Description
This is my first such a sausage. Didn't expect to succeed the first time, so there is almost no step by step photos, but the result speaks for itself. It's very simple, but is a little tricky. You can do without the nitrite salt, adding only the usual, but then will not be that color, a little taste will be different, and the shelf life is slightly reduced. Here the choice is yours. Incredibly delicious sausage, and most importantly meat.
Ingredients
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Pork
1.5 kg
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Chicken thigh
1.5 kg
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Salt
20 g
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Sugar
0.5 tsp
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Nutmeg
0.5 tsp
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Pepper white
0.5 tsp
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Allspice
0.25 tsp
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Peppers red hot chilli
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Garlic
2 tooth
Cooking
Pork mince with a lattice of 4 mm.
Chicken meat separated from the bones, skins and slice about 1 1 cm Meat mix. Add the pressed garlic. All the spices mix in a dry container, add to the mince and knead well until the consistency of sticky meat. Protein casings to soak in cold water for 10 minutes. Fill the shell tightly with stuffing. If left in the loaf the air, you can do punctures, but no more than 3-4 ex. The ends of the tie rope. Remove the sausage in the refrigerator overnight.
Then the sausage to put on the grill, in one of the loaves to stick the temperature sensor. To set the temperature of the oven 35, cook the sausage for 2 hours, then increase the temperature to 55 C. a further 2 hours. Then increased to 80 C and leave to cook until the temperature in the middle of the loaf will be 69 S.
Then the sausage to cool under cold water for 20-30 minutes and hang in a cool, ventilated place for 12 hours. Then put into the refrigerator. Bon appetit!
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