Sausages without nitrite salt and casings (my option)

Irisha, thanks for the recipe. Here's how to get hold of lard, so I'll try to cook it. I did not understand one thing, then cook them directly in cling film?

Katyusha, of course. Otherwise, how could it be. The principle was ruled by rolls. I use baking bags more often. I cut them.

This is how I will get hold of lard, so I will try to cook it

you can take salty. current reduce the salt in the recipe.
thank you for your attention to the recipe.

Thank you Irisha! Now I will try with salted bacon. My children also respect sausages, especially the youngest. Now I know how to cook healthy!

Irisha, I made sausages, very tasty, tender, juicy! Thanks again for the recipe!

[Evgeniya]

Thank you Irisha! Now I will try with salted bacon. My children also respect sausages, especially the youngest. Now I know how to cook healthy!

Katyusha will wait for your opinion!

Evgeniya, oh how glad I am !!!! It's great what they have prepared. And the fact that you liked it really cheers up !!! Thank you very much for the report! Maybe you will pamper yourself with a photo someday!

[Tumanchik]

Tumanchik, well, everything, dear, I got you through: why do you make them in foil or a baking bag - this mass cannot be shoved into the womb with an electric meat grinder !!!! They pushed in a little 3 pieces and put them on a couple of boiling - for a test, so to speak. But my husband and I found a way out - the minced meat just needs to freeze a little. And another idea came to mind. You can stuff the whole thing into a pork stomach and cook it on the same steam, or bake it in the oven - it will be BAAAAlshoy sausages.

I add .... The first pancake came out lumpy. Steamed. And even though I pierced the womb with a needle, my sausages broke from below, all the juice went into the water. As a result, they are rather dry. Well, God, that does not do everything for the better, but I realized that there is not enough zanad salt and seasonings. I just added and put one more to test in the cartoon in the baking sleeve. Let's see what happens this time.

[Tatyana]

Tatyana, and I'm waiting for the report
but it does not stand out, but is supplemented
I see what you are. then all the same it is necessary to follow the recipe - WITHOUT WALK !!
well, on the other hand, they usually either boil or bake in the womb. these are better to cook - there is a lot of moisture in the minced meat. sausages are not boiled in the womb for steam

[Tumanchik]

Tumanchik, schA, mother. Wait a little - marinate the wings and cut the salad. And I'll even show you a photo

Wait a little - marinate the wings and cut the salad.

Listen, do you cook there for an hour not at the military unit? Well, who’s it fun to eat?

[Tumanchik]

Tumanchik, Irishkin, I wrote, there is a growing organism in the house, which, like a hurricane, sweeps away everything in its path. My husband and I together eat 2 times less than this Popipus. Lana, this is off topic ...
Mother, let me give you a kiss and a flower like Sosigi's padar (or rather kiwbas) turned out like that! Juicy-ah! Delicious-uhh.
And the tapericha in order: I spat on the baking sleeve. Why? But Scarecrow cooks steamed chicken roll in cling film. And I cook according to her recipe - and everything is okay. I took out my film and began to twist, and twist-lyapota, rolled it on the table - it leveled itself out and twisted (in the sense of a sausage-sausage-wiener). In general, the mine had 2470g of meat, milk was added to the nat was 1500ml, I added 1200. I also had meat in this volume like fish in the hole. But I had breasts and 3 thighs. She ripped off the skin from her hips, and put it into action from her breasts. Ir, I'm sorry, but I cooked and added a Schwartenblock. For lack of cornstarch, I put potato 5 tbsp. l.I got 30 (without those that were chosen for the trial) sausages-sausages with a total weight of 3850. And if we add those that were eaten for trial, then all 4100gr.
In general, I'm happy, like an elephant.
Here are the pictures

And this is just one packet of my cigars - sausages
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On average, each sausage weighed 128 grams - but put a thing at the hand-maesh
So I bring one more thank you for this pleasure for the tongue and stomach!

[Tatyana]

Tatyana, well pleased !!! well, straight from the early morning!
I did everything wonderfully. I fulyuGanka myself, rarely when I don't break recipes
the main thing is what happened and liked it!
great sausages came out!
and thank you very much for the pleasure of communicating with you!

[Tumanchik]

Tumanchik, Irisha and I am VERY pleased to communicate with you. With your light hand, I started traveling around the world called Mcooker: the best recipes

With your light hand, I began my journey around the world called Mcooker: the best recipes

[Tumanchik]

TumanchikIrinka, don't you hiccup there in Minsk? I sit and eat your-my sausages and remember you with a kind word

[Tumanchik]

TumanchikIrinka, don't you hiccup there in Minsk? I sit and eat your-my sausages and remember you with a kind word

thank you my dear! I'm afraid to hiccup once again: the kid got up early - I fall asleep on the go.

[Tumanchik]

Tumanchik, Irisha, I'm probably tired of you, but I can't calm down keep silent. What happened yesterday at eleven o'clock in the morning my faithful. I drowned and, without feeling my legs, went to bed at 10. I hear someone quietly wakes me up and puts something in my mouth to try. This husband, as always, at night looking at the havchik struck. He took sausages and after the first program of cooking for a couple of 20 minutes. injected them with an insulin syringe with liquid smoke and again for 20 minutes for steam. For 3 sausages - 1 insulin syringe. In terms of volume, it was absolutely scanty - it turned out to be a taste bomb in general - such a light, light shade of smoked meats! I understand that it is harmful, but sometimes, if you really want to, you can

[Tatyana]

Tatyanawhy bored
what are we fighting for? for the recipe to live, so that someone needs it, so that it becomes ordinary and familiar to someone. And a dead recipe is like wasted labor. The soul is invested, but there is no sense. I believe in the power of kind words, when somewhere thousands of kilometers away someone remembered you with a kind word and mentally wished you health. I feel straight, honestly. And vice versa, of course. But we are all human ...
so get ready, improvise hooligan and of course come share

I drowned and, without feeling my legs, went to bed at 10.

my poor dear. gluttons tortured you

I hear someone quietly wakes me up and puts something in my mouth to try. This husband, as always, at night looking at the havchik struck.

how familiar are they with my not relatives hour

He took sausages and after the first program of cooking for a couple of 20 minutes. injected them with an insulin syringe with liquid smoke and again for 20 minutes for steam. For 3 sausages - 1 insulin syringe. In terms of volume, this is absolutely scanty

and what ... quite an interesting idea. if you add it right away, I think the smell will disperse. though .... will have to try.

I understand that it is harmful, but sometimes, if you really want to, you can

most interesting. all the way I thought it was harmful. but not so long ago I saw Mashin comment in a pre-Khuru topic that liquid smoke is a natural product and even useful. I just saw it.

[Tumanchik]

Tumanchik, in my composition of liquid smoke it is written: an aqueous solution of wood smoke. Doesn't contain GMOs and that's it, no E and stuff.

how familiar are they with my not relatives hour

I guess I sometimes get up in the morning and say: hawal again at night?
And he told me, and how did you know that you slept like a dead man ... Yeah, but where did so many crumbs on the table and a bunch of peels from oranges (kiwi, apples) come from? They are funny, men.

and where are so many crumbs on the table and a bunch of peels from oranges (kiwi, apples)?

aha, and also a neatly wiped middle of the table with a bunch of crumbs outside this middle, an incorrectly hung dishcloth, an open trash can, an unopened window for airing and ... more mulons of signs of an invasion of holy territory

open trash can

Irish, and I thought it was a sinful thing that only mine didn’t close anything behind me, opened the cupboard, took out the tea cupboard, the cupboard remains open, pulled out a drawer with socks, put it on, the nightstand sticks out. They are definitely relatives !!! Today my daughter-in-law drove to a shoe sale, and mine was sitting with my granddaughter. The daughter-in-law was measuring, I started to boil, it was more at 2 o'clock in the tax net. In general, I never bought anything. And he says, well, nothing, Stas (the eldest son) will say: the money will be more whole. I took my daughter-in-law, took my husband, we go to the tax office. He asks: Well, they bought at least something, Nope. - And what did they do for so long then? - Well, you don't know your daughter-in-law, what kind of kapukha you have never seen. And then the phrase from her husband: the money will be more whole. So you can't plug genes with your finger. Sorry to be off topic.

[Tatyana]

Tatyana,

So I wound up the sausages, thanks for the recipe. I accelerated the process of cooking sausages with the help of a cellophane file - I cut off a corner of the thickness of the sausages I needed and let's squeeze out the sausages I needed - it turned out smoothly and neatly, can anyone use the method thanks for the recipe.

[Chernichka]

Chernichka-Lenochka, thank you very much for the report!
You will definitely need advice! Accept and write
Many thanks for the trust in the recipe. Very glad to meet you))))

[Chernichka]

Chernichka, Helen, and a cellophane file is like instead of a pastry bag?

Yes, he is, instead of a pastry bag.

[Chernichka]

Chernichka, Oh, Lenochka, and you are from Voronezh !. So many of my relatives live there! Thank you for the idea with the pastry bag-file!

Well, I came up with a job for a new silicone bag (I came with Ali recently) - I will squeeze out sausages for them)))

[Natasha]

Natasha, and a silicone bag came to me. But I somehow got used to rolling them out. So the gaps are smaller, and the sausage is obtained without air pores. Although the idea is very cool! Exactly minced meat lays down. I'll try for an experiment.



Chernichka, thanks again.

[Tumanchik]

Tumanchik, I want to try to cook your sausages. Here you are puzzled about the processed cheese, which one do you take? It is so hard to find normal processed cheese nowadays.

[Farida]

Here you are puzzled about the processed cheese, which one do you take? It is so hard to find normal processed cheese nowadays.

Farida, I take the one where it says Processed cheese, not a cheese product. But it is absolutely not important. It just improves the structure.
The fat content is naturally higher. The composition is usually: semi-hard cheese, water, butter, sour cream, skimmed milk powder, low-fat melting cheese, acidity regulator: sodium tripolyphosphate
I like the "friendship" of our production 55%

[Tumanchik]

Tumanchik, Irina, thank you. I want to do it for my granddaughter. otherwise he asks for all the sausage, we almost stopped buying the store.

[Farida]

Faridalet everything work out

[Tumanchik]

Tumanchik, I made them! True, it was not without jambs. I prepared food in the afternoon, we needed sausages for dinner, and only then, as usual, I went to read the materiel. As a result, the breasts lay in milk for half an hour, from the spices in the house there was only paprika. BUT ... the sausages turned out to be very tasty. We liked the only thing, the child did not appreciate it, but tried for the sake of her, beloved.
The sausages were wrapped in foil, steamed in a mantle cooker for 40 minutes, they kept their shape well, they did not stick to the foil.
The minced meat was 1.5 kg, so I twisted some of it in the form of sausages about 6 centimeters thick and froze. Irina, how much to cook such a thick sausage?
I will definitely repeat, the recipe is very relevant now in the summer cottage. Next time I'll do everything according to the recipe, this time I didn't have enough spices.
Thank you

and only then, as usual, I went to read the materiel

as old as the world. probably contagious? such herself

As a result, the breasts lay in milk for half an hour

this only affects the juiciness of the minced meat. this can be solved by gradually adding milk to the minced meat and mixing well. only periodically refrigerate so as not to overheat the meat.

then the sausage will be more juicy, but dense when cut, it will not be porous and crumbly.
if juiciness and structure are not important, then it can be omitted.

the child did not appreciate, but tried for her sake, beloved.

this is sadness. and also very familiar. all mom's useful is not perceived, and store unreliable as super delicious! but then my mother's job is to find exactly her version according to taste, color and appearance. I sometimes paint (if not laziness) with beet juice. I squeeze out the juice, how much milk comes out and for the remaining volume.

eh, our grave sins

so part of it was twisted in the form of sausages about 6 centimeters thick and frozen. Irina, how much to cook such a thick sausage?

go different. I'm afraid to advise. I cooked in mine. I describe and advise him. I don't know yours .... only by trial and experiment

this time I ran out of spices.

dietary option! take it to your taste! and in general, giving salt and spices in the recipe is a thankless task. easier to write - to taste!

I will definitely repeat, the recipe is very relevant now in the summer cottage.

try, experiment and come share! Thank you so much for such a detailed report and opinion!

[Tumanchik]

Tumanchik, thanks for the detailed debriefing, I'll take it into account next time I cook.

I got a new batch yesterday.
I decided that I would do the sausages after I had minced meat in my hands. I decided to cook in the "reverse manner".
Minced meat poured cold milk and put in the refrigerator overnight. I kneaded in the morning.
I shape them very quickly, since I do not tie them, but I wrap them tightly. I shot a video, but it didn't work out very nicely - I dropped a fotik in the process)))
And yet, molding in cling film is less convenient. Since it is thin. It's more convenient to cut baking bags. They are denser and the sausage quickly takes shape.
In addition, she prepared them using the sous-vide technology. At 65 degrees, one sausage was cooked for two hours. And as it was cooked at night, it cooled down in the cartoon. I can't say that I was very impressed with the result. It is necessary to try to cool immediately after two hours.

Molding video added to recipe note.

Thank you Irishka. I also, from the opposite, turned out. First I saw the video on YouTube, then the recipe here. I mean, the recipe came in a very timely manner, just right.
Thank you very much, this is what you need

Thank you Irishka. I, too, from the opposite, turned out. First I saw it on YouTube, then the recipe here. I mean, the recipe came in a very timely manner, just right.
Thank you very much, this is what you need

Anya to her health. I would be glad if you use it)