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- Brand: Россия
- Sku: Приправа для сосисок "Франкфуртские"
- Reward Points: 1
- Availability: Out Of Stock
130 ₽
Price in reward points: 170
Main specifications
All specifications
Cooking method:
Cook
Minced meat:
10 kg/pack
Nitrite salt required:
yes
Prescription Availability:
there is
Recipe difficulty:
3 (из 3)
Recommended sausage casings: pork and lamb casings with a diameter of 22-26 mm, artificial casings with a diameter of 18-24 mm.
Separately, pass through a meat grinder with a grill of 4-5 mm 600 g lean leaned beef, 200 g lean leaned pork (fat content not more than 10%) and 200 g pork belly (fat content not more than 50%), then place the minced meat separately in the freezer for 1 hour.
Pass the cooled beef mince through a meat grinder with a grill of 2-3 mm (or process in a cutter), add salt at the rate of 18 g per 1 kg of minced meat (beef + pork + brisket) or to taste, as well as 2-3 g of nitrite salt to give the finished sausages a pink color on the slice (optional) and mix the minced meat until smooth, adding parts of 70 ml of very cold water. It is most convenient to mix minced meat for sausages with the use of a desktop planetary mixer, but if it is not, you can also use a hand mixer with spiral nozzles for thick dough. Water should be completely absorbed in the minced meat.
Pass the cooled meat from lean pork through a meat grinder with a grill of 2-3 mm (or cut it in a chopper), add it to the minced beef, add 9-10 g “FS seasonings for Frankfurt sausages” to the minced meat, and add the minced meat in parts, adding more 70 ml of very cold water.
Pass the cooled minced pork brisket through a meat grinder with a grill of 2-3 mm (or cut it in a chopper), add to the minced meat from lean beef and pork and, stirring the minced meat, add 70 ml of very cold water in parts. Stir the resulting mince until the water is completely absorbed and a sticky mass forms. Stuffing temperature should not rise more than + 14⁰С.
Stuff the prepared mutton stalks of caliber 22-26 mm (or edible collagen casings) with minced meat and form sausages (twist or dress with a thread) about 20 cm long. Hang the sausages for 2 hours at room temperature for precipitation and drying.
Then the sausages are smoked for about 30 minutes at a temperature of 50-60 ° C until the temperature inside the sausages reaches at least 55 ° C. This will give a beautiful reddish color and aroma of smoked sausages.
Then pour hot dogs with boiling water and leave in water for 20 minutes, then cool in ice water and dry.
Separately, pass through a meat grinder with a grill of 4-5 mm 600 g lean leaned beef, 200 g lean leaned pork (fat content not more than 10%) and 200 g pork belly (fat content not more than 50%), then place the minced meat separately in the freezer for 1 hour.
Pass the cooled beef mince through a meat grinder with a grill of 2-3 mm (or process in a cutter), add salt at the rate of 18 g per 1 kg of minced meat (beef + pork + brisket) or to taste, as well as 2-3 g of nitrite salt to give the finished sausages a pink color on the slice (optional) and mix the minced meat until smooth, adding parts of 70 ml of very cold water. It is most convenient to mix minced meat for sausages with the use of a desktop planetary mixer, but if it is not, you can also use a hand mixer with spiral nozzles for thick dough. Water should be completely absorbed in the minced meat.
Pass the cooled meat from lean pork through a meat grinder with a grill of 2-3 mm (or cut it in a chopper), add it to the minced beef, add 9-10 g “FS seasonings for Frankfurt sausages” to the minced meat, and add the minced meat in parts, adding more 70 ml of very cold water.
Pass the cooled minced pork brisket through a meat grinder with a grill of 2-3 mm (or cut it in a chopper), add to the minced meat from lean beef and pork and, stirring the minced meat, add 70 ml of very cold water in parts. Stir the resulting mince until the water is completely absorbed and a sticky mass forms. Stuffing temperature should not rise more than + 14⁰С.
Stuff the prepared mutton stalks of caliber 22-26 mm (or edible collagen casings) with minced meat and form sausages (twist or dress with a thread) about 20 cm long. Hang the sausages for 2 hours at room temperature for precipitation and drying.
Then the sausages are smoked for about 30 minutes at a temperature of 50-60 ° C until the temperature inside the sausages reaches at least 55 ° C. This will give a beautiful reddish color and aroma of smoked sausages.
Then pour hot dogs with boiling water and leave in water for 20 minutes, then cool in ice water and dry.
SPECIFICATIONS
Cooking method
Cook
Minced meat
10 kg/pack
Nitrite salt required
yes
Recipe difficulty
3 (из 3)
Shelf life, days
24 months
Storage temperature, C°
not higher than +25°C
Country of Origin
Россия
EQUIPMENT (without additional options)
Prescription Availability
there is
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Delivery of Gorilych products and related products.
You can buy any stills, brewing and distillation column "Gorilych" in our Internet-shop ChZDA and get your order in Chelyabinsk or in official representative offices in different Russian cities. The list of stores or points of delivery (PWZ) in the Chelyabinsk region is constantly expanding and the actual information on their addresses and office hours you can always find on the interactive map when ordering, or get the information you need from our consultants free by phone 8 (800) 775-90-83.
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