How to deliciously fry homemade sausages. How and how long to cook homemade sausage? Pork and beef recipe

I finally got around to making sausage! True, I started conducting my first experiments with homemade sausage last year - first I did it, then I did it, but I really, really wanted to try making sausage in a natural casing. I, as an exemplary bore and an exemplary perfectionist, first studied the technology and recipe. It turned out to be logical that it is difficult to prepare real smoked sausage “like in a store” without a smokehouse; sausage with a beautiful store-bought color and texture cannot be created just like that - you need nitrite salt and strict adherence to the cooking technology at low temperatures, and for ideal sausages there are some tricks .
But you have to start somewhere, and first I prepared the simplest sausage from coarsely ground minced meat, which I stuffed into a pork belly and fried in the oven.
Yes, if you can somehow manage without a tricky mixture of spices and nitrite salt, then nothing will work without a sausage casing!
Of course, my first impulse was to go to the market and look for the right product there. But searching for additional information on the Internet, as well as pictures, completely discouraged my desire to drag THIS home. In a nutshell, it is difficult to find intestines in the meat aisles, but it is possible (ask the butcher, they will definitely bring you the next day), and although the intestines are cleaned, they can be called conditionally so. It will take a long time and thoroughly to clean the intestines from mucus, rinse them 100 times and, of course, urgently, urgently stuff stuffing into them, because... the product spoils, and you can’t freeze the intestines - they will tear when stuffed.
But with my lifestyle, this is slightly inconvenient - prepare minced meat in advance, buy intestines for tomorrow, clean, make sausage, then do something further with this sausage - you’ll only have to “dance” around it for 2-3 days. So I took the simple route - I ordered ready-made intestines (or wombs) from an online store.
In general, similar sausage items are sold in different places on the Internet, but I decided to try my luck with the store kolbaskidoma.ru— a superficial comparison with other similar stores turned out to have surprisingly low prices and a wide range. I wandered around the site, added the desired product to the cart, clarified some points with the help of feedback (by the way, they responded quickly and to the point) and two weeks later I was picking up the parcel.
Looking ahead, I will say that the online store kolbaskidoma.ru has natural pork, beef and lamb casings, as well as artificial ones - polyamide (inedible “cellophane”) and collagen (completely edible) casings. After all, for each type of sausage and for its further heat treatment and the final result, a certain casing is needed! Moreover, the diameter is important - after all, you can prepare thick loaves of boiled sausage or thin Krakow cutlets.
Because This was my first time, I didn’t do complicated experiments and ordered the most popular and universal one (40/42 is the diameter of the future sausage)

When unpacking the casing, this one turned out to be in the form of a skein, white and gray in color. It was packed in a vacuum bag, and then in a craft envelope with shell markings, tips for use and information about the manufacturer. The smell reminded me somewhat of laundry soap (the smell disappears during heat treatment).
The coolest thing is that this womb has already been completely cleaned and covered with salt for preservation. Therefore, it survives several days on the road without loss, and is also perfectly stored in the refrigerator. Just before hour X you need to unwind the required amount, rinse the casing inside and out with running water to wash away any remaining salt, and soak in a bowl of warm water for 30-40 minutes (lamb intestines are soaked for 15-20 minutes).
If suddenly there are unused, but already soaked intestines left, you just need to cover them with salt again, put them in the refrigerator and store them for at least a whole year (however, you can’t store that much - they are used much earlier).

That is, as you can see, there are no difficulties at all with the most important ingredient - the sausage casing! All that remains is to prepare the minced meat and mix the spices.
One of the main rules for preparing minced sausage is that once cooked, it must be kept in the cold for 12 hours. Primary fermentation occurs, salt and meat juice are evenly distributed, besides, salt binds the liquid in the minced meat and it does not separate from the mass.
Therefore, it is wise to prepare the minced meat in the evening, and the next morning stuff the sausage - fry some for lunch and dinner, and freeze the rest. So choose your time!

There are a million recipes for fried sausages on the Internet, this is what I did.
For cooking 6 kilograms of sausage (6 pieces) you will need:

• 2.5 kilograms of pork neck
• 2 kilograms of pork ham
• 0.5 kilograms of unsalted pork lard
• 2 heads of garlic
• 1 kilogram of onion
• 2.5 tablespoons salt
• 1 tablespoon ground black pepper

The ratio of meat and lard is easy to remember - fat should be 10% of the total weight of the minced meat.
Fried sausage really “loves” onions - it gives it juiciness, and there can be a lot of it there - up to 15%! (and if you plan to smoke the sausage, then it is better to replace the onion with water or a “broth” of spices)
And you can add any spices, in addition to ground black pepper, to your taste - cardamom and coriander, red pepper for spiciness, nutmeg (1 piece per 5 kg of minced meat is just right), if the sausage is going to be fried, then you can safely add parsley, paprika , lemon zest. In general, if you are too lazy to mix it yourself or are afraid of messing up the proportions, there are ready-made spice mixtures for sausages.

The best sausage makers know that properly prepared minced meat is 50% successful. Therefore, it is recommended to cut the meat for minced meat into small cubes, turning only a small part of it through a small meat grinder. If you pass all the meat through a meat grinder, the finished product will come out dry (which is good for smoking or drying, but vice versa for frying), and the 10-15% that is ground in a meat grinder will bind the meat pieces together and add density to the minced meat.
Cutting 4 kilograms of meat into neat little pieces is quite a feat! But there is a way out of everything! For home meat grinders (modern and rare Soviet ones) there are special grates with a large mesh - some of the meat, of course, will be crushed, but the bulk will be in the form of neat meat balls.

But the lard needs to be cut! Small cubes with a side of 0.5-0.7 cm. After all, if you pass it through a meat grinder, it will be crushed, the minced meat will be difficult to knead, and when baking the sausage will leak.

Mix minced meat with chopped lard, pass garlic through a press, add onion (it can be chopped, minced using a meat grinder with a fine grid or grated), add salt and ground spices. And then knead thoroughly for 10-15 minutes.

Now leave the container with minced meat in a cool place overnight. At this time, as I already said, primary fermentation and distribution of juices occurs.
If I added nitrite salt to the minced meat, the minced meat would retain the bright color of raw meat - nitrite salt both stabilizes the color and is a preservative. Without nitrite salt, after 12 hours the minced meat became lighter, but stopped crumbling and began to hold its shape well.
So everything is ready for stuffing!

All that remains is to cut the salted casing into pieces of the required length (it was more convenient for me to measure the same sausage), rinse and soak for half an hour in warm water - the casing will soften, turn white and become plastic.
Before stuffing, it is convenient to divide the prepared minced meat into portions. For example, 1 meter of pork casing with a diameter of 40/42 holds 400-600 grams of minced meat (I made sausage weighing a kilogram and cut the casing into 1.5 meter pieces).

Stuffing sausage is also an art! Some people successfully use various devices for stuffing in the form of plastic bottles, medical syringes, funnels and their own fingers, professionals acquire special sausage syringes, and for home use there are metal and plastic attachments for meat grinders, on which the casings are put on (dada, like a condom) , and minced meat is fed through the hole.

First, we put on the casing, then we roll the finished minced meat so that it appears, and then we lower the casing a little and tie the end (with twine, thread or a knot) - this way we will get rid of the air bubble inside the sausage.
Well, then, gradually feeding the minced meat, we fill the casing - not tightly (otherwise, during heat treatment, the minced meat will expand and the sausage will burst), but not flabby either. From personal experience, I will say that it is very convenient, quick and easy for two people to do this - one adds meat to the meat grinder and turns the handle (presses the button), and the second slowly removes the casing into the nozzles, forming a sausage and twisting the “snail”. But you can cope with one, it will take a little longer. The main thing, like when sticking wallpaper, is that there are no bubbles))
The other end of the sausage also needs to be tied in a knot and let it lie for 10 minutes and dry.

The worst thing when preparing homemade sausage at any stage is a burst casing. Therefore, there are several ways to prevent this. I already wrote about one - you don’t need to stuff it too tightly (the shell may burst either during stuffing, or during further cooking, when the minced meat begins to expand due to temperature).
To minimize such troubles, the sausage needs to be pierced in several places. Professional sausage makers use a special tool with several needles, but at home you can use an ordinary thick needle or toothpick. This technique is called “grinding” (shallow calcination of sausage loaves to remove air that can remain in the minced meat under the sausage casing if the stuffing is loose).

The shell can also be “hardened” - after hatching, place it in very hot (but not boiling!) water for several minutes - 85°C is enough. If the sausages are small, then you can immerse them in water in bunches, and if they are such long “snails,” you can do this on a large slotted spoon, in a deep-frying basket, or using a colander (you can find items suitable for this operation in every kitchen).
After this initial heat treatment, the sausage will turn white, although it will still be raw inside, but it can already be fried or frozen. If it stands on the table for 10 minutes, the shell will partially restore its “transparency”.

This sausage takes no longer to prepare than a regular piece of meat - in an oven preheated to 180°C for 40-50 minutes - watch for the beautiful crust on top (we liked it browned - then it crisps).
By the way, if you freeze raw sausage, then you don’t even need to defrost it before frying it - just put the sausage in ice form on a baking sheet and put it in a preheated oven, and bake it just 10 minutes longer.

For friends, I once cooked sausage with potatoes baked in the same oven, which I cut into slices, added salt, pepper, turmeric for color and a little butter and baked on a separate baking sheet.

It’s convenient to cut such sausage right at a common table - for some a larger piece, for others a smaller one. Still, individual sausages are not so good in a friendly, cheerful company of friends))

And this sausage also went perfectly with vegetable sauce, which we spotted in one grill bar, tried to cook at home, and it worked the first time:
Finely chop a couple of stalks of celery, bell pepper, red sweet onion, seedless tomato, add your favorite herbs and garlic to taste, salt and pour in a generous portion of olive oil, for spiciness you can also add chili pepper. Mix thoroughly and season the meat already on your plate.
This sauce is good not only for sausage, but also for any baked meat and various grilled dishes, you can even just season potatoes - it’s delicious!

Enjoy!

And once again for those who read diagonally: I ordered the womb from the online store kolbaskidoma.ru, there you can choose natural and artificial casings with different diameters, select a mixture of spices for minced meat, order nitrite salt, and also equip your meat grinder with special large grates and attachments for stuffing sausages. There are also useful tips on how to work with casings (preliminary preparation and storage), as well as a bunch of detailed recipes for various sausages and sausages with pictures.

Meat sausage is one of the most popular products. It is eaten for breakfast, used as a snack on the holiday 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 used as its basis.

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

You will need:

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

Cooking process:

1. The first step is to process the intestines. If they were in the freezer, they need to be defrosted, 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, soak them in a salty water solution for 60 minutes. Salt will remove microorganisms and bacteria.
2. Let's start with the lard. You need to cut off the skin from it and chop it into small square pieces. If the pork itself has a high percentage of fat content, then use less lard in the recipe.
3. Pork must be prepared by removing bones or veins. Cut into medium-sized squares. (2^2 cm)
4. Place lard and meat in a common bowl. Sprinkle pepper and all other spices on top.
5. Process the garlic using a garlic press and add to the meat mixture.
6. Pour cognac into the sausage base. It will give the dish a specific aroma and juiciness. You can do without it.
7. 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. Don't stuff too tightly.
8. After the intestine is filled with filling, tie the other end and put it in the freezer for 4 hours to marinate.
9. The future sausage can be rolled into rings for easier baking. Pierce in several places with a needle to avoid damaging the sausage casing.
10. Place a 5 liter pan of water on the fire and wait until it boils.
11. Add salt and place the raw sausage into the pan. Cook for 40 - 60 minutes over low heat.
12. After cooking, the sausage must be placed in the oven. Don't forget to coat the baking sheet with vegetable oil. We put boiled sausage on it.
13. Oven temperature - 180 degrees. Baking time - 40 minutes. During the baking procedure, you need to turn the intestine with meat several times.
14. You can eat ready-made homemade sausage immediately, or you can eat 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.

Product List:

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

Preparation steps:

1. Make minced chicken using a meat grinder. You can process it in a blender, then the meat mass will be more homogeneous.
2. Break an egg into the prepared minced meat, pour in milk, add salt and mix everything.
3. Boil the carrots and chop into small cubes along with peeled garlic.
4. Take special sausage molds or milk cartons and cut off the lid. We put a lot of minced meat in the first layer, sprinkle carrots and garlic on top, the third layer is minced meat again. And so on until the box is full.
5. Do not add 1 cm to the top of the sausage base.
6. Wrap the box of minced meat with cling film.
7. Pour water into the pan and put it on gas; after the water boils, place the box with the future sausage in the pan. Water should not get inside the package. 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 tier. With it, the sausage will not be too fatty, but not lean either.

Components:

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

How to cook:

1. Process the meat by washing it and removing small bones. Cut it into small cubes and pass through a meat grinder with a large grid.
2. Cut the lard even finer and process using a meat grinder. Combine meat and lard in one bowl.
3. Add spices to your taste. This could be coriander, basil, ginger or red pepper. Salt the minced meat and put garlic in it.
4. Mix everything well. If the minced meat seems a little dry, you can add a little water or milk.
5. Process the intestines and stuff them with ground beef. Tie the ends with a string.
6. Place the intestines filled with meat in the refrigerator for 5 hours.
7. After this, you can bake them in the oven, after making holes with a needle along the entire length of the intestines.

Homemade boiled sausage

Recipe Ingredients:

• 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 instructions:

1. The pork must be washed and cleaned of foreign objects: films, small bones and chopped 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 sausage base can be prepared in special molds, pork or beef intestine, or in a baking bag if you don’t have anything else on hand.
4. Fill a 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 doesn't require a lot of expensive ingredients, and the result is an amazing tasting dish.

Product set:

• Light - 0.8 kg;
• Liver - 0.6 kg;
• Lard - 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 intestines:

1. The liver should be washed under the tap, the meat of the heart and lungs should be cut into pieces and placed in a pan. Boil for 60 minutes.
2. Chop the lard and liver and grind it through a meat grinder along with pieces of garlic.
3. You can fry lard and onions in a frying pan with vegetable oil.
4. We also process the cooled liver and lungs in a meat grinder.
5. Combine all the ingredients into minced meat, pour cream on top and sprinkle with spices.
6. We fill the intestine with ready-made minced meat and tie its ends.
7. Cook for 40 minutes. Don't forget to pierce the shell with a needle.

Homemade dry-cured chicken sausage

This recipe does not involve boiling or baking in the oven. But here you need patience, 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 g;
• Black pepper - 0.5 g;
• Nitrite salt - 4 g.

Step-by-step preparation:

1. Cut the chicken into thin slices.
2. Add 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 it in the freezer for 2 hours.
5. It's time for drying. For this purpose, it is necessary to hang the product in a well-ventilated area for three days. Temperature: 15 degrees Celsius. It is best to freeze in the refrigerator overnight.
6. Over the next two weeks, the sausage should constantly hang in the fresh air.

Sausage without guts - in foil

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

What you will need:

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

Instructions:

1. The meat and 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 little by little.
3. Mix everything well, making sure that no lumps form.
4. Make the minced meat, place it on foil and roll it up, tightly bending the edges of the foil.
5. Preheat the oven to 180 degrees and insert the baking tray with the sausage. Baking time - 1 hour.
6. Remove the finished sausage from the film and cut into circles.

Proper homemade sausage for children

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

Ingredients:

• 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 into the minced meat and pour water. Knead everything thoroughly. Prepare the casing 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 pork is too fatty and you prefer dietary products, you can add lean beef to the main meat.

Product set:

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

How to make sausage at home:

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

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

Sausage products have been known to the world for a very long time: back in 500 BC, Chinese and Greek chronicles mentioned this delicacy!

Sausage is the most popular product among the modern consumer and not knowing how to fry sausages for frying in a pan, like other types of sausages, is blatant culinary ignorance. Well, we will correct mistakes in home cooking education and comprehend the best, original and delicious recipes for cooking fried sausage.

How to fry sausage in a frying pan and how long

Frying sausage is a seemingly very simple task. Well, what could be so difficult about frying round thin slices of boiled sausage until golden brown on both sides over medium heat in a frying pan with added oil?

This entire kitchen epic will take no more than 5-7 minutes. In the same way we can fry hunting sausages and smoked sausage. However, the range of sausage products today is so extensive that both recipes and cooking time directly depend on the type of product.

For example, to fry homemade sausages for frying in a frying pan, we first need to either boil them with spices for 5-10 minutes, or blanch them in a frying pan under a lid for 5 minutes with a little addition of water. And only then can we start frying the sausages.

Why is pre-boiling necessary? This way we can be sure that the skin on the sausages will not burst during frying, and the sausage itself will be 100% baked from the inside.

• If you fry pre-boiled sausages, then you need to cook them for 2-3 minutes on each side over high heat until the sausage acquires a red, crispy crust.
• If you decide to blanch the kupaty in a frying pan, then wait over medium heat until the added liquid has evaporated, and only then add heat, pour in the oil and bring the sausage until red and crunchy, turning constantly.

As for blood sausage, frying it is completely simple: throw the sausage into a frying pan and fry over medium heat until an appetizing crust forms. The blood sausage filling has already been heat-treated, so we only need to finish cooking the top layer.

How to fry hunting sausages in a frying pan

Even in its nominal form, hunting sausages are always tasty and satisfying. And if you fry them until crispy in hot oil and serve them with original sauce, then you won’t even think about the best appetizer!

• Take 8 pieces of sausages and cut each into 3 parts. If you are planning to have a lot of guests, then take plenty of sausages, because they run out at lightning speed.
• We set the frying pan to warm up over medium heat and pour odorless vegetable oil (6 tablespoons) into the container.
• As soon as the oil begins to emit smoke, place the sausages in a frying pan in 1 layer and fry on one side for 1-2 minutes, and then on the other side for the same amount. Fry all the sausage pieces and remove them to a paper napkin.

Now let's prepare the sauce:

• Mix 2 tablespoons of mayonnaise, 2 tablespoons of sour cream and 2 minced garlic cloves until completely mixed.
• Add salt and pepper to the resulting sauce to taste, and if you wish, you can add finely chopped dill to the sauce.

Place a bowl with sauce in the center of the serving dish, and place sausages and French fries around the edges, which you can make using the step-by-step recipe from our article:

How to deliciously fry boiled sausage

The easiest way to prepare sausage is to fry a few pieces of Doctorskaya in hot oil in a frying pan until golden brown.

We want to offer you an original version of a very tasty and appetizing dish that can be prepared at home in just 15 minutes!

Ingredients

• Milk sausage – 8 thin slices;
• Selected chicken egg – 1 pc.;
• High-grade wheat flour – 1 tbsp;
• Breading (crumbs) – 80-100 g;
• Hard cheese – 4 slices;
• Sunflower oil – 50 ml;
• Salt – 1 small pinch;
• Black pepper – ¼ teaspoon.

How to fry sausage in a frying pan

1. First, let's prepare the batter. To do this, beat the egg and flour until smooth, add a little salt and pepper and beat everything again.
2. For our recipe, it is best to choose not the thickest sausage, but a medium one, so that the slices are not very large. So, cut 8 thin (7 mm) slices from the sausage loaf.
3. The cheese pieces should also be small, literally 5x5 cm and 5-7 mm thick.
4. Now put the frying pan on heat and pour oil into it. Set the temperature to medium or slightly higher.
5. We assemble the “sandwich”: put a piece of cheese on 1 slice of sausage and cover it with another piece of sausage on top. So we should have 4 “sandwiches”, each of which needs to be dipped in batter, then rolled in breadcrumbs and placed on a hot frying pan.

Fry the breaded sausage for 3 minutes on each side until a thick golden brown crust forms.

How to fry homemade sausage in a frying pan

There are two traditional ways to fry sausages at home in a frying pan: with pre-boiling and without boiling. Both of these options are worthy of praise - the sausages turn out juicy and golden brown, so let’s look at both recipes step by step.

Option #1

1. We take 6 pieces of homemade sausages, put them in a pan, add salt (1-1.5 tsp), peppercorns (½ tsp), bay leaf (1 leaf) and fill everything with water.
2. Over medium heat, without letting the water boil too much, boil the sausages for 10-15 minutes, then remove them to a dish and dry.
3. Now put the frying pan on the fire, pour in vegetable oil (3-4 tbsp) and heat it thoroughly over medium heat.
4. After the oil begins to smoke, place the sausages in a container and fry them on all sides until golden brown, about 10-15 minutes.

Option No. 2

1. We wash the sausages (4 pcs.) under cold water, dry them with napkins, rub them with oil and leave them to rest.
2. Meanwhile, heat a greased frying pan over medium heat and place our sausages into it.
3. Fry the kupats for 15 minutes on one side, then turn them over and fry the same amount on the other side.

How to fry blood sausage in a frying pan

1. Place a frying pan on the burner and heat it at medium temperature, adding butter and vegetable oil to the container.
2. While the frying pan is heating up, peel the onions, cut all the heads into rings and place them in hot oil.
3. With constant stirring, fry the onion until light brown and have a pleasant aroma, then remove the frying to a plate.
4. Now put the bloodwort cut into circles into an empty frying pan and fry the pieces until golden brown - 7-10 minutes.
5. Place the side dish on the serving plates, and on the edge - the sausage, mixed with fried onions.

Any cook can make a simple and tasty addition to any side dish in a matter of minutes - the main thing is to stock up on the necessary ingredients and take note of our step-by-step recipe with blood sausage.

Now that you have many recipes on how to fry sausage in a frying pan, you certainly won’t have any problems with a quick lunch, dinner, or even breakfast.

After a long period of fasting, Easter dishes seem especially nourishing and tasty. Abundant, hearty food for Easter is one of the principles of hospitable hosts. Diligent housewives and cooks are doing their best to prepare for this. The Easter menu is rich in meat dishes. What can you find here: home-made boiled pork, chicken rolls, pork baked with herbs, homemade sausage... By the way, about homemade sausage. Not many people can do it first-class. But this can be done by those who know the basic secrets of frying homemade sausage. Recipe for school-age children.

Easter dish (fried sausage) - Cooking secrets:

No frost and warm water.

If the sausage was prepared in advance by the housewife herself, or was purchased in advance and left in reserve in the refrigerator, it must be defrosted correctly. Do not try to defrost it in cold or, especially, hot water. The expanded fibers of the meat will contract and push out all the juices, so the sausage will be tough and dry. Even preliminary boiling before frying will not save it. The sausage must defrost completely and always naturally without external heat.

Frying pan and heat.

To everyone’s surprise, I will say that the most delicious fried homemade sausage is obtained if you put it in a cold frying pan. Don't be surprised, but this is true. If the frying pan is hot with the oil and the heat is at maximum, the casing often bursts and the sausage falls apart. If you are lucky and it does not burst (apparently the filling with minced meat is too weak), then under the influence of instant high temperature the juice will flow out through the smallest holes. Again, the sausage will be dry inside. Therefore, pour a few tablespoons of vegetable oil into a cold frying pan and add sausage for frying.

Liquid.

As soon as the frying pan heats up, the first white sausage will begin not to fry, but to lightly simmer. This is because excess juice gradually flows out and evaporates. When there is no excess juice left in the sausage, it will begin to fry. It's time to turn it over to the other side. There is no need to add additional liquid.

Crisp.

The most delicious fried homemade sausage is juicy on the inside with a crispy crust on the outside. This can only be achieved if you do not cover the pan with a lid during frying, and after the excess liquid has evaporated, periodically after 3 minutes turn the sausage from one side to the other. Thus, the crust is uniform, golden and crispy.

By following these simple rules, you will prepare the most delicious fried sausage in the world! Bon appetit!

Homemade sausage is a favorite dish for many. Only a vegetarian can refuse such a tasty treat. Moreover, if you prepare this product with your own hands, you will know for sure that even a child can be treated to such a sandwich. Such a hearty and tasty dish will definitely please your man, and it will be so nice to enjoy something delicious. And if you serve sausage at the festive table, then the title of “wonderful hostess” is guaranteed to you.

The Internet is simply overflowing with various recipes for homemade sausage, and the sight of colorful photos whets your appetite. So let's figure out how to make homemade sausage.

Regardless of what kind of homemade sausage you are going to make, the cooking process consists of several general, mandatory steps, namely, preparing the minced meat, forming and heat treating the sausage.

Meat selection

The classic version is homemade pork sausage in the intestines. It is extremely important to choose the right meat for minced meat, since the quality of the taste of the finished dish largely depends on this.

The most suitable for sausage is pork neck. It is not very fatty, but it does have internal fat, which will become a tasty and aromatic juice in the finished sausage. If you want the sausage to be fattier, then you will need to add lard to the minced meat.

If you cannot purchase pork neck, you can use meat from any part of the carcass, the main principle is that it is not tough and too greasy. The ratio of meat and lard should be 4:1. In this case, the neck, back or scapula are good.

Those who for some reason do not like or do not eat pork can prepare sausage from beef, lamb or poultry. No less interesting would be the option using several types of meat. When choosing lamb, you should pay attention to the veins, they should be soft, then the meat itself will also be soft. But when choosing beef, you need to look at its color; the lighter the meat, the younger the animal was, which means the sausage will be softer and juicier.

It is best to buy meat at the market, from a supplier you trust. When choosing pork, try, if possible, to taste the lard from the same carcass. If it is aromatic and tasty, then the meat will be the same.

Grinding

Before moving on to chopping, it is important to thoroughly clean the meat from bones, skins, cartilage and chaff, since their presence in the finished dish is completely unacceptable. The meat for homemade sausage is cut by hand into cubes measuring 1x1 centimeter. You can pass the minced meat through a meat grinder, but then homemade sausage will not be as tasty and juicy. Therefore, it is better not to be lazy and cut it. The process is certainly labor-intensive, but the sausage will turn out especially tasty.

Of course, if you are preparing homemade dumplings or salami, then the meat should be passed through a meat grinder.

Kneading

The chopped minced meat must be thoroughly kneaded by hand. This will not only help distribute the spices and salt well, but also achieve the correct structure. The fact is that with prolonged kneading, excess air will escape and the filling will become denser.

If you can see that the consistency is too thick, you can add a little cream; if the minced meat is already too fatty, then use water instead of cream. Liquid minced meat, on the contrary, is thickened by adding starch, flour or mustard powder.

After the minced meat is mixed with spices, salt and additives and brought to the correct consistency, it must be put in the refrigerator for several hours so that it combines better and becomes homogeneous.

Adding spices

Most often added to homemade sausage:

• ground black or allspice;
• garlic;
• rosemary;
• nutmeg;
• ground bay leaf;
• caraway;
• anise.

The sausage will be more piquant if you add:

• Provençal herbs;
• ground red pepper;
• Cayenne pepper;
• paprika.

It is better to use freshly ground spices; they will give the meat more flavor; in addition, you can warm them up before adding them to the minced meat so that the flavor is revealed better. A small addition of alcohol to the minced meat, for example, good cognac, will highlight the aroma of herbs and spices.

You can form the sausage either with or without a casing. In the case of the shell, it must first be prepared. If you use natural intestines, then rinse them and soak them for a couple of hours in warm water, after which you need to rinse them again with warm water and you can scrape them a little with the back of a knife.

You can use an artificial casing, such as cellulose, protein, collagen or polyamide. They should also be pre-soaked in warm, salted water, but for a maximum of three minutes, and then simply washed under the tap.

The easiest way to fill a natural or artificial casing with minced meat is to use a special attachment on a meat grinder. To do this you need:

• attach one end of the shell to the cone attachment;
• serve the minced meat to expel the air;
• tie a knot at the other end of the shell.

When filling sausages, it is necessary to maintain medium density. A sausage that is packed too tightly may burst, and a sausage that is not packed enough will create voids.

If there is no special attachment for a meat grinder, you can use a cut-off plastic bottle, pushing the minced meat into the casing through the neck.

The sausage can be made large, or it can be divided into small sausages by twisting the intestine. After the intestine is filled, it would be a good idea to prick it with a needle so that the voids disappear, steam comes out, and the sausage does not burst.

If there is no casing, then you can form homemade sausage using parchment, cling film, foil, wrapping minced meat in them like candy.

Heat treatment

Homemade sausage can be boiled, fried, baked, stewed, or a combination of heat treatment methods. In any case, the main thing is maintaining the correct temperature. In order for the sausage to be juicy and aromatic, at the same time cooked and not burst, it is necessary to cook it at a temperature of no more than eighty degrees.

If you decide to cook the sausage in a frying pan, then fry it over medium heat on one side until a golden crust forms, and then over higher heat on the other side until the same result is obtained. You can add your favorite herbs or spices to the pan, which will give the dish a special piquancy.

You can bake the sausage in the oven either simply on a sheet or by wrapping it in foil. If you bake without foil, you need to periodically baste the sausage with fat to prevent it from drying out. In the case of foil, a few minutes before the end of cooking, it should be opened so that the sausage can brown.

Cook the sausage in low boiling water, covered, for twenty minutes. Usually sausage is boiled before frying or stewing.

Without shell

Homemade sausage can be prepared without the casing, and the dish will turn out just as tasty and beautiful. You can serve the sausage on a holiday table, or you can simply prepare it for breakfast sandwiches.

To prepare it you will need:

• pork – 1000 grams;
• salt – 10 grams;
• pepper, oregano, basil, rosemary - 10 grams each;
• garlic – ½ head;
• champignons – 400 grams.

The preparation is like this.

1. Pass the meat through a meat grinder.
2. Add salt and spices, finely chopped garlic.
3. Add fried champignons to the minced meat, mix everything.
4. Beat the mixture.
5. Wrap the minced meat in parchment, in the form of candy.
6. Wrap in two layers of foil.
7. Cook the sausage for an hour over medium heat.
8. Place the finished sausage in the refrigerator for a day.

As you can see, the recipe for homemade sausage without casing is quite simple. It can be prepared not only from pork, but from any other type of meat.

Now we will learn how to make homemade sausage from pork and beef. For this we need:

• pork – 1 kilogram;
• beef – 1 kilogram;
• lard – 300 grams;
• salt – 1 tablespoon;
• nutmeg, ground black pepper;
• onion –500 grams;
• garlic – ½ head;
• cognac – 50 milliliters;
• water – 1 tablespoon.

The preparation is like this.

1. Pass the meat and lard into a meat grinder with a large grid.
2. Separate half of the minced meat and pass it through a meat grinder with a finer grid.
3. Fry the onion and chop with a blender.
4. Fry the onion and large minced meat a little.
5. Combine all types of minced meat, add spices, cognac and water.
6. Stir and leave for 30 minutes.
7. Stuff the intestines with the prepared mixture.
8. Bake in the oven, in a sleeve at a temperature of 180 degrees, 1 hour and at a temperature of 150 degrees for another half hour.

Juicy and flavorful cold cuts sausage is ready!

Chicken sausage

For chicken sausage you need to take:

• chicken fillet – 1 kilogram;
• garlic – 2 cloves;
• dill – 2 sprigs;
• salt, pepper - to taste;
• paprika – 1 tablespoon;
• – 4 grams.

The preparation process is as follows.

1. Cut the washed and cleaned fillet into cubes.
2. Pour gelatin with 50 milliliters of water and leave to dissolve.
3. Chop the dill and garlic.
4. Mix meat, gelatin, dill, garlic, spices and salt.
5. Stuff the intestines with minced meat.
6. Bake for 1 hour at 180 degrees.
7. Place the finished sausage in the refrigerator for a day.

Hepatic

To prepare homemade liver sausage with bacon, you will need:

• liver – 1 kilogram;
• lard – 600 grams;
• milk – 1 glass;
• onions – 5 pieces;
• egg - 6 pieces;
• semolina – 12 grams;
• salt, spices;
• oil.

The preparation is as follows.

1. Finely chop half the lard.
2. Grind the second half of the lard along with the liver in a meat grinder.
3. Fry finely chopped onion and add to the minced meat.
4. Beat the eggs in a separate bowl and add to the minced meat.
5. Add semolina, salt, spices, milk.
6. Leave the minced meat for half an hour.
7. Fill the shell with minced meat.
8. Bake in the oven for forty minutes at 180 degrees.

Livernaya

To prepare homemade liverwort you will need:

• boiled liver – 1 kilogram;
• onion – 2 heads;
• egg – 10 pieces;
• sour cream – 1 glass;
• salt, spices to taste.

Let's start cooking.

1. Pass well-boiled liver through a meat grinder along with onions.
2. Add eggs, mix.
3. Add sour cream, salt, spices, herbs and mix thoroughly.
4. Fill the intestines with minced meat and form into small sausages.
5. Cook the sausage over low heat for about forty minutes.
6. After cooking, the sausage must be baked for two hours at 150 degrees.

With buckwheat

To prepare healthy homemade sausage with buckwheat, you need the following ingredients:

• pork – 0.5 kilograms;
• lard – 300 grams;
• a glass of buckwheat;
• salt, pepper, spices to taste;
• garlic – ½ head;
• intestines.

The recipe is as follows.

1. Boil buckwheat until tender.
2. Cut the meat and lard into small cubes.
3. Chop the garlic.
4. Combine everything, add salt, spices and mix thoroughly.
5. Stuff the intestines with buckwheat minced meat.
6. Prick the sausages with a needle.
7. Cook over medium heat for 35 minutes.
8. Fry in a frying pan until golden brown.

Sausage with buckwheat is ready!

Black pudding

To prepare a delicious homemade bloodsucker you will need the following ingredients:

• pork blood - 1 liter;
• lard with meat layer – 200 grams;
• buckwheat – 100 grams;
• salt and ground black pepper – 10 grams each;
• garlic – 2 cloves;
• milk – ½ cup.

The cooking method is as follows.

1. Cut the lard into 1 centimeter cubes and fry in a frying pan.
2. Cook buckwheat until done.
3. Pass the blood through a meat grinder.
4. Add milk, spices and garlic to the blood.
5. Add lard and porridge in portions, mix thoroughly.
6. Stuff the sausage.
7. Cook over low heat for five minutes, then pierce with a needle.
8. Bake for half an hour in the oven at 180 degrees, greasing.

Recipe with cheese

If you often cook regular homemade sausage and want to try something new, try making this delicacy with cheese.

To do this, take:

• chicken meat – 2 kilograms;
• spices – 1 tablespoon;
• sun-dried tomatoes – 200 grams;
• bell pepper – 100 grams;
• champignons – 100 grams;
• hard cheese – 100 grams;
• lard – 0.5 kilograms.

The preparation is as follows.

1. Finely chop the chicken meat.
2. Pass onion, garlic, lard through a meat grinder.
3. Mix the minced meat, add salt and spices.
4. Cut cheese, peppers, tomatoes, mushrooms into cubes.
5. Divide the minced meat into 4 portions and add your own ingredient to each.
6. Stuff the sausages.
7. Bake for half an hour at 200 degrees.

Eight types of different sausages are ready - choose your favorite ones.

So, we looked at the main stages of making homemade sausage. You can use one of the recipes we offer, or you can use your culinary imagination and invent new, original sausages.

The main thing to remember.

1. Choose only high-quality products for making sausage.
2. Before cutting, the meat should be cooled, then you can cut it easier and the minced meat will have the correct consistency.
3. Do not be lazy to prick the finished sausages with a needle so that they do not burst during heat treatment.
4. If you have prepared a lot of sausage, store it in a container, fill it with lard, and simply reheat it before serving.

Now you know how to make homemade sausage. Choose your own recipe, cook more often, spoil your family and friends with delicious food. And bon appetit everyone!

Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.