There are no secrets about how to make homemade sausage, and the process is not complicated, apart from knowing where you can get an ingredient for this process, like pork intestines for stuffing sausages. Recipes on how to make sausage at home are willingly shared by people who are constantly engaged in this, and from special equipment for this, only a meat grinder attachment is needed, which can be purchased without much hassle at a hardware store. But those who know the secrets know what products are in their product.
It is only difficult to cross the psychological barrier that still forces people to buy store products. In supermarkets (and in markets as well), they are not always distinguished by the proper freshness, and at a rather high cost there is no guarantee that the sausage contains exactly the meat, and in the amount prescribed by the recipe.
Unscrupulous suppliers have learned to substitute some products for others, cheaper ones, and to give the necessary flavor with food flavors and dyes.
Be vigilant and carefully watch the composition of the products you buy
Many are scared off by the seeming complexity and laboriousness of the process. But there is nothing particularly difficult here. For the preparation of any homemade sausage, three necessary elements are conditionally required:
Knowing some recipes, choosing a place where you can purchase a shell for the future process of preparing a delicious dish, and having decided on a set of spices that every housewife already has on the kitchen shelf, you can safely proceed to the upcoming action to please your family or guests ...
The production of home-made sausages can be done in a standard kitchen using simple improvised means in the form of:
Of course, a homemade sausage will not look like a store sausage, but it will definitely taste better.
Minced meat, or filling - the basis of success
Most of the recipes for how to make homemade sausages are based on the use of ground pork meat. This is understandable, considering that pork intestines are usually used for natural casings. But the range of possible fillings that exist is much wider than pork sausage, because a delicious homemade dish can just as well be made from:
Beets and Peas Can Be Sausage Ingredients
Thrifty brawn from a pork head, liver sausage from ground or chopped liver, and even fish are very popular with housewives.
Therefore, you should not dwell on pork when coming up with sausage at home, even if it is being prepared for a festive table. With a little imagination, you can completely eliminate the purchase of sausages, and even invent the necessary recipes yourself.
Pork can be used in a homemade product, ground and cut into small pieces, like any other meat, or passed through a large wire rack. For amateur homemade sausage, you will need ground pork and lard, for liver - lard and ground, or chopped liver. Delicacy sausages with mushrooms, hot peppers, or hard cheese are prepared according to the general recipe, with the addition of ready-made ingredients.
In sausages with cereals (buckwheat, pearl barley, or rice), this ingredient is added ready-made. Any cereal should be cooked in a special way, dry (so that no liquid remains in it), and the minced meat is used raw. Without fail, you will need:
Semolina may be added when making liver sausage
Milk is added to some types of sausages, for example, to amateur and chicken sausages, sometimes a bun soaked in milk is put, especially if it is cooked in natural leather.
If you do not want the sausage to look pale, or gray, it is tinted with beetroot juice. The key to the success of any homemade sausage is properly cooked minced meat.
The numerous recipes shared by the hostesses differ in several parameters, which necessarily include the amount of added spices and their composition.
You can buy a set of ready-made spices with the taste of salami or Braunschweig sausage, but dyes and food flavors are added to them in advance, which lovers of homemade dishes aim to get rid of.
There are chefs who believe that homemade sausage should contain nothing but:
And there are spice lovers who buy half of the range of the spice counter on the market.
It is advisable to add spices to the sausage based on your taste preferences.
The spices included in recipes cannot be considered an axiom, because someone loves thyme, basil, and thyme, and someone does not digest their smell. And when a dish is cooked repeatedly, each housewife has her own zest, developed in the process, or acquired empirically, when at some point it dawned on her to add something dictated by many years of experience.
But homemade sausage casings are dictated by strict etiquette. Meat sausage, pork or beef, is stuffed into pork intestines. Lamb - only in mutton, and when purchasing mutton in order to make sausages, this should be taken care of separately.
If the pork head is not old, pork skin can be used for the shell, and chicken sausage is especially tasty in chicken skin. Amateur is prepared in a tetra pack, it is advisable to pack vegetables or cereals in a baking sleeve, or food foil. When everything is done in compliance with certain rules, the result is beyond praise.
Homemade sausage
In order to clearly demonstrate how simple the process of making homemade sausages is, it is worth giving some recipes. Pork and beef sausage:
Such a sausage can be fried in a pan, boiled in a saucepan over low heat, or baked in the oven.
One way of cooking is baking in the oven.
The amateur is prepared as follows:
For liver sausage:
Before filling, you can add finely chopped greens to such a sausage, and bake it in the oven. The taste and smell are simply delicious.
Chicken mince is prepared in a similar way, but without lard, but before the infusion (about an hour) of minced meat ends, a loaf soaked in milk is added, carefully squeezed out and everything is thoroughly mixed until the mince turns into a homogeneous mass.
This sausage can be wrapped in skin removed from chicken, and the edges can be sewn up with coarse thread, or simply wrapped. The sausage is baked in the oven, or stewed, with a little water, in a tightly closed roaster.
The shape is arbitrary, depending on which pieces of skin were removed. Chicken skin can sometimes be purchased from commercial chicken stores. Minced onions can be fried in chicken fat, and add greens.
Cooking homemade sausages is a fairly simple matter, and is not much different from frying cutlets, or concocting a homemade roll. With a small time investment, and a much more budgetary set of products than purchasing a ready-made sausage, you can use any ingredients and use natural products without preservatives, dyes and extraneous additives.
As one of the country's leading channels said on the screen: "Sausage is a strategically important product!" It seems to me that everyone in our country loves sausage. Me and my family are no exception.
My grandmother taught me how to cook sausage. I know how to cook it from various minced meat, from pieces of meat, with the addition of various ingredients. I represent the classic way of making homemade sausage from minced meat.
If you are going to cook sausage, you need to understand that almost everything depends on the quality of the meat. I draw your attention to the fact that you can combine any meat at your discretion. I like beef and chicken sausages most of all, but my homemade pork-free sausages categorically refuse to eat. Therefore, I will talk about cooking beef and pork sausage.
To make a sausage, you need a shell. I know that many people fill artificial casings. I did not try. To be honest, it is not entirely clear to me why cook sausage in "plastic" guts, if you can bake sausage bread ?!
I buy intestines (they are also casings) in the Metro Hypermarket or in the city of Armavir. If you live in Armavir, I recommend buying them in the meat pavilion, which is opposite the entrance from Lenin Square. If you do not have a Metro hypermarket in your city and you do not live in the city of Armavir)), you will have to search the Internet, sometimes people unite and order casings in the Rostov region on a specialized website.
So, let's begin...
Rinse the intestines thoroughly before starting work, just do not tear, after rinsing, generously lubricate the sausage attachment with vegetable oil and put about five to seven meters of the shell on the attachment.
Cooking minced meat.
Beef
Add starch.
After all the intestines are filled, it usually takes about five to seven meters for the specified portion of minced meat, it all depends on the diameter of the resulting sausage, you need to put it in a circle on a plate.
I fix the sausage, as a rule, with ordinary threads. If you have cotton or linen, that's even better!
The fixation of the sausage "snail" begins from the most extreme tail of the sausage. I tie a thread on the tail and, moving towards the center, I fix all the sausages, tying them into a single circle. I move like a spider, as if I create "rays" from constrictions, so that when I pick it up, it would look like a sausage cake.
Please note that the diameter of the sausage must be equal to the diameter of the pan in which the sausage will be cooked and the diameter of the pan in which you will fry it.
When the sausage mugs are all tied up, we begin to pierce the sausage. Any needle will work, if you don't have a new sewing needle, use a disposable syringe. You need to pierce with sharp movements so as not to tear the shell, namely to pierce. Approximately twenty to thirty punctures per circle. If you do not pierce the shell, then it may burst during the cooking process, and all the work will be lost ...
After boiling (this is very important, do not skip the boiling process !!!), reduce the heat to a minimum and close the pan with a lid. Cook over low heat with a barely noticeable boiling process for thirty to forty minutes.
After that, take out all the sausage circles from the pan, put them on plates and refrigerate. It is very important!!! It is not permissible to fry hot sausage, this can lead to the fact that the juice from the sausage will flow out and during frying it will turn into minced meat croutons.
After the sausage has cooled down completely (it will take several hours ... or take it out in the cold, but it is better not to rush the process so as not to break the rules, this affects the taste of the sausage, it should "ripen"), fry it over medium heat for preheated pan with the addition of vegetable (odorless) oil. While frying, I put a few sprigs of rosemary in the pan. Can be baked on a baking sheet in the oven.
Fry on both sides until golden brown.
Enjoy your meal!
Later I will tell you how to make chicken sausages.
Time for preparing: PT02H30M 2 h. 30 min.
Estimated Serving Cost: RUB 50
We are used to buying convenience foods from the store, but at least once try to make the sausage yourself. Some people think that this process is unreasonably long, laborious, but aromatic, tasty, natural meat product, which is hard to break away from, is worth the effort.Cooking homemade sausage at home consists of several stages:
When you see photos of delicious snacks in various publications, it is very difficult to resist the desire to try - it is so appetizing! How to make sausage at home? First of all, you need to study the proven recipes of experienced chefs and start with a simple one, for example, with chicken sausage in cling film. Then it is permissible to gradually complicate the task and cook blood sausage or from different types of meat.
A fragrant, fragrant snack will decorate any festive table.Homemade pork sausage recipe contains such an unusual ingredient as pork intestines. Before use, they must be thoroughly processed: first rinse, then soak in a solution of water and soda, then wash well again and soak for a couple of hours in a weak solution of vinegar. After that, the intestine should be turned inside out and carefully washed under running warm water.
Ingredients:
Cooking method:
Try to make such a snack once, and it will become a favorite healthy addition to breakfast for a long time. is prepared with strict observance of certain conditions: the minced meat is crushed with the addition of ice water or crumbs, and the finished loaf should “ripen” a little in a cool place for the sausage to acquire the desired texture.
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This healthy appetizing sausage is made from pork liver - liver, kidneys, heart, lungs. These components are pre-washed, boiled with the addition of spices and crushed. Photos of the preparation of the liver can be found in culinary publications if this is your first time with the processing of offal.Homemade liver sausagevery different from what we are used to seeing on the shelves, so it's worth trying it.
Ingredients:
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Delicate, aromatic, tasty appetizer will decorate any table, although it will take time to prepare. Start with a simple recipe.DIY homemade chicken sausagemade with simple ingredients: chicken legs (or breast), spices, salt and intestines. Sprinkle them with coarse salt before filling, scrape and rinse well.
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It doesn't take a lot of effort to surprise guests with a delicious snack or offer your child a piece of healthy sausage - make your own treat! The most juicyhomemade beef sausage obtained from cow or calf neck. A little bacon must be added to the minced meat, which gives the products the desired texture, or pork meat.
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Some housewives do not pamper blood sausage with attention, considering the process of its preparation not very aesthetic and laborious. Meanwhile,homemade blood sausage with buckwheat - a very useful product that you need to include in your diet more often. Before making sausage at home, buy intestines, fresh pig blood. Buckwheat is often used for this treat, but you can take pearl barley, rice or millet groats.
Ingredients:
Cooking method:
If for some reason working with intestines is unacceptable for you, try preparing a tasty snack in foil. A photohomemade sausage in foilare often found in culinary publications. Some housewives resort to the recipe so often that this treat sometimes replaces such beloved cutlets. Sausage is prepared with mushrooms, cheese, herbs, more dietary options are prepared - steamed or in a slow cooker.
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How to cook delicious offal dishes? This question is often asked by hostesses.Homemade liver sausage - a great way to diversify your daily menu with a healthy, tasty treat. If you want to tinker with the guts and cook the sausage correctly, then get a natural casing, but its preparation requires a special approach - careful processing in saline and vinegar solutions.
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Making homemade sausages looks very complicated only at first glance. Once you try to cook a delicious delicacy, it will take root in the family menu for a long time. This varietyhomemade sausage (pork and beef) has amazing juiciness, aroma and taste. For cooking, it is better to use fatty meats (neck, shoulder blade) so that the homemade sausage is tender and soft.
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Cooking method:
Do you know how to cook homemade sausages in the gut? The recipe (realized in a meat grinder) of the mentioned products, we will describe in detail a little further. It should be noted that making such sausages is not very difficult. Moreover, at the end you will definitely get a very tasty and high-calorie one that can be consumed with a side dish, and with vegetables, or just like that, with a slice of bread.
Sausages from beef are very tender and tasty. But, before you start forming them, you need to purchase all the ingredients. For the dish we need:
How to properly handle the shell to cook delicious in the gut? The recipe (in a meat grinder, the meat dish turns out to be more tender) for these products recommends purchasing a beef product.
To ensure its suitability for consumption, the natural casing must be tested before preparing the 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 foreign tastes and smells, 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 from 1 to 1.5 meters long (slightly less).
What is in the gut? A recipe implemented in a meat grinder may involve the use of different components. We decided to make such beef products. 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 the head of onions. Chopped pork fat is also added to the minced meat. If the beef was very fat, then the last ingredient is not used.
After the minced meat is ready, grated chives are added to it, as well as chopped pepper. If desired, add a couple of large tablespoons of drinking water to the product. In this case, the minced meat will turn out to be more juicy and tender.
Now you know what ingredients can be used to make delicious homemade sausages in the gut. We also talked about how to fill a natural casing. But in order for you to get the most delicious dish, you should also tell about how to properly stuff the intestine.
After mixing the minced meat, the finished beef casing is put on a meat grinder using a special nozzle lubricated with oil (pulled like a stocking). The beef is then passed through the opening of the kitchen appliance again. In this case, the natural casing will gradually fill. You should not stuff it very tightly with minced meat.
To make the sausage beautiful and even, it is recommended to twist the gut periodically. When the shell is full, its ends are tightly tied (in a knot or with 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.
What to do after homemade sausages are formed in the intestine? How to cook this dish in the oven? There is nothing complicated in the 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 kitchen appliance is turned off and left closed for another 10 minutes. During this time, the sausages will finish cooking, become very juicy and tasty.
Serving homemade sausages in the gut with potatoes is 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.
In a meat grinder, this dish turns out to be very tender and tasty. If you want to get rougher products, then we suggest not twisting the meat product, but only chopping it finely.
So, to prepare delicious homemade sausages, we need:
Homemade sausages in elk gut are rougher than beef products. However, most housewives prepare just such products for their husbands. After all, they turn out to be more satisfying and nutritious.
So how to cook homemade sausages in the gut? The recipe (the name of this dish sounds like kupaty) for these products does not require the use of any expensive ingredients. Moreover, you will need a small amount of time to prepare the dish.
Young and fresh moose meat 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 minced meat, it is salted, seasoned with sweet paprika and red ground pepper.
Stuffing the natural elk casing should be exactly the same 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 to be very juicy and tasty. It is advisable to serve such products to the table along with a side dish.
Sometimes I want homemade sausage. Making sausages at home doesn't take long. We have not been buying its factory production for a long time, which is just not put there in order to lower the cost. I don’t want to list you, dear reader, you know everything yourself. We simply get out of the situation, we buy a large piece of meat 4-6 kilograms on the market and make boiled pork from non-fatty meat, from fatty ones, but which ones are juicy or obtained.
Cooking sausage at home was periodically postponed, due to a banal reason, the absence of a sausage casing or cleaned washed intestines, and there is absolutely no desire to bother to clean and wash them. And there was no time for that, the assortment of meat dishes completely covers the needs of our family.
As always, everything happened by chance, I went to my friend's work, and there was a sausage shop in the next building. I hit it right, bought word for word for about $ 11-12 a bag of natural processed peeled intestines. Chose medium size for both sausages or tea sausage. They were even thicker for raw smoked and thicker for boiled sausages.
According to the seller, there are 92 meters of intestines in a bag, 800-900 grams of minced meat is placed in one meter. So I can make about 70 kg. sausage, will last for a long time. The intestines are processed well sprinkled with salt, practically odorless and stored in a plastic bag on the top shelf of the refrigerator for a long time.
I wanted to buy more mixtures of spices for making sausages such as "salami", "doctor's", "Krakow" ..., but they dissuaded me.
There is nothing better than garlic, salt and pepper, try it for now, then start experimenting.
It turns out that flavor enhancers, stabilizers and other bad additives are already present in ready-made spice mixtures for sausage. Spices for making sausages at home can be purchased separately in the market or stores.
So it turns out intestines and spices for the production of sausage at home can be easily purchased at the nearest sausage shop or in firms that supply equipment and components for sausage shops, they can be easily found in local newspapers in your region or on the Internet, if you wish. At worst, you can ask around in the market where they sell meat, it is more difficult there, since there are mainly dealers in the markets, but there they will not be suitable for long-term storage, they will need to be used within 24 hours, which is not very convenient. Cooking sausages at home is a creative process.
Choosing meat for sausages
On the way home I stopped at the market. For the production of sausages, we will use only fresh meat without bones, beef or veal and lean pork, as well as lard or pork belly. We have garlic and pepper at home, today we will make homemade sausage. For the first time, we will make boiled, fried and dry-cured sausages according to one recipe, and then we'll see. Probably we will, I have a good recipe.
From the proposed list of ingredients you get approximately: 8-9 kg raw sausage.
To prepare a smaller amount, the proportions of the ingredients should be reduced accordingly.
Total cooking time: 12 hours.
Preparation time: 2 hours.
Cooking time: 10 hours.
Dishes and tools for making homemade sausage:
To understand what roughly the taste of the sausage will be needed after the minced meat is infused, you will need to bake a small cutlet in a pan.
While the minced meat is soaked, prepare the intestines.
Before filling the intestines with sausage meat of the womb, you need to prepare the required amount. Do not forget 800-900 grams per 1 meter of intestines. minced meat. We simply cut off intestines 80-90 centimeters long, so it is easier to calculate how many kilograms of minced meat there are so many pieces of intestines. And it is also easy to unwind them.
Sausage attachment
Before stuffing the minced meat from the meat grinder, take out the grate and knife. We screw on a special nozzle - a tube (it came with a meat grinder). If there is no nozzle, it does not matter, you can adapt a 1.5 liter plate bottle by cutting it 6-7 cm below the neck, you get a cone. Only then will the guts have to be stuffed with your hands. A little time consuming, but the result will reward your efforts.
This is how the sausage turns out. As you can see, nothing complicated. (See photo)
You can simply fry raw sausage in a pan or in the oven.
You can make raw jerky sausage is also excellent. Well, most importantly, it is without any GMOs and other poisons.
Boiled sausage
This is how the sausage turns out. Before boiling raw sausage, it is advisable to smoke it for about an hour in hot smoke. If it is not possible, you need to dry it for 2-3 hours in a warm, dry place (we hang it in the kitchen or in the closet).
How to cook sausage
We cook sausage in a saucepan with a double bottom, a milk cooker is ideal, it keeps the temperature 80-85 degrees.
If there is no pan with a double bottom, it's okay, cook the sausage in an ordinary pan over low heat (the surface of the water in the pan should shake slightly).
Here is such a beautiful and tasty cooked sausage!
Fried sausage
One of the most delicious types of homemade sausages is fried sausage in a pan.
Excellent hearty sausage for breakfast.
Another type of great homemade sausage, oven grilled sausage.