Sausage in a bottle

Sausage in a bottle

Category: Meat dishes

Ingredients
Meat	250 g
Chicken fillet	250 g
Milk	400 ml
Egg	1 PC. large
Starch	40 g
Sugar	5 g
Garlic	7-8 teeth
Salt	2 tsp
Black or red pepper, cardamom, coriander, ground nutmeg - or any other favorite spices	0.3 tsp each

Cooking method

• Grind the meat in the bowl of a food processor, gradually adding all other products. Pour milk not all at once, but gradually. It would be good to pre-crush or chop the garlic.
• Further, the author advises to grease the cylindrical crocks with oil and cook the sausage in them. I don't have cylindrical mugs, so I cooked them in cylindrical scraps of plastic bottles. But this is not ah: you can use a tall juice bag, etc.
• Lightly greased two plastic containers with vegetable oil, spread the minced meat in half so that it did not reach the top by about a quarter of the container, securely wrapped it with cling film from the top-bottom-from the sides and put it in a saucepan. At the bottom I put a rubber hot pad. She poured cold water into a saucepan so that it reached half of the cylinders, covered with a lid. And she turned on a strong flame. It was boiled for 35 minutes from the moment of boiling, during the cooking process my cylinders fell on their sides and cooked. It was cooked and cooled slightly - I took off the film and pushed out the finished sausage.
• Of course, I tasted it right hot! Honestly, it turned out deliciously. I was even surprised!

The dish is designed for

1 kg

Time for preparing:

1 hour

Cooking program:

Stove, multicooker, double boiler, mantover, etc.

Note

Sausage for me is outrageous. In terms of manufacturing ... Although, for example, my grandmother stuffed sausage beautifully (in the fall, when the wild boar is killed and the whole family is processed for all sorts of tasty long-stored things ...), and dad even smoked such sausage, oh, it was delicious. .. Since then I love only and only uncooked smoked sausage ... But I didn’t do it - nothing. Mush doesn't eat any sausages at all!

This recipe is from the Gourmel website. ru, heartfelt thanks to the author!

The spices were not enough, but they ate with brand new tasty ketchup and raw adjika, so it will work for the first time.

I will certainly cook such a sausage again, but next time I will leave some of the meat in pieces ... and add dill ... and you can also bell peppers, cheese, olives, mushrooms ...

Oh, how interesting it is to me about boiled sausage and even without special casings !!! Simple and certainly delicious. So you want to eat your sausages. Thank you.

Make steam cutlets, the taste will be the same, and there will be less hassle, and there will be no harm from boiled plastic.

[NatalyMur]

Well, no, it turns out not a steam cutlet: steam squeezes out of the cutlet everything, everything, and no matter how many cutlets NatalyMur turned out from 500 g of meat? .. And here milk remains inside, that's why the sausage is so soft and juicy.
As for the cylinder - well, at least a ceramic mug, can you cook it? Or food grade metal?

[TATbRHA]

TATbRHA, Tanya, why do you call it sausage? With such a heat treatment, you will not get anything but a cutlet. Agree, you got a soft, large cutlet.

And why is it not a boiled sausage? .. And if it is a cutlet - what kind of cutlet is cooked like that?
Actually, the author called it that, but I also think that she is right. I think that this is how the sausage is prepared: they stuff some form of minced meat (for example, the intestine), seal it hermetically and cook for themselves until it is cooked. No?..

[TATbRHA]

TATbRHA, no Tanya, they don't make boiled sausage like that. Look at HP for many sausage and ham recipes with a full description of how to make them right.
For example, ham https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385601.0- thorough kneading of the minced meat at low temperature - up to 12 degrees, cooking at a temperature of 75-80 degrees until the internal temperature reaches 70-72 degrees. A ham maker is not necessary, it can be in a juice bag, just thicken well.
The sausages are absolutely chic and well made- https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392836.0
Look, there are many more decent recipes on the site.

Of course I did! Great recipes! Clever authors! And the sausages are absolutely gorgeous, right. Isn't this a sausage? Fast like that. And delicious, honestly, albeit wrong. Well, let me write "sausage", is that better? I even placed the recipe not in the category "Homemade sausages" ...

[TATbRHA]

TATbRHA,

[Tatyana]

Tatyana, I also met this recipe. I was eager to try, I even picked up glasses of a suitable shape. But the hands have not reached yet ...
Well, now in your footsteps ...
By the way, in a bottle sounds even cooler than in glass!

[TATbRHA]

TATbRHA, Tanechka, can you name the recipe "lazy" sausage? In order not to upset adherents of hams and correct sausages nobody?

I have never been a culinary specialist and I do not understand anything about the processes of cooking sausages and I am not at all outraged when chocolate sausages are called sausages in terms of form and not in content. Here I also see the shape of the sausage, and that this is not a ham - but then there is no need for ham, thermometers and other things))) And I don't expect the result as from the store))) I still have as many chemicals as they put in the store no)))

Py. Sy. As for plastic, I personally will look for something else for myself. The heating of plastic not intended for heating is very confusing. IMHO.

The right sausage, not the right one ... Is fried sausage a sausage?
I am using the recipe. With a ham and the right butcher's salt, I don't always have the time and patience to do everything to the highest standards. But in an hour, according to this recipe, I will make a completely delicious meat product (and it does not matter what it is called), which can be put on a sandwich for breakfast.
Only, of course, I would cook in a bottle, but I would lay a special heat-resistant baking sleeve inside, which is certainly suitable for high temperatures.

[Tatyana]

Tatyana, Your sausage has the right to originality! yes, there are the right sausages and the right technology for their preparation, but you are the first who came up with the idea of ​​cooking sausage in such an original "casing" !. But isn't such an invention harmful to the body? I personally would not dare to do such an experiment. Buy a normal sausage casing and create for the joy of your loved ones.

[velli]

velli, I clarify that I did not come up with it, but the owner of the Gurmel website. ru (we don’t need other people's laurels!), she is well done. Exactly what

in an hour, according to this recipe, I will make a completely tasty meat product (and it does not matter what it is called), which can be put on a sandwich for breakfast.

I do not want to buy a normal sausage casing: fiddling with it takes up a lot of time, which I will spend better. Moreover, the result is good with such a quick cooking, and the differences, I think, are insignificant and do not deserve the time and wait.
As for cooking plastic (I realized for myself 4 years ago that I won't live forever ..., but thanks to everyone who drew my attention to the harmfulness of such a "container") - in fact, this is not my best idea bottle. It is, of course, necessary, as the author advises, to cook in a ceramic, faience, glass or metal container.

And not only for a sandwich, but also in all other places: in scrambled eggs, cold soup, okroshka, etc., just fry - because it is dense, the pieces keep their shape well.

[Tatyana]

Tatyana, To each his own! Continue if you like it and everything suits you.

Tanya, don't be upset!
It was good advice to use the sleeve inside the bottle

And rename it: WRONG SAUSAGE.

I personally bookmark it, I will definitely do it!
Thank you!

[Ikra]

Girls, I'm not upset!
No one upset me: this simply does not happen on our warm, cordial, friendly site! True true!
I noticed the advice and immediately sweet Ikra thanked.
Cook the WRONG SAUSAGE !!

[TATbRHA]

TATbRHA, Thanks for the kind words! The good thing about the forum is that it will bring any good recipe to perfection by joint efforts. And everyone will be happy

Tatiana, thanks for the recipe! I will definitely try (I love everything lazy), though perhaps it's not worth it in plastic. I wanted to clarify: cook all the time over high heat or reduce after boiling?

[Ikra]

I reduced it only so that it wouldn't drip onto the stove. The author on the site has a photo of the sausage immediately after cooking with a thermometer stuck in it, which shows about 90 degrees, that is, everything inside the loaf is boiled normally.
And about plastic - use the simple and clever advice from Ikra!

As for the plastic, yes, it's better to lay it with a sleeve and the recipe is great! quickly and conveniently .. because bottles are always at hand, and I didn’t want to take containers from under the juice ..) there will be a square, but here is an ordinary round sausage ..)
THANK YOU!

And I’ll probably cook such a "wrong" sausage, in a steel ham, the truth is, since there is one. But you don't need to bother with the temperature. And with milk must learn tasty.

[Asya Klyachina]

But you don't need to bother with the temperature.

: girl-q: I don't understand. Well, okay, I didn't understand, and I didn't understand. Asya Klyachina, cook! Share your impressions.

[Tatyana]

Tatyana, I tried this stuffing. True, I baked it in muffin tins in the oven, but I'm very happy with the result.

Minced meat was poured into molds under the edge. He behaved perfectly, did not boil, did not spit, did not overflow anywhere.
The taste is real, like a doctor's sausage, only the texture is not so dense. And snow-white.
Baked for 20 minutes at 180C.

I also tried to bake, well, the crust is still on top. And in a bag from under the juice does not work: apparently, because of the thick layer, the minced meat heats up for a long time and unevenly, the liquid has time to "bounce".
I like this food, especially for breakfast and snack. Since boiled sausage from the store is not food at all ...
Yes, but I want to try to get the color - break up a few fresh prunes with a crust in a grinder, reduce the amount of milk by the same amount, stir in after grinding - and immediately boil or bake. However, color, of course, is not the most important thing.

On the contrary, I liked that the color was white.
And in order to imitate the color, in my opinion, it is necessary not to prune, but to add a little beet.
And by the way, I didn't have any crust.

Beetroot pigment decomposes, the author writes in his post. I, however, did not try to add beet juice. But prune peel gives amazing results, for example, in squash adjika.
Although ... somehow I watched the program, how our people went to Hanover and took our "Hanoverian sausages" to those who have been making them for almost 300 years. And so these polite Germans tried it and ... well, they said nothing at all, except that the sausages were not Hanoverian. By the way, their sausages are completely white. And boiled meat should be white, any color - from the evil one, chemical "colorings".

[Tatyana]

Tatyana, an interesting recipe. I'll take it to your bookmarks. I read the reviews: sausage is not a sausage is not important. The most important thing is meat, not soy, etc.

And more quickly. And delicious!

[Tatyana]

Tatyana, I got such a recipe on the internet, I wanted to repeat it .... and then I found it on our website! I bought a special thermometer for meat, made it from chicken, reduced the garlic to 2 cloves, cooked it in the oven at a low temperature, it turned out to be something meaty, but I don’t understand that .... I’ll play around one more time, replace the garlic with dry and cook it in 80g water, maybe something will change in this "sausage" .... the liquid I separated 140g and the "sausages" came out 960g (there were a little more components initially)

Did you like the taste? Did you add any flavor additives?

not really, I will continue to work! additives as in all recipes for this sausage (I studied all the sites and comments, so I hooked the recipe) garlic, cardamom, coriander, nutmeg, salt, sugar ..... we will search

I read the topic, but I did not understand, you can cook a ham maker, and what nuances you need to take into account

[orange]

orange, I can’t help you - I didn’t cook it in a ham maker: and it comes out well in a mug / bottle. Maybe others will advise you about a ham maker.

And I keep wondering if I need a ham maker. I only made sausage once. Will then roll around.

Girls, as I understand it, is harmful to cook in plastic. But in a bag of milk, for example, is it less harmful? Can I cook in a tin can? It's just that I already seem to be getting ready, but I think I'll ask the more knowledgeable ones.

Cool. And if you wrap the minced meat in several layers of cling film and steam it? Will it work out right?

[Albina]

Albina, similarly. Lying ...

Marina22, put the baking sleeve into a plastic bottle - it will become much "harmless" than in a juice bag: the bag is also not intended to be heated ... In a tin can, as in any mug (ceramic, metal, glass, faience) , - ideally!

redleafa, and you can wind up with steamat cook. I wrapped the chicken fillet and cooked it - excellent. And now they will tell us that cling film is also not designed for heating ...

I also had a ham maker lying around for a long time, but then I read a lot of all kinds of delicious, bought Ken, nitrite salt and now, fully armed, I started making ham. Liked! Now we must try to pile some sausage!

bought Ken, nitrite salt

Oh, about nitrite salt ... I ask a friend of the seller in the market from whom I buy all kinds of seasonings, this very salt. He says to me: what are you doing! This is the kind of thing that puts one gram per 100 kilograms of meat !!! She's poison !! I don’t sell that. And then it will be bad for you, and they will jail me!
And also some kind of Ken ...
This is how my sausage hams ended before they started.

You shouldn't have been so scared! The concentration of the salt that I use is only 0.6%. And as smart people write, when heated, it breaks up into something harmless (I don't remember exactly) But it gives a pleasant color and taste of ham. But here, of course, everyone chooses for himself. (And Ken is just KM Kenwood)

No, I wasn't scared. I just propose to laugh at what an intelligent, in general, person thinks about this. I know that everyone uses it and that it is harmless. I even know that you can do without it at all.

And how to do it in a mug or tin can?
Can I fill and cover it with foil? Then to a water bath?
I want to pick up a container for Shteba

[Pity]

Pity, like this:

oil the cylindrical crotch and cook the sausage in them.
Lightly greased two containers with vegetable oil, spread the minced meat in half so that it did not reach the top by about a quarter of the container, securely wrapped it with cling film from the top-bottom-sides and put it in a saucepan. At the bottom I put a rubber hot pad. She poured cold water into a saucepan so that it reached half of the cylinders, covered with a lid. And she turned on a strong flame. Cooked 35 minutes from the moment of boiling, in the process of cooking my cylinders popaput on the sidea, so lying and cooked. Cooked and cooled slightly - removed the film and pushed out the finished sausage

[there is]

Quote: Asya Klyachina on Aug 24. 2015, 21:12
But you don't need to bother with the temperature.
I did not get that. Well, okay, I didn't understand, and I didn't understand.

Tanya, Asya meant that your sausage is simply cooked and boiled, and the sausage in ham makers requires certain t and water and the most cooked sausage

but I didn’t understand that you can cook a ham,

of course you can, just like Tanya brewed in bottles, only it's even easier - the ham dishes are definitely made from food materials

And I keep wondering if I need a ham

at the price that they are now asking for teskomovskaya = yes nafig need.Tanya's recipe for sausages is universal, you can cook, which is very lazy, you can bake, which is even lazier, we all have all kinds of baking dishes

did not cook in a ham

What about cha, or something there is she generally then what the fuss about cook in it and everything = similar to your bottles. Yours .. she herself has a sausage-ham form. And if you want not quite boiled-boiled - the same thing, but in a water bath, the water in which the sausage is cooked will not rise above 100 *, however, the cooking time will increase 3 times ... Water bath = a pot of wada and sausages is placed in another pot of water. Oh, come on, you have milk cooker there is? Then

[Irsha]

Irsha, well, I'm lazy !!! This Beloboka to wash, wash ... And threw out the bottle - and that's alla... Further, Beloboka is hefty, 500 g of minced meat is too little for her. And to cook a lot - and how long will it take us together (and more often alone) to eat it? Further. Wrap it up, pack it - you will certainly either cut the film, or you will cut yourself. And why does this sausage need sealing hooks? And too thick sausage in a ham will turn out ... In short, it's easier in a glass.
No, there is no milk cooker - I don't need it. Milk is drunk only by mush, and that is cold, with a warm roll or pie.

[for conservation]

This Beloboka wash-wash.

aa .. white-sided ... the same eggs, only on the side, I remembered happiness in the Machine theme about pork ham I wrote aha, aha. Plastic containers for sale for conservation suitable, heat-resistant, there t is much higher than 100 *, like in these cans, well, they are cylinders, vegetables can be pickled, there are different volumes, from 0.5 l to 3 l, they are with screw caps, thick-walled,good ones, the passion filled them with its minced meat, threw it into the water and fsyo. I bought them in a plastic store, where all the plastic that is in our city is concentrated.

[Irsha]

Irsha, but draw them - maybe I have such.

Well, now I was looking in the tyrnet - just the ones I didn't find, you go into the crockery department - look at the bottom of the jars - heat-resistant or not, they also close very tightly on the latches, especially those for microwaves.

I went to the freezer, looked - there is no engraving on mine, the designation about the volume and temperature regime was on the paper insert, they are thick-walled, a little matte, I took them like blender glasses for bamix, they do not crack.