Boiled family sausage. Homemade boiled sausage. Everything is very simple and tasty. Homemade sausage. Recipe

Doctorskaya is a variety of sausage loved by many. It turns out that this fragrant and incredibly delicious sausage, the excellent quality of which you will be 100% sure of, can be prepared at home.

This will require 3 hours and a little diligence. By the way, you will decide for yourself what kind of meat to make sausage from. It is made from pork, beef, chicken and turkey, but the tastiest sausage is made from cold cuts.

Homemade boiled sausage recipe

Cut the meat into small pieces and pass through a fine-hole meat grinder twice. Add salt, ground white pepper, sugar, nutmeg and knead the minced meat well with your hands. Then add the egg and milk. Grind the minced meat in a blender until a mass of homogeneous consistency is obtained.

Cover the container with the minced meat with a lid or cling film and place in the refrigerator for 1 hour. While the mince is cooling, prepare the casing. You can use factory-made sausage casings, cut into pieces of about 30 cm and thoroughly washed in warm salted water.

If you have nowhere to buy a ready-made shell, then it can be made from cling film folded in several layers. Be sure to tie the end of the shell with cotton twine, 2 cm away from the edge. Stuff the shell tightly with cooled minced meat, filling the voids. Tie the edge with twine.

Homemade boiled sausage will be much healthier than store-bought sausage. If large air bubbles have formed, carefully pierce them with a thin needle and squeeze out the air. Also tie the resulting sausage with twine in several places. Pour water into the container for cooking sausage and bring it to a temperature of 90-95º, do not let the water boil.

Add the sausage and cook at a temperature of 80-85º over low heat for 2 hours. The water should completely cover the sausage and under no circumstances boil. The finished sausage should be cooled with cold running water, then left for 2 hours at room temperature, and then can be hidden in the refrigerator.

It's no secret that store-bought sausage is stuffed with various artificial flavors, preservatives and ingredients that preserve the appearance of the product. Besides, in minced sausage ground cartilage, sinews and other “appetizing” components are added to increase the volume and reduce the cost of the final product.

But you can make real boiled milk sausage without all these additives with your own hands. And in this article we will tell you how to prepare delicious sausage at home. Simple and clear step by step recipes with photos will help you make this wonderful meat product even for a newbie in the kitchen. And video lessons with a visual demonstration of the cooking process home-cooked sausages will allow you to get the job done very quickly.

So, the classic recipe:

To prepare boiled sausage, you can make minced beef. But we will make delicious pork sausage.

Ingredients:

• 1 kg pork meat;
• 350 grams of lard;
• 1 raw egg;
• 3 onions onions medium size;
• 2 cloves of garlic;
• 1 tbsp. spoon of nutmeg;
• 1 tbsp. spoon of gelatin;
• Half a teaspoon of black pepper;
• 1 tbsp. a spoon of sunflower oil;
• 1 tbsp semolina;
• 1 tbsp salt.

Preparation:

√ cut the pork meat into small pieces, after rinsing it and cutting off films and hard cores. Place all the pieces in a blender, add the garlic cloves and onion, and then grind thoroughly until creamy.

√ Break the egg into this mixture and mix. Now you need to add nutmeg, gelatin, black pepper, cereal, butter and salt everything to this minced meat.
We've already made excellent minced meat for our homemade sausage! Mix all ingredients evenly.

HELPFUL ADVICE!

Can be added to recipe natural dye so that the homemade sausage acquires a natural pink tint. To do this, add a couple of tablespoons of beet juice and a spoonful of cognac (or other strong drink)

√ Now we need a sleeve (bag) for baking. We load the prepared minced meat tightly into the sleeve, roll it into a roll and carefully pull it with a strong rope along the entire length of the roll.

√ since we need to prepare boiled sausage, we will cook our preparation :)
Place the roll at the bottom of the pan and fill with water until it is completely covered. Cook the sausage over low heat for two hours. If you have a slow cooker, you can cook the sausage in it by selecting the “soup” mode.

A SIMPLE RECIPE FOR QUICKLY COOKING BOILED SAUSAGE AT HOME

Using this method, you can quickly prepare delicious and tender chicken sausage.

Ingredients:

• 800 gr chicken fillet;
• Protein chicken egg(3 pcs);
• Paul Art. spoons of black pepper;
• 350 ml cream;
• 1 tbsp. spoons;
• Seasoning (preferably Italian);
• Nutmeg.

Preparation:

√ The method for preparing minced meat is approximately the same as in the previous recipe.
Cut the chicken meat into small pieces. In a blender, blend the fillet pieces, adding egg whites, salt, black pepper, and nuts.

√ Add cream to this creamy minced meat and mix until smooth.

√ The prepared consistency will yield 4 delicious homemade sausages. Divide the mass into 4 parts and place each on a rectangular sheet of cling film. We wrap the film and tie it with a thin rope, tying it tightly at the edges.

√ All that remains is to make the sausages boiled. Pour water into the pan (up to half). Bring the water to a boil, then put the workpieces into the pan and cook over low heat for a little over an hour. Press down the sausages with a plate so that they do not float and make sure that the water does not boil.

√ In an hour our boiled sausage will be ready. All that remains is to give it a “marketable appearance”.

√ put it on the table parchment paper and spread the seasoning evenly on it. Remove the film from the cooled sausages. Wrap each one in seasoned paper. Place the cooked sausage in the refrigerator overnight.

ORIGINAL RECIPE FOR PREPARING HOMEMADE BOILED SAUSAGE IN... JARS

If you cook a meat product in a hermetically sealed container, it will better retain its taste and nutritional qualities.

Let's take advantage of this useful property for cooking delicious sausage With rich taste. Prepare 3 elongated jars with screw caps

Ingredients for 1 jar:

• 200 g pork without fat;
• 200 grams of beef without fat;
• 60 grams of lard;
• 1 medium sized carrot;
• 2 medium sized onions;
• A bunch of parsley and a bunch of dill;
• Half a celery root;
• 150 ml ice cubes;
• Marjoram, cumin, Bay leaf;
• 1 tbsp. spoons of salt;
• 1 tbsp. spoon of black pepper.

Preparation:

√ put the meat in a blender, add herbs and grind everything until smooth. Then add the rest of the ingredients and grind again for 5 minutes.

√ Transfer the creamy consistency into jars and screw the lids on tightly.

√ Now place a towel on the bottom of a large pan and place the jars on it. Pour water into the pan and close it with a lid. Cook for 4-5 hours in boiling water.

PHOTO RECIPES. WE COOK HOMEMADE BOILED SAUSAGE

How to make delicious food from chicken fillet and cream in an hour and a half homemade sausage.

CLICK

Sausages are a popular product that both adults and children love, but their low quality forces them to refuse to purchase them. The absence of meat in a meat product and its replacement with harmful substances increasingly prompt housewives to think that boiled sausage at home - the best option. Only at first glance it seems that this is a complex process, but in fact the technology is simple, and the result of the efforts is simply amazing.

Boiled homemade sausage: chicken recipe

To prepare tasty, and most importantly – healthy chicken sausage, you need to initially take care of the correct set of ingredients and allocate at least 90 minutes for preparation. As a result, you will get a portion of 3 delicious sausages with delicate taste and a spicy aroma of Italian herbs.

Ingredients

• Cream (fat content - 33%, but if desired, you can take it with a lower fat content) - 300 ml;
• Ground black pepper - to taste;
• Chicken fillet – 700 g;
• Italian herbs - to taste;
• Egg white – 3 pcs.;
• Salt - to taste.

Making chicken sausage at home

1. Cut raw chicken fillet into pieces.
2. Then grind them until creamy using a blender.
3. After – add to the “cream” egg whites, salt and ground pepper to taste. You can add nutmeg if you like.
4. Pour cold cream into the creamy mass, beat everything until smooth.
5. Place 1/3 of the minced meat on a rectangular piece of cling film, roll the meat into a sausage and tie it around the edges with thread. We do this with the entire portion of minced meat, in the end you should get 3 full sausages, wrapped in cling film.
6. Pour clean water into the pan, put it on the fire, almost bring it to a boil, and then reduce the flame, making it as small as possible. However, remember that the water should not boil.
7. Place the sausages in hot water, press them down a little with a saucer so that they do not rise to the surface, and cook the product for 1 hour.
8. Then meat products Remove from the pan, cool, and remove from cling film.
9. Lay parchment paper on the table and sprinkle it (to taste) with Italian herbs. We put cooked sausages on top of them and wrap them in paper. We do this with each sausage.

After this, put the product in the refrigerator for 8 hours (or overnight). Before serving, remove the paper from the sausages, cut them and serve.

Instead of chicken, you can use turkey; it also has quite tender meat, and it will be an equivalent substitute for chicken fillet.

As for seasonings: it is not necessary to use only italian herbs. You can add any other spices to the product (marjoram, ground pepper, turmeric, coriander, nutmeg, cardamom, etc.), depending on your taste.

However, it is believed that cardamom and nutmeg give the product the most sausage flavor.

Homemade boiled sausage: recipe with gelatin

Ingredients

• — 100 g + -
• — 800 g + -
• - 2 pcs. + -
• — 100 g + -
• - 3-4 cloves + -
• — 1/2 tbsp. or to taste + -
• - 1/3 tsp. + -
• Gelatin – 15 g + -
• Nutmeg - on the tip of a knife + -

Making homemade chicken sausage

Boiled sausage at home, prepared according to this recipe, turns out to be a unique dietary option. At the end of cooking, the meat product acquires pleasant taste, and if you also add beetroot juice to the minced meat, you will get a beautiful meat color in addition to everything.

We prepare minced chicken fillet: grind it in a meat grinder with a fine-mesh grid.

1. Add to minced chicken proteins, milk, spices, beet juice, salt, pressed garlic, and gelatin. Mix everything thoroughly.
2. Place ½ of the minced meat on cling film, wrap it, trying to compact the minced meat in the film as much as possible so that large air bubbles “come out”. However, make sure that the film does not tear, do not overdo it. We tighten the edges of the rolled sausages with a tight knot.
3. Each sausage must be wrapped in several layers of film, then it must be additionally packed in a plastic bag, and the edge must be tied with thread (or tied in a knot). This is necessary so that during cooking water does not get into the minced meat.
4. Place the chicken sausages in boiling water and cook them for about 40-50 minutes.

Place the cooked meat products on a plate. It may happen that juice forms in the bag. You can pour it out by cutting off the top of the plastic bag. There is no need to remove the film itself.

The juice from chicken sausage can be poured into special jelly molds and, accordingly, delicious homemade jelly can be made from it.

Cool the finished sausages to room temperature, then put them in the refrigerator. In the cold, the meat will cool well, become dense and the cling film can be easily removed from it.

After this, cut the chicken fillet sausage into portions and serve along with scrambled eggs or sandwiches to the table.

How to make boiled sausage: cooking secrets

To successfully cook homemade chicken sausage, you need to have on hand notebook With simple tips, which will help make the product many times tastier than store-bought.

It is very important that the sausage is cooked at 80°C, and in the very center of the loaf the temperature reaches 70-72°C. To avoid mistakes, use a probe thermometer to measure.

If you have a special thermometer, then determine the cooking time as follows:
1 kg of sausage should be cooked for about 55 minutes, if your total weight of the meat product is greater, cook longer, if less, cook less and cook.

At the same time, do not forget to carefully monitor the cooking process, since the time may sometimes not coincide with that specified in the recipe.

Homemade chicken sausage is prepared not only from minced meat. There are housewives who make sausages from finely chopped pieces of chicken. To do this, take a large fatty bird, which is cleared of skin and bones, after which its meat is finely chopped with a knife.

Some chefs believe that minced meat produces drier meat products than pieces of meat. To make the sausages juicy, they sometimes add fat from chicken thighs. It is better to chop the fat finely with a knife, or grind it in a meat grinder.

In the recipe, we use beet juice to give the homemade sausage a pink hue. Of course, the juice will not brighten the meat much, it will only make it less whitish.

To somehow enhance the result and make the pink color more saturated, add 2-3 tsp to the meat along with the juice. alcohol (vodka, cognac or alcohol). Well, only if your home product children will not eat.

As you can see, there is nothing overly complicated in preparing such a delicacy as boiled sausage at home. Making the product is quite simple if you have the skills and the necessary preparation recommendations. Use our simple tips and let your homemade chicken sausages turn out tastier than those from any meat processing plant.

Bon appetit!

Instead of buying sausage in a store with an unclear composition, it is better to take a closer look at homemade recipes that are absolutely natural, simple and also delicious! The homemade sausage recipe is very easy to repeat. You can change the spices, “play” with them, thereby changing the taste of the sausage itself. Be sure to make this delicious sausage!

Youtube | Kalnina Natalya

Ingredients for homemade sausage:

• Chicken – 1 piece;
• Garlic – 2-4 cloves;
• Chicken broth – 300 ml;
• Gelatin – 10 g;
• Salt, black pepper and paprika to taste;
• Beetroot juice – 1 tbsp. l.;
• Onion – 1 piece;
• Carrots – 1 piece;
• Bay leaf – 2 pcs;
• Black peppercorns – 6-8 pcs.

Let's start cooking:

1. Boil the whole chicken along with black peppercorns, bay leaves, carrots, onions and salt to taste.

2. In 300 ml of the resulting chicken broth(warm) dissolve gelatin.

3. Squeeze out 1 tbsp. l. beet juice.

4. We disassemble the chicken, separate all the meat without skin.

5. Mix spices to taste, salt, garlic and beet juice along with chicken meat.

6. Using an immersion blender, thoroughly grind the mass until smooth.

7. Cut off the top part of a plastic bottle, pour the mixture and put it in the refrigerator until it hardens (overnight is possible).

We take homemade sausage out of the bottle, cut it and serve. Bon appetit!

Store-bought sausage has recently ceased to satisfy the needs of customers: sometimes its components are too questionable, and the taste is often not very pleasant. Cooked sausage at home is much more healthy and less dangerous, and the financial cost of preparing it will be somewhat less. Therefore, it’s worth rolling up your sleeves and starting making your own meat delicacy.

This recipe also has a timeless classic.

To end up with a kilogram loaf of sausage, you will need the following products:

• meat - beef (highest grade) and pork (not too fatty) 0.4 and 0.35 kg, respectively;
• 0.1 kg bacon;
• 2-3 testicles;
• 0.1 kg of chopped garlic (can be grated on a fine grater);
• 1.5 spoons of salt;
• seasonings: ground black pepper, allspice, nutmeg and sugar in a total amount of 3 g.

Well-washed beef or pork intestines of sufficient diameter (approximately 5-6 cm) will be used as the casing. This product can be replaced with an artificial one.

The preparation procedure consists of the following steps:

1. The meat is washed well, dried, if necessary, separated from the bone and ground into minced meat.
2. The bacon is crushed and mixed into the minced meat.
3. Add eggs and seasonings to the mixture and then mix thoroughly.
4. The resulting mass is filled into the prepared shell. If there is no special device, then you can do this manually.
5. The shell is sealed on both sides and then sent for heat treatment.

High temperature treatment takes place in 2 stages:

1. Smoking. The loaves are suspended in a smokehouse and exposed to high temperature, raising it from 70 to 110°C within half an hour. Smoking can be replaced by similar processing in the oven.
2. Cooking. The sausage loaf is boiled in hot water (70-90°C) for about half an hour.

After the procedures, the product is cooled in cold water. Calorie content finished product quite high: 257 kcal per 0.1 kg.

A simplified recipe for preparing sausage with only one type of heat treatment - boiling - assumes the following composition of ingredients:

• meat: chicken (half a kilo), boiled tongue (0.2 kg);
• 2 eggs (whites);
• a glass of milk cream (20%);
• a clove of garlic;
• ground seasonings: cumin, black and hot peppers½ spoon each;
• a spoon of paprika;
• salt (as needed).

Steps for preparing homemade sausage:

1. Preparing chicken: it is washed, boned and chopped together with the tongue.
2. Mixing all the ingredients: the result is a fairly thick mass that does not stick to your hands.
3. Forming a loaf. The minced meat is laid out on parchment and rolled up. Wrap the top with five layers of cling film. The ends are twisted and fixed in several places with twine.
4. Cook in plenty of water over very low heat. The sausage is lowered into boiling liquid and cooked for at least 2/3 hours. It needs to be turned periodically so that the sausage cooks evenly.

The last stage can be replaced by steaming. Only in this case will the product be cooked for at least an hour.

To prepare this smoked delicacy, you will definitely need a smokehouse.

If you have one, then you can safely prepare the necessary products:

• kilogram of meat - pork or beef (it’s better if both);
• lard 600 g;
• spoon of sugar;
• a spoon (without a slide) of salt.

If there is more beef, then take a little more sugar and salt (about half a spoon).

Cooked smoked sausage takes quite a long time to prepare – at least 10 hours.

Preparation of boiled smoked sausage:

1. Grind the beef, add salt and sugar, mix well.
2. The minced meat is placed in a container and, covered with film, left to infuse at a temperature of 3-4°C for about 6 hours.
3. Pork and bacon are chopped with a knife and mixed with ground beef when it brews.
4. The shell is filled with the finished mass, its ends are tied and pierce in several places so that the air does not rupture the shell during heat treatment.
5. The products are sent to the smokehouse for a couple of hours to be treated at high temperature (90-100°C). The finished sausages should be brownish-red.
6. The last stage of preparation is cooking for about an hour.

After heat treatment, the loaf is cooled in cold water (about 10 minutes).

According to GOST

To create a real GOST sausage you will need the following ingredients:

• meat: beef (highest grade) and pork (not too fatty) in quantities of 0.25 and 0.7 kg, respectively;
• 0.1 kg bacon;
• a pair of eggs;
• spoon of milk;
• chopped garlic clove;
• a mixture of spices (ground black and allspice, nutmeg, sugar) - half a spoon.

You will also need a natural (guts) or artificial casing.

It’s easy to create a delicacy using this recipe:

1. Make minced meat (the smaller it is, the better).
2. Grind the bacon.
3. Add the rest of the ingredients and mix well.
4. Fill the shells and tie the edges tightly with a tourniquet.
5. Subject the received product heat treatment: smoking (0.5 hours) and cooking (0.5 hours) similar to the classic recipe.

It's important to remember that the more beef there is in the sausage, the higher the cooking temperature should be finished product.

How to cook with chicken?

The most inexpensive option for preparing this delicacy is homemade boiled chicken sausage.

To create chicken sausage you will need:

• kilogram of chicken fillet;
• 4 egg whites;
• a glass and a quarter of sour cream;
• salt, spices (as needed).

This sausage takes at least 1.5 hours to prepare.

Preparation includes the following steps:

1. Grind meat to a paste. It is advisable to first remove fat and skin from the fillet.
2. Mixing the sausage mass. Add the remaining ingredients to the minced meat and mix well.
3. Forming a loaf. The mass is spread on cling film so that the diameter of the resulting loaf is 6-12 cm. The film is wrapped and sealed tightly so that no liquid gets inside.
4. Cook over low heat for an hour.

After cooking, the product is placed on a plate and cooled.

Sausage without guts - in foil

Not everyone will like packing minced meat into intestines (this is quite a labor-intensive task if you do not have special equipment). It is much easier to wrap the formed loaf in foil and cook it that way.

To prepare pork sausage this way, you need to follow these steps:

1. Remove all veins, streaks and fat from pork (2 kg) and then grind using a meat grinder.
2. Grind the resulting mass in a blender.
3. Add chopped garlic (5 cloves), dry cream (2 tablespoons) and salt (as needed). Mix thoroughly with a blender.
4. Add spices to the paste mixture (a little coriander, ground pepper, sugar), egg, mix well.
5. Make sausages from the mixture, place them on parchment and wrap them like candy, securing the ends with twine.
6. Wrap each “candy” in foil, place in a saucepan, and pour in water. You can place a small plate on top of the loaves to prevent them from floating.
7. Cook the sausage for an hour and 15 minutes after the water boils over low heat.
8. Place the cooked products on a plate, and when they have cooled, put them in a cool place (3-4°C) for 12 hours.
9. After insisting ready-made sausage remove from the shell and roll in the herbal mixture (0.5 tsp each of rosemary, basil, parsley and oregano) and wrap in parchment.

You can prepare a beef delicacy in a similar way:

1. Grind 1 kg of veal in a meat grinder along with 0.2 kg of lamb fat and several cloves of garlic.
2. Stir in a little curry and dried dill, add a spoonful of salt.
3. If the mass turns out to be liquid, then you can add a couple of tablespoons of flour or semolina.
4. Transfer the minced meat to foil and wrap it like candy.
5. Bake the sausage in a preheated oven at medium temperature (200°C) for about 50 minutes.
6. Cool the finished product by placing it on a plate.

Multicooker recipe

You can make boiled sausage using a slow cooker. Main difference from the usual way– programmable heat treatment mode. You can cook products in a slow cooker according to any of the above recipes. You can use another option, in which a mixture of beef and turkey is used to prepare the product.

Ingredients:

• meat: 2 kg each of turkey and beef;
• 0.3 l of water;
• seasonings: nutmeg, ground pepper and bay leaf, Provencal herbs- taste;
• 3-4 cloves of garlic;
• salt - as much as needed;
• salty guts.

Preparation:

1. The meat is chopped, the remaining products are added and mixed thoroughly.
2. The resulting mass is filled with the intestines, the ends are secured with twine.
3. The sausages are placed in a bowl, completely filled with water and cooked in the “Stewing” or “Cooking” mode for about an hour.
4. When the intestines are cooked, change the mode to “Frying” and fry the sausages for about 10 minutes on both sides.

Before cooking, you can heat the sausages for half an hour in the oven, as in classic recipe. Then they can be served to the table, bypassing the frying stage.