Pork and veal sausage

Category: Meat dishes
Pork and veal sausage

Ingredients

lean pork 900 gram
lean veal 300 grams
fat 240 gram
iced pork broth 150 grams
nitrite salt (0.5-0.6%) 28 grams
spice composition 7 grams
nutmeg 1/3 teaspoon
sweet peas 10 pieces
collagen casing d 45
twine
thermometer probe

Cooking method

  • Lightly freeze the meat and bacon, cut into pieces and pass through the largest grinder grate (I have 8 mm).
  • Mix all dry ingredients.
  • Crush the pepper coarsely in a mortar.
  • Knead in a food processor with a spatula, adding dry ingredients and gradually pouring in broth.
  • We monitor the temperature of the meat. It should not exceed 12 degrees.
  • If the temperature rises, then put the meat in the refrigerator or freezer for half an hour. It is very important. This point should not be neglected. If you do not do this, then you can get meat edema. The sausage will be dry.
  • Knead until the threads develop and the liquid is completely absorbed.
  • The finished minced meat is sticky, viscous, but can be easily washed off with cold water from hands and dishes.
  • Put the minced meat in the refrigerator for a day.
  • Get it out, fill the casing with a meat grinder with a special attachment or a sausage syringe.
  • We fill tightly. We try not to get air. If this happens, then pierce this place. We are not fond of punctures.
  • Tie the ends and hang the sausage. Leave at room temperature for 2-3 hours.
  • If the sausage sagged, thickened, then tie the end below.
  • We insert a thermometer into one of the loaves. Put it in a cold oven.
  • Cooking with blowing according to the scheme:
  • 30 minutes-40 degrees
  • 30 minutes-50 degrees
  • 1 hour-70 degrees
  • Raise to 80 degrees and cook until the temperature in the loaf reaches 68-70 degrees.
  • We take it out, put it in a container with ice water for an hour.
  • We wipe it off and put in the refrigerator until it cools completely and ripens.
  • You can try after 8-12 hours, but better after a day.
  • Pork and veal sausage
  • Pork and veal sausage
  • And here is such a meat plate (pork and chicken fillet, wet salted, and this sausage)
  • Pork and veal sausage
  • Bon Appetit!

The dish is designed for

3 loaves

Time for preparing:

about 4-5 hours

Cooking program:

meat grinder, refrigerator, harvester, oven

Note

Delicious homemade sausage, a real delicacy! Recommend!

Svetlenki
Angela, incredibly beautiful !!! There are no words to say Thank you for another masterpiece and a detailed description of the process!

You are master!!!!!
Trishka
Ahhh, mlina it is better not to come to you, my tablet is under the constant threat of being devoured, well, to show such beauty to hungry people!
Gorgeous cowboy, you can see Masterrr right away!
Svetlenki
Ksyusha, I have already developed a system when to read Angelina's recipes - either immediately after a meal, or before a meal, otherwise - an unplanned sandwich will definitely be!
Valkyr
It is a masterpiece!
Trishka
SvetlenkiLight, yeah, I also try not to go on an empty stomach, but not always poluchaetsa
kirch
I have no words for all Angelina's recipes. Some exclamations of admiration
Svetlenki
Ludmila, in-in ... I'm already sitting - looking at the pictures and in the head of a bee with admiration. I don't know how to put it into words. And so every time ... And I also don’t know how to unload rats-ratatuevs falling into a swoon ... If only they were here!
Stirlitz
Masterpiece!!!! Tell me, don't you put a container of water in the oven, does the sausage wind up?
celfh
Angela, so beautiful, professional, I don't even know what words to choose for your posts. Everything that you show is admirable!))
ang-kay
Ksyusha, Sveta, Maria, Tatyana, celfh-TatyanaThank you girls for your attention to the recipe, kind words and such a high assessment. I'm soooooo nice. Directly led to embarrassment. I love you all
Quote: Stirlitz
you do not put a container with water in the oven, does the sausage wind up?
Tatyana, do not. Sausage in a shell. It just can't get windy.
Merri
Sausage is a sight !!!
ang-kay
Irina, I'm glad that I liked the sausage. Thank you.
Trishka
Svetlenki, Svetlana, come on together shmyakatstsa, join

🔗
🔗
dandelion
God, what beauty and what skill !!!!! I join this MASTERPIECE !!!!!
Sneg6
Angelawhat a sausage! 🔗
Maybe someday I'll decide to repeat it.
Svetlenki
Ksyushahow you and I are shuffling in unison! AND Olga, still joined! What kind of support group Angela has already!

Angela, so I have already chosen a meat grinder, as soon as it appears in stock and comes to me - I will repeat your masterpieces! Of course, stuffing the casing with minced sausage without a syringe or a meat grinder is wrong and it will turn out not right ... And when such an example in front of your eyes already "half measures and compromises" will not roll

Thanks again for sharing with us
ang-kay
dandelion, Olga, thanks, my dears, It's not difficult. The main thing is not to violate the technology.
Quote: Svetlenki
so I have already chosen a meat grinder, as soon as it appears in stock and comes to me - I will repeat! Of course, stuffing the casing with minced sausage without a syringe or a meat grinder is wrong and it will turn out wrong
Sveta, I'm glad for you. Choose with a sausage attachment. Of course, even the most primitive syringe is better than a nozzle, but fish is not fishy and cancer.
Svetlenki
Quote: ang-kay
Of course even the most primitive syringe is better

Angela, but won't you explain why? I heard about it, but I did not understand the reason
ang-kay
It is very difficult to stuff with a meat grinder. Minced meat climbs back. I always put in a teaspoon. There is no such problem with a syringe.
Svetlenki
Quote: ang-kay
I always put in a teaspoon.

Thank you! The advice will come in handy. In the review for my future meat grinder, they said that minced meat (they made sausages) is problematic to push with a pusher and it is difficult to stuff ... But I think this is how all / most meat grinders happen.
ang-kay
Everyone has. The minced meat is viscous. If you stuff Ukrainian, with pieces of which, then there is no problem.
Svetlenki
Angela, but from experience, the minced meat does not have time to heat up while you stuff it (by a teaspoon)?
ang-kay
Well, you then heat it to room temperature. It will not heat up to 40. The batch has passed.
Svetlenki
Angela, Thanks for the clarification! I mistakenly thought that the sausage is already ripening in the refrigerator in the shell, and just minced meat ripens
ang-kay
Light, you can do it in two ways. Fill immediately and send to the refrigerator or send to the refrigerator and then fill. No difference. But with a meat grinder after kneading, you need to do this quickly and cool, so that the minced meat just does not heat up, which has not yet ripened. If a syringe, then this happens in 5 minutes. Therefore, it is better to let it ripen like this, and then fill it.
Catwoman
ang-kay, Angela, and if the minced meat is ripe and I stuffed the shell, but something is already cognitive, can I hang it on the door in the refrigerator until morning, or do I have to cook it right away?
ang-kay
Catwomanlet him hang
Catwoman
Angela, thanks for the quick response! It means she didn't give her anything until morning, otherwise I was already on the line to be on duty at midnight. Angel, if I pierce it with a temperature probe, the juice will not drip from it in the oven?
ang-kay
For two days nothing will happen, although it is not recommended to keep with spices for more than a day. Only if the spices are disinfected.
So you need to immediately pierce. The juice will drip in the event that the swelling goes. And the swelling will go if you overheat while kneading or you are too lazy to keep the correct temperature regime.
Helen
I want sausage ...
ang-kay
Linen, so what's in the way?
Helen
Quote: ang-kay

Linen, so what's in the way?
rolls, yours !!!
ang-kay
So you're with the rolls!
Svetlenki
Elena, so put sausage on a roll - and you will be happy, won't you?
Catwoman
Quote: ang-kay

For two days nothing will happen, although it is not recommended to keep with spices for more than a day. Only if the spices are disinfected.
So you need to immediately pierce. The juice will drip in the event that the swelling goes. And the swelling will go if you overheat while kneading or you are too lazy to keep the correct temperature regime.

No, the meat is not overheated, tomorrow morning it will be 1.5 days. I will report back tomorrow evening.
Byaka zakalyaka
ang-kay, Angela, what is included in the spice composition ?? Or is it something that is specially sold ready-made? Thank you
ang-kay
Sold specially prepared. Sugar, black and allspice extract, garlic extract are included.
Byaka zakalyaka
Turnouts? Passwords? Or can I buy it from you?
ang-kay
I can if you are from Ukraine.
Byaka zakalyaka
Yes I am from Ukraine. Looked in your Temko, did not find or an assortment not only at the beginning of the topic?
ang-kay
I didn't bring them in.
Natusichka
Oh, but where can you find such an oven to have such a temperature?
Antonovka
Natusichka,
So I don't have one - at least 75, then 100, regulated by a twist. Tomorrow I'll make Angelina pork and beef in the Shteba pressure cooker - only there I can choose the temperature, however, in a ham maker.
ang-kay
Girls. Before this I had an oven with start 60, mechanics, just the knob was turning. I didn’t tighten the handle and found the temperature I needed. Now I have an oven since 40. It's easier, of course.
Natusichka
Well .... and where is the way out?
ang-kay
Search
Natusichka
Whom to look for? An oven? I just bought ...
ang-kay
Output.
Natusichka
So I ask the audience for help, maybe someone has already found it ...

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