Beef sausage. How to please your family with homemade beef sausage? Homemade beef sausage: recipes without soy, preservatives and dyes

How to make homemade sausage: You'll lick your fingers

We are used to buying store-bought semi-finished products, but at least once try to make sausage yourself. Some believe that this process is unreasonably long, labor-intensive, but aromatic, tasty, natural meat product, which is hard to put down, is worth the effort.Making homemade sausage at homeconsists of several stages:

Select original product: beef, pork, chicken or blood base.
Shell. There are several types of it: natural (guts), cling film or foil. These components can be purchased in the meat departments of the market or in supermarkets.
Select the necessary seasonings and spices.
Determine the cooking method: baking in foil, steaming or frying.

Homemade Sausage Recipes: Finger lickin' good

When you see photos of a delicious snack in various publications, it is very difficult to resist the desire to try it - it is so appetizing! How to make sausage at home? First of all, you need to study proven recipes experienced chefs and start with something simple, like chicken sausage in cling film. Then it is permissible to gradually complicate the task and prepare blood sausage or from different types meat.

From pork

Number of servings: 5 persons.
Calorie content of the dish: 395 kcal (different for each recipe).
Purpose: for dinner.
Cuisine: Ukrainian.

A fragrant, fragrant appetizer will decorate any holiday table.Homemade pork sausage recipecontains such an unusual ingredient as pork intestines. Before use, they must be thoroughly treated: first rinse, then soak in a solution of water and soda, then wash well again and soak for a couple of hours in a weak solution of vinegar. After this, you should turn the intestine inside out and carefully wash it under running warm water.

Ingredients:

spices (cumin, nutmeg, several types of peppers, Bay leaf, salt) - to taste;
cognac – 6 ml;
pork – 1200 g;
garlic – 5 cloves;
intestines – 3 m;
lard – 400 g;
onions – 2 pcs.

Cooking method:

Place well-processed, cleaned intestines in a weak salt solution while preparing the minced meat.
Divide the lard and pork in half. Pass one part through a meat grinder along with the onion, chop the second very finely using a sharp knife.
Fry the second onion in a small amount of oil until soft, add chopped meat and lard, fry a little (5-7 minutes).
Grind all the spices using a coffee grinder or mortar.
Mix all ingredients, season with spices, add cognac, garlic, salt. Knead the minced meat well and let it sit for half an hour.
Divide the intestines into meter-long strips, tie each end tightly with a thick thread. You can use the cut off neck as a funnel plastic bottle or a special nozzle.
Fill the intestine well with minced meat, not too tightly. Do this with all the intestines.
Puncture future products so that they do not burst during baking.
Place the intestines on the bottom of the baking sleeve and place in the oven at 180C for 40 minutes, then turn over to the other side and bake for another 30 minutes. Cool and serve.

Boiled

Number of servings: 6 persons.
Calorie content of the dish: 257 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Try making this snack once, and it will become your favorite healthy addition to your breakfast for a long time.prepared with strict observance of certain conditions: the minced meat is crushed with the addition of ice water or crumbs, and the finished loaf should “ripen” a little in cool place until the sausage has the desired texture.

Ingredients:

chicken or turkey fillet – 600 g;
cream – 250 ml;
chicken eggs – 3 pcs.;
paprika – 1 tsp;
salt – 15 g;
garlic – 2 cloves;
zira – 5 g.

Cooking method:

Separate the eggs into whites and yolks.
Place the pieces of meat, garlic, cream and other ingredients in the bowl of a blender or food processor and grind to a paste.
Gently fold in the pre-whipped whites.
Place the minced meat on cling film and tie the ends very tightly with thread. If you use guts, you should fill them and also tie the ends.
Place the loaves in a saucepan, add water and cook for 30 minutes over low heat.
Cool the sausages and place them in the refrigerator.

Livernaya

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 165 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

A healthy, appetizing sausage made from pork liver– liver, kidneys, heart, lungs. These components are pre-washed, boiled with the addition of spices and crushed. Photos of liver preparation can be found in culinary publications if this is your first time encountering offal processing.Homemade liver sausagevery different from the one we are used to seeing on the shelves, so it’s worth trying.

Ingredients:

offal – 1 kg;
eggs – 2 pcs.;
lard – 300 g;
onions – 2 pcs.;
intestines – 700 g;
spices, salt, nutmeg - 1 tsp.

Cooking method:

Boil the liver, lungs, heart, kidneys for an hour until tender with bay leaf.
Peel the onion. Cut the bacon and onion into cubes and fry.
Mince offal, onion, bacon, add eggs, spices and salt. Knead well.
Stuff the intestines with this mass, pierce the voids, tie the ends tightly.
Boil the loaves in salted water for 30 minutes.

Chicken

Cooking time: 2.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 193 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

A tender, aromatic, tasty appetizer will decorate any table, although it will take time to prepare. Start with a simple recipe.Home chicken sausage with your own handsprepared from simple ingredients: chicken legs (or breast), spices, salt and intestines. They need to be sprinkled before filling. coarse salt, scrape and rinse well.

Ingredients:

legs - 2 kg;
pepper, salt – 10 g;
garlic – 7 cloves;
intestines – 500 g;
mustard beans – 100 g.

Cooking method:

Cut the meat from the legs, separate the bones, remove fat and skin.
Pass the pulp through a large grinder.
Chop the garlic, add to the meat, add mustard, salt and pepper. Knead thoroughly and let stand for 2 hours.
Fill the intestines with meat mass. This can be done using a special attachment on a meat grinder or cutting off the neck of a plastic bottle and inserting it into the intestine.
Tie the ends of the shells tightly. Roll them into a ring, place them on a baking sheet and bake for 20 minutes at 180C.
Make holes in several places and bake until golden brown.

Beef

Cooking time: 3.5 hours.
Number of servings: 6 persons.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

To surprise guests with a delicious snack or offer your child a piece of healthy sausage, you don’t need much effort - prepare a treat with your own hands! The juiciesthomemade beef sausagecomes from cow or calf neck. Be sure to add a little bacon to the minced meat, which gives the products the desired texture, or pork meat.

Ingredients:

beef pulp or veal – 800 g;
pork – 400 g;
garlic – 8 cloves;
prepared intestines – 2 m;
spices (mixture of peppers, paprika), salt - 1 tbsp. l.

Cooking method:

Wash the meat, cut into medium pieces.
Peel the garlic and chop it.
Pass the meat through a meat grinder, add garlic, spices, and salt.
Mix the minced meat thoroughly and let it ripen for 2 hours.
Fill the intestines with minced meat, remove the voids with a needle, and tie the ends of the shell tightly. If you are going to prepare small snack sausages, then you can tie the thread at small distances, and then bake the finished products on the grill.
Boil the sausages over low heat for 40 minutes, cool.

Bloody

Cooking time: 3.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 208 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Some housewives do not indulge in attention blood sausage, considering the process of its preparation not very aesthetic and labor-intensive. Meanwhile,homemade blood sausage with buckwheat- Very useful product, which should be included more often in your diet. Before making sausage at home, buy intestines and fresh pork blood. Buckwheat is often used for this treat, but you can also use pearl barley, rice or millet cereals.

Ingredients:

pork blood - 1.5 liters;
buckwheat – 200 g;
intestines – 1 kg;
milk – 500 ml;
lard – 400 g;
mixture of salt and spices – 30 g.

Cooking method:

Pig blood Grind through a fine sieve so that no clots remain.
Cut the bacon into small cubes, boil the buckwheat in salted water.
Mix blood, lard, buckwheat in a bowl, add milk, spices and salt.
Rinse the intestines well under running water, at the same time checking their tightness (there should be no holes). Fill the shell with the filling, leaving some space around the edges.
Boil the loaves in salted water at low temperature for 15 minutes. To check the readiness of the sausage, pierce the intestines with a needle - the juice should not be cloudy. Finished goods can be baked in the oven.

In foil

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 192 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

If for some reason working with intestines is unacceptable for you, try cooking delicious snack in foil. Photohomemade sausage in foiloften found in culinary publications. Some housewives resort to the recipe so often that this treat sometimes replaces the much-loved cutlets. The sausage is prepared with mushrooms, cheese, herbs, and more dietary options- steamed or in a slow cooker.

Ingredients:

chopped meat– 600 g;
cognac (optional) -60 ml;
starch – 30 g;
water – 100 ml;
salt, black pepper - to taste;
garlic – 6 cloves.

Cooking method:

In a deep bowl, mix the minced meat with spices, garlic and salt. IN in this case There is no need to twist the meat for a long time; you can use ready-made minced meat.
Let the sausage mixture sit in the refrigerator for a couple of hours.
Dilute the starch cold water, gradually add to the minced meat, add cognac, knead thoroughly. Form into small sausages.
Fold the foil in half, place a minced meat roll on top, roll tightly.
Place the rolls in a deep frying pan, add water to half the sausage and simmer in the oven at minimum temperature for 45 minutes.

Hepatic

Cooking time: 90 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 178 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

How to cook delicious dishes from offal? This question is often asked by housewives.Homemade sausage from the liver – great way diversify daily menu useful, delicious treat. If you want to tinker with the guts and cook the sausage correctly, then purchase natural casing, but its preparation requires special approach – careful processing in saline and vinegar solutions.

Ingredients:

chicken or any other liver – 500 g;
pork fat– 200 g;
intestines – 700 g;
eggs – 5 pcs.;
milk – 150 ml;
semolina – 30 g;
onions – 4 pcs.;
spices, salt - to taste.

Cooking method:

Pass the liver and bacon through a meat grinder.
Peel the onion, cut the vegetable into cubes or grate and fry in oil.
In a deep container, mix liver, lard, eggs, onions, semolina, milk, season with spices and salt. Knead the mass well.
Fill the prepared intestines with minced sausage and tie the ends tightly.
Place the future treat in a frying pan and bake in the oven at 190C for 40 minutes. Finished products can be fried or baked.

From pork and beef

Cooking time: 4 hours.
Number of servings: 6 persons.
Calorie content of the dish: 243 kcal/100 grams.
Purpose: for a snack.
Cuisine: Russian.
Cooking difficulty: medium

Making homemade sausages looks very complicated at first glance. Once you try to cook a delicious delicacy, it will take root in your life for a long time. family menu. This varietyhomemade sausage (from pork and beef) is distinguished by its amazing juiciness, aroma and taste. Best used for cooking fatty varieties meat (neck, shoulder blade) so that the homemade sausage is finger-licking tender and soft.

Ingredients:

prepared intestines – 1 kg;
pork – 1 kg;
veal or beef – 1 kg;
ice water– 500 ml;
salt, pepper mixture - 1 tbsp. spoon.;
garlic – 5 cloves.

Cooking method:

Freeze the meat slightly in the refrigerator to make slicing easier. Cut the pork and beef into cubes.
Peel the garlic and pass through a press.
Mix meat mass, garlic, spices, salt, add water. Knead thoroughly.
Place the sausage mixture in the refrigerator to steep for a couple of hours.
Fill the intestines with minced meat using a special attachment in a meat grinder, tie the ends tightly, and form sausages.
Drop them in hot water for 10-15 minutes, cook at minimum temperature.
Place the products on a baking sheet, sprinkle with oil, bake at 180C until golden brown.

Video

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 of pork meat to the thigh tenderloin 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 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 bay leaf, black peppercorns, peeled onion, parsley and dill to taste.

13. Heat the water to 70-80 degrees, without boiling, and place the beef sausages in it. 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.

You can make homemade beef sausage 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 cured 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! It 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. Two of them were frozen in freezer- we got blanks. I put the third piece in a saucepan and filled it with 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. Hot sausage do not cut, 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 cut and served as a cold appetizer.

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

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. Stuffing for dry-cured sausage leave in the refrigerator overnight. The natural casing prepared in advance is 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 aromatic 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 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 the minced sausage well 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’s better to take fatter meat, such as neck, but if you get another cut, that’s okay too, you can just add a 100-150 gram piece lard, which is cut into small cubes (it makes cutting lard very easy by pre-freezing it in the 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 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.