How long should you cook homemade pork sausage? How to cook sausage at home. Variations: boiled sausage

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.

Cooking sausage may take up your time, but you will not doubt its quality, and the taste will be exactly the way you like it.

This is a delicacy beloved by many. Tasty, aromatic and juicy - they are considered an excellent option for any meal - breakfast, lunch, and dinner.

Grocery stores offer a wide range of raw smoked and cooked sausages, ham, sausages and small sausages. But, unfortunately, buyers are not confident that these meat products are made from high-quality raw materials. In fact, this problem is easy to solve - you can prepare natural homemade sausage yourself. In this case, you will be sure that it is made from fresh, good meat and does not contain harmful additives or flavors.

Homemade sausage without guts: a recipe for making a delicacy

Of course, the most delicious sausage is made with your own hands from high-quality ingredients, without stabilizers, color fixatives and other not very healthy impurities. However, many housewives rarely prepare such a delicacy due to the fact that they do not want to spend precious time preparing the intestines. But you don’t have to use them to decorate this meat snack! In this article we will tell you how to prepare homemade sausage quickly and easily, without using pork intestines. They can be perfectly replaced with foil, cling film, or use a baking sleeve. Homemade sausage without intestines turns out amazingly tasty - juicy, aromatic and moderately spicy. And the main thing is to do it quite simply and tirelessly.

Cooking delicious homemade sausage from pork and chicken

In order to make a great deli meat yourself, you will need to prepare some ingredients. First, you need to purchase fresh pork tenderloin (1.5 kg) and chicken fillet (1 kg). Secondly, for greater juiciness, you will need a small piece of lard (about 250 g). Thirdly, you will need eggs (4 pcs.), salt (2 tsp) and starch (4-4.5 tsp). To give the sausage an excellent aroma, we will use garlic, black peppercorns, allspice, a mixture of herbs and spices (for example, curry). And, of course, preparing homemade sausage without intestines is not complete without food foil. After preparing all the ingredients, you can start working.

Homemade sausage without guts: recipe and cooking technology

First, wash the meat, lard and chicken fillet. Cut these products into small cubes. Beat the eggs with a whisk. Add to them the required amount of salt, as well as spices and herbs. Finely chop the pre-peeled garlic. You can put it through a press. Add the paste to the eggs. Add starch there. Remember to add it a little at a time so that no lumps form in the egg mixture.

How to cook homemade sausage? It's very simple: mix meat, lard and chicken fillet in a saucepan. Add the egg mixture. Mix all ingredients well. Spoon the prepared minced meat onto a piece of foil. Give it an oblong sausage shape and roll it up, sealing the edges tightly. This is required so that the juice does not leak out during baking. Preheat the oven to 180˚C. Place the sausage on a baking sheet and place in the oven for an hour. Before serving, remove the foil and cut the flavorful meat snack into pieces. As you can see, preparing homemade sausage without intestines is not particularly labor-intensive and will not take much time. The dish turns out to be very juicy, not too greasy, and, importantly, 100% natural. You can store homemade sausages in the freezer for a long time. Bon appetit!

Another lovely sausage (no guts)

To prepare this delicious snack you will need pork pulp (700-800 g), butter (120-150 g), lemon juice, salt. You also need spices - dried thyme and tarragon - and wooden skewers. So, how to prepare such a snack as homemade sausage without intestines yourself? The recipe is as follows: wash the pork and cut it into pieces no more than 5 mm thick. Using a kitchen hammer, beat off the layers of meat. Salt and pepper them to taste and place in a deep bowl. Sprinkle the pork well with lemon juice and leave to marinate. After 15 minutes, lay out the layers of meat in a long strip. In this case, their edges should slightly overlap each other. We also beat off all the “joints” a little with a hammer. Sprinkle the meat with herbs. Place the butter, pre-cut into pieces, in a row in the center. Carefully roll the workpiece into a tube, forming it into a “snail”. We fix our sausage with wooden skewers and place it on a baking sheet greased with butter. Place the appetizer in an oven preheated to 180˚C for 60 minutes and bake. Now you know how to make sausage without intestines. After cooking, remove the skewers, let the product cool slightly and serve.

Low-fat homemade sausage without guts

This recipe should be adopted by those who are trying to keep their figure in shape and prefer to cook healthy, low-calorie food. The poultry dish turns out to be absolutely not greasy, and at the same time simply melts in your mouth. You will need turkey fillet - 1 kg, cream 20% - 400 ml, white from four eggs, ground black pepper, seasoning. Poultry sausage can be safely eaten without any fear of gaining weight. Its calorie content is only 120 kcal/100 g.

Let's start preparing homemade sausage by processing the poultry fillet. Wash and grind to a puree using a blender. Place the resulting mass in a deep container and add egg whites, salt, pepper and cold cream. Mix all ingredients well.

Variations: boiled sausage

Cut a piece of cling film and put 1/4 of the minced meat on it. Wrap it up to form a sausage. Secure the edges with thread. Let's do the same thing three more times - in the end you should get four small-sized sausages. Now let's start cooking - pour water into the pan and place the container on the stove. Bring to a boil, reduce the heat to low. Place the sausages in the pan and boil them for an hour. In this case, the meat products should be pressed down with a saucer so that they do not float. An hour later, take them out and cool. Remove the cling film, take parchment paper, and roll it out on the table. Sprinkle Italian herbs seasoning on it. Place the sausage on top and wrap it up. We repeat this procedure three more times. After this, put the snack in the refrigerator for 8-10 hours. Before serving, remove the paper and cut the delicacy into portions.

Delicious and original: chopped chicken sausage

Those who love unusual and interesting dishes will definitely like this recipe. Homemade sausage (without intestines) turns out to be very tender, with a rich taste and pleasant aroma. To prepare it you will need the following ingredients:

chicken fillet - 1.5 kg;
boiled carrots - 2 pcs.;
sweet bell pepper - 3 pcs.;
walnuts - 150 g;
gelatin - 2 sachets;
garlic - 7 cloves;
salt - 2 tsp;
seasoning - 1.5 tsp.

We will tell you further how to make homemade sausage without intestines. The recipe is simple. First, we process the meat - wash it and cut it into small cubes. Peel the bell pepper and chop it into strips. Boil and chop the carrots. Peel the walnuts and garlic and then chop them. In a deep bowl, mix chopped poultry, nuts and vegetables. Add seasoning, salt, garlic, instant gelatin (it does not need to be diluted first). Mix all ingredients well.

Forming sausages from minced meat

In order to give the resulting mass the shape of sausages, we use cling film. Roll out and place 1/5 of the minced meat on it. Let's give the workpiece an oblong shape. Wrap the mass, tightly winding the film. Using your hands, press the sausage on all sides. Repeat the procedure with the rest of the minced meat. In total you will get five products. You can play it safe and wrap each one with another layer of cling film. How to cook homemade sausage in this case? Pour water into a large saucepan and bring it to a boil. Let's reduce the heat and place our sausages on the bottom of the container, pressing them on top with a plate. Close the pan with a lid. Boil the sausages for half an hour, then carefully remove them. Cool them and put them in the refrigerator for 8 hours. Poultry sausages turn out deliciously tender and juicy. Your household will definitely appreciate such a natural, low-fat and tasty dish. Bon appetit!

Tender homemade rabbit sausage

This dish is dietary, but incredibly tasty. Rabbit meat is rich in vitamins and minerals and contains low amounts of cholesterol and fat. This homemade sausage can be given even to children! To prepare it you will need - 1 kg, chicken egg - 1 pc., cow's milk powder - 1.5 tbsp. l., salt - 0.5 tsp., nutmeg and bay leaf. We'll tell you how to make homemade sausage: first, wash the rabbit carcass and cut off all the meat from it. Let's pass the pieces through a meat grinder three times - you should get a homogeneous fluffy mass. Place it in a bowl, add salt, egg, milk powder, nutmeg. Mix well. If the minced meat turns out dense, add cold water. Then we put the mixture in the refrigerator. After three to four hours, we take out the minced meat and begin to form the sausages. Cut a piece of cling film and place 1/4 of the minced meat on it. Give the workpiece an oblong shape. We wrap it in film, trying to fix it as tightly as possible. We tie the ends with thread. You end up with a blank that is shaped like a wrapped candy. By analogy, we form several more sausages from the remaining minced meat. Now you need to boil them over low heat for 1.5-2 hours. After which we take out the sausages, cool them and put them in the refrigerator. After two hours, we take them out and cut the film. Now you know how to prepare delicious and healthy sausage with your own hands without intestines. Bon appetit!

Having watched enough revealing television programs about the unsatisfactory quality of products produced by unscrupulous manufacturers, each of us is thinking about switching to natural products. Dishes created in your own kitchen cannot even be compared in quality with industrial analogues - there is no comparison! Let's show you how to prepare homemade sausages, the recipe for which is simple, and the products are safe for health, tasty and aromatic. Once you have tasted your own meat products, you will not run to the store for a portion of “paper” products!

Recipes for making homemade sausages are practically the same in terms of technology, and the differences are only in the ingredients. You can make pork, beef or pork-beef sausage. An excellent version of these products can be obtained from chicken meat, liver and other offal, with the addition of buckwheat and other cereals, mushrooms and vegetables. In fact, absolutely any product is suitable for filler!

You've probably wondered how to cook homemade sausage? Easily! We buy natural casings (they are well-cleaned and washed pork intestines) and fill them with minced meat, tying them every 10-30 cm. We fry the resulting products and bake them in the oven until ready! You can cook sausage in the microwave, slow cooker, or make them dietary in a double boiler.

Sausages at home will taste magical if you follow our tips:

By choice of meat

Choose lamb with soft veins - soft veins indicate the tenderness of the meat and, accordingly, the juiciness and excellent taste of the future sausage.

When choosing pork, pay attention to the lard that belongs to the same animal: thin skin, pleasant taste and aroma of lard indicate good quality of meat.

By spices

It is better to season homemade sausages with freshly ground spices - in this case, the dish acquires a special aroma and taste characteristics.

About the juiciness of products

Juiciness depends on the quality of meat and additives. For example, if the main ingredient of the sausage is liver, then the transience of frying the liver should be taken into account. You should know how to fry liver sausages: as soon as the blood is baked and the pink liquid stops coming out, the dish is ready!

The second important condition is additives. For example, lard or cream adds tenderness and juiciness to homemade sausages.

About piercing shells

A necessary condition is to make several punctures in each tightened segment, but you should not be too zealous, otherwise the meat juices will leak out and the final product will turn out to be dry.

Now we will prepare homemade sausages, the recipe for which we will consider in detail. Let's take a classic cooking recipe in which we use beef, pork, lard and a set of herbs and spices.

Homemade sausages “It doesn’t get any tastier!”

Ingredients

Pork lean— 1.5 kg + -
Fresh lard - 0.5 kg + -
Beef (tenderloin)- 1 kg + -
- 2 heads + -
— 5-6 cloves (or to taste) + -
- 1 tsp. + -
Allspice, freshly ground— 1 hour l. + -
Freshly ground coriander — a few peas + -
Cumin - 0.5 tsp. + -
Any spices - to taste + -
Cognac - 3/4 cup + -
Pork intestines, prepared— 4 meters + -

Preparation

1. Cut the meat into small cubes or grind it in a meat grinder with a large wire rack once. In homemade meat sausages, individual pieces should be felt, and therefore it is still better to cut it with a knife. Lard can also be ground in a meat grinder, as can garlic and onions.

2. Mix all ingredients thoroughly, add salt, allspice and black pepper, cumin and coriander, spices and cognac. Again, mix everything thoroughly with your hands.

3. We begin stuffing the intestines with prepared sausage mince. If there is a special attachment for a meat grinder for making sausages at home, then we use it. If not, then we will use improvised means.

* Cook's Advice
We can replace the attachment for homemade sausages for the meat grinder with a regular plastic water bottle (1.5- or 2-liter) without losing the quality of the final product. We cut off its bottom by 2/3 of the height, leaving something like a funnel with a neck.
We put one end of the pork intestine (the future casing of our products) on the neck, and tie the other end into a knot or tie it tightly with a strong thread.
The calculation is as follows: half a meter of intestine - one sausage “horseshoe”.

1. We begin preparing homemade sausages: put the washed intestine on the nozzle (or neck of the bottle), tie up its free end and stuff it with minced meat, pushing it inside the intestine. To allow the air entering the intestine to escape, we pierce it in several places with a toothpick every 5-7 cm.

Another important nuance: we try not to stuff the shell too tightly in one place; we move the meat throughout the entire volume of the intestine in a timely manner, otherwise it will rupture.

Having completed the stuffing, we tie the second end of the shell with a strong thread or knot and connect the opposite ends of the shell with a thread.

2. Cooking sausages at home continues by frying them in a frying pan until a nice crust. Next, place our meat products on a baking sheet lined with baking paper and bake at medium temperature for 30-40 minutes.

What a delicious treat! And although making these meat products at home takes some time, the taste and aroma of the homemade sausage, the recipe for which we reviewed, cannot be compared with a factory product!
The taste, aroma, and health safety indicators are all strikingly different!

Of all the meat snacks for beer, homemade sausages are perhaps one of the most interesting and popular among beer party connoisseurs. Steaks, kebabs, burgers and other culinary antics cannot compete with a dish whose history goes back several centuries. Don't believe me? Ask any German who has been enjoying his next Oktoberfest from dawn to dusk.

Meat sausages fried on a grill or frying pan are one of the most delicious snacks to accompany beer, as evidenced by the menu of the world's largest beer festival - Oktoberfest. This time we will understand the general intricacies of preparing sausages at home, and also consider the simplest and fastest recipe for homemade sausages in a meat grinder.

Of course, each cook has his own recipes, subtleties and tricks: some like dishes made from minced meat, some like well-ground meat, some add a lot of spices, while others make do with salt and black pepper. Therefore, to begin with, we will simply look at the general principles that will help you prepare juicy, satisfying and tasty sausages at home.

Meat selection

Almost any meat is suitable for homemade sausages: chicken, pork, beef, lamb, duck, turkey, etc. Either one type of meat can be used, or several types can be mixed in different proportions, depending on taste preferences. Thus, fatty pork is often mixed with beef, and poultry is most often used in its pure form or with the addition of lard for greater juiciness.

When choosing pork, you need to pay attention to lard: if it is tasty, aromatic and has a thin skin, then the meat from this animal will also be of good quality. When choosing lamb, you should look at the veins: if they are soft, then the meat will be quite tender.

If dry meat with a minimum of fat was chosen for the sausages, then you can add cream or ground lard to make them more juicy.

Cooling

Before starting cooking, it is advisable to cool the meat cut into small pieces and grind it a little in the freezer, which will ensure better grinding and will also help preserve the taste of the meat. The meat grinder can be placed in the freezer an hour before cooking, or in advance, overnight. The meat must not be overfrozen: it should freeze around the edges, but the center will remain soft.

Grinding

As soon as you have taken everything you need out of the freezer, you should start immediately, and you need to grind it as quickly as possible, while loading the meat in small portions. During grinding, there is no need to force the pieces into the neck, as this may disrupt the consistency of the future minced meat. The ideal fill level is ¼ of the neck volume.

Kneading

After grinding you should get minced meat with a visible texture. Spices and other additives are added to the finished mass, if they are provided for in the recipe, after which the minced meat must be kneaded with your hands so that it becomes denser and excess air is removed from it. You can check the taste of the resulting minced meat by frying a small amount in a frying pan. You should fry until cooked, but do not wait until the crust is golden brown, as it will slightly “eclipse” the main taste of the product. After the “test”, you can add the missing ingredients to the minced meat and knead it again.

Shell

Today it is not difficult to buy casings for homemade sausages in the store; they can be natural or artificial. Natural are specially processed pork, beef or lamb intestines. They can vary in diameter, length, and section of the animal’s intestine. When choosing intestines, you should pay attention to their characteristics: there should be no nodules, large holes, greasy odor, the color should be light, without gray shades. Beef casings are stronger than pork casings, so they may be easier to work with if you're making sausage for the first time. But lamb is more suitable for boiled sausages and ham. However, the choice is yours.

Before use, the intestines should be rinsed with warm water and soaked in water at 20-25 o C for an average of 2 hours (freshly canned ones can be soaked for only 5-10 minutes). Next, they are washed in water (30-35 o C). Next, the intestines are disassembled into pieces and their quality is checked by passing water through them. If there are holes in the womb, then it is in these places that the intestine should be cut into separate parts.

Artificial casings also come in various types, including cellulose, polyamide, and protein. Collagen casings, which are made from protein raw materials and are edible, are well suited for homemade sausages. To prepare, the collagen “gut” should be soaked in water (with the addition of 1 teaspoon of salt per 1 liter of water) at 35-40 o C for 2-3 minutes, then rinsed with running water.

Filling the casing, forming the sausages

When the minced meat and casing are prepared, you can begin the process of forming homemade sausages. A simple way is to change the attachment on the meat grinder to a special cone and put the intestine on it. You need to tie a knot only after you start serving the minced meat, otherwise an air bubble will form. As for density, a golden mean should be maintained: a very densely stuffed sausage can burst at high temperatures, and if the density is insufficient, voids will form. You can find the optimal degree of density experimentally 😉

Tip: If you doubt the density of the stuffing or could not avoid the appearance of air bubbles, it is better to prick the sausages with a thin needle or toothpick so that steam escapes during cooking.

The second option is in case you do not have such a special attachment or even a meat grinder. A cut off top from a plastic bottle will help. It can be secured in a meat grinder or used as a hand tool, pushing the minced meat through the neck and adjusting the density of the stuffing.

Tip: If you want to make one large sausage, you can immediately lay it in a spiral; if it is small, then you should leave enough space between portions of minced meat so that it is convenient to tie or twist the intestine. You can tie it with cotton twine.

Heat treatment

At home, sausages can be fried, boiled, baked, or a combination of these processing methods. With any method, a certain temperature regime must be observed: to keep them juicy, they should be cooked at a temperature of no more than 80 o C.

In a frying pan, fry over medium heat, first on one side, then, slightly increasing the heat, on the other side. The indicator of readiness is the clear juice released when the sausage is pierced. While frying, you can try putting a sprig of rosemary in the pan and periodically removing it from the fat and rubbing it over the sausages (this will give the dish a subtle rosemary aroma).

You can cook sausages in the oven either on an open baking sheet or in foil. In the first case, you should periodically baste them with fat or oil so that they are not dry, in the second case, unfold the foil towards the end of cooking so that a golden brown crust appears.

Tip: Instead of vegetable oil, you can use beef fat for frying and baking sausages; it will make the dish more juicy and tasty.

You can cook sausages in different ways, for example, put them in slowly boiling water, turn off the heat and leave covered for 20 minutes. Boiling is often used before stewing or frying in a pan.

Spices and additives

Recipe for making homemade sausages without intestines

If you don’t have a natural or artificial casing on hand, you can prepare homemade sausages in cling film, foil, parchment, etc. For example, let's take a recipe with minced meat from a mixture of chicken fillet and pork with the addition of eggs, baked in foil. You can use other combinations of meats and their proportions, and add spices and other ingredients at your discretion.

Ingredients:

Pork (tenderloin) – 1 kg
Chicken fillet – 0.7 kg
Pork lard – 0.2 kg
Eggs – 3-4 pieces
Starch - 4 tbsp. spoons
Garlic – a few cloves
Salt, pepper, spices

Preparation:

1. Beat the eggs in a bowl, add spices, chopped garlic (pass it through a garlic press or finely chop it), salt. Then we begin to gradually add starch, stirring constantly and avoiding the formation of lumps.

2. Make minced meat from chicken fillet, pork and lard. If you want a more delicate grind, then use a nozzle with small holes. You can also make “chopped” sausages, for which you just need to cut the meat and lard into very small cubes. Place the minced meat or chopped ingredients in a bowl with eggs, mix well until a homogeneous mass is formed.

3. Take the foil, cut it into equal pieces of approximately 20x30 cm. Spread the minced meat with a spoon on the shiny, mirror side of the foil and form sausages of the desired shape and size, after which we begin to wrap it like candy. We twist the edges tightly so that there is no air gap between the minced meat and the foil. It is advisable to twist it tighter than shown in the photo.

4. Preheat the oven to 180 o C, place a baking sheet with sausages there and set aside for 1 hour. Homemade sausages without intestines can be served hot or cold, with a side dish and simply aromatic bread.

Semi-finished products do not provide any benefit, and some of them are harmful. But what to do if sometimes you really want to try, for example, sausages? And many children love her very much. Don't rush to the store, make your own homemade sausage from natural ingredients. This is delicious!

How and from what can it be made?

Many people will think that making sausage at home is an incredibly complicated process. In fact, everything is much simpler than it might seem. Here are the main preparation steps:

First of all, decide on the ingredients. If you prefer meat, then use that. This could be, for example, pork, beef or even lamb. But take those parts that don’t have a lot of life in them, otherwise you won’t get a tasty sausage. You can also use poultry meat or offal (liver, gizzards, etc.). You can also add, for example, vegetables or cereals to the meat. A very nourishing and tasty sausage is made with buckwheat. In general, be guided by your tastes. Some people like fatty sausage, others like blood sausage, and others prefer something light.
The second important point is the shell. If you want to cook a completely natural dish, then it should also be natural. For these purposes, empty pork or beef intestines are used. Where can I get them? This product can be sold in large supermarkets or specialty meat stores. But you can go to the market, find a meat seller there and try to negotiate with him. If you couldn’t get such a component, don’t despair, you can do without guts. You can use regular cling film. But, of course, after cooking it needs to be removed. In addition, frying or baking the dish will not work in this case.
The third stage is preparation. Here again, it all depends on your habits and preferences. If you eat dietary foods and do not eat fried or smoked foods, then the best option is to boil or steam the sausage. But another harmless method of heat treatment is baking. If the principles of proper nutrition are alien to you, then fry or smoke sausage. By the way, you can cook it over a fire.
As far as different flavorings and tricks go, you can use any of your favorite seasonings. There are practically no restrictions here. Improvise and experiment, create your own unique recipe.

Several recipes

How to make delicious homemade sausage? There are a great variety of sausage recipes: with meat, mushrooms, vegetables and other ingredients. Methods of preparation also differ. We invite you to explore several recipes.

Sausage with mushrooms and cheese

To prepare a delicious sausage with cheese, stock up on the following ingredients:

500 grams of minced meat (it is best to use pork or mixed);
100 grams of champignons;
2 cloves of garlic;
1 small onion;
50 grams of hard cheese;
dill to taste;
vegetable oil;
salt and black pepper to taste.

Cooking method:

First prepare the mushrooms, garlic and onions. Peel the onion and garlic, finely chop the onion, and chop the garlic too. Rinse the champignons well and cut into thin slices.
Heat a frying pan with vegetable oil, add mushrooms, onions and garlic. Sauté it all a little until a light and barely noticeable golden crust appears.
Now mix the fried ingredients with the minced meat.
Grate the cheese on a coarse grater, finely chop the greens.
Mix cheese and herbs with the remaining ingredients, add pepper and salt, mix everything well.
If you decide to bake or fry sausages, it is better to use the intestines as a casing. Rinse them and dry them a little.
Now start filling the guts with the filling.
Preheat the oven to 180 degrees. Take a baking sheet, grease its bottom with vegetable oil, and lay out the sausages.
Bake the dish for approximately 30-40 minutes. If the sausages start to burn on the bottom, turn them over.
Ready!

Pork liver sausage

This is a tasty and fairly inexpensive liverwurst. It is easy and simple to prepare it at home. You will need the following ingredients:

2.5 kg pork liver;
500-1000 grams of visceral fat (the amount can be varied, it will depend on the desired final fat content);
50-70 grams of salt (the amount can also vary depending on your tastes);
½-1 teaspoon ground nutmeg;
beef intestines for casing.

Cooking method:

First prepare the liver. Remove all the veins, cut it into medium-sized pieces.
Boil the liver in salted water until half cooked (about 10-15 minutes), then cool.
Now pass the boiled liver along with the interior fat through a meat grinder (or grind in a blender).
Add nutmeg and salt. Mix the whole mass well and thoroughly. It is better to do this with your hands so that the composition is homogeneous and the salt is mixed.
Now take the beef intestines (they should be washed and a little damp) and stuff them with the filling. Tie the ends.
Now boil the sausage in water or, for example, in vegetable broth for 30-40 minutes.
Remove the sausages, cool them in cold water and safely serve, after cutting them.

Boiled chicken sausage

The chicken sausage turns out to be very tender and practically dietary. Here's what you'll need to prepare it:

500 grams of chicken breast;
30-50 ml beet juice (for a beautiful pink shade);
2 cloves of garlic;
2 chicken egg whites;
200 ml cream (10% fat);
salt and pepper to taste.

Cooking method:

First, cut the chicken breast into small pieces and pass through a meat grinder (preferably a couple of times) or grind in a blender until smooth.
Peel the garlic and chop it too.
Now add garlic, cream, proteins, beet juice, as well as pepper and salt to the resulting minced chicken. Beat everything together thoroughly in a blender.
Now place the resulting mixture on cling film and wrap it, tying the ends. You can use regular food bags instead of film, but before doing this it is better to wrap the minced meat in foil and only then place it in the bag.
Boil the sausage in water or broth until cooked. This will take approximately 30-40 minutes.
Ready!

Spicy pork sausage

Try making spicy pork sausage. Prepare the following ingredients:

500 grams of pork pulp;
100 grams of lard;
5 cloves of garlic;
½ teaspoon paprika;
1/3 teaspoon nutmeg;
salt and black pepper to taste;
30 ml cognac;
pork intestines for casing.

Cooking method:

First prepare the ingredients. Cut the meat and lard into pieces, place in a bowl, add paprika, salt and pepper, and nutmeg. Mix everything and leave for half an hour.
For convenience, immediately place the intestine on the tip of the meat grinder. Start chopping the meat along with the peeled garlic and other ingredients. The shell will immediately be filled with filling. Tie the ends of the gut.
Boil the resulting sausages in salted water until tender (about half an hour).
Cut off the threads and place the sausages on a greased baking sheet. How long to bake? Just 10 minutes (turn the sausage once so that the crust is even).
Ready!

Useful tips for housewives:

Do not fill the shell with too much filling. Raw sausage should be easily pressed with your finger. Otherwise, the intestine will burst during cooking.
Pierce the shell with a needle or toothpick in several places.
Choose only high-quality and fresh ingredients to prepare such a dish so that the sausage is healthy and tasty!

Cook at home and make your family happy! Bon appetit everyone!