Cooking minced meat for sausage at home. Sausage at home

How to make sausage at home? This question is of interest to many culinary specialists who do not want to purchase this product in the shop. In this regard, we decided to present several recipes home cooking different types sausages.

We make boiled sausage from poultry and pork

Before you do boiled sausage at home, you need to take care of the presence of the following components:

• poultry breast - 500 g;
• lean pork - 300 g;
• fresh sour cream - 400 ml;
• semolina - 2 large spoons;
• egg whites - from 3 eggs;
• table salt - 1-2 dessert spoons;
• white sugar - 1 dessert spoon;
• ground black pepper - 1 pinch;
• sweet paprika - 2 dessert spoons.

Cooking method

How to make boiled sausage at home? Chicken fillet and pork are well washed and chopped in a meat grinder. Slightly beaten egg whites, salt, pepper and semolina. Sweet paprika, sugar and fresh sour cream are also added to the meat.

All ingredients are whipped with a blender. As a result of such actions, homogeneous mass without a single lump.

As a shell for boiled homemade sausage You can use a cellophane bag. But it will be better if you take a baking bag or parchment.

Minced meat is laid out in the prepared bag, and then it is carefully wrapped so that the contents of the bag do not leak out during the heat treatment process.

After the formation of homemade sausage, it is laid out in a pot of boiling water and boiled over low heat for 1.5-2 hours.

Raw-smoked veal tenderloin sausage

How to make cheese smoked sausage at home, few housewives know. To correct this situation, we decided to present detailed recipe this product. For this we need:

• veal tenderloin - about 1.5 kg;
• lard- 1 kg;
• salt- 3 large spoons;
• regular vodka - 4 large spoons;
• various spices, garlic and liquid smoke - use to taste.

Cooking process

Before you make sausage at home, you need to prepare all the ingredients. Rub the lard with garlic and table salt, and then send it to the cold.

We cut the meat into small slices, pepper, salt, and also add various spices (to taste), vodka and granulated sugar. Mix all the ingredients and leave in the refrigerator for exactly one day.

The next day, dry the meat with a towel and twist it in a meat grinder. Salted lard cut very finely, and then add it to the minced meat. Also add salt and sugar to the ingredients and pour in a little vodka.

After mixing all the ingredients, we form small sausages. After that we rub them liquid smoke, wrap with gauze, newspaper or foil. In this form, the product is left in a cool and windy place. After 10 days, raw smoked sausage can be served at the table.

Cooking delicious black pudding

Do you know how to make black pudding at home? If you do not have such information, we will present it right now.

So, for the preparation of the product in question, we need:

• peeled pork intestines - a few pieces;
• fresh veal blood - about 3 liters;
• pork fat - 1.5 kg;
• ground spices dry (red and black pepper, cloves, nutmeg, cumin, etc.) - use to taste;
• cognac (you can use sherry, Madeira, good vermouth) - about 80 ml;
• table salt - apply to taste;
• garlic cloves - about 5 pcs.

Cooking a delicious meal

Before making sausage at home, grind pork fat with a knife or with a meat grinder. We push the garlic cloves through the press, and then spread them to the calf's blood. We also add lard, dry ground spices, cognac and table salt there. We mix all the ingredients well with a blender, and then proceed to the formation of sausages.

Using a large funnel, we fill all the pig intestines with a mixture of blood and fat, after which we twist or tie with twine.

The resulting products are pierced with a needle in several places and placed in a spacious dish with warm water. Putting the container on low heat, cook its contents for about half an hour. At the same time, we carefully monitor that the sausages do not swell and burst.

Finished products are carefully removed and cooled. We hang the sausages in a well-ventilated area or send them to the refrigerator.

We make liver sausage in a natural casing

How to make liverwurst at home? There is nothing complicated in the preparation of such a product. We invite you to experience this for yourself.

So, we need the ingredients:

• liver, previously peeled and boiled - about 2 kg;
• large onion - 3 pcs.;
• fresh eggs - 15-20 pcs.;
• fresh high-fat sour cream - 500 g;
• cleaned intestines - 5-6 pcs.;
• salt and other spices - apply to taste.

Cooking liver sausages

For the preparation of liver sausages, you can use any offal (lungs, liver, heart, kidneys, etc.). They are pre-cleaned and boiled, and then passed through a meat grinder. Also, chopped onion is added to the liver and chicken eggs. After mixing the components and obtaining a homogeneous mass, sour cream, various seasonings and table salt are spread to it.

The prepared base for sausages is distributed over the cleaned intestines and tightly tied with thick cotton threads. The resulting products are boiled over low heat for half an hour or a little longer.

Ready sausages are removed from the broth and cooled. In the future, they are fried in a pan, grilled or baked in the oven.

How to make dry-cured sausage at home?

For the preparation of dry-cured sausage, special skills and special equipment are not required. For such products, it is enough to purchase the following components:

• fresh veal - 1.5 kg;
• pork fat - about 700 g;
• table salt - 3 large spoons;
• black pepper - ½ dessert spoon;
• white sugar - 2 large spoons;
• any vodka - 1.5 large spoons;
• cognac - about 50 ml;
• pork or calf intestines (prepared) - use at discretion;
• garlic - 4-5 cloves.

How to cook?

Before you make sausage at home, you need to prepare all the basic ingredients. The lard is thoroughly washed, dried, rubbed with salt, garlic and sent to the refrigerator for ten hours.

Fresh veal is also well processed and cut into small slices. Salt, sugar and a little pepper are added to the meat. In this form, it is kept in the refrigerator for a day.

After preparing all the components, the lard is finely chopped with a sharp knife or passed through a meat grinder. By the way, in the latter case, it is necessary to use a nozzle with large holes.

After processing the fat, it is laid out to the meat product, and then the remaining sugar and salt are added, and a little cognac is poured in. If you don’t have such a drink, then you can use regular vodka.

After thoroughly mixing all the components, proceed to the formation of sausages. The prepared base is placed in the cleaned intestines and well tamped. Having tied up all the ends of the products, they are hung in a cool place (in a draft). After about 2-3 days, the sausages will begin to wilt. They will be absolutely ready for use in about 10-11 days.

Cooking doctor's sausage

Many chefs know how to make doctor's sausage at home. This is due to the fact that such a product is the most popular among consumers.

To implement the presented recipe, you need to prepare:

• pork meat of medium fat content - about 4 kg;
• fresh beef - 1 kg;
• table salt - about 3.5 large spoons;
• granulated sugar - 2 large spoons;
• ground nutmeg - 1.5 large spoons;
• cardamom - dessert spoon;
• cognac or regular vodka - about 50 ml;
• fresh chicken eggs - 5 pcs.;
• powdered milk - about 80 g;
• very cold water - about 1 liter;
• natural shell - at the discretion.

Cooking products

For cooking doctor's sausage fresh meat is ground twice in a meat grinder, and then all spices are added and powdered milk. After thoroughly mixing the components, ice water is gradually poured into them.

The resulting mass is whipped with a blender until it turns into a homogeneous emulsion suspension. Having added all other products to the ingredients, proceed to the formation of sausages. For this, only natural shells are used. The entire meat base is placed in them and tightly tied with threads.

The formed products are laid out in slightly boiling water and boiled for 50 minutes. After the lapse of time, the sausages are taken out and cooled.

The dish prepared in this way has a very pleasant, natural light pink color and the taste and aroma of a real doctor's sausage. However, it should be noted that in its structure the product is slightly denser than the store.

Making delicious chocolate sausage for dessert

Few people know, but sausages can be not only meat, but also sweet. Such a product will serve as an excellent dessert, which will surely appeal to both adults and young children.

So, to make homemade chocolate sweets, we need:

• cocoa powder - 2 large spoons;
• fresh butter - approximately 200 g;
• whole milk - about ½ cup;
• peeled walnuts - about 100 g;
• shortbread cookies - about 500 g;
• light sugar - 1 full glass.

Making a delicious dessert

Before you do chocolate sausage at home, you should prepare the basis for it.

Shortbread cookies are not very finely crushed by hand, and then add granulated sugar, cocoa powder, melted to it butter and whole milk. For more calories and delicious sausage we also put a small amount in the base walnuts. Before that, wash them thoroughly, dry them in a pan and chop them with a crush.

After mixing all the ingredients with a spoon or hands, spread the base on baking paper and form a dense sausage. After placing the product in the refrigerator, we wait until it completely hardens. After that, the finished dessert is cut into pieces and presented to the table along with tea.

Knowing how to make smoked sausage at home (or any other similar product), you will never cease to amaze your loved ones.

To prepare only the best and most delicious dishes, we recommend that you adhere to the following rules:

• For the preparation of homemade sausages, it is necessary to use only the freshest and youngest meat.
• To make sausages tastier, part of the meat product or lard must be cut into small pieces.
• For the formation of sausages, you can use any shell: intestines, cooking bags, gauze, parchment paper And so on.

Enjoy your meal!

It is only at first glance that the process seems complicated and lengthy, in fact the technology is simple: a shell of carefully cleaned intestines, finely chopped minced meat with spices and heat treatment. I wrote down the recipe for homemade pork sausage in the intestines for you in as much detail as possible and provided each step with photographs so that the cooking process is easily reproducible. Please follow the recommendations, then the meat appetizer will certainly turn out tasty and fragrant.

1. Natural gut. For sausages, you need a casing - thin pork intestines. You can arrange at the local bazaar for merchants to bring them to you on order. Or buy in a large supermarket, where they are sold already peeled, salted or frozen. In any case, the intestines will need to be examined - to check if the integrity is broken, then rinse and properly prepare.
2. Pork pulp. Meat from any part of the carcass is suitable: neck, shoulder blades, back. You can not pay much attention to fat content. The main thing is that the pork is fresh, not frozen.
3. Salo. It does not matter from what part of the carcass the fat will be used. Suitable spinal, thin trim and so on. It is desirable that it be raw and not frozen, always fresh, not yellow and not old, without a specific smell. If there is no raw fat, you can use salted, but in this case, you need to carefully regulate the amount of salt added to the minced meat.

– Total cooking time: 2 hours + 3 hours marinating
- Cooking time: 2 hours / Yield: 1.5 kg

Ingredients

• pork pulp - 2.5 kg
• fat - 0.5 kg
• pork small intestines - 5 m
• cognac - 2 tbsp. l.
• garlic - 1 large head
• basil, thyme, oregano, coriander - 0.5 tsp each
• salt - 1 tbsp. l. with a slide or to taste
• black ground pepper- 1 tsp or to taste

Cooking

Pork small intestines, regardless of where they are purchased, must first be processed. If frozen, thaw at room temperature. Then rinse thoroughly, turn inside out, scrape with the back of a knife, remove the mucus and rinse again. To make it easier to clean, you can immediately divide the intestines into segments of about 1 meter. I clean it as follows: from the edge I make a twist of 2-3 centimeters and place the resulting pocket under a stream of water, under the pressure of the stream, the intestine turns inside out very easily. I clean off the mucus on a wooden board, again placed in a jet of water. I soak the cleaned and prepared intestines for at least 1 hour in salt water to disinfect (for 1 liter of water - 1 tablespoon of salt).



I release the fat from the skin. I cut it into a small cube, in size, like on Olivier. The smaller the pieces, the more fat will melt in the end. The ratio of meat and fat for homemade sausages can be defined as 1:5 (conditional ratio, can be changed at the discretion of the cook). If you use pork with a lot of fat, then add a little less fat, and vice versa, if the meat is lean, then the percentage of fat should be increased.



I carefully clean the pork from bones and cartilage, in no case should they get into sausages. If there is fat or fatty films, then they do not need to be removed. I cut the pulp into pieces - about 2-3 times larger in size than lard. Grinding is not worth it, since the meat should be clearly present in the sausage. But too large cuts will not work, otherwise it will be difficult to stuff thin intestines, and the sausages will turn out to be less juicy. So look for the golden mean.



In a large bowl, combine the chopped meat and lard. I add pepper, salt and dry aromatic herbs: basil, oregano, coriander and thyme. If desired, you can put a little ground bay leaf (I do not add). And be sure to put garlic in the filling, peeled and passed through a press. Take the amount of garlic at your discretion, the sausage should smell delicious, but without busting. If you use lard not raw, but salty, then carefully adjust the amount of salt in the recipe. The taste of minced meat should turn out to be spicy, with a pronounced aroma of pepper, quite salty - on the verge, even a little more than it costs, since the salt will partially boil away during cooking.



I pour a couple of spoons of good cognac into the filling for a special aroma and juiciness. Mix thoroughly with your hands so that all the spices are evenly distributed. Use only quality alcohol. If you're not sure, skip this step or you risk ruining the product.



Now comes the most crucial moment - you need to fill the sausage. For this purpose, it is most convenient to use a meat grinder with a nozzle in the form of an elongated tube. If there is no special device, then you will have to do with improvised means, for example, a spoon. I alternately pull the prepared intestines onto a tube fixed on a meat grinder. I tie the tip and stuff it with minced meat not very tightly, otherwise there is a risk that the intestine will tear during cooking. Stuffed in the guts pork sausages I tie it up and send it to the refrigerator for 3-4 hours so that they marinate and the minced meat ripens.



Then I fold and connect them together into rings (optional, but it’s more convenient to boil and bake). I prick over the entire surface with a needle, every 1-2 centimeters, to release all the air. If the procedure is not followed, then during cooking the hot air will expand and the sausages may burst, so do not ignore the pricking with a needle!



In parallel, I bring water to a boil in a large saucepan (volume from 5 liters). As soon as it boils, I add a little salt and bay leaf. I carefully lower the semi-finished product into boiling water and immediately reduce the heat to a minimum. During cooking, you can play it safe and additionally prick the sausages with a needle. I boil in portions for 40 minutes in slightly boiling water (if you cook the whole sausage at the same time, many servings at once at once, then increase the cooking time to 1 hour). I take it out and dry it.



I grease the baking sheet with lard (or vegetable oil), spread the blanks and send them to the oven, preheated to 180 degrees. Bake for 40 minutes, turning several times so that the products are browned on all sides. When baking, a lot of fat will melt - it can be used like regular lard, for example, fry potatoes on it or pour the same sausages for longer storage.



From the indicated amount of ingredients, I got 4 medium rings. The total weight was a little less than 1.5 kg, since the meat was with significant layers of fat and almost all the fat was rendered, homemade sausages turned out to be dense and dry. You can take a sample immediately after preparation or wait until it cools down - it is equally tasty both hot and cold.

Homemade pork sausage keeps well in the refrigerator for up to 7 days. If you want to stock up for the future, then you can fill the sausages with lard (rendered fat from lard). In this case, you need to free them from the threads, place them in hot ceramic pots or in glass jars and then carefully pour boiling lard over. Such a blank can be stored for more than a month in the refrigerator, you can warm it up as needed. Enjoy your meal!

If you have never cooked sausage at home, Elena Skripko's book "The World Sausage" will simply force you to buy the right meat and casing for sausage and get down to business: the process of making homemade sausage is described in such a simple and accessible way. The photos just won't let go! Today we will tell you how to make pork sausage - according to an old Ukrainian recipe with garlic, as well as prunes.

The old Ukrainian recipe for homemade sausage is absolutely simple. It does not include complex and unfamiliar ingredients, everything is clear here, and most importantly, close to us. By the way, Nikolai Vasilyevich Gogol was very well versed in the intricacies Ukrainian cuisine, and this famous Ukrainian sausage, which will be discussed, is present in almost every of his works.

For 8-10 servings:

• pork (lean) 2 kg
• lard or undercuts 500 g
• garlic 2 heads
• bay leaf 3 pcs.
• salt 25 g
• pork belly (caliber 38/40)

The casing for sausage can be any - collagen, natural or polyamide. For homemade sausages, it is still more convenient to use a natural casing - a casing. The easiest way to order salted belly in online stores - it is already peeled, and there is no hassle with it. The only thing you need is to soak it for 20 minutes in warm water and rinse it from the salt inside and out.

If the recipe does not specify the size of the casing, then you can take any. Whether your sausage is thicker or thinner is up to you. You can stuff the casing manually, through a meat grinder using a nozzle for sausages or sausages

1. Pour black pepper into the mortar, break the bay leaf with your hands. Add peeled and chopped garlic. Pour in the salt. Pound everything in a mortar to a gruel. (Of course, you can grind everything in a blender, which will be more convenient, but if you want to get the taste of real Ukrainian fried sausage, then use a mortar.)

1. Cut the pork into 1 × 1 cm cubes. This is very important point. Meat must be cut by hand. Add 1x1 cm diced lard or undercuts. If you have fatty pork, then additional fat should not be added, and this step can be omitted.

The knife should be sharp, and the meat and fat should be cold. Cold - important condition. Fat should not melt, and even just warming up from the hands. The fats melted during the grinding process will subsequently prevent the minced meat from absorbing the liquid, which is necessarily added to it. A liquid is necessary for juiciness.

1. Rinse and soak pork belly in warm water for 20 minutes.

1. Add the prepared garlic dressing to the meat.
2. Mix the meat well with salt and spices for 5-10 minutes. The stuffing should thicken.

The better the minced meat is mixed, the more successful the sausage you will get. Minced meat is kneaded by hand, in a blender or in a cutter. As a result of active kneading, the minced meat absorbs all the liquid and becomes more juicy. Well-mixed minced meat stretches with strings.

1. Stuff the belly with minced meat, forming rings for 2-3 turns. Tie the rings with twine crosswise, threading the twine through each ring.

1. Lay the sausage on a baking sheet. Bake in the oven without pre-blanching for 25-40 minutes at 150 ° C. Pierce the casing in several places so that the fat evenly saturates the entire surface of the sausage.

In Ukrainian villages, such sausage is still stored in jars, filled with lard. If you decide to cook such a sausage for the future, then keep it in the oven longer - a little more than an hour. This is necessary in order to evaporate all the moisture and eliminate the possibility of bacterial spoilage.

The duet of pork with prunes is always a firework of taste. sweet and sour plum impregnates the meat and gives it a unique taste notes. But that's not all. Everyone knows that meat dishes, especially fatty ones, are quite high in calories. Any nutritionist will say: to reduce them energy value and at the same time improve digestion, it is best to combine meat with vegetable non-starchy foods, such as stew or bake with vegetables or fruits. Thus, meat with prunes is not only tasty, but also healthy, since these two products complement each other perfectly.

For 6-7 servings:

• pork (fatty) 1.5 kg
• garlic 1 head
• pitted prunes 150 g
• dried cranberries 70 g
• ground black pepper 1 1/2 teaspoons
• cold water ⅔ cup
• dried basil 2 tbsp. spoons
• salt 1 1/2 teaspoons
• pork belly

To prepare sausage with prunes, you can use any meat - pork, beef, lamb. Choose sour prunes with a rich aroma. Smoky prunes will also go well with pork. You can add other dried fruits, for example, like mine - cranberries.

1. Rinse prunes and cranberries. Cut prunes into small pieces.
2. Cut the pork into cubes 1.5 × 1.5 cm.
3. In a deep bowl, combine the prepared meat and dried fruits.

1. Chop the garlic with a knife. It is important for such a sausage to add garlic in slices, and not gruel. Add ground black pepper and dried basil. If you are using fresh basil, one medium-sized bunch will suffice. The basil must be washed and chopped. Add spices to meat.

1. Salt and add cold water. Stir the minced meat, let it stand for 30 minutes.
2. Soak the chereva in warm water for 20 minutes and rinse from the salt inside and out.

1. Stuff the stomach with minced meat, scrolling the sausages every 10-15 cm. Stuff the stomach loosely, otherwise the prunes that swell during cooking can tear it.

1. Carefully pierce the sausage with a needle, put it on a baking sheet and bake in the oven for 30 minutes on one side at 160-180 ° C. Then carefully flip over and bake for another 25 minutes.

Do you know how to cook homemade sausages in the gut? The recipe (implemented in a meat grinder) of the products mentioned, we will describe in detail a little further. It should be noted that making such sausages is not very difficult. Moreover, at the exit you will definitely get a very tasty and high-calorie dish that can be consumed with a side dish, with vegetables, and just like that, with a piece of bread.

How to make homemade sausages in the gut: recipe (in a meat grinder)

Beef sausages are very tender and tasty. But, before proceeding with their formation, it is necessary to purchase all the ingredients. For the dish we need:

• beef as young and soft as possible - about 1 kg;
• fine table salt - about 20 g;
• freshly ground black pepper - a few pinches;

Preparing the natural skin

How to properly process the shell to cook delicious in the gut? Recipe (in a meat grinder meat dish it turns out more tender) of these products recommends purchasing a beef product.

To ensure its suitability for consumption, the natural casing must be tested before cooking sausages. To do this, cut a small piece from the intestines, put it in boiling water and cook for ten minutes. Over time, the offal is tasted. If you do not feel extraneous tastes and odors, then the shell can be safely used for its intended purpose. However, before that, it is thoroughly washed inside and out, soaked in cold water for 30 minutes and cut into pieces from 1 to 1.5 meters long (a little less).

Cooking ground beef

What is in the gut? A recipe implemented in a meat grinder may involve the use of different components. We decided to cook such products from beef. It is thoroughly washed in cool water, removing all unnecessary streaks. Then meat product cut into pieces and twisted in a meat grinder along with an onion head. Also chopped lard is added to the minced meat. If the beef was very fatty, then the last ingredient is not used.

After chopped meat is ready, grated garlic cloves are added to it, as well as chopped pepper. If desired, a couple of large spoons can be poured into the product. drinking water. In this case, the minced meat will turn out more juicy and tender.

Stuffing the beef casing with minced meat

Now you know what ingredients you can use to make delicious homemade sausages in the gut. How to fill a natural shell, we also told. But to make the most of tasty dish, you should also tell about how to properly stuff the gut.

After mixing the minced meat, the finished beef casing is put on a meat grinder using a special nozzle lubricated with oil (stretched like a stocking). The beef is then passed through the opening of the cooking device again. In this case, the natural shell will gradually fill up. It should not be stuffed very tightly with minced meat.

To make the sausage beautiful and even, it is recommended to periodically twist the intestine. When the shell is full, its ends are tightly tied (with a knot or with the help of threads).

By the way, so that the intestine does not burst during heat treatment, it is recommended to pierce it with a pin in several places.

Bake the dish in the oven

What to do after homemade sausages are formed in the gut? How to cook this dish in the oven? There is nothing difficult in the process of heat treatment of homemade sausages. To do this, they are placed on a baking sheet covered with baking paper, and then sent to an oven preheated to 190 degrees. After 32-38 minutes, the cooking device is turned off and left closed for another 10 minutes. During this time, the sausages will be cooked, they will become very juicy and tasty.

How to serve?

If you serve homemade sausages in the gut with potatoes, this will be the most the best option for lunch. However, it should be noted that some housewives prefer to use such products with fresh vegetables and herbs, as well as with a small piece of bread and some kind of sauce.

The most delicious homemade sausages in the gut: a recipe

In a meat grinder, this dish turns out to be very tender and tasty. If you want to get coarser products, then we suggest not twisting the meat product, but only finely chop it.

So, to prepare delicious homemade sausages, we need:

• elk as young and soft as possible - about 1 kg;
• table salt - about 17 g;
• natural casing (preferably beef) - 2.7 m;
• fresh garlic cloves - a couple of pieces;
• pork fat - use at discretion;
• drinking water - 40 ml;
• ground red pepper - a few pinches;
• sweet paprika - a few pinches;
• onion large bitter - 1 head.

Cooking process

Homemade sausages in the gut of elk are coarser than beef products. However, most housewives prepare just such products for their husbands. After all, they are more satisfying and nutritious.

So how to cook homemade sausages in the gut? The recipe (the name of this dish sounds like kupaty) of these products does not require the use of any expensive ingredients. What's more, it takes a little time to prepare the dish.

Young and fresh elk is thoroughly washed, all veins are removed, and then finely chopped with a sharp knife. Onions and lard are chopped in exactly the same way. Having received a homogeneous chopped minced meat, it is salted, seasoned with sweet paprika and red ground pepper.

Stuffing a natural shell with elk should be done in exactly the same way as it was presented in the first recipe. As for heat treatment, homemade sausages can be baked, fried, and even boiled. In any case, they will turn out very juicy and tasty. It is desirable to serve such products to the table along with a side dish.

Say what you like, but sausage is a very convenient invention of mankind. Have breakfast, have a quick snack, “kill a worm” in the evening - what other product will cope with these tasks just as effectively. For those who do not want to buy it in the store, we will tell you how to cook homemade sausage in the guts in your own kitchen.

Homemade pork sausage in the intestines

Ingredients:

• Pork meat with a fatty layer - 1 kg;
• intestines for sausage;
• cognac - 50 ml;
• salt, garlic and spices - to taste.

In case the pork meat does not have a fatty layer, then add about 200 g to the ingredients. lard, otherwise the sausage will turn out dry.

Cooking steps:

1. Pork and lard should be finely chopped (in pieces about 1 cm), add spices and garlic, pour cognac. Mix thoroughly and refrigerate for at least 12 hours.
2. The intestine must be tightly tied at one end with a harsh thread and stuffed with infused minced meat. It is more convenient to do this with a special nozzle for a meat grinder, but if it is not there, then you can use a regular spoon. The main thing - do not stuff the intestine too tight, otherwise it may burst during cooking. If you want to get several small sausages, then tie the gut with a harsh thread at equal intervals as it fills.
3. Tie the open end tightly, then use a toothpick to make several punctures in the sausage. This is necessary so that the intestine does not burst during heat treatment.
4. We turn the sausage into a ring, lower it into a pot of boiling water and cook for 10 minutes from the moment of boiling.
5. Pour into a baking dish vegetable oil, place the sausage there and bake in the oven for 50-60 minutes at a temperature of 220 degrees until golden brown.

Pork meat sausages can be cooked different ways- in addition to the oven, they can be fried on a grill, a frying pan, skewers - in any case, they will disperse with a bang, and guests will try out the recipe for this dish for a long time to come.

Liver homemade sausage in the gut

Ingredients:

• any liver - 1 kg;
• chicken eggs - 3 pcs.;
• lard - 200 gr.
• onions - 1-2 heads;
• garlic - 4-6 cloves;
• semolina - 6 tablespoons;
• intestines - as needed;
• salt, spices, pepper - to taste.

Cooking sequence:

1. Cut the onion into half rings and fry.
2. Scroll the liver, garlic, lard, fried onions in a meat grinder.
3. Add spices, salt, eggs and semolina to the minced meat, mix thoroughly. Leave the minced meat for half an hour so that the semolina swells.
4. We tie one end of the intestine with a harsh thread and stuff it with minced meat. Every 15-20 cm, you need to bandage the intestine, forming future liver sausages. Don't forget to puncture each sausage with a toothpick or needle.
5. Prepared sausage can be boiled in a saucepan or baked in the oven for 40 minutes at a temperature of 220 degrees.

Homemade chicken sausage in the gut

Ingredients:

• chicken fillet - 1 kg;
• chicken egg - 1 pc.;
• greens, salt - to taste;
• intestines - as needed.

Cooking:

1. Washed and dried chicken fillet chop in a meat grinder, add herbs and salt.
2. We stuff the intestine with minced meat, tie it on both sides with a harsh thread, make several punctures.
3. Cook for 40-50 minutes in boiling water.
4. After cooking, you need to remove the sausage, cool and let it lie in a cold place for about 2 hours. The dish is ready.

If you are cooking chicken sausage not for children, you can add lard (200 gr.) Scrolled in a meat grinder to the recipe, as well as garlic and your favorite spices. If desired, the chicken can be replaced with a turkey.

Dry-cured beef sausage in the intestines

Ingredients:

• beef pulp - 1 kg;
• well-salted fat - 200 gr.;
• salt - 2 tablespoons;
• granulated sugar - 1 tsp;
• ground black pepper - 2 tsp;
• red ground pepper - a small pinch;
• baking soda - on the tip of a knife;
• coriander - 1 tbsp;
• Apple vinegar.

How to cook:

1. Rinse the meat and cut into strips.
2. Toast the coriander in a dry frying pan, then grind it in a coffee grinder.
3. In a separate bowl, mix all the dry ingredients: coriander, salt, soda, red and black pepper, sugar.
4. Grate the strips of beef with vinegar, roll in the seasoning mixture, fold in layers in enamelware, cover with a lid, press down with oppression, put in the cold for 12 hours (after 6 hours it is necessary to turn the pieces over and again press down the lid with oppression).
5. Dip the pickled meat in a solution of vinegar at the rate of 2 tbsp. apple cider vinegar per liter of water. After 10 minutes, remove the pieces, squeeze out excess moisture and grind in a meat grinder.
6. Salted lard cut into thin sticks and add to the meat.
7. Stuff the intestines with minced meat, tie each segment on both sides.
8. Put the prepared sausages on a wire rack and put them in a place with good ventilation. After 5-6 days dry-cured sausage is ready.

How to choose meat for sausage

Apart from the undisputed palatability homemade sausage has an undeniable advantage over the store-bought counterpart - the hostess knows for sure which ingredients she used to prepare the delicacy and under what conditions she cooked.

In fact, making sausage in the intestines at home is not so difficult, just follow the recipe and use some tips and tricks.

For cooking, pork, veal, chicken, duck or turkey meat is usually used, but several types of meat can also be combined. It must be remembered that poultry meat is usually dry, so it is mixed with lard or lard for juiciness.

When choosing pork meat, inspect the lard, if it is soft, tender and has a thin skin, then homemade pork sausage in the intestines will also turn out tender and soft. If you prefer lamb, then you need to look at the veins - if they are soft, then this is a guarantee that the sausage will turn out fragrant, tasty and tender.

How to choose and prepare the intestines for homemade sausage

Buying already dressed intestines for making sausages in a store or on the market today is not difficult. They can be beef, pork or lamb, differ in length and diameter.

Beef intestine for homemade sausage is preferable, as it is more durable.