Sastojci (za oko 1 kg viršli): 700 g mesa (može biti pileće belo meso, ili svinjsko but, ili kombinacija 50/50), 200 g svinjska mast (ako koristite pileće meso, ovo je važno za sočnost), 20 g soli, 1 kašičica šećera, 1/2 kašičice crnog bibera, 1/2 kašičice belog luka u prahu (ili 1 čen svežeg belog luka, sitno iseckan), 1/4 kašičice muskatnog oraha (opciono), 50 ml ledene vode, svinjska ili pileća creva (dobro očišćena i potopljena u mlaku vodu).
Priprema:
Priprema mesa
1. Meso i masnoću očistiti od koštica, kože i žilica.
2. Samleti meso i masnoću kroz sitnu mašinu za mlevenje (ili vrlo sitno iseckati nožem).
Začinjavanje i mešanje
3. Dodati so, šećer, biber, beli luk, muskatni orah i ledenu vodu.
4. Mešati meso rukom ili mikserom za meso dok smesa ne postane lepilo-slična i homogena (ovo pomaže da virsle budu sočne i elastične).
Priprema creva
5. Dobro očistiti creva i potopiti u mlaku vodu 30 minuta, pa ih isprati iznutra.
6. Napraviti čvor na jednom kraju creva.
Punjenje creva
7. Smesa se puni u creva pomoću levka za virsle ili mašine za punjenje.
8. Formirati virsle dužine 10–12 cm i na svakom kraju napraviti čvor.
Blanširanje i pečenje
9. Stavite virsle u vodu 75–80°C i blanširajte 10–15 minuta (ne sme ključati, da se ne rasprsnu).
10. Nakon toga možete virsle peći u rerni, pržiti na tiganju ili dimiti po želji*.
Napomene:
- Ako koristite pileće meso bez masnoće, dodavanje svinjske masnoće je ključno za sočnost.
- Za blaži ukus i decu, možete izostaviti beli luk i muskatni orah ili dodati malo šargarepe* u smesu za blagu aromu.
- Sirove virsle mogu se zamrznuti do 2 meseca.
- Ako su blanširane (kratko prokuvane) i ohlađene, mogu se čuvati u frižideru do 5 dana.
Napomena za šargarepu:
Za dodatak šargarepe u domaće virsle, dovoljno je oko 50–70 g šargarepe po kilogramu mesa. Šargarepu treba sitno narendati ili vrlo sitno iseckati i umešati u meso – daje blagu slatkoću i nežnu aromu, posebno pogodnu za decu.
Napomena za pecenje u rerni, prženje I dimljenje virsli:
A) Pečenje u rerni
1. Zagrej rernu na 180 °C (356 °F) i gore-dole.
2. Virsle poređaj u pleh obložen papirom za pečenje ili lagano podmazan masnoćom.
3. Po želji, pre pečenja ih možeš blago premazati maslinovim uljem ili rastopljenim puterom.
4. Pecite 15–20 minuta, povremeno ih okreni da dobiju zlatno-smeđu boju sa svih strana.
5. Za dodatnu koricu, poslednjih 3–5 minuta uključi gril funkciju (broiler).
B) Prženje u tiganju
1. Zagrej tiganj na srednje-jaku temperaturu (5) i dodaj malo ulja ili putera.
2. Virsle pažljivo stavi u tiganj, ne pretrpavati ga.
3. Prži 8–10 minuta, povremeno okrećući da se ravnomerno zarumene.
4. Ako želiš mekšu unutrašnjost, možeš dodati malo vode i poklopiti tiganj na 3–4 minute da se pari pre nego što završiš prženje.
C) Dimljenje
1. Ako imaš dimnu komoru ili dimnjak za dimljenje:
2. Zagrej dim do oko 60–70 °C (blagi dim).
3. Virsle okači ili stavi na rešetku, pazeći da ne dodiruju dim.
4. Dimite 30–60 minuta, u zavisnosti od intenziteta dima i debljine viršli.
5. Ova metoda daje poseban aromatičan ukus, ali virsle su već prethodno blanširane, pa je dimljenje kraće i nežnije.
Saveti:
- Virsle nikada nemoj dugo kuvati posle blanširanja jer će postati suve. Blanširanje je samo kratko kuvanje u ključaloj vodi (5–7 minuta) da se virsle „fiksiraju“ i budu sigurne za jelo. Nakon toga, dalja obrada (pečenje, prženje ili dimljenje) je samo da se dobiju boja, aroma i korica. Ako virsle kuvaš predugo ili na jakoj vatri, unutrašnjost gubi vlagu i postaju suve i gumaste.
- Za decu i blaži ukus, dimljenje ili pečenje u rerni je bolje od prženja sa puno ulja.
- Ako hoćeš hrskavu koricu, poslednjih minuta možeš uključiti jaču temperaturu ili gril funkciju.
Poslužiti uz:
1. Klasično (najčešće i najomiljenije)
- Senf (klasični, dizon ili senf sa medom)
- Kecap ili blagi domaći sos od paradajza
- Svež hleb, zemičke ili hot-dog peciva
- Kiseli krastavci ili kisela paprika
- Kupus salata (slatko-kisela)
2. Uz priloge:
- Pečeni krompir, krompir iz rerne, krompir sa začinskim biljem
- Bareni grašak ili mešano povrće na pari
- Pirinač sa malo putera
- Testenina sa sirom (posebno za decu)
3. Lakša i svežija varijanta:
- Zelena salata sa jogurt-dresingom
- Paradajz i krastavac salata
- Kiseli kupus (odlično ide uz domaće viršle)
- Salata od kupusa i šargarepe
4. Branc fazon (dorucak-rucak)
- U seckanom pecivu kao hot-dog
- Sa karamelizovanim lukom
- Sa topljenim sirom ili kremastim cedar sir sosom
- Uz jaje na oko i tost (super za doručak ili branc)
5. Za decu
Sa blagim sosom od pavlake i sira
Sečene na kolutiće uz povrće i sos od jogurta
Ingredients (for about 1 kg of hot dogs): 700 g of meat (can be chicken white meat, or pork leg, or a 50/50 combination), 200 g of pork lard (if you use chicken meat, this is important for juiciness), 20 g of salt, 1 teaspoon of sugar, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder (or 1 clove of fresh garlic, finely chopped), 1/4 teaspoon of nutmeg (optional), 50 ml of ice water, natural pork or chicken casings (well cleaned and soaked in lukewarm water).
Preparation:
Meat preparation
1. Clean meat and fat from bones, skin and veins.
2. Grind meat and fat through a small grinder (or chop very finely with a knife).
Seasoning and mixing
3. Add salt, sugar, pepper, garlic, nutmeg and ice water.
4. Mix the meat by hand or with a meat mixer until the mixture becomes glue-like and homogeneous (this helps the hot dogs to be juicy and elastic).
Casings preparation
5. Clean the natural casings well and soak them in lukewarm water for 30 minutes, then rinse them from the inside.
6. Make a knot at one end of the hose.
Casing filling
7. The mixture is filled into the hoses using a funnel for hot dogs or a filling machine.
8. Form a 10–12 cm long string and make a knot at each end.
Blanching and baking
9. Put hot dogs in water at 75-80°C and blanch for 10-15 minutes (do not boil, so they don't burst).
10. After that, you can bake hot dogs in the oven, fry them in a pan or smoke them if you like*.
Notes:
- If you use lean chicken, adding pork fat is key for juiciness.
- For a milder taste and for children, you can omit the garlic and nutmeg or add some carrot* to the mixture for a mild aroma.
- Raw hot dogs can be frozen for up to 2 months.
- If they are blanched (briefly boiled) and cooled, they can be stored in the fridge for up to 5 days.
Note for carrots:
About 50-70 g of carrots per kilogram of meat is enough to add carrots to homemade hot dogs. Carrots should be finely grated or very finely chopped and mixed into the meat - it gives a mild sweetness and delicate aroma, especially suitable for children.
Note for baking in the oven, frying and smoking hot dogs:
A) Baking in the oven
1. Preheat the oven to 180°C (356°F) - up and down.
2. Arrange the hot dogs on a baking sheet lined with parchment paper or lightly greased with butter.
3. If desired, you can brush them lightly with olive oil or melted butter before baking.
4. Bake for 15–20 minutes, turning occasionally until golden brown on all sides.
5. For extra crispiness, turn on the broiler for the last 3–5 minutes.
B) Frying in a pan
1. Heat the pan to a medium-high temperature (5) and add a little oil or butter.
2. Carefully put the sausages in the pan, do not overcrowd it.
3. Fry for 8–10 minutes, turning occasionally to brown evenly.
4. If you want a softer inside, you can add a little water and cover the pan for 3-4 minutes to steam before you finish frying.
C) Smoking
1. If you have a smoke chamber or chimney for smoking:
2. Heat the smoke to about 60–70°C (mild smoke).
3. Hang the sausages or put them on the grill, making sure they don't touch the smoke.
4. Smoke for 30–60 minutes, depending on the intensity of the smoke and the thickness of the hot dogs.
5. This method gives a special aromatic taste, but the hot dogs are blanched beforehand, so smoking is shorter and gentler.
Tips:
- Never cook hot dogs for a long time after blanching, because they will become dry. Blanching is just a short cooking in boiling water (5-7 minutes) to "fix" the hot dogs and make them safe to eat. After that, further processing (baking, frying or smoking) is only to obtain color, aroma and crust. If you cook hot dogs for too long or on high heat, the inside loses moisture and becomes dry and rubbery.
- For children and milder tastes, smoking or baking in the oven is better than frying with a lot of oil.
- If you want a crispy crust, you can turn on a stronger temperature or grill function in the last minutes.
Serve with:
1. Classical (the most common and most popular)
- Mustard (classic, dijon or mustard with honey)
- Ketchup or mild homemade tomato sauce
- Fresh bread, buns or hot dog buns
- Pickles or pickled peppers
- Cabbage salad (sweet and sour)
2. With side dishes:
- Baked potatoes, oven potatoes, potatoes with herbs
- Boiled peas or mixed steamed vegetables
- Rice with a little butter
- Pasta with cheese (especially for children)
3. A lighter and fresher version:
- Green salad with yogurt dressing
- Tomato and cucumber salad
- Sauerkraut (goes great with homemade hot dogs)
4. Brunch style (breakfast-lunch)
- In chopped pastry like a hot dog
- With caramelized onion
- With melted cheese or creamy cheddar cheese sauce
- With an egg and toast (great for breakfast or brunch)
5. For children
With a mild cream and cheese sauce
Cut into rings with vegetables and yogurt sauce
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