Sausage "Milk": product description and recipe. Homemade milk sausage

Boiled milk sausage is a meat delicacy that can be made at home. The preparation process is simple and does not take much time, and the result is a natural and tasty product. Sausage can be given to children without fear.

To give the milk sausage a pink color, you need to add beet juice to the minced meat.

Number of servings: 6
Cooking time: 45 minutes

Boiled milk sausage recipe

The composition of the main products for homemade sausage is small. You can experiment with taste using different spices. If you add new spices every time, you won’t get tired of the taste.

Cooking process:

Grind the chicken meat and garlic in a blender or grind it twice through a meat grinder, mix with spices, salt and pepper. Cut the pork tenderloin into small 2-3 ml cubes and add to the minced meat.
Mix cold milk with starch and slowly pour into the minced meat. Grate the beets and squeeze the juice out of them through cheesecloth. Mix well with minced meat.
Place the mixture on baking paper and wrap it to form a sausage shape, securing the edges. Wrap the roll in cling film five to six times, tie the edges tightly in several places.
Place the sausage in a large amount of boiling water, reduce the heat, cover and cook for 35-40 minutes.

You can steam the sausage, in this case the cooking time increases to 50-60 minutes.

Recipe for homemade pork sausage

Required Products:

Pork – 500 gr.
Milk – 100 ml
Chicken egg – 1 pc.
Starch – 20 gr.
Salt – 10 gr.
Ground pepper ─ 5 gr.
Nutmeg – 3 gr.
Spices - to taste.

How to cook:

Grind the meat in a blender or grind through a meat grinder twice. Add 50 ml milk. Add the egg, salt, pepper, spices and grind again in a blender or mix well. Add the remaining milk, starch, mix with a blender.
Place the minced meat in a baking sleeve, leaving the ends free, and form into a sausage shape. Wrap the ends of the sleeve tightly around the workpiece and tie it with thread in several places. Wrap in foil.
Preheat the oven to 180 ⁰C and bake for 15-20 minutes. Then reduce the temperature to 150 ⁰C and bake for another 25-30 minutes. Remove the foil and bake for another 10 minutes.

To give the sausage a pinkish tint, during the preparation of the minced meat you can add 1 tbsp. l. red wine or cognac.

Homemade sausage can be used to dress salads and serve at the holiday table. If you follow the recipe, the appetizer will turn out appetizing and look beautiful. And most importantly, without harmful impurities.

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Boiled milk sausage is a type of boiled sausage with a unique recipe and special cooking technology. The name of the sausage is due to the fact that, in addition to the main ingredients, its composition includes milk, and specially selected spices give the finished product its taste and aroma.

The composition of boiled milk sausage made in accordance with GOST includes: one or more types of meat (pork, beef), a large amount of salt, spices, milk powder, granulated sugar, food additives (sodium nitrite), eggs, water and substance, which consists of crushed bones and animal skins. At the same time, the presence of soy, dyes, starch and stabilizers is not allowed in the finished product. Ideally, the meat part in the product should be at least 30%.

Since boiled sausages are perishable products, be sure to check the expiration date, which should be indicated on the label, before purchasing. The consistency of the sausage should be uniform, without any inclusions, and pale pink in color.

The biochemical composition of boiled milk sausage includes fats, a large amount of healthy proteins, minerals, vitamins and other biologically active substances. Thus, milk sausage contains a sufficient amount of vitamins B1, B2, PP. The mineral composition is represented by sodium, phosphorus, potassium, magnesium, and a small amount of iron. The energy value of a product is determined by the presence of proteins, fats, carbohydrates in the product and the degree of their digestibility.

Beneficial features

The benefits of boiled milk sausage are due to the content of minerals and vitamins in the product. B vitamins have a beneficial effect on the state of the digestive system, help improve secretory functions and metabolic processes in the body. Potassium and magnesium have a beneficial effect on the cardiovascular system, phosphorus – on the condition of bone tissue. In addition, proteins, which are contained in the product in sufficient quantities, also have a beneficial effect on the body as a whole.

Application

Boiled milk sausage is served as an appetizer for a holiday table or for breakfast, used to prepare various sandwiches, canapés, pizza, and added to various salads, omelettes, scrambled eggs, soups, okroshka, stewed and fried dishes. Boiled milk sausage goes well with herbs, sauces and any side dishes.

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Ingredients for making milk sausage:

Chicken breast - 2.5 kilograms.
Pork tenderloin - 2.5 kilograms.
Kitchen salt - 4 tablespoons.
Ground white pepper - 1 tablespoons.
Ground sage - 2 tablespoons.
Nutmeg (ground) - 1 tablespoon.
Cumin - 1 teaspoon.
Powdered milk - 200 ml (or 1 glass).
Non-fat 1.5% milk - 400 ml.
Garlic - 2 cloves.
Cleaned pork intestines - a couple of pieces.

Equipment for making milk sausage:

Wooden cutting board
Sharp knife
Two medium sized saucepans
Large bowl
Meat grinder
A special attachment for a meat grinder or a plastic bottle without a bottom
Strong threads for dressing sausages
Tetra pack or half juice pack
Sleeve for baking
Large deep saucepan
Kitchen stove
Fridge

Preparation of milk sausage.

Step 1: Process the meat

Take fresh chicken breast and pork pulp, wash the meat very thoroughly under running water, then remove all excess fat on a cutting board with a sharp knife and cut both meats into medium pieces. Place the meat in separate 2 pans. Then install the meat grinder and pass all the meat into a large bowl 2 times so that our final minced meat is the most airy.

Step 2: mix spices

Next, in a separate small bowl, mix all our spices: ground salt, ground white pepper, sage, nutmeg, cumin, powdered milk. Then pour all the mixed spices into a bowl with the prepared minced meat and mix everything thoroughly. It is advisable to mix the minced meat with your bare hands, so the spices from the warmth of your hands will give a special aroma and taste to the whole minced meat.

After this, pour our low-fat milk into the minced meat with spices. 400 ml, then add the finely grated garlic here and then continue to knead everything until it becomes a homogeneous and sticky mass.

Step 3: form the sausage in the casing

Then we should prepare our shell (already cleaned intestines are best suited for this). So, soak them in cool, lightly salted water for about 30 minutes. After this, the water should be drained, and the shell itself should be slightly dried on a cutting board and all the water that has accumulated inside the intestine should be allowed to drain quietly.

Having carefully tied the shell on one side, on the other we begin to stuff it with ready-made minced meat. This can be done using the same meat grinder, but with a special attachment; if you do not have such an attachment, you can use an ordinary plastic bottle for 0.5 liters, from which the bottom should be cut off in advance. You can also fill the casing by hand. In general, choose how it is more convenient for you to fill it. The intestines should not be filled very tightly, and we recommend tying the shell with rope every 20-25 cm, if of course the length of the intestine allows it .

If you don’t have a casing, then to form the boiled sausage you can take an ordinary tetra bag (even a box of any liter juice, which can be bought at any store or kiosk, will do) and then wrap it in a special baking sleeve. Next, you should secure both edges well, or you can then simply wrap the finished minced meat in this baking sleeve.

Step 4: cook homemade milk sausage

When the sausage is already formed, pour water into a huge saucepan, put it on the fire and then lower our prepared milk sausage into cool water. Next, cook it from the very moment it boils, over very low heat for about 50-60 minutes at the boiling point of water no more than 80-90 degrees. Then you should cool the sausage without opening the package itself, and then put it in the refrigerator until it cools completely.

Step 5: serve milk sausage

Homemade boiled milk sausage is ready. We advise you to remove it from the shell, cut it into pieces and serve. Homemade sausage will pleasantly surprise you not only with its exquisite aroma, but also with its incomparable taste.

Bon appetit!

Washed pig intestines should be turned out and cleaned of the mucous surface. To do this, they are placed on a large smooth board and scraped along them with the blunt side of a knife, which should be held in the right hand. First you should scrape weakly, and then harder. With your left hand you hold the intestine and gradually pull it to the side that is opposite to the movements of the knife itself.

When tying the sausage, you need to be very careful and make sure that the twine filled with minced meat does not come off the slippery casing or that your thread tie does not loosen.

It is best to cool the cooked sausage first on a wire rack and then put it in the refrigerator at least overnight so that your cooked sausage not only cools well, but also gels well.

If you want to color your boiled sausage in a useful way, we advise you to add a little grated raw carrots or beets directly to the minced meat. And if you suddenly want to give your homemade sausage an exotic and unusual green color, then we advise you to simply add mashed spinach.

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Boiled milk sausage is familiar to everyone, and especially to people of the older generation.

If we talk about the history of its origin, then it is no secret that in 1936, by decree of the Central Committee of the All-Union Communist Party of Bolsheviks, a product was created for victims of the pre-revolutionary regime - boiled doctor's sausage. It was a healing food for many hungry people. But what does a sausage product called “Molochnaya” have to do with it?

The erroneous statement that this is one of the types of “”, only with the addition of milk - and that’s where the name comes from. No - that's not true. “Doctorskaya” was a tasty and meaty (really) sausage for those being treated in hospitals and sanatoriums, but the elite “Molochnaya” was intended for the party nomenklatura. Its norm for rations for special list workers was 600 grams. This exquisite product was made from the meat of dairy pigs, and no milk was added at all. Until the fifties of the last century, the recipe remained unchanged.

“Molochnaya”, produced using modern technology, differs significantly from its predecessor, but it remains a beloved and in-demand product today.

How many calories are in boiled milk sausage?

The calorie content of boiled milk sausage is 252 kcal per 100 grams.

Useful properties of milk sausage

The industry produces this product according to the approved standard GOST R 52196-2003 and according to it, this meat product belongs to grade No. 1.
The main ingredients for the production of dairy “varenka” are beef and pork meat, chicken eggs and milk powder.

It also includes:

Table salt;
Granulated sugar;
Spices (ground black pepper);
Sodium nitrite (to give an appetizing color).

If all manufacturers adhered to this document, then soy additives, chemical dyes and stabilizers would not end up in this product.

Conscientious manufacturers supply high-quality milk sausage, and it can even be used for baby and diet food. If it is produced in violation, then it is no longer dairy at all and such a product can be harmful to the body even of an adult.

How to choose milk sausage

First of all, you need to pay attention to the appearance. A smooth shell without smudges and an elastic loaf, which when pressed takes on its original shape, indicates the quality of the product. Its cut should have a light pink tint; the minced meat should not have any voids or clots in the product, as this indicates a violation of the technology. Also, the fresh product should not have a white coating.

What to cook with boiled milk sausage

Since it is completely ready to eat, it is used as a slice for sandwiches. Salads are made with sausage, such as Olivier salad, where it is used instead of meat. White cabbage is stewed with this product and served fried with mashed potatoes, porridge, and pasta. Almost all housewives love to cook this product - they fry it with scrambled eggs for breakfast, make omelets and pizza, prepare solyanka and okroshka, fry it with potatoes in the oven.

Meat Today we present a homemade recipe for all meat lovers - boiled pork in mustard. This dish is universal as it is suitable for almost any occasion. You can put it on the table as a snack, make sandwiches with meat and take them with you on the road, or serve them as main course at a dinner party. To prepare delicious boiled pork in mustard at home, it is best to use a neck or pork shoulder. Make sure that the meat is not frozen, but fresh, this is very important, because then your treat will turn out juicy and soft. Don't let the time it takes to prepare this dish scare you. All that is required of you is to prepare the marinade, rub the workpiece with it and monitor the dish at the final stage. The oven and refrigerator will do the rest for you. Next, we will tell you how easy it is to prepare a meat treat; the recipe for boiled pork in mustard will be presented with photographs. Bon appetit! Pork 2 kg. Garlic 4 teeth. French mustard to taste Paprika to taste Mayonnaise to taste Dry the washed meat. Make 4 cross-shaped deep cuts in the meat from different sides and place pieces of garlic there. Grind the remaining garlic in a garlic grinder. Rub the meat with salt, pepper, paprika (optional) and chopped garlic. Coat the meat with mustard, place in a saucepan, cover with a lid and place in the refrigerator for at least 12 hours. Lightly coat the meat with mayonnaise before baking. Place the meat in the baking sleeve, carefully tying the ends. Place the meat in an oven preheated to 210 degrees, bake for 1.5 - 2 hours. Remove the finished meat from the oven and do not unwrap it until it cools. Cool for another 3-4 hours in the refrigerator, then serve. Bon appetit!

20min 40min Meat A detailed step-by-step description of how to prepare the “Fried Sausage” dish. Be sure to try it Boiled sausage 500 g. Vegetable oil 2 tbsp. Peel boiled or semi-smoked sausage from the casing, then cut into slices, place in a heated frying pan with oil and fry on both sides When serving, pour over the oil in which the sausage was fried.
Garnish: stewed cabbage, mashed potatoes or fried potatoes.

20min 33120min Meat I have prepared an interesting recipe for you that describes how to cook chorizo sausage. It is made in Spain, Portugal, Mexico and other Latin American countries. It turns out very piquant and spicy using the drying technique. Just be prepared for some hard work to get great results. Pork 1200 g. Paprika 40 g. Brandy 50 ml. Rock salt 2 tbsp. Cayenne hot pepper 1 tbsp. Ground black pepper 1 tbsp. Dry garlic 1 tbsp. Nutmeg to taste Natural casing 3-4 pcs. Mix all the spices into a single mass. Rinse the pork and cut into small pieces. Place the meat in a bowl. Cover it with salt. Then add all the spices and brandy. Mix the ingredients. Leave them in the refrigerator for two days. After this time, rinse the sausage casing well. Fill the casing very tightly with meat. Then tie a thread around the sausage and make a loop for hanging. Hang the sausage under the ceiling in a room at a temperature of 15-18 degrees. It will hang for 3 weeks. Cut the finished chorizo sausage into pieces and try it!

20min 240min Meat Tasty, aromatic and juicy brisket is not so difficult to prepare at home. It will take a little of your personal time to cook, but the brisket will take a long time to bake in the oven. But this is not so important, is it? The main thing is that the result will pleasantly surprise you and you will use this simple recipe for cooking brisket in the oven more than once. Pork brisket 1.5 kg. Garlic 3-4 teeth. Salt 1.5 tsp. Ground black pepper 0.5 tsp. Dried paprika 0.5-1 tsp. Aromatic herbs 0.5 tsp. To make a delicious brisket, we need very few ingredients. Wash and dry the brisket, then make cuts along the entire surface of the piece. We peel and cut the garlic into thin slices and put about half of it into the cuts. Salt the brisket, let it sit for about 30 minutes, let the salt melt and be absorbed into the meat. Now sprinkle the brisket with ground pepper, paprika and aromatic herbs. Carefully wrap the brisket in several layers of foil, place it on a baking sheet and put it in the oven to bake at 160 degrees for 2.5-3 hours. The hot brisket can be served immediately with a side dish. If you prepared it as a cold snack, place it under a press until it cools completely.

20min 15min Meat I remember sausage in batter from my student days, back then we cooked it almost every day, because it was quick and easy, and the ingredients were affordable. I also offer you a recipe for how to cook sausage in batter. Be sure to try it and share your impressions! Boiled sausage 300 g. Egg 1 pc. Milk 5 tbsp. Mayonnaise 2 tbsp. Flour 90 g. Oil for frying 3 tbsp. Cut the sausage into 5 mm thick plates. Instead of sausage, you can also take sausages or small sausages. For the batter, mix egg, milk, mayonnaise and flour. Mix everything well until you obtain a homogeneous consistency. This is how the batter should turn out. First, dip each piece of sausage into the batter, and then place it in a frying pan with heated vegetable oil. Fry on both sides until golden brown. The delicious sausage in batter is ready. Eat with pleasure!

20min 90min Meat Making tasty and aromatic homemade sausage is not as difficult as it might seem at first glance. We buy meat, natural cleaned intestines and start cooking. And this simple recipe will help you with this, in which I will tell and show you how to cook homemade sausage in the guts. You can take any meat, you can grind it, you can cut it into cubes. And I like this option better. You can add garlic and other favorite spices for flavor. Pork 2 kg. Lard 400 g. Salt 1 tbsp. Ground black pepper 2/3 tsp. Ground nutmeg 0.5 tsp. Guts 1 pc. Rinse the meat thoroughly and dry it. Then we divide it into three parts. Cut off the skin from the lard. Cut the lard into small pieces. Cut a third of the meat into small cubes (about 1 cm in size). We pass the remaining meat and lard through a meat grinder. We choose a grate with medium holes. Mix the resulting minced meat with pieces of meat, add salt, pepper and nutmeg. Mix. We tie the end of the intestine with a thread and, using a special nozzle, fill it with meat mass. Do not pack the intestines too tightly, as the sausage may burst during baking. We tie the second end of the sausage. Pour a little water into the baking dish and place the sausage in it. After 5-7 cm, we pierce the sausage with a sharp needle and bake it in an oven preheated to 200 degrees for 40 minutes.

20min 15min Meat I also like simple dishes. And everything came together in this recipe. Learn how to make Malibu Salad. I don’t know what this name comes from, since the ingredients are simple and affordable. But the main combination of soft sausage and cheese with crackers will please everyone without exception. You can also add tomato, but it turned out well without it. Lettuce leaves 6 pcs. Smoked sausage 200 g. Hard cheese 200 g. Rusks 50 g. Mayonnaise 2-3 g. Wash and tear the lettuce leaves. Cut the sausage into strips. Do the same with cheese. Mix all chopped ingredients with salad and breadcrumbs. Season the salad with mayonnaise. Place on leaves before serving. Bon appetit!

20min 60min Meat For the Olivier salad, I use milk sausage, many people replace it with chicken or ham, do it as you like. If the salad is intended only for adults, the sausage can be replaced with smoked meat, this will add piquancy to the salad. The remaining ingredients are a constant for me. Let's get started! Milk sausage 100 g. Egg 2 pcs. Potatoes 2 pcs. Canned cucumber 2 pcs. Canned peas 2-3 g. Mayonnaise 2 g. Salt, ground black pepper to taste Prepare the ingredients for the salad: boil the potatoes and eggs in advance, peel and cool. Drain the liquid from the peas and make natural homemade mayonnaise. And you can start assembling the salad. My potatoes are very small, so I took a third one to be on the safe side. Take small bowls, salad bowls or bowls to serve the salad. Place grated potatoes on the bottom and make a mayonnaise mesh. Use ground salt and pepper as desired. I don't add salt because I make the mayonnaise salty enough. Grate the sausage. If you use meat, cut it as finely as possible, distribute it, and pour mayonnaise on it. Separate the eggs into yolks and whites. I left some of the protein to decorate the salad and cut out flowers with a sharp knife. Grate the rest of the protein and distribute over the salad. Set aside the yolks for now. The next layer is canned cucumbers and mayonnaise mesh. Give the salad a fluffy coat by covering it with grated yolks. Make a mayonnaise thin mesh. The finishing touch: garnish the salad with peas, a squirrel flower and a sprig of parsley. With coming!!!

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