EntranceHow to make cognac soft at home. Properties and recipes for making homemade cognac from moonshine
This is a delicacy loved by many. Delicious, fragrant and juicy - they are considered an excellent option for any meal - breakfast, lunch, and dinner.
Grocery stores offer a wide range of raw smoked and boiled sausages, ham, sausages and sausages. But, unfortunately, buyers do not have confidence that these meat products are made from high-quality raw materials. In fact, this problem is easy to solve - you can cook natural homemade sausage yourself. In this case, you will be sure that it is made from fresh good meat and does not contain harmful additives and fragrances.
Homemade sausage without intestines: a recipe for making a delicacy
Of course, the most delicious sausage is made by hand from high-quality ingredients, without stabilizers, color fixatives and other not very useful impurities. However, many housewives rarely prepare such a delicacy due to the fact that they do not want to spend precious time preparing the intestines. But you can not use them to decorate this meat appetizer! In this article, we will tell you how to cook homemade sausage quickly and easily, without using pork intestines. They can be perfectly replaced with foil, cling film or use a baking sleeve. Homemade sausage without intestines turns out amazingly tasty - juicy, fragrant and moderately spicy. And most importantly - to do it quite simply and tirelessly.
Cooking delicious homemade pork and chicken sausage
In order to make a great meat delicacy on your own, you will need to prepare some ingredients. First, you need to purchase fresh pork tenderloin (1.5 kg) and chicken fillet(1 kg). Secondly, for greater juiciness, you will need a small piece of fat (about 250 g). Thirdly, you will need eggs (4 pcs.), Salt (2 tsp) and starch (4-4.5 tsp). To give the sausage an excellent flavor, we will use garlic, black peppercorns, allspice, a mixture of spices and spices (for example, curry). And, of course, cooking homemade sausage without intestines will not do without food foil. After preparing all the ingredients, you can get to work.
Homemade sausage without intestines: recipe and cooking technology
First, wash the meat, lard and chicken fillet. Cut these foods into small cubes. Chicken eggs beat with a whisk. Add to them required amount salt, as well as spices and spices. Finely chop the peeled garlic. You can pass it through the press. Add the porridge to the eggs. Enter starch there. Remember that it should be added little by little, so that lumps do not form in the egg mixture.
How to cook homemade sausage? Everything is very simple: mix meat, lard and chicken fillet in a saucepan. Add egg mixture. Mix all ingredients well. Spoon the minced meat onto a piece of foil. Give it an oblong sausage shape and wrap, tightly closing the edges. This is required so that the juice does not flow out during the baking process. Preheat the oven to 180˚C. Put the sausage on a baking sheet and place in the oven for an hour. Before serving, remove the foil and cut the fragrant meat appetizer into pieces. As you can see, cooking homemade sausage without intestines is not particularly laborious and will not take much time. The dish turns out to be very juicy, not too greasy, and, importantly, 100% natural. You can store homemade sausages in the freezer for a long time. Enjoy your meal!
Another great pork sausage recipe (no guts)
To prepare this delicious appetizer you will need pork pulp (700-800 g), butter (120-150 g), lemon juice, salt. You also need spices - dried thyme and tarragon - and wooden skewers. So, how do you cook your own appetizer like homemade sausage no guts? The recipe is as follows: wash the pork and cut into pieces no more than 5 mm thick. We beat off the layers of meat with a kitchen hammer. Salt, pepper them to taste and put them in a deep bowl. Sprinkle the pork well lemon juice and leave to marinate. After 15 minutes, lay out the layers of meat in a long strip. At the same time, their edges should slightly overlap each other. All places of "joints" are also slightly beaten off with a hammer. Sprinkle the meat herbs. In the center in a row lay out the previously cut into pieces butter. Carefully roll the workpiece into a tube, forming it into a "snail". We fix our sausage with wooden skewers and put it on a greased butter baking sheet. We place the appetizer in an oven preheated to 180 ˚C for 60 minutes and bake. Now you know how to make sausage without intestines. After cooking, remove the skewers, let the product cool slightly and serve.
Low-fat homemade sausage without intestines
This recipe should be adopted by those who are trying to keep their figure in shape and prefer to cook healthy low-calorie foods. A dish of poultry meat turns out to be absolutely not greasy, and at the same time just melts in your mouth. You will need turkey fillet - 1 kg, cream 20% - 400 ml, protein from four eggs, ground black pepper, seasoning Poultry sausage can be safely eaten without fear of weight gain. Its calorie content is only 120 kcal / 100 g.
Let's start cooking homemade sausage by processing the bird fillet. wash and grind to a puree state with a blender. Put the resulting mass in a deep container, add proteins, salt, pepper and cold cream there. Mix all ingredients well.
Variations: boiled sausage
Cut off a piece of cling film and put 1/4 minced meat on it. Roll up to form a sausage. We fix the edges with a thread. We will do the same three more times - in the end you should get four small-sized sausages. Now we start cooking - pour water into the pan and put the container on the stove. Bring to a boil, reduce the "fire" to a minimum. We put sausages in a saucepan and boil them for an hour. In this case, meat products should be pressed down with a saucer so that they do not float. An hour later, take them out and cool. We are filming cling film, take parchment paper, roll it out on the table. Sprinkle Italian herbs on it. Place the sausage on top and roll up. We repeat this procedure three more times. After that, we remove the snack in the refrigerator for 8-10 hours. Before serving, remove the paper and cut the delicacy into portioned pieces.
Tasty and original: minced chicken sausage
For those who love unusual and interesting dishes This recipe is sure to please. Homemade sausage (without intestines) is very tender, with rich taste and pleasant aroma. To prepare it, you will need the following ingredients:
- chicken fillet - 1.5 kg;
- boiled carrots - 2 pcs.;
- sweet bell pepper - 3 pcs.;
- walnuts - 150 g;
- gelatin - 2 sachets;
- garlic - 7 cloves;
- salt - 2 tsp;
- seasoning - 1.5 tsp
We will tell further how homemade sausage is made without intestines. The recipe is easy. First, process the meat - wash and cut into small cubes. bell pepper clean, chop straws. Boil and cut carrots. Walnuts and peel the garlic and then chop. In a deep bowl, mix chopped poultry meat, nuts and vegetables. Add seasoning, salt, garlic, instant gelatin(it does not need to be pre-bred). Mix all ingredients well.
We form sausages from minced meat
In order to give the resulting mass the shape of sausages, we will use cling film. Roll out and lay out 1/5 of the minced meat on it. Let's give the workpiece an oblong shape. We wrap the mass, tightly winding the film. Press the sausage on all sides with your hands. Repeat the procedure with the rest of the stuffing. In total, you will get five products. You can play it safe and wrap each with another layer of cling film. How to cook homemade sausage in this case? Pour water into a large saucepan and bring it to a boil. Reduce the heat and put our sausages on the bottom of the container, crushing them with a plate from above. Close the pot with a lid. Boil the sausages for half an hour, then carefully pull them out. Let them cool and send them to the refrigerator for 8 hours. Poultry sausages are deliciously tender and juicy. Your household will definitely appreciate such a natural, non-greasy and tasty dish. Enjoy your meal!
Tender homemade rabbit sausage
This dish is dietary, but insanely delicious. Rabbit meat is rich in vitamins and minerals and is low in cholesterol and fat. Such homemade sausage can be given even to children! For its preparation you will need - 1 kg, chicken egg - 1 pc., dry cow's milk- 1.5 tbsp. l., salt - 0.5 tsp, nutmeg and bay leaf. We tell you how to cook homemade sausage: first, wash the rabbit carcass and cut off all the meat from it. Let's skip the pieces through a meat grinder three times - you should get a homogeneous lush mass. Put it in a bowl, add salt, egg, powdered milk, nutmeg. Mix well. If the stuffing is dense - add cold water. Then we send the mixture to the refrigerator. After three to four hours, we take out the minced meat and proceed to the formation of sausages. Cut off a piece of cling film, spread 1/4 of the minced meat on it. We give the workpiece an oblong shape. We wrap the film, trying to fix it as tightly as possible. We tie the ends with a thread. You get a blank that is shaped like a candy in a wrapper. By analogy, we form a few more sausages from the remaining minced meat. Now you need to boil them over low heat for 1.5-2 hours. Then we take out the sausages, cool and put in the refrigerator. After two hours, we take them out and cut the film. Now you know how to prepare a tasty and healthy sausage with your own hands without intestines. Enjoy your meal!
Delicious homemade sausage - what could be tastier. Not only do we know what it is made of, but also the taste is simply unforgettable. Recently, less and less often we meet homemade sausage, although it is not so difficult to cook it. In addition, when making sausage with your own hands, you can control the freshness of all the ingredients, and add some spices as you wish.
How to make homemade sausage with your own hands?
Before you start cooking, make sure that all the ingredients are in place. For the sausage we will use:
Pork, pulp, 1.2 kg;
Salo, 180g.;
Garlic, 1 head;
Salt, ½ tablespoon;
Black peppercorns, 3 pinches;
Cognac, 2.5 tablespoons;
Pork intestines;
Soak the intestines in water with vinegar.
1. Cut the meat into very small cubes. I put it in a big bowl.
2. We process the fat, remove the skin from it, just cut it into small cubes and throw it to the meat.
3. We clean the garlic, pass it through the garlic maker. Add to meat.
4. Add spices and salt. You can use paprika, nutmeg. Chop the pepper and add the same.
5. Pour cognac on top. It will add a more pleasant taste to the sausage.
6. Thoroughly mix everything. You can do it by hand, the main thing is the end result.
7. Now the minced meat needs to stand and soak in spices. Cover it with cling film or a lid and put it in the refrigerator. It is advisable to stir every 3-4 hours.
8. When the stuffing is ready, we proceed further to work. Let's prepare the intestines. We take them out of the water, and tie them on one side with a strong thread.
9. We prepare a sufficient amount of intestines.
10. We take a meat grinder, and put on a special nozzle. We stretch the intestines on it with the open side.
11. We pass the meat through a meat grinder, and tie the intestine with a thread at the end.
12. We fill all the guts until the stuffing ends. We connect our sausage with rings.
13. Using toothpicks or a thick needle, make several holes in each sausage. This is necessary so that the intestines do not burst during the cooking process.
14. Now it should be boiled. We collect water in a saucepan and bring it to a boil. After a little salt, we put our sausage there.
To make sausage at home, you need pork intestines. Most often they can be seen in the markets, less often in the meat departments of stores. The size of offal is different: you can find suitable for both sausages and sausages. The intestines should be thoroughly washed and scraped out with a blunt knife. This process is laborious, but all conditions must be met, since the durability and taste of the product largely depend on the quality of the casing.
As a rule, 800-900 g of minced sausage is placed in 1 m of medium-sized intestines. Therefore, the number of offal is calculated based on this indicator. The cleaned intestines are sprinkled with salt and stored in the refrigerator. Then proceed to the manufacture of minced meat.
For homemade sausage you will need (for 8-9 kg finished product):
boneless beef or veal - 3 kg;
lean pork - 3 kg;
lard or pork belly- 1-1.5 kg;
intestines - 9-10 m
5-6 large heads garlic
salt (15 g per 1 kg of minced meat)
ground black and red pepper - to taste
alcohol (2 tbsp. per 1 kg of minced meat) - can be replaced with vodka in the same amount or brandy at the rate of 4 tbsp. l. for 1 kg minced meat
The process of preparing minced meat is as follows:
- The meat is cut into pieces of such a size that they can easily fit in the inlet of the meat grinder. They remove the skin from the peritoneum, cut it into small cubes no more than 1 cm thick, and do the same with lard.
- A large grate is installed on the meat grinder, the garlic is peeled. Scroll the beef, peritoneum, garlic and mix the resulting mass thoroughly. Finely chopped lard, pepper, salt and alcohol are added to it. Now you need water (it is better to take filtered or boiled water). Liquid in small portions add to minced meat and mix thoroughly. This process is repeated until a homogeneous viscous mass is obtained.
- The container with minced meat is covered with cling film and left for 6-8 hours to infuse. But every 1-2 hours do not forget to mix the mass thoroughly. After the necessary time has passed, it will be necessary to understand whether there is enough salt and spices in the minced meat. To do this, fry a small cutlet and taste it (always cold). If a component is not enough, it is added.
- The intestines are washed from salt, cut into segments 70-90 cm long and placed in a container with warm water. Here they must be at least 15 minutes. Then, one by one, segments of the intestines are placed on a water tap and filled with water.
- They change the nozzle in the meat grinder to a tubular one, put one of the segments of the intestines on it, tie its free end with a thread. So that when filling with minced meat the shell does not inflate, a couple of punctures are made with a needle near the thread. Fill the intestines with minced meat. Finished goods can be boiled, fried in a pan, baked in the oven, smoked in hot smoke. Before cooking, the sausage is dried for 1.5-2 hours.
Sausage products are bought by us daily: for breakfast, family dinner, festive table. Supermarket counters are replete with a choice of meat delicacies: boiled sausages, smoked, dry-cured, different types meat. But many housewives are looking for an alternative to purchased products and learn how to cook sausages on their own at home - this is not only tasty, natural and profitable, but also a great reason to surprise the household with your culinary talents.
Sausage at home, how to cook
Basic principles for making homemade sausage
For the manufacture of dry-cured or raw-smoked sausages, more knowledge and experience will be required, food additives, albeit a small, but separately equipped room with a certain temperature and humidity regime. And there is nothing difficult in preparing sausage for a cold breakfast, a hot dinner or a trip to nature. The main thing is to learn some rules and start experimenting to find your favorite combination of meat and spices for it.
How to start making sausage
If you are just trying to cook sausage, stock up on a minimum set of ingredients: casings (intestines), meat, salt and spices. At home, without purchasing special devices and ingredients, you can cook boiled sausage, ham, sausages for smoking, frying in a pan, grill or oven.
It is not necessary to buy guts to make homemade sausage. In specialized stores, it is easy to find artificial protein shells. They are edible, stretch well, do not need to be prepared and can be filled by hand.
The simplest boiled sausage or ham can be prepared and cooked in ordinary cling film.
Choice of meat for homemade sausages
It is important to choose good meat, with a minimum of veins and connective tissues, and if you get a not too good piece, all the flaws need to be cut out. Used beef, pork, lamb. The latter must be mixed with pork or beef in a ratio of 1: 1, since lamb has a specific flavor and excessive fat content. Diet sausages can be made from chicken legs or thighs. If using a mixture, then each type of meat must be ground separately.
It is better to use lean (lean) meat as the main ingredient, and add solid meat to the minced meat for juiciness. lard(10-20%) or fatty pork (25-30%), otherwise the final product will be dry.
Lean meat is the flesh, with a fat content of no more than 30%. In bold - 30-50%. In fat - more than 50%.
Steamed (not yet cooled) meat is not used, as the animal's muscle tissue relaxes 6-8 hours after slaughter. Such a product will make hard minced meat and, accordingly, dry sausages. Frozen also should not be bought: the structure of the meat changes, and if defrosted incorrectly, the meat juice flows out. If you bought fresh meat and froze it yourself, put it on the bottom (coldest) shelf of the refrigerator to thaw. The process will take at least a day for a piece of 2-3 kg, but this method of slow defrosting is the most correct and gentle.
Grinding meat for homemade sausage
For grinding meat, a grate with a diameter of 5-7 mm is used. Salo is best cut with a knife into cubes, the size of which depends on your culinary preferences. To obtain juicy sausages, the cubes must be at least 5 mm on a side; too small will melt during cooking, and the juice will flow out.
Temperature regime
The minced meat must be very cold. During grinding and mixing, you should try to heat it as little as possible with your hands, with an electric meat grinder. Ideally, the temperature of the harvested meat should not exceed 12 ° C.
Mixed and seasoned minced meat should be allowed to brew in the refrigerator for at least 6-8 hours, preferably a day, so that it ripens. After that, ice water is added in small portions to the minced meat - 50-100 ml per 1 kg of batch, and then the casings are already filled with it.
If you are planning to seriously engage in the manufacture of homemade sausages, purchase a probe thermometer. With full observance of the rules described above, the final product will not be juicy if you do not follow temperature regime during cooking. Pork and beef sausages are ready when the temperature inside them has reached 72-75 ° C. Chicken - at 84-85 ° С.
Filling the hearts
Pre-prepared, cleaned and washed casings are filled with a syringe nozzle, which is usually included in the set of household meat grinders. If there is no such device, you can cut off the upper part plastic bottle, pull the gut over the neck, tie the free end, and fill it, as if from a watering can. It is not necessary to compact the stuffing too much. The sausage casing is pierced in several places with a thin needle.
Storage of homemade sausage
After filling and piercing the sausages, you need to let them lie down at 2-4 ° C in the refrigerator for 30-60 minutes. Before cooking, make a few more holes with a needle, scald the sausages with boiling water and hold under the lid for 10 minutes. Then cook in the chosen way.
Raw sausages keep well in the freezer, so you can make more pieces and defrost as needed. After heat treatment, sausages are stored in the refrigerator for 3-4 days.
Recipe for homemade "Amateur" sausage
Such sausage can be safely given to children, and not be afraid of preservatives, flavor enhancers and food additives. You can store it in the refrigerator on the bottom shelf for up to seven days.
Ingredients:
- veal pulp 500 g
- lean pork 500 g
- lard 200 g
- milk 150 ml
- beetroot juice 100 ml
- yolks of 3 eggs
- sugar 0.5 tsp
- ground pepper 1 tsp (you can also mix peppers)
- nutmeg 0.5 tsp
- salt to taste
- ice water 150 ml
Pass the meat through a meat grinder twice, then grind in a blender with the addition of ice water. Cut the fat into cubes with a side of 3-4 mm; You can freeze it to make it easier to cut. Pour boiling water over already cut and leave to drain.
Mix the minced meat, chopped lard, yolks, seasonings, salt, sugar, beet juice and milk well.
Milk is added for juiciness. Sugar - as a natural flavor enhancer. beetroot juice- for color, as the meat will turn pale when cooked.
From the specified minced meat, 2 loaves of sausage will be obtained.
Prepare 2 packs. To do this, fold the cling film in 3-4 layers with a rectangle of about 30 * 40 cm. Put half of the cooked minced meat on each. Roll the loaf tightly, and so as to release air from the film as much as possible. The diameter of the sausage is 5-6 cm. Tie the free edges of the film in a knot. Tie each resulting loaf of sausage with twine so that they keep their shape. Make a knot at the free end of the film, thread the thread from it along the loaf, after 5 cm make a single knot, wrap the loaf across, then thread the thread along, and repeat every 5 cm. The resulting sausages will be very soft, but do not pull them hard. Make a few holes with a needle around the perimeter of the loaves, and put them in the refrigerator for three hours. During this time, the sausages will become noticeably more elastic, the meat will be saturated with spices.
Preheat the oven to 120°C. In a form suitable in size, put the sausage (one or both at once, if they fit), pour warm water up to a third of the loaf, cook for 1.5 hours. Periodically check the water, if evaporated - add. Remove from oven, cool with ice water. Dry and put in the refrigerator for 10 hours. Delicious and absolutely natural homemade sausage "Amateur" is ready.
homemade pork ham recipe
Homemade ham is very tasty. You can change the composition of the products for the recipe by replacing pork with chicken breast and thighs in equal proportions, adding your favorite spices.
For cooking homemade ham it is better to purchase nitrite salt. It is sold in many specialized stores. Nitrite salt does not allow pathogenic microflora to develop in the meat, preserves the pink color of the ham, improves the taste of the finished product, and increases the shelf life. Without the use of nitrite salt, the finished cooked ham will be a pale gray color.
- Pork pulp - 1 kg;
- Ice water - 100 ml;
- Salt - 20 g of ordinary or 15 g of nitrite salt + 5 g of table salt;
- Sugar - 5 g;
- Mix of black and white ground pepper- 1 tsp;
- Nutmeg - 0.5 tsp;
- Dry garlic, optional - up to 1 tsp.
Pork must be cleaned of all veins. Grind one third of the meat in a meat grinder, cut the rest into cubes with a side of 20-25 mm.
Add salt and sugar to the meat, knead well, adding a little ice water. Keep minced meat in the refrigerator for 12 hours.
Then add spices and knead for 15-20 minutes (10 minutes in a dough mixer). Minced meat should be viscous, sticky.
Fold the cling film in 3-4 layers. Post it on her chopped meat, roll into a sausage with a diameter of 7-8 cm. Roll so as to release air bubbles as much as possible. Tie the free ends of the film, wrap the loaf with twine. Make holes with a thin needle around the entire perimeter of the sausage and put the loaf in the refrigerator for 12 hours at a temperature not exceeding 4 ° C.
After the time has elapsed, put the ham in a container, pour it with hot water (80-85 ° C). Cook in the oven for 1.5 hours at 120°C. If the water in the mold evaporates, add it. It is important that the water does not boil, and the temperature of the meat inside the loaf does not rise above 75 ° C. Easy to check with a probe thermometer.
After the specified time, remove the ham from the oven, put it in a bag (so that moisture does not get into the holes), and cool under running cold water. Keep in the refrigerator until completely cooled, and preferably 8-10 hours, and you can try.
In this category of materials you will find the most better ways cooking homemade sausages according to recipes. How to cook boiled sausage, as well as liver, dry-cured or doctor's. How to fill the shell at home in the process of cooking sausage.
The composition of the doctor's sausage. How to make at home
Many families refuse to buy doctor's sausage in supermarkets or in the market, as taste qualities and the ingredients included in the purchased sausage leave much to be desired. Cases of food allergies to purchased products have become more frequent.
But sausage lovers do not have to give up the popular product. After all, you can make a delicious and juicy sausage with your own hands at home. You yourself will choose the appropriate ingredients, casing (gut, sleeve) and control the process of preparing a homemade dish.
From this material you will learn how to properly cook boiled doctor's sausage at home. Simple photos and video recipes will help even a beginner in the kitchen to make this delicacy the first time.
How to make a recipe liverwurst at home
The taste of a real juicy liver sausage, prepared at home, cannot be compared with purchased products, which do not always include only natural ingredients....
In this article, we will tell you how to make homemade liverwurst with your own hands. Recall that liver is such nutritious entrails of animals as kidneys, heart, liver. Many gourmets appreciate the taste beef liver, which can be used to prepare this delicacy. The liver contains in its composition many substances useful for the body, including vitamin D.
Casing for cooking sausage at home
Lovers of natural homemade sausage, who at least once in their life made this exquisite meat delicacy with their own hands know that a special shell must be used to stuff the cooked minced meat. Usually, canned pork intestines (or beef intestines, and lamb intestines for making Viennese sausages) are used as a casing for homemade sausages.
If you want to make delicious diet homemade sausages, then we recommend buying beef intestines as a casing, as they are easily digested in the stomach and very low in calories. And for the normal process of digestion of food, the enzyme of the microflora of cattle (cattle) is useful, which this shell perfectly preserves during the preparation of the product.
Recipes for homemade pork sausage in the gut
The quality of food products on the shelves of many shops and supermarkets is deteriorating every year. In order to withstand competition and reduce the cost of the final product as much as possible, manufacturers go to different tricks, starting their products with food ingredients of not the highest quality and additives that increase the shelf life of goods. All these "tricks" not only worsen the taste of products, but can also affect your health (causing, for example, an allergic reaction). It’s generally hard to imagine what minced meat is stuffed with for making sausages now .. at least there is very little meat there ...
Therefore, lovers of delicious and natural pork sausage I highly recommend learning how to make this wonderful product with your own hands at home. actually cook homemade sausage not very difficult and even an "amateur in the kitchen" can easily cope with this task.
How to make black pudding at home with a recipe
The tradition of eating food mixed with fresh blood came to us from ancient times. Some peoples still consider fresh animal blood to be an excellent rejuvenating agent, as well as a cure for many diseases.
Usually, to prepare sundae or black pudding at home, they use specially prepared minced meat with the addition of fresh bovine, pork or calf blood.
But why home blood sausage so popular these days? This dish is very satisfying and has a peculiar taste. But most importantly, it contains very useful material, which contribute to the treatment of certain ailments.
How to make dried sausage at home
In this article you will find the most best recipes cooking dry sausage, the special taste of which is highly appreciated in many "expensive" restaurants!
Juicy and appetizing homemade sausage will outshine the taste of any purchased counterpart. Instead of all kinds of artificial additives that manufacturers stuff with products, you can add cognac and nutmeg to the homemade sausage for a peculiar flavor, garlic for a rich aroma, paprika to add interesting flavor notes and preserve the natural color of the meat.
And of course meat! In a homemade sausage, there will definitely be a sufficient amount of meat .... because you will not deceive yourself! :)))
How to do boiled sausage homemade recipes
It's no secret that purchased sausage is stuffed with various artificial flavors, preservatives and ingredients that preserve appearance product. In addition, milled cartilage, veins and other "appetizing" components are added to minced meat to increase the volume and reduce the cost of the final product.
But you can make a real boiled milk sausage without all these additives with your own hands. And in this article we will tell you how to cook delicious sausage at home. Simple and understandable step by step recipes with photos will help to make this wonderful meat product even for a novice in the kitchen. And video tutorials with a visual demonstration of the cooking process homemade boiled sausages will allow you to get the job done very quickly.