Today, such dubious GMO times have come, when you treat any factory products with suspicion, at least. Meat production has lost particular trust of citizens, so homemade minced meat sausages, the recipe of which we will consider today, are becoming more popular every day. You have no idea how many products you can create using various ways cooking, taking into account the range of meat and additives.
Production technology
The secret of juicy, delicious homemade sausages is the quality of the meat, the peculiarities of minced meat preparation and the observance of the technological process.
So that all your work does not go to waste due to excessive dryness of the product, we should consider the following points:
Variety of sausages
Homemade minced meat sausages have a rather wide range, but what makes such an abundance possible?
So, having mastered the theory, we can safely proceed to practice. Today we will learn how to make universal minced meat for hunting sausages. Although the procedure is quite lengthy, but the result is beyond praise. You can prepare these products for the future, because their use is simply limitless. They can be fried on the grill, or on the grill on skewers, they make great soup and cabbage hodgepodge. They are a great addition to any side dish, whether boiled or fried.
Ingredients
- Pork (neck, shoulder or ham) - 2 kg;
- Veal or beef (back of the leg) - 1 kg;
- Bacon (preferably smoked) - 300 g;
- Beef broth - 200 ml;
- Black ground pepper - 1 tsp;
- Ground paprika - 1 tsp;
- Garlic - 1 large head;
- Dried dill - 1 tsp;
- Thyme - ½ tsp;
- Coarse salt - 90-100 g;
- Guts for stuffing - 3.5 m;
Cooking
Now we can use finished products at our own discretion. They can be frozen for future use, smoked, boiled, baked, fried, with such stocks even the most honorable intruders are not afraid of you.
Liverwurst
Ingredients
- Liver beef - 2 kg + -
- - 3 heads + -
- - 2 dozen + -
- - 1/2 kg + -
- Casing for sausages- 5 m + -
- - taste + -
- - taste + -
- Spices - to taste + -
Cooking
For many, probably, liver sausage is associated with the USSR times. Then this penny little thing was surprisingly tasty, tender, you won’t find such a thing now. However, you can take a chance and cook it at home. For those who are not particularly oriented, liver is the liver, heart, kidneys, in general, the internal organs of a killed cow, lamb or chicken and other rural animals. 
As you can see, homemade minced meat sausages have a somewhat tricky, but not very complicated recipe. The main thing is to find time and arm yourself with desire, and then your table will always be full of meat delights to the delight of the children and the husband .... or the wife.
Amateur minced meat- canned food prepared from minced meat.
In accordance with GOST 6922 - 54, only premium. The meat of young animals, adult cattle and pigs after trimming was cut into pieces, ground on a top with a grate of 16-25 mm and salted. The following was added to the minced meat (in%): salt 2, sugar 0.1, sodium nitrite in a solution of 0.005 (or saltpeter - 0.1 for beef and 0.05 for pork). After keeping the meat in salted meat at a temperature of +2 to +4°C for 3 days, it is secondarily crushed on a top with a grate having holes of 2-3 mm, and transferred to cuttering (finer grinding). When cutting meat, ice was added to it in an amount of 5% by weight of the meat. Cuttered beef was mixed in a mixer with starch and spices, then cuttered pork and lard were added - salted or unsalted, crushed into cubes 4-6 mm in size.
Recipe for canned food (in%): cuttered beef 33, cuttered lean pork 40, lard 25, potato starch 2; to the weight of the listed components (in%): black or white ground pepper 0.05, nutmeg or cardamom 0.025, salt (if unsalted lard was used) 0.45. The prepared minced meat was packed with a syringe in cans and rolled up. Parchment paper mugs were placed at the bottom and under the lid of the jar. Canned food was sterilized at 114° (cans with a net weight of 100 g - at 112°). After sterilization, the canned food was immediately refrigerated. cold water. Minced meat in canned food had to be evenly mixed, without voids, elastic, dense, not crumbly, juicy, with the aroma of spices, pink in color without gray spots, contain pieces of white lard (melted were allowed), contain no more than 62% moisture, salt 1 .8-2.2%, starch not more than 2%. Canned food was not supposed to contain free broth; packed canned food in cans with a net weight of 100, 250, 340, 350 and 490 g.
Amateur minced sausage was consumed cold, as well as fried with a side dish. Storage and other general information - Canned meat.
Separate sausage meat- canned food prepared from minced meat. In accordance with GOST 6922-54, only the 1st grade was produced. Produced similarly to canned food "Amateur's minced meat".
Prescription of canned food (in %): cutter beef 56.5, fat cutter 25, lard 15, potato starch 3.5; to the weight of the listed components (in%): black or white ground pepper 0.04, ground allspice 0.03, chopped garlic 0.065, salt (if unsalted bacon is used) 0.3. The canned food of a separate sausage mince should contain no more than 68% moisture, the rest of the requirements for them were similar to the requirements for canned food "Amateur's minced meat".
If you decide to cook sausage at home, then, of course, you have attended not only to the question of which ones to choose, but also how to cook minced meat for sausage.
It should be noted that for homemade sausage suitable not only for pig meat, but also for other animal species. Meat for sausage mince can be both steamed and cooled, chilled and ice cream.
Before preparing minced meat for sausages at home, the meat must first be freed from bones, cartilage, tendons (the largest), fat and films.
Then the meat should be cut into large pieces of 200-500 g and salt, if the recipe requires it. This will require 2.5-3% salt from the total mass of meat.
The resulting mass must be thoroughly mixed and left in a cold room for 1-2 days, allowing the minced meat to ripen.
Fat and bacon must be passed through a coarse mesh meat grinder or cut into cubes of 0.3-0.7 cm³ - the size in this case will depend on the type of sausage.
When sausage is made from the meat of different animals (for example, lamb, beef and pork are used according to the recipe), then the meat of each type is crushed separately, and only then mixed in the required proportions.
To bind the moisture contained in minced meat and stabilize its composition, you need to add fat-free powdered milk, starch, wheat and mustard flour, corn syrup, carbohydrate products, sugar and some other components, based on the requirements of the recipe.
The ingredients must be thoroughly mixed with minced meat, add chopped bacon (lard). At this stage, it is necessary to evenly distribute the fat in the minced meat, and do it carefully enough so as not to subject the minced meat to unnecessarily long mixing.
Pork for minced meat should be sorted according to the degree of fat content, then cut into pieces weighing 200–250 g and covered with a mixture of salt and nitrate at the rate of 300 g of salt and 10 g of nitrate per 10 kg of meat.
Already salted meat should be left in a cold room for 2-3 days, after which it should be ground 2 or 3 times in a meat grinder until a homogeneous mixture is obtained.
When preparing boiled sausage for 3.5 kg of salted lean meat take 1 kg of semi-fat meat and 0.5 kg of bacon (finely chopped), 200 g of starch, 1 liter of cooled boiled water, 1 teaspoon of sugar, ¼ teaspoon ground pepper(black or red), 1-2 large cloves of peeled garlic.
First of all, each type of meat is ground separately, adding garlic to it. Further minced meat knead from lean meat, gradually adding 0.5 liters of cold boiled water.
As soon as the mass becomes homogeneous, add fatty minced meat, pepper, starch (previously diluted). Then the mass is mixed again and lard, cut into small pieces, is introduced into it.
You can not mix the minced meat too much, as this can lead to salting of the mass and separation from the already finished sausage water. The mixing of minced meat is completed after the bacon is evenly distributed in it.
Lamb or beef is used as lean meat for homemade sausage.
sausage mince
"... Minced sausage: a mixture of minced meat and non-meat ingredients, prepared in a certain way and taken in the quantities prescribed by the recipe, intended for the production of sausages ..."
Source:
"MEAT INDUSTRY. FOOD PRODUCTS. TERMS AND DEFINITIONS. GOST R 52427-2005"
(approved by the Order of Rostekhregulirovaniya dated December 28, 2005 N 380-st)
Official terminology. Akademik.ru. 2012 .
See what "Sausage Mince" is in other dictionaries:
minced sausage- A mixture of minced meat with spices, spices and other ingredients, taken in the quantities established by the recipe. [GOST 18158 72] minced sausage A mixture of minced meat and non-meat ingredients, prepared in a certain way and ... ... Technical Translator's Handbook
sausage mince- 23. Sausage mince A mixture of minced meat with spices, spices and other components, taken in the quantities specified by the recipe Source: GOST 18158 72: Production of meat products. Terms and definitions original document ...
ground meat- a; m. (French farce) see also. minced 1) Minced meat or fish used for cutlets, pâtés, etc. Prepare minced meat. Skip the minced meat through a meat grinder. Pork, Ground beef. Fish mince. Homemade minced meat (from p … Dictionary of many expressions
ground meat- a; m. [French. farce] 1. Minced meat or fish used for cutlets, pâtés, etc. Prepare f. Skip f. through a grinder. Pork, beef f. Fish f. F. homemade (from different varieties meat). Sausage, sausage f. (types of canned food) ... encyclopedic Dictionary
CANNED FOOD- CANNED. Canning, in the broad sense of the word, is such processing food products, after which they can long time be preserved without damage. The very word "canned" comes from the Latin "canned", which means ... ... The Concise Encyclopedia of the Household
GOST 18158-72: Production of meat products. Terms and Definitions- Terminology GOST 18158 72: Production of meat products. Terms and definitions original document: 57. Bacon Pork bacon half carcasses without shoulder bone of special salting Definitions of the term from different documents: Bacon 67. Meat blanching… … Dictionary-reference book of terms of normative and technical documentation
ST SEV 4718-84: Meat and meat products. Terms and Definitions- Terminology ST SEV 4718 84: Meat and meat products. Terms and definitions: 7. Lamb Meat of sheep Definitions of the term from different documents: Mutton 13. Buffalo meat Buffalo meat Definitions of the term from different documents: Buffalo meat 23. Boiled ... ... Dictionary-reference book of terms of normative and technical documentation
