It is no secret that the sausage products offered to us by the food industry are thickly stuffed with flavorings, food additives, flavor and color enhancers, as well as nitrates. These products have nothing in common with natural food. Those who care about their health prepare their own sausages. Fortunately, such a magnificent device for preparing delicious meat delicacies as a ham maker came to the aid of housewives. The article talks about what original recipes For the ham maker there are instructions on how exactly sausage and ham are prepared.
This question is often asked by those who are not familiar with this device. They are also interested in information about whether the unit is only suitable for cooking ham, or whether it can be used for other meat products. I would like to say right away that this is not a complicated device, sold in any kitchen equipment store, and makes the work of housewives easier, helping to serve natural sausages with excellent taste.
Moreover, despite the self-explanatory name, the ham maker prepares not only ham and rolls, but also any meat delicacies. All you have to do is show a little imagination and the family will get it for breakfast delicious sandwiches, which do not contain additives that are harmful to health. Cooking in a ham maker does not involve using exclusively meat. Many positive reviews speak about the use of seafood, poultry or fish as the main product. Excellent taste can also be achieved if you add mushrooms, cheese, eggs, herbs, sweet pepper, carrots and various spices.
A miracle in itself - the unit is a mold made of stainless steel or durable food-grade plastic. Its main purpose is to compress the original product during the cooking or baking process. In appearance, the product looks like a container made of stainless metal or plastic with a removable lid. A special feature of the lower part is that it can be installed at three levels provided by the manufacturer, depending on how much the container is filled with the original product.
The meat inside the jar, thanks to the compressive effect of the springs, was well compressed, and with further cooking in a convection oven, multicooker, oven or pan with minimally boiling water, due to heating at a certain temperature of 60-72 degrees, it will further become denser and acquire a structure corresponding to high-quality meat delicacies.
It is better to place foil or a baking sleeve before placing the original products into the container. This will preserve the juice released during cooking.
Having purchased this unique unit, any housewife will first study the recipe book included in the kit. After the recipes for the ham maker proposed here are appreciated, the question will arise about finding new ways to prepare natural sausages and deli meats.
Your own ideas and imagination will help complement and saturate the taste of meat, for example, with cheese, mushrooms and spices.
There are many ways to prepare ham. The finished product has its own unique taste, but before you start experimenting with technology, it’s worth mastering the classic technique of everyone’s favorite delicacy. It is this that will serve as the basis for the preparation of natural meat products.
The washed and dried meat is cut into small cubes and placed in a deep bowl. The remaining components are added to it (for this recipe it is better not to put the garlic through a garlic press, but to chop it with a knife). The collected ingredients are mixed until smooth and laid out in the unit. It’s good if you place a baking sleeve in it. This will preserve the delicious meat juices.
Place the ham maker, loaded and closed according to the instructions, for further cooking in the oven, air fryer or multicooker for an hour and a half. You can use a pan of boiling water. The cooking technology will not affect the taste in any way. ready-made dish. After cooking is finished, the ham maker is carefully removed, and after it has cooled completely, room temperature goes into the refrigerator for 3-4 hours. After this time, you can invite family members and friends to the table to enjoy the freshest natural pork delicacy.
Even people indifferent to meat products will appreciate the delicacy prepared according to this recipe. The whole process consists of performing the following steps.
The resulting semi-finished product is tightly packed into the ham pot and sent for further heat treatment in the oven or air fryer.
Homemade ham recipes in a ham maker are varied. The one I want to talk about can be called royal. The main ingredients used for this dish are the same as in classic recipe. As auxiliary ingredients, add 300 grams of pork tongue, a teaspoon of chopped nutmeg, medium-sized carrots and onions.
It is closed according to the rules specified in the instructions, and sent to cook for an hour and a half in a slow cooker, convection oven, oven or regular boiling water - whichever is more convenient. After a while, the ham is taken out and cooled, first on the table, and then, for a couple of hours or a little more, in the refrigerator. The ham removed from the disassembled unit is completely ready for use and is so tasty that it will not leave anyone indifferent.
This recipe deserves close attention. It is quite simple, but despite this it is able to surprise any connoisseur and amateur with its taste. Pork ham with champignons is prepared by analogy with the previous recipe. The only difference is that mushrooms are used instead of tongue, and gelatin is mixed with 6 tablespoons of dry semolina before being added to the meat.
The champignons are not pre-boiled, but washed under running water, cut into thin slices and carefully mixed with meat ingredients. All other cooking steps correspond to those in the recipes described above. You can add 2 tablespoons of red wine, for example Cabernet, to the resulting semi-finished ham with mushrooms. But this nuance of the recipe is intended for the amateur, since its peculiarity is to give the meat product a barbecue flavor.
The delicacy prepared according to this recipe is not only original in execution, but also has an unsurpassed taste.
The cooking process is simple and involves observing the following nuances. The meat is washed in running water and cut crosswise. The thickness of the slice should be approximately 2 centimeters. The resulting pieces are well beaten, sprinkled with salt and spices, placed in a bag and put into the refrigerator for 2 hours to mature.
The prunes are scalded with boiling water and cut into strips, and the walnut kernels are crushed with a blender or grated on a fine grater. After the ingredients that give the unique taste of the ham are ready, you need to remove the pieces of marinated meat from the refrigerator, place them on cling film, leaving no gaps between them, sprinkle with prepared nuts, prunes and chopped garlic, roll up into a tight roll and place in a ham maker. . Further preparation of the dish proceeds by analogy with the recipes described above.
This type of meat product is prepared according to the rules described above. A special feature is the selection and placement of the initial ingredients. In order for the prepared delicacy to resemble marble when cut, you need to take meat in the following composition and quantity: 300 grams of beef, lean pork and brisket with fat, as well as 100 grams of bacon. Everything is cut into small pieces, the size of which should not exceed 1 centimeter, and after adding pepper and salt, mix thoroughly.
In the semi-finished product ready for filling the ham pan, pieces of meat of different colors should be mixed homogeneously with each other. This is what will give the dish marbling. The entire cooking process follows the instructions included with the ham maker. If all steps are performed correctly, a few hours after the start of cooking you can enjoy the great taste of the delicacy served without preservatives or additives.
This dish is suitable for people who prefer Lenten culinary masterpieces. A special feature of preparing ham according to this recipe is the preliminary preparation of the meat. The volume of pork depends on capabilities and preferences. The shoulder blade is freed from bones and skin, rubbed with the spices specified in the classic recipe, placed in a bag and kept in the refrigerator for 2 days. After this, it is cut into small pieces, mixed with minced pork and prepared according to the instructions included with the ham maker.
Yes, you shouldn't be surprised. You can make ham from fish in the same way as from meat. The peculiarity of the dish is that it is prepared from fish with the addition of a soaked loaf, vegetables ( onions and carrots), lemon juice and suitable spices. The cooking process is no different from meat ham, but appearance and the fat content of the finished product will depend on what types of fish were used for it.
This is perhaps the most tasty variety ham products made from fish. It is called ham only because it is cooked in a ham maker. In fact, such a delicacy is a delicious fish roll, identical in taste to juicy jellied fish.
The cooking process is similar to the production of deli meats and consists in the fact that first of all it is cut into small pieces fish fillet. Chopped vegetables, salt, spices and lemon juice are added to it. Everything is thoroughly mixed and placed in dense layers in a baking sleeve inserted into the ham maker. Further preparation follows the instructions supplied with the unit. The only difference from meat ham is that the time period for heat treatment of the fish delicacy should be no more than half an hour.
This delicacy is worthy of becoming the highlight of cold cuts, which will be appreciated by all guests gathered at the table without exception. Festive ham in a ham maker is somewhat piquant than the one prepared according to the classic recipe and has more flavors and additives that directly determine the taste characteristics of the finished product. Its peculiarity is that in addition to the main ingredients used to prepare the classic variety of delicacy, they use a vegetable mixture, which is taken in an amount of 400 grams, and 50 milliliters of soy sauce.
All prepared main components are processed exactly as indicated in the classic recipe, then a vegetable mixture is added to them and soy sauce. After thorough mixing, the resulting semi-finished product is compacted in a ham maker and sent for further cooking in a pan of water, oven or multicooker. The finished holiday ham has high taste and an original appearance when cut, which no gourmet can resist.
This delicacy will be appreciated by people who adhere to the rules of healthy or dietary nutrition, since, along with high quality and unsurpassed taste, it has a very low calorie content. The preparation is no different from that used in the case of pork, only the main component is turkey meat. Moreover, if you take only the breast, the ham will turn out to be dry, the legs will be fatty, and the mixture of both types of meat will give the final product exactly those taste qualities that will make it the king of the table.
The chicken delicacy will satisfy the needs of those gourmets who take care of their figure and health. Chicken ham in the ham maker it is especially popular among sausage lovers due to its dietary content, tenderness and excellent taste. The cooking process is not complicated, you just need to follow the recipe technology, which is no different from making classic pork ham. As in the case of turkey, to increase the juiciness of the dish, you should use a mixture of breast and legs in equal proportions. This is the main nuance that enhances the taste of chicken ham.
Not only ham can be cooked in this unique kitchen appliance. The device is also ideal for cooking various sausages. Their recipes are becoming more and more popular and varied every day, as the result is a natural, delicious product that allows amateur cooks to fully express their creativity.
You should start learning how to cook sausages in a ham maker with everyone’s favorite amateur sausage with fat. It is this variety that is used not only for sandwiches, but also as an ingredient in okroshka, salads and solyanka. Features Cooking in a ham maker amateur sausage consists of some nuances.
These ingredients are thoroughly mixed, adding salt and ground pepper to taste. Then milk is poured into them, 15% of the mass of the minced meat. Ready semi-finished product the baking bag inserted into the ham maker is filled and everything is sent to heat treatment, which will be approximately 60 minutes.
The recipe according to which the real Gostovskaya is prepared is especially appreciated. doctor's sausage in the ham maker. Each of us has known its taste since childhood. At that time, no flavor enhancers or flavoring agents were used for its preparation, and all the ingredients included were exclusively natural.
For this sausage, the taste of which is also familiar to almost everyone, according to GOST, the following are used: beef 350 grams, pork 250 grams, bacon 600 grams, potato starch 60 grams, half a liter of ice water, salt, garlic and a mixture of peppers. The cooking process is the same as in the previous recipe. Distinctive feature is the preliminary preparation of products. Here, half of the bacon is scrolled in a meat grinder with a 3-millimeter grid, and the second is cut into small cubes and added to the minced meat, which has undergone the process of beating in a blender.
This type of delicious sausage is prepared exclusively from pork, which is taken in an amount of 1200 grams. A necessary addition to it will be 300 grams of cheek. The subtlety of making sausage is that the meat products are not minced through a meat grinder, but are cut into fairly small cubes. This is easier to do when the meat is slightly frozen.
Further addition of spices and cooking in the ham maker are no different from those described in previous recipes, or those available in the recipe books included with the ham maker. A highlight that affects taste Ukrainian sausage, is to add a small amount (40 grams) of cognac to the minced meat prepared according to GOST before cooking.
Chicken sausage prepared in the homemade ham unit is completely dietary dish, especially if breast fillets were used. Among the spices for boiled chicken sausage, seasonings are best suited French herbs and curry, ground black pepper, paprika and garlic. The cooking process itself is identical to the previous variations - all ingredients are passed through a meat grinder with a fine grid, thoroughly beaten in a blender with the addition of ice water and placed for further cooking in a baking bag inserted into the bowl of the ham maker.
Prepared according to this recipe sausage product will also not leave anyone indifferent. The subtlety of this type of sausage is that it is prepared according to the Ukrainian type, that is, to the minced meat minced in a meat grinder with a minimum grid and then beaten in a blender, in addition to spices and salt, the same amount of pork lard, cut into small cubes, is added. After the minced meat, prepared according to all the rules, has been left in the refrigerator for three hours and has ripened, it is transferred to a ham maker and sent to cook for an hour and a half until cooked.
Ham maker Redmond- a unique device thanks to which you can easily cook homemade delicacies from meat, fish, poultry and seafood with various additions and spices.
From now on, real ones will appear on your table gastronomic delights from natural products that you have chosen yourself!
The trend is becoming more and more relevant all over the world healthy eating and a return to traditional cuisine.
The REDMOND company has developed a unique device - ham maker which will allow you cook on your own:
You can prepare homemade delicacies in the REDMOND ham maker using:
Features of the Redmond ham maker:
The principle of cooking in a ham maker is based on the temperature treatment of products while simultaneously compressing them inside a mold.
The Redmond team of chefs has developed specially for you recipes for various dishes that you can prepare using the RHP-M02 ham maker.
*Recipes can be adapted for other analogues of ham makers:
Ham maker REDMOND RHP-M02- a device designed for preparing ham, sausages, rolls and other delicacies from meat, poultry or fish with the addition of various spices and fillers.
The best cooking recipes homemade ham ham lady with photos step by step.
Store-bought sausage products have recently raised more and more questions and doubts - they are so generously stuffed with flavor and aroma enhancers, meat substitutes, and unfamiliar and frightening chemical compounds.
When looking at the composition of such a seemingly uncomplicated ham, you can’t help but feel that there is practically nothing natural in it. And in terms of price, such meat products are no cheaper than natural meat.
Naturally, those who care about their health and wallet sooner or later come to the idea of making their own sausages and, accordingly, buying a ham maker.
This miracle kitchen device will help you prepare completely natural sausage, ham, brawn and much more, not only from meat, but also from fish. The ham maker gives scope for cooking not only fatty and nutritious meat dishes, but also for preparing more dietary sausages and pressed meat.
Meat in a ham maker can be boiled in a saucepan, stewed in a slow cooker or pressure cooker, baked in an oven or convection oven. To make the final product more juicy, the minced meat is placed in a ham maker in foil or a baking sleeve.
Homemade pork ham with tender pieces of turkey fillet - great recipe for your feast.
Products:
Preparation:
(we do not pour out the liquid - it can be used as a sauce or added when preparing any dish)
Very tender, fragrant and delicious ham Poultry meat is prepared easily and simply in a ham maker.
Proportions in this recipe indicated for 0.5 kg so that it is easier for owners of different ham makers to adjust them to their “containers”.
Ingredients:
Preparation:
Great for cold cuts, sandwiches and salads!
Very tasty and beautiful homemade ham is obtained in a ham maker from a single piece pork neck. Great color, incredibly thin and juicy meat!
To prepare, take a whole piece of pork neck weighing about 1 kg, cut it with a sharp knife into the shape of a ham cutter.
Seasonings:
Products:
Turkey, chicken breasts - 1 - 1.5 kg
Boiled mushrooms – 150
1 small onion
1 egg
1 tablespoon mayonnaise
1 teaspoon semolina
Salt, spices to taste
Preparation:
Pass the mushrooms and onions through a meat grinder. Beat the egg with salt and spices, add mayonnaise and semolina. Prepare minced meat (70% turkey and 30% chicken), mix with egg and mushroom mixture.
Line the bottom and sides of the ham pan with foil. Fill the form with minced meat. Cover the mold with a lid and clamp with springs. Pour a glass of boiling water into the bottom of the flask. Place the filled pan in the air fryer and cook for 60 minutes at 205°C.
To cook in the oven:
Line the bottom and sides of the ham pan with foil. Fill the form with minced meat. Cover the mold with a lid and clamp with springs. Place in the oven and bake at 205-210°C for 40 minutes.
For cooking:
We put a plastic bag into the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed either vertically or horizontally), fill with cold water and cook for 50-70 minutes.
Products:
1–1.5 kg pork and beef, cut into flat pieces
1–2 large Antonovka apples
2–3 prunes
3–4 dried apricots
5–7 large walnuts
1/3 cup vinegar (can be replaced with lemon juice)
Salt, spices (cardamom, basil, cinnamon, marjoram, ground black pepper, nutmeg) - to taste
Preparation:
Soak the meat for 3 hours in brine: 1 glass of water + 1/3 glass of vinegar + 3 tablespoons of salt. Place the meat in a colander. Mix with spices. Cut the apples into thin slices. Cut prunes and dried apricots into small cubes. Place the ingredients in the mold as follows: pork, apple, beef, dried fruits, nuts, pork.
To cook in an air fryer:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Pour a glass of water, beer or wine into the bottom of the air fryer flask. Place the mold in the air fryer and cook for 90 minutes at 205°C.
To cook in the oven:
For cooking:
Before removing the ham, cool the pan.
Products:
1–1.5 kg pork and beef
Mushrooms, cheese, onions, salt, spices - to taste
Preparation:
Marinate the meat with salt and spices for a day. Chop mushrooms, cheese, and onions coarsely and mix with marinated meat.
To cook in an air fryer:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Pour a glass of hot water into the bottom of the air fryer flask. Place the mold in the air fryer and cook for 60 minutes at 260°C on high speed.
To cook in the oven:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Place in the oven and bake at 205-210°C for 50-80 minutes.
For cooking:
We put a plastic bag into the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed either vertically or horizontally), fill with cold water and cook for 90 minutes.
Before removing the ham, cool the pan.
Products:
1 kg minced meat
150-200 g shrimp (can be replaced with fish, squid, crab meat)
1 small onion
1 tablespoon dry gelatin
1 tablespoon sour cream
Carrots and/or half a red bell pepper – optional
Salt, spices to taste
Preparation:
Beat the minced meat, add spices and seafood, mix. Add gelatin and sour cream. Mix.
To cook in an air fryer:
Place the mixture into the ham dish. Cover the mold with a lid and clamp with springs. Pour a glass of hot water into the bottom of the air fryer flask. Place the ham in the air fryer and cook at 260°C for 30-40 minutes.
For cooking:
Place the prepared mixture tightly into the ham pan. Cover the mold with a lid and clamp it with springs, place it in a pan or pressure cooker (depending on the shape of the pan, the ham pan can be placed either vertically or horizontally), fill with cold water and cook for 40-50 minutes.
Before removing the ham, cool the pan.
Products:
1 kg chicken fillet
500 g champignons
1 red bell pepper
1 small onion
1 mushroom or chicken stock cube
Preparation:
Cut the chicken and mushrooms into pieces. Finely chop the pepper. Grate the onion on a fine grater. Knead the cube. Mix everything thoroughly (you can add mayonnaise).
To cook in an air fryer:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Pour a glass of water, beer or wine into the bottom of the air fryer flask. Place the mold in the air fryer and cook for 60 minutes at 260°C.
To cook in the oven:
For cooking:
We put a plastic bag into the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed either vertically or horizontally), fill with cold water and cook for 45 minutes.
Before removing the ham, cool the pan.
Products:
500 g pink salmon fillet
1 kg mackerel fillet
Ground cloves on the tip of a teaspoon
1 onion
Salt, spices to taste
Preparation:
We cut the fish. Sauté the onion in oil. Mix all the ingredients of the roll and add spices.
To cook in an air fryer:
Line the bottom and sides of the ham pan with foil. Place the ingredients in the mold in layers. Cover the mold with a lid and clamp with springs. Pour a glass of water into the bottom of the air fryer flask. Place the ham in the air fryer and cook at 260°C for 30-50 minutes at high speed.
To cook in the oven:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Place in the oven and bake at 205-210°C for 40-50 minutes.
For cooking:
We put a plastic bag into the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed either vertically or horizontally), fill with cold water and cook for 50 minutes.
Before removing the ham, cool the pan.
Products:
1.5 kg of meat (beef, pork, lamb or a selection of different types of meat) without bones
1 large carrot and/or half a red bell pepper
Salt, spices to taste
Preparation:
Cut the meat into pieces, rub with a mixture of spices, add carrots and/or red pepper. You can add a tablespoon of dry gelatin.
To cook in an air fryer:
Line the bottom and sides of the ham pan with foil. Place the meat tightly. Cover the mold with a lid and clamp with springs. Pour a glass of hot water into the bottom of the air fryer flask. Place the mold in the air fryer and cook at 260°C for 40-50 minutes.
To cook in the oven:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Place in the oven and bake at 205-210°C for 60-80 minutes.
For cooking:
Place a plastic bag into the ham maker. Place the meat tightly. Cover the mold with a lid and clamp it with springs, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham pan can be placed either vertically or horizontally), fill with cold water and cook for 60-80 minutes.
Before removing the ham, cool the pan.
Pork ham (recipes for ham maker)
Delicious homemade ham from the ham maker!
I recently bought such an interesting thing - it’s called Belobok’s ham maker.
Everyone here rushed to cook in it. So, I also gave in and today I tried to cook pork ham in it. Essentially, this homemade ham is pressed meat. There are many ham recipes for Belobok’s ham maker, and for this recipe you can take assorted meats and try different combinations. It turned out really well!
First, watch the video on how ham is prepared in general, how to use the Belobok ham maker - here is a video instruction for you.
Everything you need to cook ham in a ham maker
Slicing meat for ham in a ham maker
This is what a device for cooking ham looks like - a ham maker. The meat is inside, the springs are secured.
And this is how you get homemade ham.
We open the foil, and there is a delicious and aromatic homemade ham made from real meat!
You can make chicken ham and fish roll using the same method.
This homemade pork ham looks like a roll. The taste is quite spicy. If you don’t have a ham maker, then you can (with milk or kefir), it’s very simple and accessible to any housewife. It is not so pressed and strong, but also very tasty.
You can only cut homemade ham when it has cooled down (otherwise it will fall apart).
This is what homemade ham looks like, cooked using a ham maker
If you make ham in a ham maker in the oven, then you can use fattier meat. And when you cook it, it says that this is the most dietary option.
Delicious natural homemade ham!
With the arrival of a child in the house, you begin to think about healthy and, most importantly, tasty food.
The Redmond ham maker is not an electrical appliance, but simply an additional accessory for cooking homemade sausage in a slow cooker.
It’s clear that you won’t be able to make boiled sausage like you get in a store, but you are guaranteed a tasty product.
The vessel is easy to use, and the sausage recipes in the Redmond ham maker are simple!
To use this ham maker, you don’t need to have a slow cooker. You can take a regular saucepan.
Then put on low heat, approximately the same as the soup is cooked on, and cook for an hour and a half.
You can use this recipe for Doctor’s sausage as a basis:
1. Mix until smooth, preferably with a blender, take a metal flask, insert the bottom bottom.
The springs need to be secured to the holes with hooks to tighten both bottoms.
3. And put it in a large saucepan with water (at least 5.5 liters) so that the water covers the device. Cook for 1-1.5 hours over low heat, and the sausage in the ham maker is ready.
The flask must be removed and allowed to cool indoors. Then put it in the refrigerator for 2-3 hours.
The finished sausage can be rolled in spices.
Baked pork and meat rolls are prepared using the same principle.
It’s good to make a combined filling: chicken breast, pieces of pork. The meat can be pre-marinated in any barbecue marinade.
Some housewives use the following recipe when making homemade ham in this way:
1. Cut the meat into 1 cm cubes, add salt and all the spices, let it sit for half an hour.
2. Insert the bottom into the ham maker and put in a baking bag. Place pieces of meat tightly into it.
The more meat, the better and denser the sausage will be.
3. The baking bag must be tied at the top and, having placed the top bottom, secured on all sides with springs.
It is better to do the last step on a cutting board, since the bottom of the ham maker can damage the countertop - it is quite sharp. The springs are very strong, they compact the meat and give shape to the future sausage.
4. We send the ham to cook for an hour and a half.
The device must be completely covered with water so that the springs heat evenly. The heating temperature should be low so that the bag does not burst prematurely.
5. Take the ham out of the water and place it vertically on a plate to cool.
The springs will immediately begin to crackle and retract to the bottom. Sometimes, the finished product turns out to be only half the volume of meat supplied.
6. At this stage, it is better to help the oven bag burst if it does not burst on its own. Otherwise, the excess liquid and fat evaporated from the meat will prevent the pieces of meat from sticking together. The ham will fall apart.
7. At night, put the ham and sausage in the refrigerator to ripen. In the morning, remove the springs and remove the sausage from the cylinder.
From 1 kg of meat you get 0.7-0.8 ham sausage. In any case, it turns out to be more profitable than store-bought sausage.
Moreover, the sausage is made exclusively from well-known products and its cost is one and a half times lower than the store price.
To prepare sausage in a ham maker, it is better to use meat that is not pumped with liquid, that is, homemade or purchased at the market. The sausage yield is much greater; it is not boiled down as much.
For sausage, the minced meat must not only be thoroughly passed through the finest grate of your meat grinder 2 times, but also mixed with all the additives, preferably in a food processor with a chopping knife at high speed.
Under this condition, the minced meat turns out fluffy, without large stringy fibers.
In the case of sausage, you need to put “thickeners” and “emulsifiers” in the minced meat: milk powder, maybe sour cream, soaked gelatin (a little), eggs, so that your sausage doesn’t crumble at the end.
Then the sausage will come out like sausage.
You can add vegetables, mushrooms, olives, greens to the ham, everything will work out, it’s been tested.
You can cook it in a slow cooker, using the “Soup” program, but metal parts can damage the Teflon coating.
But in a multicooker with pressure cooker mode, you save time twice as much.
You can cook sausage in a ham maker in the oven, but it must be placed on a baking sheet, as the juice will flow, it will start to burn, and then you will have to clean the entire structure.
It is also necessary to turn the flask all the time, but in a saucepan everything happens more evenly and much easier.
Buy a ham maker 1.5 kg: 
