Sausages "Hunting" (from elk meat)

Sausages "Hunting" (from elk meat)

Category: Meat dishes

Ingredients
Elk meat	1.5KG
Lard is not salty	0.5KG
Vodka	50 g
Mustard seeds	pinch
Bay leaf	3 pcs
Caraway	1 \ 2 tbsp. l.
Garlic	1 tooth
Salt	16 g
Black pepper	3 g

Cooking method

• We take frozen meat. And leave in cold water for 12 hours. Next, the meat must be well dried and cut into small pieces.
• 
• I had frozen bacon, it also needs to be cut into small pieces.
• 
• Rotate the meat in a meat grinder on a wire rack with large holes. I have Meat grinder CASO FW 2000... First fat, then msyaso.
• 
• After scrolling the meat on the wire rack and the auger, there is practically no meat left.
• 
• Grind bay leaves, mustard, cumin in a grinder or coffee grinder.
• 
• Add salt, pepper, ground spices to the minced meat and knead until white "threads" appear. I kneaded with a hook in Ankarsrum.
• 
• Then add vodka to the minced meat. stir and leave in the refrigerator for 1-2 days.
• Rinse the intestines in cold water, use a special attachment for sausages. Tie with a special culinary thread, leaving not very short pieces.
• 
• Adjust the size of the sausages at your discretion.
• 
• Pierce the sausages in several places with a toothpick before frying. Fry on both sides until tender. First over high heat, then bring until tender over low heat. I'm frying in Steba's pressure cooker. First 5 minutes on one side, then 3 minutes on the other. Close it with a lid and leave it until the end of the program.
• 
• Another option for using wild meat. It turned out juicy and aromatic. I didn't even have time to take pictures properly. Plucked right out of the pan.)

Good evening, mistletoe. And vodka is here as a preservative or for something else. Never added to sausage

Sausages are notable, even from the picture they themselves are asking for food. True, elk does not shine for us.

Wow !!! The sausages are just like real ones, that is, how they are sold here, only the middle will be better for you, you want to bite at least a piece
I also have no guts, but I would like to try when I wait for the meat grinder, of course. Until the silence. no one writes to the colonel.

🔗

Here are all kinds of guts, and what kind of sausages are needed?

[Lerele]

Lerele, looked, they are there of different sizes.

Men need guts too.

Ksyusha, excellent sausages!

[Dana15]

And vodka is here as a preservative

Dana15, thanks, yes, vodka as a preservative.

Lerele, my intestines were good, cleaned, piggy. to my mind. The size must already be taken at will. I have a sausage size.

Masha,

Sausages are good! Very well! I don't bookmark it, there is no elk meat and it is not expected, but it's a pity
They would also be smoked I still remember the taste of boiled-smoked elk sausage

[Omela]

Choked with saliva. Omela, Ksyusha, I'm going to ask, what are you doing? Maybe there is here on the forum to read about your miracle device, a lovely sight, just die not get up

Ksyusha, I found 91 meters of intestines for 1100 rubles. What diameter to take?

[Tatyana]

They would also be smoked

Tatyana, thanks!) Of course, it's a matter of taste and health. .. if the latter allows. why not. I will limit myself to fried ones. And elk meat is expensive, yes, if you buy it.

what photo are you doing?

Svetlana, Thank you! I will write to you in a personal.

What diameter to take?

Mash, and hs ... I bought about five years ago ... there was a pork belly. I thought it was standard. And like they took 100 meters for three and there was a lot.

I hesitate to ask, but what, the intestines of pigs are 91 meters ???

Probably, you need to take a diameter like a nozzle for a meat grinder?

[Lerele]

Lerele, well, there may be pieces in the same place, but 91 m total length. The intestines stretch, when you take them out of the salt, they look like a thin rope.

What beautiful and juicy pot-bellies, Omelochka !!!

Thank you for the moose meat recipes, I constantly use all of them .. so my husband from Valdai brought a lot ... but did you try to do dried moose?

[Omela]

Omela, so I never saw them, I thought it was one long intestine
And do they stretch well, that is, this narrow strip is easy to put on the attachment? Although what I'm asking, you can see in the photo. I also fired up to try, I definitely won't do it all the time, we have a lot of them here, but we still have to do it.
Thank you for such a recipe !!!!

By the way, you can not tie up a thread, but twist the sausage, we sell them like that.

[Omela]

Omela, Don't you need it? can we buy on lopop?

[lu_estrada]

lu_estrada, Luda, thanks!

Did you try to do dried elk?

ir, no, not yet dried, but Alexandra promised to lay out the recipe, she did. Here I told:

moose basturma was dried from a bucket of meat ...

but you can not tie a thread, but twist the sausage,

Lerele, but all the same you need to tie it, otherwise it will spin this twist when stuffing. Minced meat comes out of the meat grinder with pressure, my shell even untied a couple of times. I left a small tip.

By the way, the circumference of the sausages has died from 11cm to 12.5cm. Who studied well at school, calculate the diameter.

can we buy on lopop?

Come on. And what are they sold in? In salt?

Girls, the best size of the womb is 42-45mm - this is for sausages and sausages for frying of all kinds - proven by experience, in October I bought 91 meters of exactly this size

[Irina]

Irina, Thank you! The main thing is to be available))

Good day to all)) ..... if someone will order the guts ..... Can I "share"?! .. And then we have Losyatinka .... a common thing .... Here's a spouse caught fire kupatik "make .... Territorial but in the Murmansk region I am ... Thank you all)

[Nikolay]

Nikolay, good day!
Why don't you want to take 100 m, this is an ordinary 1 liter plastic jar)
And even more so you have game!
This process is so addicting that you will quickly waste all the guts)

Maria ..... I would like to try for a start ..... 100 meters is a bit too much ..... P.S ... Yes, and have not ordered anything in this store yet ...

[Nikolay]

Nikolay, It is easier for you to cooperate with colleagues in the topic Murmansk

Mistletoe ..... Thanks for the link ....

[Omela]

Omela, delicious sausages! And most importantly, how on time! Today I just received dry casings. Hands are itching to cook a sausage And I don't know how to "soak" them. And another question after that, if there is no culinary thread for tying sausages, how can they be replaced?

[Olekma]

Olekma, Katerina, the required amount of the shell should be put into warm water. Then put on the tap, turn on the water and rinse from the inside. You can tie it with a thick thread.

[Omela]

Omela, Thank you! I have already set the catfish to defrost, tomorrow I will make sausages!

[Katerina]

Katerina, good luck!

Well, finally, all the stars converged! I cooked these sausages today! True, we overcooked them a little, overdried them, it was scary to cook for the first time. But my husband said that it’s still delicious and his own is better than the store! there is still a cage left I will work on the mistakes the other day
Ksyusha thanks for the recipe!

[Katerina]

Katerina, glad you liked. And I've been making cutlets lately. How much my husband doesn’t like them, and he praises them.)))

Mistletochka, I never made a recipe for moose basturma. The first bucket then turned out great for us, and the second was overdried, and a little too much salt. But I didn’t turn such volumes myself, it was a very time-consuming epic, my role was to find recipes and bring good spices. So we collected a cocktail recipe from hunting sites, now we have already forgotten it, and due to a strange failure with the second bucket this year we do not think to repeat it yet. I just made sausages without worms according to Tumanchik's recipe, it turned out quite edible. I even bought Walter the other day to set the temperature more accurately. And now I will dry in dryers. If it works out, I'll write to you, I haven't learned to exhibit recipes.

[Sasha]

I even bought Walter

Sasha, for those who are in the tank, what is that ??)) we are still without elk, the other day we have eaten all of last year's, but I collect recipes with pleasure ... what if.

This is a convective dryer with a capacity of 1000, but in order to use this 1000 reasonably, you need to buy 10 more pallets at 390 rubles, in addition to the 5 included in the kit. Compared to my infrared Summer resident, I hope in it for a temperature that is more acceptable for sausages and meat, because the sausages in it, for my taste, are like cutlets, I made 70 gr. 2 hours, then 40, because there is no less than 40 in the Dachnik. But outwardly they looked cool, and sculpting them using the Tumanchik method is a pleasure. Be sure to try. I salted the second portion of minced meat yesterday.

Added Thursday, 17 Nov 2016, 14:59

we are still without elk, the other day we ate all of last year's,

So you rejoice, you are a free bird - took it and waved to Arcachon. And we are sitting with our freezers - suddenly the light is turned off, who will drive the generator ...