If I had known these recipes beforehand, I would never have bought sausage! Tasty and healthy скачать в хорошем качестве

If I had known these recipes beforehand, I would never have bought sausage! Tasty and healthy

In this cooking video I show three recipes that you can use to replace store-bought sausage. Two of these recipes allow you to use cuts of meat, and they are inexpensive recipes too. These easy meat recipes will ensure you never buy sausage at the store again. Open a jar of homemade sausage and enjoy its natural taste. Cook with love! Cook with pleasure! 0:00 RECIPE 1 8:39 RECIPE 2 16:36 RECIPE 3 RECIPE 1: 1.4 kg pork shoulder 900g pork belly 240g raw smoked bacon 2 bay leaves 5-6 pieces of allspice pepper 220 ml boiling water ½ teaspoon ground coriander 1-1 ½ tablespoons marjoram ½ teaspoon ground fennel 1½ teaspoons garlic powder Black pepper I use 17g of salt per 1kg of minced meat 40 g salt (for 2.4 kg minced meat) Add 35 g of gelatine to the cooled water and stir immediately Jars for preserving (500 ml each) Screw the jars tightly with clean lids !!!Make sure you screw on the lids tightly Tyndallization is a sterilization method that kills all forms of microbial life, including spores. Tyndallization is the repeated heating of liquids two to five times at 24 hour intervals. During this time, bacterial spores that have survived at 100 °C germinate and are killed by further heating. Sauerkraut pancakes: 250 g sauerkraut Chop up the sauerkraut 1 large onion 250 g flour Black pepper Salt 1/3 teaspoon baking soda 250 ml milk 3 eggs vegetable oil RECIPE 2: 1.8 kg pork and fat You can use pork cuts with fat (pork shoulder, pork belly, pork fat) ½ tsp ground coriander ½ tsp ground allspice ½ tsp garlic powder 3 bay leaves 1/3 tsp nutmeg ½ tsp ground fennel Black pepper 1.5-2 tsp salt (you can adjust the salt later as desired) 1 onion 1 cup of water 5-6 cloves of garlic Allow to cool at room temperature Then put it in the fridge and keep it in the fridge Such a meat spread on bread can be stored in the refrigerator for a long time It's not canned meat, but thanks to the fact that the meat is filled with lard, it keeps for a very long time Onion cakes: 500g onions 1 tsp salt 1 tsp sugar Black pepper 2 eggs Add to the onions ½ tsp baking soda ½ tbsp vinegar Green onions (or dill, optional) 100g flour vegetable oil RECIPE 3: 1.5 kg pork belly Pour into jars (or other suitable containers). Do not stack them too tightly so that there is enough space for the brine 150g salt 1 liter of water Bring to a boil to dissolve the salt Pour the brine over the pork belly I use hot brine, but cold brine also works Let stand at room temperature (24°C) until completely cooled Then store in a cool place (refrigerator) for 2 days After 2 days, pour off the brine and rinse the jars 1 liter of water 150g salt 1 teaspoon sugar 1 tablespoon black peppercorns 2 bay leaves ½ teaspoon chili flakes Bring to the boil and dissolve the salt in it 5-6 cloves of garlic Add the garlic and pork belly to the jars Fill with brine (cold or warm). Make sure the brine is evenly distributed Let cool at room temperature Store in a cool place (refrigerator) for 7 days After 7 days, remove the pork belly and pat dry with a paper towel A bunch of dill Garlic paprika A pinch of hot red pepper oregano The pork belly is ready to serve You can also leave the pork belly unseasoned Better if served chilled Wrap the pork belly pieces in foil or parchment paper Store in the refrigerator or freezer (for long-term storage up to several months) Thank you for your time and have a nice day! 🖐Friends, if you like our videos, help us grow: 🔔Subscribe to the channel:    / @schnellerkoch1   👍Like this video and write a comment 🙋Share this video with your friends Thanks for your time! #schneller_koch