Description
Delicious, natural, juicy!
Ingredients
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Beef
900 g
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Pork
900 g
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Cream
1050 ml
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Salt
26 g
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Salt nitrite
25 g
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Fructose
1 tsp
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Potato starch
2 tsp
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A mixture of spices
2 tsp
Cooking
To prevent heating of the minced meat over 12 degrees! Chilled meat mince with a lattice 2mm – 2 times; Dry ingredients mix in a dry container, add in the minced; to Interfere long and carefully, gradually adding the cold cream until smooth adhesive emulsion;
Remove the ground beef in the fridge for a day; to Fill meat shell tightly (I have a shell for sausages (polyamide) d=32mm), and then bind the shell to form a sausage;
Leave at room temperature for at least 2 hours; one of the sausages to stick a probe thermometer; Lay the sausages on the grill d/W and cook with a fan at 80-85 degrees (the temperature to rise gradually) up to 69-72 degrees Celsius inside the sausage;
Quickly cooling the finished sausages under cold water, dry and put into the fridge; Then you can sivakumaraval parts or freeze what is not immediately eaten;
You can remove the sample! After freezing, the sausages to boil in enough boiling water 3-4 minutes or heat in the microwave...Bon appetit!
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