Сервелат как со свининой но БЕЗ свинины| (Домашняя колбаса, без свинины)

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey offers a leaner option with less fat.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice maintains sweetness without alcohol.

Introduce the recipe for servelat without pork, using beef and turkey instead.

Use ground beef and turkey thigh, ground separately: beef on a 4mm grinder and turkey on a 9mm grinder.

Mix in a ratio of 2 parts beef to 1 part turkey, or vice versa for different texture.

Add all spices including nitrite salt, white pepper, smoked paprika, dry garlic, and mustard to the meat mixture.

Knead the mixture until strong protein threads form, ensuring the temperature does not exceed 12 degrees Celsius.

Stuff the mixture into a fibrous casing that has been soaked in warm water, ensuring to release air and tightly pack it.

Tie off the ends of the sausage and make additional knots with twine to secure it tightly.

Refrigerate the sausage at 4 degrees Celsius for 12 to 18 hours, typically overnight.

Let the sausage sit at room temperature for 1 to 1.5 hours before cooking.

Cook the sausage in the oven using a three-stage process: 1) Drying at 60 degrees Celsius until the internal temperature reaches 45 degrees Celsius, 2) Browning at 85 degrees Celsius until the internal temperature reaches 60 degrees Celsius, and 3) Cooking at 80 degrees Celsius until the internal temperature reaches 72 degrees Celsius.

Cool the sausage under cold running water for 20 minutes and then refrigerate at 4 degrees Celsius for 6 to 12 hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens