Dear friends, today I want to tell you how to cook homemade pork sausage. Do not be intimidated by homemade pork sausage in the guts - despite the seeming complexity, there is nothing difficult in cooking. On the contrary, everything is quite simple and relatively fast. The most important thing is to choose fresh good meat, buy intestines (in the supermarket or in the market) and follow step by step all the steps in the process of making homemade pork sausage.

Her mother taught me to cook, and my grandmother told her about it ... That is, this recipe for homemade pork sausage in the gut is proven, and more than one generation. And I will gladly tell you how to make homemade pork sausage, what meat to buy, what spices to use, how to fill the intestine and how to bake the sausage ... That is, I will share all the subtleties and secrets that I know. Let's go to the kitchen?

Ingredients:

• 1 kg of pork;
• 1 tablespoon without top salt;
• 1 teaspoon ground black pepper
• 0.5 teaspoon bay leaf powder;
• 3-4 cloves of garlic;
• 80-100 ml of boiled water at room temperature;
• cleaned pork intestines.

How to make homemade pork sausage:

To make homemade pork sausage in the intestines juicy, we take meat from the shoulder, neck or back parts of the carcass. The main thing is that the meat should not be from the head - it is tough there. Wash the meat and cut into large pieces arbitrarily.

For sausages, the easiest way to twist the meat in a meat grinder is faster than cutting it into small pieces with a knife. As a rule, in modern meat grinders there is a special attachment for sausages - the holes in it are larger than in the standard one for minced meat. If your meat grinder does not have such a nozzle, you can look for it in specialized stores. Alternatively, you can twist the meat in a meat grinder with the usual minced meat attachment, or still chop it finely with a knife.

We twist the meat into minced meat.

Add salt, pepper and bay leaves. Peel the garlic, squeeze through a press and add to the meat.

Mix everything well. We put the salt not all at once, but about ¾ of the norm, in order to add salt to your liking. Little by little, 2-3 tablespoons each, add water, all the time thoroughly kneading the meat (so homemade pork sausage in the intestines will become more juicy).

And again a meat grinder comes to our aid. We install on it a special nozzle for filling the intestines. If there are no such attachments in the meat grinder, you can simply use a cut-off plastic water bottle (although this will take you much longer). Pull the intestinal shell over the protruding part of the nozzle (or on the neck of the bottle).

We turn on the meat grinder - and the shell will be filled with minced meat. At the same time, we tighten the shell, move the minced meat with our hands, fill it not very tightly. At the same time, we make punctures with a needle, every 5-7 cm. Thanks to the punctures and not too dense filling, the homemade pork sausage in the guts will not burst during baking.

We tie the ends of the filled shells either with culinary thread, or with cotton bobbin thread folded 2-3 times, or simply securely tie the free end of the intestine.

Sausage rings can be made of any length - to the length of the entire shell or tie short sausages 15-20 or 40-50 cm long.

Homemade pork sausage in the guts - semi-finished product - we stand for 4-8 hours in the refrigerator. And then you can cook it: either in the oven, or on the grill, or in a pan (though this is the most inconvenient way). Alternatively, you can freeze a semi-finished product of homemade sausage, and bake when necessary: \u200b\u200bsuch a blank is perfectly stored in the freezer.

We bake homemade pork sausage in the oven until golden brown, 25-30 minutes, at a temperature of 180 degrees. On the grill, it is cooked for about 15-20 minutes. In either case, you can always cut the sausage to make sure it's cooked. Be careful not to overdo the sausage, so that it does not turn out to be dry.

Say what you like, but sausage is a very convenient invention of mankind. Have breakfast, have a quick snack, "freeze the worm" in the evening - what other product will cope with these tasks just as effectively. For those who do not want to buy it in the store, we will tell you how to cook homemade sausage in the guts in your own kitchen.

Homemade pork sausage in guts

Ingredients:

• Pork meat with a fat layer - 1 kg;
• sausage guts;
• cognac - 50 ml;
• salt, garlic and spices to taste.

If pork meat does not have a fat layer, then add about 200 gr to the ingredients. lard, otherwise the sausage will turn out to be dry.

Cooking steps:

1. Pork and lard need to be finely chopped (into pieces of about 1 cm), add spices and garlic, pour cognac. Stir well and refrigerate for at least 12 hours.
2. The intestine must be tied tightly at one end with a harsh thread and stuffed with infused minced meat. It is more convenient to do this using a special attachment for a meat grinder, but if it is not there, then you can use a regular spoon. The main thing is not to stuff the intestines too tight, otherwise it may burst during cooking. If you want to get several small sausages, then bandage the intestine with coarse thread at regular intervals as it fills.
3. Tie the open edge tightly, then use a toothpick to make a few punctures in the sausage. This is necessary so that the intestine does not burst during heat treatment.
4. Roll the sausage into a ring, put it in a saucepan with boiling water and cook for 10 minutes from the moment it boils.
5. Pour vegetable oil into a baking dish, place the sausage there and bake in the oven for 50-60 minutes at 220 degrees until golden brown.

Pork sausages can be prepared in various ways - apart from the oven, they can be fried on a grill, frying pan, skewers - in any case, they will go off with a bang, and guests will be trying to find out the recipe for this dish for a long time.

Hepatic homemade sausage in the gut

Ingredients:

• any liver - 1 kg;
• chicken eggs - 3 pcs.;
• lard - 200 gr.
• onions - 1-2 heads;
• garlic - 4-6 cloves;
• semolina - 6 tablespoons;
• intestines - as needed;
• salt, spices, pepper - to taste.

Cooking sequence:

1. Cut the onion into half rings and fry.
2. Scroll the liver, garlic, bacon, fried onion in a meat grinder.
3. Add spices, salt, eggs and semolina to the minced meat, mix thoroughly. Leave the minced meat for half an hour to swell the semolina.
4. We tie one end of the intestine with a harsh thread and stuff with minced meat. Every 15-20 cm you need to ligate the intestine, forming future hepatic sausages. Remember to puncture each sausage with a toothpick or needle.
5. Prepared sausage can be boiled in a saucepan or baked in the oven for 40 minutes at 220 degrees.

Homemade chicken sausage in the gut

Ingredients:

• chicken fillet - 1 kg;
• chicken egg - 1 pc .;
• greens, salt - to taste;
• intestines - as needed.

Preparation:

1. Grind the washed and dried chicken fillet in a meat grinder, add herbs and salt.
2. We stuff the intestine with minced meat, tie it on both sides with a coarse thread, make several punctures.
3. Cook for 40-50 minutes in boiling water.
4. After cooking, you need to take out the sausage, cool and let it lie in a cold place for about 2 hours. The dish is ready.

If you are cooking chicken sausage not for children, then you can add bacon (200 g) rolled in a meat grinder to the recipe, as well as garlic and your favorite spices. Chicken can be substituted for turkey if desired.

Dry-cured beef sausage in guts

Ingredients:

• beef pulp - 1 kg;
• well-salted bacon - 200 gr.;
• salt - 2 tablespoons;
• granulated sugar - 1 tsp;
• ground black pepper - 2 tsp;
• ground red pepper - a small pinch;
• baking soda - on the tip of a knife;
• coriander - 1 tablespoon;
• apple vinegar.

How to cook:

1. Rinse the meat and cut into strips.
2. Fry the coriander in a dry frying pan, then grind it in a coffee grinder.
3. In a separate bowl, mix all dry ingredients: coriander, salt, soda, red and black pepper, sugar.
4. Rub the strips of beef with vinegar, roll in a mixture of spices, fold in layers in an enamel bowl, cover with a lid, press down with oppression, put in the cold for 12 hours (after 6 hours, turn the pieces over and press the lid again with pressure).
5. Dip the pickled meat in a solution of vinegar at the rate of 2 tbsp. apple cider vinegar per liter of water. After 10 minutes, take out the pieces, squeeze out excess moisture and grind in a meat grinder.
6. Cut the salted lard into thin cubes and add to the meat.
7. Stuff the intestines with the minced meat, tie each piece on both sides.
8. Put prepared sausages on a wire rack and put in a place with good ventilation. After 5-6 days, the dry-cured sausage is ready.

How to choose meat for sausages

In addition to the indisputable taste, homemade sausage has an undeniable advantage over the store counterpart - the hostess knows for certain what ingredients she used to prepare the delicacy and in what conditions she cooked it.

In fact, cooking sausage in the guts at home is not so difficult, just follow the recipe and use some tips and tricks.

Pork, veal, chicken, duck or turkey meat is usually used for cooking, but you can also combine several types of meat. It must be remembered that poultry meat is usually dryish, so it is mixed with lard or bacon for juiciness.

When choosing pork meat, examine the lard, if it is soft, tender and has a thin skin, then homemade pork sausage in the intestines will also turn out to be tender and soft. If you prefer lamb, then you need to look at the veins - if they are soft, then this is a guarantee that the sausage will turn out to be fragrant, tasty and tender.

How to choose and prepare intestines for homemade sausage

It is not difficult to buy already dressed casings for making sausages in a store or on the market today. They can be beef, pork or lamb, differ in length and diameter.

Beef gut is preferable for homemade sausage, as it is more durable.

If you have never cooked sausage at home, Elena Skripko's book "World Sausage" will simply force you to buy suitable meat and sausage casing and get down to business: the process of making homemade sausage is described so simply and easily. Photos simply do not let go of themselves! Today we will tell you how to make pork sausage - according to an old Ukrainian recipe with garlic and prunes.

The old Ukrainian homemade sausage recipe is absolutely simple. It does not include complex and unfamiliar ingredients, everything is clear here, and most importantly, close to us. By the way, Nikolai Vasilyevich Gogol was very well versed in the intricacies of Ukrainian cuisine, and this famous Ukrainian sausage, which will be discussed, is present in almost every of his works.

For 8-10 servings:

• pork (lean) 2 kg
• lard or pork belly 500 g
• garlic 2 heads
• bay leaf 3 pcs.
• salt 25 g
• pork belly (caliber 38/40)

Sausage casing can be any type - collagen, natural or polyamide. For homemade sausages, it is still more convenient to use a natural casing - a casings. The easiest way to order a salted womb is in online stores - it is already peeled, and there is no hassle with it. The only thing you need is to soak it for 20 minutes in warm water and rinse it from the outside and inside of the salt.

If the recipe does not specify the caliber of the caliber, then you can take any. Whether your sausage is thicker or thinner is up to you. You can stuff the casing manually, through a meat grinder using a sausage or sausage attachment

1. Pour black pepper into a mortar, break a bay leaf with your hands. Add the peeled and chopped garlic. Add salt. Pound everything in a mortar until gruel. (Of course, you can grind everything in a blender, which will be more convenient, but if you want to get the taste of real Ukrainian fried sausage, then use a mortar.)

1. Cut the pork into 1 × 1 cm cubes. This is a very important point. The meat must be chopped by hand. Add 1 × 1 cm diced bacon or underwings. If you have fatty pork, then you should not add additional lard, and this step can be omitted.

The knife should be sharp, and the meat and lard should be cold. Cold is an important condition. Fat should not melt, even if it is simply heated by hand. The fats melted during the grinding process will subsequently prevent the minced meat from absorbing liquid, which must be added to it. And liquid is necessary for juiciness.

1. Rinse and soak the pork belly in warm water for 20 minutes.

1. Add the prepared garlic dressing to the meat.
2. Stir the meat well with salt and spices for 5-10 minutes. The minced meat should thicken.

The better the minced meat is mixed, the better the sausage you get. The minced meat is kneaded by hand, in a blender or in a cutter. As a result of active kneading, the minced meat absorbs all the liquid and becomes more juicy. Well-mixed minced meat stretches with strings.

1. Stuff the minced meat into the womb, forming rings for 2-3 turns. Tie the rings with twine crosswise, passing the twine through each ring.

1. Place the sausage on a baking sheet. Bake in the oven without pre-blanching for 25-40 minutes at 150 ° C. Pierce the casing in several places so that the fat evenly saturates the entire surface of the sausage.

In Ukrainian villages, such sausage is still stored in jars, filled with lard. If you decide to cook such a sausage for future use, then keep it in the oven longer - a little over an hour. This is necessary in order to evaporate all moisture and exclude the possibility of bacterial spoilage.

The duet of pork and prunes is always a fireworks of taste. The sweet and sour plum permeates the meat and gives it a unique flavor. But that is not all. Everyone knows that meat dishes, especially fatty ones, are quite high in calories. Any nutritionist will tell you that in order to reduce their energy value and at the same time improve absorption, it is best to combine meat with non-starchy plant foods, for example, stew or bake with vegetables or fruits. Thus, meat with prunes is not only tasty, but also healthy, since these two products perfectly complement each other.

For 6-7 servings:

• pork (fatty) 1.5 kg
• 1 head garlic
• pitted prunes 150 g
• dried cranberries 70 g
• ground black pepper 1 1/2 tsp
• cold water ⅔ glass
• dried basil 2 tbsp spoons
• 1 1/2 tsp salt
• pork belly

For the preparation of sausage with prunes, you can use any meat - pork, beef, lamb. Choose prunes sour with a rich aroma. Smoky prunes will also work well with pork. You can add other dried fruits, for example, like mine - cranberries.

1. Rinse prunes and cranberries. Cut the prunes into small pieces.
2. Cut the pork into 1.5 x 1.5 cm cubes.
3. Combine prepared meat and dried fruits in a deep bowl.

1. Chop the garlic with a knife. It is important for such a sausage to add garlic precisely in pieces, and not in gruel. Add black pepper and dried basil. If you are using fresh basil, one medium bunch is sufficient. Basil must be pre-rinsed and chopped. Add spices to the meat.

When I was little, for significant holidays, my grandmother in the village used to heat up a wood-burning stove and cook homemade pork sausage. Pigs in the household have always been raised, and the sausage was very often - delicious, aromatic. An 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 at the local bazaar with merchants, they will gladly bring you what you need for your money.

We were going to cook sausage according to grandma'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 very tasty home-made sausage is prepared - "nadinitsa", a 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 casing. 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. Sausage is well stored, especially if the finished sausage cooked at home is placed in a ceramic pot and poured 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. Neck, shoulder blade, back part are perfect. Thoroughly clean the meat from 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, 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 approximately 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 fragrant 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 garlic or a grater, but in this case there will be a lot of garlic juice, I do not 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 unsure, you better 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 fills 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. Make sure 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 must be refrigerated 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 bandage 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 must 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 submerges 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 boiling, remove the sausages from the boiling water, place them on plates and let cool.

    

We buy sausages every day: for breakfast, family dinner, festive table. Supermarket counters abound in a selection of meat delicacies: boiled sausages, smoked, dry-cured, from different types of meat. But many housewives are looking for an alternative to purchased products and learn to cook sausages on their own at home - this is not only tasty, natural and profitable, but also an excellent reason to surprise household members with their culinary talents.

Sausage at home, how to cook

Basic principles of making homemade sausage

For the manufacture of dry-cured or uncooked smoked sausages, more knowledge and experience will be required, food additives, albeit a small, but separately equipped room with a certain temperature and humidity regime. And there is nothing difficult in preparing sausages for a cold breakfast, a hot dinner or a trip to nature. The main thing is to master some rules and start experimenting to find your favorite combination of meat and spices for it.

How to start making sausages

If you are just trying to cook sausage, stock up on the minimum set of ingredients: casings (intestines), meat, salt and spices. At home, without purchasing special devices and ingredients, you can cook boiled sausage, ham, sausages for smoking, frying in a pan, grill or in the oven.

It is not necessary to buy intestines for making homemade sausages. It is easy to find artificial protein casings in specialty stores. They are edible, stretch well, do not need to be prepared and can be filled by hand.

The simplest cooked sausage or ham can be prepared and cooked in regular cling film.

Choosing meat for homemade sausages

It is important to choose good meat, with a minimum of veins and connective tissue, and if you get a bad piece, all the imperfections need to be cut out. Used beef, pork, lamb. The latter must be mixed with pork or beef in a 1: 1 ratio, since lamb has a specific aroma and excessive fat content. Diet sausages can be made from chicken legs or thighs. If you use a mixture, then each type of meat must be ground separately.

It is better to use lean (lean) meat as the main ingredient, and for juiciness add solid lard (10-20%) or fatty pork (25-30%) to the minced meat, otherwise the final product will be dry.

Lean meat is flesh with a fat content of no more than 30%. In bold - 30-50%. In bold - more than 50%.

Fresh (not yet cooled) meat is not used, since the muscle tissue of the animal relaxes 6-8 hours after slaughter. From such a product, you will get hard minced meat and, accordingly, dry sausages. Frozen should also not be bought: the structure of the meat changes, and if it is defrosted incorrectly, the meat juice flows out. If you bought fresh meat and froze it yourself, put it on the bottom (coldest) shelf of the refrigerator to thaw. The process will take at least a day for a piece of 2-3 kg, but this method of slow defrosting is the most correct and gentle.

Grinding meat for homemade sausage

For grinding meat, a grid with a diameter of 5-7 mm is used. It is better to cut the bacon into cubes with a knife, the size of which depends on your culinary preferences. To obtain juicy sausages, the cubes must be at least 5 mm on a side; too small will melt during cooking and juice will flow out.

Temperature regime

The minced meat must be very cold. During grinding and mixing, you should try to heat it to a minimum with your hands, an electric meat grinder. Ideally, the temperature of the harvested meat should not exceed 12 ° C.

Mixed and seasoned minced meat should be allowed to brew in the refrigerator for at least 6-8 hours, preferably a day for it to mature. After that, ice water is added to the minced meat in small portions - 50-100 ml per 1 kg of the batch, and then the bowels are already filled with it.

If you plan to get serious about making homemade sausages, get a probe thermometer. With full compliance with the rules described above, the final product will not be juicy if you do not observe the temperature regime during cooking. Pork and beef sausages are ready when the temperature inside them reaches 72-75 ° C. Chicken - at 84-85 ° C.

Filling the bowels

Pre-prepared, cleaned and washed bowels are filled with a syringe attachment, which is usually included in the set of household meat grinders. If there is no such device, you can cut off the top of the plastic bottle, pull the intestine over the neck, tie the free end, and fill it like from a watering can. It is not necessary to compact the minced meat too much. The sausage shell is pierced in several places with a thin needle.

Storing homemade sausage

After filling and piercing the sausages, let them lie down at 2-4 ° C in the refrigerator for 30-60 minutes. Before cooking, make a few more holes with a needle, scald the sausages with boiling water and hold them under the lid for 10 minutes. Then cook in the chosen way.

The freezer keeps raw sausages well, so you can make more items and defrost them as needed. After heat treatment, the sausages are stored in the refrigerator for 3-4 days.

Homemade "Amateur" sausage recipe

Such sausage can be safely given to children, and not be afraid of preservatives, flavor enhancers and food additives. You can store it in the refrigerator on the bottom shelf for up to seven days.

Ingredients:

• veal pulp 500 g
• lean pork 500 g
• bacon 200 g
• milk 150 ml
• beet juice 100 ml
• yolks of 3 eggs
• sugar 0.5 tsp
• ground pepper 1 tsp (a mixture of peppers is also possible)
• nutmeg 0.5 tsp
• salt to taste
• ice water 150 ml

Pass the meat through a meat grinder twice, then grind in a blender with the addition of ice water. Cut the bacon into cubes with a side of 3-4 mm; can be frozen to make it easier to cut. Pour boiling water over already cut and leave to drain.

Mix well the minced meat, chopped bacon, yolks, spices, salt, sugar, beet juice and milk.

Milk is added for juiciness. Sugar - as a natural flavor enhancer. Beetroot juice - for color, as the meat will turn pale during cooking.

From the specified minced meat, 2 loaves of sausage will be obtained.

Prepare 2 packages. To do this, fold the cling film in 3-4 layers into a rectangle of about 30 * 40 cm. Put half of the prepared minced meat on each. Roll up the loaf tightly, and so as to release the air from the film as much as possible. The diameter of the sausage is 5-6 cm. Tie the free edges of the film with a knot. Tie each resulting loaf of sausage with twine so that they keep their shape. Make a knot at the free end of the film, run the thread along the loaf from it, make a single knot after 5 cm, wrap the loaf across, then run the thread along, and repeat every 5 cm. The resulting sausages will be very soft, but you do not need to pull them tight. Make a few holes with a needle around the perimeter of the loaves, and put them in the refrigerator for three hours. During this time, the sausages will become noticeably more elastic, the meat will be saturated with spices.

Preheat the oven to 120 ° C. Put sausage (one or both at once, if they fit) in a form suitable in size, pour warm water up to a third of the loaf, cook for 1.5 hours. Check the water periodically, if it evaporates add. Remove from oven, cool with ice water. Dry and refrigerate for 10 hours. Delicious and absolutely natural homemade sausage "Amateur" is ready.

Homemade pork ham recipe

Homemade ham turns out to be very tasty. You can change the composition of the recipe products by replacing the pork with chicken breast and thighs in equal proportions, adding your favorite spices.

For homemade ham, it is best to purchase nitrite salt. It is sold in many specialty stores. Nitrite salt prevents pathogenic microflora from developing in meat, retains the pink color of the ham, improves the taste of the finished product, and increases the shelf life. Without the use of nitrite salt, the cooked ham will have a pale gray hue.

• Pork pulp - 1 kg;
• Ice water - 100 ml;
• Salt - 20 g of ordinary or 15 g of nitrite salt + 5 g of table salt;
• Sugar - 5 g;
• A mixture of black and white ground pepper - 1 tsp;
• Nutmeg - 0.5 tsp;
• Dry garlic, optional - up to 1 tsp.

Pork must be cleaned of all veins. Grind one third of the meat in a meat grinder, the rest - cut into cubes with a side of 20-25 mm.

Add salt and sugar to the meat, mix well, adding a little ice water. Leave the minced meat in the refrigerator for 12 hours.

Then add spices and knead for 15-20 minutes (in a kneader for 10 minutes). Minced meat should be viscous, sticky.

Fold the cling film in 3-4 layers. Put the minced meat on it, roll into a sausage with a diameter of 7-8 cm. Roll up so as to release air bubbles as much as possible. Tie the free ends of the film, wrap the loaf with twine. Make holes with a thin needle along the entire perimeter of the sausage and remove the loaf for 12 hours in the refrigerator at a temperature not exceeding 4 ° C.

After the time has elapsed, put the ham in a container, fill it with hot water (80-85 ° C). Cook in the oven for 1.5 hours at 120 ° C. If the water in the mold evaporates, add. It is important that the water does not boil and the temperature of the meat inside the loaf does not rise above 75 ° C. It is convenient to check with a probe thermometer.

After the specified time, remove the ham from the oven, put it in a bag (so that moisture does not get into the holes), and cool under running cold water. Keep in the refrigerator until it cools completely, and preferably 8-10 hours, and you can try.