Sausage "Amateur" home-according to GOST
0.8k 1200 минут 50 порции
But from the taste of the Amateur of my childhood!!! Delicious, tender, juicy sausage!!! Sheath sausage large-caliber 120mm
Ingredients for Sausage "Amateur" home-according to GOST
- Beef - 1 kg
- Pork - 1.2 kg
- Bacon - 0.8 kg
- Salt - 30 g
- Salt nitrite - 30 g
- Sugar - 3 g
- Pepper white - 2.5 g
- Nutmeg - 1.7 g
- Water - 600 ml
Step by step instruction of cooking Sausage "Amateur" home-according to GOST
Шаг 1
Chilled meat, crank through a meat grinder with a lattice 2mm — 3 times with intervals in which the stuffing to cool in refrigerator, not allowing it to warm up;
Bacon frosting, then chopped into slices 5-6mm;
In a dry bowl, mix salt and spices;
In water to dissolve the sugar;
In forcemeat add spices, salt and gradually adding water and fat, to interfere for a long time to absorb all free moisture, even distribution of fat and getting sticky consistency of the mixture;
Шаг 2
Shell to cut the desired length, shed from the inside with warm water, one end tightly to pull the string;
Stuff the shell tightly, avoiding contact with air (using a sausage filler, meat grinder with a nozzle or manually, as did I, given the large diameter of the shell, so I was comfortable);
Further to condense and knock out the air by pounding loaf on the table surface;
Then tightly tie up the loose end and hang the loaves to sit in a cool place (0-4 degrees) for 3 hours;
After precipitation, the loaves to keep in the air at room temperature for at least 2-3 hours (I left overnight);
Шаг 3
Before heat treatment the top of the loaf to tie tighter below the existing dressings, as the stuffing settles, and there are formed voids;
Place the loaves in the oven in a hanging position, in one of the loaves stick a temperature probe, dry the loaves at a temperature of 40-50 degrees (slowly raising the heat) to reach the inside of the loaf 40-50 degrees (preferably in 3D mode air cooling with a fan);
Шаг 4
Then you need to cook the loaves at a temperature of 75-85 degrees to reach the inside of the stick 70+1 degrees (the temperature of the water rise slowly, within 2-3 hours);
Шаг 5
Sausages cool quickly under the cold shower, wipe off and hang in a cool place for 8-10 hours minimum;