Tyrolean sausages are sold ready to eat. Sausages Mikoyan Tyrolean sausages - "Tirol sausages do not go to our picnic."

Starting a conversation about Austrian sausages, one cannot fail to say that some of the regional recipes represent a separate pride of Austria. For example, Tyrolean sausages are known far beyond the region in which they appeared, and are dearly loved by many people living in different countries of the world.

Why do we love Tyrolean sausages?

Tyrolean sausages are distinguished by their unusual appearance and amazing taste, which every person who has tried them can say about.

Composition of Tyrolean sausages for frying:

beef, pork, onion, marjoram, black pepper, spices

For sausages, only fresh meat is taken, the supply of which is carried out by farm enterprises in our country. Production is carried out in a workshop in Yekaterinburg on modern equipment. When ordering Tyrolean sausages, you will receive an exceptionally high-quality product that has an excellent taste. It should be noted that Tyrolean sausages from the Russian-German enterprise "Wurst Union" are products with an amazing taste that simply cannot be described in words. It must be experienced on your own.

What do Tyrolean sausages taste like?

Tyrolean sausages have a rich taste, and you will simply be delighted with the speed of preparing semi-finished products. In order for the sausages to be ready, they must be fried on both sides on the grill or grill for 6-7 minutes. The shelf life of the frozen semi-finished product is at least 3 months.

Tyrolean sausages will be an excellent dish for restaurants and pubs, where exclusive dishes are offered to customers. They will be a wonderful decoration not only for the festive menu, but also for business lunches. Undoubtedly, Tyrolean sausages are an excellent choice for all gourmets, lovers of traditional Austrian cuisine and high German quality. Order them right now by calling the Wurst Union office.

Choose your taste! Spicy "Classic" or "Spicy" with cumin and pieces of red pepper? Juicy beef sausages are made from selected marbled beef. You can grill them or cook them in a pan at home! Rich taste and appetizing aroma - try it!

Chevapchichi

The product is developed on the basis of the famous Balkan Chevapchiches. These sausages contain a unique set of spices that give them an unforgettable taste. The product is molded into sausages with a diameter of 22 mm, casings are not used, because the shape of the sausages is held by the structure of the stuffing.

Pork sausages

Kupaty? Tyrolean sausages? Sausages with garlic, a mixture of peppers and herbs? Grilled sausages with a mixture of peppers and herbs? We cook them according to classic recipes from selected pork and do not use preservatives, flavors or other artificial additives. Only juicy meat and fragrant spices - try it!

Poultry sausages

Sausages made from tender young chicken fillet are an ideal grill option for those who are worried about their figure. Made from low calorie chicken meat - homemade taste and low calories. Simple, healthy and delicious - try it!

When we go to the dacha, we buy as much food as at home and we won’t eat it in a week. Because in nature you always want tasty and preferably more. It’s just that meat doesn’t suit us, no, we definitely cook barbecue, but in addition to it there should be something like that, for example, Tyrolean sausages from Miratorg.

Packaging with Tyrolean sausages

Agree, the packaging is attractive and sausages are just asking to be bought and fried! On coals, preferably on apple or cherry. Mmmm, what a scent! Well, this is lyrics, let's move on to prose. Tyrolean sausages are packaged in a package of 4 pieces, this is only 400 g.

There are only 4 sausages in the package

The composition of sausages is very pleasing, pork and spices, the manufacturer did not add any proteins or gels. (And since when frying in a pan, liquid did not flow out of the sausages, I tend to believe the naturalness of the composition).

The manufacturer is well known in our country, he is our Russian. We bought sausages in "Lenta" for 128 rubles per package, they had a promotion, the real price is slightly higher, I don't remember exactly, but it seems to be around 150 rubles.

Made in the Belgorod region

The shelf life of sausages is 2 weeks, if they are not opened. After opening - a day, but hardly anyone wants to store them longer, they are prepared quickly, eaten even faster.

Shelf life and weight

We cooked one batch of sausages at the dacha, but, you know, there was no time for photographs. But the last package we fried at home in a pan. Literally 10 minutes and the sausages are ready. With a crispy fried crust, because. The casing of sausages is natural, you can easily eat it. Sausages, although pork, are moderately fatty, i.e. they do not contain pieces of fat, on the contrary, there are pieces of pork, and not just small minced meat. Sharp enough, garlic and pepper are felt clearly. But with my problems in the gastrointestinal tract, I managed to eat a few sausages and did without pills, i.e. All my organs reacted positively to this food. (Although I understood that I was risking, the fried sausages looked very appetizing, damn it!).

Good day everyone. No matter how skeptical we are about sausages, we still cannot do without them. They live in our refrigerators and help us out when needed. If we talk about our family, then we are far from fans of various sausages and sausages. But sometimes it happens... At the weekend, our youth gathered in nature, bought all sorts of food and drinks. And the weather took a turn for the worse. Rain, strong squally wind. Not for a picnic. What could have been postponed until the next weekend, but something just ate. Among other things, there were semi-smoked Tyrolean sausages with cheese and parsley.

Producer CJSC "Mikoyanovsky Meat Processing Plant" Moscow, Russia. Sausages are packaged in vacuum transparent plastic containers. Net weight 300 grams. The package contains four thin long sausages in a natural casing.

The manufacturer recommends cooking them on a fire and eating them outdoors. And we cooked them at home in a pan. And we are ready to give our opinion. The main thing we didn't like was the composition of the product. When our young people were shopping for a picnic, no one paid any attention to it. But in vain. The composition raises many questions. And this is a big minus.

Further. At a price of 120 rubles per 300 grams, these sausages cannot be called cheap. After opening the package, we found the following. Sausages are almost odorless. That is, there is no unpleasant odor. But there is no pleasant meat or any spicy smell. On the section of the sausage, we see that they are not uniform in consistency. As if they were made not from minced meat, but from minced meat.

The undoubted advantage is that sausages are cooked very quickly. 5-7 minutes and you're done. At the expense of the taste of sausages, opinions were divided. Some liked it, some didn't. I thought they were very oily.

But, in fairness, I note that the sausages are not oversalted and the manufacturer added spices in moderation. And one more trick. On the packaging it is stated that these sausages are with cheese and parsley. When we ate them, not one of us caught even a fleeting taste or aroma of cheese and parsley, either in a compartment or separately. Just a trick of the eye and the sense of smell. We have drawn the following conclusion. Our family testing revealed more cons than pros. We will not buy such sausages for the next picnic. Let's buy something else. And you decide for yourself. We will be glad if our review was useful to someone. Go outdoors with the whole family. This is so cool!

We make kupaty, sausages, sausages and sausages at home.
How to make sausages? Where can I get the right ingredients and casing?

We are already tired of the incoming endless questions "Where to get it?", "How to do it?", "How to fry" from users who do not work in the meat industry, so we decided to make a topic in which we will answer all the questions of culinary specialists, and the Internet will help us -shop for sausages "I eat sausages".

Where to buy intestines for sausages?
- Where can I get intestines for homemade sausage?
- Where can I get the right heart?
- What caliber of shell do you need?
- Where can I get a sausage attachment?
- Where can I get nitrite salt?
- How to fry sausages so that they do not burst?
What recipes do you recommend?
- How to fill minced meat in a shell?

Summer is the time for barbecues, barbecues and sausages.
With kebabs, everything is already simple and clear, with a barbecue it’s also not difficult, but sausages require both equipment and skill.
But the most important thing, without which you can’t do without it, is the intestinal membrane and nozzle.

To cook sausages we need:
Equipment: a meat grinder with a sausage attachment (zevka) or a sausage stuffer, which is much less common in kitchens.
Ingredients: Intestinal casing, meat, salt, spices (spices).

The cooking process is not complicated, but many housewives and cooks do not prepare such delicious and traditional dishes precisely because of the absence of either the tarsus or the intestinal membrane.

Where can I get the intestinal lining?
This is the most difficult question. If you go to the market, you will find that pork or lamb casings just do not lie on the counter. Butchers do not sell guts - they buy ready-made half carcasses and simply butcher them. In order to trade intestines on the market, you need to obtain a lot of permits from veterinary services and comply, firstly, with the production of intestines and their trade, which is not easy, but simply unprofitable for the market. That's why they don't trade! You can negotiate with the butchers and ask them to bring the intestines and sell them "under the counter". Trust me - these will be artisanal guts with mucosal remnants that will not be calibrated in size (diameter). What will bring - such and will bring. There is little pleasure for a true culinary specialist from such purchases.
If professional butchers from factories read me, they can grin, remembering that the factory where they work is full of guts. I agree with them! But the removal of guts from production is a banal theft. Even 3-5 meters for friends. Yes Yes!
The most correct decision is to go to the online store of intestinal casings "I eat sausages", get acquainted with the assortment and place an order. The assortment allows you to purchase guts and tarsals and spices, starter kits, as well as the necessary components that you do not have enough to please your household with delicious, traditional and natural food.

Which skin to choose?
The question is not simple. The choice of type and type of intestinal membrane is determined solely by the type of product that you want to receive. We will help you make the right choice!
For sausages such as "Hunting" or homemade sausages, lamb casings or an artificial protein shell in sleeves are suitable.
For sausages (kupat), pork casings of caliber are suitable, and for raw smoked or dry-cured products, beef casings.
For full-sized sausages, an artificial protein casing or natural beef or mutton bung is suitable.
I and Eat Sausages will tell you about the types and types of casings and offer ready-made solutions that will help diversify your table!

There is no time to twist sausages - buy ready-made ones with delivery to your home or country house (Moscow and Moscow Region).

PORK CASING
Pork intestines are considered to be the most popular and popular type of natural casings. The thin walls of the casing make it possible not to peel the casing from sausages or homemade sausages and use it together with the product. This method is the most delicious.

Pork belly caliber 38/40
Classic natural casing for sausages (intestine), suitable for all cooking methods - frying, boiling, baking and grilling. The thin walls of this shell allow it to be eaten along with the product, fully conveying the taste of smoke and fragrant oil. Ideal for pork sausages for a picnic in nature.

You can read more about the worm at the link. Examples of recipes using this sausage casing - pork casing 38/40: recipe 1 (Simple German recipe), recipe 2 (Turkey sausages), recipe 3 (Liver pate), recipe 4 ("Ukrainian fried" sausage), recipe 5 (Chicken sausages "15 minutes"), recipe 6 (Belarusian homemade dried sausage), recipe 7 (grilled pork sausages), recipe 8 (grilled sausages with picnic cheese).

Pork belly caliber 40/42
This casing (intestine) is ideal for frying, baking, drying, grilling and boiling. This caliber is a classic in the production of sausages among most peoples of the world.
Minced meat capacity - 0.7-0.9 kg of minced meat per 1 meter of the casing.

You can read more about the worm at the link. Examples of recipes for sausages stuffed in this sausage casing - pork casing 40/42: recipe 1 (Bulgarian sausages on the grill), recipe 2 (Chicken smoked sausage with cheese), recipe 3 (Liver sausage).

Bladder pork caliber 20/25
This casing is ideal for boiled or dry-cured sausages. When drying, do not forget to use nitrite salt.

BEEF SHELL
Beef casing (intestine) is the most durable type of natural casing. It is in them that home-made dry-cured sausages work best. Since ancient times, people have cooked sausages at home in beef intestines, this natural casing allows you to smoke and fry homemade sausages. From time immemorial, beef bung has been considered an ideal casing for sausages such as ham, brawn, saltison (soltison, zeldeson), and this natural casing is also considered a classic for boiled sausages (Doctor's, Amateur).

Beef casing caliber 38/40

You can read more about beef belly at the link. This shell (intestine) is optimal for dry-cured sausages, sujuk, oygos. The most durable shell of all natural. Maintains frying of sausages without preliminary blanching. An example of a sausage recipe prepared using this sausage casing - beef casing 38/40: recipe (Grilled lamb sausages).

Beef casing caliber 40/43
The most durable type of natural casing (intestine). Usually, sujuk, blood and semi-smoked sausages are stuffed into this caliber.
Here is an example of recipes using this casing for sausage - beef casing 40/43: recipe 1 (Dried homemade sausage), recipe 2 (Dried "Chorizo").

bung beef
In German cuisine, saltison is stuffed into this shell, in Russian cuisine there is an analogue - gray and red brawns. In the classic Russian version of the recipe, brawn is consumed chilled with horseradish or mustard, as an excellent appetizer for bitters and vodka.

You can read more about beef bungee at the link. Here are examples of recipes for sausages prepared using beef bungs: recipe 1 (Ham (saltison) from pork knuckle). This recipe was also a success among professional technologists. Recipe 2 (Ham homemade marbled), recipe 3 (Ham beef, lean).

LAMB CASING
Lamb intestines or as butchers call them - lamb casings are great for cooking homemade sausages or hunting sausages, grilled sausages. Smoked, boiled sausages, brawns and saltisons are excellent in lamb bung. Mince capacity of mutton bungs - from 1 to 2.5 kg in 1 piece.

Lamb casing caliber 24/26
The best casing (intestine) for thin sausages of the "Hunting" type. For frying in a pan, they are usually folded into beautiful spirals. You can read more about lamb belly at the link.
Attention! Please note that for stuffing this casing, you must use a thin nozzle for lamb casings (nozzle for meat grinder) with a diameter of 18 mm. Manually - without a forearm, it is very difficult to do this.

Examples of sausage recipes prepared using this casing for sausage - lamb belly: Recipe No. 1 (Grilled lamb sausages), Recipe No. 2 (Spiral sausages Festive). Only thin minced meat is stuffed through this lantern (nozzle for lamb and sausage casing) - loosened on a grate 3-8 mm, pieces of bacon should be no more than 5 mm, otherwise the minced meat will get stuck in the lantern during stuffing, "grind" in a meat grinder and appearance will be non-standard.

Lamb bung caliber 70+
Perfect for chicken rolls, minced shank rolls, minced meat sausages, dry-cured sausages such as sujuk, flat dried sausages, steppe-style kazy, rolls.

An example of sausage recipes prepared using lamb bung: recipe 1 (chopped pork ham), recipe 2 (Royal sausages).

COLLAGEN SHELL
Collagen casings are the closest type of sausage casing to natural casings.
Collagen is a connective tissue protein. All sausage collagen casings are made from bovine collagen obtained from split beef hides. Collagen casings are the closest to natural casings in terms of technological and organoleptic characteristics. Collagen is used to make any casing diameters - sausage (18-26 mm), sausage (28-34 mm), sausage (36-45 mm). These shells are divided into 2 types - straight and ring (they completely repeat the appearance of the casing). You can find sausage in a collagen casing of the Belkozin type in absolutely any store in a large assortment, which indicates the popularity of the casing.

Collagen casing for sausages
The casing is a seamless ring-shaped sleeve made from high-quality split leather of cattle. In fact, it is ideal for the production of sausages in the form of rings, half rings and loaves of arched shape. This type of casing is an analogue of natural circles and beef and pork casings, and has significant advantages over them, namely: caliber stability and bacterial purity.

Collagen casing for sausages

Sausage ring protein coat
This shell is an artificial analogue of a sheep's belly. For filling, they usually use a sausage nozzle.
Made from bovine collagen. Differs in thin walls, maximally repeating the annular shape of the natural shell.

POLYAMIDE SHELLS
Polyamide casing for sausages is made of impervious to gases and moisture, oriented multilayer polyamide. This is the most durable type of shell. Allows you to increase the shelf life of any sausages.

CELLULOSE SHELL
Cellulose sausage casing is characterized by vapor and smoke permeability, it has been used in industry for more than 40 years.
We all remember examples of the use of this casing in Soviet GOST sausages (transparent three-layer casings on Doctor's and Amateur sausages).

Sausage cellulose casing

How about in a restaurant? What's going on in the restaurant?

We read further what fits under "does not apply":

It turns out that in a restaurant you can make any sausage-sausage without obeying the regatta. In other words. how the cook considered it necessary to add nitrite salt to the recipe - so he will put it in kupaty ??? Who controls it?