The simplest, but rather laborious way of filling the selected shells for the manufacture of homemade sausages with filling is manual stuffing. Stuffing is taken with the right hand, and the edges of the intestine straighten with the fingers of the left hand. When stuffing stuffing, the left hand with the intestine is brought to the right, which squeeze the stuffing from a handful inward. This procedure must be repeated until the entire volume is filled with minced meat and the loaf takes the desired shape..
Stuffing casings for making home-made sausages, knitting and forming casings for home-made sausages.
It is much more convenient to use a special device for stuffing the intestines – a syringe. When syringing casings of home-made sausages, one end of the intestine is tied with twine, and the other is put on with a “harmonica” on the foregrip of a syringe filled with minced meat. When filling the syringe with minced meat, you need to make sure that there is no air left between the lumps of minced meat, as there will be voids in the sausage, into which liquid will collect during the heat treatment.
The intestine worn on the syringe must be pressed with the left hand, and the right pressure on the syringe plunger, pushing the forcemeat into the intestine. This must be done carefully and evenly. First, the piston is pressed slightly to make sure that the stuffing enters the shell normally and evenly, and then the pressure can be increased. To obtain a beautiful and high-quality home-made sausage, it is important that the forcemeat is pressed in continuously with the piston, without stopping.
The sausage syringe can be horizontal and vertical. These devices usually have a fairly massive base and are fixed to the table with clamps. It is best to use stainless steel structures. They are stronger, more stable and more reliable in operation. It is a very easy to use tool. The sausage syringe allows you to completely save the forcemeat pattern for structural cervelates or dry-cured sausages; it does not rub the minced meat and the fat of cooked sausages, as the piston acts on the forcemeat and not the screw, as in a meat grinder.
The syringe is ideal for filling meat shells of any type. Using a sausage syringe, you can knock out 5-10 kg of sausages or sausages in a matter of minutes. For high-quality models, the pusher disk is equipped with a special cuff to prevent the extrusion of forcemeat, as well as an exhaust valve that prevents air from entering the sausage casing.
Filling the shells of home-made sausages with a meat grinder.
You can stuff homemade sausages using a meat grinder. To do this, use a special nozzle-forearm in the form of a horn or funnel, which you can buy together with the meat grinder or separately from it, and also make it yourself. In self-production, as a rule, food tin is used. When cutting a workpiece from metal, it must be borne in mind that the edge of the nozzle must match the size of the clamp ring of the meat grinder so that it is tightly drawn to the body of the meat grinder.
The funnel tube should have a diameter of 2-3 cm. Before stuffing the meat, the grill is removed from the meat grinder, a funnel is screwed on, and the loose end of the shell is put on the tube and assembled with an “accordion”. From the meat, small lumps should be formed, put into a meat grinder and, turning the handle, push it into the shell. It is necessary to ensure that air does not get into it together with minced meat.
The shell must be filled as tight as the recipe requires. Sausages are filled most densely for subsequent smoking, during which their volume decreases markedly. The sausages that are supposed to be cooked or grilled can be tamped relatively weakly, otherwise, due to the expansion of the meat, the shell may burst.
Home-made cooking of ham, chicken and fish rolls, saltisons, pressed meat and other delicacies.
For lovers of homemade ham in the house, a very convenient device is useful – ham. This is a cylindrical mold for cooking at home ham, chicken and fish rolls, saltisons, pressed meat and other delicacies. You can use different types of meat or fish, minced meat, stuff ham with olives, pepper, egg, carrots, cheese, mushrooms, etc..
The principle of operation of the design is very simple. When boiling, any meat is reduced in volume, and the ham woman provides constant dense squeezing of raw materials using a spring. This allows you to cook ham or rolls of perfect shape, which does not fall apart after cooking and during cutting. Typically, a hole is provided in the center of the instrument cover through which a thermometer with a probe can be placed to directly measure the temperature of the product. The main advantage of the device is ease of use, and the finished product is beautiful, juicy and fragrant..
Knitting and forming shells for making home-made sausages.
For this process, it is recommended to use special cotton or jute twine. Natural fibers of increased strength do not tear even when heated and humidity, do not fade, do not give villi, and this allows them to be used in the preparation of cooked and fried sausages, and when smoked. For smoking, the quality of the twine is of particular importance, because with prolonged heating, the fiber can break and the product will fall down, onto sawdust, into a pallet or hearth, and it will not be easy to get it in the midst of smoking.
Thick loaves are usually molded in the form of even sticks. At the same time, knitting methods are recommended such as shown in the figure below. First, a loop is made and put on the left hand, which compresses the stuffing in the shell. Then you need to lower the loop to the edge of the shell and tighten it tightly at the end with your right hand. After 1-2 cm, another puff is immediately applied to make the fastening more reliable. The result is a “navel”.
Now you can make a knot of twine and suspend the product for drying, smoking and storage. To better fix thick heavy loaves, you can make another 2–4 dressings along the length and a loop at the other end. If the product is thin and long enough, its ends can be tied together and get a sausage ring. The process flow is shown in the figure below. So that during cooking, frying or smoking, the shell of home-made sausages does not burst, it is necessary to prick it with a thin needle in several places between the constricts with twine.
Grid for forming meat rolls, pieces of smoked meat and cooked home-made sausages.
On sale you can find a grid designed for forming meat rolls, pieces of smoked meat and cooked sausages. It is used to fix the layers of meatloaf between each other or to shape the meat nut from small pieces. It is convenient to use for baking or smoking whole muscle large pieces of meat or fish. It is convenient to dry pieces of meat in the net, because you don’t need to tie them anymore – just put a piece of meat or fish in the net and hang it on a hook.
The use of a mesh provides delicacies with an excellent appearance and saves time and effort spent on strapping products. The grid is convenient in that anyone, even an unprepared beginner, can cope with it without first studying the patterns of knitting sausage knots and honing the skill in practice. In addition, due to its elasticity, the mesh is a natural press, which makes the product, made of pieces, dense and solid, not falling apart when cut.
To prepare a cooked product, it is advisable to first wrap the pieces of meat or fish, fillet or roll with a collagen film, and then place them in a grid. When smoking this is not necessary. However, in this case, the diameter and size of the cells should be such that the pieces do not fall out, and the mesh itself performs not only molding, but also pressing. Keep this material warm, at a temperature of at least 10 degrees, in a place protected from direct sunlight.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.