Sausages with Schwartenblock

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Sausages with Schwartenblock

Category: Meat dishes

Ingredients
lean pork	1 kg
beef shoulder	1 kg
fat	200 grams
Schwartenblock	154 grams
nitrite salt (can be mixed with table salt)	47 gram
ice water	580 gram
favorite spices (ground nutmeg, ground black pepper, ground allspice, dry garlic, ground white pepper)
pork belly
thermometer probe
sausage syringe

Cooking method

• 1

  Cut the beef into thin long strips. We need this so that, when twisting, it immediately falls for grinding and does not rub it again and, accordingly, does not heat up

• 2

  We also do it with pork and bacon.

• 3

  Now put the meat in the freezer and freeze it slightly. Why do this? Do not overheat the meat. In our case, it is necessary that the minced meat, when twisting and kneading, does not heat up above 12 degrees, but preferably not above 10. The muscle protein, which is released during kneading and serves as a frame for us, stands out well at 0 degrees, and at temperatures above 12, it will simply cook. And if it boils, it will not be able to bind fat and water together, which will lead to the main marriage of sausages - broth edema.

• 4

  Twist slightly frozen beef on the smallest wire rack.

• 5

  Twist the pork, lard and SCHWARTENBLOCK... If your Schwarten block is frozen, then defrost it in the refrigerator. If fresh, cool well.

• 6	As a result, we get two minced meat - low-fat and fat. Minced meat separately still slightly freeze. To make them cool faster, we spread them in bags, not in a thick layer. Put a bowl in the freezer, put a spatula and a utility knife. Cool the plastic flask of the chopper too.

• 7

• In the grinder, we first grind the low-fat raw materials without water, but adding all the salt from the recipe.

• 8

  After 2-3 minutes of grinding, a large amount of meat extract containing meat protein is released into the minced meat. We transfer the chopped minced meat into a cold bowl. Next, grind the frozen fatty raw materials with spices. If it is difficult for the grinder to cope with grinding, then you can add some ice water from the total volume. Transfer the fatty minced meat to the beef bowl. If you have a small volume chopper, then grind everything in portions. We send the bowl with minced meat to cool.

• 9

  We install the bowl in the combine and begin to knead the "K" - shaped spatula minced meat, gradually pouring in ice water. Knead until threads are formed, the mince is sticky and all the liquid is absorbed. We monitor the temperature. If the minced meat starts to heat up, it is better to stop and cool it. To remove air from the minced meat, it is necessary to carry out processing at low speeds at the last stage of mixing so that there are no voids in the finished product. The finished minced meat is sticky, but can be easily washed off with cold water. Cover and refrigerate for a day to ripen.

• 10

  The chereva, if it is already prepared, is washed. We fill with a syringe or a meat grinder with a special attachment. I stuffed with a syringe. Moisten the tarsus (the tube on which the belly is stretched) moisten with water. This will make it easier to pull the belly. In order not to suffer with air bubbles, it is necessary to squeeze out all the air through the tarsus. To do this, we rotate the handle of the sausage syringe until a piece of minced meat appears from the end of the tarsus. If air does get in, then pierce this place with a needle. We pull the belly a little beyond the borders of the tarsus, tie it with a knot and start stuffing. Do not try to stuff the casing very tightly. We will adjust the density later in the knitting process. We tie the second end.

• 11

  Clamp the womb on both sides with your fingers at a distance of 7 - 10 centimeters. If necessary, we compact the minced meat.

• 12

  We twist the sausages. First, in one direction, the next sausage - in the other (you need to make several twists in each place). And so along the entire length.

• 13

  Leave to warm at room temperature for 2-3 hours.

• 14	We put the sausages in a cold oven. We insert a thermometer into the center of one of them - a probe along the length.

• 1 hour - 50 degrees
• 2 hours - 70 degrees
• 3 hours - 80 degrees.
• Cook until the temperature inside the sausage reaches 68-69 degrees.

• 15

  Take it out of the oven and put it in cold water with ice. We need to cool them down quickly to keep bacteria from developing.

• 16	Wipe it up, wrap it in paper and put it in the refrigerator for at least 8 hours. Cook before use, no more than 5 minutes, or fry.

• Shelf life of sausages with nitrite salt according to GOST at a temperature of 0 to 6 ° C.
• in natural and protein casing is no more than 3 days in the refrigerator (72 hours).
• The shelf life of sausages in polyamide permeable casings is no more than 4 days.
• The shelf life of sausages in a polyamide barrier casing should be no more than 15 days.
• Save yourself some sausages for food and freeze the rest.
• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones.

Note

It turns out very juicy, tasty sausages. An explosion of juice and flavor! The recipe is fancy. Recommend!

I took this to the bookmarks along with the skins!

Ehhhh! I love juicy sausages! You stake them with a fork, and they splash juice! Mmm song! Thank you Angela. The recipe in the piggy bank.

[Angela]

Angela, thanks, I want to cook sausages for a long time, and I'll start with your recipe))

[ang-kay]

ang-kay, that I then thought to move to live with you, or what ???
Everything is so delicious !!!
I will never portray this

[Lerele]

Lerele, Ira, well, you lived there, in Deutschland - for sausages in the Lugansk region!

test sausages

[Girls,]

Girls, Help yourself)

I thought to move to live with you, or something

for sausages in the Luhansk region!

Nonsense, of course, but we are also not bastard. Come)))

[MariV]

MariV, come on, they have that meat sausages that smell like meat. And real cottage cheese, and sour cream ... mmmmmm, and on everything that is ready, how convenient it is just to have time to open your mouth for sweets, then, however, you will have to arrange the jambs, but that's nothing

[Lerele]

Lerele, yes, ..... then to me for potatoes, then to Mana for apples, now to Angela for sausages .... I'm embarrassed to say directly what it's called .... suddenly you will be offended?

test sausages

sardelsons !!!!!!!!!!!!!!!

[MariV]

MariV, this is called saving !!!

Oh, yes, now you live in the most economical country!

I will never portray this

Me too. Angela, another admiration for your talents!

Angela, as always a masterpiece))) Is it possible to cook them, like your sausages with a Schwartenblock? Well, I'm not friends with the low temperatures of my oven ((

[Tancha]

Tancha, Lamp, thanks, girls for the praises)

Is it possible to cook them, like your sausages with a Schwartenblock

This is not how it is, but you can cook in water on the stove or, if there is a cartoon with a function like "manual control". Place in cold water and raise the temperature very slowly as directed in the recipe. And then support.

[ang-kay]

ang-kay, Angela, thanks for the detailed recipe. I made them!
True, not quite ready yet, I sent it to the oven to warm up. We will try it tomorrow, but I think mine will like it.
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[Olga]

Olga, I look forward to the result and impressions)

Angela, I'm finally writing about the result. The sausages have already been eaten, but I still will not report back.



It turned out a little dry, I did everything strictly according to the recipe. I think I overexposed it in the oven. I have a small tabletop oven, it was necessary either to lay in parts or it is better to cook in a saucepan on gas. I will definitely repeat and correct my mistakes. My men liked the sausages, at least you know what you put in your mouth.

[Olga]

Olga, this is an experience.Most likely overcooked, if everything is according to the recipe without deviations and violations in the process. They cannot be dry in any way. But they look pretty all the same. The main thing is that they ate. The men are happy and wonderful. Be sure to repeat)