⚫ How to Make Sausages at Home. ♦СТРОЙКА & РЕМОНТ♦
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- Опубликовано: 20 мар 2018
- How to Make Sausages at Home. ♦СТРОЙКА & РЕМОНТ♦
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I like to diy very much. A lot of handmade things are very usefull in ordinary life. How to make different things? What craft of crafts should I choose? Constuction is anothe side of creativity. In this field you must be able to make insulation and padding, waterproofing and repair or reperation, fix and pluster ect. You have to know a bit about welding, installation or disassembly of different things.
Making sausage at home is one of those lost arts that really is not so difficult as it sounds. At its core, a sausage is simply ground meat and fat, salt, and flavorings. It really is not much more involved than grinding your own hamburger; you don’t even have to stuff it into links if you don’t want to.
Good sausage is all about balance. Balance of salt and savory, balance of meat and fat, balance of spices and herbs within whole. Knowing a proper ratio of salt to meat (and fat) is essential, but once you understand it you can adjust to your own perception of saltiness, which varies wildly among people.
Some sort of liquid helps tighten bind when you mix the sausage meat; and without this bind you have hamburger, not sausage. You also need a proper amount of fat, at least 20 percent - I have not yet met a low-fat sausage worth eating.
But beyond those “rules,” your ingredient list is limited only by your imagination. You can toss in as many or as few herbs and spices and other flavorings as you’d like. What liquid to use? Anything from water to fruit juice to wine to cream.
What sort of meat? Usually pork, but beef and lamb are also good, as are game animals. Do you want a fine grind or a coarse one? How much fat? I like 25-30 percent, but you could go as high as 50 percent.
A good start is a typical sweet sausage, and this is what I’ll walk you through here. Sweet sausage is only slightly sweet - it’s really called so to differentiate it from Italian hot sausage, which has paprika, chiles and oregano.
Before You Start: Special Equipment Needed.
Before you begin you do need some specialized equipment; this is what keeps many home cooks from bothering with sausage.
First, you need a meat grinder. I suggest attachment for KitchenAid stand mixer as a good start. Stand-alone meat grinders are good, too, and you could even use one of old hand-cranked grinders. You need at least two dies - coarse and fine - that dictate how wide the strands of ground meat will be when they emerge from grinder.
You will also need a good scale, as most sausage recipes use weight, not volume to properly measure ingredients; a little too much or too little salt in a sausage and you can ruin it. Precision matters.
Are you going to stuff your sausages into casings? Then you need a sausage stuffer. Quality stuffers can run several hundred dollars, but if you plan to make sausage with any frequency, I highly recommend spending cash. Do not stuff your sausages using the grinder attachment, as it will get the mixture too hot and can ruin the texture. Either do this right or leave your sausages loose.
If you do stuff your sausages, you need casings. Most decent butchers make their own sausages and will sell you hog casings, which are the scrubbed, salted intestines of a pig. (Don’t feed these sausages to those who cannot eat pork!
This video has been taken with Creative Commons CC BY license from channel ЕМКОЛБАСКИ. There is reference to author video - • Молочная ГОСТ. Та сама...
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Очень все хорошо объяснили, спасибо! Давно имею желание сделать дома вареную колбасу, вот только меня смущает эта плотность колбасы, я всегда предпочитаю покупать более мягкую. Как сделать ? Подскажите!
В нэте куча информации.
@@stroyUA Так как мне понравились Ваши советы, я хотела узнать Ваш вариант. Спасибо за ответ.
@@user-vetka-59 откуда ему знать, это не его видео. Зайдите на канал "емколбаски", это видео оттуда. там много рецептов
Спасибо за рецепт! Ведущему надо преподавателем работать,. У него, по моему, даже ленивый дурак заинтересуется и научится.
:))
О да ты прав
Не четверочка а все 100% класно у вас получилось
☺
Странный чувак, говорит вначале, что никакого кипятка, не придумывайте, потом говорит надо в середине готовки, налить кипяток для пара
Ошибся чуток наверное.
не поняла, готовите один рецепт а в описании оставляете совсем другой
Исправимся.
Очень много говоришь
Исправится.
Болтовни много. Краткость сестра таланта
Исправится.
Много текста лишнего
Старается.
А почему текст под видео не на русском? Ведь не все читают по турецки. Или это казахский?
На русском. Измените язык на своём Ютьюбе. В самом низу.
Не не на слайсы, а на ломтики или на куски.
☺
Воруете видео у Емколбаски?
Что значит воруете! Видео взято по лицензии. Разберитесь в вопросе прежде чем обвинять людей в воровстве.
@@stroyUA я ж только спросил, а не утверждал. Разберитесь в правилах русского языка.
В России нет хорошей колбасы
Будет :))
А где есть?