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Original recipes for sausages. Video
Making homemade sausages doesn’t require a lot of culinary skills and special equipment. The beauty of homemade sausages lies not only in the fact that you control the freshness and naturalness of the composition yourself, but also in the fact that you can add non-standard ingredients to them, getting a new, unusual taste.
Original recipes for sausages. Video
What you need to make sausages
Unlike homemade sausages and small sausages, for real thin sausages you do not need natural cleaned intestines, but processed into special collagen casings. Sausages in cellophane are not so tasty, and besides, they are more difficult to cook at home, since cellophane is not so elastic.
It is extremely difficult to stuff sausage casings with minced meat by hand; for this you need a meat grinder or a combine with a special attachment, onto which one end of the shell is pulled with a stocking, the meat is put into the bell and pushed inside.
You can cook sausages from minced meat – beef, pork, turkey, chicken, lamb. It is better to chop the meat with sharp knives, since the blades of the combine and even the screw of the meat grinder often tear and crumple the meat fibers, depriving the minced meat of juiciness. Among the other ingredients for homemade sausages, a variety of flavors and aromas are used: – cream and wine, – diced bacon, – onions, – garlic, – dill seeds, – smoked dried paprika, – herbs and other spices.
There are certain traditional spice-flavoring sets for national cuisines. So, Italians always put basil and a lot of garlic in sausages, Germans – cumin and mustard, Hungarians – pieces of sweet pepper
To keep the meat juicy, there is one more condition: the minced meat is placed in a “matryoshka” bowl in a bowl filled with crushed ice.
Blueberry feta sausage recipe
Unusual in taste and appearance, sausages are obtained from minced meat with blueberries and feta cheese. You will need: – 1 kilogram of meat with pork shoulder; – 300 grams of dried chopped blueberries; – 2 tablespoons of salt; – 2 tablespoons of chopped fresh onions; – 1 tablespoon dried marjoram greens; – 200 grams of feta cheese; – ½ teaspoon of food nitrate.
Cut the meat into large pieces, place the dishes with it in a bowl of ice and put it in the refrigerator. Wait until ice crystals begin to form on the meat, then chop the pork into minced meat with two sharp wide heavy knives. Add spices, blueberries, saltpeter, cheese cut into small cubes, stir, take a little of the finished product, form a cutlet and fry it, try on spices and adjust the taste.
While the cutlet is cooking, store the minced meat in an “ice” bowl in the refrigerator. Take sausage casings, pull them over a special attachment in a meat grinder and stuff them with minced meat, tying them every 7-10 centimeters.
Ready-made sausages can be frozen and stored for up to a month, smoked and stored for up to several weeks, or cooked within the next 3-4 days
Recipe for sausages with port and dried tomatoes
For these aromatic sausages you will need: – 1 kilogram of meat from turkey thighs; – ½ cup of port; – 1 tablespoon of dry mustard; – 1 tablespoon freshly ground black pepper; – 1 tablespoon of chopped sun-dried tomatoes; – ½ teaspoon of food nitrate.
Cut the turkey meat into large pieces and refrigerate in a bowl of ice, waiting for the crystals to form. Use heavy knives to chop the frozen meat into the minced meat, add the port wine, add the chopped tomatoes, mustard, salt and pepper, add saltpeter and knead the sausage mass. Make a small cake for a test of salt, spices, if everything suits you, fill the shells and cook sausages.