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.

Products for homemade sausages and necessary ingredients

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:

• minced meat (filling);
• pork intestines (shell);
• spices (taste necessity).

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:

• ovens;
• multicooker;
• pans with a tight lid.

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:

• beef;
• lamb;
• chicken;
• turkeys,
• and the supporters of vegetarianism are even offered delicious pea sausage with beets, so delicious, if cooked correctly, that it can be safely used for sandwiches.

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:

• garlic;
• semolina is usually added to liver sausage.

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.

Shells and delicious spices

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:

• luke;
• garlic;
• pepper, moreover, capsicum, grown on the windowsill.

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

Separate, characteristic cooking methods

In order to clearly demonstrate how simple the process of making homemade sausages is, it is worth giving some recipes. Pork and beef sausage:

• chopped meat together with garlic is rolled through a meat grinder in a 1: 1 ratio;
• then minced meat is prepared by thorough mixing in a special bowl;
• salt and pepper are added to taste, spice lovers fall asleep with a special set for meat;
• minced meat is stuffed into the washed intestines using a meat grinder, from which a knife and a grate are removed, and a special nozzle;
• the bubbles on the intestines formed in this process are pierced with a needle;
• alcohol and ground lard are added to this mince;
• before filling, it must stand for several hours, and it must be mixed several times;
• the end of the intestine is tied with a knot, or a stern thread.

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:

• meat and lard are scrolled through a meat grinder;
• added milk and juice of grated beets, spices, salt and garlic;
• minced sausage is wrapped in a tetrapack (any shape);
• in this form, it is cooked for about 50 minutes over low heat in a regular saucepan.

For liver sausage:

• liver and fat are scrolled through a meat grinder or blender;
• eggs (raw), onions fried in vegetable oil, semolina, salt, black pepper, spices are added;
• everything is mixed and infused for about an hour.
• milk is poured in last, after which the cooked intestine is filled.

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.

It is desirable that these were guts with one "string", otherwise during filling you will be tortured to tie them at the very beginning and end of the sausage, and when your hands are in the minced meat, it is extremely inconvenient to do this. It is generally better to cook sausage together. Put the threads under your arm, suddenly the shell breaks, you will have the opportunity to tie the shell and prevent it from breaking through further.

Cooking minced meat.
Beef

and lard

with streaks of meat we pass through a meat grinder.

Add the bow.

Do not feel sorry for onion and be sure to pass it through a meat grinder. You can put garlic, but remember that you cannot take such a sausage to work, otherwise it will give out your gastronomic addictions with its aroma))).

Add starch.

Ground coriander.

Ground black pepper.

Salt.

As for the salt, the minced meat should taste a little salty. Otherwise, the sausage will turn out bland.
We drive in two eggs.

Pour in three tablespoons of vodka and mix thoroughly. You can replace vodka with cognac.

We put the minced meat in a meat grinder in small portions and slowly fill the shells.

During filling, do not try to fill too long "sausage", more often do "clipping" by twisting the intestines.

This will allow you to bandage the resulting circle as comfortably as possible.
Do not try to fill the casing too much, it may burst. I am an experienced sausage maker))) and sometimes "punctures" happen. If suddenly the shell breaks through, immediately stop the meat grinder and intercept the sausage in a place that is one or two centimeters above the breakout point and squeeze it, removing all the minced meat. Tie up immediately to avoid further rupture of the sheath.

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.

The hardest part of making sausages, in my opinion, is fixing the circle. It is necessary to fix the sausage so that it takes the shape of a circle. This is necessary for boiling and further frying in a pan. If you fix it badly, it will be difficult to get it out of the water and turn it over during frying.

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 all the circles are tied, we lower the sausage into the water. If you get several circles, it's okay, lower them in turn into the water, one on top of the other in turn.

Add bay leaves and salt.

The water must be salty, slightly salty, otherwise the broth will begin to take salt from the sausage itself, which is not permissible: the sausage will be fresh on the outside, but normally salty inside.

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.

You can serve the sausage hot. Can be refrigerated.

It tastes very meaty, if this does not suit you very much, you can add more starch or cereals to choose from: ground buckwheat in a coffee grinder or oatmeal ground in a coffee grinder. I like it more with oatmeal, and children like it more with buckwheat.

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

How to cook homemade sausage Lick your fingers

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:

• Choose a starting product: beef, pork, chicken, or blood base.
• Shell. There are several types of it: natural (intestines), cling film or foil. These ingredients can be purchased from meat markets or supermarkets.
• Pick up the herbs and spices you need.
• Determine the cooking method: baking in foil, steaming or frying.

Homemade sausage recipes Lick your fingers

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.

Pork

• Servings Per Container: 5 Persons.
• Calorie content of the dish: 395 kcal (different for each recipe).
• Purpose: for dinner.
• Cuisine: Ukrainian.

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:

• spices (cumin, nutmeg, several types of peppers, bay leaves, salt) - to taste;
• cognac - 6 ml;
• pork - 1200 g;
• garlic - 5 cloves;
• intestines - 3 m;
• lard - 400 g;
• onions - 2 pcs.

Cooking method:

1. Place well-processed, cleaned intestines in a weak salty solution during the preparation of minced meat.
2. Divide lard and pork in half. Pass one part through a meat grinder along with the onion, the second - chop very finely with a sharp knife.
3. Fry the second onion in a little oil until soft, add minced meat and bacon, fry a little (5-7 minutes).
4. Grind all spices with a coffee grinder or mortar.
5. Mix all the ingredients, season with spices, add brandy, garlic, salt. Knead the minced meat well, let stand for half an hour.
6. Divide the intestines into meter-long ribbons, tie each end tightly with a thick thread. A cut-off neck of a plastic bottle or a special nozzle can be used as a funnel.
7. Fill the intestines well with minced meat, not too tightly. Do this with all the guts.
8. Pierce future products so that they do not burst during baking.
9. Place the intestines on the bottom of a roasting sleeve and place in the oven at 180C for 40 minutes, then turn over to the other side and bake for another 30 minutes. Cool, serve.

Boiled

• Servings Per Container: 6 Persons.
• Calorie content: 257 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

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.

Ingredients:

• chicken or turkey fillet - 600 g;
• cream - 250 ml;
• chicken eggs - 3 pcs.;
• paprika - 1 tsp;
• salt - 15 g;
• garlic - 2 cloves;
• zira - 5 g.

Cooking method:

1. Divide the eggs into whites and yolks.
2. Place pieces of meat, garlic, cream and other ingredients in the bowl of a blender or food processor, chop until pasty.
3. Gently add the pre-beaten egg whites.
4. Place the minced meat on plastic wrap, tie the ends very tightly with a thread. If using guts, fill them in and tie the ends as well.
5. Put the loaves in a saucepan, cover with water and cook for 30 minutes over low heat.
6. Cool the sausages, place in the refrigerator.

Livernaya

• Cooking time: 3 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 165 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

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:

• offal - 1 kg;
• eggs - 2 pcs.;
• lard - 300 g;
• onions - 2 pcs.;
• intestines - 700 g;
• spices, salt, nutmeg - 1 tsp

Cooking method:

1. Boil the liver, lungs, heart, kidneys for an hour until cooked with bay leaves.
2. Peel the onion. Cut the bacon and onion into cubes, fry.
3. Pass the offal, onion, bacon through a meat grinder, add eggs, spices and salt. Knead well.
4. Start the intestines with this mass, pierce the voids, tie the ends tightly.
5. Boil the loaves in salted water for 30 minutes.

Chicken

• Cooking time: 2, 5 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 193 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

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.

Ingredients:

• legs - 2 kg;
• pepper, salt - 10 g;
• garlic - 7 cloves;
• intestines - 500 g;
• mustard beans - 100 g.

Cooking method:

1. Cut meat from legs, separate bones, remove fat and skin.
2. Pass the pulp through the large wire rack of a meat grinder.
3. Chop the garlic, add to the meat, add the mustard, salt and pepper. Knead thoroughly, let stand for 2 hours.
4. Fill the intestines with meat. This can be done using a special meat grinder attachment or by cutting off the neck of a plastic bottle and inserting it into the intestine.
5. Tie the ends of the shells tightly. Roll them up into a ring, place on a baking sheet and bake for 20 minutes at 180C.
6. Puncture several spots and bake until golden brown.

Beef

• Cooking time: 3.5 hours.
• Servings Per Container: 6 Persons.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

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.

Ingredients:

• beef pulp or veal - 800 g;
• pork - 400 g;
• garlic - 8 cloves;
• prepared intestines - 2 m;
• spices (a mixture of peppers, paprika), salt - 1 tbsp. l.

Cooking method:

1. Wash the meat, cut into medium pieces.
2. Peel and chop the garlic.
3. Pass the meat through a meat grinder, add garlic, spices, salt.
4. Mix the minced meat thoroughly, let it ripen for 2 hours.
5. Fill the intestines with minced meat, remove the voids with a needle, tie the ends of the shell tightly. If you are going to make small sausage snacks, you can tie the thread at short distances, and then grill the finished products.
6. Boil the sausages over low heat for 40 minutes, refrigerate.

Blood

• Cooking time: 3.5 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 208 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

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:

• pork blood - 1.5 liters;
• buckwheat - 200 g;
• intestines - 1 kg;
• milk - 500 ml;
• lard - 400 g;
• a mixture of salt and spices - 30 g.

Cooking method:

1. Rub the pig's blood through a fine sieve so that no clots remain.
2. Cut the bacon into small cubes, boil buckwheat in salted water.
3. Mix blood, bacon, buckwheat in a bowl, add milk, spices and salt.
4. Rinse the intestines well under running water, checking at the same time their tightness (there should be no holes). Fill the shell with the filling, leaving some space around the edges.
5. Boil the loaves in salted water at minimum temperature for 15 minutes. To check the readiness of the sausage, pierce the intestines with a needle - the juice should not be cloudy. Finished products can be baked in the oven.

In foil

• Cooking time: 60 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 192 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

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.

Ingredients:

• minced meat - 600 g;
• cognac (optional) -60 ml;
• starch - 30 g;
• water - 100 ml;
• salt, black pepper - to taste;
• garlic - 6 cloves.

Cooking method:

1. In a deep bowl, combine the minced meat with spices, garlic and salt. In this case, you do not need to twist the meat for a long time, you can use ready-made minced meat.
2. Let the sausage sit in the refrigerator for a couple of hours.
3. Dissolve the starch with cold water, gradually add to the minced meat, add brandy, knead thoroughly. Shape into small sausages.
4. Fold the foil in half, put a roll of minced meat on top, roll tightly.
5. Place the rolls in a deep frying pan, add half of the sausage with water and simmer in the oven at minimum temperature for 45 minutes.

Hepatic

• Cooking time: 90 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 178 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Complexity of preparation: medium.

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.

Ingredients:

• chicken or any other liver - 500 g;
• pork fat - 200 g;
• intestines - 700 g;
• eggs - 5 pcs.;
• milk - 150 ml;
• semolina - 30 g;
• onions - 4 pcs.;
• spices, salt - to taste.

Cooking method:

1. Pass the liver and bacon through a meat grinder.
2. Peel the onion, dice or grate the vegetable and sauté in oil.
3. In a deep container, mix the liver, lard, eggs, onion, semolina, milk, season with spices and salt. Knead the mass well.
4. Fill the prepared intestines with minced sausage, tie the ends tightly.
5. Place the future treat in a pan and bake in the oven at 190C for 40 minutes. Finished products can be fried or baked.

Pork and beef

• Cooking time: 4 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 243 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Russian.
• Complexity of preparation: medium

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.

Ingredients:

• prepared intestines - 1 kg;
• pork - 1 kg;
• veal or beef - 1 kg;
• ice water - 500 ml;
• salt, pepper mixture - 1 tbsp. the spoon.;
• garlic - 5 cloves.

Cooking method:

1. Freeze the meat a little in the refrigerator to make it easier to chop. Cut the pork and beef into cubes.
2. Peel the garlic, pass through a press.
3. Mix the meat mass, garlic, spices, salt, add water. Knead thoroughly.
4. Send the sausage mass to the refrigerator for a couple of hours to brew.
5. Fill the intestines with minced meat using a special nozzle in a meat grinder, tie the ends tightly, shape the sausages.
6. Dip them in hot water for 10-15 minutes, cook at minimum temperature.
7. Put the products on a baking sheet, sprinkle with oil, bake at 180C until golden brown.

Video

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.

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

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:

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

We prepare the natural casing

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).

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 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.

Stuffing the beef shell with minced meat

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.

We bake the dish in the oven

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.

How to serve?

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.

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 rougher products, then we suggest not twisting the meat product, but only chopping it finely.

So, to prepare delicious homemade sausages, we need:

• elk meat is 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 - apply at your discretion;
• drinking water - 40 ml;
• ground red pepper - a few pinches;
• sweet paprika - a few pinches;
• large bitter onion - 1 head.

Cooking process

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.

Where to buy guts (casings) for sausages

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.

To cook sausage at home, we need:

• meat beef 3 kg.,
• pork meat 3 kg.,
• pork fat or peritoneum 1-1.5 kg.,
• intestine at the rate of 1 meter of intestine 800-900 grams of sausage 9-10 meters,
• garlic 5-6 heads,
• large table salt at the rate of 15 g., per 1 kg. minced meat with bacon, no more, then add if necessary. 110 gr.,
• ground black pepper taste,
• ground red hot pepper taste,
• alcohol at the rate of 2 tbsp. spoons for 1 kg. minced meat, you can vodka or brandy 4 tbsp. spoons for 1 kg. minced meat. 15 tablespoons of alcohol
• cold filtered water as needed.

Dishes and tools for making homemade sausage:

• cutting board 2 pcs large,
• stainless or plastic bowls with a capacity of 7-8 liters, 2-3 pcs.,
• meat grinder, for chopping meat and stuffing intestines 1 PC.,
• conical attachment for a meat grinder, for filling the intestines with minced meat ,
• a pan with a double bottom or stainless steel or enameled with a lid, for cooking sausages ,
• frying pan, for frying sausages ,
• coarse thread, for tying and tying sausages ,
• bowel lancing needle .

How to make sausage

• Cut the beef and pork pulp into small pieces so that they pass into the inlet of the meat grinder.

• Remove the skin from the peritoneum.

• Cut fat or peritoneum into small cubes.

• About 1 centimeter thick.

• Pass the beef and pork meat together with the garlic through a meat grinder with a large grill.

• Combine beef, pork and chopped garlic in one bowl and mix with your hands until smooth.

• Add salt, pepper, alcohol and finely chopped bacon to the minced meat.

• In a wide, spacious bowl with low edges, carefully mix in the twisted meat with our hands, adding water in small portions so that the garlic, salt and pepper dissolve throughout the minced meat. The result is a viscous homogeneous mass.

• Cover the bowl with the prepared sausage minced meat with a film or a lid and leave it to infuse for at least 6-8 hours, periodically stir it every 1.5-2 hours.

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.

• We make a small cutlet from minced sausage.

• Fry the cutlet in a pan on both sides.

• The cutlet should be tasted cold. We determine what needs to be added or not.

• Minced meat for homemade sausage is ready.

While the minced meat is soaked, prepare the intestines.

Cooking sausages at home preparing 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.

• We lower the required number of meters of intestines into warm water and rinse the intestines from salt, keep them for 10-15 minutes.

• We put the intestine on the water tap.

• We turn on the water slowly, make sure that the intestines do not twist, let the water drain.

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.

• We put the end of the intestine on the tube.

• We pull the entire intestine on the tube.

• Tie the end of the intestine with a coarse thread or simply tie the intestine into a knot.

• Near the node, it is necessary to make 1-2 punctures of the intestine with a needle. So that when filling it does not swell and tear. Subsequently, intestinal punctures will have to be done after 10-15 centimeters, since the minced meat will be fed into the receiving funnel of the meat grinder unevenly and there will be air jams in it.

• We turn on the meat grinder with a pusher, we begin to feed the minced meat into the inlet of the meat grinder, wait until the minced meat appears at the end of the nozzle.

• Holding the intestine at the end of the nozzle with your hand, gradually weakening it by the pressure of the minced meat from the meat grinder screw into the resulting sausage. Do not forget to pierce the formed air bubbles in the sausage casing with a needle.

• After filling the intestines with minced meat, we tie the second end of the shell with a coarse thread.

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.

• We put the sausage in a milk cooker

• and fill it with cold clean water. You do not need to salt the water.

• Put the milk cooker with sausage on the fire, bring it to a boil and reduce the heat to a minimum so that the whistle whistles a little.

• Cook for 35-40 minutes.

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.

• Roll the raw sausage into a circle and place in a frying pan greased with vegetable oil or fat, and fry over medium heat on both sides for 20 minutes on each side.

• During this time, the temperature in the middle of the sausage will reach 75-80 ° C.

Excellent hearty sausage for breakfast.

Another type of great homemade sausage, oven grilled sausage.