Beef and pork sausages with cheese

Category: Meat dishes

Ingredients
lean beef	970 gram
low fat pork	300 grams
fatty pork	350 grams
Schwartenblock (5-7% per kilogram)	85 grams
nitrite salt 0.5-0.6% (2% of the mass of raw materials, it can be half-and-half with cooking)	34 grams
favorite spices (ground nutmeg, ground black pepper, ground allspice, dry garlic, ground white pepper)	taste
ice water	250 grams
ice cream	250 grams
maltodextrin (sugar)	5 grams
ascorbic acid (0.5-1 grams per kilogram)	1.7 grams
hard cheese	150 grams
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sausage
sausage syringe
thermometer probe

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 boils, it will not be able to bind fat and water together, which will lead to the main marriage of sausages - broth edema.

Twist slightly frozen beef 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.
Mix the cream with water, you can take milk and freeze it.
Cut the cheese into cubes with sides of 5-8 millimeters and put in the refrigerator.
In the grinder, we first grind the low-fat raw materials without liquid, but adding all the salt from the recipe. 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. If the chopper is not doing well, you can add some of the total liquid required per recipe.

Next, grind the frozen fatty raw materials with spices. If it is difficult for the chopper to cope with the chopping, then you can add some ice liquid 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 monitor the temperature. I had it at 2 degrees, but I still put the minced meat bowl in the freezer before kneading.

We install the bowl in the combine and begin to knead the "K" -shaped spatula minced meat, gradually pouring in ice-cold liquid. 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.
Change the attachment to a hook, add cheese and mix until evenly distributed. Cover the minced meat and refrigerate for 2 hours.

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 an hour or two at room temperature to keep the sausages warm.
Cooking sausages is different from cooking sausages. Put the sausages in a saucepan, pour boiling water over and leave for 10 minutes. Some sausages come up. Put small plates on them. Insert the thermometer into the center of one of the sausages along the length. Boil more water and top up. When the temperature in the sausage reaches 68 degrees, quickly drain the water.
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)