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Amateur sausage in a ham maker. Cooking in a ham maker: natural boiled sausage. Lamb liver sausage

It is quite difficult to find natural cooked sausage in the store. More precisely, it simply isn’t there. Flavoring additives, food coloring, flavor enhancers and a little meat - this is the main composition of meat products. But such a product will do you more harm than good. Therefore, it’s worth trying to make natural sausage from fresh meat and just a few additives. For this you will need a ham maker. I used the Redmond ham maker, a very convenient thing. For those who don’t have one, you can use other available means (a milk carton or a large tin can), of course it’s not as convenient, but most likely there will be some result. In addition, you will need: pork - 1000 g; beef - 500 g; nutmeg - 8-10 g; dry milk (powder) - 30 g; large egg - 1 pc.; salt, sugar - at your discretion. So, let's start with the step-by-step preparation of boiled sausage at home. Advice. Meat for making natural sausage must be fresh. 1. Make minced pork and beef. Twist the meat 4-5 times through a meat grinder.

2. Add the remaining ingredients to the minced meat: egg, nutmeg, milk powder, salt and sugar.

3. Thoroughly beat the minced meat with a blender until you obtain a mushy mass.

4. Line the ham pan with a baking sleeve and place the minced meat in it.

5. Engage the springs of the device in accordance with the operating instructions for the ham maker.

6. Cook in a slow cooker or saucepan for at least 2.5 hours.

7. The finished product should cool at room temperature. Only after this can it be put in the refrigerator for several hours.

8. Cut the sausage with a sharp knife.

Bon appetit!

But, if you still want to buy sausage in a store, I will give you some tips on how to choose a good, high-quality product.

Here are the basic rules:

1. The first thing you should pay attention to when buying sausage is the price. Since the main component of a good sausage is meat, the price per kilogram of sausage should be no lower than per kilogram of meat.
2. The color of the sausage should be dull, pale brown. This means that the sausage contains a minimum of dye, a maximum of meat, and it is prepared in compliance with technology.
3. If the sausage is soft to the touch, like marshmallows or pate, then it contains a lot of soy, a lot of fiber, and a lot of water. A good sausage should be elastic.
4. Properly made sausage should have a pleasant, light, meaty smell. If the sausage has a pronounced, rich smell, then flavorings have been added to it.

Ingredients

• • Pork neck – 1.1 kg
  • Beef (tenderloin) – 400 g
  • Garlic - 3 cloves
  • Nutmeg (ground) - 1/2 tsp.
  • Nitrite salt (0.5-0.6%) - 13 g
  • Table salt - 14 g

Cooking process

1. Delicious homemade natural sausage with a pronounced ham and garlic taste and aroma. Excellent for cooking in a ham maker, which is why even a beginner can handle preparing such a sausage, since the ham maker perfectly presses the minced meat.
2. The finished sausage in the ham maker is dense, juicy and aromatic, and can be easily cut into thin slices. You don’t have to add nitrite salt, cook it with just table salt, in this case the color of the meat will not be preserved and there will not be the familiar and familiar sausage and ham taste.
3. The main ingredients for preparing minced sausage in a ham maker (chilled meat is chopped on a wire rack with a hole diameter of 6 mm).
4. Add garlic to the chilled minced meat using a garlic press, salt and nutmeg.
5. Mix the minced meat thoroughly and quickly until it reaches a sticky consistency, without heating the minced meat above 12 degrees.
6. Place a clean food bag into the ham maker, beat the mixed minced meat on the table and place tightly inside the bag in the ham maker.
7. Collect the ends of the bag, twisting them into a rope, pack the ham according to the instructions for it and leave in the refrigerator for 12 hours (preferably for a day).
8. Before heat treatment, warm the sausage at room temperature for a couple of hours. You can cook sausage in water (in a saucepan or in a slow cooker), in an oven or even in a smokehouse, observing the same temperature regime - at 80-85 degrees to 70-72 degrees inside the loaf. If it is impossible to measure the internal temperature, cook for 15 minutes for each cm of diameter. I cooked in the oven for 2.5 hours.
9. Cool the finished sausage under a cold shower and put it in the refrigerator for at least 8-10 hours, preferably for a day.
10. Then remove the sausage from the ham maker, the aroma is simply stunning!
11. You can store minced sausage cooked in a ham maker, wrapped in foil or parchment in the refrigerator.

How should you cook a meat product like ham? The recipe, implemented in a ham maker, as well as a photo of this dish will be presented in this article.

General information

Homemade ham in a ham maker, the recipes of which all housewives should know, turns out much tastier and healthier than what is sold in regular supermarkets. To make such a dish with your own hands, you should know not only step-by-step recommendations for preparing a meat product, but also have a special device available.

Details about what ham is

A mold is called a vetichinnitsa, which consists of the following elements:

• flask-shaped body with holes (it can be metal or plastic);
• two removable lids, between which the raw materials (for example, minced meat) are placed;
• springs (their number may vary depending on the brand of the device).

So how is ham cooked in a ham maker? The recipe for such a product is often described in a collection that comes with the kitchen appliance. Manufacturers also add a thermometer, baking bags and operating instructions to this device.

Design Features

The ham in the ham maker necessarily indicates the required volume of the device. The required weight for almost all models of this device is 1.5-2 kg. In this case, the yield of the finished dish is 1-1.5 kg.

An exception to the rule is the Biowin ham maker. As you know, it is designed for 3 kg of meat product.

Algorithm

What needs to be done to make a very tasty homemade ham? The recipe implemented in the ham maker requires strict adherence to the following algorithm:

• choose a cooking method;
• purchase all the necessary components (if desired, the meat product can be pre-marinated);
• load the prepared raw materials into a bag or wrap it in foil;
• fill the body of the kitchen device with the semi-finished product, and then install all the covers and tension the springs;
• expose (for example, in a convection oven, slow cooker, oven or regular saucepan).

Follow this algorithm, and you will definitely get tasty and aromatic homemade ham in the ham maker.

Meat recipes (at home)

Dishes prepared with your own hands are much more nutritious and tastier than those sold in stores and various cafes. This also applies to products such as ham. We’ll tell you right now how to prepare it at home using a special device.

So what ingredients will you need to make a delicious and flavorful ham?

The recipe implemented in the ham maker requires the use of the following products:

• homemade minced meat made from beef, bacon and pork - approximately 900 g;
• minced broiler poultry (preferably breasts) - about 500 g;
• chicken eggs - 2 pcs.;
• onions - 2 heads;
• instant gelatin - approximately 20 g;
• aromatic spices - use according to your taste (you can take ground black pepper, ground coriander and paprika, dried garlic);
• sea ​​salt - at your discretion.

Preparation of meat base (from minced meat)

How is ham made in a ham maker? Recipes with photos require the use of only mixed homemade minced meat. Only in this case will you receive a tasty and tender meat product that will be appreciated by all invited guests.

To prepare the dish in question, you need to make a base. A mixture of pork and beef is combined with chicken, then finely chopped bacon is added to it. This ingredient is used to ensure that the final product is as juicy as possible.

Having prepared the aromatic base, finely chopped onion, sea salt, lightly beaten chicken eggs and various spices are added to it one by one. Next, instant gelatin is dissolved in a small amount of warm water. After this, the resulting mass is heated over low heat (without boiling) and added to the prepared minced meat.

All of the listed components are thoroughly mixed until a homogeneous and fairly viscous mass is obtained.

The process of properly forming a ham

How is ham formed? The recipe implemented in the ham maker requires compliance with all the recommendations presented in the operating instructions. Despite the apparent complexity, this dish is made quite quickly and easily.

As soon as the meat base is prepared, they immediately begin to assemble the kitchen device.

The bowl of the device used is carefully covered with a baking sleeve. Next, pre-prepared minced meat is placed in it and compacted thoroughly (by hand or with a special masher).

After the described steps, the sleeve is tightly tied with threads. Several small punctures are also made in it. In the future, all the steam will escape through these holes.

At the very end, the filled ham pot is covered with a lid, after which the springs are tightened.

Heat treatment of meat products (on the stove)

You can cook homemade ham in a device such as a ham maker in the oven, in a slow cooker, or on the stove. We decided to use the latter option. To do this, place the filled device in a saucepan with cold water and then place it on medium heat. If the liquid covers only half of the ham, then after 60 minutes it should be turned over to the other side so that the product is completely cooked.

Thus, homemade ham in a pan of boiling water should be cooked for about two hours (at least).

How to serve it correctly at the dinner table?

After preparing the flavorful ham at home using a device such as a ham maker, it is carefully removed from the boiling water and then set aside to cool.

After some time, the device is opened. A culinary sleeve with a cooked meat product is removed from it. Next, the dish is placed in the refrigerator. After the ham has hardened, the sleeve is removed, and the product itself is cut into not very thick circles and served for dinner along with a slice of bread.

Turkey ham in a ham maker: recipe

Above we described how to prepare homemade ham using a kitchen device - a ham maker. It should be especially noted that using the same algorithm you can make a dish using minced turkey. As you know, such meat is especially tender and has low calorie content. Therefore, it can be used to prepare dietary ham.

You should cook not for two hours, as mentioned above, but for 60-75 minutes. This time should be enough for the poultry meat to fully cook and set in the ham maker, forming a tasty and nutritious snack product.

Let's sum it up

Now you know that homemade ham in such a device as a ham maker is very easy and simple to prepare. Follow all the recommendations and requirements of the presented recipes, and you will definitely get a fragrant and tasty product. By the way, it can be used not only as an excellent snack, but also, for example, as a meat dish for some side dish.

After successfully preparing ham from minced pork with chicken and mushrooms, as well as replacing sandwiches with factory-made sausages, the next dish on the cooking list was “doctor’s sausage.”

So, to prepare this sausage, I took pork and beef. These proportions of meat and ingredients coincide with GOST standards for doctor’s sausage, which were in force during the Soviet era.

Step 1. The meat was thoroughly washed, wiped with a napkin and cut into pieces for subsequent grinding in a meat grinder.

Step 2. Grind the meat in a meat grinder.

Step 4. To make the minced meat very chopped, I used a bowl and a blender. The minced meat became like pate)

Step 6. Placed the minced meat in the ham dish. I described the process of adding minced meat and cooking using a ham maker in more detail in the recipe “Ham from minced pork...”

Step 7. Cooked the sausage in a multicooker on the BAKE mode for 1.5 hours.
In the recipe book from the manufacturer, it is recommended to use the “SOUP” mode, but for me this mode cooks under pressure, so if you have a multicooker-pressure cooker, use the no-pressure mode.

After cooking and the multicooker signal, I released the steam and took out the ham maker. As you can see, the meat has shrunk significantly under the pressure: the almost full bowl has shrunk by 30%.

The yield is quite good - 940 grams, when using products up to 1200 kg.

The resulting sausage is quite dense and very flavorful.

Unfortunately, I can’t cut the sausage thinly enough. Although, if only there was a big sharp knife...

In general, the taste and color of doctor’s sausage prepared at home is of course different from store-bought sausage. But believe me, not for the worse;)
It's just that homemade sausage is completely different.
You can feel the meat, the aroma is pleasant, and sandwiches with this sausage are an ideal option for breakfast and for lunch.

There are no preservatives, dyes or flavor enhancers, and therefore you can give this sausage to your child without fear.

Health to everyone, and thank you for your attention, Zoya :)

Cooking time: PT02H30M 2 hours 30 minutes

Approximate cost per serving: 50 rub.

Sausage recipes in a ham maker have recently become increasingly popular, since natural, good sausage is becoming increasingly rare on store shelves.

Indeed, one cannot help but think about what is offered to customers when encountering a label with the inscription: “Meat sausage.” What are hundreds of types of sausages and ham made from, beautifully displayed in supermarket windows? From soy, starch, cellulose, flavorings and, at best, from by-products and bone cartilage. Of course, you can buy high-quality sausage, but the prices are sky-high.

Therefore, it is much more profitable and safer from a health point of view to make homemade sausage yourself, especially since it is very easy if you have one in the house. Homemade sausage recipes are so varied that they allow the amateur cook to fully express his creativity. Beginning ham maker owners can try one of the suggested sausage and ham recipes:

Homemade minced sausage (beef/chicken) in a ham maker

Homemade sausage from minced meat is easy to prepare, since you can use ready-made minced meat for it. However, you need to take into account that coarsely ground minced meat will make homemade sausage noticeably fibrous, so it is advisable to either pass the meat through a meat grinder twice, or use a blender to make the sausage minced meat more uniform.

Ingredients:

• Ground beef – 1 kg
• Minced chicken – 0.5 kg
• Egg – 1 pc.
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 3 cloves
• Gelatin 10 g
• Nutmeg, pepper, salt - to taste
• Cooking time – 2 hours

So, to prepare homemade sausage in a ham maker, mince the minced meat twice and mix well. Using minced chicken in this sausage recipe reduces the cost of the original products, but nothing more. Instead of adding minced chicken, you can just take one and a half kilograms of beef.

The same goes for adding onions. Of course, onions add piquancy and spiciness to the sausage. However, the use of this ingredient is not required. It is recommended to add onions to sausage mince when the dish is intended for a festive table and will be eaten at one time. Already on the second day, when stored in the refrigerator, minced sausage with the addition of onions begins to emit a pleasant, but quite noticeable smell, comparable to the smell of cutlets. So, in principle, you don’t have to add onions, although this is a matter of taste. And finally, using an egg. It also can not be added to the minced meat if gelatin is used to hold together the particles of the future sausage. However, if gelatin is not used, then adding an egg is necessary, and you can even add two.

Carrots are cut into small cubes and added raw to the minced meat. Instead of carrots, you can use other colorful vegetable additives - peppers, olives, green olives. These additives give homemade sausage a festive look and special taste.

You don’t need to dissolve the gelatin for home-made sausage, but simply sprinkle it over the minced meat and mix. Since the sausage is cooked in the ham maker in a sealed oven bag, the gelatin will dissolve into the juices that release from the meat. The addition of nutmeg and garlic to the composition of minced sausage is highly desirable. It is these components that give the finished product such a pleasant taste. But pepper can be used to taste. Those who love it spicy will probably not be able to do without pepper. But if children eat sausage, then you shouldn’t get too carried away with spices.

The finished minced meat is placed in a baking bag, previously placed in the ham maker, compacted tightly and the bag is tightly tied to prevent juice from leaking out. Then the ham maker is closed with a lid and the springs are secured.

The most convenient way to cook homemade sausage is in a ham maker in a slow cooker, setting the temperature to 90 degrees and cooking time for 2 hours. If you don’t have a slow cooker, you can use a wide saucepan, making sure that the water completely covers the ham pan and is barely boiling. In this case, the cooking time can be reduced to 1-1.5 hours, since the multicooker takes time to reach the mode, and the pan needs this if you immediately pour boiling water into it. After finishing cooking, carefully remove the ham maker by hooking it on the spring, cool it at room temperature without disassembling it, and then put it assembled in the refrigerator for 5-6 hours.

Ready-made homemade sausage from minced meat looks very beautiful, but its taste is far superior to all store-bought options, since it is made from real meat, not surrogates.

Homemade pork and chicken ham

A completely different type of recipe for homemade sausages in a ham maker is the ham itself, which is prepared not from minced meat, but from individual pieces of meat. Homemade ham from pork and chicken turns out very tasty and unusually beautiful in a ham maker. Different types of meat in the finished ham differ in color and when cut, this dish looks like a fragrant mosaic. Cooking this dish in a ham maker is even easier than preparing minced sausage. Ingredients:

• Pork – 1 kg
• Chicken fillet – 0.7 kg
• Gelatin – 10 g
• Garlic – 4 cloves
• Nutmeg, salt, pepper - to taste

It should be noted right away that the chicken meat in the ham maker turns out to be a bit dry, since the ham is cooked under pressure. Therefore, to prepare ham, it is always better to take more pork, and not too lean, preferably with fat. Then the structure of the chicken meat will be balanced, and the taste will be wonderful. Pork and chicken meat should be cut into small pieces, up to 3-4 cm in size. Fat should be cut into even smaller pieces so that it is more evenly distributed throughout the ham.

Crush the garlic cloves onto the chopped meat. The amount of garlic indicated in the recipe is arbitrary; as a rule, more is used to add spiciness to the dish.

Then the meat needs to be salted. Here, again, it is better not to indicate the exact amount of salt, since everyone has different tastes. A particular issue concerns the use of nitrite salt in homemade ham recipes. Nitrite salt is added to commercially prepared ham. It gives the ham a specific taste and color that many consumers like so much. However, from a health point of view, using such salt in home recipes is not always justified, especially if you have problems with high blood pressure and lungs. In addition, there is evidence of the carcinogenicity of sodium nitrite when interacting with amino acids at high temperatures. Therefore, in recipes for homemade sausage and ham in a ham maker, nitrite salt is rather unnecessary. But for the preparation of raw smoked sausages and meat, its use is justified, since in this case it serves as protection against botulism.

Nutmeg gives homemade ham a wonderful taste, and gelatin holds the pieces of meat together using the pressure created by the springs of the ham maker. You can sprinkle both of them on the meat at the same time as salt, and then mix everything well with your hands. It’s not bad if you can leave the meat in this form in the refrigerator for a couple of hours so that it is better saturated with spices and juice.

After this, a baking bag is inserted into the body of the ham maker and the meat is loaded. The amount of meat indicated in the recipe for ham is just enough to densely fill the Redmond or Belobok ham pan to the very top. During cooking, the volume of the meat is significantly reduced as pressure transforms the individual pieces into a single piece of ham.

It is better to cook ham in a slow cooker, as it allows you to accurately maintain a temperature of 90 degrees without bringing the water to a boil. To protect the bowl of the multicooker from damage by the sharp edges of the ham pan or its springs, you can place a layer of gauze or a silicone mat on the bottom of the bowl.

The finished pork ham and chicken turns out dense if the ham pot is cooled gradually and then kept in the refrigerator for several hours. When cut, homemade ham looks like a mosaic, but its taste is simply wonderful. By the way, the cost of homemade ham is comparable to inexpensive varieties of industrial sausage, but its quality is incomparably higher, because it is pure meat without any additives. There is no shame in offering such a dish to guests, and their admiration is guaranteed.

Homemade beef and pork ham in jelly

Homemade beef and pork ham in jelly turns out especially tasty in a ham maker. The recipe for this ham is not too different from the previous one. However, the taste differs significantly, and this dish looks completely different. After cooking, beef is noticeably darker than pork, so that when cut, the mosaic appearance of the ham is preserved, but the overall color becomes somewhat darker. In addition, beef meat promotes the formation of jelly, assisted by the gelatin provided in the recipe. Ingredients:

• Beef – 1 kg
• Pork – 0.5 kg
• Garlic – 3-4 cloves
• Gelatin 10-15 g
• Salt, nutmeg, pepper to taste

It is necessary to make a note about the composition of the ingredients in this recipe: the total amount of meat should be no more than 1.5 kg, less than in the previous case. This is due to the fact that packing the ham maker too tightly will not allow jelly to form and the piece of ham will be similar to the previous one. The springs of the ham maker compress its contents with equal force, however, after reaching the limit determined by the side slots, the pressure stops and the jelly can form freely.

Beef for this ham recipe should be chosen with a small amount of fat, but it is better to take a piece of pork without fat. Both meats need to be cut into pieces of 3-4 centimeters, sprinkled with salt, pepper, gelatin, nutmeg and mixed. When loading meat into a baking bag, you need to make sure that its upper border does not reach the top edge of the ham pan by 0.5 - 1 cm, that is, there is a small space left.

After installing the top cover of the ham maker and tensioning the springs, the top edge will move even further down. You especially need to ensure that the sharp edges of the springs do not damage the baking bag, and that the bag itself is tightly tied, otherwise, during cooking, the resulting juice will leak out of the bag and the chance of getting jelly will be lost.

You need to cook ham according to this recipe in exactly the same way as in previous cases, at a temperature of about 90 degrees, without bringing the water to a boil. And be sure to subsequently cool the ham to room temperature and then keep it in the cold for several hours. As a general rule, it's best to always plan to open the ham maker only the next day to give the meat a chance to turn into one piece.

After removing the homemade sausage from the ham maker, you will see an amazingly tasty jelly, which gives the dish a festive look and captivates with its aroma. The given recipe for ham in a ham maker gives a slightly smaller volume of the finished dish, but its taste will delight any gourmet.

Pork boiled pork

Baked pork cooked in a ham maker is a delicacy dish for the holiday. Baked pork is often prepared in foil, baked in the oven. But it often turns out a little dry. In the ham maker, all the juices are preserved, so the meat remains juicy and tasty.

Baked pork differs from other sausages in that it is prepared using a whole piece of pork, boneless tenderloin. Pieces of ham or neck work well. If there are layers of fat in the meat, that’s also good, but if there are not too many of them. In total you will need 1400-1500 pork for this dish.

A few cloves of garlic are enough to prepare the meat. Cuts are made in a piece of pork into which garlic is inserted. Additional marinating is not required, since the boiled pork will be cooked in the bag. However, it is quite appropriate to add spices to taste: salt, pepper, nutmeg.

Then the pork is placed in a baking bag and then into the ham maker. Cook at 95 degrees for 2 hours. It is convenient to do this in a slow cooker, as described above. Ready boiled pork should not be taken out hot, although it does not require, like sausages, additional time for gluing the pieces into a single whole.

However, boiled pork is delicious when it is cold, and cooling it allows you to give the piece of meat its shape. Despite the simplicity of preparation, the meat is simply festive, juicy and beautiful.