All people are divided into those who like sausage and those who it hides, but still loves. I belong to the first. Love the sausage. Different, tasty and real meat. That is why I started to cook it myself. The difficulty in the preparation of homemade sausages in the sausage casing and the device in order for it to fill. It all is expensive and tricky. But there is a way! All the same sausage can be cooked without the shell in the form of meat loaf. The taste is not reflected, but greatly saves time and budget! But that's not all. The beauty of homemade sausage that its output in relation to raw meat is 100%. That is how it was raw meat so much sausage at the exit and turns. And finally a plus in favor of homemade sausage is that you can cook it from a very cheap meat, like pork knuckle. We have pork knuckle without bone sold at a cost of 150 rubles per kilogram, in my opinion it is more than the budget for such Goodies!
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So pork knuckle without bone, rinse under cold water and dry with a cloth
Now have her. Namely: cut off the skin and separate the fat.
The skin pour a small amount of water and cook until tender about 1 hour. Cool to a temperature of 10-12 degrees
Now the meat and boiled pork skin grind in the meat grinder. Grind the meat through a large grate and the skin through small.
Important point: the meat should not be heated above 12 degrees! Note that passing through a meat grinder meat gets hot, so use a thermometer or after scrolling, place the mince in a couple of hours in the fridge.
The broth from cooking pork rind must also be no higher than 12 degrees, it can even slightly freeze, so it was with the ice crystals.
Add to the mince and cook nitrite salt, chopped garlic, sugar and spices. Pour ice-cold broth.
Knead the minced meat until smooth, add mustard Russian TM "Mach" and again mix well. Put the meat in the refrigerator for at least 3 hours, high - 2 nights.
Pickled cucumbers cut into arbitrarily and mix with stuffing.
Lay the beef in a ceramic form. A wet hand or spoon smooth the top
Put the dishes with meat bread in a cold oven. Cook at a temperature of 50°C for about 30 minutes, then increase the temperature to 80°C and cook until then, until the temperature inside the meat loaf reaches 68-72 °C.
If no thermometer, then cook at the rate of 1 minute per 1 mm of the diameter (cross-section).
Since the lower part of the meat loaf will be moist, it must dry. For that, remove it from the forms and place on the grill or on a baking sheet and dry them in a hot oven for 5-10 minutes.
Ready meat loaf you need to instantly cool, so it need removing from forms, wrap in foil and place in the freezer or make it to the balcony for 40-50 minutes. Once it has cooled, place it in the fridge overnight to Mature.