Sausages are one of the most beloved and popular dishes in our country, and lately, many housewives prefer to cook them at home, rather than buy them in the store. Making sausages at home is not too time-consuming process, but at the same time you get a product of higher quality, and a much tastier option than store-bought.

Homemade sausages

The main advantage of making sausages at home is that you yourself can choose the type of meat from which you will cook them, and, of course, the naturalness of the components.

Ingredients:

• meat - 1 kg;
• egg - 1 pc.;
• milk - 50 ml;
• butter - 100 g;
• salt, nutmeg, pepper;
• boiled water;
• lamb intestines.

Preparation

Before preparing homemade nipples, you need to choose a good fatty meat and grind it. Then add the egg, butter, milk and spices to the meat. Mix all the ingredients well by adding water to the minced meat. It should turn out wet for you, then the sausages will be juicy. Put the minced meat in the refrigerator overnight.

Rinse the intestines, and fill them with prepared minced meat, just make sure that the shell does not turn out to be too full, otherwise it may crack. Tie the ends of the bowel with threads in a knot. Then make a lot of punctures in the sausages, and cook them at a temperature of 70-90 degrees for 50 minutes, but remember that the water should not boil, then you will get a properly cooked semi-finished product. Such sausages can be stored in the refrigerator for up to 5 days, and served by pre-frying until golden brown or boiling.

Homemade sausages recipe

The peculiarity of the following recipe for homemade sausages is that they are prepared from minced turkey meat and, thanks to this, are very tender. In addition, you will learn how you can make homemade sausages without using guts.

Ingredients:

Preparation

If you bought a fillet, then pass it through a meat grinder. Then add milk, spices and an egg to the finished minced meat. Mix everything well. Now take a cling film, put a portion of minced meat on it and roll it into a sausage, tie the ends of the film. Boil water, place sausages in it and cook for 7 minutes. Cool the finished sausages a little and serve.

The first time you cook homemade sausages, tender, tasty and nutritious, you stop buying them in the store, because you get used to good food quickly. Why wean it? Store-bought sausage products contain so many preservatives that sometimes they are unsafe for health, especially when it comes to baby food. Interestingly, the first meat sausages appeared in Germany in the 15th century, and modern sausages began to be prepared only in the middle of the 19th century. Now sausages and sausages belong to fast food - it is no coincidence that they are called bachelor food, which can be cooked in 10 minutes. However, no self-respecting gourmet and supporter of a healthy lifestyle will eat store sausages. However, it is not necessary to give up sausage products, you just need to understand how to make sausages correctly at home, and you can eat them at least every day.

Cooking delicious sausages at home: starting with minced meat

It is made from any quality meat, but usually a mixture of beef and pork, chicken or diet turkey is taken. The meat is well ground and whipped in a blender, mixed with egg, milk, butter, salt and spices - black pepper, nutmeg, turmeric, paprika and aromatic herbs. Sometimes well-chopped onions and garlic are introduced into the minced meat, and powdered milk may also be present in the recipe for dairy sausages.

Sausages are made with pieces of cheese, bacon (bacon) or vegetables - kids especially like the colorful sausages with green peas and carrots. The mass is kneaded for a very long time and thoroughly, adding water to it, since the more moist the minced meat, the more tender the finished dish. A very important point in the process of cooking sausages is sufficient meat chopping and obtaining a smooth, homogeneous minced meat, which is not always obtained at home if you do not have a good chopper. Some housewives advise to pass the meat through a meat grinder at least four times, otherwise, instead of sausages, you will get homemade sausage.

Cooking homemade sausages: cooking recipes

Sausages are rolled up from minced meat - they are wrapped in cling film and tied with strong threads. Sometimes they roll on the table to give them the correct shape. It is recommended to keep the sausages in the refrigerator for a couple of hours and only then cook them in boiling water for 20 minutes or more. A change in the color of the meat is usually a sign of readiness. Instead of cling film, some housewives use bovine intestines, which can be bought at the market or in stores that specialize in making homemade sausages. The intestines are filled with minced meat using a pastry syringe or a special meat grinder attachment with a tap. The ends of the intestines are tied and punctures are made in the sausages with a needle. Do not stuff the intestines too much, otherwise they will crack during cooking, and do not leave voids so that the sausages look aesthetically pleasing, without cavities inside. There are many ways to cook sausages in the guts, and this process is considered quite laborious, although the result is worth it. Sausages come from a store!

A few more ways to make delicious sausages

If you want to get not a finished product, but a semi-finished product that can be stored in the refrigerator, cook the sausages at temperatures up to 90 degrees, while the water should not boil. After 50 minutes, the convenience food is ready, but try to eat it within five days. As a last resort, homemade sausages can be frozen and removed as needed.

There is another way to prepare a semi-finished product - quick boiling for 7–8 minutes, after which the film is removed, and the cooled sausages are placed in the freezer. Sausages are not only boiled, but also fried and baked in the oven on a baking sheet - it turns out even tastier. They are served with any side dish - cereals, pasta, legumes, vegetables, mashed potatoes and mushrooms.

Homemade sausages are used to prepare many delicious dishes - sausages in dough, bigos, pies, omelets, casseroles, grilled sausages, Berlin curries and much more.

Healthy sausages will diversify the family's diet and will decorate the festive table. Now you can not deny children their favorite delicacy, because it is made from fresh products. And if you know how to quickly cook sausages at home, then you will always have delicious food on your table, which will not have to spend a lot of time!

Feeding a child is sometimes not very easy: a child wants sausages, and buying this product in a store is quite scary. Homemade sausages can be a solution to a non-childish problem. The recipe for such products for babies often includes chicken or minced meat. It is worth choosing only natural proven ingredients that will not cause an allergic reaction or food poisoning in the child. Minced meat should be done on your own, so the quality of the meat will be guaranteed.

With cheese

Making homemade chicken sausages is pretty simple. This will require:

• high quality milk powder - 5-6 tbsp. spoons;
• fine salt - 5-6 tsp;
• 700-800 g of fresh chicken meat (fillet or meat from the legs);
• a tablespoon of white fine granulated sugar;
• 200-250 g of hard quality cheese;
• 2 tbsp. spoons (you can safely refuse if the kids do not like the mustard taste);
• 200 g of homemade low-fat milk;
• (without a slide) ground pepper.

Homemade sausages with cheese are a great dish for any children's table. The combination of chicken meat with excellent cheese perfectly diversifies the kids' meal, and a side dish of small colored pasta will make the kids happy.

Cooking products with cheese

To make the sausage mince juicy, it is worth mixing the chicken breast and drumstick meat. Having twisted the minced meat, after it it is necessary to beat it off well. This is to ensure that the pieces are completely mixed together, which will give the sausages an unrivaled taste. You can also twist the meat twice, then the consistency of the minced meat will be soft and they will resemble store sausages. Many recipes suggest using ice when twisting the meat. For home cooking, this advice is inappropriate. The fillet twisting time is short, so overheating of the meat is excluded.

After cooking the minced meat, you can do the spices. All dry ingredients must be combined in a large, tall bowl. After that, it is worth adding a base to a homogeneous dry mixture. Thorough kneading requires once twisted minced meat, twice twisted meat is easily mixed with spices, which greatly simplifies the cooking process. To make homemade chicken sausages more flavorful, add milk at room temperature.

Prepared cheese needs to be cut into small cubes so that later they can be easily seasoned in or wrapped in cling film. Using the first option for making sausages, it is worth scrupulously carrying out the whole process of stuffing. The shells are very thin - with a strong pressure of meat, they can quickly burst, the damaged edge will have to be unwound again. It takes 15 minutes to cook homemade sausages in hot (80 ºС) water.

Dairy

Lovers of soft, harmonious taste can cook homemade dairy sausages. The cooking recipe is simple and even teenagers can do it. For cooking you will need:

• a kilogram of any quality meat;
• 1 chicken medium egg;
• a glass of homemade low-fat milk;
• 100-110 g butter;
• a pinch of salt and fragrant small nutmeg.

Minced beef or pork should be slowly passed through a meat grinder several times. So its consistency will become pliable and soft, which will give dairy sausages a presentable look. Many do not know how to make sausages at home with the aroma of store-bought boiled sausages. Let's reveal the secret now. For this, high-quality nutmeg is added to the homemade minced meat. It is he who will give the sausages the familiar smell of purchased ones.

In the finished one, you need to mix the egg, dry spices and cooked warm milk. After which it is necessary to mix the mixture well, and then beat it off. Beef and pork are both tough meats. Therefore, it is necessary to beat off such minced meat many times, then the products will become juicy and soft. To fill the sausages, you can use both the meat grinder attachment and wrap the meat in plastic wrap.

To prevent household products from bursting during cooking, filling the shell or film, it is necessary to leave free space. When the bunch of sausages is ready, it is necessary to pierce a couple of small holes in each product so that the air can freely escape during cooking.

Italian

Gourmets or spice lovers can prepare Italian homemade sausages. The original meat recipe includes fennel, which adds flavor and spice to the sausages. For cooking you will need:

• 450-500 g finely chopped minced pork;
• half a large red sweet pepper;
• 1.5 teaspoons of fennel and fine salt.

Mix the twisted pork into the finished pork. After the first mixing, add the dry ingredients to the mixture. For Italian sausages, you should take the thinnest casing (natural intestines will be an exceptional option, meat will always be juicy during frying in such a "casing").

To give the products an additional flavor, it is worth frying them on peeled cherry twigs laid out in a frying pan. Due to their juice, the sausages will become ruddy.

Irish

For the owner of the house, you can safely prepare Irish homemade sausages. The delicious recipe includes ginger and cayenne pepper, which enriches the flavor of the meat perfectly. To make Irish sausages you will need:

• 700-800 g of excellent fresh pork;
• 250-270 g salted pork lard;
• a small pinch of marjoram (sage);
• 2 tablespoons full of crackers (it is better to take white);
• medium pinch of ground pepper, fine nutmeg, cayenne pepper, quality

For Irish spicy sausages, the meat must be chopped finely or twisted once. It is the structure of the products that speaks of their Irish nature. When the meat is chopped, finely twisted lard can be added to it, and dry spices will be the final chord. After meticulous kneading with meat, you can fill the casing or wrap it in a film.

Conclusion

Now you know how you can cook delicious sausages at home. As you can see, there are many options for creating meat products, choose the one that you like.

Homemade sausages seem to be a problematic dish only in appearance. If you can overcome disgust when working with intestines, you will end up with a delicious dish that everyone will definitely like. And if you experience an insurmountable incompatibility with pork intestines - cook with a cling film casing - also an option.

About the recipe for sausages at home

Sausages can be made from any minced meat, filling them either with a natural casing (intestines), or wrapping them in cling film. "Real", regular sausages - of course, in a casings of intestines. They are more complicated, so it makes sense to make a step-by-step recipe with a photo on the topic of "guts". I will definitely tell you about "lightweight" sausages in cling film, it's quite simple.

As for minced meat, chicken is the most dietary, fatter than chicken and pork, and pork and beef is already without discounts on "healthy food", although sausages will be healthier in any case, because you know and control the composition - that's why they are at home conditions.

Natural casings for homemade sausages

So, it all starts with buying pork intestines from the market and preparing them for use. How to do it,. In short: you need to cut the intestines into convenient segments (up to 1 meter long), rinse them and process them a little with the blunt side of a knife, then turn the intestines inside out - repeat all the manipulations. The intestines are quite elastic, it is difficult to tear them, so you should not worry about this. Further, do not turn them out, since the outer part of the intestines should be filled with minced meat. For the best effect, you can soak the intestines in cold water slightly diluted with vinegar for a couple of hours.

About minced chicken

Homemade chicken sausages are quite juicy and soft. The main thing is to use non-dry parts of the bird; chicken chops or whole legs are great. And yet, to be on the safe side, you can add a little fresh bacon and raw potatoes. Chicken meat is either finely chopped with a knife, or twisted through a meat grinder using a large nozzle.

When I cook sausages in cling film, I do without a puff. Diet means dietary. The composition is different, the cooking technology is the simplest. Read about her below.

Ingredients

• chicken chop 500 g
• pork intestines 100 g
• fresh lard 50 g
• onion 1 piece
• potatoes 1 piece
• water 1 liter
• vinegar 9% 1 tablespoon
• vegetable oil 1 tablespoon
• salt, spices to taste

How to cook natural casing chicken sausages

1. Prepare all the necessary products. Rinse the intestines well and soak in cold water with vinegar for two hours in advance. Chicken meat must be fresh or chilled. Free the carbonates from the bones, and do not throw away the skin - it will come in handy in minced meat.
2. 
   Rinse the prepared intestines well again under running water and discard in a colander.
3. 
   For the filling, prepare everything you need when loading the meat grinder. Rinse chicken chops and cut into 3-4 pieces each, peel the potatoes, rinse, cut into pieces. Peel the onions, cut into 4 parts. Cut the lard into small pieces with a knife.
4. 
   Place the nozzle with the largest holes in the meat grinder and twist all the ingredients.
5. 
   Reinstall the sausage attachment on the meat grinder, pull the prepared intestine over the tube. Bleed air from the tube if possible. Tie the end of the intestine in a knot. Salt and pepper the minced meat and proceed to filling.
6. 
   Load the minced meat with a spoon into a meat grinder, drag or twist the sausages as they fill, every 6-7 centimeters. Form 6 sausages in this way.
7. 
   Prepared homemade sausages first need to boil a little, and then fry in a pan or grill.
8. It is very convenient to use a double boiler for this purpose. Place sausages in a bowl, place over a container of boiling water and steam for 20 minutes.
9. 
   Sausages do not need to be pierced, they do not tear or burst at this stage.
10. 
    Then in a frying pan, in hot oil, begin to fry homemade chicken sausages.
11. 
    Using a spatula, turn them over and fry evenly on all sides until bright golden brown.
12. 
    Cooked sausages should be served hot.

Serve a large portion of vegetable salad and homemade tomato sauce with homemade sausages.

Advice: after the sausages are boiled, they can be separated from each other by simply cutting the knots with a knife, they will not lose their shape. But it will be easier for you to fry them in a pan.

How to cook homemade sausages in cling film

We have already agreed that in the film we will cook exclusively dietary sausages - no fat, and the chicken itself is delicate - loin parts. Milk and cream are enough. But even children can be treated to dairy sausages.

To prepare 7-8 small sausages, we need:

• chicken fillet 1 pc.
• 1/2 cup milk
• cream 15 ml
• small onion half
• starch 1/2 tsp
• pinch of salt and pepper

Puree the chicken fillet and onion with a blender, add the rest of the ingredients and knead the "dough" for sausages with a spoon. Put in cling film for 2 tbsp. l. mince without a top and roll it tightly into a film in a sausage. We will tie the ends so that the minced meat does not run away. Place the sausages in boiling water and cook. The cooking time depends on the size of the sausage. For small ones, 6-7 minutes is enough.

Surely it is not worth repeating once again that homemade food is much tastier and healthier than the dishes offered by our public catering, since any housewife prepares even the simplest food with soul and thoughts about those who will eat it. After all, hardly anyone will think of when preparing homemade dishes to supplement their composition with some artificial colors, flavors and other chemicals that modern industry so eagerly treats us to. This is especially true for sausages and other sausages. That is why I want to learn how to cook my favorite foods on my own. Here we decided to start our research with sausages. We just bought a chilled chicken and, without thinking for a long time, we decided to cook chicken sausages.

Rather than poisoning yourself with an industrial hellish mixture of chemicals, it's better to work for the good of your stomach and health. And let such homemade sausages only remotely resemble the taste of their store counterparts, but there is no doubt about their quality. And for kids it is the most useful and "reliable" food.

Ingredients

So, to make homemade sausages, we have prepared the following ingredients:

• chilled chicken (whole) weighing 1.7 kg.;
• fresh milk - about 180 ml.;
• 1 chicken egg;
• butter - about 50 g;
• salt - two-thirds of a teaspoon;
• paprika - a teaspoon;
• ground black pepper - a third of a teaspoon;
• mustard - a teaspoon;
• vegetable oil - no more than 2 tablespoons.

We used cling film to form the sausages. It took us literally an hour and a half to cook homemade chicken sausages.

Now about the cooking process itself:

First, we thoroughly rinse the chicken and disassemble it into "spare parts" (breast, legs, thighs, wings). Then we put aside the wings (good for broth) and half of the chicken breast (the main chicken lover in our family staked it out for making julienne). From the rest of the chicken, we remove the place where the most harmful substances are collected - the skin, and from the bones we remove all the pulp (this is what we need). We use the bones together with the wings for broth.

Now we cut the clean pulp (and it turned out to be about 800 grams) into small pieces and, together with butter (softened), transform it into minced meat using a blender (a meat grinder will also work).

Stir in the frothed egg and some of the milk into the minced meat.

Then we supplement the resulting mixture with spices, seasonings and, thoroughly kneading until smooth, gradually add milk, making sure that the minced meat is not too liquid. It should sit quietly on the spoon and not spread. We leave the ready-made minced sausage alone for 30 minutes so that it is infused.

Cut off a piece of cling film (we used a size of 25 cm x 35 cm), spread a maximum of 2 tablespoons of minced meat in the form of a strip and wrap it gently, giving the shape of a sausage.

This is perhaps the most difficult thing in preparing sausages, since you need to try to tamp the minced meat more tightly, avoiding the formation of voids. Tie the edges of the film in knots. Ready.

We made 12 sausages from all the minced meat, however, not all of the same size in thickness and length. But that's not the point.