How to make sausage at home? This question is of interest to many chefs who do not want to purchase this product in the store. In this regard, we decided to present several homemade recipes for different types of sausages.

Making boiled poultry and pork sausage

Before making boiled sausage at home, you need to take care of the following components:

• poultry breast - 500 g;
• lean pork - 300 g;
• fresh sour cream - 400 ml;
• semolina - 2 large spoons;
• egg whites - from 3 eggs;
• table salt - 1-2 dessert spoons;
• white sugar - 1 dessert spoon;
• ground black pepper - 1 pinch;
• sweet paprika - 2 dessert spoons.

Cooking method

How to make boiled sausage at home? Chicken fillet and pork are well washed and chopped in a meat grinder. Lightly whipped proteins, salt, pepper and semolina are spread to the resulting minced meat. Sweet paprika, sugar and fresh sour cream are also added to the meat.

All ingredients are whipped with a blender. As a result of such actions, a homogeneous mass without a single lump is obtained.

You can use a plastic bag as a casing for cooked homemade sausages. But it's best if you bring a baking bag or parchment.

The minced meat is laid out in the prepared bag, and then it is carefully wrapped so that the contents of the bag do not leak out during the heat treatment.

After the formation of homemade sausage, it is laid out in a saucepan with boiling water and cooked over low heat for 1.5-2 hours.

Raw smoked veal tenderloin sausage

Few housewives know how to make raw smoked sausage at home. To remedy this situation, we decided to present a detailed recipe for this product. For this we need:

• veal tenderloin - about 1.5 kg;
• lard - 1 kg;
• table salt - 3 large spoons;
• ordinary vodka - 4 large spoons;
• various spices, garlic and liquid smoke - use to taste.

Cooking process

Before making the sausage at home, you need to prepare all the ingredients. Rub the pork lard with garlic and table salt, and then send it to the cold.

Cut the meat into small slices, pepper, salt, and also add various spices (to taste), vodka and granulated sugar. Mix all the ingredients and leave in the refrigerator for exactly one day.

The next day, dry the meat with a towel and twist it in a meat grinder. Cut the salted bacon very finely, and then add it to the minced meat. Also add salt and sugar to the ingredients and pour in a little vodka.

After mixing all the ingredients, we form small sausages. After that we rub them with liquid smoke, wrap them with gauze, newspaper or foil. In this form, we leave the product in a cool and windy place. After 10 days, raw smoked sausage can be served.

Cooking delicious blood sausage

Do you know how to make blood sausage at home? If you do not have such information, then we will provide it right now.

So, for the preparation of the product in question, we need:

• cleaned pork intestines - several pieces;
• fresh veal blood - about 3 liters;
• pork fat - 1.5 kg;
• dry ground spices (red and black pepper, cloves, nutmeg, cumin, etc.) - use to taste;
• cognac (you can use sherry, Madeira, good vermouth) - about 80 ml;
• table salt - apply to taste;
• cloves of garlic - about 5 pcs.

Cooking a delicious meal

Before making the sausage at home, chop the lard with a knife or using a meat grinder. We push the garlic cloves through a press, and then spread them to the calf blood. Add lard, dry ground spices, brandy and table salt there. We mix all the ingredients well with a blender, and then proceed to the formation of the sausages.

Using a large funnel, fill all the pork intestines with a mixture of blood and lard, then twist or tie them with twine.

We pierce the resulting products with a needle in several places and place them in a spacious dish with warm water. Putting the container on low heat, cook its contents for about half an hour. At the same time, we carefully monitor that the sausages do not swell and burst.

We carefully take out the finished products and cool. We hang the sausages in a well-ventilated area or send them to the refrigerator.

Making liver sausage in a natural casing

How to make liver sausage at home? There is nothing difficult in preparing such a product. We suggest you make sure of this on your own experience.

So, we need the ingredients:

• liver, pre-peeled and boiled - about 2 kg;
• large onions - 3 pcs.;
• fresh eggs - 15-20 pcs.;
• fresh sour cream of high fat content - 500 g;
• cleaned intestines - 5-6 pcs.;
• salt and other spices - apply to taste.

Making sausages from liver

For the preparation of liver sausages, you can use any offal (lungs, liver, heart, kidneys, etc.). They are pre-cleaned and boiled, and then passed through a meat grinder. Onions and chicken eggs, chopped into gruel, are also added to the liver. After mixing the components and obtaining a homogeneous mass, spread sour cream, various seasonings and table salt to it.

The prepared sausage base is distributed over the cleaned intestines and tightly tied with thick cotton threads. The resulting products are boiled over low heat for half an hour or a little longer.

The finished sausages are removed from the broth and cooled. In the future, they are fried in a pan, grill or baked in the oven.

How to make dry-cured sausage at home?

To prepare dry-cured sausage, no special skills or special equipment are required. For such products, it is enough just to purchase the following components:

• fresh veal - 1.5 kg;
• pork fat - about 700 g;
• table salt - 3 large spoons;
• black pepper - ½ dessert spoon;
• white sugar - 2 large spoons;
• any vodka - 1.5 large spoons;
• cognac - about 50 ml;
• pork or veal intestines (prepared) - apply at discretion;
• garlic - 4-5 cloves.

How to cook?

Before making a sausage at home, you need to prepare all the main ingredients. The bacon is thoroughly washed, dried, rubbed with salt, garlic and sent to the refrigerator for ten hours.

Fresh veal is also well processed and cut into small slices. Salt, sugar and a little pepper are added to the meat. In this form, it is kept in a refrigerator for 24 hours.

After preparing all the components, the lard is finely chopped with a sharp knife or passed through a meat grinder. By the way, in the latter case it is necessary to use a nozzle with large holes.

After processing the lard, it is spread to the meat product, and then the remaining sugar and salt are added, and a little brandy is also poured in. If you do not have such a drink, then you can use regular vodka.

After thoroughly mixing all the components, they begin to form the sausages. The prepared base is placed in the cleaned intestines and tamped well. Having bandaged all the ends of the products, they are hung in a cool place (in a draft). After about 2-3 days, the sausages will begin to wither. They will become absolutely ready for use in about 10-11 days.

Cooking Doctor's Sausage

Many cooks know how to make a doctor's sausage at home. This is due to the fact that such a product is the most popular among consumers.

To implement the presented recipe, you need to prepare:

• pork meat of medium fat content - about 4 kg;
• fresh beef - 1 kg;
• table salt - about 3.5 large spoons;
• granulated sugar - 2 large spoons;
• ground nutmeg - 1.5 large spoons;
• cardamom - dessert spoon;
• cognac or ordinary vodka - about 50 ml;
• fresh chicken eggs - 5 pcs.;
• powdered milk - about 80 g;
• very cold water - about 1 liter;
• natural casing - optional.

Cooking products

To prepare the doctor's sausage, fresh meat is ground twice in a meat grinder, and then all the spices and powdered milk are added. After thoroughly mixing the components, ice water is gradually poured into them.

The resulting mass is whipped with a blender until it turns into a homogeneous emulsion suspension. After adding all the other products to the ingredients, they begin to form the sausages. For this, only natural casings are used. The whole meat base is placed in them and tied tightly with threads.

The formed products are laid out in slightly boiling water and boiled for 50 minutes. Over time, the sausages are removed and cooled.

The dish prepared in this way has a very pleasant, natural light pink color and taste and aroma of a real doctor's sausage. However, it should be noted that the structure of the product turns out to be a little denser than the store one.

Making delicious chocolate sausage for dessert

Few people know, but sausages can be not only meat, but also sweet. Such a product will serve as an excellent dessert, which will surely please both adults and small children.

So, to make homemade chocolate sweets, we need:

• powdered cocoa - 2 large spoons;
• fresh butter - about 200 g;
• whole milk - about ½ cup;
• peeled walnuts - about 100 g;
• shortbread cookies - about 500 g;
• light sugar - 1 full glass.

Making a delicious dessert

Before making chocolate sausage at home, you should prepare the base for it.

Grind shortbread cookies not very finely with your hands, and then add granulated sugar, powdered cocoa, melted butter and whole milk to it. To get a more nutritious and tasty sausage, we also spread a small amount of walnuts in the base. Before that, wash them thoroughly, dry them in a pan and grind them with a crush.

After mixing all the ingredients with a spoon or by hand, lay the base on baking paper and form a dense sausage. After placing the product in the refrigerator, we wait until it completely hardens. After that, we cut the finished dessert into pieces and serve it to the table along with tea.

Knowing how to make smoked sausage at home (or any other similar product), you will never cease to amaze your loved ones.

To prepare only the best and most delicious dishes, we recommend that you adhere to the following rules:

• For the preparation of homemade sausages, only the freshest and youngest meat should be used.
• To make sausages more tasty, part of the meat product or lard must be cut into small pieces.
• For the formation of sausages, you can use any shell: intestines, culinary bags, cheesecloth, parchment paper, etc.

Bon Appetit!

When I was little, for significant holidays, my grandmother in the village had a wood-burning stove and cooked homemade pork sausage. Pigs in the household have always been raised, and the sausage was very often - tasty, aromatic. Excellent homemade meat appetizer.

At one time, the hardest part of making homemade sausage was finding the casing. However, now it is sold canned or frozen in large supermarkets. In addition, you can negotiate with merchants at the local bazaar, they will gladly bring you what you need for your money.

We were going to cook sausage according to grandmother's recipe. There was a time when status was measured by the presence of sausage on the table. But, as it turned out, happiness lies not in the sausage, but in its quality. And homemade sausage is quality! Natural shell, natural pork meat and, spices and inspiration, it's natural too.

In the Bulgarian villages, a delicious home-made sausage is prepared - "nadinitsa", fried sausage made by hand, in which minced meat is mixed with traditional Bulgarian spices - fenugreek.

A similar Georgian sausage - kupaty, is prepared from small intestines stuffed with minced pork and beef, with the addition of finely chopped onions, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupaty is fried on coals in a whole shell. Homemade sausage is prepared wherever pigs, cows and sheep are bred. If the farm has meat, then the owners are preparing sausage. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.

The homemade sausage you were looking for!

Ingredients (3 kg sausage)

• Pork (neck, shoulder blade, back) 2-2.5 kg
• Spinal fat 500-700 gr
• Garlic 1 head
• Pork small intestines 5 m
• Cognac or brandy optional
• Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander taste

1. You have to understand that homemade sausage is a very satisfying and tasty dish. The sausage is well stored, especially if the ready-made sausage cooked at home is placed in a ceramic pot and filled with melted lard.
2. In any case, the sausage for the holiday should be prepared the day before, and the final heat treatment should be performed immediately before the feast. Then the sausage will be the most delicious. Although, I have not yet seen a person who would refuse a sandwich with cold sausage or warmed up.

   Sausage spices: salt, oregano, thyme, pepper, basil, coriander

3. Pork small intestines, no matter where you bought them, must be thawed in the air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It will not be superfluous to scrape out the intestines with the back of the knife, remove mucus from the intestines.

   Pork Small Intestines - Natural Casing

4. Pork can be used from any part of the carcass. Considering that the sausage is made with the addition of lard, the fat content of the meat does not matter. The neck, shoulder blade, back part are perfect. Thoroughly clean the meat of bones and cartilage - they should not be allowed to enter the product.

   Pork meat can be used from any part of the carcass: neck, shoulder blade, back

5. Homemade sausage, in principle, can be prepared from minced meat minced with a meat grinder. But my grandmother always cut meat and bacon with a knife. The size of the slices is like a medium-sized cherry. This, of course, is a somewhat laborious process, but in this case the sausage turns out to be especially tasty.

   Lard, preferably not salted and not frozen

6. Spine fat, preferably not salted and not frozen, should be freed from the skin. Cut off a piece of lard weighing about 100 grams and set aside for now. Cut the remaining bacon into slices half as small as the meat. The ratio of meat to lard should be about 1: 6 - this is very approximate. It is worth considering that if pork is used with a lot of fat, it is worth reducing the amount of added fat.

   Chop meat and lard

7. In a large bowl, combine chopped meat and lard. Salt and pepper - you can even a little more than it's worth. Add dry aromatic herbs: basil, oregano and thyme. Add ground coriander to taste. Stir the meat very thoroughly so that all the spices are evenly distributed. By the way, I don't add bay leaves.

   In a large bowl, combine chopped meat and lard

8. Peel the head of garlic and chop the cloves very finely with a knife, as small as possible. You can use a kitchen appliance to chop the garlic or a grater, but in this case there will be a lot of garlic juice, I don't like that. Add chopped garlic to minced meat and stir. Next, I add a little good cognac to the minced meat - 2-5 tbsp. l. This is optional. Try it, but you don't need to add a surrogate or bad-smelling alcohol, this will affect both the aroma of the homemade sausage and the taste. If you are not sure, it is better to skip this point. At the very end, you need to mix the minced meat very thoroughly.

   Add spices and garlic to the meat

9. Then comes the turn of the most important process - the sausage starts. The prepared casing will start with minced meat.

   Minced meat ready for filling

10. If in a home auger meat grinder there is a special nozzle for the filling - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cruciform knife and grate are removed from the meat grinder, and a nozzle is inserted instead. The intestine-shell is pulled over the nozzle, and the tip of the intestine is tied on a knot or tied with cotton thread. It is important that the thread should be free of synthetic fibers, they will instantly burn when frying.
11. Minced meat is started in a meat grinder, as in cooking. The casing is filled automatically and shrinks as it fills from the nozzle.

    Casing on a special nozzle, ready for filling

12. Attention: do not fill very tightly. When squeezed, the casing should be easily pressed. If the shell is tightly filled, it is guaranteed to burst when cooking or frying.

    Stuff the shell with minced meat

13. It must be ensured that there are no holes in the shell. If you find a hole, it is imperative to cut the shell in this place and tie it with a thread. The end result is not a whole long sausage, but two or more sausages that can be linked together in a chain.

    Stuffed sausage with tied ends

14. This completes the preliminary stage of cooking. Homemade sausage is filled with minced meat and should be sent to the refrigerator overnight. Minced meat should mature for at least 4-5 hours.

    Tie the sausage with thread and refrigerate

15. Immediately before the start of cooking, it is necessary to carefully examine the casing again, to identify and tie up tears and noticeable holes. After that, it is worth rolling the sausages into spirals (rings) and tying them with cotton thread. So it is more convenient to cook and fry the sausage.
16. Further, an important point: the sausage casing must be pierced in many places. It is convenient to do this with a toothpick or a large needle. Prick the casing on both sides with an interval of 4-5 cm. If air-filled voids are visible under the casing, they must be pierced. Remember in Hasek - Baloun could not drive away from himself that unforgettable vivid picture of how he pierced the "tlachenka" so that the air would come out of it: otherwise it would burst during cooking.

    The sausage casing needs to be pierced in many places.

17. Pour 15 cm of water into a large enough saucepan, frying pan or cauldron. Put the sausage ring in the pan so that it is immersed in the water and bring the water to a boil. Cook from the beginning of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.

    Boil the sausage from the beginning of boiling water - 4-5 minutes

18. Cook all the sausages prepared the day before in turn. After cooking, remove the sausages from the boiling water, put them on plates and let cool.

    

In the oven, the sausages will cook evenly. Unlike frying in a pan, they are guaranteed not to stay soggy on the inside. Another plus is that they do not need to be boiled beforehand.

How to cook sausages for frying in the oven so that they do not burst?

The most important rule is to prick over the entire area with a thick needle (gypsy) or a toothpick. Under the influence of high temperatures, the casings will shrink, and the air inside the meat delicacy, on the contrary, will expand. Due to the piercing, excess steam will come out, which means that the sausages will remain safe and sound.

What is the oven: sleeve, baking sheet or mold?

So that the sausages do not lose their juiciness and tenderness, it is best to bake them not on a baking sheet, but in a form or in a sleeve - so they will let their own juice and will be stewed in it, and at the very end they will be covered with a ruddy crust.

How long does it take to bake the sausage to make it juicy?

It all depends on the size of the semi-finished product. The larger, the longer it will take to cook. On average, it will take 40-50 minutes.

Total cooking time: 55 minutes
Cooking time: 50 minutes
Output: about 1 kg

Ingredients

• grilled sausages (semi-finished products) - 1.5 kg
• vegetable oil - 1 tbsp. l.

How to grill sausages in the oven

If the semi-finished product is frozen, then completely defrost it on the refrigerator shelf. We twist the sausages with a snail - not too tight. In this form, they will be more compactly stacked in a baking dish.

Grease the heat-resistant form with vegetable oil, it will prevent the semi-finished product from sticking and give the dish a golden brown crust at the final stage.

We place the blank into the mold. We prick the sausages with a gypsy needle over the entire area. You do not need to pour water; when baking, they will give a lot of their own liquid.

We put in a cold oven at a medium level, turn it on to the maximum (up to 200 degrees). We bake for 30 minutes. Then carefully turn the sausages over to the other side - most conveniently with tweezers or a pair of wooden spatulas (be careful, hot!).

And again we pierce the intestine with a needle. We return to the oven and continue to cook for another 20-30 minutes, until browning. If you have a convection oven, you can turn it on at the final stage.

We serve the dish hot, adding it with our favorite sauce, vegetables and herbs. Homemade sausages are no less tasty than grilled sausages. They are ruddy on the outside and very juicy on the inside. Delicious homemade picnic!

People of the older generation remember well the times of scarcity, when the choice of products was very small, and it was possible to buy a good sausage, for example, only by chance or by acquaintance. Now, even in the most modest grocery store, there are always several types of sausages. However, “your” product, made at home, always seems tastier and more satisfying!

How to cook minced meat for homemade sausage?

To prepare minced meat, you will need the following ingredients:

• about 1 kilogram of fatty pork neck
• 5-6 cloves of garlic
• 2 small bay leaves
• 1 tablespoon salt
• ground black pepper
• spices to taste
• small pig intestines

Pork neck is especially good for making homemade sausages as it contains a lot of internal fat. As a result, the sausage is juicy, tender, but not too greasy.

Cut the neck (or meat and lard) into very fine cubes. Take your time and effort. If you pass the meat through a meat grinder, the taste of the finished sausage will be worse.

Season with salt and pepper, add other spices to taste and desire, finely grated bay leaves and finely chopped garlic. Stir the minced meat well, cover the container with a plate or lid and refrigerate for at least 24 hours. Then stir again thoroughly by adding some cold water. Your task is to make the minced meat juicy and viscous to the touch.

Some cooks add cognac or brandy to the minced meat.

What can replace the pork neck?

If you do not have the opportunity to purchase a neck or for some reason you do not like it, you can take lean pork and lard, in an approximately 4: 1 weight ratio. That is, in our case, take about 800 grams of pork tenderloin and about 200 grams of lard. You can also mix minced pork with minced meat made from turkey fillets. Then the sausage will turn out to be not so fatty and high-calorie.

How to fill the intestines when preparing homemade sausage?

It's best if you manage to buy pork casings already processed and ready to fill. Then all that remains is to rinse them and soak in cold water for about one hour. But in any case, first inspect their inner side. If necessary, scrape off any excess with the blunt side of the knife.

Place the prepared intestines over the mouth of a cooking syringe, wide funnel, or plastic bottle. Tie a strong knot at the end and start filling with minced meat. Twist the guts from time to time to make the sausages of your choice.

When preparing homemade sausage according to this recipe (as well as any other), make sure that the sausages are filled evenly, without voids. At the same time, avoid filling too tight so that they do not burst when cooked.

Once you've finished filling the sausages, tie the other end of the intestines tightly. Take a thin sharp needle and prick each sausage in several places, this is necessary for the steam to escape.

Cook sausage only in glass or enamel containers. Hang the cooked sausage in a cold and well-ventilated room for a few minutes.

How to cook homemade sausage?

Place sausages filled with minced meat carefully in boiling water. Simmer over moderate heat for 5 to 7 minutes, then remove from the boiling water, drain and dry. When they are completely dry, fry them in vegetable oil until tender, turning over from time to time. Sausage can not only be boiled and fried, but also stewed in a cauldron. Then it will turn out to be especially tender and soft. Homemade sausage prepared according to this recipe turns out to be very tasty and juicy!

Is it possible to fry the sausage after a while?

If you don't have time to fry, you can postpone this work. To do this, when the boiled sausages are completely cool, put them in the refrigerator. They can be kept there for a maximum of 3 days.

If you put the boiled sausages in a plastic bag and put them in the freezer, they can be stored for a very long time. When you want to cook them, you don't even need to defrost the sausages: put them in a frying pan greased with vegetable oil, cover and bring them to readiness over moderate heat. Turn over and cover again from time to time. Try to prevent the casing from tearing or swelling during heat treatment. When frying, you can determine the degree of readiness as follows. If clear juice flows out of the sausage, that is, without blood, the sausage is ready.

Homemade sausages made from various types of meat can become a real delicacy. Initially, this dish was invented with the aim of extending the shelf life of meat during long campaigns of warriors, later it became a real work of culinary art. In different countries, sausages are prepared according to their own recipes, with the addition of various spices and parts of meat carcasses. They are baked in the oven, grilled, fried, boiled, put under a press, smoked. Cooking sausages at home is not a difficult task at all, but in return you will get a dish that will become a real decoration of the festive and everyday table.

Homemade pork sausages in the gut

Almost all people in villages prepare pork sausages in the gut for the New Year and Christmas holidays. This is a traditional dish among the Slavic peoples; it is mentioned in many poems and fairy tales.

The dish is prepared from the following ingredients:

• boneless pork belly (can be replaced with a non-fat collar) - 2.5 kg;
• rock salt - 35-40 g;
• ground black pepper - 1.5 tsp;
• red hot pepper - 0.5 tsp (taste);
• garlic - a couple of cloves;
• pounded dry basil - 2 tsp;
• pork small intestines - 4 m

Pork breast is cleaned of fat and film, finely chopped with a knife. Spices, salt, garlic passed through a press are added to it. To make the meat more juicy, you need to add a little clean liquid to it. The resulting minced meat is recommended to be placed in the refrigerator for about 6-8 hours.

The washed intestines must be folded into a container and filled with warm water and vinegar (very little acid is added). Elastic natural films are then washed, checked for damage and soaked in water with added salt for 60 minutes.

When all the products are ready, you can start filling the intestines with minced meat. For this, a meat grinder with a special attachment or any other suitable device is used. The raw sausage is then laid out in a container, filled with water and cooked for about 35 minutes. Then it is fried or baked in the oven.

It is important during the final preparation to ensure that the shell does not burst, otherwise the product will turn out to be dry.

Beef recipe

Beef is a source of nutrients that are indispensable for adults and children. Beef sausages will turn out juicy if you add a little pork and lard to them.

In order to make beef sausages for frying, you should stock up on:

• beef - about 4 kg;
• pork - about 800 g;
• salt to taste;
• salted bacon - 350 g;
• garlic - 4-5 cloves;
• pepper and other spices.

The meat must be washed, peeled from the film and made sure that there is no cartilage in it. Pork and beef are chopped with a knife so that the pieces of the main product are about 0.6 cm thick, and pork - 3-4 mm. Minced meat is seasoned with spices and salt.

The cranium, prepared in advance, is filled with minced meat (1 end of it must be tied with a thread). It is not necessary to stuff the natural casing very tightly, taking into account the fact that during processing it will shrink.

It is important to ensure that there is no air inside it, otherwise, when heated, the shell will burst, and the juice will leak out.

When the belly is filled with meat, you can tie the other end of it with threads and put it in the pan. To give the appearance of sausages, it is recommended to intercept the casing with threads in several places. Fry sausages over medium heat, frying on both sides until golden brown.

Homemade chicken sausages

Cooking homemade sausages in the gut from minced chicken is as easy as shelling pears. Delicate and juicy, they will be a good addition to your main course. Such food is an excellent alternative to store products, the quality of which is sometimes very questionable. There are several options for cooking chicken sausages - with gelatin, in a natural and artificial casing, with the addition of mushrooms and other products.

One of the most popular is the recipe for cooking in the oven, from:

• chicken meat - 1.5 kg;
• intestines - 1.5 m;
• salt, pepper;
• mustard;
• soy sauce;
• granulated sugar;
• ground paprika;
• spices;
• Georgian sauce.

Chicken meat should be washed and cut into small cubes. Then you need to put it in a deep container and sprinkle with spices. All this must be set aside for marinating for 12-20 hours.

The washed and cleaned intestines must be checked for integrity, then stuffed and tied with threads.

If air gets into the shell, you need to carefully pierce it in this place with a needle or a toothpick.

The product should be baked on a baking sheet in the oven for about 35 minutes, preheating the oven to 200 degrees. You can store ready-made sausages in the refrigerator for about 7-10 days, in the freezer for up to 3 weeks.

Recipe without guts in foil

Chicken sausages or pork sausages (you can combine several types of meat) are easy to cook without using a natural casing, which can be quite difficult to find in stores.

To do this, you need to stock up on:

• pork meat - 1.5 kg;
• chicken fillet - 1 kg;
• garlic - a few cloves;
• hot, fragrant and white pepper;
• nutmeg - 8 g;
• salt - 45 g;
• sugar - 0.5 tsp.

Prepared pieces of pork meat must be passed through a meat grinder using a special attachment with large holes. The chicken is cut into small cubes with a knife. Everything is mixed in a container with spices until smooth and set aside for infusion (from 1 hour to a day).

Cut and lay the foil on the table (stack several square sheets on top of each other). Arrange the meat filling in foil, wrap, forming sausages. Bake in the oven on a wire rack for 120 minutes at 45 degrees, after 100 minutes at 65 degrees and 10 minutes at 100 degrees. Serve, slightly chilled, with sauce and other dishes.

Homemade chopped sausages

Chopped meat in sausage significantly increases the quality of the product and its value when it comes to a manufactured product. All gourmets note that such a dish has a richer meat taste, in contrast to what is prepared on the basis of fine minced meat.

To prepare a dish, you should stock up on:

• pork pulp - 500 g;
• garlic - 1 clove;
• onions (you can do without it);
• mustard;
• salt, black pepper;
• fresh bacon - 200 g;
• vegetable and animal fat;
• pork intestines - 120 cm.

Rinse the meat with lard under running water, then chop them with a knife so that the pieces of pork are slightly larger than lard. Spices and garlic with onions passed through a meat grinder are added to the finished meat base. Everything is mixed, infused and then used to fill the intestine.

It is recommended to boil finished products in salted liquid for about 20 minutes. Then put the sausages on a greased baking sheet and bake in the oven at 190 degrees for about 18 minutes (until golden brown).

The prepared casing (natural or artificial) should be filled with minced meat using a syringe. Put the finished products in a saucepan, add hot water and cook for 25 minutes. You can bake them in a slow cooker or oven.

Raw smoked sausages at home

Raw smoked sausages are the pride of the Germans and an expensive but such a favorite delicacy of the Slavs. They can be consumed as a separate product or used to prepare other dishes - sandwiches, pizza, etc. A dish is prepared from the best sorts of meat, with the addition of special spices and spices.

To prepare an exquisite dish, you should stock up on:

• veal - 1 kg;
• lean pork - 1 kg;
• lard - 500 g;
• salt - 100 g;
• granulated sugar - 0.5 tsp;
• ground allspice and black pepper - ½ tsp each;
• ascorbic acid - 10 g;
• potato starch - 3 tablespoons;
• cognac - 50 ml.

Pieces of meat are washed, peeled and cut with a knife into large cubes, each of which is rubbed with salt and then folded into a deep container. When the meat is salted (this will take at least 2 days), it must be passed through a meat grinder with a large nozzle. Lard is cut into pieces, mixed with meat and spices. After that, the required amount of starch, brandy is added to them, everything is kneaded until smooth and laid out in a sausage casing.

The resulting food is wrapped in twine and hung in a special room for several days. After that, semi-finished products are cooked in a cold smoked smokehouse for 2 days. When the product is ready, it should ripen in a cold room for 10 days. The shelf life of a properly cooked product at home is up to 120 days.