Pork and chicken sausage with bell pepper

Category: Cold meals and snacks
Pork and chicken sausage with bell pepper

Ingredients

minced pork 1450 gram
chicken fillet 450 grams
bell peppers 30 grams
nutmeg 0.5 tsp
dry garlic 0.5 tsp
pepper mix 0.5 tsp
nitrite salt 19 grams
table salt 19 grams
protein casing for sausages, diameter 45.80
twine
ice water 190 gram

Cooking method

  • Pork and chicken sausage with bell pepper
    Twist the pork on the medium wire rack. Twist the bell pepper there.
  • Pork and chicken sausage with bell pepper
    Cut the chicken fillet into small cubes. about 5 * 5 millimeters.
  • Pork and chicken sausage with bell pepper
    Mix two types of meat, add salt, spices and knead, gradually adding water, until the minced meat is sticky and absorbs water. This time I took 50-50 salt on the recommendation of Tatiana. Next time I'll take all the nitrite salt. But this option is also good. We tighten the minced meat with foil or cover. We put it in the refrigerator for a day. We get it in a day. We cut the shell, soak it, wring it out and do everything as in all previously shown recipes.Chicken milk sausage... We insert a thermometer into one of the loaves and put it in the oven. We cook with a gradual rise in temperature to 80 degrees until there is 68-70 degrees in the middle of the loaf. Approximately 4 hours. We take out. We make a cold shower. We cool, wipe and put in the refrigerator for 10-12 hours.
  • Pork and chicken sausage with bell pepper
    We take out, cut and enjoy the delicious handmade sausage.

The dish is designed for

4 loaves

Time for preparing:

5:00

Cooking program:

mixer, meat grinder, oven.

Note

Everything for sausages can be purchased on our website DIY sausage.

kubanochka
There was not just a lot of work all week, but just a LOT. I only occasionally looked at the Bread Maker with one eye. And today I decided that EVERYTHING! Stop working, I'll go to the Bread Maker ... And then BAM! And then immediately delicious! And just today I received a parcel post from Sausage (the mail was received on September 9th, but I still have not received a notice). So I'll be sausage all weekend So, Angela, thanks for the idea with Bulgarian pepper
ang-kay
Lena, Hi. Cook for health! I think you still THIS did not see.
kubanochka
ABOUT! How much I missed because of work! I'll screw it up. And I also want to cook blood. Angela, Did I accidentally miss your blood sausage recipe?
ang-kay
Lena, I do not do blood. To be honest, I disdain. The husband does not eat for religious reasons. And my mother once did when she kept the pig. Blood, bacon and buckwheat, and spices, of course. Fried in the oven. I remember that it was delicious. And now I can’t turn on her. In my opinion, the Kolbasnik exhibited here. She was pretty. Found Here
kubanochka
So I just bought food albumin from Sausage for these purposes. And so I never did what I did, I never tried it
ang-kay
Well, our blood was real. They twisted the fatty parts, added garlic, pepper, boiled buckwheat porridge and mixed with blood. Then into the small intestines. Pierced in several places. Cooked for 5 minutes and in the oven. Someone does it with rice. Here's a simple rural recipe. We all do this here and sell it on the market. Sausage, of course, has a noble option. : girl-yes: Well, it's clear that my version needs to be done with ordinary salt.
NatalyMur
Oh what a sausage
And I never twisted pepper, cut it in pieces and put it, but it turned out so interesting and more monolithic in the sausage!
Thanks for the idea!
ang-kay
Natalia, thanks for the praise! : girl_love: Of course more monolithic.
Albina
Homemade sausage is my dream until I mastered this kind of "cooking".My husband tries to persuade me to her, but I dodge. After all, it still needs to be filled into some guts ...
Albina
Angela, Your sausage is breathtaking
ang-kay
Albina, Thank you. This case is very addictive. Once you start, you never stop. If you are from Ukraine, then you can buy everything for sausages on my website. The link is given in the recipe.
Albina
Angela, I live ooooooooochen far from Ukraine. In Yamal. Noyabrsk
ang-kay
Giltoniell
Can I ask you a question for filling? can shikoka enta sausage be kept in the refrigerator?
ang-kay
I had it for more than a week until they finished eating. If you want to keep it longer, you can pack it with a vacuum cleaner or do less.
Giltoniell
Thank you for the information) Quite a decent time, more than a week she still won't survive with us))
Giltoniell
Oh, can I still try you? Made today a sausage in pork intestines - very tasty, but thin. There is an option to purchase a casing for sausages with a diameter of 85 mm. Attention, question! Is the time you specified is enough to bake such a thick sausage, or is it better to increase the time of each stage to one and a half hours?
ang-kay
Diana, time will naturally increase. 85 is a very large diameter. I think that the first stage can be increased in time. And then it will take longer to cook. Measure the temperature inside with a thermometer. To reach the desired one, it will take longer.
Giltoniell
I don't have a thermometer, so I baked it like that. That's why I'm interested in time.
ang-kay
Dianacertainly increase. But the thermometer is very necessary. Firstly, so as not to digest, and secondly, nitrite cannot be used if the temperature is exceeded. You can't fry.
Giltoniell
Well, I didn’t make the oven temperature higher than 90, about 85. I don’t think you can digest it at this temperature ... Why shouldn’t you exceed it with nitrite? Like I saw recipes and sausages for frying with her ...
ang-kay
velli
Angela tell me, is it possible to make a sausage at home with a texture close to the store? In my sausage, no matter how I process the minced meat: 4 times through a 2mm wire rack, 3-4 min in a blender, stirring for a long time until white meat threads and minced meat stickiness. Ice water, minced meat t12 *, heat treatment according to the recipe and still not that! Tasty, fragrant, but there is no such elasticity as in the store Doctor's or Tea House one feels some graininess on the tongue. Something I am doing wrong, and what I do not understand.
Giltoniell
I just like the store comes out. But I take the minced meat, chicken. Perhaps it all depends on the meat that you use, try with another, from another part of the carcass, or buy minced meat
ang-kay
Quote: velli
Angela tell me, is it possible to make a sausage at home with a texture close to the store?
As it seems to me, that's what I get. I do at home. The main thing is to knead well, grind and observe the temperature during cooking.
velli
Diana and Angela thank you for your advice. From minced chicken, I get sausages and hams, but it is boiled such as Tea and Doctor's results that are not impressive. Today I had try # 2. I replaced 1/4 of the total weight of pork according to the recipe "Boiled Tea Sausage" with minced chicken from chicken breasts. I stuffed the loaves into a polyamide casing d-80mm now hanging on the balcony tomorrow I will cook in water. I'll write what will come of it.
ang-kay
valentine, I do not like to cook in water. I have a problem with this too. It's hard to keep the temperature you need. Try it in the oven. if electric. If gas. then you need to adapt to the water. Also try a smaller diameter casing. it is easier to stuff it tightly (that's how it is to me). and you yourself see.
velli
Angela thanks for the good advice! I myself do not like to cook in water, it is difficult to regulate the temperature and time. I prefer to make sausage in the oven, or more correctly, in the Delta electric oven, which has a temperature regulator and a clock. There is also an electric stove, but I do not like making sausage in it, because it is difficult to come to a given temperature, and the volume of the oven itself is too large for 2-3 bars. And the shell of 4.5 ended with only 80mm left. She didn’t want to go to lamb blue because of its smell.I am waiting for a parcel with a ki with a shell of various calibers and types and no puzzles with a shell diameter.
SSvetik
Angela, thanks for your delicious sausage recipes. I already made chicken sausage "Lugansk" and now I made this one, but without pepper (it was not available). All the sausages went off with a bang. I never thought that making a sausage with your own hands is so easy. Now I would like to learn how to bake such bread as you bake. Special thanks for your help in purchasing sausage casings and nitrite salt.
Pork and chicken sausage with bell pepper
ang-kay
SSvetik, very appetizing sausage turned out. Thank you for such an informative and delicious report! it's so nice when your recipe goes "to people", it turns out and I like it! I am very happy about this as a child. Fair. Nothing is impossible in life. The sausage turns out and the bread turns out. The main thing is to want. He who does not try will never succeed.
jan4ik-70
I will also leave a report for history.
I really liked the combination of chicken and pork in this recipe. (y) For my taste, 50x50 nitrite and common salt was enough. There was no sweet pepper, there was paprika in pieces.
The combination of chicken and pork in a sausage is so far the best of all the options that I have prepared. It turned out very tasty!
Thank you, Angela, for your recipes, for your work and inspiration!
Pork and chicken sausage with bell pepper
Pork and chicken sausage with bell pepper
ang-kay
Yana, to your health! Sausage-feast for the eyes! Thank you for such a delicious report and trust!
velli
jan4ik-70Please tell me what kind of shell you have and what diameter?
jan4ik-70
velli, Polyamide casing, diameter 80mm. Durable and flexible, easy to stuff. They gave me a present, knowing about my hobby of sausage making
velli
Yana, the shell is good, I only dream of this, where to buy this. There is a shell for Mortadela 120mm but it is too big for me I like 45-80mm. Convenient with such diameters. When I ordered, I had no idea that it would not be convenient to work with her.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers