Chicken sausage "Piquant" with olives (Tescoma ham)

Category: Cold meals and snacks
Piquant chicken sausage with olives (Tescoma ham)

Ingredients

Chicken with skin (weight of minced meat) 1100 gr.
Olives optional
Nitrite salt 11 gr.
Table salt 7-9 gr.
Sugar 2 gr. (~ 0.5 tsp.)
Ground sweet red paprika 2 gr. (1 tsp.)
Ground white pepper 1 gr. (0.5 tsp.)
Ground black pepper 1 gr. (0.5 tsp.)
Ground nutmeg 2.5 gr. (1 tsp.)
Garlic dry powder 3 gr. (1 tsp.)
Basil dry powder 0.5 tsp
Cream or milk up to 100 ml

Cooking method

  • Pass the chicken meat together with the skin through a meat grinder twice (grid max 5 mm) or chop with a blender.
  • Chill cream or milk in the freezer for 30 minutes.
  • Measure out salt and spices.
  • Combine minced chicken, salt, spices.
  • Mixing thoroughly (I have a mexer with hooks) pour in the cooled liquid. By quantity - how much minced meat will take.
  • Knead the minced meat until smooth, "sticky" structure and white meat threads. Piquant chicken sausage with olives (Tescoma ham)
  • At this stage, you need to introduce olives into the minced meat, gently with your hands or with a spoon, evenly distributing them in the mass of minced meat. But I did it differently, see below.
  • Fill the ham maker with minced meat, tamping the minced meat with a pressure disc.
  • Filling a flask with minced meat, I divided the olives in layers: a layer of minced meat 2–3 cm, tamp with a disk, insert the olives into the minced meat, cover with minced meat 2–3 cm, tamp again and so on until the mince ends. It was pure experiment.
  • Piquant chicken sausage with olives (Tescoma ham)
  • The ham maker is filled with the given amount of minced meat to the very edge *.
  • Close the ham, without pressing disc and spring, and leave to mature in the refrigerator for 24–48 hours.
  • Then heat it: boil or bake.
  • Before that, warm to room temperature for 2-3 hours.
  • Install a thermometer to control the temperature inside the ham.
  • I bake it in the oven (NO HAMMER DOES NOTHING!).
  • I put it in a cold oven.
  • I set 50 * C for 1 hour. After an hour, I increase the temperature to 60 * C and then every 30 minutes I increase the temperature by another 10 * C. Thus, I slowly increase the temperature to 80 * C and cook until the temperature inside the loaf reaches 68 * C.
  • When cooking in water, observe the same temperature regime and slowly increase the temperature.
  • Cool the sausage to room temperature without wiping it out.
  • Ripen in the refrigerator for at least 8 hours.
  • Then remove from the mold and cut.
  • Piquant chicken sausage with olives (Tescoma ham)
  • Serve as a cold snack or as a snack.
  • Piquant chicken sausage with olives (Tescoma ham)
  • Bon Appetit!

Note

* How to fit 1 kg of minced meat into a Tescoma ham maker
Recipe from the book "Homemade sausages"
Here is the original recipe
Piquant chicken sausage with olives (Tescoma ham)
Instead of lard, I used chicken skin. Eliminated protein, starch and thyme. Added more spices. I replaced milk with cream.
The result is a fragrant, spicy, and therefore spicy sausage. Half a loaf was eaten on the first day.
As for the olives - and in this way you can stuff the minced meat. Morning well and the olives will stick well in the minced meat when slicing.

Svetlenki
Ksenia, the sausage is perfectly tamped into a ham maker! I always get holes when tamping raw materials passed through a meat grinder, but yours is just exactly everything and pretty.

Cool idea for stacking olives, I will definitely take note of it. And I also didn't think of adding a ham maker to the oven - and it's true that it can be at a temperature of 80 ?? !!!

Thank you!
Ksyushk @ -Plushk @
Sveta, Thank you so much . And to me on "you".
There are almost no holes with minced meat through a meat grinder, but with minced meat - there are. I'm working on it. There is no limit to perfection .
Use the little ideas.I will only be glad if it is useful to someone.
Bianchi
KseniaWhat a beautiful sausage you have! It's a pity I don't have a ham - for me this direction is still generally on the verge of fantasy
Ksyushk @ -Plushk @
Julia, Thank you so much !

Quote: Bianchi
It's a pity I don't have a ham
I can rent it, try it, etc. ... I will have a lot of them soon.
Masinen
Ksyushk @ -Plushk @, Ksyusha, very beautiful !! I just thought at my leisure, it seems to me that after Teskoma, biovin will not like it so much. e
What big one did you order? by the way, the spring is inserted separately in it, and the roof separately)
Lesichka
Ksenia, Thank you, I will definitely try according to your recipe. Where did you buy nitrite salt?
Ksyushk @ -Plushk @
Mash, Thank you.
I don’t know yet. It may very well not like it. Let's take a look.
And I ordered a small one. Big is very big.
Elena, I will write in the LAN.
Merri
Ksyushk @ -Plushk @, dreamer!
I had another experiment with this ham, I put the olives in the harvester to mix with minced meat, some broke into large pieces, some remained intact, it turned out beautifully on the cut too. By the way, I've already missed this ham, I'll do it, I'll show it.
And where does that recipe from the photo come from? This is not Teskomovsky, theirs is slightly different.
Ksyushk @ -Plushk @
Irina, Thank you . This is how I distribute the olives over the minced meat in the terrine. I decided to try it in sausage the same way. It didn't seem to work out badly.
And the photo of the recipe from the book is where the recipe comes from. Not Teskomovsky.
Trishka
Ksyushk @ -Plushk @, Ksyusha, a passable ham!
And the olives look very cool, thanks for the recipe and the way of sticking olives!
Ksyushk @ -Plushk @
Ksyusha, Thank you .
I hope the sticking method comes in handy.
Trishka
Yeah,
Bianchi
Ksyushk @ -Plushk @, Ksyushenka, thank you !! You are a true friend!!! Then I will do it right according to your recipe !!!
I watched the video from Tescoma, that's it! Now I also want such a ham, but I already have a very long list of desired devices
Ksyushk @ -Plushk @
Julia, well, well, well, when did you register? February, 15? The list should already be like a roll of the same paper. If so, then our man.
Bianchi
Ksyushk @ -Plushk @,
Quote: Ksyushk @ -Plushk @
The list should already be like a roll of the same paper
That's exactly this, you can't say more precisely!
I've been on the site for a month, but it seems like a year already
Ksyushk @ -Plushk @
Well, I'm talking - our man.
SvetaI
Ksenia, thank you very much for the recipe and description of the technology. I recently got a ham and I don't understand much about it yet, but this recipe worked out without any problems. I warmed up in Shteba, but I observed the temperature regime, only at the very end I missed it - I overheated.
Apparently, it turned out a little drier than it could have been, but not critical. I really liked the spice set. But my men don't really want to eat my sausage. It's a pity, but it was tasty for me, but I can't cope with such a portion alone. We'll have to try to cook something else, you have a lot of recipes there
But my dog ​​completely lost his head from this sausage. In fact, he does not eat anything from the table, and he lacks growth and knows what is impossible. And then in the morning I took out the sausage, cut it, took pictures, and then something was distracted. And I hear strange sounds from the kitchen. I come, and my robber jumps up and on the fly tries to grab a piece. And even already grabbed something. In general, the main quality control has been passed!
Here is such a sausage
Piquant chicken sausage with olives (Tescoma ham)
Ksyushk @ -Plushk @
Svetlana, I'm sorry, I missed your message.
The sausage in the photo is very good. Thanks for the trial and the report. I really hope the recipe stuck and your men changed their anger to mercy. A big hello to your chief controller.

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