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Recommended sausage casings: beef circle No. 4 with a diameter of 50-55 mm, No. 5 with a diameter over 55 mm, artificial casings with a diameter of 65-120 mm, beef and pork blisters.
For the preparation of Doktorskaya boiled sausage, there is used 2..
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Recommended sausage casings: deaf ends of a beef blueberry, artificial casings with a diameter of 65-120 mm.
For the preparation of cooked veal sausage use beef (young) or veal veined - 25%, veined pork nonfat (fat content not more than 10%) - 30%, ..
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Recommended sausage casings: beef and pork belts, artificial casings with a diameter of 32-44 mm.
For the preparation of “Beef” sausages, they use veined beef - 90% and raw beef or pork fat - 10%.
“Beef” is one of the popula..
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Recommended sausage casings: pork belly with a diameter of 32-34 mm.
How to cook Danish grilled sausages Medister:
Separately, through a meat grinder with a grill of 6 mm, 700 g lean pork (fat content not more than 10%) and 300 g of lard.
Add 5-6 ..
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The famous Cumberland sausages (English Cumberland sausage) are one of the oldest British sausages that have been known for more than 500 years. These sausages are prepared from pork and stuffed with minced pork belly, at least 20 mm in diameter. The..
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Recommended sausage casings: sheep mutton with a diameter of 22-24-26 mm.
With this seasoning, you can easily cook the famous Mergez sausages - thin long spicy-sharp grilled sausages. They are loved all over the world thanks to the original flavor c..
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Recommended sausage casings: sheep mutton with a diameter of 22-24-26 mm.
How to cook Chipolata grilled sausages:
Pass 500 g of chilled lean pork through a meat grinder with a grill of 4.5-5 mm.
Pass 200 g of fatty pork belly through a meat grin..
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Seasoning for Lincolnshire grilled sausages are traditional British sausages that are famous far beyond the borders of the country.
These are juicy and fragrant hot pork sausages. They are easy to cook at home with this seasoning, which contains a s..
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Recommended sausage casings: pork belly with a diameter of 32-34 mm.
The British are proud of their variety of national sausages, many recipes of which are passed down from generation to generation and are an example of British quality products. B..
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Recommended sausage casings: natural shells with a diameter of 22-24 mm.
The famous Nuremberg fried sausages (Nürnberg Rostbratwurst) is one of the first varieties of European sausages. The recipe for the founder of modern Nuremberg sausages ..
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Recommended sausage casings: pork belly with a diameter of 32-34 mm.
The British are proud of their variety of national sausages, many recipes of which are passed down from generation to generation and are an example of British quality products. B..
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Recommended sausage casings: pork belly with a diameter of 32-34 mm.
How to cook Oktoberfest onion grilled sausages:
540 g lean pork from the shoulder or ham (fat content not more than 10%) and 360 g veal (or beef) mince through a meat grinder wi..
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Recommended sausage casing: pork belly
For 1 kg of minced meat you will need:
Lean pork with scapula or ham (fat content not more than 10%) - 800 g
Bacon without skin - 200 g
Salt - 14 g
Red wine - 60 ml
Cooking minced meat:
Skip pork and ..
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Recommended sausage casings: wide and medium pork casings with a diameter of 32-44 mm, artificial casings with a diameter of 45-65 mm.
Cossack "- one of the popular semi-smoked sausages of high quality, the recipe of which was developed back ..
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Seasoning for smoked sausage "Moscow"
Seasoning dosage: 3.5-4 g per 1 kg of minced meat.
Recommended sausage casings: beef circle No. 1, 2, 3 and 4 with a diameter of 40-55 mm, artificial casings with a diameter of 45-65 mm.
For the pr..
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Recommended sausage casings: wide and medium beef and pork casings, beef circles No. 1, 2 and 3 with a diameter of 32-50 mm, artificial casings with a diameter of 45-65 mm.
Odessa is one of the popular semi-smoked sausages of high quality, the rec..
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Recommended sausage casings: wide and medium pork casings, wide beef, medium and narrow pork casings with a diameter of 32-55 mm, artificial casings with a diameter of 45-65 mm.
For the preparation of semi-smoked sausage “Pork”, use is..
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Recommended sausage casings: pork belly with a diameter of 32-34 mm.
Seasoning dosage: 12 g per 1 kg of minced meat.
How to cook Suffolk sausages for grilling at home:
Pass 700 g of semi-fat pork (fat content not more than 30%) through a meat gr..
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Seasoning dosage: 4-5 g per 1 kg of minced meat.
Recommended sausage casings: beef, pork and lamb, artificial casings with a diameter of 27-32 mm.
For the preparation of sausages, "Amateur" uses veneered beef - 33%, veined pork semi-fat..
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Recommended sausage casings: pork and lamb casings with a diameter of 22-26 mm, artificial casings with a diameter of 18-24 mm.
Separately, pass through a meat grinder with a grill of 4-5 mm 600 g lean leaned beef, 200 g lean leaned pork (fat cont..
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Recommended sausage casings: beef casings with a diameter of 40-55 mm or a collagen (protein) casing of caliber 45-50 mm.
Braunschweig sausage is one of the most famous raw smoked sausages of high quality. It has a characteristic smoked aroma and br..
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Recommended sausage casings: beef casings with a diameter of 40-50 mm or a collagen (protein) casing of caliber 45-55 mm
Uncooked smoked sausage “Moskovskaya” is a premium sausage, an elite delicacy with a pleasant aroma, brackish tast..
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Seasoning for uncooked sausages "Nevskaya".
Seasoning dosage: 4.5-5 g per 1 kg of minced meat.
Recommended sausage casings: beef skewers (caliber 45-55 mm) or collagen (protein) casings of caliber 45-55 mm.
Sausage "Nevskaya"..
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Seasoning for uncooked sausage "Cervelat".
Seasoning dosage: 3.5-4 g per 1 kg of minced meat.
Recommended sausage casings: beef skews with a diameter of 45-60 mm or collagen (protein) casings of caliber 45-55 mm.
Cervelat sausage is on..
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