Jewish sausage
Description
The dish is prepared without unnecessary complications. Jewish cuisine has several rules for food preparation. There are incompatible ingredients: chicken and eggs, milk and meat. Pork, rabbit, and many other foods are forbidden. I wanted to make a sausage that I could offer to my Jewish friends without offending their faith, traditions, or preferences. Here's what I came up with. Take a look and remember. The finished dish can be served at the table.
Instructions
- 1
Step 1
To make the sausage, we will use two types of pure meat (beef and turkey/chicken). Cut the poultry meat (fillet) into very small pieces with a sharp knife.
- 2
Step 2
Place the meat in a bowl. Cut the veal into small pieces, removing all tendons and cartilage. Chop the meat with a knife until it's almost like minced meat. The pieces should be very small.
- 3
Step 3
Add 1.5 tablespoons of sugar, a pinch of black ground pepper, red ground pepper, paprika, and coriander to the meat.
- 4
Step 4
Mix well. Add 150 ml of water and 4 tablespoons of vegetable oil. Do not add any salt to the marinade. Thoroughly mix the meat with the spices.
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Step 5
Cover the bowl with plastic wrap and refrigerate for 12 hours.
- 6
Step 6
After the allotted time, add finely chopped onion and garlic pressed through a garlic press to the meat, then add salt. Mix again. The sausage filling is ready. This filling should not be left to stand. Salt affects the meat and draws out moisture. Therefore, we add salt to the meat immediately before stuffing the sausages. I'd like to separately mention the onion and garlic. I don't recommend marinating the meat with onion and garlic right away, as it will result in a worse taste. It's better to add onion and garlic just before stuffing the sausages.
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Step 7
Disassemble the meat grinder. I have an electric meat grinder, and I'll specifically show how to use the sausage attachment. My Braun 1500 meat grinder comes with a sausage attachment. There isn't a single detailed video tutorial online explaining how to use this thing. I'll try to fix that. Disassemble the meat grinder. Remove the blade and the grinding plate. Insert the sausage attachment onto the shaft (in place of the blade) and screw on the ring.
- 8
Step 8
Place the natural, thoroughly washed intestine onto the sausage-stuffing tube. Tie a knot at the end of the intestine. The intestine is easier to put on if you first rinse it under water and run a stream of water through it (inside). A wet intestine is easier to handle.
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Step 9
Turn on the meat grinder and feed the meat into it in batches. The rotating shaft will direct the meat straight into the casing. Hold the casing and fill it with the sausage mixture. After every 30-40 cm, stop the process. Tie off the casing to divide the sausage into individual sausages. If you leave the entire sausage as one continuous piece, it will crack during baking or further processing, causing the filling to leak out. Continue filling the entire length of the casing this way.
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Step 10
I long thought about what to do with such sausage. The best solution for me was to bake the sausage in the oven. Place parchment paper into a baking dish and put the sausage on it. Preheat the oven to 200 degrees. Use the sharp end of a knife to make several small punctures in the casing. You can also do this simply with a fork. Bake the sausage in the oven for 1 hour. Alternatively, you can just fry the sausage on both sides in a skillet (covered with a lid).
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Step 11
This is the sausage I ended up with. No milk, no eggs, no lard. Very tasty, juicy, and aromatic.