To make sausage at home, you need pork 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 with cling film and left 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.

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. Without much difficulty, an excellent hot minced meat dish will delight your family. 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.

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

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

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

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

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

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

Learn some tips on how to make homemade sausage. For these purposes, any stuffing is suitable. If you want - twist, if you want - chop the meat tenderloin. Those who like slices can cook a kind of Ukrainian sausages - a mixture of meat with small cubes of lard. When frying, they melt and give juice.

Offal is a separate sausage topic. Liver variety is very popular in Russia. At home, making such a sausage is even easier. And pretty economical.

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

Any sausage needs a casing, otherwise how do we give it a shape. Ideally - natural, that is, the intestine of an animal. If you don’t have one at hand, we take cling film or foil.

Preparing the gut is really troublesome. The size is not less than a meter. We wash, clean, soak for at least 12 hours, scrape to bring to perfect cleanliness. Unpleasant procedure, but the product is natural!

Doctor's sausage at home

• beef pulp
• Lean pork meat
• A glass of milk
• pinch of sugar
• Cardamom, salt and black pepper

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

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

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

It’s easier, of course, to take a baking sleeve and stuff it.

The "Doctor's" stick is left to boil. We take large saucepan. But cooks do not recommend bringing water to a boil. We cook the "doctor's" sausage at home for about an hour in a gentle mode.

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

Raw smoked sausage at home

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

Ingredients:

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

Cooking:

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

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

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

Dried sausage at home

Required Ingredients:

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

Cooking method:

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

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

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

How to make chicken sausage at home

• Kilogram chicken fillet
• Salo - 300 grams
• Pork intestines - about 3 meters
• Glass of cream
• Salt, garlic, pepper, Bay leaf

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

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

We combine all the spices, crumbled lavrushka and cream into our meat mass. Knead until a single consistency. The mixture must be kept cold.

The chicken mince is a bit runny. If you have turned out to be dense, then you can always dilute it with milk or broth.

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

Recipe for homemade chicken sausage with gelatin

It's easier to make than pork sausage. In fact, it consists of two main ingredients - chicken fillet and gelatin. The rest is up to you. Usually, put pepper, salt, garlic.

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

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

How to make homemade sausage without intestines

Pork intestines are easily replaced with cling film, foil or baking sleeve. And making sticks and karalki in an artificial shell is much easier.

What we need:

• Pork and chicken fillet 1.5 kg each
• Salo - 250 g
• 4 eggs
• Salt and starch
• Garlic, spices

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

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

Liver sausage at home

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

What you need:

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

How to cook sausage:

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

We pass the onion and put the aromatic additive in the minced meat.

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

We fill the mixture with white patches into the intestines and bake the already formed sausages. Cooking time for liver sausage at home is less than with meat - about 40 minutes.

Agree, any of the recipes is a table decoration. And you don’t need to break your head how to surprise guests. Of course, spend time, but the status of a skilled housewife is guaranteed to you.

Homemade sausage - favorite dish many. Only a vegetarian can refuse such yummy. Moreover, if you cook this product with your own hands, you will definitely know that even a child can be treated with such a sandwich. So satisfying and tasty dish it will definitely please your man, and it’s so nice to eat something delicious yourself. And if you serve sausage to the festive table, then the title of “beautiful hostess” is guaranteed to you.

The internet is just full various recipes homemade sausage, and the sight of colorful photos whet your appetite. So let's figure out how to cook homemade sausage.

Regardless of what kind of homemade sausage you are going to make, the cooking process consists of several general, mandatory steps, namely, minced meat preparation, formation and heat treatment sausages.

Meat selection

The classic version is homemade pork sausage in the intestines. It is extremely important to choose the right meat for minced meat, since the quality of the taste of the finished dish largely depends on this.

The most suitable for sausage is pork neck. It is not very oily, but at the same time there is internal fat in it, which in finished sausage becomes a delicious and fragrant juice. If you want the sausage to be fatter, then you will need to add lard to the minced meat.

If you cannot get a pork neck, you can use the meat of any part of the carcass, the main principle is that it should not be tough and too greasy. The ratio of meat and fat should be 4:1. In this case, the neck, back or scapular are good.

Those who for some reason do not like or eat pork can make sausage from beef, lamb or poultry meat. No less interesting would be the option using several types of meat. When choosing lamb, you should pay attention to the veins, they should be soft, then the meat itself will also be soft. But when choosing beef, you need to look at its color, the lighter the meat, the younger the animal was, which means that the sausage will be softer and juicier.

It is best to buy meat in the market, from a supplier you trust. When choosing pork, try, if possible, the taste of lard of the same carcass. If it is fragrant and tasty, then the meat will be the same.

Grinding

Before proceeding to grinding, it is important to carefully clean the meat from bones, skins, cartilage and chaff, since their presence in ready dish completely unacceptable. Meat for homemade sausage is cut by hand, into cubes 1 × 1 cm in size. You can pass the minced meat through a meat grinder, but then the homemade sausage will not be so tasty and juicy. Therefore, it is better not to be lazy and cut. The process, of course, is laborious, but the sausage will come out especially tasty.

Of course, if you are cooking homemade boiled meat or salami, then the meat should be passed through a meat grinder.

kneading

The crushed minced meat must be thoroughly kneaded by hand. This will not only help distribute spices and salt well, but also achieve the correct structure. The fact is that with prolonged kneading, excess air will leave and the filling will become denser.

If you can see that the consistency is too dense, you can add a little cream, if the minced meat is already greasy, then use water instead of cream. Liquid minced meat, on the contrary, is thickened by adding starch, flour or mustard powder to it.

After the minced meat is mixed with spices, salt and additives and brought to the correct consistency, it must be refrigerated for several hours so that it better connects and becomes homogeneous.

Adding spices

Most often, homemade sausage is added:

• black or allspice ground pepper;
• garlic;
• rosemary;
• nutmeg;
• ground bay leaf;
• caraway;
• anise.

A more piquant sausage will turn out if you add to it:

• Provencal herbs;
• red ground pepper;
• Cayenne pepper;
• paprika

It is better to use freshly ground spices, they will give the meat more flavor, in addition, you can warm them up before adding them to the minced meat so that the flavor opens up better. The aroma of herbs and spices will be emphasized by a small addition of alcohol to the minced meat, for example, good cognac.

It is possible to form a sausage both with the use of the casing and without it. In the case of the shell, it must first be prepared. If using natural intestines, then rinse them and soak for a couple of hours in warm water, after which you need to rinse again with warm water and you can scrape a little with the back of the knife.

You can use an artificial shell, such as cellulose, protein, collagen or polyamide. They should also be pre-soaked in warm, salted water, but for a maximum of three minutes, and then simply washed under the tap.

It is easiest to fill a natural or artificial shell with minced meat using a special nozzle in a meat grinder. For this you need:

• fasten one end of the shell onto the cone nozzle;
• serve minced meat to expel air;
• tie a knot at the other end of the shell.

When filling sausages, it is necessary to maintain an average density. Too tightly stuffed sausage can burst, and voids will form in insufficiently stuffed sausage.

If there is no special nozzle for a meat grinder, you can use a cropped plastic bottle pushing the minced meat into the shell through the neck.

Sausage can be made large, or it can be divided into small sausages by twisting the intestine. After the intestine is full, it will not be superfluous to prick it with a needle so that the voids go away, steam comes out, and the sausage does not burst.

If there is no shell, then you can form homemade sausage using parchment, cling film, foil, wrapping minced meat in them like candy.

Heat treatment

Homemade sausage can be boiled, fried, baked, stewed, or a combination of heat treatment methods. In any case, the main thing is to maintain the correct temperature. In order for the sausage to be juicy and fragrant, while being cooked and not burst, it is necessary to cook it at a temperature of no more than eighty degrees.

If you decide to cook the sausage in a pan, then fry it over medium heat on one side until it forms golden brown, and after - for more strong fire on the other hand, until the same result is obtained. You can add your favorite herbs or spices to the pan, which will give the dish a special piquancy.

You can bake sausage in the oven either simply on a sheet or by wrapping it in foil. If you bake without foil, then it is necessary to periodically water the sausage with fat so that it does not dry out. In the case of foil - a few minutes before the end of cooking, it should be opened so that the sausage is browned.

Sausage is boiled in slightly boiling water, covered, for twenty minutes. Usually boiled sausage before frying or stewing.

without shell

Homemade sausage can be cooked without a casing, while the dish will turn out just as tasty and beautiful. Sausage can be served festive table, or you can cook just for sandwiches for breakfast.

For its preparation you will need:

• pork - 1000 grams;
• salt - 10 grams;
• pepper, oregano, basil, rosemary - 10 grams each;
• garlic - ½ head;
• champignons - 400 grams.

That's the preparation.

1. Pass the meat through a meat grinder.
2. Add salt and spices, finely chopped garlic.
3. Add fried mushrooms to minced meat, mix everything.
4. Whisk the mixture.
5. Wrap the stuffing in parchment, in the form of a candy.
6. Wrap in two layers of foil.
7. Boil the sausage for an hour over medium heat.
8. Send the finished sausage to the refrigerator for a day.

As you can see, the recipe for homemade sausage without casing is quite simple. You can cook it not only from pork, but from any other type of meat.

Now we will learn how to make homemade pork and beef sausage. For this we need:

• pork - 1 kilogram;
• beef - 1 kilogram;
• fat - 300 grams;
• salt - 1 tablespoon;
• nutmeg, black ground pepper;
• onion -500 grams;
• garlic - ½ head;
• cognac - 50 milliliters;
• water - 1 tablespoon.

That's the preparation.

1. Skip the meat and fat into a meat grinder with a large grate.
2. Separate half of the minced meat and pass it into a meat grinder with a finer grate.
3. Fry the onion, chop with a blender.
4. Fry a little onion and minced meat.
5. Combine all types of minced meat, add spices, cognac and water.
6. Mix and infuse for 30 minutes.
7. Stuff the intestines with the prepared mixture.
8. Bake in the oven, in the sleeve at a temperature of 180 degrees, 1 hour and at a temperature of 150 degrees for another half an hour.

Juicy and fragrant cold cut sausage is ready!

chicken sausage

For chicken sausage you need to take:

• chicken fillet - 1 kilogram;
• garlic - 2 cloves;
• dill - 2 sprigs;
• salt, pepper - to taste;
• paprika - 1 tablespoon;
• - 4 grams.

This is the preparation process.

1. Washed and cleaned fillet cut into cubes.
2. Pour gelatin with 50 milliliters of water and leave to disperse.
3. Cut dill and garlic.
4. Mix meat, gelatin, dill, garlic, spices and salt.
5. Stuff the intestines with minced meat.
6. Bake for 1 hour at 180 degrees.
7. Put the finished sausage in the refrigerator for a day.

Hepatic

To make homemade liver sausage with bacon, you will need:

• liver - 1 kilogram;
• fat - 600 grams;
• milk - 1 glass;
• onions - 5 pieces;
• egg - 6 pieces;
• semolina - 12 grams;
• salt, spices;
• oil.

The preparation is the following.

1. Finely chop half of the fat.
2. Grind the second half of the fat together with the liver in a meat grinder.
3. Finely chopped onion fry and add to minced meat.
4. Separately, beat the eggs in a bowl and add to the minced meat.
5. Add semolina, salt, spices, milk.
6. Leave the stuffing for half an hour.
7. Fill the shell with stuffing.
8. Bake in the oven for forty minutes at 180 degrees.

Livernaya

To make homemade livery you will need:

• boiled liver - 1 kilogram;
• onions - 2 heads;
• egg - 10 pieces;
• sour cream - 1 cup;
• salt, spices to taste.

Let's start cooking.

1. Pass well-boiled liver through a meat grinder along with onions.
2. Add eggs, mix.
3. Add sour cream, salt, spices, herbs and mix thoroughly.
4. Fill the intestines with minced meat, form small sausages.
5. Cook sausage over low heat for about forty minutes.
6. After cooking, the sausage must be baked for two hours at a temperature of 150 degrees.

with buckwheat

To prepare a healthy homemade sausage with buckwheat, the following components are needed:

• pork - 0.5 kilograms;
• fat - 300 grams;
• a glass of buckwheat;
• salt, pepper, spices to taste;
• garlic - ½ head;
• intestines.

The recipe is next.

1. Boil buckwheat until tender.
2. Meat and fat cut into small cubes.
3. Chop the garlic.
4. Combine everything, add salt, spices and mix thoroughly.
5. Stuff the intestines with minced buckwheat.
6. Prick the sausages with a needle.
7. Cook over medium heat for 35 minutes.
8. Fry in a pan until golden brown appears.

Buckwheat sausage is ready!

Blood sausage

To prepare a delicious homemade blood, you will need the following ingredients:

• pork blood - 1 liter;
• lard with a meat layer - 200 grams;
• buckwheat - 100 grams;
• salt and black ground pepper - 10 grams each;
• garlic - 2 cloves;
• milk - ½ cup.

This is the cooking method.

1. Cut the fat into cubes of 1 centimeter and fry in a pan.
2. Boil buckwheat until tender.
3. Pass the blood through a meat grinder.
4. Add milk, spices and garlic to the blood.
5. Add lard and porridge in portions, mix thoroughly.
6. Make sausage.
7. Cook for five minutes on low heat, then pierce with a needle.
8. Bake for half an hour in the oven at 180 degrees, greasing.

Recipe with cheese

If you often cook ordinary homemade sausage and want to try something new, try making this delicacy with cheese.

To do this, take:

• chicken meat - 2 kilograms;
• spices - 1 tablespoon;
• sun-dried tomatoes - 200 grams;
• bell pepper - 100 grams;
• champignons - 100 grams;
• hard cheese - 100 grams;
• fat - 0.5 kilograms.

The preparation is the following.

1. Finely chop the chicken meat.
2. Pass onion, garlic, bacon through a meat grinder.
3. Mix minced meat, add salt and spices.
4. Cheese, pepper, tomatoes, mushrooms cut into cubes.
5. Divide the minced meat into 4 servings and add your ingredient to each.
6. Make sausages.
7. Bake for half an hour at a temperature of 200 degrees.

Eight types of different sausages are ready - choose your favorite for yourself.

So, we examined the main stages of making homemade sausage. You can use one of the recipes we have proposed, or you can include your own culinary fantasy and invent new, original sausages.

The main thing to remember.

1. Choose only quality products for making sausage.
2. Before slicing, the meat should be cooled, then you can cut it more easily, and the consistency of the minced meat will turn out to be correct.
3. Do not be lazy to prick the finished sausages with a needle so that they do not burst during heat treatment.
4. If you have cooked a lot of sausage, store it in a container, fill it with lard, and just reheat before serving.

Now you know how to cook homemade sausage. Choose your recipe, cook more often, spoil your family and friends with delicious treats. And bon appetit to all!

Mother of two children. I'm leading household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

It is only at first glance that the process seems complicated and lengthy, in fact the technology is simple: a casing of carefully cleaned intestines, finely chopped minced meat with spices and heat treatment. I wrote down the recipe for homemade pork sausage in the intestines for you in as much detail as possible and provided each step with photographs so that the cooking process is easily reproducible. Please follow the advice then meat snack sure to be tasty and flavorful.

1. Natural gut. For sausages, you need a casing - thin pork intestines. You can arrange at the local bazaar for merchants to bring them to you on order. Or buy in a large supermarket, where they are sold already peeled, salted or frozen. In any case, the intestines will need to be examined - to check if the integrity is broken, then rinse and properly prepare.
2. Pork pulp. Meat from any part of the carcass is suitable: neck, shoulder blades, back. You can not pay much attention to fat content. The main thing is that the pork is fresh, not frozen.
3. Salo. It does not matter from what part of the carcass the fat will be used. Suitable spinal, thin trim and so on. It is desirable that it be raw and not frozen, always fresh, not yellow and not old, without a specific smell. If a raw fat no, you can use salty, but in this case, you need to carefully regulate the amount of salt added to the minced meat.

– Total cooking time: 2 hours + 3 hours marinating
- Cooking time: 2 hours / Yield: 1.5 kg

Ingredients

• pork pulp - 2.5 kg
• fat - 0.5 kg
• pork small intestines - 5 m
• cognac - 2 tbsp. l.
• garlic - 1 large head
• basil, thyme, oregano, coriander - 0.5 tsp each
• salt - 1 tbsp. l. with a slide or to taste
• ground black pepper - 1 tsp or to taste

Cooking

Pork small intestines, regardless of where they are purchased, must first be processed. If frozen, thaw at room temperature. Then rinse thoroughly, turn inside out, scrape with the back of a knife, remove the mucus and rinse again. To make it easier to clean, you can immediately divide the intestines into segments of about 1 meter. I clean it as follows: from the edge I make a twist of 2-3 centimeters and place the resulting pocket under a stream of water, under the pressure of the stream, the intestine turns inside out very easily. I clean off the mucus on a wooden board, again placed in a jet of water. I soak the cleaned and prepared intestines for at least 1 hour in salt water to disinfect (for 1 liter of water - 1 tablespoon of salt).



I release the fat from the skin. I cut it into a small cube, in size, like on Olivier. The smaller the pieces, the more fat will melt in the end. The ratio of meat and fat for homemade sausages can be defined as 1:5 (conditional ratio, can be changed at the discretion of the cook). If using pork large quantity fat, then add a little less fat, and vice versa, if the meat is lean, then the percentage of fat should be increased.



I carefully clean the pork from bones and cartilage, in no case should they get into sausages. If there is fat or fatty films, then they do not need to be removed. I cut the pulp into pieces - about 2-3 times larger in size than lard. Grinding is not worth it, since the meat should be clearly present in the sausage. But too large cuts will not work, otherwise it will be difficult to stuff thin intestines, and the sausages will turn out to be less juicy. So look for the golden mean.



In a large bowl, combine the chopped meat and lard. I add pepper, salt and dry aromatic herbs: basil, oregano, coriander and thyme. If desired, you can put a little ground bay leaf (I do not add). And be sure to put garlic in the filling, peeled and passed through a press. Take the amount of garlic at your discretion, the sausage should smell delicious, but without busting. If you use lard not raw, but salty, then carefully adjust the amount of salt in the recipe. The taste of minced meat should turn out spicy, with a pronounced aroma of pepper, quite salty - on the verge, even a little more than it costs, since the salt will partially boil away during cooking.



I pour a couple of spoons of good cognac into the filling for special flavor and juiciness. Mix thoroughly with your hands so that all the spices are evenly distributed. Use only quality alcohol. If you're not sure, skip this step or you risk ruining the product.



Now comes the most crucial moment - you need to fill the sausage. For this purpose, it is most convenient to use a meat grinder with a nozzle in the form of an elongated tube. If there is no special device, then you will have to do with improvised means, for example, a spoon. I alternately pull the prepared intestines onto a tube fixed on a meat grinder. I tie the end and start minced meat not very tight, otherwise there is a risk that the intestine will tear during cooking. I tie the pork sausages stuffed into the intestines and send them to the refrigerator for 3-4 hours so that they marinate and the minced meat ripens.



Then I fold and connect them together into rings (optional, but it’s more convenient to boil and bake). I prick over the entire surface with a needle, every 1-2 centimeters, to release all the air. If the procedure is not followed, then during cooking the hot air will expand and the sausages may burst, so do not ignore the pricking with a needle!



In parallel, I bring water to a boil in a large saucepan (volume from 5 liters). As soon as it boils, I add a little salt and bay leaf. I carefully lower the semi-finished product into boiling water and immediately reduce the heat to a minimum. During cooking, you can play it safe and additionally prick the sausages with a needle. I boil in portions for 40 minutes in slightly boiling water (if you cook the whole sausage at the same time, many servings at once, then increase the cooking time to 1 hour). I take it out and dry it.



I grease the baking sheet with lard (or vegetable oil), I lay out the blanks and send them to the oven, preheated to 180 degrees. Bake for 40 minutes, turning several times so that the products are browned on all sides. When baking, a lot of fat will melt - it can be used like regular lard, for example, fry potatoes on it or pour the same sausages for longer storage.



From the indicated amount of ingredients, I got 4 medium rings. The total weight was a little less than 1.5 kg, since the meat was with significant layers of fat and almost all the fat was rendered, homemade sausages turned out to be dense and dry. You can take a sample immediately after cooking or wait until it cools down - it is equally tasty both hot and cold.

Homemade pork sausage keeps well in the refrigerator for up to 7 days. If you want to stock up for the future, then you can fill the sausages with lard (rendered fat from lard). In this case, you need to free them from the threads, place them in hot ceramic pots or in glass jars and then carefully pour boiling lard over. Such a blank can be stored for more than a month in the refrigerator, you can warm it up as needed. Enjoy your meal!