Sausages in natural casing recipe. Meat sausages in a frying pan

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 insides and, if necessary, remove everything unnecessary.

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 a regular plastic bottle, with a gut attached to the neck.

Before filling with mince, 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, the shell may burst during heat treatment, 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 parchment paper on the table 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 to room temperature without unwrapping.

The next day, remove the parchment and foil and roll the sausage in the herbs. Choose dry 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 using a meat grinder. Salt, pepper, add your favorite spices (for example, cumin, cardamom, suneli hops), 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. Ideal minced meat 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 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.

Every housewife has a recipe and secret of a signature dish with which she is ready to surprise and delight her guests, family and friends. Someone bakes meat in the oven, seasoning it with all kinds of spices, and someone cooks potatoes so that your mouth waters just from the smell. But today we will tell you how to cook homemade sausage so that you won’t be pulled away from the table by your ears, because you will lick your fingers, and the best review is an enthusiastic “extra!”

1. Homemade sausage without casing

As it turns out, to make homemade sausage, it is not necessary to use intestines for the casing; it is enough to use a simple and very original recipe, which will make the task set for the housewife easier.

Ingredients:

Pork - 1 kg;
Garlic - 5 cloves;
Dry cream - 5 tbsp;
Salt - 1 tbsp;
Sugar - 1 tsp;
Eggs - 1 pc.;
Ground pepper to taste;
Dried herbs to taste.

Cooking method:

Wash the pork;
Squeeze out excess moisture;
Grind through a meat grinder (choose a large mesh);
Add garlic, dried herbs and dry cream to the resulting mass;
Stir and grind again until smooth;
Add an egg to the minced meat;
Salt and pepper;
Knead the minced meat with your hands;
Spread the parchment;
Transfer the minced meat onto it, forming a sausage no larger than the width of the pan in which you will cook;
Wrap sausage in parchment;
Fasten the ends so that you get a candy;
Wrap the resulting candy in foil;
Form the same sausages from the remaining minced meat;
Pour water into a deep saucepan;
And place the sausages in it so that the water completely covers them;
Put under oppression;
Cook over low heat for about 1.5 hours;
Remove the finished sausage from the water;
Leave to cool in foil to room temperature;
Place the cooled sausage in the refrigerator overnight;
In the morning, remove the sausage from the refrigerator;
Remove foil and parchment;
Roll sausage in dry herb and spice mixture;
Serve as a separate dish (hot, cold or fried) or with a side dish.

Note: This sausage, wrapped in parchment, can be stored for at least two weeks.

2. Assorted sausages

Are you going for an outing, a picnic or a vacation with friends somewhere in the country or on the river bank? Then this recipe is one hundred percent worth adopting for all those who want not just a tasty, but also a satisfying meal. Homemade “assorted” sausage is an excellent option to prepare at the same time a universal dish that is perfect for outdoor recreation and for a sudden feast.

Ingredients:

Pork – 500 g;
Beef – 500 g;
Chicken fillet – 500 g;
Lard - 200 g;
Cleaned intestines - 2 m;
Garlic - 2 cloves;
Milk - 200 ml;
Semolina - 2 tbsp;
Nutmeg - 1/3 tsp;
Salt - 30 g;
Marjoram - 1/2 tsp;
Mixture of peppers to taste;
Butter - 20 g.

Cooking method:

Wash the meat;
Dry thoroughly;
Pass pork, beef and lard through a meat grinder;
Cut the chicken fillet into small cubes;
Chop the garlic;
And add to the meat;
Salt and pepper;
Add spices, milk and semolina;
Mix the minced meat thoroughly;
Cover with cling film;
Place in the refrigerator for 12 hours;
Rinse the intestines thoroughly with cold water;
Remove the minced meat from the refrigerator;
Let sit for about an hour until it comes to room temperature;
Mix the minced meat well again;
Carefully stuff the intestines (not tightly);
Tie into small sausages or rings;
Poke each sausage with a needle (to release air during cooking and baking);
Grease the sausages with butter;
Place on a baking sheet lined with parchment paper;
Place in an oven preheated to 200 degrees for 30 minutes;
Fry them on one side first;
Then turn it over and put it back in the oven for 30 minutes to fry on the other side;
Serve the finished sausage hot or cold.

3. Homemade turkey sausage

For those who do not like pork or beef, there is an excellent alternative - turkey, from which you can prepare excellent homemade sausage, not inferior in quality and taste to the classic one.

Ingredients:

Turkey fillet - 2 kg;
Lard - 300 g;
Garlic - 1 head;
Ground nutmeg - 1 tsp;
Ground coriander - 1 tsp;
Mixture of peppercorns - 1 tsp;
Cognac - 100 ml;
Cleaned intestines - 2 m;
Salt - 2 tsp;
Thyme sprigs.

Cooking method:

Cut turkey fillet and lard into small pieces;
Salt, pepper, add nutmeg, coriander and cognac;
Grind the garlic in a mortar or pass through a press;
Add to meat;
Mix thoroughly;
Leave the minced meat to marinate for about 3 hours;
Rinse the intestines with cold running water;
Carefully fill the intestines with minced meat (not very tightly) using a nozzle;
Fix the edges tightly (knot or tie with a rope);
Place in the refrigerator for about half an hour;
Poke each sausage with a skewer;
Place in an oven preheated to 200 degrees for 10 minutes;
Fry on one side;
Then turn over and fry for another 10 minutes on the other side;
Then reduce the temperature to 180 degrees;
Periodically pour the rendered juice over the sausage;
Bake until golden brown on all sides;
Cool the finished sausage and serve.

4. Homemade chicken sausage with vegetables

Another very original and unusual recipe for homemade sausage consists of chicken and vegetables. This dish will appeal to all those who care about their figure and health, as well as children.

Ingredients:

Chicken fillet - 2 kg;
Frozen green peas - 100 g;
Sun-dried tomatoes - 1 handful;
Salt to taste;
Ground black pepper - 1 pinch;
Garlic - 1 clove.

Cooking method:

Rinse the fillet;
Dry;
Cut into medium pieces;
Pass part through a large mesh in a meat grinder;
Cut some into small pieces;
Thaw vegetables (you can use fresh);
Cut the tomatoes into small cubes;
Chop the garlic and add it to the mince together with the tomatoes;
Salt and pepper;
Mix well;
Add peas;
And mix again;
Place minced meat on parchment;
Form into a sausage;
Then wrap the resulting sausage in foil (several layers);
Place in an oven preheated to 150 degrees for 45 minutes;
Cool the finished sausage directly in the foil;
Then put it in the refrigerator for about an hour;
Serve after cutting.

5. Buckwheat sausage with chicken liver

Buckwheat sausage with chicken liver is an excellent option for those who like hearty, but not fatty food. This dish can be prepared either in a more dietary version (boiled) or in a classic version - baked or fried.

Ingredients:

Buckwheat - 100 g;
Chicken liver - 600 g;
Lard - 200 g;
Large onion - 2 pcs.;
Milk - 50 ml;
Salt, pepper to taste;
Guts.

Cooking method:

Sort out the buckwheat, rinse;
Cook crumbly porridge;
Cool;
Cut the onion and lard into small cubes;
Fry in a pan;
Grind the liver in a blender (paste consistency);
Mix buckwheat with lard and onion;
Add milk;
Salt and pepper;
Mix well;
Add to liver;
Stir again;
Stuff the intestines with the resulting minced meat;
Make several punctures in the sausages;
Boil in lightly salted water with bay leaf for about 15 minutes;
Before serving, fry in a frying pan until golden brown or bake in the oven.

Continuing the theme - several ingenious ones that are not inferior in taste to meat ones.

Homemade sausages are a real delicacy that is difficult to resist even for those who are indifferent to sausages. And how can you compare them with store-bought products, which contain soy, dyes and preservatives. Homemade sausages are natural, tasty and aromatic. Such food, without a doubt, can be called healthy and wholesome!

Preparing the tools

It just seems like sausages are a complicated dish. In fact, everything is much simpler. And to make sure of this, try preparing an appetizer according to the simplest recipe. The eyes are afraid, but the hands are doing!

First, get the necessary kitchen utensils - a blender or electric meat grinder with different attachments, a sharp knife, a cutting board, a bowl, a saucepan, a frying pan, a colander and a thick thread or twine for tying sausages. You may need a colander to remove excess moisture after boiling them.

Meat and spices

Any type of meat is suitable for minced meat - pork, beef, lamb, chicken, turkey or duck. They can be mixed together in any proportions. Lard or cream is added to lean beef or turkey for juiciness. The ideal minced meat is two parts pork and one part each beef and lard.

It would be nice to add some brightness to the minced meat, so some seasonings wouldn't hurt either. The best spices to use are garlic, paprika, hot red pepper, nutmeg, rosemary, marjoram, turmeric, mint, thyme, basil, cumin, mixed peppers and cardamom. They give the meat a bright taste and piquancy. If you like gastronomic experiments, add prunes, apples, pineapples, pomegranate seeds, sun-dried tomatoes, fried onions, olives, cheese or sweet peppers to the minced meat. The sausages acquire a completely new taste after adding tomato juice, wine or cognac.

Delicious minced meat

And now - a few subtleties of preparing minced meat for sausages at home. First, the meat and lard need to be cut into pieces and placed in the freezer for about an hour or a little longer, together with a meat grinder. The colder the tools and “raw materials”, the more ideal the grind will be. But try not to freeze the meat. It should be icy on the outside and soft on the inside. You need to grind the fillet through a large grill as quickly as possible and in small portions, filling the meat grinder a quarter full. After adding spices to the minced meat, knead it well with your hands. Some housewives do not grind the meat, but chop it finely to make the sausages more textured, with a rich taste and aroma.

What are the types of shells?

Casings for homemade sausages can be purchased at the store. They are natural and artificial. Natural casings are lamb, beef or pork intestines, while artificial casings are made from collagen, cellulose and polyamide. In synthetic casings, sausage does not undergo oxidation and is stored much longer. The best option for homemade sausage is a collagen casing, which is edible because it is made from animal skins. If you want to use natural casings, keep in mind that they are not very durable, but cow intestines are considered the most durable. The dimensions of the casing depend on the type of sausage you want.

How to prepare sausage skins

When choosing a natural casing for your future sausage, make sure that there are no holes or knots on it. It should not smell like lard or have any odors at all. Before use, it must be soaked in salt water for two hours, and the temperature should be about 20-25°C. This is necessary so that the film can be easily peeled off the sausage later. After this, the intestines are washed with hot water inside and out, and then tested for quality. To do this, you need to pass water through them, and where it will flow, it is better to cut the shell.

Artificial shells are soaked for 5 minutes in salt water at a temperature of 35-40°C, 1 tsp per liter of water. salt. After this, they are also washed under hot running water, but not as intensively as animal intestines. In this regard, artificial shells are more practical.

Turning minced meat into sausage

Filling the shells with minced meat is the most delicate and important part of the culinary process. To do this, the bowl of the meat grinder is filled with minced meat, and the attachment is changed to a special cone, onto which the casing is placed. There is one subtlety here - first squeeze the minced meat into the intestine and only then tie a knot at the end, otherwise air will get inside and the sausage will swell. But there’s nothing wrong with that, just pierce it with a toothpick before cooking and the air will come out.

Fill the casing with meat fairly tightly, but do not overdo it, otherwise the sausage will burst during cooking.

If you do not have a nozzle or a meat grinder, cut off the top of a plastic bottle and push the minced meat through the neck directly into the intestine.

Instead of cutting the long sausage into individual sausages, you can simply fill the casing with minced meat in portions, leaving small gaps. Later these places can be bandaged and then cut. This method is suitable if you have a solid shell without holes or cracks.

Cook, fry, bake

The hardest part is over. All that remains is to figure out how to cook and fry homemade sausages. Place them in boiling water and cook for 10 minutes until tender. After this, the sausages can already be served, but usually after cooking they are still fried in a frying pan on both sides in vegetable oil. Roasting time is 10-15 minutes.

And some housewives fry sausages immediately, without cooking. The readiness of the dish is determined by puncture. If clear juice comes out, the sausages are cooked through. As an experiment, put a sprig of rosemary in the pan - you will be surprised how fragrant they turn out.

If you bake sausages in the oven, pour a little water into the bottom of the pan and periodically pour oil over them so that they do not lose their juiciness. Cooking in the oven will take about 45 minutes and a temperature of 180°C. When baking sausages in foil, unroll the foil at the end so that the products acquire an appetizing golden brown crust. Sausages cooked on the grill or over a fire are very tasty.

A few secrets of delicious sausages

After kneading the minced meat, let it stand in the cold for 5-6 hours. During this time, the meat will be saturated with the aroma of spices and its taste will “ripen”. In many recipes, you will see starch, milk and eggs in the minced meat, which make it denser and softer. For the same purpose, finely crushed ice is placed in the minced meat.

Do you know how to turn the intestine inside out to rinse it? This can be easily done using a wooden stick with a blunt end. Use it to lightly pick up the outer edge of the shell and pull it onto the stick.

The most delicious sausages are fried in beef fat, which can be bought at the market. The fat makes them incredibly tasty and juicy, while they acquire a special, incomparable aroma.

Dried sausage

It turns out that you can make dry-cured sausage with your own hands. After this, you are unlikely to buy it in the store. Homemade tastes better!

Rinse well and dry a piece of lard weighing about 700 g. Rub it with salt and garlic, and then put it in the cold for ten hours. Cut 1.5 kg of veal into very thin slices, place in a bowl, add 1 tbsp. l. salt and sugar, black pepper and 1.5 tbsp. l. vodka. Place the meat in the refrigerator to marinate overnight.

Take out the lard, dry it in the open air, place it in the freezer for 20 minutes and finely chop it into cubes. Pass the veal through a meat grinder using a large attachment.

Mix meat with lard, add 1 tbsp. l. salt, 1 tbsp. l. sugar, aromatic spices to your taste and pour in 50 ml of cognac. Mix the minced meat well, stuff the intestines with it and hang them in a draft. After 10 days, the sausages will dry and be ready to eat. You won't find a better snack to go with beer!

Sausages with cheese and mushrooms

Make minced meat from beef and pork, you will need about 300 g.

Chop 50 g of canned champignons and half an onion, then fry them in vegetable oil and then add to the minced meat. Throw in 3 tbsp. l. finely grated cheese and 2 cloves of finely chopped garlic. And, of course, don't forget to add salt and pepper.

Sausage casings can also be found in some stores. They do not need any preparatory treatment - just fill them with minced meat, which can be done using a special attachment for a meat grinder or a “sausage” syringe. This is suitable for those who do not like to spend a lot of time in the kitchen.

If you cut the shells into small pieces, you can do it with a spoon, although this is not very convenient.

Fry the sausages in a slow cooker on baking mode for 25 minutes. Be sure to turn them over halfway through cooking. Then lightly cook in a grill pan until it has nice stripes on the sides. Serve hot with mustard sauce and vegetables.

Sausages and sweets

If you don’t have a natural or artificial casing, you can make delicious sausages without them using cling film, foil or baking paper. Making sausages is creative, so you can experiment endlessly.

Prepare minced meat from 1 kg of pork, 700 g of chicken fillet and 200 g of lard. Grind the ingredients well in a blender. Separately, beat 3 eggs, salt them and add any spices, and then add 4 tbsp. l. potato starch and stir well again so that there are no lumps. Now mix the eggs with the minced meat and knead well.

Cut the foil into pieces measuring 20x30 cm and place the minced meat in the form of sausages on the mirror side of the foil, and then roll them like candy. Connect the edges very tightly and place the sausages in the oven preheated to 180°C. In an hour, tender, juicy and aromatic sausages are ready. Before serving, you can fry them on both sides in a frying pan for a golden brown crust. Enjoy this great dish with your beloved family!

Juicy grilled sausages

Classic and very appetizing homemade grilled pork sausages can be served as an appetizer with beer or as a main course with a hearty side dish.

Make minced meat from 600 g of pork, add pepper, salt, coriander and your favorite spices to taste, mix thoroughly and let stand. Stuff the prepared intestine tightly with minced meat. First, bake the sausages in the oven at 180°C for 10-15 minutes, and then place them in a grill pan heated with vegetable oil and fry for 5-7 minutes on each side. Grilled vegetables - tomatoes, peppers, onions and garlic - are perfect as a side dish.

Sausage in a glass

Surprisingly, this sausage can be prepared in 15 minutes. It turns out tender and is perfect for baby food.

Cut 400 g of chicken fillet into small pieces and mix it with seasonings - 0.5 tsp. salt, 0.5 tsp. sugar, 0.5 tsp. hops-suneli, a pinch of black pepper, 2 cloves of chopped garlic and 1 tsp. soy sauce. Mix everything well and let the meat marinate a little. For children's sausage, the amount of hot spices should be reduced or replaced with something more neutral.

At this time, cook 50 g of long grain rice, making sure that it is well cooked.

Place chicken meat, cooled rice into a blender, pour in 150 ml of milk and 1 egg. Beat until smooth and smooth. Grease the walls and bottom of the glasses with vegetable oil and add the minced meat, but not to the very edges. Take containers with thick walls only! This amount of minced meat will yield 3-4 glasses, in which appetizing sausages will “ripen” in a quarter of an hour.

Microwave the snack at full power for 15 minutes, then do not open the door for another 5 minutes. The sausages “jump” out of the glasses very easily; all you have to do is cut them and serve them. It turns out tasty and unusual, especially with mashed potatoes and vegetables. And some housewives make sandwiches and burgers for school snacks from chicken sausage.

Homemade sausage is good for breakfast, and, as a rule, it does not sit in the refrigerator. Prepare it more often and with different additives!

Recipes for homemade sausage in the guts are a delicious meat dish, a real find for housewives. The site presents a wide variety of excellent recipes: kupaty, fried, raw smoked, liver and blood sausages. Made from beef, chicken, pork, lamb, with the addition of lard, buckwheat and potatoes.

To prepare sausages, it is preferable to use beef or pork intestines. Sheep ones are less popular (only casings and caecum are suitable for them). They need to be cleaned and washed immediately after slaughter. Otherwise, they will lose their flexibility and may become brittle and deteriorate.

The five most commonly used ingredients in homemade kishka sausage recipes are:

Recipe for delicious kupats:
1. Rinse and pat dry the chicken.
2. Finely chop along with the lard and garlic.
3. Season with suneli hops and ground pepper.
4. Mix thoroughly.
5. Set aside for a third of an hour.
6. Stuff the intestine with the resulting mixture and tie it with threads.
7. Boil water.
8. Boil the sausage for two minutes.
9. Dry.
10. Fry until done over very low heat.

Five of the most nutritious homemade sausage recipes in the guts:

Helpful Tips:
. Pork intestines are best suited for making sausages intended for frying.
. Instead of chicken meat, you can use any other meat. Lamb, for example, will give the food an interesting piquant taste, while lean pork will give it a special softness. And beef will make it more dietary.
. It is not advisable to make sausages longer than 15-20 cm. They will not fit well in the pan.
. Sausages can be prepared for future use if you freeze them immediately after scalding and cooling.
. Marjoram, nutmeg, caraway seeds and fennel also go well with the dish.

Real sausage is made from meat. Don't believe me? Then let's prepare it with our own hands according to a very simple and understandable recipe, without special equipment or professional skills.

• Preparation time: 3 days.
• Quantity: 4 loaves of 300 g.

Required Ingredients

• pork neck – 1.5 kg;
• fresh garlic – 2 cloves;
• bay leaf – 1 large or 2 small;
• table salt – 30 g (for 1 kg of pork you need 20 g of salt);
• spices optional (black pepper, coriander).

Required Equipment

• wooden board for cutting meat;
• large sharp knife;
• a bowl with a volume of at least 2 liters;
• cling film;
• baking sleeve;
• blender (or meat grinder);
• scissors;
• small saucepan;
• baking tray;
• aluminum foil.

Step-by-step cooking process