Which sausage is the most delicious? Of course, homemade! The one that is prepared from the finest meat with the best spices. What we are offered from the shelves of supermarkets and shops has a very mediocre relationship to real sausage. After all, at best, thirty percent of not the best meat remains in its composition, and the rest is ground by-products (meat production waste), soy protein, flour, starch, flavoring additives and dyes, which give the sausages the necessary presentation and taste.
Meanwhile, homemade sausage is a real meat food, the taste and aroma of which, alas, is not familiar to everyone. This alone is a sufficient argument to please your loved ones and prepare homemade sausages for them.
Anyone, even a novice housewife, can prepare sausage at home. True, the process is not a pleasant one if you have to deal with guts. But what a delicious sausage it turns out! In addition, homemade sausage, unlike store-bought sausage, can be stored in the freezer for a long time and cooked as needed. It is equally good for a family dinner and as the main dish of an outdoor picnic.
Of course, you can simplify the process somewhat by using an artificial casing instead of intestines, which can now be purchased in the store. But if you are attracted to traditional old recipes, there should be nothing artificial. In addition, the absolute safety of artificial membranes raises quite natural doubts among many people.
Sausage cooking sequence.
The most difficult thing when preparing homemade sausages is preparing the casings that will be stuffed with meat. For this purpose, fresh pork (less often beef, lamb or chicken) intestines are used, which are thoroughly washed under cold running water. It is better to immediately cut them into pieces 20-40 cm long - firstly, it will be easier to process them, and secondly, this is the optimal size for future sausages.
The intestines that have been washed from the outside must be turned out and cleaned of the mucus covering their inner surface. It is best to do this with the back of a knife or the edge of a tablespoon, placing the intestine on a cutting board. After the mucus is completely removed from the intestines and they become clean, they need to be disinfected by placing them in a soda solution (2 teaspoons of soda per liter of cold water) or a weak alcohol solution (50 grams of vodka per half liter) for 45-90 minutes water).
While the intestines are soaking, you can begin preparing minced meat for future sausages. There are a huge number of recipes. In addition, sausage is a unique dish with which you can endlessly experiment, changing the ratio of different types of meat, adding all kinds of ingredients and spices.
Homemade sausage.
And here is one of the oldest and simplest recipes telling how to cook sausage at home. To do this you will need 1 kg of lean pork, 0.5 kg of veal, 0.4 kg of lard, 0.5 teaspoons of ground pepper, 7 cloves of garlic, 2.5-3 teaspoons of salt. Meat and lard are cut into small cubes, salted and peppered. Finely crushed garlic and half a glass of water are added there. The prepared mass is thoroughly mixed. The intestines soaked for casing are removed from the water, rinsed in cold water and turned inside out again. Using a special attachment for a meat grinder or making it from scrap materials, for example, cutting off the top of a plastic bottle, the minced meat is placed into the prepared shell. It should not be filled too tightly. Once filled, you should tie both ends and put them in the refrigerator for 3-5 hours so that the meat is completely salted, peppered and soaked in garlic.
Then you need to grease the baking sheet with oil and lay out the sausages, after making 5-10 punctures on each of them along the entire length. This is necessary so that the sausage does not “swell” during cooking, and the heated air and excess liquid come out of it freely. Fry at a temperature of 170-180 degrees for 25-30 minutes on each side.
Liverwurst.
Real liverwurst has nothing in common with what you see on store shelves. It is fragrant, tasty, literally melting in your mouth. To prepare it you will need 500 grams. beef liver, veal, beef and lard, 2 cloves of garlic, half a spoon of ground pepper, 2 teaspoons of salt. Beef liver is passed through a meat grinder. All the meat is placed in a pan and cooked. Pork is pulled out after 5 minutes of boiling, veal - after 15 minutes, beef - after 20 minutes.
The meat needs to be cooled, then passed through a meat grinder, adding garlic. Mix the meat with the liver, adding salt and pepper. Now you can start stuffing the pre-prepared shell. Cook the finished sausages over medium heat for 45-60 minutes. Liver sausage is cooled and stored in the refrigerator.
Homemade smoked sausage with onions.
For this recipe you need to prepare 1 kg of lean pork, 500 g. beef, 100 grams of onions, 3 cloves of garlic, 1.5-2 teaspoons of salt, 0.5 tablespoons of ground pepper, nutmeg, a tablespoon of cognac. Cut the meat into cubes measuring 2x2 cm, add salt and put in the refrigerator for two days to salt it. After which, after draining the excess water, the beef and pork should be finely chopped, mixed with finely chopped onion, crushed garlic, salt and spices. Add cognac and mix everything thoroughly. Now you can fill the casing with minced meat and leave the sausages for 2-3 days in a cool, dark room. Then the sausages are smoked over cold smoke at a temperature of 20-25 degrees until the intestines are wrinkled. It remains to leave the sausages for 20-30 days to ripen, hanging in a well-ventilated area. And only after that they will be ready for consumption and acquire the specific color and smell characteristic of smoked sausage.
Homemade hunting sausages.
To prepare them you will need chicken intestines for stuffing, and for minced meat - 1 kg of chicken fillet, 1 kg of lean pork, 2 teaspoons of salt, 1 teaspoon of pepper, 3 cloves of garlic. Pass the meat through a meat grinder with a large grill. Salt and pepper the minced meat and add crushed garlic. Mix thoroughly and leave for 2 hours so that it is evenly saturated with spices and salt. Stuff the intestines with minced meat and make several punctures. Boil the sausages in salted water for 15 minutes, then fry on each side in a frying pan or baking sheet until golden brown. The sausages are aromatic and tasty. They can be eaten both hot and cold.
These are just a few recipes for making sausage at home. But there is no end to them. And, despite the great variety of sausages, there are general rules that must be followed if you want your sausage to be truly tasty.
Lard is added to almost all types of sausage. This is done so that it turns out juicy and has a delicate taste.
Sausages can be made not only according to traditional recipes, but also using any additives to give them a piquant taste: olives, cheese, potatoes, bell peppers, game meat, cognac and liqueur, a wide variety of spices.
If you want to make sausages a decoration for the holiday table, it would be appropriate to use original sprinkles. As a topping, you can use, for example, sesame seeds or thinly chopped or ground nuts.
Ingredients:
- pork pulp (necks) - 1 kilogram;
- garlic -100 grams;
- salt - 2 teaspoons;
- ground black pepper - to taste;
- water - 0.5 cups;
- pork fat - 3-4 tablespoons.
Homemade pork sausage. Step by step recipe
- To make homemade sausage, I use pork neck. Because this part of the pork carcass contains enough fatty meat and pulp. The fat will allow the sausage to become juicy and soft.
- So, we cut the neck into medium pieces measuring 2 by 2 centimeters.
- Advice. For homemade sausage, it is better to cut the meat rather than grind it, as this will make the structure of the sausage more interesting.
- Add a lot of very finely chopped garlic. The garlic can also be squeezed through a press.
- Salt and pepper the meat and add bay leaf.
- Advice. The bay leaf must first be dried and ground into powder. Black pepper also needs to be fried a little in a hot frying pan before grinding. Then seasoned dishes will simply smell fragrant with this irreplaceable spice.
- Grated nutmeg and allspice also go well with homemade sausage.
- Cover the meat filling for homemade sausage and put it in the refrigerator for a day so that the meat is well saturated with all the spices and seasonings.
- When the meat is infused, add half a glass of water to it, stirring well.
- Advice. You can add broth instead of water. And some gourmets add a few spoons of alcohol: for example, cognac.
- We stuff homemade sausage into the small intestines of pork. To do this, you can buy ready-made salted intestines. Before filling them with meat filling, the intestines need to be thoroughly soaked: change the water 3-4 times. And peel with a knife: this must be done carefully so as not to tear the sausage intestines.
- Using a special attachment for a meat grinder, fill the intestines with meat. Don't forget to remove the knife from the meat grinder.
- If you don't have a meat grinder with an attachment, fill the intestines by hand using a wire ring. Of course, this process will be long, but you will be pleased with the result.
- Don't forget to tie the ends of our homemade sausage.
- When filling the intestines with meat filling, the sausage must be kneaded from time to time so that there is no air in the intestines.
- You can make one long sausage ring or small sausages.
- The finished sausages need to be boiled a little in salted water for 5-7 minutes. Before cooking, the sausage can be pierced with a needle. Boiled sausage can be prepared for future use by putting it in the freezer, or you can immediately fry or bake it.
- Heat the pork lard in a frying pan and fry the sausage until golden brown. It is important when frying that the sausage does not crack - otherwise the meat juice will leak out. You need to fry homemade sausage for 35-40 minutes: first open, and then close the lid and steam from the inside.
- You can serve it with any side dish: potatoes, buckwheat porridge, stewed cabbage. It can also be used as a cold appetizer: only the fat in which it was fried will need to be removed.
- Like any other meat dish, homemade sausage goes well with sauces. For Easter, homemade sausage is served with horseradish sauce. It goes perfectly with homemade pork sausage.
- To do this, several horseradish roots need to be washed, peeled and grated on a fine grater. I prefer to grind horseradish with a grater, without using a blender.
- Separately, grate the red beets and strain the juice from them.
- Mix grated horseradish with beet juice, add salt and a little vinegar to taste.
- Mix everything thoroughly and the sauce is ready.
Advice. If this sauce is very spicy for you, then add a couple of spoons of sour cream to the sauce when serving. The horseradish sauce will become a little softer - and then even children can eat it.
Today it is difficult to imagine a situation where there is no sausage in the refrigerator. It is used to prepare sandwiches, salads, cold appetizers and even hot dishes.
But, every year, the quality of purchased sausage leaves much to be desired, and if there is good sausage on sale, then its price is several times higher than the price of meat.
This is the reason that many housewives are beginning to wonder whether it is possible to prepare high-quality sausage without any additives only from proven ingredients at home, so that it turns out tasty, juicy and aromatic.
Of course, it’s possible, and it’s also not necessary to have a protein filler for this; you can cook sausages in foil, in cling film, or in a plastic bag, so the lack of intestines shouldn’t scare you away and make you give up the idea of trying a natural homemade meat product.
How to cook homemade sausage without intestines - general cooking principles
The process of preparing homemade sausage consists of several stages:
1. Product selection. Decide what meat the product will be made from: it can be pork, beef, lamb, chicken and even offal. What kind of sausage do you want: full-fat, semi-fat, low-fat - if necessary, prepare lard. Now select spices, binding ingredients (egg or starch), as well as additional ingredients (garlic, herbs, possibly mushrooms, nuts, cereals).
2. Shell selection. For cooking sausage without intestines, they usually use cling film and a plastic bag; for baking in the oven, baking paper and foil.
3. Preparation. The product can be made from tender minced meat of uniform consistency, from minced meat or mixed minced meat - it all depends on your preferences. Sausage can be boiled or baked at home.
4. Cooling of the finished product and storage. After cooking, the sausage is cooled at room temperature, then put in the refrigerator for several hours. Store the sausage in a tightly wrapped bag or parchment paper for a week.
Recipe 1: How to cook liver-meat homemade sausage without chicken intestines
Ingredients:
Half a kilo of chicken fillet;
Half a kilo of chicken liver;
Half a kilo of lard;
25 g salt;
Three cloves of garlic;
Black pepper to taste;
Three eggs;
Three tablespoons of potato starch;
Three tablespoons of semolina.
Cooking method:
1. Rinse all meat ingredients, remove film and veins if necessary. Cut into large pieces, grind everything through a meat grinder.
2. Thoroughly mix the resulting minced meat with starch, eggs, salt, semolina, chopped garlic and black pepper. You need to knead for a long time and carefully so that the mass is uniform, without a single lump.
3. Divide the minced meat into three or four parts, form into neat sausages. Wrap each sausage in cling film, tying the ends with thread if necessary.
4. Place all the packaged liver and meat sausages in one bag, place it in a deep saucepan and fill with water.
5. Cook after boiling for an hour and a half.
Recipe 2: How to make low-fat homemade sausage without pork intestines
The sausage mince should be very tender. Therefore, you will have to grind and grind the ingredients many times.
Ingredients:
Two kilograms of boneless pork;
Five cloves of garlic;
Half a teaspoon each of chopped basil, rosemary, oregano, parsley;
Ground pepper;
A pinch of coriander;
A pinch of sugar;
Salt to taste;
60 grams of dry cream.
Cooking method:
1. Clean the meat from fat, sinews and streaks, grind through a fine grinder.
2. Place the resulting minced meat in a blender bowl and grind again.
3. Go through the minced meat with your hands; if there are veins left, remove them and grind again in a blender.
4. Add salt, grated garlic and dry cream. Grind all the ingredients two or three more times to make the mixture more tender.
5. Add ground pepper, salt approximately as for cutlets, coriander, and egg to the prepared minced pork.
6. Thoroughly knead the minced meat with spices, like dough.
7. Form a sausage bar from part of the minced meat, place it on parchment paper, wrap the parchment in the form of a candy, and tie the tails with twine.
8. Do the same with the rest of the minced meat.
9. Wrap each parchment bar in foil.
10. Place the sausages in a wide and deep saucepan, add water, and apply pressure so that the sausages do not float. This may be a heavy plate with a smaller diameter.
11. Cook after boiling over low heat for about 1 hour 15 minutes.
12. Remove the finished sausage, cool and, without unwrapping, put it in the refrigerator for 12 hours.
13. Take out the settled sausage, remove it from the improvised intestines, roll in dry herbs.
14. Wrap in clean parchment.
Recipe 3: How to cook chopped homemade sausage without guts from chicken with the addition of nuts
Ingredients:
A kilogram of chicken meat without skin and bones;
One carrot;
Two sweet peppers;
100 grams of walnuts;
15 grams of salt;
30 grams of instant gelatin;
15 grams of ground paprika;
5 cloves of garlic.
Cooking method:
1. Boil and peel the carrots.
2. Cut the washed and dried meat into small 1.5 cm cubes.
3. Cut the carrots and bell peppers into thin strips, break the nuts with your hands, and grate the garlic.
4. Place chicken, vegetables and nuts in a large bowl, add salt, paprika, gelatin and garlic, mix everything thoroughly.
5. Place a quarter of chopped minced meat on cling film and wrap tightly in a sausage in several layers. Be sure to fold the film on the sides, trying to make sure that not a single hole remains.
6. Roll three more sausages in the same way.
7. Each sausage in film is additionally wrapped in a plastic bag - this is a safety net so that the juice does not leak out of the sausage.
8. Cook in a large amount of water in a deep, wide saucepan for an hour, making sure that the sausages are completely immersed in water, you can set the press.
9. After turning off the heat, soak the sausage for another 15 minutes in water, carefully remove with a slotted spoon.
10. Cool to room temperature, put in the refrigerator for 6-8 hours.
Recipe 4: How to make homemade sausage without intestines from pork and chicken
Ingredients:
One and a half kilograms of not very fatty pork;
One and a half kilograms of chicken thighs;
Two cloves of garlic;
To taste: hot, allspice and white pepper;
10 grams of nutmeg;
50 g salt;
Sugar - half a teaspoon.
Cooking method:
1. Rinse the meat, cut it and pass through a meat grinder. The grate should be chosen with large holes.
2. Cut the chicken: separate the meat from the bones, remove the skin. Cut into small cubes literally 0.8-1 cm wide.
3. Mix chopped garlic with salt, nutmeg, sugar and pepper with minced meat and chicken pieces.
4. Knead until the consistency of the minced meat is homogeneous.
5. Form two loaves of sausage from the mass, pack both products tightly in three to five layers of foil.
6. Preheat the oven to 40 degrees, place the sausage on a wire rack, and bake for 2 hours.
7. Increase the temperature to 60 degrees, bake for the same amount.
8. Increase to 80 degrees, hold for another 15 minutes.
9. Cool, put in the refrigerator for several hours.
Recipe 5: How to cook homemade sausage without beef intestines in foil
Ingredients:
A kilogram of young beef or veal;
200 grams of lamb fat;
A few cloves of garlic;
30 g salt;
A small spoon of dried dill;
5 grams of curry.
Cooking method:
1. Prepare the meat for rolling on a large wire rack: wash, cut.
2. Twist together with garlic and lamb fat.
3. Mix minced meat with curry, dried dill, and salt.
4. Knead the minced meat thoroughly.
5. If the minced meat is runny, you can add a couple of tablespoons of flour or semolina.
6. Wrap the finished minced meat in foil in the form of a large candy.
7. Bake, placing on a baking sheet, in an oven preheated to 200 degrees for 50 minutes.
8. Before serving, simply cool the sausage either at room temperature or by wrapping it in film and placing it in cold water.
Recipe 6: How to make homemade liver sausage without guts
Ingredients:
A kilogram of chicken stomachs;
200 grams of lard;
Salt and red pepper to taste;
5 grams of ground cumin;
Garlic if desired;
Three raw egg yolks;
20 grams of dry gelatin;
40 grams of starch;
Pinch of nutmeg
Cooking method:
1. Thoroughly clean and rinse the chicken stomachs, cut them into two or three parts.
2. Pass lard, gizzards, and garlic through a meat grinder.
3. Mix minced liver with remaining ingredients.
4. Leave to rest for 30 minutes, then place in a tight bag and form into a tight sausage.
5. Pull the sausage well and wrap it with twine or thick thread.
6. Boil in water for an hour and a half, remove, cool, and put in the refrigerator for 5-6 hours.
How to cook homemade sausage without guts - tricks and useful tips
Meat for homemade sausage must be of high quality and always fresh. It is best to purchase a chilled product, but if you only have frozen meat, it is recommended to thaw the product on the bottom shelf of the refrigerator or in the microwave.
Spices can be added to taste. To add a beautiful color, you can add turmeric, curry or dried paprika to the minced meat.
Homemade sausage can be served as a meat component for any dish, as a cold appetizer or as a filling for sandwiches.
If you did not install a press when cooking sausage, turn the sausage from side to side every 10-15 minutes.
Sausage prepared at home can be stored in the refrigerator for no more than one week.
Secrets and subtleties of making homemade sausagesIt is better to soak dried salted intestines in water for an hour or two before using.
To stuff natural intestines when making homemade sausage, you can use a special attachment for a meat grinder and the meat grinder itself; if you don’t have such an attachment, you can use a plastic bottle. The top part of the bottle with the neck is cut off, the end of the intestine is pulled over the neck itself, and tied with thread for reliability. On the other hand, we begin to fill the cut part of the bottle with minced meat, pushing the minced meat towards the neck. Thus, you can fill all homemade sausages without special equipment.
Make sausages 10-15 cm long, then tie them with thread or make a knot from the intestine itself. This is necessary so that if one of the homemade sausages or sausages bursts during cooking, the rest remain intact and their juiciness is preserved.
Do not try to stuff the sausages very tightly, this will affect their integrity during cooking.
It is very important not to introduce air into the intestines when you fill them with minced meat. This way your homemade sausages won't burst when you cook them.
To be safe, pierce the finished sausages in several places with a thick needle or toothpick so that excess air and moisture can escape through them when the sausage is cooked.
If you bake the sausage in the oven, it is better to grease them with vegetable oil, then you will achieve a beautiful golden brown crust.
Another important point! If you are making homemade sausage at home for the first time, prepare a small batch to start with. Having mastered the entire principle and technology of preparing homemade sausages, move on to a large volume. It is very convenient to make such sausage in advance and store it raw in the freezer, and then throw it into boiling water or into a frying pan. Homemade sausages are prepared very quickly, and eaten even faster!
Homemade sausage and kupat recipes
They are varied, the main thing here is your desire to master this direction and try to pamper yourself and your loved ones with delicious homemade sausage, which our ancestors prepared. You can prepare homemade sausage boiled, baked or raw for drying, use any meat in its preparation: pork, lamb, beef, horse meat, chicken, turkey, and use olives, cheese, mushrooms, sweet peppers as additives. I will offer you several recipes for stuffing the intestines when preparing homemade sausage. I would be very grateful if you add your own versions of this dish in the comments or via the feedback form. I will be happy to publish them in the same post.
Homemade sausages from various meats
When you use different types of meat in a homemade sausage recipe, it turns out very tasty. If you like and can eat lard, cut it finely with a knife
For this recipe for delicious homemade meat sausages you will need:
Different types of meat in different proportions:
Chicken breast
Pork, it is better to choose those pieces that are juicier and more tender, for example, pork neck
Lard
Olive oil – 3 tablespoons
Sugar – 1 tablespoon
Salt
Spices
Cooking sausages at home
Pass the pork neck or any other meat through a meat grinder with the attachment with the large holes.
It is better to cut the chicken fillet with a knife and cut the lard into small pieces. Choose the proportions of meat and lard yourself.
Knead the minced meat for homemade sausages well in a large bowl, add spices and chopped garlic to it. Add 3 tablespoons of vegetable oil, preferably olive oil, and a spoonful of sugar.
Once again, knead the minced sausage well with your hands and, before stuffing homemade sausages into a natural casing, cool it in the refrigerator. It is advisable to leave the minced meat for homemade sausages to rest for at least 2 hours, but it is better to leave it in the refrigerator overnight.
Stuff the cleaned sausage intestines with chilled minced meat and follow the subtleties and secrets of making homemade sausages outlined above.
Homemade chicken sausage recipe
This chicken sausage has a very tender taste.
For its recipe we will need:
Chicken – 1 piece
Pork lard (lard) – 150 g
Water - ¾ cup
Powdered milk – 2 tablespoons
Salt
Dried herbs: rosemary, tarragon, thyme, sage, basil, oregano - your choice
Black pepper
White pepper
Garlic – 1-3 cloves (as you like)
Turmeric (gives chicken sausage an interesting color)
Pork intestines (wombs) – 2 meters
Twine or thick threads
Making chicken sausage at home
Wash the chicken, dry it, separate the meat from the bones and skin. Only meat will go into the sausage.
Finely chop the chicken pulp and bacon, add water and milk powder (or replace the entire volume of liquid with milk or cream), add all the spices and salt.
Mix the minced meat for homemade sausage well and fill the intestines, the length of the sausages is 10-15 cm.
This homemade chicken sausage can be boiled in low boiling water for about 15 minutes, and then fried over high heat in a frying pan. Or prepare homemade chicken sausages baked in the oven, coating them with vegetable oil to form a beautiful crust.
Homemade Belarusian sausage recipe
This recipe for homemade Belarusian-style sausage uses minced pork, beef and chicken fillet
Belarusian homemade sausage is prepared from:
Pork with fat layer
Beef
Chicken (meat is taken in equal proportions)
Salts
Garlic, calculation: 1 head of garlic per 1 kg of minced meat
Spices (black pepper, coriander, cumin, dill seeds)
PREPARATION:
Chop the meat, salt and add spices.
Fill a natural sausage casing or intestine with minced meat and tie it up.
You can cook Belarusian sausages in different ways: fry on both sides in a frying pan, on the grill, on a fire, on a barbecue, or baked in the oven.
Homemade sausages – kupaty
According to this recipe, kupaty can be cooked with minced meat and potatoes, meat and rice, or just meat
Recipe for homemade kupats with potatoes
For the recipe for delicious homemade kupaty with potatoes we will need:
1 kg of meat (any kind), chopped lard can be added to dry meat
400 g raw potatoes
Salt
Spices
Cooking kupaty with potatoes
It is better to use meat for kupat that is slightly frozen, so it is easier to cut it into beautiful cubes. Finely chop the raw potatoes with a knife. Mix potatoes with meat, salt and spices, stuff sausages. The method for preparing kupats is the same as for homemade chicken sausages.
Pork kupaty with rice
This option is tastier and more economical than just meat pork or chicken kupaty due to the addition of grains to the minced meat. Instead of rice, you can use buckwheat in this sausage recipe.
For the recipe for kupat with rice you will need:
1 kg of any meat
150 g lard (lard)
300 g boiled rice
Salt
Garlic
Pepper
Spices (can be used for barbecue)
How to cook kupaty with rice
Cut the frozen meat and bacon into pieces, mix with rice boiled until half cooked.
Add salt, chopped garlic, pepper, spices to the minced meat and rice, mix.
Stuff the intestines (natural casing) not too tightly, pierce the sausages with a thick needle and boil in low boiling water for 20 minutes.
Then fry the kupaty in a frying pan until nicely crusted.
Homemade liver sausage
This recipe produces the most tender sausage prepared at home. You can eat liverwurst this way or prepare several dishes from it: pancakes with liverwurst, pie or pies with liverwurst
What is homemade liver sausage made from? Of course from
Liver
Lung
Hearts
Large handful of boiled rice
Spika
Salts
Garlic
Spice
The recipe for making homemade liverwurst is simple.
Liver: liver, heart and lungs can be used any kind (beef, pork, lamb). The lung will need to be lightly boiled, as it will take longer to cook than the liver.
Boil the 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 lard. Pass the raw heart, remaining lard and boiled lung through a meat grinder.
Mix minced liver for homemade sausage with rice, salt, chopped garlic and spices, knead well.
Fill the sausage casing with minced liver, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry the liverwurst in a frying pan. Or simply bake homemade liverwurst in the oven or slow cooker, as we did with frying sausages (recipe HERE).
Video recipe on how to prepare homemade sausage from natural raw materials and stuff it into the intestine (belly) using a meat grinder attachment
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.