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In the days of high-tech all the innovations in the production of sausage buyers go sideways.
"Savings on everything!" - that's the motto of any modern slaughterhouse.
For the consumer, these savings on meat in sausages milk comes cholecystitis, the pain in his side.
Since the meat is often replaced in sausage products with soy protein, it is logical to assume that expensive powdered milk will be replaced by soy isolate.
As a result, appetizing and expensive milk sausages bought at the store, while cooking swells and explodes like popcorn. With household is vryatli happen.
Secrets recipe home dairy sausages according to GOST
In these home sausages should be only pork and beef. Without veins and cartilage.
How to cook and what you need:
- 2 kg of lean pork
- 1 kg beef tenderloin
- 65 g. salt
- 80 gr. dry milk
- 0.5 hours. l. ground nutmeg or 0.5 Art. l. of ground coriander seeds
- 0.5 hours. l. red pepper (no paprika)
- 0.5 hours. l. ground white pepper (black may be conventional, but on the cut sausages are then visible black dots)
- 1 tbsp. l. sugar without slides
- 2 hours. l. ground dried garlic powder (not fresh, different sausages are gray or greenish)
- 2 eggs
- 300 ml of cold milk
- 100 gr. finely crushed ice (no snow)
- special casing for sausages or poultry intestine (geese, ducks, turkeys, etc.)
Home cooking sausages:
1. Clean meat from the skin, bones and veins.
2. Meat Cut into cubes and freeze in the freezer within 2 hours on a flat dish or tray.
3. Skip both types of meat through a meat grinder several times.
4. Further blender with some interruptions, to bring to a state of minced meat sauce. In the process of stuffing is heated and that is why you will need finely crushed ice and very cold milk. Administered two product parts when whipping meat.
5. In a bowl, mix all the spices and milk powder.
Important! Use only dry garlic, or you will get a sausage with the color of cooked meat - gray and green.
6. Pour the spice mixture to stuffing and all thoroughly.
7. You can then add minced 2 small eggs and continue beating him at high speed to the state of the meat sauce.
These most time-consuming part of the job.
8. Once the stuffing becomes pinkish-beige and uniform, give him a sludge exit of air bubbles.
It is possible to accelerate the process, to use a container with a sealed lid for vacuum pumping of products from the air.
All minced sausage is ready, now it's time to start filling casings or intestines.
9. Filling the shell can be made by using a special nozzle on the mincer or just cut the plastic bottle.
The most suitable for large dairy sausages poultry intestine. In a pinch, you can use pork or lamb.
And also to look in specialized stores casings Sausage.
Important! Please note, when getting your sausages, the formation of air bubbles.
Bubbles do not decorate sausages, even home. They are easy to get rid of the needle piercing the thin skin at the site of the bubble.
Also helps the formation of a dense sausages, without the use of special cavities syringe.
10. Once the sausage stuffed with minced meat to the desired size - make a knot or twist anything. For greater reliability should tie sausages cotton thread. There are special, but I use the x / w thread for knitting.
11. Finished sausages chop fine needle or pin and hang on a wooden stick in a cool place for 2 hour. Balcony or terrace for this is quite suitable.
So tightly stuffed sausages leave for a few hours on the balcony, and it is better in the refrigerator overnight.
12. Cook sausage in a large amount of water. We drop into a warm, bring slowly 70 degrees.
Important! If the water boils, then all burst with sausage! After about an hour measures the temperature inside the sausage: 70 + -1 degrees - sausages prepared.
13. We take out the sausage and immediately drop into ice water.
Then immediately shift the sausages on a tray in the freezer. The faster sausages and cool proskochat temperature of 40 degrees when the breed bacteria and fungi, the healthier will be better preserved.
14. All our dogs are ready for use.
And if long and zamorochennye cooking you a bit confused, then rest assured - sausages blown, that is necessary.
Currently, meat, milk and spices. And no soy paper and questionable ingredients in the composition.
12. After that, the sausages milk can be immediately boiled or fried, but again repeat the piercing before cooking.
How do I store homemade sausages milk
I recommend not to store such sosisochki in the refrigerator more than 2-3 days because they are very natural and can be covered with mucus or start unpleasant smell.
Best of all domestic dogs or to smoke or freeze. But even better - eat!
Bon Appetit!
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