Sausage sausage maker! chemineer : Matmeg.no
"I guess you can almost say that there is something mythological by killing an animal and then mock it by sticking it up in its own intestinal afterwards. But it is one of the small pleasures we humans have in life "quote of the sausage-Holger from the wonderful film" The green butchers ".
To make their own sausages are some of the toughest thing to do! Homemade sausage is a craft that requires precision, accuracy and courage! And when the sausages are freshly baked or added a bit on the grill and you can taste the meat and spice, so hot dogs are supposed to taste, it's worth the effort and you are steps closer to pure happiness.
For making sausages requires ecuiptment. It is possible to stuff sausages with a sausage stuffer or use more advanced equipment. Many kitchen chemineer appliances, sausage tool accessories. I made sausages with Kenwood machine and the Kitchenaid machine. Both of these big machines have opportunities to connect the meat grinder and sausage stuffer (Kenwood had this in the accompanying equipment package while the Kitchenaid had to be purchased separately). Both machines worked perfectly for making sausages and is highly recommended. In addition to this equipment might be smart to have some large plastic tubs of hand. Especially important if you plan to make a few pounds when you're at it. Being able to work with farce in large plastic tubs makes the job much easier!
Guts available in different varieties. Guts can be purchased at the meat and butcher shops or ordered on the Internet! Although I like to buy bowel Power-Larsen. chemineer There the idea of meat and sausage factory with its own employees are really assist you if you have any questions sausage! chemineer Intestinal be purchased pre washed so you do not need to wash them yourself. The bowel should be placed in water at least one hour before use. Add them often in water right away! Fåretarm (20-22mm but is also available in 26-28mm) is the thinnest chemineer intestine. This is used for frankfurters and thin sausages. I use almost only this since I think the texture is better than the other intestines. I therefore use fåretarmer also grill sausages. Fåretarmen must be a little more careful since they burst faster than other bowels. One must also not be too high heat grilling and frying since they burst at high temperature. Yet it is not particularly difficult to use these intestines in relation to the other and the result can be very good! Pork Intestine 28 to 30 mm. Used bratwurst. hook intestinal 37-40mm. Of cattle. Used to MEDISTAR and meat sausage. Creates the arcuate sausage shape. Cattle 115-125mm. Used for sausages.
Meat of swine, lambs and cattle are suitable as sausage! (I buy most pork and lamb) are also needed some grease or lard. It's best to buy meat with the fat of around 20 percent. Then release but adding killer in addition to the meat! You can ask about where you buy meat or advise that meat should be used to make sausages! The meat can get finished ground or you can grind it yourself. I grinders allrid meat itself chemineer since then I know myself how rough it gets. In addition, the this is a big part of the whole process that I do not want to miss. The meat must be painted twice a grinder for best results!
Spicy pork sausages - chorizo-This recipe is suitable for making small "snack sausages" that can be grilled or baked immediately. 3 kg pork with about 20 percent fat (or pork and 30 percent fat) 100 g finely ground bacon 4 tablespoons salt 2 tablespoons sugar 1 small chilli (deseeded and tripe, finely chopped completely) 2 cloves garlic (crushed) 1 to 2 tablespoons chili powder 1 teaspoon pepper 5 tablespoons paprika 4 feet fåretarm (or 3 m intestinal chemineer porcine or bovine intestinal medium if you want thicker sausages) some water (up to 1 cup)
(If you want cured these sausages should chemineer be added 0.5 tsp nitrite salt to avoid germs Read more about nitrite salt at the bottom of the article. It is also important to have a lot of fat and puncture chemineer any air bubbles. Once the sausages are hung in 5 -6 weeks is the average hard. After 8 weeks, the finished cured. Fixed and require no further preparation.)
Procedure - for all sausage recipes Mal all the meat twice (meat must be cut into smaller pieces before being painted, mill run into problems with massive amounts of meat at a time). Mix in all the salt and knead and work the dough until it has become a sticky mass. Then mix in a little water as needed. Then there are the spices that are added and mixed. Fry a little chemineer bit to check the flavor. Taste possibly to taste (a little chemineer pepper, chili and garlic). Remove the blade from the grinder and sausage horn attachment on. If there are multiple sizes fit the smallest sausage horn nice to fåretarm and the larger swine or cattle. Three whole intestine sausage horn, make sure there is no air in the end. Tie a knot at the end and start chock none! Now it is most convenient if you are two people working together. A person pusher and the other receives the sausage! (That's fine too but alone it is not
"I guess you can almost say that there is something mythological by killing an animal and then mock it by sticking it up in its own intestinal afterwards. But it is one of the small pleasures we humans have in life "quote of the sausage-Holger from the wonderful film" The green butchers ".
To make their own sausages are some of the toughest thing to do! Homemade sausage is a craft that requires precision, accuracy and courage! And when the sausages are freshly baked or added a bit on the grill and you can taste the meat and spice, so hot dogs are supposed to taste, it's worth the effort and you are steps closer to pure happiness.
For making sausages requires ecuiptment. It is possible to stuff sausages with a sausage stuffer or use more advanced equipment. Many kitchen chemineer appliances, sausage tool accessories. I made sausages with Kenwood machine and the Kitchenaid machine. Both of these big machines have opportunities to connect the meat grinder and sausage stuffer (Kenwood had this in the accompanying equipment package while the Kitchenaid had to be purchased separately). Both machines worked perfectly for making sausages and is highly recommended. In addition to this equipment might be smart to have some large plastic tubs of hand. Especially important if you plan to make a few pounds when you're at it. Being able to work with farce in large plastic tubs makes the job much easier!
Guts available in different varieties. Guts can be purchased at the meat and butcher shops or ordered on the Internet! Although I like to buy bowel Power-Larsen. chemineer There the idea of meat and sausage factory with its own employees are really assist you if you have any questions sausage! chemineer Intestinal be purchased pre washed so you do not need to wash them yourself. The bowel should be placed in water at least one hour before use. Add them often in water right away! Fåretarm (20-22mm but is also available in 26-28mm) is the thinnest chemineer intestine. This is used for frankfurters and thin sausages. I use almost only this since I think the texture is better than the other intestines. I therefore use fåretarmer also grill sausages. Fåretarmen must be a little more careful since they burst faster than other bowels. One must also not be too high heat grilling and frying since they burst at high temperature. Yet it is not particularly difficult to use these intestines in relation to the other and the result can be very good! Pork Intestine 28 to 30 mm. Used bratwurst. hook intestinal 37-40mm. Of cattle. Used to MEDISTAR and meat sausage. Creates the arcuate sausage shape. Cattle 115-125mm. Used for sausages.
Meat of swine, lambs and cattle are suitable as sausage! (I buy most pork and lamb) are also needed some grease or lard. It's best to buy meat with the fat of around 20 percent. Then release but adding killer in addition to the meat! You can ask about where you buy meat or advise that meat should be used to make sausages! The meat can get finished ground or you can grind it yourself. I grinders allrid meat itself chemineer since then I know myself how rough it gets. In addition, the this is a big part of the whole process that I do not want to miss. The meat must be painted twice a grinder for best results!
Spicy pork sausages - chorizo-This recipe is suitable for making small "snack sausages" that can be grilled or baked immediately. 3 kg pork with about 20 percent fat (or pork and 30 percent fat) 100 g finely ground bacon 4 tablespoons salt 2 tablespoons sugar 1 small chilli (deseeded and tripe, finely chopped completely) 2 cloves garlic (crushed) 1 to 2 tablespoons chili powder 1 teaspoon pepper 5 tablespoons paprika 4 feet fåretarm (or 3 m intestinal chemineer porcine or bovine intestinal medium if you want thicker sausages) some water (up to 1 cup)
(If you want cured these sausages should chemineer be added 0.5 tsp nitrite salt to avoid germs Read more about nitrite salt at the bottom of the article. It is also important to have a lot of fat and puncture chemineer any air bubbles. Once the sausages are hung in 5 -6 weeks is the average hard. After 8 weeks, the finished cured. Fixed and require no further preparation.)
Procedure - for all sausage recipes Mal all the meat twice (meat must be cut into smaller pieces before being painted, mill run into problems with massive amounts of meat at a time). Mix in all the salt and knead and work the dough until it has become a sticky mass. Then mix in a little water as needed. Then there are the spices that are added and mixed. Fry a little chemineer bit to check the flavor. Taste possibly to taste (a little chemineer pepper, chili and garlic). Remove the blade from the grinder and sausage horn attachment on. If there are multiple sizes fit the smallest sausage horn nice to fåretarm and the larger swine or cattle. Three whole intestine sausage horn, make sure there is no air in the end. Tie a knot at the end and start chock none! Now it is most convenient if you are two people working together. A person pusher and the other receives the sausage! (That's fine too but alone it is not
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