Drohobych sausage

Drohobych sausage

Category: Meat dishes

Ingredients
Lean pork	1 kg
Nitrite salt	10gr
Salt	10gr
Sugar	2gr
Allspice ground pepper	2gr
Ground black pepper	1gr
Caraway	1gr
Ground coriander	1gr
Dry garlic	1gr
Phosphate food	1.5gr
Collagen casing 45mm	80cm

Cooking method

• The sausage turned out to be very tasty, but a little variegated. Since the pork meat is light, the spices gave it such an uneven color.
• The meat was cut into pieces, as for a shish kebab. Salted with a curing mixture for five days (10 g of nitrite and 10 g of table salt)
• I scrolled 400 grams of meat in a meat grinder. 600 g of meat was cut into 2 cm pieces. I added spices and mixed in a food processor.
• In the shop I eat sausages there is a seasoning for Drohobych sausage. It will make the sausage more beautiful. But I didn't have it.
• When kneading minced meat, the temperature should not rise above 10-12g. Therefore, it is better to freeze the meat a little.
• Kneaded in the cache with a K-shaped attachment at low speed for 4 minutes, until the viscosity of the minced meat and the appearance of white threads.
• I stuffed the minced meat into the casing with a sausage syringe.
• I hung it on the refrigerator door for the night. Used large paper clips.
• In the morning I hung it up in the kitchen for heating. Hung for 3 hours
• 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. I wiped it with a towel and smoked it with cold smoke for 1 hour.
• If there is no smokehouse, this stage can be safely skipped.
• 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

It is actually much lighter in color. For some reason, the photo is dark.

How clear and understandable everything is! Thank you!

Another delicious masterpiece from Gayane! We will try it with pleasure!
Darling, please clarify this point for beginners.
Homemade chicken sausage milk

I inserted an external temperature probe into one loaf. When the temperature inside the loaf reached 40g, the loaves were turned over.

What temperature should the oven be set to right away? In the same place, as I understand it, should there be a slow heating?

[Rada-dms]

Rada-dms, Hello midnight. I've slept enough already. You put the sausage in a cold oven. You exhibit 40g.

[Gayane Atabekova]

Gayane Atabekova, Gayane, another masterpiece!
I'll just wait for the package from Rostov and start sculpting, since there are such teachers!

[Gayane]

Gayane, beautiful sausage! I also have plans.

I first wanted to buy extracts of spices so that no inclusions were visible, then I thought, I looked at the photos of finished sausages, and did not order. It's prettier to me with spices)) so that the pepper is noticeable, the mustard seed, maybe.

Another delicious masterpiece from Gayane!

I join. I have not even heard such a name, but it looks tasteful

[Gayane]

It's prettier to me with spices)) so that the pepper is noticeable, the mustard seed, maybe.

Here! My husband directly demands))) so that the crushed pepper comes across. Not ground, but crushed. It tastes better to him.
Gayane, the sausage turned out to be valid! So do not be shy))) Although men like it

Modesty makes such a beautiful woman more beautiful!

Girls, cook for health. Honestly, I didn't want to exhibit. In the photo, she is an eerie color. Much lighter in fact. But very tender and tasty.

[Gayane]

Gayane, The sausage is just gorgeous! Thanks for the recipe and description of the heat treatment! I made Servelat, Moscow, but I heard about Drohobych for the first time. I wanted to cook it too. For this I have everything that is listed in the recipe. I will stuff the sausages bought on the tank into my "pockets".

[velli]

velli, Valya, good luck.

But if there is no smokehouse (and even in the future), is the sausage, in principle, ready after cooking? I understand that it will no longer be Dragobych, but still ...

[ANGELINA BLACKmore]

ANGELINA BLACKmore , Natasha, is quite ready. Smoking gives a light smoking flavor.



The taste is practically unchanged.

quite ready

The taste hardly changes

Gayane, I'll try this recipe with pleasure (I'll just wait for the package with phosphate)
Thank you!!!

I inserted an external temperature probe into one loaf

There is no portable on the farm. Can I just stick in an oven thermometer (round with a sensor spoke, where animals are drawn on the scale indicating the desired temperature range)?

[Natasha]

Natasha, you can even stick in such a thermometer, the only difference is that it does not "beep" and you need to constantly monitor the readings

and you need to constantly monitor the readings

It is better to constantly keep under control than to cook at random, blindly))
I got it.




Gayane, please tell me how long it takes, approximately, the cooking process in the oven. To navigate.

[Gayane]

Well, of course ... while I sleep .. here all the fun happens just a new recipe didn’t oversleep ..
Gayane, definitely in the piggy bank .. thank you very much !!!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, an hour and a half. Next time I'll time it.

Oh, I can’t)))) The spouse at first indifferently, looked at my "foolery" with sausage. Then she began to show recipes, including this one (especially the smoked one), then she showed how Kuban Lena built a smoking cabinet ... And the couple was dreaming about it ... he began to figure out how to do it ... That is, I want to say, there is progress. It is possible that we, too, will taste the sausages, smoked))

[Gayane Atabekova]

Gayane Atabekova, Gayane, thank you for another recipe
the sausage looks great, and there is no doubt about the taste
for now, but I will definitely do it a little later, I promise

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.

Gayane, I understand correctly that up to T inside 60 grams of dry air, and then raise the rate in the oven to 80 grams and cook to 70 grams?

If there is no smokehouse, this stage can be safely skipped.

after the oven again for quick cooling and in the refrigerator ?. well, if no smoking ?. smoking here gives aroma and kills something ?. So???

[Vinokurova]

VinokurovaAlena, yes, up to a temperature of 60 grams inside the air is dry, then steam is necessary, because without steam the temperature will freeze. Smoking mainly gives flavor. But if there is no smokehouse, then quick shock cooling and refrigerate for a day. The longer the sausage lies, the tastier it becomes.



60g-drying up to 45
85-90 roasting up to 60
80 with steam-cooking up to 70

[Gayane]

Gayane, Thank you so much...

[Gayane Atabekova]

Gayane Atabekova, Gayane, I am bringing you a report here, because I did it as you wrote it, of course I did not succeed at all, because there is too much of the wrong
firstly, it was made in a ham maker, secondly, part of the meat replaced chicken fillet (not on purpose, it happened by accident that the pork was in the presence of a current of 600 grams with a penny), and in the third, only 0.5 grams of dry garlic suddenly remained. And, of course, no smoking, just boiled.
It's still delicious, it smells delicious and my son liked it. Thank you very much !!!

and ask me to understand, forgive and take a picture for memory
I made adjika according to your recipe and I still can't report it, I will try to fix it, my son now has it in his favorite sauces

[Thread]

Thread, Natasha, glad you liked it. Garlic could be put fresh.

Gayane, thank you !!!! and for some reason I had thoughts that fresh garlic, if only sausages for frying, now I will know, but I will dry the garlic anyway, it is often needed.

Well, here we are with this sausage. The New Year's table had its own cold cuts. Including this sausage. To say that you liked it is to say nothing. The only pity is that there is no smokehouse.
Thank you very much Gayane for a simple and tasty recipe
I am especially pleased that the process is proposed in the performance of a mini-oven. And I have just such. Therefore, everything turned out mentally and quickly.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, the sausage is gorgeous. Spices according to my recipe or ready for Drohobych?

Spices according to my recipe or ready for Drohobych?

One-to-one spices, just like your recipe.
Well I bought scanty scales on Ali and now it's such a pleasure to weigh small doses)))
I stuffed minced meat into different sausage pockets. Both coped with a bang.
Now I'm thinking ... where is it cheaper to get a supply of artificial shells ...

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, there are shells of 50 meters for nuts. One meter costs 18 rubles. In my opinion, it is very profitable if you buy directly in the store, without delivery.

if you buy directly from the store, without delivery.

Well, what about without delivery if I live far from the store)) ...
Here, somewhere else, the girls gave a link to the online store of sausage consumables in Penza. you will have to ask the price there and figure out how the order is made.

INGREDIENTS
Lean pork 1 kg
Nitrite salt 10g
Table salt 10g
Sugar 2g
Allspice ground pepper 2g
Ground black pepper 1gr
Cumin 1gr
Ground coriander 1gr
Dry garlic 1gr
Food phosphate 1.5gr
Collagen casing 45mm 80cm

If I may, a few suggestions for the recipe. Phosphate is added to increase the water-binding capacity of the meat and, as a result, juiciness. Without it, meat can retain water about 5-7% of its weight. If you add citrate, then the amount of water can be brought to 15%, and with phosphate to 20 or even more, it all depends on the meat.
If the recipe does not provide water, do not add phosphate.