Возможен ли сервелат БЕЗ оболочки? | (Домашняя Колбаса)

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 dish and explain the experiment of making servelat without traditional casing.

Prepare three types of meat: beef, lamb, and chicken, ensuring they are fresh (beef and lamb aged for three days, chicken for one day).

Grind the chicken using a meat grinder with a 2mm plate.

Mix in spices: salt, nitrite salt, black pepper, and fresh garlic into the ground chicken until a strong protein bond forms.

Add ground beef and lamb to the mixture and mix thoroughly until uniform and the protein bond is strong again.

Ensure the mixture temperature does not exceed 10-12 degrees Celsius, ideally keeping it below 7 degrees Celsius for quality.

Form the servelat using a foil capsule, tightly packing the meat mixture inside.

Create an improvised casing by cutting a baking sleeve into a large sheet, placing the meat mixture inside, and sealing the ends like a candy wrapper.

Place the filled foil capsule in the fridge at 4 degrees Celsius for 8-10 hours, weighing it down for proper settling.

After resting, remove the mixture and allow it to warm to room temperature for 1-1.5 hours.

Prepare for cooking by removing the plastic wrap from the foil capsule.

Cook the servelat in the oven in three stages: first at 60 degrees Celsius until the internal temperature reaches 45 degrees Celsius (about 30-40 minutes).

Increase the oven temperature to 85 degrees Celsius and cook until the internal temperature reaches 55-60 degrees Celsius, monitoring to avoid drying out.

Add boiling water to the oven tray and cook at 80-85 degrees Celsius until the internal temperature reaches 72 degrees Celsius, indicating it's fully cooked (this takes about 2.5 hours).

Remove the servelat from the oven and cool it in cold water, checking the internal temperature for doneness.

Compare the servelat from the foil capsule with one made in a baking sleeve, noting differences in moisture and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens