Sausage making time is upon us.
Come december we crank up the gear, stuff them bad boys, smoke em in cold smoke and let them dry up until January.
Then it's smoky, dry sausage for a few months.
Do you have any family recipes, especially interested in Hungarian sausages
Guys your secret family recipe?
sorry wrong board, this board is about fast food/processed food, people hating each other from either side of the atlantic, average looking japanese women that do videos on cooking, and disguising porn as sfw food related content (and also puerh lesbians).
Not about actual cooking and preparation
But all that is great stuff, however some of us still have some old recipes in the drawer, I am interested
the food in OPs pic is highly processed tho
Where do you buy natural casing?
At the store, they sell them every winter
Aren't they intestines? That's where the poop goes, yuck...
The are cleaned
Poop never goes off
Not a problem. Cows have a very high fiber diet. Their shits are buttery smooth.
Eat more fiber, or wash out the rack on your stick.
I make fresh sausages occasionally. I usually do a split between chorizo and a leek, sweet onion, and apple link. Favorite experimental ones were lamb and harissa merguez and a duck and mango one. Also did a Moroccan one with ras el hanout, brown sugar, and toasted sesame I used to work at a sausage place and man do I really miss having the commercial grade equipment. I used to make a lot of fermented sausages which are my favorite, but I haven't tried to do it at home without the gear and storage of a commercial site. I've read about it a bit and it doesn't seem that hard to do at home but I haven't taken the jump yet.
Casings come from small intestine linings, there is no poo there.
>fermented sausages
Expand on that and pics
what is the chance of me dying early if i eat 2 sausages daily?
Depends if you easily choke on food or not
Made a few kinds recently boys
Some smoked and cured
Looks great, do you use pork only or pork+beef?
Thanks, maybe you have a pic?
Generally pork only. But I use deer, moise,beef. I've even dabble with chicken thigh. It depends what I'm able to get.
If you look on the pic where several uncooked sausages are on a plate, the redder middle ones are my Hungarian inspired.
Not sure about true Hungarian but my recipe is just a few kinds of paprika. I like hot Hungarian and smoked paprika. Caraway seed, salt obviously, a little dark beer, pepper, mustard powder, dried tomato powder and roasted garlic- just a hint. I like the paprika to be the star
Some kielbasa from Sept.
They're not smoked but this is the family recipe from a German guy who I used to play video games with
Ingredients for mici per kilo of ground meat
>1 tsp sodium bicarbonate
>1-2 tsp dried and ground savory(edited)
>salt, pepper, garlic to taste(Never enuff garlic, use a bunch! also use a garlic press)
>carbonated water, 200-400 mL
>Take all ingredients bar the water and bicarbonate, add them into a bowl
>Suspend the bicarbonate in a bit of water, add it as well
>Knead the mixture
>Whenever it hardens up, add a bit more water until everything is evenly distributed
>Let the dough stand in the fridge for a few hours, or overnight.
>Now shape the sausages. Aim for ~ 20/kg, and they should be around 1 inch thick
>Those don't need a lot of heat and I would strongly advise you roast the first batch on a normal stove, just to get a feel for it
>Personally, I only put them on the grill if I can hold my hand ~10 cm above it for 10 seconds without it becoming painful
>The first batch is the hardest - leave them on too little, they will get stuck and tear apart, leave them on too long, they will get charred
I've made it a few times and it's pretty good.