Description
Inquisitive mind, the hands of rest does not give... Here I am, walking through the expanses of the Internet, found a brief message stating that Belarus release the sausage with chocolate, of course, I have this idea of "lit" and did not give rest... well, it turned out that the product is tight, people treat the idea with suspicion... and anyway, it's overseas "machinations", in Nemetchiny the sausage was invented... in short, complete confusion in the minds and opinions! Naturally, in order to evaluate the product, you have to try. But the recipe is nowhere - probably a big secret and stored it in a Swiss Bank under several locks. Well, why not to do something? moreover, some "secrets" were opened: the number of chocolate chips in the pudding and that is composed of orange zest; I still orange did not dare, somehow it seemed to me that too many good and right in one place!
Ingredients
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Pork
1.5 kg
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Veal
1 kg
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Fat
0.5 kg
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Salt
-
Black pepper
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Oregano
-
Vodka
50 ml
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Water
-
Chocolate milk
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Offal
-
Orange juice
Cooking
Here's how the process took place... after returning from the store... the Meat is well washed, dried and cleaned from films and excess fat. Cut all meat products are the same (at least I tried to) pieces, small commercials not more than 1 × 1 cm.
Checked the quality of the meat with the help of OTK - tearing with hands like a wild animal!
Pepper crushed in a mortar, quite rude. Oregano triturated with your hands to sift twigs and rough pieces (about 3 tbsp). Salt, pepper and oregano mix well with the meat. At night was sent to the fridge - well, for mutual understanding!
That evening, the guts (yuck! how ugly it sounds, maybe call it skins?) washed in warm water from the salt - I buy ready-made, I don't need to peel them. Poured orange juice and also sent in a refrigerator.
The next day, prepared drinks (water and vodka) and the chocolate...
Chocolate need only "black", 3% of the total weight of meat products. Shredded it with a knife into fine crumbs (not dust, namely, baby!).
Continued process so: poured vodka and water portions, while the meat products are kneaded like dough thoroughly and intensively. Water was added until, until the meat has stopped to absorb moisture. Sprinkled with chocolate and Vymetal until it is evenly "spread"... Done!
Intestine washed inside and out, conceding a stream of water through each segment. Segments longer than 1.5 m inconvenient to work with. Made thread, grinder, scissors, kitchen utensils necessary...
And the work started! Sausages I did a small - 10-12 cm in length... Each have to beat all or a needle or a toothpick - each will tell you "ouch"! The oven cooked it like this: the bottom was covered with foil, put the baking sheet under the grill, poured water into it and put a couple of handfuls of oregano - no twigs in the house "accidentally" was not (it would be nice for the cherry bake!)... The grill and sausages smeared with sunflower oil, so they are not "welded" to each other! Sausages laid out side by side so debugging, but not necessarily in a single layer... Like, all right.
The question arose and the question is global: it seems that the chocolate does not like high temperatures, that's bad luck... But... in short, I decided to bake it at temperatures above 100° Celsius. Watched the thermometer inside the oven, no problems - the temperature kept stable. Cooking time - 1.5 hours and... until done! depends on thickness of sausages and other criteria, perhaps such as the quality of the products... I looked at their "finish" - a tanned beauty! Checked the "internal state" - when gently pressing is not allocated meat juice. That's all! Here they are - krasotulechka!
Important point - removal of a sample... and suddenly the toilet to scare! Nope, a toilet - by a little: the sausages were tender and juicy! This is despite the fact that the fat was in principle a bit. Part immediately went to the table, and the other part I filled it with pure lard, as it did in Ukraine. Don't know the secret, but a special kind of taste it gives the sausage!
A very interesting fact: the chocolate chips don't melt and are left intact. They lend an unexpected poignancy, bring an interesting note!
Very tasty! Unexpectedly delicious! I first cook the sausage, but such praise from a spouse I've ever heard - loved it... of course, I said chocolate, it a preservative at all... what about chocolate, don't know what the reaction would be - and suddenly the stomach ache?
So, let me sum up: the experiment was a success... I read that there is a sausage with coffee (recipe - very scary mystery!), next time "navayal" with coffee! And take to drink all the coffee "Sovetski"!
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