Grill chicken sausages properly. Kupaty in the oven: how to cook a dish

No purchased sausages will replace homemade kupats. For their preparation, any meat is used: pork, chicken, veal, lamb and turkey. The dish is served with different sauces, potato garnish, fresh herbs and vegetables, pickles and wine.

How to cook semi-finished products

Cooking kupat in the oven is carried out as follows:

1. If you have prepared the product for the future, defrost ready-made semi-finished products.
2. Boil water, salt, dip kupaty in it for 1-2 minutes. Take out, pat dry with paper towels.
3. Grease or vegetable oil the bottom of the baking sheet, lay out the kupaty. Pierce with a toothpick in several places so that they do not burst. If you do not want to wash the baking sheet later, put the semi-finished products on the wire rack, and place the container under it so that there is where to drip the fat.
4. Bake for 25-30 minutes at 200°C. Baste regularly with excess fat. Serve hot.

chicken sausages

• Time: 1 hour 40 minutes.
• Servings: 10 persons.
• Difficulty: medium.

To prepare chicken sausages for frying, use pork intestines. Rinse them on the outside in saline, cut into 25 cm pieces, carefully turn inside out and wash thoroughly on the inside. Turn it back and stuff.

Ingredients:

• fillet (chicken) - 1.3 kg;
• chicken hearts- 0.5 kg;
• cream - 0.23 l;
• onion - 2 pcs.;
• garlic cloves - 3 pcs.;
• starch - 1 tbsp. l.;
• pork intestines, spices.

Cooking method:

1. Pass chicken, hearts, onions through a meat grinder.
2. Add chopped garlic, spices, cream, starch.
3. Stuff the prepared intestines with minced meat, fix the ends of the semi-finished products with threads.
4. Place on a greased baking sheet, pierce with a fork.
5. Bake chicken kupaty in the oven, time - half an hour, temperature - 200 ˚С.

Variant with potatoes

• Time: 1 hour 15 minutes.
• Servings: 10 persons.

This recipe calls for the use purchased semi-finished products, but you can cook them yourself from any type of meat.

Ingredients:

• kupaty, potatoes - 1 kg each;
• sour cream (mayonnaise), ketchup ( tomato paste) - 2 tbsp. l.;
• spices, vegetable oil.

Cooking method:

1. Peel the potatoes, cut lengthwise into 4 parts, if the tubers are large, then first in half. Defrost the sausages.
2. Place all ingredients in a baking dish. To make the dish more delicious, add 1 apple, cut into slices, mustard and honey (1 tbsp each). Tie off the sleeve and shake thoroughly to mix everything.
3. Bake the dish at 200 degrees in the oven for 40-45 minutes.

Kupaty from turkey

• Time: 1 hour 40 minutes.
• Servings: 8-10 persons.
• Difficulty: accessible for beginners.

Turkey sausages are a dish for diet food lovers.

In addition, when baked in the oven, they do not lose their juiciness, unlike semi-finished products fried in a pan.

Ingredients:

• turkey meat - 1.8 kg;
• onion, garlic cloves - 3 pcs.;
• paprika, pepper, salt, intestines.

Cooking method:

1. Finely chop the turkey, onion, garlic with a sharp knife. Add spices, mix.
2. Start the shell with minced meat, tie the ends with a thread.
3. Bake on an oiled baking sheet at 180 ˚С, time - 40 minutes.

With vegetables in the oven

• Time: 1 hour 40 minutes.
• Servings: 12 persons.
• Difficulty: accessible for beginners.

To cook these kupats in the oven, you can use absolutely any vegetables to your taste. For example, zucchini, sweet peppers, tomatoes, cabbage, eggplant, potatoes, carrots and onions.

Ingredients:

• sausages from any meat - 12 pcs.;
• vegetables (any) - 2 kg;
• sour cream, garlic, spices, oil (lean) - to taste.

Cooking method:

1. Wash all the vegetables, cut into roughly equal pieces of small size.
2. Sprinkle with spices, sprinkle with oil, mix.
3. Put on an oiled baking sheet, place the semi-finished products on top.
4. Place in the oven for 40 minutes at 180 degrees. During this time, the sausages need to be turned twice.
5. Then grease the dish with sour cream, using a brush, sprinkle with chopped garlic. Bake again, time - 15 minutes.

pork recipe

• Time: 2 hours 10 minutes.
• Servings: 11 persons.
• Difficulty: medium.

Sausages prepared according to this recipe are somewhat different from the previous ones. Here the meat is not crushed and stuffed into the casings. Pork is beaten and stuffed delicious stuffing.

Ingredients:

• pork - 0.7 kg;
• cheese (hard), ham - 0.1 kg each;
• mushrooms (champignons) - 0.2 kg;
• juice (lemon), chopped parsley - 2 tbsp. l.;
• potatoes - 6 pcs.;
• oil (lean) - 3 tbsp. l.;
• tomatoes - 4 pcs.;
• onion - 1 pc.;
• ketchup - 1 tbsp. l.;
• garlic cloves - 2 pcs.

Cooking method:

1. Wash the pork, cut into thin layers, beat off. Sprinkle with lemon juice.
2. Chop the onion, sauté in oil, add the tomatoes cut into small cubes.
3. Separately, fry the thinly sliced ​​mushrooms, cut the ham into strips.
4. Mix onion-tomato fried, ham, mushrooms, grated cheese, chopped garlic and parsley.
5. Put the filling on the meat layers, roll up, fix with toothpicks. Salt, pepper, fry on both sides.
6. Peel potatoes, cut into quarters. Put it and sausages on an oiled baking sheet. Lubricate with ketchup, bake at 180 degrees, cooking time - 45 minutes.

Sausages in foil

• Time: 1 hour.
• Number of servings: 6 persons.
• Difficulty: accessible for beginners.

Kupaty baked with vegetables in foil are full meal. It should be served with fresh cilantro and tkemali sauce.

Ingredients:

• kupaty - 6 pcs.;
• pepper (Bulgarian), tomatoes - 2 pcs.;
• onion - 1 pc.;
• garlic cloves - 3 pcs.;
• paprika, oil (vegetable).

Cooking method:

1. Cover the baking dish with foil, put the vegetables cut into arbitrary pieces on it.
2. Arrange semi-finished products on top, sprinkle with paprika, drizzle with oil.
3. Cover with a second layer of foil, fix the edges.
4. Bake in the oven at 220 ˚С for half an hour.

Video

Kupaty in a pan are prepared if such a tasty and fragrant one is created at home. Indeed, in the original, this sausage should be made on open fire using a grill. However, on a gas stove, this meat product turns out no worse. The main thing in this case is to carefully observe the rules of heat treatment.

How to form and fry kupaty in a pan

Required components:

• chicken fillet - 900 g;
• garlic cloves - 3-4 pcs.;
• peeled pork intestines - at the discretion;
• ground allspice, sea salt, favorite spices - add to taste;
• sunflower oil refined - at the discretion (for frying).

Formation of sausages

Before frying kupaty in a pan, they should be beautifully formed. It is worth noting that such a meat product can be made not only from beef or pork, but also from chicken fillet. It needs to be washed, separated from the skin and bones, and then finely chopped. Next, you need to add grated garlic cloves, fragrant ground pepper, fragrant and spicy seasonings, and All components should be mixed, and then tightly laid out in cleaned pig intestines and tied with threads. In this case, it is recommended to give the product the shape of a horseshoe.

Heat treatment of meat dishes

Chicken kupaty in a pan do not cook for very long. After all, white poultry meat does not require long-term heat treatment. It is because of these properties that we decided to use this type of product in creating a delicious lunch.

Many housewives in the process of cooking this dish make a huge mistake by placing sausages in a natural casing on a red-hot dish. In 90 cases out of 100, such a sharp heat treatment of kupat ends with the fact that the pork intestine first swells and then bursts. As a result of this, the filling comes out, the dish burns and it turns out not as tasty and beautiful as we would like. That is why it is very important to properly fry kupaty in a pan. To do this, chicken sausages are recommended to be boiled first, and only then cooked in oil.

Thus, it is required to take a small dish, pour a little drinking water and bring to a boil. After that, it is required to place all formed products in a strongly bubbling liquid and hold for 3-5 minutes. It is worth noting that this time directly depends on what kind of meat you used to cook sausages (if from beef or pork, then a little longer).

When the kupats are boiled a little, they should be removed with a slotted spoon and dried well using paper napkins. Then you can safely proceed to frying the dish. But here a new question arises about how much to fry kupaty in a pan? This should be done until the chicken sausages in the pork casing are well browned on all sides. To do this, put the saucepan on the fire, add oil to it and heat it up strongly. After that, the gas must be reduced, and boiled products should be placed in the dishes. They should be fried for 17-23 minutes on each side.

How to properly serve

Chicken kupaty should be brought to the table along with fragrant and hot sauce as well as a salad raw vegetables. In this case, sausages should be as hot as possible.

In the picnic season, the topic of choosing products for cooking on the grill becomes relevant. Some fry the traditional meat kebab, or bake vegetables or mushrooms, others cook fish or seafood on the grill. However, there is still an alternative to all options - fragrant, spicy kupaty cooked on the grill.

Kupaty is minced meat with fat, spices and sometimes vegetables, stuffed into a natural intestine, decorated in the form of sausages.

How to cook and how much to grill kupaty, we will tell in our article.

• Sausages are best fried at a low temperature. Therefore, you must wait until the coals are completely burned out, or, if possible, set the grate higher than for meat.
• The grate must be greased so that the kupats do not stick and their shell is not damaged.
• Before putting the sausages on the grate, they need to be dipped in boiling water for a second so that the shell sits tighter, does not release juice and does not burst. Then wipe the kupaty with a napkin.
• Of course, you should not cut the sausages if they are made in a single string. Just lay them in a spiral on the grate. Otherwise, fat will flow out of them, and they will turn out dry.
• When frying on coals, you can prick each sausage in two places with a toothpick. This is done so that the shell does not tear from the heat.
• Turn the wire rack often while roasting so that the sausages cook evenly.
• While kupaty are fried, they can be greased with sauce. Several times during frying, but in a thin layer. This will help form a crispy crust.
• It doesn't take long to fry. Depending on the size, the cooking time is 15-30 minutes. Otherwise, the kupats will dry out.

1. To make sausages juicy, with a meaty aroma and taste, cook minced pork and beef.
2. To make meat easier to cut with a knife, it should be slightly frozen. And to freeze faster, chop the meat into pieces 5-7 cm thick. In this form, after 15 minutes it will be ready for cutting.
3. Do not skip the hour-long exposure of the finished minced meat in the refrigerator! During this time everything additional ingredients fully reveal their aroma and taste.
4. Plunge the onion with boiling water before slicing. Then it will not interrupt the taste of meat.
5. After cleaning and washing the pork intestine, soak it in the marinade and leave for an hour in the refrigerator. To prepare the marinade, take half a liter of water, a chopped onion, a teaspoon of soda, two bay leaves and a tablespoon of vinegar.
6. To make it easier to fill the gut with minced meat, use plastic bottle. Cut it closer to the neck, tie the intestine to it and fill it.
7. To prevent sausages from bursting, dip them in boiling water for a few seconds before frying.

Casing for sausages and kupat

Today it is not difficult to buy a casing for homemade sausages in a store; it can be natural or artificial. Natural - these are specially processed pork, beef or mutton intestines. They can vary in diameter, length, intestinal section of the animal. When choosing intestines, you should pay attention to their characteristics: there should be no nodules, large holes, greasy smell, the color should be light, without gray shades. Beef casings are stronger than pork casings, so they may be easier to work with if you are cooking sausages for the first time. But lamb is more suitable for boiled sausages and ham. However, the choice is yours.

Before use, the intestines must be rinsed warm water and soak in water 20-25 C for an average of up to 2 hours (freshly canned can be soaked for only 5-10 minutes). Then they are washed in water (30-35 C). Next, the intestines are disassembled into segments and their quality is checked by passing water through them. If there are holes in the stomach, then it is in these places that the intestine should be cut into separate parts.

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

Grilled sausages - the best recipes

Kupaty - a classic Georgian recipe

Classic recipe of these Georgian sausages involves the use of garlic, cinnamon, cloves, cumin and pepper. Pomegranate seeds added to minced meat give ready meal interesting taste and texture. Usually kupats are made 15-20 cm in length. Fried sausages on coals or a pan, served hot.

Ingredients:

• 500 g pork
• 50 g bacon,
• 1 onion
• 6 garlic,
• 60 g pomegranate (grain),
• 1 g suneli hops,
• pig intestines,
• 1 tablespoon parsley (chopped)
• 100 g tkemali sauce,
• to taste - black peppercorns, cinnamon, cloves, salt

Cooking method

Cut the pork pulp into small pieces, add the onion and pass through a meat grinder. Cut the bacon into small cubes. Add crushed garlic, pomegranate seeds, cinnamon, cloves, suneli hops, black pepper to the minced meat, add a little water or broth, mix thoroughly.

Fill the cleaned and washed intestines with minced meat, but not very tightly so that the kupaty do not burst during frying. Sausages should be about 15 cm long. Tie their ends with threads and connect.

Put kupaty on a skewer 2 pieces per serving and fry over hot coals. They can also be fried in a pan by adding fat. Kupaty is served with chopped onion and parsley. Serve tkemali sauce separately.

Chicken kupaty with truffles

Finely chopped 500 grams of chicken meat, 100 grams of lean pork, 400 grams of fresh lard, 150 grams of goose liver scraps, rubbed through a sieve, 100 grams of truffles. Add 12 grams of salt, a pinch of pepper, a little nutmeg and a small glass of champagne. Mix, divide into parts of 80-90 grams. Shape into flat ovals. Put a slice of truffle on each oval, put it in a sausage casing. Dip kupaty in melted butter, grill or bake in the oven. Lay out in a ring, serve with a clear white or brown sauce and any vegetable puree.

How to cook homemade grilled sausages - recipe

Ingredients:

• pork - 2.1 kg;
• fresh pork fat - 400 g;
• garlic - 2-3 heads;
• ground black pepper - 15 g;
• ground coriander seeds - 10 g;
• dried savory - 5 g;
• dried basil - 5 g;
• dried thyme - 5 g;
• oregano - 5 g;
• salt;
• pork intestines - 5 m.

Cooking

Pork intestines for homemade sausages can be purchased ready-made, properly prepared, or you can clean them yourself. To do this, it is necessary to turn them inside out initially, carefully clean them with the back of a knife in order to obtain almost transparent intestinal walls without fat and third-party impurities. The same should be done on the front side. We periodically wash the intestines during the cleaning process, and then fill it with cold water and leave for thirty to forty minutes.

To prepare minced meat, we wash the pork, dry it, and cut off an additional skin from the fat. We cut everything into small slices and pass through a meat grinder. We add peeled and pressed garlic cloves to the twisted base, add salt, ground black pepper and coriander to taste, season the mass with dried basil, savory, thyme and oregano and knead thoroughly. If desired, the grate on the meat grinder can be installed both large and small, resulting in a different structure of products.

If your meat grinder is equipped with a special nozzle for making sausages - great, we will use it to stuff them. We install it instead of a knife and a grate, string a gut on a plastic elongated tube of the nozzle, tying its edge with a thread. Now we put a little bit of cooked minced meat into the through hole of the device and turn it with a meat grinder, moving it further. When exiting, it will fill the intestine and move it from the tube. Approximately every fifteen centimeters we tie up the intestine in two places with a thread to separate the products from each other.

Before grilling, we pierce the sausages with a toothpick in five to seven places on both sides.

Grilled chicken sausages

Ingredients:

• Chicken (pulp) - 2 kg
• Salo (pork) - 100 g
• Soy sauce - 6 tbsp. l.
• Adjika (dry) - 2 tsp
• Onion - 2 pcs
• Garlic - 3 tooth.
• Salt (without a slide) - 1.5 tsp.
• Guts (3 m. caliber = 38/40 mm.)

Addition

• Onion - 3 pcs
• Greens - 1 bunch.
• Soy sauce - 2 tbsp. l.

Cooking method

Divide the chicken meat into two equal parts. We skip one together with lard, onions and garlic through a meat grinder. The second one is finely chopped. We connect both parts, add soy sauce and salt mixed with adjika. Mix well. We put on the nozzle for the formation of sausages on the meat grinder, we put the womb for sausages on it, tying it at the end. We turn on the meat grinder, form the kupatas you like.

We fry our kupaty until cooked on a grill greased with refined vegetable oil not to stick. While our kupaty are fried, we cut onions and greens, mix. Add soy sauce, stir. Put the onion in the finished kupaty, mix and cover with a lid and leave for 5-10 minutes. You can apply.

Grilled minced lamb sausages

Ingredients:

• lamb (back) - 40 g
• lamb tail fat - 100 g
• minced lamb - 500 g
• fine salt - 20 g
• black peppercorns - 2 g
• dry garlic - 6.5 g
• hot chili pepper (powder) - 4 g
• zira (seeds) - 0.5 g
• ice crumb (frappe) - 100 g
• lamb casing - 2.1 m

Step by step cooking recipe

1. Thoroughly rinse the lamb intestine inside and out under the pressure of water.
2. Cut lamb and mutton fat into cubes 5 by 5 mm.
3. Combine chopped ingredients with minced lamb, add spices, mix thoroughly. At the end, add ice frappe, mix gently, proceed to the production of sausage.
4. Tie the edge of the intestine with a tourniquet, stuff the intestine with minced meat (if there is equipment, put lamb intestine on the nozzle, install the nozzle in a vertical sausage stuffer).
5. Form sausages, 200 g each, tying the intestine with a tourniquet and not cutting (this is done before frying). On ready-made sausages, make punctures (6-8 pcs.). Ready sausages can be frozen.
6. Before use, fry the sausages on the grill until golden brown. It is recommended to serve sausages with mustard, sauerkraut or mashed potatoes.

Grilled chicken sausages with thyme

Ingredients

• 1 large onion
• 4 garlic cloves
• 1 st. l. fresh thyme
• 3 slices of bread
• 500 g minced chicken or turkey
• 1 egg
• 1 tsp hot pepper
• 1 tsp marjoram
• 4 tbsp. l. flour
• salt and pepper to taste

Cooking method

Finely chop the onion. Peel the garlic, pass through the garlic. Wash thyme and finely chop. Crumble bread slices. In a bowl, thoroughly mix all the ingredients - except flour - and season to taste with salt and pepper.

Form sausages, roll each in flour, and then cover all sausages on top with cling film and refrigerate for 30 minutes. Lay the sausages on an aluminum grill tray or plain foil and bake on a preheated grill for about 20-25 minutes, turning from time to time. Serve with fresh baguette, salad and ketchup.

Sausage for grilled sausages

Tomato sauce with cilantro

Ingredients:

• 8 ripe tomatoes
• 1 onion
• 1 bunch cilantro
• 1 pod of hot pepper,
• salt.

Cooking:

Hot peppers remove the seeds, wash the tomatoes, cut into pieces. Grind tomatoes and peppers with a blender until puree. Peel the onion, cut into small cubes, wash the cilantro, finely chop. Add onions and cilantro to tomatoes and peppers, salt, mix thoroughly. This sauce will be a great addition to lamb or pork skewers.

White meat sauce

Ingredients:

• kefir - 200 milliliters
• sour cream 10-20% - 100 grams
• cucumber - 1 piece
• greens - 1 bunch
• garlic - 3-4 cloves
• ground black pepper - 0.5 teaspoons
• salt - to taste
• spices (rosemary, thyme, basil) - 1 pinch

Cooking

Finely chop or grate fresh cucumber, garlic and herbs. Mix kefir with sour cream into a single mass, add chopped, mix. Slowly add salt, pepper and spices. Leave for 10 minutes in the refrigerator. If the sauce turned out to be thick, it can be diluted with an increased proportion of kefir.

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 specialists, 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 of shell do you need?
- Where can I get a sausage attachment?
- 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 butchers from factories read me, 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 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 option 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
AT German cuisine saltison is stuffed into this shell, in Russian cuisine there is an analogue - gray, red brawn. 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 cooking homemade sausages or hunting sausages, grilled sausages. Smoked, boiled sausages, brawns and saltisons are excellent in lamb bung. 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 casing for sausage - 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+
Great for chicken rolls, rolls from chopped shank, sausages from minced meat, dry-cured sausages such as sujuk, flat dried sausages, steppe 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 bovine 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 ring (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?

German sausages have become famous and popular thanks to the beer festivals that take place regularly in Germany. According to unverified data, there are about 1,500 recipes for German sausages. There are also no less variations of sausage fillings.

Today we will bring to life almost basic recipe German sausages, i.e. without a breathtaking amount of meat additives and complex manipulations in the process of cooking sausages.

German sausages - ingredients

1. thin pork intestines - 2 m (approximately)
2. pork - 300 g
3. beef - 300 g
4. egg - 1 pc.
5. onion - 1 pc (large)
6. white bread - 100 g
7. cumin - 1 teaspoon
8. lard - 50 g
9. sour cream - 1 tablespoon
10. milk - 100 ml
11. garlic - 4 cloves
12. parsley
13. nutmeg
14. ground black pepper
15. salt

Cut pork and beef into pieces and grind into minced meat. There is of course a subtlety in grinding through a meat grinder and a blender. Choose a method convenient for you.

Pieces white bread soak in warm milk (100 ml). The bread should be completely softened in milk. Such an addition to minced meat will make it softer. By the way, you can also add it to minced meat for cutlets.

Finely chop the onion and fry in lard until golden brown. Lard is a fat rendered from lard (most often lard is used).

Squeeze the garlic through the garlic press. Cumin we need to crush in a mortar.

Parsley and a little basil finely mode. It hasn't been cut in the photo yet!

Well, all the ingredients for the filling of sausages are ready and we start mixing the minced meat.

So we mix: ground meat, soaked bread, fried onions, squeezed garlic, crushed cumin, finely chopped greens, an egg.

Mix well and:

• salt
• pepper
• sprinkle with grated nutmeg.

Minced meat for sausages is ready.

The next stage in the preparation of sausages is the preparation of the intestines.

I bought the guts at the market. At home, they were additionally cleaned and washed.

For our sausages, we first need to tie the end of the intestine.

The device that will help us in filling is made of a plastic tube.

We fill the gut with minced meat.

Every 8-10 cm we tie up the intestine with a thread - sausages are obtained.

It is not necessary to stuff them tightly so that they do not burst later.

For the same purpose, before laying on a baking sheet, each sausage must be pierced with a needle in several places.

Before sending the sausages into the oven, they should be blanched for 10-15 minutes in hot water.

We boil the water and let it cool down to a temperature of 80-85 degrees.

Then lower the sausages there for 10-15 minutes.

For even frying, German sausages must be turned over 1 time.

Grease a baking sheet a little with lard and put our German sausages on it. We bake German sausages for 20 minutes at a temperature of 200 degrees.

So our German sausages prepared according to an unpretentious recipe are ready.

Homemade sausage for cooking, frying and barbecue.

I don’t know if you have such a sausage recipe or not, but I don’t have one. The recipe is completely simple. minimum work and natural homemade sausage for cooking, frying and barbecue on your table. This is delicious!

Ingredients:

Chilled pork (shoulder part) - 2 kg.
Pork casings (intestines) completely washed and ready for use - 2.5 m. Diameter 32 mm.
Onion - 1 large head
Garlic - 4-5 large cloves
2 egg whites(natural emulsifier to "bind" minced meat)
Coriander (ground) - 1 tablespoon with a slide
Black pepper (ground) - 1 tablespoon
Salt - 2 tablespoons with a slide
Ice water - 250 ml.

Cooking based on site materials: xaa.su/31Z

Turn the meat, onion and garlic in a meat grinder through a fine sieve, then add all the other ingredients and beat in a blender (gradually adding water) until a homogeneous paste-like mass obtained by the mass, using a special attachment for a meat grinder, fill the casings, forming sausages 20-22 long see Boil water in a bowl, remove from heat and put in ready-made sausages for 25-30 minutes under a closed lid. In no case do not boil, because. the gut may burst. After the specified time, they can be consumed. Additionally, you can fry in a pan until golden brown. You can also grill on the grill.

Chicken thigh sausage.

Every year, returning from Odessa in the summer, I present several new and very attractive recipes. This time chicken sausage and puree soup. But everything is in order. The sausage is made with the skin taken from the thighs.

And then turns into cling film and boil. I know that there are people who do not recognize the use of film. For them, there is an alternative, traditional option - the usual gut. In this case, the kobaska is baked in the oven, so:

Ingredients:

Legs - 1kg.

Bulb onion - 1 kg.

Semolina - 3 tablespoons.

Eggs - 3 pieces.

Salt, pepper - to taste.

In the mass of the listed ingredients, you can optionally add bell pepper, mushrooms, olives, olives and everything that your imagination tells you.

The legs should be large enough with the skin intact and without the joint, as in the photo.

It is not difficult to remove the skin, it is removed simply by hand, and the places with the film must be cut with a knife.

Remove the meat from the bone, peel the onion and twist in a meat grinder.

Add eggs, semolina and salt and pepper to minced meat, mix.

Stuff the skin with minced meat,

Connect the edges.

And carefully wrap it in cling film. When you are going to stuff, immediately put the skin on a film for convenience, I did not immediately realize this.

That's what I did.

Throw sausages into boiling water and cook for 1 hour. After getting them out of the pan, immediately remove the film, then it will be more difficult to do. To make the dish prettier, sprinkle the top of the curry, add a little mayonnaise and spread over the surface.

And you can do it like this

The most delicious homemade sausage

We make a dumpling with our own hands. The most delicious homemade sausage

Such a homemade, self-cooked sausage from chicken meat and with small slices of ham it is quite capable of becoming great alternative a store-bought product and is very suitable, for example, for feeding a child, or for the whole family, if there is no desire to drink a product with an unknown amount of preservatives and other additives.


Ingredients needed to make sausage: 400 grams chicken breast, 200 milliliters of cream, 150 grams of ham, two egg whites, one teaspoon of sweet red paprika and half a teaspoon of hot paprika, one teaspoon of salt, one clove of garlic, half a teaspoon of ground black pepper and the same amount of ground cumin.


All components, with the exception of ham, should be put in a blender bowl and ground until completely homogeneous. Ham must be cut into cubes half a centimeter in size on each side, add them to the rest of the mass and mix thoroughly.
Put the resulting mass on a sheet of parchment, roll it up in the shape of a sausage and twist it very tightly, and in several layers, and pull it with twine or thread. Put the sausage in a suitably sized pot, cover completely with water and cook for 25 minutes. Cool the sausage on a wire rack and place in the refrigerator overnight.

published by Sergey Kuznetsov on the MIRTESEN website

Home cooked sausage

step by step photo cooking recipe

We will cook at home boiled sausage from minced pork. Depending on how you grind the bacon, it will look like "Doctor's" or "Amateur". For "Amateur" homemade sausage, lard will need to be added in pieces. And also, you can take smoked bacon or brisket in this recipe. Pork - optional meat ingredient in the recipe, it can be substituted ground beef, chicken or turkey fillet. Such boiled sausage can be given to children if some spices are excluded from the recipe.

Ingredients:

• Pork - 1 kg,
• Salo (or meat layers from the brisket) - 300 gr.
• Onion - to taste (I have 3 medium onions),
• Garlic - 2 cloves,
• Raw egg - 1 pc.,
• Gelatin - 1 tbsp. l.,
• Black pepper - 0.5 tsp,
• Nutmeg - 1 tbsp.,
• Semolina - 1 tbsp.,
• Salt - 1 tbsp. l. (no top)
• Sunflower oil - 1 tbsp. l.

How to cook homemade boiled sausage in a baking bag:

Wash the meat thoroughly, cut off all the veins and films, cut into pieces. Using a blender, finely chop the pork for sausage with onion and garlic until creamy.
You can use a meat grinder, as well as add larger pieces of pork or chicken to the chopped minced meat, then you will get homemade ham sausage.
AT minced pork beat in the egg, mix.

Then add: gelatin, black pepper, nutmeg, semolina, sunflower oil and salt. Again, mix the sausage mass thoroughly so that all the spices are evenly distributed in the minced meat.

Today I do not use the Belobok ham form, in which I usually like to cook pressed homemade sausage, but I take an ordinary baking bag (sleeve). I decided to try how you can cook homemade sausage without a special tool.

Put the minced meat for the sausage tightly in a bag, roll it up and tighten it with a rope (string) in several places (so that the sausage is pulled tight).

Boil homemade sausage after boiling for 2 hours over low heat (but so that it boils). A tightly tied bag for baking with minced meat must be placed in a saucepan so that the water covers it.

You can not follow the process of cooking sausages at the stove, but cook homemade boiled sausage in a slow cooker on the "Stew" or "soup" mode, the cooking time in a slow cooker is 2 hours.

The second way: cook the pork sausage in the evening on the specified mode for 1 hour, then the multicooker will switch to the heating mode until the morning. Pour boiling water over the sausage before cooking. In the morning, take homemade sausage in a baking bag out of the multicooker and cool.

After the cooking time is up, remove the sausage bag from the water, cool for at least 5 hours in the refrigerator (or better overnight) and you can try!

Enjoy your meal!

You can cook homemade sausages different ways, not necessarily using guts - this is the most complex and painstaking option, requiring a lot of time. We will tell, first of all, about the options for making homemade sausages more simple ways. As for the methods of bringing to readiness, the options can also be different: boiling, frying in a pan, baking in the oven, frying on charcoal, etc.

Making sausage with your own hands has advantages in terms of the fact that you can make sausage exactly to your taste, with your favorite spices, desired fat content, etc.

Recipe for spicy homemade pork sausage

You will need: 125 g lean pork, 60 g potatoes, 15 g lemon, 2 g garlic, ½ egg yolk, a pinch each nutmeg, cinnamon, flour, pepper, salt.

How to cook homemade pork sausage. Boil the potatoes until cooked, twist together with pork and garlic in a meat grinder 2 times, pepper, season with cinnamon, nutmeg, salt, add the yolk and mix thoroughly. Form sausages from minced meat about 5 cm long and about 3 cm wide, breaded in flour and fry in a pan with oil. Serve sausages with lemon.

Homemade sausage can be eaten not only as a second dish with a side dish, but also cut into pieces and put on sandwiches, just like store-bought.

From beef you can cook very tasty sausages with onions.

Recipe for Cherkasy beef sausages

You will need: 500 g of beef, 2 onions, 1.5 cups of sour cream tomato sauce, 2 tbsp. vegetable oil, pepper, salt.

How to cook beef sausages. Twist the meat through a meat grinder 2 times, salt and pepper. Fry the onion and add to the minced meat along with 1 tbsp. milk or water, mix thoroughly, form sausages 1.5 cm in diameter and 8-10 cm long, fry in a pan with oil, pour sauce and boil, serve with fried potatoes.

You can cook sausages from mixed minced meat.

Recipe for pork and beef sausages

You will need: 800 g of beef, 200 g of pork, 250 g of water / milk, 250 g of tomato sauce, 200 g of onion, 50 g of garlic and flour, pepper, salt.

How to cook sausages from beef and pork. Twist the meat in a meat grinder, pepper, salt, pour in water, add finely chopped onion, mix. Form sausages of the desired size, roll in flour, fry until cooked. When serving, sprinkle the sausages with finely chopped garlic and pour over with spicy tomato sauce.

If you still want to cook sausages traditional way- having filled the pork intestines with minced meat, the preparation of minced meat will differ little from the methods described above, the difference will only be to prepare the intestines and then observe certain subtleties of preparing such a sausage:

• Before cooking, the intestines must be thoroughly washed inside and out;
• Do not stuff the intestines too tightly with minced meat, because. during the cooking process, such sausages can crack, and delicious meat juice will flow out;
• Before heat treatment, it is always necessary to prick the intestines with a needle in several places to avoid tearing the casing of sausages.

You can cook homemade sausage from any meat, including chicken.

Recipe for homemade chicken sausages

You will need: 1.5 kg of chicken breast, 300 g of fresh lard, 200 g of cream, 125 g of white wine, 50 g of vodka, 2 m of pork intestines, 2 onions, 5 cloves of garlic, a pinch of nutmeg, peppercorns, spices to taste, pork fat.

How to cook homemade chicken sausages. Twist the chicken with bacon and onions through a meat grinder, pass the garlic through the press, crush the pepper, season the minced meat with it, adding nutmeg. Beat the minced meat, lifting and throwing it on the table so that the mass becomes more magnificent. Pour cream, vodka and wine into minced meat, mix gently from bottom to top. Stuff the intestines with minced meat, bandaging them every 12 cm, prick with a needle. Next, the sausages can first be boiled for 5-7 minutes, then fried on both sides in a pan and, covered with a lid, bring to readiness over medium heat.

Pork intestines can be bought in the form already prepared for stuffing, or you can prepare it yourself: soak in cold water, then rinse inside and out, turning inside out, clean off all excess.

How to make homemade sausage even tastier

• It is believed that you can make homemade sausage even more delicious without twisting the meat in a meat grinder, but chopping it finely with a knife;
• You can cook homemade sausages in the oven: wrap raw sausages with foil, put on a baking sheet and bake for 45 minutes, pouring oil or water into the mold, then remove the foil and brown the sausages for another 10-15 minutes;
• Use different combinations of products: so, to minced meat you can add nuts, prunes, cheese and other products to taste;
• To make the taste of sausages more intense, after preparing the minced meat and seasoning it with spices, keep it in the refrigerator for several hours or a day - the meat will be saturated with the aroma of spices;
• You can cook homemade sausages on the grill or in;
• If the meat used for sausages is very lean, add lard or a piece of fatty pork to it - they need to be twisted together in a meat grinder or finely chopped with a knife;
• For a golden crust, if the sausage is baked in the oven, coat it with vegetable oil;
• To give the sausages a smoked flavor, you can add a little liquid smoke to the minced meat.

Well, the most important trick for delicious homemade sausages: first make one small sausage from a small amount of ingredients and try it by simply frying the minced meat cutlet until cooked - this will allow you to “correct” the ratio of ingredients and achieve optimal taste.