Homemade sausages - Two different in a game | Experiments
Summer is grilling time and griltid is pølsetid. I have newly bought me a meat grinder with sausage rolls and the weekend was devoted to experimenting with making my own sausages. Why now start making his own sausages when discount stores are overflowing with nicely wrapped sausages that most differ from each other by marketing people fine layout and names.
Because fresh sausages appointment plus is an experience, because it was an excuse to buy a machine appointment plus because I can determine the taste and not least because I have come to love my colleagues homemade sausages to August.
I started reading some online, especially on the English forum Sausagemaking.org which is one of the more specialized foodie forums. The good thing about the web is that it can make everything seem incredibly complicated, so with the usual curved neck I began to plan.
Sausages consisting of skin, minced meat, spices, water, grease and a binder - I chose to blend some dry bread and use bread crumbs from there to the binder. With the list in the head I hiked up to the local "less discount" store where I showed that it was possible to buy pig intestines. Yop! To all of you who do not know it - the natural casing consists of bowel and after all it is cleaned. In fact, Jodle Birge trained casing cleaner, so all in all a noble profession. A package went down in one of those incredibly annoying baskets with wheels.
In cooler beside there was a large piece of pork neck on offer. Comfortable and especially cheap. Down in the basket. A little low in fat, so once bacon smoke also go there. On the spice shelf, I came across something I have long looked for - wild garlic. Godtnok appointment plus dried, but it was perfect for my homemade sausages. As there were specials on two spices smoke also once oregano into the basket. Two flavors, two kinds of sausages.
I did not take pictures along the way, partly appointment plus because pølselavning appointment plus is reasonable labor intensive and mostly appointment plus because it was the first time. However, the process is simple. The meat is kept as cold as possible during the whole process, so there was a flytten of servings in and out of the fridge. First I cut the meat into smaller pieces so it suited appointment plus my mincer and so had to be chopped. I had bought about 3 kilos and it was a bit steep for a first attempt work-wise. I shared the minced meat into two portions. One for each of the two spices. Plus it gave me the opportunity to experiment with the process. Briefly was oreganoen least binder and most water. It is one of the ways I learn, by eksperiementere.
Meat, herbs, binders, salt, pepper being touched or in my case mixed really well and water is added until you hit the right consistency. "What is the right consistency?" You ask all loudly. That said, I also myself, so when I had hit two different, yet similar appointment plus lime portions were allowed to pull in the fridge so the flavor of the herbs really able to get out.
During fried I repeatedly bit of meat in the pan to find out about the taste was as I wanted it. When I finally was satisfied was pig intestine soaked in the described five minutes. While they were desalted, I gathered my meat grinder with sausage rolls instead of the chopper. Now came the hardest during the whole process - finding the opening. It took some time before I had figured it out - but it succeeds probably more because of luck. Intestine or casing which I probably bridal describe it as was pulled over stuffing horn. One trick here is to use water if it starts to go slow to get it over the stuffing horn. Finally ready, the first portion appointment plus of meat pulled from the refrigerator and made ready. I let the meat run through the mincer until I exactly saw it coming out of the horn and stopped the machine. Then I tied a knot on the casing and turned on the machine. I let casing run filled through my fingers so I could easily make the sausages in the length I wanted and not least check how full they should be. I've let me read to that there must be air in the sausages. Length can be checked by pressing the fingers together, so that no meat in one piece from the skin.
Oregano sausages went quite easy, no accidents. Although they were not the same length, they were exactly the same. More fun went without ramsløgs sausages, mostly because I started experimenting, so it happened a few times that they were not filled as they should and the skin jumped once. But never mind never mind, I was experience wiser and sausages so still eat straight out. Finally sausages were rolled around so it was not a long sausage but to many. Great was my joy and surprise that there were 21 beautiful homemade sausages with flavors I showed would be good. The big question then was whether they had the consistency that we all expect from a sausage. appointment plus The sausages should be the night o
Summer is grilling time and griltid is pølsetid. I have newly bought me a meat grinder with sausage rolls and the weekend was devoted to experimenting with making my own sausages. Why now start making his own sausages when discount stores are overflowing with nicely wrapped sausages that most differ from each other by marketing people fine layout and names.
Because fresh sausages appointment plus is an experience, because it was an excuse to buy a machine appointment plus because I can determine the taste and not least because I have come to love my colleagues homemade sausages to August.
I started reading some online, especially on the English forum Sausagemaking.org which is one of the more specialized foodie forums. The good thing about the web is that it can make everything seem incredibly complicated, so with the usual curved neck I began to plan.
Sausages consisting of skin, minced meat, spices, water, grease and a binder - I chose to blend some dry bread and use bread crumbs from there to the binder. With the list in the head I hiked up to the local "less discount" store where I showed that it was possible to buy pig intestines. Yop! To all of you who do not know it - the natural casing consists of bowel and after all it is cleaned. In fact, Jodle Birge trained casing cleaner, so all in all a noble profession. A package went down in one of those incredibly annoying baskets with wheels.
In cooler beside there was a large piece of pork neck on offer. Comfortable and especially cheap. Down in the basket. A little low in fat, so once bacon smoke also go there. On the spice shelf, I came across something I have long looked for - wild garlic. Godtnok appointment plus dried, but it was perfect for my homemade sausages. As there were specials on two spices smoke also once oregano into the basket. Two flavors, two kinds of sausages.
I did not take pictures along the way, partly appointment plus because pølselavning appointment plus is reasonable labor intensive and mostly appointment plus because it was the first time. However, the process is simple. The meat is kept as cold as possible during the whole process, so there was a flytten of servings in and out of the fridge. First I cut the meat into smaller pieces so it suited appointment plus my mincer and so had to be chopped. I had bought about 3 kilos and it was a bit steep for a first attempt work-wise. I shared the minced meat into two portions. One for each of the two spices. Plus it gave me the opportunity to experiment with the process. Briefly was oreganoen least binder and most water. It is one of the ways I learn, by eksperiementere.
Meat, herbs, binders, salt, pepper being touched or in my case mixed really well and water is added until you hit the right consistency. "What is the right consistency?" You ask all loudly. That said, I also myself, so when I had hit two different, yet similar appointment plus lime portions were allowed to pull in the fridge so the flavor of the herbs really able to get out.
During fried I repeatedly bit of meat in the pan to find out about the taste was as I wanted it. When I finally was satisfied was pig intestine soaked in the described five minutes. While they were desalted, I gathered my meat grinder with sausage rolls instead of the chopper. Now came the hardest during the whole process - finding the opening. It took some time before I had figured it out - but it succeeds probably more because of luck. Intestine or casing which I probably bridal describe it as was pulled over stuffing horn. One trick here is to use water if it starts to go slow to get it over the stuffing horn. Finally ready, the first portion appointment plus of meat pulled from the refrigerator and made ready. I let the meat run through the mincer until I exactly saw it coming out of the horn and stopped the machine. Then I tied a knot on the casing and turned on the machine. I let casing run filled through my fingers so I could easily make the sausages in the length I wanted and not least check how full they should be. I've let me read to that there must be air in the sausages. Length can be checked by pressing the fingers together, so that no meat in one piece from the skin.
Oregano sausages went quite easy, no accidents. Although they were not the same length, they were exactly the same. More fun went without ramsløgs sausages, mostly because I started experimenting, so it happened a few times that they were not filled as they should and the skin jumped once. But never mind never mind, I was experience wiser and sausages so still eat straight out. Finally sausages were rolled around so it was not a long sausage but to many. Great was my joy and surprise that there were 21 beautiful homemade sausages with flavors I showed would be good. The big question then was whether they had the consistency that we all expect from a sausage. appointment plus The sausages should be the night o
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