To make sausage at home you will need pig intestines. Most often they can be seen in the markets, less often in the meat departments of stores. The size of offal is different: you can find suitable for both sausages and sausages. The intestines should be thoroughly washed and scraped out with a blunt knife. This process is laborious, but all conditions must be met, since the durability and taste of the product largely depend on the quality of the casing.

As a rule, 800-900 g of minced sausage is placed in 1 m of medium-sized intestines. Therefore, the number of offal is calculated based on this indicator. The cleaned intestines are sprinkled with salt and stored in the refrigerator. Then proceed to the manufacture of minced meat.

For homemade sausage you will need (for 8-9 kg of the finished product):

boneless beef or veal - 3 kg;

lean pork - 3 kg;

lard or pork peritoneum - 1-1.5 kg;

intestines - 9-10 m

5-6 large heads of garlic

salt (15 g per 1 kg of minced meat)

ground black and red pepper - to taste

alcohol (2 tbsp. per 1 kg of minced meat) - can be replaced with vodka in the same amount or brandy at the rate of 4 tbsp. l. for 1 kg minced meat

The process of preparing minced meat is as follows:

1. The meat is cut into pieces of such a size that they can easily fit in the inlet of the meat grinder. They remove the skin from the peritoneum, cut it into small cubes no more than 1 cm thick, and do the same with lard.
2. A large grate is installed on the meat grinder, the garlic is peeled. Scroll the beef, peritoneum, garlic and mix the resulting mass thoroughly. Finely chopped lard, pepper, salt and alcohol are added to it. Now you need water (it is better to take filtered or boiled water). Liquid in small portions add to minced meat and mix thoroughly. This process is repeated until a homogeneous viscous mass is obtained.
3. The container with minced meat is covered cling film and leave for 6-8 hours to infuse. But every 1-2 hours do not forget to mix the mass thoroughly. After the necessary time has passed, it will be necessary to understand whether there is enough salt and spices in the minced meat. To do this, fry a small cutlet and taste it (always cold). If a component is not enough, it is added.
4. The intestines are washed from salt, cut into pieces 70-90 cm long and placed in a container with warm water. Here they must be at least 15 minutes. Then, one by one, segments of the intestines are placed on a water tap and filled with water.
5. They change the nozzle in the meat grinder to a tubular one, put one of the segments of the intestines on it, tie its free end with a thread. So that when filling with minced meat the shell does not inflate, a couple of punctures are made with a needle near the thread. Fill the intestines with minced meat. Finished goods can be boiled, fried in a pan, baked in the oven, smoked in hot smoke. Before cooking, the sausage is dried for 1.5-2 hours.

There are no secrets to how to make homemade sausage, and the process is not difficult, apart from knowing where you can get the ingredient for this process, such as pig intestines for stuffing sausages. Recipes for how to make sausage at home are readily shared by people who do this all the time, and from special equipment, only a meat grinder attachment is needed for this, which can be done without special trouble purchase at a hardware store. But those who know the secrets know what products are in their product.

Products for homemade sausages and necessary components

It is only difficult to cross the psychological barrier that still makes people buy store products. In supermarkets (and even in the markets) they are not always distinguished by 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 replace some products with other, cheaper ones, and to give the necessary taste with food flavorings and dyes.

Be vigilant and carefully look at the composition of the products you buy.

Many are scared off by the apparent complexity and laboriousness of the process. But there is nothing particularly difficult here. To prepare any homemade sausage, three necessary elements are conditionally required:

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

Knowing some recipes, choosing a place where you can buy a shell for the future cooking process 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 own cooking you can practice in a standard kitchen using simple tools at hand in the form of:

• ovens;
• multicookers;
• frying pans with tight lids.

Of course, home-made sausage will not look like a store-bought one, but it will definitely differ in taste in a favorable way.

Stuffing, or stuffing - the basis of success

Most of the recipes for making homemade sausages are based on the use of ground pork meat. This is quite understandable, given that pig 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 vegetarians are even offered a delicious sausage made from peas with beetroot, so delicious if cooked correctly that it can be safely used for sandwiches.

Beets and peas can serve as ingredients for sausage

Economical brawn from a pig's head, liver sausage from ground or chopped liver, and even from fish are very popular with housewives.

Therefore, do not get hung up on pork, inventing sausage at home, even if it is prepared for holiday table. With a little imagination, you can completely eliminate the purchase of sausages, and necessary prescriptions even invent your own.

Pork can be used in a homemade product ground, and cut into small pieces, like any other meat, or passed through a large grate. For amateur homemade sausage, you will need ground pork and lard, for liver sausage - lard and ground or chopped liver. Delicious sausages with mushrooms, hot pepper, or hard cheese, are prepared according to a 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 minced meat is used raw. It will be mandatory to:

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

Semolina porridge can be added when making liver sausage

In some types of sausages, for example, in amateur and chicken, milk is added, sometimes they put sweet bun soaked in milk, especially if it is prepared in genuine leather.

If you do not want the sausage to look pale or gray, it is tinted with beetroot juice. The key to the success of any homemade sausage is properly cooked minced meat.

Shells and delicious spices

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

You can purchase a set of ready-made spices with the taste of salami or Brunswick sausage, but dyes and food flavors are added to them in advance, which lovers of homemade dishes aim to get rid of.

There are cooks who believe that home-made sausage should contain nothing but:

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

And there are spice lovers who buy half the assortment of the spice counter in the market.

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

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 a dish is prepared repeatedly, each hostess 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 casings for sausages homemade dictated by strict etiquette. Meat sausage, pork or beef, is stuffed into pig intestines. Lamb - only in mutton, and when purchasing lamb in order to make sausages, this should be taken care of separately.

If a pig head not old, for the shell you can use pork skin, a chicken sausage especially delicious in chicken skin. Amateur is prepared in a tetrapack, it is advisable to pack vegetable or cereal 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 simple the cooking process is homemade sausage, it is worth giving some recipes. Pork-beef sausage:

• chopped meat along with garlic is scrolled through a meat grinder in a ratio of 1: 1;
• after which the minced meat is prepared by thorough mixing in a special bowl;
• salt and pepper are added to taste, spice lovers fill in a special set for meat;
• minced meat is stuffed into the washed intestines with the help of a meat grinder, from which the knife and grate are removed, and a special nozzle;
• the bubbles on the intestines that form in this process are pierced with a needle;
• alcohol and ground lard are added to this stuffing;
• 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 harsh thread.

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

One of the cooking methods is oven roasting.

Amateur is prepared as follows:

• meat and fat are scrolled through a meat grinder;
• milk and grated beet juice, spices, salt and garlic are added;
• minced meat is wrapped in a tetra bag (whatever shape you like);
• in this form, it is cooked for about 50 minutes over low heat in an ordinary 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.
• lastly, milk is poured in, after which the cooked intestine begins.

Finely chopped greens can be added to such a sausage before stuffing, and baked in the oven. The taste and smell are simply intoxicating.

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

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

The shape is arbitrary, depending on which pieces of skin were removed. Chicken skin can sometimes be purchased at places that sell factory-made chicken. Onions for minced meat can be fried on chicken fat and add greens.

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

Admit it, you love homemade sausage? I know, I know, love and even very much. Me and my family love it too. And if earlier our grandmother treated us to it or we bought such sausage in stores, now I cook it myself, in the oven. Or rather, I don’t even cook sausages, but sausages - it’s much more convenient and easier to share them later. For some reason, before that, it seemed to me that it would be very difficult for me to make homemade sausages on my own, I either can’t cope with filling the casings-intestines, or put something wrong in the stuffing ...

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

Ingredients:

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

How to cook sausages in the oven:

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

Cut the meat into small cubes, about 0.5 cm.

In a container of a suitable size (depending on the amount of meat), put the chopped pork, pour salt, pepper, Bay leaf. Add crushed garlic and mix thoroughly.

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

We should get something like this.

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

We do more than one big sausage, and there are many small homemade sausages in the intestine, so every 10-15 cm we tie the filled casings with a culinary (or simple, twisted 3-4 times) thread. The beginning of the intestine can also be tied with a thread or with the free tip of the sheath itself.

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

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

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

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

Then we take the mold out of the oven. Remove the foil, pour the juices over the sausages. We place it in the oven again and, without covering it, bake at 230 degrees C. for another 10-15 minutes.

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

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

By the way, even when boiled, cold homemade sausages are very tasty, so if you gape, then in nature it may not even reach the barbecue!

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

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

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

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

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

Beat the cooled minced meat lightly so that it is filled with air.

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

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

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

Fry already cooled sausages on butter on all sides until browned.

Serve the sausages on the table hot, with any side dish, garnished with herbs or chilled, cut into pieces, as an appetizer.

There are anecdotes about the quality of store-bought sausage. It is difficult to find a person who would have illusions about this product. For many of us, the first crafting experiences began precisely with the question: “How to cook a real sausage?” Today's lesson will be devoted to this topic. We will talk about why this is needed at all, what equipment will be needed, how to choose the right raw materials and what technology is used to cook real homemade sausage.

The bell rang - let's start the lesson!

What is the difference between homemade and store-bought sausage?

The most important and indisputable advantage of homemade sausage is that it is much tastier than store bought. The second plus in number, but not in value, is that home product more useful. You know exactly what kind of meat and what quality you used, what spices you added, what casings you used. The date of manufacture and all other parameters do not raise doubts.

As for store-bought sausage, the manufacturers themselves do not hide the fact that there is much less meat in it than “completely harmless” preservatives, stabilizers, and dyes. In the sausage on the shelves you can find all the additives of the groups E100, E200, E300, E400 and most of the E500.

But even those meat products that are put in store sausage are not necessarily meat at all - for the most part they are trimmings, veins, an emulsion of skins, bones. Gelatin, starch, soy protein are also used.

So even a fresh store product can hardly be called a useful guest on our table.

If you no longer want to absorb a substance of dubious composition, it's time to learn how to cook sausage yourself.

Equipment and consumables for making homemade sausages

Of course, the most important thing for a good sausage is quality meat. But in order to turn it into fragrant sausage product, you will need special equipment and some consumables.

Let's start with the equipment.

Meat grinder

Sausage requires minced meat of a uniform and even texture, which an ordinary household meat grinder cannot do at a time. You will have to twist the minced meat for the sausage filling three or four times, and then grind the mass with a blender. But even in this case, it may turn out to be insufficiently homogeneous, which will lead to excessive bouillon edema - the accumulation of liquid under the sausage casing.

If you want to make sausages regularly, it makes sense to buy a powerful professional-grade meat grinder. The devices operate at high speeds and quickly grind minced meat into a homogeneous mass. The cutter proved to be excellent - specialized equipment for chopping meat and other products. It is useful not only for sausages, but also for pastes, emulsions, creams. It's not cheap, but it's worth the money.

Syringe

A sausage syringe is needed in order to fill the casings of sausages with minced meat. The principle of its action is simple.

• The metal cylinder is filled minced meat, is placed in the case.
• The sausage casing is put on the tip.
• The syringe plunger is driven manually or by a motor.
• The piston pushes the stuffing through the tip of the syringe into the prepared shell.

Sausage syringes can be horizontal and vertical. I prefer the vertical design as it runs very smoothly and the sausage casing fills tightly with minced meat, with no voids.

Syringes vary in barrel volume. It is measured in kilograms of minced meat, which is placed inside. For home use, they take syringes with a volume of 1.5 kg or more, for small-scale production, devices for 5–10 kg are used, and if you are thinking about a small meat workshop, you can look at syringes that can hold 12–15 kg of minced meat.

According to the control method, syringes can be electric, pneumatic, manual. For home crafting, a manual sausage stuffer is enough.

The sausage casing can be filled with minced meat using a special tip that is put on the meat grinder. You just need to turn the minced meat through the meat grinder again, and it will be in the shell. But I recommend using a sausage stuffer. It provides a much denser and more uniform padding.

Cords

Twine, cord, kitchen thread - all this is necessary to fix the ends sausage casing. They are made from linen or cotton. In production, metal clips are used to tie sausages, but their installation requires special equipment - a clipper. It is not needed for home production. A good cord or twine is quite enough.

Spices and additives

Good spices are required for the preparation of good sausage mince, they give sharpness, piquancy, brightness to the taste of the future sausage. You can compose an aromatic composition yourself, or you can buy ready-made mixes of spices. If you want to achieve a real "factory" texture, taste and aroma, then you can not do without specially selected flavors. You can buy, for example, a ready-made cooking kit hunting sausages or milk sausages.

How to choose equipment for your needs

Exist minimum set equipment you can't do without.

• Meat grinder.
• Sausage syringe.
• Nozzles for minced meat, through which shells are stuffed.
• Control and measuring group: scales, thermometer.

Equipment parameters will depend on how serious you are. For the first experiments, an ordinary manual meat grinder with attachments may be enough for you. Well, with practice, an understanding will come in which direction your technological progress should move.

As I already said, good stuffing it is difficult to get without a powerful meat grinder, and if you want to make a really high-quality sausage - even, dense, with a good texture - then a syringe is a must.

Casing for sausage - natural and synthetic

To make homemade sausage or frankfurters, you need a casing, which you will fill with minced meat using a sausage stuffer. Sausage casings can be natural or artificial.

• have high elasticity, permeability, natural origin. They are suitable for the production of products of various densities, as they stretch well. They are available in various diameters and lengths. About 550-570 g of minced meat is placed in 1 meter of the shell. They all pass pre-processing and are biologically safe product. Natural casings can be eaten. This type of casing requires preparation before use.
• Artificial shells have a uniform structure, are easy to fill and are durable. They are made from various raw materials: collagen, polyamide, fibrous paper. They cannot be eaten. Artificial casings can be of large diameter and capacity. About 2.4 kg of minced meat is placed in 1 m of a collagen shell with a diameter of 45 mm.

For homemade sausages, you can buy the type that seems most convenient for you to use. Authentic sausage, of course, must be made in a natural casing that is edible and harmless. Artificial casings are well suited for cooking sausages and allow you to vary your range of recipes widely.

Raw materials for homemade sausage

AT the best sausage premium not so many components - meat, spices, lard or fat. Depending on the sausage recipe and the type of main meat, other ingredients may be added. So, cream and cheese are often put in chicken sausage, and sautéed onions and white wine are added to liver sausage.

Whatever sausage you have in mind, the main thing for her is good meat.

• For the manufacture of sausages, it is better to take not young meat. The young will have too much liquid. And the “aged” meat will provide your sausage with a rich taste and good density.
• It is important that the meat is completely freed from veins, tendons, films. The more carefully you remove these parts, the more tender and tastier the sausage will be.
• Animal fat or lard is necessarily added to the raw materials for sausage. And if the meat can be taken frozen and thawed before work, then the fat should only be fresh.
• Follow the processing order. First, lean meat is ground, then more fatty and lard.
• In production, ice, crushed into small scales, is added to minced meat. The cold of the ice prevents the protein from curdling, and slow melting promotes uniform swelling. According to technological conditions, the temperature of sausage raw materials should not exceed 12 degrees Celsius in order to prevent softening of fat. Soft fat does not reach the desired grinding stage, which impairs both the taste and appearance of the product.
• It is not always possible to thoroughly comply with all requirements, especially in home production. Therefore, I recommend working with chilled meat and lard, trying to minimize the time spent at room temperature.
• Before adding lard or fat, you can pour a little cold water into the minced meat and stir well. It will act as a cooler instead of ice flakes.

If you are going to do beef sausage, then take the meat from the back of the carcass, it is best suited for this purpose. Pork is best taken from the back or neck, shoulder or chest.

Technology for making homemade sausage: preparation, cooking steps

Before you start making sausages, you need to prepare the products.

• Before putting the meat into minced meat, it must be kept in the cold for 36–48 hours. Some recipes require pre-salting the meat.
• If you are using natural sausage casings, prepare them according to the instructions on the packaging. As a rule, the casing is soaked in warm water for half an hour, then washed from salt. Frozen casings are completely thawed. If you are cooking small sausages, it will be more convenient to fill the entire shell, then divide it into the desired length with a twist and after that you can cut it into separate parts.
• The polyamide casing should be soaked in warm water (18–25°C) for half an hour before use. It will soften and become more stretchable.

Minced meat preparation

Prepared meat and fat are passed through a meat grinder. If you have a home grinder, then skip the minced meat three or four times, and then further process your mixture with a blender. It will acquire the necessary uniformity. Add spices to the minced meat and mix thoroughly until formed homogeneous mass. Some recipes require minced meat to ripen within a few hours after it is cooked, according to others, minced meat ripens already in prepared sausages, but in most recipes, he still needs to be allowed to stand for several hours in a cool place. Then it is saturated with spices, and the meat protein swells evenly.

Sausage stuffing

Put on the prepared casing on the nozzle of the sausage stuffer and tie one end of it with twine. Put the minced meat into the syringe. Fill the shell with stuffing. The packing should be dense, without voids and gaps. This is what a sausage syringe is for, because it can be used to provide the desired density of the sausage. After the shell is filled, tie its second end with twine, removing it from the tip of the syringe.

cooking sausage

Before cooking, you need to make punctures in the casing of the sausage. Stuffed sausage can be boiled, fried, baked in the oven. The initial heating is done gradually: first, heat up to 35-45 degrees, let stand for 10-15 minutes, then heat up again to 60-65 degrees and leave again for 15 minutes. Then you need to bring the temperature of the sausage to 75-80 degrees and after that you can cook according to the recipe - fry, bake or boil.

Can be fried until cooked golden brown and then boil for 40-50 minutes.

Put the finished product on a wooden board and let it cool, then place it in the refrigerator for several hours. This will make the sausage thicker.

How to avoid mistakes in cooking homemade sausage

Typical mistakes that can harm the taste and appearance of homemade sausage, as well as tips on how to avoid them, I have collected in a table.

Bouillon edema, although it worsens the appearance, does not affect the taste too much, so even with it your sausage will be edible.

Rules and terms of storage of homemade sausage

The shelf life of sausages depends on the method of their preparation. boiled products stored in the refrigerator for up to 5 days, semi-smoked - 10-14 days. Hold on the longest raw smoked sausages. They can be stored refrigerated for up to 2 months. And the shortest period is released for blood, liver and liver products - no more than 4 days in the refrigerator.

The shelf life of sausage can be extended by putting it in the freezer, but this will require compliance with some rules.

• Only sausages that do not contain onions, garlic, carrots and other sautéed vegetables can be put in the freezer.
• You can freeze both semi-finished products and finished products.
• In the freezer, send only those products that have spent at least a few hours in the refrigerator.
• Sausages in the freezer are stored in plastic bags or cling film.
• Shelf life in low temperatures is 2-3 months without loss of taste and useful properties. It is believed that nothing will happen to sausage in the freezer until six months.
• Boiled sausage may lose moisture after defrosting, and loose blotches will appear in the structure of the sausage. But this will not affect the taste of the product and its safety.

Practical part

See how to properly assemble and prepare a sausage filler for work.

Homework

How do you cook sausage? Send me a story about it and a photo of your workplace with the equipment you use.

Today we:

• learned how to cook homemade sausage;
• studied necessary equipment;
• sorted out what ingredients and raw materials we need;
• mastered the stages technological process;
• dismantled typical mistakes, which can spoil the look and taste of the sausage, have learned to avoid them.

The bell rings - the lesson is over, thank you all for your attention!

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