Homemade meat sausage. Homemade sausage is to die for

In mid-autumn, the time to prepare meat begins and continues until winter. Which means now is the time to think about making truly delicious homemade sausages. In markets and stores you can easily choose and buy the freshest meat and lard, and from farmers you can now still buy the best natural casing(guts) for your sausages. Well, the cool air temperature at this time of year will allow you to set up your own small drying room for dried sausages even on the glassed-in balcony of your city apartment. That is why today the site invites you to work with us to figure out and remember how to cook homemade sausage.

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

1. Let's start with kitchen utensils. To cut and chop meat and lard, you will definitely need a strong board. Plastic or wooden - the choice is yours: plastic is certainly more hygienic and easier to clean, but wooden board much more natural, more pleasant to handle, and, importantly, much stronger than plastic boards. For most homemade sausages, the meat must be minced rather than minced. The only exceptions are servelata and boiled sausages - to prepare them, 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 cleaver. When you decide to purchase such a knife, do not rush to buy a cheap knife of unknown origin; such a knife may 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 cleaver, made of excellent strong steel, will last you a lifetime. In addition, you will need deep dishes with pressure for pre-salting meat. This could be deep enamel pan or a plastic container with a well-fitted pressure circle and weight. 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. Powerful electric if you expect to do large number sausages, or a strong hand grinder if there are only a few sausages. The meat grinder often comes with a convenient attachment for stuffing sausage, but if it is not there, then such an attachment 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 purchasing expensive meat grinders and attachments, then you can simply cut off top part wide-necked plastic bottle and use it to manually stuff the sausage casing with minced meat, putting the casing over the neck and pushing the minced meat through a makeshift funnel. Just keep in mind that this type of stuffing will take much more time and effort, because the casing must be stuffed very tightly and evenly.

2. Of course, no sausage can be made without a casing. Best for this purpose thin will do pork or lamb intestines (casings). 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 quite easy difficult task even for those who have garden plot and sufficient experience, but it is almost impossible for an untrained person to do this in a city apartment. Before stuffing, the salted casing must be soaked in boiled water for two to three hours, and then rinsed thoroughly, driving the water inside the intestine. In addition to natural intestines, you can also buy artificial types of sausage casings in specialized stores. The natural protein shell, which is sold dried, is very good. It is enough to soak such a shell in salted water in advance, and within a few hours it will be ready for stuffing. In addition, synthetic casings made from edible but inedible synthetic materials are also sold. Such a casing will need to be removed before eating the sausage, and it is completely unsuitable for preparing fried and smoked sausages.

3. If your plans include preparing dry-dried or uncooked smoked sausages, then you should take care of preparing a place for drying them. Nowadays you can purchase special drying cabinets for sausages that can preserve desired temperature and humidity, but this is a very expensive pleasure. In the fall, you can dry the sausage directly on the glassed-in balcony. It is enough to ensure that the temperature does not fall below 10°C and does not rise above 15°. It is not at all difficult to ensure such a temperature in the fall. Be sure to protect your sausages from direct sunlight by wrapping each one in wax paper and curtaining the balcony windows. Hang the sausages so that there is a distance of at least 15 centimeters between them for good air circulation. To quickly wither and dry sausages, you can also use electric vegetable dryers; set the dryer to the lowest setting. temperature regime, and dry the sausage for several hours, then hang it in cool place for drying. Well, smoking dried sausage is as easy as shelling pears - you can buy smoking boxes in many kitchenware stores and even in stores selling camping equipment. Follow the included instructions and everything will work out. The most delicious sausages are those smoked with 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, they use salt, spices and vinegar to preserve the meat. This approach also works, but is fraught with danger - botulism. This bacterium can easily develop in dense anaerobic environments 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 peclosalt or nitrite salt (E-250) in the preparation of dried and smoked sausages. This is highly purified table salt with half a percent saltpeter content. When used correctly, it is completely safe for your health and can save your life. Using pecl salt, you will certainly be sure that colonies of harmful bacteria will not develop in your sausage, and in addition, the saltpeter contained in this salt will allow you to preserve the appetizing red color of the meat in your sausage. When using peclosalt, no additional salting is required, just the entire amount regular salt, indicated in the recipe, is replaced with nitrite salt.

5. Many recipes for preparing homemade sausage do not require pre-salting the meat, however, when preparing dry-cured and raw smoked sausage, skip this important step not recommended. There are two ways to salt meat for sausage: dry salting and salting in brine. For dry salting, grind all the required amount of meat according to the recipe, mix with spices and chopped lard and add pecl salt at the rate of 20 grams. pecl salts for every kilogram of meat. Mix thoroughly, place in a deep container under pressure and leave in the refrigerator for 3 to 4 days. You can also pickle meat in brine. To do this, cut the meat in large pieces and place in a bowl for pickling. Prepare the brine. For every kilogram of meat, take 400 ml. water, 40 gr. pecl salts, spices according to the recipe. Pour water into a saucepan, bring to a boil and add your spices. Cook for 10 minutes on low heat, strain and cool slightly. Dilute peclosal in 100 ml. cool boiled water, and then mix with the rest of the brine. Ready brine pour in your meat, set the pressure and put it in the refrigerator for a week to a week and a half. Once a day, remove the container with meat from the refrigerator and stir the pieces of meat. Make sure that the meat is completely covered with brine; if necessary, cook and add a little more. Rinse the meat salted in this way in water with the addition of vinegar (2 tablespoons per liter of water), chop and then proceed according to the recipe.

6. Let's start our journey through the fascinating world of homemade sausages by making fried homemade sausage. It’s very easy to prepare this sausage; you won’t need any salting or salting of the meat. 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 half a kilo of minced meat. Rinse thoroughly, devein and cut into small pieces 1 ½ kg. pork. Chop 150 grams into slightly smaller pieces. fresh (unsalted) lard. Peel the head of garlic and finely crush. Mix the meat and garlic thoroughly, add 30 g. salt, 1 teaspoon of ground black pepper and stir again. Then add the lard and gently knead everything together, distributing the lard evenly among the meat. Using a meat grinder with a special attachment, tightly fill the casing with minced meat, tying with a thick thread every 30 - 50 cm and cutting off ready-made sausage. Tie the edges of the sausage together and hang it in the kitchen for an hour and a half to settle. Don't forget to make a few in each sausage. thin holes using a needle to release excess air. Sausages prepared in this way can be immediately fried in the oven, placing them tightly in a baking dish greased with pork fat (40 minutes at 200°), or they can be tied in plastic bags and left in the freezer for the future.

7. There’s no time to tinker with casings, but fried homemade sausage oh how you want it? will come to your aid English cuisine. Oxford sausages are prepared without casing. Pass 400 grams through a meat grinder with a fine grid. pork, 400 gr. beef and 50 gr. fresh lard. 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. Knead the minced meat thoroughly. Beat one egg, add to the minced meat and mix gently. Dip your slightly damp palms into breadcrumbs, take a small amount of minced meat and roll into a sausage. Roll the sausage into a circle with the ends facing each other. Cook in a hot frying pan pork fat 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 it at home dry-cured sausage? Wash thoroughly and chop in small pieces 1 kg. half-fat pork and 500 gr. beef tenderloin. Prepare a mixture for dry pickling. To do this, mix 45 g. pecl salts, 1 teaspoon sugar, 1 teaspoon ground coriander, 1 ½ teaspoons black pepper, a pinch of hot red pepper. Place the meat in a container for pickling, cover with the pickling mixture, mix and leave in a cool place under pressure for one to two days. In two liters of cold boiled water, dilute 2 tbsp. spoons apple cider vinegar. Place the salted meat in a colander and rinse with the resulting solution, and then lightly dry with a clean cloth. Add 200 g to the meat. finely chopped salted lard and mix. Stuff the sausage casings tightly with the resulting minced meat and tie tightly at both ends. Using a thin needle, make several punctures to allow excess air to escape. Dry on the balcony at a temperature of about 15°C for a week. You can speed up the process by drying the sausage in a vegetable dehydrator. The sausage is ready when it has lost about half its weight. Ready sausage store in the refrigerator.

9. What could be tastier than real homemade raw smoked sausage? Such sausage and festive table There’s no shame in serving it, and it’s a pleasure to simply enjoy! Cut into large pieces 3 kg. fresh beef and 3 kg. lean pork. If possible, you can add another 500 grams. any lean game. Salt the meat wet using the brine method(see tip 5) for five days. Drain the finished meat and finely chop it or pass it through a meat grinder with a large grid. Peel and finely chop 3 kg. salted pork lard. Mix the 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 pecl salt you prepared the brine with regular salt, add 30 grams. ascorbic acid - it will act as a preservative and color fixer. Mix everything thoroughly, place in a deep bowl and place under pressure in a cool place for another couple of days. Ready minced meat stuff the casings with pork intestines 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, put it in a cool place overnight and continue smoking in the morning. Hang the well-smoked sausage in a cool place to ripen for three weeks. Store the finished sausage in the refrigerator or cellar. If traces of mold appear, thoroughly wipe the sausage. vegetable oil and smoke for a couple more hours.

10. Prefer boiled sausage? Pamper your loved ones the most tender sausage from poultry meat. Place the grill with the smallest holes on the meat grinder and rotate 400 grams together 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 the 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 steamer for an hour. Cool for 24 hours, remove the film, cut the sausage into thin circles and serve. This sausage can be stored in the refrigerator for no more than 5 - 7 days!

Homemade sausage in the oven - another quick and simple recipe that has long replaced store-bought sausage in my family, not only because of its naturalness, but also thanks to the wonderful taste qualities.

Ingredients:
chicken breasts (medium) - 2 pcs.,
lard (any: raw or prepared) or a piece of ham - 200 g, garlic - to taste, starch - 1 tbsp. , milk - 0.5 cups, salt and pepper to taste, as well as your favorite seasonings.
Sausage at home

Preparation:

Grind chicken meat in a blender, add salt, pepper and spices as desired, chopped garlic, and starch diluted in milk. Cut lard or ham into small cubes, add to the minced chicken and mix everything well.

Form sausages from the resulting mass (I make 2 pieces), wrap them in foil, put them in a mold or frying pan and put them in an oven preheated to 200C for 30 minutes.

It takes little time to prepare, but the results are great! It is impossible to spoil such a dish: you always get tasty and tender homemade sausage in the oven. It can be stored in the refrigerator for a long time, is excellent with vegetables, is good as a snack, you can take it on the road, to the country house, in a word, a very “helpful” recipe both in terms of preparation time and good taste.

1:9 1:19

Homemade chicken sausage

A wonderful recipe for homemade chicken sausage, it really helps me out and my family loves it. I’ll give you the basis of the recipe; this sausage can be made with any fillings: mushrooms, bacon, I like to add cheese and herbs, for color you can add turmeric or tomato paste - there’s room for your imagination.

Ingredients:

• 400 g chicken fillet,
• 1 egg,
• 1-2 cloves of garlic,
• 150 g. sour cream,
• 1 tsp salt, pepper

  Preparation:

Cut the fillet into pieces and grind in a blender. Add egg, garlic, sour cream, salt and pepper. Mix everything. If desired, add filler to the resulting mass.

Then you need to form the sausage. For this I use a baking bag. I cut it, spread the resulting chicken mass and wrap and roll it into a sausage loaf. I secure it with threads along the edges and put it in a thick polyethylene bag (or two). Then I wrap the bag with the sausage in several places with tape for strength (it does not come into contact with the sausage, don’t be afraid).

I take a pan, put a piece of cotton fabric on the bottom, put sausage in bags on it and pour boiling water over it. When the water boils, I turn the heat to minimum and cook the sausage for 30-40 minutes, depending on its diameter.

It is better to cool the sausage without removing it from the water. Then remove from the shell, wrap in foil and put in the refrigerator. Interestingly, immediately after cooking it seems a little dry, but after a day it becomes juicier. Also, its taste largely depends on the filling; my friends really like homemade chicken sausage with pieces of lard or bacon.

This completely low-calorie and low-fat product can be classified as dietary.

2:9

Homemade sausage with vegetables

Homemade sausage is a wonderful natural product that, unlike its store-bought counterparts, does not contain any chemical additives, starch, modified soy as a filler, etc. Preparing homemade sausage does not take much time, the recipe contains simple, ordinary ingredients that can be changed to your taste, but the end result is delicious dietary dish prepared with health in mind.

Ingredients:

• chicken fillet- about 500 g.,
• a mixture of vegetables (any, in my case - frozen broccoli and half bell pepper) - 150 g.,
• half an apple
• 2-3 cloves of garlic,
• low-fat cream optional - 70-100 ml,
• salt and pepper to taste.

  Before cooking, I always disinfect any meat or fish with hydrogen peroxide: this procedure removes possible harmful impurities contained in animal feed. More details about this procedure can be found in the article “Simple and delicious dinner».
  How to cook homemade sausage

  Preparation:

cut chicken fillet, vegetables and half an apple (with skin) into small pieces. Place them in a blender along with the garlic, and also add salt, pepper and cream if desired. I added about 100 ml of 10% cream - with it the chicken sausage has more delicate taste. We get homogeneous mass for making homemade sausage.

To prepare sausage, we use film for storing food. We take a piece of film and put minced meat on it from the edge and form it into a sausage of the required size, then roll it tightly and tie it around the edges with thread - it looks like a big sausage. I got three small sausages.

Now cook them in water for 30 minutes, similar to sausages. Then we take it out and after the sausages have cooled slightly, remove the film from them.

It turns out delicious homemade sausage: vegetable fillers give it unusual taste and compensate for dryness chicken meat, and the combination dietary chicken with vegetables is a classic for dietary nutrition.

However, sausage according to this recipe can be made not only from chicken fillet - sausage from fish or minced meat will be no less tasty. In the case of minced meat, you do not need to add cream.

The homemade sausage recipe is convenient because by changing the vegetables, each time you get a product with a different flavor. White cabbage or cabbage is good here cauliflower, onions, carrots, beets, in a word, whatever is at hand is suitable.

Homemade sausage with vegetables - a convenient and simple recipe healthy eating: can be used different types minced meat, different vegetables, but in the end it will always turn out delicious natural product.

Natural homemade ham

Homemade ham is not difficult to prepare, although it is not quick, but the result is a completely natural product. This type of ham actually tastes similar to industrially prepared ham, but does not contain harmful preservatives or stabilizers (see “ Chemical composition food or not food"), but only minimum set natural spices and pork ham.

Thanks to a little cooking secret, homemade ham turns out incredibly tender and tasty.

Pork ham recipe

Ingredients:

• pork ham - up to 1.5 kg
• water - 1 l.
• salt - 100 g.
• cloves - 2 pcs.
• black and allspice peas
• dry chili pod - 1 pc.

Preparation:

1. First prepare the marinade or brine. Bring the water to a boil, add salt and spices, mix well, cook for half a minute and turn off the heat.

2.After the brine has cooled, take a regular syringe and use it to prick the meat from all sides to different depths and as much as possible. The taste of the future ham depends on this. Some of the brine will still remain.

3.Now place the ham in a container and fill it with the remaining marinade, then cover the meat with a plate and place a weight on it.

4. Place this structure in the refrigerator for 3 days. To ensure that the meat is well marinated and the ham has an even color, we turn the ham over in a container every day.

5.After completing this stage, tie the pork ham well with a rope or use film to food products, wrapping the meat tightly in it.

From experience, I note that it is more convenient to work with film - it compresses the meat a little and gives it a clearer shape. I did it with rope and with film, and I like film better. More often than not, I tie the meat, then wrap it in film, and then tie it with string again.

6.Now there is the last and very important point - to cook the meat. There is little trick- meat cannot be cooked in boiling water, otherwise the ham will turn out boiled.

Pour water into the pan in which we will cook the meat and heat it to 85C. It is convenient to measure the temperature using a special thermometer (I have one), but if not, then you can approximately determine this temperature by the following signs: a little steam appears above the water and small bubbles begin to form at the bottom of the pan.

7.Place the ham in a saucepan with hot water and cook it for about 2-2.5 hours over low heat, periodically adding to the pan cold water and thus maintain the water temperature within 80C. The cooking time depends on the size of the ham: if it is quite wide (like mine, it ended up almost like a ball), then it is better to cook for 2.5 hours, if it has an oblong cylindrical shape, then you can get by with 2 hours.

8.After cooking, remove the ham from the pan and pour over cold water, and then, as it cools, place it in the refrigerator overnight or for several hours.

Thanks to this technology, homemade ham turns out tender, juicy, natural and almost indistinguishable in taste from store-bought. It's hard to tell that the meat has been cooked because there's really no taste of cooked meat.

Despite the many manipulations with the ham, in general, cooking the ham takes little actual time - you have to wait longer for it to marinate. Homemade ham prepared in this way is an excellent substitute for any sausages and will be good both on weekdays and on holidays.

Homemade sausages

The following recipes are a quick and convenient version of a minced meat dish. Homemade sausages are very easy to prepare and, without a doubt, will help out the housewife more than once, saving her a lot of time and effort. I use 2 cooking options, both are good in their own way.

Recipe 1

Ingredients:

• meat (whatever you like, I prefer pork + chicken fillet),
• onion - 1 pc.,
• garlic, optional
• salt, pepper, spices to taste.

Preparation:

pass the meat through a meat grinder along with the onion, add salt, pepper, spices and crushed garlic and mix the minced meat well.

We take cling film or a baking sleeve and cut them into rectangles slightly longer than sausages (I make sausages 13-15 cm long). Spread the minced meat with a spoon on the prepared surface of the film (about 2.5 tbsp), give it the shape of a sausage and wrap it like candy in a film or sleeve. The ends can be tied with regular thread. Cook the sausages in boiling water for about 5 minutes. Then we take it out, remove the film and enjoy.

There are many options for minced meat: if you take chicken, you can grate a little cheese into it or add lard for juiciness. My friend adds to minced meat a little semolina and an egg. I prefer not to add anything other than spices.

Recipe 2 (for chicken)

Ingredients:

• chicken fillet - 400-500 g.,
• milk - 200 ml,
• mustard (in the form of powder or ready-made seasoning) - 1 tsp,
• sweet paprika - 3/4 tsp,
• hot paprika - 1/4 tsp,
• freshly ground black pepper and salt to taste.

Preparation:

cut the chicken fillet into pieces and fill it with milk, let stand for 30 minutes.

Then place the fillet with milk and the remaining ingredients (or part of them, since you can then add the final amount to taste) into the blender.

Bring the chicken mass to a homogeneous state, add spices as necessary and make sausages as in recipe 1.

The good thing about the recipes is that you don’t need to make cutlets out of minced meat and fry them; it’s practically boiled minced meat. Some people make “sausage” preparations for future use and freeze them. It’s worth trying to make homemade sausages once, and you’ll figure out how to change the recipe to your taste.

« Quick sauce from tomato paste" or " Homemade mustard from powder" will be very useful.

I would like to add that I pre-treat store-bought meat or chicken in hydrogen peroxide to clean it from possibly not very environmentally friendly animal feed.

5:9

Homemade chicken sausages

This is a simple dietary dish from chicken breast, in the form of homemade sausages, can easily replace popular product, but in a natural and healthy way.

Type of dish: main course
Calorie content:100 kcal

The recipe for homemade sausages is very simple and preparing them is faster and much easier than cutlets. They always turn out tasty and contain only healthy and natural ingredients and quite budget friendly.

Chicken meat today is the most common and affordable product, cooking from it is convenient and quick. However, sometimes it can raise doubts about its environmental friendliness (it is not known what kind of food the chickens were fed), so I recommend cleaning the chicken fillet a little with hydrogen peroxide before cooking

Homemade sausage recipe

Ingredients:

• chicken fillet - 500-700 g.
• milk or cream - 100 g.
• onion - 1 large
• carrots - 1 pc.
• egg - 1 pc.
• dill, salt, pepper

Preparation:

Peel the onions and carrots, cut them and put them in a blender along with the chopped chicken fillet. Grind until smooth. Or we prepare minced meat using a meat grinder.

Add the rest of the ingredients, mix well and get minced meat for chicken sausages.
chicken fillet dish

We take cling film and cut it into squares in which we will wrap the sausages.

Place film on each square minced chicken in the form of a sausage and wrap it tightly, tying the ends with thread.

Cook the sausages in boiling water for about 10-15 minutes.

Remove, remove the film and serve hot to the table. It will also be delicious if you fry it a little. ready-made sausages on butter in a frying pan.

Homemade sausages are an excellent dietary dish made from chicken fillet. The recipe is not strict; depending on your preferences, you can add various seasonings and other vegetables to the minced meat, for example, pumpkin, garlic, some potatoes, etc.

WITH vegetable side dish Such sausages will be a healthy, tasty and dietary dinner or lunch. This is a healthy recipe. If you love sausage rolls or your kids love sausages, this recipe may be helpful for you too.

7:9

Homemade sausage in foil

Homemade sausage is always tastier, more aromatic and healthier than store-bought sausage. It will never contain preservatives and harmful additives because it was made by hand. But there is one drawback: preparing homemade sausage is a labor-intensive process and not all housewives want to bother with the intestine casing.
This is a simplified recipe for making homemade sausage, without using the intestines. You only need minced meat and foil.

Ingredients:

• Pork - 1 kg
• Chicken fillet - 700-800 g
• Lard - 200 g
• Egg - 3-4 pcs.
• Starch - 3-4 tbsp. l.
• Garlic - 6 teeth.
• Salt - to taste
• Black pepper (ground) - to taste
• Paprika - to taste

Preparation

Cut the meat and lard into small pieces.
Beat the eggs, add crushed garlic, salt, pepper and paprika. If desired, you can add any spices to your taste. Add starch little by little, stirring constantly to prevent lumps from forming.
Combine the meat and lard with the egg mixture and mix everything thoroughly.
Cut a piece of foil and place the minced meat on it in the form of a sausage. Wrap the minced meat in foil, trying to make it as tight as possible. Close the edges very tightly so that the juice does not leak out during baking.
Place the resulting sausage on a baking sheet and place in an oven preheated to 200 degrees for an hour.

Homemade sausages (without intestines)

9:9

Try making delicious, homemade sausages without using intestines.

Ingredients for Homemade Sausages (without intestines)

• Spices for sausages (to taste);
• Pork (pulp) - 1-1.2 kg;
• Salt, ground black pepper (to taste);
• Water - 50 ml;
• Fresh lard - 250-300 g;
• Garlic - 4-5 teeth;
• Vegetable oil (for lubricating foil);

Cut the meat and lard into small pieces (the smaller the better)

Finely chop the garlic, add to the meat, salt, pepper, sprinkle with spices

Pour in water and mix the minced meat thoroughly. Place the minced meat in the form of small sausages on sheets of foil greased with vegetable oil.

Roll the sausages tightly in foil like candy. Prick each one with a needle. Place in a baking sleeve.

Bake in an oven preheated to 170-180 degrees for 35-45 minutes. Next, remove the sausages from the sleeve, unfold the foil on top (the sausages will be soft and not baked - don’t be alarmed!). Place back in the oven to bake for another 10 minutes. The sausages will become nice and dense. Let cool.

Remove the sausages from the foil. Place in the refrigerator. It cuts wonderfully, just like the sausage in the intestines.

Tender chicken sausages

Ingredients according to the recipe:

• 400 g chicken fillet
• 200 ml milk
• 1 tsp hot mustard
• 3/4 tsp. sweet ground paprika
• 1/4 tsp. hot ground paprika

Ingredients (mine):

• a pinch of sweet ground paprika
• 150 ml milk
• 350 g chicken fillet
• pinch of nutmeg
• 1/2 tsp. coriander
• pinch of black pepper
• garlic, salt to taste (I used about half a teaspoon of salt and 1 small clove of garlic)
  *Chop all the spices along with salt and garlic.

You will also need cling film suitable for heat treatment. I used freezer bags, cutting them, because Their packaging indicated that they could also be used for cooking.

Preparation:
Cut the chicken fillet into small pieces, pour cold milk and leave for 30 minutes. After this, thoroughly grind the mass with a blender until smooth minced meat.

*You may need more or less milk than indicated in the recipe, so it is better not to pour all the milk over the chicken at once, leave a little, and add it later if necessary (the main thing is that the mass is not too thick - otherwise it will be difficult to squeeze out of the pastry bag, and not too liquid - otherwise you won’t be able to form sausages.)

Mix the resulting minced meat with spices and salt. Post it to piping bag or just in a tight bag. Place sausages on film through pastry nozzle with a wide round hole, or simply cutting off a corner of the bag.
Wrap the future sausage tightly in film, trying to prevent air from getting inside, and tie the ends.

If you cook the sausages right away, then before doing this you need to keep them in the refrigerator for 1-2 hours. Or you can freeze them and then cook them without defrosting, placing them in boiling water (at a low boil). They cook quickly, the cooking time depends on how long and thick you make them. Mine were ready in 4 minutes (ready sausages are lighter in color and firmer to the touch).

Bon appetit!

To make sausage at home you will need pork intestines. Most often they can be seen in markets, less often in the meat departments of stores. The size of the giblets varies: you can find ones suitable for both sausages and sausages. The intestines must be thoroughly washed and scraped out with a dull knife. This process is labor-intensive, but all conditions must be met, since the durability and taste of the product largely depend on the quality of the casing.

As a rule, 800-900 g are placed in 1 m of medium-sized intestines minced sausage. Therefore, the number of giblets is calculated based on this indicator. The cleaned intestines are sprinkled with salt and stored in the refrigerator. After which they begin to make minced meat.

For homemade sausage you will need (for 8-9 kg finished product):

beef or veal without bones – 3 kg;

lean pork – 3 kg;

lard or pork peritoneum– 1-1.5 kg;

intestines – 9-10 m

5-6 large heads of garlic

salt (15 g per 1 kg of minced meat)

ground black and red pepper - to taste

alcohol (2 tbsp per 1 kg of minced meat) - can be replaced with vodka in the same amount or brandy at the rate of 4 tbsp. l. for 1 kg minced meat

The process for preparing minced meat is as follows:

1. The meat is cut into pieces of such a size that they can easily fit into the inlet of the meat grinder. Remove the skin from the peritoneum and cut it small cubes no more than 1 cm thick; do the same with lard.
2. Place a large grill on the meat grinder and peel the garlic. Scroll through the beef, peritoneum, garlic and mix the resulting mass thoroughly. Finely chopped lard, pepper, salt and alcohol are added to it. Now you will need water (it is better to take filtered or boiled). The liquid is added in small portions to the minced meat and mixed thoroughly. This process is repeated until a homogeneous viscous mass is obtained.
3. The container with minced meat is covered with cling film and left for 6-8 hours to let it brew. But every 1-2 hours do not forget to thoroughly mix the mass. After the required time has passed, you will need to understand whether there is enough salt and spices in the minced meat. To do this, fry a small cutlet and taste it (necessarily cold). If any component is not enough, it is added.
4. The intestines are washed from salt, cut into pieces 70-90 cm long and placed in a container with warm water. They must stay here for at least 15 minutes. Then, one by one, pieces of intestines are placed on a water tap and filled with water.
5. Change the attachment to a tubular one on the meat grinder, place one of the intestine segments on it, and tie its free end with a thread. To prevent the shell from inflating when filling with minced meat, a couple of punctures are made with a needle not far from the thread. Fill the intestines with minced meat. Finished goods You can boil it, fry it in a frying pan, bake it in the oven, or smoke it in hot smoke. Before cooking, the sausage is dried for 1.5-2 hours.

Classic homemade sausage requires meat, lard, garlic, salt, pepper and other spices, as well as clean intestines. However, as practice has shown, it is quite possible to do without the latter.

It is better to buy meat and lard from the market. You can also find intestines there. If you're lucky, they'll already be processed and ready to use. You just need to rinse and soak them in water for 20 minutes. Afterwards, you need to thoroughly inspect their interior and, if necessary, remove all excess.

You need to stuff the intestines with minced meat using a meat grinder and a special attachment. It can be found in the kitchen departments of most stores. However, you can also use regular plastic bottle, on the neck of which you will need to put a gut.

Before filling with minced meat, tie the end of the intestine with a strong knot. Make sure that the sausages are filled evenly, without voids.

If you fill it too tightly, then when heat treatment the shell may burst, so stick to the golden mean.

When the intestine is full, remove it from the nozzle and tie it tightly. After this, make several punctures with a needle so that steam escapes from the sausage during cooking.

Homemade sausage can be boiled, fried and stewed.

1. Homemade sausage without casing

• 1 kg pork;
• 5 cloves of garlic;
• 5 tablespoons of dry cream;
• 1 tablespoon salt;
• 1 teaspoon sugar;
• 1 chicken egg;
• ground pepper, dried herbs - to taste.

Preparation

Rinse the pork and grind with a meat grinder, blender or food processor until smooth.

Add garlic, dry cream, salt, sugar to the mixture. Mix everything and roll the resulting minced meat again.

Break the egg into the minced meat, add ground pepper to taste.

Knead the resulting mass well with your hands, like dough.

Spread it on the table parchment paper and place the minced meat on it, forming a loaf. Its length should correspond to the size of your pan: the sausage should completely fit into the container.

Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie it loosely, the fat will leak out and the sausage will be dry.

Wrap the resulting “candy” in foil, squeezing the tails tightly. Make the same sausages from the remaining minced meat.

Pour water into a saucepan and place the sausages there. The sausage must be completely in the water, so you need to put pressure on it. An ordinary plate is suitable for this role.

Cook over low heat for 1.5 hours. Remove the cooked sausage from the water and leave to cool until room temperature, without unfolding.

The next day, remove the parchment and foil and roll the sausage in the herbs. Choose dry ones fragrant herbs, such as oregano, rosemary, parsley, dill.

Homemade sausage is stored in parchment for 2 weeks. You can eat it either cold or hot, after frying it.

• 1 kg of fatty pork neck;
• 1 tablespoon salt;
• ground black pepper and other spices - to taste;
• 6 cloves of garlic;
• 2 bay leaves;
• small intestines.

Preparation

Cut the neck into very small pieces: this way the taste of the sausage will be subtler than when using a meat grinder. Salt, pepper, add your favorite spices (for example, cumin, cardamom, khmeli-suneli), finely chopped garlic and chopped bay leaves. Stir the mixture well, cover with a plate and put in the refrigerator for a day. Then add a little water and stir again. Perfect minced meat It should be juicy and viscous to the touch.

Fill the intestines with minced meat and tie them. Place the resulting sausages in boiling water and cook over medium heat for 5–7 minutes. Remove them from boiling water, dry them and let cool. After the sausage, you can bake for 40 minutes in the oven at 200 ° C or fry until cooked for 30 minutes.

3. Chicken sausage

• 1 ½ kg chicken fillet;
• 200 g lard;
• 1 teaspoon salt;
• ground pepper, paprika, coriander, nutmeg- to taste;
• 2 cloves of garlic;
• 150 ml milk or cream;
• small intestines.

Preparation

Rinse and dry the lard and chicken meat, and then pass through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.

Pour in a little cream or milk. The quantity varies depending on the meat: the main thing is that the mass is not liquid, but not too dry. Mix well and leave the minced meat for 10-15 minutes.

Fill the sausages with minced meat and refrigerate for several hours, or better yet, overnight. Afterwards, fry the sausage until golden brown crust or bake in an oven preheated to 170°C for an hour.

• 500 g liver;
• 250 g lard;
• 1 head of garlic;
• 2 large onions;
• salt, pepper and other spices - to taste;
• 1 tablespoon starch;
• 3–4 eggs;
• 3 tablespoons of semolina;
• 100 ml milk;
• small intestines.

Preparation

For sausage, you can use any sausage: pork, beef, chicken. Rinse it and remove the film. Cut into pieces and pass through a meat grinder along with lard and garlic.

Finely chop the onion and fry in a frying pan. Add onion, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Mix thoroughly, add milk and mix again.

Fill the previously prepared intestines with minced meat. Cook the sausage for 40 minutes over medium heat. Or bake it in the oven at 200°C for 40 minutes: this will make it especially tasty.

• 1 glass of buckwheat;
• 500 g pork fillet;
• 300 g lard;
• ½ tablespoon salt;
• ground pepper - to taste;
• 5 cloves of garlic;
• intestines.

Preparation

Rinse the buckwheat and cool. Rinse the meat and lard and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, and finely chopped garlic in a deep bowl. Make sausages using intestines, an attachment and a meat grinder.

Bring the water to a boil, place the sausage in it and cook for 30-35 minutes.

You can store the sausages in the refrigerator for 2 weeks. Before eating, fry them until golden brown.

2016-12-20

Hello my dear readers! A magical time has begun in Transcarpathia - preparations for Christmas and New Year. There is no better time to cook homemade sausages than now - there is a large selection of excellent pork on the market. The other day my husband brought a “piece” of selected pork belly without bones and dreamily said: “Oh, I wish I had homemade sausages.” How can one refuse such a trifle to one’s own husband? A couple of hours later, on the table we had homemade pork sausage in the intestines in large rings, ringlets and small pieces.

If you have a sharp knife and a good meat grinder, the process of preparing pork sausage at home is not that labor-intensive. If you are attracted to sausage production family or just a loved one, then it will generally be a holiday, not work. A glass of soul-satisfying Cabernet Sauvignon, a full chest of fresh air after a recent walk along the river at the end of the garden and off you go!

Homemade pork sausage in intestines - recipes with photos

Recipe for homemade pork belly sausage or neck of the intestine

Ingredients

How to cook

My comments

Recipe for homemade pork liver sausage in Transcarpathian style

Ingredients

• 2 kg giblets ( pork lungs, liver, heart).
• 0.5 kg fatty meat(from the head) or cheek.
• 2-3 tsp. l. ground black pepper.
• 2-3 teaspoons dried marjoram.
• 2 large onions.
• 0.5 kg round rice.
• Salt to taste.

How to do

My comments

• I gave you a recipe for Transcarpathian liver sausage, which is called the “White Gurka”.
• If you are more familiar with buckwheat, then add it, but you should try it with rice - the Hungarians know a lot about delicious food! Especially the one made from pork.

Ukrainian homemade sausage is the pride of the housewife

Ingredients

• 1 kg of selected pork (the lean neck is very good, some non-wiry parts of the hind leg and shoulder).
• 150-200 g of back fat.
• 2-3 cloves of garlic.
• 18-20 g salt.
• A teaspoon of ground black pepper.
• A quarter glass of cold water.

Approximately 1.5 m of small pork intestines.

How to cook

Homemade recipe for cured sausage made from pork, beef and back fat

Ingredients

• 500 g pork (hind leg).
• 300 g beef (hind leg).
• 200 g of back fat.
• 20 g nitrite salt.
• 1-2 cloves of garlic.
• 2-3 g black peppercorns.
• Dessert spoon of red wine.
• 1.5 meters of pork intestines (guts) with a reserve.

How to cook

My comments

• To avoid the appearance of “hardening”, do not keep the sausage in a draft. Otherwise, it will turn out to be excessively wet on the inside and hard on the outside.

Homemade pork sausage without guts in a bacon wrap

Ingredients

• 700 g pork (boneless brisket, neckless).
• 300 g beef.
• 1 tsp. l. ground black pepper.
• 1 tsp. l. sweet red paprika (optional)
• 1-2 cloves of garlic.
• Half a teaspoon of dried oregano, pounded in a mortar (optional).
• 300 g lean bacon, cut into thin slices.
• 14-15 g salt.

How to do

My comments

• How else to make homemade sausage without guts? IN cling film or foil. If you have any questions about these methods, write to me and I will answer all your questions.
• These sausages are good for a picnic; they are made not only from pork. They are especially good made from lamb or a mixture of lamb and beef.

Look for pork intestines (casings), nitrite salt, and sausage twine in online stores.

I wrote something - everyone will find something useful and interesting for themselves. At one time I made a lot of homemade sausages, and now I cook these delicacies only on holidays. There is a reason for everyone to work together and eat with appetite the fruits of their efforts. I have been trying for a long time to turn into small family holiday, unplanned repairs and sauerkraut. It’s funny for some, but for me it’s a reason to rejoice at the simple joys of life, sorry for the “little oiliness”.

If my writing answered your questions about cooking sausage, send it to social media and please subscribe to blog updates.

Remember that the best day is today! Be healthy and happy!
Always yours Irina.
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