Fried chicken sausages. Homemade chicken sausages

Their aroma awakens the appetite, and their piquant taste and juiciness will not leave anyone indifferent! When cooked over a fire, they seem to caramelize, and in some places acquire a golden, slightly crispy crust. This time in the article you will find simple recipes delicious sausages for frying and more.

Kupaty from 2 types of meat

A simple recipe for making kupats for a picnic. The dish is based on pork, beef and chicken gizzards. To add spice, cook with wine.

• Pork with fat - 1.5 kg
• Beef - 1 kg
• Light wine - 100 ml
• Lard - 200 gr
• Chicken gizzards- 300 g (optional)
• Nutmeg- 0.5 tsp
• Black pepper - 0.5 tsp
• Salt - 1 tsp
• Garlic - 3 cloves

Preparation:

1. Chop the meat and grind it in a meat grinder with a coarse grid along with chopped garlic, peeled and chopped gizzards and chopped lard. You can skip it several times for a more uniform texture.
2. Combine spices and mix with minced meat, then with wine.
3. If necessary, rinse and clean the intestines by running the blunt side of a knife over them, and then rinsing again hot water.
4. Stuff the intestines with the resulting minced pork and beef, twisting regularly and place in the refrigerator for 1 hour.
5. Pre-boil the kupaty for a couple of minutes in meat broth(if desired), fry.

Beef snail

A fairly simple recipe for making homemade beef sausages. Good after baking in the oven and for grilling.

• Beef with fat - 1.5 kg of beef
• Onions - 3 medium pieces
• Milk or cream - 3 tbsp
• Salt - 0.5 tsp
• Other spices - to taste
• Guts
• A small piece of lard at room temperature

How to cook:

1. Rinse the meat thoroughly and cut into pieces.
2. Peel the onion, chop and turn together with the beef.
3. Mix everything thoroughly, add spices, mix again.
4. Add cream, stir and leave the minced meat in the refrigerator for 2-3 hours.
5. We stuff the intestines with minced meat, regularly twist them at equal distances or form them into a snail.
6. Cook on a greased grill grate olive oil. We also pre-lubricate the snail with lard.

Homemade beer-fried pork sausages for frying

Milk or cream is often added to the minced meat for homemade sausages for juiciness and a richer taste. We offer a recipe using beer.

• Pork - 3 kg
• Lard - 70-80 g
• Onions - 2 small pieces
• Garlic - 3-4 cloves
• Cumin - 1 tsp
• Light beer - 4-5 tbsp
• Salt - 1 tsp
• Ground black pepper - to taste

How to cook pork sausages:

1. Wash and chop the pork, chop the bacon and chop the onion. Pass the garlic through a press.
2. Grind all these ingredients through a large-hole meat grinder. Form into a common lump and beat in a plate, as when preparing cutlets.
3. Mix with salt, pepper, other spices and beer.
4. We stuff the intestine tightly with minced meat and twist it periodically.
5. Let it sit in the refrigerator for several hours. Cut into sausages and cook on fire.

Sausages in marinade

A beautiful glossy surface, as if caramelized, is obtained when frying sausages in the sauce.

For “marinade” for 8 pieces

• Soy sauce - 3 tbsp
• Dijon mustard - 1 tbsp
• Black pepper - a pinch
• Garlic - 2-3 small cloves
• Orange juice- 2 tsp
• Curry - on the tip of a knife
• Zira - on the tip of a knife

Preparation:

1. Mix all spices thoroughly.
2. In a separate container, stir in mustard soy sauce, then orange juice.
3. Add spices to the mixture and mix thoroughly.
4. Leave the sausages (in natural casing) in the marinade for 15-20 minutes.
5. Then we fry, turning them regularly so that they are not only cooked on each side, but also get scored.
6. At the same time, do not forget to coat the sauce with a brush each time.

Classic sausage sauce recipe

Any sausages or sausages cooked over a fire turn out much tastier when fried in sauce.

For 10 pieces:

• Olive oil - 1.5 tbsp
• Tomato paste or tomato ketchup- 3 tbsp
• Garlic - 3-4 cloves
• Ground black pepper - a pinch
• Mustard powder - 0.5 tsp (optional)
• Cloves - a pinch (optional)

Preparation:

1. For spicy sauce Mix vegetable oil into tomato paste until smooth. There should be no divorces.
2. Continuing to stir, add mustard powder. We pass the garlic through a press several times and add it to the sauce along with pepper and cloves.
3. Lubricate the sausages with sauce and immediately cook over the fire.

Homemade chicken sausages

There is no equal in terms of superior taste and chicken delicacies! Very good chicken sausages for grilling and frying.

• Chicken breasts - 2 kg
• Lard - 200 gr
• Cream - 100 ml
• Light wine - 100 ml
• Garlic - 2-3 large cloves
• Salt - 1 tsp without a slide
• Black pepper - 0.5 tsp
• Nutmeg - a pinch
• Saffron - a pinch
• Pork intestines

How to cook chicken sausages:

1. Wash and chop the chicken meat, finely chop the bacon, chop the garlic. Make minced meat.
2. Beat the finished minced meat in a container or on the table, tossing it.
3. Add the spices and mix, then the cream and mix again, and then the wine and mix again.
4. We clean and wash the intestines, stuff them with minced meat.
5. Lightly grill the finished chicken sausages, lightly greased with oil or lard.

Kupaty is prepared in a frying pan if something so tasty and aromatic is created at home. After all, in the original this sausage should be made on open fire using the grill. However, on gas stove given meat product it turns out no worse. The main thing is to carefully follow the rules of heat treatment.

How to form and fry kupats in a frying pan

Required components:

• chicken fillet - 900 g;
• garlic cloves - 3-4 pcs.;
• cleaned pork intestines - optional;
• ground allspice, sea salt, favorite spices - add to taste;
• Refined sunflower oil - optional (for frying).

Forming sausages

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

Heat treatment of meat dishes

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

Many housewives are in the process of preparing of this dish make a huge mistake by placing sausages in natural casings on a hot pan. 90 times out of 100 it’s so sharp heat treatment Kupatov ends with the pork intestine first swelling and then bursting. As a result, the filling comes out, the dish burns and turns out not as tasty and beautiful as we would like. That is why it is very important to fry the kupats correctly in a frying pan. To do this, it is recommended to first boil the chicken sausages and then cook them in oil.

Thus, you need to take a small bowl, pour some drinking water into it and bring to a boil. After this, it is necessary to place all the formed products into a strongly seething liquid and hold for 3-5 minutes. It is worth noting that this time directly depends on what kind of meat you used to prepare the sausages (if it is beef or pork, then a little longer).

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

How to serve correctly

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

No purchased sausages can replace homemade kupat. To prepare them, any meat is used: pork, chicken, veal, lamb and turkey. The dish is served with various sauces, a side dish of potatoes, fresh herbs and vegetables, pickles and wine.

How to cook semi-finished products

Cooking kupats in the oven is carried out as follows:

1. If you have prepared the product for future use, defrost it ready-made semi-finished products.
2. Boil water, add salt, dip the baths in it for 1-2 minutes. Remove and pat dry with paper towels.
3. Grease or vegetable oil bottom of the baking sheet, lay out the kupaty. Poke them with a toothpick in several places to prevent them from bursting. If you don’t want to wash the baking sheet later, place the semi-finished products on a wire rack and place a container under it so that there is somewhere for the fat to drip.
4. Bake for 25-30 minutes at 200˚C. Baste constantly with the fat that is released. Serve hot.

Chicken sausages

• Time: 1 hour 40 minutes.
• Number of servings: 10 persons.
• Difficulty: medium.

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

Ingredients:

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

Cooking method:

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

Option with potatoes

• Time: 1 hour 15 minutes.
• Number of servings: 10 persons.

This recipe involves the use of store-bought semi-finished products, but you can prepare them yourself from any type of meat.

Ingredients:

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

Cooking method:

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

Turkey kupaty

• Time: 1 hour 40 minutes.
• Number of servings: 8-10 persons.
• Difficulty: Easy for beginners.

Turkey sausages are a dish for lovers of diet food.

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

Ingredients:

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

Cooking method:

1. Finely chop the turkey, onion, and garlic with a sharp knife. Add spices and stir.
2. Fill the shell with the resulting minced meat, tie the ends with thread.
3. Bake on an oiled baking sheet at 180°C for 40 minutes.

With vegetables in the oven

• Time: 1 hour 40 minutes.
• Number of servings: 12 persons.
• Difficulty: Easy for beginners.

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

Ingredients:

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

Cooking method:

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

Pork recipe

• Time: 2 hours 10 minutes.
• Number of servings: 11 persons.
• Difficulty: medium.

The sausages prepared according to this recipe are somewhat different from the previous ones. Here the meat is not chopped or stuffed into casings. Pork is beaten and stuffed delicious filling.

Ingredients:

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

Cooking method:

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

Sausages in foil

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

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

Ingredients:

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

Cooking method:

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

Video

Greetings to all readers of the Notebook site!

Each housewife has her own recipes for dishes a quick fix, maybe this recipe for frying sausages will come in handy. Now in stores there is a huge selection of raw sausages, chicken, beef, pork, I won’t list them all. Essentially, frying sausages are raw minced meat in a shell, a semi-finished product that has a very short shelf life. The color of the semi-finished product depends on the presence of dyes and color fixatives. That is, the less of this crap in the sausage, the more natural its color. Some varieties even turn white, this is normal! As a rule, raw sausages for frying are sold chilled or frozen. Therefore, a thrifty housewife often has such semi-finished products in the freezer for emergencies.

If you prefer homemade semi-finished products homemade, make your own homemade sausage. To do this you need to have a few kilograms fresh meat and sausage casing, in other words, casings (cleaned intestines). Our website has detailed step by step recipes with a description of the process, believe me, it’s quite simple! It’s not a problem to purchase a shell these days; I order it myself from an online store.

In addition, during the picnic season, cook sausages for frying on a grill grate over a fire or barbecue, and even with baked potatoes and grilled vegetables - mmmmm, that’s it!

Ukrainian cuisine is famous for its recipes for various kinds of krucheniki, homemade sausages and homemade lard. In villages, when they slaughtered livestock, they prepared many meat dishes, trying to preserve or preserve the meat as much as possible. Various sausages were often prepared. They put them in jars and filled them with lard. This method of preparation allowed for long time save the meat. It was an analogue of home-canned sausage. In some regions, when weddings are celebrated, large amounts of food are still prepared. meat products at home. Currently, the retail chain sells ready-made raw sausages for frying, prepared industrially. As a rule, a large amount of salt and spices are added to them. In this issue we will tell and show how to prepare such sausages for frying in a frying pan, in the oven or in a slow cooker. There is nothing complicated about preparing such a semi-finished product on the grill on a grill grate. First of all, we want to show you a recipe for making homemade sausage.

Sausages for frying at home

The recipe is very interesting. The meat for minced meat is not minced in a meat grinder, but finely chopped. The sausage does not resemble a cutlet. These sausages are prepared for frying in a natural casing (intestine), and the minced meat includes two types of meat, pork and beef. Salo in step by step photo not used in the recipe at all. The pork has plenty of fat, and a little cream is added to the sausage mince for tenderness and flavor. This component will allow homemade sausages to be juicy and tasty.

Cuisine: Ukrainian
Number of servings - 10
Cooking time 2 hours

how to prepare sausages for frying in the gut

To prepare sausage, we need to take pork and beef pulp in equal proportions, onions, garlic, salt and spices. Also take milk cream with 10-20% fat content. If there is no cream, you can use boiled cold water. For molding, take natural intestine. Now the casings are sold in processed form. The owner only needs to rinse it under running water to calm it down. In fact, the intestine has already been cleaned, soaked and dried.

• pork pulp - 700 g,
• beef, pulp - 700 g,
• onions - 4 pcs.,
• garlic - 5 cloves,
• milk cream 10-20% - 150 ml,
• salt - 1.5 teaspoons without a slide,
• ground black pepper, spices - to taste,
• mustard with grains - 2 teaspoons,
• natural casing (intestine) - 4 m.

Rinse the beef pulp under running water. Remove membranes and tough tendons. Cut the processed pulp itself into small cubes. The meat must be cut very, very finely with a knife. I deliberately do not use a meat grinder so that the sausage does not turn into a cutlet.

Rinse the pork pulp and cut into small cubes. Pork is quite fatty meat. I did not cut off the small pieces of fat on the pulp. I just chopped the pulp into small cubes with a knife. Combine the chopped pulp in a bowl.

Onion cut into small pieces. Add chopped onion to the minced meat.

To the minced meat, add garlic squeezed through a press, salt, ground black pepper and spices to your taste. It is better not to overload the meat with strong spices. Use only those that will not greatly interrupt the taste of the meat. We are not trying to hide the meaty taste, but rather emphasize the taste of the sausage. Add a few teaspoons of sweetish mustard grains. It will highlight the taste of the meat.

Add 150 ml of milk cream to the minced meat. Stir the mixture until smooth. If you don't have cream, no problem. Cream can be replaced with plain water, but you just need to use boiled, cooled water. From raw water the meat becomes tough. This sausage will be less fatty, but more healthy.

Now you need to rinse the intestine and fill it with minced meat. There are several ways. I will use the sausage attachment on an electric meat grinder. Install a spiral into the meat grinder. Place a sausage attachment on the spiral. Put on the disk and tighten it so that the nozzle does not dangle. The meat grinder knife is not used. When feeding the prepared minced meat into the meat grinder, the spiral rotates and feeds the minced sausage into the nozzle. Pull the intestine onto the nozzle, gathering it like an accordion on the nozzle. Tie the edge of the intestine with a knot. Turn on the meat grinder and, feeding the minced meat into the attachment, form the sausage. Remember that the intestine, although quite strong, breaks very easily. There is no need to stuff the shell too tightly with minced meat.

From 1300 pieces of meat I got this sausage. The outermost edge of the intestine can also be tied with a knot or tied with thread. Sausages do not have to be made into one large loaf. It can be divided into sections during molding. This is where your taste and preferences come into play.

Place the pan on fire. Reheat well. Roll the sausage into a ring and place it in the pan. Fry the sausages on both sides, under the lid. Roasting time is about 30 minutes. The sausage cooks quite quickly. On each side you need to achieve light golden brown crust.

Place fried homemade sausages on a platter and serve. It is more convenient to cook a large quantity of this dish in two or three frying pans at the same time. This saves time.

This is what pork and beef sausage looks like in cross section.

Delicious homemade sausage- it's always great! The product is completely natural; no dyes were added to the minced meat during cooking, which gives the minced sausage a pink tint. This is not entirely correct and certainly not useful. In some recipes, beet juice is used when preparing sausage. There are so many housewives, so many recipes. Depending on the region, the recipe for preparing sausages varies. Thus, some regions of Ukraine are famous for their sausage recipes. For example, there is the famous Drohobych sausage. This is a special type of sausage, with pieces of lard in the minced meat.

Another interesting cooking option:

Sausages with cheese baked in the oven

• Sausages for frying - 6 pieces,
• cheese – 150 g,
• garlic - 1 clove is enough,
• mayonnaise (can be replaced with sour cream),
• greens - optional.

The garlic is crushed, the herbs are chopped, the cheese is grated. Everything is mixed and seasoned with sour cream or mayonnaise (you will need a couple of tablespoons). Sausages for frying are cut along the length, and the minced cheese with spices. Place stuffed sausages for frying in a greased pan and bake in an oven preheated to 190 degrees for 25-30 minutes. Serve hot.

Chicken sausages in a slow cooker

Raw sausage in the intestine is laid out in a dry multicooker bowl. There is no need to lubricate or add liquid; a lot of juice is released during cooking. I was preparing chicken sausages for frying. They were thin, so 20 minutes of cooking was enough for them.

The “baking” mode is turned on for 20 minutes. Cook sausages in a slow cooker with the lid closed.

After the signal the dish is ready. Chicken sausages are very juicy. True, the top turns out to be pale.

You can turn it over and bake the other side in the same mode with the lid open. Select the “baking” or “frying” mode, hold for 5-10 minutes and turn off the multicooker.

I repeat, this is not necessary; you can simply place them on a plate, brown side up. The less you cook them, the juicier they will be.

Sausage recipe for frying with vegetables

I tried this recipe in a slow cooker, but the sausages with vegetables will turn out excellent in the oven too!

In order for the kupaty to be golden brown on both sides, you can simply fry them on the “baking” program for 15 minutes on each side at closed lid.

But I'm for juiciness and for getting delicious sauce I use vegetables in this recipe.

• Sausages for frying - 6-8 pieces,
• tomatoes – 2 pcs.,
• carrots – 1 pc.,
• onion – 1 pc.,
• 2 tablespoons sour cream (you can use cream or milk)
• 70 ml water.

I finely chop the onion, grate the tomatoes and carrots. I put a bed of vegetables in the slow cooker, put raw sausages on it for frying, add water and put sour cream. I turn on the “baking” mode for 30 minutes and close the multicooker lid. After 15 minutes I turn it over and stir the sauce. I cook until the signal with the lid closed.

There is no need to turn these sausages over in the oven; they will cook there for 30-35 minutes.

How to cook sausages in a frying pan

Sausages for frying, chilled or frozen, are laid out on a hot frying pan and fried on it with the addition of creamy or vegetable oil until a beautiful golden brown crust forms. Then they are turned over and cooked on the other side. If you are preparing a frozen semi-finished product, the cooking time increases by 10 minutes.

It’s up to you to decide what to fry in: in a dry frying pan, with the addition of water or in oil (butter or vegetable), as an option, you can wrap the sausages for frying in bacon or simply add sour cream.

Raw sausages can also be cooked on the grill, barbecue, or barbecue. Cooking time will be 10-20 minutes, depending on the diameter of the shell. When cooking sausages over an open fire, they are often turned over. They are prepared on a preheated grill (grill, barbecue).

Baked sausages for frying recipe for the oven

Ingredients:

• sausages for frying,
• oil for greasing the mold

Cooking process:

They prepare very quickly. You grease the pan in which you will bake them and place them close to each other.

Place in an oven preheated to 200 degrees. Bake at the same temperature. Cooking time - 20 minutes. I would like to note that there is no need to add any liquid; during baking, a lot of juice is released from the sausages. I recommend pouring this juice over the sausage during baking to form a golden brown crust.

I hope you find this collection of quick recipes helpful!

Best regards, Anyuta.

Homemade sausages made from various types meat. Initially, this dish was invented to extend the shelf life of meat during long campaigns of soldiers; later it became a real work of culinary art. IN different countries sausages are prepared according to their own recipes, with the addition of various spices and parts of meat carcasses. They are baked in the oven, grilled, fried, boiled, put under a press, smoked. Cooking sausages at home is not a difficult task at all, and in return you will get a dish that will become a real decoration for the festive and everyday table.

Almost all people in villages prepare sausages from pork in the gut for the New Year and Christmas holidays. This a traditional dish among the Slavic peoples, it is mentioned in many poems and fairy tales.

The dish is prepared from the following ingredients:

• boneless pork belly(can be replaced with non-fat collar) – 2.5 kg;
• rock salt – 35-40 g;
• ground black pepper – 1.5 tsp;
• red hot peppers– 0.5 tsp. (taste);
• garlic - a couple of cloves;
• crushed dry basil – 2 tsp;
• pork small intestines – 4 m.

The pork breast is cleaned of fat and film and finely chopped with a knife. Spices, salt, and garlic passed through a press are added to it. To make the meat more juicy, you need to add a little clean liquid to it. It is recommended to place the resulting minced meat in the refrigerator for about 6-8 hours.

The washed intestines need to be placed in a container and filled with warm water and vinegar (very little acid is added). Elastic natural films are then washed, checked for damage and soaked in water with added salt for 60 minutes.

When all the products are ready, you can start filling the intestines with minced meat. To do this, use a meat grinder with a special attachment or any other suitable device. The raw sausage is then placed in a container, filled with water and cooked for about 35 minutes. Afterwards it is fried or baked in the oven.

It is important during the final preparation process to ensure that the shell does not burst, otherwise the product will turn out dry.

Beef recipe

Beef - source useful substances, indispensable for adults and children. Sausages with beef meat they will turn out juicy if you add a little pork meat and lard.

In order to make beef sausages for frying, you should stock up on:

• beef – approximately 4 kg;
• pork - about 800 g;
• salt - to taste;
• salted bacon – 350 g;
• garlic – 4-5 cloves;
• pepper and other spices.

The meat must be washed, cleared of film and made sure there is no cartilage in it. Pork and beef are chopped with a knife so that the pieces of the main product are about 0.6 cm thick, and the pieces of pork are 3-4 mm thick. The minced meat is seasoned with spices and salt.

The womb, prepared in advance, is filled with minced meat (one end must be tied with thread). The natural shell should not be stuffed very tightly, taking into account the fact that it will shrink during processing.

It is important to ensure that there is no air inside it, otherwise when heated, the shell will burst and the juice will leak out.

When the womb is filled with meat, you can tie its other end with threads and place it in a frying pan. To give the appearance of sausages, it is recommended to intercept the shell with threads in several places. Fry the sausages over medium heat, frying until golden brown on both sides.

Homemade chicken sausages

Prepare homemade sausages in the intestine from minced chicken as easy as pie. Tender and juicy, they will be a good addition to main courses. This dish is an excellent alternative to store-bought products, the quality of which is sometimes very questionable. There are several options for preparing chicken sausages - with gelatin, in natural and artificial casings, with the addition of mushrooms and other products.

One of the most popular is a recipe for preparing food in the oven, from:

• chicken meat – 1.5 kg;
• intestines – 1.5 m;
• salt, pepper;
• mustard;
• soy sauce;
• granulated sugar;
• ground paprika;
• spices;
• Georgian sauce.

Chicken meat should be washed and cut into small cubes. Afterwards, you need to put it in a deep container and sprinkle with spices. All this should be set aside to marinate for 12-20 hours.

The washed and cleaned intestines need to be checked for integrity, then stuffed and the ends tied with thread.

If air gets into the shell, you need to carefully pierce it in this place with a needle or toothpick.

The product should be baked on a baking sheet in the oven for about 35 minutes, preheating the oven to 200 degrees. You can store the finished sausages in the refrigerator for about 7-10 days. freezer up to 3 weeks.

Recipe without guts in foil

Chicken or pork sausages (you can combine several types of meat) are easy to prepare without using natural casings, which can be quite difficult to find in stores.

To do this you need to stock up:

• pork meat – 1.5 kg;
• chicken fillet – 1 kg;
• garlic - a few cloves;
• hot, fragrant and white pepper;
• nutmeg – 8 g;
• salt – 45 g;
• sugar – 0.5 tsp.

Prepared pieces of pork meat must be passed through a meat grinder using a special attachment with large holes. The chicken is cut into small cubes with a knife. Everything is mixed in a container with spices until smooth and set aside for infusion (from 1 hour to a day).

Cut out and lay foil on the table (fold several square sheets on top of each other). Place in foil meat filling, wrap, forming sausages. Bake in the oven on a wire rack for 120 minutes at 45 degrees, after 100 minutes at 65 degrees and 10 minutes at 100 degrees. Serve, cool slightly, with sauce and other dishes.

Homemade chopped sausages

Chopped meat in sausage significantly increases the quality of the product and its cost, if we are talking about a factory product. All gourmets note that this dish has a richer meat taste, in contrast to what is prepared on the basis of fine minced meat.

To prepare the dish you should stock up on:

• pork pulp – 500 g;
• garlic – 1 clove;
• onions (you can do without them);
• mustard;
• salt, ground black pepper;
• fresh lard – 200 g;
• vegetable and animal fat;
• pork intestines – 120 cm.

Rinse the meat and lard under running water, then chop them with a knife so that the pieces of pork are slightly larger than the lard. Spices and garlic and onions minced through a meat grinder are added to the prepared meat base. Everything is mixed, infused and then used to fill the intestines.

It is recommended to boil the finished products in salted liquid for about 20 minutes. Then place the sausages on a greased baking sheet and bake in the oven at 190 degrees for about 18 minutes (until golden brown).

From pork and beef

Boiled pork and beef sausage can be prepared in the oven or slow cooker.

The dish is prepared from:

• pork – minced meat and minced meat 1 kg;
• beef – 1 kg;
• water – 120 ml;
• salt.

If desired, add a little honey to the minced meat, lemon juice, dry mustard and other spices. The meat must be passed through a meat grinder, put into a blender, add water and grind everything until smooth. Place the meat base in a container, add salt and seasonings.

The prepared shell (natural or artificial) should be filled with minced meat using a syringe. Place the finished products in a saucepan, add hot water and cook for 25 minutes. You can bake them in a slow cooker or oven.

Homemade raw smoked sausages

Raw smoked sausages are the pride of the Germans and an expensive, but beloved delicacy of the Slavs. They can be consumed as a separate product or used to prepare other dishes - sandwiches, pizza, etc. A dish is being prepared from the best varieties meat, with the addition of special herbs and spices.

To prepare a delicious dish, you should stock up on:

• veal – 1 kg;
• lean pork – 1 kg;
• lard – 500 g;
• salt – 100 g;
• granulated sugar – 0.5 tsp;
• ground allspice and black pepper – ½ tsp each;
• ascorbic acid – 10 g;
• potato starch - 3 tbsp;
• cognac – 50 ml.

Pieces of meat are washed, peeled and cut with a knife into large cubes, each of which is rubbed with salt and then placed in a deep container. When the meat is salted (this will take at least 2 days), it must be passed through a meat grinder with a large nozzle. Lard is cut into pieces and mixed with meat and spices. Then the required amount of starch and cognac is added to them, everything is kneaded until smooth and laid out in a sausage casing.

The resulting dishes are wrapped in twine and hung in a special room for several days. Afterwards, the semi-finished products are prepared in a cold smokehouse for 2 days. When the product is ready, it must ripen in a cold room for 10 days. The shelf life of properly prepared product at home is up to 120 days.