EntranceHow to make homemade sausages. How to cook homemade sausage
Say what you like, but sausage is a very convenient invention of mankind. Have breakfast, have a quick snack, “kill a worm” in the evening - what other product will cope with these tasks just as effectively. For those who do not want to buy it in the store, we will tell you how to cook homemade sausage in the guts in your own kitchen.
Homemade pork sausage in the intestines
Ingredients:
- Pork meat with a fatty layer - 1 kg;
- intestines for sausage;
- cognac - 50 ml;
- salt, garlic and spices - to taste.
In case the pork meat does not have a fatty layer, then add about 200 g to the ingredients. lard, otherwise the sausage will turn out dry.
Cooking steps:
- Pork and lard should be finely chopped (in pieces about 1 cm), add spices and garlic, pour cognac. Mix thoroughly and refrigerate for at least 12 hours.
- The intestine must be tightly tied at one end with a harsh thread and stuffed with infused minced meat. It is more convenient to do this with a special nozzle for a meat grinder, but if it is not there, then you can use a regular spoon. The main thing - do not stuff the intestine too tight, otherwise it may burst during cooking. If you want to get several small sausages, then tie the gut with a harsh thread at equal intervals as it fills.
- Tie the open end tightly, then use a toothpick to make several punctures in the sausage. This is necessary so that the intestine does not burst during heat treatment.
- We turn the sausage into a ring, lower it into a pot of boiling water and cook for 10 minutes from the moment of boiling.
- Pour vegetable oil into a baking dish, place the sausage there and bake in the oven for 50-60 minutes at a temperature of 220 degrees until golden brown.
Pork meat sausages can be cooked different ways- in addition to the oven, they can be fried on a grill, a frying pan, skewers - in any case, they will disperse with a bang, and guests will try out the recipe for this dish for a long time to come.
Liver homemade sausage in the gut
Ingredients:
- any liver - 1 kg;
- chicken eggs - 3 pcs.;
- lard- 200 gr.
- onions - 1-2 heads;
- garlic - 4-6 cloves;
- semolina - 6 tablespoons;
- intestines - as needed;
- salt, spices, pepper - to taste.
Cooking sequence:
- Cut the onion into half rings and fry.
- Scroll the liver, garlic, lard, fried onions in a meat grinder.
- Add spices, salt, eggs and semolina to the minced meat, mix thoroughly. Leave the minced meat for half an hour so that the semolina swells.
- We tie one end of the intestine with a harsh thread and stuff it with minced meat. Every 15-20 cm, you need to bandage the intestine, forming future liver sausages. Don't forget to puncture each sausage with a toothpick or needle.
- Prepared sausage can be boiled in a saucepan or baked in the oven for 40 minutes at a temperature of 220 degrees.
Homemade chicken sausage in the gut
Ingredients:
- chicken fillet - 1 kg;
- chicken egg - 1 pc.;
- greens, salt - to taste;
- intestines - as needed.
Cooking:
- Grind the washed and dried chicken fillet in a meat grinder, add greens and salt.
- We stuff the intestine with minced meat, tie it on both sides with a harsh thread, make several punctures.
- Cook for 40-50 minutes in boiling water.
- After cooking, you need to remove the sausage, cool and let it lie in a cold place for about 2 hours. The dish is ready.
If you are cooking chicken sausage not for children, you can add lard (200 gr.) Scrolled in a meat grinder to the recipe, as well as garlic and your favorite spices. If desired, the chicken can be replaced with a turkey.
Dry-cured beef sausage in the intestines
Ingredients:
- beef pulp - 1 kg;
- well-salted fat - 200 gr.;
- salt - 2 tablespoons;
- granulated sugar- 1 tsp;
- black ground pepper- 2 tsp;
- red ground pepper - a small pinch;
- baking soda - on the tip of a knife;
- coriander - 1 tbsp;
- Apple vinegar.
How to cook:
- Rinse the meat and cut into strips.
- Toast the coriander in a dry frying pan, then grind it in a coffee grinder.
- In a separate bowl, mix all the dry ingredients: coriander, salt, soda, red and black pepper, sugar.
- Grate the strips of beef with vinegar, roll in the seasoning mixture, fold in layers in enamelware, cover with a lid, press down with oppression, put in the cold for 12 hours (after 6 hours it is necessary to turn the pieces over and again press down the lid with oppression).
- Dip the pickled meat in a solution of vinegar at the rate of 2 tbsp. apple cider vinegar per liter of water. After 10 minutes, remove the pieces, squeeze out excess moisture and grind in a meat grinder.
- Salted lard cut into thin sticks and add to the meat.
- Stuff the intestines with minced meat, tie each segment on both sides.
- Put the prepared sausages on a wire rack and put them in a place with good ventilation. After 5-6 days dry-cured sausage is ready.
How to choose meat for sausage
Apart from the undisputed palatability homemade sausage has an undeniable advantage over the store-bought counterpart - the hostess knows for sure which ingredients she used to prepare the delicacy and under what conditions she cooked.
In fact, making sausage in the intestines at home is not so difficult, just follow the recipe and use some tips and tricks.
For cooking, pork, veal, chicken, duck or turkey meat is usually used, but several types of meat can also be combined. It must be remembered that poultry meat is usually dry, so it is mixed with lard or lard for juiciness.
When choosing pork meat, inspect the lard, if it is soft, tender and has a thin skin, then homemade pork sausage in the intestines will also turn out tender and soft. If you prefer lamb, then you need to look at the veins - if they are soft, then this is a guarantee that the sausage will turn out fragrant, tasty and tender.
How to choose and prepare the intestines for homemade sausage
Buying already dressed intestines for making sausages in a store or on the market today is not difficult. They can be beef, pork or lamb, differ in length and diameter.
Beef intestine for homemade sausage is preferable, as it is more durable.
From mid-autumn, the time for harvesting meat begins and continues until winter. So right now is the time to think about cooking truly delicious homemade sausages. In the markets and shops, you can easily choose and buy the freshest meat and lard, and now you can still buy the best natural casing (intestines) for your sausages from farmers. Well, the cool air temperature at this time of the year will allow you to arrange your own small dryer for dried sausages even on the glazed balcony of your city apartment. That is why today the site invites you to figure out and remember with us how to cook homemade sausage.
Today, especially for you, "Culinary Eden" has prepared a selection of the most important tips and small culinary tricks coupled with proven recipes that will definitely tell you how to cook homemade sausage.
1. Let's start with kitchen utensils. For cutting and chopping meat and fat, you will definitely need a strong board. Plastic or wooden - the choice is yours: plastic is certainly more hygienic and easier to clean, but a wooden board is much more natural, pleasant to use, and, importantly, much stronger than a plastic board. For most homemade sausages, the meat must be minced rather than put through a meat grinder. The only exceptions are servelats and boiled sausages - for their preparation, meat and lard are rolled into minced meat. It is most convenient to chop meat with a large sharp knife with a wide blade - a billhook. Having decided to purchase such a knife, do not rush to buy a cheap knife of unknown origin, such a knife can break at the most inopportune moment and injure you. It is better to buy a good, albeit not cheap, knife from a well-known manufacturer, because such a billhook, made of excellent strong steel, will last you a lifetime. In addition, you will need deep dishes with oppression for pre-salting meat. It may be deep enamel pan or plastic container with a well-fitted circle of oppression and cargo. As a load, you can take a pre-washed and boiled cobblestone or a jar with a lid filled with water. And of course, you will need a meat grinder. Powerful electric if you expect to do a large number of sausages, or a strong manual meat grinder, if there are few sausages. A meat grinder often comes with a convenient nozzle for stuffing sausages, but if it is not there, then such a nozzle can be purchased separately. And if you just want to try to cook homemade sausage for the first time and don’t want to immediately spend money on buying expensive meat grinders and attachments, then you can simply cut off the top plastic bottle with a wide neck and use it to manually stuff the sausage casing with minced meat, putting the shell on the neck and pushing the minced meat through an impromptu funnel. Just keep in mind that this stuffing will take a lot more time and effort as the casing needs to be stuffed very tightly and evenly.
2. Of course, no sausage will work without a casing. The best for this purpose is thin pork or mutton intestines (chereva). You can buy it from familiar farmers or butchers. Be sure to buy only prepared, washed, cleaned and salted intestines, because cleaning them yourself is a rather difficult task even for those who have a garden plot and sufficient experience, and it is almost impossible for an unprepared person to do this in a city apartment. Before stuffing, the salted gut should be soaked in boiled water for two to three hours, and then rinsed thoroughly, driving water inside the intestine. In addition to natural intestines, you can also buy artificial types of sausage casings in specialized stores. Very good natural protein shell, which is sold dried. It is enough to soak such a shell in advance in salted water, and after a few hours it will be ready for stuffing. In addition, synthetic casings are also sold, made from edible, but inedible synthetic materials. Such a casing must be removed before eating the sausage, and it is completely unsuitable for cooking fried and smoked sausages.
3. If your plans include the preparation of dry-cured or raw-smoked sausages, then you should take care of preparing a place for drying them. Now you can buy special drying cabinets for sausages that can save desired temperature and humidity, but this is a very expensive pleasure. In autumn, you can dry the sausage right on the glazed balcony. It is enough to ensure that the temperature does not fall below 10 ° C and does not rise above 15 °. In autumn, it is not at all difficult to provide such a temperature. Be sure to keep your sausages out of direct sunlight by wrapping each sausage in wax paper and curtaining your balcony windows. Hang the sausages so that between them there is a distance of at least 15 centimeters for good air circulation. To quickly dry and dry sausages, you can also use electric vegetable dryers, set the dryer to the lowest temperature regime, and dry the sausage for several hours, then hang in a cool place to dry. Well, smoking dried sausage is as easy as shelling pears - you can buy boxes for smoking in many utensils stores and even in stores selling tourist equipment. Follow the included instructions and you'll be fine. The most delicious sausages are smoked on a mixture of birch and alder chips or sawdust.
4. There is another very important point in the preparation of dried and smoked sausages - preservation of meat. Most often, when preparing homemade sausage, salt, spices and vinegar are used to preserve meat. This approach also works, but is fraught with danger - botulism. This bacterium can easily thrive in the anaerobic environment of a tightly stuffed sausage, the meat for which is poorly salted, and the toxin released by these bacteria is deadly! The easiest way to definitely protect yourself and your loved ones from this danger is to use peklosol or nitrite salt (E-250) in the preparation of dried and smoked sausages. This is a highly purified table salt with a half-percentage content of saltpeter. When used correctly, it is completely safe for your health and can save your life. Using peklosol, you will surely be sure that colonies of harmful bacteria will not develop in your sausage, and besides, the saltpeter contained in this salt will allow you to keep the appetizing red color of the meat in your sausage. When using peklosalt, additional salting is not required, just the entire amount of ordinary salt indicated in the recipe is replaced with nitrite salt.
5. Many recipes for making homemade sausage do not require pre-salting meat, however, when preparing dry-cured and raw-smoked sausage, it is not recommended to skip this important step. There are two ways to salt meat for sausage: dry salting and salting in brine. For dry salting, chop all the required amount of meat according to the recipe, mix with spices and chopped bacon and sprinkle with peklosalt at the rate of 20 g. peclosalts per kilogram of meat. Mix thoroughly, place in a deep dish under oppression and leave in the refrigerator for 3-4 days. You can pickle meat in brine. To do this, cut the meat large pieces and place in a baking dish. Prepare the brine. For each kilogram of meat, take 400 ml. water, 40 gr. peklosoli, spices according to the recipe. Pour water into a saucepan, bring to a boil and add your spices. Simmer for 10 minutes over low heat, strain and cool slightly. Dilute Peclosol in 100 ml. cool boiled water, and then mix with the rest of the brine. Pour your meat with ready-made brine, set oppression and put it in the refrigerator for a week and a half. Once a day, remove the dishes with meat from the refrigerator and mix the pieces of meat. Make sure that the meat is completely covered with brine, cook and add a little more if necessary. Rinse the meat salted in this way in water with the addition of vinegar (2 tablespoons per liter of water), chop and proceed according to the recipe.
6. Let's start our journey through the fascinating world of homemade sausages by making fried homemade sausage. Cooking such a sausage is very simple, you do not need salting meat and peklosol here. Soak the casing in advance - pork casings with a diameter of 34-36 mm. Expect that for every meter of such a shell you will need a pound of minced meat. Rinse thoroughly, devein and cut into small pieces of 1 ½ kg. pork. Slightly smaller pieces chop 150 gr. fresh (unsalted) lard. Peel the head of garlic and finely crush. Thoroughly mix the meat with garlic, add 30 gr. salt, 1 teaspoon ground black pepper and mix again. Then add the lard and gently knead everything together, evenly distributing the lard among the meat. Using a meat grinder with a special nozzle, fill the casing tightly with minced meat, tying it with a thick thread every 30 - 50 cm and cutting off cooked sausage. Tie the edges of the sausage together and hang in the kitchen for an hour and a half for draft. Do not forget to make a few in each sausage thin holes using a needle to release excess air. Sausages prepared in this way can be immediately fried in the oven, tightly placed in a baking dish greased with pork fat (40 minutes at 200 °), or you can tie them in plastic bags and leave them in the freezer for the future.
7. There is no time to mess with the casings, but oh how you want a fried homemade sausage? English cuisine will come to your aid. Oxford sausages are cooked without the casing. Through a meat grinder with a fine grate, pass 400 gr. pork, 400 gr. beef and 50 gr. fresh fat. Add 200 gr. breadcrumbs, zest of half a lemon, 1 tbsp. a spoonful of chopped parsley, a pinch of nutmeg and a teaspoon of salt. Thoroughly knead the minced meat. Beat one egg, add to the minced meat and mix gently. Dip slightly damp palms in breadcrumbs, take a small amount of minced meat and roll up the sausage. Roll the sausage into a circle with the ends facing each other. Cook in a hot skillet pork fat 10 minutes on each side.
8. From the very simple, let's return to a slightly more complex real sausage. Let's try to cook homemade dry-cured sausage? Rinse thoroughly and cut into small pieces of 1 kg. bold pork and 500 gr. beef tenderloin. Prepare dry salting mix. To do this, mix 45 gr. peclosalts, 1 teaspoon sugar, 1 teaspoon ground coriander, 1 ½ teaspoons black pepper, a pinch of hot red pepper. Put the meat in a dish for salting, cover with a salting mixture, mix and leave in a cool place under oppression for one to two days. In two liters of cold boiled water, dilute 2 tbsp. spoons of apple cider vinegar. Transfer the salted meat to a colander and rinse with the resulting solution, and then lightly dry with a clean cloth. Add to the meat 200 gr. finely chopped salted pork fat and mix. Stuff the sausage casings tightly with the resulting minced meat and tie tightly at both ends. Using a thin needle, make a few punctures to release excess air. Dry on the balcony at about 15°C for a week. You can speed up the process by drying the sausage in a vegetable dryer. The sausage will be ready when it has lost about half its weight. Store the finished sausage in the refrigerator.
9. And what could be tastier than a real home-made raw smoked sausage? Such sausage and festive table It’s not a shame to file, and it’s just a pleasure to feast on! Cut into large pieces 3 kg. fresh beef and 3 kg. lean pork. If possible, you can add another 500 gr. any lean game. Salt the meat using the wet brine method (see tip 5) for five days. Drain the finished meat and chop finely or pass through a meat grinder with a large grate. Remove the skin and finely chop 3 kg. salted lard. Mix meat and lard, add 2 teaspoons of sugar, 1 teaspoon of ground allspice, one teaspoon of ground black pepper, ½ teaspoon of ground red pepper, a pinch of ground cloves. If instead of peklosalt you prepared a brine with regular salt, add 30 gr. ascorbic acid - it will act as a preservative and color fixer. Mix everything thoroughly, put it in a deep bowl and put it under pressure in a cool place for another couple of days. Stuff the pork intestine casings with minced meat and tie the ends of your sausages tightly. Hang the sausages in a cool place to dry for five days. Smoke the sausage at the lowest temperature for two to three days. If possible, smoke without interruption, if not, bring it to a cool place for the night, and continue smoking in the morning. Hang well-smoked sausage in a cool place to age for three weeks. Store the finished sausage in the refrigerator or cellar. If traces of mold appear, wipe the sausage thoroughly vegetable oil and smoke for a couple more hours.
10. Prefer boiled sausage? Pamper your loved ones with the most delicate poultry sausage. Install the grate with the smallest holes on the meat grinder and scroll together 400 gr twice. chicken fillet and 300 gr. turkey fillet. Add three lightly beaten egg whites, 1 teaspoon of salt, a pinch of nutmeg, black and white ground pepper to taste. Mix thoroughly and beat the minced meat with a blender. Add 300 ml to minced meat. 33% cream and mix thoroughly again. Divide the minced meat into three parts, wrap each cling film, forming thick short sausages. Tie the ends of the film tightly. Cook in a double boiler for an hour. Refrigerate for a day, remove the film, cut the sausage into thin circles and serve. Such sausage is stored in the refrigerator for no more than 5 - 7 days!
About harm shop sausage a lot has already been said. According to the content of starch, food additives, "close to natural", emulsifiers and stabilizers, these products are more like products of the chemical industry. But in Ukraine, guests are often treated to homemade sausage. Try it and feel the difference! There are a lot of recipes for such yummy: boiled, semi-smoked, for grilling. But in the question of how to make the main problem is not how to stuff the product, but what to stuff the stuffing into.
The industrial capacities of meat processing plants pack the filling in cellophane or a similar chemical shell. This is unhealthy, even if we work hard and remove the inedible crust. Since during heat treatment, hazardous substances from such plastic penetrate deep into the meat. If you are already thinking about how to make sausage at home, you need to go in search of intestines. In Ukraine, they can be found in almost any grocery market at butchers. Cleaned, salted, dried, these insides are waiting for their buyer, packed in a bag of 3, 5, 10 meters. In Russia, I think, one should also go to the meat rows for intestines.
The second problem that may arise on the path of an enthusiast is stuffing minced meat. How to make sausage at home without a meat grinder with a special attachment? If you do it by hand, it will come out too long and dreary. Wet intestines slip out of the fingers, the minced meat is distributed unevenly, which makes the sausage crooked and unaesthetic. You can get out of the situation by cutting off the neck of a one and a half liter plastic bottle. Press it firmly or tie it to the outlet of the meat grinder.
The first step towards being at home is to bring the intestines back to normal. At first glance, these white laces are good for nothing. Do not rush to make a verdict. Cut the number (footage) of the intestines that you will use. Hide the rest in the refrigerator - they are perfectly stored in a salt-dried form. Soak the intestines in warm water. After two or three hours, they will become elastic, they can be stretched with your fingers, smoothed. Now they need to be washed from excess salt under running water and begin the process of forming sausages.
I hope your stuffing is ready? We cut the intestines into segments of 50 cm or shorter. Tie a knot at one end of the piece. We pierce the shell with a needle near the far edge. This is necessary in order for air to escape. Without knowing how to make sausage at home, and in particular this secret, many people get a burst intestine and minced meat that has fallen out. We pull the second end of the shell onto a special cone-shaped nozzle of the meat grinder or onto the neck of the bottle, if there is none. When the gut is full, we tie the second end. Now you can start cooking the actual sausage. You can dry it, smoke it, bake it, fry it.
How to make homemade boiled sausage, like Doctor's favorite since childhood? Very simple. Run the beef and pork twice through a fine-mesh grinder. Add sugar, salt, cardamom, pepper, milk and egg. Minced meat must be ground again with a blender until a lush homogeneous mass is obtained. Leave it in the refrigerator for an hour, after which you can fill the intestine. Lower the formed loaf into water with a temperature of 90-95 degrees. Such sausage should be cooked at 85 ° C for about an hour, making sure that the water does not boil.
When I was little, for important holidays, my grandmother in the village would kindle a wood-burning stove and cook homemade pork sausage. Pigs have always been raised in the household, and sausage was very often - tasty, fragrant. Excellent homemade meat snack.
At one time, the most difficult thing in making homemade sausage was finding the casing. However, now it is sold canned or frozen in large supermarkets. In addition, you can negotiate with merchants at the local bazaar, they will be happy to bring you what you need for your money.
Gathered to cook sausage grandma's recipe. There was a time when status was measured by the presence of sausage on the table. But, as it turned out, happiness is not in the sausage, but in its quality. And homemade sausage is quality! Natural casing, natural pork meat and, spices and inspiration, it is also natural.
In Bulgarian villages, a very tasty branded homemade sausage is prepared - “nadenitsa”, a fried hand-made sausage in which minced meat is mixed with traditional Bulgarian seasonings - fenugreek.
A similar Georgian sausage, kupaty, is made from small intestines stuffed with minced pork and beef, with the addition of finely chopped onions, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupaty are fried on coals in a whole shell. homemade sausage is prepared wherever pigs, cows, sheep are bred. If there is meat on the farm, then the owners cook sausage. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.
The homemade sausage you've been looking for!
Ingredients (3 kg sausage)
- Pork (neck, shoulder, rear end) 2-2.5 kg
- Spinal fat 500-700 gr
- Garlic 1 head
- Pig small intestines 5 m
- Cognac or brandy optional
- Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander taste
- You need to understand that homemade sausage is a very satisfying and tasty dish. Sausage is perfectly stored, especially if the finished sausage cooked at home is placed in a ceramic pot and filled with melted lard.
- In any case, the sausage for the holiday should be prepared the day before, and the final heat treatment should be performed immediately before the feast. Then the sausage will be the most delicious. Although, I have not yet seen a person who refuses a sandwich with cold sausage or warmed up.
Spices for sausage: salt, oregano, thyme, pepper, basil, coriander
- Pork small intestines, regardless of where you bought them, must be thawed in the air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It will not be superfluous to scrape the intestines with the back of the knife, remove the mucus from the intestines.
Pork small intestines - natural casing
- Pork meat can be used from any part of the carcass. Considering that the sausage is made with the addition of fat, the fat content in the meat does not matter. The neck, shoulder blade, back part are perfect. Thoroughly clean the meat from bones and cartilage - getting them into the product is unacceptable.
Pork meat can be used from any part of the carcass: neck, shoulder, back
- Homemade sausage, in principle, can be prepared from minced minced meat. But my grandmother always cut the meat and fat with a knife. The size of the cut is like a medium-sized cherry. This, of course, is a somewhat time-consuming process, but in this case the sausage turns out to be especially tasty.
Lard, preferably not salted or frozen
- Spinal fat, preferably not salted and not frozen, free from the skin. Cut off a piece of bacon weighing about 100 grams and set it aside for now. Cut the remaining fat into pieces half as small as the cut meat. The ratio of meat and fat should be approximately 1:6 - this is very approximate. It is worth considering that if pork with a large amount of fat is used, it is worth reducing the amount of fat added.
Cut meat and fat
- In a large bowl, mix the chopped meat and lard. Salt and pepper - maybe even a little more than it costs. Add dry fragrant herbs: basil, oregano and, of course, thyme. Add ground coriander to taste. Mix the meat very thoroughly so that all the spices are evenly distributed. Yes, by the way, I do not add bay leaf.
In a large bowl, mix the chopped meat and bacon
- Peel the head of garlic and chop the cloves very finely with a knife, as finely as possible. You can use a kitchen tool for chopping garlic or a grater, but in this case there will be a lot of garlic juice, which I do not like. Add minced garlic to the minced meat and mix. Next, I add some good cognac to the minced meat - 2-5 tbsp. l. This is optional. Try it, but do not add a substitute or bad-smelling alcohol, this will affect both the aroma of homemade sausage and the taste. If you're not sure, skip this step. At the very end, you need to mix the minced meat very carefully.
Add spices and garlic to meat
- Next comes the turn of the most important process - the sausage starts. The prepared shell will start minced meat.
Minced meat ready for stuffing
- If a home screw meat grinder has a special filling nozzle - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cruciform knife and grate are removed from the meat grinder, and a nozzle is inserted instead. The gut-shell is pulled over the nozzle, and the tip of the gut is tied into a knot or tied with cotton thread. It is important that the thread should be free from synthetic fibers, they will burn out instantly when frying.
- Minced meat is launched into a meat grinder, as in cooking. The shell fills automatically and shrinks as it fills from the nozzle.
Shell on a special nozzle ready for stuffing
- Attention: do not fill too tightly. The shell should be easy to press when compressed. If the shell is filled tightly, it is guaranteed to burst during cooking or frying.
Start the shell with minced meat
- Care must be taken that there are no holes in the shell. If you find a hole, be sure to cut the shell in this place and tie it with a thread. The result is not a whole long sausage, but two or more sausages that can be linked together in a chain.
Stuffed sausage with tied ends
- At this preliminary stage of preparation of the dish is completed. Homemade sausage is filled with minced meat and must be sent to the refrigerator overnight. Minced meat should ripen for at least 4-5 hours.
Tie the sausage with a string and put it in the refrigerator
- Immediately before the start of cooking, it is necessary to carefully examine the shell again, identify and bandage tears and noticeable holes. After that, it is worth rolling the sausages into spirals (rings) and bandaging them with cotton thread. So it is more convenient to boil and fry the sausage.
- Next is an important point: the sausage casing must be pierced in many places. It is convenient to do this with a toothpick or a large needle. Prick the shell on both sides with an interval of 4-5 cm. If voids filled with air are visible under the shell, they must be pierced. Remember Hasek's - Baloun could not drive away that unforgettable bright picture from himself, how he pierces the “lachenka” so that air comes out of it: otherwise it will burst during cooking.
The sausage casing must be pierced in many places
- Pour 15 cm of water into a sufficiently large pot, frying pan or cauldron. Put a ring of sausage into the pan so that it is immersed in water, and bring the water to a boil. Cook from the beginning of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.
Boil sausage from the beginning of boiling water - 4-5 minutes
- In turn, cook all the sausages that were prepared the day before. After cooking, remove the sausages from boiling water, arrange them on plates and let cool.
After cooking, remove the sausages from boiling water, arrange them on plates and let cool.
- The lard set aside the day before, those same 100 grams, must be cut into cubes and melted in a frying pan to the state of dry cracklings. Eat the cracklings immediately! And pour the fat into a ceramic dish and cool to room temperature.
How to make sausage at home? This question is of interest to many culinary specialists who do not want to purchase this product in the shop. In this regard, we decided to present several recipes home cooking different types sausages.
We make boiled sausage from poultry and pork
Before you make boiled sausage at home, you need to take care of the following components:
- poultry breast - 500 g;
- lean pork - 300 g;
- fresh sour cream - 400 ml;
- semolina - 2 large spoons;
- egg whites - from 3 eggs;
- table salt - 1-2 dessert spoons;
- white sugar - 1 dessert spoon;
- ground black pepper - 1 pinch;
- sweet paprika - 2 dessert spoons.
Cooking method
How to make boiled sausage at home? Chicken fillet and pork is well washed and chopped in a meat grinder. Slightly beaten egg whites, salt, pepper and semolina. Sweet paprika, sugar and fresh sour cream are also added to the meat.
All ingredients are whipped with a blender. As a result of such actions, homogeneous mass without a single lump.
A plastic bag can be used as a shell for boiled homemade sausage. But it will be better if you take a baking bag or parchment.
Minced meat is laid out in the prepared bag, and then it is carefully wrapped so that the contents of the bag do not leak out during the heat treatment process.
After the formation of homemade sausage, it is laid out in a pot of boiling water and boiled over low heat for 1.5-2 hours.
Raw-smoked veal tenderloin sausage
How to make cheese smoked sausage at home, few housewives know. To correct this situation, we decided to present detailed recipe this product. For this we need:
- veal tenderloin - about 1.5 kg;
- lard - 1 kg;
- table salt - 3 large spoons;
- regular vodka - 4 large spoons;
- various spices, garlic and liquid smoke - use to taste.
Cooking process
Before you make sausage at home, you need to prepare all the ingredients. Rub the lard with garlic and table salt, and then send it to the cold.
We cut the meat into small slices, pepper, salt, and also add various spices (to taste), vodka and granulated sugar. Mix all the ingredients and leave in the refrigerator for exactly one day.
The next day, dry the meat with a towel and twist it in a meat grinder. We cut the salted lard very finely, and then add it to the minced meat. Also add salt and sugar to the ingredients and pour in a little vodka.
After mixing all the ingredients, we form small sausages. After that we rub them liquid smoke, wrap with gauze, newspaper or foil. In this form, the product is left in a cool and windy place. After 10 days, raw smoked sausage can be served at the table.
Cooking delicious black pudding
Do you know how to make black pudding at home? If you do not have such information, we will present it right now.
So, for the preparation of the product in question, we need:
- peeled pork intestines - a few pieces;
- fresh veal blood - about 3 liters;
- pork fat - 1.5 kg;
- ground spices dry (red and black pepper, cloves, nutmeg, cumin, etc.) - use to taste;
- cognac (you can use sherry, Madeira, good vermouth) - about 80 ml;
- table salt - apply to taste;
- garlic cloves - about 5 pcs.
Cooking a delicious meal
Before making sausage at home, grind pork fat with a knife or with a meat grinder. We push the garlic cloves through the press, and then spread them to the calf's blood. We also add lard, dry ground spices, cognac and table salt. We mix all the ingredients well with a blender, and then proceed to the formation of sausages.
Using a large funnel, we fill all the pig intestines with a mixture of blood and fat, after which we twist or tie with twine.
We pierce the resulting products with a needle in several places and place them in a spacious bowl with warm water. Putting the container on low heat, cook its contents for about half an hour. At the same time, we carefully monitor that the sausages do not swell and burst.
Finished products are carefully removed and cooled. We hang the sausages in a well-ventilated area or send them to the refrigerator.
We make liver sausage in a natural casing
How to make liverwurst at home? There is nothing complicated in the preparation of such a product. We invite you to experience this for yourself.
So, we need the ingredients:
- liver, previously peeled and boiled - about 2 kg;
- large onion - 3 pcs.;
- fresh eggs - 15-20 pcs.;
- fresh high-fat sour cream - 500 g;
- cleaned intestines - 5-6 pcs.;
- salt and other spices - apply to taste.
Cooking liver sausages
For cooking liver sausages you can use any offal (lungs, liver, heart, kidneys, etc.). They are pre-cleaned and boiled, and then passed through a meat grinder. Also, chopped onion is added to the liver and chicken eggs. After mixing the components and obtaining a homogeneous mass, sour cream, various seasonings and table salt are spread to it.
The prepared base for sausages is distributed over the cleaned intestines and tightly tied with thick cotton threads. The resulting products are boiled over low heat for half an hour or a little longer.
Ready sausages are removed from the broth and cooled. In the future, they are fried in a pan, grilled or baked in the oven.
How to make dry-cured sausage at home?
For the preparation of dry-cured sausage, special skills and special equipment are not required. For such products, it is enough to purchase the following components:
- fresh veal - 1.5 kg;
- pork fat - about 700 g;
- table salt - 3 large spoons;
- black pepper - ½ dessert spoon;
- white sugar - 2 large spoons;
- any vodka - 1.5 large spoons;
- cognac - about 50 ml;
- pork or calf intestines (prepared) - use at discretion;
- garlic - 4-5 cloves.
How to cook?
Before you make sausage at home, you need to prepare all the basic ingredients. The lard is thoroughly washed, dried, rubbed with salt, garlic and sent to the refrigerator for ten hours.
Fresh veal is also well processed and cut into small slices. Salt, sugar and a little pepper are added to the meat. In this form, it is kept in the refrigerator for a day.
After preparing all the components, the lard is finely chopped with a sharp knife or passed through a meat grinder. By the way, in the latter case, it is necessary to use a nozzle with large holes.
After processing the fat, it is laid out to the meat product, and then the remaining sugar and salt are added, and a little cognac is poured in. If you don’t have such a drink, then you can use regular vodka.
After thoroughly mixing all the components, proceed to the formation of sausages. The prepared base is placed in the cleaned intestines and well tamped. Having tied up all the ends of the products, they are hung in a cool place (in a draft). After about 2-3 days, the sausages will begin to wilt. They will be absolutely ready for use in about 10-11 days.
Cooking doctor's sausage
Many chefs know how to make doctor's sausage at home. This is due to the fact that such a product is the most popular among consumers.
To implement the presented recipe, you need to prepare:
- pork meat of medium fat content - about 4 kg;
- fresh beef - 1 kg;
- table salt - about 3.5 large spoons;
- granulated sugar - 2 large spoons;
- ground nutmeg - 1.5 large spoons;
- cardamom - dessert spoon;
- cognac or regular vodka - about 50 ml;
- fresh chicken eggs - 5 pcs.;
- powdered milk - about 80 g;
- very cold water - about 1 liter;
- natural shell - at the discretion.
Cooking products
For cooking doctor's sausage fresh meat is ground twice in a meat grinder, and then all spices are added and powdered milk. After thoroughly mixing the components, ice water is gradually poured into them.
The resulting mass is whipped with a blender until it turns into a homogeneous emulsion suspension. Having added all other products to the ingredients, proceed to the formation of sausages. For this, only natural shells are used. The entire meat base is placed in them and tightly tied with threads.
The formed products are laid out in slightly boiling water and boiled for 50 minutes. After the lapse of time, the sausages are taken out and cooled.
The dish prepared in this way has a very pleasant, natural light pink color and the taste and aroma of a real doctor's sausage. However, it should be noted that in its structure the product is slightly denser than the store.
Making delicious chocolate sausage for dessert
Few people know, but sausages can be not only meat, but also sweet. Such a product will serve as an excellent dessert, which will surely appeal to both adults and young children.
So, to make homemade chocolate sweets, we need:
- cocoa powder - 2 large spoons;
- fresh butter - approximately 200 g;
- whole milk - about ½ cup;
- peeled walnuts - about 100 g;
- shortbread cookies - about 500 g;
- light sugar - 1 full glass.
Making a delicious dessert
Before you do chocolate sausage at home, you should prepare the basis for it.
Shortbread cookies are not very finely crushed by hand, and then add granulated sugar, cocoa powder, melted to it butter and whole milk. For more calories and delicious sausage we also put a small amount in the base walnuts. Before that, wash them thoroughly, dry them in a pan and chop them with a crush.
After mixing all the ingredients with a spoon or hands, spread the base on baking paper and form a dense sausage. After placing the product in the refrigerator, we wait until it completely hardens. After that, the finished dessert is cut into pieces and presented to the table along with tea.
Knowing how to make smoked sausage at home (or any other similar product), you will never cease to amaze your loved ones.
To cook only the best and delicious dishes We recommend that you adhere to the following rules:
- For the preparation of homemade sausages, it is necessary to use only the freshest and youngest meat.
- To make sausages more delicious, part meat product or fat must be cut into small pieces.
- For the formation of sausages, you can use any shell: intestines, cooking bags, gauze, parchment paper And so on.
Bon appetit!