{"id":3832,"date":"2016-08-09T17:44:35","date_gmt":"2016-08-09T16:44:35","guid":{"rendered":"https:\/\/hankstruebbq.com\/se\/?p=3832"},"modified":"2023-01-06T20:25:04","modified_gmt":"2023-01-06T19:25:04","slug":"gor-egen-korv-pa-not","status":"publish","type":"post","link":"https:\/\/hankstruebbq.com\/se\/gor-egen-korv-pa-not\/","title":{"rendered":"G\u00f6r egen korv p\u00e5 n\u00f6t"},"content":{"rendered":"
Att stoppa egen korv \u00e4r b\u00e5de roligt och hyfsat enkelt. Man beh\u00f6ver en k\u00f6ttkvarn till sin hj\u00e4lp, men i \u00f6vrigt hittar du alla ingredienser i en vanlig mataff\u00e4r. H\u00e4r kombinerar vi mager k\u00f6tt (ytterl\u00e5r) med aningens fetare k\u00f6tt (kalvl\u00e4gg) och rent fett (talg) f\u00f6r en smakrik n\u00f6tkorv. Den h\u00e4r \u00e4r relativt neutralt kryddad, men \u00e4r en bra start f\u00f6r vidare experiment.<\/p>\n
Genererar: 4<\/span><\/div>\n
Ingredienser<\/h2>\n
1.6 kg k\u00f6tt best\u00e5ende av:<\/b><\/em> \n1 kg n\u00f6tytterl\u00e5r \n0.6 kg kalvl\u00e4gg \n0.2 kg talg \n5 m fj\u00e4lster \nk\u00f6ttgarn\/sn\u00f6re (valfritt) \n— \n3 tsk salt \n0.5 tsk timjan \n1 tsk l\u00f6kpulver \n1 tsk r\u00f6kt paprikapulver<\/div>\n
G\u00f6r s\u00e5 h\u00e4r<\/h2>\n
L\u00e4gg fj\u00e4lstret i kallt vatten dagen innan s\u00e5 det blir lite mer l\u00e4ttarbetat. F\u00f6rvara det i kylen \u00f6ver natten. \nOm kalvl\u00e4ggen inneh\u00e5ller ben ska de putsas bort, men inget annat. L\u00e5t allts\u00e5 bli att putsa bort eventuellt fett. Dela allt k\u00f6tt i stora bitar, s\u00e5 det f\u00e5r plats i k\u00f6ttkvarnen. Mal allt k\u00f6ttet och blanda f\u00e4rsen i en stor bunke, eller \u00e4nnu b\u00e4ttre, p\u00e5 en ugnspl\u00e5t.<\/p>\n
Smaks\u00e4ttning<\/h3>\n
Jag brukar sprida ut f\u00e4rsen j\u00e4mnt \u00f6ver hela pl\u00e5ten, p\u00e5 s\u00e5 vis blir det l\u00e4ttare att f\u00f6rdela kryddorna j\u00e4mnt. N\u00e4r man str\u00f6sslat \u00f6ver alla kryddor blandar man ihop f\u00e4rsen med h\u00e4nderna, men kn\u00e5da inte f\u00f6r mycket. Om du \u00e4r os\u00e4ker p\u00e5 smaks\u00e4ttningen formar man en liten k\u00f6ttbulle av smeten och steker i stekpannan, f\u00f6r att p\u00e5 s\u00e5 vis provsmaka. Tills\u00e4tt mer salt och\/eller kryddor vid behov.<\/p>\n
Stoppning<\/h3>\n
Montera korvhornet p\u00e5 kvarnen och tr\u00e4 p\u00e5 hela fj\u00e4lstret p\u00e5 korvhornet. Fyll p\u00e5 med f\u00e4rs och starta kvarnen s\u00e5 att kvarnen fylls och luften trycks ut, och f\u00e4rsen b\u00f6rjar komma. Stoppa kvarnen. St\u00e4ll en ugnspl\u00e5t t\u00e4ckt med ett tunt lager neutral olja under korvhornet. Det underl\u00e4ttar n\u00e4r man b\u00f6rjar mata ut korven, den glider d\u00e5 undan l\u00e4tt och enkelt. G\u00f6r en l\u00e5ng spiral av den s\u00e5 den f\u00e5r plats. T\u00e4nk kanelbulle \ud83d\ude42<\/p>\n
Motst\u00e5 frestelsen att packa korven f\u00f6r t\u00e4tt, eller f\u00f6r den delen rulla den (som en kavel) efter stoppning. Det kommer att packa f\u00e4rsen f\u00f6r h\u00e5rt.<\/p>\nIngredienser till egen korv<\/figcaption><\/figure>\nMalet n\u00f6tk\u00f6tt till korv<\/figcaption><\/figure>\nMalet n\u00f6tk\u00f6tt med kryddor tillsatta<\/figcaption><\/figure>\n
Dra nu\u00a0ut ett par centimeter av fj\u00e4lstret och sno det ett par varv. Starta kvarnen igen och b\u00f6rja fyll fj\u00e4lstret. L\u00e5t f\u00e4rsen fylla fj\u00e4lstret i egen takt, dra eller tryck inte. Man f\u00e5r hj\u00e4lpa till lite genom att dra ut fj\u00e4lstret f\u00f6rsiktigt n\u00e4r man tycker tjockleken \u00e4r lagom. Konsten h\u00e4r \u00e4r att fylla fj\u00e4lstret lagom mycket och med samma packningsgrad hela v\u00e4gen. Det \u00e4r l\u00e4ttare att fylla hela fj\u00e4lstret till en l\u00e5ng korv och dela av den sen, d\u00e5 f\u00e5r man en j\u00e4mnt fylld korv. N\u00e4r hela korven \u00e4r klar delar man av den genom att m\u00e4ta ut en viss l\u00e4ngd (10-15 cm), nypa med tumme och pekfinger och snurra korven ett par varv. Sen forts\u00e4tter man s\u00e5 tills man \u00e4r klar. L\u00e5t korven g\u00e4rna vila ett par timmar innan den tillagas s\u00e5 att kryddning och smaker hinner f\u00f6rdelas. Den korv som inte \u00e4ts samma dag eller dagen efter m\u00e5ste frysas, d\u00e5 det \u00e4r malet k\u00f6tt, och det ska behandlas precis som den k\u00f6ttf\u00e4rs man k\u00f6per i butik. Valfri bonus-uppgift<\/em><\/strong>: Knyt av korvarna med k\u00f6ttsn\u00f6re. Jag klipper av ett g\u00e4ng sn\u00f6rstumpar som \u00e4r 7-10 cm l\u00e5nga och knyter av korvarna i b\u00e4gge \u00e4ndar innan jag klipper is\u00e4r dem. Mest f\u00f6r att det ser lite snyggare ut. Knyt tv\u00e5 knutar mellan varje korv och klipp d\u00e4remellan.<\/p>\nKorvskinn monterat, klart att k\u00f6ra<\/figcaption><\/figure>\nF\u00e4rdiga hemmagjorda korvar<\/figcaption><\/figure>\nKorvarna knutna och redo att tillagas<\/figcaption><\/figure>\n
Tillagning<\/h3>\n
Jag f\u00f6redrar att tillaga egen korv i ugn p\u00e5 en pl\u00e5t. De blir j\u00e4mnt tillagade och saftigare \u00e4n n\u00e4r man steker dem i stekpanna. S\u00e4tt ugnen p\u00e5 175\u00b0 C och v\u00e4nta tills den \u00e4r genomvarm. L\u00e4gg korvarna p\u00e5 en pl\u00e5t och tillaga dem i 20-25 minuter (beroende p\u00e5 tjocklek). Ta sen ut dem och njut.<\/p>\n","protected":false},"excerpt":{"rendered":"
S\u00e5 h\u00e4r g\u00f6r man egen korv p\u00e5 n\u00f6t. Val av k\u00f6tt och kryddor kan varieras i det o\u00e4ndliga, men h\u00e4r \u00e4r grundinstruktionerna som hj\u00e4lper dig ig\u00e5ng.<\/p>\n","protected":false},"author":1,"featured_media":3852,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[82,4],"tags":[],"class_list":["post-3832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-not","category-recept"],"yoast_head":"\n
G\u00f6r egen korv p\u00e5 n\u00f6t - Hank's True BBQ\u2122<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hankstruebbq.com\/se\/gor-egen-korv-pa-not\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"G\u00f6r egen korv p\u00e5 n\u00f6t - Hank's True BBQ\u2122\" \/>\n<meta property=\"og:description\" content=\"S\u00e5 h\u00e4r g\u00f6r man egen korv p\u00e5 n\u00f6t. 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