Say what you like, but sausage is a very convenient invention of mankind. Eating breakfast, having a quick bite to eat, "freezing the worm" in the evening - what other product will cope with these tasks just as effectively. For those who do not want to buy it in the store, we will tell you how to cook homemade sausage in the guts in your own kitchen.

Homemade pork sausage in guts

Ingredients:

If pork meat does not have a fat layer, then add about 200 gr to the ingredients. lard, otherwise the sausage will turn out to be dry.

Cooking method:

1. Pork and lard need to be finely chopped (into pieces of about 1 cm), add spices and garlic, pour cognac.
2. Stir well and refrigerate for at least 12 hours.
3. The intestine must be tied tightly at one end with a harsh thread and stuffed with infused minced meat. It is more convenient to do this using a special attachment for a meat grinder, but if it is not there, then you can use a regular spoon. The main thing is not to stuff the intestines too tight, otherwise it may burst during cooking. If you want to get several small sausages, then bandage the intestine with coarse thread at regular intervals as it fills.
4. Tie the open edge tightly, then use a toothpick to make several punctures in the sausage. This is necessary so that the intestine does not burst during heat treatment.
5. Roll the sausage into a ring, put it in a saucepan with boiling water and cook for 10 minutes from the moment it boils.
6. Pour vegetable oil into a baking dish, place the sausage there and bake in the oven for 50-60 minutes at 220 degrees until golden brown.

Pork sausages can be cooked different ways- in addition to the oven, they can be fried on a grill, frying pan, skewers - in any case, they will go off with a bang, and the guests will be trying to find out the recipe for this dish for a long time.

Hepatic homemade sausage in the gut

Ingredients:

Cooking method:

1. Cut the onion into half rings and fry.
2. Scroll the liver, garlic, bacon, fried onions in a meat grinder.
3. Add spices, salt, eggs and semolina to the minced meat, mix thoroughly. Leave the minced meat for half an hour so that the semolina swells.
4. We tie one end of the intestine with a harsh thread and stuff with minced meat. Every 15-20 cm, you need to ligate the intestine, forming future hepatic sausages. Remember to puncture each sausage with a toothpick or needle.
5. Prepared sausage can be cooked in a saucepan or baked in the oven for 40 minutes at 220 degrees.

Homemade chicken sausage in the gut

Ingredients:

• chicken fillet - 1 kg;
• chicken egg - 1 pc .;
• greens, salt - to taste;
• intestines - as needed.

Cooking method:

If you are cooking chicken sausage not for children, then you can add bacon (200 g) rolled in a meat grinder to the recipe, as well as garlic and your favorite spices. Chicken can be substituted for turkey if desired.

Cured beef sausage in guts

Ingredients:

Cooking method:

1. Rinse the meat and cut into strips.
2. Fry the coriander in a dry frying pan, then grind it in a coffee grinder.
3. In a separate bowl, mix all dry ingredients: coriander, salt, soda, red and black pepper, sugar.
4. Rub the strips of beef with vinegar, roll in a mixture of seasonings, fold in layers in an enamel dish, cover with a lid, press down with pressure, put in the cold for 12 hours (after 6 hours, turn the pieces over and press down on the lid again with pressure).
5. Dip the pickled meat in a vinegar solution at the rate of 2 tbsp. apple cider vinegar per liter of water. After 10 minutes, take out the pieces, squeeze out excess moisture and grind in a meat grinder.
6. Cut the salted lard into thin cubes and add to the meat.
7. Stuff the intestines with the minced meat, tie each piece on both sides.
8. Put prepared sausages on a wire rack and put in a place with good ventilation. After 5-6 days, the dry-cured sausage is ready.

How to choose meat for sausages

In addition to the undisputed taste homemade sausage has an undeniable advantage over the store counterpart - the hostess knows for sure which ingredients she used to prepare the delicacy and in what conditions she cooked it.

In fact, cooking sausage in the guts at home is not so difficult, just follow the recipe and use some tips and tricks.

Pork, veal, chicken, duck or turkey meat is usually used for cooking, but you can also combine several types of meat. It must be remembered that poultry meat is usually dryish, so it is mixed with lard or bacon for juiciness.

When choosing pork meat, examine the lard, if it is soft, tender and has a thin skin, then homemade pork sausage in the intestines will also turn out to be tender and soft. If you prefer lamb, then you need to look at the veins - if they are soft, then this is a guarantee that the sausage will turn out to be fragrant, tasty and tender.

How to choose and prepare intestines for homemade sausage

It is not difficult to buy already dressed casings for making sausages in a store or on the market today. They can be beef, pork or lamb, differ in length and diameter.

Beef gut is preferable for homemade sausage, as it is more durable.

What to look for when choosing guts:

• color - light, without gray shades;
• smell - weak or absent at all;
• tightness - no large peripheral holes or nodules.

How to prepare intestines for homemade sausage:

If you find it difficult to find a suitable product, then there is something to replace the guts for homemade sausage. For an artificial casing, a collagen film is perfect - after heat treatment it is edible.

Before use, it must be soaked in a saline solution (1 tsp of salt per 1 liter of water) for 2-3 minutes, then rinse under running water.

There are a lot of types and recipes for homemade sausages. It can be fried in a pan or grill, smoked, boiled, cooked in the oven - in any case, cooked sausage at home in the intestines will not leave anyone indifferent.

The sausage owes its birth to the desire of nomads and pilgrims to stock up on meat for future use. Therefore, you shouldn't even try to bring a specific author of this remarkable invention onto the stage of history: the primary sources of modern sausages are found all over the world. In ancient times, recipes for long storage were extremely primitive: a piece of meat was simply salted well and then dried.

From those times, basturma and sudjuk, the Asian prototypes of all the world's dry sausages, have come down to us. And the ancient Greeks were very familiar with fried sausages, the forerunner of modern hot dogs. Sausage makers inhabited a whole block in Athens and set up their braziers near theaters and baths. The philosopher Seneca even dedicated a whole treatise to them, believing that the cries of the sausages that filled the city interfere with any movement of thought.

59 kilometers - the size of "the longest sausage ever made", in the Guinness Book of Records. The author is Jay Tranfield, a butcher from Sheffield (UK). It takes a pedestrian 20 hours to walk from start to finish.

Sausage belt

You can endlessly unwind the tangle of sausage stories, but it is more important to understand general principle: where it is hot and dry - in Italy, in the south of France, in the Maghreb countries - sausages are mostly "canned" in a natural way, that is, dried in the sun. In cold latitudes (for example, in Scandinavia) - smoked, boiled or frozen raw. And in countries with a mild temperate climate characteristic of central Europe, to which most of the "sausage belt" belongs (Germany, Hungary, Austria, Poland), sausages are prepared in all possible ways, depending on habit and season.

In addition, the sausage recipe always speaks of general accents. national cuisine: It is not for nothing that the Hungarians endowed their sausages with a generous portion of paprika, the Spaniards, without skimping, add sherry and hot peppers to the minced meat, the Germans are addicted to pork, marjoram and caraway seeds, and the Moroccans - hot-pepper lamb sausages.

It is not surprising that, having changed citizenship, sausages of the same name could change their taste and color beyond recognition. A typical example is cervelat. He was born in the German-speaking cantons of Switzerland and gets its name from the Latin cerebellum, meaning "brain." Why? Suffice it to recall the sausage that the Swiss still sell, that is, a bumpy, thick loaf of a very anatomically brainy appearance. Then the cervelat moved to France, where he acquired smoked taste, graceful sausage shapes and a pleasant bend. The most famous is Lyons-style cervelat, where selected pork is seasoned with truffles, pistachios and Madeira. The result is a handmade delicacy that rarely gets outside the country. But Finnish cervelat- this is already a classic smoked sausage from mixed minced meat. Cervelat is included in the obligatory set that the Finn takes with him to the sauna. As a result, a resident of Suomi eats 75 kg of sausage per year, more than a representative of any other nationality.

But the real virtuosos of sausage business are not Finns at all, but Germans: Berlin curry-wurst, Nuremberg white pork sausages in meat broth, plump Bavarian sausages that are grilled and served with a salted Bretzel bagel ... You need to have a German grandmother to understand recipes and rituals for their absorption.

50 grams of boiled or fried sausage is the norm for an adult, so that there are no problems with excess weight and health.

Roll sausage

Each country has its own sausage rows. French frugality (not to say stinginess) gave birth to such classic (and economically viable) recipes, like the gnarled loaf of Anduyette stuffed with offal and cut meat, or the black blood sausage boudin noir, which frightens foreigners with deadly naturalism.

There are also strange encounters. For example, the Hungarian "slaughter" sausage (blood drink made directly on the day the animal was slaughtered) with the addition of cereals and spices is an exact copy of the English "black pudding", and it is also used in stews and casseroles. And the Moroccan mergez is outwardly the brother of the native Dagestan elk, twisted into a snail. In general, all sorts of sausages are needed. But the most relish is a hand-made sausage. No one will add anything superfluous to it.

TIPS FOR COOKING HOMEMADE SAUSAGE

1. Fully prepared intestines are sold frozen in supermarkets. When choosing intestines on the market, feel free to sniff them. The intestines after high-quality primary cleaning are practically odorless. If you still feel it, you can hold the intestines in the vinegar solution for about half an hour. Pay attention to their diameter, it must be at least 3-4 cm. Due to the specifics of cooking, it makes sense to make a lot of sausages at once.

2. Spices are a field for bold experiments in the preparation of homemade sausages. First, any sausage can be made spicy by adding ground hot red pepper or any of the chili sauce options. Prepared minced meat can be divided into parts and each one can be seasoned with its own set of spices - so you get several sausages that taste completely different!

Thanks to different spices, you can get a completely different taste of the same homemade sausage.

3. When cooking sausages, pay particular attention to how the meat is minced in the recipe. For some, it is required to make a thin (very small) minced meat - in such cases, water is usually added to it. For others, the meat is passed through a meat grinder. For the third, it is chopped into minced meat with a hatchet. Stick to the technology indicated in the recipe - only then can you get the correct texture of the sausage.

The method of grinding meat for sausages is a very important technological moment.

4. Almost all sausage recipes require fat. Sometimes it makes up to a third of the weight of the minced meat. It is the fat that makes the sausage tender, gives it a rich taste and pleasant aroma. In some recipes, you need a whole piece of fat, in others you can take melted one. You can use fresh or frozen animal fat (pork, lamb, beef, chicken, duck, goose) or - if the pieces of fat are not needed - replace it with good ghee without any vegetable additives.

Fat makes homemade sausage tender, gives a rich taste and pleasant aroma

5 of the most interesting sausage recipes you can make at home

Homemade pork sausage

A little bit of crushed juniper will make the sausage brighter and more flavorful.

Homemade pork sausage

3 kg sausage, preparation: 1.5 h + 8 h + 15-24 days

What do you need:

• 2.5 kg lean pork meat
• 500 g salted lard
• a pinch of ground nutmeg
• pinch cayenne pepper
• 1 tbsp. l. sea ​​salt
• 2 tbsp. l. freshly ground black pepper
• 1 tbsp. l. ground smoked paprika
• pork intestines primary cleaning

What to do:

1. Peel pork from films, pulp and salted lard cut into small pieces. Then chop very, very finely with a large knife or pass through a meat grinder with a wire rack with very large holes.

2. Mix all the seasonings in a bowl. Spread the minced meat in an even layer on a work surface. Sprinkle with the seasoning mixture and mix thoroughly with your hands until smooth.

3. Line a large colander with double-folded gauze. Put the minced meat on it, cover with the hanging edges of cheesecloth and place a light press on top, weighing about 500 g. Place a colander with minced meat over a large bowl where excess liquid will drain, and refrigerate for 8-10 hours.

4. Turn the intestines inside out, scrape off with a knife, sprinkle with salt, leave for 3-4 hours, then rinse. Cut into pieces 70-80 cm long. Rinse again with warm water and inflate. Fill the prepared intestine with minced meat. To do this, put the intestine on the funnel and fill it by hand. You can use a special funnel-attachment for the meat grinder.

5. Tie the intestines filled with minced meat with twine on both sides. Prick with a needle. Hang the finished sausage over the slightly open oven door. At night, the oven should be turned on at the lowest temperature. Dry for 15-24 days, depending on the climate (the drier and hotter the weather, the faster the sausage will be ready). The sausage is ready when it is completely hardened.

Sausage with coriander

In this sausage recipe, it is best not to use fat tail fat, but fat from the leg or belly of a lamb.

Sausage with coriander

Serves 8-12, cook 2 hours

What do you need:

• 1 kg beef with fat
• 4 medium onions
• 4-5 cloves of garlic
• 2 tbsp. l. lamb ghee or ghee
• 2 tbsp. l. powdered
• coriander seed
• 1 Bay leaf
• salt, ground black pepper

3 m of lamb or beef intestines of primary cleaning with a diameter of at least 3 cm

What to do:

1. Soak the intestines in cold water for 30 minutes, then drain the water, rinse the intestines in running water. Rinse. Place the guts on a cutting board. Press down on one end with your hand and scrape the surface with a knife. This will remove the internal fat.

2. Cut the intestines into 40-50 cm pieces with scissors. Tie the end of each piece tightly with culinary twine or thick threads.

3. Turn each piece inside out. To do this, use a long Chinese stick, resting its blunt end against the part tied with thread. The inside of the intestine (it will now become the outside) is very slippery, as if covered with liquid wax. Scrape it off thoroughly, removing the layer of jelly-like substance.

4. Rinse the prepared pieces again - and the intestines are ready to go. The tied ponytail with a thread remained inside each fragment. It needs to be isolated so that it does not spoil appearance sausages. Tie it back up, gathering the inside of the ponytail into a ball.

5. For the mince, finely chop the garlic, chop the beef and mince it twice with a fine grid. Then twist the bow. Add salt, pepper and coriander to the minced meat. Add drinking water and stir - the minced meat should be liquid, the consistency of raspberry jam.

6. If your grinder is equipped with a special sausage attachment, use it. If not, you need a small funnel with a wide opening. Or you can use a neck cut 2-3 cm below the screw thread plastic bottle... Take it in your hands with the neck down. Pass the bowel through the opening with the tied end down. Wrap the edges of the intestine over the socket of the neck by 3 cm. Holding the structure "intestine - neck" with your fingers, scoop the minced meat with your free hand and put it in the hole.

7. Periodically iron the bowel with pressure, releasing air. For this, the minced meat must be liquid! Fill lightly. The intestine should not stretch too much in breadth. Then bandage the bowel under the neck of the bottle, and raw sausage ready.

8. Dip all sausages in boiling water with salt, pepper and bay leaf and bring to a boil, cook for about 10 minutes. - the sausages will begin to swell.

9. Quickly pierce each sausage in several places with a long, thin and sharp stick like a needle. In this case, the sausages will let out fountains of broth from the holes. Cook over medium heat for 40 minutes.

10. Remove the sausages from the pan and dry. Coat the shell ghee or oil. Preheat oven to 250 ° C. Place the sausages on a baking sheet, place in the hottest part of the oven and bake until shiny brown, 10-15 minutes

Kupaty in Imeretian style

Kupaty in Imeretian style turns out to be juicy and moderately fat. It is convenient to cook such sausages for a large company. Do not be afraid to add pomegranate grains to the minced meat: the bones in the sausages are almost not felt, and the taste, thanks to the juice that the pomegranate gives, turns out to be delicious and the meat is very juicy. It is best to serve kupata with fresh tomatoes and big amount different greens or with various sauces.

Kupaty in Imeretian style

6-8 servings, cook 1 hour 30 min

What do you need:

• 700 g fatty pork pulp
• 300 g beef pulp
• 100 g lard
• 2 medium onions
• 1 medium pomegranate
• 2-6 cloves of garlic
• a pinch of ground cinnamon
• some barberry
• 150 g fully prepared pork intestines
• fat for frying

What to do:

1. Chop pork and beef and chop with a hatchet as small as possible. Chop the bacon and onion in the same way. Crush the garlic in a mortar with salt until smooth.

2. Combine the minced meat, bacon, onion, black pepper, cinnamon and garlic. Add a little cold water and knead well with your hands - until you see that the mass is homogeneous, 7-10 minutes.

3. Peel pomegranate kernels and partitions. Add pomegranate seeds and barberry to the minced meat and gently stir again.

4. Stuff the pork intestines with minced meat. Boil water in a saucepan and dip the kupaty in boiling water for 1 minute, then string them on a long stick and hang it in a dark cool room. Kupat is already ready for frying, but can be stored in this way for up to two weeks.

5. Heat the fat in a skillet and fry the kupat on all sides, about 25-30 minutes.

Sokhta

Sokhta - Karachai boiled sausages in a natural casing, which are made from offal. Served with hot poultry, with hot sauce... To prepare the sauce for these sausages, combine ayran, salt, hot red and black pepper. If you cannot find ayran, although it is now sold in most supermarkets, replace it with any other sour milk product you like, such as kefir.

Sokhta

6-10 servings

What do you need:

• lamb liver (or beef - 1 pc.) 2 pcs.
• interior fat 200
• water 1 glass (s)
• garlic (chives) 3 pcs.
• small intestines (thoroughly cleaned and washed (either abomasum or stomach - 1 pc.) 5 pcs.
• salt and pepper to taste
• for the sauce: garlic (head) 1 pc.
• ayran (sour cream) 200 g
• ground red bitter pepper 3 g
• salt to taste

What to do:

1. Pass the liver, internal fat and garlic through a meat grinder with a large grid, add a small amount of cold water to the minced meat, salt and pepper to taste, knead thoroughly.

2. Fill the prepared small intestines with the filling one third of the length; if abomasum or a mesh stomach is used, then fill them by 2/3 of the volume. Secure the open ends of the resulting sausages with toothpicks or tie culinary thread and put in a large deep saucepan of boiling salted water.

3. As soon as the water boils, pierce each sausage with a needle, continue to cook over low heat. After 10 minutes, remove the blanks on a tray, being careful, knead them with your hands soaked in cold water to even out the filling along the entire length of the sausages, and put them back into the pan.

4. Further two options are possible: 1) Continue to cook the sausages over low heat until tender (about 40 minutes). Serve boiled. 2) Fry on the grill for 2-3 minutes on all sides, turning over. In both versions, serve hot sausages with tuzluk sauce.

5. For the sauce (yield 200 g): Peel, chop and crush the garlic in a mortar with salt. Add ayran (kefir) or sour cream (or you can take them in equal proportions), add red bitter ground pepper (and black if desired) and mix well. Tuzluk is also prepared with strong meat broth(instead of sour cream and / or ayran).

Anduyette

Anduyette is a sausage, or rather even a specific sausage; delicious taste and at the same time with not the most pleasant, to put it mildly, smell. But it is worth trying it at least once in your life - what if this particular sausage becomes your favorite? The process of making Anduyet is similar to the preparation of another French sausage - Andouille, it just uses less salt and spices.

Anduyette

Serves 8-10, cook 48 h + 1 h + 5 h

What do you need:

• about 10 m of pork intestines
• 1 medium prepared pork stomach
• fatty French lard or bacon, 1/3 of the weight of a pork stomach
• 500 ml milk
• 1 bouquet garni (2 sprigs of parsley, thyme and 1 bay leaf)
• 12 carnation buds
• spices: nutmeg, allspice, paprika, spices
• salt, freshly ground black pepper

What to do:

1. Soak the intestines for 24 hours in cold water. Then rinse them, turn them inside out, carefully scrape them out with a knife, being careful not to damage the integrity, and turn them back. Cut some of the intestines into 12-15 cm pieces - for stuffing, depending on how many anduiettes you are going to make. Sprinkle them with salt and refrigerate.

2. Boil the remaining intestines in slightly boiling water over low heat, 1 hour. Throw in a colander and cool. Using scissors or a sharp knife, cut the boiled intestines and pork stomach into strips about 1 cm wide and slightly shorter than the stuffing blanks.

3. Sprinkle enough salt, black pepper, and any spice mixture on these strips. Stir well and marinate in a cool dry place for 24 hours.

4. The next day, chop the bacon (bacon) in the same way as the offal. Rinse the salt from the intestines. Fold together some bacon / bacon, stomach strips, and intestines and tie them at one end with a coarse string. Using this thread, pass the filling into the prepared piece of intestine and cut the thread.

5. Tie the sausages with string on both sides. If they are too full, knead them a little with your hands on a flat surface. Use a needle to chop the sausages in several places and spread them loosely in a large saucepan.

6. Pour equal portions of milk and water into the sausages so that they are completely covered. Bring to a boil, reduce heat to low and cook for 3 hours.Then remove from heat and let cool in liquid, 2 hours.

7. Remove the sausages from the broth and place in a flat dish. Put a board on top and put oppression. After a couple of hours, sausages can be fried in a pan or stewed with wine and tomatoes, grilled (pre-prick them with a toothpick in several places), or they can be eaten cold.

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 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.

Homemade sausages - real delicacy, which is difficult to resist even for those who are indifferent to sausages... And how can you compare them with store products, which include soy, dyes and preservatives. Home-cooked sausages are natural, tasty and aromatic. Such food can be called healthy and wholesome without a doubt!

Cooking tools

It only seems that sausages - complex dish... In fact, everything is much simpler. And to make sure of this, try to cook the appetizer yourself simple recipe... The eyes are afraid, but the hands are doing!

First, get out the necessary kitchen utensils - a blender or electric meat grinder with different attachments, a sharp knife, a cutting board, a bowl, a saucepan, a frying pan, a colander, and a thick thread or twine for tying the sausages. You may need a colander to remove excess moisture after boiling them.

Meat and spices

Any type of meat is suitable for minced meat - pork, beef, lamb, chicken, turkey or duck. They can be mixed with each other in any proportion. Lard or cream is added to lean beef or turkey for juiciness. Perfect minced meat- these are two parts of pork and one part of beef and bacon.

It would be nice to add brightness to the minced meat, so seasonings will not interfere. The best spices for - garlic, paprika, hot red pepper, nutmeg, rosemary, marjoram, turmeric, mint, thyme, basil, caraway seeds, a mixture of peppers and cardamom. They give the meat a bright flavor and piquancy. If you like gastronomic experiments, add prunes, apples, pineapples, pomegranate seeds to the minced meat, Sun-dried tomatoes, fried onions, olives, cheese or Bell pepper... Absolutely new taste sausages acquire after adding tomato juice, wine or brandy.

Delicious minced meat

And now - a few subtleties of making minced meat for sausages at home. First, the meat and lard need to be cut into pieces and placed in the freezer for about an hour or a little longer, together with a meat grinder. The colder the tools and raw materials, the more ideal the grind will be. But try not to freeze the meat. It should be icy on the outside, and soft on the inside. Grind fillets through a large grate as quickly as possible and in small portions, filling the meat grinder by a quarter. After adding spices to the minced meat, knead it well with your hands. Some housewives do not grind the meat, but finely chop it so that the sausages are more textured, with a rich taste and aroma.

What are shells?

You can buy casings for homemade sausages at the store. They are natural and artificial. Natural casings are lamb, beef or pork casings, while artificial casings are made from collagen, cellulose and polyamide. In synthetic casings, sausage does not undergo oxidation and is stored for much longer. Most the best way for homemade sausage - a collagen casing, which is edible because it is made from animal skins. If you want to use natural casings, keep in mind that they are not very durable, but cow intestines are considered the most reliable. The dimensions of the casing depend on the type of sausage you want to get.

How to prepare sausage skin

When choosing a natural casing for a future sausage, make sure that there are no holes and nodules on it. It should not smell like lard and generally have any smells. Before use, it must be soaked in salt water for two hours, while the temperature should be around 20-25 ° C. This is necessary so that the film can be easily peeled off the sausage afterwards. After that, the intestines are washed hot water outside and inside, and then tested for quality. To do this, you need to pass water through them, and where it will flow, it is better to cut the shell there.

Artificial casings are soaked for 5 minutes in salted water at a temperature of 35-40 ° C, 1 tsp per liter of water. salt. After that, they are also washed under hot running water, but not as intensively as the intestines of animals. In this regard, artificial casings are more practical.

Turning minced meat into sausage

Filling the casings with minced meat is the thinnest and most important part culinary process... For this, the bowl of the meat grinder is filled with minced meat, and the nozzle is changed to a special cone, on which the shell is put on. There is one subtlety here - first squeeze the minced meat into the intestine and only then tie a knot at the end, otherwise air will get inside and the sausage will swell. But there is nothing wrong with that, just pierce it with a toothpick before cooking, and the air will come out.

Fill the casing with meat tightly enough, but do not overdo it, otherwise the sausage will burst during cooking.

If you don't have an attachment or a meat grinder, cut off the top of the plastic bottle and push the minced meat through the neck straight into the intestine.

You do not have to cut the long sausage into separate sausages, but simply fill the casing with minced meat in portions, leaving small gaps. Later, these places can be bandaged and then cut. This method is suitable if you have a one-piece shell without holes or cracks.

Cook, fry, bake

The hardest part is over. It remains to figure out how to cook and fry homemade sausages. Place them in boiling water and cook for 10 minutes until tender. After that, the sausages can already be served, but usually after boiling they are still fried in a pan on both sides in vegetable oil. Roasting time - 10-15 minutes.

And some housewives fry the sausages right away, without boiling. The readiness of the dish is determined upon puncture. If clear juice is released, the sausages are fried. As an experiment, put a sprig of rosemary in the pan - you will be surprised how fragrant they turn out.

If you are baking sausages in the oven, add some water to the bottom of the mold and periodically pour oil over them so that they do not lose their juiciness. Cooking in the oven will take about 45 minutes and the temperature is 180 ° C. When baking sausages in foil, unfold the foil at the end so that the products acquire an appetizing golden brown crust. Grilled or bonfire sausages are delicious.

A few secrets of delicious sausages

After mixing the minced meat, let it stand in the cold for 5-6 hours. During this time, the meat is saturated with the aroma of spices and its taste "ripens". In many recipes, you will see starch, milk and eggs in the minced meat, which make it denser and softer. For the same purpose, finely crushed ice is placed in the minced meat.

Do you know how to turn the intestine seamy side out to flush? This is easily done with a blunt wooden stick. Grip the outer edge of the shell with it and pull it over the stick.

The most delicious sausages- fried with beef fat, which can be bought on the market. Fat makes them incredibly tasty and juicy, while they acquire a special, incomparable aroma.

Dried sausage

Turns out, dry-cured sausage you can do it yourself. After that, you are unlikely to buy it in the store. Homemade is tastier!

Rinse well and dry a piece of bacon weighing about 700 g. Rub it with salt and garlic, and then put it in the cold for ten hours. Cut 1.5 kg of veal into very thin slices, place in a bowl, add 1 tbsp each. l. salt and sugar, black pepper and 1.5 tbsp. l. vodka. Put the meat in the refrigerator for marinating for 24 hours.

Remove the bacon, dry it outdoors, place it in the freezer for 20 minutes and cut it into small cubes. Pass the veal through a meat grinder using a large attachment.

Mix meat with lard, add 1 tbsp. l. salt, 1 tbsp. l. sugar, aromatic spices of your choice and pour in 50 ml of brandy. Mix the minced meat well, stuff the intestines with it and hang them in a draft. After 10 days, the sausages will dry up and be ready to eat. For beer better snacks can not found!

Sausages with cheese and mushrooms

Make minced beef and pork, you will need about 300 g.

Chop 50g canned mushrooms and half an onion, then fry them in vegetable oil, and then add to the minced meat. Throw 3 tbsp there. l. finely grated cheese and 2 cloves of finely chopped garlic. And, of course, don't forget to salt and pepper.

Sausage casings can also be found in some stores. They do not need preparatory processing - you just need to fill them with minced meat, which can be done using a special attachment for a meat grinder or a "sausage" syringe. This is suitable for those who do not like to mess around in the kitchen for a long time.

If you cut the shells into small pieces, you can handle it with a spoon, although this is not very convenient.

Fry the sausages in a slow cooker on baking mode for 25 minutes. Be sure to turn them over halfway through cooking. Then lightly bring on a grill pan until nice stripes on the sides. Serve hot with mustard sauce and vegetables.

Sausages-candy

If you don't have natural or artificial casing, you can make delicious sausages without them using cling film, foil or baking paper. Making sausages is creativity, so you can experiment endlessly.

Prepare minced meat from 1 kg of pork, 700 g chicken fillet and 200 g of lard. Grind the ingredients well in a blender. Beat 3 eggs separately, salt and add any spices, and then add 4 tbsp. l. potato starch and stir again well so that there are no lumps. Now mix the eggs with the minced meat and knead well.

Cut the foil into 20x30 cm pieces and place the sausage-shaped minced meat on the mirror side of the foil, then roll them up like candy. Connect the edges very tightly and send the sausages to the oven preheated to 180 ° C. In an hour, tender, juicy and aromatic sausages are ready. You can fry them on both sides in a frying pan before serving. Enjoy this great meal with your beloved family!

Grilled juicy sausages

The classic and very appetizing homemade grilled pork sausages can be served as a beer snack or as a main course with a hearty side dish.

Make 600 g minced pork, add pepper, salt, coriander and your favorite spices to taste, mix thoroughly and let stand. Fill the prepared intestine tightly with minced meat. First, bake the sausages in the oven at 180 ° C for 10-15 minutes, and then send them to preheated with vegetable oil grill pan and fry for 5-7 minutes on each side. Grilled vegetables like tomatoes, peppers, onions and garlic are perfect as a side dish.

Sausage in a glass

Surprisingly, this sausage can be cooked in 15 minutes c. It turns out to be tender and perfect for baby food.

Cut 400 g chicken fillet into small pieces and mix with seasonings - 0.5 tsp. salt, 0.5 tsp. sugar, 0.5 tsp. hops-suneli, a pinch of black pepper, 2 cloves of chopped garlic and 1 tsp. soy sauce... Mix everything well and let the meat marinate a little. For baby sausage, the amount of hot spices should be reduced or replaced with something more neutral.

At this time, boil 50 g long grain rice, trying to make it boil well.

Put chicken, cooled rice in a blender, pour in 150 ml of milk and 1 egg. Whisk until tender and smooth. Lubricate the sides and bottom of the glasses with vegetable oil and lay out the minced meat, but not to the very edges. Take containers with thick walls only! This amount of minced meat will yield 3-4 glasses, in which appetizing sausages will "ripen" in a quarter of an hour.

Microwave the snack at full power for 15 minutes, then leave the door closed for another 5 minutes. Sausages very easily "jump" out of glasses, they just need to be cut and served. It turns out delicious and unusual, especially with mashed potatoes and vegetables. And some housewives make sandwiches and burgers from chicken sausage for school snacks.

Homemade sausage is good for breakfast and usually won't sit in the fridge. Cook it more often and with different additives!

When I was little, for significant holidays, my grandmother in the village used to heat up a wood-burning stove and cook homemade pork sausage. Pigs in household were always grown, and the sausage was very often - tasty, aromatic. Excellent homemade meat appetizer.

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

Gathered to cook sausage for 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 lies not in the sausage, but in its quality. And homemade sausage is quality! Natural shell, natural pork meat and, spices and inspiration, it's natural too.

In the Bulgarian villages, a delicious home-made sausage is prepared - "nadinitsa", a hand-made fried sausage in which minced meat is mixed with traditional Bulgarian spices - fenugreek.

A similar Georgian sausage - kupaty, is prepared from small intestines stuffed with minced pork and beef, with the addition of finely chopped onions, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupaty is 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 are preparing the 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 were looking for!

Ingredients (3 kg sausage)

• Pork (neck, shoulder blade, back) 2-2.5 kg
• Spinal fat 500-700 g
• Garlic 1 head
• Pork 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... The sausage is well stored, especially if the ready-made 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 will refuse a sandwich with cold sausage or warmed up.

   Sausage spices: salt, oregano, thyme, pepper, basil, coriander

3. Pork small intestines, no matter 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 out the intestines with the back of the knife, remove mucus from the intestines.

   Pork small intestines - natural shell

4. Pork can be used from any part of the carcass. Considering that the sausage is made with the addition of lard, the fat content of the meat does not matter. Neck, shoulder blade, back part are perfect. Thoroughly clean the meat of bones and cartilage - they should not be allowed to enter the product.

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

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

   Lard, preferably not salted and not frozen

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

   Chop meat and lard

7. In a large bowl, combine chopped meat and lard. Salt and pepper - you can even a little more than it's worth. Add dry aromatic herbs: basil, oregano and thyme. Add ground coriander to taste. Stir the meat very thoroughly so that all the spices are evenly distributed. By the way, I don't add bay leaves.

   In a large bowl, combine chopped meat and lard

8. Peel the head of garlic and chop the cloves very finely with a knife, as small as possible. You can use a kitchen appliance to chop the garlic or a grater, but in this case there will be a lot of garlic juice, I don't like that. Add chopped garlic to minced meat and stir. Next, I add to the minced meat a little good brandy- 2-5 tbsp. l. This is optional. Try it, but you don't need to add a surrogate or bad-smelling alcohol, this will affect both the aroma of the homemade sausage and the taste. If you are not sure, it is better to skip this point. At the very end, you need to mix the minced meat very thoroughly.

   Add spices and garlic to the meat

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

   Minced meat ready for filling

10. If in the home auger meat grinder there is a special nozzle for the filling - 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 intestine-shell is pulled over the nozzle, and the tip of the intestine is tied on a knot or tied with cotton thread. It is important that the thread should be free of synthetic fibers, they will instantly burn when frying.
11. Minced meat is started in a meat grinder, as in cooking. The casing fills automatically and shrinks as it fills from the nozzle.

    Casing on a special nozzle, ready for filling

12. Attention: do not fill very tightly. When squeezed, the casing should be easily pressed. If the shell is tightly filled, it is guaranteed to burst when boiling or frying.

    Stuff the shell with minced meat

13. Make sure that there are no holes in the shell. If you find a hole, it is imperative to cut the shell in this place and tie it with a thread. The end 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. This completes the preliminary stage of cooking. Homemade sausage is filled with minced meat and must be refrigerated overnight. Minced meat should mature for at least 4-5 hours.

    Tie the sausage with thread and refrigerate

15. Immediately before boiling, it is necessary to carefully inspect the casing again, to identify and bandage tears and noticeable holes. After that, it is worth rolling the sausages into spirals (rings) and tying them with cotton thread. So it is more convenient to cook and fry the sausage.
16. Further important point: The casing of the sausage must be pierced in many places. It is convenient to do this with a toothpick or a large needle. Prick the casing on both sides with an interval of 4-5 cm. If voids filled with air are visible under the casing, they must be pierced. Remember in Hasek - Baloun could not drive away from himself that unforgettable vivid picture of how he pierced the "tlachenka" so that air would come out of it: otherwise it would burst during cooking.

    The sausage casing must be pierced in many places.

17. In enough a large pot, a frying pan or cauldron pour 15 cm of water. Put a sausage ring in a saucepan 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 the sausage from the beginning of boiling water - 4-5 minutes

18. Cook all the sausages prepared the day before in turn. After cooking, remove the sausages from the boiling water, put them on plates and let cool.

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

19. The lard set aside the day before, those same 100 grams, must be cut into cubes and melted in a frying pan until the state of dry cracklings. Eat greaves immediately! Drain the fat into a ceramic dish and cool to room temperature.