How to fry homemade sausage. The best ways to make homemade sausage. Pork and beef recipe

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 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 it too tightly, then when heat treatment the shell may burst, 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 it on the table parchment paper 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.

ocekovbasa.com.ua

• 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, khmeli-suneli), 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

kitchenmag.ru

• 1 ½ kg chicken fillet;
• 200 g lard;
• 1 teaspoon salt;
• ground pepper, paprika, coriander, nutmeg- 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 crust or bake in an oven preheated to 170°C for an hour.

xcook.info

• 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.

xcook.info

• 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.

Whatever you say, sausage is a very convenient invention of mankind. Have breakfast, have a quick snack, “kill a worm” in the evening - what other product will cope with these tasks just as effectively. For those who don’t want to buy it in the store, we’ll tell you how to prepare it. homemade sausage in the guts of your own kitchen.

Ingredients:

• Pork meat with fat layer - 1 kg;
• sausage intestines;
• cognac - 50 ml;
• salt, garlic and spices - to taste.

If the pork meat does not have a fat layer, then add about 200 grams to the ingredients. lard, otherwise the sausage will turn out dry.

Cooking steps:

1. Finely chop the pork and lard (about 1 cm pieces), add spices and garlic, pour in cognac. Mix thoroughly and refrigerate for at least 12 hours.
2. The intestine must be tightly tied at one end with a harsh thread and stuffed with infused minced meat. It’s more convenient to do this using a special attachment for a meat grinder, but if you don’t have one, you can use a regular spoon. The main thing is not to stuff the intestine too tightly, otherwise it may burst during cooking. If you want to get several small sausages, then tie the intestine with a strong thread at equal intervals as it fills.
3. Tie the open edge tightly, then use a toothpick to make several punctures in the sausage. This is necessary so that the intestine does not burst during heat treatment.
4. Roll the sausage into a ring, place it in a pan of boiling water and cook for 10 minutes from the moment it boils.
5. Pour into a baking dish vegetable oil, place the sausage there and bake in the oven for 50-60 minutes at 220 degrees until golden brown.

Pork sausages can be prepared different ways- in addition to the oven, they can be fried on the grill, in a frying pan, on skewers - in any case, they will sell out with a bang, and guests will be trying to find out the recipe for this dish for a long time.

Liver homemade sausage in the gut

Ingredients:

• any liver - 1 kg;
• chicken eggs - 3 pcs.;
• pork lard - 200 gr.
• onion— 1−2 heads;
• garlic - 4-6 cloves;
• semolina - 6 tbsp;
• intestines - as needed;
• salt, spices, pepper - to taste.

Cooking sequence:

1. Cut the onion into half rings and fry.
2. Grind the liver, garlic, lard, and fried onions in a meat grinder.
3. Add spices, salt, eggs and semolina to the minced meat, mix thoroughly. Leave the minced meat for half an hour for the semolina to swell.
4. We tie one end of the intestine with a harsh thread and stuff it with minced meat. Every 15-20 cm you need to bandage the intestine, forming future liver sausages. Don't forget to poke holes in each sausage with a toothpick or needle.
5. The prepared sausage can be boiled in a pan or baked in the oven for 40 minutes at 220 degrees.

Homemade chicken sausage in the gut

Ingredients:

• chicken fillet - 1 kg;
• chicken egg - 1 pc.;
• greens, salt - to taste;
• intestines - as needed.

Preparation:

1. Washed and dried chicken fillet grind in a meat grinder, add herbs and salt.
2. We stuff the intestine with minced meat, tie it on both sides with a strong thread, and make several punctures.
3. Cook for 40-50 minutes in boiling water.
4. After cooking, you need to remove the sausage, cool and let it lie in a cold place for about 2 hours. The dish is ready.

If you are cooking chicken sausage not for children, you can add to the recipe lard (200 g), minced in a meat grinder, as well as garlic and your favorite spices. If desired, chicken can be replaced with turkey.

Dry-cured beef sausage in intestines

Ingredients:

• beef pulp - 1 kg;
• well-salted lard - 200 gr.;
• salt - 2 tbsp;
• granulated sugar - 1 tsp;
• ground black pepper - 2 tsp;
• ground red pepper - a small pinch;
• baking soda - on the tip of a knife;
• coriander - 1 tbsp;
• Apple vinegar.

How to cook:

1. Rinse the meat and cut into strips.
2. Fry the coriander in a dry frying pan, then grind it in a coffee grinder.
3. In a separate bowl, mix all the dry ingredients: coriander, salt, soda, red and black pepper, sugar.
4. Rub strips of beef with vinegar, roll in a mixture of seasonings, fold in layers in enamel dishes, cover with a lid, press down with pressure, put in the cold for 12 hours (after 6 hours you need to turn the pieces over and press down the lid with pressure again).
5. Dip the marinated meat into a vinegar solution at the rate of 2 tbsp. apple cider vinegar per liter of water. After 10 minutes, remove the pieces, squeeze out excess moisture and grind in a meat grinder.
6. Cut the salted lard into thin cubes and add to the meat.
7. Stuff the intestines with the minced meat and tie each piece on both sides.
8. Place the prepared sausages on a wire rack and put them in a place with good ventilation. Ready in 5-6 days.

How to choose meat for sausage

In addition to the undisputed taste qualities homemade sausage has an undeniable advantage over its store-bought counterpart - the housewife knows for certain exactly what ingredients she used to prepare the delicacy and under what conditions she cooked it.

In fact, making sausage in intestines at home is not that difficult, just follow the recipe and use some tips and tricks.

For cooking, pork, veal, chicken, duck or turkey are usually used, but several types of meat can be combined. It must be remembered that poultry meat is usually a bit dry, so it is mixed with lard or bacon for juiciness.

When choosing pork meat, inspect the lard; if it is soft, tender and has a thin skin, then homemade pork sausage in the intestines will also be tender and soft. If you prefer lamb, then you need to look at the veins - if they are soft, then this is a guarantee that the sausage will be aromatic, tasty and tender.

How to select and prepare intestines for homemade sausage

Buying already prepared intestines for making sausage in a store or market today is not difficult. They can be beef, pork or lamb, and vary in length and diameter.

Beef intestine is preferable for homemade sausage, as it is more durable.

What to look for when choosing guts:

• color - light, without gray shades;
• odor—slight or absent at all;
• density - no large peripheral holes or nodules.

How to prepare intestines for homemade sausage:

• rinse them and then soak them in a weak solution of potassium permanganate or vinegar for 2 hours;
• rinse with warm water;
• Pass water through each section, so you will find holes in the walls of the intestines; in these places they can be cut into separate pieces.

If you find it difficult to find a suitable product, then there is something to replace the intestines for homemade sausage. Collagen film is perfect for an artificial casing - after heat treatment it is edible.

Before use, you need to soak it in a saline solution (1 teaspoon of salt per 1 liter of water) for 2-3 minutes, then rinse under running water.

There are a lot of types and recipes for homemade sausage. It can be fried in a frying pan or grill, smoked, boiled, cooked in the oven - in any case, home-cooked sausage in the intestines will not leave anyone indifferent.

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 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 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.

ocekovbasa.com.ua

• 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

kitchenmag.ru

• 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.

xcook.info

• 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.

xcook.info

• 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.

Homemade sausage’s taste cannot be compared with any industrially produced products. She's simply delicious.

Making a homemade product with your own hands requires extremely painstaking work associated with patience and endurance.

In this article we will analyze the most delicious recipes step by step.

Guts for homemade products: where to buy and how to process natural guts

Where to buy guts?

Intestines for cooking meat at home can be bought in the markets in the meat departments. Due to their unpresentable appearance, they are not on the shelves; you need to ask or negotiate (order). The intestines can be: pork, lamb or canned.

There are many online stores selling products and equipment for homemade sausages. Where can you buy intestines - both natural and artificial.

Don't forget to buy a special attachment for the meat grinder. It is sold separately from the meat grinder. It can be purchased at hardware stores or online stores.

How to process real guts?

If you bought natural intestines, then they must be thoroughly cleaned, washed outside and inside, turning them inside out.

Remember: Well-cleaned intestines are as clear as a sheet of parchment.

• Place one end of the intestine on the water tap with a stocking
• Place the whole intestine in the sink
• Hold the end of the intestine that is put on the tap with your hand and turn on cold water. Water will flow throughout the intestine and flush it.
• After this procedure, place the intestine in a small bowl.
• Mix a glass of cool water, a glass of vinegar (9%) and 1/2 cup of salt. Pour into the bowl with the guts and leave for 30 minutes.
• Rinse the intestines again.

Separate damaged and punctured intestines. But quality ones need to be preserved immediately. To do this, put well-washed intestines in glass jar and sprinkle generously with salt so that it remains unmelted. Close the jar tightly with a lid and store in the refrigerator on the top shelf, using as needed.

Pork intestines are used to prepare sausages with various fillings: beef, pork, a mixture of beef and pork, nutria meat, and liver.

Lamb intestines are suitable for preparing regular sausages or thin “hunting sausages”.

Product homemade It can be baked in the oven or boiled and eaten immediately; it can be dried, smoked, covered in fat and stored in appropriate conditions for as long as needed. The homemade product has positive reviews among its consumers.

If you bought artificial intestines in the store, then you only need to fill them with warm water for 20 minutes so that they become softer and then stuff them.

Homemade pork sausage

Products:

• 1 kg pork
• 2 - 3 onions
• 1 clove of garlic
• ground black pepper
• chopped nutmeg
• chopped bay leaf
• crushed marjoram

Preparation:

Pass the pork and onions through a meat grinder, add finely chopped garlic and spices and seasonings. Mix everything well.

Attach the prepared intestines to the nozzle. Sausage at home is a creative process, agree.

Fill thin pork intestines, thoroughly cleaned and washed, with minced meat, tie them and

Place the resulting sausage in a frying pan in a ring (spiral), prick with a fork to release trapped air bubbles, otherwise, when frying in the oven, the air may rupture the casing.

Then fry the meat in the casing on both sides in the oven, periodically basting with the released juice. If there is not enough juice, you can add a little water.

Serve the finished fried, rosy, aromatic homemade product to festive table with fried or boiled potatoes, homemade pickles, fresh herbs, red sweet peppers, cucumbers and tomatoes.

How to make homemade sausage with chicken liver and buckwheat - video recipe

How to make sausages at home from pork and beef

Products:

• 500 g - pork
• 500 g - beef
• 50 ml - milk
• 150 g - sour cream
• 1 PC. - egg
• ground nutmeg
• salt - to taste
• vegetable oil for frying

Preparation:

Rinse the pork and beef, dry and mince 4 times.

Add salt, nutmeg. milk, sour cream and egg. Mix everything well.

Place a tablespoon of minced meat onto the film and form into a sausage.

Repeat the procedure until the minced meat is finished.

Boil the sausages for 15 minutes.

Remove the film from the sausages and make cuts. Fry in oil until golden brown.

Homemade sausages made from pure meat, without preservatives, are ready.

Chicken sausage (sausage)

Products (yield 1.5 kg of sausages):

• 1.5 kg - chicken fillet
• 500 g - sour cream (20 - 25%)
• 3 cloves garlic
• 80 g - butter
• ground black pepper
• 2 m - natural guts

Preparation:

Grind the chicken fillet and garlic in a meat grinder.

Add salt, sour cream and pepper.

Mix thoroughly and refrigerate for 2 hours.

Fill the entire intestine with the meat mass, making twists every 8 - 10 cm. The sausage is ready.

Boil the sausages in boiling salted water for 20 minutes.

Dry the finished products and fry them on butter on both sides.

Sausages prepared according to this recipe are served hot.

Homemade liver sausage

Products:

• 1 kg - liver
• 1 kg - bacon
• 1 kg - pulp of any meat
• salt and spices - to taste

Preparation:

The liver is boiled in water, adding 2 onions, cut into slices, a few black peppercorns and a bay leaf.

When the water boils, the liver is removed and cut into small pieces. Cut the lard and meat pulp into small pieces.

Then the mass is salted, black or allspice is added if desired. Everything is mixed and the large intestines of the pigs are filled. The ends are tied with twine and the surface of the shell is pricked.

Cook the sausage in the same water where the liver was cooked, pressing it with pressure (a plate) so that it does not float up. Cook until the shell becomes soft.

The cooked products are wiped from the broth and from adhering foam and fat.

The liver in the shell is cooled and stored in the refrigerator for up to 4 - 5 days.

Video recipe for homemade meat sausage

We can only wish you successful implementation of the recipes at home.

When you don’t want to cook, if you need to have a quick snack or make cuts for the table for guests, of course, sausage will help out. Favorite meat product. She is a theme for folklore, jokes, and songs. Let us at least remember the famous “Two Pieces of Sausage...”, which reflected the entire Russian reality of the dashing 90s.

Sausage is an international product, each nation has its own cooking traditions, everyone is good in their own way. The culinary features are united by only one ingredient - chopped meat. But what it is made of - horse meat, pork, beef or chicken - is a matter of taste.

The semi-finished product was originally conceived as a way to preserve the freshness of meat. Meat spoils quickly in the heat, even in ancient times, during military campaigns, and it was invented to dry it or cook it in another way, so that warriors could eat for a long time.

In the Caucasus and Central Asia, whole pieces of meat are still preserved today in the form of basturma and kazy. Finns bake their sausages on hot sauna stoves. Refined French people add cognac, apples, and tripe to meat sticks.

Today, making sausage is not a way to preserve fillets. This is a whole world of tastes, culinary explorations and delicacies. Sausage is boiled, fried, smoked, dried, whatever they do in order to please amateurs.

For some reason, it is customary for Russian housewives to buy sausage in the store. But this is not the most today best quality product. Nutritionists are sounding the alarm, but it’s impossible to refuse a couple of pieces with a loaf. At home you can make natural, healthy and tasty sausage. Many people are afraid of difficulties, they say, it will take a long time to tinker. In fact, there is extremely simple recipes, which will surprise even gourmets.

Let's learn some tips on how to make homemade sausage. Any minced meat is suitable for these purposes. If you want, twist it, if you want, chop the meat tenderloin. Those who like pieces can prepare something similar to Ukrainian sausages - a mixture of meat with small cubes of lard. When frying, they melt and give juice.

Offal is a separate sausage issue. The liver variety is very popular in Russia. It’s even easier to make such sausage at home. And quite economical.

Grains are often added to homemade sausage. For example, buckwheat. It turns out satisfying, interesting in taste and not at all expensive.

Any sausage needs a casing, otherwise how will we give it shape? Ideally, natural, that is, animal intestines. If you don’t have one at hand, take cling film or foil.

Preparing the intestine is really a troublesome task. The size needed is at least a meter. We wash, clean, soak for at least 12 hours, scrape to bring it to perfect cleanliness. An unpleasant procedure, but the product is natural!

Doctor's sausage at home

• Beef pulp
• Lean pork pulp
• A glass of milk
• A pinch of sugar
• Cardamom, salt and black pepper

We pass the prepared meat through a meat grinder several times. This is necessary so that the minced meat is perfectly chopped. Add the spices all at once.

Dilute with milk, knead, driving in the egg. And again, grind the entire composition with a blender to a viscous mass. The minced meat turns out to be pale in color and not very appetizing. A few drops of cognac or vodka will help make it brighter. Place the mixture in the refrigerator to cool.

We use the shell that is in the house. If you manage to find a natural one, we stuff it. We tie one edge to the funnel, and tie the other tightly so that the minced meat does not fall out. And through the funnel, we introduce the meat mass into the intestine in small portions until it is completely filled. Or use a meat grinder with a special attachment for filling the casing.

It’s easier, of course, to take a baking sleeve and stuff it.

The Doctor's stick remains to be boiled. Take a large saucepan. But cooks do not recommend bringing water to a boil. We cook the “doctor’s” sausage at home for about an hour in a gentle mode.

Remove and place in cold water. After this, the sausage should cool in the refrigerator.

Homemade raw smoked sausage

An expensive treat to eat every day. Smoked sausages at home will cost less. In addition, only a true craftswoman can make a truly high-quality dish.

Ingredients:

• Kilogram of beef or veal
• Kilo of pork
• 4 onions
• Spoon of nitrite salt
• A few cloves of garlic
• Natural casing (peeled guts)

Preparation:

IN common minced meat twist the meat, onions. We press the garlic here. Nitrite salt is needed for longer storage of our sausages. During the day, the minced meat is soaked in a cold place.

All that remains is to fill the intestines with the mixture in the form of dense sausages. And place it in the smokehouse. Raw smoked sausage is processed using the cold smoking method, this allows it to retain all the beneficial substances.

The process itself is long, in several stages. But the result is worth it.

Homemade dry-cured sausage

Required ingredients:

• 500 grams of beef
• Pork with fat – 1.5 kilograms
• Lard – 700 grams
• Salt and sugar (a little more of the second)
• Provençal herbs, ground nutmeg, coriander, pepper
• Cognac – 70 grams

Cooking method:

If you think this is difficult, you are not mistaken. Even experienced chefs follow the recipe. First, we “bring to mind” all the spices by grinding them in a mortar. Rub clean, dried meat with spices, salt, pour it over with a noble alcoholic drink and send it to marinate for the whole day.

Grind the soaked pieces in a large meat grinder. Pre-salted lard is manually cut into small pieces. These are the familiar pieces of bacon in a stick of sausage.

We stuff the intestine with our minced meat like a jewellery. The indicated quantity of products should yield several sausage rolls. In several places you need to make inconspicuous holes so that excess air escapes from under the film. In this form dry-cured sausage dries in 5 days, in a dry place at room temperature.

How to make chicken sausage at home

• Kilogram of chicken fillet
• Lard – 300 grams
• Pork intestines - about 3 meters
• Glass of cream
• Salt, garlic, pepper, bay leaf

For sausage, parts of the carcass with a lot of meat are suitable - thighs, fillet, legs.

You can chop the pulp into cubes as you like or grind it in a meat grinder. Twisted lard will give it a slightly dry taste. chicken meat juiciness.

We combine all the spices, crumbled bay leaves and cream into our meat mass. Mix until smooth. The mixture should be infused in the cold.

The minced chicken is a little runny in appearance. If yours is dense, you can always dilute it with milk or broth.

We stuff the casing by hand or in a meat grinder with an attachment. Pierce in several places to help the sausages cook better. Cook for 20 minutes, no more. To make the meat more flavorful, fry it until golden brown.

Recipe for homemade chicken sausage with gelatin

Easier to make than pork sausage. Actually, it contains two main ingredients – chicken fillet and gelatin. The rest is up to you. Usually, pepper, salt, and garlic are added.

The process of creating the delicacy is interesting. Gently rub grains of gelatin, 40 grams, into the fillet cut into pieces. All this, of course, is seasoned. Leave to soak and let the gelatin swell.

This time we take cling film and form the minced meat in it, twisting it. Cook chicken sausage in this form at home for just over an hour. And then leave to cool until the gelatin becomes dense. This appetizer is more original than jellied meat and brawn!

How to make homemade sausage without guts

Pork intestines are easily replaced cling film, foil or baking sleeve. And it’s much easier to make sticks and carvings in an artificial shell.

What we need:

• Pork and chicken fillet 1.5 kg each
• Lard – 250 g
• 4 eggs
• Salt and starch
• Garlic, spices

To twisted minced meat from meat products Add all other ingredients one by one. Eggs hold our workpiece together. Starch performs the same function.

Place all the minced meat on a piece of foil in an oblong shape. Close tightly on all sides. Homemade sausage without intestines will cook in the oven for about an hour. It can be served in an original way by cutting it into circles like a roll. And by the way, they freeze perfectly.

Homemade liver sausage

Liver sausage is also called liver sausage. And you can diversify its composition with anything - spices, cereals, vegetables.

What you will need:

• 500 grams of liver, which you love
• 300 grams of lard
• 100 grams of milk
• 3 onions
• 3 eggs
• A pinch of semolina

How to cook sausage:

We cut some of the fat into pieces of bacon, and twist the rest together with the liver.

Sauté the onion and add the aromatic additive to the minced meat.

Mix the remaining ingredients in a common bowl and combine with the liver preparation.

Stuff the mixture with white flecks into the intestines and bake the already formed sausages. The cooking time for liver sausage at home is less than with meat - about 40 minutes.

Agree, any of the recipes is a table decoration. And you don’t need to rack your brains about how to surprise your guests. Of course, you will spend time, but you will be guaranteed the status of a skilled housewife.