Homemade dried sausage

Category: Blanks
Homemade dried sausage

Ingredients

pork (lean) 70%
fat 30%
filling shell (intestine)
salt taste
ground pepper taste
garlic and other spices taste

Cooking method

  • To prepare the minced meat for filling the intestines, this means finely chopping the meat and lard, stirring everything, add spices and mix thoroughly again, fill the intestines, refrigerate for a couple of days so that the meat is filled with the aromas of spices.
  • You can fry and you will get Ukrainian sausage.
  • And I tried to put the sausage in our favorite dryer and that's what happened.
  • Cooking mode: 3 hours - at a temperature of 65 degrees on one side, then turned it over and another 3 hours on the other side, then reduced the temperature to 40 degrees and another 6 hours (the drying time depends on the thickness of the sausage itself).
  • Highly! delicious, bon appetit.
  • Homemade dried sausage
  • Homemade dried sausage


kil
I also thought about the dryer, but did not dare, the temperature is too low.
Tanyulya
I make meat in a dryer and dry salted fish.
Sausage is sooo beautiful
Mikhaska
Wah! What a sausage!
More and more "pros" appear in favor of buying a dryer ...
Irgata
Quote: mikhaska
More and more "pros" appear in favor of buying a dryer ...
still no
bukabuza
Isida, this is a sausage, just class. Well, now you definitely need to buy yourself a dryer.
Isida
Yes, girls buy. you will not regret. the summer season is over. but now it's so nice to get all the blanks out of the bins. and even now she could not part with her for the winter. meat. the chicken has already dried the yummy. so I jump what else to shove there. only made a sausage there. my hum
Isida
Quote: kil

I also thought about the dryer, but did not dare, the temperature is too low.
Irina. I think that it will work at low temperatures. only more time will take. here the main thing is warm air and blowing.
Mikhaska
Isida! Do you have a temka about the chicken? And after that - what kind of dryer do you have?

"still no... "- Irsha! Yes. Not yet. And until recently, she didn't really suffer. Because I dry meat according to Belarusian recipes, and there is no need for a dryer. And I do not dry herbs with mushrooms, but ice them. That is why I still sit in thought.
Isida
Irina. I have not written about the chicken anywhere else. did not have time to photograph. gobbled up a trial version in one sitting. but it was delicious like a chic carb. made homemade breast.
I have a dryer Isidri 1000. I bought it on the advice of a friend. then I got here on the forum. here I got a lot of ideas.
Mikhaska
Isida! Thank you for responding!
Sorry for your insolence, but maybe you should think about the topic of a chicken?
In general, I must admit that I do not meet so many materials about cooking sausages and drying meat in the dryer ... Except, perhaps, only in the form of meat chips. (It is possible that I inattentively rummaged through the net.) But, this is far from what you have. That's why I was so interested.
Byaka zakalyaka
Critical recipe for sausages, already itching to cook your hands, but only finished the smoked sausage, the smoked pork comes to an end. As soon as we eat your next sausage I have a question, should you take off the skin in finished form or eat it with it? Thank you
ang-kay
Quote: kil
I also thought about the dryer, but did not dare, the temperature is too low.
I agree to all 100.
Merri
Isida, well done, just read my thoughts! I also thought to dry dry-cured sausage in Isidri.
Isida
Marina. I don't take pictures. the husband does not take pictures either. and my daughter shoots.
Isida
Irina. it is not quite dry-cured. nevertheless, due to the rather high temperature, it is cooked. next time I want to try to make at low temperatures.
CurlySue
A very interesting idea!
Thanks for the recipe! My dryer is not Isidri, but it also gives temperatures up to 70 degrees.
I will definitely try the recipe before the holidays - I will practice.
mur_myau
Isida,
I have an Elross dryer with a thermostat, but it is not indicated in degrees. In fact, on the upper two levels I measured - about 70C at the maximum. I'm afraid if I set it lower it will be 60C or so. Is 70C good for making sausage?
In addition to salt, I don't take anything preservative.
There are lamb intestines for stuffing, already prepared, in salt.

Then I plan to smoke it.

And perhaps a stupid newbie question. Do you need to put something under the mesh tray? Is fat or liquid falling down? Or does it wither right away?
Byaka zakalyaka
I think that nothing should undermine anything at such temperatures.
Isida
I put the marshmallow tray underneath, installed an empty lower tier, a little drips during drying.
Byaka zakalyaka
When I made a sausage, I have pieces of meat, those that are larger, some kind of rubber came out (if you cut them thickly). Maybe I cut it big? What roughly cut pieces did you cut? And my sausage has dried up and the skin has almost everywhere moved away from the sausage itself and dried up, so the question of whether to remove or not is not worth it, is removed itself.
Cut into thin slices on a slicer .... Yummy
I will definitely do more
Isida
Yes, I have the same skin in places departed, to remove or not to remove is a matter of taste. And I cut the meat very finely, like there were no problems.
I am very glad that I liked it.
Serenity
and not risky to cook raw pork like that?
mur_myau
Serenity,
The temperature is normal for the pig, salting, drying - all this inhibits the growth of microorganisms. I made sausage twice in the dryer (lamb intestines, in salt, the rest according to the recipe). Nothing happened, the sausage is delicious. If it's really scary, you can probably fry it.

All the way!

Let us see the meat, and nothing happens.
Serenity
mur_myau, I see, thanks! I'll get my gut, I'll try
Helen
Quote: mur_myau
Made sausage twice in the dryer
but it can also be in the oven for 50g ...
SlavaS
mur_myauHello, 70g is an excellent temperature for sausages, in pliamide, cellulose, halogen casings they are boiled at temperatures up to 75-80 degrees, and in natural pork, beef, lamb up to 110 degrees, so that the color does not change, you need 20g of salt -10 cooked for 1kg of meat + 10nitrite, then the color is pink, no more nontrite is impossible.
SlavaS
IsidaIsis, does your dryer consume a lot of electricity?
SlavaS
Helen3097, Helen is not profitable, the dryer consumes 500W maximum, and the electric oven is 3-4 kW, it is not profitable
SlavaS
Byaka zakalyakaHello Byaka hardening for homemade kobaski, cut 60 percent into pieces, and 40 minced meat, when you mix everything, add 100 g of milk or cream, let for 8 hours or overnight in the refrigerator, then mix again, into a pork casing or another and into a dryer, then it will be juicy, or in extreme cases, 100g of ice water from the freezer, and you will be happy
selenora
Quote: Isida
Homemade dried sausage
Thank you for the Dried Sausage, and the photo here ... probably
Homemade dried sausage
Homemade dried sausage
ready after drying in "Mystery"
SlavaS
When I made a sausage, I have pieces of meat, those that are larger, some kind of rubber came out (if you cut them thickly). Maybe I cut it big? What roughly cut pieces did you cut? And also my sausage has dried up and the skin has almost everywhere moved away from the sausage itself and dried up, so the question of whether to remove or not is not worth it, is removed itself.
Cut into thin slices on a slicer .... Yummy
I will definitely do more.
Ze Best
Hello! I read it and decided))) I put 3 sausages and 3 pieces of pork in my Walter. The temperature was set at 45 degrees. Let's see what happens))

Homemade dried sausageHomemade dried sausage


Added on Monday 19 Dec 2016 12:06 PM

I usually wither the sausage in a natural way))
Homemade dried sausage

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