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Thick sausage. How to make it do not fall apart - it's actually simple. It is good to choose the meat ingredients, crush them properly and knead them well for a long time. In fact, there is no one right path, and I show one of the effective ones in this film.
You should also not be discouraged if the sausage turns out to be inconsistent, with large free spaces (not to worry about tiny ones) and disintegrating when sliced. This will most likely still be a tasty treat. It is worse when the casing breaks during brewing and its contents get into the water. We will then get a kind of brew for which it is difficult to find use.
You can, of course, bake such a sausage in a smokehouse, but it will not be so easy with thick sausages. It will take a long time for the internal temperature of the sausage bar to be correct, and then we can overdo the heat treatment from the outside. However, water is a better heat conductor than air. Therefore, thick homemade sausage usually gets steamed.