Beef sausage

Beef sausage

Category: Meat dishes

Ingredients
lean beef	~ 700 g
cream 10% fat	0.5 cups
cognac	30 ml
coarse salt	taste
ground pepper mixture	taste
ground nutmeg	taste
soda	on the tip of a knife
casing for stuffing sausages

Cooking method

• In general, with me, as always: I think to cook one thing, it turns out - completely different. It began with the fact that I cut a beautiful piece of beef pulp into large pieces and generously salt it with coarse salt and pepper. I wanted to cook it in a few hours, but left it in the refrigerator for three days. It turned out to be delicious corned beef. Then I remembered that our sausage gurus advised to use such well-salted meat to make sausages.
• I took the salted pork intestines from the freezer, washed them, soaked them in clean water.
• She passed the beef through the meat grinder twice. Added cream, cognac, nutmeg and soda. She kneaded the minced meat well and put it in the refrigerator to ripen for an hour.
• I divided the minced meat approximately in half and stuffed two wheels, periodically making a hole with a toothpick where the air got into. The minced meat was quite dense, and I shoved it with my finger, using a homemade device that is in my other sausage recipe, so I often had to make holes.
• In a large saucepan, boiled water, cooled to 80 degrees and put the sausage there for 10 minutes. She took it out, cooled it down, folded the airtight bag, put it in the freezer. The sausage ripened there for 3 days.
• Since the sausage, let's face it. not greasy at all, but when cooking she went to the trick: she baked a hazel grouse in her sleeve, and put the sausage under it so that all the juices would soak it. So they were up my sleeve and spent 2 hours.
• I took it out, cooled it slightly, tried it. The taste and texture are very unusual! Either liver or blood ... But an interesting taste, and the hazel grouse did its job! Tomorrow I'll try it from the fridge - this sausage, it seems to me, is good for cold eating.

Irina, great !!! I have a nozzle in the meat grinder for sausages and sausages, and for 5 years of the existence of the meat grinder I have not made a single sausage ... The question is, I don’t know where to buy a casing for sausages and sausages ... Here you are took?

[ilonnna]

ilonnna,
Ilona, ​​do you have Myasnov shops ?? A 3m bag for 89 rubles is sold

Ikra,
Irina, I'll do it this weekend))) Now while the freezer is full of 4 kg of chicken sausages!

Thanks for the tip, I'll google it, maybe there is.

The intestines are also sold in the markets where farm meat is sold. Washed, salted, the box can be viewed here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=169961.0

Irina, great !!! I have a nozzle in the meat grinder for sausages and sausages, and for 5 years of the existence of the meat grinder I have not made a single sausage ... The question is, I don't know where to buy a casing for sausages and sausages ... Here you are took?

So I have the same problem: there is a lot of tension with shells in Israel When I lived in Kiev, it was always possible to find on the market, but here there is a problem From abroad, I’m afraid it will not work: it is forbidden by law to accept food parcels in Israel