Recette de chipolatas aux herbes fraiches du jardin

This taste of grass, not dry at all, very juicy. If you want to know how I made these sausages that are the best I've ever eaten. Well, let's watch the video. To your health. So, to make our sausages, we will need a single base. So the same base for the two varieties. So they will be pork rinds, fresh pork chest and turkey fillet. So I'm going to use 3 kg of pork rinds, 1.5 kg of fresh chest and 2 kg of turkey fillet. So it's the fresh chest that will bring us the fat. So it will be very low fat, but that's the whole point of these sausages. It is above all to ensure that they do not spill fat on the board or on the barbecue. Then we will season this common part with 10 g of salt. So I'm going to pulverize it. It is coarse salt from Guérande. So 10 g of salt per kg and 1 g of pepper per kg. So we will already settle at the common base. Then we will see for the grass sausage part. So we will take care of preparing all our herbs. So these are all herbs from the garden of the patron. We have a lot of good things from the garden. And we're going to put a lot of herbs to really have a very pronounced taste. Very floral we will say. A very pronounced taste in the mouth. A strong taste of herbs. And the second part. So it will be pepper from the garden of the patron. So these are peppers from last year. So they were dried and pulverized, reduced to powder. So it's this powder that we're going to use. And we're going to use 7 g of powder per kg. I'll tell you later. And paprika. So it's sweet paprika. We're going to use 1 to 2 g per kg. To also make the color of the sausage. We will also need 10 centiliters of tap water. So this is tap water. We can take Armagnac. We can take a little bit of what we have. It is to moisten the salt to dilute it before incorporating it into the meat. So that it is easier to dissolve in the meat. So I use tap water. And we're going to take here 2 pellets of chipolata. So we found it in the store at our butcher. Knowing that a pellet is worth about 5 kg of meat. And we, as we have 6.5 kg. And we will have a lot of herbs. We took 2 pellets. We will also use 2 heads of garlic. So we do not remove the germ. Because in fact it will be for the sausage with herbs. And 2 beautiful onions. So we will already take care of the common part. So the chopping of the meat. With the seasonings that we will put in the fridge. So that the meat can take the salt. We will cut our meat into strips. To pass them to the butcher. These are meats that have already been pared. So all the unwanted pieces have been removed. These little things there. If we stay still, we remove them. So I use lichine. Because it is a meat that I like a lot. It is not dry. And it is really the meat that all butchers have systematically. Without any problem. For other recipes, we will give you pork throat. Things like that. I really use it systematically. And it's very good for us. So I already started to remove the ribs. And the bones of the chest. Since it was sold with. We remove all the cartilage. It is the same, there is cartilage in the chest. So you have to think about removing it too. Here. So the strips are ready. We will be able to go to the chopping. So for the chopping part, I use the grid number 6. Because number 8 is a little too big. It goes for a big sausage. But there for sausage in sheep's fat. It is enough. So we put everything in the same pan. And we will take care of the seasoning. So once, important thing. I say it every time. Once the meat is chopped. So already the lichine must be irreproachable. Before, upstream. Obviously. We wash our hands. We always have a very clean hygiene. All utensils, everything must be clean. But especially once the meat is chopped. Since the risk of contamination. On chopped meat. It is much more important than on meat. Not worked. What are we going to do to facilitate the mixture of meats? Well, I'm going to put. I will distribute. I'm going to chop. A shot of lichine. A shot of fillet. A shot of the chest. Piece after piece. To be able to favor the mixture. So we will use. Small coffee grinder. Brocante. Or grandmother. I do not know. And we're going to put. Maybe not all at once. Yes. He's going to take everything. Yes. Tac. We close the lock. Then when we plug, it turns. And here. A beautiful cake. We unplug not to chop our fingers. Because in my opinion, security. It must not be. The fort of the time. Here. This is the chopped pepper. So we're going to dilute. We will not use water. We will use a little bit of water of life. To dilute the salt. And it will also give a little taste. To our sausages. A little bit of water of life. Grandfather. What are we going to put? Maybe it's a centiliter. We will say a centiliter per kilo. Come on. A shot Micheline. A little soup. Armagnac. But it must be marinated. So the soup. It must be big. A little soup. Armagnac. There you go. Come on. We put it in there. Like that. It dilutes it. It cleans it. From time to time. When someone comes to the house. We drink the drop. In the time. We had the factor. We paid him the drop. Now. He runs with cars. Here's the deal. And we will dilute our salt. So it will mix well. To the meat. And the meat will take the salt. So then. So our meat is chopped. We will be able to reincorporate. So. Our salt. Our pepper. And our other life. So. A kilo. A gram. Of pepper per kilo. Of meat. Total. And ten grams of salt. Per kilo of total meat. Plus. We said. A centiliter. About a centiliter. A good centiliter. Of other life. Suddenly. Since it serves us. Already taken. Dilute. The salt. There is no need to put more salt. Since in fact. These are sausages that will be put. Empty. And frozen. I put more salt. When I make smoked sausage. Which will stay outside. And the salt needs to be there. To keep the meat. So there. We salt at 18, 18, 20 grams per kilo. There. Just the sausage that will be. It's seasoning. It's not conservation. So we mix quite quickly. To avoid overheating the meat. With our hands. If we do not like to do this with our hands. We can do it with a wooden spoon. It's a little longer. Or with your feet. It's tastier. So if you do not like pork. You can easily. Or. Put more poultry. Or by lamb. It's to taste. We use pork. But because it's true. It is the basis of the charcuterie. In our region. And the turkey. In fact. It allows. To give this less fat side. And it's really very pleasant. There. And we put a food film. And we leave a good hour. In the refrigerator. As long as. The meat. Take the salt properly. It's time to take care. Of our fresh herbs. So the boss. It's busy. To undo all the herbs. So we see. Rock onion. So we will only use the sieves. So parsley. Marjolaine. We have shallot sieve. We have chives. We have onion sieve. So our two onions. Our garlic. Our curry. So it's curry grass. All of the garden. And indeed. Onions. So we will pass everything. With our hatch. Always the same. The celery leaves. So onion sieve. And shallot sieve. Marjolaine. Parsley. Chives. And we will finish. By the onion sieve. So we see what I did. So we are. About. On a kilo. Of fresh chopped herbs. So I remind you that here. We have our basic meat. Which is already seasoned. Salt pepper. And houttuynia. So I divided. I kept four kilos of meat here. And two kilos. To make pepper. So we will take care of pepper. After. So I'm going to incorporate. Quite simply. My part. Minced meat. My part. Herbs. And to be able to put all this. In the fridge. To leave again. A rest time. In less than an hour. Before working. Here. So then. We will take our two kilos. Five. Of meat. Preparation. Minced seasoned. To which we will add. Fourteen grams of pepper. Espelette. So minced. So it's about seven grams. We put a little less. Since we had put pepper. And we have. Four grams. Of paprika. And it's the same. We will mix. And we will put. In the chicken ass. To. Refrigerate. At least an hour. The time. That it takes the spices. Good. So then. Two or three hours have passed. It stayed in the fridge. So we see that the meat. Has well taken the color of the herbs. So we have a beautiful stuffing. Homogeneous. And well green. I will be able to load. So in my. In my sausage pussoir. So you have already seen it. In the videos. On the sausage of Montbéliard. I put you the little link. Here. If you are interested. Sausage of Montbéliard. And sausage. I have cleaned my pussoir. It is clean. It is cold. Obviously. So we will fill. So the whole thing. It's in the fridge. We will fill. Without making air bubbles. Everything will go. Yes. Perfect. Here. What I did. Is that I cut. The tube in plastic. So that it fits. On. The ring. In stainless steel. Like that. I have a little moistened. Oiled. We will say. The. The canule. Ah. It does not slide easily. We have a little greased. Go ahead. Already the tube. It is a little bigger. Hop. There is a hole? Yeah. Stop it. So as you can see. I have all the difficulties in the world. To push the sausages. It was really. An absolute hassle. The tubes have burst. And so. It comes from a mistake on my part. After trying to put. Olive oil. On. After taking information. So I give you the thing. In fact. The mistake I made. It is not to put. Soak the tubes. In warm water. To soften them a little bit. So that's what I do. With the tubes that are salty. To desalinate them. And suddenly. It softens them. But. For those. Who are not salty. Who were bought in butchery. In fact. I did not think. To put them in hot water. And so. Suddenly. They did not soften. And they were. I really had. All the trouble in the world. To put the tubes. As you can see. To put the tubes. On the embossing cone. So. It's really. A piece of advice. That I was given. To soak them in hot water. And even potentially. To put soot. On the cone. To facilitate. The installation. Of the tube. Suddenly. We realize. That I did not have enough. Tubes. To make the. The pepper. It does not matter. We will freeze like that. And. I will know. The next time. It was. I wasted a lot of tubes. So. I did not have enough. We're going to take care of this one. So. I'm going to. I twist them. I roll them. To. Make. Individual sausages. I pinch a little. Hop. And I turn. So. If I pinch a little. It's to tighten. To avoid tearing the tube. It extends them. This one. In two. Ah. It breaks. Here. You see. The tubes are really fragile. Still. Because. It pierces. Like nothing. Chippos are ready. So. Chippos with herbs. Some. Chippos. Spice pellets. Unfortunately. I had small problems. Bones. So. We will be able to put them under. Empty. And. Be able to taste that. Good. I'm going to make packages. Eight. We have two each. Sausages like that. In fact. There is no need to eat 50. They are good and not fat. So suddenly. It's enough. Four. Five. Six. Seven. And eight. And here. There is more than to label. And put in the freezer.