We cook homemade sausages at home. Recipe for sausages at home

There are several ways to cook homemade sausages, but today we bring to your attention a delicious recipe for making them using pork intestines.

Note that home-cooked sausages, unlike purchased ones, have a number of advantages.

Firstly, spices for their preparation can be selected and added to your liking.

Secondly, you can also add twisted lard to the minced meat according to your taste and thereby create the desired fat content of sausages.

Thirdly, you can add cheese, prunes, nuts and other products to minced meat if you wish.

And fourthly, the main advantage of homemade sausages is that they are much healthier than store-bought ones and do not harm the body. They do not contain preservatives, dyes, antioxidants and other harmful substances.

So here's our recipe.

Ingredients

To prepare homemade sausages we need:

• 1 kg of any meat (or minced meat);
• 100-200 g of fat;
• 1 glass of semolina;
• 5-6 eggs;
• 4-5 large processed pork intestines;
• for rubbing the intestines 2 onions;
• salt, ground black pepper, seasoning for minced meat (optional).

Cooking

1. Cut the fat and meat into small pieces and send it to the freezer of the refrigerator for 1-2 hours to cool.

2. Chilled fat and meat (in this state it is easier to process them) together in a meat grinder through a grate with small holes (or take ready-made minced meat).

3. Add salt, pepper to the minced meat, seasoning if desired, pour the semolina, mix and beat in the eggs. It is better that the minced meat with semolina and egg stand for a while, this is necessary for the semolina to swell.

4. If the pork intestines are not processed, then we thoroughly wash them, turn them out and soak for a couple of hours in a strong saline solution (for 1 liter of water - 2 tablespoons of salt and the same amount to eliminate the smell of soda), then clean with the blunt side of the knife. Rinse them thoroughly again and turn them back out. The intestines should become white and transparent.

P.S. If you wish, to destroy the unpleasant odor, you can also grate the peeled intestines for homemade sausages with chopped (or grated) onions in a blender.

6. Then, in a meat grinder, using a sausage stuffing nozzle, we stuff the intestines with prepared minced meat, twisting them after a certain interval. Places of twisting for insurance can be tied with a strong thread. Home cooking is the same way.

P.S. Manually at home, you can stuff sausages with an empty cut plastic bottle.

To prevent the intestine from bursting under pressure, you should not stuff it too tight. If the stuffing is weak, then the intestine will separate from the filling, and homemade sausages will not look. So we choose the golden mean.

Also, so that the shell does not burst, be sure to prick it with a needle or a thin knitting needle before cooking and during cooking in several places.

7. Set the sausages to cook for 20 minutes. For taste, you can add bay leaves and spices to boiling water.

Homemade sausages can be both an independent dish and a wonderful addition to any other dish.

Enjoy your meal!

Do you want to please your loved ones with natural homemade sausages and sausages? Record recipes! How to cook sausage and wieners at home watch and read on.

How to cook sausage and wieners at home?

To prepare homemade sausages and sardines, you will need well-washed animal intestines or a special casing for sausages, which can now be purchased at large supermarkets. Usually casings for sausages are sold in the departments with spices and seasonings, foil and baking paper.

Sausage recipe baked in a pot

Ingredients:

• 1 kg pork meat
• 400 gr. unsalted lard
• 8 tooth garlic
• 8 peppercorns
• 2-3 tbsp. l. salt
• vegetable oil
• onion
• 1 kg oyster mushrooms
• 4 potatoes
• 3 tomatoes
• Bay leaf

Cooking method:

1. Pass the meat and fat through a meat grinder with a large mesh.
2. Add salt, pepper and minced garlic to the minced meat.
3. Knead the minced meat, beat it on the table and leave the minced meat in the refrigerator for 5 hours.
4. To make the stuffing not too hard, pour a little boiled water or milk into it.
5. Stuff prepared intestines or casings for sausages with minced meat, tie the edges with thick threads or tie in knots.
6. Roll sausages into rings and place in a pot of water.
7. Boil sausages for 5-10 minutes in boiling salted water.
8. Then hang the sausages on a stick or rope to dry.
9. Fry the dried sausages in lard or butter until golden brown.
10. Peel potatoes and cut into slices.
11. Onion cut into 4-6 parts.
12. Fry potatoes, onions and oyster mushrooms in melted lard or vegetable oil for about 5 minutes.
13. Put the bay leaf, peppercorns, potatoes, onions and mushrooms on the bottom of the pot.
14. Add tomatoes and fried sausage.
15. Pour in the broth from sausage cooking and bake the pots for 30-40 minutes at 200 degrees.

Homemade Chicken Sausage Recipe

Ingredients:

• 1 kg chicken legs
• 250 gr. lard or fat (duck, goose or pork)
• 650 ml water
• 3 tsp salt
• 1 st. l. starch
• 1 tsp dry mustard, ground coriander and paprika
• 0.5 tsp dry garlic
• a pinch of ground red pepper

Cooking method:

1. Remove the meat from the bones of the legs, cut into cubes and put in a blender bowl.
2. Add all ingredients except lard.
3. Beat the minced meat with a blender for 5-7 minutes until a uniform air mass.
4. Cut the salo into small cubes or grate. Add lard to minced meat and knead with your hands.
5. Tie the end of the gut or shell for sardines with a thread or knot and stuff with minced meat.
6. Form sausages, between each make knots or twist the shell several times, as on store sausages.
7. Prick each sausage with a toothpick and boil in salted water for 3-5 minutes.
8. Ready sausages can be served hot or they can be fried in oil.

Recipe Sausage liver "Rustic"

Ingredients:

• 1 kg liver (pork, chicken or turkey)
• 750 gr. heart or lung
• 400 gr. fat
• 8 eggs
• onion
• 1 tsp ground black pepper
• a pinch each of ground thyme and oregano

Cooking method:

1. Boil the liver in salted water for 15 minutes. Boil liver separately for about 40 minutes.
2. Onion and bacon cut into small cubes and fry until golden brown.
3. Liver, liver and bacon with onions pass through a meat grinder two to three times.
4. Beat the eggs with a whisk, pour into the minced meat and mix.
5. Add spices and salt.
6. Beat the minced meat on the table and leave for 3-4 hours in the refrigerator under cling film.
7. Then stuff the prepared intestines or sausage casings with minced meat. Give the sausage the desired shape and size.
8. Make a few punctures in the shell and put the sausage in a saucepan.
9. Pour the sausage with water and put on fire.
10. Cook the sausage at a low boil for 20-25 minutes.
11. Then remove from the broth and hang for a few minutes to glass the water. Store the finished sausage in the refrigerator for no more than four days.

Recipe Chicken sausage with lard

Ingredients:

• 700 gr. chicken fillet
• 100 gr. fat
• 200 gr. pork pulp
• 5 tooth chenok
• pepper
• 0.5 tsp mustard seeds
• 0.5 tsp. dried marjoram and coriander
• 1 tsp spicy dry herbs

Cooking method:

1. Cut pork and chicken fillet into small cubes or pass through a large mesh meat grinder.
2. Cut salo into small pieces or cubes.
3. Add lard, chopped garlic, salt and spices to the minced meat. Mix and discard.
4. Fill the intestines or shells with minced meat, make punctures to let air out and put under pressure in a cool place for 6-7 hours.
5. Put the sausage in a baking dish, grease with melted bacon and bake at 200 degrees for 40-45 minutes.

Video recipe "Homemade pork sausage"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Increasingly, I involuntarily recall the Soviet era, when huge queues lined up in stores for sausages, which were sold strictly in 1 kg units. per person. My mother and I stood in line twice (after another 5-6 people) to buy several kilograms of such a scarce food product at once. And it was worth it. The taste of meat was clearly felt, and I wanted to eat a piece or sausages again and again. After all, the quality of this was not as terrible as it is today, when store shelves are simply bursting with many varieties and varieties of such products. But there is absolutely no desire to eat today's sausages. For example, a kilogram of bacon or simple sausages costs almost the same as meat, although there is only a small percentage of meat in them. Therefore, as an experiment, I ventured to cook homemade sausages for testing. Why not? There are hands, the head is also in place. Something will work. So what's the deal, we cook sausages from natural meat.

Ingredients:

• beef pulp - 300 g;
• pork pulp - 700 g;
• salted lard (fat can be used) - 150 g;
• water - 300 ml;
• salt - 25 g;
• ground black pepper, paprika and nutmeg - 1.5 g each;
• garlic - 3 small cloves;
• sugar - 10 g.

• As an aid, I used cling film.

• Cooking time for homemade sausages is a little less than 2 hours.

How to cook sausages or sausages at home:

I'm making a meat base. I thoroughly wash both types of meat, cut into smaller pieces and scroll in a meat grinder using the smallest grate.

I dilute the meat mass with water and season with spices.

I cut the bacon into small cubes, chop the garlic with a press, immediately add everything to the minced meat.

After thorough mixing (by hand), I got such a nice minced meat with small white patches. I send it to the refrigerator for an hour, covered with a lid. This will allow the meat mixture to absorb the spices and thicken slightly.

I form skewers. I spread a small amount of minced meat on a piece of cling film and wrap it, giving the shape of sausages (sausages).

I tie knots around the edges, trying to compact the stuffing.

As a result, I got 15 skewers with a total weight of 1370 g.

You can cook them in two ways: in water or steamed in a slow cooker / double boiler.

I immediately cook three things for testing, while the rest I send to the freezer. I throw my homemade skewers into boiling water, cook for 10 minutes, remove the film. Steam homemade sausages to cook for 25-30 minutes.

And here they are, the fruits of his own labors. In appearance, of course, they are not as attractive as store-bought ones, but they are made from natural meat without any chemical additives. Of course, my homemade sausages also taste very different from industrial ones, but you can safely feed them to children. In general, I am satisfied with the result of my experiments.

Enjoy your meal!!!

Sausages are also called "bachelor's food", because they take a maximum of ten minutes to prepare, and even a person who is very far from cooking can make a dish. But there is a simple dish and its disadvantages. The main one is the composition of the purchased product. Sometimes store sausages do not even smell like meat. But with an excess of all kinds of preservatives and "flavors close to natural." Such sausages should not be given to children, and it is not recommended to eat them yourself. And after trying homemade sausages, the recipe of which will be given in this article, you will completely abandon the store product. After all, you get used to good things quickly. Do you think you can't repeat food industry technologies at home? Having a good blender and cling film with threads, making sausages will be easy. And most importantly, the result will be tasty and healthy.

Ground meat

The store has a huge selection of sausages. You can also find dairy, the so-called "Children's" or "School", pork, chicken, turkey meat and mixed minced meat. The same variety can be transferred to homemade sausages. The recipe allows you to make them from any meat. And you can fully realize your culinary fantasy. Pour your favorite spices into the meat, add milk, add grated cheese, eggs, herbs, garlic and onions, bacon fat. To make the taste of sausages for baby food more tender, dry cream is introduced into the minced meat. Sausages made from combined minced meat with pork and beef come out very tasty and juicy. For diet sausages, take chicken breast or turkey fillet. If you do not want to bother with butchering meat, you can buy ready-made minced meat. But be prepared for the fact that, unlike cutlets and brisols, sausages require very fine chopping of meat.

Minced meat preparation

Do you fully trust your blender? After all, today he will have to work hard. Even if you bought ready-made minced meat, you need to grind it even more, until it becomes a smooth puree. If you don’t have a blender on the farm, you can still make homemade sausages. The recipe instructs you to pass the minced meat through a meat grinder at least four times. In a word, the mass should turn out smooth and uniform. Otherwise, you will get not sausages, but sausages, which, you see, is also not bad. Already in the rolled minced meat, add other ingredients. What are the proportions? For a kilogram of meat fillet, you need to take one egg, one hundred grams of butter and a glass of whole milk. Salt and grated nutmeg are also required. All other ingredients - pepper (black or red), seasonings, herbs, spices, onions and garlic (but they should also be passed through a meat grinder or chopped in a blender), a little cognac, cheese, bacon and others - can be added optionally.

Product forming

The recipe for sausages at home instructs us to knead the minced meat for a long time. This will allow the ingredients to not only enter the mix, but also fill the mass with air bubbles. The stuffing must be moist. So sausages will come out juicy and tasty. Then you should hold the minced meat in the refrigerator for a couple of hours, and even better - overnight. And only then proceed to the formation of sausages. Both at home and at a meat processing plant, there are two ways to wrap minced meat. These are intestines and cling film. The first method is considered more natural. But in order to form sausages in this way, you will need a special nozzle for a meat grinder, with a “faucet”. You can get by with a confectionery syringe with a large hole. In the end, you can use a tight bag with a cut off tip. And in order to make sausages in cling film, just a solid work surface and threads are enough. Therefore, we will start with this easiest way to form products.

Homemade sausages in cling film: recipe

For convenience, here you can also put the minced meat in a plastic bag with a cut corner or a pastry syringe. We unwind five or six centimeters of cling film, cut it off. Place the piece on a flat surface and smooth it out. In the center of the strip lay out a little minced meat. With a certain skill, you can use an ordinary tablespoon in this method. We select the edges of the film and close the stuffing. Press gently but firmly to release air bubbles. This is necessary so that the sausage does not swell during cooking, and its shell does not burst. This will not affect the taste of the dish, but it will spoil the aesthetic pleasure. Having wrapped the sausage, we roll it for a while on a wooden board to give the product the shape of an even stick. Then we wrap the ends of the cling film like a candy wrapper. So that they do not open during heat treatment, we wrap them several times with a harsh thread. Before cooking, the recipe for homemade sausages in a film prescribes to hold them in the refrigerator for a while. And if you do not plan to use them immediately, hide the products in the freezer.

Formation of sausages in the intestines

This natural casing for sausages and sausages is sold in the markets. The intestines are kept there in a concentrated saline solution. Therefore, first we need to rinse them by simply putting them on the tap. The recipe suggests making delicious homemade sausages from lamb intestines. But pigs will do too. After washing the intestine, we put it on the faucet, but not the water supply, but a special nozzle for the meat grinder. Or we fill it, as in the method with cling film, through a syringe or bag. However, there is a nuance. The intestine should be loosely stuffed with minced meat so that the meat has room to “grow”. But then the finished semi-finished products need to be pierced in several places with a needle to let the air out. If the intestine is long, you can make a whole garland of sausages out of it, intercepting sections with a harsh thread at an equal distance. This method is more time consuming, but it provides the cook with several advantages. Now we can cook sausages in the gut on the grill, fry in a pan or bake in the oven.

How to cook products

In the same way as a store product - in salted water. The recipe for sausages at home does not indicate the cooking time. It all depends on the type of meat, on the casing and on the thickness of the products. If you made thin chicken sausages in cling film, then it is enough to let them boil for five to seven minutes. But thick sausages made from pork or ground beef in the gut should be cooked for about half an hour. Cooking times for sausages in the oven, pan and grill can also vary.

Homemade sausages in dough: recipe

Are you an ardent fan of fast food and there is nothing you can do about it? At least make your hot dog less harmful. For this dish, one of two types of dough is used: puff and yeast (both rich and non-dough). Consider first the recipe for sausage in the dough at home using the first type. Puff pastry is sold frozen in the store. Cooking it is long and difficult. And since the hot dog belongs to fast food (fast food), let's use a purchased product. We will only have sausages at home. Carefully unroll the dough. Cut off a narrow strip twice as long as the sausage. Flatten the dough with a rolling pin. Wrap the sausage in a spiral with this tape. Needless to say, the film must be removed from the meat product. Put our sausages on a baking sheet lined with parchment paper or greased with vegetable oil. Brush the top of the dough with the egg. Bake in a preheated oven for about twenty minutes at 180 degrees.

Other Ways to Make Homemade Sausages: Ideas

You can cut the products into pieces and make a delicious omelette or scrambled eggs with them. If you bake homemade sausages in the dough in the oven, the recipe advises to sprinkle them with grated cheese five minutes before the end of the process. You will get a delicious ruddy cap on a dish. Homemade sausages are also delicious as a budget barbecue. Try grilling them with vegetables - it will be very tasty. Sausages are also suitable for first courses. They need to be added to soups, previously fried with onions and carrots. The national German dish bigos also uses sausages as one of the components.