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

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

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

For sausage, you do not need to buy a huge amount of ingredients; even a beginner can repeat its recipe.

You will need:

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

Cooking process:

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

chicken sausage

Chicken is a dietary product. So that chicken sausage will appeal to people on a diet, those who monitor their health and young children who are just learning to eat regular food.

Grocery list:

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

Cooking steps:

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

beef recipe

Beef is the middle link. With it, the sausage will turn out not too greasy, but not lean either.

Components:

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

How to cook:

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

Boiled sausage at home

Recipe Ingredients:

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

Step-by-step instruction:

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

Livernaya

The liverwurst recipe is very simple. It does not require many expensive products and the result is an amazingly delicious dish.

Product set:

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

Recipe for homemade sausage in the guts:

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

Dry-cured chicken sausage at home

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

Recipe Ingredients:

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

Step by step preparation:

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

Sausage without intestines - in foil

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

What you will need:

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

Instruction:

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

Proper homemade sausage for children

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

Composition of ingredients:

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

How to cook:

Grind both types of meat in a meat grinder. Pour salt into the minced meat and pour water. Mix everything thoroughly. Prepare the shell properly. Push the meat into it and tie it. Cook for an hour over medium heat. After the dish has cooled, put it in the refrigerator.

Pork and beef recipe

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

Product set:

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

How to make sausage at home:

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

In this category of materials you will find the most better ways cooking homemade sausages according to recipes. How to cook boiled sausage, as well as liver, dry-cured or doctor's. How to fill the shell at home in the process of cooking sausage.

The composition of the doctor's sausage. How to make at home

Many families refuse to buy doctor's sausage in supermarkets or in the market, as taste qualities and the ingredients included in the purchased sausage leave much to be desired. Cases of food allergies to purchased products have become more frequent.

But sausage lovers do not have to give up the popular product. After all, you can make a delicious and juicy sausage with your own hands at home. You yourself will choose the appropriate ingredients, casing (gut, sleeve) and control the process of preparing a homemade dish.

From this material you will learn how to properly cook boiled doctor's sausage at home. Simple photos and video recipes will help even a beginner in the kitchen to make this delicacy the first time.

How to make a recipe liverwurst at home

The taste of a real juicy liver sausage, prepared at home, cannot be compared with purchased products, which do not always contain only natural ingredients....

In this article, we will tell you how to make homemade liverwurst with your own hands. Recall that liver is such nutritious entrails of animals as kidneys, heart, liver. Many gourmets appreciate the taste beef liver, which can be used to prepare this delicacy. The liver contains in its composition many substances useful for the body, including vitamin D.

Casing for cooking sausage at home

Lovers of natural homemade sausage, who at least once in their life made this exquisite meat delicacy with their own hands know that a special shell must be used to stuff the cooked minced meat. Usually, canned pork intestines (or beef intestines, and lamb intestines for making Viennese sausages) are used as a casing for homemade sausages.

If you want to make delicious diet homemade sausages, then we recommend buying beef intestines as a casing, as they are easily digested in the stomach and very low in calories. And for the normal process of digestion of food, the enzyme of the microflora of cattle (cattle) is useful, which this shell perfectly preserves during the preparation of the product.

Recipes for homemade pork sausage in the gut

The quality of food products on the shelves of many shops and supermarkets is deteriorating every year. In order to withstand competition and reduce the cost of the final product as much as possible, manufacturers go to different tricks, starting their products with food ingredients that are not High Quality and additives that increase the shelf life of goods. All these "tricks" not only worsen the taste of products, but can also affect your health (causing, for example, an allergic reaction). It’s hard to imagine what minced meat is now stuffed for making sausages .. at least there is very little meat there ...

Therefore, lovers of delicious and natural pork sausage I highly recommend learning how to make this wonderful product with your own hands at home. actually cook homemade sausage not very difficult and even an "amateur in the kitchen" can easily cope with this task.

How to make black pudding at home with a recipe

The tradition of eating food mixed with fresh blood came to us from ancient times. Some peoples still consider fresh animal blood to be an excellent rejuvenating agent, as well as a cure for many diseases.

Usually, to prepare sundae or black pudding at home, they use specially prepared minced meat with the addition of fresh bovine, pork or calf blood.

But why home blood sausage so popular these days? This dish is very satisfying and has a peculiar taste. But most importantly, it contains very useful material, which contribute to the treatment of certain ailments.

How to do dried sausage at home

In this article you will find the most best recipes cooking dry sausage, the special taste of which is highly appreciated in many "expensive" restaurants!

Juicy and appetizing homemade sausage overshadow the taste of any purchased analogue. Instead of all kinds of artificial additives that manufacturers stuff with products, you can add cognac and nutmeg to the homemade sausage for a peculiar flavor, garlic for a rich aroma, paprika to add interesting flavor notes and save natural color meat.

And of course meat! In a homemade sausage, there will definitely be a sufficient amount of meat .... because you will not deceive yourself! :)))

How to do boiled sausage homemade recipes

It's no secret to anyone that purchased sausage stuffed with various artificial flavors, preservatives and ingredients that preserve appearance product. In addition, milled cartilage, veins and other "appetizing" components are added to minced meat to increase the volume and reduce the cost of the final product.

But you can make a real boiled milk sausage without all these additives with your own hands. And in this article we will tell you how to cook delicious sausage at home. Simple and understandable step by step recipes with a photo will help to make this wonderful meat product even for a beginner in the kitchen. And video tutorials with a visual demonstration of the cooking process homemade boiled sausages will allow you to get the job done very quickly.

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

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

So, how is the production of sausage at home?

1. Sort

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

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

2. Primary processing of the intestines

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

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

3. Cooking minced meat

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

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

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

4. Injection of sausages

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

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

5. Draft sausages

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

6. Heat treatment

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

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

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

Sausage: homemade recipe

Ingredients:

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

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

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

Homemade sausage is ready!

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

Homemade liver sausage

According to this recipe, you get the most delicate sausage cooked at home. Liverwurst can be eaten as such or cooked from it into several dishes: pancakes with liverwurst, pie or pies with liverwurst

What is homemade liverwurst made from? Course out

• Liver
• lung
• hearts
• Large handful of boiled rice
• Shpika
• garlic
• spices

The recipe for making homemade liverwurst is simple.

1. Liver: liver, heart and lungs can be used any (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 is easy to cut, it is better to freeze it. Do the same with part of the fat. Pass the raw heart, the remaining fat and the boiled lung through a meat grinder.
4. Mix minced liver for homemade sausage with rice, salt, minced garlic and spices, knead well.
5. Stuff sausage casings minced liver, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry the liver sausages in a pan. Or just bake homemade liverwurst in the oven or slow cooker, as we did with frying sausages (recipe).

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

I share secrets on how to cook and stuff delicious sausages from beef at home without the use of special nozzles and devices for sausage, using a regular confectionery syringe:

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

I 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 can I get or buy a casing or a natural casing from the intestines for homemade sausages?

You can order a natural casing for sausages, a casing, just like I do, 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 road, they do not disappear and go even to Yakutia in unchanged quality. Cleaned 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 productions it's ok for small family- oh, how many, almost 1000 meters of the neck! Where do I get so much :-)!

Fortunately, now you can order quite a bit of natural casing for testing. The first time I ordered a minimum lot, only 10 meters.

I have transferred the worm to a plastic container with a lid and keep it in the fridge.

Sausage is one of the oldest snacks that has not lost its popularity over the centuries. It is known that even in ancient Rome, the production of this product was carried out on an industrial scale to provide food for legionnaires. Now the number of produced food industry sausages are also huge, but the naturalness of the composition and the percentage of meat content in them remains a big question.

But for lovers of natural products, there is good news - any type of sausage can be cooked at home. At first glance, the cooking process may seem very complicated, but having overcome all your fears and once cooked homemade sausages in your own kitchen, it will be difficult to return to store-bought products.

Cooking features

Most often, pork intestines are used for the casing of homemade sausages. They can be purchased in the meat departments of large stores or in the market and pork sellers. They are called worms. Before starting cooking, the intestines need to be prepared. The preparation process includes cleaning and soaking in a cool salt solution.

To quickly clean the intestines, you will need a pencil and two thin knitting needles. Using a pencil, the pork intestine cut into small pieces must be turned out, then tightly clamped between two knitting needles and carefully stretched, cleaning off all excess. Of course, it is better to do this together, but after a few minutes, wonderful natural casings for homemade sausages will be ready.

The cleaned shells must be soaked for 10-15 minutes in a concentrated solution of table salt. This is done to disinfect the intestines. In the same solution, you can also store extra intestines in the refrigerator, which will remain after cooking.

For those who don't like messing around with pork intestines, you can try looking for edible collagen casings, which come in different diameters and lengths.

Homemade sausages in the gut in a meat grinder - cooking step by step

The technology for preparing homemade sausages in a meat grinder differs mainly in the composition of the ingredients. They can be cooked on the basis of pork meat and lard, beef, lamb or poultry meat. In any case, you will get a very tasty product, after tasting which you will not want to buy any sausages in the store.

The combination of beef and pork is considered a classic.

Step-by-step cooking recipe for individual processes:

1. First you need to prepare the filling of future sausages. To do this, grind the fat and meat. This can be done using a meat grinder with a grate with large holes. Since pieces of meat should be felt in homemade sausages, you can simply cut the ingredients into small cubes;
2. Onions and garlic can also be passed through a meat grinder or very finely chopped with a knife;
3. Combine all products and spices together in a saucepan or bowl of a suitable size and mix the minced meat very well. The longer and more diligently the minced meat is kneaded, the tastier the finished product will be;
4. When the stuffing is ready, you can start stuffing the shells. On the meat grinder, fix a special nozzle for filling sausages. Put a gut or an artificial shell on it, tie its free edge with a thread or simply tie it;
5. Then, filling the intestine with minced meat with a meat grinder, form sausage rings with a circumference of approximately 50 cm. It is very important to fill the casings evenly, avoiding dense accumulations in some places. Otherwise, it is there that the intestine will burst during heat treatment;
6. The shells filled with minced meat must be pierced with a needle in several places (after about 5-7 cm). Heat treatment of semi-finished products can be carried out in several ways. First: the blanks are boiled in salted water until cooked, and then fried in a pan until golden brown. The second way: first, the intestines with minced meat are fried, and then baked in the oven for 40 minutes.

Cooking in a meat grinder chicken sausages in the gut

Poultry lovers can cook chicken sausages. The juiciness and tenderness of this product is achieved by adding cow cream to the minced meat. Of course, because of this, the minced meat turns out to be quite liquid, therefore, such sausage should be prepared, a little differently than from other types of meat. For stuffing it is better to take not chicken fillet(although there is less trouble with him), and meat from the thighs, separated from the bones.

For chicken sausages, the following products are used in the cooking process:

• 1500 g of chicken meat;
• 150 ml cream 20% fat;
• 30 g mustard;
• 50 cm of pork intestine casing;
• 50 g finely chopped lard;
• pepper and salt to taste.

The cooking time will be 3-4 hours.

nutritional value home product from chicken meat is equal to 135.8 kcal / 100 g.

Cooking sequence:

Ukrainian recipe

Homemade sausage in Ukrainian style is distinguished by the method of heat treatment (it is certainly baked in the oven) and is prepared exclusively from pork meat and lard. Such a finished product can be stored in the refrigerator for a long time if the rings are folded into an enameled or ceramic bowl and poured with lard.

To prepare this option homemade snack will need:

• 2000 g of fatty pork;
• 400 g of fresh fat;
• 200 g of boiled millet;
• 200 g of onion;
• 30 g of garlic;
• 30-50 g of lard for lubrication of blanks before baking;
• salt, ground black pepper, dry spices and other spices to taste.

The process of preparing a dish in Ukrainian will take about 14 hours.

Calorie homemade sausage in Ukrainian - 400.5 kcal / 100 g.

The algorithm for cooking homemade sausages in the gut in a meat grinder in Ukrainian:

1. Grind pork and lard, finely chopping with a knife or passing once through a meat grinder. Kill the onion and garlic with a blender or also pass through a meat grinder;
2. Season the chopped ingredients with spices and salt. Stir the minced meat well and beat it off, then using the sausage attachment, fill the prepared intestines with minced meat. Form rings from the filled shells and tie them with a thread;
3. Leave raw blanks to ripen in the cold for 4-5 hours, and preferably all night;
4. Then pierce the sausages on both sides with a toothpick or a thick needle after 3-4 cm and boil in boiling water for 10-15 minutes;
5. Lubricate the boiled rings with lard and send to a preheated (200 degrees) oven. After 25 minutes, turn the sausage over to the other side, grease with lard and bake for another 25 minutes. Everything, homemade sausages in the gut, cooked in a meat grinder, are ready to serve.

Many housewives are interested in the question of how to determine the ideal combination of spices and the amount of salt in minced meat. To do this, you can use a little trick. From minced meat make a small cutlet and fry it in oil. If the taste of the test cutlet is completely satisfied, you can proceed to the formation of sausages. If not, then adjust the amount of spices and salt.

It is necessary to bandage the intestine only with a culinary or cotton thread folded several times. Any thread of synthetic origin during frying or other heat treatment can ignite and burn.