Boiled sausages
You will need a collagen casing, preferably a large caliber, beef bungs or bladder. For accurate to control the temperature inside the sausage loaf, an electronic thermometer probe is required. You need to stick it carefully from the end of the loaf, so that the shell does not crack. We add a little spices so as not to clog the own aroma of fresh meat and not break the solidity of the loaf in ham-type sausages. For such sausages, we cut the meat into cubes, for others, for example mortadella, grind in a meat grinder.
Industrial technology implies emulsification, but since we do not need to add anything but meat, it is not necessary to achieve this uniformity. The same applies to the introduction of phosphates. This is an additive increases the moisture binding capacity of meat. This sausage will be softer, the risk of broth and fatty edema – the appearance of “pockets” under the shell. However, if you use fresh meat and observe the temperature mode, there will be no edema even without the introduction of phosphates.
Usually, a little spice is added to cooked ham-type sausages, keeping the natural taste of fresh meat. When making sausages like mortadella, you can experiment more boldly with spices and additives. Original taste will add cumin, coriander seeds, soy sauce, you can add pistachios or pine nuts, olives, sun-dried tomatoes.
The technological process can be divided into the following stages:
- Grinding meat and making minced meat. Grind the meat in a meat grinder or cut into pieces. Mix thoroughly with the curing mixture until white threads. Adding water up to 30 ml / kg.
- Stuffing and upsetting. We tightly fill the prepared shell with minced meat, avoiding cavities. We tie. We pierce the shell where bubbles form. We hang in the refrigerator for a day at t 4-6 degrees.
- Warming. Fill the loaves suspended in a cooking container with water at a temperature of about 50 degrees for 1.5-2 hours. At the end of the process, the temperature in the center of the loaf should be about 15 degrees.
- Cooking. Heating is done gradually. For about an hour, the loaves should be cooked during the period of heating the water from 50 to 60 degrees. This is necessary for the formation of color and “ham” flavor. Next, we heat to a water temperature of 75-79 degrees and temperatures in the center of the loaf are 68-69 degrees. The total cooking time is 2 hours.
- Cooling. We take out the loaves from the cooking container and sprinkle them with cold water from the shower until the temperature in the center of the loaf is not higher 25 degrees. Dry and place in the refrigerator for 8-10 hours.
- Smoking (optional). After cooling, the loaves can be smoked in a cold way – 1-2 sessions for 5-6 hours. It should be noted that loaves will become less juicy. The loaves you plan to smoke are best cooked in a natural casing – beef bungs, bladder.