The problem of shell for the manufacture of semi-smoked sausages can be solved with the help of baking paper.
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Meat cut into pieces. Beef is fine pork can be cut larger. Meat sprinkle with salt, knead, put in a plastic bag and put into the fridge. Stand it in the refrigerator for 72 hours.
Pork and bacon (I got bacon) cut into bars, size 10-12 mm.
Beef slightly podmorazhivanie and mince, using the grille 2 mm.
Then whisk minced using a blender, adding a small amount of ice or water.
Spices to be ground finely.
Mix all the meat together, add the spices and thoroughly stir the mixture before formation of uniform mass. Generated from minced meat three balls. The weight of each is about 400 g.
Roll out the mince into an oblong sausage.
Take the baking paper and wrap it in a loaf. Two turns of paper will suffice. Try to keep the diameter of the sausage turned out about 45 mm.
Sausage tied with a thin twine.
Withstand loaves of sausage in the refrigerator for several hours.
Put the sausage in the oven and aged for 40 minutes at a temperature of 60*C.
Increase oven temperature to 80*C and the sausage stand at this temperature for another 60 minutes.
If you have a probe thermometer, a Testament to the readiness of sausage is the temperature reaches 68*C inside the baton.
The finished sausage is cooled first in air, then in the fridge.