Homemade milk sausage boiled in cling film. Homemade milk sausage
Milk sausage can be bought today in almost any store. This is a popular and in demand variety of boiled sausages among the general population, which in terms of demand is second only to the “Doctorskaya” variety of sausage. The online hypermarket "Utkonos" presents a number of types of sausage of this variety from various domestic producers.
Boiled milk sausage is called that way because of the milk included in this type of sausage. With the help of special spices it acquires a special taste and aroma. It is believed that this type of sausage is the most tender among all boiled types of sausage precisely because of the milk content in it. You can buy milk sausage at an affordable price in the Utkonos online hypermarket.
The composition of this type of sausage includes:
- pork and beef
- powdered milk
- egg products
- various spices.
Boiled sausage of this type is rich in vitamins B1, PP, as well as phosphorus and sodium. Also, the sausage is quite high in calories (252) and quite fatty. Milk sausage has very few carbohydrates.
The name “Milk” can be given to sausages that are manufactured in accordance with GOST. These are the varieties that are presented in the Utkonos online hypermarket. The appearance of the sausage is a straight or curved loaf from 10 to 50 cm in length, the surface is clean and dry. When cut, it has a light pink or pink color. The minced meat of the boiled Milk sausage, which we recommend buying, is evenly mixed. This type of sausage is always made from two types of meat, does not contain lard, but must contain dairy and egg products.
Sausage is suitable for simple and quick breakfasts and snacks. Milk sausage is great for certain types of sandwiches, salads, canapés, and okroshkas.
Buy boiled Milk sausage at a good price at Utkonos!
Have you tried making boiled sausage at home? If not, then let's do this rather interesting activity today. This homemade sausage is prepared, of course, not according to GOST standards, but it turns out completely natural and very tasty. Today on our menu is homemade milk sausage boiled in cling film. To make such a pork delicacy you will need cling film and a little free time, and my recipe with step-by-step photos will tell you about all the details of the cooking process.
How to make milk sausage at home
To prepare this boiled sausage, take 500 grams of pork tenderloin and 2 small onions.
Let's pass these products through a meat grinder with the finest mesh. To make the minced meat more uniform in consistency, this procedure must be repeated 2 times.
Add 1 chicken egg, 1 tablespoon of milk powder, ¼ teaspoon of ground black pepper or a mixture of peppers, and ¾ teaspoon of salt.
Mix the minced meat thoroughly, while gradually adding 100 milliliters of milk with 2.5% fat content. The mixing process should take at least 5 minutes. As a result, the meat will become viscous and sticky. This means you can start shaping the sausages.
Place exactly half of the meat mass on cling film.
Wrap the sausage, trying to compact the minced meat under the film as much as possible.
We twist the ends and tighten them with a tight knot.
To prevent the sausage from falling apart, you need to wrap it with film in another 3-4 layers.
Now it’s unlikely to be possible to tie the ends in a knot, so we’ll make a bundle from any strong thread. You can simply use special kitchen silicone strands, but you will still have to tie the edges of the sausage with thread.
We do the same with the second part of the minced meat. As a result, we get two sausages of the same size.
One serving can be immediately sent to the freezer. For pre-freezing, I use a regular cutting board.
Place the second pork sausage in boiling, lightly salted water. It will cook over medium heat, covered with a lid, for approximately 50-60 minutes.
Place the cooked product in a colander and let it cool completely.
After this, you can cut the threads and remove the film.
Cut the boiled milk sausage into slices and serve as sandwiches on pieces of bread.
Homemade pork milk sausage boiled in cling film will decorate the breakfast table and is good for sandwiches and snacks. Your household will certainly appreciate your efforts, because the taste of a natural product cannot be compared with boiled sausage bought in a store.
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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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Milk sausage has been popular for a long period of time. Already from the name it is clear that the product must contain milk. The original taste and aroma is achieved thanks to certain spices. The composition of milk sausage is regulated by GOST R 5296-2003. According to this document, the product belongs to the first grade. The composition of milk sausage includes meat, milk powder, eggs, sugar, salt and spices. The only acceptable additive is sodium nitrite, which gives the product a beautiful original color.
How to select and store?
The taste and quality of milk sausage largely depends on the right choice. There are several recommendations that will allow you not to make mistakes:
Use in cooking
Milk sausage is very loved by both adults and children. Sandwiches, snacks, salads, etc. are prepared from it. Add chopped milk sausage to scrambled eggs, first and second courses, for example, to stew. Milk sausage is used as a decoration and also as a filling for savory baked goods. In general, we can say that sausage is a food product that can be combined with vegetables, cereals, pasta, etc. Therefore, you can experiment, creating new and original, and most importantly delicious dishes.
Homemade milk sausage
Many housewives assure that preparing such a product at home is not difficult, but you will be confident in its quality and taste. There are many different recipes, we offer one of them. Take 2 kg of pork, 300 g of bacon, 3 onions, 2 cloves of garlic, egg, 1 tbsp. a spoonful of gelatin, nutmeg, semolina, vegetable oil and salt, as well as 0.5 teaspoon of black pepper. You will also need a baking sleeve.
The meat must be cleaned and cut into pieces. Grind it together with onion and garlic in a blender or meat grinder. The result should be a creamy mass. Add the egg to the resulting minced meat and mix thoroughly. Then add the rest of the ingredients there and stir so that the spices are evenly distributed throughout the minced meat. Place it in a bag, roll it into a tight roll and tie it with a rope in several places so that the sausage holds its shape. Place it in water and cook for 2 hours after boiling over low heat. After this, the sausage should cool, then you can remove the film and enjoy the taste.
Harm of milk sausage and contraindications
Milk sausage can cause harm if an individual intolerance to the product is detected. It is worth considering the high calorie content, therefore, it is not recommended to abuse it in large quantities, as this can negatively affect metabolism, the functioning of the digestive system and lead to obesity. Many manufacturers use starch, flavorings and other substances in the production of milk sausage that can adversely affect health.
Description
Just imagine: a neat slice of fresh aromatic bread, and on top a circle of tender milk sausage, which is visible under the golden crust of baked cheese... It’s unlikely that anyone will refuse such an, although not entirely healthy, but incredibly tasty and satisfying sandwich.
The appetizing appearance and excellent taste make milk sausage one of the favorite types of sausages among many consumers. It is not only suitable as a dish on its own, but also serves as a good decoration for any table. Tender, juicy milk sausage is an integral component of numerous salads, appetizers, main courses, savory baked goods and much, much more.
The calorie content of milk sausage is about 252 kcal per hundred grams, which is significantly lower than other types of meat products, for example, smoked sausage. In addition, due to the good composition of milk sausage, which meets all requirements and standards, this product can be given even to children, not to mention adults.
Boiled milk sausage: Useful properties.
This type of sausage is rich in vitamin B1 (16.7%), vitamin PP (27%), sodium (64.2%), phosphorus (21.1%).
“Milk” boiled sausage contains above average kilocalories, namely 252. Quite a lot of fat - 22.8. Proteins are moderate, approximately 11.7. But there are very few carbohydrates, only 0.2.
This sausage is perfect for a simple and quick breakfast.
According to the standard, the composition of milk sausage is subject to GOST R 52196-2003, according to which this type of meat product belongs to the first grade. So, the main components in this sausage are, first of all, pork, beef and chicken eggs. In addition, powdered milk, from which this boiled sausage gets its name, must be present.
Milk sausage also contains flavoring additives - table salt, granulated sugar, various spices (mainly ground black pepper). If this meat product is manufactured in accordance with GOST, it should not contain stabilizers, soy additives or dyes. The only exception is sodium nitrite, since without it the finished milk sausage would have an unsightly and unappetizing gray color.
When choosing milk sausage, you must definitely focus on the appearance of the product. In particular, if there are smudges of broth under the shell on the loaf, then most likely, when producing the product, the manufacturer used long-term frozen meat or overdid it with the amount of water. High-quality milk sausage is distinguished by a smooth casing and an elastic loaf, the surface of which, when slightly squeezed, quickly takes its previous shape.
When cut, high-quality sausage should be pink or light pink in color, and the minced meat should be evenly mixed. Existing voids indicate that the technological process has been disrupted, while green or gray spots indicate the development of pathogenic microbes. White plaque is also considered not a very good sign.
Boiled milk sausage: Harmful properties.
It would be possible to talk about the benefits of sausage in human nutrition only if these products were made from high-quality meat and natural spices. But a huge number of various flavor, smell, and color enhancers are added to modern sausage. Many of them pose a huge health hazard. As a result, excessive consumption of sausage in food can provoke the development of various diseases (gout, diabetes, hypertension, coronary heart disease) and lead to dysfunction of the liver and kidneys, and some of the preservatives even have the ability to cause the formation of cancer cells in the human body. In addition, sausage contains quite a lot of fat. This is also far from the most useful property of sausage, because... Excessive fat consumption leads to obesity, the development of hypertension, and the deposition of cholesterol plaques on the walls of blood vessels, i.e. to the development of atherosclerosis.
