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 Pork Sausage with Red Barberries Recipe
Sausage in our family is relevant at any time of the year, but in autumn, with the onset of cold weather, meat snacks become more popular. And fresh slaughtered pork appears on the market. So my hands are itching to cook homemade sausage. Inclusions of dried barberry berries give the sausage a beautiful pattern and set off its sour meat taste.
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. The brisket and ham should be lightly frozen.
    The brisket and ham should be lightly frozen.
  2. Pass them through a meat grinder with the largest grate.
    Pass them through a meat grinder with the largest grate.
  3. Measure out the right amount of spices, table salt and nitrites, sugar, ascorbic acid and barberry I took ascorbic acid in ordinary tablets from the pharmacy, ground it in a mortar. Ascorbic acid neutralizes nitrite residues in the sausage. This sausage can be safely given to children.
    Measure out the right amount of spices, table salt and nitrites, sugar, ascorbic acid and barberry I took ascorbic acid in ordinary tablets from the pharmacy, ground it in a mortar. Ascorbic acid neutralizes nitrite residues in the sausage. This sausage can be safely given to children.
  4. Add all this to the minced meat, add garlic crushed through a press, pour ice water here and knead with a fork or mixer with a hook attachment until smooth for about 5 minutes. I do not advise kneading with my hands, because the temperature of the minced meat when cooking sausage should not be higher than 10-12 ° C. And from the heat of the hands, the stuffing will heat up. Cover the bowl with plastic wrap and refrigerate for at least 3 hours. For a maximum of 24 hours. During this time, the minced meat will ripen, the nitrite salt will react with the meat and the taste of sausage will form.
    Add all this to the minced meat, add garlic crushed through a press, pour ice water here and knead with a fork or mixer with a hook attachment until smooth for about 5 minutes. I do not advise kneading with my hands, because the temperature of the minced meat when cooking sausage should not be higher than 10-12 ° C. And from the heat of the hands, the stuffing will heat up. Cover the bowl with plastic wrap and refrigerate for at least 3 hours. For a maximum of 24 hours. During this time, the minced meat will ripen, the nitrite salt will react with the meat and the taste of sausage will form.
  5. Soak the intestines in warm water for 10-15 minutes
    Soak the intestines in warm water for 10-15 minutes
  6. Fill the shell with minced meat. You can do this with a sausage syringe, a meat grinder nozzle, or just with your finger, using a cut-off neck of a plastic bottle instead of a nozzle
    Fill the shell with minced meat. You can do this with a sausage syringe, a meat grinder nozzle, or just with your finger, using a cut-off neck of a plastic bottle instead of a nozzle
  7. Put the sausages in the refrigerator for 2-3 hours to shrink. If you see an air bubble somewhere, pierce this place with a needle and release the air. Then take the sausage out of the refrigerator and keep it at room temperature for an hour and a half
    Put the sausages in the refrigerator for 2-3 hours to shrink. If you see an air bubble somewhere, pierce this place with a needle and release the air. Then take the sausage out of the refrigerator and keep it at room temperature for an hour and a half
  8. Cook in the oven, observing the temperature regime: - The first 30 minutes - at a temperature of 40 ° C - Then 30 minutes at 60 °C - Then increase the temperature to 80°C and cook for about 1 hour. If there is a thermometer, then check its readiness. Inside the sausage, the temperature should reach 68-72 ° C, which means that the sausage is ready.
    Cook in the oven, observing the temperature regime: - The first 30 minutes - at a temperature of 40 ° C - Then 30 minutes at 60 °C - Then increase the temperature to 80°C and cook for about 1 hour. If there is a thermometer, then check its readiness. Inside the sausage, the temperature should reach 68-72 ° C, which means that the sausage is ready.
  9. The finished sausage should be cooled immediately. To do this, you can cool it under a stream of cold water, in a bowl with ice, or just take it out to the cold (I take it out to the balcony, now it's already cold).
    The finished sausage should be cooled immediately. To do this, you can cool it under a stream of cold water, in a bowl with ice, or just take it out to the cold (I take it out to the balcony, now it's already cold).
  10. Ideally, the sausage should be allowed to lie in the refrigerator for 10-12 hours. But if you really want to - then try it immediately!
    Ideally, the sausage should be allowed to lie in the refrigerator for 10-12 hours. But if you really want to - then try it immediately!
  11. Bon appetit.
    Bon appetit.
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