Delicious and aromatic dry-cured beef sausage is a real delicacy that we are used to purchasing in stores or supermarkets. However, at present, everyone will agree that the purchased sausage contains much more various additives than real meat, so it is best to cook such a meat product at home according to our recipe! The only thing that you should stock up on is patience, because the sausage should be dried in a cool, ventilated room for at least 15 days! Those who will cook you that such a product can be ready even after 5 days of drying - they are blatantly lying! The casing of the sausage will be dry, but inside it will remain moist and will not wilt properly.

Ingredients

• 0.6 kg beef pulp
• 200 g fresh lard
• 1 tbsp. l. vodka or brandy
• 20 g nitrite salt
• 0.5 tsp table salt
• 0.5 tsp ground black pepper
• 4 cloves of garlic
• 1 meter washed pork intestines

Preparation

1. Clean the beef pulp from blue films and veins. Rinse thoroughly in water, cut into small cubes and place in a deep container.

2. Let's do the same with pork fat, cutting off the skin from it. You can use salted lard, but then it is best to exclude table salt from the list of ingredients.

3. Clean the garlic cloves, rinse them and press them into a container. Pour in nitrite and table salt, ground black pepper, pour in Alcoholic brandy, it is best not to add a lot - 1-2 tbsp is enough. The rest can be finished while cooking the sausage.

4. Thoroughly mix the contents of the container with each other, turning it into minced meat, and leave it in the refrigerator for a day, covering it with cling film or a bag so that the minced meat does not wind up. Do not immediately fill the sausage with it, as the meat should absorb the aromas of the spices.

5. A day later, rinse the salted pork intestines in water, pull them on a special attachment for a meat grinder or cut off the neck of a plastic bottle and pull the intestines over it. Pass the minced meat with your hands, after tying the end of the intestine with a thread or twine and puncturing it to release the air. Fill the intestines with minced meat. This is where the difference between dry-cured sausage and ordinary boiled or baked sausage begins. It is necessary to stuff the intestines with minced meat as tightly as possible, because the sausage will dry out by about 30-40%. As soon as we finish stuffing, we will immediately tie the end of the intestine and release the air from the workpiece, piercing the intestine with a needle.

6. We tie both ends of the workpiece with twine, for which we hang the sausage for drying in a cool, ventilated room with a temperature of no more than 16 C for 15 days. At night we will roll the sausage with a rolling pin and put it in the refrigerator, wrapping it in cotton cloth or in a double layer of gauze.

How to cook homemade sausage Lick your fingers

We are used to buying convenience store products, 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, from which it is difficult to break away, worth the effort.Cooking homemade sausage at homeconsists 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 simple ones, 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 adorn any festive table.Homemade pork sausage recipecontains 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 (caraway seeds, 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, chop the second 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 tapes, 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 in 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 of the dish: 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.it is prepared with strict observance of certain conditions: 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. Put cuts of meat, garlic, cream and the rest of the 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. Place the loaves in a saucepan, cover with water and simmer 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: 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 sausageis very different from the one we are used to seeing on the shelves, so it is 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 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. Pierce several places 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 a treat with your own hands! The juiciesthomemade beef sausageobtained 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: 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 the 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 the 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. 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, and 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. 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

Today, you can see many different sausages on the shelves of shops in meat departments, but really high-quality and tasty ones are not so often found among them. After all, a good meat sausage is not cheap and does not have a long shelf life. But if you wish, you can make your own, homemade sausage, in the quality of which you can be absolutely sure, and you, knowing your taste preferences, can give it the desired taste and aroma. How you can make beef sausage at home - you will learn from this article.

In order to make your homemade sausage tasty, and your work on creating it not too difficult, you can use the following tips:

• the choice of meat for sausages should be approached thoroughly - it must be of high quality and fresh;
• beef - the meat is not fatty, if you want your sausage to be tender and juicy, you should add a little beef fat or fatty pork to it;
• the best beef sausage is obtained from the neck pulp, in this case you can even do without adding any fat;
• casings for molding sausages are sold in stores and markets, they must be stored in the refrigerator, and before working with them, they should be soaked in warm water for 20-30 minutes;
• sausage seasonings are best taken freshly ground - this will provide an excellent taste and aroma to your homemade sausages;
• when cooking sausages should be pierced - this way they will turn out to be more juicy and tasty.

Beef sausage recipe

To make beef sausage, you will need the following ingredients:

• beef pulp - 2 ½ kilograms;
• lard or fatty pork - ½ kilogram;
• garlic - 4 - 5 cloves;
• ground black pepper - 3 - 5 grams;
• red pepper - 5 grams;
• ground coriander - 5 grams;
• nutmeg - 5 grams;
• dry ground ginger - 2 grams;
• salt - 50 grams:
• any womb.

Prepare beef sausage as follows:

rinse the meat well with cold water, carefully examine it for the presence of bone fragments and remove them. If the beef is very fresh, soak it in salt water (1.5 liters of water - 2 tablespoons of table salt) for 15 to 30 minutes. After processing, drain off excess water and blot the meat with a paper towel.

Cut the meat into small pieces and pass through a meat grinder with a grid with a hole diameter of 4 mm. Pass lard or fatty pork through a wire rack with a diameter of 8 millimeters. Combine minced meat and mix well.

In a dry bowl, combine the seasonings. You can use any suggested in the recipe, or take any others that you like more. Many chefs use nothing but pepper and salt. Add salt and garlic passed through a garlic press to the seasonings in a bowl. Mix everything and add to the minced meat. Knead it very well to distribute the seasoning, salt and garlic evenly. If the minced meat is too dry and dense, you can add a little water or cream to it.

Rinse the intestines (belly) under running cold water and soak in warm water for 20 - 30 minutes so that they acquire elasticity and can be worked with. After that, fill the shells with minced meat prepared in advance, forming sausages of the required length and bandage their ends.

How to properly stuff sausages

To stuff the intestines with minced meat, you can use special meat grinder attachments sold in hardware stores, or use improvised means. These include an ordinary plastic bottle. From it it is necessary to cut off a part with a neck and a wide edge to put on a meat grinder and fix (tie or glue with tape).

To create a sausage, prepared (washed and soaked) intestines should be cut into pieces. Convenient length - about a meter, if you wish, you can make a little less or more.

Remove the knife and grate from the meat grinder. Pull the shell of the future sausage onto the nozzle or neck of a well-fixed plastic bottle and tie the tip with a strong thread to a knot. Use a needle to pierce the membrane near the edge so that air can escape through it. Turn the meat grinder and push the minced meat, directing the filling with your hands. When the bowel is full, remove the bowel and tie the other end. If air has entered somewhere, then the sausage casing in this place must be pierced with a needle or a toothpick.

When stuffing the intestine with minced meat, try to distribute it tightly and evenly, but not excessively stretch the shell. Remember that the intestine will shrink during any heat treatment and will surely tear if you stuff the sausage too tightly. After the sausages are cooked, they should be left in the refrigerator to soak for 8 to 12 hours. After that, the sausages can either be placed in the freezer for longer storage, or cooked - baked in the oven, boiled, or fried in a pan. It can also be smoked or wilted.

How to cook gutless beef sausage

If you do not have stomachs (intestines) for stuffing them with minced meat and getting sausages, then you can do without them, but for this you need a different shell. As such, you can use cling film or foil.

To prepare sausages, in this case, you need to cook minced meat, use foil or film to give it an oblong shape and press the edges tightly. Minced meat can have the same composition as above, only it is recommended to add an egg to it for better adhesion. You can store such sausages directly in this package in the freezer, and it is best to boil or bake directly in it. If desired, frozen sausages can be removed from the packaging and fried in a skillet. Also, such sausages can be prepared by stringing them on skewers in the oven or over an open fire; in terms of quality and taste, they will significantly surpass store-bought ones.

Homemade sausages are a great option for lunch or dinner. Usually they are served with bread, fresh or baked vegetables.

Beef sausage is a delicious and quick lunch or dinner for the whole family. It is quite easy to make it at home according to our recipes.

Shape the homemade beef sausage into small sausages.

Ingredients

Black pepper 2 grams Nutmeg 2 grams Coriander 2 grams Vegetable oil 1 tbsp Salt 45 grams Garlic 2 cloves Pork 0 kilograms Beef 1 kg

• Servings: 6
• Preparation time: 60 minutes
• Cooking time: 60 minutes

Baked beef sausage recipe

Delicious meat products are made from beef. For homemade sausage, choose the flesh from the neck. Products made from it are juicy.

Homemade sausages are prepared as follows:

1. Dissolve 20 g of salt in 2 liters of water. Soak the meat in the prepared solution for 1 hour. Dry the meat with paper towels. Cut it into 2 cm cubes. Cut the pork into pieces less than 1 cm. Mix the sliced ​​meat.
2. Chop the garlic cloves. Add it, the remaining salt and spices to the container with the meat. Pass it through a meat grinder.
3. Soak the intestines in water for 5 minutes. Remove the grate from the meat grinder and pull the bowl onto a special attachment or neck from a plastic bottle. Additionally, use a pestle to tamp the minced meat closer to the intestine. Form small sausages with cotton thread as you stuff.
4. Place the finished sausages on a baking sheet. Use a toothpick to puncture the shell several times to prevent it from bursting during baking. Brush the surface of the sausages with vegetable oil.
5. Preheat the oven to 180-200 C and bake the sausages for half an hour. During cooking, juice is released, which needs to be watered periodically on meat products.

Sausage can also be baked in the sleeve. In this case, it turns out to be very juicy and ruddy.

Beef sausage at home

To prepare this sausage, which tastes like a store-bought boiled one, you will need:

• beef - 2 kg;
• pork - 0.5 kg;
• garlic - 3 cloves;
• sugar - 1 tsp;
• salt - 1 tsp;
• spices;
• water - 1 stack.

For juiciness, choose pork with chunks of fat.

Prepare the sausage like this:

1. Pass the meat through a meat grinder. Dissolve sugar in water and stir into minced meat. Add salt and spices. Chop the garlic cloves and mix thoroughly with the meat.
2. Stuff the minced meat into the loaves. Pierce the places where bubbles have formed with a needle.
3. Place the stuffed loaves in the refrigerator for 12 hours.
4. Put the loaves in the oven and dry them for 3-4 hours. Gradually increase the temperature to 85 C.
5. Then dry the sausage for 10 hours in a cool place.

Grind just before cooking the sausage for a spicy aroma.

Homemade beef sausage tastes like a store-bought sausage. Indeed, when preparing it, you use exclusively natural ingredients.

Meat sausage is one of the most popular foods. It is eaten for breakfast, used as an appetizer on the festive table, and is an ingredient in many dishes.

A store-bought product raises doubts about its quality, so it is best to prepare it at home.

Homemade pork sausage - a simple and delicious recipe

To make the sausage fatty and nutritious, but at the same time tender and juicy, pork is taken as its basis.

You don't need to buy a huge amount of ingredients for the sausage; even a beginner can repeat its recipe.

You will need:

• Pork pulp - 1.5 kg;
• Pork intestines are thin - 5 m;
• Pork fat - 500 gr;
• One head of garlic;
• Cognac - 36 gr;
• Spices: coriander, thyme, dried basil - all 1/2 tsp;
• Ground salt and black pepper - to taste.

Cooking process:

1. The first step is to process the intestines. If they were in the freezer, they must be thawed, freed from mucus and dirt with a knife, turned inside out and rinsed thoroughly under the tap. It is best to cut the five-meter intestine into several smaller pieces. After processing, the intestines should be soaked in a salty water solution for 60 minutes. The salt will remove microorganisms and bacteria.
2. Let's get down to lard. From it you need to cut off the skin and chop into small square pieces. If the pork itself has a high percentage of fat, then use less lard in the recipe.
3. Pork must be prepared by removing pits or veins. Cut into medium-sized squares. (2 ^ 2 cm)
4. Put bacon and meat in a common dish. Sprinkle pepper and all other spices on top.
5. Process the garlic with a garlic press and add to the mass of meat.
6. Pour cognac into the base of the sausage. It will give the food a specific flavor and juiciness. You can do without it.
7. Now it's time to stuff the guts. Using a tablespoon or a meat grinder attachment - a long tube, you need to push the meat into the intestine. Don't forget to tie the end of it. Don't start too tight.
8. After the gut is filled with the filling, tie the other end and put in the freezer for 4 hours to marinate.
9. The future sausage can be rolled into rings for easy baking. Pierce in several places with a needle to avoid damaging the casing of the sausage.
10. Put a saucepan with a volume of 5 liters of water on the fire, wait for it to boil.
11. Sprinkle the salt and put the raw sausage in the saucepan. Cook for 40 - 60 minutes on low heat.
12. After cooking, the sausage must be sent to the oven. Remember to coat the baking sheet with vegetable oil. Put the boiled sausage on it.
13. The oven temperature is 180 degrees. Roasting time - 40 minutes. During the baking procedure, you need to turn the intestine with the meat several times.
14. You can use ready-made homemade sausage immediately, or cold.

Chicken sausage

Chicken is a dietary product. So chicken sausage will appeal to dieters, those who look after their health and young children who are just learning to eat regular food.

Grocery list:

• Chicken fillet - 0.5 kg;
• Milk with a fat content of 1.5% - 0.1 l;
• One egg;
• Carrots - 0.1 kg;
• Three cloves of garlic;
• Spices to taste.

Cooking steps:

1. Make minced meat from chicken with a meat grinder. Can be processed in a blender, then the meat mass will be more homogeneous.
2. Break an egg into the prepared minced meat, pour milk, salt and mix everything.
3. Cook the carrots and chop them into small cubes together with the peeled garlic.
4. Take special sausage molds or cardboard packaging from milk, cut off the lid. With the first layer we put a mass of minced meat in it, pour carrots and garlic on top, the third layer is again minced meat. And so on until the box is full.
5. We do not report the base of the sausage to the top by 1 cm.
6. We wrap the box with minced meat with cling film.
7. Pour water into a saucepan and put it on gas, after boiling water in a saucepan, install a box with the future sausage. Water must not get inside the package. Cook in this form for 60 minutes with the lid closed.
8. After cooking, cool the sausage and cut the box. The dish is ready.

Beef recipe

Beef is the middle link. With it, the sausage will turn out to be not too fatty, but not lean either.

Components:

• Beef - 2 kg;
• Lard - 500 gr;
• Salt - 0.05 kg;
• Four cloves of garlic;
• Ground nutmeg - 5 gr;
• Spices to taste.

How to cook:

1. Process the meat by washing it, freeing it from small bones. Cut it into small cubes and mince it with a coarse wire rack.
2. Cut the bacon even smaller and process it with a meat grinder. Combine meat and lard in one bowl.
3. Add spices to your liking. This can be coriander, basil, ginger, or paprika. Salt the minced meat and put the garlic in it.
4. Mix everything well. If the minced meat seemed a little dry, you can add a little water or milk.
5. Process the intestines and stuff them with ground beef. Tie the ends with a string.
6. Put the intestines stuffed with meat in the refrigerator for 5 hours.
7. After that, you can bake them in the oven, after making holes with a needle along the entire length of the intestines.

Boiled sausage at home

Recipe components:

• Pork meat - 1 kg;
• Lard - 0.3 kg;
• One egg;
• One onion;
• Two cloves of garlic;
• Sunflower oil - 17 g;
• Spices to taste;
• Gelatin - 15 gr.

Step-by-step instruction:

1. Pork must be washed and cleaned of foreign objects: films, small bones and chopped together with garlic and onions using a blender.
2. Pour an egg into the resulting minced meat, add your spices and gelatin. Mix everything well.
3. The base of the sausage can be prepared in special tins, pork or beef intestines, or in a baking bag if nothing else was found at hand.
4. Fill a baking bag with minced meat, tie the ends and middle with a string.
5. You can start cooking itself. It is worth boiling for two hours over medium heat.

Livernaya

The liver sausage recipe is very simple. It does not require many expensive products, and the result is an amazing-tasting dish.

A set of products:

• Lungs - 0.8 kg;
• Liver - 0.6 kg;
• Lard - 0.3 kg;
• Heart - 0.4 kg;
• Garlic - 2 heads;
• Onions - 0.4 kg;
• Cream - 0.3 kg;
• Spices and salt to taste.

Homemade sausage recipe in guts:

1. Leaver needs to be washed under the tap, cut the meat of the heart and lungs into pieces and put in a saucepan. Boil for 60 minutes.
2. Chop the lard with the liver and turn it through a meat grinder along with pieces of garlic.
3. You can fry bacon with onions in a pan with vegetable oil.
4. We also process the cooled liver and lungs in a meat grinder.
5. Combine all the ingredients in the minced meat, pour cream on top and add spices.
6. We fill the intestine with ready-made minced meat and oblige its ends.
7. Cook for 40 minutes. Remember to pierce the sheath with a needle.

Homemade dry-cured chicken sausage

This recipe does not involve boiling or baking in the oven. But patience is needed here, as you will have to wait for the sausage for about two weeks.

Recipe composition:

• Chicken fillet - 0.5 kg;
• Pork intestines - 0.4 m;
• Two cloves of garlic;
• Coriander - 8 gr;
• Black pepper - 0.5 g;
• Nitrite salt - 4 gr.

Step by step cooking:

1. Cut the chicken into thin slices.
2. Add pepper, salt and coriander to a bowl of chicken pieces.
3. Mix everything and knead the minced meat.
4. Process the intestines as described above and place the meat in them, tie the resulting sausage with a ring and put in the freezer for 2 hours.
5. The time has come for drying. For this purpose, it is necessary to hang the product in a well-ventilated area within three days. Temperature - 15 degrees Celsius. It is best to freeze in the refrigerator at night.
6. For the next two weeks, the sausage should be constantly hanging in the fresh air.

Sausage without guts - in foil

A quarter of the time in preparing homemade sausage is occupied by the preparation of the intestines. This is an unpleasant and painstaking task. But you can do without a womb.

What you need:

• Pork meat - 1 kg;
• Lard - 0.2 kg;
• Four chicken eggs;
• Six cloves of garlic;
• Salt to taste;
• Spices;
• Baking foil;
• Starch - 40 gr.

Instructions:

1. Rinse the meat with lard and cut into small squares.
2. Break the eggs into a separate bowl and beat, adding a little starch, salt, pepper, chopped garlic and other spices to them.
3. Mix everything well, making sure that no lumps form.
4. Make the minced meat, place it on the foil and roll it up, bending the edges of the foil tightly.
5. Preheat oven to 180 degrees and insert baking sheet with sausage. Baking time - 1 hour.
6. Free the finished sausage from the film and cut into slices.

The right homemade sausage for kids

The child's body is very fragile, so no spices or garlic are added to food for babies.

If the pork is too fat and you prefer diet foods, you can add lean beef to the main meat.

A set of products:

• Pork meat - 1 kg;
• Beef meat - 1 kg;
• Three cloves garlic;
• Water;
• Intestines;
• Spices and salt to taste.

How to make sausage at home:

Chop pork and beef into small pieces. Knead the minced meat together with finely chopped garlic, salt and spices. If the meat mass is too thick, pour in two tablespoons of water. After that, we are engaged in tripe. We place the minced meat in the cleaned intestines and bake in the oven.