Check it out guys , Mini Calabrese sausage balls that sell more than drumsticks just came out ! A profitable recipe and anyone can make it! You can sell and make money!
Shall we go step by step? We're going to need 350 grams of Calabrese sausage. I'm going to put it through the shredder and, if you don't have a shredder, you can do it in the blender and use the pulse function Ah Edva, I'm starting but not even my blender is working I left this Calabrese sausage freeze a little on purpose just to show this here Use a grater The pepperoni sausage here is not completely frozen, I left it in the freezer just a little so that it would firm up You can do this But I don't want you to stop doing it, okay good?
Look what a wonderful tip! So don't forget to do it. Now I'm going to grind it.
Here I have 30 grams of margarine, I'm going to put it on low heat and I'm going to fry the Calabrian sausage so that it releases all its flavor as it heats up. While it's frying, we're going to grate two small onions and two cloves of garlic on the coarser side of the grater. Look, first I like to fry the Calabrian sausage so that it releases a lot of its flavor.
You can do all this here with the pan on the stove Guys , this recipe yields so, so much, so much that you need to make it to see the results! Now here I'm going to add the onion and put it on the fire just to sauté it a little more Here I have 630 milliliters of water Make everything measured, ok? If you want to make it with milk, do it, but this recipe is a money-making recipe.
Our pepperoni ball has to be very concentrated, do you know why? It's a small snack so that the customer can eat it and eat it again and say "Guys, what a wonderful flavor, I can't stop eating it! " You have to make sure the ball is well seasoned.
I'll show you how I season it, but you can use whatever seasoning you prefer. Let's add color to our broth: 1/2 tablespoon (dessert) of paprika Vegetable broth. The vegetable broth already has salt Here, look, a dessert spoon of powdered vegetable broth.
I'm going to add a spoonful of Chef's seasoning. These seasonings are not difficult to find, you can find them in stores that sell natural products, in spice shops 2 tablespoons (dessert) of dehydrated leeks. Edva, I don't want to add leeks Add parsley, chives, anything you want You can add this This is the time for you to taste the salt I will need 350 grams of unleavened wheat flour and I will add this flour to the broth But I'm only going to do this after the broth is completely boiling And write down a tip in your notebook: the same amount of pepperoni sausage is the same amount of wheat flour Now I'm going to bring it to a boil I'm going to add all the wheat flour just once in this broth Before adding the flour, I pass it through a sieve.
Sometimes wheat flour comes with lumps, you know? Then it's not cool So do this Which city are you watching from? Now I'm going to put it on low heat and cook it for about 5 minutes or until it comes away from the bottom of the pan.
Why do I have to do this? Because the wheat flour here is not cooked, it is just involved in the broth When you are going to roll out the dough, roll out the dough with the help of a rolling pin because it is very hot This is an easy recipe You just need to pay attention to the step by step Our dough is already at a temperature at which I can handle it Now I'm going to knead This dough is kneaded quickly, around 2 to 3 minutes I'm going to divide this dough into portions of 10 grams So that you have an idea, write it down in your notebook : 120 units Guys, think about a profitable recipe! You can do this and you will be surprised by the number of orders you receive!
Molding is very easy You just make balls Take the portion, press and make balls Why do you have to press? Do you know why? To compact it, so that it is well pressed Look, imagine if I just make a little ball here, look how ugly it looks You have to press it and then make the little ball Guys, where's my like?
After a tip like that? I can't believe you're watching and you still haven't given me a like! I'll wait.
. . Thank you!
For breading, I'll just use water and breadcrumbs Another thing for you to write down in your notebook: don't add the balls and leave them to soak like that because they'll start to fall apart It's quick: rinse them in water, throw them in the breadcrumbs, ok good? Oh, Edva! This is obvious.
It may be for some, but it may not be for others. So let's talk about everything in great detail so that you can do your production and not make mistakes. I don't want you to make mistakes in your production.
Click "Like" and share to help us grow! Ready! Look how beautiful, perfect they look, right?
And now let's fry But if you're just starting out, don't fry now Put it in the fridge for at least an hour Why, Edva, do I have to put it in the fridge for at least an hour? Because this guarantees excellent frying The breading doesn't come off and the ball is evenly fried, not to mention crispy You might think: "Can I leave it for more than an hour? " He can!
You can leave it overnight or up to three days But to be safe, it's better that you freeze it I'll put some here You can take it in these containers Here's why I want to show it to you I'll leave it there for at least an hour and this From here I'll take it to the freezer Ready! The container is very cold Look, completely frozen Only now can I put it in a bag and take it to freeze If you want to freeze your production, you can too That's it! Look how beautiful, perfect they are, right?
They are firm, this guarantees excellent frying. You can cool them down and then come back here and tell me in the comments. Practice makes perfect!
You don't have to do it to see if it will work. You have to do it until it works! Our frozen pepperoni balls have a shelf life of 90 days, but I'm sure you'll sell out before then!
When you fry, you don't need to let it defrost. With the oil hot, you can now add them. Now write this tip in your notebook: never, ever in this galaxy, with the oil hot, take the balls or your mini savory snacks and start putting them in.
of the oil because the oil boils and you can burn your fingertips, okay? Now let's fry Click on "Subscribe" so you don't miss any recipes with lots of tips And look at them, they're beautiful, aren't they? And about the packaging, you can choose any one you prefer.
I bought 500 milliliter transparent cups because customers eat with their eyes. Imagine looking in the window and seeing a cup like this one full of mini snacks, he will be delighted! How many marbles can I put in a 500 milliliter glass?
Look, 25 to 30 units Look, 5, 10, 15, 20, 25. . .
let's put 30 Okay, 30 units Look at that beautiful glass! How much would you pay for a glass like this with 30 units? Let me see.
. . hmm, I would pay about R$18 for that glass!
Very good, isn't it? The sales price. .
. I'll pretend I didn't see it, okay? The selling price depends on the value of the ingredients Bye production, bye!
I said little today, didn't I? He spoke. Even the puppy came!
I already have a video here on the channel showing you step by step how you should calculate the selling price of your snacks. I'll leave the link in the description of this video. You may be asking yourself: "Edva, can I sell in smaller cups?
" He can! Just write this tip in your notebook: buy transparent cups I don't have a transparent cup here, this one is 180 milliliters You can put and sell 12 units in a 180 milliliter cup Guys, this sells and sells a lot! Make a good amount, fill your freezer, fill the freezer at home and you'll get that extra money at these June festivals now.
You'll see, they'll really sell a lot. The people pay, people, they really pay! And now I'm going to try it Gentlemen, what a delicious thing!
Very good, juicy, crunchy, creamy, everything, isn't it love?
