Meat sausage is one of the most popular products. It is eaten for breakfast, used as a snack on the holiday 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.
To make the sausage fatty and nutritious, but at the same time tender and juicy, pork is used as its basis.
You don’t need to buy a huge amount of ingredients for sausage; even a beginner can repeat the recipe.
You will need:
- Pork meat pulp - 1.5 kg;
- Thin pork intestines - 5 m;
- Pork lard - 500 g;
- One head of garlic;
- Cognac - 36 g;
- Spices: coriander, thyme, dried basil - all 1/2 tsp;
- Salt and ground black pepper - to taste.
Cooking process:
- The first step is to process the intestines. If they were in the freezer, they need to be defrosted, 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, soak them in a salty water solution for 60 minutes. Salt will remove microorganisms and bacteria.
- Let's start with the lard. You need to cut off the skin from it and chop it into small square pieces. If the pork itself has a high percentage of fat content, then use less lard in the recipe.
- Pork must be prepared by removing bones or veins. Cut into medium-sized squares. (2^2 cm)
- Place lard and meat in a common bowl. Sprinkle pepper and all other spices on top.
- Process the garlic using a garlic press and add to the meat mixture.
- Pour cognac into the sausage base. It will give the dish a specific aroma and juiciness. You can do without it.
- 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 inside the intestine. Don't forget to tie the end. Don't stuff too tightly.
- After the intestine is filled with filling, tie the other end and put it in the freezer for 4 hours to marinate.
- The future sausage can be rolled into rings for easier baking. Pierce in several places with a needle to avoid damaging the sausage casing.
- Place a 5 liter pan of water on the fire and wait until it boils.
- Add salt and place the raw sausage into the pan. Cook for 40 - 60 minutes over low heat.
- After cooking, the sausage must be placed in the oven. Don't forget to coat the baking sheet with vegetable oil. We put boiled sausage on it.
- Oven temperature - 180 degrees. Baking time - 40 minutes. During the baking procedure, you need to turn the intestine with meat several times.
- You can eat ready-made homemade sausage immediately, or you can eat it cold.
Chicken sausage
Chicken is a dietary product. So chicken sausage will appeal to people on a diet, those who monitor their health and young children who are just learning to eat regular food.
Grocery list:
- Chicken fillet - 0.5 kg;
- Milk with 1.5% fat content - 0.1 l;
- One egg;
- Carrots - 0.1 kg;
- Three cloves of garlic;
- Spices to taste.
Preparation steps:
- Make minced chicken using a meat grinder. You can process it in a blender, then the meat mass will be more homogeneous.
- Break an egg into the prepared minced meat, pour in milk, add salt and mix everything.
- Boil the carrots and chop into small cubes along with peeled garlic.
- Take special sausage molds or milk cartons and cut off the lid. We put a lot of minced meat in the first layer, sprinkle carrots and garlic on top, the third layer is minced meat again. And so on until the box is full.
- Do not add 1 cm to the top of the sausage base.
- Wrap the box of minced meat with cling film.
- Pour water into the pan and put it on gas; after the water boils, place the box with the future sausage in the pan. Water should not get inside the package. Cook in this form for 60 minutes with the lid closed.
- After cooking, cool the sausage and cut the box. The dish is ready.
Beef recipe
Beef is the middle tier. It will make the sausage 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 g;
- Spices - to taste.
How to cook:
- Process the meat by washing it and removing small bones. Cut it into small cubes and pass through a meat grinder with a large grid.
- Cut the lard even finer and process using a meat grinder. Combine meat and lard in one bowl.
- Add spices to your taste. This could be coriander, basil, ginger or red pepper. Salt the minced meat and put garlic in it.
- Mix everything well. If the minced meat seems a little dry, you can add a little water or milk.
- Process the intestines and stuff them with ground beef. Tie the ends with a string.
- Place the intestines filled with meat in the refrigerator for 5 hours.
- After this, you can bake them in the oven, after making holes with a needle along the entire length of the intestines.
Homemade boiled sausage
Recipe Ingredients:
- 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:
- The pork must be washed and cleaned of foreign objects: films, small bones and chopped together with garlic and onion using a blender.
- Pour the egg into the resulting minced meat, add your spices and gelatin. Mix everything well.
- The sausage base can be prepared in special molds, pork or beef intestine, or in a baking bag if you don’t have anything else on hand.
- Fill a baking bag with minced meat, tie the ends and the middle with a rope.
- You can start cooking. Cook for two hours over medium heat.
Livernaya
The liverwurst recipe is very simple. It doesn't require a lot of expensive ingredients, and the result is an amazing tasting dish.
Product set:
- Light - 0.8 kg;
- Liver - 0.6 kg;
- Lard - 0.3 kg;
- Heart - 0.4 kg;
- Garlic - 2 heads;
- Onion - 0.4 kg;
- Cream - 0.3 kg;
- Spices and salt to taste.
Recipe for homemade sausage in intestines:
- The liver should be washed under the tap, the meat of the heart and lungs should be cut into pieces and placed in a pan. Boil for 60 minutes.
- Chop the lard and liver and grind it through a meat grinder along with pieces of garlic.
- You can fry lard and onions in a frying pan with vegetable oil.
- We also process the cooled liver and lungs in a meat grinder.
- Combine all the ingredients into minced meat, pour cream on top and sprinkle with spices.
- We fill the intestine with ready-made minced meat and tie its ends.
- Cook for 40 minutes. Don't forget to pierce the shell with a needle.
Homemade dry-cured chicken sausage
This recipe does not involve boiling or baking in the oven. But here you need patience, as you will have to wait about two weeks for the sausage.
Recipe Ingredients:
- Chicken fillet - 0.5 kg;
- Pork intestines - 0.4 m;
- Two cloves of garlic;
- Coriander - 8 g;
- Black pepper - 0.5 g;
- Nitrite salt - 4 g.
Step-by-step preparation:
- Cut the chicken into thin slices.
- Add pepper, salt and coriander to the bowl with the chicken pieces.
- Mix everything and knead the minced meat.
- Process the intestines in the manner described above and place the meat in them, tie the resulting sausage with a ring and put it in the freezer for 2 hours.
- It's time for drying. For this purpose, it is necessary to hang the product in a well-ventilated area for three days. Temperature - 15 degrees Celsius. It is best to freeze in the refrigerator overnight.
- Over the next two weeks, the sausage should constantly hang in the fresh air.
Sausage without guts - in foil
A quarter of the time in preparing homemade sausage is spent preparing the intestines. This is an unpleasant and painstaking task. But you can do without the womb.
What you will need:
- Pork meat - 1 kg;
- Lard - 0.2 kg;
- Four chicken eggs;
- Six cloves of garlic;
- Salt to taste;
- Spices;
- Foil for baking;
- Starch - 40 gr.
Instructions:
- The meat and lard should be washed and cut into small squares.
- Break the eggs into a separate bowl and beat, adding starch, salt, pepper, chopped garlic and other spices little by little.
- Mix everything well, making sure that no lumps form.
- Make the minced meat, place it on foil and roll it up, tightly bending the edges of the foil.
- Preheat the oven to 180 degrees and insert the baking tray with the sausage. Baking time - 1 hour.
- Remove the finished sausage from the film and cut into circles.
Proper homemade sausage for children
The children's body is very fragile, so spices or garlic are not added to food for babies.
Ingredients:
- Chicken meat - 1 kg;
- Pork pulp - 0.3 kg;
- Salt to taste;
- Water;
- Pork intestines.
How to cook:
Grind both types of meat in a meat grinder. Pour salt into the minced meat and pour water. Knead everything thoroughly. Prepare the casing properly. Push the meat into it and tie it. Cook for an hour over medium heat. After the dish has cooled, put it in the refrigerator.
Pork and beef recipe
If pork is too fatty and you prefer dietary products, you can add lean beef to the main meat.
Product set:
- Pork meat - 1 kg;
- Beef meat - 1 kg;
- Three cloves of garlic;
- Water;
- Guts;
- Spices and salt to taste.
How to make sausage at home:
Chop pork and beef into small pieces. Mix the minced meat with finely chopped garlic, salt and spices. If the meat mass is too thick, add two tablespoons of water. After that we deal with tripe. Place the minced meat into the cleaned intestines and bake in the oven.
To give sausages a special appetizing taste and aroma, they add.
These are mainly used seasonings for homemade sausages: pepper (allspice, chili, white, black, red), cloves, nutmeg, bay leaf, coriander, cardamom, cinnamon, cumin and others. Spices give a dish a certain taste and aroma: salty or spicy, sour or sweet. Spices must be stored at a relative humidity of no more than 60% - 75%, at a temperature of 5 ° C - 15 ° C in a dry, well-ventilated area. To keep them longer and prevent insects from infesting them, it is better to use tightly sealed sealed packaging, or clean, dry and tightly sealed wooden boxes.
More information about the types of spices:
Allspice– has a range of different aromas: clove, nutmeg, cinnamon, black pepper and mustard, in connection with this, it is often called the “universal spice”. Allspice is rich in beneficial substances and microelements, such as zinc, phosphorus, calcium, potassium and iron, essential oils consisting of resins, tannins, fatty oils, as well as vitamins of groups C, B and A (retinol).
Chilli. With its help you can prepare wonderful hot hunting, liver, raw and smoked sausages for frying and grilling. Chili pepper goes perfectly with garlic, coriander, basil and bay leaf.
Black pepper - it is the most used and famous spice in many cuisines around the world. You can safely use it in boiled, smoked, raw smoked, liver sausage and other types of sausages.
White pepper- this pepper is valued by chefs due to its unique aroma and taste, which is not as spicy as black pepper.
Green pepper. Due to the rather complex procedure for producing and processing green peppers, they are not found on sale very often. This representative of spices has persistent aromatic, refreshing properties and is absolutely not spicy. Green pepper grains are added to various sausage dishes.
Marjoram - indispensable when preparing heavy and fatty foods, bacon and pork products. In Germany, marjoram is rightly considered the main component in meat production, and the Germans even called marjoram “sausage grass.” The slightly bitter taste of marjoram with a sweet smell goes well with thyme, and marjoram is often used in mixtures for sausages, sausages and homemade sausages.
Nutmeg, flower. Nutmeg and nutmeg are very similar in aroma and taste. The taste of the nut is intense and sweet, while the taste of the flower is bitter. Nutmeg can give homemade sausage a subtle, sweet, rich taste.
Thyme (thyme) – has a spicy, pungent taste with a caraway-anise aroma. Dried leaves of the bush are used to produce these spices, as they give exceptional taste to meat products. Pairs perfectly with garlic. Using thyme is an excellent solution for chicken sausages, veal sausages, and lemon thyme is an excellent solution for smoked, lamb, pork and liver sausages.
Cumin, cumin, cumin – These three types of spices are so different at first glance, but they are very similar in taste and smell. They differ from other seasonings in their spicy sweetness with bitter undertones, and are based on anise-dill and caraway notes.
In Czech and Prussian cuisine, these spices are used in combination with garlic, where this combination of seasonings is used in the preparation of fatty sausages for grilling, frying and smoking.
Anise fruits - have a spicy, sweetish, refreshing taste that improves the taste properties of boiled, boiled-smoked, smoked, liver and fried products.
Cinnamon - has a pleasant persistent sweetish taste. Cinnamon disinfects foods contaminated with E. coli; therefore, it must be added to perishable foods.
Ground ginger- the most popular oriental spice since ancient times. Its refined and aromatic taste will not leave anyone indifferent. Ginger is one of the most used ingredients in homemade sausages, mainly made from horse meat and lamb; it gives them pungency and astringency specific to this root. Ground ginger root is used in curry spices, ketchups and sauces.
Good luck with your sausage making!
The taste properties of homemade sausages depend not only on the quality of the meat and adherence to the recipe, but also on the correct choice of seasonings. How to correctly compose an aromatic composition for preparing sausages, frankfurters and sausages? All about the fragrant secrets of sausage in our today’s lesson “Crafting School”.
The bell rings and the lesson begins.
Background
Seasonings are the flavorful heart of the sausage. The right aromatic compositions will enhance and highlight the taste of homemade meat delicacies. There are two fundamental approaches to the issue of choosing seasonings.
- You can buy a ready-made seasoning mixture and add it to the sausage meat according to the instructions on the package.
- You can create your own aromatic mixture from individual spices.
According to the first technology, everything is clear - buy it and get rid of it. As a rule, ready-made seasoning mixtures contain not only aromatic herbs and spices, but also moisture-retaining agents, preservatives, and stabilizers.
I will tell you about the second method, which is chosen by true craft connoisseurs. Its essence lies in independently composing aromatic compositions. You can add the rest of the additives yourself, according to your tastes and ideas about a natural product. I have collected recipes for classic aromatic mixtures that are as close as possible to GOST.
Seasonings for boiled sausages
The most popular seasonings for cooked sausages are coriander, nutmeg, white and black pepper and garlic.
Seasonings for Doctor's
Boiled “Doctorskaya” belongs to the so-called structureless sausages. Their texture is delicate and uniform.
Proportions for 1 kg of minced meat.
- Salt – 20 g.
- Sugar (glucose or dextrose) – 20 g.
- Ground nutmeg – 5 g.
- Crushed cardamom grains – 5 g.
Seasonings for "Molochnaya"
“Milk” sausage is prepared from a mixture of different types of meat, and its distinctive feature is its creamy flavor, which is emphasized by the desired mixture of seasonings.
Proportions for 1 kg of minced meat.
- Salt – 20 g.
- Sugar – 10 g.
- Ground white pepper – 5 g.
- Ground nutmeg – 5 g.
- Dried garlic – 5 g.
- Cumin – 1 g.
Optionally, you can add 10g of sage if you like bright spicy notes.
Seasonings for Chainaya sausage
Another type of tender boiled sausage, which is made from a mixture of pork and beef with the addition of lard.
- Salt – 20 g (in case of using nitrite salt, add in the following proportions: 10 g table salt and 10 g nitrite salt).
- Sugar – 10 g.
- Ground black pepper – 5 g.
- Ground coriander – 5 g.
- Granulated garlic – 7 g.
Nitrite salt is an important component of not only boiled, but also other types of sausages; its addition eliminates the risk of developing botulism.
Seasonings for homemade sausages
Dried onions and garlic, coriander, white pepper for a refined taste, and black pepper for spiciness and aroma are most often added to sausages. Paprika enhances the sweet-spicy note, smoked parika adds an Italian flavor, and a mixture of rosemary, thyme and oregano provides a distinct spicy note.
Seasonings for white Munich sausages
Pork casings are used as a natural casing. Sausages are prepared in a special way. They are not boiled, but simply placed in salted boiling water for 10–15 minutes and served hot.
Proportions of seasonings per 1 kg of minced meat.
- Salt – 15 g.
- Lemon zest – 5 g.
- Ground white pepper – 5 g.
- Ground nutmeg – 3 g.
- Mixture of dried onion and celery – 1 g.
Optionally add ground black pepper, dried garlic 1 g each.
Seasonings for French sausages
- Salt – 12 g.
- Dried ground parsley – 2 g.
- Dried ground celery – 5 g.
- Ground allspice – 3 g.
- Mixture of Provencal herbs – 4 g.
- Dried ground barberry – 1 g.
Aromatic mixtures for cervelat
The peculiarity of cervelat is the fine structure of minced, but not ground meat and high fat content. The classic recipe calls for at least 50% fat pork. There are many methods of preparation: servelat can be smoked, boiled-smoked and raw smoked.
Proportions of seasonings per 1 kg of minced meat.
- Salt – 20 g.
- Glucose – 3 g.
- Allspice ground – 4 g.
- Ground black pepper – 2 g.
Optionally, ground coriander is added in the amount of 5 g per 1 kg of minced meat.
Seasonings for semi-smoked sausages
Semi-smoked sausages are prepared from a mixture of different types of minced meat and lard. After preliminary roasting, the products undergo a hot smoking stage. They have a longer shelf life than cooked sausages due to their higher salt content and lower moisture content. They necessarily contain different types of pepper, the pungent taste of which is well revealed when smoked.
Seasonings for Krakowska sausage
For 1 kg of minced meat
- Salt – 30 g.
- Powdered sugar (glucose, dextrose) – 5 g.
- Ground coriander – 2 g.
- Ground allspice – 2 g.
- Ground allspice – 1 g.
- Dry garlic – 1 g.
Seasonings for Polish sausage
For 1 kg of minced meat
- Salt – 25 g.
- Sugar – 5 g.
- Ground coriander – 5 g.
- Ground garlic – 1 g.
Seasonings for Odesskaya sausage
For 1 kg of minced meat
- Salt – 25 g.
- Sugar – 8 g.
- Ground allspice – 2 g.
- Ground black pepper – 1 g.
- Dry garlic – 2 g.
Seasonings for raw smoked sausages
The peculiarity of their preparation is the process of cold smoking and long maturation. There is little liquid in this sausage. The recipe may contain more spices and seasonings than other types of sausages.
Seasonings for “Moscow raw smoked” sausage
For 1 kg of raw materials
- Salt – 10 g.
- Sugar (glucose, dextrose, powdered sugar) – 5 g.
- Ground allspice – 3 g.
- Ground black pepper – 1 g.
- Ground cardamom – 1 g.
- Ground coriander – 2 g.
Seasoning for chorizo sausages
Spanish national sausages can be dried, smoked or fried. I recommend preparing them using the cold smoking method.
For 1 kg of raw materials
- Salt – 15 g.
- Sugar – 2 g.
- Smoked paprika – 10 g.
- Dried ground oregano – 10 g.
- Allspice ground – 7 g.
- Dried garlic – 10 g.
- Salt – 15 g.
Seasonings for Italian salami
For 1 kg of raw materials
- Salt – 18 g.
- Powdered sugar (glucose, dextrose) – 2 g.
- Pepper mixture – 2 g.
- Juniper (dried ground berries) – 1 g.
- Cumin – 1 g.
- Rosemary – 1 g.
- Dried ground garlic – 2 g.
Instead of rosemary, you can optionally take a mixture of fragrant Italian herbs in an amount of up to 2 g.
Seasonings for sausages
Raw smoked sausages such as “Hunter” or “Tourist” are very popular. Their aromatic compositions include pepper, cumin, and coriander.
For 1 kg of raw materials
- Salt – 15 g.
- Powdered sugar (glucose or dextrose) – 3 g.
- Cumin – 1.5 g.
- Ground allspice – 2 g.
- Ground black pepper – 1 g.
- Dry garlic – 1 g.
Optionally, you can add coriander or nutmeg - 1 g.
Seasonings for sausages and sausages
Sausages and sausages have a tender and uniform texture. The most typical seasonings for these products are salt and allspice.
Seasonings for “Milk” sausages
For 1 kg of minced meat
- Salt – 20 g
- Sugar (glucose or dextrose) – 5 g.
- Allspice ground – 5 g.
- Black pepper – 1 g.
Seasonings for sausages “Shpikachki”
The rich taste is provided by lard, of which there is quite a lot here. Therefore, the composition of seasonings is more diverse.
For 1 kg of minced meat
- Salt – 15 g.
- Sugar – 2 g.
- Ground white pepper – 3 g.
- Black pepper – 1 g.
- Cardamom – 2 g.
- Dried garlic – 2 g.
Practical part
In the practical part, you will learn how to use equipment for hot and cold smoking of sausages and other products.
Homework
Send a photo of homemade sausages according to your favorite recipe and tell us about the spices you used.
In today's Crafting School lesson, you learned how to make your own seasoning mixtures for preparing various sausages.
The bell rings - lesson is over!
Thank you all for your attention.
To give sausages a specific taste and aroma, various spices are added to the minced meat in the proportions and quantities specified in the recipes.Spices - these are products of plant origin containing essential oils or pungent flavoring substances that promote the secretion of digestive juices.
Spices include: pepper, nutmeg, cardamom, coriander, cloves, cinnamon, marjoram, cumin, ginger, bay leaf, etc.
Pepper has a pungent taste and aroma.
There are black, white, allspice and red capsicums.
Black pepper is the unripe whole dried fruit of a tropical creeping plant (liana), and white pepper is the mature fruit of the same plant, freed from the outer fruit shell and dried.
The pungent taste of pepper is due to the presence of essential oil and piperine.
Fragrant (clove, or Jamaican)
pepper is the unripe dried fruit of the pimeite tree from the myrtle family.
It does not have the heat of black pepper and has a pleasant aroma of pepper, cloves and cinnamon.
Red capsicum
There are different types depending on the size, shape and color of the fruit of the pepper plant.
According to taste, they distinguish between hot, medium-hot and mild or sweet varieties.
Red peppers lack flavor because their pods contain little essential oil.
In sausage production it is used in the form of powder (paprika) in combination with aromatic spices
Depending on the method of processing the pods before grinding, different varieties of red pepper are distinguished.
Nutmeg
represents the seeds of the nutmeg tree.
The nut has a pleasant aroma.
It contains a lot of fat, so it does not grind well.
To grind the nutmeg finely, granulated sugar is added to it.
The dried seed coat of nutmeg is called nutmeg and is a substitute for nutmeg.
Cardamom
- the fruits of an evergreen plant from the ginger family.
They are light brown or light yellow oval-shaped capsules containing 9-18 seeds.
The seeds contain 3-4% essential oil, which determines the spicy aroma of cardamom.
Cardamom is widely used in the production of raw smoked sausages.
Coriander
-fruits of an annual plant from the Umbelliferae family.
It is widely used in the production of boiled, semi-smoked sausages and sausages.
Carnation
- dried flower buds of the evergreen clove tree from the myrtle family.
Cloves contain from 10 to 20% essential oil, which gives it a wonderful aroma.
Cloves are added in limited quantities, as they give the product a grayish tint.
Cloves are used in the production of blood sausages, pates and aspics.
Garlic and onion added to some sausages for a specific taste and aroma.
Garlic contains garlic oil, which determines its specific taste.
Garlic
Can be used natural or dry in powder form.
Dry garlic is added to minced sausage in half the amount of fresh garlic specified in the recipe.
Garlic is sometimes consumed as an extract, but it is less aromatic than natural garlic.
Onion used primarily in the production of liver sausages.
According to taste, it is divided into spicy, semi-sharp and sweet.
Garlic can be stored fresh, salted or frozen.
Fresh garlic is stored at a temperature of -0.6-1.5° C and a relative air humidity of 80-85%.
Salted garlic is stored in the following way: the heads are peeled from the shells, crushed on a grinder with holes in the grid 2-3 mm in diameter and mixed with 5% salt.
The resulting mixture is placed in barrels lined with parchment inside, tightly closed and stored at a temperature of 3-5 ° C.
When storing garlic in brine with whole bulbs, part of the essential oil passes into the solution.
Frozen garlic is stored at a temperature of -8-10°C and is not thawed before use.
Onions are best stored fresh at a temperature of -3°C or frozen at a temperature of -10°C.
Garlic and onions are best kept dry, packed in an airtight tin container.
Typically, spices are added to sausage factories in the form of mixtures prepared in special enterprises.
The mixture is added to the minced meat instead of sugar and certain spices provided for in the recipe, with the exception of garlic.
For boiled sausages, spice mixtures No. 1 are used; 2 and 3, for sausages and sausages - No. 4 and 5.
Spices are packaged in airtight containers with a capacity of no more than 5 kg.
To avoid loss of flavor, spices should be stored in a cool place in a well-closed container.
Wine is added to some smoked sausages.
Classic homemade sausage requires meat, lard, garlic, salt, pepper and other spices, as well as clean intestines. However, as practice has shown, it is quite possible to do without the latter.
It is better to buy meat and lard from the market. You can also find intestines there. If you're lucky, they'll already be processed and ready to use. You just need to rinse and soak them in water for 20 minutes. Afterwards, you need to thoroughly inspect their insides and, if necessary, remove everything unnecessary.
You need to stuff the intestines with minced meat using a meat grinder and a special attachment. It can be found in the kitchen departments of most stores. However, you can also use a regular plastic bottle, with a gut attached to the neck.
Before filling with mince, tie the end of the intestine with a strong knot. Make sure that the sausages are filled evenly, without voids.
If you fill it too tightly, the shell may burst during heat treatment, so stick to the golden mean.
When the intestine is full, remove it from the nozzle and tie it tightly. After this, make several punctures with a needle so that steam escapes from the sausage during cooking.
Homemade sausage can be boiled, fried and stewed.
1. Homemade sausage without casing
- 1 kg pork;
- 5 cloves of garlic;
- 5 tablespoons of dry cream;
- 1 tablespoon salt;
- 1 teaspoon sugar;
- 1 chicken egg;
- ground pepper, dried herbs - to taste.
Preparation
Rinse the pork and grind with a meat grinder, blender or food processor until smooth.
Add garlic, dry cream, salt, sugar to the mixture. Mix everything and roll the resulting minced meat again.
Break the egg into the minced meat, add ground pepper to taste.
Knead the resulting mass well with your hands, like dough.
Spread parchment paper on the table and place the minced meat on it, forming a loaf. Its length should correspond to the size of your pan: the sausage should completely fit into the container.
Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie it loosely, the fat will leak out and the sausage will be dry.
Wrap the resulting “candy” in foil, squeezing the tails tightly. Make the same sausages from the remaining minced meat.
Pour water into a saucepan and place the sausages there. The sausage must be completely in the water, so you need to put pressure on it. An ordinary plate is suitable for this role.
Cook over low heat for 1.5 hours. Remove the cooked sausage from the water and leave to cool to room temperature without unwrapping.
The next day, remove the parchment and foil and roll the sausage in the herbs. Choose dry fragrant herbs such as oregano, rosemary, parsley, dill.
Homemade sausage is stored in parchment for 2 weeks. You can eat it either cold or hot, after frying it.
ocekovbasa.com.ua
- 1 kg of fatty pork neck;
- 1 tablespoon salt;
- ground black pepper and other spices - to taste;
- 6 cloves of garlic;
- 2 bay leaves;
- small intestines.
Preparation
Cut the neck into very small pieces: this way the taste of the sausage will be subtler than using a meat grinder. Salt, pepper, add your favorite spices (for example, cumin, cardamom, suneli hops), finely chopped garlic and chopped bay leaves. Stir the mixture well, cover with a plate and put in the refrigerator for a day. Then add a little water and stir again. Ideal minced meat should be juicy and viscous to the touch.
Fill the intestines with minced meat and tie them. Place the resulting sausages in boiling water and cook over medium heat for 5–7 minutes. Remove them from boiling water, dry them and let cool. After the sausage, you can bake for 40 minutes in the oven at 200 ° C or fry until cooked for 30 minutes.
3. Chicken sausage
kitchenmag.ru
- 1 ½ kg chicken fillet;
- 200 g lard;
- 1 teaspoon salt;
- ground pepper, paprika, coriander, nutmeg - to taste;
- 2 cloves of garlic;
- 150 ml milk or cream;
- small intestines.
Preparation
Rinse and dry the lard and chicken meat, and then pass through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.
Pour in a little cream or milk. The quantity varies depending on the meat: the main thing is that the mass is not liquid, but not too dry. Mix well and leave the minced meat for 10-15 minutes.
Fill the sausages with minced meat and refrigerate for several hours, or better yet, overnight. Afterwards, fry the sausage until golden brown or bake in an oven preheated to 170°C for an hour.
xcook.info
- 500 g liver;
- 250 g lard;
- 1 head of garlic;
- 2 large onions;
- salt, pepper and other spices - to taste;
- 1 tablespoon starch;
- 3–4 eggs;
- 3 tablespoons of semolina;
- 100 ml milk;
- small intestines.
Preparation
For sausage, you can use any sausage: pork, beef, chicken. Rinse it and remove the film. Cut into pieces and pass through a meat grinder along with lard and garlic.
Finely chop the onion and fry in a frying pan. Add onion, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Mix thoroughly, add milk and mix again.
Fill the previously prepared intestines with minced meat. Cook the sausage for 40 minutes over medium heat. Or bake it in the oven at 200°C for 40 minutes: this will make it especially tasty.
xcook.info
- 1 glass of buckwheat;
- 500 g pork fillet;
- 300 g lard;
- ½ tablespoon salt;
- ground pepper - to taste;
- 5 cloves of garlic;
- intestines.
Preparation
Rinse the buckwheat and cool. Rinse the meat and lard and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, and finely chopped garlic in a deep bowl. Make sausages using intestines, an attachment and a meat grinder.
Bring the water to a boil, place the sausage in it and cook for 30-35 minutes.
You can store the sausages in the refrigerator for 2 weeks. Before eating, fry them until golden brown.
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