Ekuqaleni, ukwakheka kwamasoseji kwakungendlela yokulondoloza inyama ye-trimmings esele etafuleni lababheki. Usawoti nezinye izinongo zenezelwe ukusiza ukunweba impilo yeshalofu. Umswakama uphulukiswa noma ngokumisa, ukubhema (okushisayo noma okubandayo), noma okusawoti.
Njengoba amasu athuthukisiwe abantu bathola isobho ukuze kungabi ukudla okuphansi futhi okulula kodwa okumnandi. Umswakama uvame ukwenziwa ngulube, kodwa futhi kusuka kwenkomo yenkomo, i-veal, iwundlu, inkukhu, i-turkey kanye nomdlalo.
Ezikhathini zamuva, ukufuna ukudla okunamafutha okuphansi kuye kwaholela abantu abaningi ekukhuselweni kwenkukhu kanye ne-turkey kanye nekhwalithi yalezi zinhlobo ze-sausage kuye kwaba ngcono kakhulu.
Inqubo Yokuphulukisa
Ukubhema komkhuhlane kwenzeka emazingeni angu-70 kuya kwangu-90 futhi kungathatha isonto. Ukubhema okushisayo kwenziwa noma yikuphi okuphakathi kuka-100 no-190 degrees. Uma unesithakazelo sokwenza isoso sakho, qala ngomzila oshisayo wokushisa. Indlela ebandayo ingaba yingozi uma ungaqapheli.
Ukubhema okushisayo kwenziwa njengoba nje uzobe ubhekwa nge-brisket . Phakamisa ukubhema kwakho uma usususisi wakho ulungisiwe bese ubeka ukubhema . Sebenzisa ukhuni obumnene nomusi endaweni ephansi yokushisa. Ukuqeda noma yiliphi ithuba lokudla ubuthi oludinga ukuletha ukushisa kwangaphakathi kuya kuma-160 degrees. Noma kunjalo, ungathatha indawo ephakathi. Hamba umsila kancane kancane ekushiseni okuphansi ukuze wengeze iphunga elibhemayo bese ulikhipha kumuntu obhemayo ngaphambi kokuba aqale ahlehle futhi ame.
Khona-ke uma usulungele ukuwakhonza, pheka kuma-degree angu-165.
Izinhlobo zosizi
Kunezinhlobonhlobo eziningi zesoseji, kufaka phakathi:
I-Andouille Sausage: Umswakama ovunguzayo, ovutha kakhulu owenziwe yizinkukhu zenyama yengulube kanye nokuncintisana. IsiFulentshi imvelaphi, Andouille iyinto ekhethekile yokupheka kweCanjun. Lisetshenziswe kwizici ezifana ne- jambalaya ne-gumbo.
U-Andouille uphinde wakhonza ngokubandayo njengenhlangano ye-hors-d'oeuvre.
I-Bauerwurst: Umswakama waseJalimane oqoshiwe othungayo futhi ovuthiwe kakhulu. Ngokuvame ukuqhuma noma kususwe.
I-Bierwurst noma i-Beerwurst : ( Ayinalo i- Beer) Umsizi waseJalimane ophekwe owenziwe ngegalikhi omningi futhi umbala obomvu obomvu. Ngokuvame ukuthengiswa njenge-sandwich inyama.
I-Blood Sausage noma i-Blood Pudding noma i-Black Pudding: I-sausage enkulu yokuxhumanisa yenziwa ngegazi lezingulube, i-suet, imvuthuluka yesinkwa kanye ne-oatmeal. Cishe imnyama embala, isobho legazi ngokuvamile lidayiswa ngaphambi kokupheka. Kuvame ukukhishwa futhi kukhonzwe ngamazambane ahlambulukile.
I-Bockwurst: Ehlatshwe i-parsley ne-chives eqoshiwe, le msizi we-veal umhlabathi ungowokuqala kwesiJalimane. Ngokuvamile kuthengiswa okuluhlaza futhi kufanele kuphekwe kahle ngaphambi kokukhonza.
I-Bratwurst: Umswakama waseJalimane owenziwe nge-ngulube kanye ne-veal ehlotshiswe ngezinhlobonhlobo zeziqholo kubandakanya i-ginger, nutmeg, ne-coriander noma i-caraway. Nakuba manje sekutholakala kuqala, i-bratwurst itholakale ihlanzekile futhi kufanele ifakwe kahle noma isuswe ngaphambi kokudla.
I-Chorizo: I-sausage egobile kakhulu engumgogodla, ekhishwa ngegalikhi, i-powder , nezinye izinongo. Kusetshenziswa kakhulu kokubili zokupheka zaseMexico naseSpain. I- chorizo yaseMexico yenziwa nge-ngulube entsha ngenkathi inguqulo ye-Spanish isebenzisa ingulube ebhemayo.
I-Frankfurter: Inja eshisayo.
Isikhwama: Akusikho ushizi nhlobo, kodwa isobho esenziwe ezinkenyeni zenyama yekhanda noma ingulube (ngezinye izikhathi izimvu noma inkomo) ezitholakale, zihlangene ne-gelatinous inyama umhluzi futhi ziphekwe isikhunta. Uma epholile, isobho singalawuliwe futhi silincishwe kancane. Ngokuvamile kudliwa ekamelweni lokushisa.
I-Sausage yase-Italy: Lokhu okuthandayo okuyi-pizza okuyi-cookedse ye-ingulube ye-ngulube, evame ukuthengiswa ngezixhumanisi ezinqwaba. Umswakama waseNtaliyane uvame ukuvuthwa ngegalikhi nenzalo ye-fennel noma imbewu ye-anise. Iza ngezindlela ezimbili ezishisayo (ezikhethwe ngamaphilisi ashisayo, abomvu) futhi amnandi (ngaphandle kokushisa okungeziwe). Kumele kuphekwe kahle ngaphambi kokukhonza futhi kufanelekile ukunambisa, ukugcoba noma ukugaya.
I-Kielbasa noma iPolish Sausage: Le soseji evumayo ivame ukwenziwa ngulube nakuba inyama yenkomo ingafakwa futhi. Ifika ngokuxhunyiwe (cishe ngamasentimitha angu-2 ububanzi) futhi ivame ukudayiswa ngaphambi kokupheka, nakuba umculi wesinye isikhathi uzoyithengisa.
I-Kielbasa ingakhonzwa ngokwehlukana noma izicucu zibe yingxenye yesidlo. Ngisho ne-Kielbasa esanda kudlalwa iyakuthanda kangcono uma ishisa. Lokhu kuyintandokazi yami ku-bun.
I-Loukanika Sausage: I-seasoned ne-orange rind, le sausisi yesiGreki yenziwa ngezimvu kanye nengulube. I-Loukanika iyisoseji esisha futhi kufanele-ke iphekwe ngaphambi kokudla. Ngokuvamile uthathe izinhlamvu futhi ususwe.
I-Weisswurst: isiJalimane esithi "isoseji esimhlophe," i-weisswurst iyisoseji esiphundu eyenziwe nge-veal, ukhilimu namaqanda. Kuvame ukukhonzwa ngesikhatsi se-Oktoberfest nge-mustard elimnandi, isinkwa se-rye, nobhiya.
Khumbula izinto ezimbalwa. Ama-sausage amaningi manje atholakala ezinhlobonhlobo ezingenamvubelo ukuze ukwazi ukuzisebenzisa ngokuzibhema. Ungazami ukubhema umsizi wokubhema ngaphandle uma ukwenza ngokushisa okuphakeme (225 degrees) nangesikhathi esifushane (amahora angu-1-2). Yenza lokhu ukufudumala isoseji. Uma ugwaya isoseji engcolile ungaboni ukushisa kwangaphakathi futhi uqiniseke ukuthi uthola okungenani ama-degrees angu-160.