Very tasty homemade sausage - Drohobychskaya. Simple, at home, with your own hands - KolboBoss - World Latest Movie, Series, Videos and Trailers

Very tasty homemade sausage - Drohobychskaya. Simple, at home, with your own hands

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Published on Aug 10, 2019

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How to make delicious homemade sausage? It's very simple! Today we present to your attention the recipe and technology of Drohobych sausage in simple home conditions. Watch everyone so as not to miss anything. So, Drohobych sausage: Ingredients: 1. Lean pork ham 2. Nitrite salt (you can use half with regular salt) - 20g / kg 3. Black pepper - 2g / kg 4. Allspice - 1g / kg 5. Caraway - 2g / kg 6. Fresh garlic - 6g / kg 7. Sugar - 2g / kg 8. Water - 13% of the weight of the meat 9. Food phosphate - 1.5-2g / kg Technology: Cut the meat into a 2 * 3 cm piece and salt at a temperature of + 2-4C for three days. After pre-salting, separate 15% of the lean pieces and freeze all the meat and water for an hour. Grind the lean raw materials in a meat grinder with a 4-5 mm grid and knead well until protein threads form. It is VERY IMPORTANT not to exceed the meat temperature above +10C at any stage of mincing!!! Add the resulting mince to the main mass of raw materials with fat, add spices, phosphate, sugar, crushed garlic and water and knead everything well until the water is completely absorbed into the meat. Leave in the refrigerator for an hour and a half. I do not recommend leaving it for a day for those who are busy - it can sour. Fill with a syringe, a meat grinder without a knife or manually tightly into a smoke-permeable casing 45-50 mm. I use collagen. Hang in a cool place at +10-15C for 8 hours. Then warm at room temperature for 3-4 hours before heat treatment. Heat treatment in the oven: Drying for 10 minutes at 60C Roasting at 90C until the inside of the loaf reaches 58-60C Cooking with boiling water in a tray at +80C in the oven until +68-70C inside the loaf. Showering in cold running water for 10-15 minutes to increase shelf life. Then you can smoke with cold smoke, after wiping the loaves dry, for 4-8 hours. After smoking, let it hang for a couple of days to saturate the sausage with smoked products and even out the taste. You can also not smoke it, it is also very tasty! -------------------------------------------------------------------------------------------------------------------------------- Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa -------------------------------------------------------------------------------------------------------------------------------- My chamber for dry-curing: • Chamber for dry-curing. My climate chamber. Dry-cured and dry-smoked meat products: • Dry-cured and dry-smoked meat products Cooked sausages and wieners: • Cooked sausages and wieners Cooked-smoked sausages: • Cooked-smoked sausages Author's products: • Author's sausages Theory and reviews: • Theory and reviews Products WITHOUT PORK: • WITHOUT PORK If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 AB: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!

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