Сардельки вареные первого сорта Приготовлено по книге А.Конникова «Колбасы и мясокопчености» ГОСТ 1

Text recipe here - https://craftstore.com.ua/recipes/kol... Meat processing equipment https://cutt.ly/WwLOpsht Ingredients for sausages https://cutt.ly/ywKSpqDg Buy automatic equipment for a smokehouse and thermal chamber https://cutt.ly/8NLSsKT Buy automatic equipment for a climatic chamber https://cutt.ly/9wLOpYRE First-grade boiled sausages. Prepared according to A. Konnikov's book "Sausages and Smoked Meat" (GOST 1938). Ingredients: First-grade beef – 600 g. Lean pork - 400 g Nitrite salt, half and half, with table salt - 18 g Sugar - 1 g Ground black pepper - 0.5 g Ground coriander - 0.5 g Water - 100-150 ml First-class boiled sausages. Prepared from the book "Sausages and Meat-Smoking" by A. Konnikova GOST 1938 Ingredients: First-grade beef - 600 g Bold pork - 400 g Half and half salt, with table salt - 18 g Sugar - 1 g Black pepper powder - 0.5 g Ground coriander - 0.5 g Water - 100-150 ml Preparation: Beef and pork are cleaned from films and tendons, twisted in a meat grinder with a grate of 5-6 mm., Add salt, sugar, spices and mix well and send for a day in the refrigerator. Then grind on a cutter with the addition of ice water to the state of emulsion (you can use a blender). The temperature of the emulsion should not exceed 11-12 degrees. We put the ready emulsion in a syringe for stuffing sausages and stuff the shell (we used collagen 32 mm), we form sausages about and tie with twine. Formed sausages are hung on shrinkage for 8-12 hours at a temperature of 8-10 degrees. We proceed to heat treatment. After shrinkage, sausages are heated at room temperature for 2 hours, then placed in the oven for roasting, fry for 20 minutes, at a temperature of 90 degrees with the convection turned on. After roasting, turn off the convection, lower the temperature to 80 degrees, put the tank with boiled water on the bottom of the oven, put the culinary probe into one of the sausages and cook it until the temperature reaches 69 degrees inside the sausage. Then, the finished sausages, stir into the icy water and cool.