Usually, intestines, esophagus and bladders are used for sausage casings.

Intestines under the influence of their contents, enzymes and acids of gastric juice quickly deteriorate, lose strength and elasticity. Therefore, they must be processed immediately after cutting the carcass.

First of all, the mesentery and fat are carefully removed from the intestines so as not to tear their walls, then they are cut into several parts and, taking each part by the middle, the contents are quickly squeezed out. Then the intestines are squeezed several times and thoroughly washed in warm water (40-50 ° C), after which they are turned out with a long round stick and soaked for 1 hour in warm water (40-45 ° C).

The softened shell is carefully scraped out with a blunt knife, constantly washing off the mucus with clean water. Then the intestines are sprinkled with salt and gently rubbed with your hands. To finally get rid of the smell, the intestines are rinsed in water with vinegar. Intestines prepared in this way can be stored for some time in clean cold water (up to 10 ° C) or suspended in bundles in a cold room.

For preservation, the intestines are steeply salted and kept in the cold. If they freeze, they can be thawed in warm water. Before use, salted intestines are soaked in warm water for 2-3 hours, then cooled.

The bladder is slightly incised, turned out, cleaned and washed several times with salt. Then it is gently rubbed with soda and rinsed thoroughly. Large intestines and stomachs require equally serious treatment.

Minced meat for homemade sausage

One of the main stages in the preparation of homemade sausages is the preparation of minced meat.

To prepare minced meat, the meat is separated from bones, cartilage, large tendons, films and fat, cut into pieces of 200-500 g and salted (salts take about 3% of the mass of meat). The meat is well mixed with salt and kept in a cold room (up to 10 ° C) for 1-2 days. Then the cold meat is passed through a meat grinder, spices, spices, garlic mashed with salt are added. Fat and fat are passed through a large-mesh meat grinder or cut into cubes of 3, 5 or 7 mm., It depends on the type of sausage.

If the sausage is prepared from different meats - beef, pork, lamb - then each meat is ground separately and only then mixed in the right proportions.

To bind the moisture contained in minced meat and stabilize it, skimmed milk powder, wheat flour, mustard flour, starch, corn syrup, sugar, carbohydrate and some other products are usually added to minced meat. All of the above components are well mixed with minced meat. Then chopped bacon (fat) is added, while it is necessary to achieve a uniform distribution of fat in the minced meat, without subjecting it to prolonged mixing.

The filling prepared in this way (minced meat) is placed in the intestinal membranes. For this operation, there is a special syringe for stuffing sausages. When filling the syringe with minced meat, it is necessary to ensure that air bubbles do not form in it, otherwise similar voids into which the liquid will collect will also be in the sausage.

One end of the intestine is tied with a harsh thread or twine, and the other is pulled over the lantern of the syringe. The filling is transferred into the intestine by pressing the plunger of the syringe. It is not recommended to stuff the minced meat too tightly into the shell, as it may break due to the expansion of the minced meat during heat treatment. (The sausages subjected to smoking are stuffed more tightly, during which their volume decreases.) The shells filled with minced meat are tied, and then, tightening in a circle, the ends are tied. Large diameter sausages (loaves) are best tied around the circumference with twine.

In the process of heat treatment, air and vapors come out of the sausage, so the casing in several places is carefully, without violating the integrity of the intestine, pricked with a thin awl or needle.

Long loaves and sausage circles are hung out for some time in a clean, cold (about 0 ° C), dry, ventilated room for precipitation. Draft is a process of self-compacting of the contents of loaves and circles under the action of its own weight and elasticity of the shell. The draft time depends on the thickness of the loaves (the thicker the sausage, the longer the draft), as well as on the type of sausage. Fried and boiled sausages are kept for 2-3 hours, semi-smoked - up to 6 days, raw smoked - 7-20 days.

Cooking fried sausage at home

This sausage has many different names: fried, baked, homemade, Ukrainian, Belarusian homemade, etc. It is quite simple to prepare. Prepare it like this. The meat is cut into pieces of 5-7 mm, salted (2.5% of salt by weight of meat), black pepper, garlic are added, granulated sugar can be put (1 teaspoon per 10 kg of meat). You can also add a little starch (2 tablespoons per 10 kg of meat) and water (2 cups per 10 kg of meat). All components are thoroughly mixed, then cut into cubes of 3-5 mm are added. bacon and evenly distribute it.

The shell is filled with a meat mixture, tied up and hung up for 0.5-1 hour for draft. Before this, the shell must be pricked with a thin awl or needle.

Then the sausage is fried or baked in fat in pans or baking sheets in a Russian oven, oven or stove. Sausage can be boiled in water or steamed. It is necessary to follow the processing process: so that there are no swellings, the casing does not tear, and the sausage does not burn and acquire an appetizing crispy crust. Readiness is determined by piercing the loaf with a sharp wooden stick: if light, transparent (without blood) juice flows out of the sausage, then it is ready.

In order for the sausage to “reach” - soak in fat, soften - it, while still hot, is placed in a wide saucepan with a lid and left on the stove in a Russian oven or other not too hot place, where it gradually cools down.

The finished sausage is hung out in a clean, cold, ventilated room or put into a glass or enamel dish. You can also fill the sausage with hot fat and store it in the refrigerator, periodically checking its quality: the sausage may deteriorate; therefore, this method is not intended for long-term storage of the product.

Cooking boiled sausage at home

Boiled sausages are a very tasty product, but not stored for a long time. They are prepared like this. Meat for minced meat is cut into pieces of 100-200 g each, salted (2.5% of salt by weight of meat), mixed thoroughly and kept in a cold room for one or two days. Then the pieces of meat are passed several times through a meat grinder with a fine mesh until a homogeneous mass is obtained. The meat of different animals for minced meat and the minced meat itself are prepared separately.

For 10 kg. minced meat will be required: 6 kg. ground beef, 3 kg. minced pork, 1 kg. bacon, 1 tbsp. a spoonful of sugar, 1/2 teaspoon of black ground pepper, a head of garlic pounded with salt, 1 cup starch, 2 cups of water. All components are thoroughly mixed, then chopped into pieces of 3-5 mm are added. fat.

The syringe is tightly filled with minced meat, making sure that air voids do not form, the intestinal membrane is put on the tarsus, on the other hand tied with twine. It is better to inject sausage loaves up to 50 cm long. Instead of a syringe, you can also use a meat grinder. To do this, it is necessary to make a tip to it, on which the shell will be put on, and cut several large holes in the grate. The cross-shaped knife in this case is removed from the meat grinder.

The shells filled with minced meat are tied, then the ends are pulled together, forming a ring. It is better not to bend thick loaves, but to tie them around the circumference with twine. Ready-made loaves are hung in a cold room for precipitation for 1-2 hours and pierced in several places with an awl or needle.

Then the loaves are placed in a large pot and boiled. But to get the best color and flavor, it is recommended to fry the sausage for 1.5-2 hours in smoke at a temperature of 60-80 ° C before cooking. The water temperature during cooking should be about 80 ° C. The duration of processing depends on the size of the loaf: thick ones are cooked for up to 2 hours, thin ones - 40-60 minutes. Readiness is determined by piercing the product with a sharp wooden stick: the resulting liquid should be clear or white (without blood).

Ready-made loaves are quickly cooled to a temperature below 10 ° C and stored for 2-3 days in a dry, cold room or in a refrigerator. Sausages become more fragrant and resistant to spoilage if, after cooking, they are smoked a little (about 1 hour) in smoke.

Cooking half-smoked sausage at home

Minced meat for semi-smoked sausages, as well as for boiled ones, is prepared from the meat of various animals. For 10 kg. minced meat will be required: 4 kg. pork, 3 kg. beef, 3 kg. bacon, 1 tbsp. a spoonful of sugar, 1/2 teaspoon of pepper, a head of garlic, salt (up to 3% by weight of meat).

Long loaves for semi-smoked sausages are injected more tightly than for boiled ones, tied up and hung in a cold room for draft for 4-5 hours, pricking the shell with a needle or awl.

Then the loaves are smoked for an hour in hot smoke (70-90 ° C) and boiled for another hour at a temperature of 80 ° C. The boiled sausage is again smoked for one hour at a temperature of about 40 ° C.

After that, the loaves are dried for 4-6 days in a clean, dry, cold (up to 15 ° C) room. The resulting semi-smoked sausage can be stored for 1-1.5 months in a dry, cold room or in a refrigerator.

Cooking raw smoked sausage at home

Raw smoked sausages have excellent taste and a long shelf life, which more than pays for all the costs and difficulties of preparing them at home.

For such sausages, it is better to use the meat of adult pigs and 5-7-year-old bulls, taken from the back and shoulder parts of the carcass.

The meat must be thoroughly cleaned of veins, cut into pieces of 1-1.5 kg, salt (3.5% salt by weight of the meat) and kept for 5-7 days in a cold place (0-3 ° C). Then the meat is passed through a meat grinder with a hole diameter of 4 mm in the nozzle.

To get 10 kg of minced meat you will need: 3.5 kg. beef, 3.5 kg. pork, 3 kg. bacon, a head of garlic, 1/2 cup sugar, 30 g of sodium nitrite solution, allspice and black pepper (for some types of sausage you need a glass of starch and a glass of madeira or cognac).

All components are thoroughly mixed (if necessary, starch, madeira or cognac are added), then cut into pieces of 3-5 mm, cooled to 0 ° C, fat-containing raw materials (fat, beef fat, fatty pork) are placed and carefully evenly distributed over minced meat. The resulting minced meat is laid out in an enameled dish with a layer 20-25 cm thick and kept at a temperature of about 0 ° C for a day.

Then, using a syringe, the minced meat is stuffed tightly into the intestinal membranes, tied with twine and in some places pierced with a needle or awl. Ready-made loaves are hung for 5-7 days in a dry, cold (0-3 ° C) room for precipitation.

After that, the loaves are 2-3 days (about 20 ° C) with dry smoke (relative humidity 75-80%).

Smoked sausage is dried for a month in a clean, dark, ventilated room at a temperature of about 10 ° C. The moisture content of raw smoked sausage should not exceed 30%, otherwise it will spoil quickly. During the drying time, a white dry coating may appear on the surface of the sausages, which is not a disadvantage.

The shelf life of raw smoked sausages in a dry room at a temperature of 10 ° C is 4 months. If the temperature is lower, then the storage time increases.

Making fermented sausages at home

When preparing such sausages, lactic acid sourdough is specially added to minced meat. At home, yogurt is used for this (preferably factory-made). Enzymes formed during the fermentation of sugars by yogurt microorganisms affect meat products, giving them a sour taste and a peculiar aroma.

Bon Appetit!

Not a single holiday was complete without meat dishes. Recipes for their preparation were popular on major church holidays, Christmas and Easter, when fried ham and ruddy sausage rings were always served at the table. Therefore, any self-respecting housewife knew how to cook homemade sausage, and she took family cooking recipes from her mother and passed them on to her daughters. Everything was prepared from fresh meat, and if the finished products were intended for storage, then they were poured with melted lard in ceramic dishes.

Modern sausage is a common product today, but not boring! The status of a dish for the holiday has long been lost, and now it is more often used for snacking on sandwiches or for use in salads.

Today, homemade sausage is becoming more and more popular because it is a natural product, made from homemade natural ingredients. And it's not just the classic sausage in the guts! There are many other recipes: dietary, children's, liver, with cereals or potatoes, assorted - lots of variations! We suggest you cook homemade sausage, the recipe is given in several versions.

Pork classic sausage

Ingredients

• Pork with a layer- 1 kg + -
• Intestines cleaned for casing- as needed + -
• Cognac - 50 ml + -
• - taste + -
• - taste + -
• - taste + -

Cooking

1. Cut the meat into small pieces about a centimeter. Season with spices, crushed or finely chopped garlic, salt and cognac. Refrigerate the mixture for 12 hours.

*Advice from Cook
If you have meat without a layer, you should add 200 grams of fat to the recipe. If this is not done, the sausage will turn out too dry.

2. We wash the intestines with a stream of cold water. Be sure to check their smell, if it is unpleasant, then the intestines should be soaked for an hour or more in a solution of vinegar or manganese. They are great at removing odors.
3. We pull one end of the intestine with a coarse cotton thread and stuff it with the infused mixture. You can use a special attachment for a meat grinder. If not, then do it with a spoon. It is not worth stuffing the stuffing too tightly, otherwise the intestine may crack during cooking.

4. Having filled the gut completely, we tie the second edge. We roll homemade sausage into a stroller. With a toothpick, we make holes in the finished sausage. If this is not done, the shell will burst during cooking.
5. We lower the sausage into boiling water. Boil for 10 minutes and remove from water.

6. Pour vegetable oil into a preheated frying pan or baking dish. We put the sausage and cook in the oven until golden brown. The optimum temperature is 220 degrees. Cooking time from 40 to 60 minutes, depending on the temperature.

*Advice from Cook
Such homemade sausage from the intestines can be prepared for the whole winter. To do this, boil it, pour it with melted lard or freeze it raw.

You can cook a similar version of homemade sausage, a recipe with potatoes. We take meat and potatoes in equal proportions. We cut everything into cubes of 0.5 cm. Cognac is not needed. Cook for 20 minutes, bake in the oven. Eat warm. Salted cucumbers will be a good addition.

Diet chicken sausage

Ingredients

• - 1 kg + -
• - 1 PC. + -
• - taste + -
• - taste + -

Cooking

Such a dietary product can be offered to children from two years old and people with diseases of the digestive tract.

1. We wash the chicken fillet and put it on a towel. We pass the dried meat through a meat grinder. We beat in the egg, add greens, salt.
2. Fold the cling film in several layers. We spread the prepared minced meat on it and wrap it with a roll. We tie the ends with thick threads.
3. We put the workpiece in a double boiler, set the timer for 60 minutes. If there is no double boiler, cook for 40 minutes in water.
This completes the preparation. We give the finished dish time to cool, and put it in the refrigerator for an additional 1-2 hours. After that, you can unfold the film and cut the sausage into slices.

*Advice from Cook
If the dish is not prepared for children, then lard (150-200 g) passed through a meat grinder can be added to the minced meat. The sausage will turn out with a richer taste and more calories.

liver sausage

Ingredients

• Liver - 1 kg + -
• Salo - 200 g + -
• - 3 pcs. + -
• — 2 heads (medium) + -
• - 4 cloves + -
• Manka - 6 tbsp. l. + -
• Small intestines for shell — + -
• 2. We stuff the prepared intestines with the mixture, tying one end into a knot or tying it with a coarse cotton thread. Every 20 cm we pull the sausage and pierce it with a needle, releasing air.
  3. Cook in the oven for 30-40 minutes or cook in a saucepan.

  

  *Advice from Cook
  If you did not find shells (intestines) for sausages on the market, then instead of them you can use a baking sleeve, giving it the desired shape and volume. True, now there is already a special collagen casing for sausages on sale. Take a closer look, and suddenly you will find such a product in your supermarket!

  As you can see, each proposed homemade sausage recipe consists of 100% natural ingredients, nothing more! Take a basic recipe, connect your imagination, and you will invent your own unique recipe, which you can then proudly pass on to your daughter or daughter-in-law!

Classic homemade sausage requires meat, lard, garlic, salt, pepper and other spices, as well as clean intestines. However, as practice has shown, it is quite possible to do without the latter.

Meat and bacon is better to take on the market. You can also find intestines there. If you're lucky, it's already processed and ready to use. It will only be necessary to rinse and soak them in water for 20 minutes. After that, it is necessary to inspect their inside well and, if necessary, remove all unnecessary.

You need to stuff the intestines with minced meat using a meat grinder and a special nozzle. It can be found in the kitchen aisles of most grocery stores. However, you can also use an ordinary plastic bottle, on the neck of which you will need to put a gut.

Before filling with minced meat, tie the end of the intestine with a strong knot. Make sure that the sausages are filled evenly, without voids.

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

When the bowel is full, remove it from the nozzle and tie it tightly. After that, make several punctures with a needle so that steam comes out of the sausage during cooking.

Homemade sausage can be boiled, fried and stewed.

1. Homemade sausage without casing

• 1 kg of pork;
• 5 cloves of garlic;
• 5 tablespoons of dry cream;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• 1 chicken egg;
• ground pepper, dried herbs - to taste.

Cooking

Rinse the pork and grind with a meat grinder, blender or food processor until a homogeneous mass is obtained.

Add garlic, dry cream, salt, sugar to the mass. Mix everything and scroll the resulting minced meat again.

Break the egg into minced meat, add ground pepper to taste.

Knead the resulting mass well with your hands, like dough.

Spread parchment paper on the table and put the minced meat on it, forming a loaf. Its length should correspond to the size of your pan: the sausage should fit completely in the container.

Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie loosely, then the fat will flow out and the sausage will be dry.

Wrap the resulting "candy" in foil, holding the tails well. From the remaining minced meat, make the same sausages.

Pour water into a saucepan and place sausages in it. The sausage must be completely in the water, so you need to put oppression on it. For this role, a regular plate is suitable.

Cook over low heat for 1.5 hours. Remove the cooked sausage from the water and leave to cool to room temperature without unwrapping.

The next day, remove the parchment and foil and roll the sausage in herbs. Choose dry aromatic herbs such as oregano, rosemary, parsley, and dill.

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

• 1 kg of fatty pork neck;
• 1 tablespoon of salt;
• ground black pepper and other spices - to taste;
• 6 cloves of garlic;
• 2 bay leaves;
• small intestines.

Cooking

Cut the neck into very small pieces: this way the taste of the sausage will be thinner than when using a meat grinder. Salt, pepper, add your favorite spices (for example, zira, cardamom, suneli hops), finely chopped garlic and chopped bay leaves. Mix well, cover with a plate and put in the refrigerator for a day. Then add some water and stir again. Ideal minced meat should be juicy and viscous to the touch.

Fill the intestines with minced meat and tie them up. Put the resulting sausages into boiling water and cook over medium heat for 5-7 minutes. Remove them from boiling water, pat dry and let cool. After sausages, you can bake for 40 minutes in the oven at 200 ° C or fry until tender for 30 minutes.

3. Chicken sausage

• 1 ½ kg chicken fillet;
• 200 g of lard;
• 1 teaspoon of salt;
• ground pepper, paprika, coriander, nutmeg - to taste;
• 2 cloves of garlic;
• 150 ml of milk or cream;
• small intestines.

Cooking

Rinse and dry the lard and chicken meat, and then pass it through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.

Pour in some cream or milk. The amount varies depending on the meat: the main thing is that the mass is not liquid, but not too dry. Mix well and leave the minced meat for 10-15 minutes.

Fill the sausages with minced meat and put in the refrigerator for several hours, or better - at night. After the sausage, fry until golden brown or bake in an oven preheated to 170 ° C for an hour.

• 500 g of liver;
• 250 g of lard;
• 1 head of garlic;
• 2 large onions;
• salt, pepper and other spices - to taste;
• 1 tablespoon of starch;
• 3-4 eggs;
• 3 tablespoons of semolina;
• 100 ml of milk;
• small intestines.

Cooking

For sausage, you can take any: pork, beef, chicken. Rinse it and remove the film. Cut into pieces and pass through a meat grinder along with lard and garlic.

Finely chop the onion and fry in a pan. Add onion, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Mix thoroughly, add milk and mix again.

Fill the pre-prepared intestines with minced meat. Boil the sausage for 40 minutes over medium heat. Or bake it for 40 minutes in the oven at 200 ° C: this way it will turn out especially tasty.

• 1 glass of buckwheat;
• 500 g pork fillet;
• 300 g of fat;
• ½ tablespoon of salt;
• ground pepper - to taste;
• 5 cloves of garlic;
• intestines.

Cooking

Rinse the buckwheat and set aside. Rinse the meat and fat and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, finely chopped garlic in a deep bowl. Make sausages with the help of intestines, nozzles and a meat grinder.

Bring the water to a boil, dip the sausage into it and cook for 30-35 minutes.

Sausages can be stored in the refrigerator for 2 weeks. Fry until golden brown before using.

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 make the sausage last 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. After a week, 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 sausage. 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

Today, such dubious GMO times have come, when you treat any factory products with suspicion, at least. Meat production has lost particular trust of citizens, so homemade minced meat sausages, the recipe of which we will consider today, are becoming more popular every day. You can’t even imagine how many products you can create using various cooking methods, taking into account the range of meat and additives.

Production technology

The secret of juicy, delicious homemade sausages is the quality of the meat, the peculiarities of minced meat preparation and the observance of the technological process.

So that all your work does not go to waste due to excessive dryness of the product, we should consider the following points:

Variety of sausages

Homemade minced meat sausages have a rather wide range, but what makes such an abundance possible?

So, having mastered the theory, we can safely proceed to practice. Today we will learn how to make universal minced meat for hunting sausages. Although the procedure is quite lengthy, but the result is beyond praise. You can prepare these products for the future, because their use is simply limitless. They can be fried on the grill, or on the grill on skewers, they make excellent soup and cabbage hodgepodge. They are a great addition to any side dish, whether boiled or fried.

Ingredients

• Pork (neck, shoulder or ham) - 2 kg;
• Veal or beef (back of the leg) - 1 kg;
• Bacon (preferably smoked) - 300 g;
• Beef broth - 200 ml;
• Black ground pepper - 1 tsp;
• Ground paprika - 1 tsp;
• Garlic - 1 large head;
• Dried dill - 1 tsp;
• Thyme - ½ tsp;
• Coarse salt - 90-100 g;
• Guts for stuffing - 3.5 m;

Cooking

Now we can use finished products at our own discretion. They can be frozen for future use, smoked, boiled, baked, fried, with such stocks even the most honorable intruders are not afraid of you.

Liverwurst

Ingredients

• Liver beef - 2 kg + -
• - 3 heads + -
• - 2 dozen + -
• - 1/2 kg + -
• Casing for sausages- 5 m + -
• - taste + -
• - taste + -
• Spices - to taste + -

Cooking

For many, probably, liver sausage is associated with the USSR times. Then this penny little thing was surprisingly tasty, tender, you won’t find such a thing now. However, you can take a chance and cook it at home. For those who are not particularly oriented, liver is the liver, heart, kidneys, in general, the internal organs of a killed cow, lamb or chicken and other rural animals.

As you can see, homemade minced meat sausages have a somewhat tricky, but not very complicated recipe. The main thing is to find time and arm yourself with desire, and then your table will always be full of meat delights to the delight of the children and husband .... or wife.