10.08.2020
Recipe for boiled and smoked sausage
Here is a recipe for boiled and smoked sausage from the brand chef of our company - Sergei Pastukh using a combi oven.
Ingredients:
Let's start with the preparation: mix all the spices nitrite and table salt, garlic, cardamom, black pepper. Knead the stuffing and season with spices and salt, mix well and close tightly with plastic wrap. Leave in the refrigerator for 8-12 hours. Remove the minced meat from the refrigerator and pour water into it, which should be cold. Pour gradually, stirring constantly. Sausage meat should be well seasoned, I recommend not buying ready-made minced meat to be sure of the quality of your product. Minced meat from quality meat will easily retain this amount of water and make your sausage much juicier. After adding water, we add finely chopped lard 5/5 mm, which gives an attractive appearance and taste of cervelat. Sergei used butter, but it does not hold well in the structure of the sausage and when sliced falls out of the pieces.
Once all the ingredients have been mixed, we can stuff the loaves. Cut the collagen shell into pieces 35-40 cm long and fill them with warm water. In 2-3 minutes we can start stuffing. Sausage loaves should be tightly packed with minced meat, well tied at the edge. The correct tie of loaves - the key to success in the production of sausages.
Sergei recommends making 1 small test loaf to insert a probe to determine the internal temperature.
After the work is done, we can proceed to the settings of the combi steamer.
The first stage is drying, it takes place at a temperature of 60 degrees with the valve fully open at 100% and the maximum fan speed. Dry the sausage to 40 degrees with a heat sink.
The second stage - frying or smoking. At this stage, load the smoke generator into the chamber. The temperature inside the chamber is 80 ° C, and the fan speed is 3, the valve is open by 20%, the temperature on the probe is 60 ° C.
The third stage is cooking. Don't forget to get a smoke generator. The temperature in the chamber is 85 ° C, the humidity is 100%, the fan speed is 4, and the temperature in the middle of the product is 70-72 ° C.
After cooking, the sausage should be cooled and left in the refrigerator for 12-24 hours, without covering.
Bon appetit!
If you have any questions about cooking - please write them to us in the comments.
Ingredients:
- Minced pork - 1 kg
- Minced beef - 1 kg
- Black pepper extract or black pepper - 4 g
- Finely ground dry garlic - 4 g
- Ground cardamom - 2 g
- Lard or butter - 600 g
- Drinking water - 600 ml
- Nitrite salt - 30 g
- Kitchen salt - 30 g
- Collagen shell with a diameter of 40 mm - 5 m
Let's start with the preparation: mix all the spices nitrite and table salt, garlic, cardamom, black pepper. Knead the stuffing and season with spices and salt, mix well and close tightly with plastic wrap. Leave in the refrigerator for 8-12 hours. Remove the minced meat from the refrigerator and pour water into it, which should be cold. Pour gradually, stirring constantly. Sausage meat should be well seasoned, I recommend not buying ready-made minced meat to be sure of the quality of your product. Minced meat from quality meat will easily retain this amount of water and make your sausage much juicier. After adding water, we add finely chopped lard 5/5 mm, which gives an attractive appearance and taste of cervelat. Sergei used butter, but it does not hold well in the structure of the sausage and when sliced falls out of the pieces.
Once all the ingredients have been mixed, we can stuff the loaves. Cut the collagen shell into pieces 35-40 cm long and fill them with warm water. In 2-3 minutes we can start stuffing. Sausage loaves should be tightly packed with minced meat, well tied at the edge. The correct tie of loaves - the key to success in the production of sausages.
Sergei recommends making 1 small test loaf to insert a probe to determine the internal temperature.
After the work is done, we can proceed to the settings of the combi steamer.
The first stage is drying, it takes place at a temperature of 60 degrees with the valve fully open at 100% and the maximum fan speed. Dry the sausage to 40 degrees with a heat sink.
The second stage - frying or smoking. At this stage, load the smoke generator into the chamber. The temperature inside the chamber is 80 ° C, and the fan speed is 3, the valve is open by 20%, the temperature on the probe is 60 ° C.
The third stage is cooking. Don't forget to get a smoke generator. The temperature in the chamber is 85 ° C, the humidity is 100%, the fan speed is 4, and the temperature in the middle of the product is 70-72 ° C.
After cooking, the sausage should be cooled and left in the refrigerator for 12-24 hours, without covering.
Bon appetit!
If you have any questions about cooking - please write them to us in the comments.
