Homemade Vienna sausages

Category: Meat dishes
Vienna homemade sausages

Ingredients

pork semi-fat 1 kg
Nitrite salt 18 g
Sugar 3 g
Nutmeg 2 g
Lamb casings
Milk 100 ml

Cooking method

  • We pass the frozen meat through a meat grinder with the finest grate (I have 1.5 mm), mix and put in the freezer for 10 minutes. Next, we pass it through a meat grinder, mix and again into the freezer, and so on 3 times. (more is possible) Add all the ingredients and mix thoroughly. (hands for 10 minutes)
  • We fill the bowels with minced meat (it is better to do it with a syringe). I will add, I cursed everything when I tried to put the bowels on the bipod of the syringe.
  • We heat the water to 40C, make a small fire, put the sausages in a saucepan and wait for the water temperature to rise to 75C. Turn off, drain, cool and eat.
  • Vienna homemade sausages all that was left of 3 kg of sausages the next day.
  • Bon Appetit!


Guzel62
max-mmsv, this is a master! Bravo! You can choke on saliva! It is a pity that such Masters live far away. Otherwise, they would have given up on sausages (sausage) for sure!
kil
Guzel62, +1, I would also drive.
max-mmsv
Quote: Guzel62

max-mmsv, this is a master! Bravo! You can choke on saliva! It is a pity that such Masters live far away. Otherwise, they would have given up on sausages (sausage) for sure!

Thank you
Vinokurova
Quote: Guzel62

max-mmsv, this is a master! Bravo! You can choke on saliva! It is a pity that such Masters live far away. Otherwise, they would have given up on sausages (sausage) for sure!
similarly!
the view is hefty delicious ...


Added on Friday, Apr 29, 2016 1:19 pm

Quote: max-mmsv
we pass the meat through a meat grinder with the finest grate (I have 1.5 mm)
but I wonder, for a more viscous consistency, can I use a submersible blender?
max-mmsv
Quote: Vinokurova
but I wonder, for a more viscous consistency, can I use a submersible blender?
If you are not afraid to heat the minced meat and get "swelling", then a blender is quite suitable
Vinokurova
Quote: max-mmsv

If you are not afraid to heat the minced meat and get "swelling", then a blender is quite suitable
swelling is my problem !. (((
I usually add ice and cold milk to the minced meat ... but still the problem remains ...
max-mmsv
Quote: Vinokurova
I usually add ice and cold milk to the minced meat ... but still the problem remains ...
Swelling may still be from improper thermal cooking. Failure to comply with the temperature or cooking time.
Vinokurova
Quote: max-mmsv

Swelling may still be due to improper thermal cooking. Failure to comply with the temperature or cooking time.
Maxim, thank you very much for the science!
max-mmsv
Quote: Vinokurova
Maxim, thank you very much for the science!
It's my pleasure. You can contact with me any time
Tricia
What beautiful sausages! I can't even believe that you can make such beauty at home ...
I am taking the recipe to your bookmarks, I will wait for the lamb's belly and the mood to take and make such beauty!
Thanks for the recipe and for sharing with us!
max-mmsv
Quote: Tricia

What beautiful sausages! I can't even believe that you can make such beauty at home ...
I am taking the recipe to your bookmarks, I will wait for the lamb's belly and the mood to take and make such beauty!
Thanks for the recipe and for sharing with us!
You're welcome!
Innushka
max-mmsv, bravo!)
Samopal
Thanks, great, dragged away
velli
Maxim, You are just a magician and a wizard of sausage affairs! I admire your simple cooking methods. Everything is simple and fast, and most importantly, it looks delicious and beautiful! Thank you for sharing these recipes with us. I want to make an attempt to cook them, the casings of the lamb have been lying idle for a long time, apparently the time has come to apply them.
Ivanovna5
What wonderful sausages! We urgently need to order the casings, and I have taken the recipe to bookmarks, thanks!
max-mmsv
Quote: velli
Maxim, you are just a magician and a wizard of sausage business!
Thank you, I'm not a magician, I'm just learning))) (joke). But seriously, the simpler the preparation, the tastier it turns out. The main desire and quality products.
izumka
Maxim, and pork casings will do? It is clear that the appearance will no longer be "Vienna" sausages, but this will greatly affect the taste?
max-mmsv
Quote: izumka

Maxim, and pork casings will do? It is clear that the appearance will no longer be "Vienna" sausages, but this will greatly affect the taste?
It will not affect the taste, but it will already be sausages)))
izumka
koluchchka
max-mmsv, good day. I want to make sausages according to your recipe. there were 2 questions. can i use regular salt? and what will change from this? Colour? and the second - should they be boiled immediately and then in the freezer for storage or immediately removed? then how to cook them correctly then?
max-mmsv
Quote: koluchchka
max-mmsv, good afternoon. I want to make sausages according to your recipe. there were 2 questions. can i use regular salt? and what will change from this? Colour? and the second - should they be boiled immediately and then in the freezer for storage or immediately removed? then how to cook them correctly then?
Good day! Both color and shelf life will change. Cook immediately.
koluchchka
max-mmsv, Thank you!
velli
max-mmsvThank you Maxim for the recipe! Did it several times already. The moroka was with lamb's belly. It is difficult to rinse it out of salt, it is difficult to put it on the stem of a syringe, and besides, there were holes in some places. But everything is forgotten when you taste a hot sausage hot hot, juicy, aromatic, delicious! I added a little dried garlic in granules to the minced meat and a little bit. coriander. I pounded the minced meat after the meat grinder (pate lattice) with a blender, adding cream while working. The sausages turned out to be what you need: plump without voids, but tender, not rubber. I will do more until the lamb casings run out.

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