Grilled or pan-fried meat sausages are one of the most delicious snacks for beer, as evidenced by the menu of the world's largest "beer" festival - Oktoberfest. This time we will understand the general intricacies of making sausages at home, and also consider the simplest and fastest recipe for homemade sausages in the gut in a meat grinder.

Of course, each cook has his own recipes, subtleties and tricks: someone likes minced meat dishes, someone likes well ground meat, someone puts a lot of spices, while others manage with salt and black pepper. Therefore, to begin with, we will simply consider the general principles that will help you prepare juicy, satisfying and tasty sausages at home.

Meat selection

Almost any meat is suitable for homemade sausages: chicken, pork, beef, lamb, duck, turkey, etc. One type of meat can be used, or several types can be mixed in different proportions, depending on taste preferences. So, fatty pork is often mixed with beef, and poultry is most often used in its pure form or with the addition of lard for greater juiciness.

When choosing pork, you need to pay attention to lard: if it is tasty, fragrant and with a thin skin, then the meat from this animal will also be of good quality. When choosing lamb, you should look at the veins: if they are soft, then the meat will be quite tender.

If dry meat was chosen for sausages, with a minimum of fat, then you can add cream or ground lard to make them more juicy.

Cooling

Before starting cooking, it is advisable to cool the meat cut into small pieces and the meat grinder a little in the freezer, which will provide better grinding, and also help preserve the taste of the meat. The meat grinder can be put in the freezer both an hour before cooking, and in advance, at night. The meat should not be frozen: it should freeze on the edge, and the center will remain soft.

Grinding

As soon as everything you need is pulled out of the freezer, you should immediately start, and you need to grind as quickly as possible, while loading the meat in small portions. During grinding, it is not necessary to force the pieces into the neck, as this may violate the consistency of the future minced meat. The ideal degree of filling is ¼ of the volume of the neck.

kneading

After grinding, you should get minced meat with a visible texture. Spices and other additives are added to the finished mass, if they are provided for in the recipe, after which the minced meat must be kneaded with your hands so that it becomes denser and excess air leaves it. You can check the taste of the resulting minced meat by frying a small amount in a pan. You should fry until cooked, but you should not wait for a golden crust, as it will slightly “overshadow” the main taste of the product. After the “test”, you can add the missing ingredients to the minced meat and knead it again.

shell

Today it is not difficult to buy a casing for homemade sausages in a store; it can be natural or artificial. Natural - these are specially processed pork, beef or mutton intestines. They can vary in diameter, length, intestinal section of the animal. When choosing intestines, you should pay attention to their characteristics: there should be no nodules, large holes, greasy smell, the color should be light, without gray shades. Beef casings are stronger than pork casings, so they may be easier to work with if you are cooking sausages for the first time. But lamb is more suitable for boiled sausages and ham. However, the choice is yours.

Before use, the intestines should be rinsed with warm water and soaked in water at 20-25 ° C for an average of up to 2 hours (freshly preserved can be soaked for only 5-10 minutes). Then they are washed in water (30-35 o C). Next, the intestines are disassembled into segments and their quality is checked by passing water through them. If there are holes in the stomach, then it is in these places that the intestine should be cut into separate parts.

Artificial casings are also of various types, including cellulose, polyamide, protein. For homemade sausages, collagen casings are well suited, which are made from protein raw materials and are edible. To prepare the collagen "intestine" should be soaked in water (with the addition of 1 teaspoon of salt per 1 liter of water) 35-40 ° C for 2-3 minutes, then rinse with running water.

Filling the shell, forming sausages

When the minced meat and casing are prepared, you can begin the process of forming homemade sausages. A simple way is to change the nozzle on the meat grinder to a special cone, put the intestine on it. You need to tie a knot only after you start serving minced meat, otherwise an air bubble will form. As for density, the golden mean should be maintained: a tightly stuffed sausage can burst at high temperatures, and voids will form if the density is insufficient. You can find the optimal degree of density empirically 😉

Tip: If you doubt the density of the stuffing or you could not avoid the appearance of air bubbles, then it is better to prick the sausages with a thin needle or a toothpick so that steam comes out during cooking.

The second option is in case you do not have such a special nozzle or even a meat grinder. A cropped top from a plastic bottle will help. It can be fixed in a meat grinder or used as a hand tool, pushing the minced meat through the neck and adjusting the density of stuffing.

Tip: If you want to make one large sausage, you can immediately lay it in a spiral, if it is small, then you should leave a sufficient gap between portions of minced meat so that it is convenient to tie or twist the intestine. You can tie with cotton twine.

Heat treatment

At home, sausages can be fried, boiled and baked, as well as a combination of these processing methods. With any method, a certain temperature regime should be observed: in order to keep them juicy, they should be cooked at a temperature of no more than 80 ° C.

In a pan, fry over medium heat, first on one side, then, slightly increasing the heat, on the other side. The indicator of readiness is the clear juice that stands out when the sausage is punctured. During frying, you can try putting a sprig of rosemary in the pan and periodically remove it from the fat and run it over the sausages (this will give the dish a subtle rosemary flavor).

In the oven, you can cook sausages both on an open baking sheet and in foil. In the first case, you should periodically water them with fat or oil so that they are not dry, in the second, unfold the foil by the end of cooking so that a golden crust appears.

Tip: Instead of vegetable oil for frying and baking sausages, you can use beef fat, it will make the dish more juicy and tasty.

You can cook sausages in many ways, for example, put them in slowly boiling water, turn off the heat and leave covered for 20 minutes. Boiling is often used before stewing or frying in a pan.

Spices and additives

Recipe for making homemade sausages without intestines

If you don’t have a natural or artificial casing at hand, you can cook homemade sausages in cling film, foil, parchment, etc. For example, let's take a recipe with minced meat from a mixture of chicken fillet and pork with the addition of eggs, baked in foil. You can use other combinations of meat and their proportions, as well as add spices and other ingredients at your discretion.

Ingredients:

• Pork (tenderloin) - 1 kg
• Chicken fillet - 0.7 kg
• Pork fat - 0.2 kg
• Eggs - 3-4 pieces
• Starch - 4 tbsp. spoons
• Garlic - a few cloves
• Salt, pepper, spices

Cooking:

1. Beat the eggs in a bowl, add spices, chopped garlic (pass it through a garlic press or finely chop), salt. Then we begin to gradually add starch, stirring constantly and avoiding the formation of lumps.

2. We make minced chicken fillet, pork and lard. If you want a more gentle grind, then take a nozzle with small holes. You can also make "chopped" sausages, for which you just need to cut the meat and lard into very small cubes. Put the minced meat or chopped ingredients in a bowl with eggs, mix well until a homogeneous mass is formed.

3. We take the foil, cut it into identical pieces of about 20x30 cm. Spread the minced meat with a spoon on the shiny, mirror side of the foil and form sausages of the desired shape and size, after which we begin to wrap like candy. We twist the edges tightly so that there is no air gap between the minced meat and the foil. It is desirable to twist tighter than shown in the photo.

4. We heat the oven to 180 ° C, send a baking sheet with sausages there and detect it for 1 hour. Homemade sausages without intestines can be served hot or cold, with a side dish and simply fragrant bread.

Homemade sausage is a favorite dish of many. Only a vegetarian can refuse such yummy. Moreover, if you cook this product with your own hands, you will definitely know that even a child can be treated with such a sandwich. Such a hearty and tasty dish will definitely please your man, and it’s so nice to eat something delicious yourself. And if you serve sausage to the festive table, then the title of “beautiful hostess” is guaranteed to you.

The Internet is simply full of various recipes for homemade sausages, and the appearance of colorful photos will whet your appetite. So let's figure out how to cook homemade sausage.

Regardless of what kind of homemade sausage you are going to make, the cooking process consists of several general, mandatory steps, namely, the preparation of minced meat, the formation and heat treatment of the sausage.

Meat selection

The classic version is homemade pork sausage in the intestines. It is extremely important to choose the right meat for minced meat, since the quality of the taste of the finished dish largely depends on this.

The most suitable for sausage is pork neck. It is not very fatty, but at the same time it has internal fat, which in the finished sausage will become a tasty and aromatic juice. If you want the sausage to be fatter, then you will need to add lard to the minced meat.

If you cannot get a pork neck, you can use the meat of any part of the carcass, the main principle is that it should not be tough and too greasy. The ratio of meat and fat should be 4:1. In this case, the neck, back or scapular are good.

Those who for some reason do not like or eat pork can make sausage from beef, lamb or poultry meat. No less interesting would be the option using several types of meat. When choosing lamb, you should pay attention to the veins, they should be soft, then the meat itself will also be soft. But when choosing beef, you need to look at its color, the lighter the meat, the younger the animal was, which means that the sausage will be softer and juicier.

It is best to buy meat in the market, from a supplier you trust. When choosing pork, try, if possible, the taste of lard of the same carcass. If it is fragrant and tasty, then the meat will be the same.

Grinding

Before proceeding to grinding, it is important to carefully clean the meat from bones, skins, cartilage and chaff, since their presence in the finished dish is completely unacceptable. Meat for homemade sausage is cut by hand, into cubes 1 × 1 cm in size. You can pass the minced meat through a meat grinder, but then the homemade sausage will not be so tasty and juicy. Therefore, it is better not to be lazy and cut. The process, of course, is laborious, but the sausage will come out especially tasty.

Of course, if you are cooking homemade boiled meat or salami, then the meat should be passed through a meat grinder.

kneading

The crushed minced meat must be thoroughly kneaded by hand. This will not only help distribute spices and salt well, but also achieve the correct structure. The fact is that with prolonged kneading, excess air will leave and the filling will become denser.

If you can see that the consistency is too dense, you can add a little cream, if the minced meat is already greasy, then use water instead of cream. Liquid minced meat, on the contrary, is thickened by adding starch, flour or mustard powder to it.

After the minced meat is mixed with spices, salt and additives and brought to the correct consistency, it must be refrigerated for several hours so that it better connects and becomes homogeneous.

Adding spices

Most often, homemade sausage is added:

• black or allspice ground pepper;
• garlic;
• rosemary;
• nutmeg;
• ground bay leaf;
• caraway;
• anise.

A more piquant sausage will turn out if you add to it:

• Provencal herbs;
• red ground pepper;
• Cayenne pepper;
• paprika

It is better to use freshly ground spices, they will give the meat more flavor, in addition, you can warm them up before adding them to the minced meat so that the flavor opens up better. The aroma of herbs and spices will be emphasized by a small addition of alcohol to the minced meat, for example, good cognac.

It is possible to form a sausage both with the use of the casing and without it. In the case of the shell, it must first be prepared. If using natural intestines, then rinse them and soak for a couple of hours in warm water, after which you need to rinse again with warm water and you can scrape a little with the back of the knife.

You can use an artificial shell, such as cellulose, protein, collagen or polyamide. They should also be pre-soaked in warm, salted water, but for a maximum of three minutes, and then simply washed under the tap.

It is easiest to fill a natural or artificial casing with minced meat using a special nozzle in a meat grinder. For this you need:

• fasten one end of the shell onto the cone nozzle;
• serve minced meat to expel air;
• tie a knot at the other end of the shell.

When filling sausages, it is necessary to maintain an average density. Too tightly stuffed sausage can burst, and voids will form in insufficiently stuffed sausage.

If there is no special nozzle for a meat grinder, you can use a cut plastic bottle, pushing the minced meat into the shell through the neck.

Sausage can be made large, or it can be divided into small sausages by twisting the intestine. After the intestine is full, it will not be superfluous to prick it with a needle so that the voids go away, steam comes out, and the sausage does not burst.

If there is no shell, then you can form homemade sausage using parchment, cling film, foil, wrapping minced meat in them like candy.

Heat treatment

Homemade sausage can be boiled, fried, baked, stewed, or a combination of heat treatment methods. In any case, the main thing is to maintain the correct temperature. In order for the sausage to be juicy and fragrant, while being cooked and not burst, it is necessary to cook it at a temperature of no more than eighty degrees.

If you decide to cook the sausage in a pan, then fry it over medium heat on one side until a golden crust forms, and then on a higher heat on the other side, until the same result is obtained. You can add your favorite herbs or spices to the pan, which will give the dish a special piquancy.

You can bake sausage in the oven either simply on a sheet or by wrapping it in foil. If you bake without foil, then it is necessary to periodically water the sausage with fat so that it does not dry out. In the case of foil - a few minutes before the end of cooking, it should be opened so that the sausage is browned.

Sausage is boiled in slightly boiling water, covered, for twenty minutes. Usually boiled sausage before frying or stewing.

without shell

Homemade sausage can be cooked without a casing, while the dish will turn out just as tasty and beautiful. You can serve sausage on the festive table, or you can cook it just for breakfast sandwiches.

For its preparation you will need:

• pork - 1000 grams;
• salt - 10 grams;
• pepper, oregano, basil, rosemary - 10 grams each;
• garlic - ½ head;
• champignons - 400 grams.

That's the preparation.

1. Pass the meat through a meat grinder.
2. Add salt and spices, finely chopped garlic.
3. Add fried mushrooms to minced meat, mix everything.
4. Whisk the mixture.
5. Wrap the stuffing in parchment, in the form of a candy.
6. Wrap in two layers of foil.
7. Boil the sausage for an hour over medium heat.
8. Send the finished sausage to the refrigerator for a day.

As you can see, the recipe for homemade sausage without casing is quite simple. You can cook it not only from pork, but from any other type of meat.

Now we will learn how to make homemade pork and beef sausage. For this we need:

• pork - 1 kilogram;
• beef - 1 kilogram;
• fat - 300 grams;
• salt - 1 tablespoon;
• nutmeg, black ground pepper;
• onion -500 grams;
• garlic - ½ head;
• cognac - 50 milliliters;
• water - 1 tablespoon.

That's the preparation.

1. Skip the meat and fat into a meat grinder with a large grate.
2. Separate half of the minced meat and pass it into a meat grinder with a finer grate.
3. Fry the onion, chop with a blender.
4. Fry a little onion and minced meat.
5. Combine all types of minced meat, add spices, cognac and water.
6. Mix and infuse for 30 minutes.
7. Stuff the intestines with the prepared mixture.
8. Bake in the oven, in a sleeve at a temperature of 180 degrees, 1 hour and at a temperature of 150 degrees for another half an hour.

Juicy and fragrant cold cut sausage is ready!

chicken sausage

For chicken sausage you need to take:

• chicken fillet - 1 kilogram;
• garlic - 2 cloves;
• dill - 2 sprigs;
• salt, pepper - to taste;
• paprika - 1 tablespoon;
• - 4 grams.

This is the preparation process.

1. Washed and cleaned fillet cut into cubes.
2. Pour gelatin with 50 milliliters of water and leave to disperse.
3. Cut dill and garlic.
4. Mix meat, gelatin, dill, garlic, spices and salt.
5. Stuff the intestines with minced meat.
6. Bake for 1 hour at 180 degrees.
7. Put the finished sausage in the refrigerator for a day.

Hepatic

To make homemade liver sausage with bacon, you will need:

• liver - 1 kilogram;
• fat - 600 grams;
• milk - 1 glass;
• onions - 5 pieces;
• egg - 6 pieces;
• semolina - 12 grams;
• salt, spices;
• oil.

The preparation is the following.

1. Finely chop half of the fat.
2. Grind the second half of the fat together with the liver in a meat grinder.
3. Finely chopped onion fry and add to minced meat.
4. Separately, beat the eggs in a bowl and add to the minced meat.
5. Add semolina, salt, spices, milk.
6. Leave the stuffing for half an hour.
7. Fill the shell with stuffing.
8. Bake in the oven for forty minutes at 180 degrees.

Livernaya

To make homemade livery you will need:

• boiled liver - 1 kilogram;
• onions - 2 heads;
• egg - 10 pieces;
• sour cream - 1 cup;
• salt, spices to taste.

Let's start cooking.

1. Pass well-boiled liver through a meat grinder along with onions.
2. Add eggs, mix.
3. Add sour cream, salt, spices, herbs and mix thoroughly.
4. Fill the intestines with minced meat, form small sausages.
5. Cook sausage over low heat for about forty minutes.
6. After cooking, the sausage must be baked for two hours at a temperature of 150 degrees.

with buckwheat

To prepare a healthy homemade sausage with buckwheat, the following components are needed:

• pork - 0.5 kilograms;
• fat - 300 grams;
• a glass of buckwheat;
• salt, pepper, spices to taste;
• garlic - ½ head;
• intestines.

The recipe is next.

1. Boil buckwheat until tender.
2. Meat and fat cut into small cubes.
3. Chop the garlic.
4. Combine everything, add salt, spices and mix thoroughly.
5. Stuff the intestines with minced buckwheat.
6. Prick the sausages with a needle.
7. Cook over medium heat for 35 minutes.
8. Fry in a pan until golden brown appears.

Buckwheat sausage is ready!

Blood sausage

To prepare a delicious homemade blood, you will need the following ingredients:

• pork blood - 1 liter;
• lard with a meat layer - 200 grams;
• buckwheat - 100 grams;
• salt and black ground pepper - 10 grams each;
• garlic - 2 cloves;
• milk - ½ cup.

This is the cooking method.

1. Cut the fat into cubes of 1 centimeter and fry in a pan.
2. Boil buckwheat until tender.
3. Pass the blood through a meat grinder.
4. Add milk, spices and garlic to the blood.
5. Add lard and porridge in portions, mix thoroughly.
6. Make sausage.
7. Cook for five minutes on low heat, then pierce with a needle.
8. Bake for half an hour in the oven at 180 degrees, greasing.

Recipe with cheese

If you often cook regular homemade sausage and want to try something new, try making this delicacy with cheese.

To do this, take:

• chicken meat - 2 kilograms;
• spices - 1 tablespoon;
• sun-dried tomatoes - 200 grams;
• bell pepper - 100 grams;
• champignons - 100 grams;
• hard cheese - 100 grams;
• fat - 0.5 kilograms.

The preparation is the following.

1. Finely chop the chicken meat.
2. Pass onion, garlic, bacon through a meat grinder.
3. Mix minced meat, add salt and spices.
4. Cheese, pepper, tomatoes, mushrooms cut into cubes.
5. Divide the minced meat into 4 servings and add your ingredient to each.
6. Make sausages.
7. Bake for half an hour at a temperature of 200 degrees.

Eight types of different sausages are ready - choose your favorite for yourself.

So, we examined the main stages of making homemade sausage. You can use one of the recipes we have proposed, or you can turn on your culinary imagination and invent new, original sausages.

The main thing to remember.

1. Choose only high-quality products for cooking sausages.
2. Before slicing, the meat should be cooled, then you can cut it more easily, and the consistency of the minced meat will turn out to be correct.
3. Do not be lazy to prick the finished sausages with a needle so that they do not burst during heat treatment.
4. If you have cooked a lot of sausage, store it in a container, fill it with lard, and just reheat before serving.

Now you know how to cook homemade sausage. Choose your recipe, cook more often, spoil your family and friends with delicious treats. And bon appetit to all!

2016-12-20

Hello my dear readers! A magical time has begun in Transcarpathia - preparation for Christmas and the New Year. When to cook homemade sausages, if not now - there is a large selection of excellent pork on the market. The other day, my husband brought a “bite” of selected boneless pork belly and dreamily said: “Oh, homemade sausages.” How can you refuse your own husband such a trifle? A couple of hours later, on the table, we had homemade pork sausage in the intestines in large rings, ringlets and small pieces.

With a sharp knife and a good meat grinder, the process of making pork sausage at home is not so laborious. If you bring home or just a loved one to sausage production, then there will be a holiday in general, and not work. A glass of soul-pleasing Cabernet Sauvignon, a full chest of fresh air after a recent walk along the stream at the end of the garden and go!

Homemade pork sausage in the intestines - recipes with photos

Recipe for homemade sausage from pork belly or neck in the gut

Ingredients

How to cook

My remarks

Recipe for homemade Transcarpathian pork liver sausage

Ingredients

• 2 kg offal (pig lungs, liver, heart).
• 0.5 kg of fatty meat (from the head) or cheek.
• 2-3 teas. l. ground black pepper.
• 2-3 teaspoons of dried marjoram.
• 2 large onions.
• 0.5 kg of round rice.
• Salt to taste.

How to do

My remarks

• I gave you a recipe for Transcarpathian liver sausage, which is called "white gurka".
• If you are more used to buckwheat, then put it in, but you should try it with rice - Hungarians know a lot about delicious food! Especially the one made from pork.

Ukrainian homemade sausage - the pride of the hostess

Ingredients

• 1 kg selected pork (low-fat neck is very good, some non-strinous parts of the back leg and shoulder blade).
• 150-200 g of spinal fat.
• 2-3 cloves of garlic.
• 18-20 g of salt.
• A teaspoon of ground black pepper.
• A quarter cup of cold water.

Approximately 1.5 m of thin pork intestines.

How to cook

Recipe for dried sausage from pork, beef and back fat at home

Ingredients

• 500 g pork (hind leg).
• 300 g beef (hind leg).
• 200 g of spinal fat.
• 20 g of nitrite salt.
• 1-2 cloves of garlic.
• 2-3 g black peppercorns.
• Dessert spoon of red wine.
• 1.5 meters of pork intestines (cherev) with a margin.

How to cook

My remarks

• To avoid the appearance of "hardening", do not keep the sausage in a draft. Otherwise, it will turn out to be excessively wet inside, and hard on the outside.

Homemade pork sausage without intestines wrapped in bacon

Ingredients

• 700 g pork (boneless brisket, neck).
• 300 g beef.
• 1 teaspoon l. ground black pepper.
• 1 teaspoon l. sweet red paprika (optional)
• 1-2 cloves of garlic.
• 1/2 teaspoon ground dried oregano (optional)
• 300g lean bacon, thinly sliced
• 14-15 g of salt.

How to do

My remarks

• How else to make homemade sausage without an intestine? In cling film or foil. There will be questions about these methods - write, I will answer all questions.
• Such sausages are good for a picnic, they are made not only from pork. They are especially good with lamb or a mixture of lamb and beef.

Look for pork intestines (chereva), nitrite salt, sausage twine in online stores.

I wrote vnogo - everyone will find something useful and interesting for themselves. At one time, I redid a lot of homemade sausages, and now I cook these delicacies only on holidays. There is a reason for everyone to work together and eat the fruits of their efforts with appetite. For a long time I have been trying to turn unplanned repairs and sauerkraut into a small family holiday. It’s funny to someone, but for me a reason to rejoice at the simple joys of life, sorry for the “little butter”.

If my writing answered your questions about cooking sausage, send it to social networks and please subscribe to blog updates.

Remember that the best day is today! Be healthy and happy!
Always yours Irina.
Let's just silently listen to an unusual spiritual performance. You can tell about the cry of the soul almost in a whisper ...
Konstantin Meladze - Again a blizzard

We are used to thinking that sausage is, to put it mildly, not a very useful product. However, unscrupulous manufacturers are to blame for this prejudice, the composition of whose sausages is mainly soy, preservatives and synthetic additives for taste and smell. At the same time, high-quality, tasty and healthy sausage from natural meat can be made at home with your own hands.

In this article, you will find several recipes that will allow you to make delicious homemade sausage. Whichever recipe you choose, you must follow these tips:

• It is worth taking a responsible approach to the choice of meat: the taste of your sausage will depend on its freshness and quality.
• The more fat, the juicier your sausage will be. Even when making beef sausage, it is worth adding a little pork and lard.
• The best sausages are obtained from the cervical pulp.
• Sausages need to be pierced with a thin needle every 5 cm so that they do not burst during cooking.
• It is better to use freshly ground spices - they will give the dish a unique taste and aroma.

Why is it better to cook sausage yourself?

First of all, the quality of the sausage that is sold in stores is very doubtful. In pursuit of greater profits, manufacturers replace high-quality fresh meat with cheaper ones, and also dilute it with soy. In addition, artificial preservatives, colors and flavor regulators added to keep the sausage longer and look and taste like real meat negatively affect the digestive system.

It is also worth keeping in mind the prices. Sausages in stores, despite the fact that they are not of very high quality, are also quite expensive. At home, you can not only be sure of the quality of all the ingredients, but also make sausage much cheaper.

Finally, the process of culinary creativity cannot but rejoice. Cooking your own sausage is an opportunity to give it exactly the taste and aroma that you like. Or maybe you will be able to invent a unique signature recipe.

Recipe for Ukrainian homemade pork sausage in the gut

The taste of Ukrainian sausage is familiar to many of us since childhood, but now it is not easy to find a quality product in stores. Therefore, it is worth trying to make Ukrainian sausage at home with your own hands, following the step-by-step instructions. For manufacturing you will need:

• 700 g pork
• 150 g fat
• 700 g intestine
• two onions
• three cloves of garlic
• 50 g cognac
• salt, bay leaf, nutmeg and cumin to taste

How to make sausage:

1. First, thoroughly rinse the intestines. Clear them of everything superfluous. Make a water solution by adding a spoonful of salt and a spoonful of soda to warm water. Put the intestines in this solution and leave them for an hour. Then rinse the intestines again. They should not remain fat or film.
2. Carefully turn the intestines inside out. This will be easy to do under running water.
3. Put the intestines back into the salt and soda solution. Now you can take on the meat filling.
4. Take half the fat, half the meat and onions. Grind it all in a meat grinder.
5. Cut the second half of the meat and lard into small pieces with a knife.
6. Fry all minced meat.
7. Chop the garlic in a crusher or with a knife. Add it to the mince. Also add spices to taste.
8. Pour the cognac into the meat. Leave your stuffing for half an hour so that all the ingredients have time to mix.
9. Now you can spread the minced meat in the intestines. It is best to use a funnel for this. Divide the intestines into small sections and bandage. Lay out the headlights so that it fills the entire space and there is no air left inside. At the end, leave ten centimeters of the intestine without minced meat so that it is convenient to make a knot.
10. Pierce the sausage every two inches to prevent it from bursting during cooking.
11. Roll the sausage in a circle and tie with threads.
12. Send the sausage for an hour in a preheated oven. Turn it over a few times during cooking so that it browns on both sides.

Recipe for homemade pork and beef sausage

If you want variety, you can make fried sausages from a mixture of beef and pork.

Grilled pork and beef sausage

The recipe is almost the same as the one you used to make pork sausage. Unless the beef needs to be washed more thoroughly, and also make sure that you add enough fat, otherwise the sausage will not be juicy and tasty enough.

What ingredients are needed:

• 500 g beef
• 300 g pork
• 300 g fat
• 2 garlic cloves
• Ground pepper, ginger, nutmeg
• Salt to taste
• guts

How to cook sausage:

1. Prepare the intestines in the same way as in the previous recipe.
2. Check the beef for bone fragments, remove them. Rinse the meat and soak for half an hour.
3. Pat the meat dry with paper towels to remove excess water. Pass through a meat grinder.
4. Mix all spices. Pour them into the minced meat and mix everything thoroughly. Add finely chopped garlic in the same way.
5. Remember to mince with your hands. Leave it to rest.
6. Transfer the minced meat to the intestine. As in the previous recipe, it is important not to leave air, but also not to stretch the shell too much.
7. Leave the sausages in the refrigerator for 10-12 hours. After that, you can fry them.

Recipe for homemade beef and pork sausage with cheese

No festive table is complete without salami. In addition, such sausage is stored for a long time even out of the refrigerator, which makes it a versatile dish that is usually taken with you on the road. Salami in cheese is a delicious delicacy that can also be made healthy if you cook it yourself.

To make salami sausage in cheese, you will need the following ingredients:

• Half a kilo of pork
• Half a kilo of beef
• Half a kilo of fat
• 3 g food sodium nitrate
• 5 g sugar
• 5 g pepper
• 50 g cognac
• 250 g of any hard cheese
• 200 g salt
• Intestines or food casings made of collagen

Cooking method:

1. Rinse and prepare the intestines.
2. Prepare meat for fermentation. Cut it into thin slices along with bacon, sprinkle with salt and add sodium nitrate. Mix it all thoroughly so that each piece of meat and lard is evenly covered with salt on all sides. Store this meat for a week in a cool place. The temperature should be up to 4 degrees Celsius - a refrigerator will suit you.
3. A week later, you can start cooking the stuffing itself. Ideally, you should cut the meat into small pieces with a knife, but this can take a long time. If you want an easier way, just scroll through the meat in a meat grinder.
4. Add seasonings to the minced meat, remember it with your hands so that the lump becomes dense. Now leave the minced meat overnight in a cool place.
5. Fill the intestines with minced meat.
6. Hang the cooked sausages upright in a cool place. Leave them for three days.
7. Melt the cheese and coat the sausages with it. Rub part of the cheese on a fine grater and roll the sausage in it.
8. Leave the sausage for another couple of weeks in a dark place. Now your salami with cheese is ready.

Homemade liverwurst

This option is homemade sausage from offal and frozen broth. If you love liverwurst, you can also make it at home.

What you will need:

• 1 kg lung
• 1 kg heart
• 300 g liver
• 150 g fat
• 0.5 l broth
• 2 onions
• 4 eggs
• Ground spices, garlic and salt to taste
• guts

Cooking method:

1. Boil the lung and heart in separate pans. This will take approximately an hour.
2. Finely chop the onion, lard and liver. Fry all this in a pan until cooked.
3. Using a meat grinder, make minced meat from ready-made liver, onion, lung fat and heart.
4. Crush the garlic or finely chop it and add to the minced meat, mixing everything thoroughly.
5. Add spices and mix everything again. The stuffing should be homogeneous.
6. Pass the minced meat through the combine again so that it becomes soft and tender - it almost acquires the consistency of a pate.
7. Add eggs to mince. Gradually start pouring the broth, stirring everything thoroughly.
8. Fill the intestines with minced meat, pierce them and leave to stand for a while. Then sausages can be cooked - fried or boiled.

How to cook sausage without intestines?

Many people prefer to cook sausage in the intestines - this is a natural casing that can be eaten. In addition, it is best suited for the formation of beautiful even sausages. However, some people don't like guts. In addition, preparing them takes a lot of time and effort - they have to be cleaned, washed and soaked several times. Moreover, they are often difficult to find in ordinary stores.

• In some stores, you can find special food-grade collagen latex casings artificially made for making homemade sausages. They do not need to be soaked and washed - just take them out and use them to lay out the minced meat. But they are often hard to find and expensive.
• If you do not want to make sausage in the intestines, you can replace them with cling film, foil or baking paper.
• Absolutely any shell will do, which will give your minced meat an elongated shape. If you use such options, try to tamp the minced meat especially carefully: the size of the intestines is limited, and the minced meat in them will lie tightly by itself, which cannot be said about the film or foil casing.

Based on the recipes mentioned above, you can experiment and create your own way of making sausage - perhaps homemade sausage will become your signature dish.

Video: Homemade sausage recipe

Do you know how to cook homemade sausages in the gut? The recipe (implemented in a meat grinder) of the products mentioned, we will describe in detail a little further. It should be noted that making such sausages is not very difficult. Moreover, at the exit you will definitely get a very tasty and high-calorie dish that can be consumed with a side dish, with vegetables, and just like that, with a piece of bread.

How to make homemade sausages in the gut: recipe (in a meat grinder)

Beef sausages are very tender and tasty. But, before proceeding with their formation, it is necessary to purchase all the ingredients. For the dish we need:

• beef as young and soft as possible - about 1 kg;
• fine table salt - about 20 g;
• freshly ground black pepper - a few pinches;

Preparing the natural skin

How to properly process the shell to cook delicious in the gut? The recipe (in a meat grinder the meat dish turns out to be more tender) of these products recommends purchasing a beef product.

To ensure its suitability for consumption, the natural casing must be tested before cooking sausages. To do this, cut a small piece from the intestines, put it in boiling water and cook for ten minutes. Over time, the offal is tasted. If you do not feel extraneous tastes and odors, then the shell can be safely used for its intended purpose. However, before that, it is thoroughly washed inside and out, soaked in cold water for 30 minutes and cut into pieces 1 to 1.5 meters long (maybe a little less).

Cooking ground beef

What is in the gut? A recipe implemented in a meat grinder may involve the use of different components. We decided to cook such products from beef. It is thoroughly washed in cool water, removing all unnecessary streaks. Then the meat product is cut into pieces and twisted in a meat grinder along with an onion head. Also chopped lard is added to the minced meat. If the beef was very fatty, then the last ingredient is not used.

After the minced meat is ready, grated cloves of garlic are added to it, as well as chopped pepper. If desired, a couple of large spoons of drinking water can be poured into the product. In this case, the minced meat will turn out more juicy and tender.

Stuffing the beef casing with minced meat

Now you know what ingredients you can use to make delicious homemade sausages in the gut. How to fill a natural shell, we also told. But in order for you to get the most delicious dish, you should also tell about how to properly stuff the gut.

After mixing the minced meat, the finished beef casing is put on a meat grinder using a special nozzle lubricated with oil (stretched like a stocking). The beef is then passed through the opening of the cooking device again. In this case, the natural shell will gradually fill up. It should not be stuffed very tightly with minced meat.

To make the sausage beautiful and even, it is recommended to periodically twist the intestine. When the shell is full, its ends are tightly tied (with a knot or with the help of threads).

By the way, so that the intestine does not burst during heat treatment, it is recommended to pierce it with a pin in several places.

Bake the dish in the oven

What to do after homemade sausages are formed in the gut? How to cook this dish in the oven? There is nothing difficult in the process of heat treatment of homemade sausages. To do this, they are placed on a baking sheet covered with baking paper, and then sent to an oven preheated to 190 degrees. After 32-38 minutes, the cooking device is turned off and left closed for another 10 minutes. During this time, the sausages will be cooked, they will become very juicy and tasty.

How to serve?

If you serve homemade sausages in the gut with potatoes, this will be the best option for lunch. However, it should be noted that some housewives prefer to use such products with fresh vegetables and herbs, as well as with a small piece of bread and some kind of sauce.

The most delicious homemade sausages in the gut: a recipe

In a meat grinder, this dish turns out to be very tender and tasty. If you want to get coarser products, then we suggest not twisting the meat product, but only finely chop it.

So, to prepare delicious homemade sausages, we need:

• elk as young and soft as possible - about 1 kg;
• table salt - about 17 g;
• natural casing (preferably beef) - 2.7 m;
• fresh garlic cloves - a couple of pieces;
• pork fat - use at discretion;
• drinking water - 40 ml;
• ground red pepper - a few pinches;
• sweet paprika - a few pinches;
• onion large bitter - 1 head.

Cooking process

Homemade sausages in the gut of elk are coarser than beef products. However, most housewives prepare just such products for their husbands. After all, they are more satisfying and nutritious.

So how to cook homemade sausages in the gut? The recipe (the name of this dish sounds like kupaty) of these products does not require the use of any expensive ingredients. What's more, it takes a little time to prepare the dish.

Young and fresh elk is thoroughly washed, all veins are removed, and then finely chopped with a sharp knife. Onions and lard are chopped in exactly the same way. Having received a homogeneous chopped minced meat, it is salted, seasoned with sweet paprika and red ground pepper.

Stuffing a natural shell with elk should be done in exactly the same way as it was presented in the first recipe. As for heat treatment, homemade sausages can be baked, fried, and even boiled. In any case, they will turn out very juicy and tasty. It is desirable to serve such products to the table along with a side dish.