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有会做德国香肠和意大利香肠滴没？？薄荷，老金用英语能搜着配方不？
我馋啦:-$ 先报个到。『呵呵』 要出去办事，等回来再回复哈。 呵呵，表扬薄荷同学，报到真快！第一名！:-D 本帖最后由 lamjin 于 2014-9-13 22:26 编辑
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Making your own Italian sausages is a great way to create a quality product where you know exactly what went into your sausages unlike the ones you buy at the grocery store. It also allows you to personalize your sausages so you can season them to meet your own personal preferences which ensures you get the best tasting sausage.
This recipe is for hot sausages, but you could certainly decrease or even cut out the red pepper flakes if you wanted to. The best way to determine if you are going to have perfectly seasoned sausages, is to mix some of your meat and seasonings together, and then before you go any further, cook up some of the seasoned meat and determine if you need to add more of any of the spices. The ingredient amounts below are approximate as hot red pepper flakes can vary greatly in the amount of heat they contain, so mixing a small batch up first is the best way to judge.
In most Italian families, older men generally stay out of the kitchen as a rule, deferring to their wives expertise. But when it comes to sausage or wine making, everyone gets involved! I found it easiest to divide our meat after it was ground into 5 pound batches that I would season with the amounts listed below. We made a total of about 30 pounds of sausages, but by dividing into 5 pound batches, we were able to create some mild sausages by simply leaving out the hot pepper flakes in those particular batches. Prepare the hog casings the day before by soaking in water with a little orange juice and salt. Before using, rinse well and cut into pieces 18″- 2′ long. Keep the casings in warm water to keep them soft and flexible while you work.
Makes 5 Pounds Of Sausage
by Deborah Mele
5 Pounds Ground Pork Shoulder
5 Teaspoons Salt
1 Tablespoon Black Pepper
2 Teaspoons Fennel
3 Tablespoons Paprika
2 Tablespoons Hot Red Pepper Flakes
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To start, cut the meat off the bone, keeping most of the fat, but discarding any sinew or ligaments. I found it best to work with the meat very cold, and cut into 2 to 3 inch pieces that easily fit into the hopper of my grinder. You want a fairly coarse, not too fine grind for these sausages, so use the large holed plate on your grinder.
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I use a Kitchen Aid Table Mixer with meat grinding attachments with good results. Place the prepared meat in large bowls in the refrigerator until you have it all ground and ready to put into the casings.
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Basic spices used are paprika, salt, pepper, fennel & red pepper flakes.
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Next put all the meat out on a large clean surface such as a baking board or counter. Spread out across the surface, and begin to pour the spices across the top. Mix well using your hands until all the spices are incorporated into the meat. Take about 1 cup of the seasoned pork and place in a frying pan with about 1/4 cup of water. Cook over medium heat until the meat is nicely browned and then taste to determine if the seasonings are adequate. If necessary, add more seasonings of choice.
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It is best to work with at least two people as one will load the hopper while the second one controls the meat moving into the casings. Take your casing, tie the end and begin to stuff it fairly firmly using your machine of choice. Hold the intestine firmly and try to add as little air as possible. Continue until the entire casing is stuffed up until the last three or four inches.
Tie off firmly with string. Set aside and continue in this manner with the remaining casings and pork mixture until you are finished. We now go back and tie off each sausage section in 6-8″ segments, and pick the sausages with a sharp needle to remove air. Next place meal sized portions into zip lock plastic bags and freeze, or use as desired. 老金第二名『呵呵』表现很不错！
除了盐，黑胡椒，辣椒，另外两样是什么？*-) 困死啦，明天接着翻译完整喽:-$
谢谢老金，多多益善哈！德国的有没？:-P 老金第二名『呵呵』表现很不错！
除了盐，黑胡椒，辣椒，另外两样是什么？*-)
Carolline 发表于 2014-9-13 22:46 http://www.ourdream.ca/forums/static/image/common/back.giffennel 孜然
paprika 一种辣椒粉 老金第二名『呵呵』表现很不错！
除了盐，黑胡椒，辣椒，另外两样是什么？*-)
Carolline 发表于 2014-9-13 22:46 http://www.ourdream.ca/forums/static/image/common/back.gif
你看老金多热心:-D 没想到调料这么简单只有这几种啊，原来俺做肠是一定要用白酒，姜粉，糖，，，，
你看老金多热心:-D
life007 发表于 2014-9-14 05:32 http://www.ourdream.ca/forums/static/image/common/back.gif
嗯，已经表扬过啦！你就不行也热心一下帮姐再搜些方子出来啊？我记得你也是热心滴好兄弟嘛:-P
嗯，已经表扬过啦！你就不行也热心一下帮姐再搜些方子出来啊？我记得你也是热心滴好兄弟嘛:-P
Carolline 发表于 2014-9-14 05:48 http://www.ourdream.ca/forums/static/image/common/back.gif
话说你怎么起得这么早呢？*-)
Minnesota Bratwurst Recipe
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I'm not sure that this bratwurst recipe came to Minnesota unchanged from the Fatherland, but I do know that German immigrants to the mid-west brought many traditional recipes with them when they homesteaded the prairies.
This sausage is commonly made and served throughout the German-American communities from Wisconsin to the Dakotas, and I got it originally from my Mother's side of our family.
Two things about this recipe make it especially well suited for the home sausage maker:
[*]Many bratwurst recipes call for the meat to be "emulsified" before it is stuffed. Emulsifying meat is possible in the home kitchen, but it isn't easy.
This bratwurst recipe calls for the meat to be finely ground, but not emulsified.
[*]Instead of a mixture of pork and veal, this bratwurst is made from pork and beef. Veal produces a very nice sausage but it can be both expensive and hard to find.
Recipehttp://www.lets-make-sausage.com/images/reddivider.gif
[*]3 lbs 75% lean pork shoulder[*]2 lbs lean beef[*]2 tablespoons kosher style salt[*]1 tablespoon fine ground black pepper[*]1 tablespoon marjoram[*]2 tablespoons granulated onion[*]2 teaspoons ground celery seed[*]1 1/2 teaspoons ground nutmeg[*]1/2 teaspoon cardamon1/2[*] teaspoon mace
1/2 teaspoon ground ginger
[*]1 cup ice water</BR
Trim the pork and beef, cut the meat into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder.
[*]Combine the spices in a small container and mix with the 1 cup of ice water.
[*]Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
[*]Put the mixed sausage into a covered bowl and refrigerate for up to 8 hours.
[*]Grind the chilled and rested mixture once more through your fine grinding plate.
[*]Stuff the sausage immediately into 1 1/4 inch natural hog or collagen casings.
[*]Allow the sausage links to air dry for up to an hour, then refrigerate for immediate use or package and freeze for up to 3 months.
To cook our bratwurst, our favorite method is to simmer it in beer for 10 minutes. Then we brown it on the grill and serve it on buns with sauerkraut and spicy mustard. Homemade Bratwurst Recipe
This homemade bratwurst recipe is very close to what you would expect to get if you had a fresh bratwurst served to you in Germany.
At least that's what I've been told by a friend who actually has the experience to be able to accurately make the comment.
Bratwurst (and lots of other German sausage) is often made with emulsified meat. That can be hard to do in the home kitchen, but can be approximated by grinding the meat and spice mixture very finely in a food processor.
To emulsify the bratwurst, the meat is ground through the fine plate of a sausage grinder, mixed with the spices and other ingredients, and then run through the food processor in small batches (adding water as needed) until a paste-like consistency is accomplished.
This isn't difficult to do, but it can be time consuming if you are making more than about 5 lbs. of sausage.
I find I can get a very respectable product just by grinding the meat several times through the finest plate on my meat grinder.
The texture of your finished homemade bratwurst won't be the same as the ones you buy in the store, but the quality and taste will be far superior to anything you can get at the mega-mart.
Recipe
•4 lbs. 80% lean pork shoulder (Boston butt)
•1 lb veal or beef
•2 tablespoons kosher salt
•1 tablespoon ground nutmeg
•2 teaspoons ground mace
•1 teaspoon ground ginger
•1 cup cold milk
•2 whole eggs, beaten
•1 cup non-fat dry milk powder (as a binder)
1.Trim the pork and beef, cut it all into 1 inch cubes, and grind it twice through the fine plate of your sausage grinder.
2.Combine the spices in a 1 quart container and mix with the 1 cup of cold milk and the beaten eggs.
3.Pour the spice, milk, and egg combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
4.Add the milk powder to the mixture and combine it all thoroughly with your hands. At this point you can pass the finished sausage mixture once more through the meat grinder if you so choose.
Once the sausage is fully mixed, stuff it right away into 32-35 mm hog or collagen casings and refrigerate or freeze immediately.
This sausage can be smoked, but that isn't traditional. If you do choose to smoke it, be sure to add 1 level teaspoon of Instacure or Prague Powder #1 to each 5 lbs. of meat mixture. Homemade Liverwurst Recipe
Liverwurst is one of those sausages that, especially when it's made with quality ingredients, can be very good indeed.
If you've only ever had the kind you buy at the supermarket, give this recipe a try. I think you'll be very impressed.
Unlike most of the sausages you will make, this one is cooked on the stove in a water bath until it reaches 152 degrees F on the inside. It is therefore a cooked sausage, not a fresh one.
If you can't find the pork liver that the recipe calls for, I have also had good luck using beef or calf liver.
Recipe
•3 lbs 80-85% lean pork shoulder
•2 lbs fresh (or fresh frozen) pork liver
•1 medium onion, grated
•2 tablespoons kosher salt
•1 tablespoon fine ground black or white pepper
•1 teaspoon allspice
•1 teaspoon dried marjoram
•1/2 teaspoon ground or rubbed sage
•1 cup ice water
1.Cut the liver into easily handled pieces and simmer it in about 2 cups of water. The liver should be cooked but still be slightly pink inside.
2.Cut the pork into 1 inch cubes
3.Pass the liver and pork through the fine plate of your meat grinder at least twice. You want a very finely ground mixture.
4.Combine the spices in a 1 quart container and mix with the 1 cup of ice water.
5.Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
6.Once the sausage is fully mixed, stuff it into 38-42 mm natural pork casings or comparable collagen casings
7.Simmer the stuffed sausage in water just below the boil until the internal temperature reaches at least 152 degrees F.
Once your liverwurst has finished cooking, cool it to room temperature and package it. It will keep well in the refrigerator for a week, and freezes nicely. Knockwurst for Garlic Lovershttp://www.lets-make-sausage.com/images/Neat-divider-gif.gif
Knockwurst is almost always made as a short and fat sausage with zesty seasoning. Typically, traditional recipes feature large amounts of fresh garlic.
This sausage is often a favorite at street fairs and celebrations. Its short, squat dimensions make it an easily handled finger food, and the garlicky flavor is always a crowd favorite.
Also known as "knackwurst", this is another one of those sausage varieties that is usually made commercially with emulsified meat.
A very good home version can be made with multiple passes through the sausage grinder but...
...
If you want to go to the added trouble, you can do a good job emulsifying small batches in a food processor.
Recipehttp://www.lets-make-sausage.com/images/reddivider.gif
[*]3 1/2 lbs boneless beef[*]1 1/ lbs 70-75% lean pork shoulder or pork trimmings[*]1 cup none-fat milk powder (as a binder)[*]2 tablespoons plus 2 teaspoons kosher salt[*]1 tablespoon paprika[*]3 tablespoons fine ground black or white pepper[*]1/2 teaspoon coriander[*]2 teaspoons mace[*]1/2 teaspoon allspice[*]6 large cloves fresh garlic, finely pressed[*]1 teaspoon Instacure or Prague powder #1[*]1 cup ice water
[*]Trim the pork and beef, cut it into 1 inch cubes, and grind it several times (at lest twice) through the fine plate of your meat grinder.
[*]Combine the spices and garlic in a 1 quart container and mix with the 1 cup of ice water.
[*]Pour the spice and water combination into the ground pork and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
[*]Add the 1 cup of milk powder to the sausage and mix until it is well incorporated. At this time you can pass the sausage mixture one more time through the grinder if you want to.
[*]Once the sausage is fully mixed, stuff it into 38-42 mm hog casings and ready the sausage for the smoker. Make short links, 3 to 4 inches in length. Northern German Mettwurst Recipehttp://www.lets-make-sausage.com/images/Neat-divider-gif.gif
Mettwurst is a strongly flavoured German sausage made most often from raw minced pork, but some authentic recipes (like the one here) call for the addition of veal and/or beef. The sausage is preserved by curing and smoking.
This northern German variety is similar to salami and to another German sausage called "holsteiner". It is more firm than the types made in southern Germany because it is smoked for a longer time.
The name of this delectable sausage is derived from the Low German word "mett", which means minced pork without bacon. It's related to the English word "meat".
Because this is a smoked sausage, you Must use aCureand be sure to follow good sausage smoking procedure. You can learn about sausage smoking byClicking Here.
Recipehttp://www.lets-make-sausage.com/images/reddivider.gif
[*]3 lbs pork shoulder, 1 lb veal, and 1 lb lean beef chuck[*]2 tablespoons kosher salt[*]1 tablespoon ground white pepper[*]1 teaspoon ground coriander[*]1 teaspoon ground celery seed[*]1 teaspoon allspice[*]1/2 teaspoon ground dried marjoram[*]1/2 teaspoon ground caraway seed[*]1 teaspoon whole mustard seed[*]1 level teaspoon Instacure or Prague powder #1.
[*]Trim the pork,veal and beef. Cut it into 1 inch cubes and refrigerate for 1/2 hour to chill.
[*]Grind the meat through the medium or fine plate on your meat grinder.
[*]Measure and combine the cure and spices, and mix them thoroughly with the ground meat for at least 2 minutes. Use your hands for mixing to assure even distribution.
[*]Once the sausage is fully mixed, grind it all one more time through the fine plate on your meat grinder, stuff the finely ground sausage into casings (large pork casings or small beef rounds work best), and prepare it for the meat smoker.
[*]Smoke the sausage with a heavy smudge at 100-120 degrees F for at least 6 hours, then increase the smoker temperature to 160 degrees and continue cooking until the internal temperature is 152 degrees F.
Shower and then bloom the sausage for several hours( see instructions by Clicking Here), and then remove it to the cooler or refrigerator overnight before packaging.
为什么一定要做这两种肠呢，我觉得哈尔滨风干肠最好吃了。 以前网购哈尔滨世一堂的调料做风干肠，好吃但是感觉味道太重，中药香料太多啦;-)作为一名吃货换换口味才是正常的嘛:-$再说啦，姐要能整出来意大利什么什么萨拉米香肠出来不就直接做披萨上了么，还用到处找进货渠道么？话说我现在对某些大品牌的产品深感失望啊！荷美尔的鸡肉粒真够难吃！还不如我自己做的。泰森的上校鸡块面粉淀粉添加剂太多，再也不买啦！还有那个什么牌子的牛肉饼我这整整一箱几百块钱的东西就得扔啊！他妈的什么味啊！『可恶』『难受』 俺活在一个毒食国，却天生一副娇贵的肠胃，挑剔的味蕾，为了少点毒害姐这点儿精神头都用这上啦:-$ 谢谢七弟弟啊！！一出手就划拉回来这么多！够姐查词典查两天的啦:-$:-D我以前百度搜过都没找着啊！就看过一段日本电视台拍的德国人杀猪然后做成各种肉食储备过冬的片子，一滴血都不浪费$-) 突然发现我要早几年琢磨这些东西是不英语也就突飞猛进滴能去烤雅思啦？？『大汗』:-$
我要早些天发这帖子，大姐就不用发愁给我们带啥礼物了，就把这些调料给我划拉回来就O啦！:-P:-D
这后悔滴:-$