Pork and beef milk sausage at home

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

   Twist the meat in a meat grinder by passing through a nozzle with medium holes.

4. Step 4:

   

   Put the minced meat in a plastic bag. Flatten it so that the minced meat layer is not too thick - 2-3 cm. Put it in the freezer for 1-1.5 hours. This is necessary in order for the meat to be crushed better.

5. Step 5:

   

   Twist the frozen minced meat again in a meat grinder, but with small holes.

6. Step 6:

   

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

8. Step 7:

   

   Mix everything thoroughly until smooth. It is more convenient to do it with your hands.

9. 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 a bowl of a food processor with a knife attachment.

10. Step 9:

    

    Proceed to the sausage formation. Take a plastic wrap or plastic bag. In the package in the place where the bottom is, make a knot. Carefully transfer the minced meat into the bag. Let the air out of the bag and tie a knot at the other end of the bag. If you, like me, will use food wrap, tightly wrap the minced meat in several layers, leaving the film at both ends so that you can tie the ends of the sausage. Sausages should turn out dense and elastic.

11. Step 10:

    

    I made 2 sausages - one with a diameter of 4 cm, the second - about 6. To make sure, I want to cook the sausage in a large saucepan at a temperature of no more than 80 degrees for 2 hours, pressing the load so that it is completely in the water. In the absence of a special kitchen thermometer, navigate by water. It should not boil. During the cooking process, the sausage needs to be turned over several times.

12. Step 11:

    

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

13. Step 12:

    

    Remove the shells from the sausage and taste.