Vkusnjatina with a secret, or How the collagenous cover for sausage is used?

Who will refuse the delicious juicy sausage, which is so good to taste? It's almost universal product that can be consumed in its pure form, to make sandwiches with it or to fry for breakfast. Unfortunately, a really high-quality sausage is now more and more rare, which, of course, is very sad. The collagenous shell for sausage is more expensive in production than the film analog, but the finished product turns out to be tastier and better. What is the secret?

In the old-fashioned way

Usually, in order to make a shell sausage, use intestines, esophagus and even bladder, that is, all products of animal origin with a film base. There are nuances of processing. In particular, the guts need to be processed immediately after the carcass is cut, as they deteriorate under the influence of their contents and gastric juice, lose strength and elasticity.

A home-made sausage in the collagen coat is also in demand. The recipe is not very complicated, but first we'll discuss how to cook in the old-fashioned way. It is better to carry out work at once on several "fronts", as a basis it is possible to take a carcass of a pig. First of all, with the intestines you need to carefully remove the mesentery and fat. Then they should be cut into segments and squeezed out the contents. Now guts should be squeezed and rinsed in warm water. To turn them around, they'll need a hook. When the shell softens, it must be scraped out with a blunt knife, flushing with running water mucus. Remove the smell of salt, which you need to pour the guts. The final stage of elimination of odor is associated with the vinegar rinse. And the intestines are prepared, which means they need to be stored for some time in clean water and in a cool room. For home sausage the shell is ready, you can fill it with meat and enjoy an excellent product, which, however, is pre-smoked.

For the future

If you store shells for future use, you will need canning. For this, guts should be salted and kept cold. If they are frozen, then you can thaw them in warm water. Immediately before use, the saline colon should be soaked for several hours in warm water, then cooled. If you use the bladder for the shell, then it must be cut, turned, washed and rubbed with salt. The same treatment requires large intestine and stomach. In the end they should be wiped with soda and rinsed.

Minced meat for sausage

Prepare meat for home-made sausages will not turn out so quickly. It must be separated from bones, cartilage and other elements, which only spoil the taste. On the whole processed mass will need about 3 percent salt. Meat should be mixed with salt and put in cold. Then the meat should be passed through a meat grinder with spices, spices and garlic. Through a large grinder grinder, you also need to skip fat and fat. If you use several types of meat, then you need to grind them separately. To prevent minced meat from being scattered, it is flavored with dry skim milk, wheat flour, mustard powder, starch, corn syrup, and sugar. Also worth adding chopped bacon. It's time to stuff your guts. But they have long been replaced by collagen casings. For home-made sausage, it is also suitable. In its properties, such a shell is close to natural. It is gas-, moisture- and smoke-proof.

Collagen "case"

So, how good is the sausage in the collagen shell? The recipe will not be more difficult than a home analogue. The basis of such a shell are natural fibers, and therefore it is edible. The process of its creation is not very complicated, but it involves chemical and mechanical processing, which removes the ballast and softens the structure. After all the procedures, the collagen shell for the sausage becomes thin, but firm. In addition, it almost completely lacks pathogenic microorganisms. The diameter can be variable. By the way, the very shell is very easy to clip. The final product can be stored for a long time, but with strong heating it becomes unstable. Therefore, in the semi-finished products broths are possible.

How to work with collagen?

In fact, cooking sausages in a collagen shell is even easier compared to other recipes. Before applying the shell, it should be soaked for 15-20 minutes in warm water to give elasticity. Then stretch it and start stuffing it with a syringe. In the shell should not form air bubbles, otherwise they will accumulate liquid. When the "case" is full, the ends are tightened with a twine or a string of string. Especially tightly it is necessary to stuff sausages, prepared for smoking.

After heat treatment

The stuffed collagen shell for the sausage should go through the preparation stage. In several places, it is necessary to make punctures to allow air to escape. Sausages should be hung for 6 hours. Now you can bake, cook or fry them. Experienced culinary experts recommend using for such sausages the meat of adult pigs and bulls from the scapular part of the carcass. For a greater flavor, the collagen shell for the sausage can be moistened with Madeira or Cognac. If you bake sausages, then you can use one secret for easy washing of the form. Half of the potatoes should be put in a mold and mix them with sausages. Put the whole together in the oven for 40 minutes. Ready-made sausages can be even more delicious, if there are them with herbs and vegetables. The shell, as was said, should not be removed, it is edible and pleasant to the taste. Bon Appetit!