Sausages at home. Homemade sausage You will lick your fingers: recipes. Homemade pork sausage without intestines wrapped in bacon

There is nothing complicated in cooking homemade pork sausage. Difficulties arise for many people when they see the "gut" ingredient. Maybe you just didn't search? You can ask around at the market, search in large supermarkets or the Internet. I live in Lithuania, so I can only speak for myself. I buy in almost any store, pickled, in packs of 5 meters. They tolerate freezing well: if you haven’t used everything, then you base it in the freezer.

Rinse the intestines thoroughly from salt in several waters. I pour water inside, thereby not only washing, but also checking the quality, if there are any large gaps.

Meat. I have a shoulder blade without bone and skin. Pretty lean meat. When cutting into pieces, I try to cut out at least part of the veins. This time I cut out about 200 grams. So pure meat is 3.8 kilograms.
Salo also cut.

For twisting, we take a grate with large holes. If the holes are small, then the sausage will turn out more like sausages (I don’t like this one).

Peel the garlic and use a garlic press to crush. No? Grind with a knife.

Add all the spices to the twisted meat and pour in the vodka. I always pour the last, like my mother and grandmother. The question arises: is it mandatory? No. But as my mother said, she will add taste, and slightly disinfect, and somewhere even a preservative, and you won’t spoil the sausage with vodka (laugh)). In general, do not be afraid and add.

Everything is good, mix thoroughly and refrigerate for 40-1 hour.

I hope you have a sausage making tube. If I twisted the meat in an electric meat grinder, then I always take a manual one for filling.

Remove the knives, remove the mesh and insert the tube.
Scroll the meat a little so that it shows about a centimeter from the tube. In this case, the intestine will be easier to pull on the tube. Tie the end with thread.

Well, not the easiest thing, but quite pleasant: the output. Why isn't it easy? The intestines sometimes burst, and if you make sausages alone, then there is no one to monitor their fullness. For example, I make them with my mother: I twist, and my mother holds and twists a couple of times around its axis when the sausage reaches the desired length. We twist one to the left, the next to the right. We make a couple more, and the rest are portioned.

Try to twist and put the minced meat in the meat grinder so that, if possible, air does not get into the sausage.
If the sausage is longer and goes for drying, then the ends must be tied with a thread. I make 6 sausages per serving and bandage only the first and last, the rest, as I said, are simply twisted.

After the sausages are ready, be sure to hang them out to dry slightly - for 5-8 hours (more often at night).
If we leave the sausage to dry, then after 6-7 days we eat it (after storing it in the refrigerator).
When drying sausages, in no case should they come into contact with each other. It is necessary to dry in a dry room in dry weather. If you just hang in the kitchen, and there is constant rain outside the window, then the sausage may begin to deteriorate - wet weather will not allow it to dry normally.

I freeze in bags.

If you cook, then in a small amount of water, about 10-15 minutes (depending on the thickness), and then let it lie in the water for a couple more minutes, recover. Try it, you may need to add a pinch of salt to the water.

Bake - I never bake, I like it boiled: juicy, rich in tastes and smells.

If homemade pork sausage is dried for three days, and then boiled, it will be perfect for stewed sauerkraut. If you want ruddy, then you do not need to bake it for half an hour in the oven, it will lose its juiciness. Better just fry in a pan: a couple of minutes over high heat until golden brown.
Bon appetit!

Frozen meat and bacon cut into pieces, mix with rice boiled until half cooked.
Add salt, chopped garlic, pepper, spices to minced meat with rice, mix.
Stuff the intestines (natural casing) not very tight, pierce the sausages with a thick needle and boil in low-boiling water for 20 minutes.
Then fry the kupaty in a pan until a beautiful crust.

Homemade liver sausage

According to this recipe, you get the most delicate sausage cooked at home. Liverwurst can be eaten as such or cooked from it into several dishes: pancakes with liverwurst, pie or pies with liverwurst

What is homemade liverwurst made from? Course out

Liver
lung
hearts
Large handful of boiled rice
Shpika
garlic
spices

The recipe for making homemade liverwurst is simple.

Liver: liver, heart and lungs can be used any (beef, pork, lamb). The lung will need to be slightly boiled, so it takes longer to cook than the liver.
Boil rice until half cooked.
Finely chop the liver with a knife so that it is easy to cut, it is better to freeze it. Do the same with part of the fat. Pass the raw heart, the remaining fat and the boiled lung through a meat grinder.
Mix minced liver for homemade sausage with rice, salt, minced garlic and spices, knead well.
Stuff the casing for sausages with minced meat, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry the liver sausages in a pan. Or just bake homemade liverwurst in the oven or slow cooker, as we did with frying sausages (recipe).

Video recipe on how to cook homemade sausage from natural raw materials and stuff it into the intestine (womb) using a meat grinder attachment

I share the secrets of how to cook and stuff delicious beef sausages at home without using special nozzles and sausage accessories, using a regular confectionery syringe:

homemade liver sausage with the smell of garlic was a success!

I plan to update this post with new recipes for delicious homemade sausages!

And I look forward to comments and recipes from my favorite readers!

Where can I get or buy a casing or a natural casing from the intestines for homemade sausages?

You can order a natural casing for sausages, a casing, just like I do, by cash on delivery by mail. Such intestines come cleaned, salted and dried, the delivery time is not long, so they are sent first class. On the road, they do not disappear and go even to Yakutia in unchanged quality. Cleaned natural intestines are stored for a very long time.

I have been looking for such a shell for a long time, I came across options for ordering in large quantities. For industrial productions, this is normal, but for a small family - oh, how much, almost 1000 meters of casings! Where do I get so much :-)!

Fortunately, now you can order quite a bit of natural casing for testing. The first time I ordered a minimum lot, only 10 meters.

I have transferred the worm to a plastic container with a lid and keep it in the fridge.

More and more people today are consciously approaching the choice of products in their diet. Industrial meat products are at the top of the list of foods that nutritionists recommend to exclude from the menu. But not everyone can refuse sandwiches for breakfast. Therefore, many housewives are wondering: how to make homemade sausage at home in order to please the preferences of family members and at the same time take care of their health.

It turns out that different varieties of homemade sausage are not so difficult to prepare, moreover, by making this product yourself, you can adjust the salt content, use meat varieties and seasonings to your taste.

Classic fried sausages are made from pork, but you can always replace it with veal, poultry or use several types of meat at the same time, creating your own perfect recipe.

Ingredients:

fatty pork (if the meat is lean, add lard) - 5 kg;
prepared pork intestines;
garlic - 2-3 heads;
salt - 100 g;
spices (black, allspice and red pepper, nutmeg, coriander, paprika).

Cooking:

Cut the meat and lard into pieces of 0.5-1 cm (you can grind in a meat grinder).

Peel the garlic and finely chop.
Salt the meat, add garlic and selected spices, mix thoroughly.

Cover the meat with cling film and refrigerate overnight. So the meat is salted and saturated with the aroma of spices.
To form the product, it is best to use a special nozzle for a meat grinder. Stuff the pork intestine not very tightly, trying to distribute the pieces of fat and meat evenly.

Roll sausages into spirals (rings) and tie with cotton thread like “iris”. So it is more convenient to boil and fry the sausage.

Put the sausages in a refractory form, greased with oil. Prick the shell in several places so that the steam can escape freely during cooking.

Cooking

Pour water into a large saucepan or cauldron and bring to a boil. Carefully put a ring of sausage into the pan and cook from boiling for 3-5 minutes. If everything is done correctly, the sausage will not burst.
Boil all the sausages one by one.

After cooking, take out the sausage and let it cool and dry.

frying

Heat the oven to 200 degrees, cook for 30 minutes.

Flip the sausages on the other side so that everything is evenly browned, and cook for another 30 minutes (maybe a little more, see when a golden blush appears - then it's done!)

After the sausage is ready, you can not immediately cut it so that all the juice does not flow out. You can only try in an hour. And then store it in the refrigerator for no more than 4 days.

If you have made a lot of homemade sausage at home and do not eat it within the specified shelf life, then you can freeze it. But freezing is recommended only in extreme cases, because. the taste is a bit dull.

In the villages, sausages were placed in ceramic dishes and filled with lard. So it was kept for a very long time.

This recipe can be simplified by removing the cooking time for the sausage, which will take 20 minutes longer to cook in the oven.

The second most popular homemade meat delicacy recipe contains liver - an incredibly healthy product. Using less garlic and salt, without using spices, you can adapt the recipe for baby food.

Here is a simple recipe for how to make liverwurst at home in just a few hours.

Ingredients:

1 kg of meat products (beef liver, lard, beef / veal);
½ head of garlic;
prepared pork intestine;
spices (black, allspice and red pepper, nutmeg, coriander, paprika);
salt - 2 tbsp. l.

Cooking:

Grind beef liver in a food processor or meat grinder.
Boil all the meat: fat for 5 minutes. from the moment of boiling water, cook veal for 15 minutes, beef - 20 minutes.
Cool the meat, chop together with the peeled garlic.
Mix liver and meat, salt, add selected spices.
Stuff the intestine with the resulting minced meat.
Cook the sausage over moderate heat for about 50 minutes.
Cool the finished product, store in the refrigerator.

Olivier salad is considered an indispensable attribute of the New Year's table in Russia, and its obligatory ingredient is doctor's sausage. Especially for this salad, as well as just for delicious sandwiches, there is a way to make homemade boiled sausage at home.

Compound:

fatty pork - 1.3 kg (or 1 kg of lean pork and 300 g of fat);
onions - 3 pcs.;
garlic - 3-4 cloves;
chicken egg - 1 pc.;
semolina - 1 tbsp. l.;
vegetable oil - 1 tbsp. l.;
salt - 1 tbsp. l.;
spices (black pepper, nutmeg, others to taste);
gelatin - 1 tbsp. l.;
baking bag or cling film.

Cooking:

Prepare finely chopped minced pork (add lard if necessary), onion and garlic. If part of the meat is left cut into small cubes, you get a ham sausage. You can also finely chop a part of the fat to get a boiled sausage of the "Amateur" type.
Add the egg to the minced meat, mix well.
Salt, add semolina, spices, gelatin and vegetable oil; knead the mass thoroughly, distributing the spices.
Put the minced meat in a bag and form a roll, pull it with twine, retreating an equal distance.
Putting minced meat tightly in cling film is a little more difficult. From the roll, you need to separate a square cut of the film, put the minced meat shaped into a sausage in the middle, wrap it tightly with a film and tie the ends on both sides.
Boil the sausage product for 2 hours in a large saucepan so that the water covers the loaf of sausage, over low heat, maintaining a boil. If sausages are cooked in a film, they are cooked for no more than an hour, as they turn out to be much smaller.
After the cooking time has elapsed, cool the product without unpacking for at least 6 hours.

You can cook homemade doctor's sausage according to this recipe in a multicooker ("Stewing" mode), while you need to pour hot water into the multicooker bowl. It is convenient to cook boiled sausage using a special cylindrical device with lids on springs - a ham maker.
The recipe can be adapted for cooking in the oven. To do this, wrap a baking bag stuffed with minced meat in 2-3 layers of foil. Bake the sausage for the first 15 minutes at 190 degrees, another 30 minutes at 150 degrees; then release the sausage stick from the foil, add a little water to the baking sheet and cook for 10 minutes.
To give homemade boiled sausage a pleasant pink tint, raw beetroot juice is used, 2-3 tablespoons of alcohol or vodka are added to the minced meat as a color fixative.

The process of preparing homemade dry-cured delicacy takes at least a month - but the wait is worth it. The result is a product, the quality of which you can be absolutely sure of, the taste is not only not inferior, but superior to many samples of industrial production.

It is better to take up the preparation of dry-cured products in the cool season.

Compound:

meat - 1 kg;
cognac - 1 tsp;
ascorbic acid - 0.5 g;
prepared pork intestine;
salt - 35 g;
sugar - 20 g;
spices to your taste (for example, black pepper, nutmeg).

Cooking:

For the preparation of not too fatty dry-cured sausage, it is recommended to use a mixture of lean meat (beef and pork 2: 1) and ¼ of the volume of fat.

Meat and fat cut into pieces no larger than the mouth of the meat grinder.
Salt the meat, season with spices, add cognac, mix, cover with gauze or cloth, put in the refrigerator.
Refrigerate for 6-7 days, stirring daily. The readiness of the meat is determined by the dark color, increased density.
Remove large parts of spices (for example, bay leaves, if used), pass through a meat grinder with a large mesh.
Add ascorbic acid. If it is liquid in ampoules, just pour it into the minced meat. If these are tablets, grind them in a glass or plastic container into powder, dilute with a small amount of water. Knead minced meat with ascorbic acid thoroughly.
Stuff the intestine tightly with minced meat, form a sausage, pierce the casing to remove air.
Hang the sausage or lay it under pressure in the refrigerator to shrink. Check that no air is collected, periodically pierce the shell.
After a week, the sausage will become more dense - it's time to dry it in the shade and without drafts, for example, on the balcony. The process takes about 2 weeks, the temperature should not exceed +10 degrees (if the temperature is higher, leave it in the refrigerator during the day). Continue occasionally making punctures in the shell to remove air. The sausage is ready when it becomes lighter by a quarter of the initial weight.

Video recipe how to make sausage at home

Whatever recipe is used, homemade sausage will certainly cause approval from the family gathered at the table. It is not scary to offer a home-made product to children, and adults, having tried it once, are unlikely to want to return to buying factory-made meat products.

If you like minced meat dishes, then this simple recipe for making homemade sausages is what you need. Meat sausages are a great alternative to the usual homemade cutlets. Without much difficulty, an excellent hot minced meat dish will delight your family. For the preparation of such sausages, I do not use a special casing in the form of intestines. I propose to cook homemade sausages from minced meat in cling film. These sausages taste very good, soft, tender and very juicy. You can add your favorite spices according to your taste and at your discretion.

This dish is perfect for a family menu for any occasion. They are good both hot and cold. And very often I prepare such homemade sausages for grilling at a picnic. I boil them at home, but I fry them on the grill, on the grill. And fast, and very tasty. Try it!

By the way, even when boiled, cold homemade sausages are very tasty, so if you gape, then in nature it may not even reach the barbecue!

Pork 500 gr. Chicken breast 500 gr. Salo 200 gr. Onion 2 pcs. Garlic 4 tooth. Egg 2 pcs. Milk 150 gr. Salt to taste Pepper mix, freshly ground to taste Ground coriander to taste paprika to taste Nutmeg to taste Butter for frying sausages

Rinse the meat, dry it and, together with the fat, pass it twice through a meat grinder or chop in a blender.

Peel the onion and garlic and also pass through the meat grinder to the meat.

Then add eggs, spices, salt, pour in milk and mix everything well.

Cover the minced meat with cling film and refrigerate for 2-3 hours (you can overnight).

Beat the cooled minced meat lightly so that it is filled with air.

Lay out 2 full tbsp. prepared minced meat on a baking film, roll up in the form of a sausage, tie on both sides with a thick thread. Do this with all minced meat.

Dip the sausages in salted boiling water and cook for 20-25 minutes.

Then take out the meat sausages, let cool completely, remove the film.

Fry the already cooled sausages in butter on all sides until browned.

Serve the sausages on the table hot, with any side dish, garnished with herbs or chilled, cut into pieces, as an appetizer.

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.

Meat and bacon is better to take on the market. You can also find intestines there. If you're lucky, it's already processed and ready to use. It will only be necessary to rinse and soak them in water for 20 minutes. After that, it is necessary to inspect their inside well and, if necessary, remove all unnecessary.

You need to stuff the intestines with minced meat using a meat grinder and a special nozzle. It can be found in the kitchen aisles of most grocery stores. However, you can also use an ordinary plastic bottle, on the neck of which you will need to put a gut.

Before filling with minced meat, tie the end of the intestine with a strong knot. Make sure that the sausages are filled evenly, without voids.

Filling too tightly can cause the shell to burst during heat treatment, so stick to the sweet spot.

When the bowel is full, remove it from the nozzle and tie it tightly. After that, make several punctures with a needle so that steam comes out of the sausage during cooking.

Homemade sausage can be boiled, fried and stewed.

1. Homemade sausage without casing

1 kg of pork;
5 cloves of garlic;
5 tablespoons of dry cream;
1 tablespoon of salt;
1 teaspoon of sugar;
1 chicken egg;
ground pepper, dried herbs - to taste.

Cooking

Rinse the pork and grind with a meat grinder, blender or food processor until a homogeneous mass is obtained.

Add garlic, dry cream, salt, sugar to the mass. Mix everything and scroll the resulting minced meat again.

Break the egg into minced meat, add ground pepper to taste.

Knead the resulting mass well with your hands, like dough.

Spread parchment paper on the table and put the minced meat on it, forming a loaf. Its length should correspond to the size of your pan: the sausage should fit completely in the container.

Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie loosely, then the fat will flow out and the sausage will be dry.

Wrap the resulting "candy" in foil, holding the tails well. From the remaining minced meat, make the same sausages.

Pour water into a saucepan and place sausages in it. The sausage must be completely in the water, so you need to put oppression on it. For this role, a regular plate is suitable.

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 herbs. Choose dry aromatic herbs such as oregano, rosemary, parsley, and dill.

Homemade sausage is stored in parchment for 2 weeks. It can be eaten both cold and hot, after frying.

ocekovbasa.com.ua

1 kg of fatty pork neck;
1 tablespoon of salt;
ground black pepper and other spices - to taste;
6 cloves of garlic;
2 bay leaves;
small intestines.

Cooking

Cut the neck into very small pieces: this way the taste of the sausage will be thinner than when using a meat grinder. Salt, pepper, add your favorite spices (for example, zira, cardamom, suneli hops), finely chopped garlic and chopped bay leaves. Mix well, cover with a plate and put in the refrigerator for a day. Then add some water and stir again. Ideal minced meat should be juicy and viscous to the touch.

Fill the intestines with minced meat and tie them up. Put the resulting sausages into boiling water and cook over medium heat for 5-7 minutes. Remove them from boiling water, pat dry and let cool. After sausages, you can bake for 40 minutes in the oven at 200 ° C or fry until tender for 30 minutes.

3. Chicken sausage

kitchenmag.ru

1 ½ kg chicken fillet;
200 g of lard;
1 teaspoon of salt;
ground pepper, paprika, coriander, nutmeg - to taste;
2 cloves of garlic;
150 ml of milk or cream;
small intestines.

Cooking

Rinse and dry the lard and chicken meat, and then pass it through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.

Pour in some cream or milk. The amount 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 put in the refrigerator for several hours, or better - at night. After the sausage, fry until golden brown or bake in an oven preheated to 170 ° C for an hour.

xcook.info

500 g of liver;
250 g of lard;
1 head of garlic;
2 large onions;
salt, pepper and other spices - to taste;
1 tablespoon of starch;
3-4 eggs;
3 tablespoons of semolina;
100 ml of milk;
small intestines.

Cooking

For sausage, you can take any: 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 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 pre-prepared intestines with minced meat. Boil the sausage for 40 minutes over medium heat. Or bake it for 40 minutes in the oven at 200 ° C: this way it will turn out especially tasty.

xcook.info

1 glass of buckwheat;
500 g pork fillet;
300 g of fat;
½ tablespoon of salt;
ground pepper - to taste;
5 cloves of garlic;
intestines.

Cooking

Rinse the buckwheat and set aside. Rinse the meat and fat and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, finely chopped garlic in a deep bowl. Make sausages with the help of intestines, nozzles and a meat grinder.

Bring the water to a boil, dip the sausage into it and cook for 30-35 minutes.

Sausages can be stored in the refrigerator for 2 weeks. Fry until golden brown before using.