Sausage "Finnish cervelat"

Sausage "Finnish cervelat"

Category: Meat dishes

Ingredients
Beef	500gr
Pork semi-fat	500gr
Finnish salami seasoning	10gr
Black pepper	0.5gr
Chilli	0.5gr
Collagen casing 45mm	80cm.
Nitrite salt	10gr
Sea salt	10gr

Cooking method

• 
• Girls and boys sausage is insanely delicious. You can't buy it anywhere. In the picture it is dark, in fact, much lighter.
• Beef was cleaned of films and fat. The meat was cut into pieces as for a shish kebab. Salted with a curing mixture (10 grams of nitrite and 10 grams of sea salt) for five days. Held, tamped in an enamel container.
• Spun the beef on the smallest wire rack, pork on the middle one. The meat grinder should grind the meat quickly, not crush it.
• I put the minced meat in the freezer for 30 minutes. The minced meat temperature should not rise above 10g.
• Spices were poured onto the beef and spun in a combine (apply lushe spices to low-fat raw materials). Then I added pork and kneaded everything well until white threads.
• Kneaded in the cache with a K-shaped attachment at low speed for 4 minutes.
• I stuffed the minced meat into the casing with a sausage syringe.
• I hung it on the refrigerator door for 16 hours. I used large paper clips.
• In the morning I hung it up in the kitchen for heating. We hung 6 hours. 3 hours will be enough.
• Then she turned on the oven just the bottom. I have it small, electric. Bought just for the sausage.
• I put the loaves on the wire rack. She put the baking sheet down.
• Drying first.
• I inserted an external temperature probe into one loaf. When the temperature inside the loaf reached 40g, the loaves were turned over. When it became 45 grams inside, I added the temperature in the oven to 85 grams. (roasting) until the internal temperature reaches 60 g
• Then cooking at 80 gr.
• She poured boiling water into a baking sheet at the bottom. When the pace is inside the loaf. became 70 gr. , pulled the loaves out of the oven. Wiped it with a towel and smoked it with cold smoke for 1 hour. I do not like heavily smoked.
• If there is no smokehouse, this stage can be safely skipped.
• I have been trying to make sausage for several years, but until I began to use additives, it turned out not always successful. It contains spice extracts. This one already has phosphates. If I do it with seasonings without phosphates, then add 3 grams of phosphates per 2 kg of meat. I also added a little pepper on my own. Usually I make one type of sausage from two kg.
• It is better to make dumplings from 1 kg. T. to a shelf life of 72 hours.
• Cook for health. Bon Appetit.

The dish is designed for

1 kg

Time for preparing:

7 days.

Cooking program:

Meat grinder, sausage syringe, oven, smoke generator.

Note

When you salt the meat, add salt gradually and knead well so that it evenly salt the meat.
When putting minced meat in a syringe, tamp it well so that there is no air inside.
It should be stuffed very tightly. It is necessary for someone to turn the handle of a syringe or meat grinder.

When stuffing, hold the casing firmly with your left hand, stepping back from the edge of cm 4. With your right hand, firmly hold the casing, 2 cm back from the edge of the stinging tube.

If air bubbles remain in the loaf, pierce it with a thin needle.

It is also better to tie the ends together. Although I, after long training, have learned to tie sausage knots.

The stuffed loaf should bounce off the table.

Before stuffing, rinse the collagen casing inside with warm water and soak in warm water for 10 minutes.
If the sausage is tightly packed, then it rebounds slightly.
If not firm enough, tie more, closer to the center. If, after settling in the refrigerator, the top is a little empty, bandage again, closer to the center. After the sausage is ready, let it sit in the refrigerator for a day. So it will be well saturated with all the flavors and will be tastier.If the sausage was smoked, it is necessary to air it for three hours. Then put it in the refrigerator.



The Finnish salami mixture already contains phosphates. If there are no phosphates in the seasoning, then add 3gr (one sachet) for 2kg of minced meat. This is half the norm, but quite enough. Without phosphates, the sausage is loose.
And it is better not to do boiled sausage, sausages or small sausages without phosphates at all.
You can also do it in a natural casing. Just do not stuff too much right away, otherwise it may burst. Better already stuffed
twist gently.
The main thing is to observe the temperature regime during the entire cooking process, otherwise you can get broth edema.

Information for the villagers. Do not use fresh meat. Let it sit in the refrigerator for 2-3 days.

[Gayane]

Gayane, thanks, the girls need to give a link to your recipe in the sausage theme, you have it perfectly designed, and then I won't write the recipe.

Very beautiful sausage and I believe it is delicious. But the additives do not encourage me to this experience - quite troublesome ... I have a phobia. I undertake to make some products myself, proceeding from the reasoning that they are of better quality and more natural than the store ones.
Nitrite - I somehow put up with it, it's still an antibacterial thing. But I can’t bring myself any further. Spices - yes. Phosphates are not. Maybe I am not catching up with something and do not understand the question? I do not say that I am a specialist in sausages ...

[Scarecrow]

Scarecrow, Natasha, I was also afraid before and I also have a fad about my natural (that's why we have our own vegetable garden where we plant everything, our chickens, etc.), but when making sausages, nitrite is our safety, and phosphates are increase the water-binding and emulsifying capacity of muscle tissue proteins, reduce the rate of oxidative processes in meat and meat products, take part in the color formation of meat products, have some preservative effect, are good antioxidants and have a weak antimicrobial effect. You can't do a doctoral program without them at all. But here everyone chooses for himself. I'm not special either, I'm just studying

[Gayane]

Gayane, very beautiful sausage. We must try to make it in Teskomovskaya ham. Went to read about the salami seasoning.

Girls how many tons of doctor's, sausages and sausages we ate. Dumplings are never made without phosphates. In addition, phosphates are found in processed cheese curds, baking powder, water filter, and toothpaste.
Fruits and vegetables contain more nitrite than sausage. But I know what I do from fresh meat, in normal sanitary conditions. Nowadays, sausage is made from anything but meat.

Sorry I can't give you a try. It tastes like the Soviet cervelat. Even tastier.

Gayane, thank you very much for the recipe

[space]

space, Lida, to your health.

[Gayane Atabekova]

Gayane Atabekova, thank you so much for the recipe! To bookmarks! I have all the additives for different sausages, I bought them in zdoroveevo. I will definitely do it closer to the New Year.

[Gayane]

Gayane, gorgeous sausage. It smells here)

So, so, go on, go on, I practically gave up, your arguments are very convincing !!!

Because I also really want such a beautiful sausage ...

[ang-kay]

ang-kay, Angela, thanks.

[Gayane]

Gayane, well, very beautiful sausage!
I myself will not do this, and we do not eat sausage, but I could not pass by such a man-made beauty.

[Gayane Atabekova]

Gayane Atabekova, Gayane, thank you very much for the long-awaited recipe! They eat with me, and I do not disdain. Now a pampered mother (she is 91 - a sausage soul!), Well, we ourselves will have a mustache! Bravo!

[Scarecrow]

Scarecrow, give up, technologists very convincingly justify the need for additives, dosage and their effect on meat. In short, the same thing Gayane Atabekova already said. Nowhere without them, unless of course you want the cutlets to turn out

[Rada-dms]

Rada-dmsHow glad I am that you can please your mother. May God grant her health and long life. As long as mom is alive, you are still a child.

[Gayane Atabekova]

Gayane Atabekova, she was so inspired, she remembered how her grandmother stuffed game sausage. For some time (you know what) my grandmother lived in the cordon, practically in the forest. So, with the light hand of our craftsmen, I will start cooking the sausage.

[Gayane Atabekova]

Gayane Atabekova, Gayane, thanks for the recipe! I just bought meat for sausage today, boom to learn how to make such beauty, as by the way your recipe!

Girls thank you all for such an assessment of my humble work.

This is what a loaf looks like.

.

Out of four,
two have already eaten in one day.

[Gayane]

Gayaneit's true, it ends sooo fast

[Gayane]

Gayane, thanks for the recipe. I took it to the bookmarks because the sausage looks very appetizing

Photos excite the imagination.
I have a question. I correctly understood that 500 grams of beef was salted for 5 days with 20 grams of salt intended for the whole minced meat?
Then she rolled the salted beef, mixed with spices and only now added the minced pork?
That is, the Pork was already salted in a loaf and only 22 hours (16 and 6), right?

[Zhannptica]

Zhannptica, Zhenya, I made 1 kg of beef and 1 kg of pork. Less simply does not make sense to suffer. Salted all together. I just put beef on one side and pork on the other.
They differ in color.
I forgot to write.
When you salt the meat, add salt gradually and knead well so that it evenly salt the meat.
When putting minced meat in a syringe, tamp it well so that there is no air inside.
It should be stuffed very tightly. It is necessary for someone to turn the handle of a syringe or meat grinder.

When stuffing, hold the casing firmly with your left hand, stepping back from the edge of cm 4. With your right hand, firmly hold the casing, 2 cm back from the edge of the stinging tube.

If air bubbles remain in the loaf, pierce it with a thin needle.

It is also better to tie the ends together. Although I, after long training, learned to tie sausage knots.

The stuffed loaf should bounce off the table.

Before stuffing, rinse the collagen casing inside with warm water and soak in warm water for 10 minutes.

[Gayane]

GayaneThank you very much for the recipe. ... definitely bookmark !!!

[Gayane]

Gorgeous sausage - bravo Gayane ! I want to clarify one nuance - at what oven heating temperature do you start heating the sausage?

The stuffed loaf should bounce off the table

What is it like?. like to raise and throw? .. to spring like a ball?

[nut]

nut, Irina, I put it in a cold oven and turn on the heating for 60g.
Vinokurova, Alena, I lift it a little and throw it on the table. If the sausage is tightly stuffed, then it rebounds slightly.
If not firm enough, tie more, closer to the center. If after settling in the refrigerator, the top is slightly empty, bandage again, closer to the center. After the sausage is ready, let it sit in the refrigerator for a day. So it will be well saturated with all the flavors and will be tastier. If the sausage was smoked, it is necessary to air it for three hours. Then put it in the refrigerator.

[Gayane]

Gayane, gorgeous sausage, looks amazing .... and the smell .. mmmm, I read everything, went to look for phosphates, and I correctly understood that they are in this Finnish mixture? I also want one. Is it also possible in a natural casing or not?

Damn, I just told my family, there won't be any more sausages in the house, but after all, such homemade sausage has nothing to do with my taboo, Eh, I would still cook like this

[Svetlana777]

Svetlana777, Sveta, the sausage turned out really amazing. My husband said that I was perfect in making sausage.
I also forbid buying store-bought ham and sausage. They both smell and taste disgusting.
The Finnish salami mixture already contains phosphates. If there are no phosphates in the seasoning, then add 3g (one sachet) for 2kg of minced meat. This is half the norm, but quite enough. Without phosphates, the sausage is loose.
And it is better not to do boiled sausage, sausages or wieners without phosphates at all.
You can also do it in a natural casing. Just do not stuff too much right away, otherwise it may burst.Better already stuffed
twist gently.
The main thing is to observe the temperature regime during the entire cooking process, otherwise you can get broth edema.
Good luck. You will succeed.
These mixtures were brought to me only recently from Moscow. We don't sell this anywhere. In our entire country, no one makes sausage at home except me.

These mixtures were brought to me only recently from Moscow. We don't sell this anywhere. In our entire country, no one makes sausage at home except me.

It's time to open master classes! If anyone has no money, take Khvanchkaroi or Kinzmaraudi.
It would be nice to transfer all the additions in the discussions to the recipe, or simply add them to the existing text there. And then you start doing, and it will be difficult to read several pages in the process.

[Rada-dms]

Rada-dms, Copied in the note. Hurrah!!!
Nobody wants to bother. My friends think that I am with greetings. Well, let them eat the store surrogates.

These mixtures were brought to me only recently from Moscow.

Thank you for the explanations

And it is better not to do boiled sausage, sausages or wieners without phosphates at all.

understandably, thanks (although I won't translate the products, otherwise I honestly wanted to experiment on boiled water., I'll go look for phosphates)
And you yourself do not plan to put out a recipe for a thread of sausages without smoking,

[Svetlana777]

Svetlana777, Sveta, all sausages are cooked and smoked. You don't need to smoke Moscow
premium, marbled ham, cervelat. Meat bread is not smoked. Krakow and hunting sausages are definitely smoked.

I will post recipes as I cook. Now you can easily make a cervelat.

[Gayane Atabekova]

Gayane Atabekova, Gayane, thanks for the recipe. Tomorrow I'll run to the store for phosphates and other necessities

Girls and boys are good for everyone. Cook, you won't regret it.

What a beautiful sausage, just like a store sausage, you have to try to cook it, I just took the Redmond mini-stove from the dacha, it is probably better to cook in it than in the oven, the temperature is clearly set there, but in the oven I have a peephole.

[Annushka85]

Annushka85, Annushka, in gas usually the temperature starts from 150 gr. Better in electric, only with bottom heating. Good luck.

[Gayane Atabekova]

Gayane Atabekova, Gayane, today I already put 4 portions of salt
i trust your recipes

adjika Abkhazian, tired of counting portions

[space]

space, Lidochka, to health.

Yesterday I went to a ki store on Volgogradsky Prospekt, bought a spice, a casing and a rope for bandaging sausage loaves, a clever seller - taught me how to properly bandage sausages, the assortment made me dizzy - which is not there I salted the meat and now I wait

smart seller - taught

Mulion has seen it once, it seems to be easy, but as I take the sausage, everything flies out of my memory and I knit as it will. But kind of close to the original
There is no time to mess around with meat, wait for salting, but I want sausages. At first I wanted a semblance of sausages from purchased minced meat, but the morning of the evening is wiser - kupaty must be made. The only thing that I can’t remember about the liquid - is it added or not? Or it should be assumed that in the production of minced meat there is already what is needed and not added, including water for weight

[Anna67]

Anna67, Anya, it's great that you can go and buy in the store. And then their delivery is very expensive. There is no need to add water to the kupat. Look in my profile there is a kupat recipe. It can be useful. Just when you do, throw it straight into boiling water for 2 minutes. Then fry over medium heat. This will make them more juicy. Do not cover the lid on the pan.
It is possible in a hot oven for 200 gr. Turn over gently once.
Meat for sausages need not be salted for 5 days. It just tastes better from salted.
For boiled water, you don't need to pickle.
On the website there is a video tutorial on tying sausage knots. It is necessary to throw the twine from the outside of the left hand and pull not towards you, but away from you.

[Gayane Atabekova]

Gayane Atabekova, I'll go on a rolling pin with a skein of twine and practice

you don't need to salt for 5 days

I know this, just by spending money on good meat I want to do it as expected, it takes an average of a week, but I want to eat right now. Kupaty, sausages and all kinds of sausages for frying in this sense are preferable to hams and cervelates.
Sorry about the kupaty in this recipe, the demon portal - I thought this was a topic for novice sausages

[Anna67]

Anna67Lord, Anechka, for which you apologize.

[Gayane Atabekova]

Gayane Atabekova, Gayane, thanks again for the recipe. I salted the meat, bought spices. And according to what recipe do you make boiled sausage?

[Ledka]

Ledka, Svetlana, I will write in a personal.

Spices were poured onto the beef and spun in a combine (apply lushe spices to low-fat raw materials

Gayane, thanks for the recipe in PM.
Stir the beef in the combine or chop it even finer with a knife?

Ledka, Svetlana, I will write in a personal.

I am sitting here and wondering what to order for boiled water!
Nah, that won't work, the recipe with details to the masses!

At least at first to our sausage shop, it has not yet been issued correctly. Well, I was going to cook boiled for my mother. Gayane, dear, please!

[Ledka]

Ledka, Light, depending on which sausage. If for cervelat, then in a combine, if for boiled, then first in a chopper with ice water to the state of an emulsion. Then, mix the whole emulsion made in parts
together in a combine.



Sveta, if not difficult, copy the doctor's prescription and send
Rada-dms Olga.

[Rada-dms]

Rada-dms, is there any nitrite? Then buy Gostovsky phosphate Muscat, for example, and do not suffer. Well, or all the spices and additives separately ...
You have offline stores, you can come head-on to the seller: I want to cook sausage, what do you recommend?