Sometimes I want homemade sausage. Making sausages at home doesn't take long. For a long time we have not been buying its factory production, which is only not put there in order to lower the cost. I don’t want to list. You, dear reader, know everything yourself. We simply get out of the situation, we buy a large piece of meat 4-6 kilograms on the market and make boiled pork from non-fatty meat, from fatty ones, but which ones are juicy or obtained.

Cooking sausage at home was periodically postponed, due to a banal reason, the absence of a sausage casing or cleaned washed intestines, and there is absolutely no desire to bother to clean and wash them. And there was no time for that, the assortment of meat dishes completely covers the needs of our family.

Where to buy guts (casings) for sausages

As always, everything happened by chance, I went to my friend's work, and there was a sausage shop in the next building. I hit it right, bought word for word for about $ 11-12 a bag of natural processed peeled intestines. Chose medium size for both sausages or tea sausage. They were even thicker for raw smoked and thicker for boiled sausages.

According to the seller, there are 92 meters of intestines in a bag, 800-900 grams of minced meat is placed in one meter. It turns out that I can make about 70 kg. sausages, for a long time. Intestines are processed well sprinkled with salt, practically odorless and stored in a plastic bag on the top shelf of the refrigerator for a long time.

I also wanted to buy a mixture of spices for making sausages such as “salami”, “doctor's”, “Krakow”…, but they dissuaded me.

There is nothing better than garlic, salt and pepper, try it for now, then start experimenting.

It turns out that flavor enhancers, stabilizers and other bad additives are already present in ready-made spice mixtures for sausage. Spices for making sausages at home can be purchased separately in the market or stores.

So, it turns out intestines and spices for the production of sausage at home can be easily purchased at the nearest sausage shop or in firms that supply equipment and components for sausage shops, they can be easily found in local newspapers in your region or on the Internet, if you wish. At worst, you can ask around in the market where they sell meat, it is more difficult there, since there are mainly dealers in the markets, but there they will not be suitable for long-term storage, they will need to be used within 24 hours, which is not very convenient. Cooking sausages at home is a creative process.

Choosing meat for sausages

On the way home I stopped at the market. For the production of sausages, we will use only fresh meat without bones, beef or veal and lean pork, as well as lard or pork belly. There are garlic and pepper at home, today we will do homemade sausage... For the first time, we will make boiled, fried and dry-cured sausages according to one recipe, and then we'll see. Probably we will, I have a good recipe.

From the proposed list of ingredients, you get approximately: 8-9 kg raw sausage.

To prepare a smaller amount, the proportions of the ingredients should be reduced accordingly.

Total cooking time: 12 hours.

Preparation time: 2 hours.

Cooking time: 10 hours.

To cook sausage at home, we need:

• meat beef 3 kg.,
• pork meat 3 kg.,
• pork fat or peritoneum 1-1.5 kg.,
• intestine at the rate of 1 meter of intestine 800-900 grams of sausage 9-10 meters,
• garlic 5-6 heads,
• large table salt at the rate of 15 g., per 1 kg. minced meat with bacon, no more, then add if necessary. 110 gr.,
• ground black pepper taste,
• ground red hot pepper taste,
• alcohol at the rate of 2 tbsp. spoons for 1 kg. minced meat, you can vodka or brandy 4 tbsp. spoons for 1 kg. minced meat. 15 tablespoons of alcohol
• cold filtered water as needed.

Dishes and tools for making homemade sausage:

• cutting board 2 pcs large,
• stainless or plastic bowls with a capacity of 7-8 liters, 2-3 pcs.,
• meat grinder, for chopping meat and stuffing intestines 1 PC.,
• conical attachment for a meat grinder, for filling intestines with minced meat ,
• a pan with a double bottom or stainless steel or enameled with a lid, for cooking sausages ,
• frying pan, for frying sausages ,
• coarse thread, for tying and tying sausages ,
• bowel lancing needle .

How to make sausage

• Cut the flesh of beef and pork into small pieces so that they pass into the inlet of the meat grinder.

• Remove the skin from the peritoneum.

• Cut fat or peritoneum into small cubes.

• About 1 centimeter thick.

• Pass the beef and pork meat together with the garlic through a meat grinder with a large grill.

• Combine beef, pork and chopped garlic in one bowl and mix with your hands until smooth.

• Add salt, pepper, alcohol and finely chopped bacon to the minced meat.

• In a wide, spacious bowl with low edges, carefully mix in the twisted meat with our hands, adding water in small portions so that the garlic, salt and pepper dissolve throughout the minced meat. The result is a viscous homogeneous mass.

• Basin with minced meat for sausages, cover with a film or a lid and leave to infuse for at least 6-8 hours, periodically stir it every 1.5-2 hours.

To understand what roughly the taste of the sausage will be needed after the minced meat is infused, it will be necessary to bake a small cutlet in a pan.

• We make a small cutlet from minced sausage.

• Fry the cutlet in a pan on both sides.

• The cutlet should be tasted cold. We determine what needs to be added or not.

• Minced meat for homemade sausage is ready.

While the minced meat is soaked, prepare the intestines.

Cooking sausages at home preparing the intestines

Before filling the intestines with the sausage meat of the womb, you need to prepare the required amount. Do not forget 800-900 grams per 1 meter of intestines. minced meat. We simply cut off the intestines 80-90 centimeters long, so it is easier to calculate how many kilograms of minced meat there are so many pieces of intestines. And it is also easy to unweave them.

• We lower the required number of meters of intestines into warm water and rinse the intestines from salt, keep for 10-15 minutes.

• We put the intestine on the water tap.

• We turn on the water slowly, make sure that the intestines do not twist, let the water drain.

Sausage attachment

Before stuffing the minced meat from the meat grinder, take out the grate and knife. We screw on a special nozzle - a tube (it came with a meat grinder). If there is no nozzle, it doesn’t matter, you can adapt a 1.5 liter lamellar bottle by cutting it 6-7 cm below the neck, you get a cone. Only then will the guts have to be stuffed with your hands. A little time consuming, but the result will reward your efforts.

• We put the end of the intestine on the tube.

• We pull the entire intestine on the tube.

• Tie the end of the intestine with a coarse thread or simply tie the intestine into a knot.

• Near the node, it is necessary to make 1-2 punctures of the intestine with a needle. So that when filling it does not swell and tear. Subsequently, intestinal punctures will have to be done after 10-15 centimeters, since the minced meat will be fed into the receiving funnel of the meat grinder unevenly and there will be air jams in it.

• We turn on the meat grinder with a pusher, we begin to feed the minced meat into the inlet of the meat grinder, wait until the minced meat appears at the end of the nozzle.

• Holding the intestine at the end of the nozzle with your hand, gradually weakening it by the pressure of the minced meat from the meat grinder screw into the resulting sausage. Do not forget to pierce the air bubbles in the sausage casing with a needle.

• After filling the intestines with minced meat, we tie the second end of the shell with a coarse thread.

This is how the sausage turns out. As you can see, nothing complicated. (See photo)

You can simply fry raw sausage in a pan or in the oven.

Can be made raw dried sausage also excellent. Well, most importantly, it is without any GMOs and other poisons.

Boiled sausage

This is how the sausage turns out. Before boiling raw sausage, it is advisable to smoke it for about an hour in hot smoke. If it is not possible, you need to dry it for 2-3 hours in a warm, dry place (we hang it in the kitchen or in the closet).

How to cook sausage

We cook sausage in a saucepan with a double bottom, a milk cooker is ideal, it keeps the temperature of 80-85 degrees.

• We put the sausage in a milk cooker

• and fill it with cold clean water. You do not need to salt the water.

• Put the milk cooker with sausage on the fire, bring it to a boil and reduce the heat to a minimum so that the whistle whistles a little.

• Cook for 35-40 minutes.

If there is no pan with a double bottom, it's okay, cook the sausage in an ordinary pan over low heat (the surface of the water in the pan should shake slightly).

Here is such a beautiful and delicious cooked sausage!

Fried sausage

One of delicious species homemade sausage is fried sausage in a pan.

• Roll the raw sausage into a circle and put it in a frying pan, greased vegetable oil or fat, and fry over medium heat on both sides for 20 minutes on each side.

• During this time, the temperature in the middle of the sausage will reach 75-80 ° C.

Excellent hearty sausage for breakfast.

Another type of great homemade sausage, oven grilled sausage.

More and more people today are consciously approaching the choice of foods in their diet. Meat products industrial production occupy the top positions in the list of foods that nutritionists recommend excluding from the menu. But not everyone can give up sandwiches for breakfast. Therefore, many housewives are wondering: how to make homemade sausage at home in order to please the addictions of family members and at the same time take care of their health.

It turns out that different varieties of homemade sausages are not so difficult to prepare, moreover, by making this product yourself, you can adjust the salt content, use the types of meat and seasonings to your taste.

Classic fried sausages are made from pork meat, however, you can always replace it with veal, poultry or use several types of meat at the same time, creating your ideal recipe.

Ingredients:

• fatty pork (if the meat is lean, add lard) - 5 kg;
• prepared pork intestines;
• garlic - 2-3 heads;
• salt - 100 g;
• spices (black, allspice and red pepper, nutmeg, coriander, paprika).

Preparation:

• Cut the meat and lard into 0.5-1 cm pieces (you can grind in a meat grinder).

• Peel the garlic and chop finely.
• Salt the meat, add garlic and selected spices, mix thoroughly.

• Cover the meat with foil, put in the cold overnight. So the meat will be salted and saturated with the aroma of spices.
• To form the product, it is best to use a special meat grinder attachment. To start pig intestine not very dense, trying to distribute the pieces of fat and meat evenly.

• Roll the sausages into spirals (rings) and tie with cotton "iris" thread. So it is more convenient to cook and fry the sausage.

• Place the sausages in a greased fireproof dish. Pierce the casing in several places so that the steam can escape freely during cooking.

Cooking

• V a large pot or pour water into a cauldron and bring to a boil. Carefully put a sausage ring in a saucepan and cook from boiling for 3-5 minutes. If everything is done correctly, the sausage will not burst.
• Cook all the sausages in turn.

• After cooking, take out the sausage and let it cool and dry.

Frying

• Heat the oven to 200 degrees, cook for 30 minutes.

• Turn the sausages over to the other side so that everything is evenly browned, and cook for another 30 minutes (maybe a little more, look when a golden blush appears - then you're done!)

After the sausage is ready, you cannot immediately cut it, so that all the juice does not flow out. You can try it only after an hour. And then store it in the refrigerator for no more than 4 days.

If you have made a lot of homemade sausage at home and do not eat it within the specified shelf life, then you can freeze it. But freezing is recommended only in extreme cases, because taste is dulled a little.

In villages, sausage was placed in ceramic dishes and poured with lard. So it was stored for a very long time.

This recipe can be simplified by removing the cooking of the sausage, then cooking in the oven will take 20 minutes longer.

The second most popular homemade deli meats recipe contains liver - incredible useful product... By using less garlic and salt, without using spices, you can adapt the recipe for baby food.

Here's a simple recipe for how to make liver sausage at home in just a few hours.

Ingredients:

• 1 kg of meat products (beef liver, lard, beef / veal);
• ½ head of garlic;
• prepared pork intestine;
• spices (black, allspice and red pepper, nutmeg, coriander, paprika);
• salt - 2 tbsp. l.

Preparation:

1. Grind beef liver in a food processor or meat grinder.
2. Boil all the meat: lard for 5 minutes. from the moment the water boils, cook veal for 15 minutes, beef - 20 minutes.
3. Cool the meat, chop it together with peeled garlic.
4. Mix liver and meat, salt, add selected spices.
5. Stuff the intestine with the resulting minced meat.
6. Cook the sausage over medium heat for about 50 minutes.
7. Cool the finished product, store in the refrigerator.

An indispensable attribute New Year's table in Russia salad "Olivier" is considered, and its obligatory ingredient is doctor's sausage. Especially for this salad and also just for delicious sandwiches there is a way how to do homework boiled sausage at home.

Composition:

• fatty pork - 1.3 kg (or 1 kg of lean pork and 300 g of lard);
• onions - 3 pcs.;
• garlic - 3-4 cloves;
• chicken egg - 1 pc.;
• semolina - 1 tbsp. l .;
• vegetable oil - 1 tbsp. l .;
• salt - 1 tbsp. l .;
• spices (black pepper, nutmeg, others to taste);
• gelatin - 1 tbsp. l .;
• baking bag or cling film.

Preparation:

1. Prepare finely minced minced pork (add lard if necessary), onion and garlic. If part of the meat is left chopped on small cubes, you get a ham sausage. You can also finely chop a part of the bacon to get boiled sausage like "Amateur".
2. Add the egg to the minced meat, mix well.
3. Salt, add semolina, spices, gelatin and vegetable oil; knead the mass thoroughly, distributing the spices.
4. Put the minced meat in a bag and form a roll, pull it with twine, retreating an equal distance.
   Putting the minced meat tightly in the cling film is a little more difficult. You need to separate a square piece of film from the roll, put the minced meat formed into a sausage in the middle, wrap it tightly with a film and tie the ends on both sides.
5. Boil sausage for 2 hours in a large saucepan, so that the water covers the loaf of sausage, over low heat, maintaining a boil. If sausages are cooked in a film, they are boiled for no more than an hour, since they are much smaller.
6. After the cooking time has elapsed, cool the product without unpacking for at least 6 hours.

• Cook homemade doctor's sausage according to this recipe, it is possible in a multicooker ("Stew" mode), while in the multicooker bowl you need to pour already hot water... It is convenient to cook boiled sausage using a special cylindrical device with lids on springs - ham maker.
• The recipe can be adapted for oven cooking. To do this, wrap a baking bag filled with minced meat in 2-3 layers of foil. Bake the sausage for the first 15 minutes at 190 degrees, for another 30 minutes at 150 degrees; then free the sausage stick from the foil, add a little water to the baking sheet and cook for 10 minutes.
• To give homemade boiled sausage has a pleasant pink hue, raw beet juice is used, 2-3 tablespoons of alcohol or vodka are added to the minced meat as a color fixer.

The process of preparing a homemade dry-cured delicacy takes at least a month - but the waiting time is worth it. The result is a product that you can be absolutely sure of, the taste is not only not inferior, but surpasses many samples of industrial production.

It is better to start cooking dry-cured products in the cool season.

Composition:

• meat - 1 kg;
• cognac - 1 tsp;
• ascorbic acid - 0.5 g;
• prepared pork intestine;
• salt - 35 g;
• sugar - 20 g;
• spices of your choice (for example, black pepper, nutmeg).

Preparation:

For the preparation of not too fatty dry-cured sausages, it is recommended to use a mixture of lean meat (beef and pork 2: 1) and ¼ the volume of lard.

1. Cut the meat and lard into pieces no larger than the throat of a meat grinder.
2. Salt the meat, season with spices, add cognac, stir, cover with gauze or cloth, put in the refrigerator.
3. Keep in the cold for 6-7 days, stirring daily. The readiness of the meat is determined by the color that has become dark, the increased density.
4. Remove large pieces of spices (for example, laurel leaves, if used), mince with a coarse mesh.
5. Add ascorbic acid. If it is liquid in ampoules, just pour it into the minced meat. If these are tablets, grind them in a glass or plastic container into a powder, dilute with a small volume of water. Knead the minced meat with ascorbic acid thoroughly.
6. Fill the intestines tightly with minced meat, form a sausage, pierce the casing to remove air.
7. Hang the sausage or put it under pressure in the refrigerator to shrink. Check that no air collects, periodically pierce the casing.
8. After a week, the sausage will become denser - it's time to dry it in the shade and without drafts, for example, on the balcony. The process takes about 2 weeks, the temperature should not exceed +10 degrees (if the temperature is higher, leave it in the refrigerator during the daytime). Continue to occasionally puncture the casing to remove air. The sausage is ready when it becomes lighter by a quarter of its starting weight.

Video recipe how to make sausage at home

Whichever recipe is used, homemade sausage will certainly win the approval of the family at the table. Product homemade it is not scary to offer it to children, and adults, having tried it once, are unlikely to want to return to buying factory-made meat products.

How to cook homemade sausage-step by step recipe for all beginners and those who know how, but have forgotten

As a child, a grandmother in the village made sausage herself. Doctoral, of course, did not do, but the normal homemade sausage- often. The homemade sausage recipe has long been part of a family tradition. Home-made meat sausage cannot be compared with purchased sausage. Firstly, the quality of the products used can be personally controlled and there will be no need to worry about the freshness of meat and lard, the presence of a sufficient amount of spices and spices and how fresh the sausage itself is!

Real home meat sausage very tasty and juicy. A large number of garlic gives it its characteristic rich garlic aroma, paprika helps to preserve the color of the meat, nutmeg and cognac add peculiar flavor notes. Let's try to cook the sausage at home together!

• Output: 3 kg sausage
• Preparation: 12 hours (approximate)
• Preparation: 2 hours
• Prepares in: 14 hours (estimated)

Ingredients

• 2-2.5 kg Pork (neck, shoulder blade, back part)
• 500-700 g Fat (without germination)
• 1 large head Garlic
• 100 ml Cognac or brandy
• to taste Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander

Homemade sausage. Recipe

Ground meat

The next important process is the filling.

1. If your home electric meat grinder has a special attachment, great! Everything is simple there: you remove the knives and the grate from the meat grinder, pull the intestine over the nozzle, tie the end of the intestine on a knot or cotton thread and drive the minced meat through the meat grinder. The intestine fills automatically and contracts as it fills from the device.

   
   

2. Attention: the filling is not very tight. The sausage should give in easily when pressed. Fill tightly - it will burst during cooking.
3. If there are no adaptations, use a wire ring or a circle near the scissors. And fill with your hands. We did just that 20-25 years ago.
4. Make sure there are no holes in the gut. If you find a hole, it makes sense to cut the intestine in this place.
5. Well. The sausage is full. Now it must be refrigerated overnight.

   
   

6. In the morning. Check the sausages for holes in the casing.
7. After that, it is worth rolling the sausages into spirals (rings) and tying them with cotton "iris" -type thread. So it is more convenient to cook and fry the sausage.

   
   

8. Further important point: The casing of the sausage must be pierced. In many places. Take a needle or toothpick. And prick the casing on both sides with an interval of 4-5 cm. If you can see voids filled with air under the casing, pierce them.

   
   

   Pierce the shell

   Cooking

9. Pour water into a large enough saucepan or cauldron - at a level of 10-15 cm. Boil. Gently put a sausage ring in a saucepan and cook from boiling for 3-5 minutes. If everything is done correctly, the sausage will not burst.
10. Remember - Gashekovsky Baloun could not drive away from himself that unforgettable vivid picture of how he pierces a tlachenka so that air comes out of it: otherwise it will burst during cooking.
11. Cook all the sausages in turn.

    
    

12. After cooking, take out the sausage and let it cool and dry.

13. Frying

14. The fat set aside on the eve - those same 100-150 grams, must be melted in a frying pan to the state of dry cracklings. Eat greaves immediately! Drain the fat into a ceramic dish and cool.

    
    

15. Preheat the oven to 220-240 degrees.
16. Grease the sausages with grease from the cracklings, put on baking trays, put in the oven and fry, turning occasionally.

    
    

17. Fry until the sausage is lightly browned. This usually takes from an hour to an hour and a half. Readiness is determined by color. Ruddy - ready. Don't let it burn!

    
    

    The sausage can be eaten immediately, or you can store it in the refrigerator, reheating it as needed. In villages, sausage was placed in ceramic dishes and poured with lard. So it was stored for a very long time.

18. Homemade sausage is incredibly tasty.

19. Here are a few of these recipes, but there it all depends on your taste.

    Homemade sausage from offal and meat

    • Pork - neck or fat flank - 0.5 kg
    • By-products - lungs, heart, kidneys - 0.2 kg each
    • Allspice - 5g
    • Cumin - 10g
    • Garlic - 2-3 cloves
    • Pork blood - 100g.
    1. Boil meat and well-washed offal without cutting in salted water.
    2. Then cut into small pieces and pass through a meat grinder, add spices to this mass, salt to taste and add blood, also passed through a meat grinder, so that there are no lumps. Blood is added to make the minced meat viscous.
    3. Fill the intestines with the minced meat, tie at both ends and leave for 30-40 minutes so that all the ingredients are well saturated.
    4. After that, we send it to a saucepan with boiling water and when you notice that the minced meat begins to boil under the shell, you need to pierce the intestine with a thin needle in several places.
    5. Cook until cooked for 20-30 minutes, then stretch and place on a tray to dry, you can bake in the oven.

    Homemade pork and beef sausage with garlic and onions

    • Pork - 1.0kg
    • Beef - 0.5kg
    • Raw onions - 0.1kg
    • Fried onions - 0.1 kg
    • Ground black pepper - to taste
    • Garlic - 3 cloves
    • Salt to taste.

    Grind the meat, mix all the ingredients, fill the shell and let it brew for a while, then cook in the usual way.

    Homemade sausage made from poultry meat

    • Poultry - 1 kg
    • Lard - 0.3-0.5kg
    • Ground pepper - to taste
    • Garlic - 2 cloves
    • Salt to taste.
    • Milk - 150-200ml
    • White loaf crumb - 100-150g
    • Protein from 3 eggs
    • Fried onions in oil - 100g
    1. Soak the loaf crumb in boiled and cooled milk.
    2. Add finely chopped poultry meat and lard (can be twisted in a meat grinder), refried onions and all the other ingredients.
    3. Knead thoroughly, so that a homogeneous mass resembling thick sour cream is obtained.
    4. We fill the shell and cook in the same way.
    5. The finished sausage is laid out on paper to cool and so that the excess fat is absorbed.
    6. For long-term storage, homemade sausage is placed in ceramic, earthenware or glass dishes and poured with pork lard.
    7. After cooling, they are placed in a refrigerator or cellar.

Well, and a video, so that everything is absolutely correct .. Good luck to you all ..

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:

In case 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. Mix thoroughly 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 the 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 to swell the semolina.
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 boiled 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 bowl, 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 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;
• density - no large peripheral holes and 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 salt per 1 liter of water) for 2-3 minutes, then rinsed 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.

Semi-finished products do not provide any benefit, and some of them are harmful. But what if sometimes you so want to taste, for example, sausages? And many kids love her very much. Take your time to go to the store, make your own homemade sausage from natural ingredients. This is delicious!

How and from what can you make?

Many people will think that making sausages at home is an incredibly difficult process. In fact, everything is much simpler than it might seem. Here are the main cooking steps:

1. First of all, decide on the ingredients. If you prefer meat, then use it. This can be, for example, pork, beef or even lamb. But take those parts in which you did not live very much, otherwise delicious sausage will not work. You can also use poultry or offal (liver, ventricles, etc.). And you can also add to meat, for example, vegetables or cereals. A very satisfying and tasty sausage is obtained with buckwheat. In general, be guided by your tastes. Some people like fatty sausage, others - blood sausage, others prefer something light.
2. The second important point is the shell. If you want to cook a completely natural dish, then it must also be natural. For these purposes, pork or beef intestines are used. Where can I get them? Such a product can be sold in large supermarkets or specialized butcher shops... But you can go to the market, find a meat seller there and try to negotiate with him. If you could not get such a component, do not despair, you can do without guts. You can use the usual cling film... But, of course, after cooking it must be removed. In addition, frying or baking the dish in this case will not work.
3. The third stage is cooking. Here again, it all depends on your habits and preferences. If you eat dietary products and do not eat fried and smoked, then the best way- cook the sausage or steam it. But another harmless way of heat treatment is baking. If principles are alien to you proper nutrition then fry or smoke the sausage. By the way, you can cook it over the fire.
4. As for the various flavors and tricks, you can use any of your favorite condiments. There are practically no restrictions here. Improvise and experiment, create your own unique recipe.

Several recipes

How to make delicious homemade sausage? There are a great many sausage recipes: with meat, with mushrooms, with vegetables and with other ingredients. The cooking methods also differ. We invite you to study several recipes.

Sausage with mushrooms and cheese

To prepare delicious sausage with cheese, stock up on the following ingredients:

• 500 grams minced meat(best used with pork or mixed);
• 100 grams of champignons;
• 2 cloves of garlic;
• 1 small onion;
• 50 grams of hard cheese;
• dill greens to taste;
• vegetable oil;
• salt and black pepper to taste.

Cooking method:

1. First, prepare the mushrooms, garlic and onions. Peel the onion and garlic, finely chop the onion, chop the garlic too. Rinse the champignons well and cut into thin slices.
2. Heat a frying pan with vegetable oil, add mushrooms, onions and garlic. Save the whole thing a little until a light and barely noticeable golden crust appears.
3. Now mix the sautéed ingredients with the minced meat.
4. Grate the cheese on a coarse grater, finely chop the greens.
5. Mix cheese and herbs with the rest of the ingredients, add pepper and salt, mix everything well.
6. If you decide to bake or fry sausages, then it is better to use them as intestinal lining. Rinse them, dry them a little.
7. Now start filling the guts with the filling.
8. Preheat oven to 180 degrees. Take a baking sheet, grease its bottom with vegetable oil, lay out the sausages.
9. Bake the dish for about 30-40 minutes. If the sausages start to burn underneath, turn them over.
10. Ready!

Pork liver sausage

It's delicious and quite budget friendly liver sausage... Making it at home is easy and simple. You will need the following ingredients:

• 2.5 kg of pork liver;
• 500-1000 grams of interior fat (the amount can be varied, it will depend on the desired final fat content);
• 50-70 grams of salt (the amount may also vary depending on your tastes);
• ½-1 teaspoon ground nutmeg;
• beef casings for the shell.

Cooking method:

1. Prepare the liver first. Remove all veins, cut it into medium sized pieces.
2. Boil the liver in salted water until half cooked (for about 10-15 minutes), then refrigerate.
3. Now pass the boiled liver along with the internal fat through a meat grinder (or grind in a blender).
4. Add nutmeg and salt. Mix the whole mass well and thoroughly. It is better to do this with your hands so that the composition is homogeneous, and the salt is stirred.
5. Now take the beef casings (they should be washed and slightly damp) and stuff them with the filling. Tie the ends.
6. Now boil the sausage in water or, for example, in vegetable broth for 30-40 minutes.
7. Take out the sausages, cool them in cold water and feel free to serve, pre-slicing.

Boiled chicken sausage

Chicken sausage turns out to be very tender and almost dietary. Here's what you need to prepare it:

• 500 grams of chicken breast;
• 30-50 ml of beet juice (for a beautiful pink shade);
• 2 cloves of garlic;
• 2 chicken egg whites;
• 200 ml cream (10% fat);
• salt and pepper to taste.

Cooking method:

1. At first chicken breast cut into small pieces and mince (preferably a couple of times) or grind in a blender until smooth.
2. Peel and chop the garlic too.
3. Now to the received minced chicken add garlic, cream, proteins, beet juice, and pepper and salt. Whisk everything together thoroughly on a blender.
4. Now put the resulting composition on cling film and wrap it, tie the ends. You can use regular food bags instead of film, but before that it is better to wrap the minced meat in foil, and only then put it in the bag.
5. Boil the sausage in water or broth until tender. This will take about 30-40 minutes.
6. Ready!

Pork spicy sausage

Try a savory pork sausage. Prepare the following ingredients:

• 500 grams of pork pulp;
• 100 grams of lard;
• 5 cloves of garlic;
• ½ teaspoon paprika;
• 1/3 teaspoon nutmeg
• salt and black pepper to taste;
• 30 ml of brandy;
• pork intestines for the shell.

Cooking method:

1. Prepare the ingredients first. Cut the meat and lard into pieces, put in a bowl, add paprika, salt and pepper, nutmeg. Mix everything and leave for half an hour.
2. For convenience, immediately put the intestine on the tip of the meat grinder. Start chopping the meat along with the peeled garlic and the rest of the ingredients. The casing will immediately fill with the filling. Tie the ends of the intestines.
3. Boil the resulting sausages in salted water until tender (about half an hour).
4. Cut the threads, place the sausages on a greased baking sheet. How much to bake? Only 10 minutes (turn the sausage once so that the crust is even).
5. Ready!

Useful tips for housewives:

1. Don't fill the shell big amount fillings. Raw sausage should be easily pressed with your finger. Otherwise, during cooking, the intestine will burst.
2. Pierce the shell with a needle or toothpick in several places.
3. For the preparation of such a dish, choose only high-quality and fresh ingredients so that the sausage is healthy and tasty!

Cook at home and make your family happy! Bon appetit, everyone!