Gayane Atabekova
Rada-dms, Olya will go to the masses after cooking. And now only by pull.
Ledka
Gayane Atabekova, I asked about cervelat.
And yet, I only have a smokehouse with a water seal. Can you smoke sausage in it? In my opinion, you wrote somewhere about the algorithm of actions. Can you write again? Or is only cold smoking okay?
Rada-dms
Quote: Anna67
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?
Maybe I'll drive it off tomorrow, if they bring me one more gadget in the morning ...

And so already I typed in the basket for five thousand, I will now exclude something.

nut
Yesterday I made a sausage, today I passed all the stages in the oven and smoked it with cold smoking for a little over an hour, tomorrow evening we will take a sample
sausage only from the smokehouse
Sausage Finnish cervelat
Gayane Atabekova
nut, Irina, sausage chic, shine.

Ledka, Light, you can and hot. 10 min high heat, 25 min medium.
Do not open the smokehouse for 40 minutes. Then chill the sausage in cold water. Air for three hours.
Have you sent Olga a copy of the recipe? If not, then I'll have to write. She did not keep a copy.

Rada-dms, Olya, I had an order for 7194. Discount 320. Delivery in Moscow 1145 rubles !!! All online stores work with free delivery around the city. There was simply no other way out. When else will someone bring you.
Rada-dms
Gayane Atabekova, don't worry, he (the recipe) is already there, in our sausage shop, on the honor board! We will be your exclusive dealers. We take kickbacks exclusively with sausage circles!
Svetlana777
Quote: Gayane Atabekova
And now only by pull
guard ... where to run where to look for criminals? I want boiled water, I’m sitting here, you know, I’m waiting, (I make / cook different adjikas from Gayane, and they distribute the recipe through pull, I also need a pancake
Rada-dms
Svetlana777, Svetochka, the recipe has been in the "Sausage shop ..." for a long time, then Gayane will take a picture of it, make and exhibit, she promised!
Gayane Atabekova
Svetlana777, Sveta, here's the recipe.

700 gr semi-fat pork
250g trimmed beef (without fat and films)
30 gr eggs
20g milk powder
200gr of ice water.
Nitrite salt 10g.
Table salt 10g.
Spice mixture FS-1 Muscat-8gr
Mix for doctor's sausage 5gr.
Grind the meat on a very fine wire rack 3 times separately.
Place in the freezer between chopping.
Then put each type of meat in a bag, flatten and put in the freezer for 30-40 minutes.
Put the beef in a chopper (I have a chopper), add salt and spices, add some of the water. Grind to an emulsion.
Then I take the beef out of the chopper and put it in the refrigerator. After that, I make the pork emulsion in parts, with the addition of water.
Monitor the temperature of the emulsion. It is better to cool a little more.
Then I mix the whole emulsion in a Kenwood bowl. I fill the sausage syringe tightly.
Any artificial casing (preferably collagen) from 45mm to 80mm must be tightly packed.
You can cook in the oven with steam at 80g.
I cook in a homemade souvid. A metal thermometer with a long probe must be inserted into one loaf.
The sausage is ready when the pace is. inside 69-70g.
If there is no suvid, watch the video on YouTube - suvid for three kopecks. I built one.
Can be cooked in a multicooker.
In any case, the heat treatment temperature should not exceed 80g.
This is a doctor's sausage recipe.




You are all my beloved and thieves
Svetlana777
Quote: Rada-dms
the recipe has long been in the "Sausage shop ..."
so I don't even know where it is, but I will find
Gayane, thank you very much,
Ledka
Quote: Rada-dms
And so already I typed in the basket for five thousand, I will now exclude something.
Quote: Gayane Atabekova
Olya, I had an order for 7194.
And I bought only 2000. I feel like a beggar. I still need to buy something
Rada-dms
Ledka, don't take an example from me, I am a bad girl, no brakes! If I don’t have anything, I’ll redo everything, but it will be!
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Olga_Ma
Gayane, Congratulations on the victory!!!!!
NataliaVoronezh
Gayane, congratulations on a well-deserved victory!
Ilmirushka
Gayane! CONGRATULATIONS!
Svettika
Gayane, congratulations on a well-deserved victory! Great sausage!
nata4a
I join in the congratulations! The sausage blank is in the freezer. I wanted to do it yesterday, but there was a day when everything fell out of my hands, even the bottom of the mold with the biscuit fell off and the dough fell to the floor. I decided not to spoil the sausage, I will do it in the coming days.
Fotina
Gayane, Congratulations!
nut
Deserved victory, congratulations
lettohka ttt
Gayane, congratulations !! Super sausage !!
Ledka
Gayane Atabekova, Gayane, congratulations on your victory
space
Gayane, deserved this victory !!! I join in all the congratulations

and I went on business))) my cervelatic is now in the oven
I wondered how long it takes for the sausage to cook in the oven in total?
the temperature at what rate is increasing?
I have a desktop oven, I will do it without smoking
Gayane Atabekova
space, Lida, the temperature is set for 20-30 minutes at each stage. On the latter, steam is obligatory. Otherwise, the temperature will freeze. And of course, you definitely need a temperature probe in a loaf. Better remote.
It will beep when it reaches the right temperature. I bought all thermometers on Ali. It's much cheaper there than in Moscow.




Girls, thank you all for the congratulations. To be honest, the victory was completely unexpected for me.
Rada-dms
Hurrah!!!!! Sausages are awarded! Gayane! Deservedly!
Such a huge work and the corresponding result is shown in this recipe!
Your recipe and support for beginners in our Temka inspired many to join such a delicious and interesting lesson! Thank you for your responsiveness, breadth of soul and desire to improve! Let's take an example from you!

We are waiting in cheeses, you will not get out!

Ledka
Gayane Atabekova, my sausage is prepared with adventure. Tabletop oven with a temperature of 100 degrees. Therefore, I put it in the microwave, there is an oven function, but with convection. At first she hung in the kitchen for three hours. Then at 40 degrees I held it for 40 minutes and put it on 70 grams.
Less than an hour and a half later, the thermometer beeped that the sausage was 70 grams.
The temperature rose very quickly. And this is probably bad.
I put it in a smokehouse, 15 minutes. on strong fire and for 40 min. weak. She stood there, pulled out ..... the chips did not burn at all and the sausage barely smells. She hung up one bar like this, and decided to smoke the others a little more. I don't know what I can do ...
space
Quote: Gayane Atabekova
temperature is recruited for 20-30 min at each stage
Oh Gayane, I seem to be playing it safe with the temperature
mine has been in the oven for 4 hours, now with steam, the temperature inside the loaf is 62 *
when it reaches 70 * inside the loaf, immediately turn off the oven and pull it out?
how should it cool down and where?




I still have a second batch of oven waiting today)))
if only you don't mess with her
the oven thermometer is lying thoroughly, I hope that the one in the sausage won't let you down
Ledka
space, Lydia, as I understand it is necessary to immediately get it and under cold water. Then wipe it off and hang it in the refrigerator or smokehouse for a day, then in the refrigerator.
space
Quote: Ledka
it is necessary to immediately get it under cold water. Then wipe it off and hang it in the refrigerator or smokehouse for a day, then in the refrigerator.
Thank you, Sveta for the advice
Gayane Atabekova
space, Lida, after 60 grams, you must immediately put a baking sheet with boiling water and put the oven at 80 grams.

Without steam, it will not raise the temperature higher in three days. When the sausage is 69-70 grams, immediately remove and cool in cold water. Put in the refrigerator.Tomorrow morning you can cut sandwiches for your family




Rada-dmsThank you Olya. But there is nothing to make cheese from. We have excellent cheeses on the market.
Especially sheep. I love those.




Ledka, Sveta, an hour and a half is normal. The chips could not help but burn. I had this once.
I put the chips in a heap not under the pallet, but on top of it. Naturally, it did not burn out. Check the smoker.
nut
I took a sample of my sausage - very tasty, so fragrant - as I cut off a piece, so the aroma right throughout the kitchen I immediately see my flaws, in places there are tiny holes, only two people need to stuff the minced meat into the casing - one holds the casing, the other twists the handle of the syringe, but if there are 3 hands, then one can
Sausage Finnish cervelat
I highly recommend making a sausage
Thank you, Gayane!
Ledka
Quote: space
I put the chips in a heap not under the pallet, but on it
Ahhhh, that's what it means not to get the smokehouse for more than a year! Now what happens. One poor loaf even burst the shell ...
Eugene
Gayane, congratulations on your well-deserved victory in the competition! Thanks for the great recipe!
Gayane Atabekova
Ledka, Sveta, oh well, smoking it. So it will be delicious. Next time it will work out.
Ledka
Gayane Atabekova, thanks, just got a lot of unnecessary heat treatment. I hope this sausage will be tasty too
Gayane Atabekova
nut, Irina, the sausage is super. Mine, too, was of the same color, until it was devoured in a few days. That is why I wrote that it is impossible to fill one tightly. But everyone loves to eat, and they are lazy to help.
space
Gayane Atabekova, Gayane, thank you very much for the consultation
chilled one batch in water, wiped it, now hangs on a cold veranda
the second portion of sausage in the oven, now I will regulate the process with a sense of business
I'll sign off on the results tomorrow
Gayane Atabekova
nata4aNatasha, my bottom fell off once too. It would be better on the floor, or partly on the stove, partly on the cabinet from the sink. Now I immediately put the form on a baking sheet, and only then I fill it and put it in the oven. Now the infection will not fall out anywhere.
Rada-dms
nut, Ira, amazed! Here is a talent - I took it and made it exemplary! Well, I will definitely cook this sausage first!
Svetlana777
Gayane, with a well-deserved victory !!!!! ..
soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo, throw sausages at me
Gayane Atabekova
Svetlana777Thank you light. Join us.
Ledka
Gayane, thank you very much. Delicious sausage. Despite my mockery of her

Sausage Finnish cervelat
Gayane Atabekova
Ledka, Sveta, congratulations! The main thing is that it is tasty. Learn from mistakes.
space
Gayane Atabekova, Gayanewhat a wonderful teacher you are
I report that the sausage turned out to be tasty
and looks pretty decent, for me she is the most ...
I will repeat unambiguously
I can't imagine my photos for technical reasons, take my word for it, I'm not a liar
The forum member Natasha came to visit, I asked her to take a picture of "the result of my work" and post it as proof)))
And in Moscow, I will also ask my youth to capture sausages from different angles, in short, I will think over a photo report.
Low bow, Gayane, for science, patience, indifference
THANK YOU !!!!!!!!!!!!!!!!!!!
Gayane Atabekova
space, Lidochka, to your health. I was already embarrassed. I wrote you a recipe for Armavir in the sausage shop.
space
Quote: Gayane Atabekova
I wrote you a recipe for Armavir in the sausage shop.
thanks, I already rewrote
Will this sausage in the casing ripen? If so, how long will it take?
Gayane Atabekova
space, Lida, I did exactly the same as cervelat. With a preliminary ambassador. The cooking technology is the same.
space
Quote: Gayane Atabekova
like a cervelat. With a preliminary ambassador. The cooking technology is the same.
now everything is clear
nata4a
Sausage from Lida cosmos. Very tasty and beautiful. I've already tasted it!
Sausage Finnish cervelat
Gayane Atabekova
Lida is great. The sausage is super. Girls are like a drug. I want to do and do.Where to get so much meat.?

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