Sausage "Italian" chicken-turkey (ham Tescoma)

Category: Cold meals and snacks
Kitchen: italian
Sausage Italian chicken-turkey (Tescoma ham)

Ingredients

Chicken breast (minced) 600 grams
Turkey thigh fillet 500 grams
Nitrite salt 10 grams
Table salt 12 grams
Ground white pepper 0.75-1 tsp
Garlic dry powder 1 tsp
Ground nutmeg 1 tsp
Structural Spice Blend * 2 tsp
Water / milk / cream / ice 80-110 ml

Cooking method

  • If you are using not ready-made minced meat, but chicken breast fillet, then the fillet must be scrolled in a meat grinder through a 3-5 mm wire rack. Weight in ingredients is for minced meat, not fillet!
  • Chop the flesh of the turkey thigh at random.
  • Combine minced chicken and turkey pieces. Knead until characteristic white beef strands are formed. You can knead with your hands, a mixer, a kneader. While kneading, add water (or another liquid of your choice) until the minced meat has absorbed all the moisture. I give a fork over the liquid because it took me a different amount. For example, the mince could take 80 ml of water, and 110 ml of cream. Focus on consistency.
  • Finally, add salt and spices and stir in the minced meat.
  • Fill the Tescoma ham maker almost to the eyeballs, tamping the minced meat tightly to avoid voids.
  • Cover the ham maker with the lid without installing the spring.
  • Leave the sausage to ripen in the refrigerator for 8-12 hours (overnight).
  • Before cooking, warm the ham to room temperature (3-4 hours).
  • Cook sausage in water or in the oven, observing the temperature regime.
  • I cook in the oven by inserting a core temperature probe into the center hole in the lid.
  • I put it in the oven 50 * C for 30 minutes. Then I increase the temperature for an hour to 80 * C and cook until the temperature inside the sausage is 68-70 * C.
  • Then quickly chill the ham under ice water.
  • Send the ham with the finished sausage to the refrigerator for at least 6-8 hours.
  • After cooling and ripening, remove the cooked sausage from the ham and can be served.
  • Sausage Italian chicken-turkey (Tescoma ham)
  • Bon Appetit!

Note

The name of the sausage comes exclusively from the name of the spice mixture that I used and has nothing to do with Italy.
* The composition of the mixture of structural spices "Italian": red pepper, black pepper, marjoram, oregano, rosemary, thyme, onion.

When preparing this sausage, I did not have the opportunity to film the whole process, and I was not going to spread this sausage. But it turned out to be so delicious, and the structural spices look beautiful on the cut, that I decided to share it with my favorite forum. Maybe someone else will like this option.

Albina
The husband has already hinted many times to make homemade sausages. But I'm somehow afraid.
Ksyushk @ -Plushk @, 🔗
notglass
Ksyushk @ -Plushk @, Ksyusha, the best sausage turned out! So delicious
I took it for the near future. We got hooked on homemade sausages and meat, which was completely ignored.
Ksyushk @ -Plushk @
Albina, boiled - there is nothing even to be afraid of. Everything is very simple. Understand and remember a few basic rules and everything will work out. Start with simple basic recipes. And there you will get involved.
Thank you for such a beautiful thank you.


Added Monday 27 Mar 2017 06:19 PM

Anya, Thank you so much .
Yes, we're hooked too. It is not only tasty, but also interesting.
olgavas
Ksenia, what a delicious sausage. I will definitely do it.
Ksyushk @ -Plushk @
Olga, Thank you . I really hope you will be satisfied.
kristina1
Ksenia, beauty, and what is delicious is beyond doubt, beyond praise, I need to get to the ham. thanks, you must do it.
Ksyushk @ -Plushk @
kristina1, Thank you so much . Uncover the ham rather.
kristina1
Ksenia, I have had this ham maker for a long time, but I just physically do not have time, I have all the cars, gravity machines are waiting for their finest hour, I even looked that there are all the ingredients in the refrigerator, and seasonings, too, I have to do it, this is accurate and urgent ..
Ksyushk @ -Plushk @
Oooo, well, if the stars are like that, then we must do it.
kristina1
Ksenia, I look at your pictures with sausage, my drool is flowing !!!!!!!! I can’t, I’ll die now, so I wanted to eat.
Ksyushk @ -Plushk @
Kristina, motanula up, looked, and really, did not refuse and I would chew.
And to me for "you", please.
kristina1
Kseniabut after 18:00 I don't eat !!!!!! and so hottsa, but nizya, that in vain I ran on the track today, I will definitely do everything .......
ksyusha1997
Ksyusha, do you take out the spring and do it like that? So you can, right? I have never tried it! Will she ram?
Ksyushk @ -Plushk @
Nuttison, my shell is being tracked more and more in the refrigerator. It's faster and easier for me to use a ham maker for now.

Oksana, yes, without a spring. And she doesn't get up, I fill the ham dish almost to the brim. Even with the help of my husband it is impossible to close it.
Masinen
Ksyushk @ -Plushk @, the beauty!!!
Svetlenki
Ksyushk @ -Plushk @, Ksyusha, beyond praise! She already glitters in the photo, so right-wet !!!

Listen, only in this recipe I noticed

Quote: Ksyushk @ -Plushk @
Finally, add salt and spices and stir in the minced meat.

Did you come to this by experience? In my opinion, in the book to Teskome it is written that salt-sugar-spices must be diluted / dissolved in water and poured in this way ... not a fig it did not dissolve in ice water, I then somehow picked it out with a spatula into minced meat

Ksyusha, are you still laying-ramming with your hand? Well, you just have a perfect cut!
Wiki
Great sausage. As the post ends, I will definitely do it. And then my ham maker is bored already
Ksyushk @ -Plushk @
Masha, Thank you . Well I was still running and watching that you put turkey-chicken in yours, I didn't want to repeat it.

Sveta, Thank you so much !
As for salt and other things, you know, it's not a matter of principle. But I dissolve in water only if I use a syringe. And so I usually start to stir with hooks, I threw in the salt and spices and pour the liquid. And here I was afraid that structural spices would grind into dust in 8-10 minutes and would not be visible. Therefore, I threw it at the end and stirred it for a minute. And I tamp it with a spoon + ham press. I have it assembled with an insert, I just ram it. But emptiness still cannot be avoided.

Wiki, I will be glad if you like the sausage. Thank you .
Svetlenki
Ksyusha, and here you write

Quote: Ksyushk @ -Plushk @
Water / milk / cream / ice

do you feel the difference in the final product?

Honestly, I gave it up, but probably in vain. We must get it! Your recipe inspired me!
Tanyush @ ka
Ksyushk @ -Plushk @, Ksyusha is an interesting option, I will definitely try to cook it, thanks
Ksyushk @ -Plushk @
Sveta, yes, the difference is felt when using different liquids. Best with cream, for my taste.

Tatyana, try your health. It's a pity that you can't hold a tasting.
MariV
I haven't made homemade ham for a long time! And in vain .... Thanks for the reminder!
Masinen
Quote: Ksyushk @ -Plushk @
I was still running and watching that you put turkey-chicken in yours, did not want to repeat
Oh, come on !! I never look for repetitions in recipes, because every recipe is worthy of attention!
When I saw your recipe, I immediately remembered that it was time to make ham
Ksyushk @ -Plushk @
Olga, yes, sometimes we all need a push to take action.

Masha, well, it happens quite identical come across.
Volume
Ksyushathanks for the recipe
The stars came together and I ended up doing it. And then I just admired your salivary pictures.
It worked for me too. Delicious and beautiful !!! I am delighted, mine praised me, and oh, how nice it is to me.
Sausage Italian chicken-turkey (Tescoma ham)Sausage Italian chicken-turkey (Tescoma ham)
I share the deliciousness. Instead of chicken breast, turkey breast. I added fenugreek and black pepper instead of white (I didn't find it). No more deviations from your recipe. Nooo, I'm lying. + One teaspoon of psyllium.
I will definitely do it more than once. Those who have tried it have requested supplements.
Ksyushk @ -Plushk @
Volume, the stars have come together remarkably - a feast for the eyes of a sausage.
The sausage is completely turkey, right? Many turkeys are afraid, it smells like something. Excellent, mouth-watering sausage! And the big black blotches - fenugreek? In cheese I know he is good, and then it is necessary to try it in sausage. thanks for the idea
Volume
KsyushaThank you for complimenting my efforts!
Ksyusha, yes, the sausage is completely turkey. And it doesn't smell nasty, it smells like "Italian nutmeg". Blotches of black are black peppercorns. Red - red pepper.
And fenugreek is beige. And I did not know that they put it in cheese, now I will try it and put it there.
And thank you for the cheese idea.

Khamar
girls, where do you buy nitrite salt? I have a Teskom ham, I want to try to make a ham, but in all the recipes this salt, and I don't know where to look for it. until I found it anywhere (
j @ ne
The easiest way is, in Joint Shopping in your region, then delivery will not affect you. Or here:

I eat the bass ki dot ka ru (without spaces, find it in a search engine, the link is not inserted)



Ksenechka, your sausage is wonderful! Long ago I adopted your idea of ​​using a ham maker without a sealing spring - sausage turns out to be much juicier!

nothing that "you" kayu? I have known you for a long time, from another resource, I just write extremely rarely.

Ksyushk @ -Plushk @
Quote: Toma
Blotches of black are black peppercorns
Whoa, right whole? It should be cool. I usually crush it.

Quote: Toma
I didn't know that they put him in cheese
We have Chuchelki recipe for cheese with pasta - dump head.

Quote: Khamar
where do you buy nitrite salt?
Olga, Evgenia wrote everything to you correctly. Now there are quite a few online stores for amateur sausages, look for where it will be more convenient and profitable for you.

Quote: j @ ne
Long ago I took over your idea of ​​using a ham maker without a sealing spring - sausage turns out to be much juicier
Evgeniya, I am very glad that I am not alone in this. Many people ask: how is it possible without a spring? Then the meat will fall apart!
People do not believe. And even the fact that in the process of cooking ham in a pressure casing there is no special (what is that casing there?) Sausage does not fall apart, for many is not an argument.


Quote: j @ ne
nothing that "you" kayu
Of course, to me on "you"!

Volume
Ksyusha,: rose: thanks for the tip on the cheese, I'll definitely check it out and use the recipe.
Whole peas, tried in some purchased sausages (for a long time), well, I really liked it, and I decided to experiment. In case of failure, you could spit it out and not cook next time.
This time I did it in a large saucepan from a pressure cooker + a lid for Tescoma, with two thermometers.
I have this question: What oven do you cook in? I have a desktop Simfer (like Shteba). There, while standing, Teskoma does not get up, only lying down. Can you do this? Nothing will leak out? And another question: How long does this process take for you? I have about five hours in the pot, is that how it should be? And four stood on the table, warming herself. And if you leave to move away from the cold overnight, and cook in the morning?
I ask because there is no more sausage, they ordered a new one.
Thank you again.
Ksyushk @ -Plushk @
Quote: Toma
What oven do you cook in?
I have a traditional Electrolux installation.
Quote: Toma
lying down. Can you do this?
I think you can. Laying the holes up. Even if some 5 drops flow out, you can simply make a tray of foil under a ham maker.
Quote: Toma
How long does this process take for you?
It turns out differently every time.
Quote: Toma
about five hours in a saucepan, is that how it should be?
I think it's okay. Usually it costs 5-6 hours. I do not always just keep track of the total time, because I stuck in the temperature probe and it will then notify about reaching the set temperature.
Quote: Toma
four stood on the table, basking
Two hours is quite enough, if then you do not heat up sharply, but gradually.
Quote: Toma
leave to move away from the cold overnight,
No, do not need it for the night. A lot.
Volume
Ksyusha, thanks for answering my questions.
And one more in pursuit: is the Ikeevsky temperature probe suitable?
Ksyushk @ -Plushk @
Quote: Toma
Is the Ikeevsky temperature probe suitable?
Tom, I do not know, to be honest, this is what. I have a built-in oven. If you can put it in the oven, then it will do.
garvich
VolumeAnd what is the volume of your stove if Teskoma does not pass in height? and if in the oven you can set the temperature to 80 *, then of course you can put it on its side, regardless of the fact that the ham itself will lie in the broth. I would boil it in water, and the broth from the ham can be used for cooking first courses or stewing vegetables.
Ksyushk @ -Plushk @
Quote: garvich
the ham will lie in the broth
If this happens, it means somewhere that something was done wrong. There should not be broth, subject to all technological rules. And even if we take into account that the meat was filled with water even before the purchase, a scanty amount of broth is released. Tablespoon high, no longer observed.
Volume
Tamara, stove volume 42 l, Simfer 4279.
I came up with. I have a small metal stand, and I use it now. It got up with her,
how to. And what have I not thought of before?
Sausage Italian chicken-turkey (Tescoma ham)

Quote: Ksyushk @ -Plushk @
a scanty amount of broth is allocated. Tablespoon maximum
That's for sure, just a little bit of frozen broth.
Ksyushk @ -Plushk @
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