How to fight a cowbass? Homemade cowbass: the secrets of preparing the perfect snack
Spravzhnyu kowbas robbing іz m'yasa. Do not believe? Then let's cook it with our own hands for the sake of simplicity and understanding of the recipe, without special possession of that professional skills.
- Cooking hour: 3 dobi.
- Quantity: 4 batons of 300 g.
Necessary ingredients
So that at home minds I will independently grow savory cowbass, I need only a few components:- pig shii - 1.5 kg;
- fresh watchmaker - 2 cloves;
- bay leaf - 1 large or 2 small;
- kitchen salt - 30 g (for 1 kg of pork, 20 g of salt is required);
- spices optional (black pepper, coriander).
Necessary possession
If you work the cowbass ahead and think that it’s even more important - you’ll have mercy. For її preparation, you need the simplest possession:- a wooden board for cutting meat;
- great gostry lower;
- a bowl with a volume of at least 2 liters;
- kharchova plіvka;
- sleeve for zapikannya;
- blender (abo m'yasorubka);
- scissors;
- small saucepan;
- sheet;
- aluminum foil.
Pokrokovy process of preparation
Choosing meat for home-made cowbass, rather take not a piece of meat, but with fatty prosciutto. Todі vona viyde juicy and savory. Before preparing the meat, it is good to miyut under cold water and dry it. The next one is cut into plates with a torso of 1 cm.
The skin plate is cut with thin mucus. Moreover, my wives did not naruzatimo nadal cubes. Let's leave ourselves in such a look. Under the hour of molding cowbass, the stench intertwines with each other, giving characteristic little ones.
If all the meat is cut with wives, they put it in a marinating bowl. For whom it is necessary to add strength and spices, as well as to beat the watchmaker. Sob vin having given all the flavor of the meat, crush it with the flat side of the knife, and then trim it.
All components of the marinade, including bay leaf, are divided into meat according to the meat. Vimishuetly with your hands, until the strength of those spices is divided according to the whole volume.
Curve the bowl with grub and pickle it from the refrigerator to marinate. If you allow an hour, then for this procedure it is better to take two hundred or so. For example, we don’t have time for an hour, enough for 12 years.
Having taken the spit from the bowl, mix the meat again. At tsomu, parts of the bay leaf are wilted. The stench is not guilty of eating to cowbass during molding. The third part of the minced meat is creamed, shifted to a blender or a meat grinder and cut. Then add some to the meat and mix well. Pojdnannya muzhok and minced meat allow to reach a uniform slit texture.
Vymіshany to a homogeneous state, the minced meat is visually divided into 4 parts. From the skin, form a loaf. Just grind the minced meat in the form of cowbass a little. The skin part needs to be beaten with a board, covered with batons, so that you can press all the shmatochki and beat the bulbs.
Like a shell, you need a special sleeve for zapіkannya. Yogo narіzayut pіd rozmіr loaves іz allowance for twisting. Guilty weed 4 parts of a dozhinoy 20 - 25 cm each. Ties can be cut from the sleeve.
At the sleeves for zap_kannya, a loaf of bread is placed. Place it on one side, poking the edge of the palm so that the workpiece fits snugly to the polyethylene. Zukerkas look like they are curling up, tie knots smartly.
If all the loaves are well packed in a sleeve for baking, I will clean up the blanks again from the refrigerator. The stench is guilty of continuing the fermentation process for 24 years.
You can cook cowbass in a number of ways: cook chi baked at the oven. Rather, try two ways, so that the taste of the troch is breathed. Prepare the finished product by stretching for two and a half years at a low temperature (no higher than 80 degrees).
The first riddle about the preparation of cowbass is revealed by historians in the chronicles of ancient Greece and Babylon throughout the ancient civilized world. Її came up with cooks for the frequenting of noblemen, merchants and kings. At that hour, for the sake of virobnitstva, the cowboys victorious saw a pig's intestine and a sliced lard with meat.
The formula was modified with a skin day, and as a result, the product has the highest quality. It will achieve popularity among all groups of the population through its miraculous relish and affordable price.
Narizka of syro-smoked cowbass today is considered an invisible component of the Christmas table. With help, you can make unique sandwiches, or just cut them on a plate and taste wonderfully. But it’s rare for anyone to guess that for the production of one pair of cowbass, it is necessary to use the meat-combine and the whiskey of the same ingredients. Sitting at the table with a cup of tea and a sandwich, sometimes deep in your soul you eat food, why try to taste delicious cowbass?
How is cowbass made at the factory?
The production of cows' cheeses is based on the choice of the recipe and the preparation of the technological process. For example, for syro-smoked cowbass, choose fresh ingredients of high quality.
Іz what to slacken the cowbass?
- Yalovychyna;
- Pork;
- lard;
- natural spices;
- bacterial culture;
- Strength;
- Stabilizers;
Meat products should be taken from the deboning stage to the finished product for harvesting. Meat fillet and lard are ground on a specially prepared meat cutter. Under the leather variety of the cowbass, the knives are adjusted and shaped finely to create a unique texture of minced meat.
All the pork, as vikoristovuetsya on our combine, - from the power of the state in the Russian regions. We have our own annual enterprises, growing pork, those enterprises from the slaughter of thinness, Penza and Dankivsky meat combines. And we are already busy with meat processing - we bring cooled drinks. On Brunswick go lean pork: from the back, so stegensya, or from the scapula. They have 90 cm of meat tissue and less than 10 cm of fat.
Yalovychyna
Vіdgodіvlei i do not care about viroshchuvannyam yalovichi. We buy from third-party virobniks. For tsієї kovbasi, we take the meat of the vischogo katunka - the best parts, for which the tendons are water-creamed, good fabric, fat. Pure m'yazi.
bacon
The meat is not greasy, to that succulence, lowness and structure (cowbass is small in size) gives bacon (we have a spiny vicarious). Without a new cowbass, you will be dry. Pork and yalovichina are at a hot temperature: for example, the persha is slightly frozen, and the other is chilled. Chi navpak. And the axis of the lard is only victorious in a frozen look, otherwise there will be no garish little thing in the structure: the wine will be masquerading, donkey. The lard is put into the cutter (attachment for trimming) in large pieces and trimmed not to the end, but to the very same size, which we need. The very same on the view of the cowbass you can see circles of fat.
Soy protein
We add a small part of the soy protein, in order to reduce the compatibility of the finished product, otherwise the cowbass will be more expensive. We buy yoga like a powder, but in ourselves at the combine it is diluted with water, so that yoga is reborn. A dry product has 90 tons of protein, and if you add it, you can take the same protein, like meat syrovin: 20–22 tons, reshta - water. Yak in pork chi yalovichi. With the help of the granules from the protein, it is added to the minced meat to the chilled look, and it is fine, so that the stink of the cowbass is not visible. The taste of the soy protein is neutral, and the taste of the final product does not change.
Fixer farbuvannya sodium nitrite
All cowbass are supplemented with sodium nitrite, to those who are in contact with red bloody bodies, to kill them with bright, rich ones, and the cowbass becomes more attractive to look at. Without the sound of speech, there would be a blaklisha. Sodium nitrite is added to a strictly singing dosing, it is impossible to put more or less.
Antioxidant isoascorbate sodium
Sodium nitrite is more likely to fall apart at higher temperatures. There is practically no shortage of the same in the finished product. Shchob kovbasa was filled with a red, familiar stretch of the last term of conservation, sodium isoascorbate is added, which stabilizes sodium nitrate, improves iodine oxidation. І p_dtrimuє kolіr product. Sodium isoascorbate - tse, in fact, ascorbic acid. Tobto vіn shchey dzherelo vіtaminu С.
Spices
A special company will supply us with the sum of the Brunswick spices. This is a classic set of spices for tsієї kovbasi: cardamom, nutmeg, white and black pepper. I tsukru, yakі nebhіdnі for fermentation of smoked cowbass: on them the whole process of ripening, fermentation and drying of the product. When Brunswick ripens in a climate chamber, the stench interacts with dairy crops, which has lactic acid, which drives in all the negative microflora that the orphaned meat has. If we take the temperature and the influence of the activity of lactic acid bacteria.
Dextrose
Tse the same tsukor. At the smoked cowbass, there is not only one zukor, but several tsukrіv. You can also use sucrose, dextrose or lactose - milk zukor. All three have a difference, and for the singing stink of the stink, give the cowbass the necessary relish, adding to its ripeness.
Acidity regulator glucono-delta lactone
Tse GDL. Vykoristovuetsya in cowbass for ripening that pratsyuє less than an hour of the process. Vin gives a little sourness that improves the work of lactic acid bacteria. If wines are taken from them at the same time, mi, raising the temperature, yogo diyalnist tezh zupinyaemo, without giving the finished product the desired side effect.
Lactic acid culture
Pevnі shtami lactic acid bacteria, yakі vzaєmodіyut іz tsukrami that infuse on the final taste of the product. If we have reached the singing relish of the product, we will suppress the work of these crops and increase the development of bacteria. Different cowbass have different cultures, and the stench gives different relish.
Kharchovy barvnik fermented rice
Soybean isolate, tobto protein, is yellow by itself. As mi yogo is simply bred with water, wine will give the product a sour yellow taste that no one likes. To that, with the introduction of soy protein, we add the whole barn, which gives you a meat color. The purpose of fermenting rice, but not rice in the most natural way: ce powder. Absolutely unshakable.
kitchen sіl
The strength is needed not only for the taste of the product, but also for finding the savory concentrate. Necessary for stabilizing the taste of the product. Add some details in the cutter.
How to fight the smoked cowbass
If the minced meat is ready, it is molded into shells and the process of ripening and ripening of the cowbass begins. We heat the cowbass in the climate chamber near the cold looking one, it gives a little warming up. Not the same as if I robbed the cowbass, here the temperature is lower - a maximum of 20-24 degrees (and it is still possible to keep warm: 75-80 vіdsotkіv). At the same time, all the ingredients in the cowbass begin to interact and form the structure and taste. After that smoked: not fast, but equal hourly intervals. There is a process, then we are stumbling, we are moving out of the camera, and the cowbass is without him. Let's smoke again and so sprat again. If this process is uninterrupted, then the smoke from the cod of oak and wilha will simply be filled with resin all the time, the water will not come out of the cowbass and the ripening will be uneven. Smoked meat is smoked with a dry stretch of 3-4 decibels, fallow in the product. Drying was given at a temperature of 12-14 degrees and a moisture content of 75-78 vіdsotkіv: the moisture content of cowbass can be reduced to the same level, the sound is 33-35 vіdsotkіv. The whole process of preparing the Brunswick Trivae is three days, after which the samples are brought to the testing laboratory, de-humidity, instead of fat, that protein and so on. As a chemical analysis of the prescriptions for food values, you can sell cowbass.
Homemade cowbass is a real delicacy, before which it is important to stand up to those who are baiduzhi to cows' virobivs. That way you can por_vnyuvat їх іz store products, to the warehouse that includes soybeans, barvniki and preservatives. Kovbaski, cooked at home, natural, savory and fragrant. Such a meal, without a doubt, can be called a healthy brownie!
Gotuemo tools
T_lki zdaєtsya, scho cowboys folding strava. Actually, everything is much simpler. And if you’ve changed your mind, try preparing an appetizer for the simplest recipe. Eyes to be afraid, and hands to shy!
Remove the necessary kitchen utensils - a blender or an electric meat grinder with various nozzles, a hospitable lower, a plate, a bowl, a saucepan, a frying pan, a masher and a tow thread, or a twine for tying cowbass. You may need a drushlyak, so that you can see the vologer's claim after their recovery.
Meat and spices
For minced meat pіdіyde be a sort of meat - pork, yalovichina, lamb, cock, turkey or pitching. You can mix with yourself in whatever proportions. For a low-fat yalovichi turkey, for juiciness, add lard chi tops. The ideal minced meat is two parts of pork and one part of yalovichini and lard.
It’s not good to add minced meat to the yaskravost, it’s not necessary to spoil it and season it. The best spices are chives, paprika, red hot pepper, nutmeg, rosemary, marjoram, turmeric, mint, thyme, basil, cumin, sumish pepper and cardamom. The stinks give the meat a savory relish and piquancy. If you love gastronomic experiments, add prunes, apple, pineapple, pomegranate, sun-dried tomatoes, lubricated cibula, olives, sir or licorice pepper to the stuffing. An absolutely new relish of cowbass is obtained after the addition of tomato juice, wine or cognac.
Savory minced meat
And now, a thin sprat of minced meat for sausages in the home minds. A bunch of meat and lard should be cut into pieces and put in the freezer for about a year or a little more, and at the same time from a meat grinder. What cold tools and "sirovina", then it will be perfect. Ale, try not to freeze the meat. The ringing outside can be crying, but in the middle it is soft. It is necessary to grind the fillet through a large grate as quickly as possible and in small portions, filling the meat grinder for a quarter. After adding minced spices, yoga should be kindly mixed with your hands. Deyakі lords don't grind meat, but chop yogo finely, so that the cowbaskas come out textured, with rich relish and aroma.
What are shell shells like?
You can buy a shell for homemade cowbass from the store. The stench is natural and piece. Natural husks - lamb, yalovichi or pig intestines, and piece ones are made from collagen, cellulose and polyamide. Synthetic casings of cowbass do not oxidize and are saved more richly. The best option for homemade cowbass is collagen casing, which is natural, shards are made from the skins of creatures. If you want to vicorate natural husks, wash them on your own, the stench is not disturbed by a high quality, but the most important of them are cow's intestines. Razmіri olonok to lie down in order, like a cowbass you want to trim.
How to prepare a sheepskin coat
Choosing a natural casing for a possible cowbass, stitch, so that there were no openings on it. Vaughn is not guilty of smelling of bacon and mother smells like smells. Before victoria, it is necessary to soak in salt water for two years, at which the temperature can be close to 20-25 ° C. It is necessary for the fact that it is easy to clean the swimming pool from cowbass every year. After the intestines are washed with hot water, the sound is in the middle, and then they are tested for acidity. For whom it is necessary to pass water through them, and de vain, it is better to cut the shell there.
Pieces of husks are soaked in 5 quills in salt water at a temperature of 35-40 ° C, 1 tsp per liter of water. salt. After that, they should also be washed under hot running water, but not so intensively, like the intestines of creatures. Whose plans have piece shells that are practical.
Converting minced meat to cowbass
Filling of hulls with minced meat - naitonsha and the most important part of the culinary process. For this bowl, the meat grinder is reminiscent of minced meat, and the nozzle is replaced by a special cone, which is dressed with shellfish. There is one subtlety here - put the minced meat into the gut and then tie it on the ends of the knots, otherwise eat the middle of the meal and the cowbass will swell. Ale, there is nothing terrible in it, just pierce it with a toothpick before cooking, and repeat it.
Fill the husk with meat thoroughly, but do not overdo it, otherwise the cowbass should be washed with thermal processing.
Even though you don’t have any attachments, or meat grinders, screw the top of the plastic plate and stuff the minced meat through the neck straight into the intestine.
You can cut dovgu kovbasa on koremі kovbaska, but just fill the obolonka with minced meat in portions, filling small gaps. Potim tsі mіstsya can be bandaged and then cut. This is the way to go, as if you have a solid shell without openings and cracks.
Cook, lubricate, bake
Naivazhcha part behind. Z'yasuvati has been lost, how to cook and lubricate home-made kovbaski. Put them at the boil water and cook for 10 minutes|minutes| until ready. After that, the cowbaska can already be served to the table, and then you can sound it after the cooking is still smeared in a frying pan on both sides of the olive. An hour of smearing - 10-15 quills.
And the deaky gentlemen smear the cowboys once, without fail. The readiness of the strain is charged for a puncture. As you can see the prozory sik, the cowboys were smeared. As an experiment, put rosemary in a frying pan - you will see how smelly stench you will see.
If you bake cowbaski in the oven, pour some water into the bottom of the mold and periodically pour oil over them so that the stench does not lose juice. For cooking in the oven, you need about 45 fibers and a temperature of 180°C. Zapikayuchi kovbaski at the foil, in the kіntsі to burn the foil, sobly they added an appetizing ruddy zest. Even savory cowbaska, cooked on the grill or on the bagatti.
Dekilka secrets of savory sausages
After mixing minced meat, let it stand in the cold for 5-6 years. In an hour, the meat will seep with the aroma of spices and yogo relish of “dozrіє”. In rich recipes, store minced meat and add starch, milk, and eggs, to make it soft and fluffy. For tsієї well meti at the minced meat, put finely chipped ice.
Do you know how to turn the gut with a vivoritny side called it, sob? It's easy to work for the help of a wooden stick from a blunt tip. Lightly lift the outer edge of the shell with it and pull it on a stick.
The most delicious cowbass - smeared with barley fat, which you can buy on the market. Fat to kill them is namingly juicy and succulent, with which the stench is filled with a special, in no way equal to the aroma.
Sirov'yalena cowbaska
It appears that you can make a cowbass with your own hands. If so, you are unlikely to buy it in the store. Homemade - tastier!
Kindly wash and dry the lard of lard with a vag for about 700 g. Rub it with a glass of water, and then put it in the cold for ten years. 1.5 kg of veal cut into thin skewers, put in a bowl, add 1 tbsp. l. salt and zucru, black pepper and 1.5 tbsp. l. burners. Pick up the meat from the refrigerator for marinating for doba.
Wiymіt lard, dry yogo on open air, place on 20 quills in the freezer and roughly fill with cubes. Pass the veal through the meat grinder, using the large attachment.
Mix meat from lard, add 1 tbsp. l. salt, 1 tbsp. l. zucru, fragrant spices for your taste and pour 50 ml of cognac. Kindly mix the minced meat, stuff the intestines with it and move it on for a stretch. After 10 days, the cowbass will be ready and will be ready for the vzhivvannya. You don't know better snacks before beer!
Kowbaski with cheese and mushrooms
To make minced meat from yalovichini and pork, you need about 300 g.
Take 50 g of canned pecherits and half of the cibulini, then brush them with olive oil, and then add the minced meat. Throw 3 tbsp. l. grated on the dribniy terttsі syrah and 2 cloves of the dribly sown chasnik. I, obviously, do not forget to salt and pepper.
You can find casings for cowbass in some stores. The stench does not require a front cut - just finish them with minced meat, which you can grind for the help of a special nozzle for a meat grinder or a "cowbass" syringe. It is suitable for those who do not like to fuss in the kitchen for a long time.
How to cut shells on small pieces, you can stick it with a spoon, even though it’s not too comfortable.
Lubricate the cowbass in a multi-cooker on the vip_chki mode with a stretch of 25 quills. In the middle of the preparation of the obov'yazkovo, turn them over. Then bring the troch on a grill pan to beautiful husks from the sides. Serve hot with hot sauce and vegetables.
Cowboys-zukerki
If you don’t use natural or piece hulls, you can cook savory cowbaska without them, vicorist sourdough, foil or papier for vaping. Cooking cowbass is creativity, so you can experiment endlessly.
Prepare minced meat from 1 kg of pork, 700 g of chicken fillet and 200 g of lard. Kindly check the ingredients in the blender. Beat 3 eggs well, salt them and add spices, and then drink 4 tbsp. l. potato starch and stir it up again, so that there is no breast. And now, mix the eggs with minced meat and cook well.
Cut the foil into pieces with a size of 20x30 cm and put the minced meat on the mirror side of the foil, and then twist them like zukerki. Be sure to carefully fold the edges and right the cowbass into the oven, heat up to 180 ° C. For a year, lower, juices and fragrant cowbasks are ready. Before serving, you can smear them from two sides in a frying pan for a ruddy crackle. Enjoy this miraculous grass near your beloved motherland!
Juice cowbaski on the grill
Classical and even appetizing home-made pork sausages on the grill can be served as an appetizer before beer or as a main course with blue garnish.
Grind the minced meat from 600 g of pork, add pepper, cilantro, coriander and your favorite spices to taste, mix well and let stand. Zadalegіd prepared the gut schіlno stuffed with minced meat. On the back, bake the cowbass in the oven at 180 ° C with a stretch of 10-15 strands, and then turn it into a hot oil pan-grill and coat 5-7 strands of strands from the skin side. As a side dish, you will cook vegetables on the grill - tomatoes, peppers, cibula and chasnik.
Kovbas at the glass
It's amazing, ale tsyu kovbas can be prepared for 15 khvilin. Won go out the bottom and miraculously go for a child's meal.
Fill with small pieces 400 g of chicken fillet and mix yogo with seasonings - 0.5 tsp. salt, 0.5 tsp. tsukru, 0.5 years. l. hops-suneli, a pinch of black pepper, 2 cloves of a teaspoon and 1 tsp. soy sauce. Mix everything well, and let the meat troch marinate. For a childish cowbass, the number of spicy spices should be changed or replaced with a more neutral one.
At this hour, boil 50 g of long-grain rice, soaking it up, so that the wine is well boiled.
Place chicken meat, rice in a blender, then after catching it, pour in 150 ml of milk and 1 egg. Beat to the bottom and homogeneous consistency. Coat the walls and the bottom of the flasks with rosemary oil and spread the minced meat, but not to the brim. Take less capacity with your walls! For each quantity of minced meat weide 3-4 flasks, in which for a quarter of a year “ripe” appetizing cowbass.
Cook the appetizer in a micro-furnace oven on the lower tension for 15 strands, after which do not open the door for another 5 strands. Kovbaski is even easier to display from flasks, you just need to cut them and serve them to the table. It’s delicious to come out, especially with mashed potatoes and vegetables. And the deaky gentlemen make sandwiches and burgers for school snacks from chicken cowbass.
Homemade cowbass garn is on sale, and, as a rule, it is not stale in the refrigerator. Cook more often and with different additives!
For the classic homemade cowbass, you need meat, bacon, chasnik, silt, pepper and other spices, as well as clean intestines. Vtіm, as practice has shown, you can do without rest.
M'yaso and bacon is better to take to the market. You can find guts there. As if to spare you, then it’s already completed and ready to win. It’s more necessary to wash and soak them in water for 20 quills. If necessary, take a good look at its inner parts and, if necessary, clean up all the zayve.
Stuff the intestines with minced meat for the help of a meat grinder and a special nozzle. Її can be found at the kitchen windows of most stores. However, it is possible to vikoristovuvat and zvichaynu plastic dance, on the neck of which you will need to put the gut.
Before filling with minced meat, tie the end of the intestine with a minced knot. You see, the cowbass were filled evenly, without empty ones.
If you put it back too early, then during thermal processing the shell can peel, so get the golden mean.
If the bowel is full, remove the nozzles and tie tightly. After that, the sprat was pierced with a neck, so that when cooking the cowbass, a couple came out.
Homemade cowbass can be cooked, lubricated and quenched.
1. Homemade cowbass without casing
- 1 kg of pork;
- 5 cloves in the hourglass;
- 5 tablespoons of dry tops;
- 1 tablespoon of salt;
- 1 teaspoon zucru;
- 1 chicken egg;
- ground pepper, dried herbs - for relish.
Cooking
Rinse the pork and grind it with a meat grinder, a blender or a food processor until you get a homogeneous mass.
Add to the mass chasnik, dry tops, sil, tsukor. Mix everything and start scrolling the minced meat again.
Beat the minced egg, add chalking pepper for relish.
Kindly vimіsiti I will cut off the mass with my hands, like it’s quiet.
Spread parchment paper on the table and put minced meat, forming a loaf. Yogo dozhina is guilty of confirming the expansion of your pan: the cowbass can be placed in the room more often.
Burn the minced meat at the parchment and tie it with hanks. You can go for a bite of zukerka. If you tie it German, then the fat will flow and the cowbass will be dry.
Otriman "tsukerku" burn at the foil, kindly squeezing the tails. From the minced meat, which is overstocked, sprout the same cowbass.
Pour water at the saucepan and put the cowbass in there. Kovbas can be rebuked by the water, so it is necessary to lay rot on it. For tsієї role pіdіyde simple plate.
Cook on a moderate fire for 1.5 years. Remove the brewed cowbass from the water and let it reach room temperature without unrolling.
On the coming day, take parchment and foil and roll the cowbass in herbs. Choose dry herbs, such as oregano, rosemary, parsley, krip.
Homemade cowbass is saved from parchment 2 tyzhn. You can eat it as cold as it is hot, having smeared it in front.
ocekovbasa.com.ua
- 1 kg of fatty pork shea;
- 1 tablespoon of salt;
- black chalking pepper and other spices - for relish;
- 6 cloves in the hourglass;
- 2 bay leaves;
- small intestines.
Cooking
Cut the neck on the bow of the frilled shmatochka: so the relish of the cowbass will be thinner, lower with the whiskey of the meat grinder. Salt, pepper, add your favorite spices (for example, cumin, cardamom, hops-suneli), finely chopped tea leaves and trimmed bay leaves. Kindly stir up the mass, cover it with a plate and take it away from the refrigerator for doba. After that, add some water and stir again. The ideal minced meat for dotik is guilty of buti juicy and viscous.
Stuff the intestines with minced meat and tie them up. Kovbaski, which come out, put in boiling water and cook on medium heat for 5-7 quills. Remove them from the dill, dry and let cool. After the cowbaska, you can bake 40 strands at the oven at 200 ° C, or lubricate until ready by stretching 30 strands.
3. Kuryach cowbass
kitchenmag.ru
- 1 ½ kg chicken fillet;
- 200 g of pig fat;
- 1 teaspoon salt;
- chalking pepper, paprika, coriander, nutmeg peas - for relish;
- 2 cloves of a watchmaker;
- 150 ml of milk abo vershkiv;
- small intestines.
Cooking
Rinse the bacon and chicken meat and dry it, and then pass it through a meat grinder with a large sieve. Add strength, spices, and frilly appointments of a watchmaker. Mix it up.
Pour trohi vershkіv abo milk. The number varies in the fallowness of the meat: smut, so the masa was not rare, but not too dry. Mix well and fill in minced meat for 10-15 quills.
Remind the cowbass with minced meat and take it from the refrigerator for a sprat of a year, and more shortly - for a night. Once the cowbass is smeared until a ruddy streak appears, or bake it in a hot oven up to 170 ° C with an oven for a year.
xcook.info
- 500 g liver;
- 250 g of pork fat;
- 1 watchmaker's head;
- 2 large cibulins;
- strength, pepper and other spices - for relish;
- 1 tablespoon starch;
- 3-4 eggs;
- 3 tablespoons of semolina;
- 100 ml of milk;
- small intestines.
Cooking
For cowbass, you can take it like a yak: a pig, a yalovich, a chicken. Rinse it and clean it up. Cut into shmatochki and pass through the meat grinder at once from the bacon and the hourglass.
Tsibulya is roughly cut and smeared in a frying pan. Add cibula, sil, pepper and favorite spices, starch, eggs and semolina to the minced meat. Stir vigorously, pour in the milk and stir again.
Be sure to prepare the intestines with minced meat. Boil cowbass for 40 hvilin|minutes| on the middle fire. Abo 40 khvilin bake її in the oven at 200 ° C: so it will be especially tasty.
xcook.info
- 1 bottle of buckwheat;
- 500 g pork fillet;
- 300 g of fat;
- ½ tablespoon of salt;
- chalking pepper - for relish;
- 5 cloves in the hourglass;
- intestines.
Cooking
Wash buckwheat and cool. Wash the meat and bacon and cut it into pieces. Mix meat, bacon, buckwheat, silt, pepper, chopped chasnik in deep bowls. Zrobіt kovbaski for additional guts, attachments and meat grinders.
Bring the water to a boil, lower the cowbass and cook 30-35 quills.
You can save cowboys at the refrigerator on the 2nd day. Before implantation, smear them until golden brown.
