Kolbasnik
Boiled pork sausage

Category: Meat dishes

Ingredients

Low-fat frozen pork 100%
Ice water 10%
Spice mix For mortadella 0.8%
Nitrite salt 2%
Polyamide sausage casing 80 mm 0.4 m per 1 kg

Cooking method

Well, let's continue our research on "how to make a beautiful and tasty sausage"?
It would seem that what could be simpler than a sandwich sausage for breakfast - cut a piece, put it on the crumb of bread - that's all;)
But this is where the most interesting thing begins - you yourself know, soon only a fairy tale begins to tell ...
Well, of course, with boiled sausage, it is easier than with dry-cured - there is no such exhausting long-suffering wait and thoughts like these -
“But how is it there, does it dry correctly, or has it gone to pieces - or - But this" temper "I have already appeared or not yet? - or - When is it already possible to eat, right now or ask on the forum? "
Or inside himself to the question of his wife "How can you eat this, it's raw meat!" you firmly declare - "You can, the nitrite salt has done everything" - eat and feel the effect of "Russian roulette", all sorts of thoughts come into your head and tickle your nerves and you feel, at least, Louis Pasteur with his microbes.
Well, why am I writing all this - with boiled sausage everything is much simpler. There is no need to wait long for salting out raw materials, fermentation and all kinds of biochemical reactions. We just take the meat, grind it finely with salt and spices, stuff it into a shell and cook. The entire cycle can take 2-3 hours. After that, you can proudly treat your households and surprised guests with your "rip-off".
I just here on occasion got hold of a pseudo-cutter - in fact, a blender, but powerful.
Children want sausages more often than cervelats.
In general, closer to the "splitters":
Low-fat frozen pork - 2 kg chopping 5 mm
Ice water - 200 ml
Mix For mortadella - 8 g (based on 4 g / kg)
Nitrite salt - 2% by weight of meat
Sheath - artificial polyamide 60 mm and 80 mm
As a raw material, I appointed a pig tail, provided to me by our forum member from Kropotkin, thank you Anton! The ham was like in the photo - not particularly fat.
I dissolved it all on a 5 mm grid, salted 2% and put it in the freezer, as a blank for future crafts. Lying for about 8 hours in the freezer, a little surprised by so many fallen stored and emergency freezing, the minced meat for the boiled sausage was cut into layers as in the photo, it was about -3 ...- 4 degrees Celsius, but was still soft.
Well, the new blender was allowed to amortize the funds invested in its purchase.
The load from him is not to say that it is just awful - 1 kg approximately for minced meat, if more, it starts to warm up and beg for mercy, but twists.
Emulsification essentially occurred in the range when the minced meat warmed up a little - about 0 degrees, but by this time the minced meat was already well crushed, the cutter time margin was given to us by the low initial temperature.
Heat treatment - normal heating at 80 degrees until reaching 70 degrees inside. I found out that there is a great thing in the convection oven - the heating element on the fan, it is small and there is almost no thermal inertia, fluctuations are maximum 1-2 degrees around 80. In general, I highly recommend an electric oven with a fan.
The result is in the photo. The taste of mortadella is very good, both hot and cold, and most of all I liked the taste of the sausage on the 2nd day of storage, the spices opened up and gave a bright and delicate bouquet, with all tones and aftertaste.
Well, of course, you can't get rid of the pores in the finished minced meat, but still the cut is very dense, monolithic, well, in general, everything is as usual in the sausage shop.

The dish is designed for unlimited
Cooking time: 3 hours
Cooking program: special sausage :))

NatalyMur
The hand of a professional is felt!
degteva
Kolbasnik, how have you been gone for a long time .... Or maybe I haven't seen. Finally, new teachings began. Hurrah! She sat down, got ready to get a grasp of the cooking process and everything is very simple there. I will do it by the weekend, I really have no idea what this mixture is so overseas For mortadella, but nitrite is available.
velli
Kolbasnik, Pavel You could not show your cutter I really want to buy a powerful blender that can make normal minced meat for boiled sausages and sausages. Please advise what to take!
Kolbasnik
So, apparently the admins still missed%) I will try to keep within the framework of this resource, I do not think that the bread maker will decide to challenge my own photo :)

About the blender - I found myself an Italian Shirmah - search in search engines
francevna
I can't understand why there is no photo anywhere or it's just me
Chef
Quote: francevna
I can't understand why there is no photo anywhere
P.9 Forum rules... Moreover, Kolbasnik is a recurrent spammer, if desired he could have fixed it long ago. But he doesn't want to benefit the community, he wants to sleep.

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