Sausages Extra

Category: Meat dishes

Ingredients

Minced pork ham 100%
Nitrite salt 2%
Moisture / ice or cream 10%
Lamb casings Extra 1.4 m per 1 kg
Spice mix No. 3 0,4%

Cooking method

  • These sausages were born in the manufacture of boiled Pork sausage. Accordingly, sausages from the same minced meat are not destined to fall far from the apple tree.
  • The question is - why were they born, if the minced meat is the same ... I answer - I really liked the lamb casings Extra in terms of quality. I could not pass by such beauty.
  • In general, what can I say - they are sausages))) they should be eaten. The only thing I would like to note is that sausages are almost always produced in lamb intestines! Well, if they do not work out, then with great fanfare they will be served to guests as "super-grilled sausages"))).
  • I would like to note that stuffing a sausage into a good quality lamb is just a pleasure, probably better than a shell you don't think at all - ideal!
  • You experience just organic pleasure and when the minced meat or a piece of intestine ends, you are unpleasantly surprised that this meditation ended so quickly. Well, the sausage turns out to be a lot, the eye is happy)
  • A few numbers ...
  • Minced pork ham - 100%
  • Nitrite salt - 2% (20g per kg)
  • Spice mixture No. 3 - 0.5% (5g per kg)
  • Moisture / ice or cream -10%
  • Lamb casings Extra
  • I made minced meat on a newly acquired blender with the proud name "cutter", although there is only stainless steel from a normal cutter). But for an apartment kitchen, this is probably the ideal option. After all, it also needs to be stored somewhere, along with a sausage syringe).
  • I would like to draw your attention to the fact that I chopped it until the minced meat reached +12 degrees. This is necessary for the formation of a normal, correct emulsion and complete "binding" of fat in the protein matrix of the minced meat.
  • Made from minced meat frozen to minus 4 degrees, previously dissolved on a 3mm grid and mixed with 2% salt from the total mass of minced meat and 10% water. I actively mixed the pork leg "blossoming" in this way with salt and water until the appearance of "white threads" in the minced meat and sent it to freeze.
  • I used the frozen minced meat in order to increase the processing time of the minced meat on a blender, getting maximum emulsification and fine development of the minced meat.
  • I stuffed it with a syringe, quickly and with great pleasure, this process is mesmerizing.)))
  • He warmed it up, pouring boiling water to the ladle 2 times, well, to be sure, he held it on the stove for another 5 minutes to warm up, I did not measure the temperature inside, so everything is visible.
  • The bottom line is simply delicious, and there is nothing to add.
  • Beautiful, organic, natural and natural!
  • What can I say, the picture completely converges with the pattern in my head - "they look like the right sausages")

The dish is designed for

not limited

Time for preparing:

1-2 hours

Cooking program:

specially-sausage :))

NatalyMur
What cool sausages! Just super!
But something didn’t work out with the lamb’s belly, it somehow turned out to be very narrow and couldn’t even cope with the syringe, barely pulled it onto the thinnest nozzle, and she categorically didn’t want to slide back ... I bought the chereva in Poland.
Oktyabrinka
Thank you, the recipe is super, sausages are like toys, but if you make it from veal? Please show me which cutter you bought, very interesting
kolsasha
Quote: Kolbasnik
Cooking program: special sausage :))
How many degrees? How many minutes?
Irgata
.....
Kolbasnik
Heat treatment is written in the text. That is why it is specially sausage, you cannot formulate it otherwise.

You can also do it differently: 80 degrees outside before reaching 72 degrees inside, if you need numbers.
kolsasha
It turned out so - inside the shell is a hard sausage around the juice. what is the reason? Cooked in sheba T = 89 gr. 1,5 hour. Digested?
Kolbasnik
Yes, of course, a digest. Maximum 80 degrees, 20-25 minutes. A typical mistake.Ham is also made using the same technology, the main thing is to keep the temperature.
kolsasha
Thank you! The second half of the sausages did not fit into the staff, lies in the refrigerator, ripens, in the evening I will try.
Quote: Kolbasnik
Maximum 80 degrees
And if the composition contains 50% pork?
kolsasha
I cooked the remaining sausages according to your scheme: 1 hour / 35 gr. 75 g / 20 minutes. The result is the same - broth and meat inside. Probably it won't work without phosphates ...

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