Kako napraviti zacinjenju kobasicu? (How to make herb sausage?)

Sastojci: 600 g svinjske lopatice-plecke, 400 svinjski trbuh tj. svinjsko carsko meso, 18 g soli, 10 g peršunovog lista (svežeg, sitno iseckanog), 10 g vlasca (svežeg, sitno iseckanog), 5 g timijana (svežeg, sitno iseckanog), 2,5 g susenog belog luka (2,5 g belog luka u prahu), 5 g piment u prahu.

Potrebno: mlin za meso, punilica za kobasice, prirodna creva.

Priprema:

1. Meso isecite na komade pogodne za mlin.

2. Stavite meso u zamrzivač na 2 sata.

Meso ne sme biti toplo tokom mlevenja. 

3. Sameljite meso.

Možete odabrati fino ili grubo mlevenje.

4. Dodajte začine i bilje u smešu i pomešajte sastojke. 

Ovo možete raditi ručno ili ručnim mikserom 4-5 minuta da se dobro poveže.

5. Potopite creva u mlaku vodu (30 min) pre punjenja.

6. Napunite creva mesom kobasice.

Ne punite creva previše, inače će kasnije tokom prženja puknuti.

7. Sada oblikujte kobasicu. Možete odlučiti o veličini.

Pritisnite kobasicu do željene dužine sa dva prsta na svakoj strani i isecite je. 8. Zavezite krajeve kobasice u cvor. 

9. Sada možete pržiti kobasicu. 

10. Biljnu kobasicu možete blanširati u slanoj vodi na 75 C 30 minuta (18 g soli na litar vode). Stavite biljnu kobasicu u ledenu vodu da se ohladi. 

Biljna kobasica će se čuvati u frižideru 3 dana. Takođe možete da je zamrznete na 1 do 2 meseca.

Ingredients: 600 g pork shoulder, 400 pork belly, 18 g salt, 10 g parsley leaves (fresh, finely chopped), 10 g chives (fresh, finely chopped), 5 g thyme (fresh, finely chopped), 2.5 g garlic (dried or powder), 2 g white pepper (grinded), 0.5 g allspice (powder).

Needed: meat grinder, sausage stuffer, natural casings.

Preparation:

1. Cut the meat into pieces suitable for the grinder.

2. Put the meat in the freezer for 2 hours.

The meat can not be warm while grinding. 

3. Grind the meat.

You can choose fine or coarse grind.

4. Add the spices and herbs to the mixture and mix the ingredients together. 

You can do this by hand or with a hand mixer for 4-5 minutes so that it binds well.

5. Water casings (approx. 30 min) before stuffing.

6. Fill the sausage meat into the casing. 

Do not fill the casing too much, otherwise it will burst later during frying.

7. Now press your sausage into shape. You can decide about the size.

Press the sausage to the desired length with two fingers on each side and cut it apart.  

8. Tie knots at both ends.

9. You can now fry the sausage. 

10. You can blanch herb sausage in salted water at 75 C for 30 minutes (18 g salt per liter of water). Place the herb sausage in ice water to cool. 

The herb sausage will keep in the refrigerator for 3 days. You can also freeze it for 1 to 2 months.