Improvisation on the theme of German sausages (pressure cooker Brand 6050)

Category: Meat dishes
Improvisation on the theme of German sausages (pressure cooker Brand 6050)

Ingredients

Lean pork 300 gr.
Lean beef 300 gr.
Chicken breast about 400 gr.
Salt, pepper, other spices
Ice or ice water

Cooking method

  • I asked myself a question - what to cook from a small amount of meat of different sorts? And then the OktoberFest festival was shown on TV - a sea of ​​beer and tons of German sausages, different, delicious. Here are the sausages and I will cook, I decided.
  • Hamburg - Beef sausages - and only about 300 gr of beef.
  • Nuremberg or Munich - Pork - and the cat cried pork.
  • Bavarian? Pork + Veal? We change the veal for beef. And order.
  • But I still have an ownerless chicken breast. What to do?
  • And we will make sausages according to our original recipe))))
  • Cooking sausages.
  • Scroll the meat in a meat grinder 2 times. Salt the minced meat, season with pepper and other seasonings to taste. (You can add garlic, and various herbs. But I decided not to interrupt the taste of meat, only salt and black and red ground peppers). Ice - beat 2-3 cubes in a blender. And add to the minced meat. But I regret my blender and I do not stick ice in it. And I pour ice-cold water into the minced meat 2-3 tbsp. l.
  • Fill the prepared intestine with minced meat. Cut sausages into a length of 10-12 cm. (Can be less or more).
  • (Having done all this, I froze the sausages by simply putting them in a plastic container in one layer. When I decided to fry them, I defrosted them in the refrigerator.)
  • Frying sausages.
  • Grease a pressure cooker bowl with olive oil. Turn on the "Fry-Chicken" mode by default. Place the sausages in a bowl. Close the lid. After 6 minutes I turned the sausages over, one side was already ruddy (this side is in the photo). I closed the lid again. When the display was on for 10 minutes, the pressure cooker hissed, as if putting on pressure. I quickly turned the regulator to HP. Exactly 3 minutes there was a set of pressure. The sausages were cooked under high pressure for the last 7 minutes. After the signal she turned off the pressure cooker, the pressure dropped in 4 minutes. The sausages are ready.
  • Improvisation on the theme of German sausages (pressure cooker Brand 6050)
  • Bon Appetit!

Note

These are the same sausages, but cook in a smokehouse from Brand. Mmmm, yummy

14anna08
oh wow! Ksyusha, is it really possible! temptation!
Ksyushk @ -Plushk @
Anh, you jumped out of some bushes
14anna08
so sausages !!!! - you can't crawl past and in the bushes!
Melanyushka
Ksyusha, how great! And I thought you just fried sausages in SV. And can you somehow replace these intestines with something at hand to make sausages too? It is very attractive that everything can be made natural at home, otherwise in the store, after all, God knows what is in their sausages ...
14anna08
Quote: Melanyushka

Ksyusha, Can you somehow replace these guts with something at hand, so that you also get sausages?
join
Ksyushk @ -Plushk @
Anya, Melanyushka, thank you!

Oh, what to replace that? I don't even know. I just have no tension with my guts.
There is some kind of artificial, but edible shell in nature. I just don't know if it is retail. Somewhere, in some topic I read that the girls bought up packs of Maggi for some sausages and used the enclosed shell. But I think this is not very cost-effective.
14anna08
Quote: Ksyushk @ -Plushk @

..... I just don't have any tension with my guts .......

thanks for the maggie!
Ksyushk @ -Plushk @
Quote: 14anna08


Only when I saw your smilies, Anna, I understood what I wrote
14anna08
well, you want to erase ...
Ksyushk @ -Plushk @
No, let them be, what can you do now: what is written with a pen, do not cut it out ...
sedw
Ksyusha, krasotischaaaa))) the recipe is immediately bookmarked))) Think about the guts even more
Omela
Quote: sedw

Ksyusha, krasotischaaaa))) the recipe is immediately bookmarked))) Think about the guts even more
And I. Allochka, if you think of anything - whistle !! I also want such sausages !!!
14anna08
hee-hee, Omela-chik, sedw - and whose guts are you thinking about ....
could not help comment
sedw
Quote: Omela

And I. Allochka, if you think of anything - whistle !! I also want such sausages !!!
Omela, there is a whole Temka here (I read it once, I even took it to bookmarks) https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=108031.0... There is also an online store 🔗, but there they only trade in bundles of 91.5 m each (the girls say that this is not much - you just have to start doing it) and it turns out very profitably at a price)))

14anna08 - about pigs, what did you think?
Omela
Quote: sedw

but there they only trade in bundles of 91.5 m each (the girls say that this is a little -
sedw
Quote: Omela

That's it, but I want sausages, I'll look - look)))
Lena2015
Quote: Ksyushk @ -Plushk @

Anh, you jumped out of some bushes
Hello! bought no govazhii guts. and in general which is better than pigs or beef?
14anna08
girls, can we buy for 3 = x?
skate
Good morning, this is not the first time I have come across ice water in a sausage recipe, and what it gives, educate the uneducated one.
MariS
Ksyusha, sausages - just a feast for the eyes! I also want the same ... And where to get the guts? Respond, who has extra ... (I mean veal, pork).
nut
Girls, buy yourself 1 bucket for three, before you have time to blink an eye, you all use them Yes, and they are stored in salt or frozen for years And the sausage is what you need - class
Lena2015
Quote: new

Ksyusha, sausages - just a feast for the eyes! I also want the same ... And where to get the guts? Respond, who has extra ... (I mean veal, pork).
[/ quote on
on the market to order
Omela
Quote: new

Where to get the guts?
Marish, the guts can be taken here:
🔗 950 RUB - 90 meters.

Let's cooperate and take as advises nut:

Quote: nut

1 bucket for three,

Current needs a third.

shl. so me and a meat grinder with a nozzle for sausages tada nat.
14anna08
Oksanchik, if they can be sent and one of you will help with the transfer, I will be the third!

pour

by the way, then I also need something for a meat grinder ...
14anna08
a mustache is clear about the current in winter, and so there is +8 maximum ... or fill them with salt ...
matroskin_kot
Anh, in my plastic sauce jar with a lid (thanks, America,), they are filled with strong saline and do not buzz ... for a little over a year now ... in the refrigerator in the pantry on the bottom shelf.
Ksyushk @ -Plushk @
Oh, what a discussion unfolded in my absence.

sedw, Thank you!

Quote: Lena2015

Hello! bought no govazhii guts. and in general which is better than pigs or beef?

Lena, I have pork. And which is better, I don't even know. The main thing here is size. There are blues - they are of a larger diameter, for sausages such as boiled sausages (Doctor's, ham), and there are casings - they are of a smaller diameter, such as for sausages. They bring me intestines.

Quote: skate

Good morning, this is not the first time I have come across ice water in a sausage recipe, and what it gives, educate the uneducated one.

Skate, in production, ice (crushed ice) or water is added to reduce the temperature of the minced meat during grinding so that bacteria do not multiply. I pour only for juiciness. Since I did not put a single gram of fat in these sausages. But when I cut the meat into pieces for sausage, plus a little more fat, then water is not required.

New girl, Thank you so much!

Girls, take a walk to the nearest market, to the meat rows. Word by word and you will definitely find a person who will agree to bring you guts. Ask around.
More at agricultural fairs, where farmers sell their products directly, can be found. There may be relatives in the villages, ask them. Yes, they are not so scarce - intestines

Irina, Cat, quite rightly wrote, store in a saline solution. From freezing and subsequent defrosting, they become "brittle". But quite usable.

If you don't have a meat grinder with a sausage stuffer? Take a piece of thick wire (cm 20). From one end we make a loop, with a diameter of 3.5-4 cm. Thread the edge of the intestines into the loop to make a type of juice with a sooooo long "sleeve" and stuff the intestines with minced meat. Long, tedious, I agree. And it is suitable for minced (cut into pieces) minced meat. It is more difficult for ground ones of course. But with their hands everything is very tasty
MariS
I agree to be the third - when and where will we gather ....?
MariS
Ksyusha, came to say thank you so much for the sausage recipe !!! : rose: Made from veal and beef to taste with "Maggi" - a seasoning for sausages (in it and intestines). I added crushed ice too. Made in the oven on the grill - I liked it very much!
The husband is delighted - he says that now we will do them constantly ...
Ksyushk @ -Plushk @
Marina, eat to your health. I am very glad that your family enjoyed the sausages. Of course you need to tinker with them, but the result is worth it. Today we ate a batch of cheese at once, yummy

So Brand smokes are not enough for these sausages, it's straightforward

Marina, how does the seasoning taste? What does it look like? I have a bag, for the sake of interest I bought it and even bought a "gut" not got to look. We must probably gut this Maggi, at least look into her eyes or something
MariS
Ksyusha, mix "Maggi" for sausages in French. The taste is pleasant, it is difficult to describe, because I did not use the whole packet for reinsurance (suddenly I don’t like the taste). In general, I manually stuffed the guts, because I could not figure out how the nozzle worked. There was no time to think - I quickly did everything with my pens ... Thank you, Ksyusha - now we will do it often. The main thing is that you can fill and freeze a lot at once!
Ksyushk @ -Plushk @
Quote: MariS

The main thing is that you can fill and freeze a lot at once!

Oh yes, that's right. I sometimes put half a pig on the sausage, of course, not everything is eaten right away.
Ksyushk @ -Plushk @

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