Description
Delicious, tender, juicy, with a spicy taste of paprika and homemade!!! Sheath of polyamide sausage
Ingredients
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Beef
1300 g
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Pork
1500 g
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Bacon
200 g
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Salt
30 g
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Salt nitrite
30 g
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Powder mustard
2 Tbsp
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A mixture of spices
2 Tbsp
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The mixture of peppers
2.5 Tbsp
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Sugar
1 Tbsp
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Dry milk
90 g
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Water
240 ml
Cooking
Meat and fat cut into pieces a La carte, passing into the mouth of the grinder; Skip all through a meat grinder with a small lattice 2-3 times;
In a dry bowl, mix salt with all the spices except dry milk; Pour spices into the mince and mix, gradually adding ice water, to absorb all free moisture and obtain a uniform sticky consistency;
Grind meat in a blender (in part) to a paste; then add the minced meat milk powder and again knead well;
Fill received meat shell, preventing the ingress of air and not very tight (using a Mincer or sausage filler), twisting every 13-15cm alternately in different directions;
Put the finished sausages on a baking tray and leave there at low heat for 1 hour;
One of the sausages to stick the temperature sensor, the other sensor set for water; continue to boil at a temperature of 70-75 degrees to reach the temperature inside sausages 66-68 degrees (IMPORTANT!!! The temperature of the water to raise very slowly — within 3 hours);
The finished sausage fast cooling under a cold shower and put into the refrigerator for 6-8 hours to cool down (then part of the sausage to send in freezers); Cooking or fry before serving the sausage for 2-3 minutes;
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