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

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

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

Sausage belt

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

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

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

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

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

Roll sausage

Each country has its own sausage rows. French frugality (not to say stinginess) gave birth to such classic (and cost-effective) recipes as the gnarled loaf of Anduyette stuffed with tripe and meat trimmings, or black blood sausage boudin noir, frightening foreigners with murderous naturalism.

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

TIPS FOR COOKING HOMEMADE SAUSAGE

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

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

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

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

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

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

Fat does homemade sausage delicate, gives a rich taste and pleasant aroma

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

Homemade pork sausage

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

Homemade pork sausage

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

What do you need:

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

What to do:

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

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

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

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

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

Sausage with coriander

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

Sausage with coriander

Serves 8-12, cook 2 hours

What do you need:

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

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

What to do:

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

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

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

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

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

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

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

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

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

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

Kupaty in Imeretian style

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

Kupaty in Imeretian style

6-8 servings, cook 1 hour 30 min

What do you need:

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

What to do:

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

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

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

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

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

Sokhta

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

Sokhta

6-10 servings

What do you need:

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

What to do:

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

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

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

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

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

Anduyette

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

Anduyette

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

What do you need:

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

What to do:

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

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

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

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

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

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

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

When you don't want to cook, if you need to have a quick bite to eat or make slices on the table for guests - of course, sausage will help out. Favorite meat product. She is a theme for folklore, anecdotes, songs. Let us recall at least the famous "Two pieces of sausage ...", which reflected the entire Russian reality of the dashing 90s.

Sausage is an international product, each nation has its own cooking traditions, all are good in their own way. Unites culinary specialties only one ingredient is minced meat. But what it is made of - horse meat, pork, beef or chicken, it's a matter of taste.

The semi-finished product was originally conceived as a way to preserve the freshness of meat. Meat in the heat spoils quickly, even in antiquity, during military campaigns, and it was thought up to dry or cook in another way, so that the warriors could eat for a long time.

In the Caucasus, Central Asia, even today, whole meat cuts in the form of basturma and kazy are canned. Finns bake their sausages on hot sauna stoves. Refined Frenchmen add cognac, apples, tripe to meat sticks.

Today, making sausage is not a way to preserve fillets. This is a whole world of flavors, culinary pursuits and delicacies. Sausage is boiled, fried, smoked, dried, whatever they do, in order to please lovers.

For some reason, it is customary for Russian housewives to buy sausage in a store. But today this is not the best quality product. Nutritionists are sounding the alarm, but it is impossible to refuse a couple of pieces with a loaf. At home, you can make a natural, healthy and tasty sausage. Many are afraid of difficulties, they say, messing around for a long time. In fact, there is an extremely simple recipes that will surprise even gourmets.

Here are some tips on how to make homemade sausage. For these purposes, any minced meat is suitable. If you want - twist it, you want - chop the tenderloin. Those who love chunks can prepare a semblance of Ukrainian sausages - a mixture of meat with small cubes of bacon. When frying, they are melted and juiced.

Offal is a separate sausage topic. Livernaya is a very popular variety in Russia. It is even easier to make such a sausage at home. And quite economically.

Cereals are often added to homemade sausages. For example, buckwheat. It turns out satisfying, interesting in taste and not at all expensive.

Any sausage needs a shell, otherwise we will give it a shape. Ideally - natural, that is, the intestines of the animal. If you don't have one at hand, we take cling film or foil.

Preparing the gut is really troublesome. The size is needed at least a meter. We wash, clean, soak for at least 12 hours, scrape to bring it to perfect cleanliness. An unpleasant procedure, but the product is natural!

Doctor's sausage at home

• Beef pulp
• Lean pork pulp
• A glass of milk
• Pinch of sugar
• Cardamom, salt and black pepper

We pass the prepared meat several times through a meat grinder. This is necessary so that the minced meat is perfectly chopped. Pour in all the spices at once.

We dilute with milk, knead, driving in an egg. And again, grind the entire composition with a blender until a viscous mass. Minced meat turns out to be pale, not very appetizing. A few drops of cognac or vodka will help make it brighter. We put the mass in the refrigerator to cool.

We use the shell that is in the house. If you managed to find a natural one, we fill it. We tie one edge to the funnel, the other we tie tightly so that the minced meat does not fall out. And through a funnel, in small portions, we introduce the meat mass into the intestine until it is completely filled. Or take a meat grinder with a special attachment for filling the shell.

Easier, of course, is to take a roasting sleeve and stuff it.

The "Doctor's" stick remains to be boiled. We take a large pot... But cooks do not recommend bringing water to a boil. Cook "doctor's" sausage at home for about an hour in a gentle mode.

We take out and in cold water... After that, the sausage should cool in the refrigerator.

Raw smoked sausage at home

An expensive treat to eat every day. Smoked sausages at home will be cheaper. In addition, only a true craftswoman will be able to make a truly high-quality dish.

Ingredients:

• Kilogram of beef or veal
• Kilogram of pork
• 4 onions
• Spoon of nitrite salt
• A few cloves of garlic
• Natural casing (cleaned intestines)

Preparation:

V common mince twist the meat onion... We crush the garlic here. Nitrite salt is needed for more long-term storage our sausages. During the day, the minced meat is soaked in a cold place.

It remains to fill the intestines with a mixture in the form of dense sausages. And place in a smokehouse. Processed smoked sausage cold smoking method, this allows it to retain all the nutrients.

The process itself is long, in several stages. But the result is worth it.

Dried sausage at home

Required Ingredients:

• 500 grams of beef
• Pork with fat - 1.5 kilograms
• Lard - 700 grams
• Salt and sugar (a little more second)
• Provencal herbs, ground nutmeg, coriander, pepper
• Cognac - 70 grams

Cooking method:

If you think this is difficult, you are not mistaken. Even experienced chefs follow the recipe. First, we "bring to mind" all the spices, rubbing in a mortar. We rub clean dried meat with spices, salt, pour it with a noble alcoholic drink and send it to marinate for the whole day.

Grind the soaked pieces in a large meat grinder. Lard, pre-salted, manually cut into small pieces. These are the familiar pieces of bacon in a sausage stick.

We stuff the intestine with our minced meat. Several sausage rolls should come out of the indicated amount of products. In several places, you need to make inconspicuous holes so that excess air comes out from under the film. In this form dry-cured sausage dries up for 5 days, in a dry place at room temperature.

How to make chicken sausage at home

• Kilogram of chicken fillet
• Lard - 300 grams
• Pork intestines - about 3 meters
• A glass of cream
• Salt, garlic, pepper, bay leaf

For sausages, parts of the carcass are suitable, where there is a lot of meat - thighs, fillets, chicken legs.

You can chop the pulp, as you like, into cubes or chop it in a meat grinder. Twisted bacon will give dryish chicken meat juiciness.

We combine all spices, crushed lavrushka and cream into our meat mass. Knead until a single consistency. The mixture should be infused in the cold.

The minced chicken is a little thin in appearance. If it turns out to be dense, then you can always dilute it with milk or broth.

We stuff the shell by hand or in a meat grinder with a nozzle. Pierce in several places to cook the sausages better. Cook for 20 minutes, no more. And to make the meat more aromatic, fry until golden brown.

Homemade chicken sausage with gelatin recipe

Easier to make than pork sausage. Actually, there are two main ingredients in the composition - chicken fillet and gelatin. The rest is at your discretion. Usually pepper, salt, garlic are added.

The very process of creating a delicacy is interesting. Rub the grains of gelatin, 40 grams, into the fillet cut into pieces. All this, of course, is in seasonings. Leave to soak and let the gelatin swell.

This time we take cling film and form the made minced meat in it, twisting it. Cook chicken sausage in this form at home for a little over an hour. And then we leave to cool until the gelatin becomes dense. Such an appetizer is more original than jellied meat and brawn!

How to make homemade sausage without guts

Pork intestines are easy to replace cling film, foil or baking sleeve. And it is much easier to make sticks and karalki in an artificial shell.

What we need:

• Pork and chicken fillets, 1.5 kg
• Lard - 250 g
• 4 eggs
• Salt and starch
• Garlic, spices

To the twisted minced meat from meat products, add all the other ingredients in turn. Eggs hold our piece together. Starch serves the same function.

On a piece of foil, put all the minced meat in an oblong shape. Close tightly on all sides. Homemade sausage without guts will cook in the oven for about an hour. It can be served in an original way by cutting it like a roll into circles. And by the way, they freeze perfectly.

Hepatic sausage at home

Liver sausage is also called liver sausage. And you can diversify its composition with anything - spices, cereals, vegetables.

What you need:

• 500 grams of the liver you love
• 300 grams of lard
• 100 grams of milk
• 3 onions
• 3 eggs
• A pinch of semolina

How to cook sausage:

We cut part of the fat, as pieces of bacon, the rest - we twist together with the liver.

Saute the onion and put the aromatic additive in the minced meat.

Mix the rest of the ingredients in a common bowl and combine with the liver blank.

We stuff the mixture with white splashes into the guts and bake the already formed sausages. The cooking time for liver sausage at home is less than with meat - about 40 minutes.

Agree, any of the recipes is a table decoration. And there is no need to puzzle over how to surprise the guests. Time, of course, spend, but the status of a skillful housewife is guaranteed to you.

Admit it, do you like homemade sausage? I know, I know, love and even very much. I and my household like it too. And if earlier our grandmother treated us to it or we bought such sausage in stores, now I cook it myself, in the oven. Rather, I don't even cook sausage, but sausages - this is much more convenient and easier to divide them later. For some reason, before that it seemed to me that it would be very difficult for me to make homemade sausages on my own, I either cannot cope with filling the casings-intestines, or I will put something wrong in the minced meat ...

But, having taken the risk once, I became convinced that this is a fairly simple process, completely subject to me. You just need to observe the proportions in the ingredients, follow all the basic steps, believe in yourself - and everything will certainly work out! I will gladly tell you how to cook sausages at home so that they turn out delicious and beautiful, and you can surprise your loved ones with such a wonderful dish.

Ingredients:

• 1.5 kg of pork pulp;
• 4-5 cloves of garlic;
• 1 tablespoon of salt with a slight slide;
• 1 teaspoon freshly ground black pepper
• 1 teaspoon of ground bay leaf
• 80-100 ml of cold water;
• 1.5 m of natural sausage casings - intestines;
• 1-2 tablespoons of vegetable oil for frying.

How to cook sausages in the oven:

In order to get delicious sausages, choose not very fatty fresh pork.

Cut the meat into small cubes, about 0.5 cm.

Put the chopped pork into a container of a suitable size (depending on the amount of meat), add salt, pepper, bay leaf. Add the crushed garlic and mix thoroughly.

Pour water into the meat and mix thoroughly again for 3-4 minutes.

We should get this stuffing.

Putting together a meat grinder with a sausage attachment. We put on (pull) the casing for homemade sausages on the protruding part of the nozzle, leaving the end 25-30 cm long hanging. Turn on the meat grinder and, helping with your hands, fill the casing with minced meat.

We make not one large sausage, but many small homemade sausages in the gut, so every 10-15 cm we tie the filled casings with culinary (or simple, twisted 3-4 times) thread. The beginning of the intestine can also be tied with a thread or with the free end of the shell itself.

As the shell fills, pierce it with a needle every 5-7 cm to remove the remaining air (this will prevent the sausage from bursting during cooking).

You can leave the sausages connected, cook them like that, and then cut them, or you can immediately divide them into separate sausages. I prefer the first option - in this form, the further cooking of homemade sausages in the oven becomes easier.

Heat in a large frying pan vegetable oil... Fry the sausages on a fire slightly above average for 3-4 minutes on each side, until a golden barrel appears.

Then we transfer the sausages to a baking dish and place them in an oven preheated to 200 degrees C. Cover the form with foil and bake for about 30 minutes.

Then we take the mold out of the oven. Remove the foil, pour the juice over the sausages. Put it back in the oven and, no longer covering it, bake at 230 degrees C. for another 10-15 minutes.

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

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

Gathered to cook sausage for grandma's recipe... There was a time when status was measured by the presence of sausage on the table. But, as it turned out, happiness lies not in the sausage, but in its quality. And homemade sausage is quality! Natural shell, natural pork meat and, spices and inspiration, it's natural too.

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

A similar Georgian sausage - kupaty, is prepared from small intestines stuffed with minced pork and beef, with the addition of finely chopped onions, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupaty is fried on coals in a whole shell. Homemade sausage is prepared wherever pigs, cows, sheep and even chickens are bred. If there is meat on the farm, then the owners are preparing the sausage, and if there is poultry meat, it turns out delicious. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.

The homemade sausage you were looking for!

Ingredients (3 kg sausage)

• Pork (neck, shoulder blade, back) 2-2.5 kg
• Spinal fat 500-700 g
• Garlic 1 head
• Pork small intestines 5 m
• Cognac or brandy optional
• Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander taste

1. You need to understand that homemade sausage is very satisfying and tasty dish... The sausage is well stored, especially if the ready-made sausage cooked at home is placed in a ceramic pot and filled with melted lard.
2. In any case, the sausage for the holiday should be prepared the day before, and the final heat treatment should be performed immediately before the feast. Then the sausage will be the most delicious. Although, I have not yet seen a person who will refuse a sandwich with cold sausage or warmed up.

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

3. Pork small intestines, no matter where you bought them, must be thawed in the air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It will not be superfluous to scrape out the intestines with the back of the knife, remove mucus from the intestines.

   Pork small intestines - natural shell

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

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

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

   Lard, preferably not salted and not frozen

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

   Chop meat and lard

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

   In a large bowl, combine chopped meat and lard

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

   Add spices and garlic to the meat

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

   Minced meat ready for filling

10. If in the home auger meat grinder there is a special nozzle for the filling - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cruciform knife and grate are removed from the meat grinder, and a nozzle is inserted instead. The intestine-shell is pulled over the nozzle, and the tip of the intestine is tied on a knot or tied with cotton thread. It is important that the thread should be free of synthetic fibers, they will instantly burn when frying.
11. Minced meat is started in a meat grinder, as in cooking. The casing fills automatically and shrinks as it fills from the nozzle.

    Casing on a special nozzle, ready for filling

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

    Stuff the shell with minced meat

13. Make sure that there are no holes in the shell. If you find a hole, it is imperative to cut the shell in this place and tie it with a thread. The end result is not a whole long sausage, but two or more sausages that can be linked together in a chain.

    Stuffed sausage with tied ends

14. This completes the preliminary stage of cooking. Homemade sausage is filled with minced meat and must be refrigerated overnight. Minced meat should mature for at least 4-5 hours.

    Tie the sausage with thread and refrigerate

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

    The sausage casing must be pierced in many places.

17. Pour 15 cm of water into a large enough saucepan, frying pan or cauldron. Put the sausage ring in the pan so that it is immersed in the water and bring the water to a boil. Cook from the beginning of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.

    Boil the sausage from the beginning of boiling water - 4-5 minutes

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

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

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

If you like minced meat dishes, then this simple recipe for making homemade sausages is what you need. Meat sausages are a great alternative to the usual homemade cutlets. An excellent hot dish made from minced meat will delight your family. For the preparation of such sausages, I do not use a special casings in the form of intestines. I suggest making homemade minced sausages in cling film. These sausages taste very good, soft, tender and very juicy. You can add your favorite spices to your liking and at your discretion.

This dish is perfect for family menu for any reason. They are good both hot and cold. And also very often I make the preparation of such homemade sausages for grilling at a picnic. I boil them at home, but I fry them on the grill, on the wire rack. Both fast and delicious. Try it!

By the way, even boiled cold homemade sausages are very tasty, so if you get bogged down, then in nature it may not come to the barbecue!

Pork 500 gr. Chicken breast 500 gr. Lard 200 gr. Bulb onions 2 pcs. Garlic 4 tooth. Egg 2 pcs. Milk 150 gr. Salt to taste Pepper mix, freshly ground to taste Ground coriander to taste Paprika to taste Nutmeg to taste Butter for frying sausages

Rinse the meat, dry it and, together with the bacon, pass it twice through a meat grinder or chop it in a blender.

1. Peel the onion and garlic and also pass through a meat grinder to the meat.

Then add eggs, spices, salt, pour in milk and mix well.

Cover the minced meat with cling film and refrigerate for 2-3 hours (you can overnight).

Lightly beat the cooled minced meat to fill it with air.

Spoon out 2 full tablespoons. prepared minced meat on a film for baking, roll up in the form of a sausage, tie on both sides with a thick thread. Do this with all the minced meat.

Dip the sausages in salted boiling water and cook for 20-25 minutes.

Then take out meat sausages, let cool completely, remove the film.

Fry the already cooled sausages on butter from all sides until browning.

Serve hot sausages with any side dish garnished with herbs or chilled and sliced ​​as a snack.