Pork shank into shank. Shank and pork (recipes for shank) Simple recipes for delicacies for shank

Not everyone has heard of such a wine as a tavern. This machine is a wonderful helper in the kitchen, with its help you can produce all sorts of tasty cowbass and shanks, not only pork, veal and chicken, but also fish. During the cooking process, you can add a variety of seasonings and herbs to make the appetizer tasty.

Creamy cowbass can be prepared at home into delicious rolls and served as pork. Of course, it’s easier to just buy a ready-made product in a store, but the natural one will turn out much tastier and sweeter. During the cooking process, the meat becomes very dry, which is why the shank comes out thick and does not fall apart into pieces during slicing. Recipes for shank have flooded the Internet, but now we’ll take a look at one of the most popular, the classic version of making homemade shank.

A classic option for making homemade shank

warehouses:

• 390 gr. pork meat
• 390 gr. Yalovichini meat
• 300 gr. any other minced meat, especially mixed cowhide and pork
• 10 gr. natural milk powder
• 1 chicken egg
• 3 cloves chasnik small size
• 14 gr. gelatin
• seasoning for meat
• salt, black pepper, herbs for savory flavors

Recipe:

1. Cut the pork and yalevichin into small pieces, then rinse and place on a waffle or paper towel to dry lightly.
2. Add all the spices, grate the chasnik and mix. Cover the container with grub and put it in the refrigerator for a few years so that the aromas of the spices percolate into the meat.
3. Lightly beat the chicken egg until thoroughly combined, then add it together with gelatin, minced meat and dry milk into the meat, mix thoroughly.
4. Place the baking sleeve at the shinchintsa, fill it with the prepared minced meat and press down carefully so as not to tear the edges of the sleeve.
5. Close the paste with a clip or tie it with thread, close the shred according to all the rules and place in a multicooker. Cook on soup mode. Not all multicookers have this mode, so the simplest option is to put a saucepan of water on the stove, bring to a boil and place the chop in the water. When the stove is low, you cannot turn on the high heat, otherwise the middle of the roll will not be baked, and the meat, which is closer to the edge, will become even tougher. Before you put the shredder in place, you need to tamp it down to ensure the strength of the finished product. If there is no wind in the sleeve, the roll will not crumble when cut.

Shred with mushrooms and vegetables

This version of tender meatloaf will not only be incredibly tasty, but also bright and look wonderful on the Christmas table.

warehouses:

• 690 gr. chicken meat
• 300 gr. mushrooms, especially canned cookies
• 190 gr. fresh carrots
• 190 gr. sweet bell pepper
• greens, salt, pepper, spices for relish

Recipe:

1. I need to prepare the meat base first. You yourself can choose, strip the pieces of meat or turn them into minced meat. If you want to elaborate, you will also need to work with other products.
2. Grate the carrot into a large grater for Korean carrots, add a clove of chasnik, spices and salt to it. Place the apple rind on the boil, bring to a boil and pour into the carrots, stir, cover with grub and put in the refrigerator for 1 year.
3. At this time, peel the bell pepper, cut it into small cubes, and add mushrooms to the whole country. Transfer the pepper and pecheritsa into a frying pan with olive oil and brush the pepper until golden brown and soft.
4. Mix all the ingredients in a baking oven, transfer it to a shredder and cook over low heat for about 90 minutes. The cooking time must be left too long due to the fact that the shank is too common, and you will need to cook a little longer. You won’t be able to check the fragments until they’re ready; it’s better to rub a few more bits in the water. Place the minced meat in the sleeve first, making sure to carefully check it for salt, otherwise after cooking, add salt no longer comes out. Just like that, you can marinate pieces of chicken meat in salted water and spices. The chicken itself is well compacted into the sleeve for baking, so it’s not too heavy to add the egg, but if you’re in doubt, you can add it, so the taste won’t become sour.

Homemade shank with prunes

This herb is distinguished from others because it is prepared not from minced meat, but from a large piece of pork neck. Of course, you have to tinker, so that it works out well, but the result is definitely varty vitrachenih zusil.

warehouses:

• 790 gr. Pork meat, especially with less fat
• 2 cloves chasnik
• a dash of salt, ground black pepper
• 190 gr. prunes
• 130 gr. gorikhiv volosk
• a few drops of rosemary oil

Recipe:

1. Cut the sewing so that it comes out thin, about 2 centimeters, then lightly beat through the bag.
2. Grate the meat with sill, ground black pepper, chasnik, spread a couple of bay leaves until relished. Wrap it in grub and put it in the refrigerator for a couple of years, so that the spices soak in for a while.
3. At this time, wash the prunes, scald with dill, add water and cut into thin strips. Grind the pea hairs in a blender or use a grater.
4. Once the meat has been thoroughly marinated, spread it on the table, sprinkle with peas and prunes, roll it into a roll and tamp it down as carefully as possible. Cook until ready. By the time of cooking, the prunes will become soft, so you don’t need to scald them with dill. It’s a shame that you don’t have to press down the roll at the tavern. To correct this kind of meat, you can burn it under a small pile or cut a piece of meat.

Hot ribna appetizer

We already looked at the preparation of shank and rolls of chicken, pork and cowhide meat, now black rib. An excellent option for seafood connoisseurs.

warehouses:

• 790 gr. fillets of various types of fish
• 190 g white cibul
• 190 gr. squid ring
• 2 chicken eggs
• 10 gr. lemon zest
• 10 gr. gelatin
• a little basil, salt and pepper to taste

Recipe:

1. Carefully clean the fish from the brushes and carefully cut into small pieces. Place the roasting sleeve in front of the shredder.
2. If the squids have been bathed in the carcasses, you need to clean them with dried apricots and cut them into thin rings, and place them before the fish.
3. Then add a bag of gelatin, lemon zest, beaten chicken eggs and other spices until relished.
4. Stir the fish mixture and transfer it to a baking tray. Since the fish is cooked richly, just like meat, cook 50-60 pieces of boiled meat over low heat. First of all, to taste this appetizing fish roll, you need to let it cool down, because when it looks hot, you might get sore at once. Preparing such a snack is not at all difficult, it doesn’t take a lot of hours, and all you need to do is mix the ingredients, and then create a shred. Recipes can be modified to suit your taste preferences.

Do you like cowbass, but do you know that the product is fatty, cheap and there is practically no meat in it? But you still buy it and tell yourself that it’s time to finish this, switch to proper food and, finally, it’s time to lose weight.

Do you know? Chantly. What else is there for snacks instead of sausages and hot cowbass sandwiches? Homemade tavern. Spravzhnisinka, prepared with 100% meat.

And there’s nothing fancy about him. The recipes for preparing it are very simple, you just need to get a shredder - a mechanical device for giving the shape and pressing the shredder for an hour of cooking.

This device is similar to the original tin can, just a few larger ones. The height is 17 cm, the width is 11. The covers on both sides are easy to remove and easy to insert. For the bottom there are 3 levels. Required for different tire wear. The fewer products are placed in the middle, the greater the number of products to choose from.

The top cover, when installed, is always located at the very top of the can. In this case, the pressure of the springs on it will be maximum, which means the tire will be pressed better.

There are 3 springs on both sides of the can, but on the same side, 3 springs are tensioned on one side. Small stinks drip from the bottom of the tire rim, and the beasts from the holes at the top of the roof. In this case, they need to be stretched even further.

By the hour, the boiled meat has lost its initial volume, and the springs are compressed, steadily pressing it with the upper lid. To make this possible, 3 slits were cut at the top edge of the jar, approximately 0.5 cm wide and 7 cm wide. The axis is along them and the springs are lifted, bending to squeeze. After cooking the chicken shank, the top lid dropped by 4.5 cm.

The process of preparing a homemade delicacy is very simple. You need to take any meat you like to have on your table, knead it, cut it into pieces, grind some of it into minced meat, add a variety of spices and spices, mix well and place in the middle, inserting it in front ku sleeve for baking or foil. You can, of course, not add it, otherwise some of the flavor will simmer in the water, and the jar will be much more difficult to empty.

The meat can be diluted with a variety of additives - carrots, sweet peppers, mushrooms, dried fruits, cheese and whatever you want. And you can cook shredded meat on the stove near a saucepan or pressure cooker. It can also be baked in an oven or air fryer. A multicooker-pressure cooker is also useful for speeding up the process. Cover the bottom of the tray first with a non-stick skewer. It takes 1-2 years, depending on the type of meat you choose and the method of preparation.

Recipe for homemade chicken shank

Well, I wanted to conduct my first experiment on chicken fillet.

• 1 kg chicken fillet
• 1 sire egg
• 2 year spoons of salt
• 1 year spoon of black ground pepper
• 1 year spoon of licorice paprika
• 1 year spoon zira
• 0.5 large watch head
• 1 butternut pea
• 1 tbsp. spoon of potato starch
• 2 pieces of dried apricots

The fillet was washed, cut into small pieces, added all the spices and herbs, first grating the peas on a small grater and passing the chasnik through a press. The starch boiled and smashed into the egg. The dried apricots were carefully washed and cut into small pieces.

She mixed everything well with her hands and put it in a baking sleeve, which she placed in the middle of the shred.

She closed it with a helper, only one of them appeared to be very important. The springs need to be stretched from three centimeters to seventeen, and the stink is like that.

I put the jar in boiling water and let it gurgle quietly for a year. Then it dried, cooled on the table and put it in the refrigerator.

And France got out a cylinder of meat that smelled very good, cut it into generous slices and sent it to her family for tasting.

Now for veal and pork and all other options, which I, as always, share with you.

A little trick is how to place the foil in the shredder

First take a liter jar and turn it upside down. Take a piece of foil and fold it into 4 balls. Wrap a small piece of paper around the bottom of the jar and insert it into the searer.

Remove the liter jar, and carefully spread the foil in the middle of the tin, which is missing, along its bottom and side walls.

Carefully spread the foil in the middle from the sides and walls of the shredder.

Place the meat in the middle and burn the edges of the foil for the animal.

Now close the cover and tighten the springs.

What are the advantages of homemade tavern? From something you can choose, be it meat, touch it, smell it, and taste it; add your favorite spices, dry herbs, dried vegetable additives - everything that your soul has been crying about for many years. If you want more thinness, grind a large portion of the meat with a meat grinder; if you want whole pieces of meat, don’t grind it too quickly. Homemade tavern is a flight of your fantasies. So go ahead!

Don’t forget to grab a tavern, as well as the number 1 assistant for the homemade delicacy you prepare. The tire maker is a pipe-container made of stainless steel, with caps that can be removed and springs that can be tightened. All you need is to put the meat in the middle, cover the lid and tighten the springs, and then put it in the water.

This amount of ingredients yielded 1 kg 150 g of finished product.

Ingredients for preparing pork shank from shinchintsa are prepared following the list.

Remove the pork flesh and remove any spitting or excess fat if necessary. There is no need for fat, but a small quantity is allowed. Cut the meat into small pieces approximately 1x1 cm.

Then add 1/3 of the meat for minced meat. Place the meat in a small bowl. For the relish, add some salt and spices. With these spices I used black pepper, sweet pepper, paprika, ginger, coriander and kmin.

Mix all the meat thoroughly. The skin is responsible for taking away its share of spices and salt. Add some fresh rosemary. Cover the bowl with grub butter and place in the refrigerator for at least a year, so that the meat absorbs all the flavors.

At this time, grind any meat that is left over with a meat grinder and use the peeled cloves for an hour.

Add the minced meat and meat and mix again. The meat may become viscous, which may result in it becoming cold. To mix, you can use the mixer with the attachment.

Place the prepared aromatic meat in a shredder, but before eating, cover it with a grub bag. When adding meat, it needs to be compacted, pressed with a spoon until it reaches the walls.

Close the tire with the lid and tension the springs. Place a container of meat in a saucepan of cold water. The water may cover your surface. Turn on low heat and cook for 2.5 years.

Water does not need to be boiled; it must be removed or drained from the pan. At this stage, it is better to quickly test with a kitchen thermometer; the water temperature should not exceed 85 degrees.

Carefully remove the shredder from the pan and place under a cold shower or in a bowl of cold water for 5-7 minutes.

Then place the form in the refrigerator to completely cool the meat. And then you can remove the springs, the top cover, remove the bag, and remove the tire from the bag.

The pork shank is prepared at the shinchina and cuts wonderfully, does not break and does not fall apart. It's so tasty, it's tender and fragrant. Can be served on the table.

With such a simple addition, like shank, your everyday life will have a tasty and cinnamon shank in your day. Add your favorite dry herbs or vegetables to the filling and savor it.

Savory. Cook with love.

Shinka is the name given to such a wide range of meat products that you won’t find a favorite vegetarian recipe among them. The basis of the shank is meat, which you can choose at your discretion, or today we prepare a classic pork shank. Then all the other ingredients, although not so important, will be very significant for us. With all the possible technologies, in the simplest way, perhaps, there is a quick disassembling splinter for cooking, which is what we need.

Shredder and pork from shinchintsi - basic principles of preparation

Most often, pork shank is prepared from meat cut into strips. Often, half the portion of pork is chopped, and the other half is added by grinding the minced meat. The cooked shreds should be crisped with pulp, so as to remove some of the fat. The meat does not need to be frozen, it should be either chilled or fresher. The meat that has been frozen loses most of its valuable juice when it is frozen.

When preparing the pork before the vikorstan, it is necessary to rinse it thoroughly with cold water in order to remove the bruises that have been soaked. The pilots live in the pulp and are softly cut, removed and excess fat. After this, cut the pork into shreds or grind the minced meat, keeping everything aside according to the selected recipe.

Season the meat mixture for shank with spices and add a light layer of salt, bringing out its taste. To enhance the savory characteristics, it can be supplemented with wine, powdered milk, spices and fresh herbs.

To quickly bind the pieces together, use gelatin. Add dry mixture to the main mixture. If you want to remove a small mixture of jelly from the shank, add water from the gelatin at the same time.

Pork shank can be prepared from shinchinnitsa using yowl, mushrooms, prunes, peas or tongue. Finally, the pork by-product is first boiled with spices, then cut into small pieces and mixed with minced meat.

Use the prepared mixture, compact it thoroughly, and fill the mold. To ensure that the shredder retains all the juices, place the shredder in the middle with a narrow baking bag. After the outer edges of the bag are tightly burnt and secured with thick thread and sewn together, follow the instructions applied before it.

Pork shank, which is prepared using additional shreds, can be boiled in a saucepan or multicooker, or baked in the oven. Regardless of the heat treatment method, the finished product is cooled directly from the bowl, placed first on the table, and then placed in the refrigerator compartment.

A simple recipe for pork shanks and pork shanks for the oven

Ingredients:

Serve kilograms of chilled pork;

One spoonful of sweetened gelatin;

One large carrot;

The watchmaker's head is small;

I will hand over black peppercorns - a third of a teaspoon.

Cooking method:

1. Mix gelatin and pepper together. Add|add| about a teaspoon of salt and mix well again.

2. Rinse the pork into pieces after rinsing it with cold water. Add a large third of the carrots and a third of the chasnik. Boil the previously prepared sumish and stir well again.

3. Line the middle of the shred wall with foil and, pressing firmly, place the meat mixture in it. Secure the top cover, install the springs and place it on the deco, installed in the middle of the oven.

4. At 180 degrees, bake the shredder for a year and repeat. Then remove, bake until the surface is cold, and then put in the refrigerator for three years.

5. Press the finished shred out of shape and cut into thin slices.

Shank and pork at the shank and pork shank

Ingredients:

Svinyach mov - 300 gr.;

A kilogram of pork meat;

30 gr. milk powder;

A spoonful of nutmeg powder;

35 gr. fractional brewing salt;

Small carrot;

Five peas of black pepper;

Two great laurel leaves;

A drop of fresh crop;

Head of a wild onion.

Cooking method:

1. Soak the pig's tongue in plenty of cold water. After three years, remove and carefully scrape the sides with a knife under running water. Transfer the offal to a saucepan, add water and place on high heat. Regularly remove the foam from the surface to settle. After boiling, change the heat and continue cooking the rice under the lid for another year.

2. Cut the morkvin into thinner rings, and the cibulina into thin slices. Transfer the vegetables to a dry frying pan and coat with medium heat until brown marks form on the pieces.

3. Approximately a few minutes before the broth is ready, add the vegetables, add the peppercorns and bay leaves, and add salt.

4. When the boiled milk is ready, immerse it in cold water for ten minutes. Then remove, peel, and cut into centimeter cubes.

5. Wash the pork in cold water, cut into shanks and grind once with a meat grinder with fine grits, and then two more times, once they have reached the point where they have reached the desired consistency.

6. Add milk powder to the cooked minced meat, add nutmeg peas, salt and mix well. Beat the meat with a blender. The more seasoned the meat is, the lower the shank will be. Carefully mix the prepared minced meat with pieces of boiled tongue.

7. Transfer the meat mixture to a lined shredder, compact it well by pressing it with your hands. Take the form and put it in the refrigerator for two years.

8. After this, place the pan in a saucepan, pour in dill and cook over low heat for at least 40 minutes. When finished, remove, cool on the surface and refrigerate for two years.

Pork shank from shinchintsi with shmatochki, from shank and from jelly – “Tsarska”

Ingredients:

A kilogram of pork (chicken meat);

4 gr. ground nutmeg peas;

A spoonful of pomelo salt;

200 ml of nutritious water;

A small pinch of ground pepper;

Granulated sweetened gelatin – 15 g.

Cooking method:

1. After rinsing in cold water, dry the pork and cut it into cubes measuring 3x3 cm. Finely cut the cloves with a knife.

2. Mix the pieces of meat from the chasnik. Add gelatin, season the sumish with ground pepper, mixed with nutmeg and sallu. Add cold water to the meat mixture and stir slowly.

3. Transfer the prepared meat mixture to a shredder lined with foil or a sleeve in the middle. Compact the meat, pressing it with your hands or with a spoon, and, having collected the shape, place it in the pan. Pour in hot, practically boiling water and place on high heat.

4. When the water in the saucepan comes to a boil, reduce the heat level on the plate so that the minimum boiling point is removed. Cover the pan with a lid and simmer for another year.

5. Cool the pan by adding water from the pan and refrigerate for about three years.

Shredded pork shank with pecheritsy

Ingredients:

Fresh young pecheritsa – 200 gr.;

Six tablespoons of dry semolina;

Two tablespoons of granulated gelatin;

50 ml of wine, Cabernet variety, or similar;

One kilogram of pork, chilled or fresh;

Spices for meat;

A small bunch of fresh green crops.

Cooking method:

1. Wash the mushrooms in cold water with a towel and cut into thin slices.

2. Wash the pork, cut off all the spilts and live. Pieces of lard can be left out, but not much. Blot the pulp with a towel and cut into thin cubes.

3. Season the dumplings in a bowl with your favorite spices, adding salt to your liking. Add gelatin mixed with semolina, stir and pour in wine. Add crushed crepe, mix thoroughly and add the kill. After ten minutes, mix with the additional mushrooms.

4. Place a thin baking bag in the shredder and, pressing firmly, add the meat mixture. Twist the edges of the bag and secure by tying tightly with thread. Take the mold, tighten the springs well and lower it into a saucepan with hot water.

5. After boiling lightly, change the heat and continue cooking under the lid, if slightly curdled, for two and a half years.

6. Cool the finished pork shank with mushrooms right in the pan. A head on the table, removed from the water, and then in the refrigerator.

Shredded pork shank with hairy peas and prunes – “Pikantna”

Ingredients:

Pork shaya with a small amount of fat – 800 g;

130 gr. Voloskogo pea kernels;

Prunes without tassels – 180 gr.;

Spoon olia;

Black chalk pepper.

Cooking method:

1. Wash the pork shanks well and cut with transverse beaters, up to 2 cm thick. Beat the pork shanks with a mallet through the bag, rub them with a mixture of salt, seasoned salt and ground pepper. Transfer to a bag, tie it tightly and refrigerate for two years.

2. Rinse the prunes with water, scald with dill, then dry and cut into thin, medium-sized strips. Grate the pea kernels using a fine grating, you can use a blender.

3. Place the pieces of pork that have been marinated on the table on a grub board so that there is no free space between them. Saute the ball of meat with peas and prunes and cover with a roll. Wrap it tightly in spilt and transfer it to the shredder, compact it.

4. Place the assembled form on its side in a saucepan, pour in the dill and cook over low heat for about two years. Then cool according to the original scheme, removing from the saucepan, and after full cooling - in the refrigerator.

Recipe for shank and pork shank with yalovic and minced meat for a slow cooker

Ingredients:

Mixed pork and cow mince - 300 gr.;

Pork and yalovichina, pulp of veshchego gatunku – 400 g each;

Granulated gelatin – 15 g;

Season the meat to taste;

Powdered milk – 10 g;

Cooking method:

1. Rinse all the meat under running water. Grind the meat, pulp, spilt, tendons and fat. Cut into small pieces of approximately the same size and place in a large bowl.

2. Beat the egg until the meat is thick, add the minced meat, boil the powdered milk, add a little salt, add additional spices, season with pepper and mix thoroughly.

3. Place one of the crusts on the shredder and line it in the middle with a baking sleeve. Burn the outer edges of the sleeve onto the outer surface of the form.

4. Place the prepared meat mixture in the shredder and compact it firmly. Unscrew the tanned top edges of the sleeves, and, carefully releasing the wind, tie them tightly with a tight skein or secure them with a special clip.

5. Fix the cap at the top and carefully, so as not to break the sleeves, insert the springs. Place the mold in the multicooker bowl, place it on the side, and fill with water.

6. Set the hour to repeat the year and start the device in the “Soup” mode. After finishing the program, remove the shredder from the multicooker, let it cool until cold, and then place it in the refrigerator for three or four years.

Shredded pork shank from shinchintsi – cunning preparation and nutty taste

Add brewed mustard, and the shank will be more aromatic. Just a teaspoon of seasoning will impart not only a delicate aroma, but also a particularly piquant relish.

Do not use the meat for preparing the shank, let it cool thoroughly. If you need to cut a piece of pulp into pieces, lightly freeze it. This makes the process easier and the stitches will come out more neat.

Slice the meat into thin strips, beat lightly, then cut into small pieces to speed up cooking and make the shred soft and thin.

As soon as your child comes into the room, you begin to think about healthy and, most importantly, delicious food.

Shinki Redmond is not an electrical accessory, but simply an additional accessory for preparing homemade sauerkraut in a multicooker.

It’s clear that the cowbass is boiled, just like in the store, you won’t find it, but it’s a savory product.

The vessel is simple from Zastosuvanna, and the recipes for kovbasa from Shinchintsa Redmond are elementary!

To make this kind of shred, you don’t necessarily need to use a multicooker. You can take a different saucepan.

Then put it on a small fire, approximately the same as on which to cook the soup, and cook again for another year.

You can use this recipe for Doctor's Kowbasa as a basis:

• 1200 g minced meat (in any case)
• 1 medium egg
• powdered milk - 3 tbsp. spoons
• spices, salt, zukor for relish

1. Mix to a homogeneous mass, preferably with a blender, take a metal flask, insert the bottom bottom.

The springs need to be secured with hooks behind the opening to tighten the bottom.

3. I place a large saucepan of water (not less than 5.5 liters) so that the water covers the pan. Cook for 1-1.5 years on low heat, and the cowbass at the shredder is ready.

The flask must be removed and cooled in a room. Then put it in the refrigerator for 2-3 years.

The finished cowbass can be rolled in spices.

Following this same principle, boiled pork is prepared, as well as meat rolls.

It’s good to combine the bookmark: chicken breast, pieces of pork. Meat can be marinated in any marinade for barbecue.

When preparing homemade shank, these gentlemen use the following method to prepare the following recipe:

• pork - 1 kg
• salt - 1 tbsp. l.
• Black pepper chalk - for relish
• paprika - for relish
• chasnik - 10 g

1. Cut the meat into 1 cm cubes, add salt and all the spices, let stand until fresh.

2. Insert the bottom of the shredder and add a baking bag. The pieces of meat are carefully laid out.

The more meat there is, the better and more powerful the cowbass will be.

3. The bag for baking needs to be tied and, pressing the top bottom, secured from all sides with springs.

The remaining stage is better to work on the final part, because the bottom of the tire can damage the tire - it will be too much for the fire. The springs are even stronger, they compact the meat and give the shape of a mighty cowbass.

4. The shred should be cooked for a second year.

The surface of the device should be covered with water so that the springs are evenly heated. The heating temperature should be low so that the package does not burst beforehand.

5. Pull the shredder out of the water and place it vertically on a plate so that it drains.

The springs immediately begin to crackle and retract to the bottom. In the end, the finished product will yield only half of the original meat.

6. At this stage, it’s best to help the baking bag to loosen, as it won’t flatten itself. Otherwise, the raw material that has evaporated from the meat will be preserved, and the fat will not allow the pieces of meat to stick together. Shinka is very happy.

7. At the end, put the shank with cowbass in the refrigerator to ripen. The spring is removed from the fender and pulled from the cylinder.

For 1 kg of meat the yield is 0.7-0.8 shredders. In any case, it will turn out better, lower than the store cowbass.

It’s more important that the cowbass is made from the same ingredients, and the quality of it comes out again is lower than store-bought.

To prepare kovbasi from a shinchinitsa, it is better to take meat that is not pumped full of raw meat, but homemade chi was bought at the market. The yield of the cowbass will be much larger; it will not boil down as much.

For cowbass, minced meat must be passed through the most suitable parts of your meat grinder at least 2 times, and mixed with all the additives, preferably in a food processor with a trimming knife at high speed.

In this case, the minced meat will come out fluffy, without large viscous fibers.