My son calls them "magic wands". Preparing, of course, not in 5 minutes, but it's worth it!
I cut the meat into small pieces. You can take any meat, but most of all we like these beef and veal sausages.
I grind the meat in a meat grinder. I use the finest mesh.
I add spices and nitrite salt to the minced meat (at the rate of 1-2 tsp per 1 kg of meat). You can take any spices. You can add salt to taste.
Stir the minced meat for at least five minutes, then beat it a little. I add half a glass of water and mix well again.
I put the prepared minced meat in a bag and send it to the refrigerator for 24 hours. During this time, I mix the minced meat a couple more times.
After 24 hours, I take the minced meat out of the refrigerator, mix it again and put it in a pastry bag. You can use any dense bag (for example, milk or kefir).
I squeeze the minced meat onto the grid of the electric dryer. The diameter of the "sausages" is about 1.5 cm
I install nets with sausages in a dehydrator (dryer for fruits and vegetables), set 70 degrees and the time is 8 hours.
Any electric dryer will do! If you don't have a dryer, you can also cook in the oven. At 90 degrees for about 7-8 hours (the door should be slightly open). I usually use a regular spoon.
But in the oven, of course, it turns out expensively. On the other hand, dryers are designed for long-term operation and consume very little energy.
Here's what happens:
Delicious sausages! Much tastier than store-bought ones. And, of course, more useful))
If I cook a lot, I pack it in a vacuum bag. And so it can be stored even at room temperature for about a month. It is very convenient to take sausages on a long trip (they do not spoil for a long time). They will stay in the refrigerator for 6 months, and in the freezer for about a year.
But we do not store for so long))
INGREDIENTS:
• Veal - 3 kg (you can cook from ANY meat!)
• Spices - 1-2 tsp for 1 kg of minced meat
• Nitrite salt - 1 tsp. for 1 kg of minced meat
• Water - 250 ml
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#kitchen inside out meat
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