Do you also doubt the quality of sausages, or do you just want to prepare a home mass base for other dishes according to your own ideas and taste? It is not as difficult as it may seem at first glance. We offer you a simple recipe that will certainly be done…
So have a finished, perfectly flavored meat in the pantry, which is enough to warm up and you have a quick lunch or dinner. No complex thawing, no long cooking. This “patent”, which returns to fashion, is brilliantly simple and offers a really great durability and practicality.
Minced meat in a glass
Minced meat cooked in glasses is an ideal solution for hurried days, unexpected visits or simply for those who love the feeling of readiness. It is a method that our grandmothers have already relied on, and today he is experiencing a famous return again!
Three -phase pasteurization
The key to the success of this recipe is careful preparation of meat with spices and subsequent three -phase pasteurization in the oven, which ensures its long -term durability without preservatives. Do not be afraid, except for basic preparation, pasteurization will only require you to turn on and off the oven. Nothing more – for the rest of the time you can read a book.
Just a few raw materials
Prepare 1.5 kilograms of minced meat for starters. Add 7 garlic cloves to it, either pressing or chopping very gently. In a small bowl, prepare gelatin – 35 grams of gelatin pour 250 milliliters of warm water and let it swell according to the instructions on the packaging, usually it takes a few minutes.
Add the spices and stir
Now comes the spices that give the meat an unmistakable taste. You will need 16 grams of salt for each kilogram of meat, which is about 24 grams for a full 1.5 kilogram of meat. Furthermore, add a teaspoon of ground coriander, a teaspoon of fennel, 1.5 teaspoon of dried garlic, a teaspoon of sugar, 1.5 teaspoons of marjoram and a little ground pepper to your taste. Mix all the spices thoroughly with the minced meat and then pour the swell gelatin into the mixture. Mix everything again very well so that the spices and gelatin spread evenly throughout the mass mixture. This is the only way to have the same taste in its entire volume.
Fill the glasses
Now the meat “dough” is ready to fill the glasses. Use well -wailed jars and fill them with a meat mixture so that almost no air remains in them. Close the meat into the glasses well and make sure that the meat will remain about two centimeters of free space below the edge of the glass. Wipe carefully with the upper edges so that there are no residues of meat or spices left, and then close them firmly.
To the oven with them
Place the filled and capped glasses on a baking tray in a cold oven. Only now turn it on and set it to 115 ° C. In the first phase of pasteurization, let the glasses heat for 2 hours from the moment the oven reaches the desired temperature, ie about 2.5 hours. After this time, turn off the oven and allow the glasses to cool inside – this slow cooling process is important for proper cooking.
Repetition is not just a mother of wisdom
Repeat the whole pasteurization process the next day. The glasses remained in the oven, so it will be enough to turn it on at 115 ° C and after reaching the temperature “bake” their contents for one hour. Then turn off the oven again and allow the glasses to cool slowly inside. Repeat the hourly pasteurization in the same way on the third day. As soon as the meat has cooled for the third time, you can be sure that this closed in a glass will last a really long time without the need for further intervention. In the glasses it can be stored in the pantry for several months and will not take up a place in the freezer, which still consumes electricity. In short, our grandmothers could cope, and we should learn from their experience again.
