Which sausage is the most delicious for you? Definitely homemade. The one that is made with the best spices from selected meats. What you can buy in a store or supermarket has practically nothing to do with real sausage. Since it contains almost no real meat (30% is meat, 70% is ground by-products, dyes, flavorings, starch, flour, soy protein, etc.).
And homemade sausage is a real meat product, the aroma and taste of which is not familiar to everyone. This alone is an argument to please yourself and your loved ones with homemade sausage.
Anyone can cook it at home, even a beginner. Only, the process is not very pleasant when you are dealing with intestines. However, the sausage will be simply gorgeous! In addition, it can be stored much longer than store-bought and can be cooked as much as needed. It is perfect as a main course for a picnic or for a family dinner.
Naturally, you can simplify the process a little by using an artificial casing instead of intestines. It is now sold in many stores. However, if you want to cook according to old traditional recipes, then you cannot use anything artificial. In addition, artificial shells are not as safe as real ones.
The most difficult part of making homemade sausage is preparing the casings that you will stuff with meat. Only fresh pork (less often chicken, lamb or beef) intestines are suitable for this, which must be rinsed well under running water. It’s better to immediately cut them into pieces approximately 30 centimeters long - firstly, this is the optimal size, and secondly, it will be easier to process.
The intestines that have been washed from the outside must be turned out and then cleaned of the mucus that covers their inner surface. We recommend using the edge of a tablespoon or the back of a knife, placing the intestine on the board. Once the mucus is completely removed, they need to be disinfected. To do this, put it in a weak alcohol solution (fifty grams of vodka per half liter of water) or garden solution (two teaspoons of soda per liter of cold water) for 50-95 minutes.
While they are soaking, you can start preparing the minced meat. There are many different recipes. In addition, sausage is a unique dish with which a lot of people experiment, changing types of meat, adding different spices and ingredients.
And here is one of the simple and very old recipes that tells how to make sausage at home. You will need: three teaspoons of salt, seven cloves of garlic, half a teaspoon of ground pepper, 0.4 kilograms of lard, half a kilogram of veal, one kilogram of lean pork.
Lard and meat should be cut into small cubes, pepper and salt. Add half a glass of water and finely grated garlic there. Mix everything well. Remove the soaked intestines from the water, rinse in cold water and turn out again. Now, using a special attachment from a meat grinder or make one yourself, simply cut off the top of the plastic bottle, and then put the minced meat into the prepared casing. Do not fill too tightly. When filled, tie both ends and place in the refrigerator for 4 hours so that the meat is completely saturated with garlic, pepper and salt.
Then grease a baking sheet with oil and place the sausages on it, making approximately seven punctures on each one in advance. This is necessary so that the sausages do not “swell” when you cook, and that excess liquid and heated air escape freely. Fry at 175 degrees for thirty minutes on each side.
Good liver sausage is very different from what is sold in stores. It is delicious, fragrant and seems to melt in your mouth. To do it you need: two teaspoons of salt, half a spoon of ground pepper, two cloves of garlic, five hundred grams of lard, beef, veal and beef liver.
Pass the beef liver through a meat grinder. Throw all the meat into the pan and start cooking. Remove the pork five minutes after it boils, the veal - fifteen minutes, the beef - twenty minutes.
The meat should be cooled, then minced, adding garlic. Mix the liver with meat, add pepper and salt. After that, you can start stuffing the intestines. Cook the finished sausages over medium heat for about 50 minutes. Liver sausage is stored and cooled in the refrigerator.
You need: a tablespoon of cognac, nutmeg, half a spoon of ground pepper, one and a half teaspoons of salt, three cloves of garlic, one hundred grams of onions, five hundred grams of beef, one kilogram of lean pork.
Cut the meat into 2x2 centimeter cubes, add salt and put in the refrigerator for two days. This is done so that it is salted. Then, after draining the excess water, finely chop the pork and beef, mix with spices, salt, crushed garlic and finely chopped onion. Add cognac and mix well. After this, you can stuff the intestines with minced meat and leave the sausage for 2 days in a cool, dark place. Then smoke the sausage using cold smoke at 20 degrees until the intestine shrinks. Now leave the sausage for 25 days, hanging it in a ventilated area. And only then can they be eaten, since they will acquire a specific smell that is characteristic of sausage.
They need intestines, and for minced meat: three cloves of garlic, a teaspoon of pepper, two teaspoons of salt, a kilogram of lean pork, a kilogram of chicken fillet.
Pass the meat through a meat grinder with a large grid. Add crushed garlic, pepper and salt to the minced meat. Mix well and leave for two hours so that the minced meat is evenly soaked. Stuff the intestines with minced meat and make a couple of punctures. Boil in salted water for fifteen minutes, then fry in a frying pan until golden brown. They are eaten both cold and hot.
These are just a couple of recipes for making sausage at home. However, there are still a lot of them. And, despite the huge choice, there are general recommendations that should be followed.
Almost all types of sausage must contain lard. This is done so that it has a delicate taste and is juicy.
You can make sausage not only according to standard recipes, but also using any additives: liqueur, cognac, game meat, bell peppers, potatoes, cheese, olives and other spices.
If you want the sausages to act as a decoration for the holiday table, it would be appropriate to use original sprinkles. You can use, for example, ground or thinly chopped nuts, as well as sesame seeds.
To make sausage at home you will need pork intestines. Most often they can be seen in markets, less often in the meat departments of stores. The size of the giblets varies: you can find ones suitable for both sausages and sausages. The intestines must be thoroughly washed and scraped out with a dull knife. This process is labor-intensive, but all conditions must be met, since the durability and taste of the product largely depend on the quality of the casing.
As a rule, 800-900 g of minced sausage can be placed in 1 m of medium-sized intestine. Therefore, the number of giblets is calculated based on this indicator. The cleaned intestines are sprinkled with salt and stored in the refrigerator. After which they begin to make minced meat.
For homemade sausage you will need (for 8-9 kg of finished product):
beef or veal without bones – 3 kg;
lean pork – 3 kg;
lard or pork peritoneum – 1-1.5 kg;
intestines – 9-10 m
5-6 large heads of garlic
salt (15 g per 1 kg of minced meat)
ground black and red pepper - to taste
alcohol (2 tbsp per 1 kg of minced meat) - can be replaced with vodka in the same amount or brandy at the rate of 4 tbsp. l. for 1 kg minced meat
The process for preparing minced meat is as follows:
Delicious homemade sausage - what could be tastier. Not only do we know what it is made from, but the taste is simply unforgettable. Lately, we've been seeing homemade sausage less and less, although it's not that difficult to cook. In addition, when making sausage with your own hands, you can control the freshness of all ingredients and add some spices as you wish.
Before you start cooking, make sure all ingredients are in place. For the sausage we will use:
Pork, pulp, 1.2 kg;
Salo, 180;
Garlic, 1 head;
Salt, ½ tbsp;
Black peppercorns, 3 pinches;
Cognac, 2.5 tbsp;
Pork intestines;
Pre-soak the intestines in water and vinegar.
1. Cut the meat into very small cubes. Place it in a large bowl.
2. We process the lard, remove the skin from it, also cut it into small cubes and throw it into the meat.
3. We peel the garlic and pass it through a garlic press. Add to meat.
4. Add spices and salt. You can use paprika and nutmeg. Grind the pepper and add it as well.
5. Pour cognac on top. It will add a more pleasant taste to the sausage.
6. Mix everything thoroughly. You can do it by hand, the main thing is the end result.
7. Now the minced meat needs to stand and soak in the spices. Cover it with cling film or a lid and put it in the refrigerator. It is advisable to stir every 3-4 hours.
8. When the minced meat is ready, we proceed to work. Let's prepare the intestines. We take them out of the water and tie them on one side with a strong thread.
9. We prepare a sufficient number of intestines.
10. We take a meat grinder and put on a special attachment. We stretch the intestines over it with the open side.
11. We pass the meat through a meat grinder and tie the intestine with thread at the end.
12. We fill all the intestines until we run out of minced meat. We tie our sausage with rings.
13. Using toothpicks or a thick needle, make several holes in each sausage. This is necessary so that the intestines do not burst during the cooking process.
14. Now it should be boiled. Place water in a saucepan and bring it to a boil. After adding a little salt, add our sausage there.
More and more people today are consciously approaching the choice of foods in their diet. Industrially produced meat products occupy the top positions on the list of food products that nutritionists recommend excluding from the menu. But not everyone can give up sandwiches for breakfast. Therefore, many housewives are wondering: how to make homemade sausage at home in order to please the preferences of family members and at the same time take care of their health.
It turns out that different types of homemade sausage are not so difficult to prepare, and by making this product yourself, you can adjust the salt content, use types of meat and seasonings to suit your taste.
Classic fried sausages are made from pork meat, but you can always replace it with veal, poultry, or use several types of meat at the same time, creating your own ideal recipe.
Ingredients:
Preparation:
Cooking
Frying
After the sausage is ready, you cannot cut it immediately so that all the juice does not leak out. You can try only after an hour. And then store it in the refrigerator for no more than 4 days.
If you have made a lot of homemade sausage at home and will not eat it within the specified storage period, you can freeze it. But freezing is recommended only in extreme cases, because... the taste is slightly dulled.
In villages, sausages were placed in ceramic dishes and covered with lard. So it was stored for a very long time.
This recipe can be simplified by removing the cooking of the sausage, then cooking in the oven will take 20 minutes longer.
The second most popular homemade meat delicacy recipe contains liver, an incredibly healthy product. Using less garlic and salt and no spices, you can adapt the recipe for baby food.
Here's a simple recipe for making liverwurst at home in just a few hours.
Ingredients:
Preparation:
The Olivier salad is considered an indispensable attribute of the New Year's table in Russia, and its obligatory ingredient is doctor's sausage. Especially for this salad, as well as just for delicious sandwiches, there is a way to make homemade boiled sausage at home.
Compound:
Preparation:
The process of preparing a homemade dry-cured delicacy takes at least a month - but the waiting time is worth it. The result is a product whose quality you can be absolutely sure of, and whose taste is not only not inferior, but superior to many industrially produced samples.
It is better to start preparing dry-cured products in the cool season.
Compound:
Preparation:
To prepare dry-cured sausage that is not too fatty, it is recommended to use a mixture of lean meat (beef and pork 2:1) and ¼ volume of lard.
Whatever recipe you use, homemade sausage is sure to win the approval of the family gathered around the table. It’s not scary to offer a home-made product to children, and adults, having once tried it, are unlikely to want to go back to buying factory-made meat products.
Homemade sausage is a fairly popular snack that was made by our ancestors. Previously, sausage was baked in large cauldrons so that there was enough for the whole family. Often, homemade sausages were served on the eve of major winter holidays, such as Christmas. Lent ends on Christmas Day, so everyone wanted to enjoy baked sausage. It was also filled with a large amount of melted lard. Sausage could be stored in it for a very long time, so this dish was especially appreciated.
Often, homemade sausage was made from pork, since this meat is one of the fattest and juiciest. After baking, it rarely turns out dry. The main thing is to be able to choose, marinate and combine meat with lard correctly.
One of the biggest difficulties in the process of preparing homemade sausage can be considered the process of preparing the intestines. Not everyone knows how or wants to clean them, because the smell is not the most pleasant. There is a way out of this situation, because now the markets sell already peeled shells. All you have to do is soak them in salt water for a couple of hours so that the smell completely goes away.
Stores also sell ready-made dried and salted intestines. All you have to do is soak them and they are ready for use. They have no unpleasant odor or mucus. This is a completely natural thin film.
It happens that it is not always possible to penetrate ready-made intestinal membranes. Therefore, you have to buy ordinary pig intestines, which need to be cleaned of mucus. They have an unpleasant odor due to the presence of mucus on both sides. It must be removed by scraping with a knife. In appearance, this mucus has a slightly yellowish color, so it will be clearly visible on the shell. Along with the mucus, you need to remove and scrape off pieces of fat, as it also has an unpleasant odor.
The colon cleansing process is simple. To do this, you need to place it on a cutting board, tie a knot on the edge, so that later it can be turned out well and cleaned on the other side. During the cleaning process, the knife must be held perpendicular to the cutting board or table where the cleaning process is taking place.
You need to clean off the mucus very carefully so as not to damage the shell. You need to scrape off the mucus with the top of the knife; you should not do this with the sharp side. When one side is cleaned, the intestine must be turned out. Using a similar scheme, clean the inside of the intestinal lining. Periodically, collected mucus should be removed and washed off with water.
The peeled shells should be thoroughly checked for any remaining fat or mucus. The slightest uncleaned area will give the sausage an unpleasant smell and taste. Rinse the shells well under running water on both sides. After rinsing, the washed shells must be rubbed well with mustard powder. The intestines should be beaten in this mixture for about 10 minutes. Afterwards, wash off the mustard powder and place the intestines in a salt-vinegar solution for 10-15 minutes. The intestines will become completely transparent and will not have an unpleasant odor. After the time has passed, remove the intestines from the solution and place them in the refrigerator, tightly covering the container in which they are located. The intestinal membranes are ready for use.
Many chefs recommend using a meat grinder to grind meat into sausage. This should not be done as the sausage may become too dry. It’s better to simply cut the meat into centimeter pieces with a sharp knife. Chopped meat retains more juice, making sausages more tender and not so dry.
The fat content of the sausage also plays an important role. Of course, there is no friend in taste and color, but in order for the meat inside to become juicy, it needs additional fat. The meat will take fat from the added lard, which will make the meat fibers softer and more tender. The ratio of meat and lard should be 4:1. This is a classic combination, so those who like to eat fattier sausage can also add a portion of lard or lard.
The meat filling for sausage must be marinated. The longer the marinating, the juicier and tastier the sausage will be. On average, the meat filling needs to be marinated for about 8-10 hours. During this time, all the ingredients will disperse well throughout the meat, so the taste will be uniform.
You also need to use spices for the sausage. To do this, take ground black pepper, coriander, ground red pepper and salt. It is better to grind the pepper yourself so that the smell is brighter and spicy. Also, some cooks add dried Provençal herbs, turmeric, paprika, cumin, caraway seeds, etc. to the minced meat. It all depends on taste.
To prevent the stuffed shell from bursting during baking, it needs to be pierced in different places with a toothpick. Steam will escape through the resulting hole, so the shell will not rupture.
Also, during the process of forming sausages, you need to monitor their size. It is advisable to form small sausages, 10-12 cm long. Each sausage must be tied tightly on both sides. Therefore, when one shell bursts, the others will not be damaged.
Some cooks fill the casings too tightly, but this causes damage to the gut during the baking process. But at the same time, there should be no air bubbles or voids in the middle of the shell.
In order for a golden brown crust to appear on the sausage, it must be periodically greased with vegetable or butter. This applies to those sausages that are baked in the oven.
If you do not have a special nozzle for filling sausages, you can replace it with the cut off neck of a plastic bottle. Place the neck into the intestine and wrap it tightly with thread on top so that the shell does not fall off. The result will be a kind of watering can into which it will be convenient to send the minced meat.
According to the recipe you need to purchase:
1 kg pork,
0.5 kg chicken fillet,
0.5 kg beef,
0.5 kg lard,
2 heads of garlic,
salt and spices to taste.
The first stage of preparation is to chop the meat. Pass the pork and beef through a large mesh in a meat grinder, and cut the chicken with a knife. The width of the kritsa fillet pieces should be no more than 2 cm. Add chopped lard to the meat in small 1 cm cubes. Mix all this in one bowl, season with spices and salt to taste. You can add: ground black pepper, coriander, dried cumin. The meat should marinate for 5-6 hours.
During this time, you can prepare the intestines if they are not cleaned. Fill the shells with the prepared minced meat and tie them tightly with kitchen thread every 10-15 cm. Ready-made sausages can be either fried in vegetable oil in a frying pan or baked in the oven.
If you place the sausage in the oven, then it is better to send it in the sleeve from the beginning. At the end of cooking, cut the sleeve so that the sausage becomes more golden brown. Pour the resulting fat over the top of the sausage. Bake in the oven for 1 hour.
The sausage according to this recipe turns out to be quite tender and not too fatty. To prepare it you need:
2 kg chicken fillet,
0.5 kg pork fat,
40 g milk powder,
180 ml water,
2 m of intestinal membranes,
black pepper,
dry cumin,
To prevent chicken sausage from being dry, you must add lard to it. Therefore, it is better to pass it through a meat grinder. Cut the meat into small cubes, about 1 cm wide. Add lard to the meat and sprinkle with dry milk. Pour boiled water over it all. Add garlic, spices and seasonings to the minced meat to taste. The meat should sit for 1 hour.
Stuff the intestines with the prepared minced meat. It is advisable to boil the formed sausages for 10 minutes. Remove the cooked sausage and dry it. Then it can be either fried in a frying pan or baked in the oven. To prevent the sausage from burning in the oven, the bottom of the pan should be well greased with vegetable oil.
This recipe is suitable for those who don't want to bother with peeling or filling the casings. Even without guts at home you can get quite tasty and aromatic sausage. To do this you need to take:
1.5 kg turkey fillet,
400 ml heavy cream,
1 tablespoon starch,
ground black pepper,
The turkey must be thoroughly passed through a fine nozzle in a meat grinder. The minced meat should be very tender, almost watery. It is better, of course, to grind the meat in a blender until pureed. Add cream, proteins and spices to the finished minced meat. Add starch to thicken. Add spices and salt to taste.
The prepared mass must then be divided into equal parts to form sausages. In order for them to keep their shape, you need to take regular cling film. For one sausage there is a piece of film 20x20 cm. Place minced meat on one edge of the film. Then wrap it in cling film and tie it on both sides with kitchen twine. Use this principle to form all the sausages. The finished chicken sausage needs to be boiled in water for 30 minutes. The heat should be low, as boiling too much may cause the sausage to lose its shape.
To secure the edges more firmly, some cooks use wire. After cooking, remove the sausage from the water and cool. Remove all films so that not the slightest piece remains on the surface of the sausage.
Every mother should prepare such sausage, because all the ingredients in this product are natural and proven, and most importantly, healthy. To prepare you need:
1.5 kg chicken fillet,
2 boiled carrots,
2 bell peppers,
2 tablespoons of powdered milk,
1 pack of gelatin,
First you need to chop the chicken, it must be thoroughly beaten into a liquid state. Then pour the gelatin with warm water to swell. During this time, cut the carrots and bell pepper into small cubes. Beat the eggs until smooth.
In order to form sausages, you need to take cling film. Divide the minced meat into several parts to make 4-5 sausages. Wrap each sausage in cling film, tie the edge tightly so that the filling does not leak out.
Boil chicken sausage in water for 30-40 minutes. In this case, the sausages must be thrown into already boiling water. After the time has passed, remove the sausage and cool. Place the cooled sausage in the refrigerator for 8 hours. Then remove all the film. Store in closed trays in the refrigerator to prevent the surface from weathering.
