Homemade fried sausage based on "Donbasskaya" sausage

Category: Meat dishes
Homemade fried sausage based on Donbasskaya sausage

Ingredients

Calculation per 1 kilogram of low-fat pork
low fat pork 1 kg
fresh lard (I have a cheek) 230 grams (20-25%)
any liver (I have chicken) 300 grams (30%)
table salt per kilogram of total weight (meat + lard + liver) 14 grams
ground black pepper taste
nutmeg per kilogram of total minced meat (pork + lard + liver) 1/3 teaspoon
garlic 4-6 teeth
----------- -------
pork casings
a syringe for sausages or a meat grinder with a special attachment
Bay leaf
allspice peas
needle
lard or any fat

Cooking method

  • Homemade fried sausage based on Donbasskaya sausageWash and cool the pork. You can freeze it slightly to make it easier to cut.
  • Homemade fried sausage based on Donbasskaya sausageCut into small cubes. I cut about 2 by 2.
  • Homemade fried sausage based on Donbasskaya sausageWash fresh bacon too. You can also freeze slightly. If you take lard already salted, then take this into account when salting general minced meat.
  • Homemade fried sausage based on Donbasskaya sausageCut randomly into small pieces. I cut about 1.5 by 1.5.
  • Homemade fried sausage based on Donbasskaya sausageWash the liver. If necessary, remove all veins and ducts.
  • Homemade fried sausage based on Donbasskaya sausageCut randomly. I cut into cubes about like bacon.
  • Homemade fried sausage based on Donbasskaya sausage
  • Homemade fried sausage based on Donbasskaya sausageAdd salt to the meat and start massaging it. Massage for about 10 minutes, until the meat becomes slightly sticky, all the salt is absorbed into the meat.
  • Homemade fried sausage based on Donbasskaya sausage
  • Homemade fried sausage based on Donbasskaya sausageAdd lard, liver and spices to the meat, grated or minced garlic. We mix. We want all the ingredients to be evenly distributed.
  • Homemade fried sausage based on Donbasskaya sausageWe wash the casings, if they are salty, under running water. If your casings are dry, then pre-soak. My casings are completely ready for use. I just washed it off the salt. Well, if you have fresh unpeeled casings, then you will have to try very hard to clean them from internal fat to transparency. But usually in stores they sell ready-to-use ones.
  • Homemade fried sausage based on Donbasskaya sausageWe pull the bowels on the tarsus. It is better to wet the tarsus beforehand. We start to fill.
  • Homemade fried sausage based on Donbasskaya sausage
  • Homemade fried sausage based on Donbasskaya sausageAs soon as minced meat appears at the exit of the tarsus, tighten the belly and tie it with a knot. Thus, air does not enter the womb. We don't need him here.
  • Homemade fried sausage based on Donbasskaya sausage
  • Homemade fried sausage based on Donbasskaya sausageWe do not fill the womb tightly. It shrinks during cooking and, if it is tightly packed, it will burst. We will compact the sausages a little when molding. We also tie the other end of the womb.
  • Homemade fried sausage based on Donbasskaya sausage
  • Homemade fried sausage based on Donbasskaya sausageClamp the womb on both sides with your fingers at a distance of 10 - 12 centimeters. If necessary, we compact the minced meat. We twist the sausages. First, in one direction, the next sausage - in the other (you need to make a few twists in each place). And so along the entire length.

    I inserted a photo from my other recipe. I see no reason to upload new photos of the same process.

  • Homemade fried sausage based on Donbasskaya sausageAdd bay leaf, peppercorns and a little salt to boiling water. We lower the sausages. They turn white immediately. We pierce each sausage with a needle in two or three places where we see air. It is clearly visible at this moment. If this is not done, then the casings may burst.
  • Homemade fried sausage based on Donbasskaya sausageLet the water boil, reduce the heat, cover the pan with a lid and cook the sausages after boiling for 40 minutes.
  • Homemade fried sausage based on Donbasskaya sausageWe take out the sausages. Put on a greased baking sheet, grease them on top and put in the oven. Fry until golden brown at a temperature of 200-220 degrees. You can simply fry until golden brown and in a pan.
  • You can eat both hot and cold.
  • Homemade fried sausage based on Donbasskaya sausage
  • Homemade fried sausage based on Donbasskaya sausage
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

This sausage was produced by the Lugansk meat-packing plant "Lugansk delicacies". I don't have a recipe, but I tried to reproduce it using the picture of the composition.
Ingredients: pork, lean beef or pork liver, fresh garlic, natural spices. 100 g of product contains: proteins - 10.9 g, fats - 19.1 g. Energy value - 216.0 kcal.Shelf life at a temperature t from 0 to +6 ° C and a relative humidity of 75-78% - 5 days.

Homemade fried sausage based on Donbasskaya sausage

This is how she looked. Now we don't have it, but we really wanted to. She liked our whole family. Happened. And it turned out delicious. I don't know if this sausage is sold elsewhere? If it is for sale, then try it, if not, then do it yourself. I hope you enjoy it too. Recommend!

Elena Tim
Eh, I would love to cook such sausage, if I had the spirit to learn how to make it at all ...
Angel, your sausage is great!
I can try to use such a composition in a ham maker. It seems to me that the identity should turn out tasty.
Song
Angela, your sausage turned out just wonderful, really!
Luna Nord
If there is no special attachment, then the neck of the dodole will work very well, grab it a little with plastic, and in my childhood, when there was no dudol yet, we stuffed sausages through a wooden spool from threads and my mother called this sausage "Kommunarsky delicacy", now I understand why , in spite of the Lugansk meat-packing plant))))))
TATbRHA
And what is a doodol? .. On the Internet: DUDOLA "a child who is still sucking", dudol "to suck", resin. (Dobrovolsky).
Luna Nord
Quote: TATbRHA
And what is a dodole? ..
This is a plastic bottle. Ha ha
brendabaker
ang-kay,
THANKS for the recipe


Added Wednesday 30 Nov 2016 06:44 PM

Lucilia,
I thought about the dudola that it was a bottle for feeding babies (and almost were not mistaken).
Olechka.s
Quote: Elena Tim
Eh, I would love to cook such sausage, if I had the spirit to learn how to make it at all ...
Yeah, here I am too. I admire the sausages and lick my lips. Lenok, at least you are making a delicious ham, but I ... Although I doubt very much that you, Lenusik, do not make sausages I don't have enough willpower to force myself to even try these sausages. Angela, well done! Sausage recipe Thank you Maybe someday ....
DonnaRosa



Added Wednesday 30 Nov 2016 7:10 PM

ang-kay, In our supermarkets, meat departments sell intestines in boxes, they are with salt. Here they prepare the national dish Vedarai, that is, the filling is grated potatoes with cracklings and onions, then it is baked in the oven on a baking sheet.
Is this what is suitable for making such a sausage?
Zhannptica
ang-kay, marinate people ?? Here everyone licks their lips, they are ready to run, to buy guts, but she is gone. Probably lying under the blanket and cracking the sausage, and you are here while thinking about tarsus with guts.
brendabaker, The tail is a Sausage attachment a narrow plastic tube on which the casing is actually pulled))
DonnaRosa, Yes Yes !! This is what they are !! It is necessary to rinse them from salt in water and they are ready for stuffing)
I will definitely fry such sausage, that's a must !! Thanks for the recipe
DonnaRosa
Quote: Zhannptica

Probably lies under the covers and cracks a sausage,
Ah, that's it!


Added Wednesday 30 Nov 2016 8:09 PM
Quote: Zhannptica

DonnaRosa, Yes Yes !! This is what they are !! It is necessary to rinse them from salt in water and they are ready for stuffing)
Thank you, it's not expensive, but there are many meters.
I'll try to buy everything and make such a sausage.
ang-kay
DeFFchonki, thanks for stopping by
Quote: Elena Tim
use such a composition in a ham maker.
Lenok, should work. Just mix the minced meat with salt and ice water, and then the liver and bacon. Well, what am I telling you. You are a specialist yourself.
Quote: brendabaker
Chereva is it intestines?
Oksana, Yes. Well I wanted it scientifically, so as not to shock)
Quote: brendabaker
But the tarsus?
Oksana, this is a stuffing tube. The photo shows).
Quote: DonnaRosa
In our supermarkets, meat departments sell intestines in boxes, they are with salt
Quote: DonnaRosa
Is this what is suitable for making such a sausage?
DonnaRosa, it is the most.
Quote: DonnaRosa
Thank you, it's not expensive, but there are many meters.
DonnaRosa, you can use not all, but part. Then just send it to the freezer and let it sit until next time. They can lie for a year.
Quote: Zhannptica
Probably lying under the blanket and cracking the sausage, and you are here while thinking about tarsus with guts.
Jeanne, did not guess. The sausages were safely eaten almost a week ago. I just put it up now.
Quote: Zhannptica
I will definitely fry such sausage,
Jeanne, No doubt.


Added Wednesday, 30 Nov 2016 8:58 PM

Quote: Olechka.s
I do not have enough willpower to force myself to even try to make these sausages.
Olga, the main thing is to start, and then you will not stop)
Asya Klyachina
And here, on the contrary, these natural guts are simply expensive, so they beat off all the inspiration to do.
DonnaRosa
Quote: Asya Klyachina

And here, on the contrary, these natural guts are simply expensive, so they beat off all the inspiration to do.
A couple of euros a box, in it five meters, like two tickets for travel on a trolleybus. I am confused by a specific smell.
ang-kay
Quote: DonnaRosa
confused by a specific smell.
Rinse. There will be no smell in the finished sausages.
brendabaker
ang-kay,
Understood, put on glasses, corrected the comment.
My meat grinder has nothing like that, I will think means what to do.
Luna Nord
Quote: brendabaker
My meat grinder has nothing like that, I will think means what to do.
Oksanochka, just here the neck of a plastic bottle will fit, of course, a little longer, but as you adapt, things go quickly. Try to make these sausages, I assure you, much tastier than the store ones. Since childhood, I have eaten such sausage twice a year, in DR and NG. And my mother often did it and fried it in lard. Ooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo purpose kind Thanks to the author for the recipe and childhood memories.
brendabaker
Lucilia,
That's why I'm asking for details, that the recipe really looked to me.
The eyes are afraid and the hands are doing, so I will adapt the dudol.
j @ ne
Angela, and if you use pork liver, are there any tricks for its preparation, - it has the same structure, and, most importantly, the smell, oh, and very different from chicken (it lies in my freezer, but I don't know where to adapt it) ? Or not risk it and take only chicken?
ang-kay
Zhenya, try to soak it in milk beforehand and cut off all the veins. As part of the store pork liver. It smells less to me than beef.
DonnaRosa
Quote: Lucilia

And my mother often did it and fried it in lard. Ooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo purpose kind
The sausage was prepared for future use, put in a bucket and filled with lard. When necessary, they picked it out and the sausage was like new.
Luna Nord
Quote: DonnaRosa
put in a bucket and filled with lard
Yeah, it was ...
brendabaker
DonnaRosa,
And where was the bucket of sausage kept?

Luna Nord
On the balcony.
brendabaker
Lucilia,
Indeed, I remember that there were wooden boxes with double walls and a floor on sale in the utility store.
DonnaRosa
Quote: brendabaker

DonnaRosa,
And where was the bucket of sausage kept?
Stored in a cold basement, there were no refrigerators then.
The meat was pushed into the intestine through a cone from sewing threads, if there was no device for.
brendabaker
DonnaRosa,
Donna Rosa, I'm intrigued again, this time * with a sewing thread cone *
What is this, I can't even imagine?
ang-kay
Girls. Can be stored perfectly in a rolled up glass jar. Hot sausage was placed in a sterile jar, poured with boiling lard and a lid like cucumbers.
brendabaker
ang-kay,
Angela, THANKS
ang-kay
Oksana, sausage can simply be frozen as a semi-finished product or ready-made. Previously, it was covered or simply poured with fat in villages when boars were stabbed. Now they also do this, but still there is no need to harvest. Casings and meat are always on sale and sausage can be made at any convenient time
DonnaRosa
Quote: brendabaker

DonnaRosa,
Donna Rosa, I'm intrigued again, this time * with a sewing thread cone *
What is this, I can't even imagine?
Homemade fried sausage based on Donbasskaya sausage
We wash the intestines with a stream of cold water. Be sure to check their smell, if it is unpleasant, then the intestines must be soaked for an hour or more in a solution of vinegar or manganese. They are excellent at removing odors.
It is not worth stuffing the filling too tight, otherwise the intestine may crack during cooking. With a toothpick we make holes in the finished sausage. If this is not done, the shell will burst during cooking.
brendabaker
DonnaRosa,
An interesting thing (, all my life I have only had small ones, and my mother has wooden ones, even less.)
Zhannptica
Angelaaaaaa !!!!!!

Homemade fried sausage based on Donbasskaya sausage
Already cooked in a fragrant broth)))))


Added Saturday 03 Dec 2016 07:17 PM

I am a shustrik)))
ang-kay
Jeanne, write, how will you weld? And what are you a quickie, I know)
Zhannptica
Not tight, not at all tight)))
ang-kay
Take a look. Now everything is clear by the salt?
Zhannptica
I don't know WHAT will be there after frying ..., but my dad and I are one cracked Devoured gobbled up and did not even understand - was she or not. Lan, put it in the oven)))
Crazy, insanely delicious !!!!!!!!!! I'm not exaggerating !!!
ang-kay
Jeanne, well, what is there after frying? Come on pictures)))
Quote: Zhannptica
Dad and Dad devoured one cracked one and did not even understand whether she was there or not.
Leave it for business!
Zhannptica
Homemade fried sausage based on Donbasskaya sausage
Homemade fried sausage based on Donbasskaya sausage

ang-kay
Jeanne, well done! Super)))) And in her lard!
Miloviza
ang-kay, Angela, another question about the bowels. I have salt in the freezer)
Wash off salt. Should they be soaked or what?
ang-kay
Linen, you can not keep in salt in the freezer. Get it out, rinse and that's it. Under running water. But what remains is in the freezer.
Miloviza
ang-kay, Well! I bought it from you back then ... and kept it in the freezer. It's destiny to make Donbass. Smells delicious through the monitor)

The only moment I have no lard / fat. Just fry in a frying pan without anything, or in butter?
ang-kay
Vegetable. Creamy will burn.
Miloviza
well that's it. I went to cut)
ang-kay
I'm waiting with the result)
DonnaRosa
MilovizaPork fat is sold in stores in packs that look like butter packs.
Miloviza
DonnaRosa, thanks, I will take a look. I still have a supply of non-fried sausages.

This is the result. Cut it. All the sausages came out whole, pierced with a skewer.

Homemade fried sausage based on Donbasskaya sausage



How much was in the bowl

Homemade fried sausage based on Donbasskaya sausage



On 1,500 source, 1,020 cooked sausages came out. Shrinkage comes out 30%.
ang-kay
Linen, it turned out great. Nimble. How do you like it?
Miloviza
This is my first sausage meat. Delicious. My husband doesn't like the liver, but it cracked behind his ears. I'm a bit fat. I would, if possible, reduce the fat. Or at least twisted it in a meat grinder. I cut even less than the prescription. But this is me ...

You can reduce the fat, right? Salt is excellent by the way. And I must have a golden mean here. Because my husband eats with salt, and I eat without salt. And it was salty for me (not too salty even to the point of acidity) and my husband did not complain that there was no salt. Generally gorgeous. This rarely happens.

Z. s. As soon as I threw it, I didn’t expect it to be heavy. I use a large sea. Then she stood raking it out))


Added Sunday, December 11, 2016 9:20 PM

and, by the way, also translated into Ukrainian hryvnia)

1 kg of pork tenderloin 80 UAH (flew out of my head as this part is called
Lard and liver assembled for 0.5 kg came out 20 UAH.

As a result, 100 UAH / kg is a delicious sausage made from products in which you are sure.

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