Hanyar Sausage ta Hungary (Hazi Kolbasz) Recipe

Wannan girke-girke na tsiran alade na Hungary ko hazi kolbasz (HAH-zee KOOL-bahss) an yi tare da naman alade, tafarnuwa, gishiri, barkono, da paprika.

Hanyoyin girke-kudancin Hungary sun bambanta da yankin da dandano na mutum. Wasu masu dafa su ƙara tsuntsaye na cloves da lemun tsami zuwa cakuda. Tabbatar kada ku datse kitsen mai naman alade, in ba haka ba, tsiran alade zai bushe.

Don shaƙewa dabaru, duba yadda za a yi Yaren mutanen Poland tsiran alade . Bambanci mafi girma tsakanin tsakaran na Hungary da Yaren mutanen Poland shine tsohon ba a dafa shi ba, kawai an yi masa burodi ko sauté.

Abin da Kayi Bukatar

• 4 fam boneless, mai kyau-marbled alade kafada (yanke bisa ga your grinder ta kwatance)
• 3 tafarnuwa cloves (crushed)
• 2 teaspoons gishiri
• 1 teaspoon barkono barkono
• 1 tablespoon paprika
• 1/2 kofin ruwan sanyi
• Gwaiggun kaga 14 (rinsed sau uku)

Yadda za a yi shi

1. Bayan yin wanke kayan haya, ajiye a firiji har sai da shirye don amfani.
2. A cikin karamin kwano, kaɗa tafarnuwa, gishiri, barkono, paprika, da ruwa, kuma an ajiye su.
3. Cold nama grinds mafi sauƙi, don haka kiyaye nama refrigerated har sai shirye a kara. Ƙarƙashin naman da nama a cikin takalmin hannu ko lantarki. Sanya nama cikin babban kwano.
4. Haɗuwa da cakuda ruwa tare da nama har sai an kafa shi sosai. Don tabbatar da kayan da ake yi daidai ne, toya karamin ɗanɗan da dandano. Wasu mutane suna so su shayar da cakuda nama, an rufe shi, da dare kafin shayarwa don haka yana da dadi, amma ba haka ba ne.

1. Cire kullun daga firiji kuma rufe ɗayan ƙarshen. Yi ɗauka da ɗauka mai yalwa da naman alade tare da dafa abinci ko wasu kayan cin nama daga naman alade. Sash da sauran ƙarshen casing a kan bakin kankara. Ci gaba da matsawa sauran ƙugiyoyi a kan mahaye har sai kun isa makullin.
2. Fara fara tilasta nama a cikin caca tare da hannu daya yayin amfani da hannun don sarrafa lokacin da ake yi wa tsiran alade kamar yadda aka cire shi.
3. Ka tuna, tsiran alade za ta girgiza lokacin da yake dafa, don haka kana so karan tsiran alade mai kyau. Amma ka yi hankali kada ka damu ko karon zai fashe.
4. Tsayawa har sai an yi amfani da caca. Riƙa kulle a wannan karshen. Kuna iya barin tsiran alade a cikin babban akwatin ko juya shi a cikin tsaka-tsalle 6 inji don yin haɗi. Yi amfani da nan da nan ko adana tsiran alade firiji kuma an rufe shi zuwa kwanaki biyu har sai da shirye don dafa.
5. Don dafa, ƙananan zafi zuwa 350 F. Sausain tsiran alade a cikin wani kwanon burodi mai greased ko kwano da ruwa tare da ruwa (ko giya). Gasa game da sa'a daya ko har sai tsiran alade yana da launin ruwan kasa, amma ba bushe ba.
6. Namanya ba tare da kwasfa ba ko dafa shi tsiran alade na har zuwa watanni 6.