Barbecue sausages

Barbecue sausages

Category: Meat dishes

Ingredients
pork with fat and beef	1/1
bulb onions	1 PC
mineral water	as needed
salt	taste
ground pepper	taste
vodka	1 shot
natural pork casings, salted	as needed

Cooking method

• I will not give the exact proportions, since they cannot be here. I did this: meat (pork with fat and beef, about 1 kg), in almost equal proportions, cranked in a chopper with a large onion. Salted (for this amount of meat - a dessert spoon without a top), pepper, poured a glass of vodka and half a glass of mineral water with gas. The minced meat should be soft, but not runny. She mixed everything well, covered and set to ripen in the refrigerator overnight.
• In the morning I took out a certain amount of intestines from the package (I had to unwind it by eye, since I was making such a sausage for the first time in my life). I was almost not mistaken. I washed it in cold water, changing the water a couple of times, and soaked it for an hour.
• 
• While the intestines were soaked, I took out the minced meat and mixed it again, adding a little water to the desired consistency.
• And she started making the most important device, without which stuffing sausages would be difficult. Since I don't have a special attachment for a meat grinder (and it would be also convenient to stuff the sausage by hand with it), I rummaged through my bins and found a small travel bottle of shampoo. I cut off the bottom of it, washed it well, and melted the cut end on the burner so that it would not scratch. In! I am proud of my needlework
• 
• Well, then everything went like clockwork: she pulled the intestines like an accordion on her bottle from the side of the neck, tied it up, and began to slowly stuff sausages of arbitrary size. The only thing that I didn’t succeed was to simply twist the intestines between the sausages so that they would not unfold. So I tied them up with culinary thread.
• When the sausages are full, pierce them with a toothpick in 2-3 places, and boil them in slightly salted water for 3-4 minutes.
• It will look something like this:
• 
• And then you can fry! Or grilled, or in a pan (in vegetable oil). If you are not going to eat them immediately, the sausages can be frozen.

The dish is designed for

arbitrarily

Time for preparing:

30-40 minutes excluding cooking and ripening minced meat

Note

Here it is! ... Finger-shoved sausage, which I have long been going to make. And yesterday I came across a treasured package of intestines on the market, and the dream turned out to be achievable. I made the minced meat exactly the same as if I made kebabs from this meat: onions, salt, pepper and nothing else. Well, vodka is never superfluous, and soda is for juiciness.
The technique of stuffing sausages spied on in the video!

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[Irina]

Irinahow delicious !!!!!! And where is the market where they give the coveted boxes ???

Near the Elektrozavodskaya metro station. There is a small indoor pavilion right at the station, where all sorts of small producers and farms sell their products. The hazel grouses are temporarily over, but the guts have appeared

Ira, whose where did you get the guts? I also made sausages here on the grill and in a slow cooker in a magga casing - but there are only 2 sausages in a package; both times burst. I stuffed it with a nozzle for a meat grinder.

Irina, amazing.

The filling method is super. I know at least one, it will be the second, but what if it comes in handy

[MariV]

I have already unsubscribed about the intestines
MariV , and I never used the magga. Lying somewhere ... For some reason, the pigs inspired me right away.
Ksyushk @ -Plushk @, , I wonder, what was your method? Tell me, for general development
I am glad that my technique will be useful to you, although it is, of course, not mine, but a spy. But I made the device myself, so to speak, in the field.

[Irina,]

Irina,the sausages are wonderful! : rose: Vodka is something new ... I wonder what gives its presence to sausages?

I don't even know what to say about vodka ... Well, probably some kind of zest in the taste. I just saw in the video that the author recommends adding cognac. There was no cognac open, but the vodka was in the refrigerator. Well, I levanula her, 30 grams.
In fact, there is another important tip in the video: when cooking minced meat, in order to understand whether it will be tasty for you, fry it a little in a pan and try it. Then it will be clear what else I would like to add.

I wonder what was your way? Tell me, for general development

I have memories from my childhood, how dad stuffs sausage. The meat grinder in the house was an ordinary metal one, without bells and whistles. So dad took a piece of thick wire in the winding, made a "loop" out of it - something like a stick for blowing bubbles. He passed the free edge of the intestine through this ring, secured it by wrapping around the wire and through this stable hole, stuffed the sausage with minced meat with his finger. It was a very long time, tedious, painstaking. I was only allowed to gently push the minced meat. And my mother in those days chopped the minced meat by hand, in meeeeeeeeeeee little cubes. Sausages were then made at least an enameled basin, such a big one (the rest of the time my mother boiled linen in such a basin). Now, with the invention of the device for meat grinders, it has become easier, faster to make sausage, but not as tasty as I remember. Although I myself now make homemade sausage. But that sausage, from my childhood, is the tastiest, shoved with a finger (s). Che that took me apart for lyrics today, sorry

Duc ... homemade recipes, especially if family memories are associated with them, are conducive to lyrics ...
They didn’t make sausage at home, my grandmother was more and more for pies and jams, and my parents weren’t at all about cooking - my father was on tour for six months, and my mother was in a notebook in her ears ... But the “grandmother” managed to get me a culinary worm take root, although she died early ...

super recipe!

Thank you! Use it to your health, especially since the kebab season has begun.

Irina, well, you are a needlewoman! Just smart! The villagers pamper Muscovites with salty intestines, and we are invited to wash and clean ourselves.

[Merri]

Merri , Thank you! Yes, it's easy to be a needlewoman when everything has already been done))) I've always, when I read that it is necessary to wash out the intestines, to cook somehow, I was horrified ... I can not, most likely. So I just admire those who can do it all ... And thanks to those who sell it ready-made!

Finger-shoved sausage that I have long been planning to make

Cool sausages !!!!

Now, with the invention of the device for meat grinders, it has become easier, faster to make sausage, but not as tasty as I remember.

Ksyusha, my mom's sausage tastes better, because my mom used to cut the meat in "meeeeeeeeeeeeee cubes", my mom did that too, the taste of sausage is incomparably better than with minced meat.

And I still have guts from vacation, about 50 meters. So my hands did not reach the sausage all winter

I've always, when I read that the intestines need to be flushed, I need to cook somehow, I was horrified ... I can’t, most likely.

Ira, you just think so. The process is not very long and complicated.

Ira, where did you get the guts?

Take a look at the link, it seems that you can buy in normal volumes

🔗

[celfh]

celfh thanks for the praise! I would also cut in small cubes, but my husband took the knife sharpener to work. Therefore, the meat went into the grinder, and I grind it deliberately without fanaticism so that it is not very fine. The next step will be chicken sausage, which here somewhere we saw, with half ground minced meat and half of the pulp cut into pieces. Another 12 meters of guts left

Ikra, when I saw 1 glass of vodka in the recipe, I thought that it would then stand next to the sausages on the table. But no, I was wrong! I went into the minced meat. Thank you, great recipe!

[Ikra]

Ikra
What delicious sausages !! I tried from Maggi, but I didn't like it, besides, one burst ... I have to buy intestines ... And you don't wash them additionally? I read somewhere that at home they need to be rinsed with salt again ...

The intestines in this package are salted with coarse salt, so be sure to rinse and soak them separately for an hour. In an hour, a wonderful metamorphosis takes place with them: they become elastic, easily pulled on the "spigger".

Ikra, when I saw 1 glass of vodka in the recipe, I thought that it would then stand next to the sausages on the table. But no, I was wrong! I went into the minced meat. Thank you, great recipe!

Something was hot, and we had them with cold beer As the saying goes, "Vodka without beer - money down the drain"

[Ikra]

Ikra,
Ir, and through the bottle the filling was manually pushed into the intestines? At least go to Electrozavodskaya to you

[Antonovka]

Aha, manually! But this is fast, since the device is nimble
Antonovka, you have to go to "Electrozavodskaya"!

[Ikra]

Ikra,
Thank you)) I once saw a bubble like in Fix-Price

Come to us on Kolyma (c)

Yes lana, "El-z" is not Kolyma. The main thing is that this pavilion is next to the metro. In short: from the metro you go to the passage, which is under the railway tracks (not in the underground!), Immediately behind it, on the right, will be the desired one. Inside, one must boldly walk all the way to the far corner, to the meat counter. The first thing to do is buy guts, then relax, and walk around the rest of the counters, not bypassing the "Izbenka" - pretty decent milk. There, pay attention to feta cheese and Mologa cheese. Well, and so, as needed ... Capelin, again to buy ... I really did not buy. When I looked at how much it was in a kilogram, I didn't want to clean it.

[Ira]

Ira, thanks again for the detailed coordinates

Today, a specialist after work went into the designated pavilion. The guts are in place. Are waiting!

Today, a specialist after work went into the designated pavilion. The guts are in place. Are waiting!

We will know what to bring from Moscow business trips!

Well, you signal when you will go. I will keep my finger on the pulse of sales, if anything, I will buy it in advance. They have a shelf life of 12 months.

Wonderful sausages, yes, the summer season has begun, I also made Bavarian ones for the weekend, well, they turned out very tasty. As for the shell (intestines), I buy a whole bunch of 90 meters at once and store them in the freezer. Very comfortably.

Py. sy. In order for the sausages not to unwind, you need to twist them in different directions, if the first one is turned towards oneself, then the second one must be twisted away from oneself and so alternate.

[Basja]

Basja , share your Bavarian recipe please !!!!

[Basja]

Basja , share your Bavarian recipe please !!!!

If possible, I'll put the recipe in your section, otherwise I'm not very friendly with the computer.

Yes, of course you can! I will only be glad!

[bavarian sausages,]

I completely forgot something, I dropped the recipe in the Homemade sausages topic. But I will repeat here and post photos.
bavarian sausages,
they need steamed veal and lard,
parsley,
various spices, (to taste),
lemon
but most importantly, when grinding meat, ice is needed (I used cold water), as well as when preparing any minced meat for various sausages.
And I do not chop all this with a meat grinder, but with a Brownian blender. The output is just meat paste.
And I have the most ordinary threads, I bought them, where they sell threads, they are cotton threads called "lily", I don’t see the number on them, but they are much thicker than ordinary threads.
As such, there is no recipe, it's just that I took in the most interesting moments from different sites and put them together. \
Here is my "combined" recipe.
1 kilogram of fresh veal,
200-250 grams of bacon,
juice of half a lemon,
1 bunch of parsley
one onion,
200 grams of crushed ice (I took water from the refrigerator),
black pepper,
salt,
allspice
chaman
1 sl.a spoonful of cognac (I use cognac in all sausages)
Grind everything well (separately), first the veal with cold water (ice).

then lard (spig),

squeeze half a lemon, add spices, cognac, mix everything well and refrigerate for a while (it takes me as long as I prepare the intestines for use) about 30 minutes. Then we stuff the sausages, tie it with a thread or twist it every 8-10 cm ...

We put ready-made sausages in hot water at a temperature of 80 * and keep in it for some time (20 minutes). can be put on the stove, but not boil, but maintain that temperature.

All. After this procedure, I store the sausages in the refrigerator. When using, I fry in a pan, I did not do it on the grill, I don’t know, but it turns out very tasty, as a seasoning it is especially delicious with granular mustard.

Super! Thank you very much! How many useful things I have learned. In the video that I relied on, it was not very clear to me why cook for 5 minutes. Now I will just soak a little in hot water, like yours. I think this will only benefit the taste.
Is chaman fenugreek?

Yes. Chaman is fenugreek.

Oh, oh, oh, Kolbaskin, and thank you for the recipe! I really want homemade sausage, but I really don't want to clean the intestines myself!
When I was in Moscow, I did not find the treasured packages!

More sausages - good and different!
Thank you, Kolbaskin, for sharing your recipe!

Let's try to return to the pate recipe. I took ki from the forum. RU:

The other day I was concerned about how to feed 2 daughters (4 and 1.5 years old) with healthy fresh liver. The liver is iron, B vitamins (in maximum concentrations), and a lot of protein in an easily digestible form.
In the usual (fried) form of my girls, you can't stuff these goodies
Based on the introductory - he came up with a recipe for liver pate (see photo).

Pate recipe:
1.2 kg raw liver
0.8 kg fresh onion
0.4 kg butter
0.2 kg wheat flour
0.4 l of water
Total 3 kg
Spices and Ingredients:
Ground cinnamon - 40g (a lot, but tasty)
Allspice (pimenta, allspice, quadruple) - 10 gr
Regular salt Extra - 15 gr
Technology:

Beat the liver in a blender with salt and spices until "bubbles"
Chop the onion and sauté in butter until soft and golden brown.

We wait for the onion to cool and mix it warm with the liver and flour - alter it well.
We fill it loosely (in fact, we pour a thick mass into the intestines)
We untie it after 10-15cm - in half rings.
Blanching in the mountains. water for 20-25 minutes and bake at 150 degrees. in the oven


The result: juicy sausages with liver pate, hot and steaming, with a mild creamy taste. The aroma of cinnamon and sweetness lay perfectly on the dim taste of the liver and took it aside, hiding the taste of bitterness.
The children ate this miracle sausage with great pleasure - both hot and cold (in the cold, by the way, a new aroma appeared - the pepper opened with cloves and nutmeg).

M-mmm! I would also, with pleasure, taste such sausages! In no way hands do not reach to make sausages from the liver.
Did you stuff the minced meat right away, didn't you stand it?

No, I didn't. The risks are high there - still raw liver and warm onions. Beat the liver, mixed everything with eggs and onions and poured it into the intestines - through a watering can, because the liquid minced meat is not pushed out through a meat grinder with a nozzle. And immediately blanched - no boiling! And then you can store it longer.

Thanks, great! I'll take a note.

You are welcome:)
I was also making liverworm with liver in parallel - here's the recipe (also from )

It was decided to take as a basis the classic liverwort sausage of the 1st grade from the "Collection of instructions, standards and technical specifications for sausage and salting production" released in Moscow in 1949:
Recipe 77. Liver boiled sausage I grade:
Raw materials:
Pork liver 50 kg
Pork cheek 50 kg
Total 100 kg
Spices (per 100 kg of raw materials)
Salt 2 kg
Onion 2 kg
White pepper 50 g
Allspice 50 g
Total 4 kg 100 g
About b about h to and - pork goslings, or curls, or a circle.
In zk and - in pork goslings for loaves, in beef, pork casings - in rings, half rings.
The output of the finished product (cooled down) to the weight of the blanched raw material is 90%.

I had to adapt this recipe a bit:
Beef liver - 1.2 kg
Pork flank - 1.2 kg (there can be any liver - lung, kidneys, brains, meat trimmings - everything that quickly deteriorates and is not very valuable when cutting carcasses)
Fresh onions - 0.3 kg
Wheat flour - 0.3 kg
Broth / water - 0.3 kg
Total: 3.2 kg
Spices and materials:
Allspice - 20 gr
Ground cinnamon - 20 gr
Fresh garlic -1 clove (about 10 g - for full flavor)
Salt - 20 gr

Technology:
We cut all raw materials into pieces of 3-4 cm and cook for 30-40 minutes. Then we dissolve the boiled liver and flank in a meat grinder (3mm), we also grind fresh onions on this grid.
Mix all the ingredients, add the broth to a semi-liquid state and wait until it cools down a little. (some add 2 raw eggs to this mass - for density during subsequent heat treatment)
As soon as the minced meat has cooled down, we fill it loosely into the womb (by about 60-70% of the maximum diameter), we twist it every 15-18 cm (half rings are obtained - like Odessa sausage).

The tied sausages are quickly chilled in ice water or frozen to reduce the bacteria growth time - after all, warm minced meat is an ideal place for them.


Before using the sausages, additionally fry, boil, bake - they will acquire a richer taste and aroma.

[Kolbasnik]

Kolbasnik, and what city are you from? Where do you get a flank, for example?
In general, you would have to make your own list of recipes on our forum.
No, I do not mean that you are giving all your best in my topic (I am current, I am very interested, sausages are a new hobby for me), but simply your original recipes will be so lost. The people will want to make liver, liver, and will not guess to look for them in my kebabs.
Moreover, you have something to learn, the technology is perfect!

I am from Rostov-on-Don.
I take my flank (and indeed all the raw materials) in an ordinary butcher's shop near my house. Say what you like - but in the South there are pluses that you can't buy for money :) - Fresh meat, milk, fish and vegetables and fruits. I moved here 2 years ago from Moscow - when I realized that it would be impossible to raise healthy children in the hero-city. Anyway.
I am a meat processing technologist, for several years I have been developing recipes for sausages and various additives for foodstuffs - I roughly know how things are now in this area.
The quality of sausages is now ruled not by production - but by dealers and chain retailers. This is an accomplished fact.

That is why I will try to teach as many people as possible to make sausage (and any meat products) on their own. Because it's enough.
and all the rest of the material - the video school, recipes, tips and tricks on how to professionally make sausages, I publish on the spam forum. ru - I don't publish a direct link - the moderators are banned :)

Well, not banned, but simply by the rules of the forum, direct links are not allowed. Nothing personal, as they say.
Let’s not be lazy, and then lay out your sausages. I will definitely go to your forum, but you are here too. There are a lot of good people here, and you, as a technologist, will be interesting for many to talk to.
Anyway, I wonder how you settled there, in Rostov, after Moscow? Many people do this now. My friends left with their schoolchildren for Ostashkov. And life there is different, and school education turned out to be quite decent, no worse than Moscow. The city as a whole is depressed, in terms of work, the girlfriend did not plan to work there (the husband earns enough for his family). And now she simply does not know where to go from work. She (the work) found it herself, and an interesting life is in full swing.
So I'm also interested in this about you, maybe I need it too?

Kolbasnik, I want to make liver pate the other day, so a few questions
1. Can carrots be added and does it shorten the shelf life?
2. Is there a lot of oil drain in the recipe?
3. Can the pate be frozen?
Thank you.

Hello.
In order:
1. You can add boiled carrots, prunes, mushrooms - the list is difficult to limit.
2. Not much oil. But if you want, turn it down. Usually in production a paste is made from 60% pork fat, 20% liver, 10% onions and carrots, 10% flour.
3. It is possible to freeze, but it is possible then stratification into fractions. But in principle it is not critical.

Thanks for the quick response and training. Interest also helped. The liver will be chicken, but I think it doesn't matter.