Pork sausage with dried vegetables

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Fancy pork sausage with dried carrots, tomatoes and leeks. Dried vegetables give the sausage a special flavor and a beautiful cut pattern. You can even cook if you do not have sausage casings.

Ingredients for Pork sausage with dried vegetables

Step by step instruction of cooking Pork sausage with dried vegetables

Шаг 1

Pork is better to take with fat (neck, shoulder, leg).
The meat should be very cold or slightly frozen.
1 kg of pork roll grinder with a large grille.
0.5 kg pork cut into cubes of about 1.5*1.5 cm

Then connect them in a bowl.

Шаг 2

All the spices, cook and nitrite salt and sugar on the scale, measure and mix in a separate bowl.

Шаг 3

To fursemide add the mixture of salt-sugar-spices, pour in the ice water and knead well the minced meat before the advent of "white filaments".

In the manufacture of sausage, one of the main conditions is the observance of temperature regime in the preparation of sausage meat. Namely, the temperature of the meat should not rise above 11°C. This means that the meat with your hands it is better not to knead, because of the heat, it will heat up. The stuffing is better to knead in a mixer with a nozzle "hook" or plug. If you feel that the meat starts to heat up - put it in the freezer for 10 minutes and knead again.

Шаг 4

Add to the minced dried carrots, dried tomatoes and dried leeks.

Note. Dried tomatoes - it's just the dried tomatoes slices. Not those that are cured in oil. Just dried without spices and without oil. Leeks can replace just the dried onions.


Knead all together again very well with a mixer or fork and put in the refrigerator to sausage meat ripe.

The time of ripening of the meat is at least 3 hours. But the best to give to ripen the meat 12-24 hours. It was during this time formed the sausage taste.

Шаг 5

Prepare any shell to the gasket. The gut should be soaked in warm water for 15-20 minutes and then under running water rinse from the inside from the salt. To fill you can use special nozzles manually or using the grinder, sausage filler.

To do this cut the right amount of guts, slide it over the head, tie a knot in the end, stuff firmly with forcemeat, tie the other end.

Шаг 6

The sausage should be allowed to soak in the refrigerator so that it is shrunk and compacted. Can be hung if there is something to catch in the fridge. But I just put on the Board and put into the fridge for 2-3 hours.

Шаг 7

Anticipating the question "What to do if there is no sausage casing?". Answer: to use the means at hand.
There are vecinita do in vaccinia.
It is possible to form a sausage and wrap it in parchment, foil, the package for baking.
You can stamp the ground beef in any form for baking.
Or do the easiest way would be to form a dense oblong large "hamburger" and place it on a baking sheet in a baking dish or on a pan.

A sausage without skin is also necessary to allow time for shrinkage - also place it for 2-3 hours in the fridge

Шаг 8

The next stage is the heating of the sausage. The sausage needed, remove from refrigerator, place on a baking tray and leave at room temperature for approximately 1-2 hours. Also the insulation can be made in the oven. If your oven can set temperature 30-35°C, install a temperature and place the sausage in the oven for heating.

This is necessary in order not to get married, which professionals called "a broth-fat edema". When in the process of making sausages from this it follows part of the water and fat. Accordingly, the sausage becomes dry and salty.

Шаг 9

After heating cook sausage in the oven, keeping the temperature regime:

The first 30-40 minutes - at a temperature of 40°C
-Then 30-40 minutes at a temperature of 50-60°C
-Next, increase the temperature to 80°C and cook for about 1 hour.

Do not try to speed up the process and quickly raise the temperature. It is also fraught with bouillon edema. So, be patient and gradually increase the temperature.

If you have a thermometer, check the readiness of it. Inside the sausage temperature must reach 68-72°C, this means that the sausage is ready. If no thermometer, then cook at the rate of 1 minute per 1 mm of the diameter (cross-section).



The finished sausage, it is recommended to cool or under ice-cold shower or by placing in a bowl of ice or in the freezer.
After cooling, wipe the sausage from excess moisture and store in the refrigerator for 12 hours to Mature.

Sausage without casing under the shower is not cool, and just get immediately into the refrigerator for 12 hours to Mature.