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 home-made 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 cleansed intestines, chopped 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 Casing

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 large quantity fat, it is worth reducing the amount of added fat.

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

    Boil 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.

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

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

Cooking features

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

You will need a pencil and two fine knitting needles to quickly clean your guts. With the help of a pencil, the pork intestine, cut into small pieces, must be turned out, then tightly clamped between two knitting needles and carefully stretch it, cleaning off all excess. Of course, it is better to do this together, but in a few minutes the beautiful natural casings for homemade sausages will be ready.

Peeled casings must be soaked for 10-15 minutes in a concentrated solution of sodium chloride. This is done to decontaminate the intestines. In the same solution, you can store excess intestines in the refrigerator, which will remain after cooking.

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

Homemade sausages in the intestine in a meat grinder - we cook step by step

Ingredients	Quantity
lean pork pulp -	1500 g
fresh bacon -	500 g
beef tenderloin -	1000 g
cognac -	150 ml
onions -	200 g
garlic -	25-30 g
freshly ground black pepper -	5 g
freshly ground allspice -	5 g
salt and any other spices -	taste
prepared pork intestines for the shell -	4 meters
Cooking time: 180 minutes	Calorie content per 100 grams: 335 Kcal

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

A combination of beef and pork is considered a classic.

Step-by-step cooking recipe for individual processes:

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

Grinding chicken sausages in the gut

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

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

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

The cooking time will be 3-4 hours.

Nutritional value home product from chicken meat is 135.8 kcal / 100 g.

Cooking sequence:

Ukrainian recipe

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

To prepare this option homemade snack you will need:

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

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

The calorie content of Ukrainian-style homemade sausage is 400.5 kcal / 100 g.

Algorithm for cooking homemade sausages in the intestine in a meat grinder in Ukrainian:

1. Chop pork and lard, chop finely with a knife or mince them once. Kill the onion and garlic with a blender or also mince it;
2. Coax the chopped ingredients with spices and salt. Mix the minced meat well and beat off, then use the sausage attachment to fill the prepared intestines with minced meat. Form rings from the filled shells and tie them with a thread;
3. Leave the raw blanks to ripen in the cold for 4-5 hours, and preferably overnight;
4. Then, on both sides, pierce the sausages with a toothpick or a thick needle every 3-4 cm and boil in boiling water for 10-15 minutes;
5. Grease the boiled rings with lard and send to a preheated (200 degrees) oven. After 25 minutes, turn the sausage to the other side, brush with lard and bake for another 25 minutes. Everything, homemade sausages in the intestine, cooked in a meat grinder, are ready to serve.

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

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

A classic homemade sausage requires meat, bacon, garlic, salt, pepper and other spices, as well as clean intestines. However, as practice has shown, it is quite possible to do without the latter.

It is better to take meat and lard on the market. Guts can also be found there. If you're lucky, they are already processed and ready to use. You just need to rinse and soak them in water for 20 minutes. After that, it is supposed to inspect their inner part well and, if necessary, remove all unnecessary ones.

You need to stuff the intestines with minced meat using a meat grinder and a special nozzle. It can be found in the kitchen sections of most stores. However, you can also use a regular plastic bottle, on the neck of which you will need to put the intestine.

Tie the end of the intestine in a tight knot before filling with the minced meat. Make sure that the sausages are filled evenly, without voids.

If the filling is too tight, the shell can burst during heat treatment, so stick to the golden mean.

When the bowel is full, remove it from the attachment and tie it tightly. After that, make several punctures with a needle so that steam comes out of the sausage during cooking.

Homemade sausage can be boiled, fried and stewed.

1. Homemade sausage without shell

• 1 kg of pork;
• 5 cloves of garlic;
• 5 tablespoons of dry cream;
• 1 tablespoon salt
• 1 teaspoon sugar
• 1 chicken egg;
• ground pepper, dried herbs - to taste.

Preparation

Rinse the pork and chop with a meat grinder, blender or food processor until smooth.

Add garlic, dry cream, salt, sugar to the mass. Mix everything and roll the minced meat again.

Break an egg into the minced meat, add ground pepper to taste.

Knead the resulting mass well with your hands, like a dough.

Spread it on the table parchment paper and put the minced meat on it, forming a loaf. Its length should correspond to the size of your saucepan: the sausage should fit completely in the container.

Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie it loosely, then the fat will flow out and the sausage will be dry.

Wrap the resulting "candy" in foil, holding the tails well. Make the same sausages from the remaining minced meat.

Pour water into a saucepan and place the sausages there. The sausage must be completely in the water, so you need to put oppression on it. An ordinary plate is suitable for this role.

Simmer for 1.5 hours. Remove the cooked sausage from the water and leave to cool to room temperature without unrolling.

The next day, remove the parchment and foil and dip the sausage in the herbs. Choose dry scented herbs such as oregano, rosemary, parsley, and dill.

Homemade sausage is stored in parchment for 2 weeks. You can eat it both cold and hot, after frying it.

ocekovbasa.com.ua

• 1 kg of fatty pork neck;
• 1 tablespoon salt
• ground black pepper and other spices - to taste;
• 6 cloves of garlic;
• 2 bay leaves;
• small intestines.

Preparation

Cut the neck into very small pieces to make the sausage taste thinner than when using a meat grinder. Season with salt and pepper, add your favorite spices (for example, cumin, cardamom, hops-suneli), finely chopped garlic and chopped bay leaves... Stir the mixture well, cover with a plate and refrigerate for a day. Then add some water and stir again. Perfect minced meat should be juicy and viscous to the touch.

Fill the intestines with minced meat and tie them up. Put the resulting sausages in boiling water and cook over medium heat for 5-7 minutes. Remove from boiling water, dry and let cool. After the sausages, you can bake for 40 minutes in the oven at 200 ° C or fry until tender for 30 minutes.

3. Chicken sausage

kitchenmag.ru

• 1 ½ kg chicken fillet;
• 200 g lard;
• 1 teaspoon salt
• ground pepper, paprika, coriander, nutmeg- taste;
• 2 cloves of garlic;
• 150 ml milk or cream;
• small intestines.

Preparation

Rinse and dry lard and chicken meat, and then pass through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.

Pour in some cream or milk. The amount varies depending on the meat: the main thing is that the mass is not liquid, but not too dry. Stir well and leave the minced meat for 10-15 minutes.

Fill the sausages with minced meat and refrigerate for a few hours, or better overnight. After the sausage, fry until golden brown or bake in an oven preheated to 170 ° C for an hour.

xcook.info

• 500 g liver;
• 250 g lard;
• 1 head of garlic;
• 2 large onions;
• salt, pepper and other spices to taste;
• 1 tablespoon of starch;
• 3-4 eggs;
• 3 tablespoons of semolina;
• 100 ml of milk;
• small intestines.

Preparation

For sausages, you can take any: pork, beef, chicken. Rinse it and peel off the film. Cut into pieces and mince together with bacon and garlic.

Finely chop the onion and fry in a pan. Add onions, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Stir well, pour in milk and stir again.

Fill the prepared intestines with minced meat. Cook the sausage for 40 minutes over medium heat. Or bake it in the oven at 200 ° C for 40 minutes: this will make it especially tasty.

xcook.info

• 1 glass of buckwheat;
• 500 g pork fillet;
• 300 g lard;
• ½ tablespoon of salt;
• ground pepper - to taste;
• 5 cloves of garlic;
• intestines.

Preparation

Rinse the buckwheat and cool. Rinse the meat and lard and cut into small pieces. Combine meat, bacon, buckwheat, salt, pepper, finely chopped garlic in a deep bowl. Make sausages using the guts, attachment, and grinder.

Bring the water to a boil, dip the sausage in it and cook for 30–35 minutes.

You can store sausages in the refrigerator for 2 weeks. Fry them until golden brown before use.

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

Preparation:

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

Add black pepper, chopped garlic and salt to chopped meat and lard. Salts of medium grinding, for my taste, I put 1 tablespoon on a level (put salt in a spoon and removed the slide with your hand so that the salt level was at the edge of the spoon) per 1 kg. meat. By weight, it is 15-17 grams. for 1 kg of meat.

Stir the minced meat and start stuffing the sausage. We take out the knife and grate from the meat grinder, insert the sausage filling attachment. I bought it in the same store as the shell for only 5 hryvnia (20 rubles). Lubricate the nozzle vegetable oil and put on a shell on the nozzle like a stocking. We tie the edge of the shell into a knot.

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

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

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

The sausage is most delicious when baked in the oven in the sleeve. This sausage turns out to be soft and ruddy. There is another big plus of this method of baking sausages - this is that the oven remains clean after such baking.

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

During the cooking process, a lot of liquid and fat will leak out of the sausage. If you bake in the sleeve, then the fat stays in the sleeve and not in the pan. The only thing that is a little inconvenient is that the sausage in the sleeve cannot be turned over and it may not turn out to be as ruddy from below as from above. This does not affect the taste in any way.

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

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

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

Sausage at home it is easy to prepare, but the pleasure of delicious and quality product You will get the whole sea.

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. The ideal mince is two parts pork and one part 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 have neither a nozzle nor a meat grinder, cut off the top of plastic bottle and push the minced meat through the throat 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 a 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 of chicken fillet and 200 g of 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 a grill pan heated with vegetable oil 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!