Sastojci (za 8–10 kobasica): 500 g svinjskog mesa (but i vrat, sa oko 20% masti), 100 ml hladne vode, 1 belance, 1 kašičica soli (5 g), ½ kašičice belog luka u prahu, ¼ kašičice bibera (opciono), 25 ml neutralnog ulja (suncokretovo ili ulje uljane repice), 8–10 prirodnih svinjskih creva za kobasice (oprati i natopiti prema uputstvu).
Priprema:
1. Svinjsko meso iseći na kocke i staviti u zamrzivač 20–30 minuta da se blago stegne.
2. Ohlađeno meso samleti u mašini za mlevenje (sitno).
3. Dodati belance, so, začine i ulje. Dobro izmesiti rukom ili mikserom dok se ne dobije homogena i kompaktna smesa.
4. Pripremiti creva za punjenje.
5. Napuniti pripremljena creva mesnom smesom pomoću levka ili mašine za punjenje kobasica. 6. Formirati kobasice dužine 10–12 cm, zaviti krajeve i paziti da ne budu previše napunjene.
7. Kobasice staviti u vodu zagrejanu na 80 °C (ne sme ključati) 15–20 minuta.
8. Opciono - nakon kuvanja, kobasice se mogu kratko peći ili grilovati na tiganju ili roštilju da dobiju zlatnu koricu i intenzivniji ukus.
Predlozi:
Kako napraviti italijansku svinjsku kobasicu?Kako napraviti zacinjenju kobasicu?
Opis
Domaće svinjske kobasice su sočne i aromatične, sa krupnijom teksturom mesa i masti, idealne za pečenje, prženje ili kuvanje. Napravljene su kod kuće, bez industrijskih aditiva i pojačivača ukusa, sa kontrolisanom količinom soli i začina.
Zdravstvene napomene:
- Domaće kobasice nemaju aditive i nitrite, pa je sastav potpuno kontrolisan.
- Zbog masnoće i zasićenih kiselina, preporučuje se umerena konzumacija.
- Idealne za sve vrste pripreme: kuvanje, prženje, pečenje, roštilj.
Dodatni saveti za pravljenje svinjske kobasice:
1. Ohladite i vodu – i voda i meso treba da budu hladni da se smesa bolje poveže i kobasice budu kompaktne.
2. Mlevenje mesa dva puta – prvo grubo, pa fino, daje bolju teksturu.
3. Dodavanje začina – osim belog luka i bibera, možeš dodati sušeni timijan, majčinu dušicu, papriku u prahu ili malo muskatnog oraha za aromu.
- Sušeni timijan – ½ kašičice (≈1 g)
- Suva majčina dušica – ½ kašičice (≈1 g)
- Paprika u prahu – ½ kašičice (≈1 g)
- Muskatni orah – prstohvat (≈⅛ kašičice, vrlo malo, jer je jak)
4. Testiranje ukusa – pre punjenja creva, možeš ispržiti malu kuglicu smese i probati da vidiš da li je potrebna još soli ili začina.
5. Punjenje prirodnih creva – nemoj previše puniti, da ne puknu pri kuvanju; povremeno probušiti vazduh u kobasicama čačkalicom.
6. Odmor pre kuvanja – nakon punjenja, ostavi kobasice u frižideru 1–2 sata da se ukusi povežu i smesa stegne.
7. Kuvanje – drži vodu ispod tačke ključanja (oko 80 °C) da kobasice budu sočne i ne puknu.
8. Zamrzavanje – sveže kobasice možeš zamrznuti između listova pek papira; odmrzavati u frižideru pre kuvanja ili pečenja.
9. Pečenje i roštilj – pre pečenja lagano preprži na tiganju da se stvori korica i zadrži sok u unutrašnjosti.
Ingredients (for 8–10 sausages): 500 g of pork (leg and neck, with about 20% fat), 100 ml of cold water, 1 egg white, 1 teaspoon of salt (5 g), ½ teaspoon of garlic powder, ¼ teaspoon of pepper (optional), 25 ml of neutral oil (sunflower or rapeseed oil), 8–10 natural pork (sausage) casings (wash and soak according to the instructions).
Preparation:
1. Cut the pork into cubes and put it in the freezer for 20-30 minutes to harden slightly.
2. Grind the cooled meat in a grinder (fine).
3. Add egg whites, salt, spices and oil. Mix well by hand or with a mixer until a homogeneous and compact mixture is obtained.
4. Prepare the filling hoses.
5. Fill the prepared casings with the meat mixture using a funnel or a sausage filling machine. 6. Form sausages 10–12 cm long, twist the ends and make sure they are not too full.
7. Place the sausages in water heated to 80 °C (do not boil) for 15–20 minutes.
8. Optional - after cooking, the sausages can be briefly baked or grilled on a pan or grill to get a golden crust and a more intense flavor.
Suggestions:
How to make Italian pork sausage?
Description
Homemade pork sausages are juicy and aromatic, with a larger texture of meat and fat, ideal for baking, frying or cooking. They are made at home, without industrial additives and flavor enhancers, with a controlled amount of salt and spices.
Health notes:
- Homemade sausages do not have additives or nitrites, so the composition is completely controlled.
- Due to fat and saturated acids, moderate consumption is recommended.
- Ideal for all types of preparation: cooking, frying, baking, grilling.
Additional tips for making pork sausage:
1. Cool the water as well - both the water and the meat should be cold so that the mixture binds better and the sausages are compact.
2. Grinding the meat twice - first coarse, then fine, gives a better texture.
3. Adding spices - apart from garlic and pepper, you can add dried thyme, Breckland thyme, paprika powder or a little nutmeg for flavor.
- Dried thyme - ½ teaspoon (≈1 g)
- Dry Breckland thyme - ½ teaspoon (≈1 g)
- Paprika powder - ½ teaspoon (≈1 g)
- Nutmeg - a pinch (≈⅛ teaspoon, very little, because it's strong)
4. Taste testing - before stuffing the natural pork casings, you can fry a small ball of the mixture and try it to see if it needs more salt or spices.
5. Filling the natural pork casings - do not fill too much, so that they do not burst during cooking; occasionally pierce the air in the sausages with a toothpick.
6. Rest before cooking - after filling, leave the sausages in the refrigerator for 1-2 hours to combine the flavors and set the mixture.
7. Cooking - keep the water below the boiling point (about 80 °C) so that the sausages are juicy and do not burst.
8. Freezing - you can freeze fresh sausages between sheets of baking paper; thaw in the refrigerator before cooking or baking.
9. Baking and grilling - lightly fry in a pan before baking to create a crust and keep the juice inside.
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