Sausage in a ham maker
Today I tried to cook pork sausage in a ham maker. This time I twisted the minced meat myself. For this purpose I chose a piece with a minimum fat content. The sausage turned out to be very dense, light pink in color. We even tried frying a few pieces. I was afraid that it would fall apart. But no, the pieces held their shape perfectly. I continue to select spices for myself. This set gave a neutral taste. Khmeli-suneli is practically not felt.
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My first option for making sausage is here: Chicken ham in a ham maker.
Grind all the meat through the largest plate of the meat grinder; mine is 8 mm. I did not leave any pieces unground. Measure the salt and spices.
Mix the minced meat. I mixed the minced meat with a mixer with a hook attachment for at least 15 minutes. Gradually add cold water so that the minced meat does not heat up. You need to knead the minced meat until it becomes sticky and “white threads” appear.
The kneaded minced meat should be left to mature in the refrigerator for 8-10 hours (I leave it overnight). You can cover the bowl with a tight lid and put it in the refrigerator, and then pack it in a ham maker. Or you can immediately put the minced meat in a bag, place it in the ham maker and tighten the springs. And in this form put it in the cold. I liked the second option better: less hassle.
In the morning, take it out and leave it on the kitchen counter for an hour to keep the meat warm.
Place the ham maker in the multicooker. We set the temperature to 85°C, the time to 3 hours and wait for the signal.
Remove the ham pan from the hot water and immediately place it under cold water for 7-10 minutes. Then let it cool in the air to room temperature and put it in the refrigerator for 10 hours. During this time, the sausage will thicken further and reach its proper condition. All these manipulations are carried out without removing the sausage from the ham maker and without weakening the springs.
We free the sausage from the film, cut it into thin slices and serve.