Beef-pork sausage (multicooker Steba SV2)

Beef-pork sausage (multicooker Steba SV2)

Category: Cold meals and snacks

Ingredients
beef neck	650gr
pork meat with fat (frying)	350gr
spice
nutmeg	1.3 tsp
ground pepper mixture	1.3 tsp
ground hot pepper	1.4 tsp
a mixture of lavrushka, allspice black pepper, dried vegetables (ground)	! .4 tsp
replace all spices with Meat Spice Mix	1 tsp
nitrite salt	18 g
ice	100gr
the water is cold	100ml

Cooking method

• I decided to try to make a sausage, but since I don't have a shell, I used an iron ham maker of the Biovin type, I call it Orion.
• For this I chose a neck beef cut and pork fat with meat, called Zazharka.
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• We put a large grate on the meat grinder and turn the beef.
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• Then skip the cuts of fatty pork.
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• I have a meat grinder Caso FW2000... The beef was not cleaned of veins and films, the piece was not so hot))
• The meat grinder did a great job.
• Change the grinder grate to medium and turn the beef again.
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• There is almost nothing left inside.
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• Now you need to knead the minced meat
• My spices, but this can all be replaced with a ready-made seasoning mixture for meat.
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• Put all the minced meat, ice into the bowl of the mixer / kneader. water. spices and salt.
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• Knead until white threads appear. The minced meat should change in appearance and feel and become sticky.
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• Now we put in a ham and tamp. You also need to put a package in mine. Of course, if there is a shell, it will be better and more aesthetically pleasing in appearance.
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• We put it in the refrigerator for a day or two days for ripening.
• We take out the ham maker and let it warm up for an hour.
• this time I cooked sausage in a Steba SV 2 dish.
• The temperature was set to 75 grams and the time was 3 hours 45 minutes.
• The ham maker was packed in a vacuum bag with a hand vacuum, I have a Caso MyVac20.
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• the temperature in the suvidnitsa was 30 grams and I put in the ham.
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• At the end of the cooking time, the thermometer showed 72 grams inside the sausage.
• We make a sharp cooling and put it in the refrigerator until it is completely cooled.
• We take out and cut.
• I can say that the sausage turned out to be lean, despite the addition of pork fat. Doesn't look like ham))
• But a very good option, after the holidays, switch to a more dietary option))
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Time for preparing:

two days

Note

next time I will do it in a sausage casing)))
the package is not convenient to do.

[Mashenka]

Teasing ... with a sausage and a meat grinder ... I envy and admire ...
Mashenka, thanks for the recipe! Now, with your light hand, I'll try to make sausage. As far as I understand, if you do it in the Tescoma ham maker, then the package is not needed?

Tease ... with a sausage and a meat grinder

Yeah, well, something like that)))

As far as I understand, if you do it in the Tescoma ham maker, then the package is not needed?

her, in a teskom, a package is not needed and there she will be smooth and beautiful)))

And I wanted to have a shape so that the sausage looked like))

Mash, delicious sausage. And why twice through a meat grinder? And why not immediately on the middle lattice?

Thank you Ksyusha))
So that the minced meat comes out as much as I read, it is always done that way, and if you need it even smaller, then it is also passed through the fine meat, but then the meat will be completely porridge))

Masha, beautiful sausage !!!
Masha, why pack it in a vacuum bag?

[Elena]

Elena, Thank you!
So I pierced the bag inside with a thermometer, and to put it I had to put it in the bag)
And so the water would get inside))

[Masha]

So I pierced the bag inside with a thermometer, and to put it I had to put it in the bag)

Masha, that is, if you cook in Shteba, you do not need to pack. Right?

Yeah, if you put it, you don't need it, but if you lay it horizontally, you will need to pack it)

So that the minced meat comes out well, as I read, it is always done that way, and if you need it even smaller, then it is also passed through the fine meat, but then the whole porridge will be from meat))

Those familiar to me in the recipe of a doctor's sausage, generally recommended to break through the minced meat with a blender after the meat grinder. Honestly - I haven't done it yet, the lean beef lies in the cold, and the pigs need to be bought. And here such frosts from our village to the shops cannot be reached ...

[Mandraik Ludmila]

Mandraik Ludmila, yeah, if you need a homogeneous mass, then you still need to grind))

By the way, here instead of pork, you can add fatty lamb, it will be even tastier

[Maria]

instead of pork, you can also add fatty lamb, it will be even tastier

Maria, there is lamb, and there is a fat tail, but this is a completely different taste, we here on New Year's Eve had fun with lamb several times, then we did it in a cauldron with potatoes on the grill, then we made kebab on the same grill, I don't want mutton anymore. And I put all the pork on the balyk and the ham - I didn't leave a piece. We'll wait, the frost will be released a little, we'll go to the market, they promised me a fatty pork net there, I'll make sausage in it.

Wow, what a beauty! So it begs in the mouth.
Well, let it be dietary, but appetizing and certainly tasty!
Mashun, good fellow!

[Elena Tim]

Elena Tim, Oh, Lenka, and you are running around on sausages at three in the morning, ahh

Thank you Lenochka!

And I had preparation for the guests: while the cakes were cooling down on the cake, I decided to dash over your sausage. Well, I can't live without sausages and ham.

Oh, I also love to look at recipes with sausages and ham))

[Maria]

Maria, so I have the same thing: I love to read recipes, now I am mastering sausage-balyk "production". It has become impossible to buy sausage in stores - there is no quality product for any money. I have to master the topic myself. It turned out to be so interesting! There are already balyks and ham in the fridge, and now there is a "kind of boiled" sausage to master. Thanks for the recipe

Good evening! I carefully studied the topic of sous vide, started my first experiments (steba sv2), I need your help .... Masha, you have very little liquid at the end of cooking, I have a lot. Made ham and tongue. I dipped it in warm water ... any other tips? What to look for. Vacuumator caso 200, after cooking there is no tight fit of the product ...

[Elena]

Elena, good evening!
Taste like this, take the meat out of the refrigerator and give it time to warm up, for example 1 hour-1.30, then pour cold water and put and heat the meat and water at the same time.
For ham, when mixing meat, do not allow it to heat up, and for this add ice to the minced meat / meat.
And still a lot depends on the meat itself. I already know which meat companies give a lot of juice, and which do not.
For example Cherkizovo and Miratorg in vacuum small packs give a lot of juice.
Miratorg beef is excellent and there is a minimum of juice.
I also buy meat in the Metro, everything is good there (at least I didn't get pumped up)

And what does not fit is normal, this liquid is not allowed to fit snugly to the meat. When it cools down and the juice becomes jelly, the bag again tightly fits the product)

Maria, thank you very much for your prompt reply !!! I will try. The chicken roll turned out to be very tasty in a collagen film and in a net. Thank you for the ideas.

[Elena]

Elena, I forgot to say, Welcome to the forum !!

I am always glad to help if I can)