus
Irishka, super-salivary cowbasks! : mad: why so tease people
Tanyulya
How lovely! In summer, barbecue is the best. I'll do it!
Trishka
No, well, nizzyayaya such beauty to spread before dinner, it's better afterwards, although there will not be such a brutal desire to eat a camputer ...
Irishka, as always, is beautiful, thoroughly, with sense, arrangement ...
I can dream about such a current, but see ...
Thank you for your work !!!!
Tumanchik
Quote: GenyaF
Well, I’m ready to exchange these spiky sausages for figs))))
Zhenyulya, so Marinka and I are going to lie with you under the tree! Let's figure out the sausage on the spot!
Tumanchik
Quote: Scarlett
move a little ... my figs are dumb, so I'm lying side by side
Quote: Chuchundrus
Irishka, super-salivary cowbasks!
Quote: Tanyulya
In summer, barbecue is the best.
Quote: Trishka
Irishka, as always, is beautiful, thoroughly, with sense, arrangement ...
Come on girls! Enough sausages for everyone! Thanks for stopping by to try!
Quote: Trishka
I can dream about such a current, but see ...
Oh Ksun, on kampliman naravaessi !!! You can do everything, you can do everything - you have wonderful recipes!
ang-kay
Good sausages! Salt skokA?
Tumanchik
Quote: ang-kay
Good sausages!
Thank you! Your assessment is worth a lot!

Quote: ang-kay
Salt skokA?
do not tell anybody. 1.5 tsp. salt and 0.5 tsp. I add pepper with mountains in two stages.

Trishka
Duc, I'm talking about the current cowbass, I don't know how to cook it !!
Straight embarrassed, girls!
I'm far from you ...
Nikusya
Dumpers! Tumasik what sausage sausages! I wanted to squeeze! This is such a revenge for the Saratov kalach? You're cruel! Byra shared a sausage !!!
GenyaF
Ilona, ​​yes she has already grabbed her sausages, there is already going to sculpt new ones under the figs))))
Pys, pys, and what is the Saratov kalach? Maybe mine needs
Rada-dms
Iri, I have already picked up bread today for such a sausage! When will I make up my mind! Well I don't even remember the taste of homemade sausage !! Very appetizing! And, apparently, very juicy! And you reminded me about the machanka with a specialist, so that I would go around suffering here, wasting away from the unrealizable ...
Nikusya
Zhenya, This is Angeline ang-kay, bread, recently exposed. I can't do TYTS! ...
And Irka's sausage has been tossed off with a hamster, you see .... it is silent ..... it quieted down!
lettohka ttt
Irishka sausage is valid !!!! A photooooo: girl-swoon: stunned
Tumanchik
Quote: Trishka
I'm far from you
and not far from Moscow to Minsk! The neighbors are practically ..
Quote: Nikusya
I wanted to squeeze! This is such a revenge for the Saratov kalach? You're cruel! Byra shared a sausage !!!
Aha, and my guide is my piece of bread?
Quote: GenyaF
yes, she's already grabbed her sausages, she's already going to sculpt under the figs))
we made them almost a month ago. froze. I was just waiting for the pictures of the cooked ones.
I WANT FOR FIGS !!!!
Tumanchik
Quote: Rada-dms
When will I make up my mind! Well I don't even remember the taste of homemade sausage !! Very appetizing! And, apparently, very juicy!
After yours, then a masterpiece - that's right, peel the potatoes!
I'm sure you still won't succeed!
I'll take a picture of the cut tomorrow! Forgot
Quote: Rada-dms
And you reminded me about the machanka with a specialist, so that I would go around suffering here, wasting away from the unrealizable ...
by your arrival there will be
Tumanchik
Quote: Rada-dms
When will I make up my mind! Well I don't even remember the taste of homemade sausage !! Very appetizing! And, apparently, very juicy!
After yours, then a masterpiece - that's right, peel the potatoes!
I'm sure you still won't succeed!
I'll take a picture of the cut tomorrow! Forgot
Quote: Rada-dms
And you reminded me about the machanka with a specialist, so that I would go around suffering here, wasting away from the unrealizable ...
by your arrival there will be
Tumanchik
Quote: Nikusya
And Irka's sausage has been tossed off with a hamster, you see .... it is silent ..... it quieted down!
I had a park today with children, and then I cut them all
and you don't care
Tumanchik
Quote: lettohka ttt
Irishka sausage is valid !!!! A photooooo stunned
thank you my sun!
Mikhaska
Quote: Tumanchik
it was the taste of my family. Maybe they will coincide with yours?
Already matched! For such a thing, so be it, willing to bring you a few pairs of pants!
Rada-dms
Quote: Mikhaska
For such a thing, so be it, willing to bring you a few pairs of pants!
I always knew that you were a generous person! But so much? Count how many pants you need, if you have a pair! Reckless!
Mikhaska
Quote: Rada-dms
Reckless!
So it is, of course, yes-ah-ah ... But, I humbly hope, sho - after all, not one sausage is waiting for me there ...
Rada-dms
Quote: Mikhaska
But, I humbly hope, sho - after all, not one sausage there awaits me ...
You can even be sure! Such a fog! No one has yet left her without gifts! And lard - I never ate such a thing!
Tumanchik
Quote: Mikhaska
willing to bring you several pairs of pants!
uh, will there be four pairs? and me ... shorts ...
Quote: Mikhaska

So it is, of course, yes-a-a-a ... But, I humbly hope, sho - after all, not one sausage is waiting for me ...
on each leg, and fat on the shorts ...
Quote: Rada-dms
No one has yet left her without gifts!
current without pants sometimes
kolobok123
Ira, what is such a super-duper sausage without nitrite salt? ..
GenyaF
Natasha, nitrite salt is not needed in such a sausage
Tumanchik
Quote: kolobok123
super sausage and no nitrite salt?
Quote: GenyaF
such a sausage does not need nitrite salt
that's all I'm going to approach her, but I forget to buy! so many recipes with its use - I want to try! until the old grandfather ...
galchonok
Ira, cool recipe! I took it!
Bottling
Tumanchik, definitely bookmarked. Only I don't have a kneader yet.Without it, you probably won't be able to knead the minced meat? I do not have a belly and a sausage attachment, but it can be ordered, but what about the kneader? there is a redmond 3904 with a large bowl (there is a plastic knife), but it probably won't be suitable for kneading minced meat?
Bes7vetrov
Bottling, there is a bread maker)))
Tumanchik
Quote: Nalya
Only I don't have a kneader yet. Without it, you probably won't be able to knead the minced meat?
I won't tell you about the HP. It will heat up strongly and will interfere for a long time. Better in the old grandfather's way - with your hands. It will be faster and better. But if you decide in HP, you really want to know the result.
Bottling
Something I feel sorry for the bread maker. Probably it is necessary to quickly determine the choice of the kneader. Something he becomes more and more necessary to me.
Tumanchik
Quote: Nalya

Something I feel sorry for the bread maker. Probably it is necessary to quickly determine the choice of the kneader. Something he becomes more and more necessary to me.
I have an ordinary Boshik combine. he kneads the dough wonderfully. And now I make minced meat in it. Interfered with a hook, but better with a spatula.
taniakrug
Irina, thanks for such a detailed recipe, in the bookmarks already!
And what does it mean to cover the meat with air access, I tighten it tightly with a film, but do I need to make holes? Will it wear off?
Tumanchik
Quote: taniakrug

Irina, thanks for such a detailed recipe, in the bookmarks already!
And what does it mean to cover the meat with air access, I tighten it tightly with a film, but do I need to make holes? Will it wear off?
Tanya, you are always welcome.
I just cover it with a plate. I did not dare to tighten the film. All the more hot now. You can generally leave it open, but it will dry out and lose a lot of weight. That is why it is covered. It will be marinated anyway.
GenyaF
Girls, I knead in a bread maker, I don't have a kneader, I run the program several times - dough (non-yeast) Nothing heats up
taniakrug
Irina, I understood correctly - add garlic at the beginning, when do you add pieces of meat?
Tumanchik
Quote: taniakrug

Irina, I understood correctly - add garlic at the beginning, when do you add pieces of meat?
no Tanechka. on the day of cooking the sausage.
Tumanchik
Quote: GenyaF

Girls, I knead in a bread maker, I don't have a kneader, I run the program several times - dough (non-yeast) Nothing heats up
Zhen thanks! We need all the advice! For work must be facilitated!
taniakrug
Oh thanks! I even thought so
Tumanchik
Quote: taniakrug

Oh thanks! I even thought so
Tumanchik
Quote: GenyaF
Girls, I knead in a bread maker, I don't have a kneader, I run the program several times - dough (non-yeast) Nothing heats up
Zhenya and on what mode do you knead? Someone I didn't really like ... Tell me the process - sooo necessary!
OlgaGera
Irina, Well. Almost done. Sniffed. I will fry tomorrow.
This is from 3 kg of meat.

Homemade marinated meat sausage
Hooligan. Salt was put in half the usual and nitrite - 14g per kg, pepper, nutmeg, garlic and cognac
Blanched a little. I put it in the freezer. I left one sausage for tomorrow.

Tumanchik
Quote: OlgaGera

Irina, Well. Almost done. Sniffed. I will fry tomorrow.
This is from 3 kg of meat.

Homemade marinated meat sausage
Hooligan. Salt was put in half the usual and nitrite - 14g per kg, pepper, nutmeg, garlic and cognac
Blanched a little. I put it in the freezer. I left one sausage for tomorrow.
Ay Malay! You made it! Clever girl! Cool sausage, noble! It will be delicious, I have no doubt! How are your impressions? Are you proud of yourself?
OlgaGera
Quote: Tumanchik
Are you proud of yourself?
I don't know yet ... It's a madhouse in my head
Tumanchik
Quote: OlgaGera

I don't know yet ... It's a madhouse in my head
Normalek! You will try and figure out what you like and what is not yours. Through trial and error, I figured out that garlic was in the way of my ham. Although I can't imagine meat without garlic.
OlgaGera
Soooo, ham next.
I was casually told in the store how to do it, I will have the nerve to call the seller and I will torture with addiction by phone
Tumanchik
Quote: OlgaGera

Soooo, ham next.
I was casually told in the store how to do it, I will have the nerve to call the seller and I will torture with addiction by phone
Maybe let me tell you better?

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