Many people think that making cooked sausages easily, but they are wrong. In preparation doctoral sausage there are some nuances to take into account that it is necessary. Otherwise, a good sausage will not work.
Here are some examples:
- for minced meat should be slightly frostbitten.
- Milk for minced meat to be chilled, preferably with ice cubes.
- cooking temperature minced, emulsions and core temperature sausage during cooking must be controlled with a thermometer probe (without it may not work).
Ingredients:
- beef-0,5 kg
- pork-1,4 kg
- sugar 1 c.
- nutmeg 1 t.
- salt-20 c.
- salt nitrite-20 c.
- milk (water or broth) -900 c.
- Water-100 gr.
- Egg 1 pc.
- Collagen (polyamide) shell
Preparation:
Once we got the stuffing (missed the meat through a meat grinder), we need to turn it into an emulsion.
To do this, take a homogenizer (available and household blender).
Dilute salt and spices in a glass of cold water, add the egg (the same temperature as the water).
The resulting mixture is added in minced refill milk and the whole was stirred to homogeneity.
When this meat mixture does not become hot (ideal temperature -2-0 ° C).
Forming sausages by means of attachment to a meat grinder, stuffing in a polyamide or collagen casing and tight bandages ends of twine.
according to the technology doctoral sausage must first be subjected to roasting in an oven (at a temperature of 90 degrees to 50 degrees in the thickness sausage), and even after cooking in water (at temperature 85-87 degrees to 70 degrees in the thickness product).
Accelerated doctoral sausage technology can only cook or just fry in the oven according to instructions.
If the thermometer is not, cook the sausage you can under the scheme:
1kg of sausage 50 min. cooking.
The finished product should be cooled under running water, allow to dry, and storing it in the refrigerator.
Bon Appetit!
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