Machanka from Belarus. Step 1: Homemade sausage for machanka

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Machanka from Belarus. Step 1: Homemade sausage for machanka

Category: Meat dishes

Ingredients
Pork shoulder bone with skin	3.8 kg
Chicken breast	3 large breasts
Pork brisket with layers and ribs	1.6KG
Salt, spices
sugar	1h l.
Filtered water	600 ml
belly	3.5 m

Cooking method

• The beginning of the recipe. Continuation here
• Ending tutu
• So, first about homemade sausage from my own experience. To begin with, let's understand that this recipe is for machanka, as well as for fried sausage from boiled or just boiled. And not for dried.
• Now I am sharing my principles of sausage making. Firstly, I make such a sausage either from pure pork or pork + chicken. I don’t make beef, because I don’t buy veal (it is dear to me), and I don’t consider it worthy to shove an old cow into a sausage. Further, pork shoulder with fat + brisket is best for sausage, but not a piece and not a tenderloin from it. A full solid shoulder blade with all parts without bone and skin (at least 2.5 kg). Then the minced meat will be full. This is certainly a lot, but after all no one forces you to cram all the minced meat into the belly. Some of them can be put into action immediately in the form of cutlets, cabbage rolls, etc. Do not forget also about our Tricky ones. Secondly, I believe that we create only consistency with our own hands! Salt + sugar + spices do the rest! Therefore, it is necessary to constantly taste! Even minced meat!
• Are you ready for a mess now? Go…
• So, the first day. I specially bought meat in a store. Store-bought meat is more mature and is more suitable for sausages. Fresh meat from the market must mature. What we have: a cut of a pork shoulder on the bone with skin for about 3.8 kg, three large chicken breasts with skin on the ridge, pork belly with ribs. We disassemble the meat. Separate the scapula from the bone, remove the skin. Free the breast from the ridge. Separate the brisket from the ribs. Having made a stock of stew, a couple of pieces of beautiful meat and brisket, I determined about 3 kg of meat for twisting. Why about?
• Forgive me my dears! But Santa Claus has been bypassing me for many years now, generously giving my children gifts. I guess I'm misbehaving! Every year I ask him to finally give me a kitchen scale, but seeing the number of letters from my children, he is running out of gold! Therefore, the old "steelyard", which I weigh, may lie. My beloved meat grinder Brown on the largest wire rack instantly turns my meat into sausage mince! Now it's the turn of salt, sugar, spices and garlic. Garlic, in such quantity , crushing it by crushing it with a knife blade (it is possible through a press without showing off). I take the usual fine salt.
• Spice. About them separately. I grind them myself. I buy everything separately, pick it up and grind it. I add more: black pepper, allspice, white pepper, pink pepper, green pepper, coriander, cumin. I add less: mustard powder, ground ginger, dried rosemary. Quite a bit: nutmeg, cloves, juniper berries, bay leaf (you can ground it). I stir it. I try to "lick". Must be delicious! Of the whole mass, I allocate 2.5 kg for sausage ... I distribute the rest according to the purposes of use.
• Then there are two ways. Lightweight and not very. I'm walking on easy. We will entrust the beating of minced meat to a Bosch combine with a hook attachment. If we go along this path, then we need two additional pieces of meat - brisket and clean meat of a shoulder ... Our cooked meat in different pieces - bigger and smaller ... Then add salt + sugar (1/4 tsp) + spices + garlic and pour 100 ml of water. We tamp, cover with a glass lid and set aside for now.Place the minced sausage in the bowl of the food processor and place a glass with 500 ml of filtered water next to it. Turn on the combine at a speed of 2.5 and gradually pour in 100 ml. Beat for 10 minutes and add another 100 ml. Beat for 10 minutes. In the process of whipping by hand, lower the raised minced meat along the edges of the bowl back into the bowl. Now we must try again for salt and spices. There should be a pronounced taste of "tasty" minced meat. Then add another 200 ml and beat for another 10 minutes. And finally, the last 100 and another 10 minutes. Now we cover it with a glass lid and let it stand for about 20 minutes. We load it together with the crumbled meat into the refrigerator for 12 hours for a bachelor party (hen party) - do not bother the young, they have a wedding tomorrow.
• If we do not use the equipment, then we drive water into the sausage mince with golden handles. And since the hands do not deform the meat like a harvester, we do not need crushed meat in pieces. Otherwise, everything is exactly the same. True, it will take much less time. You can also beat the minced meat in the bag on the table, but for me it is very noisy - children. And if they undertake to help, then the consequences.
• Second day. The mystery of stuffing. My husband always says: well, what, shall we shove the unproductive? Preparing the womb. I take the middle one. Depending on the thickness of the belly and the proportion of meat, there is about 1 meter of belly per 1 kg of meat. We take the minced meat and meat out of the refrigerator and let it acclimatize a little. Weighing on a steelyard gives just over 3 kg with the bowl. 20-30 minutes on the table. Next, we mix them together. We do it carefully. Do you feel how all the water has been absorbed and the minced meat tenaciously digs into your hand? Now we need to taste the future sausage again. Is everything enough? And the salt? And the pepper? And the garlic? The taste should be bright! Now let them stand together a little - get married. Another 20 minutes. Cooking a meat grinder. I got used to it in the old grandfather's way through a tame dinosaur and a straw. I grease the tube with vegetable oil and keep it close at hand. The harvester does not give in to me yet - I am dull. We send all the meat into the belly. We stuff it tightly. We make the length of the sausage to our liking and normalize it by turning the sausage. Here is such a beauty at the end. It is ideal for her to lie in the refrigerator for a couple of hours. But I can't wait! Let's try it? Now you need to boil it deliciously. It's delicious. This is also a recipe. For 3 sausages, I take about 500 ml of water. I chop there coarsely onions and garlic, throw in an umbrella of dried dill and a couple of allspice peas. And also the secret ingredient is a small cube of butter. We bring everything to a boil and put the sausages there. Cook for about 10-15 minutes with a low boil. Turn off and let stand in broth for a while. It would be good for her to cool down there. But again, we have no time. We take out and cool a little on a plate. Save the broth !!!! We need it for the machanka.
• The sausage turns out to be tender and smooth, with colored splashes of spices. Large pieces are visible on the cut. For the machanka, that's it!
• If the sausage is not for machanka, it is delicious to add mustard seeds, cheese, herbs, mushrooms to the sausage mince. But for machanka it is better without additives!

Note

I am spreading the recipe exclusively because of the recipe "Machanka from Minsk". Well, what kind of machanka, excuse me, without sausages?
To lay out such a recipe means to invest half of your life and that of your loved ones. But what can't you do for you and your favorite site. Therefore, I carry around with a camera for three days, the children are again busy in the kitchen and constantly fall under their feet, my husband frowns, but occasionally resorts to help: hold it, take a picture, bring it, turn it, give it, move away and in general, do not bother me! And then I sit sitting in my computer, knocking on the keys and see and hear nothing ... Is it familiar to you? So you know what such recipes are worth.
To be continued....

I don’t know what a machanka is, but your children and their mother are lucky, it will stay with them forever, and then they will always compare and speak if they praise someone “like Mommy”
And the sausage is cool !!!!

I don't know what a machanka is

So you need to wait until the end of the recipe!

but your children and mom are lucky, it will stay with them forever, and then they will always compare and speak if they praise someone "like mommy's"
And the sausage is cool !!!!

Oh thank you! What nice words! Your words to God in the ears, we say so! Thank you very much!

Great recipe! I also like to make sausages myself) I'm waiting for the continuation

My husband and I are out!

And who, who inspired the feat, the machanka recipe !! I! I! I! I'm half "thank you"!

Ira don't wait - we are waiting for the continuation !!!!!!

My husband and I are out!

We are all too. I've been a cook in the kitchen for two days - I type near the comm. I threw everything and everyone. But in the evening tonight everyone was full. My husband reverently forgave me and ... fell asleep. Tomorrow I'll re-read it all again, otherwise I can't figure it out ... and I'll post it. And a bunch of photos to upload

And who, who inspired the feat, the machanka recipe !! I! I! I! I'm half "thank you"!

Of course you are! My dear. I tried for you ...

complete delight! thank you ... so deliciously scheduled

[tumanofaaaa]

tumanofaaaa, well, thank God, my spouse does not swear at me, otherwise I already wanted to ask, what to suck up with to come ?! And now I’ll think of myself - I don’t mind anything for such a beginning of the machanka recipe (my husband said it!) And I thought, without the machanka, sausages are lovely !!!!!

(but she didn't say - what if she asks to make sausages!

Ira! How to prepare the shell? For a long time I have dreamed of making at least some kind of sausage and I am very sorry. I bought these casings a long time ago, but I don’t know what to do with them.

Ira, masterpiece!
Are the intestines sold by you? I didn’t find it in Moscow (I probably looked badly), I bought Ukrainian ones, my aunt was selling them in our town. Now I'm happy!

Irisha, I was waiting for a recipe from you! Thank you, of course, I will not try, but I will make it mine. They don't give mochas without meat?

[Tanyulya]

Tanyulya, Tan, can you have meat sauce? The main thing in machanka is dipping in it!
Sizu, not sleeping, waiting for the continuation! I think what to spread and where to fall !!!!!

[tumanofaaaa]

complete delight! thank you ... so deliciously scheduled

Thank you so much!

tumanofaaaa, well, thank God, my spouse does not swear at me, otherwise I already wanted to ask, what to suck up with to come ?! And now I’ll think of myself - I don’t mind anything for such a beginning of the machanka recipe (my husband said it!) And I thought, without the machanka, sausages are lovely !!!!!

(but she didn't say - what if she asks to make sausages!

What are you, Olga! The main thing is to get out, we are very glad to see you!

Sizu, not sleeping, waiting for the continuation! I think what to spread and where to fall !!!!!

Fall into the car "Moscow-Minsk"

Ira! How to prepare the shell? For a long time I have dreamed of making at least some kind of sausage and I am very sorry. I bought these casings a long time ago, but I don’t know what to do with them.

Any shell for long-term storage must be thawed, put in water for about an hour. Then rinse well under running water. I put the unused leftovers in the bag and in the freezer again.

Are the intestines sold by you?

Olga, glad to see you very much! Our casings are sold per square meter in the markets, as well as salted in all hyper practically. It's not a problem.

Irisha, I was waiting for a recipe from you! Thank you, of course, I will not try, but I will make it mine. They don't give mochas without meat?

My sun, well, for whom, if not for YOU - my girlfriends! Tanyusha, well, in general, theoretically, a machanka without meat can be created - it will be a sauce made from flour, milk, sour cream and vegetable broth. But that's a completely different story! But spices and herbs can give an interesting taste!

Ira, what a recipe! Thank you very much. So she wanted to make homemade sausage, but she was afraid of everything. And now, yes, we will master everything.

[Tanyulya]

Tanyulya, Tan, can you have meat sauce? In machanka sauce is the main thing, they dip in it

Nooo, Ol, I can't meat ..

Tanyusha, well, in general, theoretically, a machanka without meat can be created - it will be a sauce made from flour, milk, sour cream and vegetable broth.But that's a completely different story! But spices and herbs can give an interesting taste!

I love sour cream sauce, I have to make fish instead of meat.

Ira, what a recipe! Thank you very much. So she wanted to make homemade sausage, but she was afraid of everything. And now, yes, we will master everything.

Please, and for health! Marin, what fears? !!! Is it difficult for your gold pens? Just pay attention - this is a recipe for boiled sausage!

we need to make fish instead of meat.

Why not?! Try it, I think white varieties (just not river, so that without the smell of mud ...). For example, cod or pollock, sturgeon of course!

[Tanyulya]

Tanyulya, I would make a mushroom for a machanka like dumplings, but sausage

[Tanyulya]

Tanyulya, I would make a mushroom for a machanka like dumplings, but sausage

Ol, what a fish machanka !!!! it sounds intriguing! Only flour pancakes of course!

Ol, what a fish machanka !!!! it sounds intriguing! Only flour pancakes of course!

Well, I, like, have a complicated relationship with fish! I can eat six varieties. Yes, it will work out fine if you add mushrooms to the fish!

The fish sausage is delicious, I make it occasionally in ham. It is possible to make a sausage type or just a fish file. And mushrooms will be fffkusno tochnyak.

The fish sausage is delicious, I make it occasionally in ham. It is possible to make a sausage type or just a fish file. And mushrooms will be fffkusno tochnyak.

Girls, this is a new masterpiece coming! Tan, how are you herbivore don't be a meat eater and get busy!

[Irochka]

What sausages! Just awful! Irochka, you are a real smart girl!

Eh, I came to my kitchen: no meat grinder, no kneader ... And how did I manage to do this? How have you lived up to now?

Eh, I came to my kitchen: no meat grinder, no kneader ... And how did I manage to do this? How have you lived up to now?

Oh thanks Nastya. To me on "you" please in your own way. Thanks for the kind words.

Eh, I came to my kitchen: no meat grinder, no kneader ... And how did I manage to do this? How have you lived up to now?

The main thing is hands! They can do anything!

[tumanofaaaa]

tumanofaaaa, Ira, you're lucky there in Minsk, with guts!

[Irin]

The main thing is hands! They can do anything!

That's for sure! and sausages with a cut bottle (and without a bottle, at times) can. Only I am so busy with these sausages that I can neither see nor eat them later.

Oh thanks Nastya. To me on "you" please in your own way.

Thank you, Irin! And to me too on "you"!

MariV, Olga, but look at the bowels (intestines) in Ashan. Pure frozen in salt, packaged in vacuum packages of 10 m, like. I take them in St. Petersburg in Auchan in the section of semi-finished products. Surely the Moscow assortment is similar. It seems that someone said that in Moscow time they also sell salted worms in plastic buckets. But I didn’t see it myself.

Frozen clean in salt, vacuum packed

in in and we have such. I take them for future use. I throw it into the freezer. then she took out a pack. thawed and soaked in water. rinsed under running water. I cut it right away if it's long. and then what was left without salt just in a bag and in the freezer. casings, ate high-quality stored for years. if it is bad, it will immediately break. I don't stand on ceremony with her much.

Olga, And what prevents you from ordering a product from an ok cherevu in TD Gold? / not advertising / And then pick up Dynamo metro station
There is also a BS cook,

[Tricia]

Tricia, Anastasia, thank you, I forget to look for everything in Auchan.

Camembert, Alexey, while I don't use Ukrainian guts, I won't bother especially.

[Irina]

Irinahow beautiful, colorful, tasty (drooling).

[Irina]

Irinahow beautiful, colorful, tasty (drooling).

Thank you for your kind words!

And where was I when you were making sausages here?

And where was I when you were making sausages here?

Shhh, don't tell anyone - I have a frozen one in my store! Come in - we'll rub the potatoes, we'll fry the potato pancakes, we'll get the machanka - we'll hum!

I'm already flying !!!

I'm already flying !!!

Hurray!: Suport: I WAIT! Meeting with the orchestra!

[Tumanchik]

Tumanchik, Irina, yesterday I was lucky to get pork guts. We ought to cook the sausages. With a homemade machanochka it will be tastier.
Thanks for the recipe!

[Tumanchik]

Tumanchik, Irina, yesterday I was lucky to get pork intestines.We ought to cook the sausages. With a homemade machanochka it will be tastier.
Thanks for the recipe!

Ira, machanochka is just a song! It's especially great that you can prepare everything in advance! And just warm up on the New Year's table!
Thank you for paying attention to the recipe!