How to cook sausage at home. How to make homemade sausage at home. How to cook homemade sausage without guts - tricks and tips

People of the older generation remember well the times of scarcity, when the choice of products was very small, and it was possible to buy good sausage, for example, only by chance or by acquaintance. Now, even in the most modest grocery store, there are always several types of sausages. However, “your” product, made at home, always seems tastier and more satisfying!

How to cook minced meat for homemade sausage?

To prepare minced meat, you will need the following ingredients:

about 1 kilogram of fatty pork neck
5-6 cloves of garlic
2 small bay leaves
1 tablespoon salt
ground black pepper
spices to taste
small pig intestines

Pork neck is especially good for making homemade sausages as it contains a lot of internal fat. As a result, the sausage is juicy, tender, but not too greasy.

Cut the neck (or meat and lard) into very fine cubes. Take your time and effort. If you pass the meat through a meat grinder, the taste of the finished sausage will be worse.

Season with salt and pepper, add other spices to taste and desire, finely grated bay leaves and finely chopped garlic. Stir the minced meat well, cover the container with a plate or lid and refrigerate for at least 24 hours. Then stir again thoroughly by adding some cold water. Your task is to make the minced meat juicy and viscous to the touch.

Some culinary specialists add cognac or brandy to the minced meat.

What can replace the pork neck?

If you do not have the opportunity to purchase a neck or for some reason you do not like it, you can take lean pork and lard, in an approximately 4: 1 weight ratio. That is, in our case, take about 800 grams of pork tenderloin and about 200 grams of lard. You can also mix minced pork with minced meat made from turkey fillets. Then the sausage will turn out to be not so fatty and high-calorie.

How to fill the intestines when preparing homemade sausage?

It's best if you manage to buy pork casings already processed and ready to fill. Then all that remains is to rinse them and soak in cold water for about one hour. But in any case, first inspect their inner side. If necessary, scrape off any excess with the blunt side of the knife.

Place the prepared intestines over the neck of a cooking syringe, funnel, or plastic bottle. Tie a strong knot at the end and start filling with minced meat. Twist the guts from time to time to make the sausages of your choice.

When preparing homemade sausage according to this recipe (as well as any other), make sure that the sausages are filled evenly, without voids. At the same time, avoid filling too tight so that they do not burst when cooked.

Once you've finished filling the sausages, tie the other end of the intestines tightly. Take a thin sharp needle and prick each sausage in several places, this is necessary for the steam to escape.

Cook sausage only in glass or enamel containers. Hang the cooked sausage in a cold and well-ventilated room for a few minutes.

How to cook homemade sausage?

Place sausages filled with minced meat carefully in boiling water. Simmer over moderate heat for 5 to 7 minutes, then remove from the boiling water, let the water drain and pat dry. When they are completely dry, fry them in vegetable oil until tender, turning over from time to time. Sausage can not only be boiled and fried, but also stewed in a cauldron. Then it will turn out to be especially tender and soft. Homemade sausage prepared according to this recipe turns out to be very tasty and juicy!

Is it possible to fry the sausage after a while?

If you don't have time to fry, you can postpone this work. To do this, when the boiled sausages are completely cool, put them in the refrigerator. They can be kept there for a maximum of 3 days.

If you put the boiled sausages in a plastic bag and put them in the freezer, they can be stored for a very long time. When you want to cook them, you do not even need to defrost the sausages: put them in a frying pan greased with vegetable oil, cover with a lid and bring to readiness over moderate heat. Turn over and cover again from time to time. Try to prevent the casing from tearing or swelling during heat treatment. When frying, you can determine the degree of doneness as follows. If clear juice flows out of the sausage, that is, without blood, the sausage is ready.

Homemade sausage is a delicacy that lovers of meat products will enjoy. There are many variations: kazy, bloodwort and any other. Cooking takes quite a long time, but how long to boil homemade sausage to get the perfect product?

Cooking features

IMPORTANT: You need to cook for about 3-15 minutes, and a homemade semi-finished product - 40 minutes, and sometimes 2 hours, which directly depends on the selected filling and shell. The boiled product should not lose its taste and pleasant consistency.

Cook carefully. It happens that a semi-finished product simply lies forgotten in the refrigerator for a long period of time, therefore doubts arise about its usefulness and freshness. You can cook it so as not to risk your health. It takes little time, because it is enough to peel the sausage and cut it into small rings. Pour plain clean water into a saucepan and bring the liquid to a strong boil over high heat. Only then place the product:

Smoked sausage cut into rings is cooked for no more than 3 minutes.
Smoked whole is cooked for 7 minutes.
Children's sausage or boiled, chopped, will be cooked in 5 minutes.
A boiled whole is cooked for no more than a quarter of an hour.

Cooking homemade sausage

Some people prefer to cook blood sausage, a horse product. It is necessary to take into account all the features - even the fact that the blood in the filling must be prepared within a certain period of time.

They prefer to cook the product using casings, which are previously washed and filled with a special filling that suits your taste preferences. Many options look exactly like this, therefore it is necessary to take into account the peculiarities of cooking not only the meat or minced meat itself, but also the natural shell of the dish:

Chicken products are cooked for 40 minutes.
It takes about 50 minutes to cook the aromatic pork version of the dish.
Homemade beef product is cooked for no more than 1 hour.

Sometimes it also happens that there is simply no way to purchase or get the guts for blood homemade products, but too much you want to pamper yourself with a homemade dish at least a little. In such a situation, you can easily apply thick parchment paper and ordinary food film. When the filling is ready, it is laid out on a prepared parchment sheet and sausages are formed, which are wrapped in foil. The main nuance is to fix the edges well, since the minced meat can crawl out. The semi-finished product is cooked like this:

Thin should be cooked for an hour over low heat.
It is recommended to cook a thick product for about two hours.

Cooking a dish does not take a lot of time, therefore such a semi-finished product is suitable even for those housewives who do not like to be at the stove in their kitchen for a long time.

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 with rice, mix.
Stuff the intestines (natural casing) not very tightly, pierce the sausages with a thick needle and boil in slightly boiling water for 20 minutes.
Then fry the kupaty in a frying pan until a beautiful crust.

Homemade liver sausage

This recipe makes the most delicate sausage cooked at home. Liver sausage can be eaten this way or you can make several dishes from it: pancakes with liver sausage, pie or pies with liver sausage

What is homemade liverwurst sausage made from? Of course from

Liver
Lung
Hearts
Large handful of boiled rice
Pork fat
Garlic
Spices

The recipe for homemade liverwurst sausage is simple

Leaver: any liver, heart and lungs can be used (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 can be easily cut, it is better to freeze it. Do the same with some of the bacon. Pass the raw heart, the remaining bacon and the boiled lung through a meat grinder.
Mix the minced liver for homemade sausage with rice, salt, chopped garlic and spices, knead well.
Fill the sausage casing with liverwort, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry liver sausages in a pan. Or just bake homemade liverwurst sausage in the oven or slow cooker, as we did with the sausages for frying (recipe).

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

I share the secrets of how to cook and fill delicious beef sausages at home without using special attachments and accessories for sausage, using a regular pastry syringe:

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

We 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 to get or buy casings or casings for homemade sausages?

You can order a natural casings for sausages, casings, just like me, 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 way, they do not disappear and go even to Yakutia in the same quality. Purified 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 production, this is normal, but for a small family - oh, how many, almost 1000 meters of womb! Where am I so much :-)!

Fortunately, you can now order very little natural casing to sample. The first time I ordered the minimum batch, only 10 meters.

I put the womb in a plastic container with a lid and keep it in the refrigerator.

What is the tastiest sausage? Homemade, of course! The one made from the finest meat with the best spices. What we are offered from the counters of supermarkets and shops has a very mediocre relation to real sausage. Indeed, in its composition, at best, thirty percent of not the best meat remained, and everything else is ground by-products (waste of meat production), soy protein, flour, starch, flavoring additives and dyes that give sausages the necessary presentation and taste.

Meanwhile, homemade sausage is a real meat food, the taste and aroma of which, alas, are not familiar to everyone. This alone is a sufficient argument in order to please your loved ones and cook homemade sausages for them.
Anyone, even a novice housewife, can cook sausage at home. True, the process is not pleasant if you have to deal with the guts. But on the other hand, what a delicious sausage turns out! In addition, homemade sausage, unlike store 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 course of a picnic in nature.

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 by traditional old recipes, nothing artificial should be. In addition, the absolute safety of artificial casings for many people is quite natural to doubt.

The sequence of cooking sausages.
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 of 20-40 cm long - firstly, it will be easier to process them this way, and secondly, this is the optimal size for future sausages.

The intestines washed from the outside must be turned out and cleaned of mucus covering their inner surface. This is best done with the back of a knife or with 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 for 45-90 minutes 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 water).

While the intestines are soaked, you can start preparing minced meat for future sausages. There are a huge number of recipes. In addition, sausage is that unique dish that you can endlessly experiment with, 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 on 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 tsp of ground pepper, 7 cloves of garlic, 2.5-3 tsp of salt. Meat and bacon are cut into small cubes, salted, pepper. Finely ground garlic and half a glass of water are also added there. The prepared mass is thoroughly mixed. The intestines soaked for the shell are removed from the water, rinsed in cold water and once again turned out. Using a special attachment for a meat grinder or making it from scrap materials, for example, by cutting off the top of a plastic bottle, the minced meat is put into the prepared shell. Do not fill it too tightly. After filling, you should tie both ends and put in the refrigerator for 3-5 hours so that the meat is completely salted, peppery and soaked in garlic.

Then you need to grease a baking sheet with oil and lay out the sausages, having previously made 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 leave it freely. Fry at 170-180 degrees for 25-30 minutes on each side.

Liverwurst.
Real liver sausage has nothing to do with what you have to contemplate on store shelves. It is fragrant, tasty, literally melting in your mouth. For its preparation, you will need 500 gr. beef liver, veal, beef and lard, 2 cloves of garlic, half a spoonful of ground pepper, 2 teaspoons of salt. The beef liver is passed through a meat grinder. All meat is placed in a saucepan and cooked. Pork is pulled out after 5 minutes of boiling, veal - after 15 minutes, beef - after 20 minutes.

The meat must be cooled, then mince it, adding garlic. Stir the meat with the liver, adding salt and pepper. Now you can start packing the previously prepared shell. Cooked sausages are cooked on medium heat for 45-60 minutes. Liver sausage is cooled and stored in the refrigerator.

Smoked homemade sausage with onions.
For this recipe, you need to cook 1 kg of semi-fat pork, 500 gr. 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 brandy. Cut the meat into 2x2 cm cubes, salt and put in the refrigerator for two days so that it is salted. Then, after draining the excess water, the beef and pork should be finely chopped, mixed with finely chopped onions, grated garlic, salt and spices. Add cognac and mix everything thoroughly. Now you can stuff the shell with minced meat and leave the sausages for 2-3 days in a dark, cool room. Then the sausages are smoked in cold smoke at a temperature of 20-25 degrees until the intestine shrinks. It remains to leave the sausages for 20-30 days for ripening, hanging in a well-ventilated area. And only after that they will be ready for use and acquire the specific color and smell characteristic of smoked sausage.

Home-style hunting sausages.
To prepare them, you will need chicken intestines for stuffing, and for minced meat - 1 kg of chicken fillet, 1 kg of semi-fat pork, 2 teaspoons of salt, 1 teaspoon of pepper, 3 cloves of garlic. Pass the meat through a meat grinder with a large wire rack. Salt and pepper the minced meat and add the chopped garlic. Stir well and leave for 2 hours so that it is evenly saturated with spices and salt. Stuff the intestines with minced meat, make several punctures. Boil the sausages in salted water for 15 minutes, then fry on each side in a 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 homemade sausage recipes. 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 come out really tasty.

Lard is added to almost all types of sausages. This is done so that it is juicy and has a delicate taste.

Sausages can be made not only according to traditional recipes, but I also use 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 of the festive table, the use of the original sprinkling will be appropriate. For sprinkling, you can use, for example, sesame seeds or thinly cut or ground nuts.

A classic homemade sausage requires meat, bacon, garlic, salt, pepper and other spices, as well as clean intestines. However, as practice has shown, it is quite possible to do without the latter.

It is better to take meat and lard on the market. Guts can also be found there. If you're lucky, they are already processed and ready to use. You just need to rinse and soak them in water for 20 minutes. After that, it is supposed to inspect their inner part well and, if necessary, remove all unnecessary ones.

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

Tie the end of the intestine in a tight knot before filling with the minced meat. Make sure that the sausages are filled evenly, without voids.

If the filling is too tight, the shell can burst during heat treatment, so stick to the golden mean.

When the bowel is full, remove it from the attachment 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 shell

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

Preparation

Rinse the pork and chop with a meat grinder, blender or food processor until smooth.

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

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

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

Spread parchment paper on the table and place the minced meat on top of it, forming a loaf. Its length should correspond to the size of your saucepan: 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 it loosely, then the fat will flow out and the sausage will be dry.

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

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

Simmer for 1.5 hours. Remove the cooked sausage from the water and leave to cool to room temperature without unrolling.

The next day, remove the parchment and foil and dip the sausage in the herbs. Choose dry scented herbs such as oregano, rosemary, parsley, and dill.

Homemade sausage is stored in parchment for 2 weeks. You can eat it both cold and hot, after frying it.

ocekovbasa.com.ua

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

Preparation

Cut the neck into very small pieces to make the sausage taste thinner than when using a meat grinder. Season with salt and pepper, add your favorite spices (for example, cumin, cardamom, hops-suneli), finely chopped garlic and chopped bay leaves. Stir the mixture well, cover with a plate and refrigerate 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 in boiling water and cook over medium heat for 5-7 minutes. Remove from boiling water, dry and let cool. After the 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 lard;
1 teaspoon salt
ground pepper, paprika, coriander, nutmeg - to taste;
2 cloves of garlic;
150 ml milk or cream;
small intestines.

Preparation

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

Pour in 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 for 10-15 minutes.

Fill the sausages with minced meat and refrigerate for a few hours, or better overnight. After the sausage, fry until golden brown or bake in an oven preheated to 170 ° C for an hour.

xcook.info

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

Preparation

For sausages, you can take any: pork, beef, chicken. Rinse it and peel off the film. Cut into pieces and mince together with bacon and garlic.

Finely chop the onion and fry in a pan. Add onions, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Stir well, pour in milk and stir again.

Fill the prepared intestines with minced meat. Cook the sausage for 40 minutes over medium heat. Or bake it in the oven at 200 ° C for 40 minutes: this will make it especially tasty.

xcook.info

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

Preparation

Rinse the buckwheat and cool. Rinse the meat and lard and cut into small pieces. Combine meat, bacon, buckwheat, salt, pepper, finely chopped garlic in a deep bowl. Make sausages using the guts, attachment, and grinder.

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

You can store sausages in the refrigerator for 2 weeks. Fry them until golden brown before use.