DOMÁCÍ KLOBÁSY Z UDÍRNY | LEPŠÍ JAK OD ŘEZNÍKA

Hello guys, welcome to my next video and welcome to my channel. Today we are going to make great homemade sausages from udírna. We are in udírna, it's already heated up there. And let's get to it. First of all, we prepare the meat. I prepared it with a pan, I prepared it with beef and I prepared it with rabbit. Because we already had old rabbits and the old rabbit can't be baked well anymore. Because it's not very good, it's very hard and you would bake it for a very long time. So I killed it and I'm going to add it as a sauce to the sausage. Normally, I add goat meat, it's good for stew. For example, a rabbit and some pork fat. I'm going to add half and half of pork and beef. So I took a bag, quite a fat bag. And I put some beef, I put some rabbit. I peeled it off, I don't want it too thick again. For example, when someone makes sausages, they also cut the rabbit meat into cubes, they cut it into some centimeter cubes and then put it in the sausages, in the cubes and in the meat. I just ground the meat. It's basically for everyone. I like it when the sausages are a bit like my own, when I say it like that, it's just somehow taught to me. I have a kilo and a half of pork here, a kilo and a half of beef and a kilo and a half, maybe a kilo and sixty, now I don't know exactly, I think it was a kilo and sixty of rabbit. So it's done twice a day. Of course, if you don't want to add the rabbit or the goat, but since I live in the village and I have access to it here and I have it for free, I just add it there. And if you don't want to, just add half and half of pork and beef or just pork, it's just up to you. As you may have noticed, I already have it loaded. I have it loaded about two or three days in advance. I recommend maybe four to five days. I put garlic in there, I put salt in there, I put pepper in there, I put ground cumin in there, that's all. Otherwise, you can put pepper in there, if you want, for example, red sausages or a little chili, if you want spicy. Otherwise, I put 20 grams of salt in one kilo, I put two grams of pepper, one gram of ground cumin and garlic, you can guess, that I put about 30-40 grams per kilo, but that's up to you, if you like more garlic, so I put a little more garlic in there. And that would be pretty much everything. I'm going to grind everything now, I'm going to grind it on a sieve, I'll put half of it on fine and half of it on coarse. I put the rabbit on fine, that's obvious, but I put half of it on fine and half of it on coarse and then we'll start filling. I don't think I'm going to show you how to grind it, everyone probably knows how to do it, or rather knows how to grind meat. So, the meat is half-grinded, and as you might have noticed, I have it here in a bucket, it's not the 4 kilos or 4.5 kilos that I showed you at the beginning, I have about 15 kilos here, so when I put it on, I put the meat on, or rather I make the sausages a little more, I don't just make a smaller amount, I make a lot and then I distribute it all over the family, this is my rabbit, and as you might have noticed, I have it already ground, I have half of it on fine and half of it on coarse, and now I mix it nicely. The basis is that the meat should be cold, so I do it outside, it's quite nice here, but it's such an underwinter, an underwinter psycharabosis, winter is coming, so I took a glove, so that I don't get all the meat dirty, so I don't have to wash my hands unnecessarily, and of course, so that I don't pull anything into the meat, and now we mix it well, and then I jump into the machine, and I'm going to fill it up nicely, or hit our sausages, really mix it nicely, and our rabbit is already mixing, I think it will be great. Of course, if we cut pieces of that favorite meat into it, it would look nicer, the mosaic would look nicer in that sausage, but I'm used to it like this, I don't do it for a long time, I always do it quickly, now I'm doing it myself, no one helped me, so of course, I would also break those pieces, I feel like I have a completely cold hand, so it's great, when you make sausages, there should be some cooling, so that the current does not disconnect from the meat, so that when we heat it up, the current is separated, and this way it will hold everything together. Otherwise, before we mix the sausages, we will definitely take a cloth, put it in a wet water, soak it, they will then stretch nicely, they will fit nicely, and they will fit better, they will not be as insolent as I would say. I've already tried that. If it seemed to us that it was as tight as it is now, then there is nothing better than jumping into the water and pouring a little water into it. So I took 3 liters of water, of course ice water, and I'll pour a little, don't pour too much, so that it's not a complete mess again. I'll see, I'll close, we'll see how the consistency is. The meat is now mixed, I'll jump into the frying pan, and we'll get back to the frying, I'll show you how to do it, it's absolutely simple, it's pretty fast, when you have the neck already a little bit, and we'll be done in a moment. So, people, how to do it, we'll put on our gloves, I've already put on a little bit, because when I bought it, it was on such a buckle, and it was well locked, so I put it on my shoulders, and it holds well. I'll fill it up, we'll have to knead it a little bit, so that there's no air in there. So, it's done, we have it kneaded there, prepared, everything is there, the last piece. I'll add some flour, so, so, so, so I'll just squeeze it, you should squeeze it out, the flour is squeezed out, I'll secure it here, on a stick, so that it doesn't lift up, now, a little bit of butter, I'll put it on, or I'll pull it out, I'll pull it out, a little bit, a little bit, great, the stick is there, now we'll find the handle, we'll find the end, now I'll just pull it through the handle, I pull it through the butter, so that the handle doesn't tear apart. It's better, if you have a seat there, and you can't do it, you can see it from the boiling water, it will be great, the handle is stretched, so it doesn't matter at all. So, I'll pull it out a little bit, so that there's no air in there, I'll pull the handle out a little bit, I'll make a knot there, on both sides, some people don't even make a knot, some people wrap it like this, or just wrap it, I make a knot there, it's more practical to make a knot there, but I'm sure it won't unwind, and now we're just going to fill it, so we wrap it, and we fill it with one hand, and we turn it, and when we make a sausage, I'll wrap it, I'll show you how to do it. So, I put it under, so that it doesn't break, I really don't like that. You can see that I already have one sausage, I'll take a little bit, wrap it, and go on. We put it on the table, I think I've already made another sausage, I'll take it again, I'll wrap it on the other side, I always do it like this, and once like this, then it won't unwind. And we go on. I see that it looks very nice, in that sausage, I'm already looking forward to it, my God, it's going to be a feast. So, and again, I'll make a knot, I'll wrap it on one side, not always to the right, to the left, to the right, to the left, so that the sausages don't unwind afterwards. And so I put everything on. So, people, it's been an hour and a half, and I have the sausages ready. Of course, it's really brutal, there are a lot of them, so I can't put them all in one hole, so I'll have to do it twice, but I don't mind, I have the whole day for it. Now I'll just take the sticks that I have in the hole, and I'll start hanging it. I'll make myself a helper, I'll take a bucket here, I'll take a stick, I'll take gloves, I'll take the sticks, and I'll start hanging. I'll take the one from the beginning, I'll take the first one, so, and we go. One, two, three, four, the sausages shouldn't touch each other, so that they unwind nicely, so we won't simply twist it, so I'll have to do it twice, so I'll fold it like this, so that they don't touch each other at all, so they look nice, and have a nice shiny color, so I want it. So, what do I hang it on? I hang it on the garden. Normally, I have it on the greenhouse, I don't have a steam box, I hang it on a log, before that I get rid of the chicken, that's good, of course, because then it can start to dehydrate, and the meat, or the sausages, will start to blacken. At the end of steaming, I add the chicken, I get rid of the chicken, I steam it, at 70-80°C, a stable temperature, and I steam it for about 5 hours, then I take the sausage, I cut it, and we'll see if it's ready. Then, maybe half an hour before, I take the sausage, I mean the sausage, I'll take it out, I'll boil some water, and I'll lightly cook the sausage. By cooking it, you make sure that the sausages are 100% ready, and you don't have to be afraid that you'll get sick. I'll go on, and I'll finish it tonight. The first part of the sausages is hanged like this, and I'll open the hole, and I'll let it steam. Ho, ho, ho! Beautiful. The hole is full, I'll close it for 85 hours, I'll keep it nice, I'll have a beer, and this is the best part. I forgot to tell you, that before you put the sausage into the hole, it's good to push it through. I did it too, it wasn't on the video, but if you want some air in the sausage, it's good to push it through, so the air goes out, and you don't have holes in the sausage. There were no holes, so that's why you push it through. I'll show you how it looks in an hour or two. It's been 2,5 hours, and I'll have a look at the hole. Come with me, and let's have a look. Here's the hole. It's about 65 degrees. It doesn't matter at all, it's great. Look how nice they look. They're great, aren't they? Let's see from the bottom how many there are. Great. I think there will be another 2 hours, because I'll wake up in 2 hours, and then we'll cut it and put it together. I'm looking forward to it. It's been 4,5 hours since we put it in the hole. Let's have a look at it. We'll taste one sausage and see if it's ready or not. Let's light it up. It looks great. Let's do it. Look at this. It's dripping. Maybe I left it for a while, but I think it's too much. It's great. It looks great. I'll leave it here for half an hour, and then I'll put it in the water. An hour has passed, I think the sausages will be great. Let's take them out of the hole and cook them for a while. They have a nice color, so I won't put them back in the hole, I'll just cook them a bit and they'll be ready. Let's get to it. The first batch. Look how beautiful they are. What do you think? I think it's better than the one from the butcher. They're beautiful. It's a bit hard to open. This is it. This is beautiful. Absolutely beautiful. Now I'll take the sausages, put them in the water, I have a pot with water, I'll put them back in the hole, the sausages will be even better than in the evening. It's a bit muddy here, but it's because of the cooking outside. The water is boiling, it's bubbling a bit, but it's enough. I don't want it to boil. Now I'll take the sausages and put them in the water. Here's a nice long sausage. My eyes are burning. I'll let it boil in the water for a while, then I'll take it out and put it in another pot. The sausages are bubbling nicely, they're not too soft. We do it so that the sausages are not boiled and they don't form a botulism and we don't get annoyed. Otherwise, they can go back to the hole. Some people like to add a nice color, but as you can see, my sausages have a nice color so I won't put them back. I'll just take them out into a prepared pot and put them back into my pot, but since I don't have two, I'll have to figure it out. The sausages are ready, I'll just take them and start taking them out. The first one goes in the pot. We'll let it simmer for a while. I broke one of the sausages, but I think it doesn't matter. I'll just cut it like this. Can you see the mosaic? I'll try it a bit closer, I don't know if the GoPro will pick it up. Oh my God! These are sausages, at least juicy, perfectly seasoned. It's just heaven in my mouth, as I would say. That's all for this video. I hope you enjoyed this video, I hope you'll enjoy this recipe for homemade sausages from Údírna. I'll be happy for every like, of course for a subscription, and if you want to, click on the bell so you won't miss another video or recipe. I'll be looking forward to seeing you in the next video, see you next time, bye!