Minced meat for sausage at home. Homemade sausage - the most delicious recipe

Of all the meat snacks for beer, homemade sausages are perhaps one of the most interesting and not "circumscribed" among connoisseurs of beer parties. Steaks, kebabs, burgers and other culinary antics cannot compete with a dish that has a history of several centuries. Don't believe? Ask any German who, from dawn to dusk, played his next Oktoberfest.

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

Of course, each cook has his own recipes, subtleties and tricks: someone likes minced meat dishes, someone likes well ground meat, someone puts a lot of spices, while others manage with salt and black pepper. Therefore, to begin with, we will simply consider 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. One type of meat can be used, or several types can be mixed in different proportions, depending on taste preferences. So, 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, fragrant and with 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 was chosen for sausages, with a minimum of fat, 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 the meat grinder a little in the freezer, which will provide better grinding, and also help preserve the taste of the meat. The meat grinder can be put in the freezer both an hour before cooking, and in advance, at night. The meat should not be frozen: it should freeze on the edge, and the center will remain soft.

Grinding

As soon as everything you need is pulled out of the freezer, you should immediately start, and you need to grind as quickly as possible, while loading the meat in small portions. During grinding, it is not necessary to force the pieces into the neck, as this may violate the consistency of the future minced meat. The ideal degree of filling is ¼ of the volume of the neck.

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 leaves it. You can check the taste of the resulting minced meat by frying a small amount in a pan. You should fry until cooked, but you should not wait for a golden crust, as it will slightly “overshadow” 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 a casing for homemade sausages in a store; it can be natural or artificial. Natural - these are specially processed pork, beef or mutton intestines. They can vary in diameter, length, intestinal section of the animal. When choosing intestines, you should pay attention to their characteristics: there should be no nodules, large holes, greasy smell, 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 are cooking sausages 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 ° C for an average of up to 2 hours (freshly preserved can be soaked for only 5-10 minutes). Then they are washed in water (30-35 o C). Next, the intestines are disassembled into segments and their quality is checked by passing water through them. If there are holes in the stomach, then it is in these places that the intestine should be cut into separate parts.

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

Filling the shell, forming 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 nozzle on the meat grinder to a special cone, put the intestine on it. You need to tie a knot only after you start serving minced meat, otherwise an air bubble will form. As for density, the golden mean should be maintained: a tightly stuffed sausage can burst at high temperatures, and voids will form if the density is insufficient. You can find the optimal degree of density empirically 😉

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

The second option is in case you do not have such a special nozzle or even a meat grinder. A cropped top from a plastic bottle will help. It can be fixed in a meat grinder or used as a hand tool, pushing the minced meat through the neck and adjusting the density of 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 a sufficient gap between portions of minced meat so that it is convenient to tie or twist the intestine. You can tie with cotton twine.

Heat treatment

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

In a 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 that stands out when the sausage is punctured. During frying, you can try putting a sprig of rosemary in the pan and periodically remove it from the fat and run it over the sausages (this will give the dish a subtle rosemary flavor).

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

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

You can cook sausages in many ways, for example, put them in simmering 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 at hand, you can cook 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 meat and their proportions, as well as add spices and other ingredients at your discretion.

Ingredients:

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

Cooking:

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

2. We make minced chicken fillet, pork and lard. If you want a more gentle grind, then take 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. Put the minced meat or chopped ingredients in a bowl with eggs, mix well until a homogeneous mass is formed.

To begin with, choose meat suitable for sausage, it should be of medium fat content, with a slight touch of fat so that the sausage is not very fatty, but not very dry. Now make sure that there are no small bones on the piece of beef that may remain after cutting, if any, cut them off with a knife, and also remove the veins. After that, cut the meat into medium pieces, their size is not important, the main thing is that the pieces freely enter the neck of the meat grinder. Place the cut in a deep bowl.

Now install a meat grinder with a large grate on the kitchen table, it doesn’t really matter if it is automatic or manual. Place a deep bowl under the meat grinder and grind the chopped meat through it. Then add all the sausage spices indicated in the ingredients, salt to taste, pre-chilled clean distilled water to the bowl with minced meat and mix the ingredients thoroughly with a tablespoon until a homogeneous consistency. Then cover the bowl with plastic wrap and refrigerate for 12 hours. It is better to do the workpiece from the evening to the night.

Put the intestines that you set aside for making sausage in a bowl and soak in cold running water for 30 minutes to release the salt. Then rinse thoroughly, then take a watering can, insert it into one of the ends of the intestine, and let a stream of cold running water into it, washing the intestine inside. This process will allow you to see if there are any holes in the intestines and will also wash out any salt residue. Now put the intestines in a colander and leave it in the sink, let the excess liquid drain from the prepared semi-finished products. Keep them like this for no more than 5 minutes, the intestines should be slightly moist while you stuff them with minced meat, this will reduce the amount of air that will enter the intestines with minced meat.

Now take the bowl of minced meat out of the refrigerator and remove the plastic wrap from it. Install an electric or manual meat grinder with a special nozzle for cooking sausages on the kitchen table. Pull the intestine completely over the neck of the nozzle, and tie the end into a knot or tie it with a dense thread, twine. Put the minced meat into the neck of the kitchen appliance using a tablespoon. Then start the meat grinder for 5 seconds, slightly moving the intestine, which will begin to fill with minced meat.

Take a thin needle and make several punctures near the connected part of the intestine in order to release air. Now decide on the desired length of the sausage and start stuffing the intestine to the selected size. After each serving, tie the sausage with a dense thread or twist the intestine into a knot; if desired, you can cook either a solid sausage ring or small sausages. After you form the whole sausage, make frequent punctures on it with a needle in order to let out air, put it in a deep bowl, cover the container with plastic wrap and refrigerate for 12 hours.

After 12 hours, turn on the stove to a medium level, put a pot on it, half filled with ordinary running water. Add bay leaf, black peppercorns, peeled and washed onions, as well as washed parsley and dill, to the container. Heat the liquid to 70 degrees, without pressure to boil and very carefully, lower the raw sausages into the water. Cook semi-finished products in reading for 15 - 20 minutes. After the required time has elapsed, turn off the stove and leave the sausage in the water for 10 to 15 minutes to make it juicier. Then, using a slotted spoon, remove the boiled products from the pan, transfer them to a deep bowl and judge to room temperature.

Then proceed as you wish, you can wrap the sausage in plastic wrap, then in aluminum foil and send it to the freezer. Such a sausage can be stored for 3 weeks and used as desired. It is best to bake it cold in an oven heated from 200 to 220 degrees for 35 to 40 minutes, periodically turning it in different directions for better baking. Fresh boiled sausage can also be baked in the oven, but for 20-25 minutes, because it is still very tender, not infused. Or you can wrap it up and put it in the fridge where it can keep for 3 to 4 days.

Meat sausage is one of the most popular products. It is eaten for breakfast, used as a snack on the festive table, and it is an ingredient in many dishes.

The store product raises doubts about its quality, so it is best to cook it at home.

To make the sausage fatty and nutritious, but at the same time tender and juicy, pork is taken as its basis.

For sausage, you do not need to buy a huge amount of ingredients; even a beginner can repeat its recipe.

You will need:

• Pulp of pork meat - 1.5 kg;
• Pork intestines thin - 5 m;
• Pork fat - 500 gr;
• One head of garlic;
• Cognac - 36 gr;
• Spices: coriander, thyme, dried basil - all 1/2 tsp each;
• Salt and ground black pepper - to taste.

Cooking process:

1. The first step is to treat the intestines. If they were in the freezer, they must be thawed, 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 treatment, the intestines should be soaked in saline water for 60 minutes. Salt will remove microorganisms and bacteria.
2. Let's get to the salad. From it you need to cut off the skin and chop into small square pieces. If the pork meat itself has a high percentage of fat content, then use less fat in the recipe.
3. Pork must be prepared by removing bones or veins. Cut into medium-sized squares. (2^2 cm)
4. Put lard and meat in a common dish. Sprinkle pepper and all other spices on top.
5. Process the garlic with a garlic press and add to the mass of meat.
6. Pour cognac into the base of the sausage. It will give the dish a specific flavor and juiciness. You can do without it.
7. Now it's time to stuff the guts. With the help of a tablespoon or nozzle from a meat grinder - a long tube, you need to push the meat into the intestine. Don't forget to tie off the end. Don't stuff too tight.
8. After the gut is filled with stuffing, tie the other end and put in the freezer for 4 hours for pickling.
9. The future sausage can be rolled into rings for easy baking. Pierce in several places with a needle to avoid damaging the sausage casing.
10. Put a pot of 5 liters of water on the fire, wait for it to boil.
11. Sprinkle salt and put the raw sausage in a saucepan. Boil for 40-60 minutes over low heat.
12. After cooking, the sausage must be sent to the oven. Do not forget to treat the baking sheet with vegetable oil. We put boiled sausage on it.
13. The oven temperature is 180 degrees. Baking time - 40 minutes. During the baking procedure, you need to turn the intestine with meat several times.
14. You can use ready-made homemade sausage immediately, or you can use 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 a fat content of 1.5% - 0.1 l;
• One egg;
• Carrots - 0.1 kg;
• Three cloves of garlic;
• Spices to taste.

Cooking steps:

1. Make minced meat from chicken meat using a meat grinder. It can be processed in a blender, then the meat mass will turn out to be more homogeneous.
2. Break the egg into the prepared minced meat, pour the milk, salt and mix everything.
3. Boil the carrots and chop them into small cubes along with the peeled garlic.
4. Take special molds for sausages or cardboard packaging from milk, cut off the lid. In the first layer we put a lot of minced meat into it, pour carrots and garlic on top, the third layer is minced meat again. And so on until the box is full.
5. We do not report the base of the sausage to the top by 1 cm.
6. We wrap the box with minced meat with cling film.
7. Pour water into the pan and put it on gas, after the water boils in the pan, we set the box with the future sausage. Water must not get inside the packaging. Cook in this form for 60 minutes with the lid closed.
8. After cooking, cool the sausage and cut the box. The dish is ready.

beef recipe

Beef is the middle link. With it, the sausage will turn out not too greasy, but not lean either.

Components:

• Beef - 2 kg;
• Salo - 500 gr;
• Salt - 0.05 kg;
• Four cloves of garlic;
• Ground nutmeg - 5 gr;
• Spices - to taste.

How to cook:

1. Process the meat by washing it, freeing it from small bones. Cut it into small cubes and pass through a meat grinder with a large grate.
2. Salo cut even smaller and process through a meat grinder. Combine meat and lard in one bowl.
3. Add spices to your taste. It can be coriander, basil, ginger or red pepper. Salt the minced meat and put garlic in it.
4. Mix everything well. If the stuffing seemed dry, you can add a little water or milk.
5. Process the intestines and stuff them with ground beef. Tie the ends with string.
6. Put the intestines stuffed with meat for 5 hours in the refrigerator.
7. After that, you can bake them in the oven, after making holes with a needle along the entire length of the intestines.

Boiled sausage at home

Recipe Ingredients:

• Pork meat - 1 kg;
• Salo - 0.3 kg;
• One egg;
• One bulb;
• Two cloves of garlic;
• Sunflower oil - 17 gr;
• Spices to taste;
• Gelatin - 15 gr.

Step-by-step instruction:

1. Pork must be washed and cleaned of foreign objects: films, small bones and chopped together with garlic and onions using a blender.
2. Pour the egg into the resulting minced meat, add your spices and gelatin. Mix everything well.
3. The base of the sausage can be prepared in special molds, pork or beef intestine, or in a baking bag if nothing else was at hand.
4. Fill the baking bag with minced meat, tie the ends and the middle with a rope.
5. You can start cooking. Cook for two hours over medium heat.

Livernaya

The liverwurst recipe is very simple. It does not require a lot of expensive products, and the result is an amazing-tasting dish.

Product set:

• Light - 0.8 kg;
• Liver - 0.6 kg;
• Salo - 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 the guts:

1. The liver should be washed under the tap, the meat of the heart and lungs is cut into pieces and put in a saucepan. Boil for 60 minutes.
2. Shred the lard with liver and turn through a meat grinder along with pieces of garlic.
3. You can fry lard with onions in a pan with vegetable oil.
4. We also process the cooled liver and lungs in a meat grinder.
5. We combine all the ingredients in minced meat, pour cream on top and pour spices.
6. We stuff the intestine with prepared minced meat and bind its ends.
7. We cook 40 minutes. Don't forget to pierce the shell with a needle.

Dry-cured chicken sausage at home

This recipe does not involve boiling or baking in the oven. But patience is needed here, 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 gr;
• Black pepper - 0.5 gr;
• Nitrite salt - 4 gr.

Step by step preparation:

1. Cut the chicken into thin slices.
2. Add the pepper, salt and coriander to the bowl with the chicken pieces.
3. Mix everything and knead the minced meat.
4. Process the intestines in the manner described above and place the meat in them, tie the resulting sausage with a ring and put in the freezer for 2 hours.
5. The turn of drying has come. For this purpose, within three days it is necessary to hang the product in a well-ventilated area. The temperature is 15 degrees Celsius. It is best to freeze overnight in the refrigerator.
6. Over the next two weeks, the sausage should constantly hang in the fresh air.

Sausage without intestines - in foil

A quarter of the time in the preparation of homemade sausage is the preparation of the intestines. This is an unpleasant and painstaking task. But you can do without the cherv.

What you will need:

• Pork meat - 1 kg;
• Salo - 0.2 kg;
• Four chicken eggs;
• Six cloves of garlic;
• Salt to taste;
• spices;
• Foil for baking;
• Starch - 40 gr.

Instruction:

1. Meat with lard should be washed and cut into small squares.
2. Break the eggs into a separate bowl and beat, adding starch, salt, pepper, chopped garlic and other spices to them little by little.
3. Mix everything well, making sure that no lumps form.
4. Make minced meat, put it on the foil and roll it up, tightly bending the edges of the foil.
5. Preheat the oven to 180 degrees and insert the baking sheet with the sausage. Baking time - 1 hour.
6. Release the already prepared sausage from the film and cut into slices.

Proper homemade sausage for children

The children's body is very fragile, so spices or garlic are not added to the food for babies.

Composition of ingredients:

• Chicken meat - 1 kg;
• Pork pulp - 0.3 kg;
• Salt to taste;
• Water;
• Pig intestines.

How to cook:

Grind both types of meat in a meat grinder. Pour salt into the minced meat and pour water. Mix everything thoroughly. Prepare the shell 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 the pork is too fatty, and you prefer diet foods, you can add lean beef to the main meat.

Product set:

• Pork meat - 1 kg;
• Beef meat - 1 kg;
• Garlic three cloves;
• Water;
• Intestines;
• Spices and salt to taste.

How to make sausage at home:

Cut pork and beef into small pieces. Mix the minced meat with finely chopped garlic, salt and spices. If the meat mass is too thick - pour two tablespoons of water. After that, we deal with tripe. We place the minced meat in the cleaned intestines and bake in the oven.

Let the preparation of sausage take your time, but you will not doubt its quality, and the taste will be exactly the way you like it.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

How to cook homemade sausage You will lick your fingers

We are used to buying store-bought semi-finished products, but at least once try to make sausage yourself. Some believe that this process is unreasonably long, laborious, but fragrant, tasty, natural meat product, which is hard to break away from, is worth the effort. Cooking homemade sausage at home consists of several stages:

• Choose your source: beef, pork, chicken, or blood base.
• Shell. There are several types of it: natural (intestines), cling film or foil. These components can be purchased in the meat departments of the market or in supermarkets.
• Pick the right herbs and spices.
• Determine the method of cooking: baking in foil, steaming or frying.

Homemade Sausage Recipes You'll lick your fingers

When you see photos of a delicious snack in various publications, it is very difficult to resist the desire to try it - it is so appetizing! How to make sausage at home? First of all, you need to study the proven recipes of experienced chefs and start with simple ones, for example, with chicken sausage in cling film. Then it is permissible to gradually complicate the task and cook black pudding or from different types of meat.

Pork

• Servings: 5 persons.
• Calorie content of the dish: 395 kcal (each recipe has its own).
• Purpose: for dinner.
• Cuisine: Ukrainian.

Fragrant fragrant appetizer will decorate any holiday table. The recipe for homemade pork sausage contains such an unusual ingredient as pig intestines. Before use, they must be carefully processed: first rinse, then soak in a solution of water and soda, then wash well again and soak for a couple of hours in a weak solution of vinegar. After that, you should turn the intestine inside out and carefully wash it under running warm water.

Ingredients:

• spices (cumin, nutmeg, several types of peppers, bay leaf, salt) - to taste;
• cognac - 6 ml;
• pork - 1200 g;
• garlic - 5 cloves;
• intestines - 3 m;
• lard - 400 g;
• onion - 2 pcs.

Cooking method:

1. Well processed, cleaned intestines for the time of minced meat preparation, place in a weak saline solution.
2. Cut salo and pork in half. Pass one part through a meat grinder along with the onion, chop the second very finely with a sharp knife.
3. Fry the second onion in a small amount of oil until soft, add minced meat and lard, fry a little (5-7 minutes).
4. Grind all the spices with a coffee grinder or mortar.
5. Mix all the ingredients, season with spices, add cognac, garlic, salt. Knead the minced meat well, let it stand for half an hour.
6. Divide the intestines into meter tapes, tie each end tightly with a thick thread. As a funnel, you can use the cut neck of a plastic bottle or a special nozzle.
7. Fill the intestine well with minced meat, not too tightly. Do this with all the guts.
8. Pierce future products so that they do not burst during baking.
9. Place the intestines on the bottom of the baking sleeve and bake for 40 minutes in an oven preheated to 180C, then flip to the other side and bake for another 30 minutes. Cool down, serve.

boiled

• Number of servings: 6 persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Try to cook such an appetizer once, and it will become your favorite healthy addition to breakfasts for a long time. Homemade boiled sausage is prepared with strict observance of certain conditions: the minced meat is crushed with the addition of ice water or crumbs, and the finished loaf must “ripen” a little in a cool place so that the sausage acquires the desired texture.

Ingredients:

• chicken or turkey fillet - 600 g;
• cream - 250 ml;
• chicken eggs - 3 pcs.;
• paprika - 1 tsp;
• salt - 15 g;
• garlic - 2 cloves;
• zira - 5 g.

Cooking method:

1. Divide eggs into whites and yolks.
2. Place the meat pieces, garlic, cream and other ingredients in the bowl of a blender or food processor, grind to a paste.
3. Gently fold in pre-whipped egg whites.
4. Put the minced meat on cling film, tie the ends very tightly with a thread. If you are using guts, then you should fill them in and also tie the ends.
5. Put the loaves in a saucepan, cover with water and cook for 30 minutes on minimum heat.
6. Cool sausages, place in the refrigerator.

Livernaya

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 165 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A healthy appetizing sausage is made from pork liver - liver, kidneys, heart, lungs. These components are pre-washed, boiled with spices and crushed. Photos of the preparation of the liver can be found in culinary publications if this is the first time you have encountered the processing of offal. Homemade liverwurst is very different from what we are used to seeing on the shelves, so it's worth a try.

Ingredients:

• offal - 1 kg;
• eggs - 2 pcs.;
• lard - 300 g;
• onions - 2 pcs.;
• intestines - 700 g;
• spices, salt, nutmeg - 1 tsp

Cooking method:

1. Boil the liver, lungs, heart, kidneys for an hour until tender with bay leaf.
2. Clean the onion. Cut the bacon and onion into cubes, fry.
3. Pass the offal, onion, bacon through a meat grinder, add eggs, spices and salt. Mix well.
4. Stuff the intestines with this mass, pierce the voids, tightly tie the ends.
5. Boil the bananas in salted water for 30 minutes.

From chicken

• Cooking time: 2.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 193 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Delicate, fragrant, tasty appetizer will decorate any table, although it will take time to prepare. Start with a simple recipe. Do-it-yourself homemade chicken sausage is made from simple ingredients: chicken legs (or breast), spices, salt and intestines. They need to be sprinkled with coarse salt before filling, scraped and rinsed well.

Ingredients:

• chicken legs - 2 kg;
• pepper, salt - 10 g;
• garlic - 7 cloves;
• intestines - 500 g;
• mustard grains - 100 g.

Cooking method:

1. Cut the meat from the legs, separate the bones, remove fat and skin.
2. Pass the pulp through the large grate of the meat grinder.
3. Chop garlic, add to meat, put mustard, salt and pepper. Knead thoroughly, let stand 2 hours.
4. Fill the intestines with the meat mass. This can be done using a special attachment for a meat grinder or cut off the neck of a plastic bottle and insert it into the intestine.
5. Tie the ends of the shells tightly. Roll them into a ring, put them on a baking sheet and bake for 20 minutes at 180C.
6. Make punctures in several places and bake until golden brown.

Beef

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 208 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It doesn't take much effort to surprise guests with a delicious snack or offer your child a piece of healthy sausage - prepare a treat with your own hands! The most juicy homemade beef sausage is obtained from a cow or veal neck. A little bacon is necessarily added to the minced meat, which gives the products the desired texture, or pork meat.

Ingredients:

• beef pulp or veal - 800 g;
• pork - 400 g;
• garlic - 8 cloves;
• prepared intestines - 2 m;
• spices (a mixture of peppers, paprika), salt - 1 tbsp. l.

Cooking method:

1. Wash the meat, cut into medium pieces.
2. Peel the garlic, chop.
3. Pass the meat through a meat grinder, add garlic, spices, salt.
4. Stir the minced meat thoroughly, let it ripen for 2 hours.
5. Fill the intestines with minced meat, remove the voids with a needle, tightly tie the ends of the shell. If you are going to cook small snack sausages, sausages, then you can tie the thread at small distances, and then bake the finished products on the grill.
6. Boil sausages on minimum heat for 40 minutes, cool.

bloody

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 208 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Some housewives do not indulge in blood sausage, considering the process of its preparation not very aesthetic and laborious. Meanwhile, homemade blood sausage with buckwheat is a very healthy product that should be included in your diet more often. Before you make sausage at home, buy guts, fresh pig blood. For this treat, buckwheat is often used, but you can take barley, rice or millet groats.

Ingredients:

• pork blood - 1.5 liters;
• buckwheat - 200 g;
• intestines - 1 kg;
• milk - 500 ml;
• lard - 400 g;
• a mixture of salt and spices - 30 g.

Cooking method:

1. Grind the pork blood through a fine sieve so that no clots remain.
2. Cut the lard into small cubes, boil buckwheat in salted water.
3. Mix blood, lard, buckwheat in a bowl, add milk, spices and salt.
4. Rinse the intestines well under running water, checking at the same time for their tightness (there should be no holes). Fill the shell with stuffing, leaving some space around the edges.
5. Boil the loaves in salted water at the lowest temperature for 15 minutes. To check the readiness of the sausage, pierce the intestines with a needle - the juice should not be cloudy. Finished products can be baked in the oven.

in foil

• Cooking time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 192 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If for some reason working with the intestines is unacceptable for you, try preparing a delicious snack in foil. Photos of homemade sausages in foil are often found in culinary publications. Some housewives resort to the recipe so often that this treat sometimes replaces such beloved cutlets by everyone. Sausage is cooked with mushrooms, cheese, herbs, more dietary options are prepared - steamed or in a slow cooker.

Ingredients:

• minced meat - 600 g;
• cognac (optional) -60 ml;
• starch - 30 g;
• water - 100 ml;
• salt, black pepper - to taste;
• garlic - 6 cloves.

Cooking method:

1. In a deep bowl, mix the minced meat with spices, garlic and salt. In this case, you do not need to twist the meat for a long time, you can use ready-made minced meat.
2. Let the sausage mass stand for a couple of hours in the refrigerator.
3. Dilute the starch with cold water, gradually add to the minced meat, add cognac, knead thoroughly. Form small sausages.
4. Fold the foil in half, put the minced meat roll on top, roll tightly.
5. Place the rolls in a deep frying pan, add water to half the sausage and simmer in the oven at a minimum temperature of 45 minutes.

Hepatic

• Cooking time: 90 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

How to cook delicious offal dishes? This question is often asked by housewives. Homemade liver sausage is a great way to diversify your daily menu with a healthy, tasty treat. If you want to tinker with the intestines and cook the sausage correctly, then get a natural casing, but its preparation requires a special approach - careful processing in saline and acetic solutions.

Ingredients:

• chicken or any other liver - 500 g;
• pork fat - 200 g;
• intestines - 700 g;
• eggs - 5 pcs.;
• milk - 150 ml;
• semolina - 30 g;
• onions - 4 pcs.;
• spices, salt - to taste.

Cooking method:

1. Pass the liver and bacon through a meat grinder.
2. Peel the onion, cut the vegetable into cubes or grate and fry in oil.
3. In a deep container, mix the liver, lard, eggs, onions, semolina, milk, season with spices, salt. Mix well.
4. Fill the prepared intestines with minced meat, tie the ends tightly.
5. Place the future treat in the pan and bake in the oven at 190C for 40 minutes. Finished products can be fried or eaten baked.

From pork and beef

• Cooking time: 4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 243 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium

Making homemade sausages only at first glance looks very complicated. One day you should try to cook a delicious delicacy, and it will take root in the family menu for a long time. This variety of homemade sausage (from pork and beef) is distinguished by its amazing juiciness, aroma and taste. For cooking, it is better to use fatty meats (neck, shoulder blade) so that the homemade sausage you lick your fingers is tender and soft.

Ingredients:

• prepared intestines - 1 kg;
• pork - 1 kg;
• veal or beef - 1 kg;
• ice water - 500 ml;
• salt, a mixture of peppers - 1 tbsp. a spoon.;
• garlic - 5 cloves.

Cooking method:

1. Freeze the meat a little in the refrigerator to make it easier to cut. Cut pork and beef into cubes.
2. Peel the garlic, pass through a press.
3. Mix the meat mass, garlic, spices, salt, add water. Mix thoroughly.
4. Send the sausage mass to the refrigerator for a couple of hours to brew.
5. Fill the intestines with minced meat using a special nozzle in a meat grinder, tightly tie the ends, form sausages.
6. Dip them in hot water for 10-15 minutes, cook at the lowest temperature.
7. Put the products on a baking sheet, sprinkle with oil, bake at 180C until golden brown.

Video

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

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

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

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

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

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

Homemade sausage can be boiled, fried and stewed.

1. Homemade sausage without casing

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

Cooking

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

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

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

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

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

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

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

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

Cook over low heat for 1.5 hours. Remove the cooked sausage from the water and leave to cool to room temperature without unwrapping.

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

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

ocekovbasa.com.ua

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

Cooking

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

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

3. Chicken sausage

kitchenmag.ru

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

Cooking

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

Pour in some cream or milk. The amount varies depending on the meat: the main thing is that the mass is not liquid, but not too dry. Mix well and leave the minced meat for 10-15 minutes.

Fill the sausages with minced meat and put in the refrigerator for several hours, or better - at night. After the sausage, fry until golden brown or bake in an oven preheated to 170 ° C for an hour.

xcook.info

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

Cooking

For sausage, you can take any: pork, beef, chicken. Rinse it and remove the film. Cut into pieces and pass through a meat grinder along with lard and garlic.

Finely chop the onion and fry in a pan. Add onion, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Mix thoroughly, add milk and mix again.

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

xcook.info

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

Cooking

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

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

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