Frying homemade sausage in a frying pan on straw. Practical recommendations on how to fry homemade sausage in the oven

Homemade sausage - very tasty and more healthy than a store product meat product, which everyone can easily cook at home, so in this article we will consider how much time and how to cook homemade sausage to make it juicy and tasty.

How long to cook homemade sausage

The cooking time of homemade sausage depends on what kind of minced meat (meat) is used in it, so poultry meat sausage is cooked faster than pork or beef sausage. Let us consider in more detail how long it takes to cook homemade sausage in the gut, stuffed with various minced meat:

• Homemade pork sausage on average, it takes 40-45 minutes to cook after boiling water in a saucepan.
• Homemade beef sausage cook for 55-60 minutes until cooked after boiling water.
• Homemade chicken sausage on average, it takes 30-35 minutes to cook after boiling water in a saucepan.

Note: if a mixture of minced meat was used to prepare homemade sausage, then it is better to use the same cooking time as for minced meat, which requires longer cooking.

Having learned how much homemade sausage is cooked in time, we will consider further how to cook it correctly so that it is tasty and the meat is completely boiled in it.

How to cook homemade sausage in a saucepan

• Ingredients: homemade sausage, water.
• Total cooking time: 45 minutes, preparation time: 5 minutes, cooking time: 40 minutes.
• Calories: 302 calories (per 100 grams of product).
• Cuisine: European. Type of dish: meat dish. Servings: 2.

Most often, homemade sausage is not just boiled, but stewed (fried) in a pan or baked in the oven, while the cooking time is on average the same as with conventional cooking. Consider the most popular recipe for how to cook homemade sausage in a saucepan or deep frying pan:

• We wind the sausage bought or made on our own in the gut into a ring and tie it with a thread, and also use a toothpick to pierce the entire sausage every 4-5 cm so that it does not swell and burst during cooking.
• We put the prepared homemade sausage in a saucepan or deep frying pan and fill it with water so that it completely covers the sausage and is 1-2 cm higher than it.
• On medium or high heat, bring the water to a boil, then reduce the heat and cook the sausage for 30 to 60 minutes, depending on its composition.
• We take out the cooked sausage from the pan and cool at room temperature. Then it can already be eaten, but to make it more tasty and fragrant, you can fry it in a pan (in lard or fat) until golden brown.

In conclusion to the article, it can be noted that cooking homemade sausage in the gut from pork, beef or chicken meat not difficult, the main thing is to follow the rules of its cooking and follow the process. Your reviews and helpful tips, how and how much to cook homemade sausage, leave in the comments to the article and share it on social networks if it was useful to you.

We make kupaty, sausages, sausages and sausages at home.
How to make sausages? Where can I get the right ingredients and casing?

We are already tired of the incoming endless questions "Where to get it?", "How to do it?", "How to fry" from users who do not work in the meat industry, so we decided to make a topic in which we will answer all the questions of culinary experts, and the Internet will help us -shop for sausages "I eat sausages".

Where to buy intestines for sausages?
- Where can I get intestines for homemade sausage?
- Where can I get the right heart?
- What caliber shell do you need?
- Where can I get a nozzle for sausages?
- Where can I get nitrite salt?
- How to fry sausages so that they do not burst?
What recipes do you recommend?
- How to fill minced meat in a shell?

Summer is the time for barbecues, barbecues and sausages.
With kebabs, everything is already simple and clear, with a barbecue it’s also not difficult, but sausages require both equipment and skill.
But the most important thing, without which you can’t do without it, is the intestinal membrane and nozzle.

To cook sausages we need:
Equipment: a meat grinder with a sausage attachment (zevka) or a sausage stuffer, which is much less common in kitchens.
Ingredients: Intestinal casing, meat, salt, spices (spices).

The cooking process is not complicated, but many housewives and cooks do not prepare such delicious and traditional dishes precisely because of the absence of either the tarsus or intestinal membrane.

Where can I get the intestinal lining?
This is the most difficult question. If you go to the market, you will find that pork or lamb casings just do not lie on the counter. Butchers do not sell guts - they buy ready-made half carcasses and simply butcher them. In order to trade intestines on the market, you need to obtain a lot of permits from veterinary services and comply, firstly, with the production of intestines and their trade, which is not easy, but simply unprofitable for the market. That's why they don't trade! You can negotiate with the butchers and ask them to bring the intestines and sell them "under the counter". Trust me - these will be artisanal guts with mucosal remnants that will not be calibrated in size (diameter). What will bring - such and will bring. There is little pleasure for a true culinary specialist from such purchases.
If professional sausage butchers from factories read me, then they can grin, remembering that the factory where they work is full of guts. I agree with them! But the removal of guts from production is a banal theft. Even 3-5 meters for friends. Yes Yes!
The most correct decision is to go to the online store of intestinal casings "I eat sausages", get acquainted with the assortment and place an order. The assortment allows you to purchase both guts and tarsals and spices, starter kits, as well as the necessary components that you do not have enough to please your household with delicious, traditional and natural food.

Which skin to choose?
The question is not simple. The choice of type and type of intestinal membrane is determined solely by the type of product that you want to receive. We will help you make the right choice!
For sausages such as "Hunting" or homemade sausages, lamb casings or an artificial protein shell in sleeves are suitable.
For sausages (kupat), pork casings of caliber are suitable, and for raw smoked or dry-cured products, beef casings.
For full-sized sausages, an artificial protein casing or natural beef or mutton bung is suitable.
I and Eat Sausages will tell you about the types and types of casings and offer ready-made solutions that will help diversify your table!

There is no time to twist sausages - buy ready-made ones with delivery to your home or country house (Moscow and Moscow Region).

PORK CASING
Pork intestines are considered to be the most popular and popular type of natural casings. The thin walls of the casing make it possible not to peel the casing from sausages or homemade sausages and use it together with the product. This method is the most delicious.

Pork belly caliber 38/40
Classic natural casing for sausages (intestine), suitable for all cooking methods - frying, boiling, baking and grilling. The thin walls of this shell allow it to be eaten along with the product, fully conveying the taste of smoke and fragrant oil. Ideal for pork sausages for a picnic in nature.

You can read more about the worm at the link. Examples of recipes using this sausage casing - pork belly 38/40: recipe 1 (Easy german recipe), recipe 2 (Turkey sausages), recipe 3 ( Liver paste), recipe 4 ("Ukrainian fried" sausage), recipe 5 ( chicken sausages"15 minutes"), recipe 6 (Belarusian homemade dried sausage), recipe 7 (grilled pork sausages), recipe 8 (grilled sausages with picnic cheese).

Pork belly caliber 40/42
This casing (intestine) is ideal for frying, baking, drying, grilling and boiling. This caliber is a classic in the production of sausages among most peoples of the world.
Minced meat capacity - 0.7-0.9 kg of minced meat per 1 meter of the casing.

You can read more about the worm at the link. Examples of recipes for sausages stuffed in this sausage casing - pork casing 40/42: recipe 1 (Bulgarian sausages on the grill), recipe 2 (Chicken smoked sausage with cheese), recipe 3 (Liver sausage).

Bladder pork caliber 20/25
This casing is ideal for boiled or dry-cured sausages. When drying, do not forget to use nitrite salt.

BEEF SHELL
Beef casing (intestine) is the most durable type of natural casing. It is in them that home-made dry-cured sausages work best. Since ancient times, people have cooked sausages at home in beef intestines, this natural casing allows you to smoke and fry homemade sausages. From time immemorial, beef bung has been considered an ideal casing for sausages such as ham, brawn, saltison (soltison, zeldeson), and this natural casing is also considered a classic for boiled sausages (Doctor's, Amateur).

Beef casing caliber 38/40

You can read more about beef belly at the link. This shell (intestine) is optimal for dry-cured sausages, sujuk, oygos. The most durable shell of all natural. Maintains frying of sausages without preliminary blanching. An example of a sausage recipe prepared using this sausage casing - beef casing 38/40: recipe (Grilled lamb sausages).

Beef casing caliber 40/43
The most durable type of natural casing (intestine). Usually, sujuk, blood and semi-smoked sausages are stuffed into this caliber.
Here is an example of recipes using this casing for sausage - beef casing 40/43: recipe 1 (Dried homemade sausage), recipe 2 (Dried "Chorizo").

bung beef
In German cuisine, saltison is stuffed into this shell, in Russian cuisine there is an analogue - gray and red brawns. In the classic Russian version of the recipe, brawn is consumed chilled with horseradish or mustard, as an excellent appetizer for bitters and vodka.

You can read more about beef bungee at the link. Here are examples of sausage recipes prepared using beef bungs: recipe 1 (Ham (saltison) from pork knuckle). This recipe was also successful among professional technologists. Recipe 2 (Ham homemade marbled), recipe 3 (Ham beef, lean).

LAMB CASING
Lamb intestines or as butchers call them - lamb casings are great for making homemade sausages or hunting sausages, grilled sausages. In lamb bung, smoked ones are excellent, boiled sausages, brawns and saltisons. Mince capacity of mutton bungs - from 1 to 2.5 kg in 1 piece.

Lamb casing caliber 24/26
The best casing (intestine) for thin sausages of the "Hunting" type. For frying in a pan, they are usually folded into beautiful spirals. You can read more about lamb belly at the link.
Attention! Please note that for stuffing this casing, you must use a thin nozzle for lamb casings (nozzle for meat grinder) with a diameter of 18 mm. Manually - without a forearm, it is very difficult to do this.

Examples of sausage recipes prepared using this sausage casing - lamb belly: Recipe No. 1 (Grilled lamb sausages), Recipe No. 2 (Spiral sausages Festive). Only thin minced meat is stuffed through this lantern (nozzle for lamb and sausage casing) - loosened on a grate 3-8 mm, pieces of bacon should be no more than 5 mm, otherwise the minced meat will get stuck in the lantern during stuffing, "grind" in a meat grinder and appearance will be non-standard.

Lamb bung caliber 70+
Perfect for chicken rolls, chopped shank rolls, minced meat sausages, dry-cured sausages such as sujuk, flat dried sausages, steppe-style kazy, rolls.

An example of sausage recipes prepared using lamb bung: recipe 1 (chopped pork ham), recipe 2 (Royal sausages).

COLLAGEN SHELL
Collagen casings are the closest type of sausage casing to natural casings.
Collagen is a connective tissue protein. All sausage collagen casings are made from beef collagen obtained from split beef hides. Collagen casings are the closest to natural casings in terms of technological and organoleptic characteristics. Collagen is used to make any casing diameters - sausage (18-26 mm), sausage (28-34 mm), sausage (36-45 mm). These shells are divided into 2 types - straight and annular (they completely repeat the appearance of the casing). You can find sausage in a collagen casing of the Belkozin type in absolutely any store in a large assortment, which indicates the popularity of the casing.

Collagen casing for sausages
The casing is a seamless ring-shaped sleeve made from high-quality split leather of cattle. In fact, this perfect option for the production of sausages in the form of rings, half rings and loaves of arched shape. This type of casing is an analogue of natural circles and beef and pork casings, and has significant advantages over them, namely: caliber stability and bacterial purity.

Collagen casing for sausages

Sausage ring protein coat
This shell is an artificial analogue of a sheep's belly. For filling, they usually use a sausage nozzle.
Made from bovine collagen. Differs in thin walls, maximally repeating the annular shape of the natural shell.

POLYAMIDE SHELLS
Polyamide casing for sausages is made of impervious to gases and moisture, oriented multilayer polyamide. This is the most durable type of shell. Allows you to increase the shelf life of any sausages.

CELLULOSE SHELL
Cellulose sausage casing is characterized by vapor and smoke permeability, it has been used in industry for more than 40 years.
We all remember examples of the use of this casing in Soviet GOST sausages (transparent three-layer casings on Doctor's and Amateur sausages).

Sausage cellulose casing

How about in a restaurant? What's going on in the restaurant?

We read further what fits under "does not apply":

It turns out that in a restaurant you can make any sausage-sausage without obeying the regatta. In other words. how the cook considered it necessary to add nitrite salt to the recipe - so he will put it in kupaty ??? Who controls it?

After a long post Easter dishes seems to be especially rich and tasty. Plentiful hearty food for Easter is one of the principles of hospitable hosts. Diligent culinary housewives are doing their best to prepare for this. Easter menu is rich meat dishes. What you won’t find here: homemade boiled pork, chicken rolls, pork, baked with herbs, homemade sausage… Speaking of homemade sausage. Not many people can be first class. But this is within the power of those who know the basic secrets of frying homemade sausage. Recipe for school children.

Easter Dish (fried sausage) - Cooking Secrets:

Homemade sausages are a real delicacy that is hard to resist even for those who are indifferent to sausages. And how can you compare them with store-bought products, which include soy, dyes and preservatives. Homemade sausages are natural, tasty and fragrant. Such food, no doubt, can be called healthy and healthy!

Cooking Tools

It only seems that sausages - complex dish. In fact, everything is much simpler. And to make sure of this, try to cook a snack on your own. simple recipe. The eyes are afraid, but the hands are doing!

First, get the necessary kitchen utensils - a blender or an electric meat grinder with different attachments, a sharp knife, a cutting board, a bowl, a pot, a frying pan, a colander and a thick thread or twine for tying sausages. You may need a colander to remove excess moisture after boiling them.

Meat and spices

Any kind of meat is suitable for minced meat - pork, beef, lamb, chicken, turkey or duck. They can be mixed with each other in any proportion. Lard or cream is added to lean beef or turkey for juiciness. Perfect stuffing- these are two parts of pork and one part of beef and bacon.

It would be nice to add brightness to the minced meat, so seasonings will not interfere either. The best spices for - garlic, paprika, hot red pepper, nutmeg, rosemary, marjoram, turmeric, mint, thyme, basil, cumin, pepper blend and cardamom. They give meat bright taste and piquancy. If you like gastronomic experiments, add prunes, apples, pineapples, pomegranate seeds, Sun-dried tomatoes, fried onions, olives, or cheese Bell pepper. Absolutely new taste sausages are purchased after adding tomato juice, wine or cognac.

Delicious minced meat

And now - a few subtleties of cooking minced meat for sausages at home. First, the meat and lard must be cut into pieces and put in the freezer for about an hour or a little longer, and together with a meat grinder. The colder the tools and “raw materials”, the more ideal the grinding will be. But try not to overfreeze the meat. It should be cold on the outside, but soft on the inside. You need to grind the fillet through a large grate as quickly and in small portions, filling the meat grinder a quarter. After adding spices to the minced meat, you need to knead it well with your hands. Some housewives do not grind the meat, but chop it finely so that the sausages turn out to be more textured, with rich taste and aroma.

What are the shells?

Casings for homemade sausages can be bought at the store. They are natural and artificial. Natural casings are lamb, beef or pork intestines, while artificial casings are made from collagen, cellulose and polyamide. In synthetic casings, sausage does not undergo oxidation and is stored much longer. Most the best option for homemade sausage, a collagen casing, which is edible because it is made from animal skins. If you want to use natural casings, keep in mind that they are not very durable, but cow intestines are considered the most reliable of them. The dimensions of the casing depend on what kind of sausage you want to get.

How to prepare sausage skin

When choosing a natural casing for a future sausage, make sure that there are no holes or knots on it. It should not smell like fat and generally have some smells. Before use, it must be soaked in salt water for two hours, while the temperature should be about 20-25 ° C. This is necessary so that the film can be easily peeled off from the sausage. After that, the intestines are washed with hot water inside and out, and then tested for quality. To do this, you need to pass water through them, and where it will flow, it is better to cut the shell there.

Artificial shells are soaked for 5 minutes in salt water at a temperature of 35-40 ° C, 1 tsp per liter of water. salt. After that, they are also washed under hot running water, but not as intensively as the intestines of animals. In this regard, artificial shells are more practical.

Turning minced meat into sausage

Filling the shells with minced meat is the thinnest and most important part culinary process. To do this, the bowl of the meat grinder is filled with minced meat, and the nozzle is changed to a special cone, on which the shell is put on. There is one subtlety here - first squeeze the minced meat into the intestine and only then tie a knot at the end, otherwise air will get inside and the sausage will swell. But there is nothing wrong with that, just pierce it with a toothpick before cooking, and the air will come out.

Fill the casing with meat quite tightly, but do not overdo it, otherwise the sausage will burst during cooking.

If you don't have a nozzle or a meat grinder, cut off the top of a plastic bottle and push the minced meat through the neck and into the intestine.

You can not cut a long sausage into individual sausages, but simply fill the casing with minced meat in portions, leaving small gaps. Later, these places can be bandaged and then cut. This method is suitable if you have a solid shell without holes and cracks.

We cook, fry, bake

The hardest part is over. It remains to figure out how to cook and fry homemade sausages. Put them in boiling water and cook for 10 minutes until tender. After that, sausages can already be served, but usually after cooking they are still fried in a pan on both sides in vegetable oil. Roasting time - 10-15 minutes.

And some housewives fry sausages immediately, without cooking. The readiness of the dish is determined by piercing. If clear juice stands out, the sausages are fried. As an experiment, put a sprig of rosemary in a pan - you will be surprised how fragrant they turn out.

If you bake sausages in the oven, then pour a little water on the bottom of the mold and periodically pour them with oil so that they do not lose their juiciness. Cooking in the oven will take about 45 minutes and a temperature of 180°C. When baking sausages in foil, unfold the foil at the end so that the products acquire a delicious golden crust. Very tasty sausages cooked on the grill or on the fire.

A few secrets of delicious sausages

After kneading the minced meat, let it stand in the cold for 5-6 hours. During this time, the meat will be saturated with the aroma of spices and its taste will “ripen”. In many recipes, you will see starch, milk and eggs in minced meat, which make it denser and softer. For the same purpose in chopped meat add finely crushed ice.

Do you know how to turn the intestine inside out to rinse? This is easy to do with a wooden stick with a blunt end. Lightly pick up the outer edge of the shell with it and pull it over the stick.

The most delicious sausages are fried in beef fat, which can be bought at the market. Fat makes them incredibly tasty and juicy, while they acquire a special, incomparable flavor.

Dried sausage

It turns out that you can make dry-cured sausage with your own hands. After that, you are unlikely to buy it in the store. Homemade is tastier!

Rinse well and dry a piece of bacon weighing about 700 g. Rub it with salt and garlic, and then put it in the cold for ten hours. Cut 1.5 kg of veal into very thin slices, put in a bowl, add 1 tbsp. l. salt and sugar, black pepper and 1.5 tbsp. l. vodka. Place the meat in the refrigerator to marinate overnight.

Remove the fat, dry it in the open air, place it in the freezer for 20 minutes and cut into small cubes. Pass the veal through a meat grinder using a large nozzle.

Mix meat with bacon, add 1 tbsp. l. salt, 1 tbsp. l. sugar, aromatic spices to your taste and pour in 50 ml of cognac. Mix the minced meat well, stuff the intestines with them and hang them in a draft. After 10 days, the sausages will dry up and be ready to eat. For beer better appetizers can not found!

Sausages with cheese and mushrooms

Make minced beef and pork, you will need about 300 g.

Cut 50 g of canned champignons and half of the onion, then fry them in vegetable oil, and then add to the minced meat. Throw 3 tbsp there. l. grated cheese and 2 cloves of finely chopped garlic. And, of course, do not forget to salt and pepper.

Sausage casings can also be found in some stores. They do not need preparatory processing - just fill them with minced meat, which can be done using a special attachment for a meat grinder or a "sausage" syringe. This is suitable for those who do not like to mess around in the kitchen for a long time.

If you cut the shells into small pieces, you can handle it with a spoon, although this is not very convenient.

Fry the sausages in a slow cooker on the baking mode for 25 minutes. Be sure to flip them halfway through cooking. Then lightly bring on a grill pan to beautiful stripes on the sides. Serve hot with mustard sauce and vegetables.

Sausages-candy

If you do not have a natural or artificial casing, you can cook delicious sausages without them using cling film, foil or baking paper. Cooking sausages is creativity, so you can experiment endlessly.

Prepare minced meat from 1 kg of pork, 700 g chicken fillet and 200 g lard. Finely grind the ingredients in a blender. Beat 3 eggs separately, salt them and add any spices, and then pour 4 tbsp. l. potato starch and mix well again so that there are no lumps. Now mix the eggs with minced meat and knead well.

Cut the foil into 20x30 cm pieces and arrange the minced meat in the form of sausages on the mirror side of the foil, and then roll them up like candy. Connect the edges very tightly and send the sausages to the oven, heated to 180 ° C. In an hour, tender, juicy and fragrant sausages are ready. Before serving, you can fry them on both sides in a frying pan for a golden crust. enjoy it great dish in the circle of your beloved family!

Grilled juicy sausages

Classic and very appetizing homemade pork sausages grilled can be served as an appetizer for beer or as a main course with a hearty side dish.

Make minced meat from 600 g of pork, add pepper, salt, coriander and your favorite spices to taste, mix thoroughly and let stand. Stuff the pre-prepared intestine tightly with minced meat. First, bake the sausages in the oven at 180 ° C for 10-15 minutes, and then send them to a preheated oven. vegetable oil grill pan and fry for 5-7 minutes on each side. Grilled vegetables such as tomatoes, peppers, onions and garlic are perfect as a side dish.

Sausage in a glass

Surprisingly, this sausage can be cooked in 15 minutes. It turns out tender and is perfect for baby food.

Cut into small pieces 400 g of chicken fillet and mix it with seasonings - 0.5 tsp. salt, 0.5 tsp. sugar, 0.5 tsp. suneli hops, a pinch of black pepper, 2 cloves of minced garlic and 1 tsp. soy sauce. Mix everything well and let the meat marinate a little. For children's sausage, the amount of hot spices should be reduced or replaced with something more neutral.

At this time, cook 50 g of long-grain rice, making sure that it is well boiled.

Put chicken meat, cooled rice in a blender, pour in 150 ml of milk and 1 egg. Blend until soft and smooth. Lubricate the walls and bottom of the glasses with vegetable oil and lay out the minced meat, but not to the very edges. Take containers only with thick walls! For this amount of minced meat, you get 3-4 glasses, in which appetizing sausages will “ripen” in a quarter of an hour.

Cook the snack in the microwave at full power for 15 minutes, after which do not open the door for another 5 minutes. Sausages very easily "jump" out of the glasses, they just have to be cut and served. It turns out tasty and unusual, especially with mashed potatoes and vegetables. And some housewives make chicken sausage sandwiches and burgers for school snacks.

Homemade sausage is good for breakfast, and, as a rule, it does not lie in the refrigerator. Cook it more often and with different additives!

I finally got around to making sausage! True, I started to conduct my first experiments with homemade sausage last year - at first I did it, then, but I really, really wanted to try to cook sausage in a natural casing. I, as an exemplary bore and an exemplary perfectionist, first studied the technology and the recipe. It turned out to be logical that the real smoked sausage It’s difficult to cook “like in a store” without a smokehouse, you can’t just blind a sausage with a beautiful store-bought color and texture either - you need nitrite salt and exact observance of the cooking technology at low temperatures, and there are tricks for perfect sausages.
But you have to start somewhere, and for a start I prepared the most simple sausage from coarsely ground minced meat, which I stuffed into a pork belly and fried in the oven.
Yes, if you can somehow do without a cunning mixture of spices and nitrite salt, then nothing will work without a sausage casing!
Of course, my first impulse was to go to the market and look for desired product. But the search for additional information on the Internet, as well as pictures, completely repulsed my desire to drag THIS home. In a nutshell, it is difficult to find intestines in the meat rows, but you can (ask the butcher, they will definitely bring them the next day), and although the intestines are peeled, they can be called conditionally. It will take a long time and carefully to clean the intestines from mucus, rinse 100 times and, of course, urgently, urgently stuff minced meat into them, because. the product deteriorates, and it is impossible to freeze the intestines - they will tear when stuffed.
And with my lifestyle, it’s a little inconvenient - to cook minced meat in advance, buy intestines for tomorrow, clean, make sausage, then do something further with this sausage - for 2-3 days you will only have to “dance” around it. Therefore, I went the easy way - I ordered ready-made guts (or guts) in an online store.
In general, similar sausage items are sold in different places on the Internet, but I decided to try my luck with the store kolbaskidoma.ru- in a superficial comparison with other similar stores, they turned out to be surprisingly low prices and a wide range. I wandered around the site, put the right product in the basket, clarified some points with the help of feedback (they answer, by the way, quickly and to the point) and two weeks later I was already picking up the parcel.
Looking ahead, I’ll say that the online store kolbaskidoma.ru has natural pork, beef and mutton casings, as well as artificial ones - polyamide (inedible “cellophane”) and collagen (quite edible) casing. Indeed, for each type of sausage and for its further heat treatment and the final result, a certain casing is needed! Moreover, the diameter is important - after all, you can cook thick loaves of boiled sausage or thin Krakow karalki.
Because I had it for the first time, I didn’t make complex experiments and ordered the most popular and universal one (40/42 is the diameter of the future sausage)

When unpacking the casing, this one turned out to be in the form of a skein, white-gray. It was packed in a vacuum bag, and then in a craft envelope with shell markings, tips for use and information about the manufacturer. The smell somehow reminded me of laundry soap (during heat treatment, the smell disappears).
The coolest thing is that this shell has already been completely cleaned, and for safety it is covered with salt. Therefore, it survives several days on the road without loss, and is also perfectly stored in the refrigerator. Just before the hour X you need to rewind right amount, rinse the gut inside and out with running water to wash off the remaining salt, and soak in a bowl of warm water for 30-40 minutes (sheep intestines are soaked for 15-20 minutes).
If suddenly there are unused, but already soaked intestines, they just need to be covered with salt again, put in the refrigerator and stored for at least a whole year (however, it’s impossible to store so much - they are used much earlier).

That is, as you can see, there are no difficulties at all with the most important ingredient - the sausage casing! It remains only to cook the minced meat and mix the spices.
One of the main rules for preparing minced sausage is that if it is already cooked, it must stand for 12 hours in the cold. Primary fermentation takes place, salt and meat juice are evenly distributed, in addition, salt binds the liquid in the minced meat and it does not separate from the mass.
Therefore, it is reasonable to cook minced meat in the evening, and fill the sausage the next morning - fry part of it for lunch and dinner, and freeze the rest. So pick your time!

There are a million recipes for fried sausages on the Internet, I did this.
For cooking 6 kilograms of sausage (6 pieces) would need:

• 2.5 kilograms of pork neck
• 2 kilograms of pork ham
• 0.5 kilograms of unsalted pork fat
• 2 heads of garlic
• 1 kilogram of onion
• 2.5 tablespoons of salt
• 1 tablespoon black ground pepper

The ratio of meat and fat is easy to remember - fat should be 10% of the total weight of minced meat.
Fried sausage "loves" onions very much - this gives juiciness, and there can be a lot of it - up to 15%! (and if you plan to smoke the sausage, then it is better to replace the onion with water or a "broth" of spices)
And spices, in addition to ground black pepper, you can add any to your taste - cardamom and coriander, red pepper for spiciness, nutmeg (1 stuff per 5 kg of minced meat just right), if the sausage is supposed to be fried, then you can safely add parsley, paprika , lemon zest. In general, if you are too lazy to mix it yourself or you are afraid to screw up the proportions, there are ready-made spice mixtures for sausages.

The best sausage makers know that properly cooked minced meat is 50% of a successful result. Therefore, it is recommended to cut meat for minced meat into medium-sized cubes, scrolling only a small part of it through a small meat grinder. If all the meat is passed through a meat grinder, then finished product it will come out dry (which is good for smoking or drying, and vice versa for frying), and those 10-15% that are chopped with a meat grinder will just bind the meat pieces and add density to the minced meat.
Cutting 4 kilograms of meat into neat small pieces is a real feat! But there is a way out of everything! For home meat grinders (modern and rare Soviet ones), there are special grates with a large mesh - some of the meat, of course, will be crushed, but the bulk will be in the form of neat meat balls.

But the fat needs to be cut! Small cubes with a side of 0.5-0.7 cm. After all, if you pass it through a meat grinder, it will crush, the minced meat will be difficult to knead, and the sausage will flow when baking.

We mix minced meat with chopped bacon, pass garlic through a press, add onion (it can be chopped, chopped with a meat grinder with a fine grill or grated), add salt and ground spices. And then knead well for 10-15 minutes.

Now we leave the container with minced meat in a cool place for the night. At this time, as I said, the primary fermentation and distribution of juices takes place.
If I added nitrite salt to the minced meat, then the minced meat would retain a bright color raw meat- nitrite salt and color stabilizes, and is a preservative. Without nitrite salt, minced meat became lighter after 12 hours, but stopped crumbling and began to keep its shape well.
So, everything is ready for stuffing!

It remains to cut the salted casing into pieces of the desired length (it was more convenient for me to measure the same sausage), rinse and soak for half an hour in warm water - the casing will soften, turn white and become plastic.
Before stuffing, it is convenient to divide the prepared minced meat into portions. For example, 1 meter of pork belly with a diameter of 40/42 holds 400-600 grams of minced meat (I made sausage weighing a kilogram and cut the belly into 1.5 meter pieces).

Stuffing sausage is also an art! Some people successfully use various stuffing devices in the form of plastic bottles, medical syringes, funnels and their own fingers, professionals acquire special sausage syringes, and for home use there are metal and plastic nozzles for meat grinders, on which the casings are put on (dada, like a condom), and minced meat is fed through the hole.

First, we put on the casing, then we scroll the finished stuffing so that it appears, and then we lower the casing a little and tie the tip (with twine, thread or a knot) - this is how we get rid of the air bubble inside the sausage.
Well, then, gradually feeding the minced meat, we fill the shell - not tightly (otherwise, during heat treatment, the minced meat will expand and the sausage will burst), but not flabby either. From personal experience I will say that doing this together is very convenient, quick and easy - one adds meat to the meat grinder and turns the handle (presses the button), and the second slowly removes the casing into the nozzles, forming a sausage, and twisting the "snail". But even one can do it, it will take a little longer. The main thing, as when sticking wallpaper, is that there are no bubbles))
The second end of the sausage also needs to be tied with a knot and let it lie down for 10 minutes and dry.

The most “terrible” thing when cooking homemade sausage at any stage is a burst shell. Therefore, there are several ways to prevent this. I already wrote about one - you don’t need to stuff it too tightly (the shell can burst either during stuffing, or during further cooking, when the stuffing starts to expand from the temperature).
To minimize such troubles, the sausage needs to be pierced in several places. Professional sausage makers use a special tool with several needles, and at home you can take an ordinary thick needle or a toothpick. This technique is called "striking" (shallow calcination of sausage loaves to remove air, which can remain in the minced meat under the sausage casing with loose stuffing).

And the shell can also be “hardened” - after hatching, place it in very hot (but not boiling!) Water for several minutes - 85 ° C is enough. If the sausages are small, then you can immerse them in bunches of water, and if these are such long "snails" - do it on a large slotted spoon, in a deep-frying basket or with a colander (in every kitchen you can find items suitable for this operation).
After this primary heat treatment, the sausage will turn white, although it will still be raw inside, but it can already be fried or frozen. If she stands for 10 minutes on the table, but the shell will partially restore its "transparency".

Such a sausage is prepared no longer than an ordinary piece of meat - in an oven preheated to 180 ° C for 40-50 minutes - look for beautiful crust on top (we liked it more fried - then it crunches).
By the way, if raw sausage freeze, then you don’t even need to defrost it before frying - put the sausage on a baking sheet right in the form of ice and put it in a preheated oven, and bake it just 10 minutes longer.

For friends, I once cooked sausage with potatoes baked in the same oven, which I cut into slices, added salt, pepper, turmeric for color and a little oil and baked on a separate baking sheet.

It is convenient to cut such a sausage right at the common table - someone has a larger piece, someone has a smaller one. All the same, individual sausages are not so good in a friendly cheerful company of friends))

Also perfect for this sausage. vegetable sauce, which we spotted in one grill bar, tried to cook at home and everything worked out the first time:
Finely-finely chop a couple of stalks of celery, bell pepper, red sweet onion, seedless tomato, add your favorite herbs and garlic to taste, salt and pour generously olive oil You can also add chili peppers for spiciness. Mix thoroughly and season the meat already on your plate.
This sauce is good not only for sausage, but also for any baked meat and different dishes grilled, you can even just season the potatoes - it's already delicious!

Enjoy!

And once again for those who read diagonally: I ordered the neck in the online store kolbaskidoma.ru, there you can choose natural and artificial casings with different diameters, pick up a mixture of spices for minced meat, order nitrite salt, and also equip your meat grinder with special large grates and nozzles for stuffing sausages. There are also useful tips on how to work with the shell (preliminary preparation and storage), as well as a bunch of detailed recipes different sausages and sausages with pictures.