Salo sausage with garlic. Homemade pork sausage with lard

Sausage home cooking pork is one of the most delicious meat dishes.

For the most simple recipe homemade sausage will need meat, salt, pepper and garlic, as well as casings or other casings.

Our today's recipe- sausage from any meat (pork), it can be completely dietary, with the addition of fatty lard not to be dry.

Ingredients:

• lean pork - 1.8 kg
• fat - 0.3 kg
• garlic - 20 g
• salt of medium grinding - 2 tablespoons without a slide (level)
• freshly ground black pepper
• casing for sausage - 3 m

How to cook sausage with lard:

1. To stuff the sausage casings, rinse well under running water. cold water outside and inside, pour cold water and leave for half an hour.

It is better to immediately cut the sausage casing into pieces of the desired length, approximately 1-1.2 m.

2. Cut the meat and fat into small pieces with a knife or scroll in a meat grinder through a grate with large holes.

3. Add black pepper, chopped garlic and salt to the chopped meat and lard.

Grind pepper for flavor in a mortar or crush with a glass right before making homemade sausage.

4. Stir the minced meat and start stuffing the intestines. Insert the sausage filling attachment into the meat grinder. Put on her, like a stocking, a shell.

Tie the edge into a knot and pierce it with a pin so that the air comes out until the stuffing reaches it.

5. Scroll minced sausage, gradually filling the shell with minced meat.

It doesn't need to be very tight. Periodically twist the sausage several times for further convenience when folding it into a ring. You also need to sometimes prick the shell with a pin. to release the air, and when frying the shell will remain intact.

6. When all the shells are full, tie the ends with a knot or thread.

7. You can bring the sausage to readiness in different ways:

• bake in a sleeve in the oven at 180 degrees, after pouring 2-3 tbsp. spoons of water. The sausage will be juicy, soft and ruddy. After 15 minutes, reduce the temperature to 150 degrees and cook for 20 minutes until browned. Then turn off the oven and leave the sausage for another 10 minutes
• bake a sleeveless sausage on the branches of a cherry tree, pouring a little water into the bottom of the mold. So she will not burn and will receive aroma from the branches
• boil for 5 minutes, tying the ring with twine, and then bake in the oven

Pork sausage at home is prepared simply and quickly, it is very tasty and healthy.

Served with any side dish. Bon appetit!

There are varieties of smoked sausages on store shelves great amount. But the most delicious and high-quality delicacy is homemade smoked sausage. In addition, it is made only from fresh natural products. There are many ways to prepare this delicacy. We offer several options for recipes and technologies for the production of delicious homemade sausages.

Hot smoked sausage "Pikantnaya"

Such a dish turns out to be very appetizing, with a beautiful ruddy crust, delicious aroma. The Perfect Snack especially at a picnic.

Ingredients:

• 600 g boneless pork belly.
• 2 kg fresh pork without fat.
• 0.6 kg lean beef.
• 2 tbsp. l. pink hot pepper.
• 1 tsp. ginger, nutmeg, marjoram.
• 40 g salt.
• Pork intestines.

Food preparation, sausage shaping

Meat, brisket cut into pieces, chop with a meat grinder with a large nozzle. Pour spices into the minced meat, knead thoroughly for 10 minutes. then send minced meat in the refrigerator for 3 hours. During this time, the meat is well saturated with spices.

Prepare the intestines. If they are bought ready-made, before filling they must be soaked in water for 5 minutes. Then put the intestine on a special nozzle for sausages, start filling it with minced meat. Tie the end of the intestine with a thread. It is important to ensure that the intestine is filled tightly.

As the intestine fills, you need to divide it into portioned pieces. To do this, measure the visually required length of the sausage, twist it in this place and tie it with a thread. A length of 23-25 ​​cm will be convenient. When the minced meat is over, cut the sausage in the bandaged place. Pierce the formed semi-finished products with a thin needle over the entire area.

During this time, you can prepare a smokehouse. Lay the chips on the bottom. good flavor will give a mixture of alder and cherry. It will take 2-3 handfuls. Put a pallet over the wood chips. Arrange the sausages on a wire rack, leaving a small gap between them. Close the smokehouse tightly, set on fire.

When smoke comes out of the opening of the lid, note the time, smoke for 35 minutes over moderate heat. It is advisable not to open the lid during the process. Then remove the smoker from the heat, open the lid. After 20 minutes, take out the sausages, let them cool a little in the fresh air and you can taste.

Cold-smoked boiled-smoked sausage

Very tasty dish for the whole family. Can be used for sandwiches and salads. Perfect for making hodgepodge or pea soup.

Required products:

• 3 kg lean beef.
• 3 kg pork without fat.
• 2.5 st. l. potato starch.
• 70 g salt.
• 1 st. a spoonful of paprika, black pepper, fennel, granulated onions.
• 100 ml brandy or cognac.
• Pork intestines.

Cooking process

Wash the meat, if there is a hymen and veins, remove them. Separately cut the beef and pork into small pieces. Grind the beef with a meat grinder into a fine mesh. Then change the mesh to a large one, scroll the pork, you can finely chop it with a knife.

In a separate bowl, mix the dry ingredients, add them to the minced meat, knead for 5 minutes. Add alcohol and mix thoroughly again. Using a meat grinder and a special long nozzle, stuff the intestines with minced meat and form sausages, as described in the previous recipe.

Load ready-made semi-finished products in the refrigerator for 20 hours. Then they must be placed in water, boiled at a temperature of no more than 65⁰ for about 60 minutes. After cooking, cool the sausages under running water, dry with a towel and start smoking.

Then load into the smokehouse and smoke with cold smoke, temperature 25-27⁰. The process should be continuous, last 6 hours, until a beautiful golden color appears. Further homemade delicacy you need to hang it in a draft for 24 hours so that the sharp smoky smell disappears. After that the product is ready for use.

Homemade sausage "Krakowska"

famous and delicious sausage. It turns out with a very appetizing aroma, beautiful golden color and simply delicious taste.

Ingredients:

Cooking

Trim all the fat from the pork and set it aside. Cut beef, lean pork meat into pieces. Grind in a meat grinder with a large grate. Add nitrite salt to the minced meat, knead for 10-15 minutes. Place mince in refrigerator for 24 hours. Nitrite salt will keep a nice color to the finished product.

Put the brisket and fat cut from pork in the freezer, let it freeze a little. Then cut into beautiful approximately identical cubes of 6 mm. Pour chopped garlic and pepper into the minced meat that has been infused for a day. Mix well, scroll through the meat grinder again, only through a fine grate. Gently mix in the bacon cubes so that they are evenly distributed throughout the minced meat.

Using a long nozzle in a meat grinder and intestines, form sausage loaves of the required length. Stuff the stuffing tightly so that no air remains inside. Tie the ends of the sausages tightly with cooking string, connect them together to make a ring.

Hang sausage rings in a cool room (+10 degrees) for 5 hours for precipitation. Then move them to a warmer room (+18 ... +20 degrees) and leave for another 7-8 hours. Then hang the sausages in the smokehouse so that they do not touch each other. It is advisable to place a temperature sensor in one sausage loaf. Because you need to control it.

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.

Meat and bacon is better to take on the market. You can also find intestines there. If you're lucky, it's already processed and ready to use. It will only be necessary to rinse and soak them in water for 20 minutes. After that, it is necessary to inspect their inside well and, if necessary, remove all unnecessary.

You need to stuff the intestines with minced meat using a meat grinder and a special nozzle. It can be found in the kitchen aisles of most grocery stores. However, you can also use the usual plastic bottle, on the neck of which it will be necessary 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 too tightly, then when heat treatment the shell can burst, so stick to the golden mean.

When the bowel is full, remove it from the nozzle and tie it tightly. After that, make several punctures with a needle so that steam comes out of the sausage during cooking.

Homemade sausage can be boiled, fried and stewed.

1. Homemade sausage without casing

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

Cooking

Rinse the pork and grind with a meat grinder, blender or food processor until a homogeneous mass is obtained.

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

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

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

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

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

Wrap the resulting "candy" in foil, holding the tails well. From the remaining minced meat, make the same sausages.

Pour water into a saucepan and place sausages in it. The sausage must be completely in the water, so you need to put oppression on it. For this role, a regular plate is suitable.

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

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

Homemade sausage is stored in parchment for 2 weeks. It can be eaten both cold and hot, after frying.

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

Cooking

Cut the neck into very small pieces: so the taste of the sausage will be thinner than when using a meat grinder. Salt, pepper, add your favorite spices (for example, zira, cardamom, suneli hops), finely chopped garlic and chopped bay leaves. Mix well, cover with a plate and put in the refrigerator for a day. Then add some water and stir again. Perfect stuffing to the touch should be juicy and viscous.

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

3. Chicken sausage

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

Cooking

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

Pour in some cream or milk. The amount 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 put in the refrigerator for several hours, or better - at night. After the sausage, fry until golden brown or bake in an oven preheated to 170 ° C for an hour.

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

Cooking

For sausage, you can take any: 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 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 pre-prepared intestines with minced meat. Boil the sausage for 40 minutes over medium heat. Or bake it for 40 minutes in the oven at 200 ° C: this way it will turn out especially tasty.

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

Cooking

Rinse the buckwheat and set aside. Rinse the meat and fat and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, finely chopped garlic in a deep bowl. Make sausages with the help of intestines, nozzles and a meat grinder.

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

Sausages can be stored in the refrigerator for 2 weeks. Fry until golden brown before using.

Meat sausage is one of the most popular products. It is eaten for breakfast, used as a snack for festive table and is an ingredient in many dishes.

The store product raises doubts about its quality, so it is best to cook it at home.

Homemade pork sausage - a simple and delicious recipe

To make the sausage fatty and nutritious, but at the same time tender and juicy, pork is taken as its basis.

For sausage, you do not need to buy a huge amount of ingredients; even a beginner can repeat its recipe.

You will need:

• pulp pork meat- 1.5 kg;
• Thin pork intestines - 5 m;
• Pork fat - 500 gr;
• One head of garlic;
• Cognac - 36 gr;
• Spices: coriander, thyme, dried basil - all 1/2 tsp each;
• Salt and ground black pepper - to taste.

Cooking process:

1. The first step is to treat the intestines. If they were in the freezer, they must be thawed, freed from mucus and dirt with a knife, turned inside out and rinsed thoroughly under the tap. It is best to cut the five-meter intestine into several smaller pieces. After treatment, the intestines should be soaked in saline water for 60 minutes. Salt will remove microorganisms and bacteria.
2. Let's get to the salad. From it you need to cut off the skin and chop into small square pieces. If the pork meat itself has a high percentage of fat content, then use less fat in the recipe.
3. Pork must be prepared by removing bones or veins. Cut into medium-sized squares. (2^2 cm)
4. Put lard and meat in a common dish. Sprinkle pepper and all other spices on top.
5. Process the garlic with a garlic press and add to the mass of meat.
6. Pour cognac into the base of the sausage. It will give the dish a specific flavor and juiciness. You can do without it.
7. Now it's time to stuff the guts. With the help of a tablespoon or nozzle from a meat grinder - a long tube, you need to push the meat into the intestine. Don't forget to tie off the end. Don't stuff too tightly.
8. After the intestine is filled with stuffing, tie the other end and put in freezer for 4 hours for marinating.
9. The future sausage can be rolled into rings for easy baking. Pierce in several places with a needle to avoid damaging the sausage casing.
10. Put a pot of 5 liters of water on the fire, wait for it to boil.
11. Sprinkle salt and put raw sausage into a saucepan. Cook for 40 - 60 minutes over low heat.
12. After cooking, the sausage must be sent to the oven. Do not forget to process the baking sheet vegetable oil. We put boiled sausage on it.
13. The oven temperature is 180 degrees. Baking time - 40 minutes. During the baking procedure, you need to turn the intestine with meat several times.
14. Can be used ready homemade sausage immediately, or cold.

Homemade garlic sausage - favorite dish my children, so I make this yummy from time to time. This sausage will decorate any table. Chilled can be cut into rings and served as an appetizer, or you can fry in a pan and serve with any side dish. The aroma and taste of sausage is incomparable. And it's easy to cook. If it is not possible to purchase guts on the market, you can order in the online store.

To prepare garlic sausage, we need the products indicated in the list.

Cut the chicken breast into small pieces.

Salo cut into small pieces.

We combine minced meat, lard and pieces of chicken breast.

Salt, pepper, squeeze the garlic. We add a lot of garlic, as the sausage is garlic.

Add Dijon mustard to the minced meat and begin to mix. It will take some time. In addition, minced meat is good to beat off a little, 30-40 times.

Our intestines are salted, already clean. We put one end on the spout of the crane, be sure to hold it with your hand. The other end is lowered into a container of water. The container should be on the drain at the tap so that the intestines do not run into the drain. We turn on the water, and under the pressure of water they wash inside.

We have a special tube for filling sausages. It can be inserted into a meat grinder and filled with sausages. But since the output of the sausage is small, we decided not to even get the meat grinder, but filled it manually - one held it, the second filled it.

So, we completely put the intestine on the tube, like a stocking, and at the very tip we tie the intestine with white cotton threads.

From the opposite end, we fill the intestine with minced meat through the tube, slowly relaxing the intestine. It is necessary not to fill very tightly so that the sausages do not burst during cooking or baking.

You can bandage in separate portions, you can just use one ring - it's how you like it.

And now we take a gypsy needle and pierce sausages in those places where there is air. We pierce quite often.

Boil the sausage in boiling water over low heat for 8-10 minutes.

We shift the sausage on a baking sheet or grill pan, greased with vegetable oil. We grease the sausage and send it to the oven preheated to 180 degrees. Bake for 40 minutes.