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Chipolatas - Benkku81
Cuisine et Traditions

Chipolatas

Gut pork embossing a scrum pork shoulder, fat and sage, thyme, marjoram, cloves, red pepper
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Chef :
Réalisé le :
Famille :
ChipolatasChipolatas
Temps de préparation : 45 min
Temps de cuisson : 0 min
Temps de repos : 2 h
Temps total : 3h45min
Nbre de couvert : 4

Ingrédients


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Base :
Shoulder : 0,750 kG
Fat hard : 0,150 kG

Spices
Salt : 0,015 kG
Sage-dried : 0.005 kG
White pepper : 0,002 kG
Brown sugar : 0.002 kG
Thyme : 0,001
Marjoram : 0,0002 (0.2 g)
Cloves : 1/3 room
Dried red pepper : 0,0001 (0.1 g)

1)
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Weigh your meat. The amount of spices will depend on the total amount of meat.
Weigh out your spices and put them in a mixer or mill grain.
Grind them until you obtain a homogeneous powder.
Book.
2)
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trim the meat. Remove the rind and any bits of cartilage.
Chop the fat to the grid and 8mm shoulder 4.5 mm.

Pour the spices over the meat and mix well to even out the flavors.
Refrigerate until cooled meat between 0°c and 5°c.
3) Chipolatas3
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The technique of embossing is not very difficult, especially if you work with a robot.
The critical point of a good embossing is the pressure that you apply on the hoses. If you leave too much away, you'll get sausage thin, not very fleshy. If you squeeze the hoses and you restrain him too much, the meat will be will be and you run the risk of the explosion. A hose that explodes, it's not like a boiler. It breaks and the meat escapes. End of embossing by trying less to retain the hoses. You'll get the meat that escaped and form a knot at the ends.

Rotate the tires, change the rotation direction each time, about every 15-20 cm to form sausages, the most regular possible. Again, if the meat is too tight, you risk the explosion. Proceed as previously.
If it remains in the gut at the end of the operation, you can keep it in the coarse salt and refrigerate, for several weeks.

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Notes du chef

The chipolatas are a classic of the barbecue. Here, and even after prolonged cooking, they will remain juicy with delicate scents.

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