When you cook the sausage, does it burst, that is, tear the outside part and open it? You are probably making a very common mistake. The sausage must be heated in hot water, never boiling. The sausage we buy in the supermarket is pre-cooked and only needs to be heated before consumption. When it boils, it bursts because the internal moisture evaporates, expands and “bursts” the product. Continue reading Por que a salsicha estoura e abre ao cozinhar?
I really like sausages that replace fat with cheese, I consider them a much tastier source of moisture for the sausages. In this recipe I made a mixed sausage, beef and pork, with colonial cheese. The flavor of the mixture of meat and cheese is much more complex than a sausage that only has one type of protein and fat in cubes. Continue reading Linguiça colonial para churrasco
This is the second Handmade Bologna Mortadella what do I do in first try I had some problems that resulted in a product with a not very good emulsion, with a brittle and not very smooth texture. Despite the frustration of obtaining a product well below expectations, there were lessons. I recommend you watch the first attempt so you don't make the same mistakes. In addition to reading the introduction in which I quickly describe some of the bologna bologna of controlled origin and national products. Continue reading Mortadela Bologna Artesanal 2
The real Mortadella(Mortadella Bologna PGI) emerged in northern Italy, in Bologna, capital of Emilia-Romagna and is produced only with pork of good origin, no trimmings, soy or offal are used, only pork. Continue reading Mortadela Bologna Artesanal
It is possible and very simple to smoke using a barbecue. Preferably use a grill that already has a lid or, if your grill is open, use an object to trap part of the smoke inside the grill. It is necessary for part of the smoke to escape so that there is a flow and the fire is not completely extinguished. Continue reading Como defumar na churrasqueira?
This is the recipe for a chicken sausage totally homemade Natural, free from chemical additives, preservatives, colorings, stabilizers or industrial emulsifiers. Starting from this base recipe, you can add whatever condiments you want. The most important thing is to master the basic process of making sausage, which is what I intend to go through in this recipe. Continue reading Salsicha de frango caseira
This barbecue provolone sausage recipe is very tasty. The biquinho pepper used has flavor but is very little hot, so it is well accepted by all palates. Provolone cheese is smoked and goes very well with a good barbecue. Continue reading Receita de linguiça com provolone para churrasco
German sausages are famous for their excellent production and diversity of recipes. Bratwurst sausage is a type of German sausage made from veal, beef and/or pork. The name comes in German from Brätwurst, brät (finely cut) and Wurst (sausage), although currently the understanding also refers to the verb braten, which means fried or roasted. Continue reading Receita de salsicha alemã Bratwurst caseira natural
O Tuscan Salami is typical of Italy and is also known as finacchiona. Tuscan Italian Salami Finocchiona originates in the Middle Ages, between the 14th and 15th centuries. It is a salami that contains fennel, or finacchio in Italian, which is why it is also known as fenocchiona. It is a salami that is generally thick and has medium or long maturation. Fennel was initially used to replace black pepper, which was a much more expensive ingredient. The product became popular and is now produced in several regions of Italy. Continue reading Salame Italiano Toscano Finocchiona
List of tips on ingredients and procedures for producing good homemade sausages, much better in quality and flavor than industrialized sausages. Grind or cut with a knife? Use curing salt? What casing to use? What type of fat to use? Continue reading Dicas para fazer linguiça caseira
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