Рет қаралды 14,822
Hello everyone, with you channel With Grandfather At dinner! A very famous sausage from the USSR. She was loved in the Soviet Union, she is loved even now in Russia. I cook Odessa semi-smoked sausage step by step and in great detail. In technology I use single hot smoking. If you are wondering how to cook this dish at home, then quickly turn on this video and start watching! #food #marinachernova
Music used in the video: Royalty Free Music by www.audiomicro.com/royalty-fr...
Musical composition ES_Golden Dime - Dez Moran,
ES_Forca! - Sandance, ES_Tus Besos (Instrumental Version) - Lu-Ni
And also ES_Coffee for Two - Epocha
owned by www.epidemicsound.com/
♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔
Cooking time: 5-7 days
INGREDIENTS:
Raw material:
Beef - 650 gr
Pork shoulder - 100 gr
Pork back fat - 250 gr
Salt nitrite in half with table salt - 20 gr
Pepper black or white ground - 0.75 gr
Allspice - 0.6 gr
Sugar - 1.2 gr
Dry garlic - 0.6 g or 1.5 g fresh
or a mixture for Odessa sausage - 8 gr
Pork casing 38-40 mm and twine for knitting.
Phosphate food - 2 ... 3 gr (optional)
Technology:
Grind beef and pork with a meat grinder SEPARATELY from each other.
Grind the beef through a 3-4 mm grate. Add all dry ingredients (salt, spices, phosphate) and water to the beef, knead until thickened to the maximum, about 5-10 minutes.
Freeze the pork and grind it in a meat grinder with a 5-8 mm grate. Then add the minced pork to the beef and knead at a temperature not lower than +12C until the ingredients are evenly distributed. Refrigerate if necessary!
Stuff the minced meat into the shell at a temperature not lower than +12C and leave the sausages for sedimentation for 12 hours in the refrigerator.
Place in the oven at 35 ... 45C and hold for 30 ... 50 minutes for warming and pink bright color.
Processing of thawed minced meat should be started at a temperature not lower than +16 degrees. in a loaf, + 20C is better.
After warming, put in the oven 60C and dry for 30-50 minutes.
Set the oven to 80C and bring the temperature inside the loaf to 60C. Next, pour water into the pan again and cook under conditions of high humidity until cooked - 69-70C inside the loaves.
Smoke sausage at 35-42C for 8-24 hours.
Further drying and ripening for 3-4 days at 12-15C.
When mixing minced meat, the temperature of the minced meat should not exceed +12 degrees,
in order to avoid bouillon edema. Bon appetit!
Bon appetit!
♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔
WATCH MY PLAYLISTS:
Appetizers and salads: • Пироги с Лавашом | Хру...
Fast food: • СУПЕР БУРГЕР ОТ ДЯДИ С...
Baking: • ПИРОГ ИЗ СЛОЁНОГО ДРОЖ...
Desserts: • ПИРОГ ИЗ СЛОЁНОГО ДРОЖ...
First courses: • СУП СОЛЯНКА ИЗ КУРИЦЫ....
Second courses: • ЗАПЕЧЁННАЯ ШЕЙКА В РУК...
Fish dishes: • РЫБНЫЕ СТЕЙКИ. НЕЖНЫЙ ...
Quick Recipes: • СУП СОЛЯНКА ИЗ КУРИЦЫ....
Raw-cured meat and poultry recipes: • Три рецепта ВЯЛЕНОГО М...
Chicken recipes: • Грибы Фаршированные. З...
We are waiting for your feedback in the comments!
Anyone who wants to help our channel to buy quality
video cameras:
Yandex wallet number: 4100184987901
♔ Subscribe to our channel:
► / @user-md5nm8my6i
♔ Our travel channel is here:
► / stvol152
♔ Subscribe to the channel ► bit.ly/CHERAL
♚ SOCIAL LINKS NETWORKS ♚
✔ I'm Vkontakte ► stvol152
✔ VK group ► club126951166
✔ Facebook ► / alexander.chernov.357
✔ Odnoklassniki ► ok.ru/profile/317818390
♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚♚