Chicken sausage is an emulsified and cooked sausage made with chicken. The process is similar to that of a sausage, but it is thicker and is intended for consumption as snacks or chopped into cubes for starters, salads and cold cuts. I used the drumstick because I consider it has the ideal proportion of skin, meat and fat, which makes the product tastier (and more caloric). If you prefer, you can make it with chicken breast without the skin, but the skin is a great emulsifier as it contains a lot of collagen.
Continue reading Salsichão de frangoTag: sausages
Handmade salami made in the fridge
This salami was made to test an alternative solution to traditional curing in an air-conditioned environment, with controlled temperature, humidity and air flow. It is also an alternative to using baking paper, which is a terrible wrapper as it was not designed for this purpose, cannot properly control moisture loss and does not adhere to the product, leaving a layer between the paper and the salami that is conducive to the emergence of unwanted molds. The refrigerator is very dry, so it is important to adapt an environment in which humidity is preserved. Ventilation is also essential for moisture exchange dynamics to occur. Continue reading Salame artesanal feito na geladeira
Oleogel with rice bran wax on sausages
Rice bran wax and soybean oil as potential substitutes for pork fat in meat emulsions. Rice bran wax is vegetable wax extracted from rice bran oil. Continue reading Oleogel com cera de farelo de arroz em salsichas
Defects in sausages and other sausages
Spicy sirloin and rib sausage
Making sausage at home is very easy, you just need the minimum ingredients and equipment. More than a unique flavor, it's a way to make sure you're only including quality ingredients. Continue reading Linguiça picante de lombo e costela
Rancidity or oxidation in food
Rancidity or oxidative rancidity is mainly responsible for the deterioration of foods rich in lipids, such as meat, as it results in undesirable changes in the color, flavor, aroma and consistency of the food. Lipid oxidation involves an extremely complex series of chemical reactions that occur between atmospheric oxygen and unsaturated fatty acids in lipids. Continue reading Ranço ou oxidação nos alimentos
Homemade Chicken Sausage
Chicken sausage is one of the easiest to make Continue reading Linguiça de Frango Caseira
Colonial sausage for barbecue
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
Handmade Bologna Mortadella
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
Homemade chicken sausage
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