It is only at first glance that the process seems complicated and lengthy, in fact the technology is simple: a casing of carefully cleaned intestines, finely chopped minced meat with spices and heat treatment. I wrote down a recipe for you homemade sausage from pork in the intestines as detailed as possible and provided each step with photographs so that the cooking process was easily reproducible. Please follow the advice then meat snack sure to be tasty and flavorful.

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

– Total cooking time: 2 hours + 3 hours marinating
- Cooking time: 2 hours / Yield: 1.5 kg

Ingredients

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

Cooking

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



I release the fat from the skin. I cut it into a small cube, in size, like on Olivier. The smaller the pieces, the more fat will melt in the end. The ratio of meat and fat for homemade sausages can be defined as 1:5 (conditional ratio, can be changed at the discretion of the cook). If using pork big amount fat, then add a little less fat, and vice versa, if the meat is lean, then the percentage of fat should be increased.



I carefully clean the pork from bones and cartilage, in no case should they get into sausages. If there is fat or fatty films, then they do not need to be removed. I cut the pulp into pieces - about 2-3 times larger in size than lard. Grinding is not worth it, since the meat should be clearly present in the sausage. But too large cuts will not work, otherwise it will be difficult to stuff thin intestines, and the sausages will turn out to be less juicy. So look for the golden mean.



In a large bowl, combine the chopped meat and lard. I add pepper, salt and dry aromatic herbs: basil, oregano, coriander and thyme. If desired, you can put a little ground bay leaf (I do not add). And be sure to put garlic in the filling, peeled and passed through a press. Take the amount of garlic at your discretion, the sausage should smell delicious, but without busting. If you use lard not raw, but salty, then carefully adjust the amount of salt in the recipe. The taste of minced meat should turn out spicy, with a pronounced aroma of pepper, quite salty - on the verge, even a little more than it costs, since the salt will partially boil away during cooking.



I pour a couple of spoons into the filling good cognac for special flavor and juiciness. Mix thoroughly with your hands so that all the spices are evenly distributed. Use only quality alcohol. If you're not sure, skip this step or you risk ruining the product.



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



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



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



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



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

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

Homemade sausage - favorite dish many. Only a vegetarian can refuse such yummy. Moreover, if you cook this product with your own hands, you will definitely know that even a child can be treated with such a sandwich. So satisfying and tasty dish it will definitely please your man, and it’s so nice to eat something delicious yourself. And if you serve sausage to the festive table, then the title of “beautiful hostess” is guaranteed to you.

The internet is just full various recipes homemade sausage, and the sight of colorful photos whet your appetite. So let's figure out how to cook homemade sausage.

Regardless of what kind of homemade sausage you are going to make, the cooking process consists of several general, mandatory steps, namely, minced meat preparation, formation and heat treatment sausages.

Meat selection

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

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

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

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

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

Grinding

Before proceeding to grinding, it is important to carefully clean the meat from bones, skins, cartilage and chaff, since their presence in ready dish completely unacceptable. Meat for homemade sausage is cut by hand, into cubes 1 × 1 cm in size. You can pass the minced meat through a meat grinder, but then the homemade sausage will not be so tasty and juicy. Therefore, it is better not to be lazy and cut. The process, of course, is laborious, but the sausage will come out especially tasty.

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

kneading

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

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

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

Adding spices

Most often, homemade sausage is added:

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

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

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

It is better to use freshly ground spices, they will give the meat more flavor, in addition, you can warm them up before adding them to the minced meat so that the flavor opens up better. The aroma of herbs and spices will be emphasized by a small addition of alcohol to the minced meat, for example, good cognac.

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

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

It is easiest to fill a natural or artificial casing with minced meat using a special nozzle in a meat grinder. For this you need:

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

When filling sausages, it is necessary to maintain an average density. Too tightly stuffed sausage can burst, and voids will form in insufficiently stuffed sausage.

If there is no special nozzle for a meat grinder, you can use a cropped plastic bottle pushing the minced meat into the shell through the neck.

Sausage can be made large, or it can be divided into small sausages by twisting the intestine. After the intestine is full, it will not be superfluous to prick it with a needle so that the voids go away, steam comes out, and the sausage does not burst.

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

Heat treatment

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

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

You can bake sausage in the oven either simply on a sheet or by wrapping it in foil. If you bake without foil, then it is necessary to periodically water the sausage with fat so that it does not dry out. In the case of foil - a few minutes before the end of cooking, it should be opened so that the sausage is browned.

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

without shell

Homemade sausage can be cooked without a casing, while the dish will turn out just as tasty and beautiful. Sausage can be served festive table, or you can cook just for sandwiches for breakfast.

For its preparation you will need:

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

That's the preparation.

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

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

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

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

That's the preparation.

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

Juicy and fragrant cold cut sausage is ready!

chicken sausage

For chicken sausage you need to take:

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

This is the preparation process.

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

Hepatic

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

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

The preparation is the following.

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

Livernaya

To make homemade livery you will need:

• boiled liver - 1 kilogram;
• onions - 2 heads;
• egg - 10 pieces;
• sour cream - 1 cup;
• salt, spices to taste.

Let's start cooking.

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

with buckwheat

To prepare a healthy homemade sausage with buckwheat, the following components are needed:

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

The recipe is next.

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

Buckwheat sausage is ready!

Blood sausage

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

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

This is the cooking method.

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

Recipe with cheese

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

To do this, take:

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

The preparation is the following.

1. Finely chop the chicken meat.
2. Pass onion, garlic, bacon through a meat grinder.
3. Mix minced meat, add salt and spices.
4. Cheese, pepper, tomatoes, mushrooms cut into cubes.
5. Divide the minced meat into 4 servings and add your ingredient to each.
6. Make sausages.
7. Bake for half an hour at a temperature of 200 degrees.

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

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

The main thing to remember.

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

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

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

When I was little, for important holidays, my grandmother in the village would kindle a wood-burning stove and cook homemade pork sausage. Pigs in household always grown, and sausage was very often - tasty, fragrant. Excellent homemade meat snack.

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

Gathered to cook sausage 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 is not in the sausage, but in its quality. And homemade sausage is quality! Natural casing, natural pork meat and, spices and inspiration, it is also natural.

In the Bulgarian villages, a very tasty branded home-made sausage is prepared - “nadenitsa”, a fried hand-made sausage in which minced meat is mixed with traditional Bulgarian spices - fenugreek.

A similar Georgian sausage, kupaty, is made from small intestines stuffed with minced pork and beef, with the addition of finely chopped onion, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupaty are 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 cook 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've been looking for!

Ingredients (3 kg sausage)

• Pork (neck, shoulder, back) 2-2.5 kg
• Back fat 500-700 g
• Garlic 1 head
• Pig 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 a very satisfying and tasty dish. Sausage keeps well, especially if finished 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 refuses a sandwich with cold sausage or warmed up.

   Spices for sausage: salt, oregano, thyme, pepper, basil, coriander

3. Pork small intestines, regardless of 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 the intestines with the back of the knife, remove the mucus from the intestines.

   Pork small intestines - natural casing

4. Pork meat can be used from any part of the carcass. Considering that the sausage is made with the addition of fat, the fat content in the meat does not matter. The neck, shoulder blade, back part are perfect. Thoroughly clean the meat from bones and cartilage - getting them into the product is unacceptable.

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

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

   Lard, preferably not salted or frozen

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

   Cut meat and fat

7. In a large bowl, mix the chopped meat and lard. Salt and pepper - maybe even a little more than it costs. Add dry fragrant herbs: basil, oregano and, of course, thyme. Add ground coriander to taste. Mix the meat very thoroughly so that all the spices are evenly distributed. Yes, by the way, I do not add bay leaf.

   In a large bowl, mix the chopped meat and bacon

8. Peel the head of garlic and chop the cloves very finely with a knife, as finely as possible. You can use a kitchen tool for chopping garlic or a grater, but in this case there will be a lot of garlic juice, which I do not like. Add minced garlic to the minced meat and mix. Next, I add some good cognac to the minced meat - 2-5 tbsp. l. This is optional. Try it, but do not add a substitute or bad-smelling alcohol, this will affect both the aroma of homemade sausage and the taste. If you're not sure, skip this step. At the very end, you need to mix the minced meat very carefully.

   Add spices and garlic to meat

9. Next comes the turn of the most important process - the sausage starts. The prepared shell will be stuffed with minced meat.

   Minced meat ready for stuffing

10. If a home screw meat grinder has a special filling nozzle - 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 gut-shell is pulled over the nozzle, and the tip of the gut is tied into a knot or tied with cotton thread. It is important that the thread should be free from synthetic fibers, they will burn out instantly when frying.
11. Minced meat is launched into a meat grinder, as in cooking. The shell fills automatically and shrinks as it fills from the nozzle.

    Shell on a special nozzle ready for stuffing

12. Attention: do not fill too tightly. The shell should be easy to press when compressed. If the shell is filled tightly, it is guaranteed to burst during cooking or frying.

    Start the shell with minced meat

13. Care must be taken that there are no holes in the shell. If you find a hole, be sure to cut the shell in this place and tie it with a thread. The 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. At this preliminary stage of preparation of the dish is completed. Homemade sausage is filled with minced meat and must be sent to the refrigerator overnight. Minced meat should ripen for at least 4-5 hours.

    Tie the sausage with a string and put it in the refrigerator

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

    The sausage casing must be pierced in many places

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

18. In turn, cook all the sausages that were prepared the day before. After cooking, remove the sausages from boiling water, arrange them on plates and let cool.

    After cooking, remove the sausages from boiling water, arrange 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 to the state of dry cracklings. Eat the cracklings immediately! And pour the fat into a ceramic dish and cool to room temperature.

There is nothing complicated in cooking homemade pork sausage. Difficulties arise for many people when they see the "gut" ingredient. Maybe you just didn't search? You can ask around at the market, search in large supermarkets or the Internet. I live in Lithuania, so I can only speak for myself. I buy in almost any store, pickled, in packs of 5 meters. They tolerate freezing well: if you haven’t used everything, then you base it in the freezer.

Rinse the intestines thoroughly from salt in several waters. I pour water inside, thereby not only washing, but also checking the quality, if there are any large gaps.

Meat. I have a shoulder blade without bone and skin. Pretty lean meat. When cutting into pieces, I try to cut out at least part of the veins. This time I cut out about 200 grams. So pure meat is 3.8 kilograms.
Salo also cut.

For twisting, we take a grate with large holes. If the holes are small, then the sausage will turn out more like sausages (I don’t like this one).

Peel the garlic and use a garlic press to crush. Not? Grind with a knife.

Add all the spices to the twisted meat and pour in the vodka. I always pour the last, like my mother and grandmother. The question arises: is it mandatory? No. But as my mother said, she will add taste, and slightly disinfect, and somewhere even a preservative, and you won’t spoil the sausage with vodka (laugh)). In general, do not be afraid and add.

Everything is good, mix thoroughly and refrigerate for 40-1 hour.

I hope you have a sausage making tube. If I twisted the meat in an electric meat grinder, then I always take a manual one for filling.

Remove the knives, remove the mesh and insert the tube.
Scroll the meat a little so that it shows about a centimeter from the tube. In this case, the intestine will be easier to pull on the tube. Tie the end with thread.

Well, not the easiest thing, but quite pleasant: the output. Why isn't it easy? The intestines sometimes burst, and if you make sausages alone, then there is no one to monitor their fullness. For example, I make them with my mother: I twist, and my mother holds and twists a couple of times around its axis when the sausage reaches the desired length. We twist one to the left, the next to the right. We make a couple more, and the rest are portioned.

Try to twist and put the minced meat in the meat grinder so that, if possible, air does not get into the sausage.
If the sausage is longer and goes for drying, then the ends must be tied with a thread. I make 6 sausages per serving and bandage only the first and last, the rest, as I said, are simply twisted.

After the sausages are ready, be sure to hang them out to dry slightly - for 5-8 hours (more often at night).
If we leave the sausage to dry, then after 6-7 days we eat it (after storing it in the refrigerator).
When drying sausages, in no case should they come into contact with each other. It is necessary to dry in a dry room in dry weather. If you just hang in the kitchen, and there is constant rain outside the window, then the sausage may begin to deteriorate - wet weather will not allow it to dry properly.

I freeze in bags.

If you cook, then in not in large numbers water, about 10-15 minutes (depending on the thickness), and then let her lie down in the water for a couple more minutes, recover. Try it, you may need to add a pinch of salt to the water.

Bake - I never bake, I like it boiled: juicy, rich in tastes and smells.

If homemade pork sausage is dried for three days, and then boiled, it will be perfect for stew sauerkraut. If you want ruddy, then you do not need to bake it for half an hour in the oven, it will lose its juiciness. Better just fry in a pan: a couple of minutes over high heat until golden brown.
Bon Appetit!

Now it is not difficult to find in the retail network natural casing for homemade sausage, it is sold in large supermarkets in the meat departments (called "Natural pork casings" or "Natural lamb casings"), you can also buy them in online stores. The shells are sold peeled and stored in a large amount of salt. But still, before starting to cook homemade sausage, I recommend cutting off a small piece of the shell and boiling it (10 minutes), then cool and try. The shell should be tasteless and odorless, if something is wrong, throw it away and cook something else from the meat. If everything is in order with the casing, then for the filling of the sausage, the casing must be washed well under a flowing cold water top and inside, pour cold water and leave for 30 minutes. sausage casing it is better to immediately cut into the right pieces, the right length (in my opinion, a piece of 1.2-1.5 meters will be just right).

Meat and fat cut into small pieces. If the meat is fatty, then lard can be omitted, if the meat is lean, so that the sausage is not dry, it is better to add lard. The most successful way to grind meat for homemade sausage is to grind it in a meat grinder with a 4-hole grate (pictured). If there is no such grid, you can grind a little finer, or chop the meat finely with a knife.

To the chopped meat and lard, add black ground pepper, garlic crushed on garlic and salt. Salts of medium grinding for my taste, I put 1 tablespoon level (we took the salt into the spoon and removed the slide with my hand so that the salt level was at the edge of the spoon) per 1 kg. meat. By weight it is 15-17 gr. for 1 kg of meat.

We mix the minced meat and proceed to the filling of the sausage. We take out the knife and the grate from the meat grinder, insert the nozzle for stuffing sausages. I bought it in the same store as the shell for only 5 hryvnia (20 rubles). Lubricate the nozzle with vegetable oil and put the shell on the nozzle like a stocking. Tie the end of the shell into a knot.

We pierce the edge of the shell with a pin and begin to scroll through the minced meat through a meat grinder. So gradually fill the shell with minced meat.

Do not fill the meat very tightly into the casing, periodically twist the sausage several times, this is necessary for further convenience when folding it into a ring. You also need to sometimes pierce the shell with a pin. to release the air and when frying the shell will remain intact.

When all the shells are filled, you need to tie the ends into a knot or just tie with a thread. Then it's time to bake the sausage.

The tastiest sausage is baked in the oven in the sleeve. Such sausage turns out soft and ruddy. There is another big plus of this method of baking sausages - this is that the oven remains clean after such baking.

We place the sausage in the sleeve, pour 2 tbsp. tablespoons of water, pinch, put on a baking sheet and send to preheated to 180 ° C. oven. After 15 minutes, reduce the temperature to 150 degrees and cook the sausage until lightly blushed (another 20 minutes). Then turn off the oven and leave the sausage for another 10 minutes.

During cooking, a lot of liquid and fat will flow out of the sausage. If you bake in the sleeve, then the fat remains in the sleeve and not in the pan. The only thing that is a little inconvenient is that you cannot turn the sausage in the sleeve and it may not be as ruddy from below as from above. It doesn't affect the taste in any way.

If you bake sausage without a sleeve, then you need to put dry twigs on the bottom of the form in which you bake the sausage fruit tree(I have cherries) and pour a little water on the bottom of the mold. It is necessary to put the sausage on the branches and it will not burn and will still receive aroma from the branches.

The temperature regime and baking time are the same as when baking in a sleeve. With this method of baking, the sausage can be turned over for an even blush. If the sausage ring is large, it is better to tie it together in several places with threads, then the sausage will not break when turned over.

You can also tie a sausage ring, boil it for 5 minutes, then bake it on branches in the oven. According to the 2nd and 3rd baking methods, the sausage will also turn out to be very tasty, but a little drier than when baking in a sleeve.

Sausage at home is prepared simply, and the pleasures of tasty and quality product You will get the whole sea.