Chicken sausage "Lugansk"

Category: Cold meals and snacks
Kitchen: ukrainian
Chicken sausage Lugansk

Ingredients

chicken meat 1400 gram
nitrite salt 28 grams
fat ice cream 50 grams
ice water 90 grams
ground black pepper taste
hops-suneli taste
nutmeg taste
protein shell
twine

Cooking method

  • Cut off all the meat from the chicken carcass.
  • Together with the skin and fat, we pass it through the smallest grate of a meat grinder (I have 2 millimeters).
  • We interrupt the minced meat in portions in any type of grinder.
  • Add salt and spices.
  • The minced meat should be very cold. If you feel warm, then put it in the freezer for 30 minutes.
  • Knead the minced meat (I use a dough spatula in a food processor), gradually adding cream and water.
  • Minced meat is ready when it is unpleasantly sticky and all free liquid has been absorbed.
  • We put it in the refrigerator for a day, covered with a lid or film.
  • We get it. We fill the shell, after soaking it in water for 3-5 minutes.
  • We tie the ends well.
  • We hang it at room temperature for a couple of hours.
  • During this time, the minced meat will heat up and thicken.
  • We put the loaves in a cold oven. We insert a thermometer probe into one of them.
  • The first hour we raise the temperature very slowly to 60 degrees. Then gradually increase to 80.
  • The sausage is ready when the temperature inside the loaf is 68-70 degrees.
  • We get it. Cool quickly with a shower or in a container with cold water.
  • Wipe the loaves dry.
  • We put in the refrigerator for at least 12 hours.
  • We cut. Enjoy!
  • Chicken sausage Lugansk
  • Chicken sausage Lugansk
  • Delicious!

The dish is designed for

3-4 bars

Time for preparing:

4-5 hours

Cooking program:

meat grinder, harvester, chopper, oven

tuskarora
I'm first in line! Nice sausage!
NataliARH
Hurrah! sausage! Angela, she's just the softest judging by the photo
ang-kay
Lenochka, Natasha,Help yourself!
The sausage is delicious, tender and budget friendly.
sayanochka
Tell me what nitrite salt you used? I have it written 0.45%. put 14 grams of nitrite and 14 grams of simple. Now I think what if you have a lower percentage of nitrite.
ang-kay
I have 0.6% .1.8-2% by weight of raw materials. Your salt should say how much to put per kg. Your percentage is lower.
sayanochka
That is, you need more than 24 grams indicated in the recipe?
sayanochka
The packaging says to use according to the recipe. I was afraid that I had exceeded some sort of maximum norm.
ang-kay
So leave it. Everything is fine. It shouldn't affect the taste.
sayanochka
Thank you for reassuring :-)
Tashechka58
I will definitely try to do it, we sat down on homemade sausage
ang-kay
Tashechka58, to your health!
Anfisa71
ang-kay, Angela, DD! tell pzhl. How much longer should the sausage be kept in the oven by the time when the temperature inside the loaf is 68-70?
ang-kay
Zulfiya, do not understand the question? If the sausage is 68-70, then not at all. We take out.
Anfisa71
Angela, DD! This is what I wanted to know, when the temperature inside the loaf reaches 68-70 grams. I unknowingly keep it for another 45 minutes, but it still turns out deliciously. Thanks for clarifying
ang-kay
Zulfiya, well, now you will feel the difference. And I finally understood what DD is
Anfisa71

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