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kiełbasa biała - warto przeczytać

  • 24.04.04, 15:32
    Pod względem jakości mamy kolejny wyrób "parówkopodobny":(
  • Gość: giezik IP: *.warszawa.cvx.ppp.tpnet.pl 24.04.04, 15:51
    zgadza sie. Dlatego biala najlepiej kupowac w malych znanych sklepikach.
  • 24.04.04, 17:29
    Lepiej tez kupic mniej, ale dobrej.
  • Gość: Pichciarz IP: *.proxy.aol.com 24.04.04, 17:44
    A może samemu, w domu? Ale jak i z czego? Czy musi być klasyczna, wieprzowa?
  • Gość: bibi IP: *.chello.pl 25.04.04, 03:43
    sprawdzałam w google, ale nie udalo mi się znaleźć żadnego przepisu na surową
    białą kiełbasę.
  • 25.04.04, 04:17
    glowny adres jest tu:
    www.hertzmann.com/articles/recipes/do_index.php?language=_en&i_type=_i
    potem trzeba zjechac w dol do 'sausage', a tu kliknac na "white" sausage


    boudin blanc
    about 3 cups milk
    1-1/2 pounds boneless pork leg, shoulder or butt, small cubes
    8 ounces pork fatback, small cubes
    30 grams fine salt
    3 grams ground white pepper
    1 gram ground nutmeg
    2 grams sugar
    1 egg
    4 (about 120 grams) egg whites
    20 grams port wine
    20 grams cornstarch
    about 9 feet medium hog casing
    aromatics for milk infusion:
    50 grams sliced onion
    40 grams sliced carrot
    1/2 bay leaf
    1 small sprig fresh thyme
    1/2 vanilla bean, split
    5 grams dried cèpes


    1. Combine 2 cups milk with the aromatics and bring to a boil. Reduce heat
    and simmer for 20 minutes. Strain and add additional milk to make 2 cups.
    Chill. Reserve aromatics.
    2. Combine pork and fat with the salt, pepper, nutmeg, and sugar. Grind pork
    and fat using a disk with 1/8" (3 mm) diameter holes. Re-chill if necessary.
    3. Working in batches, chop meat mixture, egg, and egg whites in food
    processor using pulse mode. Add wine and milk. Chop until smooth and
    emulsified. Add cornstarch and pulse until mixed. Keep cold until ready to
    stuff casings.
    4. Soak the casings in cold water until soft. Thoroughly rinse the casing
    inside and out.
    5. Set up a sausage stuffer. Fill the bowl of the stuffer with the forcemeat.
    Be careful not to leave any air pockets in the mixture.
    6. Slide the casing fully onto the fill tube. Prime the fill tube with
    forcemeat and tie a knot at the end of the casing after it is fully on the fill
    tube.
    7. Fill the casing with the forcemeat. Do not overfill the casings. Guide the
    casing along the work surface as it fills.
    8. Tie a knot at the other end of the filled casing that comes off the
    stuffing tube. "Massage" the sausage to ensure that it is filled evenly. Twist
    the filled casing into 6 or 7" long sausages.
    9. Place the sausages on a rack and dry for a couple of hours in a
    refrigerator.
    10. Fill a large pot with water and heat to 195 °F (90 °C). Add reserved
    aromatics and sausages. Maintain heat at about 175 °F (80 °C). Poach until
    sausage is firm, about 15 to 20 minutes and the internal temperature reaches at
    least 165 to 170 °F.
    11. Immediately transfer the sausages to an ice bath and cool to less than 40
    °F (4 °C). Drain and dry.
    12. Use sausages within a week or wrap tightly and freeze.

    Note: To cook the sausage, place in a saucepan with cold water. Bring to a
    boil, cover, and remove from the heat. Let sit for 10 minutes. Drain and serve.
    If desired, fry briefly in a hot pan to crisp the skin.
    Note: The sausage produced by this recipe has a soft, airy texture. For a
    firmer textured sausage reduce the final quantity of milk by one–half and
    reduce or eliminate the egg and egg whites.
    Yield: about ten 7-inch sausages.

  • Gość: Pichciarz IP: *.proxy.aol.com 25.04.04, 04:43
    Thumbs up! Wonderful link.

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