How to make Beef & Mozzarella sausage | Deli-Style Sausage Recipe скачать в хорошем качестве

How to make Beef & Mozzarella sausage | Deli-Style Sausage Recipe

🧀 Premium Beef & Mozzarella Sausage If you’re looking for a premium deli-style beef & chicken ham that’s smooth, sliceable, and packed with cheesy flavor… you’re in the right place. This beef & mozzarella version is rich, juicy, perfectly emulsified, and loaded with melty bites of mozzarella that make every slice extra satisfying. Using professional charcuterie techniques, you’ll get a balanced beef depth, a firm yet tender texture, and that authentic artisan finish — whether you’re cooking at home or producing in small batches. ⸻ 📌 Ingredients • Ground beef — 500 g • Ground chicken thigh — 500 g • Mozzarella cheese (small cubes) — 200 g • Milk powder — 30 g • Ice water — 250 g • Sugar — 1 tsp • Dry garlic — 1 tsp • Ground black pepper — 1 tsp • Allspice — 0.5 tsp • Ground cardamom — 0.5 tsp Curing option (choose one) Option 1 Nitrite curing salt (0.4–0.5% sodium nitrite blend) — 25 g Option 2 Salt — 18 g Nitrite curing salt (6.25% nitrite, Prague Powder #1) — 2.5 g ⸻ 🔪 Method 1. Prep the Meat If not already ground, grind beef and chicken using a coarse plate. Keep everything very well chilled (0–2°C). 2. Prepare the Casings Rinse casings thoroughly. Soak in cold water with a little vinegar and salt for 20–30 minutes until softened. Rinse again before stuffing. 3. Create the Emulsifying Base Combine salt, curing salt, sugar, milk powder, spices, and ice water. Process for about 5 minutes until a smooth slurry forms. 4. Build the Emulsion Add the chilled ground meats gradually. Mix for 8–10 minutes until the mixture becomes smooth, sticky, and fully emulsified. 5. Resting Phase Cover and refrigerate for 18–24 hours to allow curing and proper protein binding. 6. Add the Mozzarella After the resting phase, add the well-chilled mozzarella cubes. Gently mix just until evenly distributed. Do not overmix. 7. Stuffing Immediately fill into prepared casings (6–7 cm diameter) with no air pockets. 8. Cooking Steam at 75°C for about 2.5 hours OR Bake at 75–80°C until the internal temperature reaches 72–74°C. 9. Post-Cook Conditioning Chill immediately, then refrigerate for 24–48 hours to improve texture, sliceability, and color. ⸻ ❤️ If you enjoyed this recipe, don’t forget to LIKE, SUBSCRIBE, and check out our other professional charcuterie tutorials. More chef-level recipes are coming — stay tuned!