Creamy pork sausages with Schwartenblock

[nitrite]

Creamy pork sausages with Schwartenblock

Category: Meat dishes

Ingredients
pork chop boneless	600 grams
pork shoulder	600 grams
Schwartenblock (5-7%)	84 grams
ice cream 15%	380 gram
nitrite salt (0.5-0.6%), 2% of the mass of raw materials, can be half-and-half with cooking	25 grams
maltodextrin (sugar)	5 grams
ascorbic acid 0.5-1 grams per kilogram	1.2 grams
pepper mix	taste
nutmeg	taste
thermometer probe
sausage casing
sausage syringe

Cooking method

• Wash the meat, dry it, slightly freeze it.

• Cut into thin long strips. We need this so that, when twisted, it immediately falls for grinding and does not rub and, accordingly, does not heat up. Cut off all fat and fatty pieces separately.

• 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 it is better not above 10 or even lower. 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 boil. And if it is cooked, it will not be able to bind fat and water together, which will lead to the main marriage of sausages - broth edema.

• Slightly frozen pork without fat, twist on the smallest wire rack.

• Separately on the same wire rack, twist the fatty part of the pork and SCHWARTENBLOCK... If you have a fresh Schwarten block, then cool it first, and if it is made and is in the freezer, then you need to get it out in advance and defrost it in the refrigerator.

• As a result, we get two minced meat - low-fat and fat. Freeze the minced meat separately. 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.

• Add all the salt and ascorbic acid to the non-fatty part of the raw material. Why is it needed? Ascorbic acid prevents the formation of nitrates, nitrites and N-nitrosamines in sausage, in the production of various meat products, this food additive helps to speed up the coloring process, and in general is a color stabilizer during storage, is a preservative for animal and vegetable fats, that is, increases their shelf life ...

• In the grinder, first we grind the lean raw materials without liquid. 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 the chopper is difficult to handle, you can add some ice cream from the bulk. Transfer the fatty minced meat to the beef bowl. If you have a small volume chopper, then grind everything in portions.

• We monitor the temperature. I had it at 2 degrees, but I still put the minced meat bowl in the freezer before kneading.

• We take out the frozen cream.

• We put the bowl in the combine and begin to knead the "K" - shaped spatula minced meat, gradually pouring in ice cream. 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.

• We fill with a syringe or a meat grinder with a special attachment. I stuffed with a syringe. We stretch the shell over the tarsus (tube). 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.

• We pull the shell a little beyond the borders of the stump, 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.

• We begin to mold the sausages. At a distance of about 10 centimeters from the knot, we twist.

• We put it in parallel and make another twist.

• Form the third sausage and place it parallel to the other two. We start under the bottom.

• We pass between two sausages, as if we wrap them. The process is very difficult to describe. Watch 2 videos below.

• Thus form and tie all the stuffed casings. And leave for about an hour at room temperature to warm the sausages.

• Cooking sausages is different from cooking sausages. We do not need to gradually heat the sausages, but we need to immediately cook at a temperature of 80 degrees. I cooked in two ways.

• The first way is in the oven. The oven has warmed up to 80 degrees. I put the sausages in one thermometer and kept them at this temperature with convection until the temperature inside the sausage reached 68 degrees. It took me 30 minutes.

• The second way is double boiling water. I put the sausages in a saucepan, poured boiling water over and left for 10 minutes. Some of the sausages floated up. I put small plates on them. Insert the thermometer into the center of one of the sausages along the length. She boiled more water and topped it up. When the temperature in the sausage reached 68 degrees, the water quickly drained.

• Let the sausages cool and put them in the refrigerator. You can eat right away or let them lie down for several hours. Cook cold sausages before use, no more than three minutes.

• Shelf life of sausages and sausages with nitrite salt (with less cooking 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, sausages in polyamide permeable casings is no more than 4 days.
• The shelf life of sausages, small sausages in a polyamide barrier casing should be no more than 15 days.
• Leave some sausages for yourself and freeze the rest.
• 
• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

Do you like juicy, firm and tasty sausages? Then this is what you need) In my opinion, I told and described everything so that in the end you do not get a dry, overcooked and inedible cutlet.
Pay attention to the amount of liquid. I got it 30% of the mass of raw materials. If you do, it is not a fact that your meat will absorb as much of it. You may need less.
The recipe is fancy. Recommend)

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[Angela]

Angela, gorgeous sausages! Bravo! Your golden hands can do everything! I will try to repeat, but for me this is a feat that must be resolved. Thanks for MK!

[Angela]

Angela, enchantress...
no words only emotions

[ang-kay]

ang-kay, Angela, just gorgeous.

[Angela]

Angela, dream sausages!

[Angela]

I assumed they were delicious, but so ... great sausages !!!!!
Angela, you can at least in teaspoons the proportion of pepper and nutmeg. I'm still on you with boiled sausages. And it's difficult for me to taste))))
Success in the competition))

[Angela]

I asked Google and she told me that the so unusual-sounding Schwartenblock is nothing more than chopped pork skin, added to meat and sausages to make them more juicy and as an additional link.
Angela, cool sausages! Super easy!

[Girls,]

Girls, Thank you, my darlings. So nice oooo

at least in teaspoons the proportion of pepper and nutmeg.

Jeanne, yes I never measure. Grated the nutmeg, twisted it from the pepper shaker too. If I take ready-made mixtures for sausages, those are by grams from the manufacturer. Well, how would you put, probably, such an amount in cutlets. Everyone has different receptors.

I asked Google and she told me that the so unusual-sounding Schwartenblock is nothing more than chopped pork skin, added to meat and sausages to make them more juicy and as an additional link.

Song*,

Schwartenblock (boiled pork skin emulsion) (ang-kay)

Angela !!! The mistress-needlewoman!

[Tanyulya]

Tanyulya, Thank you

[Angela]

Angela, bravissimo ... just bravissimo ...

I can imagine how much information had to be shoveled, production methods to comprehend in order to successfully apply them at home ...

no words only emotions

I agree with everyone, gorgeous sausages! And so rosy. Angela, thanks!

[ang-kay]

ang-kayand is it homemade?!?! do not believe: crazy: go nuts! cool!!!

[Angela]

Angela, Angela, thank you so much for another masterpiece! Looking at the photo, the drooling is how delicious they are with you!

[Svetlenki]

Svetlenki, Loksa, Innushka, velli, and thank you)

[Angela]

Angela, thanks for such a detailed description of the recipe!
I plan to do it for the weekend.
I want to ask you. Is it possible to knead chilled minced meat not in a chopper, but use the "leg" of a hand blender?

I made them very tasty
I liked the cooking, poured boiling water over it, waited for the required temperature inside and it's done
and since my casings are the same size, it turned out that the sausages had to be held a little longer in hot water
thanks for the great recipe

Posted Saturday 14 Jan 2017 11:41 AM

it remains to learn how to collect beautifully in clusters, I don’t understand how, I watched the video to the holes

[Angela]

Angela, thanks for such a detailed description of the recipe!
I plan to do it for the weekend.
I want to ask you. Is it possible to knead chilled minced meat not in a chopper, but use the "leg" of a hand blender?

Thank you. I never did it with my foot. I can't say anything. If the minced meat does not overheat. then probably you can. Do you have any food processor with a utility knife?

Posted Saturday 14 Jan 2017 1:08 PM

Ljna, Evgeniya, I'm glad that everything worked out and I liked the result. Thanks for the report) I myself suffer with these clusters.

Do you have any food processor with a utility knife?

Not yet. Only a blender with attachments.
Well, nothing, I'll try. I'll definitely bring a report later!

[Tatyana]

Tatyana, come on.

[ang-kay]

ang-kay, oh, Angela! I brought the report as I promised. But I am very far from your result.
It tastes good, looks good ... This is my first experience, so next time I will take into account all the mistakes.

Tanya, good sausages. Well, there are not many holes, so what? Syringes are like that. Until you get used to it. The main thing is that they are not dry and not overcooked.

It tastes good. Not dry at all, although in the photo it seems the opposite. Most importantly, the main eater is happy, so I am too.
Thanks for the science, Angela!

[ang-kay]

ang-kayLord, Angel, when do you have time for everything? I choked on saliva from these sausages. I'm going to the kitchen to try something. Ad intended to bookmarks !!!

[Tanyush,]

Tanyush, not in time.

I bow to a specialist. Indescribable beauty. Please reveal the secret, how did you drive 30% of the liquid without phosphates? No matter how much I was tormented, it turns out to be cocoa. Any kind of ham turns out, but with sausages, sausages are bedulen.

[Catherine]

Catherine, thanks for the specialist, of course there is no secret. Everything is described step by step. And I wrote that it is not a fact that your meat will take the same amount of liquid. Sausages are generally the most difficult thing. And what is kaka-byaka? Minced meat and should be very unpleasant or the sausage itself?

I know that minced meat has a very peculiar look. The problem is that the sausage is not as juicy as we would like.And I clearly know that it will not work to add the required amount of water or cream - it is checked, everything that is more than 10% ends up being returned to me in the form of edema. As a result, dryish sausage-like, but tasty. Therefore, and kaka-byaka.

The problem may be with the meat. Strongly fresh should not be taken, and for sausage minced meat, the optimum mixing temperature for minced meat is +4, not 10-12. How do you cook?

Cook in a saucepan. I tried in different ways and a slow rise in temperature and two boiling water, and threw it into hot water and brought it to 67 degrees. Naturally, all this with a thermometer at the ready. I just didn't jump around with a tambourine. But I'm stubborn, I need boiled water and sausages.

Clear. Try 15-20%. And follow all the technology. You are not finalizing something.