Have you tried making boiled sausage at home? If not, then let's do this rather interesting activity today. This homemade sausage is prepared, of course, not according to GOST standards, but it turns out completely natural and very tasty. Today on our menu is homemade milk sausage boiled in cling film. To make such a pork delicacy you will need cling film and a little free time, and my recipe with step-by-step photos will tell you about all the details of the cooking process.
How to make milk sausage at home
To prepare this boiled sausage, take 500 grams of pork tenderloin and 2 small onions.
Let's pass these products through a meat grinder with the finest mesh. To make the minced meat more uniform in consistency, this procedure must be repeated 2 times.
Add 1 chicken egg, 1 tablespoon of milk powder, ¼ teaspoon of ground black pepper or a mixture of peppers, and ¾ teaspoon of salt.
Mix the minced meat thoroughly, while gradually adding 100 milliliters of milk with 2.5% fat content. The mixing process should take at least 5 minutes. As a result, the meat will become viscous and sticky. This means you can start shaping the sausages.
Place exactly half of the meat mass on cling film.
Wrap the sausage, trying to compact the minced meat under the film as much as possible.
We twist the ends and tighten them with a tight knot.
To prevent the sausage from falling apart, you need to wrap it with film in another 3-4 layers.
Now it’s unlikely to be possible to tie the ends in a knot, so we’ll make a bundle from any strong thread. You can simply use special kitchen silicone strands, but you will still have to tie the edges of the sausage with thread.
We do the same with the second part of the minced meat. As a result, we get two sausages of the same size.
One serving can be immediately sent to the freezer. For pre-freezing, I use a regular cutting board.
Place the second pork sausage in boiling, lightly salted water. It will cook over medium heat, covered with a lid, for approximately 50-60 minutes.
Place the cooked product in a colander and let it cool completely.
After this, you can cut the threads and remove the film.
Cut the boiled milk sausage into slices and serve as sandwiches on pieces of bread.
Homemade pork milk sausage boiled in cling film will decorate the breakfast table and is good for sandwiches and snacks. Your household will certainly appreciate your efforts, because the taste of a natural product cannot be compared with boiled sausage bought in a store.
Milk sausage has been popular for a long period of time. Already from the name it is clear that the product must contain milk. The original taste and aroma is achieved thanks to certain spices. The composition of milk sausage is regulated by GOST R 5296-2003. According to this document, the product belongs to the first grade. The composition of milk sausage includes meat, milk powder, eggs, sugar, salt and spices. The only acceptable additive is sodium nitrite, which gives the product a beautiful original color.
How to select and store?
The taste and quality of milk sausage largely depends on the right choice. There are several recommendations that will allow you not to make mistakes:
Use in cooking
Milk sausage is very loved by both adults and children. Sandwiches, snacks, salads, etc. are prepared from it. Add chopped milk sausage to scrambled eggs, first and second courses, for example, to stew. Milk sausage is used as a decoration and also as a filling for savory baked goods. In general, we can say that sausage is a food product that can be combined with vegetables, cereals, pasta, etc. Therefore, you can experiment, creating new and original, and most importantly delicious dishes.
Homemade milk sausage
Many housewives assure that preparing such a product at home is not difficult, but you will be confident in its quality and taste. There are many different recipes, we offer one of them. Take 2 kg of pork, 300 g of bacon, 3 onions, 2 cloves of garlic, egg, 1 tbsp. a spoonful of gelatin, nutmeg, semolina, vegetable oil and salt, as well as 0.5 teaspoon of black pepper. You will also need a baking sleeve.
The meat must be cleaned and cut into pieces. Grind it together with onion and garlic in a blender or meat grinder. The result should be a creamy mass. Add the egg to the resulting minced meat and mix thoroughly. Then add the rest of the ingredients there and stir so that the spices are evenly distributed throughout the minced meat. Place it in a bag, roll it into a tight roll and tie it with a rope in several places so that the sausage holds its shape. Place it in water and cook for 2 hours after boiling over low heat. After this, the sausage should cool, then you can remove the film and enjoy the taste.
Harm of milk sausage and contraindications
Milk sausage can cause harm if an individual intolerance to the product is detected. It is worth considering the high calorie content, therefore, it is not recommended to abuse it in large quantities, as this can negatively affect metabolism, the functioning of the digestive system and lead to obesity. Many manufacturers use starch, flavorings and other substances in the production of milk sausage that can adversely affect health.
Milk sausage can be bought today in almost any store. This is a popular and in demand variety of boiled sausages among the general population, which in terms of demand is second only to the “Doctorskaya” variety of sausage. The online hypermarket "Utkonos" presents a number of types of sausage of this variety from various domestic producers.
Boiled milk sausage is called that way because of the milk included in this type of sausage. With the help of special spices it acquires a special taste and aroma. It is believed that this type of sausage is the most tender among all boiled types of sausage precisely because of the milk content in it. You can buy milk sausage at an affordable price in the Utkonos online hypermarket.
The composition of this type of sausage includes:
- pork and beef
- powdered milk
- egg products
- various spices.
Boiled sausage of this type is rich in vitamins B1, PP, as well as phosphorus and sodium. Also, the sausage is quite high in calories (252) and quite fatty. Milk sausage has very few carbohydrates.
The name “Milk” can be given to sausages that are manufactured in accordance with GOST. These are the varieties that are presented in the Utkonos online hypermarket. The appearance of the sausage is a straight or curved loaf from 10 to 50 cm in length, the surface is clean and dry. When cut, it has a light pink or pink color. The minced meat of the boiled Milk sausage, which we recommend buying, is evenly mixed. This type of sausage is always made from two types of meat, does not contain lard, but must contain dairy and egg products.
Sausage is suitable for simple and quick breakfasts and snacks. Milk sausage is great for certain types of sandwiches, salads, canapés, and okroshkas.
Buy boiled Milk sausage at a good price at Utkonos!
I’ll tell you honestly, although you yourself probably understand this perfectly well, boiled milk sausage, is almost the most popular in our country. Almost every self-respecting sausage manufacturer produces this one, otherwise, you should have serious doubts about whether you need to buy anything from this supplier at all.
But, to my great regret, not all manufacturers comply with the necessary procedures and production standards for this incredible product. The fact is that many of them, for some reason, add unknown ingredients to the composition.
Today I will tell you how to choose the most delicious real milk sausage, which goes so well with.
Choose
If you, having bought milk sausage, began to doubt whether it is of high quality, I advise you to simply smell it first. If your nose “smelled” a completely unpleasant odor, then, most likely, various bacteria have already begun to spread in it, even if, as it seems to you, it looks quite decent.
The next step is to simply touch it or at least press it with a finger. The boiled sausage should be elastic, the finger should not fall hopelessly, and the surface of the casing should quickly recover from dents. By the way, this shell should initially not have any damage or serious dents and should be smooth over the entire surface.
Before purchasing sausage, no matter whether it is dairy or any other, I advise you to look at its cut. The cut of boiled milk sausage must be absolutely uniform, without any smudges or stains. The most dangerous thing is the presence of gray-green spots of any size. Such spots clearly indicate the beginning of putrefactive processes and such sausage is dangerous to your health.
The presence of smudges tells us that the manufacturer most likely used something that was too frozen, or perhaps he didn’t calculate it and added too much liquid to the minced meat. It should be borne in mind that such a semi-finished product will most likely be obscenely cheap, but there is no need to talk about its taste. Although, of course, the goal of any buyer is a decent product, but at a more or less applicable price.
In addition, the minced meat should not contain pieces of cartilage and tendons. Such inclusions indicate that the manufacturer has seriously saved on raw materials for boiled milk sausage. This does not pose a danger to the food, but it does impair the taste and quality of the product.
Everything you need to know
Its calorie content is not the worst, about 250 calories per 100 g. But we must clearly remember that it is not suitable for dietary nutrition, since it contains a lot of fat. The composition is determined by GOST R 5296-2003 and includes the following ingredients: salt, milk powder, melange, sugar, spices. That's all, the rest, if there is any, is from the evil one. And even more so, it should not contain vegetable protein.
The sausage, which is called milk sausage, can be made exclusively according to GOST standards, nothing else is given. But, unfortunately, cunning manufacturers can bypass production data. For example, they just add one more word to the name. Usually in such cases they write either “Premium” or “Russian”.
Naturally, such boiled milk sausage, made according to specifications, is sent directly to the shelves. If you listen to the cunning speeches of the manufacturer, then this product is absolutely no different from GOST. But I think you yourself understand that this is an outright lie.
Thank you for your attention, and I hope that they will help you choose only the most delicious and high-quality boiled milk sausage. Happy shopping!
Personally, I really like different culinary recipes for making homemade sausages. My whole family has become so accustomed to this home-made sausage that they no longer recognize any store-bought sausage at all. So, in this recipe I will tell you how you can prepare delicious sausage at home, which is called milk sausage. This recipe will also come in handy for all supporters of a healthy diet. Preparing it is not so difficult, but the main thing in this whole matter is accuracy and patience.
Ingredients for making milk sausage:
- Chicken breast - 2.5 kilograms.
- Pork tenderloin - 2.5 kilograms.
- Kitchen salt - 4 tablespoons.
- Ground white pepper - 1 tablespoons.
- Ground sage - 2 tablespoons.
- Nutmeg (ground) - 1 tablespoon.
- Cumin - 1 teaspoon.
- Powdered milk - 200 ml (or 1 glass).
- Non-fat 1.5% milk - 400 ml.
- Garlic - 2 cloves.
- Cleaned pork intestines - a couple of pieces.
Equipment for making milk sausage:
- Wooden cutting board
- Sharp knife
- Two medium sized saucepans
- Large bowl
- Meat grinder
- A special attachment for a meat grinder or a plastic bottle without a bottom
- Strong threads for dressing sausages
- Tetra pack or half juice pack
- Sleeve for baking
- Large deep saucepan
- Kitchen stove
- Fridge
Preparation of milk sausage.
Step 1: Process the meat
Take fresh chicken breast and pork pulp, wash the meat very thoroughly under running water, then remove all excess fat on a cutting board with a sharp knife and cut both meats into medium pieces. Place the meat in separate 2 pans. Then install the meat grinder and pass all the meat into a large bowl 2 times so that our final minced meat is the most airy.
Step 2: mix spices
Next, in a separate small bowl, mix all our spices: ground salt, ground white pepper, sage, nutmeg, cumin, powdered milk. Then pour all the mixed spices into a bowl with the prepared minced meat and mix everything thoroughly. It is advisable to mix the minced meat with bare hands, so the spices from the warmth of your hands will give a special aroma and taste to the whole minced meat.
After this, pour our low-fat milk into the minced meat with spices. 400 ml, then add the finely grated garlic here and then continue to knead everything until it becomes a homogeneous and sticky mass.
Step 3: form the sausage in the casing
Then we should prepare our shell (already cleaned intestines are best suited for this). So, soak them in cool, lightly salted water for about 30 minutes. After this, the water should be drained, and the shell itself should be slightly dried on a cutting board and all the water that has accumulated inside the intestine should be allowed to drain quietly.
Having carefully tied the shell on one side, on the other we begin to stuff it with ready-made minced meat. This can be done using the same meat grinder, but with a special attachment; if you do not have such an attachment, you can use an ordinary plastic bottle for 0.5 liters, from which the bottom should be cut off in advance. You can also fill the casing by hand. In general, choose how it is more convenient for you to fill it. The intestines should not be filled very tightly, and we recommend tying the shell with rope every 20-25 cm, if of course the length of the intestine allows it .
If you don’t have a casing, then to form the boiled sausage you can take an ordinary tetra bag (even a box of any liter juice, which can be bought at any store or kiosk, will do) and then wrap it in a special baking sleeve. Next, you should secure both edges well, or you can then simply wrap the finished minced meat in this baking sleeve.
Step 4: cook homemade milk sausage
When the sausage is already formed, pour water into a huge saucepan, put it on the fire and then lower our prepared milk sausage into cool water. Next, cook it from the very moment it boils, over very low heat for about 50-60 minutes at the boiling point of water no more than 80-90 degrees. Then you should cool the sausage without opening the package itself, and then put it in the refrigerator until it cools completely.
Step 5: serve milk sausage
Homemade boiled milk sausage is ready. We advise you to remove it from the shell, cut it into pieces and serve. Homemade sausage will pleasantly surprise you not only with its exquisite aroma, but also with its incomparable taste.
Bon appetit!
Washed pig intestines should be turned out and cleaned of the mucous surface. To do this, they are placed on a large smooth board and scraped along them with the blunt side of a knife, which should be held in the right hand. First you should scrape weakly, and then harder. With your left hand you hold the intestine and gradually pull it to the side that is opposite to the movements of the knife itself.
When tying the sausage, you need to be very careful and make sure that the twine filled with minced meat does not come off the slippery casing or that your thread tie does not loosen.
It is best to cool the cooked sausage first on a wire rack and then put it in the refrigerator at least overnight so that your cooked sausage not only cools well, but also gels well.
If you want to color your boiled sausage in a useful way, we advise you to add a little grated raw carrots or beets directly to the minced meat. And if you suddenly want to give your homemade sausage an exotic and unusual green color, then we advise you to simply add mashed spinach.
You might be interested :
Loading...