Sausage in a ham

Step-by-step cooking

1. Step 1:

   

   Prepare the meat. For this sausage, you can take ready-made minced meat, I screwed it myself. If the minced meat is frozen, defrost and let it heat up to a soft, plastic state.

2. Step 2:

   

   Prepare and measure the spices. I did not scroll garlic with meat, but finely chopped it like lard. Add or not fat, decide for yourself, it will also be good without it, but it adds juiciness, and fat is not felt. Lard can be added both fresh and lightly salted.

3. Step 3:

   

   Mix both types of minced meat well, it's convenient for me with my hand, but you can also use a planetary mixer or other device. Add garlic, nutmeg, pepper mixture, smoked paprika, mixing well each time. Then add soy sauce, stir. Then add salt and take into account that soy sauce is also salty. Add dry gelatin and stir in the fat last. Mix very thoroughly so that the fat is distributed more evenly.

4. Step 4:

   

   This is how the raw sausage mass will look like. It is quite dense, viscous and plastic.

5. Step 5:

   

   Assemble the ham according to the instructions. Pull the bottom edge of the baking bag tightly with a clip or tie, place it inside the cylinder and fill it very tightly with meat mass. The upper edge is also securely tied, cut off the excess volume of the package so that it does not interfere with closing the cylinder. It is necessary to prepare everything so that the water does not penetrate inside and it is neat.

7. Step 6:

   

   Close the upper lid with the sides up, but so that the slits of the lid do not coincide with the slots of the cylinder, because the slits on the upper lid are designed for steam to escape. Tighten the springs along the guides and tighten the lid, fixing it by the edge of the sides.

8. Step 7:

   

   Put the loaded ham in a spacious saucepan, pour cold water so that it is hidden by two fingers. Turn on strong heating so that the water starts to heat up intensively, but do not boil.

9. Step 8:

   

   Bring the temperature to 80 &039; and reduce the heating to minimum. The sausage should be cooked at t 80 &039; - 87&039; for about 2 - 2.5 hours, because there is a lot of beef in the composition, other meat can be cooked faster.

10. Step 9:

    

    After the prescribed time, take out the ham 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 and extract the finished homemade sausage. It will be an unusual grayish color, but very fragrant and with the taste of natural meat. It reminded me of pressed meat, but much tastier than store-bought. It is recommended to store up to 3 days, eaten earlier.