Description
In the last photodamage upload photos of the raw Turkey sausage, and now represent its own recipe. I advise you to cook out of delicious juicy sausage that can be served immediately, hot and can be cooled and sliced as a cold appetizer. If you don't add peppers, it is possible to give children (well, for very little more garlic added). And if you do not add the Turkey fat, then the meal will be the diet, but the fat tastes better. Even in the recipe I'll give two of my favorite method of heat processing of home-made. In General - go!
Ingredients
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Turkey
1 kg
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Salt
-
Black pepper
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Garlic
5 tooth
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Cream
100 ml
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Intestine
-
Broth
150 ml
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Vegetable oil
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Water
Cooking
Perfect for the Turkey sausage is suitable thigh. I had enough large: 1 kg boneless. You can take a couple less.
The thigh cut: 1 - clean fillet, 2 - the meat from the films and tendons, 3 - the fat and the skin.
Then out comes the grinder. We need two lattices: large and small.
Meat with tendons and pellicles grind on a fine grid.
On a large lattice smallive fat and skin.
Clean fillet cut into cubes of about 0.7 mm.
All the joins. Add salt, pepper, crushed garlic. I love a lot of garlic, so I got a 5 tooth. Can take less. I repeat, the kiddies these spices can not put.
All kneaded, add the cream and again stir the mixture. If you want an easy dish, do not add fat and the skin and the cream is replaced with milk.
Now it is the turn of the intestines. I had cleaned and preserved in salt from the supermarket. Such you just need to rinse with water from the salt and everything! Can also be filled with minced meat. If You are not for sale, you can buy the guts for the market meat. However they need to Tinker. First, wash the outside, then wrenched inside out, remove the blunt side of a knife what from the inside. It's such a protein weight. Then wrenched back, putting on a tap, wash the inside.
If there is a nozzle for a meat grinder for the sausage, then use it. If, like me, have no, cut the neck of a plastic bottle, put it one the edge of the bowel, lock thread. The second edge of the gut tie in a knot.
Pull the gut to the neck like an accordion. Now we need to be patient and fill the colon with minced meat with a spoon or just with your hands (as the saying goes: finger phanye). Try to fill up to not have bubbles.
Below I give two options for the preparation of sausages. The first preliminary boiling, and then frying in a pan (grill, BBQ). The second bake in the oven with broth. For the first option, the sausage can be filled with minced meat tightly, for a second – not very tight.
After filling the intestine to form a small sausage, and it is possible to twist the sausage coil and re-thread. In many recipes suggest homemade sausage, pierce the sausage in several places with a needle. Because when heated, the stuffing will increase and the sausage may burst. If the sausage is Packed very densely, it is desirable to do so. I prefer not to fill very tightly and do not puncture, then poured out the juice. In fairness I admit that the cases of the bursting of the sausage I had, but most everything was in order. So decide for yourself what to do.
And so, the first way of cooking. Heat the water to about 70 degrees. There omit the sausage, cover and cook on slow fire about 30 minutes. Ie the sausage is cooking, but not boiling.
Omit the sausage in cold water. Keep for 15 minutes. Through this technique, the sausage will shrink.
Get this for myself boiled half-finished. Although it is not prefabricated. The sausage is already possible without preliminary roasting. Heat treatment is enough. It is stored in the refrigerator up to 3 days. But if she could go to the freezer, can be stored long enough.
Frozen sausage is stored for at least 1 month, or even longer.
Such a sausage before eating it is desirable to fry in a small amount of vegetable oil. From both sides, until Golden brown. And can on the grill or the grill. If You have such a workpiece, and came to the unexpected guests, it can be removed from moosilauke, clear from ice, wipe with paper towel and fry under a cover on slow heat in a little oil for 10 minutes on each side. During this time, the sausage can thaw and fry.
The second option. Put raw sausage in the baking dish.
Pour the broth, cover with foil, bake it in the oven at 180-200 degrees for 30 minutes.
Remove the foil and bake for 30 minutes until Browning. The broth is partially vaporized and partly absorbed into the sausage, which makes it incredibly juicy.
Can this sausage podate as hot as a main dish or as a cold appetizer.
Bon appetit!
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