How to make sausage at home? This question is of interest to many cooks who do not want to purchase this product in the store. In this regard, we decided to present several recipes home cooking different types sausages.

We make boiled sausage from poultry and pork

Before you do boiled sausage at home, you need to take care of the presence of the following components:

• poultry breast - 500 g;
• lean pork - 300 g;
• fresh sour cream - 400 ml;
• semolina - 2 large spoons;
• egg whites - from 3 eggs;
• table salt - 1-2 dessert spoons;
• white sugar - 1 dessert spoon;
• ground black pepper - 1 pinch;
• sweet paprika - 2 dessert spoons.

Cooking method

How to make boiled sausage at home? Chicken fillet and pork is well washed and chopped in a meat grinder. Slightly beaten egg whites, salt, pepper and semolina. Sweet paprika, sugar and fresh sour cream are also added to the meat.

All ingredients are whipped with a blender. As a result of such actions, homogeneous mass without a single lump.

A plastic bag can be used as a shell for boiled homemade sausage. But it will be better if you take a baking bag or parchment.

Minced meat is laid out in the prepared bag, and then it is carefully wrapped so that the contents of the bag do not leak out during the process. heat treatment.

After the formation of homemade sausage, it is laid out in a pot of boiling water and boiled over low heat for 1.5-2 hours.

Raw-smoked veal tenderloin sausage

Few housewives know how to make raw smoked sausage at home. To correct this situation, we decided to present detailed recipe this product. For this we need:

• veal tenderloin - about 1.5 kg;
• lard- 1 kg;
• table salt - 3 large spoons;
• regular vodka - 4 large spoons;
• various spices, garlic and liquid smoke - use to taste.

Cooking process

Before you make sausage at home, you need to prepare all the ingredients. Rub the lard with garlic and table salt, and then send it to the cold.

We cut the meat into small slices, pepper, salt, and also add various spices (to taste), vodka and granulated sugar. Mix all the ingredients and leave in the refrigerator for exactly one day.

The next day, dry the meat with a towel and twist it in a meat grinder. We cut the salted lard very finely, and then add it to the minced meat. Also add salt and sugar to the ingredients and pour in a little vodka.

After mixing all the ingredients, we form small sausages. After that we rub them liquid smoke, wrap with gauze, newspaper or foil. In this form, the product is left in a cool and windy place. After 10 days, raw smoked sausage can be served at the table.

Cooking delicious black pudding

Do you know how to make black pudding at home? If you do not have such information, we will present it right now.

So, for the preparation of the product in question, we need:

• peeled pork intestines - a few pieces;
• fresh veal blood - about 3 liters;
• pork fat - 1.5 kg;
• dry ground spices (red and black pepper, cloves, nutmeg, cumin, etc.) - use to taste;
• cognac (you can use sherry, Madeira, good vermouth) - about 80 ml;
• table salt - apply to taste;
• garlic cloves - about 5 pcs.

Cooking a delicious meal

Before making sausage at home, grind pork fat with a knife or with a meat grinder. We push the garlic cloves through the press, and then spread them to the calf's blood. We also add lard, dry ground spices, cognac and table salt there. We mix all the ingredients well with a blender, and then proceed to the formation of sausages.

Using a large funnel, we fill all the pig intestines with a mixture of blood and fat, after which we twist or tie with twine.

We pierce the resulting products with a needle in several places and place them in a spacious bowl with warm water. Putting the container on low heat, cook its contents for about half an hour. At the same time, we carefully monitor that the sausages do not swell and burst.

Finished products are carefully removed and cooled. We hang the sausages in a well-ventilated area or send them to the refrigerator.

We make liver sausage in a natural casing

How to do liverwurst at home? There is nothing complicated in the preparation of such a product. We invite you to experience this for yourself.

So, we need the ingredients:

• liver, previously peeled and boiled - about 2 kg;
• large onion - 3 pcs.;
• fresh eggs - 15-20 pcs.;
• fresh high-fat sour cream - 500 g;
• cleaned intestines - 5-6 pcs.;
• salt and other spices - apply to taste.

Cooking liver sausages

For the preparation of liver sausages, you can use any offal (lungs, liver, heart, kidneys, etc.). They are pre-cleaned and boiled, and then passed through a meat grinder. Also crushed into gruel is added to the liver onion and chicken eggs. After mixing the components and obtaining a homogeneous mass, sour cream, various seasonings and table salt are spread to it.

The prepared base for sausages is distributed over the cleaned intestines and tightly tied with thick cotton threads. The resulting products are boiled over low heat for half an hour or a little longer.

Ready sausages are removed from the broth and cooled. In the future, they are fried in a pan, grilled or baked in the oven.

How to make dry-cured sausage at home?

For cooking dry-cured sausage no special skills and special equipment are required. For such products, it is enough to purchase the following components:

• fresh veal - 1.5 kg;
• pork fat - about 700 g;
• table salt - 3 large spoons;
• black pepper - ½ dessert spoon;
• white sugar - 2 large spoons;
• any vodka - 1.5 large spoons;
• cognac - about 50 ml;
• pork or calf intestines (prepared) - use at discretion;
• garlic - 4-5 cloves.

How to cook?

Before you make sausage at home, you need to prepare all the basic ingredients. The lard is thoroughly washed, dried, rubbed with salt, garlic and sent to the refrigerator for ten hours.

Fresh veal is also well processed and cut into small slices. Salt, sugar and a little pepper are added to the meat. In this form, it is kept in the refrigerator for a day.

After preparing all the components, the lard is finely chopped with a sharp knife or passed through a meat grinder. By the way, in the latter case, it is necessary to use a nozzle with large holes.

After processing the fat, it is laid out to the meat product, and then the remaining sugar and salt are added, and a little cognac is poured in. If you don’t have such a drink, then you can use regular vodka.

After thoroughly mixing all the components, proceed to the formation of sausages. The prepared base is placed in the cleaned intestines and well tamped. Having tied up all the ends of the products, they are hung in a cool place (in a draft). After about 2-3 days, the sausages will begin to wilt. They will be absolutely ready for use in about 10-11 days.

Cooking doctor's sausage

Many chefs know how to make doctor's sausage at home. This is due to the fact that such a product is the most popular among consumers.

To implement the presented recipe, you need to prepare:

• pork meat of medium fat content - about 4 kg;
• fresh beef - 1 kg;
• table salt - about 3.5 large spoons;
• granulated sugar - 2 large spoons;
• ground nutmeg - 1.5 large spoons;
• cardamom - dessert spoon;
• cognac or regular vodka - about 50 ml;
• fresh chicken eggs - 5 pcs.;
• powdered milk - about 80 g;
• very cold water - about 1 liter;
• natural casing- at your look.

Cooking products

For cooking doctor's sausage fresh meat is ground twice in a meat grinder, and then all spices are added and powdered milk. After thoroughly mixing the components, ice water is gradually poured into them.

The resulting mass is whipped with a blender until it turns into a homogeneous emulsion suspension. Having added all other products to the ingredients, proceed to the formation of sausages. For this, only natural shells are used. The entire meat base is placed in them and tightly tied with threads.

The formed products are laid out in slightly boiling water and boiled for 50 minutes. After the lapse of time, the sausages are taken out and cooled.

The dish prepared in this way has a very pleasant, natural light pink color and the taste and aroma of a real doctor's sausage. However, it should be noted that in its structure the product is slightly denser than the store.

Making delicious chocolate sausage for dessert

Few people know, but sausages can be not only meat, but also sweet. Such a product will serve as an excellent dessert, which will surely appeal to both adults and young children.

So, for cooking at home chocolate sweets we will need:

• cocoa powder - 2 large spoons;
• fresh butter - approximately 200 g;
• whole milk - about ½ cup;
• peeled walnuts - about 100 g;
• shortbread cookies - about 500 g;
• light sugar - 1 full glass.

Making a delicious dessert

Before you do chocolate sausage at home, you should prepare the basis for it.

Shortbread cookies are not very finely crushed by hand, and then add granulated sugar, cocoa powder, melted to it butter and whole milk. To get a more high-calorie and tasty sausage, we also put a small amount in the base walnuts. Before that, wash them thoroughly, dry them in a pan and chop them with a crush.

After mixing all the components with a spoon or hands, spread the base on baking paper and form a dense sausage. After placing the product in the refrigerator, we wait until it completely hardens. After that, the finished dessert is cut into pieces and presented to the table along with tea.

Knowing how to make smoked sausage at home (or any other similar product), you will never cease to amaze your near and dear ones.

To cook only the best and delicious food We recommend that you adhere to the following rules:

• For the preparation of homemade sausages, it is necessary to use only the freshest and youngest meat.
• To make sausages tastier, part of the meat product or lard must be cut into small pieces.
• For the formation of sausages, you can use any shell: intestines, cooking bags, gauze, parchment paper And so on.

Bon appetit!

Real sausage is made from meat. Don't believe? Then let's cook it with our own hands in a very simple and clear recipe, without special equipment and professional skills.

• Cooking time: 3 days.
• Quantity: 4 loaves of 300 g.

Required Ingredients

To do it yourself at home delicious sausage, you only need a few components:

• pork neck - 1.5 kg;
• fresh garlic - 2 cloves;
• Bay leaf- 1 large or 2 small;
• table salt - 30 g (for 1 kg of pork you need 20 g of salt);
• spices optional (black pepper, coriander).

Necessary equipment

If you are making sausage for the first time and think that it is very difficult, you are mistaken. To prepare it, you need the simplest equipment:

• wooden board for cutting meat;
• large sharp knife;
• a bowl with a volume of at least 2 liters;
• food film;
• sleeve for baking;
• blender (or meat grinder);
• scissors;
• small saucepan;
• baking sheet;
• aluminium foil.

Step by step cooking process

When choosing meat for homemade sausage, it is better to take not a lean piece, but with fatty layers. Then it will come out juicy and tasty. Wash the meat well before cooking. cold water and discuss. Then cut into slices 1 cm thick.

Each plate is cut into thin strips. Moreover, we will not cut the strips into cubes in the future. Let's just leave it that way. During the molding of the sausage, they will intertwine with each other, giving a characteristic pattern.

When all the meat is cut into strips, it is put in a marinating bowl. To do this, measure the salt and spices, as well as finely chop the garlic. In order for it to give all its flavor to the meat, it is crushed with the flat side of the knife, and then chopped.

All components of the marinade, including bay leaf, are distributed on top of the cold cuts. Mix thoroughly with your hands until the salt and spices are distributed throughout the volume.

The bowl is covered with cling film, and put in the refrigerator to marinate. If time allows, then for this procedure it is better to take about two days. If there is no such time, then 12 hours is enough.

After removing the film from the bowl, the meat is mixed again. At the same time, parts of the bay leaf are taken out. They should not get into the sausage during molding. The third part of the minced meat is separated, transferred to a blender or meat grinder and chopped. Then add to the meat and mix well. The combination of stripes and fine minced meat will achieve a uniform, dense texture.

Mixed to a homogeneous state, the minced meat is visually divided into 4 parts. From each form a loaf. Just molding minced meat in the shape of a sausage is not enough. Each part must be beaten against the board, spanked with palms to compress all the pieces and expel air bubbles.

As a shell, you will need a regular baking sleeve. It is cut to the size of the loaves with an allowance for twisting. You should get 4 parts 20 - 25 cm long. The ties can be cut from the same sleeve.

A spanked loaf is placed in a piece of baking sleeve. Place it on one side, moving the edge of the palm so that the workpiece fits snugly against the polyethylene. Roll up in the form of a candy, tightly tie the ends.

When all the loaves are tightly packed in a baking sleeve, the blanks are again put in the refrigerator. They must continue the fermentation process for another 24 hours.

There are several ways to cook sausage: boil or bake in the oven. It's better to try two ways, as the taste is slightly different. You need to cook the semi-finished product for two and a half hours at a low temperature (not higher than 80 degrees).

Sausage owes its birth to the desire of nomads and pilgrims to stock up on meat for future use. Therefore, it is not worth even trying to call a specific author of this wonderful invention onto the historical stage: the primary sources of modern sausages are found all over the world. In ancient times, long-term storage recipes were extremely primitive: a piece of meat was simply salted well and then dried.

From those times, basturma and sujuk have come down to us - Asian prototypes of all the world's dry sausages. And the ancient Greeks were very familiar with fried sausages, the forerunner of modern hot dogs. Sausage makers inhabited an entire quarter in Athens and placed their braziers near theaters and baths. The philosopher Seneca even devoted a whole treatise to them, believing that the cries of the sausage-makers 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 a butcher Jay Trenfield from Sheffield (UK). To walk it from start to finish, the pedestrian will need 20 hours.

sausage belt

You can unwind a ball of sausage stories indefinitely, 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) - they smoke, boil or freeze 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’s not for nothing that the Hungarians endowed their sausages with a generous portion of paprika, the Spaniards, without stint, add sherry and hot peppers to the minced meat, the Germans are addicted to pork, marjoram and cumin, and the Moroccans are hot-peppered lamb sausages.

It is not surprising that, having changed citizenship, the eponymous sausages could change their taste and color beyond recognition. A typical example is serverat. He was born in the German-speaking cantons of Switzerland and takes his name from the Latin cerebellum, meaning "brain". Why? Suffice it to recall the sausage that the Swiss still sell, that is, a lumpy thick loaf of a very anatomically brainy appearance. Then the serverat moved to France, where he acquired smoked taste, graceful sausage shapes and a pleasant curve. The most famous is Servelat in Lyon, where selected pork is seasoned with truffles, pistachios, Madeira. It turns out a handmade delicacy that rarely gets outside the country. But Finnish Servelat- it's a classic smoked sausage from mixed mince. Servelat 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 sausage virtuosos are not Finns at all, but Germans: Berlin curry-wurst, Nuremberg white pork sausages in meat broth, plump Bavarian sausages that are fried on the grill and served with a salted pretzel bagel ... You need to have a German grandmother to understand recipes and rituals of their absorption.

50 grams boiled or grilled sausage- the consumption rate 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 a knobby andouette loaf stuffed with tripe and meat trimmings, or black blood sausage boudin noir, frightening foreigners with deadly naturalism.

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

TIPS FOR COOKING HOMEMADE SAUSAGE

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

2. The field for bold experiments in the preparation of homemade sausages is spices. Firstly, 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 seasoned with its own set of spices - so you get several sausages that are completely different in taste!

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

3. When cooking sausages, pay special attention to how the meat is minced in the recipe. For some, it is required to make 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 an ax. Stick to the technology indicated in the recipe - only then you can get the right sausage texture.

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

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

Fat makes homemade sausage tender, gives a rich taste and pleasant aroma.

5 most interesting sausage recipes that you can cook at home

Homemade pork sausage

A little crushed juniper will make the sausage brighter and more aromatic.

Homemade pork sausage

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

What do you need:

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

What to do:

1. Clean the 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 grate with very large holes.

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

3. Lay out a large colander with cheesecloth folded in half. Put the minced meat on it, cover it with the hanging edges of gauze and put 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 manually. You can use a special funnel-nozzle for a meat grinder.

5. Tie the guts filled with minced meat with twine on both sides. Prick with a needle. Hang the finished sausage over the ajar oven door. At night, the oven must be turned on at the minimum temperature. Let it 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 completely hardened.

Sausage with coriander

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

Sausage with coriander

8-12 servings, prep 2 hours

What do you need:

• 1 kg beef with fat
• 4 medium onions
• 4-5 garlic cloves
• 2 tbsp. l. mutton lard or melted butter
• 2 tbsp. l. ground into powder
• coriander seed
• 1 bay leaf
• salt, ground black pepper

3 m mutton 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. Lay the intestines out on a cutting board. Press one end with your hand and scrape the surface with a knife. So you will remove the internal fat.

2. Cut the intestines into fragments of 40-50 cm with scissors. Tie the end of each fragment 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 on the part tied with thread. The inner part of the intestine (it will now become outer) is very slippery, as if covered with liquid wax. Carefully scrape it off, removing the layer of jelly-like substance.

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

5. For minced meat, finely chop the garlic, chop the beef and pass it twice through a meat grinder with a fine grate. Then check the bow. Add salt, pepper and coriander to the minced meat. Add drinking water and mix - the minced meat should be liquid, the consistency of raspberry jam.

6. If your electric meat grinder is equipped with a special attachment for sausages, use it. If not, you will need a small funnel with a wide opening. Or you can use the neck of a plastic bottle cut 2-3 cm below the screw thread. Take it upside down in your hands. Pass the intestine into the hole with the knotted end down. Wrap the edges of the intestine on the socket of the neck by 3 cm. Holding the “gut - neck” structure with your fingers, scoop up the minced meat with your free hand and put it in the hole.

7. Periodically stroke the intestine with pressure, releasing air. To do this, minced meat must be liquid! Fill poorly. The gut should not stretch much in breadth. Then tie up the intestine under the neck of the bottle, and raw sausage ready.

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

9. Quickly pierce each sausage in several places with a long, thin, needle-sharp stick. In this case, the sausages will start up fountains of broth from the holes. Boil over medium heat for 40 minutes.

10. Remove the sausages from the pan, dry. Coat the shell with melted fat or butter. Preheat oven to 250°C. Arrange the sausages on a baking sheet, place it in the hottest part of the oven and bake until shiny brown, 10 to 15 minutes.

Kupaty in Imeretian style

Imeretian kupaty are juicy and moderately fatty. These sausages are easy to cook on big company. Do not be afraid to add pomegranate seeds to the minced meat: the bones in the sausages are almost not felt, and the taste, thanks to the juice that the pomegranate gives, is delicious and the meat is very juicy. It is best to serve kupaty with fresh tomatoes and large quantity different greens or with different sauces.

Kupaty in Imeretian style

6-8 servings, prep 1h30 min

What do you need:

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

What to do:

1. Cut the pork and beef and chop with a hatchet as finely as possible. Also chop the bacon and onion. Crush the garlic in a mortar with salt until smooth.

2. Mix chopped meat, lard, onion, black pepper, cinnamon and garlic. Pour a little cold water and knead well with your hands - until you see that the mass is homogeneous, 7-10 minutes.

3. Peel the pomegranate seeds from the peel and partitions. Add pomegranate seeds and barberry to the minced meat and mix gently again.

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

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

Sokhta

Sokhta - Karachai boiled sausages in a natural casing, which are made from offal. Sokhta is served hot, with hot sauce. To prepare the sauce for these sausages, mix ayran, salt, hot red and black pepper. If you can't find ayran, although it is now sold in most supermarkets, replace it with any other fermented milk product that appeals to you, such as kefir.

Sokhta

6-10 servings

What do you need:

• lamb liver (or beef - 1 pc.) 2 pcs.
• interior fat 200
• water 1 cup(s)
• garlic (cloves) 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 hot pepper 3 g
• salt - to taste

What to do:

1. Pass the liver, interior fat and garlic through a meat grinder with a large grate, 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 stuffing one third of the length; if abomasum or stomach-mesh is used, then fill them to 2/3 of the volume. Secure the open ends of the resulting sausages with toothpicks or tie cooking string and lower into a large deep pot 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 hands dipped in cold water to even out the filling along the entire length of the sausages, and lower 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 the garlic, chop and crush in a mortar and salt. Add ayran (kefir) or sour cream (or you can take them in equal proportions), add red bitter ground pepper (and optionally black) and mix well. Also, brine is cooked with strong meat broth(instead of sour cream and/or ayran).

Andouillette

Andouillette - sausage, more precisely, even a specific sausage; delicious in taste and at the same time with far from 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 andouiet is similar to that of another French sausage, the andouiet, it just uses less salt and spices.

Andouillette

8-10 servings, preparation: 48 hours + 1 hour + 5 hours

What do you need:

• about 10 m pork intestines
• 1 medium prepared pork stomach
• fatty French lard or bacon, 1/3 of the weight of the pork stomach
• 500 ml milk
• 1 bouquet garni (2 sprigs of parsley, thyme and 1 bay leaf each)
• 12 cloves
• 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 out. Cut some of the intestines into pieces 12-15 cm long - for stuffing, depending on how many andouiettes you are going to make. Sprinkle them with salt and refrigerate.

2. Boil the remaining intestines in simmering water over low heat for 1 hour. Drain 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 these strips with enough salt, black pepper and any spice mix. Mix well and marinate in a cool, dry place for 24 hours.

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

5. Tie the sausages with thread on both sides. If they are too stuffed, knead them a little with your hands on a flat surface. Prick the sausages in several places with a needle and arrange them loosely in a large saucepan.

6. Fill the sausages with milk and water in equal proportions, 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 put them in a flat bowl. 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 eaten cold.

Sausage products are bought by us daily: for breakfast, family dinner, festive table. Supermarket counters abound with a choice of meat delicacies: boiled sausages, smoked, dry-cured, from different types of meat. But many housewives are looking for an alternative to purchased products and learn how to cook sausages on their own at home - this is not only tasty, natural and profitable, but also a great reason to surprise the household with your culinary talents.

Sausage at home, how to cook

Basic principles for making homemade sausage

For the manufacture of dry-cured or raw smoked sausages more knowledge and experience will be required, food additives, albeit a small, but separately equipped room with a certain temperature and humidity regime. And there is nothing difficult in preparing sausage for a cold breakfast, a hot dinner or a trip to nature. The main thing is to learn some rules and start experimenting to find your favorite combination of meat and spices for it.

How to start making sausage

If you are just trying to cook sausage, stock up minimum set Ingredients: casings (intestines), meat, salt and spices. At home, without purchasing special devices and ingredients, you can cook boiled sausage, ham, sausages for smoking, frying in a pan, grill or oven.

It is not necessary to buy guts to make homemade sausage. In specialized stores, it is easy to find artificial protein shells. They are edible, stretch well, do not need to be prepared and can be filled by hand.

The simplest boiled sausage or ham can be prepared and cooked in ordinary cling film.

Choice of meat for homemade sausages

It is important to choose good meat, with a minimum of veins and connective tissues, and if you get a not too good piece, all the flaws need to be cut out. Used beef, pork, lamb. The latter must be mixed with pork or beef in a ratio of 1: 1, since lamb has a specific flavor and excessive fat content. Diet sausages can be made from chicken legs or thighs. If using a mixture, then each type of meat must be ground separately.

It is better to use lean (lean) meat as the main ingredient, and for juiciness, add solid lard (10-20%) or fatty pork (25-30%) to the minced meat, otherwise the final product will be dry.

Lean meat is the flesh, with a fat content of no more than 30%. In bold - 30-50%. In fat - more than 50%.

Steamed (not yet cooled) meat is not used, as the animal's muscle tissue relaxes 6-8 hours after slaughter. Such a product will make hard minced meat and, accordingly, dry sausages. Frozen also should not be bought: the structure of the meat changes, and if defrosted incorrectly, the meat juice flows out. If you bought fresh meat and froze it yourself, put it on the bottom (coldest) shelf of the refrigerator to thaw. The process will take at least a day for a piece of 2-3 kg, but this method of slow defrosting is the most correct and gentle.

Grinding meat for homemade sausage

For grinding meat, a grate with a diameter of 5-7 mm is used. Salo is best cut with a knife into cubes, the size of which depends on your culinary preferences. To obtain juicy sausages, the cubes must be at least 5 mm on a side; too small will melt during cooking, and the juice will flow out.

Temperature regime

The minced meat must be very cold. During grinding and mixing, you should try to heat it as little as possible with your hands, with an electric meat grinder. Ideally, the temperature of the harvested meat should not exceed 12 ° C.

Mixed and seasoned minced meat should be allowed to brew in the refrigerator for at least 6-8 hours, preferably a day, so that it ripens. After that in minced meat in small portions ice water is added - 50-100 ml per 1 kg of batch, and then the casings are already filled with it.

If you are planning to seriously engage in the manufacture of homemade sausages, purchase a probe thermometer. With full observance of the rules described above, the final product will not be juicy if you do not follow temperature regime during cooking. Pork and beef sausages are ready when the temperature inside them has reached 72-75 ° C. Chicken - at 84-85 ° С.

Filling the hearts

Pre-prepared, cleaned and washed casings are filled with a syringe nozzle, which is usually included in the set of household meat grinders. If there is no such device, you can cut off the upper part of the plastic bottle, pull the gut over the neck, tie the free end, and fill it like from a watering can. It is not necessary to compact the stuffing too much. The sausage casing is pierced in several places with a thin needle.

Storage of homemade sausage

After filling and piercing the sausages, you need to let them lie down at 2-4 ° C in the refrigerator for 30-60 minutes. Before cooking, make a few more holes with a needle, scald the sausages with boiling water and hold under the lid for 10 minutes. Then cook in the chosen way.

Raw sausages keep well in the freezer, so you can make more pieces and defrost as needed. After heat treatment, sausages are stored in the refrigerator for 3-4 days.

Recipe for homemade "Amateur" sausage

Such sausage can be safely given to children, and not be afraid of preservatives, flavor enhancers and food additives. You can store it in the refrigerator on the bottom shelf for up to seven days.

Ingredients:

• veal pulp 500 g
• lean pork 500 g
• lard 200 g
• milk 150 ml
• beetroot juice 100 ml
• yolks of 3 eggs
• sugar 0.5 tsp
• ground pepper 1 tsp (you can also mix peppers)
• nutmeg 0.5 tsp
• salt to taste
• ice water 150 ml

Pass the meat through a meat grinder twice, then grind in a blender with the addition of ice water. Cut the fat into cubes with a side of 3-4 mm; You can freeze it to make it easier to cut. Pour boiling water over already cut and leave to drain.

Mix the minced meat, chopped lard, yolks, seasonings, salt, sugar, beet juice and milk well.

Milk is added for juiciness. Sugar - as a natural flavor enhancer. Beetroot juice - for color, as the meat will turn pale when cooked.

From the specified minced meat, 2 loaves of sausage will be obtained.

Prepare 2 packs. For this fold cling film in 3-4 layers with a rectangle of about 30 * 40 cm. Put half of the cooked minced meat on each. Roll the loaf tightly, and so as to release air from the film as much as possible. The diameter of the sausage is 5-6 cm. Tie the free edges of the film in a knot. Tie each resulting loaf of sausage with twine so that they keep their shape. Make a knot at the free end of the film, thread the thread from it along the loaf, after 5 cm make a single knot, wrap the loaf across, then thread the thread along, and repeat every 5 cm. The resulting sausages will be very soft, but do not pull them hard. Make a few holes with a needle around the perimeter of the loaves, and put them in the refrigerator for three hours. During this time, the sausages will become noticeably more elastic, the meat will be saturated with spices.

Preheat the oven to 120°C. In a form suitable in size, put the sausage (one or both at once, if they fit), pour warm water up to a third of the loaf, cook for 1.5 hours. Periodically check the water, if evaporated - add. Remove from oven, cool with ice water. Dry and put in the refrigerator for 10 hours. Delicious and absolutely natural homemade sausage "Amateur" is ready.

homemade pork ham recipe

Homemade ham is very tasty. You can change the composition of the products for the recipe by replacing pork with chicken breast and thighs in equal proportions, adding your favorite spices.

For cooking homemade ham it is better to purchase nitrite salt. It is sold in many specialized stores. Nitrite salt does not allow pathogenic microflora to develop in the meat, preserves the pink color of the ham, improves the taste of the finished product, and increases the shelf life. Without the use of nitrite salt, the finished cooked ham will be a pale gray color.

• Pork pulp - 1 kg;
• Ice water - 100 ml;
• Salt - 20 g of ordinary or 15 g of nitrite salt + 5 g of table salt;
• Sugar - 5 g;
• A mixture of black and white ground pepper - 1 tsp;
• Nutmeg - 0.5 tsp;
• Dry garlic, optional - up to 1 tsp.

Pork must be cleaned of all veins. Grind one third of the meat in a meat grinder, cut the rest into cubes with a side of 20-25 mm.

Add salt and sugar to the meat, knead well, adding a little ice water. Keep minced meat in the refrigerator for 12 hours.

Then add spices and knead for 15-20 minutes (10 minutes in a dough mixer). Minced meat should be viscous, sticky.

Fold the cling film in 3-4 layers. Put minced meat on it, roll into a sausage with a diameter of 7-8 cm. Roll so as to release air bubbles as much as possible. Tie the free ends of the film, wrap the loaf with twine. Make holes with a thin needle around the entire perimeter of the sausage and put the loaf in the refrigerator for 12 hours at a temperature not exceeding 4 ° C.

After the time has elapsed, put the ham in a container, pour it hot water(80-85 °C). Cook in the oven for 1.5 hours at 120°C. If the water in the mold evaporates, add it. It is important that the water does not boil, and the temperature of the meat inside the loaf does not rise above 75 ° C. Easy to check with a probe thermometer.

After the specified time, remove the ham from the oven, put it in a bag (so that moisture does not get into the holes), and cool under running cold water. Keep in the refrigerator until completely cooled, and preferably 8-10 hours, and you can try.

Secrets and subtleties of cooking homemade sausages

Dried salt intestines are best soaked in water for an hour or two before use.
To stuff natural intestines in the production of homemade sausage, you can use a special nozzle for a meat grinder and the meat grinder itself, if you do not have such a nozzle, you can use plastic bottle. At the bottle, the upper part with the neck is cut off, the end of the intestine is pulled over the neck itself, for reliability it is tied with a thread. On the other hand, we begin to fill the cut-off part of the bottle with minced meat, pushing the minced meat to the neck. Thus, it is possible to fill all homemade sausages without special tools.
Make sausages 10-15 cm long, then tie them with a thread or make a knot from the intestine itself. This is necessary so that if one of the homemade sausages or sausages bursts during cooking, then the rest remain intact, their juiciness is preserved.
Do not try to stuff the sausages very tightly, this affects their integrity during cooking.
It is very important not to let air into the intestines when you fill them with minced meat. Then your homemade sausages will not burst when you cook them.
For reliability, pierce the finished sausages in several places with a thick needle or toothpick so that excess air and moisture come out through them when the sausage is cooked.
If you bake sausage in the oven, then it is better to grease them vegetable oil, then you will achieve a beautiful ruddy crust.
Another important point! If you are making homemade sausage for the first time, prepare a small batch to start. Having mastered the whole principle and technology of making homemade sausages, go to a large volume. It is very convenient to make such a sausage in advance and store it raw in the freezer, and then throw it into boiling water or into a frying pan. Homemade sausages are prepared very quickly, and eaten even faster!

Recipes for homemade sausage and kupat

Diverse, the main thing here is your desire to master this direction and try to treat yourself and your loved ones to delicious homemade sausage which our ancestors prepared. You can cook homemade sausage boiled, baked or raw for drying, use any meat in its preparation: pork, lamb, beef, horse meat, chicken, turkey, and use olives, cheese, mushrooms as additives, Bell pepper. I will offer you several recipes for stuffing the intestines when cooking homemade sausage, I will be very grateful if you add your options for this dish in the comments or via the feedback form. I will gladly publish them in this post.

Homemade sausages from different meats

When in a homemade sausage recipe own cooking you use different types of meat, it turns out very tasty from this. If you like and you can eat lard, cut it finely with a knife
For a recipe for delicious homemade meat sausages, you will need:
Different types of meat in different proportions:
Chicken breast
Pork, it is better to choose those pieces that are juicier and more tender, for example, pork neck
bacon
Olive oil - 3 tablespoons
Sugar - 1 tablespoon
Salt
Spices
Cooking sausages at home
Pass the pork neck or any other meat through a meat grinder with the nozzle where there are large holes.
It is better to cut the chicken, fillet with a knife and cut the lard into small pieces. Choose the proportions of meat and fat yourself.
Knead the minced meat for homemade sausages in a large bowl, add spices and chopped garlic to it. There also add 3 tablespoons of vegetable oil, preferably olive and a spoonful of sugar.
Once again, knead the minced sausage with your hands and cool it in the refrigerator before stuffing homemade sausages into a natural casing. It is advisable to leave the minced meat for homemade sausages to lie down for at least 2 hours, and it is better to leave it in the refrigerator overnight.
Stuff the peeled sausage intestines with chilled minced meat and follow the subtleties and secrets of making homemade sausages outlined above.

homemade chicken sausage recipe

This chicken sausage is very tender in taste.

For her recipe we need:
Chicken - 1 piece
Pork fat (lard) - 150 g
Water - ¾ cup
Powdered milk - 2 tablespoons
Salt
Dried herbs: rosemary, tarragon, thyme, sage, basil, oregano - your choice
Black pepper
white pepper
Garlic - 1-3 cloves (as you like)
Turmeric (will give the chicken sausage an interesting color)
Pork intestines (womb) - 2 meters
Twine or thick thread
Cooking chicken sausage at home
Wash the chicken, dry it, separate the meat from the bones and skin. Only meat will go into the sausage.
Finely chop the chicken pulp and bacon, add water and dry milk (or replace the entire volume of liquid with milk or cream), add all the spices and salt.
Stir the minced meat for homemade sausages well and fill the intestines, the length of the sausages is 10-15 cm.
Such homemade chicken sausage can be boiled in low-boiling water for about 15 minutes, and then fried for strong fire in a frying pan. Or cook homemade chicken sausages baked in the oven, smearing them with vegetable oil to form a beautiful crust.

Homemade Belarusian sausage recipe

This Belarusian homemade sausage recipe uses minced pork, beef and chicken fillet.
Belarusian homemade sausage is prepared from:
Pork with lard
beef
Chicken (meat is taken in equal proportions)
salt
Garlic, calculation 1 head of garlic per 1 kg of minced meat
Spice (black pepper, coriander, cumin, dill seeds)
COOKING:
Chop the meat, salt and add spices.
Fill a natural casing for sausage or intestines with minced meat and bandage.
You can cook Belarusian sausages different ways: fry on both sides in a pan, on a grill, on a fire, barbecue or baked in the oven.

Homemade sausages - kupaty

According to this recipe, kupaty can be cooked with minced meat and potatoes, meat and rice, or just meat
Recipe for homemade kupat with potatoes

For a recipe for delicious homemade kupat with potatoes, we need:
1 kg of meat (any), chopped bacon can be added to dry meat
400 g raw potatoes
Salt
Spices
Cooking kupat with potatoes
Meat for kupat is better to use slightly frozen, so it is easier to cut it into beautiful cubes. raw potatoes finely cut with a knife. Mix potatoes with meat, salt and spices, stuff sausages. The method of preparing kupats is the same as for homemade chicken sausages.
Kupaty pork with rice

This option is tastier and more economical than just meat pork or chicken kupaty due to the addition of cereals to minced meat. Buckwheat can be used instead of rice in this sausage recipe.
For the recipe for kupat with rice you will need:
1 kg of any meat
150 g lard (fat)
300 g boiled rice
Salt
Garlic
Pepper
Spices (can be used for barbecue)
How to cook kupaty with rice
Frozen meat and bacon cut into pieces, mix with rice boiled until half cooked.
Add salt, chopped garlic, pepper, spices to minced meat with rice, mix.
Stuff the intestines (natural casing) not very tightly, pierce the sausages with a thick needle and boil in low-boiling water for 20 minutes.
Then fry the kupaty in a pan until a beautiful crust.

Homemade liver sausage

According to this recipe, you get the most delicate sausage cooked at home. Liverwurst can be eaten as such or cooked from it into several dishes: pancakes with liverwurst, pie or pies with liverwurst
What is homemade liverwurst made from? Course out
Liver
lung
hearts
Large handful of boiled rice
Shpika
salt
garlic
spices
The recipe for making homemade liverwurst is simple.
Liver: liver, heart and lungs can be used any (beef, pork, lamb). The lung will need to be slightly boiled, so it takes longer to cook than the liver.
Boil rice until half cooked.
Finely chop the liver with a knife so that it is easy to cut, it is better to freeze it. Do the same with part of the fat. Pass the raw heart, the remaining fat and the boiled lung through a meat grinder.
Mix minced liver for homemade sausage with rice, salt, minced garlic and spices, knead well.
Stuff sausage casings minced liver, pierce the sausages with a needle and boil in salted water for 15 minutes. Then liver sausages fry in a pan. Or just bake homemade liverwurst in the oven or slow cooker, as we did with fry sausages (recipe HERE).

Video recipe on how to cook homemade sausage from natural raw materials and stuff it into the intestine (womb) using a meat grinder attachment