Drohobych boiled sausage

Category: Meat dishes
Kitchen: polish
Drohobych boiled sausage

Ingredients

Pork, ham and bacon 500 g
Chicken breast (fillet) 500 g
Ground pepper 1/2 tsp
Nitrite salt 1 tsp incomplete
Ground nutmeg 1/2 tsp
Granulated sugar 1 tsp
Mustard beans 1 tsp
Cumin seeds 1/2 tsp
Agar agar 1 tsp

Cooking method

  • Pork and breast - 50% - cut into small pieces, the rest of the meat is scrolled twice through a meat grinder with a fine grid. Add all the spices, cold water, knead for about 30 minutes until the threads.
  • We stuff it well into the mold - I used a food bag made of milk for this, put the minced meat in the refrigerator for a day or two, then cook it for one hour after reaching the inner T 90. Cool under cold water and put in the refrigerator for maturation overnight.
  • Drohobych boiled sausage


Gr-r-r
What a beauty! drooling already))
MariV
Gr-r-r, Natalia, and delicious! And incomprehensible additives ...
Trishka
MariV, Ol, beautiful sausage meat, probably it is possible without nitrite?
I understood correctly that ham and brisket are used from pork, right?
BlackHairedGirl
Olya, will it work without nitrite salt? or don't even have to start?
Svetlenki
Olga, the sausage is sooooo beautiful.

Quote: MariV
We stuff it well into the mold - I used a milk food bag for this

You stuffed it so cool - more details, please.
gala10
Stunned, what a beauty! Olga, thanks !!! I stopped using purchased sausage-ham a long time ago, but I got hooked on the homemade one here on the forum ... It's your turn now. I will definitely try.
Shyrshunchik
MariV, a beautiful sausage, but without nitrite, as I did not try, the color turns out to be not very attractive, as in cutlets, but I could not find where to buy in Minsk.
Irgata
Olya, wonderful beauty !! agar-agar - just add it as it is?
kseniya D
Oh, what a beauty! I take it as a bookmark, I just got nitrite salt today. It is necessary to master sausage production. Olga, how much water to add for this amount of meat? The question is probably stupid, but I have never made a sausage.
Lanochka007
MariV, Olga, thanks for the sausage, took it to your bookmarks. I will definitely try to do it in Tescom. Shyrshunchik, Tatyana, according to 100%. I also tried to do without her and it is not at all that. I was lucky to buy nitrite from one of our Belarusian women of the forum. She bought a 25kg bag. at some meat-packing plant for all relatives-friends and the surplus here on the forum was attached. I also want to buy a collagen casing for sausages, but here it is simply not realistic - everywhere wholesale for legal entities. persons where I tried to find out, the people at the temple twists.

Olga, forgive me for the sore point here

nut
And I'm interested in agar and how much more water was used
MariV
Trishka, Natasha, of course, you can without nitrite salt! What is it added for? For additional preservation, if, for example, you have cooked a lot of sausages and do not plan to eat them right away. Yes, a slice of ham and raw pork bacon.

BlackHairedGirl, of course, you can without nitrite!

Svetlenki, Sveta - and there are no peculiarities here - put some of the minced meat - tamped it.

gala10, Galya, druhh!
Shyrshunchik, Tatyana, feel free to do a small amount (to eat quickly!) with regular salt!

Irsha, Ira, yes, just dry agar-agar - as a water-holding component. Starch is added according to the original recipe.

kseniya D, Ksenia, about water - about 100-150 ml of water per kilo, I added it by eye.

nut, Irina... already answered!
Thank you all, girls, for the feedback!
Irgata

so beautiful, a cowgirl
MariV
Irsha, Ira, thank you, dear!

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