The recipe is very tasty sausages Soviet
• The recipe is very tasty sausages Soviet
One active user sotssetetey found an old Soviet recipe luxurious sausage and tried it. It was very cool. He decided to share the recipe. The very process of cooking does not take much time, but in the end it turned product symphony, which is definitely exactly be able to please their appearance not only domestic, but also visitors.
Here's a little book. | Photo: pikabu.ru.
The Soviet recipe. | Photo: pikabu.ru.
Prepare stuffing. | Photo: center.com.ua.
recipe described here was found in the "Sausage and myasokopchenostey" from 1938, edited by G. Konnikova. At one time, this particular recipe was used in the creation of the Soviet sausages. However, in our time, it makes sense to make some reasonable adjustments to the described method.
It is necessary to do it yourself. | Photo: autogear.ru.
So, to create a sausage will need 750 grams of pork shoulder without bone and 250 grams of beef. The original recipe also says that should be present even fat. However, particularly in this time abandon its use in favor of a lesser caloric product. The meat is cut into a grinder and solim 10 grams of salt with nitrite addition of 10 grams of salt per 1 kg of meat. Mass mix well in a package and leave in the refrigerator for 2 days.
Prepare the filling. | Photo: teledietolog.ru.
After passage of said skip time on meat grinder with a grill 4 mm. Product temperature should not have time to exceed 12 degrees. The resulting minced add 100 grams water, 1.5 grams white ground pepper 0.3 grams of nutmeg, 2 grams of sugar and 3 grams of dietary phosphate. After that, the stuffing should be thoroughly kneaded. The water has to go to the mass, which will be very sticky.
We produce packing. | Photo: za100le-mt.ru.
As the sheath is best to choose a natural lamb Sinyuga. Sold clean and immediately ready for use. It is edible, has a good color and looks quite nice. Produce packing best sausage syringe. Amiss and chopper packed under 150 grams. In the most extreme case, you can use the usual pork casings. After stuffing salami is hung for a day in the refrigerator, and then another 4 hours in a warm room.
The final stage. | Photo: pikabu.ru.
For the final stage of cooking suitable conventional oven or a smoking cabinet. Using the upper-and lower heating temperature of 85 degrees. Cook will have more than 1.5 hours. If you use the oven, it is necessary to pour water into the sump in advance. When held 1.5 hours to prepare until the sausages inside temperature will not be 70 degrees. The total procedure takes 2-2.5 hours. After heat treatment, the sausage should again send in the refrigerator overnight so that it has reached the desired temperature. In the morning you can eat! The result is an excellent sausage.
What will be the output. | Photo: pikabu.ru.