Pork sausages

Category: Meat dishes
Pork sausages

Ingredients

medium fat pork 900 g
beef meat 250 g
salt 35 g
sugar 0.5 tbsp. l.
ground nutmeg 0.5 tbsp. l
cardamom 0.3 tsp
egg 1 PC.
powdered milk 25 g
freezer water 250-300 gr
natural shell
vodka or cognac 50 ml

Cooking method

  • Twist the meat in a meat grinder (large and small) twice. Add egg and mix well.
  • We mix all the spices in one container and add to the meat (minced meat).
  • For sausages, you definitely need a kitchen processor or blender.
  • Now, in parts, we shift the minced meat into the processor capacity. We turn on the processor for 3 minutes. We add water while the processor is running until the minced meat turns into an emulsion suspension, as it were.
  • Pork sausages
  • It turns out such a homogeneous viscous mass. Add vodka or brandy and mix too. Now you can fill the shells with minced meat using a meat grinder attachment or special. adaptation
  • Put the filled sausages in the refrigerator for at least 1 hour.
  • After an hour, some of the sausages were put into water, the temperature of which was maintained at 80 *. I will not say in time how many of them should be cooked, I was guided by the thermometer, when the temperature inside the sausage was 75 *, I took the sausages out of the pan, put them in cold water for 5 minutes, then blotted the water with a napkin and put them in the refrigerator.
  • The second part of the sausages was placed on three rows of the pressure cooker smoker, set cold smoking for 60 minutes. I decided to measure the temperature inside the pressure cooker with a thermometer, sticking it into the pressure indicator. The temperature was kept at 64 *. Then, after cold smoking, I put it on heating for 1 hour, too. The temperature was 55 *. Then put it on hot smoking for 10 minutes. Everything turned out well, although one sausage in a smokehouse burst. Outwardly, the sausages from the smokehouse turned out to be "prettier" with a pleasant smell of smoked meat. Also put in cold water for 5 minutes, dry and put in the refrigerator.

The dish is designed for

15 pieces

Time for preparing:

4 hours

Note

The recipe is prefabricated.

Feofania
cool!
Ludmila
Awesome sausages!
Can you please tell me what kind of pressure cooker with a smokehouse is?
Basja
Quote: Lyudmila

Awesome sausages!
Can you please tell me what kind of pressure cooker with a smokehouse is?
Thank you, and you can watch and read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179478.0
Ludmila
Thank you!
mariolk
What mouth-watering I took to bookmarks
Olga from Voronezh
How much vodka or brandy to add?
Basja
Thank you, entered, 50 ml. Obviously when the rules are accidentally erased.
the same
how lovely! I just have a natural sausage casing, I have to cook it.
alenka_volga
what a beauty!
Vicushonok
Once I found this recipe aka GOST recipe for Doctor's sausage.
In fact, the composition is very similar - both milk powder and nutmeg, although there were more types of meat used (or should have been used) according to the technology. But not the point.
There was no bruising, so I stuffed the guts like sausages. I tried to adhere to the recipe as much as possible, but the sausages that tasted like a doctor's sausage did not work out. It turned out very tasty, with a pleasant meat texture (long forgotten), but not Doctor's and not those sausages that were in the USSR's childhood.

Basja, how did you manage with the result? Have you managed to achieve a "sausage" taste?
Basja
Vicushonok Smell, color, taste are similar, but not texture. Mine are denser, or something, they do not have the same softness as in the purchased ones.
Vicushonok
So I got tight. True, and the taste is more meaty than sausage ..
Do you still have pink color? Because I was closer to gray (cognac did not "work")
I read somewhere that without saltpeter and dyes, in fact, there will be no pink color.
I will try by trial and error to arrive at the desired result.
Admin
Quote: Vikushonok


I read somewhere that without saltpeter and dyes, in fact, there will be no pink color.
I will try by trial and error to arrive at the desired result.

That's right, only saltpeter and dyes give color

They also recommend adding at least a teaspoon of sugar for homemade sausages - try this ... and what if
Vicushonok
Quote: Admin

They also recommend adding at least a teaspoon of sugar for homemade sausages - try this ... and what if

Added
Apparently, there are still some "secrets"
Basja
I cut it now, the color is pinkish, though it may turn gray while it lies down, I don't know.
Pork sausages
And yet there are "caverns", it is impossible to fill without voids.
Vicushonok
Oh, what a wonderful color!
They turned gray right away, even during the cooking process. I guess my temperature was too high
I also did not succeed without voids, but it seems to me that for homemade products that are quickly eaten, this is not so important. Unless purely aesthetically. My sausages were eaten almost on the way from stove to plate, so I want to think that these voids did not have time to become a medium for active reproduction of bacteria.
Basja
From above, they are also grayish, but I read the fact that it is necessary to "cook" them at a temperature not higher than 80 * on our forum and elsewhere in the internet, now you won't remember, But I remembered it for myself.
Vicushonok
Quote: Basja

it is necessary to "cook" them at a temperature not higher than 80 *

Thank you!
Natusichka
Wow! Will have to try! They are so appetizing. It's scary to even look at the shops, not what to eat ... Yesterday I heard on TV that the meat that is imported into our country from America is some very harmful (apparently pigs were raised on some kind of harmful additives) is used in sausage products. So you need to make your own, and buy meat on the market (not from dealers).
Basja
Natusichka Thank you, we must, we must do. Yours are a million times tastier, you know what you made them from, for sure. I also buy meat at the market.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers