Umsekisi wekhaya ulungile kakade kuba siyazi ukuba siyifaka kuwo. Izikhuphe ezenziwe ngokufanelekileyo eziphekwe ngokuqhelekileyo azihlali nje zizonambitheka kwaye zincedo, kodwa zinenzuzo kakhulu, ngakumbi kubemi beendawo zasemaphandleni kunye neendawo ezincinci ezikhulayo izilwanyana kunye neenkukhu. Ukulungisa isobho ekhaya akuyona nzima kunokuba kubonakale ekuqalekeni, eqinisweni, ukuba ulandela iteknoloji ethile yokupheka kunye ne-recipe. Ukupheka, ngaphezu kweemveliso zokuzaliswa, uya kufuneka kwakhona uhlambulule i-guts (ungathenga kwimarike) kunye nombhobho okhethekileyo wokugcoba inyama (kuthengiswa kwiivenkile). Kwakhona kufanelekile iiprotheyini zeprotheyini ezikhethekileyo ezenzelwe i-sausages ezenziwe ekhaya.
Ziziphi i-sausages ezenziwe?
Njengomthetho, i-sausage iphekwe emzimbeni, nangona kunjalo, kumabakala athile basebenzisa i-lard, amazambane kunye ne-offal, igazi kunye nosawoti. Ukulungiselela i-sausages yesibindi izinto ezahlukeneyo ezisetyenziselwa (isibindi, imiphunga, intloko, intliziyo, izintso, imiphunga), akufanelekanga ukwenza ukutshaya, i-saus-smoked and sooked home sausages. Kwakhona kusetyenziswa izinto eziyilwanyana ezifunyenwe ngexesha lokuphila kwenyama (ezi mveliso zidinga ukugaya ixesha elide).
Isibindi sesibindi
Ngoko, i-hepatic yengulube yasekhaya isinambuzane yesibindi (iresiphi elula).
Izithako:
- malunga ne-2.5-3 kg yeengulube zesibindi;
- 2.5 kg yeoli yengulube (ngaphakathi);
- 1-2 izipuni zetyuwa;
- 20 amagremu omnyama omnyama;
- 1-2 iipuniwe zeengqumbo ezomileyo (ngenxa yendlela yakho);
- ihlambuluke ihlanjwe ngamanzi.
Ukulungiselela:
Okokuqala, lungiselela isibindi: susa i-bile duct kuyo, uyibeke emanzini abilayo uze uyilise malunga nokuba kulungele, uze uyipholise. Isibindi esiphekiweyo esifanele siphume sidle inyama yokugcoba kunye ne-brilli e-grill kunye namafutha. Siza kufaka iityuwa, ipepper kunye nezinye iziqholo ukuze zifake. Konke kulungile ngezandla. Ukuba ukugxila kunomile, kongeza umhluzi omncinci okanye ibhotela yeplastiki. Ngoku ungayifaka le ngqungquthela yokugcoba, ngokusebenzisa i-grinder inyama, usebenzisa umbhobho okhethekileyo. Kwindlela yokuzalisa sigqoke isobho kwiindawo ezininzi kunye ne-twine yomkhweli, malunga nexesha elilinganayo (kuhle ukukwenza kunye). Amasiji afundwayo ahlabayo ngefoloko, ephekwe ngamanzi aphantsi abilayo imizuzu eyi-10 ukuya kwe-20 kwaye sele sele ecolile kwinqwelo. Emva koko yiphathe kwaye uyixhome ixesha elithile, ukuze iidizi zikhuphe. I-sausage ilungele ukusetshenziswa. Ukuba unqwenela, unokubhaka okanye utyongwe. Hlalani kwifriji, kodwa kungekhona kwifriji yefriji, mhlawumbi kungekho ngaphezu kweeveki ezimbini, mhlawumbi - kwiphepha lesikhumba.
Igazi legazi
I-saemage yegazi eyenziwe yinto enomdla kakhulu. I-sausage yegazi igqityiwe kwi-piggy, i-veal okanye i-blood bovine enegazi kunye nokongezwa kwengulube, i-fat and someal (intliziyo, isibindi, ulwimi kunye nabanye), izikhumba, iziqholo ezinomileyo kunye netyuwa. Ezinye iindlela zokupheka zingabandakanywa ukutya okusanhlamvu: i-buckwheat, ibhali okanye ibhalley. Igazi lichithwe ngokukhawuleza emva kokuxhela, kusebusweni obushushu, banjelwa ngodonga elincinci. Imveliso yezilwanyana ezisele kunye nebhekoni yepork yiphambi kokupheka kunye nomhlaba. Amanqatha angathathi-mafutha anako kwaye apheki. Izikhumba zeengulube zongezwa kwi-mince ukuze zinike ukuqina okukhulu, okuqala komhlaba kwaye ziphekwe. Ngenjongo efanayo, iintambo kunye neengcambu ezincinci zeentloko zongezwa kwi-forcemeat. I-meat prepared minced with the addition of seasonings and salt is mixed with blood defidrinated and filled with this mixture of gut. Ukuzaliswa akufanele kube nzima kakhulu ukuphepha ikhefu ngexesha lokupheka. Pheka i-sausages egciniweyo ngokushisa okuphantsi kweeyure eziyi-1-3. Ukulungela kumiselwe ukugqithiswa - ukuba i-juice ecacileyo ecacileyo iphuma ngaphandle kokugqithiswa, isobho isilungele. I-sausage epholileyo ehlambulukileyo ihlambulukileyo ngamanzi abilayo afudumeleyo kwaye isula nge-napkin, ibe yomiswa ekumiswe, kwaye ngamanye amaxesha yongezwa ngokubhema kubanda. I-blood sausages zigcinwa zifutshane.
Sausage sausages
I-salami yokuzenzela i-sausage iyajika ibe yinto enhle. Inyama ingasetyenziselwa inyama yenkomo, i-veal, ingulube kunye nemvana, kodwa kufuneka ihlolwe ngokulawulwa kwezilwanyana. Inyama encinci inokupheka kwi-grinder yenyama okanye ihlulwe ngesandla. Ngokuqhelekileyo, ama-40-50 amagremu setyuwa, iziqholo ezinomileyo kunye ne-25-30 ml ye-cognac okanye i-brandy ifakwa kwi-1 kg yenyama + 100 igramu yebhekoni. I-Garlic ayimfuneko. Unako ukubeka i-sausages phantsi kwe-press. Ixesha lokubuna lixhomekeke kubukhulu (malunga neentsuku ezingama-40 kwisakhiwo esingaphantsi komhlaba phantsi kwesilingi). Ukupheka kwee-sausages ezenziwe ngamanzi ziyakwazi ukuhluka. Ngokuqhelekileyo ayifaki ityuwa eninzi kunye neziqholo, njengama-sausages aqhekezayo okanye atshisayo. Emva kokuzaliswa kwenyama ye-sausage ingabiliswa okanye idikiwe kumafutha amaninzi.