Composition / ingredients
Step-by-step cooking
Step 1:
How to make Bavarian sausage beers at home? Prepare the products. Pork is better to take with fat, carbonade or fillet for beer will not work. As spices, you can choose completely different seasonings: oregano, red hot pepper, basil. Focus on your taste preferences. If you use cumin or seeds of any spices, first grind them in a mortar, and then only add them to the minced meat.
Step 2:
Rinse pork under water, dry with paper towels and cut into small pieces. Pass the meat through a meat grinder twice, using a fine sieve.
Step 3:
Add all the spices to the minced meat in the container and mix thoroughly so that the seasonings are well dispersed throughout the minced meat.
Step 4:
Prepare a pastry bag. Install a regular round nozzle with a small diameter, but not very narrow. Sausages should be thin, but the minced meat should be squeezed out easily. Put the prepared minced meat with spices in the bag. If you, like me, do not have a nozzle of the desired diameter, then you can use a doy-pack with a lid from ketchup or mayonnaise as a bag. Just cut off the bottom, rinse the package thoroughly and put the minced meat.
Step 5:
Place a grate on a baking sheet, put baking paper on top and squeeze beer out of the pastry bag between the slats. Preheat the oven to 60 ° C, be sure to set the "convection" mode, since the snack needs to be dried, that is, it is necessary to remove excess moisture that is in the stuffing. The oven door needs to be opened slightly, as moisture needs to go somewhere. Put a baking tray with beer and cook with the door slightly ajar for 5 hours.
Step 6:
Remove the baking tray with the beers from the oven, using a pastry brush, brush the beers on all sides with chili sauce and put them back in the oven for 2 hours. Still leave the door slightly ajar. The duration and temperature of brewing beers may vary depending on the temperature and design of the oven, as well as the diameter of your beers. Cool the finished sausages completely and remove from the paper. Bon appetit!
It is not necessary to use the grill for making beers, it is just a good guideline, nothing more.
Instead of chili sauce, you can use any other, for example, barbecue.
You can store such a snack for beer in the refrigerator in a regular package for 5-7 days. If you use a home vacuum cleaner, then such beers can be stored in the refrigerator for 3 weeks. If you want to increase the shelf life, then you should use nitrite salt when cooking.
In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- Chili sauce - 98 kcal/100g
- Garlic powder - 331 kcal/100g
