How to make homemade sausage from the intestines. homemade sausage

When I was little, for important holidays, my grandmother in the village would kindle a wood-burning stove and cook homemade pork sausage. Pigs have always been raised in the household, and sausage was very often - tasty, fragrant. Excellent homemade meat snack.

At one time, the most difficult thing in making homemade sausage was finding the casing. However, now it is sold canned or frozen in large supermarkets. In addition, you can negotiate with merchants at the local bazaar, they will be happy to bring you what you need for your money.

Gathered to cook sausage grandma's recipe. There was a time when status was measured by the presence of sausage on the table. But, as it turned out, happiness is not in the sausage, but in its quality. And homemade sausage is quality! Natural casing, natural pork meat and, spices and inspiration, it is also natural.

In the Bulgarian villages, a very tasty branded homemade sausage is prepared - “nadenitsa”, fried sausage hand-made, in which minced meat is mixed with traditional Bulgarian spices - fenugreek.

A similar Georgian sausage, kupaty, is made from small intestines stuffed with minced pork and beef, with the addition of finely chopped onion, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupaty are fried on coals in a whole shell. homemade sausage is prepared wherever pigs, cows, sheep and even chickens are bred. If there is meat on the farm, then the owners cook sausage, and if there is poultry meat, it turns out delicious. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.

The homemade sausage you've been looking for!

Ingredients (3 kg sausage)

• Pork (neck, shoulder, back) 2-2.5 kg
• Back fat 500-700 g
• Garlic 1 head
• Pig small intestines 5 m
• Cognac or brandy optional
• Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander taste

1. You need to understand that homemade sausage is very satisfying and tasty dish. Sausage is perfectly stored, especially if the finished sausage cooked at home is placed in a ceramic pot and filled with melted lard.
2. In any case, the sausage for the holiday should be prepared the day before, and the final heat treatment should be performed immediately before the feast. Then the sausage will be the most delicious. Although, I have not yet seen a person who refuses a sandwich with cold sausage or warmed up.

   Spices for sausage: salt, oregano, thyme, pepper, basil, coriander

3. Pork small intestines, regardless of where you bought them, must be thawed in the air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It will not be superfluous to scrape the intestines with the back of the knife, remove the mucus from the intestines.

   Pork small intestines - natural casing

4. Pork meat can be used from any part of the carcass. Considering that the sausage is made with the addition of fat, the fat content in the meat does not matter. The neck, shoulder blade, back part are perfect. Thoroughly clean the meat from bones and cartilage - getting them into the product is unacceptable.

   Pork meat can be used from any part of the carcass: neck, shoulder, back

5. Homemade sausage, in principle, can be prepared from minced minced meat. But my grandmother always cut the meat and fat with a knife. The size of the cut is like a medium-sized cherry. This, of course, is a somewhat time-consuming process, but in this case the sausage turns out to be especially tasty.

   Lard, preferably not salted or frozen

6. Spinal fat, preferably not salted and not frozen, free from the skin. Cut off a piece of bacon weighing about 100 g and set it aside for now. Cut the remaining fat into pieces half as small as the cut meat. The ratio of meat and fat should be approximately 1:6 - this is very approximate. It is worth considering that if pork with a large amount of fat is used, it is worth reducing the amount of fat added.

   Cut meat and fat

7. In a large bowl, mix the chopped meat and lard. Salt and pepper - maybe even a little more than it costs. Add dry fragrant herbs: basil, oregano and, of course, thyme. Add ground coriander to taste. Mix the meat very thoroughly so that all the spices are evenly distributed. Yes, by the way, I do not add bay leaf.

   In a large bowl, mix the chopped meat and bacon

8. Peel the head of garlic and chop the cloves very finely with a knife, as finely as possible. You can use a kitchen tool for chopping garlic or a grater, but in this case there will be a lot of garlic juice, which I do not like. Add minced garlic to the minced meat and mix. Next, I add some good cognac to the minced meat - 2-5 tbsp. l. This is optional. Try it, but do not add a substitute or bad-smelling alcohol, this will affect both the aroma of homemade sausage and the taste. If you're not sure, skip this step. At the very end, you need to mix the minced meat very carefully.

   Add spices and garlic to meat

9. Next comes the turn of the most important process - the sausage starts. The prepared shell will start minced meat.

   Minced meat ready for stuffing

10. If a home screw meat grinder has a special filling nozzle - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cruciform knife and grate are removed from the meat grinder, and a nozzle is inserted instead. The gut-shell is pulled over the nozzle, and the tip of the gut is tied into a knot or tied with cotton thread. It is important that the thread should be free from synthetic fibers, they will burn out instantly when frying.
11. Minced meat is launched into a meat grinder, as in cooking. The shell fills automatically and shrinks as it fills from the nozzle.

    Shell on a special nozzle ready for stuffing

12. Attention: do not fill too tightly. The shell should be easy to press when compressed. If the shell is filled tightly, it is guaranteed to burst during cooking or frying.

    Start the shell with minced meat

13. Care must be taken that there are no holes in the shell. If you find a hole, be sure to cut the shell in this place and tie it with a thread. The result is not a whole long sausage, but two or more sausages that can be linked together in a chain.

    Stuffed sausage with tied ends

14. At this preliminary stage of preparation of the dish is completed. Homemade sausage is filled with minced meat and must be sent to the refrigerator overnight. Minced meat should ripen for at least 4-5 hours.

    Tie the sausage with a string and put it in the refrigerator

15. Immediately before the start of cooking, it is necessary to carefully examine the shell again, identify and bandage tears and noticeable holes. After that, it is worth rolling the sausages into spirals (rings) and bandaging them with cotton thread. So it is more convenient to boil and fry the sausage.
16. Next is an important point: the sausage casing must be pierced in many places. It is convenient to do this with a toothpick or a large needle. Prick the shell on both sides with an interval of 4-5 cm. If voids filled with air are visible under the shell, they must be pierced. Remember in Hasek - Baloun could not drive away that unforgettable bright picture from himself, how he pierces the “lachenka” so that air comes out of it: otherwise it will burst during cooking.

    The sausage casing must be pierced in many places

17. Pour 15 cm of water into a sufficiently large pot, frying pan or cauldron. Put a ring of sausage into the pan so that it is immersed in water and bring the water to a boil. Cook from the beginning of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.

    Boil sausage from the beginning of boiling water - 4-5 minutes

18. In turn, cook all the sausages that were prepared the day before. After cooking, remove the sausages from boiling water, arrange them on plates and let cool.

    After cooking, remove the sausages from boiling water, arrange them on plates and let cool.

There are anecdotes about the quality of store-bought sausage. It is difficult to find a person who would have illusions about this product. For many of us, the first crafting experiences began precisely with the question: “How to cook a real sausage?” Today's lesson will be devoted to this topic. We will talk about why this is needed at all, what equipment will be needed, how to choose the right raw materials and what technology is used to cook real homemade sausage.

The bell rang - let's start the lesson!

What is the difference between homemade and store-bought sausage?

The most important and indisputable advantage of homemade sausage is that it is much tastier than store bought. The second plus in number, but not in value, is that home product more useful. You know exactly what kind of meat and what quality you used, what spices you added, what casings you used. The date of manufacture and all other parameters do not raise doubts.

As for store-bought sausage, the manufacturers themselves do not hide the fact that there is much less meat in it than “completely harmless” preservatives, stabilizers, and dyes. In the sausage on the shelves you can find all the additives of the groups E100, E200, E300, E400 and most of the E500.

But even those meat products that are put in store sausage are not necessarily meat at all - for the most part they are trimmings, veins, an emulsion of skins, bones. Gelatin, starch are also used, soy protein.

So even a fresh store product can hardly be called a useful guest on our table.

If you no longer want to absorb a substance of dubious composition, it's time to learn how to cook sausage yourself.

Equipment and consumables for making homemade sausages

Of course, the most important thing for a good sausage is quality meat. But in order to turn it into a fragrant sausage product, you will need special equipment and some consumables.

Let's start with the equipment.

Meat grinder

Sausage requires minced meat of a uniform and even texture, which an ordinary household meat grinder cannot do at a time. You have to twist the stuffing for sausage stuffing three or four times, and then grind the mass with a blender. But even in this case, it may turn out to be insufficiently homogeneous, which will lead to excessive bouillon edema - the accumulation of liquid under the sausage casing.

If you want to make sausages regularly, it makes sense to buy a powerful professional-grade meat grinder. The devices operate at high speeds and quickly grind minced meat into a homogeneous mass. The cutter proved to be excellent - specialized equipment for chopping meat and other products. It is useful not only for sausages, but also for pastes, emulsions, creams. It's not cheap, but it's worth the money.

Syringe

A sausage syringe is needed in order to fill the casings of sausages with minced meat. The principle of its action is simple.

• The metal cylinder is filled with ready minced meat, placed in the body.
• The sausage casing is put on the tip.
• The syringe plunger is driven manually or by a motor.
• The piston pushes the stuffing through the tip of the syringe into the prepared shell.

Sausage syringes can be horizontal and vertical. I prefer the vertical design as it runs very smoothly and the sausage casing fills tightly with minced meat, with no voids.

Syringes vary in barrel volume. It is measured in kilograms of minced meat, which is placed inside. For home use they take syringes with a volume of 1.5 kg or more, for small-scale production they use devices for 5–10 kg, and if you are thinking about a small meat workshop, you can look at syringes that can hold 12–15 kg of minced meat.

According to the control method, syringes can be electric, pneumatic, manual. For home crafting, a manual sausage stuffer is enough.

The sausage casing can be filled with minced meat using a special tip that is put on the meat grinder. You just need to turn the minced meat through the meat grinder again, and it will be in the shell. But I recommend using a sausage stuffer. It provides a much denser and more uniform padding.

Cords

Twine, cord, culinary thread - all this is necessary to fix the ends of the sausage casing. They are made from linen or cotton. In production, metal clips are used to tie sausages, but their installation requires special equipment - a clipper. It is not needed for home production. A good cord or twine is quite enough.

Spices and additives

Good spices are required for the preparation of good sausage mince, they give sharpness, piquancy, brightness to the taste of the future sausage. You can compose an aromatic composition yourself, or you can buy ready-made mixes of spices. If you want to achieve a real "factory" texture, taste and aroma, then you can not do without specially selected flavors. You can buy, for example, a ready-made kit for making hunting sausages or milk sausages.

How to choose equipment for your needs

There is a minimum set of equipment that you cannot do without.

• Meat grinder.
• Sausage syringe.
• Nozzles for minced meat, through which shells are stuffed.
• Control and measuring group: scales, thermometer.

Equipment parameters will depend on how serious you are. For the first experiments, an ordinary manual meat grinder with attachments may be enough for you. Well, with practice, an understanding will come in which direction your technological progress should move.

As I already said, good stuffing it is difficult to get without a powerful meat grinder, and if you want to make a truly high-quality sausage - even, dense, with a good texture - then a syringe is a must.

Casing for sausage - natural and synthetic

To make homemade sausage or frankfurters, you need a casing, which you will fill with minced meat using a sausage stuffer. Sausage casings can be natural or artificial.

• have high elasticity, permeability, natural origin. They are suitable for the production of products of various densities, as they stretch well. They are available in various diameters and lengths. About 550-570 g of minced meat is placed in 1 meter of the shell. They all pass pre-processing and are biologically safe product. Natural casings can be eaten. This type of casing requires preparation before use.
• Artificial shells have a uniform structure, are easy to fill and are durable. They are made from various raw materials: collagen, polyamide, fibrous paper. They cannot be eaten. Artificial casings can be of large diameter and capacity. About 2.4 kg of minced meat is placed in 1 m of a collagen shell with a diameter of 45 mm.

For homemade sausages, you can buy the type that seems most convenient for you to use. Authentic sausage, of course, must be made in a natural casing that is edible and harmless. Artificial casings are well suited for cooking sausages and allow you to vary your range of recipes widely.

Raw materials for homemade sausage

In the best premium sausage, there are not so many components - meat, spices, lard or fat. Depending on the sausage recipe and the type of main meat, other ingredients may be added. So, cream and cheese are often put in chicken sausage, and sautéed onions and white wine are added to liver sausage.

Whatever sausage you have in mind, the main thing for her is good meat.

• For the manufacture of sausages, it is better to take not young meat. The young will have too much liquid. And the “aged” meat will provide your sausage with a rich taste and good density.
• It is important that the meat is completely freed from veins, tendons, films. The more carefully you remove these parts, the more tender and tastier the sausage will be.
• Animal fat or lard is necessarily added to the raw materials for sausage. And if the meat can be taken frozen and thawed before work, then the fat should only be fresh.
• Follow the processing order. First, lean meat is ground, then more fatty and lard.
• In production, ice, crushed into small scales, is added to minced meat. The cold of the ice prevents the protein from curdling, and slow melting promotes uniform swelling. According to technological conditions, the temperature of sausage raw materials should not exceed 12 degrees Celsius in order to prevent softening of fat. Soft fat does not reach the desired grinding stage, which impairs both the taste and appearance of the product.
• It is not always possible to thoroughly comply with all requirements, especially in home production. Therefore, I recommend working with chilled meat and lard, trying to minimize the time spent at room temperature.
• Before adding lard or fat, you can pour a little cold water into the minced meat and stir well. It will act as a cooler instead of ice flakes.

If you are going to make beef sausage, then take the meat from the back of the carcass, it is best suited for this purpose. Pork is best taken from the back or neck, shoulder or chest.

Technology for making homemade sausage: preparation, cooking steps

Before you start making sausages, you need to prepare the products.

• Before putting the meat into minced meat, it must be kept in the cold for 36–48 hours. Some recipes require pre-salting the meat.
• If you are using natural sausage casings, prepare them according to the instructions on the packaging. As a rule, the casing is soaked in warm water for half an hour, then washed from salt. Frozen casings are completely thawed. If you are cooking small sausages, it will be more convenient to fill the entire shell, then divide it into the desired length with a twist and after that you can cut it into separate parts.
• The polyamide casing should be soaked in warm water (18–25°C) for half an hour before use. It will soften and become more stretchable.

Minced meat preparation

Prepared meat and fat are passed through a meat grinder. If you have a home grinder, then skip the minced meat three or four times, and then further process your mixture with a blender. It will acquire the necessary uniformity. Add spices to the minced meat and mix thoroughly until a homogeneous mass is formed. Some recipes require minced meat to ripen within a few hours after it is cooked, according to others, minced meat ripens already in ready-made sausages, but in most recipes it still needs to be allowed to stand for several hours in a cool place. Then it is saturated with spices, and the meat protein swells evenly.

Sausage stuffing

Put on the prepared casing on the nozzle of the sausage stuffer and tie one end of it with twine. Put the minced meat into the syringe. Fill the shell with stuffing. The packing should be dense, without voids and gaps. This is what a sausage syringe is for, because it can be used to provide the desired density of the sausage. After the shell is filled, tie its second end with twine, removing it from the tip of the syringe.

cooking sausage

Before cooking, you need to make punctures in the casing of the sausage. Stuffed sausage can be boiled, fried, baked in the oven. The initial heating is done gradually: first, heat up to 35-45 degrees, let stand for 10-15 minutes, then heat up again to 60-65 degrees and leave again for 15 minutes. Then you need to bring the temperature of the sausage to 75-80 degrees and after that you can cook according to the recipe - fry, bake or boil.

You can fry until golden brown, and then boil for 40-50 minutes.

Put the finished product on a wooden board and let it cool, then place it in the refrigerator for several hours. This will make the sausage thicker.

How to avoid mistakes in cooking homemade sausage

Typical mistakes that can harm the taste and appearance of homemade sausage, as well as tips on how to avoid them, I have collected in a table.

Error Description	How can she hurt	How to avoid
Unprepared natural casing	Uneven stuffing of sausage, deterioration in appearance and taste
Unprepared polyamide shell	Excessive stretching of the shell during heat treatment, she will "hang out" on the sausage	Soak the casing before use for 20 minutes in warm water
Sausage heating too fast	bouillon edema	Slow temperature rise
Non-observance of the sequence of meat processing	bouillon edema	Process lean meats first, then fatty meats and lard
Coarse minced meat	Uneven stuffing, bouillon edema	Turn the minced meat three times in a meat grinder, use a blender or purchase electric meat grinder
Uneven padding	Unpresentable appearance, bouillon edema, voids in finished product	Use a sausage filler to stuff
Too big diameter	Uneven cooking, possible damage to the casing	Tie a thick sausage with twine

Bouillon edema, although it worsens the appearance, does not affect the taste too much, so even with it your sausage will be edible.

Rules and terms of storage of homemade sausage

The shelf life of sausages depends on the method of their preparation. Boiled products are stored in the refrigerator for up to 5 days, semi-smoked - 10-14 days. Raw smoked sausages keep the longest. They can be stored refrigerated for up to 2 months. And the shortest period is released for blood, liver and liver products - no more than 4 days in the refrigerator.

The shelf life of sausage can be extended by putting it in freezer, but this will require compliance with some rules.

• Only sausages that do not contain onions, garlic, carrots and other sautéed vegetables can be put in the freezer.
• You can freeze both semi-finished products and finished products.
• In the freezer, send only those products that have spent at least a few hours in the refrigerator.
• Sausages in the freezer are stored in plastic bags or cling film.
• Shelf life at low temperatures is 2-3 months without loss of taste and useful properties. It is believed that nothing will happen to sausage in the freezer until six months.
• Boiled sausage may lose moisture after defrosting, and loose blotches will appear in the structure of the sausage. But this will not affect the taste of the product and its safety.

Practical part

See how to properly assemble and prepare a sausage filler for work.

Homework

How do you cook sausage? Send me a story about it and a photo of your workplace with the equipment you use.

Today we:

• learned how to cook homemade sausage;
• studied the necessary equipment;
• sorted out what ingredients and raw materials we need;
• mastered the stages technological process;
• we sorted out typical mistakes that can spoil the look and taste of sausage, learned how to avoid them.

The bell rings - the lesson is over, thank you all for your attention!

Add hashtags to your homework #craft_school #cosmogon

Which sausage is the most delicious for you? Probably homemade. The one made with the finest spices from selected meats. What you can buy in a store or supermarket has practically nothing to do with a real sausage. Since there is almost no real meat in its composition (30% - meat, 70% - ground offal, dyes, flavors, starch, flour, soy protein, etc.).

And homemade sausage is real meat product, the aroma and taste of which is not familiar to everyone. Only this is already an argument to please yourself and loved ones with cooked homemade sausage.

Everyone can cook it at home, even a beginner. Only, the process is not very pleasant when you deal with the intestines. However, the sausage will be just chic! In addition, it can be stored much longer than store-bought and cooked as much as needed. It is perfect as a main dish for a picnic or for a family dinner.

Naturally, you can simplify the process a little bit by using an artificial casing instead of the intestines. It is now sold in many stores. However, if you want to cook the old fashioned way. traditional recipes, then nothing artificial can be used. In addition, artificial casings are not as safe as real ones.

Sausage cooking sequence

The hardest part of making homemade sausages is preparing the casings that you will stuff with the meat. Under this, only fresh pork (less often - chicken, lamb or beef) intestines are suitable, which must be washed well under running water. It is 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 washed from the outside must be turned out, and then cleaned of the mucus that covers their inner surface. We advise you to use the edge of a tablespoon or the back of a knife, putting the intestine on the board. Once the mucus is completely removed, they must be disinfected. To do this, put for 50-95 minutes in a weak alcohol solution (50 grams of vodka per half liter of water) or a garden solution (two teaspoons of soda per liter of cold water).

While they are soaking, you can start cooking the minced meat. There are many different recipes. In addition, sausage is a unique dish that is experimented with a lot, changing meat varieties, adding various spices and ingredients.

homemade sausage

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 ground pepper, 0.4 kilograms of lard, half a kilogram of veal, one kilogram of lean pork.

Salo 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 it out again. Now using a special attachment from a meat grinder or make it yourself, just cut off the top plastic bottle, and then lay the minced meat in the cooked shell. Do not fill too tightly. When filled, tie both ends and refrigerate for 4 hours so that the meat is completely soaked with garlic, pepper and salt.

Then grease a baking sheet with oil and put the sausages on it, having previously made approximately seven punctures on each. This is necessary so that the sausages do not “swell” when you cook, and excess liquid and heated air come out freely. Fry at 175 degrees for thirty minutes on each side.

Liverwurst

Good liverwurst is very different from what is sold in stores. It is delicious, fragrant and melts in your mouth. To make it you need: two teaspoons of salt, half a spoonful 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 after five minutes, after it boils, veal - fifteen minutes, beef - twenty minutes.

The meat should be cooled, then passed through a meat grinder, while adding garlic. Mix liver with meat, add pepper and salt. After that, you can start stuffing your guts. Boil the finished sausages over medium heat for about 50 minutes. Liverwurst is stored and cooled in the refrigerator.

Smoked homemade sausage with onions

You need: a tablespoon of cognac, nutmeg, half a spoonful of ground pepper, one and a half teaspoons of salt, three cloves of garlic, one hundred grams onion, five hundred grams of beef, one kilogram of bold pork.

Cut the meat into cubes 2x2 centimeters, salt and put in the refrigerator for two days. This is done so that it is salted. Then, draining excess water, pork and beef should be finely chopped, mixed with spices, salt, crushed garlic and finely chopped onions. Add cognac and mix well. After that, you can stuff the intestines with minced meat and leave the sausage for 2 days in a cool, dark place. Then smoke the sausage on cold smoke at 20 degrees until the intestine is wrinkled. Now leave the sausage for 25 days, hanging in a ventilated area. And only then they can be eaten, because they will acquire a specific smell, which is characteristic of sausage.

Hunting sausages at home

They need guts, but minced meat: three cloves of garlic, a teaspoon of pepper, two teaspoons of salt, a kilogram of bold pork, a kilogram of chicken fillet.

Pass the meat through a meat grinder with a large grate. Add minced garlic, pepper and salt to the minced meat. Mix well and leave for two hours so that the stuffing is evenly soaked. Stuff the intestines with minced meat and make a couple of punctures. Boil for fifteen minutes in salted water, then fry in a pan to make golden brown. They are eaten both cold and hot.

These are just a couple of homemade sausage recipes. However, there are still a lot of them. And, despite the huge choice, there are general recommendations that should be followed.

Almost all varieties of sausage should have lard. They do it so that she has delicate taste and was juicy.

You can make sausage not only according to standard recipes, but also using any additives: liquor, cognac, game meat, bell pepper, potatoes, cheese, olives and other spices.

If you want the sausages to act as a decoration for the festive table, it would be appropriate to use the original sprinkles. You can use, for example, ground or thinly sliced ​​\u200b\u200bnuts, as well as sesame seeds.

Video lessons

“Domostroy” of the 16th century already mentions the preparation of sausages, but they became most widespread under Peter I. It was then that the sovereign invited sausage makers from Germany, who were famous for their various recipes, for the preparation of these delicious products.

Thousands of varieties of sausage are known, in addition, sausages, corned beef, ham of a wide variety of varieties are made. Most delicious product can be obtained not at a meat processing plant, but by preparing sausage at home.

So, how is the production of sausage at home?

1. Sort

At this stage, meat is sorted into the following categories: fatty, bold and lean, that is, lean. The latter is considered the best for the manufacture of sausages; lean meat is used to produce sausages of the highest grade.

Lean meat consists of only pulp and contains less than 30% fat. For the preparation of sausages of grades 1 and 2, semi-fat meat is used, where part of the fat is more than 50%. But fatty meat in sausage is not used at all.

2. Primary processing of the intestines

To cook sausage at home, you will need small intestines, which must be processed immediately after being removed from the animal. First, the intestines are freed from the mesentery and placed in a basin with water, then they are cut into 5 meters and all the contents are squeezed out.

After washing, they are turned inside out, salted and scraped off with a knife on a flat board. At the end, the cleaned intestines are again washed with water and treated with a solution of potassium permanganate. Here, the processing of the intestines ends for the preparation of boiled sausage. If you plan to make raw smoked sausage, then the intestines should be left in salt water for 2-4 weeks. Now intestines are sold separately, which are quite suitable for the production of homemade sausages.

3. Cooking minced meat

To make sausage at home, you can take the meat of several types of animals. It is separated from bones, tendons, fat, films and cartilage, then cut into large pieces of 300-400 g and salted. To ripen, leave in two days in a cold room.

Then the matured meat is crushed into minced meat, adding spices, garlic, grated with salt. It should be noted that if the recipe requires the meat of different animals, then each type is crushed separately, and after that they are mixed. Fat and fat are twisted through a large mesh grinder.

Also, homemade sausage in its composition can contain a wide variety of seasonings. All components are thoroughly mixed, bacon is added, evenly distributing throughout the minced meat.

4. Injection of sausages

At this stage, the filling is placed in the casings of the intestines. One end of the intestine is tightly tied, and the other is put on a special syringe. If there is no such syringe, you can use a wide funnel or meat grinder with a forearm. The intestine is put on completely to the tied end, and as it is filled, it goes down by itself. Main condition- avoid air cavities and voids where liquid would collect. Also, do not stuff the intestines too tightly with the filling to avoid ruptures during further heat treatment.

The exception is sausages for smoking, the volume of which will decrease during the smoking process. Then the shells are tied and pulled together in a circle, large sausages are laced around the circumference with twine.

5. Draft sausages

The correct technology for making sausages at home involves their further sedimentation, for which it is suspended in a cool, dry, clean, ventilated room for a certain time.

6. Heat treatment

To release air from the sausage, its casing is carefully pierced in different places. Before frying, it should be smoked or dried in the oven for 1 hour. frying process must be held at a temperature of 170-180 ° C for 30 minutes on each side. Then the sausage is cooled in a clean, dry room in a suspended state.

Perhaps we do not make sausage at home so often, because the whole process seems quite complicated. At the same time, you can get homemade amateur sausage, chopped ham, boiled-smoked, semi-smoked, raw smoked, blood, liver, fried, and also make brawn.

Cooking sausage at home implies the presence of a spacious kitchen, the necessary utensils, as well as special tools and devices that will greatly facilitate and speed up the entire process of preparing sausage: a syringe for stuffing the intestines with minced meat, a meat grinder, a press for squeezing melted fat, machines for stirring minced meat.

Sausage: homemade recipe

Ingredients:

• pork (shoulder and neck parts) - 3 kg,
• lard - 300 g,
• salt - 18 g per 1 kg of meat,
• red paprika - 1 teaspoon,
• marjoram - 0.5 tsp per 1 kg of meat,
• allspice -0.5 tsp per 1 kg of meat,
• white pepper - 0.5 tsp per 1 kg of meat,
• thyme - 0.5 tsp per 1 kg of meat,
• hot pepper - 0.5 tsp per 1 kg of meat,
• cumin - 0.5 tsp per 1 kg of meat,
• nutmeg - 1/4 nuts per 1 kg,
• mustard in grains - 1/4 tsp per 1 kg,
• cognac (Koktebel) - 50 g per 1 kg,
• garlic - 30 g per 1 kg,
• ice water - 150 g per 1 kg.

Grind minced meat in a meat grinder through a large mesh. Lard, previously frozen in the freezer, crumble with a knife. Mix minced meat with spices and let it brew in the refrigerator overnight. Before stuffing the intestines, add water to the minced meat and mix. Stuff the prepared washed intestines with minced meat and boil.

Some homemade sausage lovers are even converting juice cookers to use this technique for cooking sausages. Then fry on a gas grill in the oven for 7 minutes on each side. At the exit, the weight of the sausage decreases, part of it is boiled down and fried.

Homemade sausage is ready!

Meat sausage is one of the most popular products. It is eaten for breakfast, used as a snack for holiday table and is an ingredient in many dishes.

The store product raises doubts about its quality, so it is best to cook it at home.

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

For sausage, no need to buy great amount ingredients, even a beginner can repeat her recipe.

You will need:

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

Cooking process:

1. The first step is to treat 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 treatment, the intestines should be soaked in saline water for 60 minutes. Salt will remove microorganisms and bacteria.
2. Let's get to the salad. From it you need to cut off the skin and chop into small square pieces. If the pork meat itself has a high percentage of fat content, then use less fat in the recipe.
3. Pork must be prepared by removing bones or veins. Cut into medium-sized squares. (2^2 cm)
4. Put lard and meat in a common dish. Sprinkle pepper and all other spices on top.
5. Process the garlic with a garlic press and add to the mass of meat.
6. Pour cognac into the base of the sausage. It will give the dish a specific flavor and juiciness. You can do without it.
7. Now it's time to stuff the guts. With the help of a tablespoon or nozzle from a meat grinder - a long tube, you need to push the meat into the intestine. Don't forget to tie off the end. Don't stuff too tight.
8. After the gut is filled with stuffing, tie the other end and put in the freezer for 4 hours for pickling.
9. The future sausage can be rolled into rings for easy baking. Pierce in several places with a needle to avoid damaging the sausage casing.
10. Put a pot of 5 liters of water on the fire, wait for it to boil.
11. Sprinkle salt and put raw sausage into a saucepan. Boil for 40-60 minutes over low heat.
12. After cooking, the sausage must be sent to the oven. Do not forget to process the baking sheet vegetable oil. We put boiled sausage on it.
13. The oven temperature is 180 degrees. Baking time - 40 minutes. During the baking procedure, you need to turn the intestine with meat several times.
14. You can use ready-made homemade sausage immediately, or you can use it cold.

chicken sausage

Chicken is a dietary product. So chicken sausage will appeal to people on a diet, those who monitor 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:

1. From chicken meat make minced meat with a meat grinder. It can be processed in a blender, then the meat mass will turn out to be more homogeneous.
2. Break the egg into the prepared minced meat, pour the milk, salt and mix everything.
3. Boil the carrots and chop them into small cubes along with the peeled garlic.
4. Take special molds for sausage or cardboard packaging from under the milk, cut off the lid. In the first layer we put a lot of minced meat into it, pour carrots and garlic on top, the third layer is minced meat again. And so on until the box is full.
5. We do not report the base of the sausage to the top by 1 cm.
6. We wrap the box with minced meat with cling film.
7. Pour water into the pan and put it on gas, after the water boils in the pan, we set the box with the future sausage. Water must not get inside the packaging. Cook in this form for 60 minutes with the lid closed.
8. 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 not too greasy, but not lean either.

Components:

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

How to cook:

1. Process the meat by washing it, freeing it from small bones. Cut it into small cubes and pass through a meat grinder with a large grate.
2. Salo cut even smaller and process through a meat grinder. Combine meat and lard in one bowl.
3. Add spices to your taste. It can be coriander, basil, ginger or red pepper. Salt the minced meat and put garlic in it.
4. Mix everything well. If the stuffing seemed dry, you can add a little water or milk.
5. Process the guts and stuff them ground beef. Tie the ends with string.
6. Put the intestines stuffed with meat for 5 hours in the refrigerator.
7. 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 Ingredients:

• Pork meat - 1 kg;
• Salo - 0.3 kg;
• One egg;
• One bulb;
• Two cloves of garlic;
• Sunflower oil - 17 gr;
• Spices to taste;
• Gelatin - 15 gr.

Step-by-step instruction:

1. Pork must be washed and cleaned of foreign objects: films, small bones and chop together with garlic and onion using a blender.
2. Pour the egg into the resulting minced meat, add your spices and gelatin. Mix everything well.
3. The base of the sausage can be prepared in special molds, pork or beef intestine, or in a baking bag if nothing else was at hand.
4. Fill the baking bag with minced meat, tie the ends and the middle with a rope.
5. You can start cooking. Cook for two hours over medium heat.

Livernaya

The liverwurst recipe is very simple. It does not require a lot of expensive products, and the result is an amazing-tasting dish.

Product set:

• Light - 0.8 kg;
• Liver - 0.6 kg;
• Salo - 0.3 kg;
• Heart - 0.4 kg;
• Garlic - 2 heads;
• Onion - 0.4 kg;
• Cream - 0.3 kg;
• Spices and salt to taste.

Recipe for homemade sausage in the guts:

1. The liver should be washed under the tap, the meat of the heart and lungs is cut into pieces and put in a saucepan. Boil for 60 minutes.
2. Shred the lard with liver and turn through a meat grinder along with pieces of garlic.
3. You can fry lard with onions in a pan with vegetable oil.
4. We also process the cooled liver and lungs in a meat grinder.
5. We combine all the ingredients in minced meat, pour cream on top and pour spices.
6. We stuff the intestine with prepared minced meat and bind its ends.
7. We cook 40 minutes. Don't forget to pierce the shell with a needle.

Dry-cured chicken sausage at home

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

Recipe Ingredients:

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

Step by step preparation:

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

Sausage without intestines - in foil

A quarter of the time in the preparation of homemade sausage is the preparation of the intestines. This is an unpleasant and painstaking task. But you can do without the cherv.

What you will need:

• Pork meat - 1 kg;
• Salo - 0.2 kg;
• Four chicken eggs;
• Six cloves of garlic;
• Salt to taste;
• spices;
• Foil for baking;
• Starch - 40 gr.

Instruction:

1. Meat with lard should be washed and cut into small squares.
2. Break the eggs into a separate bowl and beat, adding starch, salt, pepper, chopped garlic and other spices to them little by little.
3. Mix everything well, making sure that no lumps form.
4. Make minced meat, put it on the foil and roll it up, tightly bending the edges of the foil.
5. Preheat the oven to 180 degrees and insert the baking sheet with the sausage. Baking time - 1 hour.
6. Release the already prepared sausage from the film and cut into slices.

Proper homemade sausage for children

The children's body is very fragile, so spices or garlic are not added to the food for babies.

Composition of ingredients:

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

How to cook:

Grind both types of meat in a meat grinder. Pour salt into the minced meat and pour water. Mix everything thoroughly. Prepare the shell properly. 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 recipe

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

Product set:

• Pork meat - 1 kg;
• Beef meat - 1 kg;
• Garlic three cloves;
• Water;
• Intestines;
• Spices and salt to taste.

How to make sausage at home:

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