Pork and beef milk sausage

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make homemade sausage from pork and beef? Prepare all the necessary ingredients. Buy meat from trusted stores so that it is fresh and of high quality. Fresh meat should not have a strong odor. If you press it and release it, there should be no dent left. Take egg C1 or C0. Of the spices, nutmeg is enough, but if you wish, you can add some others that are suitable for the meat.

2. STEP 2

   

   Rinse the meat under running water and dry with paper towels. Excess water will spoil the consistency of the sausage mince. If there are veins or membranes on the beef, remove. Cut the meat into pieces with a knife so that it is convenient to twist in a meat grinder.

3. STEP 3

   

   Grind the meat in a meat grinder, passing it through a nozzle with medium holes.

4. STEP 4

   

   Transfer the resulting minced meat into a plastic bag. Flatten it so that the layer of minced meat is not too thick - 2-3 cm. Place it in the freezer for 1-1.5 hours. This is necessary so that the meat is chopped better.

5. STEP 5

   

   Grind the frozen minced meat again in a meat grinder, but this time with small holes.

6. STEP 6

   

   Transfer the minced meat into a deep bowl with a rounded bottom. Add all remaining ingredients. If you want the sausage to have a pink (sausage) color, replace half the salt with a heaped teaspoon of nitrite salt. I did it without her.

7. STEP 7

   

   Mix everything thoroughly until smooth. It is more convenient to do this by hand.

8. STEP 8

   

   Then make a homogeneous meat paste from the minced meat. This can be done using an immersion blender, if its power allows, or using the bowl of a food processor with a blade attachment.

9. STEP 9

   

   Proceed to forming the sausage. Take cling film or a plastic bag. Make a knot in the bag where the bottom is. Carefully transfer the minced meat into the bag. Release the air from the bag and tie a knot at the other end of the bag. If you use cling film like me, wrap the mince tightly in several layers, leaving the film at both ends so you can tie the ends of the sausage. The sausages should be dense and elastic.

10. STEP 10

    

    I made 2 sausages - one with a diameter of 4 cm, the second - about 6. To be on the safe side, I polo Cook the sausage in a large saucepan at a temperature of no more than 80 degrees for 2 hours, pressing down with a weight so that it is completely submerged in water. If you don't have a special kitchen thermometer, use water as a guide. It shouldn't boil. During the cooking process, the sausage must be turned several times.

11. STEP 11

    

    Dip the finished milk sausage into ice water and leave to cool for 15-20 minutes.

12. STEP 12

    

    Remove the casings from the sausage and taste.