Baked poultry sausage

Baked poultry sausage

Category: Meat dishes

Ingredients
* Minced poultry meat	1 kg.
* Bulb onions	2 pcs. middle
* Schwartenblock	100 g
* Starch	1.5 tbsp. l. without slide
* Salt	12 g
* Coriander	1 tsp
* Nutmeg	2/3 tsp

Cooking method

• Chop the onion very finely with a blender.
• Combine the ingredients in a bowl and mix well. I do this in a mixer. Divide the mass into two baking bags. Shape the sausage, rolling it into a roll, as tight as possible. Wrap the top with foil, wrap the edges - you get a big candy)))
• Preheat the oven to 180 * C. Bake for 1 hour. Then cut the foil and the bag along the loaves, open.
• And bake for another 20 minutes, so that the excess moisture is gone and the top is dry. Hot loaves have a soft rubbery consistency. As they cool down, they will take their due, for the sausage state.
• The products keep their shape well and cut into slices just as well.

I really dream of getting a collagen casing for sausages.

[Natasha]

Natasha, oh, what kind of sausage and there is no cut by chance? I really want to choke on saliva

and there is no cut by chance?

Tomorrow I'll take a picture (I haven't eaten yet))))

[Natasha]

Natasha, I will wait, the truth, I already practically licked the monitor, but still - show the cut

Schwartenblock 100 g.

What it is?

[Albina]

Albina,

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

I loved this Schwartenblock so much, I can't even express it. It very much structures the body of the sausage. Without it, it will be like just a long cutlet)))))
I love making homemade sausage. Although it does not look as presentable as store products. But there are no harmful additives.

[Natasha]

Natasha, uh ... what a sausage ... thanks ... beautiful ..

show the section

The glare on the cut shows that the structure of the product is not cutlet-like.

[Natasha]

Natasha, I will do

I really don't know when

I really don't know when

There would be a desire - there will be time)))

[Natasha]

Natasha, that's for sure

[Natasha]

Natasha, that's for sure

and you try at 80 -85 until you reach 74 degrees inside the loaf. I hope you will be pleased with the result and will not need to "And bake for another 20 minutes, so that the excess moisture is gone and the top is dry."
and the strangeness of the recipe lies in the fact that you use a Schwarten block to retain liquid in the product and a temperature regime that excludes this very content.

[Lamox]

Lamox, Elena, the name of the recipe indicates that the sausage is baked. It was baked (the author of the recipe immediately warned about this), and not corresponding to GOST or any other standards, for example, yours. If you want to express your opinion about sausages with cooking modes up to 80 g C or close to GOST, welcome to the topics of such sausages. There are just a lot of them on our website.
There is no nitrite salt in the recipe yet. Personally, I am also afraid to make sausages at low temperatures without nitrite. And for some reason, now I avoid products with nitrite, which means this recipe will go to my bookmarks and I will cook such a sausage. And also because at my home they love meat bread and similar products and dislike boiled sausage and ham.

And further.
In my understanding, advice is given to those who ask. And if they do not ask, but a person aggressively implants his opinion, then this is already "bent five cents." I readily believe that you are a super experienced and handy sausage maker. I don't even need proof, I will take your word for it. But you are giving advice on the wrong topic. Purgen does not treat cough.

About the boasting of cranes and cuckoos. On this site, people find recipes to their liking, according to their possibilities, according to their diets, etc. It may seem incredible to you, but it is exactly this, in your words, "dryish poultry pate" that could be cut into pieces and put for a piece of bread, I don't have enough.

And yes, I also apologize to the author of the recipe for such a self-confident and inappropriate communication style of the commentator from St. Petersburg.
Natasha, ANGELINA BLACKmore, do not get upset and do not pay attention! The recipe is unusual, but necessary. Thank you!

Well, excuse me, this is how you need to wait for a blow so that you will be so offended because of a simple advice
"and you try at 80 -85 until the inside of the loaf reaches 74 degrees. I hope you will be pleased with the result and will not need to" And bake for another 20 minutes so that the excess moisture is gone and the top is dry. "
and the strangeness of the recipe lies in the fact that you use a Schwarten block to retain liquid in the product and a temperature regime that excludes this very content. "
Threat nitrite salt for poultry meat sausages is usually not used at home
however, we eat what we cook, and each of us is an evil Pinocchio ... I switch to reading mode ... with an adequate response from the author, we could well communicate and she could easily get a collagen casing ... I have at least eat it. but it looks like there are only enemies around, although in my opinion the hobby should have been akin to us ... smack-smack.

and she could easily get a collagen casing ... at least eat her booty.

It is unlikely that you will send it. And many people here use nitrite salt at home, read the forum, and do not attack on the move.

and you try at 80 -85 until you reach 74 degrees inside the loaf. I hope you will be pleased with the result and will not need to "And bake for another 20 minutes, so that the excess moisture is gone and the top is dry."

Do you really think that the Author does not know the technology of cooking sausages? What did you discover America for man?
You were registered not five years ago. And if they read from the bushes for five years, then they certainly should have been imbued with the spirit of this forum. If the goal is to sell the shell, then even less so and not so started. And such a tone will definitely not make you akin to anyone here, as for me ...
But I won't tell you smack-smack ... Perhaps, ChAO is more suitable

Yeah ... you guys are paranoid. Eat whatever you cook and be happy ..
PS Of course he does not know.

Girls, you shouldn't have flown in .. although, on the other hand, you always have to stand up for your own.)
But on the sausage, Lamox is right. In fact. Otherwise, you can boil a soft-boiled egg, stir it and call it a mogul.

[Sveta]

Sveta, it says "baked sausage", not a doctor's, not dry-cured, or some other ... what's wrong with the recipe? Natasha answered Lammox's message as correctly as possible, but some of Lamox's statements do not go into any gate, excuse my French.

It seems to me that if lard was used, for example, then Lamox would not find fault - after all, they do not find fault with Ukrainian sausage. Or nothing was used). And in this case, the complaint is usually the incompatibility of the ingredient and the method of preparation. Schwartenblock of this.)
Well, the desire to catch on - too. I, too, did not pass by, although I wanted to) When the girls bickered one on one, I did not interfere.

[Shine]

Shine, well, you must admit, it is not customary with us ... to breed in recipes, it is ugly, and disrespectful to the author .. we all know the technology of making sausages, who do not like this option - they just passed by, I am quite suitable for a variety of children, and my own menu and I will definitely cook and try. Who feels bad about the fact that there is such a recipe

When Irsha was perplexed about one of my recipes, she wrote in a personal note, we discussed everything and I agreed with her, in the same way, questions were raised a couple of times on some of my recipes, somewhere there was a misunderstanding, somewhere else, but no one did not call my dishes, and even more so, did not try.

[Tina]

Tina, you're right, yes. In the end, the artist sees this, and we should encourage and support, not poke different parts of the face on the table. The environment on the forum is just as important as the recipes.
I was drinking tea now, I thought, and changed my mind) it happens)

[Shine]

Shine, glad that you understood my idea

Girls, thank you, for your support.
As for the discussion in a personal, it is civilized. Debriefing in this way was with Tumanchik and with the Chief .... And nothing fatal happened - I began to respect and love them even more, for expressing my opinion personally, without raising waves on the forum. THANKS for this correctness and wisdom !!!