Le sausage yesilasi yaseFrance iyindawo enkulu yokungena kwesikhombisi kuya ku-charcuterie. Le nqubo iqondakala kahle, i-seasonings elula, futhi ukwelashwa kungenziwa esimweni esinokuthethelela, njengendawo engaphansi noma igaraji, engafuni imishini ekhethekile.
Njengazo zonke izidakamizwa eziphulukisiwe, kunezinye izithako ezikhethekile ezibandakanyekayo, njenge-dextrose, ukwelasa usawoti (owaziwa nangokuthi i-Insta Cure noma i-powgue powder), kanye ne-casings. Ukuphuza usawoti uqukethe i-nitrodium nitrite ne-nitrate ye-nitrate, evikela ukuthuthukiswa kwama-bacterium abangela ukuguquka kwe-botulism, ngakho-ke kubalulekile ekuphepheni kwalesi recipe.
Umxube wokuma okunamathiselweyo wokugaya inyama uyosebenza kahle kule recipe. Khumbula ukugcina yonke into ebanda kakhulu ngaso sonke isikhathi. Inyama kufanele ihlale ibanda kangangokuthi ibuhlungu izandla zakho ukuba ziphathe isikhathi eside kakhulu. Uma iqala ukufudumala, thola yonke into efudumele kakhulu esiqandisini noma ngisho nefriji emaminithini ambalwa, uphinda njengoba kudingeka.
Njengoba isobho lilenga, inyama iyavuthwa. Isibhunu esimhlophe sizokwenza ngaphandle kwe-casing. Lokhu kuvamile, futhi kuyadingeka. Ngemuva kwamasonto amathathu, uzoba nesoseji eqinile njenge-salame nge-flavour elinganisiwe kanye ne-tang emuncu kusuka ekuvutsheni. Hlanganisa kalula futhi ujabulele ngesinye isinkwa esibucayi saseFrance namakhekhe ama-cornichon . IziFulentshi ziyakujabulela futhi nge-Dijon lwesinaphi esibukhali kakhulu.
I-recipe ivela ku -New Charcuterie Cookbook , ngu-chef Jamie Bissonnette. Funda ukubuyekeza ku-Punk Domestics.
Okuzokwenza
- 4 1/2 amakhilogremu / 2 kg ingulube inyama
- 1/2 amapremu / 225 g fatback
- 1 1/2 ama-ounces / 40 g usawoti ushekela
- 1/4 kuya ku-1/2 ama-ounces / 10 g emnyama (umhlabathi owomile)
- I-1/2 ounces / 15 g dextrose
- 1/4 ama-ounces / 6 g ukwelapha usawoti cha. 2
- 2/3 ama-ounces / 18 g ugarlikhi (i-minced to a paste)
- 1/4 indebe / 59 ml iwayini elimhlophe (elomile)
- 8 izinyawo ukugaya (noma izimvu izimbuzi, emanzini amanzi amanzi amahora amabili ngaphambi ukusetshenziswa)
Indlela Yokwenza
- Setha i-grinder inyama, zonke izingxenye zensimbi ezivela efrijini. Gweba inyama yengulube ne-fatback esitokisini esikhulu (¾ "[1.9 cm] ibe esitsheni ehlezi eqhweni. Sebenzisa i-paddle ukuxuba kuzo zonke ezinye izithako.
- Gcina i-casing emanzi ngenkathi usebenza nayo. Slayida ukufaka isikhwama phezu komngcwabo kodwa ungenzi ifindo. Beka ingxube kwi-stuffer bese uyibeka phansi. Qala ukudlulisa. Njengoba ingxube iphuma, phonsa i-casing emuva phezu kombhobho bese ubopha ifindo.
- Khipha ikhoyili eyodwa egcwele, cishe ngamasentimitha angu-1,3 ubude, bese uyibopha. I-crimp ngeminwe yokuhlukanisa amasoseji ibe ubude obuyi-12 intshi (30-cm). Gwema ukubopha ngeyodwa indlela, bese omunye ephakathi kwesixhumanisi ngasinye semasikiso. Phinda uhambisane nayo yonke ikhoyili. Uma isobho likhishwa, sebenzisa inaliti oyinyumba ukuze ubambe noma yimaphi amapokhethi emoyeni. Prick isisindo ngasinye 4 noma izikhathi 5. Phinda wenze inqubo yokufaka ibhokisi ukuze usebenzise isoseji esele.
- Hlanganisa amasoso ukuze uphathe izinsuku ezingu-18 kuya kwezingu-20 ku-60 ° F-75 ° F (18 ° C-21 ° C). Lezi zingafakwa esiqandisini, zihlanganiswe, izinyanga ezingu-6.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 96 |
| Inani lamafutha | 6 g |
| I-Fat egcwele | 2 g |
| I-Fat Unsaturated | 3 g |
| I-cholesterol | 31 mg |
| I-sodium | 321 mg |
| Ama-carbohydrate | 1 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 9 g |