Sausage "Piquant" with mustard and vodka (Tescoma ham)

Sausage "Piquant" with mustard and vodka (Tescoma ham)

Category: Cold meals and snacks

Ingredients
Lean beef	525 gr.
Low fat pork	525 gr.
Pork fat	50 gr.
Nitrite salt	11 gr.
Table salt	9 gr.
Sugar	2 gr.
Peppers red, black, white	0.5 gr. (~ 0.5 tsp each)
Garlic dry powder	3 gr.
Mustard powder	1 tbsp. l. with a slide
Grain mustard (grind)	1 tsp
Ice water	70 ml
Ice vodka	50 ml

Cooking method

• Cut beef, pork and bacon into small cubes. Cut straight with a knife.
• 
• Measure out salt, spices, liquids.
• Mix meat, bacon, salt, spices and stirring constantly, add water and vodka.
• Knead the minced meat thoroughly, beat off so that the meat protein begins to be released and the minced meat becomes sticky.
• I knead with a mixer, dough hooks for 10 minutes.
• Fill the ham with the minced meat.
• Close the ham maker by installing the pressing disc and spring. Leave on the table for 2 hours.
• Remove the pressing disc and spring after 2 hours.
• Put the ham in the refrigerator to ripen the sausage for 12–48 hours.
• Before cooking sausages, remove the ham from the refrigerator in advance, warm to room temperature.
• Cook at 80 * C to an internal temperature of 70–72 * C.
• I bake in the oven.
• I put it in a cold oven and slowly increase the temperature to 80 * C within 1.5 hours.
• Cook to the specified core temperature.
• Then cool the ham to room temperature and let it mature in the refrigerator for at least 8 hours.
• Cut the finished sausage and serve it for breakfast, for example.
• 
• Bon Appetit!

Note

This recipe is a symbiosis of two separate recipes from the book "Homemade sausages".
Here are both recipes. Try it, maybe some of the original ones will suit you better.

Ksyusha, what a cowboy, give me a kusmanchik, before the FSE is snapped up!

[Ksyusha]

Ksyusha, take two, or whatever you can carry.

I'm modest, I'll grab that plate over there ...

Ksyusha, it's a very beautiful ham! Why do you need to do this?

Remove the pressing disc and spring after 2 hours.

[Omela – Ksyusha]

Come on, let me take as much as you can in your pockets. Now I have that shoe polish ...

Added Monday 21 Mar 2016 2:00 PM

Omela – Ksyusha, Thank you .
I began to do this only on chopped sausage. So that the voids go away and the stuffing is well compressed. But at the same time, and so that the minced meat does not shrink much, it does not sit down during cooking. Therefore, I hold for 2 hours and shoot. But you can not set it initially, or not remove it later. A matter of taste.

It is clear, I have never tried without springs, I must try and compare the result. Although yes, the ham is compressed very much, almost 2 times for me.

shrinks very much

Down with the springs. They also rammed them. The juice is practically not released then, all remains in the meat.

[Ksenia]

Ksenia, excuse me, but where do you buy nitrite salt? Looked in supermarkets, no

[Olga]

Olga, I will write in the LAN.

[Ksenia]

Ksenia, great sausage

[Angela]

Angela, Thank you .

[proven and good vodka]

Girls, I'll write here, because you have vodka for the recipe! Opt for sausage only proven and good vodka... I here so "butted" with this vodka ... In our family, no one drinks strong alcoholic beverages. Vodka in the freezer is only for guests who, as a rule, bring this vodka themselves .. well, in short, they brought us vodka (sort of expensive, branded), didn't finish a little - it was in the freezer, and I decided to add it to the sausages ... I started with 50 grams, then 70, then 100.And each time the taste and smell of the sausage became more and more incomprehensible / specific / strange ... ... In short, I found out empirically that it was vodka - when I excluded it from the sausage ... Now my mother promised me home-brewed moonshine for disinfection of meat, but even I doubt it .... maybe there is some special reaction in nitrite with vodka?

Anyuta, can you tell me where you can buy nitrite salt in Voronezh?

Anyuta, can you tell me where you can buy nitrite salt in Voronezh?

just a week and a half ago we discussed this issue you can read. Only with delivery within the Russian Federation, but delivery will cost you more than the salt itself ... So read it and join.

[Ksenia]

Ksenia, very, very beautiful marble sausage ham!

Down with the springs. They also rammed them. The juice is practically not released then, all remains in the meat.

You recommend this so persistently in each of your recipes that I will probably try to do as you say.

At the expense of vodka, here's a comment * Anyuta * Anyuta, I am now summing up ... They busurmans here do not understand much about vodka, I'm afraid they sell all kinds of garbage ... Probably I'll try without it, but with mustard.

In general, thanks! and many thanks for the recipes (photos)!

[Anyuta]

Anyuta, absolutely right, the choice of vodka, like everything else, must be approached thoughtfully and with caution.

At the expense of vodka

So if you have, for example, a good brandy, you can use it. It's just that we now have such a surrogate being driven, that you can't tell the difference from the original, but it can be seen during heat treatment that some kind of processes start there, that all the "muck" comes out right away ... And this directly immediately affects the taste and smell of sausage ...

[Sveta]

Sveta, Thank you .

you recommend it so persistently in every recipe,

But because I don't like how the spring compresses the sausage, making it 2 times smaller.

At the expense of vodka

Vodka is an exception, but we increase the water by this amount.

Girls, finally, it's better to use cognac in such products, if it's of high quality. I would also refrain from moonshine, if only it does not smell at all like booze. Sorry to interrupt, if that.

unless he smells like booze at all

yeah .. that's also true. My parents cleanse not only with pine nuts, but also there is a fig than what, because it is usually used for rubbing grandchildren and preparing various home remedies, such as cough syrups, etc.

Girls, finally, it's better to use cognac in such products

Great idea, Angel! And the proportion in the studio? I have good cognac, French

Great idea, Angel! And the proportion in the studio?

So by prescription

Interesting!!!

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, took (already four times) your advice to remove the spring from the ham maker. I like it. Firstly, more is included (so that it's not in vain to start all the fuss), and secondly, the ham is extracted without any problems (using a spring, it was an unpleasant procedure in the morning, you can shake off your brains while you shake out the ham) and thirdly, for me less broth seems to be released from the ham. Summary: the only positive side is that the spring is removed. Well, this recipe in the picture is so far away. I'll try. Previously, when I used beef and in a smaller amount, then dry ham was obtained, so I refused beef. You have a juicy one in your photo. Thank you for your recommendations and recipes. I always read with interest about all your ham.
Ksenia, would you be able to describe the taste, that is, can you feel the mustard? vodka?

[Natalia]

Natalia, Thank you very much for your support . I'm tired of repeating - no spring needed. Only if for a short time, to compact the minced meat. Otherwise, from its absence, only the advantages that you described. You need to move your post to the beginning of the topic so that everyone can immediately see that I am not alone.

To taste - I reduced the mustard several times, i.e.Because sausage is eaten by children, and they are sensitive to spices. In my case, there is a light (slight such) hint of mustard. But what will happen if you put all 50 grams according to the recipe - I don't know.
And vodka (and cognac too) is dispersed and weathered, it is not felt unambiguously. Cognac is felt in the aroma, that is, it can be felt with the nose, but not with the taste buds.

I take beef so-called. the clipping, though I don't know where it was cut from, could not install it. But the meat is so soft after cooking (pre-cooked, stewed, fried, baked in the oven) that you can eat toothless. This is the kind of meat that goes into sausage.

You expose tempting sausages, everything is already in the tabs before the end of the post!

[Olga]

Olga, Thank you so much !
But we are not fasting this year.

[Ksenia]

I take beef so-called. the clipping, though I don't know where it was cut from, could not install it.

Ksenia, in beef, or rather in a cow, this cut of 2-3 kilograms per carcass, in veal less. It is called that - tenderloin.
It is located on the inner side of the ribs near the ridge. The softest meat. It doesn't move and the muscle doesn't work. What moves less is softer.

[Lelka]

Lelka, yes, I know about the clipping. It just doesn't look like a clipping. Apparently, we are raising new breeds of cows, which is not always possible to recognize meat by sight.

Why vodka in the sausage? Cognac, I understand, enriches the taste, but vodka (45 ") in such a percentage does not have any disinfecting functions at all. So you don't need to put it in. Here t and nitrite salt - they protect the sausage from spoilage and all kinds of bacteria (I'm a doctor) But nitrite salt is not very useful, everyone decides for himself, because this sausage is not raw smoked, you can not put it in. Only the color will suffer.
Thank you very much for the advice not to use springs, and in general, somehow it didn't work out for me with Tescoma precisely because it turned out to be a dry sausage, there was a lot of juice above the plate. I'll try strictly according to your recipe, thanks for such a detailed recipe!

[Larissa]

Larissa, you are welcome! I hope the ham maker will be rehabilitated.

Girls, if I want to do half the portion, how can I do it without a spring? Will it work?

[Irina]

Irina, I would put a spring and a disc on the proportions, but without an additional insert, so that it does not compress much.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, Ksyushik, thank you for the delicious ham, made it without nitrite, it turned out to be gray, but tasty, spicy!
Thank you!

I bake in the oven. I put it in a cold oven and slowly increase the temperature to 80 * C within 1.5 hours. Cook to the specified core temperature.

Please, clarify how baking takes place: a frying pan or stewpan with a lid closed, water is poured or baked in oil, and so on.
Thank you.
Thank you, I already found a description in "Chicken sausage" that everything is baked in a ham maker.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, Ksenyushka, I never get tired of being amazed at your imagination and quality of performance

After reading your recommendations, I also began to cook sausage and ham without a sealing disc (teskoma) with preliminary compaction, I liked it - as you write - there is almost no dedicated broth

and advice - not to cook / bake cold - very good - there is no temperature shock for meat, juices remain in it

and I also think - compacting discs are needed for ham of large pieces of meat, there is no way when cooking without compaction

[Ksyusha]

Ksyusha, thank you very much for your feedback. Make your family happy with your family, all the same for their relatives.

Lyi, yes, yes, everything is baked in a form - a ham.
Irina, Thanks for the kind words . And I completely agree if the pieces of meat are large (large) need to be pressed.