Tag: step by step

Pasty Blumenau Mettwurst Sausage

Linguiça Blumenau Mettwurst

Blumenau type sausage is a nomenclature commonly used in Brazil for a type of German sausage called Mettwurst. Mettwurst sausage or Blumenau sausage is a raw, cured, smoked, fermented and dried sausage. The freshness of the meat is maintained through the processes of curing, fermentation, drying, maturation and smoking. In Europe, especially in Germany, it is also known as Teawurst and is a specialty served in sandwiches or appetizers. Because it is soft, it can be spread on bread or toast like a pâté. It can have a thick texture (small pieces of meat and fat) or thin texture (like a paste). They are great on appetizers or cold cuts served with bread and beer.

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Blumenau Mettwurst Sausage

linguiça blumenau mettwurst

Blumenau type sausage is a nomenclature commonly used in Brazil for a type of German sausage called Mettwurst. Mettwurst sausage or Blumenau sausage is a raw, cured, smoked, fermented and dried sausage. The freshness of the meat is maintained through the processes of curing, fermentation, drying, maturation and smoking. In Europe, especially in Germany, it is also known as Teawurst and is a specialty served in sandwiches or appetizers. Because it is soft, it can be spread on bread or toast like a pâté. It can have a thick texture (small pieces of meat and fat) or thin texture (like a paste). They are great on appetizers or cold cuts served with bread and beer.

You can get a doughier texture by grinding the meat more finely or a firmer texture by grinding the meat and fat with the coarser disc (or slicing the meat finely with a knife). In this recipe I grinded on a coarse disc to obtain a firmer blumenau mettwurst sausage. Regardless of the grind, mettwurst meat will always be very soft and soft, but grinding makes the sausage more uniform or more brittle.

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Ham cooked with peppers

presunto cozido

Making ham at home is not as complicated as it may seem, it is actually quite simple having some basic charcuterie ingredients and equipment on hand to speed up the process. For this ham recipe you will need a good knife, collagen sheet, elastic net and culinary twine. The rest is patience and attention to the details of the process. This is a very beautiful and decorative ham due to the colorful peppers. It's a very beautiful and tasty recipe!

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Handmade rustic cooked ham

presunto cozido artesanal caseiro

Making ham at home is not as complicated as it may seem, it is actually quite simple having some basic charcuterie ingredients and equipment on hand to speed up the process. You will need a good knife, plastic casing and a bagger or wide funnel. The rest is patience and attention to the details of the process. This is a rustic ham, with visible pieces of meat. It's a very tasty recipe!

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Chicken sausage

salsichão de frango salsicha de frango

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.

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Sausage with curd cheese

linguiça de costela lombo suíno e queijo coalho

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. All functional additives are optional, so it is possible to make a great and healthy sausage without any chemical additives or excess fat. Continue reading Linguiça com queijo coalho

Pastirma Basturma

basturma pastirma

Pastirma or Basturma is cured beef with a heavily seasoned crust. It is a traditional product of Armenian and Turkish cuisine. The process first consists of salting, then it goes through an initial drying process, after this stage a seasoning is applied to the outside of the meat, forming a beautiful crust. It goes back to drying for another 20 days and is finally ready for consumption.

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Leberkäse

leberkase

Leberkäse in Brazil it is also known as “meat bread” or “Meat Cake German“. It is a specialty of German and Austrian cuisine. The typical Bavarian variety has PDO (Protected designation of origin). It is a charcuterie preparation made from beef and pork mixed with water, salt, curing salt and seasonings. It is ground and processed until it forms a paste that is then baked in the oven in a rectangular bread pan. Continue reading Leberkäse

Artisanal Pancetta

Pancetta artesanal

Pancetta is Italian bacon and a delicious ingredient used in many dishes in Italy. It's pork belly cured with salt and seasonings, then rolled up and hung to dry for a few weeks. Typically sliced or chopped and sautéed, then combined with sautéed vegetables. Countless recipes start with sautéing onions and other aromatic vegetables. Below is the homemade pancetta recipe.

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Handmade Peperone

Peperone (or pepperoni) is a sausage with a strong seasoning and a production process very similar to salami. It is a product that dates back to Roman times, widely produced in the United States due to its enormous use in pizzas. As it is produced on a large scale in the USA, the best-known version is a distant imitation of the original Roman peperone. True peperone, whose name means large pepper or paprika, is a lean, spicy and very seasoned salami. The meat generally used is beef, but pork can also be used and helps to harmonize the flavor of the product. Continue reading Peperone Artesanal