How to cook boiled sausage at home. Home cooked sausage

From chicken fillet, the product is soft, tender and not greasy. Cook this sausage faster than beef or pork.

Preparation:

1. Chill the chicken fillet. Grind it in a blender or pass it several times through a meat grinder to make the mass a creamy consistency.
2. Add pepper, salt and egg whites. Whisk again in a blender.
3. Pour in cold cream.
4. Place a rectangular piece of cling film on the table and place a third of the minced meat on it. Wrap it in sausage and tie the ends with a thread. Do the same with the other two parts. This makes 3 sausages.
5. Cook in a double boiler at 90 ° C for 1 hour.

When done, remove the foil and sprinkle dried dill or basil on a sheet of parchment paper. Wrap the sausage in it. Refrigerate for 8-10 hours. Then cut the sausage into slices. Serve chilled.

Homemade Minced Pork Sausage Recipe

Ingredients:

• 250 g of beef pulp;
• 700 g lean pork;
• 200 g of homemade milk;
• egg;
• 20 g salt;
• 5 g sugar;
• 0.5 tsp cardamom.

According to this recipe, sausage was previously prepared at home in accordance with GOST.

Preparation:

1. Twist the meat in a meat grinder. First pass through a coarse mesh, and then through a fine mesh.
2. Add salt, sugar and cardamom. Mix thoroughly.
3. Pour the minced meat into a blender bowl, add milk and an egg. Stir to make a gooey mass.
4. Put the mixture in the refrigerator for 1 hour.
5. Prepare a 5 liter pot, pour 3 liters of water, salt and heat it to 95 ˚С.
6. Place the minced meat in a 30 cm wide roasting sleeve. Form a sausage. Tie the resulting loaf around the perimeter with threads.
7. Dip the sausage in boiling water and cook for 1 hour. Do not simmer.

Cool the finished loaf under running water, and then refrigerate for 12 hours.

To make the boiled water not pale, but pink, as we are all used to seeing it on store shelves, add 2 tbsp. l. vodka or high-quality skate.

Cooked homemade sausage can be stored in the refrigerator for 5 days. During cooking, so that the minced meat does not come out, the loaf is twisted with a cotton rope.

Having learned how to cook such a sausage, you can replace it with a purchased product.

The main ingredient in homemade cooked sausage, of course, will be chicken meat. Therefore, the choice of this product must be approached with special attention. The most, perhaps, the main criterion will be its freshness.

Chicken breast is ideal for such a sausage. It needs to be cut into small pieces and chopped thoroughly in a meat grinder or using a blender. I chose a meat grinder to cook minced meat and turned the meat twice to make it even more tender. Further, I did all the actions with minced meat using a blender.

Pour 10% cream into the minced meat. Mix well.

Add a chive (medium size) to the minced chicken. Grind the garlic with the meat mass with a blender.

Take only the white of the two medium eggs. Add it to the minced meat and still - using a blender - combine into a glossy soft mass.

Now we need to tackle the secret ingredient that makes homemade cooked sausage look exactly like a store sausage in color. This is beet juice.
We need 30 ml, which is about 1.5 tables. spoons.

For the required amount of juice, you need to take small beets. Wash it, peel it and either grate it on a fine grater, or mince it or grind it with a blender. I chose a grater.

Transfer the grated or chopped beet mass into clean cheesecloth and squeeze out the juice.

Add the resulting beet juice, salt, spices to the minced meat.

Mix thoroughly until the mixture in the bowl becomes a uniform burgundy color.

Transfer half of the resulting mass to a sheet of foil.

Next, you need a little skill to wrap the minced meat in foil in the form of candy.
Try to fold everything tightly so that as a result, after cooking, the sausage is without voids and irregularities.
It is advisable to tighten the ends of the candy with a thread. All this is necessary so that the minced meat does not "run away" and the sausage is cooked evenly.
Do the same with the second half of the minced meat.

For reliability, wrap the foil candies in plastic wrap and put them in separate small bags. Tie tight.

Boil water in a saucepan and dip the bags of sausage that are still raw into it. Cook for 30 minutes. Turn the sausage several times during cooking so that it cooks evenly and has a uniform color.

Carefully remove the sausage bags and let cool completely. Do not rush to take out the sausage and serve it to the table. It should be cooled well. You can unwind the bags, take out the "sweets" and put them in the refrigerator for a couple of hours.

Now you can deploy.
The color of the sausage should be pale pink. Not gray, not yellow, and certainly not white.

Cut the sausage into rings with a sharp knife, put it on a slice of fresh bread and taste the homemade sausage. I really liked this sandwich, I think you will not be disappointed either.

From this amount of minced meat, two medium sausages with a diameter of 5-6 cm turned out. I made them of exactly this size, since it is very convenient to cut small sandwiches for tea. The sausage can be made a little thicker (then slightly increase the cooking time), just do not forget to turn it on opposite sides during cooking in boiling water. You can also slightly tighten the sausage with a thread in several places (at the stage of rolling the minced meat into foil), then after cooking it will be very similar to the store one.

Store homemade boiled sausage only in the refrigerator, 3-5 days at a temperature of 2-6 degrees.

Instead of buying sausage from the store with an incomprehensible composition, it is better to take a closer look at homemade recipes that are completely natural, simple and also delicious! The homemade sausage recipe is very easy to repeat. You can change spices, "play" with them, thereby changing the taste of the sausage itself. Be sure to cook this delicious sausage!

Youtube | Kalnina Natalia

Ingredients for homemade sausage:

• Chicken - 1 piece;
• Garlic - 2-4 cloves;
• Chicken broth - 300 ml;
• Gelatin - 10 gr;
• Salt, black pepper and paprika to taste;
• Beet juice - 1 tbsp. l .;
• Onion - 1 pc;
• Carrots - 1 pc;
• Bay leaf - 2 pcs;
• Black peppercorns - 6-8 pcs.

Let's start cooking:

1. Boil the whole chicken with black peppercorns, bay leaves, carrots, onions and salt to taste.

2. Dissolve gelatin in 300 ml of the obtained chicken broth (warm).

3. Squeeze out 1 tbsp. l. beet juice.

4. Disassemble the chicken, separate all the meat without the skin.

5. Mix spices to taste, salt, garlic and beet juice with chicken.

6. Using an immersion blender, carefully grind the mass until smooth.

7. Cut off the upper part of the plastic bottle, pour the mass and send it to the refrigerator until it solidifies (you can overnight).

We take homemade sausage out of the bottle, cut it and serve it to the table. Bon Appetit!

Jokes about the dangers of sausage and the lack of meat in this product are becoming more and more popular. But everything would be funny if it were not so sad. Indeed, most modern manufacturers do not care about the quality of sausages. They contain a lot of soy, preservatives, flavorings and flavor enhancers. Of course, there is some percentage of meat, but in most cases it is veins, cartilage, skin and offal. Yes, this is the harsh truth of life! And the taste of purchased sausage has changed for a long time. To protect yourself and your loved ones, you can cook the sausage yourself. You will be sure of the quality of the prepared product, no doubt offer homemade sausage to your child and enjoy the rich taste of natural meat.

Classic milk sausage recipe

This recipe is quite simple to prepare and even the most inexperienced housewife can use it.

1. First you need to choose the meat from which the sausage will be prepared. It is best to cook boiled pork sausage - the product turns out to be more juicy and tasty. A small amount of beef can be added if desired.
2. Take a kilo of pork and add about 300 grams of beef. Be sure to add 300-400 grams of pork or beef fat. Without it, the sausage will turn out to be dry and tasteless. Meat and fat must be cleaned of veins and cartilage. Cut into small cubes.
3. Grind raw meat and fat in a blender. Add three medium onions and a couple of garlic cloves to the mixture. Beat everything thoroughly until creamy. You should get a smooth puree.
4. After that, the mass should be transferred to a bowl, add spices and other ingredients. Break one chicken egg into the composition - it will help the composition to "grab". For taste, add a tablespoon of nutmeg, a pinch of black pepper, a tablespoon of salt, a couple of tablespoons of vegetable oil to the future sausage. Usually the mass turns out to be liquid, so a tablespoon of semolina should be added to it. It does not spoil the taste of the product at all, but naturally thickens it. To shape the sausage, add a tablespoon of gelatin to the composition. Mix everything thoroughly.
5. To please children and bring the appearance of the product closer to production, you can add a little food coloring to the mass. If you don't want to use it, just pour in a couple tablespoons of beetroot juice. The resulting product will acquire an appetizing pink tint.
6. The resulting homogeneous mass should be formed into a sausage. To do this, spread a small piece of cling film on the kitchen table and put the whole mass on it. Form a sausage and wrap it tightly in plastic wrap. Tie twine along the entire length of the sausage so that it does not lose its shape during cooking.
7. The next stage is heat treatment of the product. The sausage can be baked in the oven and steamed, but we will follow the classic recipe - boil the sausage in water. Place the sausage at the bottom of a saucepan and cover it with water so that it is at least 5 centimeters (2 inches) over the top. The sausage should be boiled for about two hours.
8. The broth obtained after boiling the sausage does not need to be thrown away - on its basis you can prepare a rich soup.
9. When the sausage is cooked, you need to take it out, put it on a plate and wait until it cools down. The sausage will slightly decrease in size during cooking - this is absolutely normal, because a natural product should decrease when exposed to heat. But purchased sausages and sausages increase significantly during cooking and frying. This means that they contain a lot of soy.
10. Cooked sausage can be eaten with bread in the form of sandwiches, added to salads or served hot with a side dish. This sausage has only one drawback - it ends very quickly!

This is a traditional cooked sausage recipe. But besides him, there are a lot of options for preparing this useful product.

Chicken sausage

For a kilogram of chicken breasts, you will need three egg whites, a little black pepper, 300 ml of heavy cream, and seasonings to your liking. Chop the chicken fillet, add cream, salt and spices to it. Then form one or more sausages from the mass and fix the edges with a rope. If you are afraid that the sausage will lose its shape during cooking, you can wrap it with rope and lengthwise. Dip the sausage in cold water and place over medium heat. To prevent sausages from floating up during cooking, they must be lowered to the bottom with a saucer. The fire after boiling can be reduced. Cook the chicken sausage for about an hour.

Juicy chicken sausages are prepared in the same way. If you plan on giving them to children, add less spices and seasonings. To make the cooked sausage more appetizing, after it has cooled down, you can wrap the product in parchment with spices scattered inside. Pieces of seasoning will stick to the hot surface of the sausage and give it a "marketable" appearance.

Many people have a special trepidation about smoked sausage. But manufactured goods delight us less and less, so we have to resort to proven homemade recipes for making real smoked sausage.

Take pork and beef in a 4: 1 ratio. In addition, 30% of the total mass should be fat. It can be crushed, making the fat layer invisible. But if you like smoked sausage with pieces of fat, you can do the following. Meat for smoked sausage does not need to be turned into a creamy mass, as for boiled meat. It is best to grind the fillets in a meat grinder. This degree of grinding will preserve small pieces of meat. But there is no need to twist the fat. Cut it into small pieces and mix with the minced meat. In the cooked food, fat will be visible to the naked eye.

Add salt, pepper, natural colors and seasonings to the minced meat to taste. The next question is what to cook the sausage and what to wrap it in. It is not recommended to wrap sausages in foil before smoking, because such packaging may be damaged. It is best to use a natural product - intestines. Today you don't have to mess around with guts bought from a butcher. There are special intestines in stores, peeled and pickled in saline solution. They are filled with cooked minced meat very tightly, because after cooking, the contents of the sausage are reduced in size. After that, the ends of the sausage must be tied with ropes, several holes must be made on the sausage (so that it does not burst) and sent to the hot smoked smokehouse. It is better to smoke sausage on alder sawdust. It usually takes about two hours to smoke a sausage, after which it becomes completely usable. But some housewives, doubting the quality of the heat treatment, boil the sausage in water for some time after smoking.

According to statistics, porridge, eggs and sandwiches with boiled sausage are the most popular types of breakfast in the post-Soviet space. In order not to torment yourself with doubts about the naturalness of this product, cook the sausage at home.

Video: how to cook Doctor's sausage at home

Today, in the composition of boiled sausage purchased in a store, you can find anything you want, except for real meat. But healthy and tasty cooked sausage can be made easily and easily at home. For everyone who wants to learn how to cook homemade boiled sausage, we have prepared a large number of recipes with photos and videos. These step-by-step recipes will help you make a real meaty, satisfying product that will be your pride and decoration on any table. Let's boycott preservatives and soybeans! Join us in the fight for an amazing aroma, a real meaty taste, a fully known healthy composition and happy smiles of your loved ones! Is this not the most valuable reward for the work and time spent at the stove?

Cooking a classic doctor's sausage at home, if the technology for the production of boiled sausages is followed, is within the power of any neat and patient housewife. For everyone who wants to feed their loved ones healthy, high-quality and tasty, I spread the recipe for the classic "Doctor's" sausage, developed back in 1936 and won popularity among the entire Soviet people.