How to Make Homemade Sausage You'll Lick Your Fingers
We are used to buying store-bought semi-finished products, but at least once try to make sausage yourself. Some believe that this process is unreasonably long and labor-intensive, but the aromatic, tasty, natural meat product, which is hard to put down, is worth the effort.Making homemade sausage at homeconsists of several stages:
- Select your starting product: beef, pork, chicken or blood base.
- Shell. There are several types of it: natural (guts), cling film or foil. These components can be purchased in the meat departments of the market or in supermarkets.
- Select the necessary seasonings and spices.
- Determine the cooking method: baking in foil, steaming or frying.
Homemade Sausage Recipes: Finger lickin' good
When you see photos of a delicious snack in various publications, it is very difficult to resist the desire to try it - it is so appetizing! How to make sausage at home? First of all, you need to study proven recipes from experienced chefs and start with something simple, for example, with chicken sausage in cling film. Then it is permissible to gradually complicate the task and prepare blood sausage or from different types of meat.
From pork
- Number of servings: 5 persons.
- Calorie content of the dish: 395 kcal (different for each recipe).
- Purpose: for dinner.
- Cuisine: Ukrainian.
A fragrant, fragrant appetizer will decorate any holiday table.Homemade pork sausage recipecontains such an unusual ingredient as pork intestines. Before use, they must be thoroughly treated: first rinse, then soak in a solution of water and soda, then wash well again and soak for a couple of hours in a weak solution of vinegar. After this, you should turn the intestine inside out and carefully wash it under running warm water.
Ingredients:
- spices (cumin, nutmeg, several types of peppers, bay leaf, salt) - to taste;
- cognac – 6 ml;
- pork – 1200 g;
- garlic – 5 cloves;
- intestines – 3 m;
- lard – 400 g;
- onions – 2 pcs.
Cooking method:
- Place well-processed, cleaned intestines in a weak salt solution while preparing the minced meat.
- Divide the lard and pork in half. Pass one part through a meat grinder along with the onion, chop the second very finely using a sharp knife.
- Fry the second onion in a small amount of oil until soft, add chopped meat and lard, fry a little (5-7 minutes).
- Grind all the spices using a coffee grinder or mortar.
- Mix all ingredients, season with spices, add cognac, garlic, salt. Knead the minced meat well and let it sit for half an hour.
- Divide the intestines into meter-long strips, tie each end tightly with a thick thread. You can use the cut off neck of a plastic bottle or a special attachment as a funnel.
- Fill the intestine well with minced meat, not too tightly. Do this with all the intestines.
- Puncture future products so that they do not burst during baking.
- Place the intestines at the bottom of the baking sleeve and place in the oven at 180C for 40 minutes, then turn over to the other side and bake for another 30 minutes. Cool and serve.
Boiled
- Number of servings: 6 persons.
- Calorie content of the dish: 257 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Try making this snack once, and it will become your favorite healthy addition to your breakfast for a long time.It is prepared in strict compliance with certain conditions: the minced meat is ground with the addition of ice water or crumbs, and the finished loaf must “ripen” a little in a cool place so that the sausage acquires the desired texture.
Ingredients:
- chicken or turkey fillet – 600 g;
- cream – 250 ml;
- chicken eggs – 3 pcs.;
- paprika – 1 tsp;
- salt – 15 g;
- garlic – 2 cloves;
- zira – 5 g.
Cooking method:
- Separate the eggs into whites and yolks.
- Place the pieces of meat, garlic, cream and other ingredients in the bowl of a blender or food processor and grind to a paste.
- Gently fold in the pre-whipped whites.
- Place the minced meat on cling film and tie the ends very tightly with thread. If you use guts, you should fill them and also tie the ends.
- Place the loaves in a saucepan, add water and cook for 30 minutes over low heat.
- Cool the sausages and place them in the refrigerator.
Livernaya
- Cooking time: 3 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 165 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
A healthy, appetizing sausage is made from pork liver - liver, kidneys, heart, lungs. These components are pre-washed, boiled with the addition of spices and crushed. Photos of liver preparation can be found in culinary publications if this is your first time encountering offal processing.Homemade liver sausagevery different from the one we are used to seeing on the shelves, so it’s worth trying.
Ingredients:
- offal – 1 kg;
- eggs – 2 pcs.;
- lard – 300 g;
- onions – 2 pcs.;
- intestines – 700 g;
- spices, salt, nutmeg - 1 tsp.
Cooking method:
- Boil the liver, lungs, heart, kidneys for an hour until tender with bay leaf.
- Peel the onion. Cut the bacon and onion into cubes and fry.
- Mince offal, onion, bacon, add eggs, spices and salt. Knead well.
- Stuff the intestines with this mass, pierce the voids, tie the ends tightly.
- Boil the loaves in salted water for 30 minutes.
Chicken
- Cooking time: 2.5 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 193 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
A tender, aromatic, tasty appetizer will decorate any table, although it will take time to prepare. Start with a simple recipe.Homemade chicken sausage with your own handsprepared from simple ingredients: chicken legs (or breast), spices, salt and intestines. Before filling, they need to be sprinkled with coarse salt, scraped and rinsed well.
Ingredients:
- legs - 2 kg;
- pepper, salt – 10 g;
- garlic – 7 cloves;
- intestines – 500 g;
- mustard beans – 100 g.
Cooking method:
- Cut the meat from the legs, separate the bones, remove fat and skin.
- Pass the pulp through a large grinder.
- Chop the garlic, add to the meat, add mustard, salt and pepper. Knead thoroughly and let stand for 2 hours.
- Fill the intestines with meat mass. This can be done using a special attachment on a meat grinder or cutting off the neck of a plastic bottle and inserting it into the intestine.
- Tie the ends of the shells tightly. Roll them into a ring, place them on a baking sheet and bake for 20 minutes at 180C.
- Make holes in several places and bake until golden brown.
Beef
- Cooking time: 3.5 hours.
- Number of servings: 6 persons.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
To surprise guests with a delicious snack or offer your child a piece of healthy sausage, you don’t need much effort - prepare a treat with your own hands! The juiciesthomemade beef sausageobtained from cow or veal neck. Be sure to add a little bacon to the minced meat, which gives the products the desired texture, or pork meat.
Ingredients:
- beef pulp or veal – 800 g;
- pork – 400 g;
- garlic – 8 cloves;
- prepared intestines – 2 m;
- spices (mixture of peppers, paprika), salt - 1 tbsp. l.
Cooking method:
- Wash the meat, cut into medium pieces.
- Peel the garlic and chop it.
- Pass the meat through a meat grinder, add garlic, spices, and salt.
- Mix the minced meat thoroughly and let it ripen for 2 hours.
- Fill the intestines with minced meat, remove the voids with a needle, and tie the ends of the shell tightly. If you are going to prepare small snack sausages, then you can tie the thread at small distances, and then bake the finished products on the grill.
- Boil the sausages over low heat for 40 minutes, cool.
Bloody
- Cooking time: 3.5 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 208 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Some housewives do not indulge blood sausage, considering the process of preparing it not very aesthetically pleasing and labor-intensive. Meanwhile,homemade blood sausage with buckwheat– a very healthy product that should be included in your diet more often. Before making sausage at home, buy intestines and fresh pork blood. Buckwheat is often used for this treat, but you can also use pearl barley, rice or millet cereals.
Ingredients:
- pork blood - 1.5 liters;
- buckwheat – 200 g;
- intestines – 1 kg;
- milk – 500 ml;
- lard – 400 g;
- mixture of salt and spices – 30 g.
Cooking method:
- Grind the pork blood through a fine sieve so that no clots remain.
- Cut the bacon into small cubes, boil the buckwheat in salted water.
- Mix blood, lard, buckwheat in a bowl, add milk, spices and salt.
- Rinse the intestines well under running water, at the same time checking their tightness (there should be no holes). Fill the shell with the filling, leaving some space around the edges.
- Boil the loaves in salted water at low temperature for 15 minutes. To check the readiness of the sausage, pierce the intestines with a needle - the juice should not be cloudy. Finished products can be baked in the oven.
In foil
- Cooking time: 60 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 192 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
If for some reason working with intestines is unacceptable to you, try preparing a delicious snack in foil. Photohomemade sausage in foiloften found in culinary publications. Some housewives resort to the recipe so often that this treat sometimes replaces the much-loved cutlets. The sausage is prepared with mushrooms, cheese, herbs, and more dietary options are prepared - steamed or in a slow cooker.
Ingredients:
- minced meat – 600 g;
- cognac (optional) -60 ml;
- starch – 30 g;
- water – 100 ml;
- salt, black pepper - to taste;
- garlic – 6 cloves.
Cooking method:
- In a deep bowl, mix the minced meat with spices, garlic and salt. In this case, you do not need to twist the meat for a long time; you can use ready-made minced meat.
- Let the sausage mixture sit in the refrigerator for a couple of hours.
- Dilute the starch with cold water, gradually add to the minced meat, add cognac, and knead thoroughly. Form into small sausages.
- Fold the foil in half, place a minced meat roll on top, roll tightly.
- Place the rolls in a deep frying pan, add water to half the sausage and simmer in the oven at minimum temperature for 45 minutes.
Hepatic
- Cooking time: 90 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 178 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
How to cook delicious dishes from offal? This question is often asked by housewives.Homemade liver sausage– a great way to diversify your daily menu with a healthy, tasty treat. If you want to tinker with the guts and cook the sausage correctly, then purchase a natural casing, but its preparation requires a special approach - careful processing in salt and vinegar solutions.
Ingredients:
- chicken or any other liver – 500 g;
- pork fat – 200 g;
- intestines – 700 g;
- eggs – 5 pcs.;
- milk – 150 ml;
- semolina – 30 g;
- onions – 4 pcs.;
- spices, salt - to taste.
Cooking method:
- Pass the liver and bacon through a meat grinder.
- Peel the onion, cut the vegetable into cubes or grate and fry in oil.
- In a deep container, mix liver, lard, eggs, onions, semolina, milk, season with spices and salt. Knead the mass well.
- Fill the prepared intestines with minced sausage and tie the ends tightly.
- Place the future treat in a frying pan and bake in the oven at 190C for 40 minutes. Finished products can be fried or baked.
From pork and beef
- Cooking time: 4 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 243 kcal/100 grams.
- Purpose: for a snack.
- Cuisine: Russian.
- Cooking difficulty: medium
Making homemade sausages looks very complicated at first glance. Once you try to cook a delicious delicacy, it will take root in the family menu for a long time. This varietyhomemade sausage (from pork and beef) is distinguished by its amazing juiciness, aroma and taste. For cooking, it is better to use fatty meats (neck, shoulder) so that the homemade sausage is finger-licking tender and soft.
Ingredients:
- prepared intestines – 1 kg;
- pork – 1 kg;
- veal or beef – 1 kg;
- ice water – 500 ml;
- salt, pepper mixture - 1 tbsp. spoon.;
- garlic – 5 cloves.
Cooking method:
- Freeze the meat slightly in the refrigerator to make slicing easier. Cut the pork and beef into cubes.
- Peel the garlic and pass through a press.
- Mix the meat mass, garlic, spices, salt, add water. Knead thoroughly.
- Place the sausage mixture in the refrigerator to steep for a couple of hours.
- Fill the intestines with minced meat using a special attachment in a meat grinder, tie the ends tightly, and form sausages.
- Immerse them in hot water for 10-15 minutes, cook at minimum temperature.
- Place the products on a baking sheet, sprinkle with oil, bake at 180C until golden brown.
Video
Today I’ll tell you how to cook chicken sausage in pork casing (gut).
Somehow it so happened that a stereotype has taken hold in our minds that sausage is cooked at home only when there is an abundance of meat. But in reality, you don’t need that many ingredients to make sausage. For example, today I have a kilogram of chicken fillet and a little lard. You get a lot of sausage, but it is eaten quickly, especially if you make the rings in portions, like sausages.
Homemade chicken sausage is a perfect substitute for store-bought sausage for a holiday, and you can use it for every day. I make fillet sausage with added lard, since chicken breast itself is a bit dry and needs a little fat. Today I took a third of the amount of chicken lard, you can increase the share a little.
Let's start preparing chicken sausage by chopping meat products. We cut the lard into thin layers, which we then chop as finely as possible. It is better to take soft, homemade lard. It happened to me to make sausage from hard lard, which is also an acceptable option, but tender lard is still better. To make the lard cut better, you can freeze it slightly.
We also cut the chicken breast.
Combine the meat and lard in a bowl in which it will be convenient to mix the mass.
Add salt (about 2% of the total mass), garlic, pepper and ready-made seasoning for meat to the mass.
Add milk and mix well until sticky and the mass becomes homogeneous.
These are the pig intestines I will use for the sausage. This is a purchased casing; you can also use those intestines that are salted yourself after cutting the carcass. You can also use an artificial shell of the desired diameter.
Let's start filling the womb. To do this, we use a special attachment for a meat grinder. We stretch the gut and tie it at the end.
We fill the shell with mass, bandage it, forming rings of the length we need.
Here's what I got. There are small rings, like sausages, and longer ones.
The formed sausage can be immediately baked in the oven or fried in a frying pan. I like to cook the sausage a little first, literally about 25 minutes (after boiling).
Place the boiled sausage in a frying pan, you can do it all at once, or you can leave some in the freezer until next time.
We cut up homemade chicken sausage and use it as a cold appetizer.
I like it when homemade sausage has large pieces of meat on the cut. Therefore, I pass half of the meat through a meat grinder, and cut the other half into pieces. Rinse the chicken under running water, remove the skin and fat, and separate the meat from the bones. Don't throw away chicken bones; they can be used to make excellent broth for first courses.
Pass lard (without skin), chicken skin and fat, half the pork and half the chicken through a meat grinder.
Cut the remaining pork and chicken into pieces.
Cover the finished minced meat with cling film and put it in the refrigerator overnight to ripen.
To prepare sausage, I use salted intestines; they need to be soaked in cold water for 20-30 minutes. In order to check the intestine for integrity, place it under running cold water or simply inflate it.
Place the required amount of intestine on the special attachment of a meat grinder for sausages, tie the other end of the intestine and fill the intestine with minced meat, then tie the other end of the intestine. It is necessary not to stuff it too tightly so that the intestine does not burst during cooking.
Fill the pork intestines with the remaining minced meat in the same way. Tie the resulting sausage rings with thread (as in the photo) so that they do not fall apart during cooking.
From the specified amount of ingredients in raw form, I got 3 kilograms 200 grams of homemade pork and chicken sausage.
Fry over low heat for 7-10 minutes on each side without a lid (until golden brown). This sausage can not be fried, but baked in a preheated oven at a temperature of 170-180 degrees for 25 minutes, pouring lard or vegetable oil onto a baking sheet (before baking, the sausage casing must be greased with sour cream, vegetable oil or melted lard using a silicone brush, so that it does not stick to the baking sheet).
Delicious and pleasant moments!
The Easter table is completely special, solemn and not simple in its content and meaning. Everything in it is thought out to the smallest detail, all ritual dishes are symbolic and permeated with unearthly allegory. This is not surprising, since the most important Christian holiday of the Resurrection is coming, the holiday of the victory of light over darkness and life over death!..
Everyone knows that for Easter it is customary to prepare Easter cakes in all the colors of the rainbow. Perhaps this is a minimal and obligatory list of what is prepared for the holiday, but as for meat or fish treats, there are no restrictions! They say that a long time ago, wealthy owners prepared at least 40 dishes according to the number of days of Lent, so the feasts were wide. In Rus', they prepared snacks from vegetables, mushrooms and offal, cooked jellies and jellied meats, simmered porridge and roast in the oven, baked fish, meat and poultry, made jelly and sbitni. Supporting such a wonderful Orthodox tradition, we suggest preparing homemade sausage for Easter from chicken and cheese. You certainly won't find one like this in a store!
Ingredients:
Cooking time: 2 hours.
Servings: 15
1. To prepare a pasty meat base, which will hold all the other components of the sausage, you need to take 2 chicken fillets. We cut the fillet into cubes or randomly into medium pieces, convenient for further chopping in a food processor.
What could be tastier than juicy, delicious homemade sausage?
The desire to taste a piece of this delicacy fights the fear of gaining excess weight and ruining your figure, because such sausage is usually very fatty.
But don't be upset, there is a way out. You can prepare an equally tasty, but much lower calorie dish - sausage from chicken meat.
The milk included in the recipe makes it juicy and tender, so you won't find it dry. And garlic with coriander and paprika add piquancy and aroma to our homemade chicken sausage in the gut.
Taste Info Poultry main courses
Ingredients
- Chicken breast - 1 kg;
- Chicken thighs - 1 kg;
- Milk - 1 glass;
- Powdered milk - 2 tbsp. l.;
- Sugar - 2 tsp;
- Paprika - 2 tsp;
- Coriander - 1/2 tsp;
- Garlic (dried) - 1/2 tsp;
- Salt, pepper - to taste;
- Pork intestines (cut into pieces no more than 1 m long, preferably 30-60 cm).
How to cook chicken sausage at home in the gut
The thighs are skinned, then cut and bones are removed, and the red meat is cut into small pieces. 
The breast is also finely chopped and beaten in a blender (or twisted in a meat grinder - in this case you need to twist 2 times) to make the minced meat smaller, more uniform and tender. 
Add pieces of red meat, milk powder, spices, salt to the minced meat and mix thoroughly with your hands. 
Then add fresh milk and mix well again. 
The intestine is cleaned, thoroughly washed and checked for integrity by pouring water into it.
One end of the intestine is put on a special attachment of a meat grinder (removing the knife and grid), having previously tied its lower end with threads. Instead of a nozzle (if there is none), use a cut off neck from a plastic bottle.
Fill the intestines with minced meat, but not tightly (so that they do not burst during cooking), tie the upper end of the intestine with a thread. 
The resulting sausages are pierced in several places (so as not to burst during cooking), carefully lowered into a pan where salted water is already boiling, and cooked for about 20 minutes at a low temperature. 
Carefully remove the cooked homemade chicken sausage from the pan, wait for it to dry a little, and lightly fry it on both sides in a frying pan. 
This dish is served with spicy mustard and light vegetable salad. 
Teaser network
We offer another recipe for chicken sausage at home in the gut (quick).
Ingredients:
- Chicken breast - 0.5 kg;
- Cream 20% fat - 0.5 cups;
- Egg white - 2 pcs.;
- Garlic - 1 clove;
- Salt - 1 tsp;
- Ground paprika - to taste;
- Ground chili pepper - to taste;
- Starch (from potatoes) – 1 tsp;
- Large intestines (prepared).
Preparation:
The breast is thoroughly ground in a blender or meat grinder.
Add all the ingredients to the minced meat and mix with a blender.
The intestines are filled with minced meat (loosely), the ends are tied with a strong thread.
The sausage is pierced in several places and cooked in boiling water until tender, about 10-15 minutes.
The sausage can also be grilled until crispy.
Helpful Tips:
- You can put turmeric in the minced meat; it will add a unique aroma and refresh the natural grayish color of natural sausage.
- It is recommended to soak the chicken overnight in milk, its meat will become more tender.
- For variety, you can add hard cheese, cut into small cubes, or bell pepper to the minced meat.
Loading...