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 pork of fresh slaughter appears on the market. That's itching to cook homemade sausage. Inclusions of dried barberry berries give the sausage a beautiful pattern and set off its sour meat taste.
Pass them through a meat grinder with the largest grid.
Measure the right amount of spices, table salt and nitrite, sugar, ascorbic acid and barberryAscorbic acid I took the usual tablets from the pharmacy, grind it in a mortar. Ascorbic acid neutralizes nitrite residues in the sausage. This sausage can be safely given to children.
Add all this to the minced meat, add the garlic crushed through a press, here pour in ice water and knead with a fork or mixer with a nozzle "hook" until smooth for about 5 minutes.Hands to knead I do not advise, because the temperature of minced meat in the preparation of sausage should not be higher than 10-12°C. and from the heat of the hands, the minced meat will heat up.Tighten the bowl with cling film and refrigerate for at least 3 hours. A maximum of 24 hours. During this time, the minced meat will ripen, nitrite salt will react with the meat and the taste of the sausage will be formed.
Soak the intestines in warm water for 10-15 minutes
Fill the shell with minced meat. You can do this with a sausage syringe, a nozzle on a meat grinder or just a finger, using instead of a nozzle cut off the neck of a plastic bottle
Sausages put it in the fridge for 2-3 hours to shrink. If you see somewhere a bubble of air-pierce this place with a needle and release the air.Then remove the sausage from the refrigerator and hold it at room temperature for an hour and a half
Cook in the oven, observing the temperature regime:- The first 30 minutes-at a temperature of 40°C
-Then 30 minutes at a temperature of 60°C
- Next, increase the temperature to 80°C and cook for about 1 hour.If there is a thermometer, then check the readiness of it. Inside the sausage, the temperature should reach 68-72°C, which means that the sausage is ready.
The finished sausage should be immediately cooled. For this purpose it is possible to cool it under a stream of cold water, in a bowl with ice or simply to take out on a cold (I take out on a balcony, now it is already cold).
Ideally, the sausage should be allowed to lie in the refrigerator for 10-12 hours. But if you really want - then try immediately!