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.
Cook Time | 120 minutes |
Servings |
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Instructions
- 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.
- 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.
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