Homemade sausage in the gut recipe in a meat grinder. Homemade sausage in the guts - the best recipes

From mid-autumn, the time for harvesting meat begins and continues until winter. So right now is the time to think about cooking truly delicious homemade sausages. In the markets and shops, you can easily choose and buy the freshest meat and lard, and now you can still buy the best natural casing (intestines) for your sausages from farmers. Well, the cool air temperature at this time of the year will allow you to arrange your own small dryer for dried sausages even on the glazed balcony of your city apartment. That is why today the site invites you to figure out and remember with us how to cook homemade sausage.

Today, especially for you, "Culinary Eden" has prepared a selection of the most important tips and little culinary tricks, coupled with proven recipes that will definitely tell you how to cook homemade sausage.

1. Let's start with kitchen utensils. For cutting and chopping meat and fat, you will definitely need a strong board. Plastic or wooden - the choice is yours: plastic is certainly more hygienic and easier to clean, but a wooden board is much more natural, more pleasant to use, and, importantly, much stronger than a plastic board. For most homemade sausages, the meat must be minced rather than put through a meat grinder. The only exceptions are servelats and boiled sausages - for their preparation, meat and lard are rolled into minced meat. It is most convenient to chop meat with a large sharp knife with a wide blade - a billhook. Having decided to purchase such a knife, do not rush to buy a cheap knife of unknown origin, such a knife can break at the most inopportune moment and injure you. It is better to buy a good, albeit not cheap, knife from a well-known manufacturer, because such a billhook, made of excellent strong steel, will last you a lifetime. In addition, you will need deep dishes with oppression for pre-salting meat. It can be a deep enameled pan or a plastic container with a well-fitted circle of oppression and a load. As a load, you can take a pre-washed and boiled cobblestone or a jar with a lid filled with water. And of course, you will need a meat grinder. A powerful electric grinder if you plan to make a large number of sausages, or a strong manual meat grinder if there are not many sausages. A meat grinder often comes with a convenient nozzle for stuffing sausages, but if it is not there, then such a nozzle can be purchased separately. And if you just want to try making homemade sausage for the first time and don’t want to immediately spend money on buying expensive meat grinders and attachments, then you can simply cut off the top of a plastic bottle with a wide mouth and use it to manually stuff the sausage casing with minced meat, putting the casing on the neck and pushing minced meat through an impromptu funnel. Just keep in mind that this stuffing will take a lot more time and effort as the casing needs to be stuffed very tightly and evenly.

2. Of course, no sausage will work without a casing. The best for this purpose is thin pork or mutton intestines (chereva). You can buy it from familiar farmers or butchers. Be sure to buy only prepared, washed, cleaned and salted intestines, because cleaning them yourself is a rather difficult task even for those who have a garden plot and sufficient experience, and it is almost impossible for an unprepared person to do this in a city apartment. Before stuffing, the salted gut should be soaked in boiled water for two to three hours, and then rinsed thoroughly, driving water inside the intestine. In addition to natural intestines, you can also buy artificial types of sausage casings in specialized stores. Very good natural protein shell, which is sold dried. It is enough to soak such a shell in advance in salted water, and after a few hours it will be ready for stuffing. In addition, synthetic casings are also sold, made from edible, but inedible synthetic materials. Such a casing must be removed before eating the sausage, and it is completely unsuitable for cooking fried and smoked sausages.

3. If your plans include the preparation of dry-cured or raw-smoked sausages, then you should take care of preparing a place for drying them. Now you can buy special drying cabinets for sausages that can maintain the desired temperature and humidity, but this is a very expensive pleasure. In autumn, you can dry the sausage right on the glazed balcony. It is enough to ensure that the temperature does not fall below 10 ° C and does not rise above 15 °. In autumn, it is not at all difficult to provide such a temperature. Be sure to keep your sausages out of direct sunlight by wrapping each sausage in wax paper and curtaining your balcony windows. Hang the sausages so that between them there is a distance of at least 15 centimeters for good air circulation. For quick curing and drying of sausages, you can also use electric vegetable dryers, set the dryer to the lowest temperature setting, and dry the sausage for several hours, then hang it in a cool place to dry. Well, smoking dried sausage is as easy as shelling pears - you can buy boxes for smoking in many utensils stores and even in stores selling tourist equipment. Follow the included instructions and you'll be fine. The most delicious sausages are smoked on a mixture of birch and alder chips or sawdust.

4. There is another very important point in the preparation of dried and smoked sausages - meat preservation. Most often, when preparing homemade sausage, salt, spices and vinegar are used to preserve meat. This approach also works, but is fraught with danger - botulism. This bacterium can easily thrive in the anaerobic environment of a tightly stuffed sausage, the meat for which is poorly salted, and the toxin released by these bacteria is deadly! The easiest way to definitely protect yourself and your loved ones from this danger is to use peklosol or nitrite salt (E-250) in the preparation of dried and smoked sausages. This is a highly purified table salt with a half-percentage content of saltpeter. When used correctly, it is completely safe for your health and can save your life. Using peklosol, you will surely be sure that colonies of harmful bacteria will not develop in your sausage, and besides, the saltpeter contained in this salt will allow you to keep the appetizing red color of the meat in your sausage. When using peklosalt, additional salting is not required, just the entire amount of ordinary salt indicated in the recipe is replaced with nitrite salt.

5. Many homemade sausage recipes do not require pre-salting meat, however, when preparing dry-cured and raw-smoked sausage, it is not recommended to skip this important step. There are two ways to salt meat for sausage: dry salting and salting in brine. For dry salting, chop all the required amount of meat according to the recipe, mix with spices and chopped bacon and sprinkle with peklosalt at the rate of 20 g. peclosalts per kilogram of meat. Mix thoroughly, place in a deep dish under oppression and leave in the refrigerator for 3-4 days. You can pickle meat in brine. To do this, cut the meat into large pieces and put it in a salting dish. Prepare the brine. For each kilogram of meat, take 400 ml. water, 40 gr. peklosoli, spices according to the recipe. Pour water into a saucepan, bring to a boil and add your spices. Simmer for 10 minutes over low heat, strain and cool slightly. Dilute Peclosol in 100 ml. cool boiled water, and then mix with the rest of the brine. Pour your meat with ready-made brine, set oppression and put it in the refrigerator for a week and a half. Once a day, remove the dishes with meat from the refrigerator and mix the pieces of meat. Make sure that the meat is completely covered with brine, cook and add a little more if necessary. Rinse the meat salted in this way in water with the addition of vinegar (2 tablespoons per liter of water), chop and proceed according to the recipe.

6. Let's start our journey through the fascinating world of homemade sausages by making fried homemade sausage. Cooking such a sausage is very simple, you do not need salting meat and peklosol here. Soak the casing in advance - pork casings with a diameter of 34-36 mm. Expect that for every meter of such a shell you will need a pound of minced meat. Rinse thoroughly, devein and cut into small pieces of 1 ½ kg. pork. Slightly smaller pieces chop 150 gr. fresh (unsalted) lard. Peel the head of garlic and finely crush. Thoroughly mix the meat with garlic, add 30 gr. salt, 1 teaspoon ground black pepper and mix again. Then add the lard and gently knead everything together, evenly distributing the lard among the meat. Using a meat grinder with a special nozzle, fill the casing tightly with minced sausage, tying it with a thick thread every 30 - 50 cm and cutting off the finished sausage. Tie the edges of the sausage together and hang in the kitchen for an hour and a half for draft. Do not forget to poke a few thin holes in each sausage with a needle to release excess air. Sausages prepared in this way can be immediately fried in the oven, tightly placed in a baking dish greased with pork fat (40 minutes at 200 °), or you can tie them in plastic bags and leave them in the freezer for the future.

7. There is no time to mess with the casings, but oh how you want a fried homemade sausage? English cuisine will come to your aid. Oxford sausages are cooked without the casing. Through a meat grinder with a fine grate, pass 400 gr. pork, 400 gr. beef and 50 gr. fresh fat. Add 200 gr. breadcrumbs, zest of half a lemon, 1 tbsp. a spoonful of chopped parsley, a pinch of nutmeg and a teaspoon of salt. Thoroughly knead the minced meat. Beat one egg, add to the minced meat and mix gently. Slightly damp palms dip in breadcrumbs, take a small amount of minced meat and roll up the sausage. Roll the sausage into a circle with the ends facing each other. Cook in a pan in hot pork fat for 10 minutes on each side.

8. From the very simple, let's return to a slightly more complex real sausage. Let's try to cook homemade dry-cured sausage? Rinse thoroughly and cut into small pieces of 1 kg. bold pork and 500 gr. beef tenderloin. Prepare dry salting mix. To do this, mix 45 gr. peclosalts, 1 teaspoon sugar, 1 teaspoon ground coriander, 1 ½ teaspoons black pepper, a pinch of hot red pepper. Put the meat in a dish for salting, cover with a salting mixture, mix and leave in a cool place under oppression for one to two days. In two liters of cold boiled water, dilute 2 tbsp. spoons of apple cider vinegar. Transfer the salted meat to a colander and rinse with the resulting solution, and then lightly dry with a clean cloth. Add to the meat 200 gr. finely chopped salted pork fat and mix. Stuff the sausage casings tightly with the resulting minced meat and tie tightly at both ends. Using a thin needle, make a few punctures to release excess air. Dry on the balcony at about 15°C for a week. You can speed up the process by drying the sausage in a vegetable dryer. The sausage will be ready when it has lost about half its weight. Store the finished sausage in the refrigerator.

9. And what could be tastier than a real home-made raw smoked sausage? It’s not a shame to serve such a sausage to the festive table, and it’s just a pleasure to feast on it! Cut into large pieces 3 kg. fresh beef and 3 kg. lean pork. If possible, you can add another 500 gr. any lean game. Salt the meat using the wet brine method (see tip 5) for five days. Drain the finished meat and chop finely or pass through a meat grinder with a large grate. Remove the skin and finely chop 3 kg. salted lard. Mix meat and lard, add 2 teaspoons of sugar, 1 teaspoon of ground allspice, one teaspoon of ground black pepper, ½ teaspoon of ground red pepper, a pinch of ground cloves. If instead of peklosalt you prepared a brine with regular salt, add 30 gr. ascorbic acid - it will act as a preservative and color fixer. Mix everything thoroughly, put it in a deep bowl and put it under pressure in a cool place for another couple of days. Stuff the pork intestine casings with minced meat and tie the ends of your sausages tightly. Hang the sausages in a cool place to dry for five days. Smoke the sausage at the lowest temperature for two to three days. If possible, smoke without interruption, if not, bring it to a cool place for the night, and continue smoking in the morning. Hang well-smoked sausage in a cool place to age for three weeks. Store the finished sausage in the refrigerator or cellar. If traces of mold appear, wipe the sausage thoroughly with vegetable oil and smoke for another couple of hours.

10. Prefer boiled sausage? Pamper your loved ones with the most delicate poultry sausage. Install the grate with the smallest holes on the meat grinder and scroll together 400 gr twice. chicken fillet and 300 gr. turkey fillet. Add three lightly beaten egg whites, 1 teaspoon salt, a pinch of nutmeg, black and white ground pepper to taste. Mix thoroughly and beat the minced meat with a blender. Add 300 ml to minced meat. 33% cream and mix thoroughly again. Divide the minced meat into three parts, wrap each with cling film, forming thick short sausages. Tie the ends of the film tightly. Cook in a double boiler for an hour. Refrigerate for a day, remove the film, cut the sausage into thin circles and serve. Such sausage is stored in the refrigerator for no more than 5 - 7 days!

As a child, my grandmother in the village made sausage herself. Doctoral, of course, they didn’t do, but a normal homemade sausage is often done. The recipe for homemade sausage has long been part of the family tradition. Meat homemade sausage cannot be compared with purchased sausage. Firstly, the quality of the products used can be personally controlled and there will be no need to worry about the freshness of meat and fat, the presence of a sufficient amount of spices and spices, and how fresh the sausage itself is!

Real homemade meat sausage is very tasty and juicy. A large amount of garlic gives it a characteristic rich garlic flavor, paprika helps to keep the color of the meat, nutmeg and cognac add a peculiar flavor note. Let's try to cook sausage at home together!

• Yield: 3 kg sausage
• Preparation: 12 hours (approximately)
• Cooking: 2 hours
• Ready in: 14 hours (estimated)

Ingredients

• 2-2.5 kg Pork (neck, shoulder, back)
• 500-700 gr Salo (without sprouted)
• 1 large head of garlic
• 100 mlCognac or brandy
• to tasteSalt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander

Homemade sausage. Recipe

Ground meat

Next is an important process - stuffing

1. If your home electric meat grinder has a special nozzle, great! Everything is simple there: Remove the knives and the grate from the meat grinder, pull the intestine onto the nozzle, tie the tip of the intestine into a knot or cotton thread and drive the minced meat through the meat grinder. The bowel fills automatically and contracts as it fills from the device.

   
   

2. Attention: do not fill very tightly. The sausage should yield easily when pressed. Fill tightly - it will burst when cooked.
3. If there is no device, use a wire ring or a circle with scissors. And fill with your hands. We did that 20-25 years ago.
4. Make sure there are no holes in the gut. If you find a hole, it makes sense to cut the intestine in this place.
5. Here you go. The sausage is full. Now it needs to be put in the refrigerator overnight.

   
   

6. In the morning. Check the sausages for holes in the casing.
7. After that, it is worth rolling the sausages into spirals (rings) and tying them with cotton thread like “iris”. So it is more convenient to boil and fry the sausage.

   
   

8. Next is an important point: the sausage casing must be pierced. In many places. Take a needle or toothpick. And you prick the shell on both sides with an interval of 4-5 cm. If voids filled with air are visible under the shell, pierce them.

   
   

   pierce the shell

   Cooking

9. Pour water into a sufficiently large pot or cauldron - at a level of 10-15 cm. Boil. Carefully put a ring of sausage into the pan and cook from boiling for 3-5 minutes. If everything is done correctly, the sausage will not burst.
10. Remember - Gashekovsky Baloun could not drive away from himself that unforgettable bright picture of how he pierces a sackcloth so that air comes out of it: otherwise it will burst during cooking.
11. Boil all the sausages one by one.

    
    

12. After cooking, take out the sausage and let cool and dry.

13. frying

14. The lard set aside the day before - the same 100-150 grams, must be melted in a frying pan to the state of dry greaves. Eat the cracklings immediately! And drain the fat into a ceramic dish and cool.

    
    

15. Preheat the oven to 220-240 degrees.
16. Lubricate sausages with fat from cracklings, put on baking sheets, put in the oven and fry, periodically turning over.

    
    

17. Fry until the sausage is browned. It usually takes from an hour to an hour and a half. Readiness is determined by color. Ruddy - ready. Don't let it burn!

    
    

    Sausage can be eaten right away, or stored in the refrigerator, reheating as needed. In the villages, sausages were placed in ceramic dishes and filled with lard. So it was kept for a very long time.

18. Homemade sausage is incredibly tasty.

19. Here are a few of these recipes, and there it all depends on your taste.

    Homemade sausage from offal and meat

    • Pork - neck or fatty flank - 0.5 kg
    • Offal - lungs, heart, kidneys - 0.2 kg each
    • Allspice - 5g
    • Cumin - 10g
    • Garlic - 2-3 cloves
    • Pork blood - 100g.
    1. Meat and well-washed offal, without cutting, boil in salted water.
    2. Then cut into small pieces and pass through a meat grinder, add spices to this mass, salt to taste and add blood, also passed through a meat grinder, so that there are no lumps. Blood is added to give the meat viscosity.
    3. We fill the intestines with the minced meat, tie at both ends and leave for 30-40 minutes so that all the ingredients are well saturated.
    4. After that, we send it to a pot with boiled water, and when you notice that the minced meat under the shell begins to boil, you need to pierce the intestine with a thin needle in several places.
    5. Cook until cooked for 20-30 minutes, then pull out and lay on a tray to dry, you can bake in the oven.

    Homemade pork and beef sausage with garlic and onions

    • Pork - 1.0 kg
    • Beef - 0.5 kg
    • Raw onion - 0.1 kg
    • Fried onion - 0.1 kg
    • Ground black pepper - to taste
    • Garlic - 3 cloves
    • Salt - to taste.

    Grind the meat, mix all the ingredients, fill the shell and let it brew for a bit, then cook in the usual way.

    Poultry homemade sausage

    • Poultry meat - 1 kg
    • Salo - 0.3-0.5 kg
    • Ground pepper - to taste
    • Garlic - 2 cloves
    • Salt - to taste.
    • Milk - 150-200ml
    • White loaf crumb - 100-150g
    • Protein from 3 eggs
    • Onion fried in oil - 100g
    1. Soak the loaf crumb in boiled and cooled milk.
    2. Add finely chopped poultry meat and lard (can be twisted into a meat grinder), overcooked onion and all other ingredients.
    3. Thoroughly knead, so that a homogeneous mass is obtained, resembling thick sour cream.
    4. We fill the shell and cook in the same way.
    5. The finished sausage is laid out on paper to cool and so that excess fat is absorbed.
    6. For long-term storage, homemade sausage is placed in ceramic, earthenware or glassware and poured with pork lard.
    7. After cooling, place in a refrigerator or cellar.

Well, the video, so that everything was completely right .. Good luck to you all ..

A lot of words have already been said about the dangers of store sausage. In terms of the content of starch, “near natural” food additives, emulsifiers and stabilizers, these products are more similar to those of the chemical industry. But in Ukraine, guests are often treated to homemade sausage. Try it and feel the difference! There are a lot of recipes for such yummy: boiled, semi-smoked, for grilling. But in the question of how to make the main problem is not how to stuff the product, but what to stuff the stuffing into.

The industrial capacities of meat processing plants pack the filling in cellophane or a similar chemical shell. This is unhealthy, even if we work hard and remove the inedible crust. Since during heat treatment, hazardous substances from such plastic penetrate deep into the meat. If you are already thinking about how to make sausage at home, you need to go in search of intestines. In Ukraine, they can be found in almost any grocery market at butchers. Cleaned, salted, dried, these insides are waiting for their buyer, packed in a bag of 3, 5, 10 meters. In Russia, I think, one should also go to the meat rows for intestines.

The second problem that may arise on the path of an enthusiast is stuffing minced meat. How to make sausage at home without a meat grinder with a special nozzle? If you do it by hand, it will come out too long and dreary. Wet intestines slip out of the fingers, the minced meat is distributed unevenly, which makes the sausage crooked and unaesthetic. You can get out of the situation by cutting off the neck of a one and a half liter plastic bottle. Press it firmly or tie it to the outlet of the meat grinder.

The first step towards being at home is to bring the intestines back to normal. At first glance, these white laces are good for nothing. Do not rush to make a verdict. Cut the number (footage) of the intestines that you will use. Hide the rest in the refrigerator - they are perfectly stored in a salt-dried form. Soak the intestines in warm water. After two or three hours, they will become elastic, they can be stretched with your fingers, smoothed. Now they need to be washed from excess salt under running water and begin the process of forming sausages.

I hope your stuffing is ready? We cut the intestines into segments of 50 cm or shorter. Tie a knot at one end of the piece. We pierce the shell with a needle near the far edge. This is necessary in order for air to escape. Without knowing how to make sausage at home, and in particular this secret, many people get a burst intestine and minced meat that has fallen out. We pull the second end of the shell onto a special cone-shaped nozzle of the meat grinder or onto the neck of the bottle, if there is none. When the gut is full, we tie the second end. Now you can start cooking the actual sausage. You can dry it, smoke it, bake it, fry it.

How to make homemade boiled sausage, like Doctor's favorite since childhood? Very simple. Run the beef and pork twice through a fine-mesh grinder. Add sugar, salt, cardamom, pepper, milk and egg. Minced meat must be ground again with a blender until a lush homogeneous mass is obtained. Leave it in the refrigerator for an hour, after which you can fill the intestine. Lower the formed loaf into water with a temperature of 90-95 degrees. Such sausage should be cooked at 85 ° C for about an hour, making sure that the water does not boil.

Meat sausage is one of the most popular products. It is eaten for breakfast, used as a snack on the festive table, and it is an ingredient in many dishes.

The store product raises doubts about its quality, so it is best to cook it at home.

Homemade pork sausage - a simple and delicious recipe

To make the sausage fatty and nutritious, but at the same time tender and juicy, pork is taken as its basis.

For sausage, you do not need to buy a huge amount of ingredients; even a beginner can repeat its recipe.

You will need:

• The pulp of pork meat - 1.5 kg;
• Thin pork intestines - 5 m;
• Pork fat - 500 gr;
• One head of garlic;
• Cognac - 36 gr;
• Spices: coriander, thyme, dried basil - all 1/2 tsp each;
• Salt and ground black pepper - to taste.

Cooking process:

1. The first step is to treat the intestines. If they were in the freezer, they must be thawed, freed from mucus and dirt with a knife, turned inside out and rinsed thoroughly under the tap. It is best to cut the five-meter intestine into several smaller pieces. After treatment, the intestines should be soaked in saline water for 60 minutes. Salt will remove microorganisms and bacteria.
2. Let's get to the salad. From it you need to cut off the skin and chop into small square pieces. If the pork meat itself has a high percentage of fat content, then use less fat in the recipe.
3. Pork must be prepared by removing bones or veins. Cut into medium-sized squares. (2^2 cm)
4. Put lard and meat in a common dish. Sprinkle pepper and all other spices on top.
5. Process the garlic with a garlic press and add to the mass of meat.
6. Pour cognac into the base of the sausage. It will give the dish a specific flavor and juiciness. You can do without it.
7. Now it's time to stuff the guts. With the help of a tablespoon or nozzle from a meat grinder - a long tube, you need to push the meat into the intestine. Don't forget to tie off the end. Don't stuff too tightly.
8. After the gut is filled with stuffing, tie the other end and put in the freezer for 4 hours for pickling.
9. The future sausage can be rolled into rings for easy baking. Pierce in several places with a needle to avoid damaging the sausage casing.
10. Put a pot of 5 liters of water on the fire, wait for it to boil.
11. Sprinkle salt and put the raw sausage in a saucepan. Cook for 40 - 60 minutes over low heat.
12. After cooking, the sausage must be sent to the oven. Do not forget to treat the baking sheet with vegetable oil. We put boiled sausage on it.
13. The oven temperature is 180 degrees. Baking time - 40 minutes. During the baking procedure, you need to turn the intestine with meat several times.
14. You can use ready-made homemade sausage immediately, or you can use it cold.

chicken sausage

Chicken is a dietary product. So chicken sausage will appeal to people on a diet, those who monitor their health and young children who are just learning to eat regular food.

Grocery list:

• Chicken fillet - 0.5 kg;
• Milk with a fat content of 1.5% - 0.1 l;
• One egg;
• Carrots - 0.1 kg;
• Three cloves of garlic;
• Spices to taste.

Cooking steps:

1. Make minced meat from chicken meat using a meat grinder. It can be processed in a blender, then the meat mass will turn out to be more homogeneous.
2. Break the egg into the prepared minced meat, pour the milk, salt and mix everything.
3. Boil the carrots and chop them into small cubes along with the peeled garlic.
4. Take special molds for sausages or cardboard packaging from milk, cut off the lid. We put a lot of minced meat in it with the first layer, pour carrots and garlic on top, the third layer is minced meat again. And so on until the box is full.
5. We do not report the base of the sausage to the top by 1 cm.
6. We wrap the box with minced meat with cling film.
7. Pour water into the pan and put it on gas, after the water boils in the pan, we set the box with the future sausage. Water must not get inside the packaging. Cook in this form for 60 minutes with the lid closed.
8. After cooking, cool the sausage and cut the box. The dish is ready.

beef recipe

Beef is the middle link. With it, the sausage will turn out not too greasy, but not lean either.

Components:

• Beef - 2 kg;
• Salo - 500 gr;
• Salt - 0.05 kg;
• Four cloves of garlic;
• Ground nutmeg - 5 gr;
• Spices - to taste.

How to cook:

1. Process the meat by washing it, freeing it from small bones. Cut it into small cubes and pass through a meat grinder with a large grate.
2. Salo cut even smaller and process through a meat grinder. Combine meat and lard in one bowl.
3. Add spices to your taste. It can be coriander, basil, ginger or red pepper. Salt the minced meat and put garlic in it.
4. Mix everything well. If the stuffing seemed dry, you can add a little water or milk.
5. Process the intestines and stuff them with ground beef. Tie the ends with string.
6. Put the intestines stuffed with meat for 5 hours in the refrigerator.
7. After that, you can bake them in the oven, after making holes with a needle along the entire length of the intestines.

Boiled sausage at home

Recipe Ingredients:

• Pork meat - 1 kg;
• Salo - 0.3 kg;
• One egg;
• One bulb;
• Two cloves of garlic;
• Sunflower oil - 17 gr;
• Spices to taste;
• Gelatin - 15 gr.

Step-by-step instruction:

1. Pork must be washed and cleaned of foreign objects: films, small bones and chopped together with garlic and onions using a blender.
2. Pour the egg into the resulting minced meat, add your spices and gelatin. Mix everything well.
3. The base of the sausage can be prepared in special molds, pork or beef intestine, or in a baking bag if nothing else was at hand.
4. Fill the baking bag with minced meat, tie the ends and the middle with a rope.
5. You can start cooking. Cook for two hours over medium heat.

Livernaya

The liverwurst recipe is very simple. It does not require a lot of expensive products, and the result is an amazing-tasting dish.

Product set:

• Light - 0.8 kg;
• Liver - 0.6 kg;
• Salo - 0.3 kg;
• Heart - 0.4 kg;
• Garlic - 2 heads;
• Onion - 0.4 kg;
• Cream - 0.3 kg;
• Spices and salt to taste.

Recipe for homemade sausage in the guts:

1. The liver should be washed under the tap, the meat of the heart and lungs is cut into pieces and put in a saucepan. Boil for 60 minutes.
2. Shred the lard with liver and turn through a meat grinder along with pieces of garlic.
3. You can fry lard with onions in a pan with vegetable oil.
4. We also process the cooled liver and lungs in a meat grinder.
5. We combine all the ingredients in minced meat, pour cream on top and pour spices.
6. We stuff the intestine with prepared minced meat and bind its ends.
7. We cook 40 minutes. Don't forget to pierce the shell with a needle.

Dry-cured chicken sausage at home

This recipe does not involve boiling or baking in the oven. But patience is needed here, as you will have to wait about two weeks for the sausage.

Recipe Ingredients:

• Chicken fillet - 0.5 kg;
• Pork intestines - 0.4 m;
• Two cloves of garlic;
• Coriander - 8 gr;
• Black pepper - 0.5 gr;
• Nitrite salt - 4 gr.

Step by step preparation:

1. Cut the chicken into thin slices.
2. Add the pepper, salt and coriander to the bowl with the chicken pieces.
3. Mix everything and knead the minced meat.
4. Process the intestines in the manner described above and place the meat in them, tie the resulting sausage with a ring and put in the freezer for 2 hours.
5. The turn of drying has come. For this purpose, within three days it is necessary to hang the product in a well-ventilated area. The temperature is 15 degrees Celsius. It is best to freeze overnight in the refrigerator.
6. Over the next two weeks, the sausage should constantly hang in the fresh air.

Sausage without intestines - in foil

A quarter of the time in the preparation of homemade sausage is the preparation of the intestines. This is an unpleasant and painstaking task. But you can do without the cherv.

What you will need:

• Pork meat - 1 kg;
• Salo - 0.2 kg;
• Four chicken eggs;
• Six cloves of garlic;
• Salt to taste;
• spices;
• Foil for baking;
• Starch - 40 gr.

Instruction:

1. Meat with lard should be washed and cut into small squares.
2. Break the eggs into a separate bowl and beat, adding starch, salt, pepper, chopped garlic and other spices to them little by little.
3. Mix everything well, making sure that no lumps form.
4. Make minced meat, put it on the foil and roll it up, tightly bending the edges of the foil.
5. Preheat the oven to 180 degrees and insert the baking sheet with the sausage. Baking time - 1 hour.
6. Release the already prepared sausage from the film and cut into slices.

Proper homemade sausage for children

The children's body is very fragile, so spices or garlic are not added to the food for babies.

If the pork is too fatty, and you prefer diet foods, you can add lean beef to the main meat.

Product set:

• Pork meat - 1 kg;
• Beef meat - 1 kg;
• Garlic three cloves;
• Water;
• Intestines;
• Spices and salt to taste.

How to make sausage at home:

Cut pork and beef into small pieces. Mix the minced meat with finely chopped garlic, salt and spices. If the meat mass is too thick - pour two tablespoons of water. After that, we deal with tripe. We place the minced meat in the cleaned intestines and bake in the oven.