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Kit for making Doktorskaya Sausage (Homemade Sausage) Sausage Making Kits
This is a super convenient set from the "Just Add Meat" series of sets, which includes:
1) A ready-made mixture of nitrite salt and kitchen salt, food phosphate, ascorbic acid, natural spice extracts, and a small amount of Ponceau food coloring, so that the color of the sausage is stable, does not depend on raw materials and pleases your eye.
2) Also in the set there are two meters of polyamide ัasing
3) 10 meters of strongly reinforced twine for dressing
4) Cooking recipe (read in the description)
Everything is done specifically to simplify the cooking process as much as possible.
RECIPE:
0.5 kg of beef, peeled from films and sinews
1.5 kg semi-fat pork (you can use lean + lard)
62 gr ready mix for Doktorskaya sausage - 62 gr (whole pack from the set)
60 gr eggs
300 gr cream (fat content 10-15%)
We cut all the meat separately into pieces and freeze it for 1-1.5 hours in the freezer. Freeze the cream too until thick.
We divide the meat into parts and proportionally add the mixture, egg, and cream. If you use a household blender, it is best to first pass the meat 3-4 times through a meat grinder with the smallest grate. Then we grind everything to a state of emulsion, separately pork and beef. The main task is to grind the raw materials and not to exceed the emulsion temperature of 10-12C, as it rises quite quickly. To reduce it, you can do this in several stages with cooling in the freezer.
After preparing the emulsion, it must be stuffed into the casing as tightly as possible. To do this, we cut the polyamide casing into pieces of the required length and tie it at one end. We fill the emulsion, tie it from the other end and hang it for 5 hours at room temperature. During this time, the nitrite salt will begin to act and the minced meat will sit down. Then, if necessary, tie the loaf again from above, compacting it.
Heat treatment can be carried out in an oven (with humidification) or in a pot of water. We start cooking at room temperature, gradually bringing the temperature of the water to 80 degrees. The sausage will be ready when it reaches 68-70 degrees inside the loaf (it is better to measure it after about an hour and a half so that the minced meat has time to take shape and not climb out through the shell). After that, we cool the sausage in running water for 20-30 minutes and put it in the refrigerator for 12 hours. Doktorskaya sausage is ready.
Cook your favorite aromatic sausages and be healthy!
The parcel will be sent by airmail with a tracking number!
HAPPY PURCHASES !!!
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