Iindaba

Qalisa i-adventure eyonwabisayo njengoko uphengulula kubugcisa bokwenza isoseji.Fumana imbali etyebileyo, iintlobo ezahlukeneyo kunye nobuchule bokupheka kwezi zitya zimnandi.Ukusuka kwizitya zemveli ukuya kwizitya zamazwe aphesheya, fumana ubuchule, izithako kunye neemfihlo ezenza isoseji ibe yintandokazi yokupheka.Lungiselela uhambo olunika umdla kwihlabathi leesoseji.
I-Sausage inesibheno esingapheliyo kwihlabathi lokupheka.Ukusukela ekuzeni kokusa kwe-grill engasemva ukuya ekuveleni kwezitya zengingqi kwihlabathi liphela, isoseji ibisoloko isenza incasa yethu.Ngelixa i-sausage ethengiweyo kulula ukuyifumana, kukho into ekhethekileyo malunga nokwenza eyakho ukusuka ekuqaleni.
Xa usenza i-sausage yakho, unokukhetha eyona ndlela ilungileyo yokusikwa kwenyama kwaye uhlengahlengise umlinganiselo wamafutha ukuze uxhomekeke ekuthandeni kwakho.Ungazama ukusebenzisa i-seasonings eyahlukeneyo, itshizi, imifuno kunye neziqholo ukwenza incasa eyilungele kakhulu incasa yakho.Ukhetho lwendalo okanye i-synthetic casings, ukhetho lweendlela zokupheka kunye nobugcisa bokutshaya bongeza kwi-adventure.
Isoseji inembali etyebileyo neyahlukeneyo esukela emva kumawaka eminyaka.Umbono wenyama egayiweyo exutywe neziqholo kwaye ifakwe kwi-casing yavela kwimpucuko yakudala efana ne-Egypt, Greece kunye neRoma.Iisoseji yindlela yokugcina inyama ukuze igcinwe kwaye ityiwe ixesha elide.Kuyo yonke imbali, imimandla eyahlukeneyo kunye neenkcubeko ziye zaphuhlisa izithethe zabo ezizodwa zokwenza isoseji esekwe kwizithako zasekhaya kunye neendlela zokupheka.Namhlanje, i-sausage ihlala iyimveliso ethandekayo yokupheka, emele indibaniselwano yelifa lenkcubeko kunye nobugcisa beenkulungwane ezidlulileyo.
Kukho iintlobo ezininzi zeesoseji, nganye ineempawu zayo ezizodwa kunye nokubaluleka kwengingqi.Makhe sijonge kwiindidi ezidumileyo zeesoseji ezithimbe iintliziyo kunye neencasa zabantu kwihlabathi liphela.
I-Itali idume ngeesoseji ezahlukeneyo.Ukusuka kwisoseji yaseNtaliyane enentliziyo kwaye eguquguqukayo ukuya kwi-calabrese enesiqholo kunye ne-tangy, isoseji yase-Italiya ibonelela ngeencasa ezahlukeneyo.Iintlobo ngeentlobo ezifana nesoseji yaseTaliyane enesiqholo eswiti kunye nesoseji yefennel zezona zityiwayo ze-Italian cuisine.
IJamani idume ngobutyebi bayo bokwenza isoseji.I-Bratwurst, i-weisswurst kunye ne-bratwurst yimizekelo nje embalwa yeesoseji zaseJamani ezidumileyo kwihlabathi jikelele.Ezi sausage zihlala zenziwe kwinyama yehagu kunye nenyama yenkomo kwaye zinongwe ngomxube weziqholo ezifana ne nutmeg, ijinja kunye ne nutmeg.
I-Chorizo ​​​​yisoseji eqaqambileyo, enesibindi eyaziwa ngombala wayo obomvu onzulu kunye nencasa etyebileyo.Yenziwe ngenyama yehagu egayiweyo kwaye inongwe ngepaprika etshayiweyo, igalikhi kunye nezinye iziqholo, isoseji inencasa enomsi, enencasa encinci eyongeza ubunzulu kuyo yonke into ukusuka kwisaladi ukuya kwipasta ukuya kwipizza.
Isoseji yehagu yeGoan: Ilitye elimnandi lokutya elivela kunxweme lwaseIndiya lwaseGoa.Isoseji yenziwe ngehagu egayiweyo egayiweyo efakwe kumxube weziqholo ezifana nepepile ebomvu, ikonofile, ijinja kunye neviniga.Umxube ufakwe kwi-casings yendalo kwaye yomiswe okanye utshaye ukunyusa incasa.Ukudityaniswa okumangalisayo kweencasa ezishushu, ezineziqholo kunye nomsi weGoan Pork Soseji iyenza ibe sesona sithako sithandwayo kwi-Goan cuisine kwaye kufuneka kubantu abatya ukutya abafuna ukuva incasa edlamkileyo yommandla.
Isoseji yeMerguez isuka eMntla Afrika kwaye yenziwe ngetakane okanye umxube wegusha kunye nenyama yenkomo.Isoseji yeMerguez idibanisa incasa ezifana nekumin, ikorianda kunye nepepile yetshilisi ukuyinika incasa emnandi kakhulu nenencasa.
Isoseji yeAndouille isuka kwiphondo lase-US eLouisiana kwaye isisiseko seCreole kunye neCajun cuisine.Yenziwe ngehagu etshayayo kwaye inongwe ngeziqholo ezinje ngegalikhi, itswele kunye nepepile, isoseji yaziwa ngokongezwa kwizitya ezifana negumbo kunye nejambalaya.
Isoseji yisoseji yaseBritane eyaziwa ngokuba lula kunye nokuguquguquka kwayo.I-sausage yenziwe kumxube wehagu, i-breadcrumbs kunye neziqholo, ezinika i-flavour epholileyo kunye neyonwabileyo.Zihlala ziphakwa ngeetapile ezicujiweyo kunye negravy kwisitya sesintu esibizwa ngokuba yi-bangers kunye ne-mash.
Le yimizekelo nje embalwa yeesoseji ezininzi ezifumaneka ehlabathini lonke.Ummandla ngamnye unesithethe sawo esisodwa sesoseji, esiphenjelelwa zizithako zendawo, izenzo zenkcubeko kunye nelifa lembali.
Imfihlelo ye-sausage enkulu kukukhetha ngokucophelela izithako ezisemgangathweni ezifana nenyama, amanqatha, i-flavorings kunye ne-casings ezongeza kwi-flavour yonke yemveliso.Ngaphandle koku, uya kufuna negrinder yenyama kunye ne-sausage eqhotyoshelweyo ukwenza iisoseji zasekhaya ezimnandi.Makhe sijonge izinto eziphambili eziphucula incasa kunye nokuthungwa kwesoseji.
Xa kuziwa kwi-sausage, ukhetho lwenyama lubalulekile.Iindidi zesoseji zesiNtu zisebenzisa inyama yehagu njengeyona nyama kwaye zaziwa ngencasa yazo etyebileyo kunye nomxholo wamafutha.Nangona kunjalo, musa ukuyitya nje inyama yehagu.Inyama yenkomo, imvana, imvana kunye neenkukhu nazo zingasetyenziswa ukwenza indibaniselwano yencasa eyodwa.
Xa usenza i-sausage yenkukhu, kungcono ukusebenzisa amathanga enkukhu angenasikhumba, angenamathambo.Amathanga enkukhu anika ibhalansi efanelekileyo yenyama kunye namafutha, okubangela i-sausage enamanzi kunye ne-flavour.Kwi-sausage yegusha, i-shoulder blade yinto ekhethekileyo.Igxalaba legusha linemarbled kwaye lithambile, linika isoseji isityebi, incasa enamanzi.
Igxalaba lenyama yehagu, ekwabizwa ngokuba yinyama yehagu, lukhetho oludumileyo ngenxa yokudibana kwayo kunye nokulingana kwamafutha kwinyama ebhityileyo.I-beef brisket kunye ne-brisket zityebile kwi-flavour, ngelixa i-veal kunye nemvana zongeza incasa ethambileyo, encinci emnandi.Iinkukhu ezifana nenkukhu kunye ne-turkey zinokuba yindlela ephilileyo.Abo bafuna iincasa ezinomdla banokusebenzisa inyama engaqhelekanga okanye umdlalo wasendle ukuba kunokwenzeka.Ezi ntlobo zenyama zinika i-sausage umlingiswa wokudlala oyingqayizivele, ukudala imvakalelo yokunambitha engalibalekiyo.
Umlinganiselo wamafutha kwi-sausage udlala indima ebalulekileyo ekubunjweni kwayo kunye nokunambitha.Kwi-sausage yengulube, isiqhelo esiqhelekileyo simalunga ne-25-30% ye-fat content.Oku kuya kunceda ukugcina umswakama kunye nokongeza incasa.Nangona kunjalo, ukhetho lomntu lunokwahluka.Abanye abantu banokukhetha iisoseji ezibhityileyo ezinamanqatha amancinci, ngelixa abanye bekhetha iisoseji ezinamafutha aphezulu ukuze bafumane iziphumo ezityebileyo, ezinejusi.Ngokufanayo, kwinkukhu okanye kwi-turkey sausage, umlinganiselo obhityileyo omalunga ne-10-15% udla ngokukhethwa.Umlinganiselo wamafutha olungelelanisiweyo uvumela abenzi beesoseji ukuba balungelelanise iisoseji zabo ngokokhetho lomntu ngamnye, besenza amava okupheka akhethekileyo kunye nawenzelwe wena.
I-seasonings kunye neziqholo ngumphefumlo weesoseji.Baphucula incasa, bongeza ukuntsonkotha, kwaye benze incasa eyodwa eyenza isoseji nganye ikhetheke.Iziqholo zesiNtu kunye neziqholo ziyahluka ngokuxhomekeka apho i-sausage yenziwe khona, kodwa ezininzi zokupheka zinezinto eziqhelekileyo.Igalikhi kunye netswele ziincasa ezisisiseko ezinika ubunzulu besoseji kunye nencasa.
Iziqholo ezifana nemifuno emitsha, imifuno eyomileyo kunye neziqholo zingongeza ubunzima kwiisoseji.Zama iindibaniselwano ezahlukeneyo ukwenza inkangeleko yencasa eyodwa.I-Sage, i-thyme, i-rosemary kunye ne-parsley zikhetho ezithandwayo kwaye zidibanisa kakuhle kunye neentlobo zeesoseji.Nokuba zintsha, zomisiwe okanye zingumgubo, ubukho bazo bongeza incasa iyonke.
Ezinye izinongo ezithandwayo ziquka i-paprika, imbewu yefennel, imbewu yemostade, i-coriander kunye nepepile emnyama.Zama ngendibaniselwano ezahlukeneyo ukwenza owakho umxube wokutyikitya.Khumbula, ukulungelelana ngundoqo.Musa ukusebenzisa i-seasoning eninzi kakhulu ukugubungela incasa yenyama, kodwa qiniseka ukuba i-flavour ihluke ngokwaneleyo ukuba ibonwe.Ngumdaniso ocekeceke wokufumana umlinganiselo ochanekileyo oqaqambisa inyama kwaye ukhuphe iimpawu zayo zendalo.
Iisoseji zisenokupakishwa kwiibhokisi zezilwanyana okanye ezenziweyo.Nantsi ingcaciso yokutya okubini, kuqaqambisa iiyantlukwano zabo kunye nokuchaphazela ukusetyenziswa kunye nokulungiselela:
Izingxobo zezilwanyana zenziwa ngamathumbu ehagu, egusha okanye enkomo kwaye sele zisetyenziswa iinkulungwane ukwenza iisoseji.La ngamaqokobhe endalo anokutyiwa anenkangeleko yemveli kunye nokucofa okwanelisayo.Izingxobo ziyacocwa, zilungiswe kwaye zilungele ukusetyenziswa.Benza umqobo ovumelekileyo ovumela umsi kunye nencasa ukuba ingene kwi-sausage ngexesha lokupheka.Izingxobo zezilwanyana zikhuselekile ukuba zingatyiwa kwaye zihlala zityiwa kunye neesoseji.
I-synthetic casings yenziwe ngezinto ezifana ne-collagen, i-cellulose okanye iplastiki.Banikezela ngenye indlela efanelekileyo kunye nethembekileyo kwi-casings yendalo.Ii-synthetic casings zifumaneka kwiisayizi ezahlukeneyo kwaye zinokukhethwa ngokwemilo yesoseji efunwayo kunye nobubanzi.Azityiwa kwaye kufuneka zisuswe phambi kokutya isoseji.Ngexesha lokupheka, i-casing isebenza njengesikhunta, inceda ukugcina ubume be-sausage kunye nokukhusela ukulahleka komswakama.
I-grinder yenyama sisixhobo esibalulekileyo kwinkqubo yokwenza i-sausage.Ukuyisebenzisa kwiisoseji, lungisa kuqala inyama ngokuqinisekisa ukuba iyabanda kwaye ususe izicubu ezidibeneyo.Sika inyama ibe ngamaqhekeza amancinci kwaye uyilayishe kwi-hopper ye-grinder yenyama.Vula i-grinder yenyama kwaye usebenzise i-plunger okanye i-pusher ukutyhala inyama ngeentsimbi okanye iipleyiti ze-grinder.I-mince inokuxutywa kunye ne-seasonings kunye nezinye izithako kwaye ifakwe kwi-casings okanye yenziwe ibe yi-patties, ngokuxhomekeke kuhlobo lwesoseji efunekayo.
I-sausage stuffer sisixhobo esikhethekileyo esisetyenziselwa ukuzalisa i-sausage casings ngomxube wenyama.Ukusebenzisa i-attachment ye-sausage, lungisa kuqala umxube we-sausage, udibanise kakuhle kunye nefriji.Qhoboshela ityhubhu yesoseji yobungakanani obufanelekileyo ekufakeni.Beka i-casings elungiselelwe kwi-tube, ushiye i-overhang encinci.Gcwalisa i-sausage yokufaka isilinda ngomxube wenyama, uze ujike ngokukhawuleza okanye ucinezele i-plunger ukukhulula inyama kwi-casing.Lawula isantya kunye noxinzelelo ukuze ugweme ukugcwaliswa kwe-casing okanye ukuqhuma.Roll okanye ubophe i-sausage ngokuzaliswa ngamaxesha afunwayo kwaye uphinde uphinde ude udibanise yonke inyama isetyenziswe.
Isitshixo kwisoseji enkulu kukukhetha inyama elungileyo kunye nokufezekisa umlinganiselo ofanelekileyo wamafutha kwinyama ebhityileyo.Qala ngokukhetha inyama ekumgangatho ophezulu, efana negxalaba lenyama yehagu okanye igxalaba lenyama yenkomo.Nciphisa nayiphi na izicubu ezidibeneyo kunye nee-tendon, uze usike inyama ibe ngamaqhekeza amancinci.Ukufumana i-fat content, khetha ii-cubes ezinamafutha okanye ungeze i-lard kumxube.
Emva koko, lixesha lokukrazula inyama.Ukufezekisa ukuhambelana okufunayo, sebenzisa i-grinder yenyama nge-grater emihle.Ukugaya inyama kuqinisekisa ukusabalalisa kwamafutha, okubangela i-sausage enamanzi kunye ne-flavour.Emva kokunqunyulwa, lixesha lokongeza i-seasonings.Ukongeza imifuno, imifuno kunye neziqholo kulapho kwenzeka khona umlingo.Ukusuka kwigalikhi kunye nomgubo wetswele ukuya kwipowder, imbewu yefennel kunye ne-chili flakes, ukhetho alupheli.
Khumbula ukongeza i-seasonings ngokuthe ngcembe, uvuselele ngokucokisekileyo kumxube wenyama ukuqinisekisa ukusabalalisa.Khumbula, ukulungelelana ngundoqo.Musa ukusebenzisa i-seasoning eninzi kakhulu ukugubungela incasa yenyama, kodwa qiniseka ukuba i-flavour ihluke ngokwaneleyo ukuba ibonwe.Ngumdaniso ocekeceke wokufumana umlinganiselo ochanekileyo oqaqambisa inyama kwaye ukhuphe iimpawu zayo zendalo.
Ukufakela i-casings, sebenzisa i-sausage stuffer okanye i-sausage attachment ye-grinder yenyama.Qinisekisa ukuba umxube uyabanda ukukhusela amanqatha ukuba anganyibiliki kwaye ugcine ukuthungwa okulungileyo.Beka umxube kumatshini wokuzalisa kwaye ukhokele i-casings ngokubhekiselele kwi-nozzle, qaphela ukuba ungayifaki okanye ungayifaki.Roll i-sausage kubude obufunwayo, uqinisekisa ukulingana, kwaye wenze amakhonkco ngokujija i-sausage kumacala achaseneyo.
Ukupheka kunye neendlela zokutshaya zichaphazela kakhulu i-flavour kunye nokuthungwa kwe-sausage.Kukho iindlela ezininzi zokupheka onokukhetha kuzo, nganye inika iimpawu ezizodwa kwiimveliso zokugqibela.
Ukugcoba: Le yindlela eyaziwayo yokongeza incasa enomsi, etshisiweyo esityeni.Preheat igrill ukuya kubushushu obuphakathi kunye neesoseji zegrill de zibe mdaka kwaye ziphekwe, ujike iisoseji ngamaxesha athile ukuze uqinisekise nokupheka.
Isoseji eyojiweyo: Le yenye indlela yakudala ebonelela ngekrispy, isiphelo se-caramelized.Fudumeza i-pan yokutshisa phezu kobushushu obuphakathi, yongeza i-oyile encinci yemifuno okanye ibhotela kwaye uqhotse i-sausage kude kube yigolide yegolide macala onke.Lungisa iqondo lobushushu njengoko kufuneka ukuthintela ukutsha.
Ukupheka: Ukubilisa iisoseji emanzini abilayo okanye umhluzi yindlela ethambileyo eqinisekisa ukupheka kunye neziphumo ezinencindi.Pheka isoseji malunga nemizuzu eyi-10-15 okanye de iphekwe.
Ukubhaka: Ukupheka i-sausage kwi-oven yindlela efanelekileyo, ngakumbi xa ulungiselela ubuninzi.Preheat oven ukuya kwi-375 ° F (190 ° C) kwaye ubeke iisoseji kwiphepha lokubhaka.Bhaka malunga nemizuzu engama-20-25, ujike phakathi kokupheka.
Ukutshaya: Ukutshaya isoseji yongeza incasa eyodwa kunye nobutyebi.Sebenzisa icuba okanye i-charcoal grill ukutshaya iitshiphusi okanye iinqununu.Ukutshaya okubandayo kufanelekile kwiisoseji esele zinetyuwa okanye eziphekiweyo, ngelixa ukutshaya okutshisayo kufanelekile kwiisoseji ezikrwada ezifuna ukupheka.
Ukongeza kwi-seasonings kunye neziqholo, unokongeza ezinye izithako zokuphucula ngakumbi incasa yesoseji.Izithako zolwelo ezifana notywala, iviniga kunye nomhluzi zongeza ubunzulu kunye nencasa kwisoseji.Ubhiya, iwayini, kunye nemimoya efana ne-whisky okanye i-brandy inokufakwa kunye neencasa ezifihlakeleyo kunye ezikhethekileyo.Iviniga, nokuba yiwayini emhlophe okanye i-aple cider iviniga, inokunceda ukulinganisela i-flavour kunye nokongeza i-zing encinci.Umhluzi okanye isitokhwe songeza ukufuma kunye nezinye izinto ezinomsoco.