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Recommended sausage casings: pork belly with a diameter of 32-34 mm.
The British are proud of their variety of national sausages, many recipes of which are passed down from generation to generation and are an example of British quality products. B..
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Recommended sausage casings: pork belly with a diameter of 32-34 mm.
How to cook Oktoberfest onion grilled sausages:
540 g lean pork from the shoulder or ham (fat content not more than 10%) and 360 g veal (or beef) mince through a meat grinder wi..
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Recommended sausage casing: pork belly
For 1 kg of minced meat you will need:
Lean pork with scapula or ham (fat content not more than 10%) - 800 g
Bacon without skin - 200 g
Salt - 14 g
Red wine - 60 ml
Cooking minced meat:
Skip pork and ..
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Recommended sausage casings: wide and medium pork casings with a diameter of 32-44 mm, artificial casings with a diameter of 45-65 mm.
Cossack "- one of the popular semi-smoked sausages of high quality, the recipe of which was developed back ..
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Seasoning for smoked sausage "Moscow"
Seasoning dosage: 3.5-4 g per 1 kg of minced meat.
Recommended sausage casings: beef circle No. 1, 2, 3 and 4 with a diameter of 40-55 mm, artificial casings with a diameter of 45-65 mm.
For the pr..
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Recommended sausage casings: wide and medium beef and pork casings, beef circles No. 1, 2 and 3 with a diameter of 32-50 mm, artificial casings with a diameter of 45-65 mm.
Odessa is one of the popular semi-smoked sausages of high quality, the rec..
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Recommended sausage casings: wide and medium pork casings, wide beef, medium and narrow pork casings with a diameter of 32-55 mm, artificial casings with a diameter of 45-65 mm.
For the preparation of semi-smoked sausage “Pork”, use is..
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Recommended sausage casings: pork belly with a diameter of 32-34 mm.
Seasoning dosage: 12 g per 1 kg of minced meat.
How to cook Suffolk sausages for grilling at home:
Pass 700 g of semi-fat pork (fat content not more than 30%) through a meat gr..
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Seasoning dosage: 4-5 g per 1 kg of minced meat.
Recommended sausage casings: beef, pork and lamb, artificial casings with a diameter of 27-32 mm.
For the preparation of sausages, "Amateur" uses veneered beef - 33%, veined pork semi-fat..
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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 cont..
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Recommended sausage casings: beef casings with a diameter of 40-55 mm or a collagen (protein) casing of caliber 45-50 mm.
Braunschweig sausage is one of the most famous raw smoked sausages of high quality. It has a characteristic smoked aroma and br..
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Recommended sausage casings: beef casings with a diameter of 40-50 mm or a collagen (protein) casing of caliber 45-55 mm
Uncooked smoked sausage “Moskovskaya” is a premium sausage, an elite delicacy with a pleasant aroma, brackish tast..
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Seasoning for uncooked sausages "Nevskaya".
Seasoning dosage: 4.5-5 g per 1 kg of minced meat.
Recommended sausage casings: beef skewers (caliber 45-55 mm) or collagen (protein) casings of caliber 45-55 mm.
Sausage "Nevskaya"..
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Seasoning for uncooked sausage "Cervelat".
Seasoning dosage: 3.5-4 g per 1 kg of minced meat.
Recommended sausage casings: beef skews with a diameter of 45-60 mm or collagen (protein) casings of caliber 45-55 mm.
Cervelat sausage is on..
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Seasoning dosage: 3.5-4 g per 1 kg of minced meat.
Recommended sausage casings: beef skewers (caliber 45-55 mm) or collagen (protein) casings of caliber 45-55 mm.
Sovetskaya sausage - one of the most popular smoked sausages in our country. In the U..
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Recommended sausage casings: pork belly with a diameter of 32-38 mm.
The name of these sausages speaks for itself - they are very popular as a snack on the road, on a picnic, on long walks. These uncooked smoked sausages are prepared from a mixtur..
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Recommended sausage casings: pork belly with a diameter of 32-34-36 mm.
Seasoning Dosage:
- 53 g per 1 kg of minced meat (for seasoning without salt in the composition),
- 58 g per 1 kg of minced meat (for seasoning with salt in the composition).
..
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Recommended sausage casings: pork belly with a diameter of 32-34 mm.
These Italian sausages hail from Lucca, the oldest city in Tuscany. Local cuisine is famous for its ancient traditions of simple but very tasty dishes. Tuscan grilled sausages in..
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Seasoning for Thuringian sausages (Thüringer Rostbratwurst).
Recommended sausage casings: natural shells with a diameter of 26-28-30 mm.
The famous Thuringian fried sausages (Thüringer Rostbratwurst) are probably the very first European..
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Recommended sausage casings: pork belly with a diameter of 32-34 mm.
How to cook grilled sausages Burevors Chakalaka:
400 g of chilled lean beef, 400 g of chilled lean pork, 200 g of chilled bacon and 40 g of onion mince through a meat grinder wi..
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Mix of spices for sausages classical No. 1
Seasoning dosage: 4 g per 1 kg of minced meat, the package is designed for 10 kg of minced meat
Recommended sausage casing: pork belly, beef belly
Application:
A mix of spices for sausages classic No. ..
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Mix of spices for sausages classical No. 2
Seasoning dosage: 4 g per 1 kg of minced meat, packaging is designed for 10 kg of minced meat
Recommended sausage casing: pork belly, beef belly, beef circle
Application:
A mix of spices for sausages c..
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A mixture of spices No. 4 according to GOST is one of the seven GOST seasonings for the manufacture of sausages. Spice mixtures No. 1-No. 7 were designated in the state standard in the 70s and are used in the production of sausages to this day. Mix N..
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Ingredients: glucose, black pepper, coriander.
Seasoning mix No. 5 was usually used in sausages, sausages, cooked and half-smoked sausages of the 2nd grade. For example, Pork sausages, Beef sausages, 1st grade sausages, cooked Buryat sausage, half-s..
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