Step-by-step recipes for homemade sausage (ham) in ham

Previously, ham was called pork ham, which was soaked in brine, smoked and left for a few weeks to reach. Since then, the process has been greatly automated and simplified. Mankind has received a beautiful pink ham perfect shape. However, if you dig deeper, phosphates, nitrites, color fixatives, transglutaminases (it combines meat trimming) and saltpeter will be found in the ham.

Those who think about the health of their family, go to the home cooking delicacy. This will help ham.

What is vetchinnitsa and its principle of work

Ham veggies is a small mold made of stainless metal or food grade plastic. The mold with the help of springs seals the components of your dish into a single whole in the process of cooking or baking. This is how ham and some rolls are made. Under the press, the meat stews at a temperature of about 80 degrees, highlighting the juice in a natural way, giving the homemade ham an excellent taste.

That is why ham is often used in tandem with a slow cooker or air-grill, because they maintain a constant temperature for a given program. Cooking in ham can be done using ordinary electric ovens and even pots.

Having such an assistant at hand, one can cook not only classic ham, but also sausages, boiled pork, fish dishes and even terrine (baked pate). Mushrooms, olives, vegetables, herbs, spices - everything that fantasy tells you can be used in the cooking process.

By the way, all the components of ham are easily washed in the dishwasher. Places in the kitchen, it will occupy a minimum. And the price for it can not but rejoice. Useful acquisition in every sense!

Step-by-step recipe for doctoral sausage in Redmond ham for beginners

Ham Redmond RHP-0 - apparatus designed for home-made ham, sausages, pates and many other delicacies from meat, poultry, fish. The principle of operation is based on the heat treatment of products while simultaneously pressing inside the mold.

This ham can be used in a slow cooker, oven, pressure cooker, convection oven and just in a five-liter saucepan. Included with ham is a cookbook from leading chefs. In it you can find both classic cooking recipes and original ones.

Preparation time: half an hour of active participation. Degree of difficulty: medium. Ham is suitable for breakfast, holiday, picnic.

Ingredients:

• pork - 800 grams;
• beef - 300 grams;
• chicken egg - 1 piece;
• salt - 1 tablespoon;
• sugar - 1 tsp;
• dry cream - 2 tablespoons;
• cardamom - 1/2 tsp;
• ground paprika - 3-4 tablespoons.

Step by step preparation with a photo:

Wash meat thoroughly in cool water. Cut into slices for a meat grinder. You can freeze them a little.

Skip meat through a meat grinder 2 times.

Add the minced egg, salt and spices.

Add dry cream (milk) and mix thoroughly.

Acting on the instructions, put the bottom of the vetchinnitsa, putting it vertical slots up. Attach the baking bag to it. Take care not to scratch it with sharp edges.

Tightly stuff ready stuffing into the bag. The tighter tamp, the tighter the sausage. Free edge of the package tie or secure with a clip.

Close the ham cover with a lid. Pull off the cover and the bottom of the springs.

Lower the future sausage into the multicooker bowl, fill it completely with water and turn on the "Soup" mode.

After the signal of the multicooker, carefully remove the device. Leave to cool at room temperature. Then send for 3 hours in the fridge. The result is such a beauty.

Nutritional value of 100 grams:

Homemade ham recipes

Cooking ham at home is a creative and exciting process. In the process of cooking, you can independently select the ingredients to your taste, add your favorite spices and vegetables. Above all, you will always know what ham is made of, which you and your children eat.

From chicken

Homemade chicken meat ham - one of the most popular recipes for ham. A dish with chicken ham slices on any table will be the “nail of the program”. It turns juicy, beautiful and very tender.

Preparation time: half an hour of active participation. Degree of difficulty: medium. The recipe is suitable for: breakfast, holiday, picnic.

Ingredients:

• chicken carcass - 1 piece;
• raw carrots - 2 pieces;
• powdered gelatin - 2 tablespoons;
• dry cream - 4 tablespoons;
• ice - 180 grams;
• granulated sugar - 1/2 tsp;
• onion - 2 pieces;
• salt, nutmeg - 1/2 tsp;
• adjika fresh - 1/2 tsp;
• ground paprika - 4 tablespoons;
• dry ground garlic - to taste.

Step by step preparation:

1. Chicken carcass cut, separating the meat from the bones. Cut the meat into pieces and put in the freezer for a few hours.
2. Two hours later, frozen pieces slice through a meat grinder twice.
3. Grate carrots on a fine grater.
4. Onions can be scrolled in a meat grinder, can be crushed in a blender. Squeeze extra juice.
5. Add to the twisted meat dry cream, carrots, spices, sugar, salt. Cover with dry gelatin. Add dry paprika - it will give the ham a nice color.
6. Stir the stuffing.
7. Ice break in a blender into a crumb and add to stuffing.
8. Put the bag or baking sleeve in the ham. Tight stuffing in it stuffing. Package tie or secure with a clip. Close the ham cover with a lid and place it in a deep pan. Fill with cold water so that the water completely covers the unit, turn on the smallest fire. Boil for 1 hour.
9. Cool at room temperature and refrigerate overnight without removing from the unit.

In the morning, gently get, cut into plates and you can eat.

Nutritional value of 100 grams:

From pork

Homemade pork ham is a classic of the genre. It requires a minimum of ingredients - pepper, salt and garlic. The result is a delicious delicacy.

Preparation time: half an hour of active participation. Degree of difficulty: medium. The recipe is suitable for: breakfast, holiday, picnic.

Ingredients:

• chilled pork - 1.5 kg;
• instant gelatin - 1 tablespoon;
• large raw carrots - 1 piece;
• garlic head - 1 piece;
• salt and pepper to taste.

Step by step preparation:

1. Mix dry gelatin with pepper. Add a teaspoon of salt. Mix.
2. Pork rid of the veins, film and obviously fatty pieces (ideally use lean pork, which contains a small proportion of fat). Cut or cut fresh or chilled meat.
3. Grate carrots on a grater with a large blade, chop the garlic. Add to the meat, mix. Pour the mixture of salt, pepper and gelatin and mix thoroughly.
4. In the ham vestinit lay a sleeve for baking. Tightly mass into it. Package tie or with fasten the edges of the clip. Cover the ham with a lid and place it on a baking sheet. Send to medium level oven.
5. Bake ham at 180 degrees for 90 minutes. Then pull it out of the oven and wait for the mold to cool, then leave it in the refrigerator for 3 hours.
6. Ready ham gently release from the form and cut into plates.

Nutritional value of 100 grams.

Chicken Hearts Turkey

Turkey like many cooks. Turkey - very tender, light and lean meat that does not require special culinary art. It contains vitamins A and E. It is impossible to spoil turkey ham, it always turns out great.

Preparation time: half an hour of active participation. Degree of difficulty: medium. The recipe is suitable for: breakfast, holiday, picnic.

Ingredients:

• turkey meat - 1 kg;
• chicken hearts - 0.5 kg;
• large raw carrots - 1 piece;
• dry semolina - 15 grams;
• cream 34% - 170 ml;
• salt, garlic, spices - to taste.

Turkey meat is extremely low in cholesterol, so it is easily absorbed by the body.

Step by step preparation:

1. Process hearts: remove the film and arteries from them. Rinse the turkey fillet and chicken hearts with cold water and mince a couple of times. Just chop the carrots and garlic.
2. In the resulting stuffing add chilled cream, carrots and garlic. Pour dry semolina, a teaspoon of salt. Mix.
3. Insert baking bag into ham and put stuffing in it tightly.
4. Free end package to tie.
5. Put the form with the future ham into the multicooker bowl, pour cold water to the maximum and cook in the "Soup" mode for an hour and a half.
6. Remove the mold and cool at room temperature. Then put in the fridge for 3 hours.
7. Carefully remove from the form, cut into slices and treat home.

Nutritional value of 100 grams:

Useful tips

1. It is not necessary to use only poultry breast in the preparation of minced meat - the product will be dryish. Add to it the meat, cut from the legs.
2. To make the ready-made ham cool down faster, put it in the form of ice water.
3. Home-made ham should be cut after cooling, otherwise it can crumble.
4. One teaspoon of mustard will give the product a savory flavor.
5. It is better to slightly freeze the meat before cooking, the slices will be more accurate.
6. Layers of meat before cutting can be slightly beaten off, the ham will be more tender.
7. Experiments are welcome - olives, prunes, nuts will make the taste of your masterpiece more refined.
8. Store homemade sausage is not more than 3-4 days, there are no preservatives.
9. Meat can be marinated in advance, which will have a very positive effect on the taste of the final product.
10. It is better to lay a silicone mat under the bottom of the ham, then the dishes will not be scratched by sharp edges.

Watch the video: Sausage Making - Easy Step by Step Guide - Meat Series 02 (May 2024).