Cook salmon soup. Sanshet Agrouspech - protection of plants from sunburn and drought. Let's start making croutons

For homemade beef sausage, choose good cuts with a little fat. The best sausage comes from the neck, but you can take other parts as well. However, you must remember that if you took a piece from the leg, then the dish will turn out to be very dry, tough and rather coarse. To make the ham sausage more tender and juicy, add a little pork to the beef, preferably fatty.

There are many homemade beef sausage recipes. Usually it is boiled sausage, but you can also cook jerked or smoked if you have a smokehouse. There are also several options for preparing minced meat..

Firstly, minced meat can be prepared using a meat grinder with a coarse or fine grid.

Secondly (and many consider this to be the best method), the meat can be chopped or cut into cubes with a side of 2-8 mm, depending on the recipe.

Sometimes in the minced meat for homemade beef sausage, you need to add bacon (or lard): either in a meat grinder, or sliced in the same way as meat.

If you need to add lard, be very careful about its choice. It should be dense, white or slightly pinkish, not sticky or loose, but elastic. The smell from it should be pleasant.

It goes without saying that the beef should be perfectly fresh, firm, with a meaty smell, without any extraneous odors. If there is an opportunity to purchase meat from a familiar farmer, then this is just the right option. If not, you can get acquainted with the sellers in the market. They often leave the best pieces to their regular customers.

After bringing the meat home, it should be washed and inspected very carefully so as not to miss the fragments of bones that may remain in the meat after cutting. Next to the bone, rinse the meat by rubbing it gently with your fingers.

Homemade beef sausage is supposed to be cooked in a casserole (pork or beef intestines), which often becomes a stumbling block for those who want to enjoy a delicacy, but do not know how to get this ingredient. Of course, for the villagers or for the farmer's acquaintances, acquiring a casserole is not a problem, so these lucky people can cook homemade beef sausage whenever they want. But the rest can find a way out, namely, to acquire a womb through the Internet. Along with the sites that offer this product in industrial quantities, there are many that are ready to sell in very small quantities, suitable for home use. You can store it in the freezer, or you can fill it with salt and simply place it in the refrigerator. When preparing homemade beef sausage, the womb should be soaked for 15-30 minutes before stuffing.

It is better to cook homemade beef sausage in large batches: some will be quickly eaten, and it makes sense to put some in the freezer and take out as needed.

It is better to take nitrate salt, at the rate of 17 g per kilogram of meat.

Recipe 1. Homemade beef sausage for frying

Ingredients

Beef - about 5 kg

Pork with layers of fat - 1 kg

Salted bacon - 0.5 kg

Garlic - 2 heads

Pepper and other spices - optional

Cooking method

Rinse beef and pork thoroughly and examine to make sure they are free of bones.

Cut the beef into cubes about 6-7 mm in size, and pork and lard on 4-5 mm sides.

For stuffing the bowels, it is better to use a special attachment for the meat grinder, but you can also use a pastry syringe or something else.

Cut off about a meter of bowels, tie one end in a knot and fill the intestine with minced meat, but loosely. During the cooking process, the natural casing shrinks, which must be borne in mind when filling it with meat. If a cavity with air appears somewhere, it must be pierced with a toothpick or needle. Tie the other end in a knot. Thick cotton threads can be used.

Also, fill in a few more of the same pieces of the womb until the minced meat ends. The resulting sausages can be pulled together with threads in several places to make, as it were, sausages. Rolling them up in a spiral, put them in a sufficiently sized form (juice should be released), pierce in several places, grease with oil and bake at a temperature of 190 degrees for 30-40 minutes, periodically pouring the released juice. Leftover sausages can be stored in the freezer and cooked as needed.

Recipe 2. Homemade beef sausage "Spicy"

This version of homemade beef sausage will delight lovers of spicy and spicy, and its smell is very pleasant. However, if you don't like some of the spices, you can replace them with others.

Ingredients

Beef - 3 kg

Lard - 750 g

Oil, preferably olive oil - a third of a glass

Onions - one and a half cups already chopped

Garlic - one small head

Black and white pepper, fennel, ginger, nutmeg, coriander, oregano, etc. - to taste, in total about 10 tablespoons

Sugar - 1 tablespoon

Salt to taste

Cooking method

Chop the onion and garlic in any way and lightly fry with the addition of oil for 3-4 minutes. Cut the meat into pieces the size of a pea, it is even better to grind the bacon with a meat grinder or blender, but you can also use a knife. Add spices, salt and sugar to the minced meat, mix thoroughly and refrigerate under a lid overnight.

In the morning, pass the minced meat through a meat grinder and put it to cool again, then beat the mass with a mixer and after that you can stuff the womb.

It is necessary to stuff loosely, every now and then bandaging, making long sausages not autumn. Put the finished product in the refrigerator for another 12 hours, and then grill it, having previously pierced it in several places with a needle.

Recipe 3. Homemade beef sausage "Slavyanskaya"

Ingredients

Beef - 4 kg

Fatty pork (for example, neck) - 0.5 kg

Lard (fat) - 0.5 kg

Starch - 0.5 cups

Ice water - 0.8-0.9 l

Sugar - 1 teaspoon

Garlic - 2-3 cloves

Ground black pepper

Cooking method

Chop the meat very finely, chop the bacon. Stir starch in water. Knead the beef, adding water and starch, for at least 15 minutes, carefully rubbing the pieces. When the mass becomes viscous and homogeneous, add the pork, stir a little more, and then add the bacon and mix completely, adding also salt, sugar, pepper and garlic.

Cool the mass and stuff it loosely into the belly.

Place the finished sausages in the oven and dry for an hour and a half at a temperature of about 70 degrees. Then place the sausages in a saucepan and cook for about 40 minutes with an extremely low boil (the surface of the water should remain almost motionless).

Chill the sausage and use for sandwiches, etc.

Recipe 4. Homemade beef sausage "Anti-crisis"

The result is a delicious and fairly budget product. And in this homemade beef sausage, in any case, there is more meat than the purchased one!

Ingredients

Beef - 1.5 kg

Potatoes - 1 kg

Lard - 0.3 kg

Garlic - half a head

Bow - half head

Black and allspice pepper, coriander, nutmeg and more, to taste

Cooking method

Boil the meat in salted water for 1.5 hours, cool and grind using a meat grinder with a coarse mesh. Peel the potatoes and boil whole for 5-7 minutes, immediately grind with a meat grinder along with lard, stirring lard into hot potatoes.

Chill all ingredients and combine with spices, chopped onions and garlic.

Knead the mass thoroughly and fill the womb, dividing into "sausages". Boil the resulting sausages in water with the addition of salt, peppercorns and bay leaves.

Recipe 5. Homemade beef sausage "For breakfast"

This homemade beef sausage most of all resembles ordinary commercial boiled sausage in appearance and consistency, but, of course, it is much tastier and healthier than it.

Ingredients

Beef - 4 kg

Pork cheek - 1 kg

Garlic - half a head

Sugar - 1-2 teaspoons

Salt - about 2 heaped scoops

Ice water - about one and a half glasses

Spices (black and white pepper, nutmeg, ginger, coriander, etc.) - to taste

Cooking method

Dissolve sugar in water. Pass the meat and cheek through a meat grinder with a fine grid. Stir sweet water into the minced meat, knead very thoroughly, add chopped garlic, salt and spices.

Fill the belly with the minced meat, giving the shape of the sausage loaves. Fill loosely. Tie loaves at both ends. If you get air bubbles somewhere, pierce them with a needle.

Chill ready-made loaves in the refrigerator for 10 - 12 hours.

Hang the sausage in the oven (or put it on a wire rack covered with foil) and dry (turning it over if the loaves are lying) for about 4 - 5 hours, gradually bringing the temperature in the oven to 85 degrees. It is advisable to use a sensor to determine the temperature of the meat, which immediately stick into one of the loaves. The sausage is ready when the temperature inside the loaf reaches 67 degrees.

Remove the finished sausage from the oven and hang to dry in a cool place for about 12 hours.

Recipe 6. Low-calorie homemade beef sausage

Ingredients

Beef - 3 kg

Milk - faceted glass

Water - one and a half glasses

Onions - 4-5 medium onions

Black pepper

Tomato paste, sour cream 15% fat - 5 tablespoons each, for the sauce

Cooking method

Chop the onion and fry in a pan with a little oil. Pass the meat, onions, garlic through a meat grinder with a fine grid, better even twice.

Mix thoroughly, adding spices and adding milk. You can beat the mass with a mixer.

Fill the belly, twisting it to make small sausages. Pierce them in several places with a needle and fry over low heat. Dissolve tomato paste and sour cream in water and boil or bake sausages in this sauce.

Recipe 7. Homemade dry-cured beef sausage

To prepare dry-cured homemade beef sausage, you need a dryer. Craftsmen make it from old system blocks and other handymen who have served their devices, instructions can be found on the Internet.

Ingredients

Beef - 3.5 kg

Lard 1.5 kg

Salt - 90 g

Cognac or brandy - 3 glasses

Spices (nutmeg, black pepper, coriander, etc.) - a total of 15 g

Cooking method

Scroll the meat twice in a meat grinder. Cut the bacon into small pieces. Mix the minced meat thoroughly, adding brandy, salt and spices and refrigerate for 12 hours.

Fill the womb loosely. Make sure that no air bubbles remain. Tie the loaves at both ends and hang them in the dryer. In the evening, roll the loaves with a rolling pin and place them in the refrigerator under pressure. Place in the dryer again in the morning. Repeat this until the sausage is ready, which usually takes about 20 days.

In order for the meat and lard for homemade beef sausage to be better cut, they must be placed in the freezer for 40 minutes.

It is better to grind the fat with a knife, otherwise the fat will remain on the knives of the meat grinder, which is undesirable.

It is better to grind spices for cooking sausages (coriander seeds, fennel, mustard seeds, etc.) just before cooking, and garlic, if according to the recipe you need to put fresh, not fried, it is better to knead in a mortar, and not pass through a press.

During the cooking process, all tools and the minced meat itself must remain cold at all times. This is necessary in order for the formation of the meat mass to proceed correctly. If you feel that the minced meat is lukewarm to the touch, put it in the refrigerator for a while.

If you do not have a special meat grinder attachment, you can fill the bowel using a funnel made from a cut plastic bottle, into which the minced meat can be stuffed using the back of a spoon.

Calorie content: Not specified
Cooking time: Not specified

Perhaps, I don't know a single person who doesn't like homemade sausage. But at the same time, many housewives consider this dish rather complicated, laborious and do not prepare it. Well, today's recipe will dispel this myth - you will see for yourself that there is nothing supernatural in cooking homemade sausage, perhaps it will be more difficult to cook some kind of multi-layer cake. Homemade sausage can be made from any meat: pork, beef,. But in our family they love homemade pork and beef sausage, in natural guts - this is how it tastes best, in our opinion. I have specially prepared for you a recipe with a photo, so that you are convinced of the simplicity of preparing this dish. I prefer to buy meat and intestines at the market, from a butcher I know, but these ingredients can be bought in the supermarket as well.

Ingredients:

- 1 kg of pork pulp;
- 1 kg of beef pulp;
- 2 tablespoons of salt (completely without a slide);
- 0.5 teaspoon of bay leaf powder;
- 1 teaspoon (incomplete) ground black pepper;
- 8-10 cloves of garlic (to taste);
- 0.5 l of water;
- 2 - 2.5 m prepared intestines.

Recipe with photo step by step:

Pork intestines (even if you bought already prepared ones) are thoroughly washed, turned inside out and washed again. You can also additionally scrape out the intestines with the back of a knife, remove mucus from the intestines - the thinner and cleaner the intestines, the more appetizing the sausage will look. We dip the prepared intestines into water so that they do not dry out.

For homemade sausages, fresh meat is best, that is, not from the freezer. It can be any part of the pulp. Be sure to take pork fat, with lard - so that the sausage is not dry. Rinse the meat with cold water and dry it with paper towels. We carefully remove veins, cartilages - they must not be allowed to get into the sausage. Finely chop the meat: the size of the pieces is about half of the nail on the little finger. This, of course, takes a lot of time, but it makes the sausage especially tasty. If you do not have enough time, you can not chop the meat, but pass it through a meat grinder with a large wire rack. To facilitate cutting, you can freeze the meat a little.

But it is better to cut off lard from beef - not everyone likes frozen beef fat. We either chop the beef or twist it through a meat grinder.

Put the chopped pork and beef in a large bowl, add the spices indicated in the ingredients. Peel the garlic, pass it through a press and add to the meat.

Mix everything thoroughly so that the spices are evenly distributed. Add water and mix thoroughly so that the water is absorbed (this is done so that the sausage is juicy).

To stuff the intestines with prepared minced meat, it is very convenient to use a meat grinder if it has a special attachment - the process is quick and does not require any effort. Remove the knife and grate from the meat grinder and insert the attachment. You can also stuff the intestines manually by adapting a cut plastic bottle for this (leave 7-8 cm from the neck of the bottle, and cut the rest). This process is more laborious, but, in principle, not so scary. Pull the gut-shell over the end of the nozzle, leaving a free end about 30 cm long. Turn on the meat grinder - and the sausage starts automatically. We just have to correct the filled part of the intestine-shell, laying it out in rings.

It is important not to stuff the minced meat tightly into the casing, otherwise the sausage may burst during cooking. To remove excess air, prick the sausage with a needle or a toothpick - about every 4-5 cm. This is also done to prevent the sausage from cracking. We tie the ends of the sausage securely with the ends of the shell itself (we tie it 3-4 times so that they do not come loose). You can tie the ends with cotton thread folded 2-3 times. In this case, be sure to make sure that the thread is free of synthetic fibers - they will melt during frying and the sausage will untie.

If during filling of the shell we find a hole in it, cut the shell at this point and tie it securely. We will get not 1 long sausage, but several, but shorter ones. For the sausage to have a rich taste, the minced meat must be ripe. Therefore, put the stuffed sausages in a bowl, tighten with cling film and place in the refrigerator. Sausage, aged in the refrigerator for 10 - 12 hours, will have the richest taste. The minimum holding time for minced meat is 4-5 hours.

We fry the sausage either in the oven or on the grill, putting it on the wire rack. In the oven, the sausage is cooked at 180-200 degrees for 50-60 minutes. We keep it on coals for 15-20 minutes on each side, until it acquires a beautiful brownish color.

Homemade sausage can also be baked in a pan, but on the grill the sausage turns out to be the most delicious.
For more information on how to fry sausage over a fire, see

Meat sausage is one of the most popular foods. It is eaten for breakfast, used as an appetizer on the festive table, and is an ingredient in many dishes.

A store-bought product raises doubts about its quality, so it is best to prepare it at home.

To make the sausage fatty and nutritious, but at the same time tender and juicy, pork is taken as its basis.

You don't need to buy a huge amount of ingredients for the sausage; even a beginner can repeat its recipe.

You will need:

Pork pulp - 1.5 kg;
Pork intestines are thin - 5 m;
Pork fat - 500 gr;
One head of garlic;
Cognac - 36 gr;
Spices: coriander, thyme, dried basil - all 1/2 tsp;
Ground salt and black pepper - to taste.

Cooking process:

The first step is to process the intestines. If they were in the freezer, they must be thawed, freed from mucus and dirt with a knife, turned inside out and rinsed thoroughly under the tap. It is best to cut the five-meter intestine into several smaller pieces. After processing, the intestines should be soaked in a salty water solution for 60 minutes. The salt will remove microorganisms and bacteria.
Let's get down to lard. From it you need to cut off the skin and chop into small square pieces. If the pork itself has a high percentage of fat, then use less lard in the recipe.
Pork must be prepared by removing pits or veins. Cut into medium-sized squares. (2 ^ 2 cm)
Put bacon and meat in a common dish. Sprinkle pepper and all other spices on top.
Process the garlic with a garlic press and add to the mass of meat.
Pour cognac into the base of the sausage. It will give the food a specific flavor and juiciness. You can do without it.
Now it's time to stuff the guts. Using a tablespoon or a meat grinder attachment - a long tube, you need to push the meat into the intestine. Don't forget to tie the end of it. Don't start too tight.
After the gut is filled with the filling, tie the other end and put in the freezer for 4 hours to marinate.
The future sausage can be rolled into rings for easy baking. Pierce in several places with a needle to avoid damaging the casing of the sausage.
Put a saucepan with a volume of 5 liters of water on the fire, wait for it to boil.
Sprinkle the salt and put the raw sausage in the saucepan. Cook for 40 - 60 minutes on low heat.
After cooking, the sausage must be sent to the oven. Remember to coat the baking sheet with vegetable oil. Put the boiled sausage on it.
The oven temperature is 180 degrees. Roasting time - 40 minutes. During the baking procedure, you need to turn the intestine with the meat several times.
You can use ready-made homemade sausage immediately, or cold.

Chicken sausage

Chicken is a dietary product. So chicken sausage will appeal to dieters, those who look after their health and young children who are just learning to eat regular food.

Grocery list:

Chicken fillet - 0.5 kg;
Milk with a fat content of 1.5% - 0.1 l;
One egg;
Carrots - 0.1 kg;
Three cloves of garlic;
Spices to taste.

Cooking steps:

Make minced meat from chicken with a meat grinder. Can be processed in a blender, then the meat mass will be more homogeneous.
Break an egg into the prepared minced meat, pour milk, salt and mix everything.
Cook the carrots and chop them into small cubes together with the peeled garlic.
Take special sausage molds or cardboard packaging from milk, cut off the lid. With the first layer we put a mass of minced meat in it, pour carrots and garlic on top, the third layer is again minced meat. And so on until the box is full.
We do not report the base of the sausage to the top by 1 cm.
We wrap the box with minced meat with cling film.
Pour water into a saucepan and put it on gas, after boiling water in a saucepan, install a box with the future sausage. Water must not get inside the package. Cook in this form for 60 minutes with the lid closed.
After cooking, cool the sausage and cut the box. The dish is ready.

Beef recipe

Beef is the middle link. With it, the sausage will turn out to be not too fatty, but not lean either.

Components:

Beef - 2 kg;
Lard - 500 gr;
Salt - 0.05 kg;
Four cloves of garlic;
Ground nutmeg - 5 gr;
Spices to taste.

How to cook:

Process the meat by washing it, freeing it from small bones. Cut it into small cubes and mince it with a coarse wire rack.
Cut the bacon even smaller and process it with a meat grinder. Combine meat and lard in one bowl.
Add spices to your liking. This can be coriander, basil, ginger, or paprika. Salt the minced meat and put the garlic in it.
Mix everything well. If the minced meat seemed a little dry, you can add a little water or milk.
Process the intestines and stuff them with ground beef. Tie the ends with a string.
Put the intestines stuffed with meat in the refrigerator for 5 hours.
After that, you can bake them in the oven, after making holes with a needle along the entire length of the intestines.

Boiled sausage at home

Recipe components:

Pork meat - 1 kg;
Lard - 0.3 kg;
One egg;
One onion;
Two cloves of garlic;
Sunflower oil - 17 g;
Spices to taste;
Gelatin - 15 gr.

Step-by-step instruction:

Pork must be washed and cleaned of foreign objects: films, small bones and chopped together with garlic and onions using a blender.
Pour an egg into the resulting minced meat, add your spices and gelatin. Mix everything well.
The base of the sausage can be prepared in special tins, pork or beef intestines, or in a baking bag if nothing else was found at hand.
Fill a baking bag with minced meat, tie the ends and middle with a string.
You can start cooking itself. It is worth boiling for two hours over medium heat.

Livernaya

The liver sausage recipe is very simple. It does not require many expensive products, and the result is an amazing-tasting dish.

A set of products:

Lungs - 0.8 kg;
Liver - 0.6 kg;
Lard - 0.3 kg;
Heart - 0.4 kg;
Garlic - 2 heads;
Onions - 0.4 kg;
Cream - 0.3 kg;
Spices and salt to taste.

Homemade sausage recipe in guts:

Leaver needs to be washed under the tap, cut the meat of the heart and lungs into pieces and put in a saucepan. Boil for 60 minutes.
Chop the lard with the liver and turn it through a meat grinder along with pieces of garlic.
You can fry bacon with onions in a pan with vegetable oil.
We also process the cooled liver and lungs in a meat grinder.
Combine all the ingredients in the minced meat, pour cream on top and add spices.
We fill the intestine with ready-made minced meat and oblige its ends.
Cook for 40 minutes. Remember to pierce the sheath with a needle.

Homemade dry-cured chicken sausage

This recipe does not involve boiling or baking in the oven. But patience is needed here, as you will have to wait for the sausage for about two weeks.

Recipe composition:

Chicken fillet - 0.5 kg;
Pork intestines - 0.4 m;
Two cloves of garlic;
Coriander - 8 gr;
Black pepper - 0.5 g;
Nitrite salt - 4 gr.

Step by step cooking:

Cut the chicken into thin slices.
Add pepper, salt and coriander to a bowl of chicken pieces.
Mix everything and knead the minced meat.
Process the intestines as described above and place the meat in them, tie the resulting sausage with a ring and put in the freezer for 2 hours.
The time has come for drying. For this purpose, it is necessary to hang the product in a well-ventilated area within three days. Temperature - 15 degrees Celsius. It is best to freeze in the refrigerator at night.
For the next two weeks, the sausage should be constantly hanging in the fresh air.

Sausage without guts - in foil

A quarter of the time in preparing homemade sausage is occupied by the preparation of the intestines. This is an unpleasant and painstaking task. But you can do without a womb.

What you need:

Pork meat - 1 kg;
Lard - 0.2 kg;
Four chicken eggs;
Six cloves of garlic;
Salt to taste;
Spices;
Baking foil;
Starch - 40 gr.

Instructions:

Rinse the meat with lard and cut into small squares.
Break the eggs into a separate bowl and beat, adding a little starch, salt, pepper, chopped garlic and other spices to them.
Mix everything well, making sure that no lumps form.
Make the minced meat, place it on the foil and roll it up, bending the edges of the foil tightly.
Preheat oven to 180 degrees and insert baking sheet with sausage. Baking time - 1 hour.
Free the finished sausage from the film and cut into slices.

The right homemade sausage for kids

The child's body is very fragile, so no spices or garlic are added to food for babies.

Ingredient composition:

Chicken meat - 1 kg;
Pork pulp - 0.3 kg;
Salt to taste;
Water;
Pork intestines.

How to cook:

Grind both types of meat in a meat grinder. Pour salt and water into the minced meat. Mix everything thoroughly. Prepare the casing appropriately. Push the meat into it and tie it. Cook for an hour over medium heat. After the dish has cooled, put it in the refrigerator.

Pork and Beef Cooking Recipe

If the pork is too fat and you prefer diet foods, you can add lean beef to the main meat.

A set of products:

Pork meat - 1 kg;
Beef meat - 1 kg;
Three cloves garlic;
Water;
Intestines;
Spices and salt to taste.

How to make sausage at home:

Chop pork and beef into small pieces. Knead the minced meat together with finely chopped garlic, salt and spices. If the meat mass is too thick, pour in two tablespoons of water. After that, we are engaged in tripe. We place the minced meat in the cleaned intestines and bake in the oven.

Let cooking sausage take your time, but you will not doubt its quality, and the taste will be exactly the way you like it.

This article will show you how to cook different types of sausages at home.

To make the sausage tasty, you need to know some secrets and stick to them:

Meat sausage can be prepared from pork, beef, lamb, chicken and turkey, offal.
Meat and lard for cooking sausages must be taken fresh, immediately after slaughter, standing for a week or frozen is not suitable.
Add ice water to the sausage mince, so the sausage will turn out juicy.
The following spices are added to the sausage to give it a flavor: black, allspice and red peppers, caraway seeds, coriander, bay leaves, nutmeg, mustard seeds. They are pounded in a mortar or pounded with a rocking chair for dough. Ground bay leaves are taken.
To give the sausage a beautiful orange or reddish color, add turmeric, paprika, beetroot juice or the seeds of the tropical plant annatto to the minced meat.

Homemade pork sausage in guts: a delicious recipe

Homemade pork sausage in a natural casing

To prepare pork sausage, experienced chefs advise taking the neck, the meat here is moderately fatty, from which the sausage turns out juicy.

Homemade pork sausage

For 1 sausage 1 m long you need:

1 kg of pork meat
200 g lard
1 m of small pork intestine
5-6 cloves of garlic
8-10 peas of black pepper
1 bay leaf
Salt to taste
Nutmeg, red pepper - ground, to your taste
1-2 tbsp. tablespoons of vegetable oil

Let's start cooking:

We wash the prepared intestines in cold water from above and inside.
Cut the meat into small pieces, 1 cm thick, grind lard in a meat grinder.
Add ground nutmeg, red pepper, black pepper crushed in a mortar or rocking chair, chopped garlic, salt, 100 ml of cold ice water, and knead until the minced meat becomes homogeneous and absorbs the water.
We take a special tube for stuffing intestines, if you do not have such a cone, you can use a plastic bottle, cutting it off 10-15 cm from the neck.
We put the intestine on the narrowed cone of the tube, attach the tube to the meat grinder, after removing the knife from it, or stuff it by hand, pushing the minced meat with a teaspoon and fingers into the intestine.
If the intestine is torn, cut it off in this place, and tie the free ends with a thread, you get a sausage ring.
Stuff the rest of the intestine until all the stuffing ends, tie the ends separately.
The intestines should not be tightly packed, otherwise they may burst during cooking.
We twist the sausages into a ring, pierce the top of the film with a large needle every 3-4 cm so that the accumulated air comes out and the sausage does not burst.
Pour about 3 liters of water into a saucepan, add salt and bay leaf, boil it, carefully lower the sausage, tighten the fire to minimum burning so that the water does not even boil, and simmer the sausage for 1 hour.
We take out the sausage from boiling water, dry it, grease it with vegetable oil, put it on a baking sheet, and - in an oven preheated to 180 ° C for 20 minutes on one side, and 20 on the other.
The sausage is ready. It can be eaten hot, cold or fried.

This is how homemade sausage is prepared in a natural casing - intestine

It looks like a raw homemade sausage

Casing for homemade sausage

Natural casing - intestines for making homemade sausages

If you decide to cook homemade sausage, sausage casings are sold in butcher shops in your city, as well as in special online stores.

Most often used for sausages:

Natural casings, that is, the intestines of domestic animals after slaughter, mainly pigs
Edible gelatinous shell
Food grade plastic wrap that is then discarded

Ready salted intestines from the store are first washed in cold water, and then soaked for 2-3 hours in water with 1 tbsp. a spoonful of lemon juice or lemon essence. This is how the intestines will get rid of all unnecessary odors. For 10 m of intestines, 5 kg of minced meat will go.

In such jars, guts for making homemade sausages are sold in our stores.

You can also buy pork intestines for cooking sausages from vendors in the market who sell meat, but you will have to tinker with them until you bring them to such a state when they become edible.

In order for the guts to be ready for stuffing the minced meat in them, you first need to prepare them:

The pork intestine consists of an outer thick layer, strong translucent in the middle, and an inner mucous membrane; we remove the upper and lower layers, and the middle one remains, and we need it.
First, we rinse the intestines with cold water from above, and then from the inside out.
You can turn the intestine inside out using a mild stick or pencil, prying the outer edge of the intestine with it and wrapping it inward.
To make it easier to remove the outer and inner layers from the intestines, we soak them for 2 hours in brine.
Brine... Dissolve salt and soda in 1 liter of cold water (2 tablespoons each). Pour the brine so that it covers the intestines.
Then we take out the intestines from the brine, sprinkle with plenty of salt, put them on a wooden board, and clean the intestines from the inside with the blunt side of the knife. So the mucous inner layer is peeled off, and the outer one is twisted with a flagellum, which we pull out with our hands. If it does not come out, then we clean the inside of the intestine again.
We rinse the intestines well with cold water, and they are ready.
If the sausages are stuffed and the intestines remain unused, wrap them in a plastic wrap or bag and store them in the freezer until next time.

Homemade sausage, recipe without guts in foil or cling film

Homemade sausage, cooked in cling film and grilled

For homemade sausage from chicken fillet, chicken liver and lard need to:

0.5 kg chicken fillet, chicken liver and lard
3 eggs
3 tbsp. tablespoons of semolina and starch
1 tbsp. spoon of salt
3 cloves of garlic
Ground black pepper

Let's start cooking:

Wash the meat and lard, dry it, cut it into pieces, and grind it in a meat grinder.
Add starch, semolina, eggs with salt and pepper, and mix well.
We divide the minced meat into 3-4 parts, wrap each part in food film, give the shape of a small sausage, tie the ends with threads.
We put all the sausages in a polyethylene bag, tie it tightly, put it in a pot of water. Cook at low boil for an hour and a half. We take it out of the boiling water and you can eat it right away, or you can fry it.

Homemade Pork and Beef Sausage Recipe: Gutless Recipe

Homemade pork and beef sausage cooked in cling film

For 2 servings homemade pork and beef sausage need to:

500 g beef and lean pork each
100 g lard
4 tbsp. spoons of milk
3 cloves of garlic
Salt, black pepper and other spices to taste

Let's start cooking:

We cut the washed and dried pork and beef into cubes, lard into smaller cubes, then grind everything in a meat grinder.
Pour milk into the minced meat, add salt, ground pepper and other spices to your taste, add chopped garlic, and knead well with your hands.
We take a film intended for food, wrap the minced meat in it, give it the shape of a sausage, and tie the edges with threads.
We wrap the sausage in the film on top in foil, in several layers, squeeze.
We lower the sausage into boiling water, press it down with a plate so that it does not float, and cook on low heat for 1 hour 20 minutes, covering the pan with a lid.
We take out the sausage from boiling water, let it cool, unfold the foil and film.
Pour spices and dried herbs on parchment paper: paprika, thyme, basil, suneli hops, roll the cooled sausage in them, wrap it in parchment, and put it in the refrigerator overnight. In the morning, you can make sandwiches from the sausage. You need to store it in parchment.

Homemade Beef Sausage Recipe: Gutless Recipe

Homemade beef sausage baked in foil

For homemade beef sausage need to:

1 kg of young beef
200 g lamb fat
3-4 cloves of garlic
Salt tastes
1 tea. a spoonful of dry dill and curry

Let's start cooking:

Pass the meat, lamb fat and garlic in a meat grinder with a large wire rack.
We add salt and spices, mix well, if the minced meat is thin, add 1-2 tbsp. tablespoons of semolina.
We twist the minced meat in foil, like candy, and put it on a metal sheet, bake for 50 minutes at a temperature of 200 ° C.
Cool the sausage and serve cold.

Instant homemade chicken sausage

Homemade chicken sausage with vegetables and nuts

For chicken sausage you need:

1 kg chicken fillet
100 g ground walnuts
1 carrot
2 sweet peppers
15 g of salt and paprika
5 cloves of garlic
30 g gelatin

Let's start cooking:

Boil the carrots, peel and chop finely.
My pepper, clean the seeds and grind them too.
Cut the meat into small cubes (1.5 cm).
Chop the garlic finely.
We mix meat, vegetables, spices, nuts, salt and gelatin instant powder, mix.
We divide the minced meat into 4 parts, each part is tightly wrapped in cling film, giving the shape of a sausage.
We also wrap each sausage in a plastic bag, tie it, put it in a saucepan with water, and cook over low heat for about 1 hour.
We take it out of boiling water, cool it at room temperature, and then put it in the refrigerator for 6-8 hours, and you can try.

Home cooked sausage

Homemade boiled sausage

For cooking homemade boiled milk sausage need to:

500 g boneless pork
2 medium onions
1 egg
1 tbsp. a spoonful of milk powder
Salt and black pepper to your liking
100 ml milk

Let's start cooking:

Pass the meat and onions 2 times through a meat grinder.
Add the egg, milk powder, salt and pepper, and knead.
Pour cow's milk into the minced meat in small portions, and mix thoroughly for at least 5 minutes, until the minced meat absorbs all the liquid and becomes viscous.
Divide the minced meat into 2 parts, and put both on a foil for food, roll it up with a sausage of medium thickness, tie it with a thin twine, twist the ends.
We dip the sausages in salted water, cook over medium heat for about 1 hour, take them out of the boiling water, let them cool, and make sandwiches for tea.

Homemade dry-cured sausage

For pork and beef dry-cured sausage need to:

0.45 kg beef
1.45 kg fatty pork
70 g lard
60 g salt
15 g sugar
70 ml brandy
2st. tablespoons of coriander
2 tea tablespoons of freshly ground black pepper
1 tea a spoonful of Provencal herbs (basil, rosemary, peppermint, savory, thyme, sage, oregano, marjoram)
On the tip of a spoonful of ground nutmeg

Let's start cooking:

We prepare the spices: grind the black peppercorns in a mill, fry the coriander seeds in a dry frying pan and grind them too.
Mix together pepper, coriander, provencal herbs, nutmeg.
Wash the meat (pork and beef), dry it, cut off the veins and films, cut into 3-4 cm pieces.
Sprinkle the meat with salt, sugar, spices (half of the norm), pour in the cognac, mix, cover with a film, and put in a cold place to marinate for 1-1.5 days.
Pass the pickled meat through a meat grinder with a large nozzle, you can finely chop it.
Add the lard, cut into small cubes, the remaining spices, knead well and stuff the prepared intestines.
We pierce the sausages every 3-4 cm with a large needle to release the collected air.
We hang the sausages under the ceiling for 5 days, it is desirable that the heating battery passes through the bottom. You can also hang sausages on the balcony in a ventilated place in autumn or spring, when the outside temperature is + 10-12 ° C, for 3-4 weeks. Then you can eat.

Homemade liver sausage

Homemade liver sausage cutaway

Pork, beef or chicken liver is suitable for liver sausage.

Secrets of making delicious liver sausage:

So that the pork liver does not taste bitter in the sausage, it is cut into pieces and soaked in milk with 1 teaspoon of sugar.

Homemade liver sausage with buckwheat

For the sausage you need:

600 g pork liver
200 g lard
180 g dry, not boiled buckwheat
2 eggs
3 cloves of garlic
2 tbsp. tablespoons of vegetable oil
2-3 onions
Black salt and pepper to your taste

Let's start cooking:

We wash the buckwheat, fill it with water, and cook the porridge until tender, let it cool.
Pour vegetable oil into the pan and fry the finely chopped onion.
Pieces of liver, bacon with garlic, skip in a meat grinder.
Combine minced liver, porridge, fried onions, salt and spices.
The thick pork intestines, carefully processed, fill with minced meat with a spoon, tie the ends of the sausage with a thread.
Pierce the sausage with a thick needle every 3-5 cm, put it in boiling water, cook on low heat for 0.5 hour, cool it. Before serving the sausage on the table, fry it in vegetable oil.

Homemade blood sausage: recipe

Homemade blood sausage

The basis for this dish is blood, mainly pork blood. It is harvested during the slaughter of a piglet. To prevent the blood from thickening, a little salt is immediately added to it.

Only natural intestines are used as casings for blood sausages.

Ukrainian blood sausage with liver

For blood sausage you need:

1 liter of pork blood
600 g offal (liver, lungs, kidneys)
400 g pork lard
2 medium onions
1 glass of milk
Salt and spices to your taste

Let's start cooking:

Cut the bacon into small cubes, fry until all the fat is melted.
Finely chop the onion and fry in the melted fat until transparent.
Remove veins from the liver and lungs, cut into pieces and pass through a meat grinder.
Add onion fried in lard, blood, milk, salt and ground pepper to the chopped liver, and mix. If the blood thickens a little, beat it with a blender.
Pull the processed intestine, ready for stuffing, onto the sausage attachment, which is installed in the meat grinder, and the knife and mesh are pulled out.
We tie the end of the intestine tightly so that the minced meat does not spill out, and we fill the intestines, they should not be very full, but not empty either. We knit with a thread on the other side.
Carefully pierce the sausages with a needle every 15 cm, and immerse them in hot water. After 1-2 minutes, carefully remove the sausages from the boiling water, and pierce them again with a needle.
Cook with a barely noticeable boil for about 45 minutes. We take it out of the boiling water, cool it, and fry it in a pan with vegetable oil or bake it in the oven. You can eat.

Homemade liver sausage

For homemade liverwurst need to:

1 kg of chicken stomachs
200 g pork lard
3 raw yolks
1 tea spoon of cumin
2-3 cloves of garlic
Salt tastes
Black and red peppers, nutmeg - ground, to taste

Let's start cooking:

We wash the chicken stomachs, clean out all unnecessary, and cut them.
We pass by-products and lard in a meat grinder.
Add yolks, chopped garlic, salt and spices, knead until smooth, and let it brew for half an hour.
We put the minced meat in food cellophane, twist it tightly and tie it with a rope.
We put it in another bag, tie it tightly, place it in a saucepan, fill it with water and cook over low heat for 1.5 hours.
We take out the sausage from boiling water, cool it, let it stand in the refrigerator for 5-6 hours, and you can serve it with a side dish or make a sandwich.

Homemade smoked sausage

Homemade cold smoked sausage

Cooking cold smoked homemade sausages

Homemade smoked sausage

Homemade raw smoked sausage with cognac

For raw smoked sausage you need:

1.5 kg of pork and beef
1 kg lard from the neck
150 g salt
1 tea spoonful of sugar
4 tbsp. tablespoons of potato starch
60-70 ml brandy
15 g ascorbic acid
1 tea a spoonful of a mixture of black and allspice ground pepper

Let's start cooking:

We prepare the meat: wash, cut off the tendons and films.
My bacon, we cut off the skin. The fat must be taken from the neck, it is solid and will remain in the finished sausage in pieces, and the soft fat from the belly will melt during heat treatment.
Cut the meat and lard into large pieces, rub with salt, and put in a cool place with a positive temperature of no more than 3 degrees, for 2 days.
We pass the meat through a meat grinder with a large grate, cut the bacon into small pieces up to half a centimeter thick.
We mix minced meat, bacon, sugar, spices, starch, cognac and mix everything thoroughly.
Prepared pork intestines for smoking sausages, in contrast to boiled sausages, are tightly stuffed with minced meat, since when smoking sausages will decrease in size.
Tie the ends of the sausages with twine, also wrap the sausages with twine in the middle, and hang them in a dry, ventilated, cold place for 3-5 days.
We hang the sausage in the smokehouse so that the sausages do not come into contact with one another.
We smoke sausages on sawdust or wood from fruit trees (apple, pear, sweet cherry, cherry), aspen, alder, you cannot use coniferous trees, otherwise the sausages will have a specific smell and taste.
The time for continuous smoking is 1-2 days, at a temperature of 25-28 ° C. It is also necessary to ensure that too thick smoke does not go on the sausage, otherwise it will be covered with soot and become bitter in taste.
After smoking, the sausage is not yet ready - it must be hung for up to 2 weeks in a dry, dark, cool place with a temperature of no more than 10 ° C to dry.
After drying, the sausage can be stored for up to 4 months in a cool place, and it will not lose its taste.

Homemade hot smoked sausage

For homemade hot smoked sausage need to:

500 g pork
200 g of beef
300 g lard from the neck
1 tbsp. a spoonful of salt
1 tea a spoonful of sugar
60 ml brandy or madeira
1 tea a spoonful of ground black and allspice
0.5 teaspoon cardamom

Let's start cooking:

We pass the prepared meat through a meat grinder with a coarse mesh.
Chill the bacon in the freezer to make it easier to cut, and cut it into small cubes 3-4 mm.
Add spices, salt and brandy or wine to the meat, and knead until the liquid is absorbed into the minced meat.
Add lard in cubes and knead again.
Fill the prepared intestines with minced meat, form sausages up to 30 cm long, tie both ends together.
We hang the sausages at room temperature for one and a half to two hours.
We hang the sausages in the smokehouse so that they do not come into contact with each other, and keep the temperature at 75-90 ° C for 6-12 hours. The sausages are ready when they have acquired a brownish color with a beautiful reddish tint.
Ready-made sausages can be eaten immediately, stored in the refrigerator for up to 1 week.

Homemade turkey sausage recipe

Homemade turkey sausage

For homemade turkey sausage need to:

1 kg turkey (fillet)
200 g lard
6 cloves of garlic
Salt, allspice and black pepper to your taste

Let's start cooking:

Cut the meat into small pieces up to 1 cm thick.
Cut half of the lard according to the recipe into even smaller pieces than the meat.
Add lard, chopped garlic, ground spices, salt to the meat, knead and leave to salt overnight.
We take out the knife and grate from the meat grinder, fasten the special device for sausages.
We take the prepared pork intestine, put it on the device, and load the minced meat into the meat grinder, fill the intestine with minced meat by scrolling the meat grinder, tie the edges with a thread.
Put the sausage ring on a baking sheet, pour 0.5 cups of water, finely chop the remaining bacon, and cover the sausage with it.
If you want to get a diet sausage, then you don’t need to put bacon on a baking sheet, but grease the sausage with vegetable oil so that it doesn’t dry out.
We prick the sausage every 3-5 cm with a thick needle, put it in the oven, turn on medium heat, and fry for 20-30 minutes on one side, then the same amount on the other. To find out if the sausage is ready, pierce it with a fork and press, if clear juice comes out, then the sausage is ready, and if the juice is pinkish, let it cook.

Now we know how you can cook different types of homemade sausages at home.

Video: Homemade sausage (according to mom's recipe)

As one of the country's leading channels said on the screen: "Sausage is a strategically important product!" It seems to me that everyone in our country loves sausage. Me and my family are no exception.

My grandmother taught me how to cook sausage. I know how to cook it from different minced meat, from pieces of meat, with the addition of various ingredients. I represent the classic way of making homemade sausage from minced meat.

If you are going to cook sausage, you need to understand that almost everything depends on the quality of the meat. I draw your attention to the fact that you can combine any meat at your discretion. I like beef and chicken sausages the most, but my homemade pork-free sausages categorically refuse to eat. Therefore, I will talk about cooking beef and pork sausage.

To make the sausage, you need a shell. I know that many people fill artificial casings. I did not try. To be honest, it is not entirely clear to me why cook sausage in "plastic" guts, if you can bake sausage bread ?!

I buy intestines (they are also casings) in the Metro Hypermarket or in the city of Armavir. If you live in Armavir, I recommend buying them in the meat pavilion, which is opposite the entrance from Lenin Square. If you do not have a Metro hypermarket in your city and you do not live in the city of Armavir)), then you will have to search the Internet, sometimes people unite and order casings in the Rostov region on a specialized website.

So, let's begin...
Rinse the intestines thoroughly before starting work, just do not tear, after rinsing, liberally lubricate the sausage attachment with vegetable oil and put about five to seven meters of the shell on the attachment.

It is desirable that these were guts with one "string", otherwise during filling you will be tortured to tie them at the very beginning and end of the sausage, and when your hands are in the minced meat, it is extremely inconvenient to do this. It is generally better to cook sausage together. Put the threads under your arm, suddenly the shell will break, you will have the opportunity to tie the shell and prevent it from breaking through further.

Cooking minced meat.
Beef

and lard

with streaks of meat we pass through a meat grinder.

Add the bow.

Do not feel sorry for onion and be sure to pass it through a meat grinder. You can put garlic, but remember that you cannot take such a sausage to work, otherwise it will give out your gastronomic addictions with its aroma))).

Add starch.

Ground coriander.

Ground black pepper.

Salt.

As for the salt, the minced meat should taste a little salty. Otherwise, the sausage will turn out bland.
We drive in two eggs.

Pour in three tablespoons of vodka and mix thoroughly. You can replace vodka with cognac.

We put the minced meat in a meat grinder in small portions and slowly fill the shells.

During filling, do not try to fill too long "sausage", more often do "clipping" by twisting the intestines.

This will allow you to bandage the resulting circle as comfortably as possible.
Do not try to fill the casing too much, it may burst. I am an experienced sausage maker))) and sometimes "punctures" happen. If suddenly the shell breaks through, immediately stop the meat grinder and intercept the sausage in a place that is one or two centimeters above the breakout point and squeeze it, removing all the minced meat. Tie up immediately to avoid further rupture of the sheath.

After all the intestines are filled, it usually takes me about five to seven meters for the indicated portion of minced meat, it all depends on the diameter of the resulting sausage, it is necessary to lay it in the form of a circle on a plate.

The hardest part of making sausages, in my opinion, is fixing the circle. It is necessary to fix the sausage so that it takes the shape of a circle. This is necessary for cooking and further frying in a pan. If you fix it badly, it will be difficult to get it out of the water and turn it over during frying.

I fix the sausage, as a rule, with ordinary threads. If you have cotton or linen, that's even better!

The fixation of the sausage "snail" begins from the most extreme tail of the sausage. I tie a thread on the tail and, moving towards the center, I fix all the sausages, tying them into a single circle. I move like a spider, as if I create "rays" from constrictions, so that when I pick it up, it would look like a sausage cake.

Please note that the diameter of the sausage must be equal to the diameter of the pan in which the sausage will be cooked and the diameter of the pan in which you will fry it.

When the sausage mugs are all tied up, we begin to pierce the sausage. Any needle will work, if a new sewing needle is not available, use a disposable syringe. You need to pierce it with sharp movements so as not to tear the shell, namely to pierce. Approximately twenty to thirty punctures per circle. If you do not pierce the shell, then it may burst during the cooking process, and all work will be lost ...

After all the circles are tied, we lower the sausage into the water. If you get several circles, it's okay, lower them in turn into the water, one on top of the other in turn.

Add bay leaves and salt.

The water must be salty, slightly salty, otherwise the broth will begin to take salt from the sausage itself, which is not permissible: the sausage will be fresh on the outside, but normally salty inside.

After boiling (this is very important, do not skip the boiling process !!!), reduce the heat to a minimum and close the pan with a lid. Cook over low heat with a barely noticeable boiling process for thirty to forty minutes.

After that, we take out all the sausage circles from the pan, put them on plates and refrigerate. It is very important!!! It is not permissible to fry hot sausage, this can lead to the fact that the juice from the sausage will flow out and during frying it will turn into minced meat rusks.

After the sausage has completely cooled down (it will take several hours ... or take it out in the cold, but it is better not to rush the process so as not to break the rules, this affects the taste of the sausage, it should "ripen"), fry it over medium heat for preheated pan with the addition of vegetable (odorless) oil. While frying, I put a few sprigs of rosemary in the pan. Can be baked on a baking sheet in the oven.

Fry on both sides until golden brown.

You can serve the sausage hot. Can be refrigerated.

It tastes very meaty, if this does not suit you very much, you can add more starch or cereals to choose from: ground buckwheat in a coffee grinder or oatmeal ground in a coffee grinder. I like it more with oatmeal, and children like it more with buckwheat.

Bon Appetit!
Later I will tell you how to cook chicken sausages.

Cooking time: PT02H30M 2 h. 30 min.

Estimated Serving Cost: RUB 50