The best recipe for delicious homemade minced sausage! I don't even look at the grocery store! Cooking recipe with step-by-step photos of minced pork sausage at home Minced meat sausages name.

Description

Chopped sausage is a unique alternative to store-bought sausage products. Her natural meat composition and rich taste will amaze even the most capricious gourmet. You can cook this delicacy with your own hands on the basis of pork and beef, and simple chicken meat is also perfect for its preparation. Homemade sausage in any case turns out juicy, tender and insanely tasty. And to taste, it is very similar to a ham-sausage product.
Delicious chopped sausages made according to this step by step recipe as shown in the photo, great for freezing. After freezing, they do not lose their shape, but still retain their taste and aroma. The delicacy should be defrosted exclusively in a natural way. Please note that hot water should never be used for this purpose.
To bring chopped sausage to readiness, it must first be boiled. After this procedure, the boiled delicacy can be additionally baked in the oven or fried in a pan. Also, home-made sausages from minced meat are also suitable for frying on the grill. In this form, they will even replace a juicy and fragrant barbecue.
So, we suggest not to waste precious time and move on to cooking homemade minced sausage immediately!

Ingredients

Chopped sausage - cooking recipe

To begin with, rinse the fresh meat thoroughly, then dry it with a towel and cut into such small pieces as suggested in the photo below.

Then take the fat and separate the skin. Finely chop the remaining fat and add to the prepared meat.

Stir the resulting chopped minced meat, and then add salt, mustard and garlic squeezed through a press into it. Next, do not forget to sprinkle the mixture with those spices that you like. Thoroughly knead the prepared minced meat.

Now take a pre-washed natural casing and put it on a special meat grinder device. If there is no desire to work with the intestines, then replace them with an artificial shell. Same homemade sausage can be formed in cling film, but in this case a meat grinder will not be needed.

So, fill the prepared shell with minced meat, gradually forming a sausage ring. Be sure to tie the edges of the finished delicacy with a strong thread.

After that, put the boiled sausage ring on the air grill or on a greased vegetable oil baking sheet. The delicacy should be baked at a temperature of two hundred degrees for twenty-five minutes. As a result, homemade chopped sausage should acquire approximately the same ruddy color and appetizing appearance as in the photo.

What could be tastier than juicy, homemade sausages cooked on the grill. This phrase alone can whet your appetite. Many housewives think that the process of preparing such a dish is very complicated and takes a lot of time. But this is an erroneous opinion. In order to understand how easy it is, it is recommended to cook chopped sausages with your own hands at least once. Preparing minced meat and filling the form takes 40 minutes, it will take another 20 minutes to cook the dish on the grill or on the grill. In total, it only takes one hour.
Before preparing any sausage, you need to take care of purchasing a special casing that will form the product. Previously, it was simply called the gut, now the name of the bung or chereva is more common. Oddly enough, such a product can be bought in ordinary meat departments. Just as unnecessary, housewives rarely pay attention to such things.
As a last resort, if the casing could not be found, you can use ready-made kits for making homemade sausages from Maggi, which contain the necessary spices and a small amount of casing.
Sausages can be made from any minced meat, but they are best made from pork with the addition of lard. The main rule for cutting meat is that it should never be passed through a meat grinder. The flesh must be cut or chopped with a sharp knife into small pieces. With this method of grinding, the structure of the fiber is not disturbed and the internal juice does not flow out. To prevent the product from turning dry, a small amount of fat is added to the prepared meat.

AT pork sausages put quite a lot of different herbs, garlic, chopped onions, spices and, of course, salt. The types of seasonings added to the meat depend only on the taste preferences of the cook. The classic set of spices includes several varieties of pepper and mixed spices.
The next stage of preparation will be the preparation of the casings. Usually, sausage casings are sold salted so that they do not spoil for a long time. Before stuffing the shell with minced meat, it must be washed well in running water. This is done as shown in the photo. The shell is filled several times with water, like a normal hose.

After washing the casings, you can start filling it with minced meat. The easiest way is to use a meat grinder with a special nozzle for this. The shell is strung on a small tube through which the finished stuffing enters. If the household does not have such a device, then you can simply stuff the shell with a teaspoon or make some kind of a pound and push the minced meat through it. Unfortunately, this method will take more time.

As it is filled, the sausage must be periodically tied with a strong thread, so that in the future it will be possible to divide it into small segments in the form of sausages.
This concludes the preparatory part. Raw sausages can be stored frozen in the refrigerator for quite some time and thawed in portions as needed.
Chopped pork sausages can be cooked on the grill, in an air grill and in any other way. During cooking, it is recommended to make several punctures in the casing with a toothpick so that the sausage does not burst during the frying period due to the accumulated hot steam. The preparation time for this product is 20 minutes. The readiness of a dish is determined by its appearance. The shell should brown and acquire a golden color. For greater certainty, you can cut one sausage and check the internal readiness of the minced meat.

Ham-chopped sausage has a delicate meat taste with barely perceptible notes. allspice and garlic.

That is why it is often bought for sandwiches and sandwiches.

Calorie content of ham-chopped sausage - 319.67 kcal.

In stores, ham-chopped sausage is often sold in, but the most delicious sausage- this is the one that is cooked in the blue.

We will cook ham-chopped sausage in a bungee at home with our own hands.

Ham-chopped sausage at home turns out to be very tasty, and we will cook it in accordance with all quality standards.

Ingredients:

• bold pork - 2 kg
• chicken breast - 1 kg
• chicken hearts - 1 kg
• - 80 g
• cardamom - 2 tsp
• dry mustard - 1 tbsp.
• ground white pepper - 1 tbsp.
• fresh garlic - 3 cloves
• ice water - 300 ml
• beef bruise

How to cook ham-chopped sausage at home

1. Soak the bung in cold water for 30-40 minutes, then rinse it under running water from all sides to remove excess salt.

2. Cut the pork and chicken with a knife into small pieces 1.5-2 cm in size.

3. Add whole washed hearts to the meat.

4. In minced meat, crush the garlic through a garlic press and mix lightly.

5. In a dry bowl, mix salt with spices and add to the minced sausage.

6. Knead the minced meat for ham-chopped sausage for a very long time and thoroughly, gradually introducing ice water until all free moisture is absorbed.

7. Stuff the bung very tightly with minced meat.

This can be done with the help or hands, if possible removing excess air.

8. Tie the ends of the sausage tightly with twine and hang the stuffed bung in a cool place for at least 10 hours.

10. Slowly raising the temperature of the water for at least 2-3 hours, bring it to 80-85ºС and cook the sausage at this temperature until the temperature inside the loaf reaches 66-68ºС.

11. Quickly cool the finished ham-chopped sausage under a cold shower, wipe and hang in a cool place for 10-12 hours.

12. Then wrap in paper and place in the refrigerator for further storage.

Ham-chopped sausage turns out to be very tasty, and it will be made from natural products.

Enjoy your meal!

As known, best fish- this is meat. And the best meat is sausage. But this statement is true only if the delicacy is used exclusively organic products. Alas, to find something like this in a modern supermarket is unrealistic. Therefore, the best way is to cook with your own hands. homemade sausage. The culinary site offers you a choice of several very delicious recipes, quite simple even for novice cooks.

In order for you to get a delicious homemade sausage, you do not need any special exotic ingredients or additives. That is what home-made products are good for, that there is no chemistry in it. Meat different varieties and spices are the main components of success.

The only thing that can cause complexity is the shell. You can, of course, replace the traditional natural casing with foil or cling film (requires a film with a special marking that does not emit harmful substances when heated). However, ideally, in order for everything to be “real”, you need the intestines of domestic ungulates: pork, beef or lamb. Among professionals, properly prepared intestines are called "shells".

Self-processing of the casing is a laborious and unpleasant process. That is why some housewives do not even want to read the homemade sausage recipe. And absolutely in vain! Today, any kind of it can be easily bought, in accordance with desires and tastes. The most popular is the pork casing. You can buy it in Khabarovsk or another large city directly from the manufacturer, via the Internet. On a specialized website, like shop.krastikrab.ru, a wide range is presented, and you can choose the best in terms of characteristics for the implementation of your culinary ideas.

Homemade pork and veal sausage

This is one of the simplest and traditional recipes which you can add or change as you wish. In the usual composition, you can add vegetables, nuts, herbs, various spices. Each time it will give a new shade of taste to your sausage product. The possibility of improvisation is another advantage that homemade sausage has.

Ingredients:

• lean pork - 1 kg;
• veal - 0.5 kg;
• pork fat - 400 gr;
• ground black pepper - ? teaspoon;
• garlic - 7 cloves;
• salt - 2.5 - 3 teaspoons;
• water - ? glass.

Cooking:

Meat and lard cut into small cubes, salt and pepper.

We pass the garlic through a press, mix with water and put it into the meat.

We mix everything thoroughly.

We attach a special nozzle for stuffing the casings to the meat grinder. If you do not have such a nozzle available, you can replace it with the cut off top of a plastic bottle.

We pass the prepared chopped mass through a meat grinder with a nozzle, loosely filling the shell.

When the casing is full, we tie the ends of the segment and remove the resulting sausages for 3-5 hours in the refrigerator. This time will be enough for the meat to be evenly salted, soaked with garlic and spices, and acquire a characteristic aroma.

Such homemade sausage can be stored in the freezer or cooked immediately before use. When her hour comes, put the sausages on a greased baking sheet, prick them along the entire length in 5-7 places and fry at 180-200 ° C for about half an hour on each side.

Homemade hunting sausages

The unique aroma of hunting sausages excites the appetite of even the most picky eaters. They are good both hot, immediately after cooking, and cold. This is a great option for a picnic snack that will delight both adults and children. And how good is porridge on the fire, which will be complemented by homemade hunting sausages! Nobody can resist this food!

Classic hunting sausages are small in size, so chicken casings are preferable for them. On sale, it is quite rare, so it can be replaced with an artificial shell (foil, cling film).

Ingredients:

Cooking:

Using a large grate, we pass the meat through a meat grinder. Salt, pepper, add the garlic passed through the press.

Knead the minced meat until smooth and leave to soak with spices and salt for 2 hours.

We stuff the shell with minced meat, make several punctures in it to let air out.

Dip in boiling salted water, boil for 15 minutes.

Fry already cooked homemade hunting sausages in a pan with hot oil or on a baking sheet in the oven until golden brown. (Attention! The artificial casing must be removed before this procedure. The natural casing remains on the sausages, forming a surprisingly tasty golden crust.)

Homemade minced pork and chicken sausage

It is the combination of rather fatty pork and tender chicken fillet makes the sausage both hearty and delicate, light. In order for homemade pork and chicken sausage to turn out perfect, it is necessary to strictly observe the proportions of meat varieties. The addition of fat is necessary to give the product juiciness.

Ingredients:

Cooking:

We wash all types of meat and cut into small cubes.

Beat the eggs until foamy, adding salt and spices to them.

Grind garlic in any convenient way, add to beaten eggs.

Gradually add starch to the egg mixture. The mass must be homogeneous. It is important to ensure that no lumps form.

Now mix the egg-starch mass with chopped meat. Fill the shell with the resulting chopped minced meat.

If you use foil as a sheath or cling film, give the sausage an oblong shape and check the tightness at the joints so that no juice flows out of the meat during cooking.

We put the prepared sausage on a baking sheet and put it in the oven for 1 hour, preheated to 180 ° C.

Homemade chopped sausage can be served hot or cold appetizer. Already baked cooled sausage can be stored for a long time in the freezer.

Homemade turkey sausage

Ingredients:

Cooking:

Grind the meat with a blender into a puree gruel and put it in a deep bowl.

Add beaten egg whites, chilled cream to the meat. Salt and pepper.

Thoroughly knead the resulting minced meat and fill the shell with it, forming sausages.

According to this recipe, homemade sausage is boiled. Therefore, it is better to make it small in size. The main thing is that it fits entirely in the pan.

Having made several punctures in the shell, we immerse the sausages in boiling water, press it on top with a load (for example, a plate or saucer suitable for the diameter of the pan) and cook on low heat for an hour.

We free the cooked and cooled sausage from the shell (if it is artificial) and roll it several times over a mixture of dry herbs scattered on parchment paper.

Without removing the herbs, wrap the sausage in parchment and put it in the refrigerator to cool for 8-10 hours.

Homemade rabbit sausage

Rabbit meat - dietary product which is growing in popularity. There are many options for how to cook rabbit. One of them is homemade rabbit sausage.

Ingredients:

• rabbit meat - 1 kg;
• 1 egg;
• dry milk - 1.5 tbsp. spoons;
• salt - ? teaspoon;
• ground nutmeg - a pinch;
• Bay leaf.

We cut the rabbit meat from the carcass three times through a meat grinder or grind it with a blender into a homogeneous mass.

Laying out meat puree in a deep bowl, add the egg, salt, powdered milk, a small pinch nutmeg. Thoroughly mix the mass.

If the stuffing is too dense, you can add a little cold boiled water.

Put the minced meat in the refrigerator for 3-4 hours.

We fill the chereva or artificial shell with real minced meat. Dividing the minced meat into 4 parts, we get the optimal size of sausages.

Homemade rabbit sausage is boiled in the same way as boiled sausage from turkey (see recipe above).

We cool the boiled sausages, put them in the refrigerator for 1.5-2 hours.

When cooking with your own hands, you are not limited by the GOST or TU. Knowing how to cook sausage at home, you can delight your loved ones with new masterpieces every time. You can add vegetables (for example, carrots or paprika), cheese, nuts (most often walnuts), mushrooms, prunes to minced meat. change taste finished product possible by experimenting with herbs and spices. In any case, homemade sausage will be tasty and healthy due to the absence of chemical additives.

Would need:

• Pork (ham) - 2 kg.
• Chicken breast - 1 pc.
• Salo - 200-300 gr. (possible without fat)
• Nitrite salt - 20g. (I put 17-18 grams per 1 kg of meat)
• Nutmeg - 1 tsp for 3 kg. meat
• Ground black pepper - 1 tsp for 3 kg. meat (it is better to grind black peppercorns by hand - coarsely)
• Mustard seeds - 1 tsp for the entire volume of meat (you can not use)
• Ground coriander (I used natural cilantro seeds from the bush) - 1 tsp for the whole meat
• Protein (collagen) sausage casing with a diameter of 65 mm - only about 70 cm.
• Leg-split
• Chips (alder) - for smoking sausage
• Salt and water - for soaking the shell
• Thermometer

Sausage recipe at home:

You can use the seasonings for cooking sausages that you like the most. After tasting my sausage, I realized that this set of spices was very suitable for me. You can try with other different supplements.

First of all, you need to buy good quality meat. It is best to use livestock meat. I had lean Ham and chicken breast. I also used homemade salo. Cut the meat and chicken into small cubes 1-1.5 cm in size into a common bowl.

Add finely chopped lard.

Add nitrite salt and all spices to the meat.

Knead the meat for 15-20 minutes until a “white thread” appears. The protein should come out.

Fill the shell with meat, after cutting it off to the desired length.

The collagen shell must first be soaked in water with salt for 5 minutes. She becomes soft.

Stuff the shell with chopped minced meat. Condensing the meat as tightly as possible. It is better to stuff with a sausage press, but you can also in the usual way spoon.

We seal the loaf and tie the edges with twine.

I got 2 long sausages, weighing 1 kg. I must say right away that it is better to make sausage shorter ... This is my conclusion. We remove the sausages in the refrigerator for 2 days.

Then we put the sausage out of the refrigerator for a day, keeping at room temperature.

After lying all day at room temperature, we start cooking it in the oven, putting it in a cold oven and raising the temperature from 50 to 80 degrees hourly. In the process of cooking, we turn the sausages over every 20-30 minutes so that the resulting juice does not accumulate in one place. 1 hour - 50 degrees, 2 hours - 60 degrees, 3 hours - 70 degrees, 4 hours - 80 degrees. At the end of cooking, inside the sausage loaf should be 69-70 degrees. This can be checked with a probe thermometer. It will also be convenient if, immediately before sending the sausage to the oven, stick a probe with a thermometer inside one sausage.

These are the sausages I pulled out of the oven after 4 hours. Inside the loaf, I had 70 degrees.

Sausages can be immediately cooled in cold water with ice for 20 minutes or additionally smoked in a smokehouse for 30-60 minutes. I smoked for 30 minutes.

This is the beauty I pulled out of the smokehouse. And now we send the sausage to ventilate in a cool place for 3-4 hours, then put it in the refrigerator overnight.

You can try the sausage in the morning.

Here is such a beautiful and very tasty, fragrant homemade chopped pork and poultry sausage I got. My family members were surprised that the sausage tasted exactly like a store-bought one, despite the fact that we cooked it ourselves and put only meat and spices.

And this is pork and chicken sausage, cooked by me for the second time. It can be seen that this result came out much better for me.

And I cooked it right away in large numbers from 6 kg. total weight of meat. But I got such a beautiful sausage slide after cooking and subsequent smoking of sausages. I made a couple of sausages in a beautiful honeycomb casing.

In my opinion, the sausage turned out to be even very personal.

I also want to show you how appetizing my coarsely minced pork sausage with the addition of turkey meat turned out. Insanely tender, fragrant and delicious. According to spices, I added chopped minced meat: chopped coriander, mustard seeds, dried garlic, black coarsely ground black pepper and, of course, nitrite salt.

Svetlana and my home site wish everyone a pleasant appetite!