This is a favorite delicacy of many. Delicious, aromatic and juicy - they are considered an excellent option for any meal - breakfast, lunch and dinner.

Grocery stores offer a wide range of raw smoked and boiled sausages, ham, sausages and sausages. But, unfortunately, buyers are not sure that these meat products are made from quality raw materials. In fact, this problem is easy to solve - you can cook natural homemade sausage yourself. In this case, you can be sure that it is made from fresh good meat and does not contain harmful additives and flavors.

Homemade sausage without guts: a recipe for making a delicacy

Of course, the most delicious sausage- cooked with your own hands from quality ingredients, without stabilizers, color fixatives and other not very useful impurities. However, many housewives rarely prepare such a delicacy due to the fact that they do not want to waste precious time preparing the intestines. But you don't need to use them to decorate this meat snack! In this article, we will show you how to cook homemade sausage quickly and easily, without using pig intestines... They can be perfectly replaced with foil, cling film or using a baking sleeve. Homemade sausage without intestines turns out to be amazingly tasty - juicy, aromatic and moderately spicy. And the main thing is to make it quite simple and not tiring.

Cooking delicious homemade pork and chicken sausage

In order to make a great meat delicacy on your own, you will need to prepare some ingredients. First, you need to purchase fresh pork tenderloin(1.5 kg) and chicken fillet(1 kg). Secondly, for greater juiciness, you need a small piece of bacon (about 250 g). Thirdly, you will need eggs (4 pcs.), Salt (2 tsp.) And starch (4-4.5 tsp.). To give the sausage an excellent aroma, we will use garlic, black peppercorns, allspice, a mixture of spices and spices (for example, curry). And, of course, cooking homemade sausage without intestines will not do without food foil. After preparing all the ingredients, you can start working.

Homemade sausage without guts: recipe and cooking technology

First, wash the meat, bacon and chicken fillets. Slice these foods small cubes. Chicken eggs beat with a whisk. Add to them the required amount of salt, as well as spices and herbs. Finely chop the garlic, peeled in advance. You can put it through the press. Add the gruel to the eggs. Add starch there. Remember to add it little by little, so that no lumps form in the egg mixture.

How to cook homemade sausage? It's very simple: mix the meat, bacon and chicken in a saucepan. Add egg mixture... Mix all ingredients well. Spoon onto a piece of foil ready-made minced meat... Give it an oblong sausage shape and wrap it tightly over the edges. This is required so that the juice does not leak out during the baking process. Preheat to 180 ˚C. Place the sausage on a baking sheet and place in the oven for an hour. Remove the foil and cut the aromatic meats into slices before serving. As you can see, cooking homemade sausage without intestines is not particularly labor-intensive and will not take so much time. The dish turns out to be very juicy, not too fatty, and, importantly, it is 100% natural. You can store homemade sausages in the freezer for a long time. Bon Appetit!

Another lovely sausage (no guts)

To prepare this delicious snack, you will need pork pulp (700-800 g), butter (120-150 g), lemon juice, salt. You also need spices - dried thyme and tarragon - and wooden skewers. So, how do you prepare yourself a snack like homemade sausage without guts? The recipe is as follows: wash the pork and cut it into pieces no more than 5 mm thick. We beat off layers of meat with a kitchen hammer. Salt, pepper them to taste and put them in a deep bowl. Sprinkle the pork well lemon juice and leave to marinate. After 15 minutes, lay out the layers of meat in a long strip. In this case, their edges should slightly overlap each other. We also beat off all the "joints" a little with a hammer. Sprinkle the meat spicy herbs... In the center, in a row, lay out the butter pre-cut into pieces. We carefully fold the blank into a tube, forming it into a "snail". We fix our sausage with wooden skewers and put it on a greased butter baking sheet. Place the appetizer in an oven preheated to 180 ˚C for 60 minutes and bake. Now you know how to make a sausage without guts. After cooking, remove the skewer, let the product cool slightly and serve.

Lean homemade sausage without guts

This recipe should be adopted by those who are trying to keep their figure in shape and prefer to cook healthy, low-calorie food. The poultry dish turns out to be absolutely not fatty, and at the same time it just melts in your mouth. You will need turkey fillet - 1 kg, cream 20% - 400 ml, protein from four eggs, ground black pepper, seasoning Poultry sausage can be safely eaten without fear of gaining weight. Its caloric content is only 120 kcal / 100 g.

We will start the preparation of homemade sausage by processing the poultry fillets. Wash and grind until puree with a blender. Put the resulting mass in a deep container, add proteins, salt, pepper and cold cream there. Mix all the ingredients well.

Variations: boiled sausage

Cut off a piece of cling film and put 1/4 of the minced meat on it. Let's wrap it up, forming a sausage. We fix the edges with a thread. We will do the same three more times - as a result, you should get four small sausages. Now we start cooking - pour water into the pan and put the container on the stove. Bring to a boil, reduce the "fire" to a minimum. Put the sausages in a saucepan and boil them for an hour. In this case, meat products should be pressed down with a saucer so that they do not float. An hour later, we take them out and cool. We remove the cling film, take parchment paper, roll it out on the table. Pour the Italian herbs seasoning on it. Put the sausage on top and wrap it. We repeat this procedure three more times. After that, we put the snack in the refrigerator for 8-10 hours. Before serving, remove the paper and cut the delicacy into portions.

Tasty and original: chopped chicken sausage

For those who love unusual and interesting dishes, this recipe is sure to please. Homemade sausage (without guts) turns out to be very tender, with a rich taste and pleasant aroma. To prepare it, you will need the following ingredients:

• chicken fillet - 1.5 kg;
• boiled carrots - 2 pcs.;
• sweet bell pepper - 3 pcs.;
• walnuts - 150 g;
• gelatin - 2 sachets;
• garlic - 7 cloves;
• salt - 2 tsp;
• seasoning - 1.5 tsp.

We will tell you further how homemade sausage is made without intestines. The recipe is simple. First, process the meat - wash it and cut it into small cubes. Bell pepper clean it, chop it into strips. Boil the carrots and cut them. Walnuts and peel the garlic, and then chop. In a deep bowl, combine the minced poultry, nuts and vegetables. Add seasoning, salt, garlic, instant gelatin there (it does not need to be diluted first). Mix all the ingredients well.

We form sausages from minced meat

In order to give the resulting mass the shape of sausages, we will use cling film. Roll out and put 1/5 of the minced meat on it. Let's give the blank an oblong shape. We wrap the mass by tightly wrapping the film. Press the sausage on all sides with our hands. Let's repeat the procedure with the rest of the minced meat. You will have five items in total. You can play it safe and wrap each one with another layer of cling film. How to cook homemade sausage in this case? V a large pot pour water and bring it to a boil. Turn down the heat and put our sausages on the bottom of the container, crushing them on top with a plate. Close the pan with a lid. Boil the sausages for half an hour, then carefully pull them out. Let us cool them down and put them in the refrigerator for 8 hours. Poultry sausages are deliciously tender and juicy. Your household will surely appreciate the dignity of such a natural, non-greasy and tasty dish... Bon Appetit!

Tender homemade rabbit sausage

This dish is dietary, but incredibly tasty. Rabbit meat is rich in vitamins and minerals and low in cholesterol and fat. This homemade sausage can even be given to children! To prepare it, you need - 1 kg, chicken egg - 1 pc., Dry cow's milk- 1.5 tbsp. l., salt - 0.5 tsp., nutmeg and Bay leaf... We will tell you how to cook homemade sausage: first, wash the rabbit carcass and cut off all the meat from it. Let's pass the pieces through the meat grinder three times - you should get a homogeneous fluffy mass. We put it in a bowl, add salt, an egg, powdered milk, nutmeg. Mix well. If the minced meat turns out to be dense, add cold water... Then we send the mixture to the refrigerator. After three to four hours, we take out the minced meat and proceed to the formation of sausages. Cut off a piece of cling film, put 1/4 of the minced meat on it. We give the blank an oblong shape. We wrap it with a film, trying to fix it as tightly as possible. Tie the ends with a thread. You end up with a piece shaped like candy in a wrapper. By analogy, we form a few more sausages from the remaining minced meat. Now you need to boil them on small fire within 1.5-2 hours. Then we take out the sausages, refrigerate and put in the refrigerator. After two hours we take them out and cut the film. Now you know how to cook delicious and healthy sausage with your own hands without guts. Bon Appetit!

1. Cut the frozen meat and bacon into pieces, mix with rice, boiled until half cooked.
2. Add salt, chopped garlic, pepper, spices to the minced meat with rice, mix.
3. Stuff the intestines (natural casing) not very tightly, pierce the sausages with a thick needle and boil in slightly boiling water for 20 minutes.
4. Then fry the kupaty in a frying pan until a beautiful crust.

Homemade liver sausage

This recipe makes the most delicate sausage cooked at home. Liver sausage can be eaten this way or you can make several dishes from it: pancakes with liver sausage, pie or pies with liver sausage

What is homemade liverwurst sausage made from? Of course from

• Liver
• Lung
• Hearts
• Large handful of boiled rice
• Pork fat
• Garlic
• Spices

The recipe for homemade liverwurst sausage is simple

1. Leaver: any liver, heart and lungs can be used (beef, pork, lamb). The lung will need to be slightly boiled, so it takes longer to cook than the liver.
2. Boil rice until half cooked.
3. Finely chop the liver with a knife so that it can be easily cut, it is better to freeze it. Do the same with some of the bacon. Pass the raw heart, the remaining bacon and the boiled lung through a meat grinder.
4. Mix the minced liver for homemade sausage with rice, salt, chopped garlic and spices, knead well.
5. Stuff sausage casings liverwort, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry liver sausages in a pan. Or just bake homemade liverwurst sausage in the oven or slow cooker, as we did with the sausages for frying (recipe).

Video recipe on how to cook homemade sausage from natural raw materials and stuff it into the intestine (belly) using a meat grinder attachment

I share the secrets of how to cook and stuff delicious sausages from beef at home without using special attachments and accessories for sausages, using a conventional pastry syringe:

homemade liver sausage with the smell of garlic was a success!

We plan to update this post with new recipes for delicious homemade sausages!

And I look forward to comments and recipes from my favorite readers!

Where to get or buy casings or casings for homemade sausages?

You can order a natural casings for sausages, casings, just like me, by cash on delivery by mail. Such intestines come cleaned, salted and dried, the delivery time is not long, so they are sent first class. On the way, they do not disappear and go even to Yakutia in the same quality. Purified natural intestines are stored for a very long time.

I have been looking for such a shell for a long time, I came across options for ordering in large quantities. For industrial production this is normal, but for small family- oh, how many, almost 1000 meters of womb! Where am I so much :-)!

Fortunately, only a few can be ordered now. natural shell on trial. The first time I ordered the minimum batch, only 10 meters.

I put the womb in a plastic container with a lid and keep it in the refrigerator.

At first glance, this process seems complicated and time-consuming, in fact, the technology is simple: a shell of thoroughly cleaned intestines, finely chopped minced meat with spices and heat treatment. I wrote down for you a recipe for homemade pork sausage in guts in as much detail as possible and provided each step with photographs so that the cooking process was easy to reproduce. Please follow the recommendations then meat appetizer will certainly turn out delicious and aromatic.

1. Natural gut. For sausages, you need a shell - small pork intestines. You can arrange at the local bazaar for merchants to bring them to you on order. Or buy in a large supermarket, where they are sold already peeled, salted or frozen. In any case, the intestines will need to be examined - check if the integrity is not violated, then rinse and properly prepare.
2. Pork pulp. Meat from any part of the carcass is suitable: neck, shoulder blade, back. You can ignore the fat content. The main thing is that the pork is fresh, not frozen.
3. Salo. It doesn't matter which part of the carcass the fat will be used from. Spinal, thin trims and so on will do. It is desirable that it be raw and not frozen, always fresh, not yellow and not old, without a specific smell. If raw bacon no, you can use salted, but in this case, you need to carefully regulate the amount of salt added to the minced meat.

- Total cooking time: 2 hours + 3 hours for pickling
- Cooking time: 2 hours / Yield: 1.5 kg

Ingredients

• pork pulp - 2.5 kg
• bacon - 0.5 kg
• pork small intestines - 5 m
• cognac - 2 tbsp. l.
• garlic - 1 large head
• basil, thyme, oregano, coriander - 0.5 tsp each.
• salt - 1 tbsp. l. with a slide or to taste
• ground black pepper - 1 tsp. or to taste

Preparation

Pork small intestines, regardless of where they are purchased, must be pre-processed. If frozen, defrost at room temperature. Then rinse thoroughly, turn inside out, scrape with the back of a knife, remove mucus and rinse again. To make it easier to clean, you can immediately divide the intestines into pieces of about 1 meter. I clean in the following way: from the edge I do a twist of 2-3 centimeters and place the resulting pocket under a stream of water, under the pressure of the stream, the intestine is very easily turned inside out. I peel off the mucus on a wooden board, again placed with a stream of water. I soak the cleaned and prepared intestines for at least 1 hour in salt water to disinfect (for 1 liter of water - 1 tablespoon of salt).



I free the lard from the skin. Cut into small cubes, the same size as for Olivier. The smaller the pieces, the more the fat will be melted as a result. The ratio of meat and lard for homemade sausages can be defined as 1: 5 (conditional ratio, can be changed at the discretion of the cook). If using pork with large quantity fat, then add a little less fat, and vice versa, if the meat is lean, then the percentage of fat should be increased.



I carefully clean the pork from bones and cartilage, they in no case should get into the sausages. If there is grease or grease films, then they do not need to be removed. I cut the pulp into pieces - about 2-3 times larger in size than lard. It is not necessary to grind it, as the meat should be present in the sausage pronouncedly. But too coarse slicing will not work, otherwise it will be difficult to stuff small intestines, and the sausages will turn out to be less juicy. So look for a middle ground.



Combine chopped meat and lard in a large bowl. I add pepper, salt and dry aromatic herbs: basil, oregano, coriander and thyme. If you wish, you can add a little ground bay leaf (I am not adding). And I definitely put garlic in the filling, peeled and passed through a press. Take the amount of garlic at your discretion, the sausage should smell delicious, but without going too far. If you use salted lard, not raw, then especially carefully adjust the amount of salt in the recipe. The minced meat should taste spicy, with a pronounced pepper aroma, rather salty - on the verge, even a little more than it costs, since the salt will partially evaporate during cooking.



I pour a couple of spoons into the filling good brandy for special aroma and juiciness. Stir thoroughly with my hands so that all the spices are evenly distributed. Use only quality alcohol. If you are not sure, then it is better to skip this step, otherwise you risk spoiling the product.



Now comes the most crucial moment - you need to fill the sausage. For this purpose, it is most convenient to use a meat grinder with an oblong tube attachment. If there is no special device, then you will have to do with improvised means, for example, a spoon. I alternately pull the prepared intestines onto a tube fixed in a meat grinder. I tie the tip and stuff it minced meat not very tight, otherwise there is a risk that the intestine will tear during cooking. I tie the pork sausages stuffed into the guts and send them to the refrigerator for 3-4 hours, so that they are marinated and the minced meat is ripe.



Then I fold and connect them together into rings (optional, but it is more convenient to boil and bake this way). I prick over the entire surface with a needle, every 1-2 centimeters, to release all the air. If the procedure is not followed, the hot air will expand during cooking and the sausages may burst, so do not ignore the needle prick!



At the same time, I bring water to a boil in a large saucepan (volume from 5 liters). As soon as it boils, I add a little salt and bay leaf. Gently dip the semi-finished product into boiling water and immediately reduce the heat to minimum. During cooking, you can play it safe and additionally prick the sausages with a needle. I boil in portions of 40 minutes in slightly boiling water (if you cook all the sausage at the same time, many portions at once, then increase the cooking time to 1 hour). I take it out and dry it.



Grease a baking sheet with lard (or vegetable oil), lay out the blanks and send them to the oven, preheated to 180 degrees. I bake for 40 minutes, turning it several times so that the products are browned on all sides. When baking, a lot of fat will be melted - it can be used like ordinary lard, for example, fry potatoes on it or pour the same sausages for longer storage.



From the specified number of ingredients, I got 4 medium rings. The total weight was slightly less than 1.5 kg, since the meat was with significant layers of fat and almost all the fat was melted, the homemade sausages turned out to be dense and dry. You can take a sample immediately after cooking or wait until it has cooled down - it is equally tasty both hot and cold.

Homemade pork sausage keeps well in the refrigerator for up to 7 days. If you want to stock up for future use, you can fill the sausages with lard (melted fat from lard). In this case, you need to free them from the threads, place them in hot ceramic pots or glass jars, and then carefully pour boiling lard. Such a blank can be stored for more than a month in the refrigerator, you can reheat it as needed. Bon Appetit!

Homemade sausage – favourite dish many. Only a vegetarian can refuse such a yummy. Moreover, if you cook this product with your own hands, then you will know for sure that you can even treat a child with such a sandwich. Such a hearty and tasty dish will definitely delight your man, and it is so pleasant to enjoy something delicious. And if you serve sausage to the festive table, then the title of "excellent hostess" is guaranteed to you.

The internet is just overflowing various recipes homemade sausage, and the sight of colorful photos plays out the 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 stages, namely, preparation of minced meat, shaping and heat treatment sausages.

Meat selection

The classic version is homemade pork sausage in the guts. 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 pork neck is the most suitable for sausages. It is not very greasy, but at the same time there is internal fat in it, which in the finished sausage will become a tasty and aromatic juice. If you want the sausage to be fatter, then you will need to add lard to the minced meat.

If you cannot get a pork neck, you can use the meat of 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. Good in this case is the neck, the back part or the scapular.

Those who, for some reason, do not like or do not eat pork, can cook sausage from beef, lamb or poultry. The option using several types of meat will be no less interesting. 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 that the sausage will be softer and juicier.

It is best to buy meat from the marketplace from a trusted supplier. When choosing pork, try, if possible, the taste of the lard of the same carcass. If it is fragrant and tasty, then the meat will be the same.

Shredding

Before proceeding to chopping, it is important to thoroughly clean the meat from bones, skins, cartilage and hymen, since their presence in ready dish completely unacceptable. Meat for homemade sausage is cut by hand into 1 × 1 centimeter cubes. You can skip the minced meat through a meat grinder, but then the homemade sausage will not be so tasty and juicy. Therefore, it is better not to be lazy and cut. The process is certainly laborious, but the sausage will be especially tasty.

Of course, if you are making homemade boiled or salami, then the meat should be minced.

Kneading

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

If you see that the consistency is too dense, you can add a little cream, if the minced meat is already greasy, then use water instead of cream. Liquid minced meat, on the other hand, is thickened by adding starch, flour or mustard powder to it.

After the minced meat has been mixed with spices, salt and additives and brought to the correct consistency, it must be refrigerated for several hours so that it will better combine and become homogeneous.

Adding spices

Most often they add to homemade sausage:

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

The sausage will turn out to be more piquant if you add to it:

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

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

You can shape the sausage with or without a shell. In the case of the casing, it must be prepared in advance. If you are using 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 the knife.

You can use an artificial casing, for example, 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 rinsed under the tap.

The easiest way to fill a natural or artificial casing with minced meat is using a special nozzle on a meat grinder. This requires:

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

When filling sausages, it is necessary to maintain an average density. A sausage that is too densely stuffed may burst, and voids will form in an insufficiently stuffed sausage.

If there is no special attachment for the meat grinder, you can use the cut 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 intestines. After the intestine is full, it will not be superfluous to prick it with a needle so that the voids disappear, steam comes out, and the sausage does not burst.

If there is no shell, 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 cooking methods. In any case, the main thing is to maintain the correct temperature. In order for the sausage to be juicy and aromatic, while cooking and not bursting, it is necessary to cook it at a temperature of no more than eighty degrees.

If you decide to cook sausage in a pan, then fry it over medium heat on one side until golden brown, and then for more high fire on the other hand, until the same result is obtained. You can add your favorite herbs or spices to the skillet to add a special flavor to the dish.

You can bake sausage in the oven either simply on a sheet or by wrapping it in foil. If baked without foil, then periodically pour fat on the sausage so that it does not dry out. In the case of foil, open it a few minutes before the end of cooking to brown the sausage.

Sausage is cooked in slightly boiling water, covered, for twenty minutes. Usually sausage is boiled before frying or stewing.

Without shell

Homemade sausage can be cooked without a shell, and the dish will turn out to be just as tasty and beautiful. You can serve sausage on festive table, but you can cook just for sandwiches for breakfast.

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 as follows.

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

As you can see, the recipe for homemade sausage without a shell is quite simple. You can cook it not only from pork, but from any other type of meat.

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

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

The preparation is as follows.

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

Juicy and fragrant cold cuts sausage is ready!

Chicken sausage

For chicken sausage, you need to take:

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

The cooking process is as follows.

1. Cut the washed and peeled fillets into cubes.
2. Pour gelatin with 50 ml of water and leave to disperse.
3. Chop the dill and garlic.
4. Combine meat, gelatin, dill, garlic, spices and salt.
5. Stuff the intestines with minced meat.
6. Bake for 1 hour at 180 degrees.
7. Put the finished sausage in the refrigerator for a day.

Hepatic

To make 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;
• butter.

The preparation is as follows.

1. Finely chop half of the bacon.
2. Grind the second half of the bacon together with the liver in a meat grinder.
3. Fry finely chopped onions and add to the minced meat.
4. Beat eggs separately in a 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 casing with minced meat.
8. Bake in the oven for forty minutes at 180 degrees.

Livernaya

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

With buckwheat

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

• 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.
6. Use a needle to prick the sausages.
7. Cook over medium heat for 35 minutes.
8. Fry in a pan until golden brown.

Sausage with buckwheat is ready!

Blood sausage

To prepare delicious homemade blood, 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 bacon into 1 centimeter cubes and fry in a pan.
2. Cook buckwheat until cooked.
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 for five minutes over low heat, then pierce with a needle.
8. Bake for half an hour in the oven at 180 degrees, greasing with fat.

Cheese recipe

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;
• Bulgarian 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 the onion, garlic, bacon 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 servings 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 for yourself.

So, we examined the main stages of making homemade sausage. You can use one of our suggested recipes, or you can include your own culinary fantasy and invent new, original sausages.

The main thing to remember.

1. Choose only quality products for cooking sausages.
2. The meat should be chilled before slicing so that you can cut it more easily and the consistency of the minced meat will turn out to be correct.
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've cooked a lot of sausage, store it in a container, fill it with lard, and just reheat it before serving.

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

Mother of two children. I lead household for more than 7 years - this is my main job. I love to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

2016-12-20

Hello my dear readers! A magical time has begun in Transcarpathia - preparation for Christmas and New Year. When to cook homemade sausages, if not now - there is a large selection of excellent pork on the market. The other day, my husband brought a selected "bite" pork belly without bones and said dreamily: "Eh, sausages would be homemade." How can you deny your own husband such a trifle? A couple of hours later, on the table we had homemade pork sausage in the guts with large rings, rings and small pieces.

With a sharp knife and a good meat grinder, the process of making pork sausage at home is not so laborious. If you bring home or just a loved one to sausage production, then it will generally be a holiday, not work. A glass of Cabernet Sauvignon that delights the soul, a full chest of fresh air after a recent walk along the river at the end of the garden and off you go!

Homemade pork sausage in guts - recipes with photos

Homemade pork belly or collar sausage recipe

Ingredients

How to cook

My remarks

Transcarpathian homemade liver sausage recipe

Ingredients

• 2 kg of offal (pork lungs, liver, heart).
• 0.5 kg of fatty meat (from the head) or cheek.
• 2-3 teas. l. ground black pepper.
• 2-3 teaspoons of dried marjoram.
• 2 large onions.
• 0.5 kg of round rice.
• Salt to taste.

How to do

My remarks

• I gave you a recipe for Transcarpathian liverwurst, which is called "white gurka".
• If you are more used to buckwheat, then put it, but it is worth trying with rice - the Hungarians know a lot about delicious food! Especially the one made from pork.

Ukrainian homemade sausage is the pride of the hostess

Ingredients

• 1 kg of selected pork (lean neck is very good, some non-sinewy parts of the hind leg and shoulder blade).
• 150-200 g of backbone fat.
• 2-3 cloves of garlic.
• 18-20 g of salt.
• A teaspoon of ground black pepper.
• A quarter glass of cold water.

Approximately 1.5 m of small pig intestines.

How to cook

Recipe for jerky pork, beef and backbone sausage at home

Ingredients

• 500 g pork (back leg).
• 300 g beef (back leg).
• 200 g of backbone fat.
• 20 g of nitrite salt.
• 1-2 cloves of garlic.
• 2-3 g of black peppercorns.
• Dessert spoon of red wine.
• 1.5 meters of pork intestines (casings) with a margin.

How to cook

My remarks

• To avoid the appearance of "hardening", do not keep the sausage in a draft. Otherwise, it will turn out to be excessively wet inside, and hard outside.

Homemade pork sausage without guts wrapped in bacon

Ingredients

• 700 g pork (boneless brisket, neck).
• 300 g of beef.
• 1 tea l. ground black pepper.
• 1 tea l. sweet red paprika (optional)
• 1-2 cloves of garlic.
• 1/2 teaspoon dried oregano, ground in a mortar (optional).
• 300 g lean bacon, cut into thin slices.
• 14-15 g of salt.

How to make

My remarks

• How else to make homemade sausage without gut? V cling film or foil. There will be questions about these methods - write, I will answer all questions.
• These sausages are good for a picnic; they are made not only from pork. They are especially good from lamb or a mixture of lamb and beef.

Look for pork intestines (casings), nitrite salt, and sausage twine in online stores.