Homemade dry-cured beef sausage - how to make sausage, recipe with lard. Homemade beef sausage

The shelves of the meat departments are replete with a wide variety of beef sausages, but finding truly high-quality and delicious product It’s not always possible. For good deli meat, which, alas, is no different long term storage, you will have to shell out a tidy sum. But if you wish, you can always make homemade beef sausage with your own hands, the quality of which you can safely vouch for.

Choice of meat component

Not just any piece of beef is suitable for cooking. delicious sausage. It is believed that best part for making juicy sausages, this is the neck pulp. If a piece of the thigh is used, the dish will most likely turn out dry and tough.

To make the delicacy more tender and juicy, add a little fatty pork to the beef. A small amount of bacon will not spoil the picture. It should be dense, white or pinkish, not sticky or loose, but elastic. Naturally, beef should be fresh, dense in structure, without an unpleasant aroma.

Preparation of natural casing

The beef delicacy is usually prepared in the so-called casing, that is, pork or beef intestine. For those who want to enjoy homemade sausage, sometimes finding a natural casing becomes a headache. It goes without saying that villagers and those who have access to farmers can easily get required quantity womb Sausage casings can be ordered from special online stores, searched for in gastronomic boutiques, or purchased from vendors at the city market. Before stuffing the intestines with minced meat, they need to be properly prepared:

Sausage baked in the gut

Anyone can prepare their favorite beef sausage at home. You can easily verify this by starting the exciting culinary process. So, for preparing hearty beef sausage you will need the following ingredients:

• 3 kg beef neck;
• 0.5 kg pork ham;
• 5 cloves fresh garlic;
• 50 g table salt;
• lard (add as desired);
• freshly ground spices (to taste).

When all products have been purchased, it's time to start preparing delicious homemade sausage. The whole process can be roughly divided into several technological stages:

Cooked product recipe

This homemade beef sausage is in many ways similar to the famous doctor's sausage, but, of course, she is much superior to her in taste qualities. To prepare excellent boiled sausage beef, The following products will be required:

• 3 kg beef;
• 0.5 kg fatty pork;
• 300 g bacon;
• 0.5 cups starch;
• liter of melt water;
• 50 g salt;
• 10 g granulated sugar;
• two cloves of garlic;
• 5 g ground black pepper.

Chop the beef into small cubes and chop the bacon. Dissolve the starch in a saucepan with water, place the meat there and knead it thoroughly for 5 minutes. As soon as the mass acquires a viscous and homogeneous structure, immediately add pork to it and stir a little more. For the final formation of minced meat, lard, salt, and spices are added to the meat mixture.

Chilled minced meat is stuffed into pork or beef intestine. The formed sausages are first sent to the oven, heated to 80 degrees, so that they can dry there. After an hour, the delicacies are placed into a saucepan and cook for low heat about 30 minutes. Ready sausage good for making delicious sandwiches.

DIY dry-cured delicacy

Dry-cured beef sausage anyone can easily decorate festive table. To prepare it you need to purchase beef tenderloin(1.5 kg) and lard(300 g). Among the spices, preference should be given to classic version- black pepper.

The beef is ground in a meat grinder, and the lard is cut into small pieces. The main thing is not to twist the lard along with the meat, otherwise the fatty lubricant will be lost, sticking to the knives of the meat grinder.

Stir the minced meat thoroughly, add salt and spices. To give the product spicy taste And cognac is often added to the minced meat for flavor; just 30 ml is enough. The filling for dry-cured sausage is left in the refrigerator overnight. Prepared in advance natural casing stuffed with minced sausage. This is done carefully, without filling the intestine tightly, smoothing it out for more even distribution and allowing air to escape.

Form sausages of the required size, tie them on both sides with thick threads and hang them in a secluded place to dry. . Literally in five days fragrant dry-cured sausages will be ready to eat.

Cooking without guts

If you couldn't find the guts for homemade sausage- no problem. Foil will come to the rescue; at worst, you can use cling film.

Foil or film will give ready minced meat oblong shape. The minced meat can be exactly the same as in the above recipes, only it is advisable to add chicken egg for better grip.

Sausages are either boiled or baked, and right in this package. They can also be frozen. If necessary, the frozen product is removed from the freezer and fried in a frying pan. Similar sausages can be strung on skewers and cooked over an open fire.

Why overpay for a store-bought product, the quality of which sometimes raises serious doubts, when, having learned how to cook homemade beef sausage, you can always please your loved ones with such delicious lunch or dinner.

Photo of homemade pork sausage (c) Alexey Vladimirovich Pestov

Photo of homemade sausage, which was made from pork. I usually like to eat homemade sausage prepared according to this recipe with stewed meat. sauerkraut and serve this splendor with a large mug of cold beer, because the dish turns out no worse than in a decent beer restaurant. The sausage is prepared simply - use a knife to chop the pork into small pieces, add finely chopped onion and garlic, salt and spices to the meat. Mix well minced sausage and stuff it into store-bought pork intestines. Bake the resulting sausages in a well-heated oven until full readiness. As I said above, this dish is served with stewed sauerkraut.

Ingredients:

• Fatty pork pulp - 1500 g;
• Onions - 1 head;
• Garlic - 1 head;
• Pork casing - 2.5 meters;
• Freshly ground black pepper - 1 teaspoon;
• Salt - 3 teaspoons;
• You can use any meat seasonings you like (I used red sausage to make homemade sausage hot pepper, a little cumin, coriander, dry thyme, nutmeg);

Recipe for homemade pork sausage, which is prepared at home. Chop the meat, onion, garlic, mix the minced meat, stuff the intestines with it, and bake the resulting homemade sausage in the oven.

As it turns out, making homemade sausage at home is very simple, especially when you have a couple of meters of pork intestines (guts) specially designed for this purpose, and, of course, a good fatty piece of pork. Homemade sausage prepared according to this recipe is not inferior to German ones pork sausages, and if you serve this dish with stewed sauerkraut as a side dish, you can create an impromptu evening of German beer cuisine at home. So, let's start preparing homemade sausage by processing the meat.

It is better to take meat that is fattier, such as neck, but if you come across a different cut, that’s also okay, you can simply add a 100-150 gram piece of lard, which is cut into small cubes (it makes cutting lard very easy - pre-freezing it in freezer). So, we free the pork from all excess (films, veins), wash it, dry it with paper towels and cut it first into thin slices, and then cut into chunks of meat small cubes(about half a centimeter)

Cut the onion into small cubes,

Chop the garlic as finely as possible with a knife (I am sure that in this particular case, it is advisable to chop the garlic and not crush it in a press or grate it on a fine grater!)

Combine pork, onion and garlic in a separate container,

Add salt and spices (I repeat, the spices can be any, you can also limit yourself to just black pepper!)

Knead the minced meat for homemade sausage well with your hands,

And let the meat salt evenly and absorb the aroma of onion and garlic spices for 30-40 minutes,

After that, we cut off 30-40 centimeters of the intestine and make a knot like this at one end. A small lyrical digression! Now I have a meat grinder with a special attachment for sausage, but when I photographed this recipe, I had to stuff the sausage using a regular culinary syringe! This is why I point out the need to cut off a piece of intestine if you have the necessary attachments for a meat grinder - you just need to put the intestine on the attachment!

Well, we stuff the intestines with minced meat. After stuffing the first batch of meat into the intestine, the minced meat is driven by hand through the intestine to a knot, not compacted very tightly,

after which, the syringe is again filled with minced meat and in this simple way, the next batch of sausage filling ends up in the womb.

The result of this procedure will be this homemade sausage:

We carry out a similar procedure several more times, and we get several homemade sausages. As you can see from the photo, sausages can be made in different lengths, and they can also be rolled like sausages!

I put some of the finished homemade sausage in the freezer (it’s very convenient to sometimes keep something like this in reserve for special occasions). wonderful dish!), and decided to bake the rest in the oven!

The sausage is baked in a preheated oven at a temperature of 200 degrees for about 50 minutes ( exact time baking is determined by the formation of a baked crust!)

Serve ready-made homemade sausage with stewed sauerkraut! A mug of cold, fresh beer would also be very appropriate, but of course, this is at your discretion! Everyone Bon appetit and good luck making homemade sausage using the recipe above.

Recipe Notes

Homemade sausage prepared according to this recipe can also be baked over coals like kupaty, boiled (just be sure to pierce the casing with a toothpick so that it does not boil), or fry in a frying pan.

Homemade sausage It's made from beef anyway! There has never been a single time when such a dish did not work out for me, and I boiled it, baked it, and even dried it. I love this recipe because it can be used to create various variations described above and enjoy different tastes, essentially the same dish.

In order for you to get natural homemade beef sausage, I recommend carefully studying several secrets of its preparation.

The biggest mistake is stuffing the intestines tightly with minced meat! This cannot be done, because heat treatment the minced meat swells approximately twice.

The second mistake is to fill the intestines with minced meat immediately after cooking it. Remember that the minced meat should rest in a cold place for about 6-8 hours to soak in all the aromas of spices and seasonings, and especially garlic!

It is not necessary to add cognac or vodka to the minced meat if you are preparing boiled sausage, but it is necessary if you are preparing dry-cured sausage! I add alcohol anyway, since I leave the minced meat in the refrigerator all night.

I wash the cold beef in water and carefully cut off the blue veins and films from it. I cut the pulp small pieces. For dry-cured - a little larger. I put it in a deep salad bowl.

I cut fresh lard, washed and skinned, into the same pieces. If you don't have fresh, you can use salted lard, but then reduce the amount of salt in the recipe!

I pour the prepared spices into the salad bowl. You can add your own to taste, but only dried ones! Do not add fresh herbs or greens to the minced meat - they may cause it to sour.

After this, press the peeled garlic cloves into the minced meat and pour in the alcohol.

Mix the minced meat thoroughly. It is advisable that all products for its preparation be cooled in advance. In this form, place the salad bowl with its contents in the cold until the morning or for 6-8 hours, covering the top with cling film or a bag.

In the morning, mix the minced meat again. We pull the washed salted pork intestines onto a special attachment from a meat grinder and tie the end of the intestine with a tight thread. Be sure to pierce the end of the intestine with a needle so that when filling with minced meat, air comes out of it. We fill the intestines with minced meat, forming them into circles of sausage, wieners, etc. Places with air accumulation are pierced with a needle and the air is released. Don't pack tightly! This is very important! Approximately half the width of the intestine. Tie the end of the sausage with thread.

I divided the long sausage into three small pieces. I froze two of them in the freezer - they turned out to be blanks. Placed the third piece in a saucepan and poured cold water, adding a couple of bay leaves. Place the pan on the stove, turning on the minimum heat. Remember that the water in the pan should only tremble and not boil - this is approximately 80 C. Sausage is cooked at this temperature. We will definitely pierce it in many places with a needle, but after 5-10 minutes of cooking, when it swells. If this is not done, the intestine will burst and the minced meat will end up in the pan.

Boil the sausage for about 1 hour.

After that, we will remove it and tie the ends - this is optional. Let's cool in the cold. Do not cut hot sausage, as the intestine will simply burst and the minced meat will come out.

The melted fat must harden! This will take approximately 1.5-2 hours in the cold.

After this, homemade beef sausage can be sliced ​​and served as a cold appetizer.

It is advisable to cut a circle or stick of sausage at an angle.

Homemade beef sausage is tender, juicy and real!

It is best to prepare it from beef neck pulp, then you won’t have to add pork.

It is best to add a kilogram to the thigh tenderloin pork meat- for juiciness.

You don’t have to eat the beef sausage all at once, freeze it ready-made sausages, and then put them in a frying pan, in a boiling broth with spices, or on a baking tray.

Ingredients:

• 5 kg beef
• 300 ml ice water
• 1 tbsp. spoon of salt, pepper and garlic powder
• 1 teaspoon ground red pepper
• 2-3 tablespoons dried paprika
• cleaned intestines - 30-40 meters

Making homemade beef sausage

1. Check if there is any beef on the piece small bones, remaining after cutting. If there are any, remove them and also cut off the veins.

2. Cut the meat into medium pieces of such a size that they fit into the meat grinder.

3. Grind the chopped meat through a meat grinder with a large grid.

4. Add all the sausage spices, salt to taste, cold filtered water to the bowl with the minced meat and knead everything well until smooth.

5. Cover the bowl with cling film and refrigerate for 12 hours. It’s convenient to make this preparation from evening to night.

6. Place the intestines in a bowl and soak in cold running water for 30 minutes to remove the salt.

7. Then rinse thoroughly inside and out; the inside can be rinsed by putting it on the tap or using a funnel.

This is necessary not only to wash away any remaining salt, but also to see if there are any holes in the intestines.

8. Place in a colander to drain. You need to keep it in this form for no more than 5 minutes, because the intestines should remain slightly moist, this will reduce the entry of air into them when stuffing sausages with minced meat.

9. Place the attachment on the meat grinder, completely pull the intestine over the neck, and tie the end with twine.

10. Fill the intestines with minced meat, and then make several punctures with a thin needle along the entire length so that the air comes out.

Decide on the length of your sausages and after each portion of minced meat, tie the sausage with a thick thread.

11. Place in a bowl, cover with film and refrigerate for 12 hours.

12. Place a pan half filled with water on the stove. Add to taste bay leaf, black peppercorns, peeled onions, parsley and dill.

13. Heat the water to 70-80 degrees, without pressing to boil, and lower it into it beef sausages. Cook for 10-15 minutes, then turn off the gas and keep the sausage for another 10-15 minutes in water for juiciness. Remove and cool.

14. Then you can wrap part of the sausage in cling film, then in foil and freeze. You can store up to a month and use as you like.

It’s best to bake in an oven preheated to 200-220 degrees for 35-40 minutes, turning the barrel periodically for better baking.

Freshly boiled sausage can also be baked in the oven, but no more than 25 minutes, because it is still very tender.

Fresh raw sausage can also be packaged and stored in the refrigerator for 3-4 days.

As they said on the screen of one of the country’s leading channels: “Sausage is strategically important product!" It seems to me that in our country everyone loves sausage. My family and I are no exception.

My grandmother taught me how to cook sausage. I can cook it from different minced meat, from pieces of meat, with the addition various ingredients. I present classic way making homemade sausage from minced meat.

If you are planning to cook sausage, you need to understand that almost everything depends on the quality of the meat. Please note that you can combine any meat at your discretion. I like beef and chicken sausage the most, but my family categorically refuse to eat sausage without pork. Therefore, I will talk about making sausage from beef and pork.

To cook sausage, you need a casing. I know that many people fill artificial casings. I haven't tried it. To be honest, I don’t quite understand why cook sausage in “plastic” intestines if you can bake sausage bread?!

I buy intestines (aka guts) at the Metro Hypermarket or in the city of Armavir. If you live in Armavir, I recommend buying them in the meat pavilion, which is opposite the entrance from Lenin Square. If you don’t have a Metro Hypermarket in your city and you don’t live in the city of Armavir)), then you’ll have to search on the Internet; sometimes people unite and order casings in the Rostov region on a specialized website.

So let's begin...
Before starting work, rinse the intestines thoroughly, just do not tear them; after rinsing, generously lubricate the sausage attachment vegetable oil and put about five to seven meters of shell on the nozzle.

Cooking minced meat.
Beef

Add starch.

After all the intestines are filled, it usually takes me about five to seven meters for the specified portion of minced meat, it all depends on the diameter of the resulting sausage, you need to lay it in the form of a circle on a plate.

I fix the sausage, as a rule, with ordinary threads. If you have cotton or linen ones, that's even better!

Fixation of the sausage “snail” begins from the outermost tail of the sausage. I tie a thread on the tail and, moving towards the center, I fix all the sausages, tying them into a single circle. I move like a spider, as if creating “rays” from the constrictions, so that when I lift it, it would look like a sausage cake.

Please note that the diameter of the sausage must be equal to the diameter of the pan in which the sausage will be cooked and the diameter of the frying pan in which you will fry it.

When the sausage circles are all tied up, we begin to PICKLE the sausage. Any needle will do; if you don’t have a new sewing needle, use a disposable syringe. You need to pierce with sharp movements so as not to tear the shell, but rather pierce. Approximately twenty to thirty punctures per lap. If you do not pierce the shell, it may burst during the cooking process, and all your work will be wasted...

After boiling (this is very important, do not skip the boiling process!!!) reduce the heat to low and cover the pan with a lid. Cook over low heat with barely noticeable boiling for about thirty to forty minutes.

After this, take all the sausage circles out of the pan, place them on plates and cool. This is very important!!! It is not permissible to fry hot sausage, this can lead to the fact that the juice from the sausage leaks out and during frying it turns into a cracker from minced meat.

After the sausage has cooled completely (it will take several hours... or take it out into the cold, but it’s better not to rush the process, so as not to break the rules, this affects the taste of the sausage, it must “ripe”), fry it over medium heat for in a heated frying pan with the addition of vegetable (odorless) oil. While frying, I add a few sprigs of rosemary to the pan. You can bake it on a baking sheet in the oven.

Fry on both sides until golden brown.

Bon appetit!
Later I will tell you how to cook chicken sausages.

Cooking time: PT02H30M 2 hours 30 minutes

Approximate cost per serving: 50 rub.