Cooking boiled sausage at home has always been considered aerobatics in home cooking. Many of us mistakenly believe that this is a very time consuming process that only a select few can master. If you knew that in reality, you cook dishes much more complicated and at the same time consider them completely simple. Cook the sausage once, and you will understand everything yourself. The recipe that is now in front of you, unambiguously, can be attributed to the most delicious meat delicacy. Sausage, and even with nuts! Caucasian cuisine, so original and tasty, has long been showing the world dishes with nuts. In Caucasian recipes, walnuts can be found in the ingredients of various sauces, which are served with meat and fish, in desserts and salads. They are even present as thickeners for soups. And you can imagine how original in taste nuts and meat are combined. Sausage with nuts will always be the perfect snack at any celebration.

Recipe Information

Cooking method: sausage stuffing and cooking.

Total cooking time: 24 h

Servings: 10 .

Ingredients:

• fatty pork - 500 g
• ground beef - 400 g
• chicken legs - 3 pcs.
• peeled walnuts - 1 tbsp.
• grated nutmeg - 1/2 tsp
• a mixture of ground black pepper and dry garlic - 3 tbsp. l. (proportion 1: 2)
• ice water - 150 ml
• salt to taste
• casings for sausages or lamb blues.

How to cook:

1. 
   Cut the pork into small pieces and place in a dish.
2. 
   Add ground beef and chicken legs.
3. Sort the walnuts so that the shell does not get caught. Add to meat.
4. Pour in a dry mixture of black pepper and dry garlic. The ratio of garlic to pepper is 2: 1. Dry garlic can be replaced with fresh, squeezed through a press. One head of garlic is enough for the indicated amount of ingredients.
5. 
   Add grated nutmeg and salt. Pour water into the minced meat. Stir the minced meat in a cutter or by hand for about 5 minutes. All ingredients must be evenly mixed. Leave the minced meat to marinate in the refrigerator overnight.
6. 
   For stuffing, a sufficiently wide lamb blue or sausage casings, which can be bought in online stores specializing in sausage production, are suitable. The casing should be tightly packed. Do not forget to make punctures in several places with a needle in the intestines or shell, through which excess air will come out. If you do not do this, then when heated, under the pressure of hot air from the inside, the belly may burst.
   If you have no sausage casings and no casings, do not despair. You can always replace it with a simple tubular bandage. Tie the ends of the casing with twine.
7. 
   Sausage with nuts is cooked at the lowest temperature for about 2 hours. It is important that the water does not boil while cooking, but rather shakes slightly. At the end of cooking, you need to cool the loaves under cold water, then put them in the refrigerator for 5 hours.
8. In the cold, the taste of black ground pepper will unfold, and the sausage will acquire the desired aroma and taste. The dish is served cold as an appetizer.

Note to the hostess:

• Usually, the blues (bowels) have a specific, subtle smell, which is unpleasant to many. To get rid of it, soak the casings for 30-60 minutes in a solution of vinegar or lemon juice diluted in half. You can also add some chopped onions to this solution.

The hostess can buy boiled sausage in the store, or you can try to cook it in your own kitchen. Such homemade sausage is tasty and healthy, it is suitable for sandwiches, it is used to prepare delicious and hearty salads, and it is also added to scrambled eggs.

To fully master the complex process of cooking boiled sausage, it is necessary to divide it into main stages.

Boiled sausage will be distinguished by its high taste only if you pay attention to the preparation of the meat. It should be noted that the meat should be extremely fresh. Best suited meat taken immediately after slaughter, chilled and aged for about 2 days. The pulp is separated from the tendons and rough connective tissue. Too fatty meat is removed excess fat. Then the meat is cut into large pieces, put into a container and sprinkled with salt and saltpeter. The meat prepared in this way is taken out in the cold for 2-3 days to be salted. It should be noted that pork and beef must be cut separately. For 5 kg of meat, take 150 g of salt and 5 g of saltpeter. Then garlic is added to the meat and pork and beef are separately passed through a meat grinder.

At the next stage, they begin to form the minced meat for the sausage. It should be noted that the given amount of ingredients can be changed depending on taste. This primarily concerns the ratio of pork and beef, as well as spices. But in our recipe for boiled sausage, we adhere to this ratio of products:

- pork meat - 1.5 kg;

- beef - 3 kg;

- spig - 0.5 kg;

- garlic - 2 cloves;

- sugar - 1 teaspoon;

- potato starch - 0.5 cups;

- ground black pepper - 0.25 teaspoon;

- water - 1 liter.

Before you start mixing the minced meat, you still need to prepare the fat. To do this, skin is removed from a piece of bacon, and the fat is cut into small cubes. Stirring sausage meat is done by hand and starts with ground beef, gradually adding water with starch diluted in it. Then add pepper and minced pork. When the mass becomes homogeneous and separates well from the dishes, you can add the lard.

The next step in the preparation of the sausage is to fill it with minced meat.

For this, the intestines are washed well again and the excess water is allowed to drain. To fill the intestines, it is convenient to use a special horn or ring with a diameter of about 3-4 cm. Such a ring is put on the intestine and, holding its edges, is filled with minced meat. You can also fill the intestines with your hands, but this method is time-consuming. Also, a regular pastry syringe can be used to stuff the intestines. However, after such a procedure, the syringe must be thoroughly rinsed and boiled. It is very convenient and quick to fill the intestines with minced meat using a meat grinder. Many modern meat grinders have special devices with which it is easy to cope with such a task. Before you start filling the intestine with minced meat, you must tie its end. The same must be done when filling the intestine with minced meat.

It should be remembered that it is necessary to stuff the intestines with minced meat moderately so that during further processing the intestines do not burst. Therefore, special attention should be paid to knitting sausages so that the work done in advance is not in vain. The slippery lining of the intestine makes the mating process much more difficult. Therefore, there is no need to rush here. When tying the ends of the intestine, it is necessary to ensure that the loops tightening its ends are formed at a short distance from each other, forming the so-called "navel". This will ensure reliability and durability. Small intestines filled with minced meat are optionally tied in a ring. When stuffing the large intestines, it is necessary to make several dressings with loops throughout the sausage loaf.

After filling the intestines with minced meat and tying their ends, you can proceed to heat treatment, i.e. for direct cooking of sausages. Before cooking, it is advisable to dry them for about 1-2 hours near the oven or inside an already cooling oven. Some housewives prefer to smoke raw sausages a little over hot smoke.

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

Boiled homemade sausage: chicken recipe

To cook delicious, and most importantly, healthy chicken sausage, you need to take care of the right set of ingredients initially and set aside at least 90 minutes for cooking. As a result, you will get a serving of 3 mouth-watering sausages with a delicate taste and a piquant aroma from Italian herbs.

Ingredients

• Cream (fat content - 33%, but if desired, you can take 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.

Cooking chicken sausage at home

1. Cut the raw chicken fillet into pieces.
2. Then grind them until creamy with a blender.
3. After - add egg whites, salt and ground pepper to taste into the "cream". Add nutmeg if you like.
4. Pour cold cream into a creamy mass, beat everything until smooth.
5. Put 1/3 of the minced meat on a piece (rectangular) of cling film, fold the meat into a sausage and tie it around the edges with a thread. We do this with the entire portion of minced meat, as a result, you should get 3 full-fledged sausages, wrapped in cling film.
6. Pour clean water into a saucepan, put it on fire, practically bring it to a boil, and then reduce the flame, making it as small as possible. Remember, however, that the water should not boil.
7. We put 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 we take out the meat products from the pan, cool, free from cling film.
9. We lay out parchment paper on the table, sprinkle it (to taste) with Italian herbs. Put cooked sausages on top of them and wrap them in paper. We do this with each sausage.

After that, we remove the product for 8 hours in the refrigerator (you can 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 become an equivalent substitute for chicken fillet.

As for the 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.), be guided by your taste.

However, cardamom and nutmeg are believed to be the sausage-giving flavor to the product.

Homemade boiled sausage: recipe with gelatin

Ingredients

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

Cooking homemade chicken sausage

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

Cooking minced meat from chicken fillet: grind it in a meat grinder with a fine-mesh grill.

1. Add proteins, milk, spices, beet juice, salt, pressed garlic, and gelatin to the minced chicken. Mix everything thoroughly.
2. We spread ½ part of the minced meat on a 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 break, do not overdo it. 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 pulled with a thread (or tied in a knot). This is necessary so that water does not get into the minced meat during cooking.
4. We put the chicken sausages in boiling water and cook them for about 40-50 minutes.

Put the cooked meat products on a plate. It may happen that juice is formed in the bag. You can pour it out by cutting off the top of the plastic bag. The film itself does not need to be removed.

Juice from chicken sausage can be poured into special jelly tins and made, respectively, into delicious homemade jelly.

Cool the finished sausages to room temperature, then put them in the refrigerator. In the cold, the meat will infuse well, become dense and it will be easy to remove the cling film from it.

After that, cut the chicken fillet sausage in portions and serve 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 a notebook on hand with simple tips that will help make the product much tastier than the store one.

It is very important that the sausage is cooked at 80 ° С, and in the very center of the loaf, the degree reaches 70-72 ° С. In order not to be mistaken - use a thermometer-probe for measurement.

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

In this case, do not forget to carefully monitor the cooking process, since the time, sometimes, may not coincide with the one indicated in the recipe.

Homemade chicken sausage is being prepared not only from minced meat. There are housewives who make sausages from finely chopped chicken pieces. For this, a large fat bird is taken, which is cleaned of skin and bones, after which its meat is finely chopped with a knife.

Some culinary experts believe that minced meat makes meat products drier than meat pieces. To make the sausages juicy, sometimes fat from chicken thighs is added to them. It is better to finely chop the fat with a knife, or grind it in a meat grinder.

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

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

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

Enjoy your meal!

The shop sausage has recently ceased to satisfy the needs of customers: sometimes its components are too dubious, and the taste is often not very pleasant. Boiled sausage at home is much more useful and less dangerous, and the financial costs for its preparation will be somewhat less. Therefore, you should roll up your sleeves and start making your own meat delicacy.

Classic cooked sausage at home

Timeless classics are also in this recipe.

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

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

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

The cooking 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 lard is chopped and mixed into the minced meat.
3. Eggs and spices are added to the mass, and then mixed thoroughly.
4. The resulting mass is filled with a prepared shell. If there is no special device, then you can do it manually.
5. On both sides, the casing is sealed and then sent for heat treatment.

High temperature processing takes place in 2 stages:

1. Smoking. The loaves are hung in a smokehouse and exposed to high temperature, raising it for half an hour from 70 to 110 ° C. You can replace smoking with a similar treatment in the oven.
2. Cooking. Loaf of sausages is boiled in hot water (70-90 ° C) for about half an hour.

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

Simple and quick cooking recipe

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

• meat: chicken (half a kilo), boiled tongue (0.2 kg);
• 2 eggs (proteins);
• a glass of milk cream (20%);
• a clove of garlic;
• ground spices: cumin, black and hot pepper ½ spoon each;
• a spoonful of paprika;
• salt (as needed).

Stages of cooking homemade sausage:

1. Preparing the chicken: it is washed, boneless 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. Loaf formation. Minced meat is laid out on parchment and folded. Wrap on top with five layers of cling film. The ends are twisted and fixed in several places with twine.
4. Boil in plenty of water over very low heat. The sausage is dipped in a boiling liquid and cooked for at least 2/3 hours. It must be turned periodically so that the sausage cooks evenly.

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

Cooked smoked sausage

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

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

• kilogram of meat - pork or beef (it is better if both);
• lard 600 g;
• a spoonful of sugar;
• spoon (no slide) salt.

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

Cooked smoked sausage takes a long time - at least 10 hours.

Cooking boiled smoked sausage:

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

• meat: beef (premium) and pork (not too fatty) in the amount of 0.25 and 0.7 kg, respectively;
• 0.1 kg of bacon;
• a couple of eggs;
• a spoonful of milk;
• minced garlic clove;
• a mixture of spices (black and allspice ground peppers, nutmeg, sugar) - half a spoon.

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

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

1. Make minced meat from 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 resulting product to heat treatment: smoking (0.5 hour) and boiling (0.5 hour) similar to the classic recipe.

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

How to cook chicken?

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

To create chicken sausages you will need:

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

Such a sausage is prepared for at least 1.5 hours.

Cooking includes the following steps:

1. Grinding meat to a pasty state. It is advisable to first remove fat and skin from the fillet.
2. Kneading the sausage mass. Add the remaining ingredients to the minced meat and stir well.
3. Loaf formation. The mass is spread on cling film so that the diameter of the resulting loaf is 6-12 cm. The film is wrapped and tightly tied so that no liquid gets inside.
4. Simmer for an hour.

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

Sausage without guts - in foil

Not everyone will like to pack the minced meat in the guts (this is a rather laborious task if there is no special equipment). It is much easier to wrap the formed loaf in foil and cook it like this.

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

1. Remove all veins, veins and fat from pork (2 kg), and then grind with a meat grinder.
2. Grind the resulting mass in a blender.
3. Add chopped garlic (5 cloves), dry cream (2 heaped spoons) and salt (as needed). Mix thoroughly with a blender.
4. Add spices to the pasty mixture (a little bit of coriander, ground pepper, sugar), an egg, mix well.
5. Make sausages out of the mass, spread them on parchment and wrap them like candy, fixing the ends with twine.
6. Wrap each "candy" in foil, transfer to a saucepan, pour in water. You can put a small plate on top of the loaves to prevent them from floating up.
7. Cook the sausage for an hour and 15 minutes after the water boils over low heat.
8. Put the cooked products on a plate, and when they cool down, remove to infuse in a cool place (3-4 ° C) for 12 hours.
9. After insisting, free the finished sausage 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 also cook 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, a few 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. Put the minced meat on the 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 dish.

Multicooker recipe

You can make boiled sausage using a multicooker. The main difference from the conventional method is the programmable heat treatment mode. You can cook products in a multicooker according to any of the above recipes. You can use another option that uses a mixture of beef and turkey to prepare the product.

Ingredients:

• meat: 2 kg of turkey and beef;
• 0.3 l of water;
• seasonings: nutmeg, ground pepper and bay leaf, Provencal herbs - to taste;
• 3-4 cloves of garlic;
• salt - how much is required;
• salty intestines.

Preparation:

1. The meat is crushed, the rest of the products are added and mixed thoroughly.
2. The resulting mass is filled with intestines, the ends are fixed with twine.
3. The sausages are placed in a bowl, completely filled with water and cooked in the "Stew" or "Cooking" mode for about an hour.
4. When the intestines are cooked, change the mode to "Fry" and fry the sausages for about 10 minutes on both sides.

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

Sausage - a food product made from minced meat in a shell. Sausages are so different that sometimes you are amazed and do not know what to choose for yourself and your family for breakfast or for a festive table. And the price range is very different, from the very minimum (which you can't even imagine what the manufacturer put there) to the most expensive sausage, which is sometimes pleasant to serve on the table, but recently it also does not fit into my head how for such insanely big money you can to prepare such an inedible, unpresentable in appearance and taste product. Surely, not only these thoughts come to my mind ...

Would need:

• for 1 kg. pork (I have a shoulder or a ham) - I have 2 kg. meat
• seasoning for boiled sausage - 3.5 gr. for 1 kg. minced meat
• ice water (with ice / ice) - 100 ml. for 1 kg. minced meat
• nitrite salt - 19-20 gr. for 1 kg. minced meat

How to cook homemade boiled sausage with your own hands:

On the issue of seasoning for cooked sausages, I would like to say separately. I use a seasoning that I write out on the website on the Internet. Its composition is as follows: glucose (sugar), black pepper, nutmeg or cardamom. There is nothing else in its composition. No phosphates or other delights. If you want to make sausage with other spices - for health, my spice is tested and does not include harmful ingredients. If you have any questions, please, ask them in the comments to this recipe. I also want to note that in different spices for cooking boiled sausage and a different composition. Some already have a small part of nitrite salt, therefore, in order not to oversalt your sausage, carefully read the composition of the seasonings and reduce the amount of added salt in the minced meat.

And so, we begin to prepare delicious homemade boiled pork sausage. To do this, we first need to twist the meat (we have pork, ham or shoulder) in a meat grinder with a 5 mm grill.

Separately measure out the nitrite salt and seasoning for your amount of meat from which you will make boiled sausage. I immediately measured the salt and seasoning into one bowl. Stir.

Add salt and seasoning to the skipped minced pork. I also measured the temperature of the minced meat, because when working with it, it is important that it does not rise above +12 degrees.

Separately, I froze from the required amount of water - ice.

And then I just chopped it in a blender.

Prepared minced meat passed 1 time through a meat grinder, we begin to pass in portions in a blender until the state of an emulsion. You can use a large food processor or special tools for this (but these special machines are very expensive, so we use the tools at hand). You can also pass the meat through a meat grinder more than once, but do it 3-4 times. It is important that the minced meat reaches the state of an emulsion, but at the same time its temperature does not rise above +12 degrees. The headlight can be periodically frozen and ground again in a blender. We do this with all the minced meat.

Next, combine the minced meat in one bowl and knead a little. It becomes uniform and very soft. At this stage, add chopped crushed ice and mix until smooth. We put the minced meat in the refrigerator overnight.

We will stuff boiled sausage into a special casing with a diameter of 80mm. We cut off the shell with not very long parts, on the contrary, with short ones, I would say. We already have a large enough capacity in this shell.

And now, with the help of an ordinary tablespoon or with the help of a culinary sausage syringe, we stuff the shell with minced meat. I immediately tie it up and make the sausage very elastic, even bouncing. Additionally, I drag it with a special thread.

I got three sausages weighing from 650 to 780 grams. Their size turned out to be quite impressive. We leave the sausages at room temperature for 1-3 hours and you can start cooking them.

You can cook homemade boiled sausage both in the oven and in water on the stove. For the first experiment, I just wanted to boil it in water. To do this, place the sausage in water in a saucepan of a suitable size, install a thermometer and start heating. The first hour I kept the sausages on low heat, bringing the water to 60 degrees. And then she began to raise the temperature to 80 degrees and cooked it until the inside of the loaf reached 70-72 degrees. It is very convenient to check this with a thermometer with a long probe rod. On average, this takes about 60-90 minutes.

After the temperature inside the sausage loaves has become 70-72 degrees, we take out the boiled loaves and send them for cooling in ice water or hang them out in the cold on the balcony. The sausage should cool down for at least 30-40 minutes.

Wipe the chilled sausage and send to the refrigerator overnight. The next day, the taste of the sausage will open up and it will become even tastier if you cut it right after cooling.

Naturally, we could not stand it and cut one stick of homemade boiled sausage. It can be seen that the sausage is perfectly cut and keeps its shape, and in appearance it is very similar to its store friend. But home cooked sausage is very different in taste. Immediately, we note that this sausage tastes real, well, just like from the USSR, solid meat, natural!

The sausage can be cut into thick or thin slices. Here's how. Eat your homemade homemade boiled sausage. It will also turn out very tasty if you replace store-bought raw sausage with homemade sausage in Olivier salad. I also cooked excellent pizza with homemade boiled sausage. You can find all the recipes on my delicious website.

Bon appetit, Svetlana and my home site!