Homemade Sausage Perfection

Natural, fragrant, mind-blowing. Perfection! Making sausage in a ham maker is quite simple. As a result, you will receive a high-quality product, many times better than store-bought. You can always add your favorite spices and change the proportions of meat.
cook time: 12h
Ava Prescott
Homemade Sausage Perfection

Nutrition Facts (per serving)

261
Calories
22g
Fat
3g
Carbs
15g
Protein

Ingredients (12 portions)

Basic:

Chicken mince (from breast and thigh fillet) 200 g
Garlic (2 very large cloves of Tashkent garlic) 17 g
Salt (It was small, 1 tbsp. with a small hill, this is a landmark, because Use different salt according to your taste.) 25 g
Nutmeg 0.5 tsp
Paprika (smoked) 0.5 tsp
Gelatin 15 g
Soy sauce 1 tbsp
Salo (At will and preference.) 100 g
Minced pork beef (Minced meat 70% beef, 30% pork, homemade.) 800 g
Ground pepper mixture (no slide) 1 tsp

Recipe instructions

Step 1

Step 1
How to make sausage in a ham maker at home? Prepare the necessary meat. You can use ready-made minced meat or make it yourself. I screwed it up myself. If the minced meat is frozen, then defrost it in advance and let it warm up to a soft, plastic state. You will learn all the subtleties of proper defrosting by reading the article at the end of the recipe.

Step 2

Step 2
Prepare and measure the spices and all other ingredients. Peel the garlic. I didn’t mix it with the meat, but finely chopped it like lard. Decide for yourself whether to add lard or not; it will also be good without it, but it adds juiciness, and the fat is not noticeable. Lard can be added either fresh or lightly salted. For gelatin, read a separate article at the end of the recipe.

Step 3

Step 3
Mix both types of minced meat well; I find it convenient to do this by hand, but you can also use a planetary mixer or other device. Add garlic, nutmeg, pepper mixture, smoked paprika, mix well each time. Then add soy sauce and stir. Then add salt, keeping in mind that soy sauce is also salty. Add the dry gelatin and stir in the lard last. Mix very thoroughly so that the lard is distributed more evenly.

Step 4

Step 4
This is what the raw sausage mixture will look like. It is quite dense, viscous and plastic.

Step 5

Step 5
Assemble the ham pot according to the instructions. Pull the bottom edge of the baking bag tightly with a clip or tie it. Place it inside the cylinder and fill it very tightly with the meat mixture. Also tie the top edge securely, cut off the excess volume of the bag so that it does not interfere with closing the cylinder. Everything must be prepared so that water does not penetrate inside and it is neat.

Step 6

Step 6
Close the top cover with the sides up, but so that the slots of the cover do not coincide with the slots of the cylinder, because There are slots on the top cover for steam to escape. Pull the springs along the guides and tighten the lid, secure it by the edge of the sides. Models of ham makers may differ; when assembling, follow the instructions.

Step 7

Step 7
Place the loaded ham pan in a spacious saucepan, pour in cold water so that it is hidden by two fingers. Turn the heat up to high until the water gets hot, but donʼt boil.

Step 8

Step 8
Bring the temperature to 80 degrees and reduce the heat to minimum. The sausage should be cooked at 80 — 87 degrees for about 2 — 2.5 hours, because it contains a lot of beef, other meat can cook faster.

Step 9

Step 9
After the allotted time, take out the ham maker and, without removing the springs, let it cool in the air to room temperature, this is about 4 hours, then put it in the refrigerator for 5-6 hours. And only then open the ham maker and remove the finished homemade sausage. It will be an unusual grayish color, but very aromatic and tastes like natural meat. It reminded me of pressed meat, but much tastier than store-bought. It is recommended to store for up to 3 days, eaten earlier.

Additional rubrics

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