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Tutyrma Tatar
Homemade sausage, Tutyrma Tatar, is made from lamb, beef, or chicken offals with the addition of rice. The pork casing is loosely stuffed with the filling (in fact, "Tutyrma" translates to "stuffed," "filled") and is cooked in non-boiling water (approximately 85-87 degrees Celsius). To ensure juiciness, finely chopped onion and meat broth (sometimes milk) are added to the sausage.
The casing for stuffing Tutyrma can be prepared independently by thoroughly cleaning and washing the pork intestines, but there is a simpler and more modern way – to buy ready-to-use casing, salted, from an online store. In this case, it will only be necessary to rinse it from the salt and stuff it.
Ingredients
Show ingredients
- chicken gizzards – 450 g;
- chicken liver – 650 g;
- chicken hearts – 450 g;
- round grain rice – 150 g;
- white onion – 150 g;
- meat broth – 300-400 ml;
- rock salt – 36 g;
- black ground pepper – to taste;
- garlic – optional;
- pork casing – approximately 3-3.5 meters.
Additionally, a special sausage stuffing attachment and a culinary thermometer with a probe will be needed for the meat grinder.
Preparation
- Prepare the ingredients for making Tatar Tutyrma. The quantity of the offal ingredients can be adjusted according to your preferences, as long as the total weight remains the same. Meat broth can be replaced with milk if desired.
- Since chicken liver and hearts cook quickly, unlike gizzards, the latter should be boiled slightly before use – this way they will lose their characteristic toughness and become softer. To do this, fill the gizzards with water (so they float freely) and put on heat.
- After boiling, cook them for half an hour (do not add salt) and drain the water.
- Place the pork casing in room temperature water and leave for 30-35 minutes.
- Rinse the rice to remove all the starch, then cover with water just slightly above the grains.
- Cook the rice on low heat until semi-cooked (about 3 minutes), so that all moisture is absorbed or evaporated.
- Next, the casings need to be rinsed to remove the salt inside. To do this, fill and rinse them several times under running water from the tap.
- Grind the cooled gizzards in a food processor or meat grinder along with the onion.
- Add the raw liver and hearts here. Grind everything again.
- Transfer the mixture to a bowl and add the cooled rice and salt.
- Season the mixture with pepper.
- Slowly pour in the meat broth, controlling the consistency of the filling (it should not turn out too liquid). The optimal amount of liquid for the specified weight of offals is 300-400 milliliters.
- Mix the filling and place it in the refrigerator for half an hour to stabilize – it will thicken slightly there.
- Remove the knife and screen from the auger meat grinder. Install the special sausage stuffing attachment and stretch the casing onto it (as much as will fit) – the tip should hang down from the attachment and should not be tied yet (air must be released first). Prepare small pieces of cotton thread for tying the Tutyrma.
- Start pushing the filling through. When it approaches the end of the casing, tie off the end with the thread.
- Fill the entire intestine in this manner, and for convenience, make ties along the length, forming sausage segments of 20-30 centimeters.
- Stretch the next casing onto the attachment and continue forming sausages, which should then be placed in a bowl.
- Place a large pot of water on the stove and heat to 90-95 degrees Celsius.
- Submerge the sausages in hot water – at this moment, the water temperature will decrease slightly.
- Then, it is necessary to constantly monitor the heating to keep the temperature within 85-87 degrees Celsius.
- After 20 minutes, the Tutyrma can be removed from the pot.
Tender and juicy Tutyurma Tatar is incredibly delicious both hot and cold. It can be fried with any fat in a pan or simply spread on bread as a pâté. Such sausage pairs well with any side dish and serves as a hearty and convenient snack. Give it a try, enjoy your meal!
