Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

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How to cook homemade sausage Lick your fingers

We are used to buying convenience store products, but at least once try to make the sausage yourself. Some people think that this process is unreasonably long, laborious, but aromatic, tasty, natural meat product, from which it is difficult to break away, worth the effort. Cooking homemade sausage at home consists of several stages:

• Choose a starting product: beef, pork, chicken, or blood base.
• Shell. There are several types of it: natural (intestines), cling film or foil. These ingredients can be purchased from meat markets or supermarkets.
• Pick up the herbs and spices you need.
• Determine the cooking method: baking in foil, steaming, or frying.

Homemade sausage recipes Lick your fingers

When you see photos of delicious snacks in various publications, it is very difficult to resist the desire to try - it is so appetizing! How to make sausage at home? First of all, you need to study the proven recipes of experienced chefs and start with a simple one, for example, with chicken sausage in cling film. Then it is permissible to gradually complicate the task and cook blood sausage or from different types meat.

Pork

• Servings Per Container: 5 Persons.
• Calorie content of the dish: 395 kcal (different for each recipe).
• Purpose: for dinner.
• Cuisine: Ukrainian.

A fragrant fragrant snack will adorn any festive table... The homemade pork sausage recipe contains such an unusual ingredient as pork intestines. Before use, they must be thoroughly processed: first rinse, then soak in a solution of water and soda, then wash well again and soak for a couple of hours in a weak solution of vinegar. After that, the intestine should be turned inside out and carefully washed under running warm water.

Ingredients:

• spices (cumin, nutmeg, several types of peppers, Bay leaf, salt) - to taste;
• cognac - 6 ml;
• pork - 1200 g;
• garlic - 5 cloves;
• intestines - 3 m;
• lard - 400 g;
• onions - 2 pcs.

Cooking method:

1. Place well-processed, cleaned intestines in a weak salty solution during the preparation of minced meat.
2. Divide lard and pork in half. Pass one part through a meat grinder along with the onion, chop the second very finely with a sharp knife.
3. Fry the second onion in a little oil until soft, add minced meat and bacon, fry a little (5-7 minutes).
4. Grind all spices with a coffee grinder or mortar.
5. Mix all the ingredients, season with spices, add brandy, garlic, salt. Knead the minced meat well, let stand for half an hour.
6. Divide the intestines into meter tapes, tie each end tightly with a thick thread. A cut-off neck of a plastic bottle or a special nozzle can be used as a funnel.
7. Fill the intestines well with minced meat, not too tightly. Do this with all the guts.
8. Pierce future products so that they do not burst during baking.
9. Place the intestines in the bottom of a roasting sleeve and place in the oven at 180C for 40 minutes, then turn over to the other side and bake for another 30 minutes. Cool, serve.

Boiled

• Servings Per Container: 6 Persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Try to make such a snack once, and it will become a favorite healthy addition to breakfast for a long time. Homemade boiled sausage is prepared with strict observance of certain conditions: minced meat is crushed with the addition of ice water or crumbs, and the finished loaf should “ripen” a little in a cool place for the sausage to acquire the desired texture.

Ingredients:

• chicken or turkey fillet - 600 g;
• cream - 250 ml;
• chicken eggs - 3 pcs.;
• paprika - 1 tsp;
• salt - 15 g;
• garlic - 2 cloves;
• zira - 5 g.

Cooking method:

1. Divide the eggs into whites and yolks.
2. Put cuts of meat, garlic, cream and the rest of the ingredients in the bowl of a blender or food processor, chop until pasty.
3. Gently add the pre-beaten egg whites.
4. Put the minced meat on cling film, tie the ends very tightly with a thread. If using guts, fill them in and tie the ends as well.
5. Place the loaves in a saucepan, cover with water and simmer for 30 minutes over low heat.
6. Cool the sausages, place in the refrigerator.

Livernaya

• Cooking time: 3 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 165 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

This healthy appetizing sausage is made from pork liver - liver, kidneys, heart, lungs. These components are pre-washed, boiled with the addition of spices and crushed. Photos of the preparation of the liver can be found in culinary publications if this is your first time with the processing of offal. Homemade liverwurst is very different from what we are used to seeing on the shelves, so it is worth trying it.

Ingredients:

• offal - 1 kg;
• eggs - 2 pcs.;
• lard - 300 g;
• onions - 2 pcs.;
• intestines - 700 g;
• spices, salt, nutmeg - 1 tsp

Cooking method:

1. Boil the liver, lungs, heart, kidneys for an hour until cooked with bay leaves.
2. Peel the onion. Cut bacon and onion into cubes, fry.
3. Pass the offal, onion, bacon through a meat grinder, add eggs, spices and salt. Knead well.
4. Start the intestines with this mass, pierce the voids, tie the ends tightly.
5. Boil the loaves in salted water for 30 minutes.

Chicken

• Cooking time: 2, 5 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 193 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Delicate, aromatic, tasty appetizer will decorate any table, although it will take time to prepare. Start with a simple recipe. DIY homemade chicken sausage is prepared from simple ingredients: chicken legs (or breast), spices, salt and intestines. Sprinkle them with coarse salt before filling, scrape and rinse well.

Ingredients:

• legs - 2 kg;
• pepper, salt - 10 g;
• garlic - 7 cloves;
• intestines - 500 g;
• mustard beans - 100 g.

Cooking method:

1. Cut meat from legs, separate bones, remove fat and skin.
2. Pass the pulp through the large wire rack of a meat grinder.
3. Chop the garlic, add to the meat, add the mustard, salt and pepper. Knead thoroughly, let stand for 2 hours.
4. Fill the intestines with meat. This can be done using a special meat grinder attachment or by cutting off the neck of a plastic bottle and inserting it into the intestine.
5. Tie the ends of the shells tightly. Roll them up into a ring, place on a baking sheet and bake for 20 minutes at 180C.
6. Pierce several places and bake until golden brown.

Beef

• Cooking time: 3.5 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 208 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

It doesn't take a lot of effort to surprise guests with a delicious snack or offer your child a piece of healthy sausage - make a treat with your own hands! The most juicy homemade beef sausage is obtained from cow or veal neck. A little bacon must be added to the minced meat, which gives the products the desired texture, or pork meat.

Ingredients:

• beef pulp or veal - 800 g;
• pork - 400 g;
• garlic - 8 cloves;
• prepared intestines - 2 m;
• spices (a mixture of peppers, paprika), salt - 1 tbsp. l.

Cooking method:

1. Wash the meat, cut into medium pieces.
2. Peel and chop the garlic.
3. Pass the meat through a meat grinder, add garlic, spices, salt.
4. Mix the minced meat thoroughly, let it ripen for 2 hours.
5. Fill the intestines with minced meat, remove the voids with a needle, tie the ends of the shell tightly. If you are going to make small sausage snacks, you can tie the thread at short distances, and then grill the finished products.
6. Boil the sausages over low heat for 40 minutes, refrigerate.

Blood

• Cooking time: 3.5 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 208 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Some housewives do not pamper blood sausage with attention, considering the process of its preparation not very aesthetic and laborious. Meanwhile, homemade blood sausage with buckwheat is very useful product, which should be included in your diet more often. Before making the sausage at home, buy intestines, fresh pig blood. Buckwheat is often used for this treat, but you can take pearl barley, rice or millet groats.

Ingredients:

• pork blood - 1.5 liters;
• buckwheat - 200 g;
• intestines - 1 kg;
• milk - 500 ml;
• lard - 400 g;
• a mixture of salt and spices - 30 g.

Cooking method:

1. Rub the pig's blood through a fine sieve so that no clots remain.
2. Chop the bacon small cubes, boil buckwheat in salted water.
3. Mix blood, bacon, buckwheat in a bowl, add milk, spices and salt.
4. Rinse the intestines well under running water, checking at the same time their tightness (there should be no holes). Fill the shell with the filling, leaving some space around the edges.
5. Boil the loaves in salted water at minimum temperature for 15 minutes. To check the readiness of the sausage, pierce the intestines with a needle - the juice should not be cloudy. Finished products can be baked in the oven.

In foil

• Cooking time: 60 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 192 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

If for some reason working with the intestines is unacceptable for you, try to cook delicious appetizer in foil. Photos of homemade sausage in foil are often found in culinary publications. Some housewives resort to the recipe so often that this treat sometimes replaces such beloved cutlets. Sausage is prepared with mushrooms, cheese, herbs, more dietary options are prepared - steamed or in a slow cooker.

Ingredients:

• chopped meat- 600 g;
• cognac (optional) -60 ml;
• starch - 30 g;
• water - 100 ml;
• salt, black pepper - to taste;
• garlic - 6 cloves.

Cooking method:

1. In a deep bowl, combine the minced meat with spices, garlic and salt. In this case, you do not need to twist the meat for a long time, you can use ready-made minced meat.
2. Let the sausage sit in the refrigerator for a couple of hours.
3. Dissolve the starch cold water, gradually add to the minced meat, add brandy, knead thoroughly. Shape into small sausages.
4. Fold the foil in half, put a roll of minced meat on top, roll tightly.
5. Place the rolls in a deep frying pan, add half of the sausage with water and simmer in the oven at minimum temperature for 45 minutes.

Hepatic

• Cooking time: 90 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 178 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Complexity of preparation: medium.

How to cook delicious offal dishes? This question is often asked by hostesses. Homemade sausage from the liver is a great way to diversify daily menu useful, delicious treat... If you want to tinker with the guts and cook the sausage correctly, then get natural shell, but its preparation requires a special approach - careful processing in saline and vinegar solutions.

Ingredients:

• chicken or any other liver - 500 g;
• pork fat - 200 g;
• intestines - 700 g;
• eggs - 5 pcs.;
• milk - 150 ml;
• semolina - 30 g;
• onions - 4 pcs.;
• spices, salt - to taste.

Cooking method:

1. Pass the liver and bacon through a meat grinder.
2. Peel the onion, dice or grate the vegetable and sauté in oil.
3. In a deep container, mix the liver, lard, eggs, onion, semolina, milk, season with spices and salt. Knead the mass well.
4. Fill the prepared intestines with minced sausage, tie the ends tightly.
5. Place the future treat in a pan and bake in the oven at 190C for 40 minutes. Finished products can be fried or baked.

Pork and beef

• Cooking time: 4 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 243 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Russian.
• Complexity of preparation: medium

Making homemade sausages looks very complicated only at first glance. Once you try to cook a delicious delicacy, and it will take root for a long time. family menu... This variety of homemade sausage (pork and beef) is remarkable for its amazing juiciness, aroma and taste. For cooking, it is better to use fatty meats (neck, shoulder blade) so that the homemade sausage is tender and soft.

Ingredients:

• prepared intestines - 1 kg;
• pork - 1 kg;
• veal or beef - 1 kg;
• ice water - 500 ml;
• salt, pepper mixture - 1 tbsp. a spoon.;
• garlic - 5 cloves.

Cooking method:

1. Freeze the meat a little in the refrigerator to make it easier to chop. Cut the pork and beef into cubes.
2. Peel the garlic, pass through a press.
3. Mix the meat mass, garlic, spices, salt, add water. Knead thoroughly.
Discuss

Homemade sausage Lick your fingers: recipes

There are no secrets about how to make homemade sausage, and the process is not difficult, apart from knowing where you can get an ingredient for this process, like pork intestines for stuffing sausages. Recipes on how to make sausage at home are willingly shared by people who are constantly engaged in this, and from special equipment for this, only a meat grinder attachment is needed, which can be purchased without much hassle at a hardware store. But those who know the secrets know what products are in their product.

Products for homemade sausages and necessary ingredients

It is only difficult to cross the psychological barrier that still makes people buy store products. In supermarkets (and even in markets), they are not always distinguished by the proper freshness, and at a rather high cost, there is no guarantee that the sausage contains exactly the meat, and in the amount prescribed by the recipe.

Unscrupulous suppliers have learned to substitute some products for others, cheaper ones, and to give the necessary flavor with food flavorings and colorants.

Be vigilant and carefully watch the composition of the products you buy

Many are frightened off by the seeming complexity and laboriousness of the process. But there is nothing particularly difficult here. For the preparation of any homemade sausage, three necessary elements are conditionally required:

• minced meat (filling);
• pork intestines (shell);
• spices (taste necessity).

Knowing some recipes, choosing a place where you can purchase a shell for the future process of preparing a delicious dish, and having decided on a set of spices that every housewife already has on the kitchen shelf, you can safely proceed to the upcoming action to please your family or guests ...

Sausage production homemade you can do it in a standard kitchen using simple tools at hand in the form of:

• ovens;
• multicooker;
• pans with a tight lid.

Of course, a homemade sausage will not look like a store sausage, but it will definitely taste better.

Minced meat, or filling - the basis of success

Most of the recipes for how to make homemade sausages are based on the use of ground pork meat. This is understandable, given that pork intestines are usually used for natural casings. But the range of existing possible fillings is much wider than pork sausage, because delicious homemade dish, with the same success, can be prepared from:

• beef;
• lamb;
• chicken;
• turkeys,
• and the supporters of vegetarianism are offered even the most delicious pea sausage with beets, so delicious, if cooked correctly, that it can be safely used for sandwiches.

Beets and Peas Can Be Used as Sausage Ingredients

Thrifty brawn from a pork head, liver sausage from ground or chopped liver, and even fish are very popular with housewives.

Therefore, you should not dwell on pork when coming up with sausage at home, even if it is being prepared for the festive table. With a little imagination, you can completely eliminate the purchase of sausages, and required recipes even invent it yourself.

Pork can be used in a homemade product, ground and cut into small pieces, like any other meat, or passed through a large wire rack. For amateur homemade sausage, you will need ground pork and lard, for liver - lard and ground, or chopped liver. Delicacy sausages with mushrooms, hot pepper, or hard cheese, are prepared according to the general recipe, with the addition of ready-made ingredients.

In sausages with cereals (buckwheat, pearl barley, or rice), this ingredient is added ready-made. Any cereal should be cooked in a special way, dry (so that no liquid remains in it), and the minced meat is used raw. Without fail you will need:

• garlic;
• semolina is usually added to liver sausage.

Semolina can be added when making liver sausage

In some types of sausages, for example, in amateur and chicken, milk is added, sometimes they put butter roll soaked in milk, especially if it is cooked in natural leather.

If you don't want the sausage to look pale or gray, tint it with beetroot juice. The key to the success of any homemade sausage is properly cooked minced meat.

Shells and delicious spices

The numerous recipes shared by the hostesses differ in several parameters, which necessarily include the amount of added spices and their composition.

You can purchase a set of ready-made spices with the taste of salami or Brunswick sausage, but they are pre-added with dyes and food flavorings, which are the goal of home-cooked food lovers to get rid of.

There are chefs who believe that homemade sausage should contain nothing but:

• Luke;
• garlic;
• pepper, moreover, capsicum, grown on the windowsill.

And there are spice lovers who buy half of the range of the spice counter on the market.

It is advisable to add spices to the sausage based on your taste preferences.

The spices included in recipes cannot be considered an axiom, because someone loves thyme, basil, and thyme, and someone does not digest their smell. And when the dish is cooked repeatedly, each housewife has her own zest, developed in the process, or acquired empirically, when at some point it dawned on her to add something dictated by many years of experience.

But sausage casings homemade dictated by strict etiquette. Meat sausage, pork or beef, stuffed into pork intestines. Lamb - only in mutton, and when purchasing mutton in order to make sausages, this should be taken care of separately.

If pork head not old, for the shell you can use pork skin, a chicken sausage especially tasty in chicken skin. Amateur is prepared in a tetra pack, it is advisable to pack vegetables or cereals in a baking sleeve, or food foil. When everything is done in compliance with certain rules, the result is beyond praise.

Homemade sausage

Separate, characteristic cooking methods

In order to clearly demonstrate how easy the cooking process is homemade sausages, it is worth giving some recipes. Pork and beef sausage:

• chopped meat together with garlic is rolled through a meat grinder in a 1: 1 ratio;
• after which minced meat is prepared by thorough mixing in a special bowl;
• salt and pepper are added to taste, spice lovers fall asleep with a special set for meat;
• minced meat is stuffed into the washed intestines using a meat grinder, from which a knife and a grate are removed, and a special nozzle;
• the bubbles on the intestines formed in this process are pierced with a needle;
• alcohol and ground lard are added to this mince;
• before stuffing, it must stand for several hours, and it must be mixed several times;
• the end of the intestine is tied with a knot, or a stern thread.

This sausage can be fried in a pan, boiled in a saucepan over low heat, or baked in the oven.

One way of cooking is baking in the oven.

The amateur is prepared as follows:

• meat and lard are scrolled through a meat grinder;
• added milk and juice of grated beets, spices, salt and garlic;
• minced sausage is wrapped in a tetrapack (whatever shape you like);
• in this form, it is cooked for about 50 minutes over low heat in a regular saucepan.

For liver sausage:

• liver and fat are scrolled through a meat grinder or blender;
• eggs (raw), onions fried in vegetable oil, semolina, salt, black pepper, spices are added;
• everything is mixed and infused for about an hour.
• milk is poured in last, after which the prepared intestine is filled.

Before stuffing, you can add finely chopped greens to such a sausage, and bake it in the oven. The taste and smell are simply delicious.

Minced chicken is prepared in a similar way, but without lard, but before the infusion (about an hour) of minced meat ends, a loaf soaked in milk is added, thoroughly squeezed and everything is mixed well until the minced meat turns into a homogeneous mass.

This sausage can be wrapped in skin removed from the chicken, and the edges can be sewn up with coarse thread, or simply wrapped. The sausage is baked in the oven, or stewed, with a little water, in a tightly closed roaster.

The shape is arbitrary, depending on which pieces of skin were removed. Chicken skin can sometimes be purchased from commercial chicken stores. Minced onions can be fried on chicken fat, and add greens.

Cooking homemade sausages is a fairly simple matter, and is not much different from frying cutlets, or concocting a homemade roll. With a small time investment, and a much more budgetary set of products than purchasing a ready-made sausage, you can use any ingredients and use natural products without preservatives, dyes and extraneous additives.

2016-12-20

Hello my dear readers! A magical time has begun in Transcarpathia - preparation for Christmas and New Year. When to cook homemade sausages, if not now - there is a large selection of excellent pork on the market. The other day, my husband brought a selected "bite" pork belly without bones and said dreamily: "Eh, sausages would be homemade." How can you deny your own husband such a trifle? A couple of hours later, on the table we had homemade pork sausage in the guts with large rings, rings and small pieces.

With a sharp knife and a good meat grinder, the process of making pork sausage at home is not so laborious. If you bring home or just a loved one to sausage production, then it will generally be a holiday, not work. A glass of Cabernet Sauvignon that delights the soul, a full chest of fresh air after a recent walk along the river at the end of the garden and off you go!

Homemade pork sausage in guts - recipes with photos

Homemade pork belly or collar sausage recipe

Ingredients

How to cook

My remarks

Transcarpathian homemade liver sausage recipe

Ingredients

• 2 kg of offal (pork lungs, liver, heart).
• 0.5 kg of fatty meat (from the head) or cheek.
• 2-3 teas. l. ground black pepper.
• 2-3 teaspoons of dried marjoram.
• 2 large onions.
• 0.5 kg of round rice.
• Salt to taste.

How to do

My remarks

• I gave you a recipe for Transcarpathian liverwurst, which is called "white gurka".
• If you are more used to buckwheat, then put it, but it is worth trying with rice - the Hungarians know a lot about delicious food! Especially the one made from pork.

Ukrainian homemade sausage is the pride of the hostess

Ingredients

• 1 kg of selected pork (lean neck is very good, some non-sinewy parts of the hind leg and shoulder blade).
• 150-200 g of backbone fat.
• 2-3 cloves of garlic.
• 18-20 g of salt.
• A teaspoon of ground black pepper.
• A quarter glass of cold water.

Approximately 1.5 m of small pig intestines.

How to cook

Recipe for jerky pork, beef and backbone sausage at home

Ingredients

• 500 g pork (back leg).
• 300 g beef (back leg).
• 200 g of backbone fat.
• 20 g of nitrite salt.
• 1-2 cloves of garlic.
• 2-3 g of black peppercorns.
• Dessert spoon of red wine.
• 1.5 meters of pork intestines (casings) with a margin.

How to cook

My remarks

• To avoid the appearance of "hardening", do not keep the sausage in a draft. Otherwise, it will turn out to be excessively wet inside, and hard outside.

Homemade pork sausage without guts wrapped in bacon

Ingredients

• 700 g pork (boneless brisket, neck).
• 300 g of beef.
• 1 tea l. ground black pepper.
• 1 tea l. sweet red paprika (optional)
• 1-2 cloves of garlic.
• 1/2 teaspoon dried oregano, ground in a mortar (optional).
• 300 g lean bacon, cut into thin slices.
• 14-15 g of salt.

How to make

My remarks

• How else to make homemade sausage without gut? In cling film or foil. There will be questions about these methods - write, I will answer all questions.
• These sausages are good for a picnic; they are made not only from pork. They are especially good from lamb or a mixture of lamb and beef.

Look for pork intestines (casings), nitrite salt, and sausage twine in online stores.

This is a favorite delicacy of many. Delicious, aromatic and juicy - they are considered an excellent option for any meal - breakfast, lunch and dinner.

Grocery stores offer a wide range of raw smoked and boiled sausages, ham, sausages and sausages. But, unfortunately, buyers are not sure that these meat products are made from quality raw materials. In fact, this problem is easy to solve - you can cook natural homemade sausage yourself. In this case, you can be sure that it is made from fresh good meat and does not contain harmful additives and flavors.

Homemade sausage without guts: a recipe for making a delicacy

Of course, the most delicious sausage- cooked with your own hands from quality ingredients, without stabilizers, color fixatives and other not very useful impurities. However, many housewives rarely prepare such a delicacy due to the fact that they do not want to waste precious time preparing the intestines. But you don't need to use them to decorate this meat snack! In this article, we will show you how to make homemade sausage quickly and easily without using pork intestines. They can be perfectly replaced with foil, cling film or using a baking sleeve. Homemade sausage without intestines turns out to be amazingly tasty - juicy, aromatic and moderately spicy. And the main thing is to make it quite simple and not tiring.

Cooking delicious homemade pork and chicken sausage

In order to make a great meat delicacy on your own, you will need to prepare some ingredients. First, you need to purchase fresh pork tenderloin(1.5 kg) and chicken fillet (1 kg). Secondly, for greater juiciness, you need a small piece of bacon (about 250 g). Thirdly, you will need eggs (4 pcs.), Salt (2 tsp.) And starch (4-4.5 tsp.). To give the sausage an excellent aroma, we will use garlic, black peppercorns, allspice, a mixture of spices and spices (for example, curry). And, of course, cooking homemade sausage without intestines will not do without food foil. After preparing all the ingredients, you can start working.

Homemade sausage without guts: recipe and cooking technology

First, wash the meat, bacon and chicken fillets. Cut these foods into small cubes. Chicken eggs beat with a whisk. Add to them the required amount of salt, as well as spices and herbs. Finely chop the garlic, peeled in advance. You can put it through the press. Add the gruel to the eggs. Add starch there. Remember to add it little by little, so that no lumps form in the egg mixture.

How to cook homemade sausage? It's very simple: mix the meat, bacon and chicken in a saucepan. Add egg mixture... Mix all ingredients well. Spoon the minced meat onto a piece of foil. Give it an oblong sausage shape and wrap it tightly over the edges. This is required so that the juice does not leak out during the baking process. Preheat to 180 ˚C. Place the sausage on a baking sheet and place in the oven for an hour. Before serving, remove the foil and cut the fragrant meat appetizer into pieces. As you can see, cooking homemade sausage without intestines is not particularly labor-intensive and will not take so much time. The dish turns out to be very juicy, not too fatty, and, importantly, it is 100% natural. You can store homemade sausages in the freezer for a long time. Bon Appetit!

Another lovely sausage (no guts)

To prepare this delicious snack, you will need pork pulp (700-800 g), butter (120-150 g), lemon juice, salt. You also need spices - dried thyme and tarragon - and wooden skewers. So, how do you prepare yourself a snack like homemade sausage without guts? The recipe is as follows: wash the pork and cut it into pieces no more than 5 mm thick. We beat off layers of meat with a kitchen hammer. Salt, pepper them to taste and put them in a deep bowl. Sprinkle the pork well lemon juice and leave to marinate. After 15 minutes, lay out the layers of meat in a long strip. In this case, their edges should slightly overlap each other. We also beat off all the "joints" a little with a hammer. Sprinkle the meat spicy herbs... In the center, in a row, lay out the butter pre-cut into pieces. We carefully fold the blank into a tube, forming it into a "snail". We fix our sausage with wooden skewers and put it on a greased butter baking sheet. Place the appetizer in an oven preheated to 180 ˚C for 60 minutes and bake. Now you know how to make a sausage without guts. After cooking, remove the skewer, let the product cool slightly and serve.

Lean homemade sausage without guts

This recipe should be adopted by those who are trying to keep their figure in shape and prefer to cook healthy, low-calorie food. The poultry dish turns out to be absolutely not fatty, and at the same time it just melts in your mouth. You will need turkey fillet - 1 kg, cream 20% - 400 ml, protein from four eggs, ground black pepper, seasoning Poultry sausage can be safely eaten without fear of gaining weight. Its caloric content is only 120 kcal / 100 g.

We will start the preparation of homemade sausage by processing the poultry fillets. Wash and grind until puree with a blender. Put the resulting mass in a deep container, add proteins, salt, pepper and cold cream there. Mix all the ingredients well.

Variations: boiled sausage

Cut off a piece of cling film and put 1/4 of the minced meat on it. Let's wrap it up, forming a sausage. We fix the edges with a thread. We will do the same three more times - as a result, you should get four small sausages. Now we start cooking - pour water into the pan and put the container on the stove. Bring to a boil, reduce the "fire" to a minimum. Put the sausages in a saucepan and boil them for an hour. In this case, meat products should be pressed down with a saucer so that they do not float. An hour later, we take them out and cool. We remove the cling film, take parchment paper, roll it out on the table. Pour the Italian herbs seasoning on it. Put the sausage on top and wrap it. We repeat this procedure three more times. After that, we put the snack in the refrigerator for 8-10 hours. Before serving, remove the paper and cut the delicacy into portions.

Tasty and original: chopped chicken sausage

For those who love unusual and interesting dishes, this recipe is sure to please. Homemade sausage (without guts) turns out to be very tender, with a rich taste and pleasant aroma. To prepare it, you will need the following ingredients:

• chicken fillet - 1.5 kg;
• boiled carrots - 2 pcs.;
• sweet bell pepper - 3 pcs.;
• walnuts - 150 g;
• gelatin - 2 sachets;
• garlic - 7 cloves;
• salt - 2 tsp;
• seasoning - 1.5 tsp.

We will tell you further how homemade sausage is made without intestines. The recipe is simple. First, process the meat - wash it and cut it into small cubes. Bell pepper clean it, chop it into strips. Boil the carrots and cut them. Walnuts and peel the garlic, and then chop. In a deep bowl, combine the minced poultry, nuts and vegetables. Add seasoning, salt, garlic, instant gelatin there (it does not need to be diluted first). Mix all the ingredients well.

We form sausages from minced meat

In order to give the resulting mass the shape of sausages, we will use cling film. Roll out and put 1/5 of the minced meat on it. Let's give the blank an oblong shape. We wrap the mass by tightly wrapping the film. Press the sausage on all sides with our hands. Let's repeat the procedure with the rest of the minced meat. You will have five items in total. You can play it safe and wrap each one with another layer of cling film. How to cook homemade sausage in this case? V a large pot pour water and bring it to a boil. Turn down the heat and put our sausages on the bottom of the container, crushing them on top with a plate. Close the pan with a lid. Boil the sausages for half an hour, then carefully pull them out. Let us cool them down and put them in the refrigerator for 8 hours. Poultry sausages are deliciously tender and juicy. Your household will surely appreciate the dignity of such a natural, non-greasy and tasty dish... Bon Appetit!

Tender homemade rabbit sausage

This dish is dietary, but incredibly tasty. Rabbit meat is rich in vitamins and minerals and low in cholesterol and fat. This homemade sausage can even be given to children! To prepare it, you need - 1 kg, chicken egg - 1 pc., Dry cow's milk- 1.5 tbsp. l., salt - 0.5 tsp., nutmeg and bay leaf. We will tell you how to cook homemade sausage: first, wash the rabbit carcass and cut off all the meat from it. Let's pass the pieces through the meat grinder three times - you should get a homogeneous fluffy mass. We put it in a bowl, add salt, an egg, powdered milk, nutmeg. Mix well. If the minced meat turns out to be dense, add cold water. Then we send the mixture to the refrigerator. After three to four hours, we take out the minced meat and proceed to the formation of sausages. Cut off a piece of cling film, put 1/4 of the minced meat on it. We give the blank an oblong shape. We wrap it with a film, trying to fix it as tightly as possible. Tie the ends with a thread. You end up with a piece shaped like candy in a wrapper. By analogy, we form a few more sausages from the remaining minced meat. Now you need to boil them on small fire within 1.5-2 hours. Then we take out the sausages, refrigerate and put in the refrigerator. After two hours, we take them out and cut the film. Now you know how to cook delicious and healthy sausage with your own hands without guts. Bon Appetit!

Homemade sausages - real delicacy, which is difficult to resist even for those who are indifferent to sausages... And how can you compare them with store products, which include soy, dyes and preservatives. Home-cooked sausages are natural, tasty and aromatic. Such food can be called healthy and wholesome without a doubt!

Cooking tools

It only seems that sausages - complex dish... In fact, everything is much simpler. And to make sure of this, try to cook the appetizer yourself simple recipe... The eyes are afraid, but the hands are doing!

First, get out the necessary kitchen utensils - a blender or electric meat grinder with different attachments, a sharp knife, a cutting board, a bowl, a saucepan, a frying pan, a colander, and a thick thread or twine for tying the sausages. You may need a colander to remove excess moisture after boiling them.

Meat and spices

Any type of meat is suitable for minced meat - pork, beef, lamb, chicken, turkey or duck. They can be mixed with each other in any proportion. Lard or cream is added to lean beef or turkey for juiciness. Perfect minced meat- these are two parts of pork and one part of beef and bacon.

It would be nice to add brightness to the minced meat, so seasonings will not interfere. The best spices for - garlic, paprika, hot red pepper, nutmeg, rosemary, marjoram, turmeric, mint, thyme, basil, caraway seeds, a mixture of peppers and cardamom. They give the meat a bright flavor and piquancy. If you like gastronomic experiments, add prunes, apples, pineapples, pomegranate seeds to the minced meat, Sun-dried tomatoes, fried onions, olives, cheese or Bell pepper... Absolutely new taste sausages acquire after adding tomato juice, wine or brandy.

Delicious minced meat

And now - a few subtleties of making minced meat for sausages at home. First, the meat and lard need to be cut into pieces and placed in the freezer for about an hour or a little longer, together with a meat grinder. The colder the tools and raw materials, the more ideal the grind will be. But try not to freeze the meat. It should be icy on the outside, and soft on the inside. Grind fillets through a large grate as quickly as possible and in small portions, filling the meat grinder by a quarter. After adding spices to the minced meat, knead it well with your hands. Some housewives do not grind the meat, but finely chop it so that the sausages are more textured, with a rich taste and aroma.

What are shells?

You can buy casings for homemade sausages at the store. They are natural and artificial. Natural casings are lamb, beef or pork casings, while artificial casings are made from collagen, cellulose and polyamide. In synthetic casings, sausage does not undergo oxidation and is stored for much longer. Most the best way for homemade sausage - a collagen casing, which is edible because it is made from animal skins. If you want to use natural casings, keep in mind that they are not very durable, but cow intestines are considered the most reliable. The dimensions of the casing depend on the type of sausage you want to get.

How to prepare sausage skin

When choosing a natural casing for a future sausage, make sure that there are no holes and nodules on it. It should not smell like lard and generally have any smells. Before use, it must be soaked in salt water for two hours, while the temperature should be around 20-25 ° C. This is necessary so that the film can be easily peeled off the sausage afterwards. After that, the intestines are washed hot water outside and inside, and then tested for quality. To do this, you need to pass water through them, and where it will flow, it is better to cut the shell there.

Artificial casings are soaked for 5 minutes in salted water at a temperature of 35-40 ° C, 1 tsp per liter of water. salt. After that, they are also washed under hot running water, but not as intensively as the intestines of animals. In this regard, artificial casings are more practical.

Turning minced meat into sausage

Filling the casings with minced meat is the thinnest and most important part culinary process... For this, the bowl of the meat grinder is filled with minced meat, and the nozzle is changed to a special cone, on which the shell is put on. There is one subtlety here - first squeeze the minced meat into the intestine and only then tie a knot at the end, otherwise air will get inside and the sausage will swell. But there is nothing wrong with that, just pierce it with a toothpick before cooking, and the air will come out.

Fill the casing with meat tightly enough, but do not overdo it, otherwise the sausage will burst during cooking.

If you don't have an attachment or a meat grinder, cut off the top of the plastic bottle and push the minced meat through the neck straight into the intestine.

You do not have to cut the long sausage into separate sausages, but simply fill the casing with minced meat in portions, leaving small gaps. Later, these places can be bandaged and then cut. This method is suitable if you have a one-piece shell without holes or cracks.

Cook, fry, bake

The hardest part is over. It remains to figure out how to cook and fry homemade sausages. Place them in boiling water and cook for 10 minutes until tender. After that, the sausages can already be served, but usually after boiling they are still fried in a pan on both sides in vegetable oil. Roasting time - 10-15 minutes.

And some housewives fry the sausages right away, without boiling. The readiness of the dish is determined upon puncture. If clear juice is released, the sausages are fried. As an experiment, put a sprig of rosemary in the pan - you will be surprised how fragrant they turn out.

If you are baking sausages in the oven, add some water to the bottom of the mold and periodically pour oil over them so that they do not lose their juiciness. Cooking in the oven will take about 45 minutes and the temperature is 180 ° C. When baking sausages in foil, unfold the foil at the end so that the products acquire an appetizing golden brown crust. Grilled or bonfire sausages are delicious.

A few secrets of delicious sausages

After mixing the minced meat, let it stand in the cold for 5-6 hours. During this time, the meat is saturated with the aroma of spices and its taste "ripens". In many recipes, you will see starch, milk and eggs in the minced meat, which make it denser and softer. For the same purpose, finely crushed ice is placed in the minced meat.

Do you know how to turn the intestine seamy side out to flush? This is easily done with a blunt wooden stick. Grip the outer edge of the shell with it and pull it over the stick.

The most delicious sausages- fried with beef fat, which can be bought on the market. Fat makes them incredibly tasty and juicy, while they acquire a special, incomparable aroma.

Dried sausage

Turns out, dry-cured sausage you can do it yourself. After that, you are unlikely to buy it in the store. Homemade is tastier!

Rinse well and dry a piece of bacon weighing about 700 g. Rub it with salt and garlic, and then put it in the cold for ten hours. Cut 1.5 kg of veal into very thin slices, place in a bowl, add 1 tbsp each. l. salt and sugar, black pepper and 1.5 tbsp. l. vodka. Put the meat in the refrigerator for marinating for 24 hours.

Remove the bacon, dry it outdoors, place it in the freezer for 20 minutes and cut it into small cubes. Pass the veal through a meat grinder using a large attachment.

Mix meat with lard, add 1 tbsp. l. salt, 1 tbsp. l. sugar, aromatic spices of your choice and pour in 50 ml of brandy. Mix the minced meat well, stuff the intestines with it and hang them in a draft. After 10 days, the sausages will dry up and be ready to eat. For beer better snacks can not found!

Sausages with cheese and mushrooms

Make minced beef and pork, you will need about 300 g.

Chop 50g canned mushrooms and half an onion, then fry them in vegetable oil, and then add to the minced meat. Throw 3 tbsp there. l. finely grated cheese and 2 cloves of finely chopped garlic. And, of course, don't forget to salt and pepper.

Sausage casings can also be found in some stores. They do not need preparatory processing - you just need to fill them with minced meat, which can be done using a special attachment for a meat grinder or a "sausage" syringe. This is suitable for those who do not like to mess around in the kitchen for a long time.

If you cut the shells into small pieces, you can handle it with a spoon, although this is not very convenient.

Fry the sausages in a slow cooker on baking mode for 25 minutes. Be sure to turn them over halfway through cooking. Then lightly bring on a grill pan until nice stripes on the sides. Serve hot with mustard sauce and vegetables.

Sausages-candy

If you don't have natural or artificial casing, you can make delicious sausages without them using cling film, foil or baking paper. Making sausages is creativity, so you can experiment endlessly.

Prepare minced meat from 1 kg of pork, 700 g chicken fillet and 200 g lard... Grind the ingredients well in a blender. Beat 3 eggs separately, salt and add any spices, and then add 4 tbsp. l. potato starch and stir again well so that there are no lumps. Now mix the eggs with the minced meat and knead well.

Cut the foil into 20x30 cm pieces and place the sausage-shaped minced meat on the mirror side of the foil, then roll them up like candy. Connect the edges very tightly and send the sausages to the oven preheated to 180 ° C. In an hour, tender, juicy and aromatic sausages are ready. You can fry them on both sides in a frying pan before serving. Enjoy this great meal with your beloved family!

Grilled juicy sausages

The classic and very appetizing homemade grilled pork sausages can be served as a beer snack or as a main course with a hearty side dish.

Make 600 g minced pork, add pepper, salt, coriander and your favorite spices to taste, mix thoroughly and let stand. Fill the prepared intestine tightly with minced meat. First, bake the sausages in the oven at 180 ° C for 10-15 minutes, and then send them to preheated with vegetable oil grill pan and fry for 5-7 minutes on each side. Grilled vegetables like tomatoes, peppers, onions and garlic are perfect as a side dish.

Sausage in a glass

Surprisingly, this sausage can be cooked in 15 minutes c. It turns out to be tender and perfect for baby food.

Cut 400 g chicken fillet into small pieces and mix with seasonings - 0.5 tsp. salt, 0.5 tsp. sugar, 0.5 tsp. hops-suneli, a pinch of black pepper, 2 cloves of chopped garlic and 1 tsp. soy sauce... Mix everything well and let the meat marinate a little. For baby sausage, the amount of hot spices should be reduced or replaced with something more neutral.

At this time, boil 50 g long grain rice, trying to make it boil well.

Put chicken, cooled rice in a blender, pour in 150 ml of milk and 1 egg. Whisk until tender and smooth. Lubricate the sides and bottom of the glasses with vegetable oil and lay out the minced meat, but not to the very edges. Take containers with thick walls only! This amount of minced meat will yield 3-4 glasses, in which appetizing sausages will "ripen" in a quarter of an hour.

Microwave the snack at full power for 15 minutes, then leave the door closed for another 5 minutes. Sausages very easily "jump" out of glasses, they just need to be cut and served. It turns out delicious and unusual, especially with mashed potatoes and vegetables. And some housewives make sandwiches and burgers from chicken sausage for school snacks.

Homemade sausage is good for breakfast and usually won't sit in the fridge. Cook it more often and with different additives!