The older generation is well aware of the difference between industrial production sausage and homemade sausage made from pork and beef or other meat products, because it remembers the taste of “Doktorskaya”, at 2.20 rubles / kg, made without soy and other not quite meat and not exactly food additives.
In those “shovels”, for many nostalgic times, very long queues lined up in gastronomic departments behind sausage. Yes, its quantity and a relatively small assortment often became a topic of discontent expressed in every Soviet cuisine, but no one ever resented the quality.
Cooking sausage at home is easy. This is the surest way to gain confidence in the product's own evaluation criteria.
Any product lying on the counter, made by the hands of the same people, but on an industrial scale, on the conveyor. The habit of buying ready-made products in a store from people appeared relatively recently, in an era of universal urbanization, when grocery supermarkets began to grow in residential areas like mushrooms after rain. Our very near-far ancestors themselves grew raw materials, and they themselves processed it into fresh organic products, in the most primitive, by our standards, living conditions.
The answer to the eternal question of what to do is obvious: you do not trust the manufacturer - choose another, or proceed to the home-made production of sausage. We will talk about how to do this now.
Homemade pork and beef sausage - basic technological principles
Any sausage consists of minced meat and casing. Making minced meat with a household meat grinder, blender or combine is no problem at all. As for the shell, you can buy it at any specialized online store, along with some ingredients for the production of homemade sausages or on the market, along with paired meat.
Preparation of natural animal shells is an extremely tedious task, although, of course, only the highest quality sausages are obtained in them. If there is no desire to independently engage in cleaning and preparing animal intestines for stuffing with minced meat, buy collagen or polyamide. For boiled sausages and sausages, they are quite suitable. But for dry-cured and smoked, it is still better to go through this very laborious and not very pleasant process of producing homemade sausage made from pork and beef - that's why it is also a top-grade sausage.
Briefly about the essence of the process of preparing pork or beef carts
Guts - a natural shell for sausages. They are cleaned to full transparency and remove the specific odor, so as not to spoil the taste of the sausage. First washed under a strong stream of cold running water. Then, using soda and vinegar solution removes residues of mucus on the inner walls. To do this, after washing, the guts are turned inside out, soaked in a strong soda solution, so that the mucus begins to peel off easily. Further, it is scraped by the reverse, blunt side of the knife blade. After the intestine, it is again washed and soaked in acetic solution to remove odor and residues of impurities. The result should be a transparent film, absolutely odorless, and preferably - no breaks. Salt for cleaning the intestines is not desirable, since it dries (dehydrates) protein tissue, makes it inelastic. Baking soda well disinfects the film without squeezing it.
After this procedure, you can start cooking any minced meat and filling it with the prepared casing. Places of ruptures in the intestines, when stuffing with minced meat, are tied with string, so that with further heat treatment the mince does not go out.
The artificial shell has greater strength than the natural, does not require long preparation for use.
It is important to take into account one more detail: the natural shell is not very densely filled, and the artificial films are stuffed to the required density. When cooking, drying, and any heat treatment, the intestines are compressed like any animal protein, which can cause a rupture of a loaf or sausage stick. Artificial casings retain their shape and size at high temperatures.
It is undesirable to use artificial casings for smoking and chewing. This variety of sausages achieves readiness during the drying process, and the artificial casing will not shrink and dry out along with the sausage meat, which as a result will lead to a “low quality” appearance of the sausage, a violation of sanitary standards during ripening and storage.
Cooking minced meat
The consistency of minced meat, the taste of sausage and a variety of assortment depend on the degree of grinding of meat. In everyday life meat mincers with grids of various diameters are used for minced meat sausage. Initially minced meat is ground using a medium grind. After that, the minced meat is salted, sodium nitrite is added (for dried sausages, in addition, sodium phosphate is added) to activate the fermentation, adjust the taste, the level of acidity of the future sausage. After the sausage meat is left in a closed container for ripening at a temperature of from 0 ° C to + 4 ° C. The ripening time of minced meat depends on the use of additives, a variety of sausage.
Sodium nitrite helps to obtain the required density and texture of sausage meat, increases the shelf life of sausages, retains the original color of the meat after heat treatment. It can also be purchased, along with the sausage casing, at specialized points of sale. Estimated usage rates are shown on packages.
You can, of course, do without fermentation of sausage in home production, limiting yourself to the ambassador and adding spices, but in order for the sausage to taste to match your favorite variety and become recognizable, you need to strictly follow the recipe of your favorite Servelat, Moscow, Salami and other sausages. As a preservative for dry-cured sausages, you can use dry white wine or brandy, but keep in mind that these ingredients give the sausages a different taste.
It is clear that the meat must meet the highest requirements of sanitary standards for the preparation of any dish. But for the production of sausages it is necessary to use only fresh chilled meat. In addition, this requirement also affects the taste of the product, it is necessary to take into account: thawed meat does not lend itself to any fermentation, since during freezing, and even more so during repeated freezing, it absolutely loses the necessary biological properties.
To get a smaller sausage meat, it is allowed to freeze the meat to a temperature of -1-2C. With this cooling, the meat is better ground to a pasty consistency. Further processing of minced meat occurs in accordance with a specific recipe and method of heat treatment. For sausages with bacon, chopped lard is added to the main stuffing. The sizes of pieces of bacon in sausage meat, their proportions, the ratio of pork and beef, offal is also governed by the recipe.
After filling the sausage casing with minced meat, the semi-finished products are kept for up to six hours, for full ripening, they are checked for the presence of shell breaks and the formation of unwanted air bubbles. Bubbles are removed by piercing the shell with a needle. Places of shell breaks are tied up so that the shape is preserved during the heat treatment process. Sausage is suspended in the refrigeration equipment for twine, so that the stuffing is compacted to the required consistency under its own weight. Exposure of semi-finished products, as well as minced meat, is made in refrigerators. At home, the sausage can be hung in the usual refrigerator, on the top shelf.
It is not allowed to heat the meat over 12C in the process of cooking sausages, with the exception of the technology of cooking dried sausages, where the semi-finished products are kept at a higher temperature (18-20C) for the first day to improve the fermentation.
After that, you can proceed to heat treatment, according to the recipe.
According to the method of heat treatment sausages are:
- Boiled;
- Smoked-boiled;
- Smoked;
- Raw smoked and dried;
- Sausages of their offal (brawn, blood, liver, liver).
At home, you can make any of these types of sausages, but for smoking it is necessary to have the appropriate equipment, consumables (sawdust) and conditions (a city apartment for the production of homemade sausage will not work). The household smoking device can be acquired rather easily or collected from improvised materials at the dacha. Costs and efforts associated with the acquisition of equipment quickly pay for themselves, given the cost of smoked sausages, meat products, fish and even prunes, or other fruits and vegetables. Tip: if you want to cook smoked sausage or other products with smoked flavor, use minced, as an additive, smoked lard - the desired flavor will be transferred to the finished product.
1. Homemade pork and beef sausage - “Beer” boiled
Raw materials:
Minced pork, finely ground (bold pork, shoulder) 2/3 parts
Pork ham, chopped 1/3 part
Nutmeg, ground 2g / 1 kg minced
Black pepper 2.5 g / 1 kg
Sugar Refined 3 g / 1 kg
Collagen membrane (80 mm)
Cooking Technology:
For the “Beer” sausage, prepare two types of pork: bold - for minced meat, chopped to a pasty state, and ham, which should be chopped with a knife (1x1 cm cubes).
Combine minced meat with minced meat, repel, add spices and mix until smooth. Soak the shell in warm water, cutting it into strips of 20-25 cm. Soak in water for half an hour so that it becomes elastic.
If there is no sausage syringe, then fill the casing with a meat grinder. Try to fill tightly. Tie the shells with twine on both sides.
Formed meat loaves hold for half an hour on the table so that at room temperature the stuffing is better soaked with spices, then put them in cold for two hours: the stuffing should harden, at which time the air bubbles will come to the surface. Then they can be noticed and removed. Then proceed to heat treatment: steam or in the oven with a steam oven, at 80 ° C, until the temperature reaches 70 ° C inside the loaves.
It is convenient to cook boiled sausages in a multi-cooker, setting the required mode, or - in an oven equipped with a steam oven.
2. Home-made pork and beef sausage - Munich sausages
Raw materials:
Pork, bold (spatula) and veal - in one piece
Water - 100 ml / 1 kg of minced meat (t 25C)
The composition of the spices for sausages “Munich” 6 g / 1 kg of minced meat
Salt 20 g / 1 kg
Optionally, for a homemade recipe can be included in:
Dry mustard, honey Lemon juice
Natural casing (pig's trunk) - 2 m per 1 kg of minced meat
Cooking Technology:
Grind the meat by passing it through the grill with a hole diameter of 3-4 mm. Cool the mince to 0C. Add seasoning to it: use ready-made sausage mix purchased at a specialty store, or make your own ground spice mix to include ground nutmeg, black pepper, dried parsley greens, and a small pinch of cardamom, lemon peel in equal proportions. Also add to taste the remaining spices. Mince the meat in a bowl blender, pour warm water and smash to a homogeneous pasty consistency. The temperature of the stuffing should be no higher than 12C. Put the minced meat in a sausage stuffer or use a meat grinder with a nozzle (ᴓ 15 mm). Soak the casing beforehand in warm water, put it on the syringe tube and fill it with minced meat. Divide the filled semi-finished products into sections of 8 cm to form sausages, like sausages. Roll the finished products rings. In a saucepan, heat water 90C. Dip the sausages and cook them until the temperature reaches 70C inside the sausages.
3. Homemade sausage from pork and beef “Cognac”, jerked
Raw materials:
Veal 700 g
Chilled pork, non-fat (ham, shoulder, neck) 2.1 kg
Fat, unsalted (solid) 1.4 kg
Cognac 100 ml
For seasoning:
Salt, cooking 75 g
Ground cardamom 10 g
Pepper, black 25 g
Clove 10 g
Hot red pepper to taste
Paprika, sweet 40g
Nitrite salt 1 g
Sage - to taste
Granulated Garlic 20g
Muscat, ground 15 g
Collagen membrane (40 mm) 3.5-4 m
Cooking Technology:
Meat must be cleaned of film and internal, soft fat. Chop the veal and bacon with a knife: meat - slices of 0.5-0.8 cm, bacon - 1x1 cm. Pork chop in a combine or meat grinder with the smallest grid. Combine the meat blanks and mix until smooth. After kneading the mince, repel thoroughly so that the collagen is released and the minced particles become sticky. Pour brandy into the mince, mix well again. Wrap the container with a film and put it in the cold for 10 - 12 hours. Spices need to mix, grind in a blender or coffee grinder to a powder.
Add the seasoning to the mince and mix very thoroughly. Soak ready minced meat in a closed container in the cold so that the meat is soaked with spices. 10 hours after the ripening of minced meat, cut the collagen membrane in 35-40 cm lengths, soak in warm water, to give elasticity: remove excess water, since the sausage will be dried in a cold way, without heat treatment, and it does not need moisture. Fill the casing tightly with minced meat, trying to prevent the formation of air bubbles. Tie the edges with knots or drag with twine. Pierce the sausage casing with a needle so that during the drying process it freely exits from the inside.
Hang the meat loaves for twine on the crossbar so that they do not touch each other. Dry at 0 + 4C in a dry, ventilated area. In a city apartment, sausage can be dried in the refrigerator, ensuring the desired temperature, without harming other products: just do not forget that for 3-4 weeks while the sausage matures, you need to be especially careful to observe compliance with sanitary standards - all products must be sealed. It is good if the refrigerator is equipped with a fan - every day it should be turned on, morning and evening, for a couple of hours.
The readiness of dry-cured sausage is determined by the final mass of the product, which should decrease due to the loss of moisture twice.
4. Homemade sausage from pork and beef - sausages “Dairy”
Raw materials for cooking:
Semi-fat pork (shoulder blade, neck) 700 g
Veal 300 g
Milk 50 ml
Garlic 9g
Salt 25 g
Sugar 2 g
Ground coriander and black pepper - 1 g
Sodium Nitrite 0.5 g
Shell, collagen (15 mm) 3 m
Preparation:
Grind the meat to obtain very fine stuffing. You can skip it through a meat grinder with a fine grate, along with garlic, and then additionally kill the blender. Add spices, milk and mix. Be sure to beat off the stuffing for sausages: it will help to achieve a dense and connected texture, without air bubbles inside. Cover the container with the minced meat film and place for an hour in the cold for ripening. Prepare the shell, keeping it in warm water until elastic, and proceed to filling with minced meat. As the shell is densely filled with minced meat, divide it into equal lengths of 5-6 cm, rolling the ribbon around its own axis. Pierce the filled semi-finished products with a needle, hang it on the crossbar and stand for compaction of minced meat at 0C in the refrigerator.
Cook sausages should be at t 90-95C, in a saucepan, not allowing the water to boil. Cooking time - 30-40 minutes. But it is better to use a metal probe for observing the temperature regime.
Sausages can be prepared without nitrite salt, but in this case their color will change after cooking.
5. Homemade sausage from pork and beef "Doctor"
Products:
Lean beef 250 g
Pork, bold 750 g
Sodium Phosphate 3 g
Purified water 200 ml
Spice blend for Doctor's sausage:
Muscat (2 g), sodium nitrite (10 g), black pepper (1 g), sugar (2 g), salt, cooking 10 g, cardamom (0.5 g) - per 1 kg of minced meat
Collagen membrane (ᴓ 80 mm) 2x40 cm
Cooking:
You can use a mixture of spices ready, or make it yourself from the listed ingredients.
Pork and beef skip through the meat grinder, freeze the mince in the freezer at t -2C, then skip again through the meat grinder, setting the grill to a pasty consistency. When freezing minced meat, be sure to seal it in sealed bags so that moisture from the freezer does not get into the meat and meat juice remains in the mince.
Grind minced meat separately. In less fatty beef, when chopping, add a little water, sodium phosphate to form a protein binder. Then more fatty pork is added to the lean minced meat. The taste and texture of sausage depends on the sequence of grinding and mixing of minced meat.
Stuff the prepared shell, check the quality of the stuffing. Tie the ends of the casing, hang the sausage by the twine in the cold. Cook, as well as sausages “Dairy”.
6. Homemade sausage from pork and beef - liver liver
Ingredients for making 1 kg sausage:
Spice Blend:
Coriander, cumin, pepper, glucose (sugar) - in equal parts; 1 kg of minced meat - 8 g of seasoning
Salt, cooking 20 g
Egg 1 pc.
Onion, 15 g
Milk, pasteurized whole 100 ml
Spatula 300 g
Breast 350 g (pork)
Liver, beef 350 g (net)
Beef casing (or polyamide) ᴓ 60 mm - 1.2 m
Cooking Technology:
Cut meat ingredients into cubes and boil in boiling unsalted water for 15 minutes.
Put them in a blender, add peeled onions, milk and spices. Kill the mass. Eggs add to the meat, when it has cooled to room temperature.
Fill the prepared shell, tie it, divided into three segments of the same length, twisting the shell. Pierce the film along the entire length with a needle to release the air. Suspend semi-finished products to seal. The cooking method is classic: in the oven with steam at t 80C, until reaching 70C inside the sausages.
Homemade pork and beef sausage - tips and tricks
- When stuffing the casing with minced meat, it is important to prevent the formation of air bubbles in the semi-finished product. In order to remove them from the sausage, after filling, in the places of formation of bubbles pierce the shell with a needle. Do not rush to cook or sausage sausage. Hang it over the twine and hold it hanging for several hours. It is desirable to hold the shutter in the refrigerator. For 5-6 hours sausage semi-finished products will be compacted to the desired consistency, fermentation will be completed and the meat will be saturated with spices, added during the preparation of minced meat.
- It is also necessary to boil the sausage in limbo. This is convenient to do in a high saucepan, hanging meat loaves on the crossbar so that they retain their shape. Another convenient cooking method is an oven with a steam oven. If the oven is not equipped with the latest technology, try to hang the sausage anyway, and put a pan with water at the bottom. Water, as necessary, add to the end of cooking.
- Sausage readiness can be determined by taste, but if you do not want to cut a loaf during the cooking process, then purchase a special thermal probe. A temperature of 70 ° C inside boiled sausage means you can eat it. For smoked sausages, this figure is 26-28C.
16 inside out by putting on the tube. As the casing is filled with minced meat, push it with your free hand in the opposite direction, distributing the minced meat evenly along the entire length.
