When we go to the country, we buy as much food as we would at home and wouldn’t eat in a week. Because in nature you always want something tasty and preferably more. Meat just doesn’t suit us, no, we definitely cook barbecue, but in addition to it there should be something like that, for example, Tyrolean sausages from Miratorg.
Packaging with Tyrolean sausages
Agree, the packaging is attractive and the sausages are just begging to be bought and fried! Over coals, preferably apple or cherry. Mmmm, what a scent! Well, these are the lyrics, let's move on to prose. Tyrolean sausages are packaged in packs of 4 pieces, which is only 400 g.
There are only 4 sausages in the package
The composition of the sausages is very pleasing: pork and spices, the manufacturer did not add any proteins or gels. (And since no liquid leaked out of the sausages when frying in a frying pan, I am inclined to believe that the composition is natural).
The manufacturer is well known in our country, it is Russian. We bought sausages at Lenta for 128 rubles per pack, there was a promotion on them, the real price is slightly higher, I don’t remember exactly, but it seems to be around 150 rubles.
Manufactured in the Belgorod region
The shelf life of the sausages is 2 weeks, that is, if they are not opened. After opening it takes a day, but it’s unlikely that anyone will want to store them longer, they cook quickly and are eaten even faster.
Shelf life and weight
We prepared one batch of sausages at the dacha, but, as you understand, there was no time for photographs. But we fried the last package at home in a frying pan. Literally 10 minutes and the sausages are ready. With a crispy, crispy crust, because... The sausage casing is natural and can be easily eaten. The sausages, although pork, are moderately fatty, i.e. there are no pieces of lard in them; on the contrary, there are pieces of pork, and not just small minced meat. Quite spicy, garlic and pepper are noticeable. But with my problems in the gastrointestinal tract, I managed to eat several sausages and did without pills, i.e. all my organs responded favorably to this food. (Although I understood that I was taking a risk, the fried sausages looked very appetizing, darlings!).
We make kupaty, sausages, sausages and sausages at home.
How to make sausages? Where can I get the necessary ingredients and casing?
We are already tired of receiving endless questions “Where to get it?”, “How to make it?”, “How to fry” from users who do not work in the meat industry, so we decided to make a topic in which we will answer all the questions of culinary experts, and the Internet will help us -a shop for sausage makers “Eat Sausages”.
Where to buy sausage intestines?
- Where can I get intestines for homemade sausage?
- Where can I get the right womb?
- What caliber of shell is needed?
- Where can I get a sausage attachment?
- Where can I get nitrite salt?
- How to fry sausages without them bursting?
- What recipes do you recommend?
- How to stuff the minced meat into the casing?
Summer is the time for kebabs, barbecues and sausages.
With kebabs everything is already simple and clear, with barbecue it’s also not difficult, but sausages require both equipment and skill.
But the most important thing, which you can’t do without, is the intestinal casing and attachment.
To prepare the sausages we need:
Equipment: a meat grinder with a sausage attachment (tsun) or a sausage stuffer, which is much less common in kitchens.
Ingredients: Intestinal membrane, meat, salt, spices (spice).
The cooking process is not complicated, but many housewives and cooks do not prepare such tasty and traditional dishes precisely because of the absence of either the tarsus or the intestinal lining.
Where can I get intestinal lining?
This is the most difficult question. If you go to the market, you will find that pork or lamb casings do not just lie on the counter. Butchers do not sell intestines - they buy ready-made half carcasses and simply cut them up. In order to trade intestines on the market, you need to obtain a lot of permits from veterinary services and comply, firstly, with the production of intestines and with their trade, which is not easy, and is simply unprofitable for the market. That's why they don't trade! You can negotiate with the butchers and ask them to bring the intestines and sell them “under the counter.” Believe me - these will be homemade intestines with mucus residues that will not be calibrated in size (diameter). Whatever they bring, that's what they'll bring. For a true cook, such purchases provide little pleasure.
If professional butchers and sausage makers from factories are reading me, they may grin, remembering that the production where they work is full of guts. I agree with them! But removing the intestines from production is banal theft. Even 3-5 meters for friends. Yes Yes!
The most correct decision is to go to the online store of intestinal casings “I Eat Sausages”, get acquainted with the assortment and place an order. The assortment allows you to purchase guts and tarsus and spices, starter kits, and the necessary components that you need to please your household with delicious, traditional and natural food.
Which shell should you choose?
The question is not simple. The choice of the type and type of intestinal lining is determined solely by the type of product you want to receive. We will help you make your choice!
For sausages such as "Hunter" or homemade sausages, lamb casings or artificial protein casing in sleeves are suitable.
For sausages (kupat), a caliber pork casing is suitable, and for raw smoked or dry-cured products, beef casing.
For full-size sausages, an artificial protein casing or natural beef or lamb casing is suitable.
“I Eat Sausages” and I will tell you about the types and types of casings and offer ready-made solutions that will help diversify your table!
There is no time to twist sausages - buy ready-made ones with delivery to your home or dacha (Moscow and Moscow Region).
PORK CASING
Pork intestines are rightfully considered the most widespread and sought-after type of natural casings. The thin walls of the casing make it possible not to peel the casing from sausages or home-made sausages and to be consumed together with the product. This method is the most delicious.
Pork casing caliber 38/40
Classic natural casing for sausages (intestines), suitable for all cooking methods - frying, boiling, baking and grilling. The thin walls of this casing allow it to be eaten together with the product, fully conveying the taste of smoke and aromatic oil. Ideal for pork sausages for an outdoor picnic.
You can read more about the skull at the link. Examples of recipes using this casing for sausage - pork casing 38/40: recipe 1 (Simple German recipe), recipe 2 (Turkey sausages), recipe 3 (Liver pate), recipe 4 ("Ukrainian fried" sausage), recipe 5 (Chicken sausages “15 minutes”), recipe 6 (Belarusian homemade dried sausage), recipe 7 (Grilled pork sausages), recipe 8 (Grilled sausages with cheese for a picnic).
Pork casing caliber 40/42
This casing (guts) is ideal for frying, baking, drying, grilling and boiling. This caliber is a classic in the production of sausages among most peoples of the world.
Minced meat capacity - 0.7-0.9 kg of minced meat per 1 meter of casing.
You can read more about the skull at the link. Examples of recipes for sausages stuffed into this sausage casing - pork casing 40/42: recipe 1 (Bulgarian sausages on the grill), recipe 2 (Chicken smoked sausage with cheese), recipe 3 (Liver sausage).
Pork bladders caliber 20/25
This casing is ideal for boiled or dry-cured sausages. When drying cheese, remember to use nitrite salt.
BEEF CASING
Beef casings (guts) are the most durable type of natural casing. This is where homemade dry-cured sausages work best. Since ancient times, people have cooked sausages at home in beef intestines; this natural casing allows them to smoke and fry homemade sausages. From time immemorial, beef sinyuga has been considered an ideal casing for sausages such as ham, brawn, saltison (soltizon, zeldezon), and this natural casing is also considered a classic for boiled sausages (Doctorskaya, Lyubitelskaya).
Beef casings caliber 38/40
You can read more about beef casing at the link. This casing (intestines) is optimal for dry-cured sausages, sudzhuk, and oigos. The most durable shell of all natural ones. Withstands frying sausages without prior blanching. An example of a recipe for sausages prepared using this sausage casing - beef casing 38/40: recipe (Grilled lamb sausages).
Beef casings caliber 40/43
The most durable type of natural casing (gut). Usually this caliber is filled with sujuk, blood and semi-smoked sausages.
Here is an example of recipes using this casing for sausage - beef casing 40/43: recipe 1 (Dry-cured homemade sausage), recipe 2 (Dry-cured "Chorizo").
Beef blueberry
In German cuisine, saltison is stuffed into this shell; in Russian cuisine there is an analogue - gray and red brawn. In the classic Russian version of the recipe, brawn is consumed chilled with horseradish or mustard, as an excellent appetizer for bitters and vodka.
You can read more about beef blue at the link. Here are examples of recipes for sausages prepared using beef blue: recipe 1 (Ham (saltison) from pork knuckle). This recipe was also a success among professional technologists. Recipe 2 (Homemade marbled ham), recipe 3 (Beef ham, lean).
LAMB SHACKING
Lamb intestines or, as butchers call them, lamb casings are great for making homemade sausages or hunting sausages, grilled sausages. Lamb blues make excellent smoked and boiled sausages, brawn and saltisons. The minced capacity of lamb blues is from 1 to 2.5 kg in 1 piece.
Lamb casings caliber 24/26
The best casing (intestines) for thin sausages of the “Hunter” type. For frying in a pan, they are usually rolled into beautiful spirals. You can read more about lamb casing at the link.
Attention! Please note that to stuff this casing you need to use a thin lamb casserole attachment (meat mincer attachment) with a diameter of 18mm. It is very difficult to do this manually - without a lanyard.
Examples of sausage recipes prepared using this casing for sausage - lamb casing: Recipe No. 1 (Grilled lamb sausages), Recipe No. 2 (Festive spiral sausages). Only thin minced meats are stuffed through this tarsus (attachment for lamb and sausage casings) - loosened on a 3-8 mm grid, pieces of bacon should be no more than 5 mm, otherwise the minced meat will get stuck in the tarsus when stuffing, “grind” in the meat grinder and the appearance will be non-standard.
Lamb blue caliber 70+
Perfect for chicken rolls, minced knuckle rolls, minced meat sausages, dry-dried sausages such as sudzhuk, flat dried sausages, Stepnyak-style kazy, rolls.
An example of recipes for sausage prepared using lamb blue: recipe 1 (chopped pork ham), recipe 2 (royal sausages).
COLLAGEN SHELL
Collagen casings are the closest type of sausage casing to natural casing.
Collagen is a connective tissue protein. All sausage collagen casings are made from beef collagen, obtained from split beef hides. Collagen casings are closest to natural casings in terms of technological and organoleptic indicators. Collagen is used to make casings of any diameter - sausage casings (18-26 mm), sausage casings (28-34 mm), sausage casings (36-45 mm). These shells are divided into 2 types - straight and annular (completely repeat the appearance of the womb). You can find sausage in a collagen casing like "Belkozin" in absolutely any store in a large assortment, which indicates the popularity of the casing.
Collagen casing for sausages
The shell is a seamless ring-shaped sleeve made from high-quality split cattle hide. In fact, this is an ideal option for the production of sausages in the form of rings, half rings and arched loaves. This type of casing is an analogue of natural rounds and beef and pork casings, and has significant advantages over them, namely: caliber stability and bacterial purity.
Collagen casing for sausages
Sausage ring protein casing
This casing is an artificial analogue of lamb casing. For filling, a sausage attachment is usually used.
Made from beef collagen. It is distinguished by thin walls that maximally replicate the ring shape of the natural shell.
POLYAMIDE SHELLS
Polyamide casings for sausages are made from gas- and moisture-impermeable, oriented multilayer polyamide. This is the most durable type of shell. Allows you to increase the shelf life of any sausages.
CELLULOSE CASING
Cellulose sausage casings are vapor and smoke permeable and have been used in industry for more than 40 years.
We all remember very well examples of the use of this casing in Soviet GOST sausages (transparent three-layer casings on Doctor’s and Amateur sausages).
Sausage cellulose casing
But in the restaurant???? What's going on in the restaurant?
Let’s read further what fits under “does not apply”:
It turns out that in a restaurant you can make any sausage without obeying regulations. In other words. as the cook considered it necessary to add nitrite salt to the recipe - so he will add it to the baths??? Who controls it?
Good afternoon everyone. No matter how skeptical we are about sausages, we still can’t do without them. They live in our refrigerators and help us out when needed. If we talk about our family, we are far from fans of various sausages and sausages. But sometimes it happens... Over the weekend, our youth gathered in nature and bought all sorts of food and drinks. And the weather suddenly deteriorated. Rain, strong squally wind. No time for a picnic. What could have been put off until the next weekend, but some was simply eaten. Among other things, there were semi-smoked Tyrolean sausages with cheese and parsley.
Manufacturer: Mikoyanovsky Meat Processing Plant CJSC, Moscow, Russia. Sausages are packaged in vacuum transparent plastic containers. Net weight 300 grams. The package contains four thin long sausages in a natural casing.
The manufacturer recommends cooking them over a fire and eating them outdoors. And we cooked them at home in a frying pan. And we are ready to give our assessment. The main thing we didn't like was the composition of the product. When our youth were shopping for a picnic, no one paid attention to this. But in vain. The composition raises many questions. And this is a big minus.
Further. At a price of 120 rubles per 300 grams, these sausages clearly cannot be called cheap. After opening the package we found the following. The sausages are almost odorless. That is, there is no unpleasant smell. But there is no pleasant meaty or any spicy smell. Looking at the cut of the sausage, we see that they are not uniform in consistency. It’s as if they were made not from minced meat, but from minced meat.
An undoubted advantage is that the sausages cook very quickly. 5-7 minutes and you're done. Opinions are divided regarding the taste of the sausages. Some people liked it, some didn't. I thought they were very greasy.
But, in fairness, I note that the sausages are not over-salted and the manufacturer added spices in moderation. And one more trick. The packaging states that these sausages are made with cheese and parsley. When we ate them, neither of us caught even a fleeting taste or aroma of cheese and parsley, either in a compartment or separately. Just some kind of illusion of sight and smell. We came to the following conclusion. Our family testing revealed more disadvantages than advantages. We won’t buy such sausages for our next picnic. Let's buy something else. And you decide for yourself. We will be glad if our review was useful to someone. Get out into nature with the whole family. This is so cool!
When starting a conversation about Austrian sausages, one cannot help but say that some regional recipes represent a special pride of Austria. For example, Tyrolean sausages are known far beyond the region in which they originated and are dearly loved by many people living in different countries of the world.
Why do we love Tyrolean sausages?
Tyrolean sausages are distinguished by their unusual appearance and amazing taste, as every person who has tried them can say.
Composition of Tyrolean sausages for frying:
beef, pork, onion, marjoram, black pepper, spices and spices
Only fresh meat is used for sausages, supplied by farm enterprises in our country. Production is carried out in a workshop in Yekaterinburg using modern equipment. When ordering Tyrolean sausages, you will receive an exceptionally high-quality product that has excellent taste. It should be noted that Tyrolean sausages from the Russian-German enterprise Wurst Union are products with an amazing taste that simply cannot be described in words. You need to feel it yourself.
What do Tyrolean sausages taste like?
Tyrolean sausages have a rich taste, and you will simply be delighted with the speed of preparation of semi-finished products. In order for the sausages to be ready, they must be fried on both sides on the grill or grill for 6-7 minutes. The shelf life of frozen semi-finished products is at least 3 months.
Tyrolean sausages are an excellent dish for restaurants and pubs that offer exclusive dishes to customers. They will be a wonderful decoration not only for the holiday menu, but also for business lunches. Undoubtedly, Tyrolean sausages are an excellent choice for all gourmets, lovers of traditional Austrian cuisine and high German quality. Order them right now by calling the Wurst Union office.
Choose your taste! Spicy “Classic” or “Spicy” with cumin and pieces of red pepper? Juicy beef sausages are made from selected marbled beef. You can grill them or cook them in a frying pan at home! Rich taste and delicious aroma - try it!
Cevapchichi
The product is developed on the basis of the famous Balkan Cevapčić. These sausages contain a unique set of spices, giving them an unforgettable taste. The product is molded into sausages with a diameter of 22 mm, no casings are used, because The shape of the sausages is maintained due to the structure of the minced meat.
Pork sausages
Kupaty? Tyrolean sausages? Sausages with garlic, a mixture of peppers and herbs? Grilled sausages with mixed peppers and herbs? We prepare them according to classic recipes from selected pork and do not use preservatives, flavors or other artificial additives. Just juicy meat and aromatic spices - try it!
Poultry sausages
Sausages made from tender young chicken fillet are an ideal grill option for those who are worried about their figure. Made from low-calorie chicken meat - homemade taste and a minimum of calories. Simple, healthy and tasty - try it!
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