How to cook homemade sausages from minced meat. Recipes for homemade sausage in the guts

If you like minced meat dishes, then this simple recipe for making homemade sausages is what you need. Meat sausages are a great alternative to the usual homemade cutlets. Without much difficulty, an excellent hot minced meat dish will delight your family. For the preparation of such sausages, I do not use a special casing in the form of intestines. I propose to cook homemade sausages from minced meat in cling film. These sausages taste very good, soft, tender and very juicy. You can add your favorite spices according to your taste and at your discretion.

This dish is perfect for a family menu for any occasion. They are good both hot and cold. And very often I prepare such homemade sausages for grilling at a picnic. I boil them at home, but I fry them on the grill, on the grill. And fast, and very tasty. Try it!

By the way, even when boiled, cold homemade sausages are very tasty, so if you gape, then in nature it may not even reach the barbecue!

Pork 500 gr. Chicken breast 500 gr. Salo 200 gr. Onion 2 pcs. Garlic 4 tooth. Egg 2 pcs. Milk 150 gr. Salt to taste Pepper mix, freshly ground to taste Ground coriander to taste paprika to taste Nutmeg to taste Butter for frying sausages

Rinse the meat, dry it and, together with the fat, pass it twice through a meat grinder or chop in a blender.

Peel the onion and garlic and also pass through the meat grinder to the meat.

Then add eggs, spices, salt, pour in milk and mix everything well.

Cover the minced meat with cling film and refrigerate for 2-3 hours (you can overnight).

Beat the cooled minced meat lightly so that it is filled with air.

Lay out 2 full tbsp. prepared minced meat on a baking film, roll up in the form of a sausage, tie on both sides with a thick thread. Do this with all minced meat.

Dip the sausages in salted boiling water and cook for 20-25 minutes.

Then take out the meat sausages, let cool completely, remove the film.

Fry the already cooled sausages in butter on all sides until browned.

Serve the sausages on the table hot, with any side dish, garnished with herbs or chilled, cut into pieces, as an appetizer.

To make sausage at home, you need pork intestines. Most often they can be seen in the markets, less often in the meat departments of stores. The size of offal is different: you can find suitable for both sausages and sausages. The intestines should be thoroughly washed and scraped out with a blunt knife. This process is laborious, 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 of minced sausage is placed in 1 m of medium-sized intestines. Therefore, the number of offal is calculated based on this indicator. The cleaned intestines are sprinkled with salt and stored in the refrigerator. Then proceed to the manufacture of minced meat.

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

boneless beef or veal - 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 of preparing minced meat is as follows:

The meat is cut into pieces of such a size that they can easily fit in the inlet of the meat grinder. They remove the skin from the peritoneum, cut it into small cubes no more than 1 cm thick, and do the same with lard.
A large grate is installed on the meat grinder, the garlic is peeled. Scroll the beef, peritoneum, garlic and mix the resulting mass thoroughly. Finely chopped lard, pepper, salt and alcohol are added to it. Now you need water (it is better to take filtered or boiled water). 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.
The container with minced meat is covered with cling film and left for 6-8 hours to infuse. But every 1-2 hours do not forget to mix the mass thoroughly. After the necessary time has passed, it will be necessary to understand whether there is enough salt and spices in the minced meat. To do this, fry a small cutlet and taste it (always cold). If a component is not enough, it is added.
The intestines are washed from salt, cut into pieces 70-90 cm long and placed in a container with warm water. Here they must be at least 15 minutes. Then, one by one, segments of the intestines are placed on a water tap and filled with water.
They change the nozzle in the meat grinder to a tubular one, put one of the segments of the intestines on it, tie its free end with a thread. So that when filling with minced meat the shell does not inflate, a couple of punctures are made with a needle near the thread. Fill the intestines with minced meat. Finished products can be boiled, fried in a pan, baked in the oven, smoked in hot smoke. Before cooking, the sausage is dried for 1.5-2 hours.

Prepare a delicious homemade sausage made of giblets in a net and kupaty from spicy lamb!

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 an ordinary 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.

Filling too tightly can cause the shell to burst during heat treatment, so stick to the sweet spot.

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 parchment paper on the table and put the 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 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 herbs. Choose dry aromatic herbs such as oregano, rosemary, parsley, and dill.

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

ocekovbasa.com.ua

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: this way 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. Ideal minced meat should be juicy and viscous to the touch.

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

kitchenmag.ru

1 ½ kg chicken fillet;
200 g of lard;
1 teaspoon of salt;
ground pepper, paprika, coriander, nutmeg - to 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.

xcook.info

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.

xcook.info

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.

In this article, you will learn how to cook various types of sausages at home.

To make the sausage tasty, you need to know some secrets and stick to them:

Meat sausage can be prepared from pork, beef, lamb, chicken meat and from turkey, offal.
Meat and lard for cooking sausages should be taken fresh, immediately after slaughter, standing for a week or frozen is not good.
Ice water should be added to minced meat for sausages, so the sausage will turn out juicy.
The following spices are added to the sausage to add flavor: black, allspice and red peppers, cumin, coriander, bay leaf, nutmeg, mustard seeds. They are ground in a mortar or crushed with a rocking chair for dough. Bay leaf is taken ground.
To give the sausage a beautiful orange or reddish color, turmeric, paprika, beetroot juice or the seeds of the tropical plant annatto are added to the minced meat.

Homemade pork sausage in the intestines: a delicious recipe

Homemade pork sausage in natural casing

For cooking pork sausage, experienced chefs advise taking the neck, the meat here is moderately fatty, it makes the sausage juicy.

Homemade pork sausage

For 1 sausage 1 m long you need:

1 kg pork meat
200 g fat
1 m porcine small intestine
5-6 cloves of garlic
8-10 black peppercorns
1 bay leaf
Salt to taste
Nutmeg, red pepper - ground, to your taste
1-2 tbsp. tablespoons of vegetable oil

Let's start cooking:

We wash the prepared intestines in cold water from above and inside.
We cut the meat into small pieces, 1 cm thick, grind the lard in a meat grinder.
We add ground nutmeg, red pepper, crushed black pepper in a mortar or rocking chair to grains, chopped garlic, salt, 100 ml of cold ice water, and knead until the minced meat becomes homogeneous and absorbs water.
We take a special tube for stuffing the intestines, if you do not have such a cone, you can use a plastic bottle, cutting it 10-15 cm from the neck.
We put the intestine on the narrowed cone of the tube, attach the tube to the meat grinder, after removing the knife from it, or stuff it manually, pushing the minced meat with the help of a teaspoon and fingers into the intestine.
If the intestine is torn, we cut it off in this place, and tie the free ends with a thread, we get a sausage ring.
We stuff the remaining intestine further until all the stuffing is over, we tie the ends separately.
The intestines should not be tightly stuffed, otherwise they may burst during cooking.
We twist the sausages into a ring, pierce the film on top with a large needle after 3-4 cm, so that the accumulated air comes out and the sausage does not burst.
Pour about 3 liters of water into the pan, add salt and bay leaf, boil it, carefully lower the sausage, turn the fire to a minimum burning so that the water does not even boil, and so we simmer the sausage for 1 hour.
We take the sausage out of boiling water, dry it, grease it with vegetable oil, put it on a baking sheet, and put it in an oven preheated to 180 ° C for 20 minutes on one side, and 20 on the other.
The sausage is ready. It can be eaten hot, cold or fried.

This is how homemade sausage is prepared in a natural casing - gut

It looks like raw homemade sausage

Casing for homemade sausage

Natural casing - intestines for making homemade sausage

If you decide to cook homemade sausage, sausage casings are sold in butcher shops in your city, as well as in special online stores.

Most often used for sausages:

Natural casing, i.e. intestines of domestic animals after slaughter, mainly pork
Edible gelatin shell
Food grade plastic wrap, which is then discarded

Ready salted intestines from the store are first washed in cold water, and then soaked for 2-3 hours in water with 1 tbsp. a spoonful of lemon juice or lemon essence. This way the intestines will get rid of all unnecessary odors. For 10 m of intestines, 5 kg of minced meat will go.

In such jars, guts are sold in our stores for making homemade sausages.

You can also buy pork intestines for making sausages from sellers in the market who sell meat, but you will have to tinker with them until you bring them to a state where they become edible.

In order for the intestines to be ready for stuffing minced meat in them, they must first be prepared:

Pork intestines consist of an outer thick layer, strong translucent in the middle, and an inner mucous membrane; We remove the upper and lower layers, and the middle one remains, and we need it.
First, the intestines are washed with cold water from above, and then from the inside.
You can turn the intestine inside out with a non-sharp stick or pencil, prying the outer edge of the intestine with it and wrapping it inside.
To make it easier to remove the outer and inner layers of the intestines, soak them for 2 hours in brine.
Brine. Dissolve salt and soda in 1 liter of cold water (2 tablespoons each). Pour in the brine to cover the intestines.
Then we take the intestines out of the brine, sprinkle liberally with salt, put them on a wooden board, and clean the intestines from the inside with the blunt side of the knife. This is how the mucous inner layer is peeled off, and the outer one is twisted with a flagellum, which we pull out with our hands. If it is not pulled out, then we clean the inside of the intestine again.
Rinse the intestines well with cold water, and they are ready.
If the sausages are stuffed and the intestines remain unused, wrap them in a film or bag and store in the freezer until the next time.

Homemade sausage, recipe without guts in foil or cling film

Homemade sausage cooked in cling film and grilled

For homemade chicken sausage, chicken liver and lard need to:

0.5 kg of chicken fillet, chicken liver and lard
3 eggs
According to 3 st. tablespoons of semolina and starch
1 st. a spoonful of salt
3 cloves of garlic
Black pepper, ground to taste

Let's start cooking:

My meat and bacon, dry, cut into pieces, and grind in a meat grinder.
Add starch, semolina, eggs with salt and pepper, and mix well.
We divide the minced meat into 3-4 parts, wrap each part in a food film, give the shape of a small sausage, tie the ends with threads.
We put all the sausages in a plastic bag, tie it tightly, put it in a saucepan with water. Cook at a low boil for an hour and a half. We take it out of boiling water and you can eat it right away, or you can fry it.

Homemade Pork and Beef Sausage Recipe: Gutless Recipe

Homemade pork and beef sausage cooked in cling film

For 2 servings homemade pork and beef sausage need to:

500 g each of beef and lean pork
100 g fat
4 tbsp. spoons of milk
3 cloves of garlic
Salt, black pepper and other spices to taste

Let's start cooking:

We cut the washed and dried pork and beef into cubes, bacon into smaller cubes, then grind everything in a meat grinder.
Pour milk into the minced meat, add salt, ground pepper and other spices to your taste, add chopped garlic, and knead well with your hands.
We take a film intended for food products, wrap the minced meat in it, give it the shape of a sausage, tie the edges with threads.
We wrap the sausage in the film on top in foil, in several layers, crimp.
We lower the sausage into boiling water, press it down with a plate so that it does not float up, and cook on low heat for 1 hour 20 minutes, covering the pan with a lid.
We take out the sausage from boiling water, let it cool, unfold the foil and film.
Pour spices and dried herbs on parchment paper: paprika, thyme, basil, suneli hops, roll the cooled sausage in them, wrap in parchment, and put in the refrigerator overnight. In the morning you can make sandwiches from sausage. Keep it in parchment.

Homemade Beef Sausage Recipe: Gutless Recipe

Homemade beef sausage baked in foil

For homemade beef sausage need to:

1 kg young beef
200 g lamb fat
3-4 garlic cloves
Salt to taste
1 tsp. a spoonful of dry dill and curry

Let's start cooking:

We skip meat, lamb fat and garlic in a meat grinder with a large grate.
Add salt and spices, knead well, if the minced meat is watery, pour 1-2 tbsp. spoons of semolina.
We wrap the stuffing in foil like candy, and spread it on a metal sheet, bake for 50 minutes at a temperature of 200 ° C.
Let the sausage cool and serve cold.

Homemade instant chicken sausage

Homemade chicken sausage with vegetables and nuts

For chicken sausage you need:

1 kg chicken fillet
100 g ground walnuts
1 carrot
2 sweet peppers
15 g of salt and paprika
5 cloves of garlic
30 g gelatin

Let's start cooking:

Boil the carrots, peel and finely chop.
Wash the peppers, remove the seeds and chop them too.
Cut the meat into small cubes (1.5 cm).
Finely chop the garlic.
We mix meat, vegetables, spices, nuts, salt and instant gelatin in powder, mix.
We divide the minced meat into 4 parts, wrap each tightly in cling film, giving the shape of a sausage.
We also wrap each sausage in a plastic bag, tie it, put it in a saucepan with water, and cook on low heat for about 1 hour.
We take it out of boiling water, cool it at room temperature, and then put it in the refrigerator for 6-8 hours, and you can try.

Homemade boiled sausage

For cooking homemade boiled milk sausage need to:

500 g boneless pork
2 medium onions
1 egg
1 st. a spoonful of dry milk
Salt and ground black pepper to your liking
100 ml milk

Let's start cooking:

We pass meat and onions 2 times through a meat grinder.
Add egg, dry milk, salt and pepper, and knead.
Pour cow's milk into the minced meat in small portions, and mix thoroughly for at least 5 minutes, until the minced meat absorbs all the liquid and becomes viscous.
We divide the minced meat into 2 parts, and put both on a film for food, fold it with a sausage of medium thickness, tie it with thin twine, twist the ends.
Dip the sausages in salt water, cook over medium heat for about 1 hour, remove from boiling water, let cool, and make sandwiches for tea.

Homemade dry-cured sausage

Sausage homemade dry-cured

For dry-cured pork and beef sausage need to:

0.45 kg beef
1.45 kg fatty pork
70 g fat
60 g salt
15 g sugar
70 ml cognac
2st. spoons of coriander
2 teaspoons tablespoons freshly ground black pepper
1 teaspoon a spoonful of Provence herbs (basil, rosemary, peppermint, savory, thyme, sage, oregano, marjoram)
On the tip of a spoonful of ground nutmeg

Let's start cooking:

We prepare spices: grind black peppercorns in a mill, fry coriander seeds in a dry frying pan and grind them too.
Mix together pepper, coriander, Provence herbs, nutmeg.
Wash the meat (pork and beef), dry it, cut off the veins and films, cut into pieces 3-4 cm.
Sprinkle the meat with salt, sugar, spices (half of the norm), pour in cognac, mix, cover with a film, and marinate in a cold place for 1-1.5 days.
We pass the marinated meat through a meat grinder with a large nozzle, you can cut it finely.
We add lard, cut into small cubes, the remaining spices, knead well and stuff the prepared intestines.
We pierce the sausages after 3-4 cm with a large needle to release the collected air.
We hang sausages under the ceiling for 5 days, it is desirable that a heating battery pass below. You can also hang sausages on the balcony in a ventilated place in autumn or spring, when the temperature outside is + 10-12 ° C, for 3-4 weeks. Then you can eat.

Homemade liver sausage

Sectional homemade liver sausage

For liver sausage, pork, beef or chicken liver is suitable.

The secrets of making delicious liver sausage:

So that the pork liver does not taste bitter in the sausage, it is cut into pieces and soaked in milk with 1 teaspoon of sugar.

Homemade liver sausage with buckwheat

For sausage you need:

600 g pork liver
200 g fat
180 g dry uncooked buckwheat
2 eggs
3 cloves of garlic
2 tbsp. tablespoons of vegetable oil
2-3 bulbs
Salt and black pepper to your taste

Let's start cooking:

We wash the buckwheat, fill it with water, and cook the porridge until tender, let it cool.
Pour vegetable oil into a frying pan and fry finely chopped onion.
Pieces of liver, bacon with garlic skip in a meat grinder.
We combine minced liver, porridge, fried onions, salt and spices together.
Carefully processed thick pork intestines are filled with minced meat with a spoon, we tie the ends of the sausage with a thread.
We pierce the sausage with a thick needle after 3-5 cm, dip it in boiling water, cook on low heat for 0.5 hours, cool. Before serving the sausage on the table, fry it in vegetable oil.

Homemade black pudding: recipe

Homemade blood sausage

The basis for this dish is blood, mostly pork. It is collected during the slaughter of a piglet. So that the blood does not thicken, a little salt is immediately added to it.

The shell for blood sausages are only natural intestines.

Blood sausage in Ukrainian style with liver

For blood sausage you need:

1 liter of pig's blood
600 g offal (liver, lungs, kidneys)
400 g pork fat
2 medium onions
1 glass of milk
Salt and spices to your taste

Let's start cooking:

We cut the bacon into small cubes, fry until all the fat is rendered.
Finely chop the onion and fry in the melted fat until transparent.
We remove the veins from the liver and lungs, cut into pieces and pass through a meat grinder.
To the crushed liver, add the onion fried in lard, blood, milk, salt and ground pepper, and mix. If the blood thickens a little, beat it with a blender.
We pull the processed intestine, ready for stuffing, onto the sausage attachment, which is installed in the meat grinder, and the knife and mesh are pulled out.
We tightly tie the tip of the intestine so that the minced meat does not spill out, and fill the intestines, they should not be very full, but not empty either. We tie the thread on the other side.
We carefully pierce the sausages with a needle after 15 cm, and lower them into hot water. After 1-2 minutes, carefully remove the sausages from boiling water, and pierce again with a needle.
Cook at a barely noticeable boil for about 45 minutes. Remove from boiling water, cool, and fry in a pan with vegetable oil or bake in the oven. You can eat.

Liver sausage homemade

Liver sausage

For homemade liverwurst need to:

1 kg chicken stomachs
200 g pork fat
3 raw yolks
1 teaspoon cumin spoon
2-3 cloves of garlic
Salt to taste
Black and red pepper, nutmeg - ground, to taste

Let's start cooking:

We wash the chicken stomachs, clean out all the excess, and cut them.
We skip offal and lard in a meat grinder.
Add the yolks, chopped garlic, salt and spices, knead until smooth, and let it brew for half an hour.
We place the minced meat in food cellophane, twist it tightly and tie it with a rope.
We put it in another bag, tie it tightly, put it in a saucepan, fill it with water and cook on low heat for 1.5 hours.
We take out the sausage from boiling water, cool it, let it stand in the refrigerator for 5-6 hours, and you can serve it with a side dish or make a sandwich.

Homemade smoked sausage

Homemade cold smoked sausage

Cooking homemade cold smoked sausages

Smoked homemade sausage

Homemade smoked sausage with cognac

For raw smoked sausage you need:

1.5 kg of pork and beef
1 kg of fat from the neck
150 g salt
1 teaspoon a spoonful of sugar
4 tbsp. spoons of potato starch
60-70 ml cognac
15 g ascorbic acid
1 teaspoon a spoonful of a mixture of black and allspice ground pepper

Let's start cooking:

We prepare the meat: wash, cut off the tendons and films.
My fat, cut off the skin. Fat must be taken from the neck, it is hard and will remain in pieces in the finished sausage, and soft fat from the abdomen will melt during heat treatment.
We cut the meat and fat into large pieces, rub with salt, and put in a cool place with a plus temperature of no more than 3 degrees, for 2 days.
We pass the meat through a meat grinder with a large grate, cut the fat into small pieces up to half a centimeter thick.
We mix minced meat, lard, sugar, spices, starch, cognac and mix everything thoroughly.
Prepared pork intestines for smoking sausages, in contrast to boiled sausages, are stuffed tightly with minced meat, since the sausage will decrease in size during smoking.
We tie the ends of the sausages with twine, also wrap the sausages in the middle with twine, and hang them in a dry, ventilated, cold place for 3-5 days.
We hang the sausage in the smokehouse so that the sausages do not touch one another.
We smoke sausages on sawdust or firewood from fruit trees (apple, pear, cherry, cherry), aspen, alder, coniferous trees cannot be used, otherwise the sausages will have a specific smell and taste.
Time for continuous smoking 1-2 days, at a temperature of 25-28°C. It is also necessary to ensure that there is not too thick smoke on the sausage, otherwise it will be covered with soot and become bitter in taste.
After smoking, the sausage is not yet ready - it must be hung for up to 2 weeks in a dry, dark, cool place with a temperature of no more than 10 ° C to dry.
After drying, the sausage can be stored for up to 4 months in a cool place, and it will not lose its taste.

Homemade hot smoked sausage

Hot smoked homemade sausage

For hot smoked homemade sausage need to:

500 g pork
200 g beef
300 g lard from the neck
1 st. a spoonful of salt
1 teaspoon a spoonful of sugar
60 ml cognac or Madeira
1 teaspoon a spoonful of ground black and allspice
0.5 teaspoon cardamom

Let's start cooking:

We pass the prepared meat through a meat grinder with a large mesh.
We cool the lard in the freezer to make it easier to cut, and cut into small cubes of 3-4 mm.
Add spices, salt and cognac or wine to the meat, and knead until the liquid is absorbed into the minced meat.
Add lard cubes, and knead again.
We fill the prepared intestines with minced meat, form sausages up to 30 cm long, tie both ends together.
We hang the sausages at room temperature for one and a half to two hours.
We hang the sausages in the smokehouse so that they do not touch each other, and keep the temperature at 75-90 ° C for 6-12 hours. Sausages are ready when they have turned brownish with a beautiful reddish tint.
Ready-made sausages can be eaten immediately, stored in the refrigerator for up to 1 week.

Homemade turkey sausage recipe

Homemade turkey sausage

For homemade turkey sausage need to:

1 kg turkey (fillet)
200 g fat
6 garlic cloves
Salt, allspice and black pepper to your taste

Let's start cooking:

Cut the meat into small pieces up to 1 cm thick.
We cut half of the lard according to the recipe into even smaller pieces than the meat.
We add lard, chopped garlic, ground spices, salt to the meat, knead and leave to salt overnight.
We take out the knife and the grate from the meat grinder, fasten a special device for sausages.
We take the prepared pork intestine, put it on the device, and load the minced meat into the meat grinder, fill the intestine with minced meat by scrolling the meat grinder, tie the edges with a thread.
Put the sausage ring on a baking sheet, pour 0.5 cups of water, finely cut the remaining fat, and cover the sausage with it.
If you want to get a dietary sausage, then you do not need to put the fat on a baking sheet, but grease the sausage so that it does not dry out with vegetable oil.
We prick the sausage after 3-5 cm with a thick needle, put it in the oven, turn on the medium heat, and fry for 20-30 minutes on one side, then the same amount on the other. To find out if the sausage is ready, we pierce it with a fork and press it; if clear juice comes out, then the sausage is ready, and if the juice is pinkish, let it cook.

Now we know how to cook different types of homemade sausages at home.

Video: Homemade sausage (according to my mother's recipe)

Semi-finished products do not carry any benefit, and some of them are harmful. But what to do if sometimes you really want to taste, for example, sausages? And a lot of kids love it too. Take your time to go to the store, make your own homemade sausage from natural ingredients. This is delicious!

How and from what can be done?

Many people think that making sausage at home is an incredibly difficult process. In fact, everything is much simpler than it might seem. Here are the main preparation steps:

First of all, decide on the ingredients. If you prefer meat, then use it. It can be, for example, pork, beef or even lamb. But take those parts in which you have not lived very much, otherwise you will not get a tasty sausage. You can also use poultry meat or offal (liver, ventricles, and so on). And you can add, for example, vegetables or cereals to meat. A very satisfying and tasty sausage is obtained with buckwheat. In general, be guided by your tastes. Some like fatty sausage, others like blood sausage, others prefer something light.
The second important point is the shell. If you want to cook a completely natural dish, then it must also be natural. For these purposes, pork or beef guts are used. Where to get them? Such a product can be sold in large supermarkets or specialized butcher shops. But you can go to the market, find a meat seller there and try to negotiate with him. If it was not possible to get such a component, do not despair, you can do without the guts. You can use regular cling film. But, of course, after cooking it must be removed. In addition, frying or baking the dish in this case will not work.
The third stage is preparation. Again, it all depends on your habits and preferences. If you eat dietary products and do not eat fried and smoked, then the best option is to boil or steam the sausage. But another harmless method of heat treatment is baking. If the principles of proper nutrition are alien to you, then fry or smoke sausage. By the way, you can cook it on the fire.
As for the various flavorings and tricks, you can use any of your favorite seasonings. There are practically no restrictions here. Improvise and experiment, create your own unique recipe.

Multiple Recipes

How to make delicious homemade sausage? There are a great many sausage recipes: with meat, with mushrooms, with vegetables and with other ingredients. The methods of preparation also differ. We suggest you study several recipes.

Sausage with mushrooms and cheese

To prepare a delicious sausage with cheese, stock up on the following ingredients:

500 grams of minced meat (best used from pork or mixed);
100 grams of champignons;
2 cloves of garlic;
1 small onion;
50 grams of hard cheese;
dill greens to taste;
vegetable oil;
salt and black pepper to taste.

Cooking method:

First prepare the mushrooms, garlic and onions. Peel the onion and garlic, chop the onion finely, chop the garlic too. Rinse the mushrooms well and cut into thin slices.
Heat a frying pan with vegetable oil, spread the mushrooms, onions and garlic. Sauté all this a little until a light and barely noticeable golden crust appears.
Now mix the fried ingredients with minced meat.
Grate the cheese on a coarse grater, finely chop the greens.
Mix cheese and herbs with the rest of the ingredients, add pepper and salt, mix everything well.
If you decide to bake or fry sausages, then it is better to use the intestines as a shell. Rinse them, dry a little.
Now start filling the guts with stuffing.
Preheat oven to 180 degrees. Take a baking sheet, grease its bottom with vegetable oil, lay out the sausages.
Bake the dish for approximately 30-40 minutes. If the sausages start to burn on the bottom, turn them over.
Ready!

Pork liver sausage

This is a tasty and quite budget liver sausage. Making it at home is easy and simple. You will need the following ingredients:

2.5 kg of pork liver;
500-1000 grams of visceral fat (the amount can be varied, it will depend on the desired final fat content);
50-70 grams of salt (the amount may also vary depending on your tastes);
½-1 teaspoon ground nutmeg;
beef intestines for casing.

Cooking method:

First prepare the liver. Remove all veins, cut it into medium-sized pieces.
Boil the liver in salted water until tender (about 10-15 minutes), then refrigerate.
Now pass the boiled liver along with the interior fat through a meat grinder (or chop in a blender).
Add nutmeg and salt. Mix the whole mass well and thoroughly. It is better to do this with your hands so that the composition is homogeneous, and the salt is mixed.
Now take the beef intestines (they should be washed and slightly damp) and stuff them with stuffing. Tie up the ends.
Now boil the sausage in water or, for example, in vegetable broth for 30-40 minutes.
Remove the sausages, cool them in cold water and serve boldly, pre-cut.

Boiled chicken sausage

Chicken sausage is very tender and almost dietary. Here's what you need to prepare it:

500 grams of chicken breast;
30-50 ml of beet juice (for a beautiful pink shade);
2 cloves of garlic;
2 egg whites;
200 ml cream (10% fat);
salt and pepper to taste.

Cooking method:

First, cut the chicken breast into small pieces and pass through a meat grinder (preferably a couple of times) or chop in a blender until smooth.
Peel the garlic and chop it too.
Now add garlic, cream, proteins, beet juice, as well as pepper and salt to the minced chicken. Blend everything together thoroughly in a blender.
Now spread the resulting composition on cling film and wrap it, tie the ends. You can use ordinary food bags instead of a film, but before that it is better to wrap the minced meat in foil, and only then place it in a bag.
Boil the sausage in water or broth until tender. This will take approximately 30-40 minutes.
Ready!

Pork spicy sausage

Try the spicy pork sausage. Prepare the following ingredients:

500 grams of pork pulp;
100 grams of lard;
5 cloves of garlic;
½ teaspoon paprika;
1/3 teaspoon nutmeg;
salt and black pepper to taste;
30 ml brandy;
pork intestines for casing.

Cooking method:

First prepare the ingredients. Cut the meat and lard into pieces, put in a bowl, add paprika, salt and pepper, nutmeg. Mix everything and leave for half an hour.
For convenience, immediately put the intestine on the tip of the meat grinder. Start chopping the meat along with the peeled garlic and the rest of the ingredients. The shell will immediately fill with stuffing. Tie the ends of the gut.
Boil the resulting sausages in salted water until tender (about half an hour).
Cut the threads, put the sausages on a baking sheet, greased with oil. How much to bake? Only 10 minutes (turn the sausage once so that the crust is even).
Ready!

Helpful tips for housewives:

Do not fill the shell with too much stuffing. Raw sausage should be easily squeezed with a finger. Otherwise, the intestine will burst during cooking.
Pierce the shell with a needle or toothpick in several places.
Choose only high-quality and fresh ingredients for preparing such a dish so that the sausage is healthy and tasty!

Cook at home and make your family happy! Bon appetit everyone!

Previous article: How to cook herculean porridge? Next article: How to steam oatmeal porridge