Delicious Ukrainian sausages in a collagen casing
It is not always possible to purchase natural casings for sausages. And then collagen shells come to the rescue, which consist of protein and are edible.
Ukrainian sausages should be quite fatty and juicy, so 30% lard is added to the meat. And one more mandatory condition - the meat is not ground into minced meat, but cut into very small cubes.
Cooking the specified amount of sausage will take 2.5 hours.
1. Soak the shell in salted water - the collagen will immediately soften and be suitable for stuffing.
2. Meat and lard should be slightly frozen - this makes it easier to cut them into very small cubes (5 mm each).
3. Weigh the exact amount of salt, and half of the regular salt can be replaced with nitrite salt (then the sausage will retain the reddish color of the meat).
4. Add salt, garlic, pepper to the meat pieces.
5. Mix everything and put it in the refrigerator for an hour to mature the meat composition.
6.Prepare the meat grinder - remove the knife with the grid and install a tube for stuffing sausages.
7. Do not stuff the casing too tightly, tie the ends with a strong thread and go over the entire sausage with a sharp needle, piercing the air bubbles.
8. Place the sausage on a baking sheet.
9. Bake it at 200 degrees for 22-25 minutes.
Ukrainian sausages were covered with fat, retained a beautiful reddish tint, thanks to nitrite salt, and slightly narrowed in volume. This sausage can be stored in the refrigerator for up to 5 days.
Try it, bon appetit!
Ukrainian sausages should be quite fatty and juicy, so 30% lard is added to the meat. And one more mandatory condition - the meat is not ground into minced meat, but cut into very small cubes.
Ingredients:
- collagen shell with a diameter of 2.5 cm - approximately 3 m,
- pork with lard - 1300 g,
- salt - 23 g (based on 1 kg of meat you need 18 g of salt),
- garlic - 2-3 cloves,
- pepper - to taste.
Cooking the specified amount of sausage will take 2.5 hours.
Step by step recipe
1. Soak the shell in salted water - the collagen will immediately soften and be suitable for stuffing.
2. Meat and lard should be slightly frozen - this makes it easier to cut them into very small cubes (5 mm each).
3. Weigh the exact amount of salt, and half of the regular salt can be replaced with nitrite salt (then the sausage will retain the reddish color of the meat).
4. Add salt, garlic, pepper to the meat pieces.
5. Mix everything and put it in the refrigerator for an hour to mature the meat composition.
6.Prepare the meat grinder - remove the knife with the grid and install a tube for stuffing sausages.
7. Do not stuff the casing too tightly, tie the ends with a strong thread and go over the entire sausage with a sharp needle, piercing the air bubbles.
8. Place the sausage on a baking sheet.
9. Bake it at 200 degrees for 22-25 minutes.
Ukrainian sausages were covered with fat, retained a beautiful reddish tint, thanks to nitrite salt, and slightly narrowed in volume. This sausage can be stored in the refrigerator for up to 5 days.
Try it, bon appetit!
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