Admit it, do you like homemade sausage? I know, I know, love and even very much. I and my household like 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. Rather, I don't even cook sausage, but sausages - this is much more convenient and easier to divide 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 cannot cope with filling the casings-intestines, or I will put something wrong in the minced meat ...

But, having taken the risk once, I became convinced that this is a fairly simple process, completely 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 gladly tell you how to cook sausages at home so that they turn out delicious 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 slight slide;
• 1 teaspoon freshly ground black pepper
• 1 teaspoon of ground bay leaf
• 80-100 ml of cold water;
• 1.5 m of natural sausage casings - intestines;
• 1-2 tablespoons of vegetable oil for frying.

How to cook sausages in the oven:

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

Cut the meat into small cubes, about 0.5 cm.

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

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

We should get this stuffing.

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

We make not one large sausage, but many small homemade sausages in the gut, so every 10-15 cm we tie the filled casings with culinary (or simple, twisted 3-4 times) thread. The beginning of the intestine can also be tied with a thread or with the free end of the shell itself.

As the shell fills, pierce it with a needle every 5-7 cm 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, the further cooking of homemade sausages in the oven becomes easier.

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

Then we transfer the sausages to a baking dish and place them 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 juice over the sausages. Put it back in the oven and, no longer covering it, bake at 230 degrees C. for another 10-15 minutes.

Semi-finished products do not provide any benefit, and some of them are harmful. But what if you sometimes want to taste, for example, sausages? And many kids love her very much. Take your time to go to the store, make your own homemade sausage from natural ingredients. This is delicious!

How and from what can you make?

Many people will think that making sausages at home is an incredibly difficult process. In fact, everything is much simpler than it might seem. Here are the basic steps for cooking:

1. First of all, decide on the ingredients. If you prefer meat, then use it. This can be, for example, pork, beef or even lamb. But take those parts in which you did not live very much, otherwise you will not get a tasty sausage. You can also use poultry or offal (liver, ventricles, and so on). And you can also add to meat, for example, vegetables or cereals. A very satisfying and tasty sausage is obtained with buckwheat. In general, be guided by your tastes. Some people like fatty sausage, others like blood sausage, and still others prefer something light.
2. Second important point- shell. If you want to cook a completely natural dish, then it must also be natural. For this purpose, pork or beef intestines are used. Where can I get them? Such a product can be sold in large supermarkets or specialized butcher shops... But you can go to the market, find a meat seller there and try to negotiate with him. If you could not get such a component, do not despair, you can do without guts. You can use regular cling film. But, of course, after preparation it must be removed. In addition, frying or baking the dish in this case will not work.
3. The third stage is cooking. Here again, it all depends on your habits and preferences. If you eat dietary products and do not eat fried and smoked, then the best way- cook the sausage or steam it. But another harmless way of heat treatment is baking. If principles are alien to you proper nutrition then fry or smoke the sausage. By the way, you can cook it over the fire.
4. As for the various flavors and tricks, you can use any of your favorite condiments. There are practically no restrictions. Improvise and experiment, create your own unique recipe.

Several recipes

How to make delicious homemade sausage? There are a great many sausage recipes: with meat, with mushrooms, with vegetables and with other ingredients. The cooking methods also differ. We invite you to study several recipes.

Sausage with mushrooms and cheese

To prepare delicious sausage with cheese, stock up on the following ingredients:

• 500 grams of minced meat (best used with pork or mixed);
• 100 grams of champignons;
• 2 cloves of garlic;
• 1 small onion;
• 50 grams of hard cheese;
• dill greens to taste;
• vegetable oil;
• salt and black pepper to taste.

Cooking method:

1. First, prepare the mushrooms, garlic and onions. Peel the onion and garlic, finely chop the onion, chop the garlic too. Rinse the champignons well and cut into thin slices.
2. Preheat a skillet with vegetable oil, spread mushrooms, onions and garlic. Save the whole thing a little until a light and barely noticeable golden crust appears.
3. Now mix the sautéed ingredients with the minced meat.
4. Grate the cheese on a coarse grater, finely chop the greens.
5. Mix cheese and herbs with the rest of the ingredients, add pepper and salt, mix everything well.
6. If you decide to bake or fry sausages, then it is better to use them as intestinal lining. Rinse them, dry them a little.
7. Now start filling the guts with the filling.
8. Preheat oven to 180 degrees. Take a baking sheet, grease its bottom with vegetable oil, lay out the sausages.
9. Bake the dish for about 30-40 minutes. If the sausages start to burn underneath, turn them over.
10. Ready!

Pork liver sausage

This is a delicious and quite budget liverwurst sausage. Making it at home is easy and simple. You will need the following ingredients:

• 2.5 kg of pork liver;
• 500-1000 grams of interior fat (the amount can be varied, it will depend on the desired final fat content);
• 50-70 grams of salt (the amount may also vary depending on your tastes);
• ½-1 teaspoon ground nutmeg;
• beef casings for the shell.

Cooking method:

1. Prepare the liver first. Remove all veins, cut it into medium sized pieces.
2. Boil the liver in salted water until half cooked (for about 10-15 minutes), then refrigerate.
3. Now pass the boiled liver along with the internal fat through a meat grinder (or grind it in a blender).
4. Add nutmeg and salt. Mix the whole mass well and thoroughly. It is better to do this with your hands so that the composition is homogeneous, and the salt is stirred.
5. Now take the beef casings (they should be washed and a little damp) and stuff them with the filling. Tie the ends.
6. Now boil the sausage in water or, for example, in vegetable broth for 30-40 minutes.
7. Take out the sausages, cool them in cold water and feel free to serve after slicing.

Boiled chicken sausage

Chicken sausage turns out to be very tender and almost dietary. Here's what you need to prepare it:

• 500 grams of chicken breast;
• 30-50 ml of beet juice (for a beautiful pink shade);
• 2 cloves of garlic;
• 2 chicken egg whites;
• 200 ml cream (10% fat);
• salt and pepper to taste.

Cooking method:

1. First chicken breast cut into small pieces and mince (preferably a couple of times) or grind in a blender until smooth.
2. Peel and chop the garlic too.
3. Now to the received minced chicken add garlic, cream, proteins, beet juice, and pepper and salt. Whisk everything together thoroughly in a blender.
4. Now put the resulting composition on cling film and wrap it, tie the ends. You can use regular food bags instead of film, but before that it is better to wrap the minced meat in foil, and only then put it in the bag.
5. Boil the sausage in water or broth until tender. This will take about 30-40 minutes.
6. Ready!

Pork spicy sausage

Try a savory pork sausage. Prepare the following ingredients:

• 500 grams of pork pulp;
• 100 grams of lard;
• 5 cloves of garlic;
• ½ teaspoon paprika;
• 1/3 teaspoon nutmeg
• salt and black pepper to taste;
• 30 ml of brandy;
• pork intestines for the shell.

Cooking method:

1. Prepare the ingredients first. Cut the meat and lard into pieces, put in a bowl, add paprika, salt and pepper, nutmeg. Mix everything and leave for half an hour.
2. For convenience, immediately put the intestine on the tip of the meat grinder. Start chopping the meat along with the peeled garlic and the rest of the ingredients. The casing will immediately fill with the filling. Tie the ends of the intestines.
3. Boil the resulting sausages in salted water until tender (about half an hour).
4. Cut the threads, place the sausages on a greased baking sheet. How much to bake? Only 10 minutes (turn the sausage once so that the crust is even).
5. Ready!

Useful tips for housewives:

1. Don't fill the shell large quantity fillings. Raw sausage should be easily pressed with your finger. Otherwise, during cooking, the intestine will burst.
2. Pierce the shell with a needle or toothpick in several places.
3. For the preparation of such a dish, choose only high-quality and fresh ingredients so that the sausage is healthy and tasty!

Cook at home and make your family happy! Bon appetit, everyone!

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

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

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

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

If the filling is too tight, then at heat treatment the shell may burst, so stick to the middle ground.

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

Homemade sausage can be boiled, fried and stewed.

1. Homemade sausage without shell

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

Preparation

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

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

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

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

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

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

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

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

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

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

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

ocekovbasa.com.ua

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

Preparation

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

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

3. Chicken sausage

kitchenmag.ru

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

Preparation

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

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

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

xcook.info

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

Preparation

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

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

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

xcook.info

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

Preparation

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

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

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

Irina Kamshilina

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

Content

How to cook homemade sausage Lick your fingers

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

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

Homemade sausage recipes Lick your fingers

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

Pork

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

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

Ingredients:

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

Cooking method:

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

Boiled

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

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

Ingredients:

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

Cooking method:

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

Livernaya

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

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

Ingredients:

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

Cooking method:

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

Chicken

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

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

Ingredients:

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

Cooking method:

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

Beef

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

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

Ingredients:

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

Cooking method:

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

Blood

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

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

Ingredients:

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

Cooking method:

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

In foil

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

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

Ingredients:

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

Cooking method:

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

Hepatic

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

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

Ingredients:

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

Cooking method:

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

Pork and beef

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

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

Ingredients:

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

Cooking method:

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

Homemade sausage Lick your fingers: recipes

In this category of materials you will find the most better ways making homemade sausages according to recipes. How to cook boiled sausage, as well as liverwurst, dry-cured or doctor's. How to fill a casing at home while cooking a sausage.

The composition of the doctoral sausage. How to do it at home

Many families refuse to buy doctor's sausage in supermarkets or in the market, as taste qualities and the ingredients in the purchased sausage leave much to be desired. Cases of food allergies to purchased products have become more frequent.

But sausage lovers don't have to give up a popular product. After all, you can make a delicious and juicy sausage with your own hands at home. You yourself will choose the right ingredients, the casing (bowel, sleeve) and control the cooking process of your homemade meal.

From this material, you will learn how to properly cook boiled doctor's sausage at home. Simple photos and video recipes will help even a beginner in the kitchen make this delicacy the first time.

How to make liver sausage recipe at home

The taste of real juicy liverwort sausages home-cooked is not comparable to commercial products, which do not always include only natural ingredients ...

In this article, we will tell you how to make homemade liver sausage with your own hands. Let's remind that liver is such nutritious insides of animals as kidneys, heart, liver. Many gourmets value taste very much. beef liver that can be used to prepare this delicacy. The liver contains many useful substances for the body, including vitamin D.

Casing for making sausages at home

Lovers of natural homemade sausage, who at least once in their lives have made this exquisite meat delicacy with their own hands know that to stuff the prepared minced meat, you need to use a special shell. Usually, canned pork casings (or beef casings, and lamb casings for Viennese sausages) are used as a casing for homemade sausages.

If you want to make delicious dietary homemade sausages, we recommend buying beef intestines as a shell, as they are easily digested in the stomach and are very low in calories. And for the normal process of food digestion, the enzyme of the microflora of cattle (cattle) is useful, which this shell perfectly preserves during the preparation of the product.

Homemade pork sausage recipes in the gut

The quality of food on the shelves of many shops and supermarkets is deteriorating every year. In order to withstand the competition and reduce the cost of the final product as much as possible, manufacturers go to different tricks, stuffing their products with food ingredients not High Quality and additives that increase the shelf life of goods. All these "tricks" not only impair the taste of food, but can also affect your health (causing, for example, an allergic reaction). It is generally difficult to imagine what minced meat is now stuffed for making sausages ... at least there is very little meat there ...

Therefore, for lovers of delicious and natural pork sausage I highly recommend learning how to make this wonderful product with your own hands at home. Actually cook homemade sausage not very difficult and even a "dilettante in the kitchen" can easily cope with this task.

How to make homemade blood sausage with a recipe

The tradition of eating foods with an admixture of fresh blood came to us from ancient times. Some peoples still consider fresh animal blood to be an excellent anti-aging agent, as well as a cure for many diseases.

Usually, specially prepared minced meat with the addition of fresh bovine, pork or veal blood is used to make sundae or blood sausage at home.

But why home blood sausage so popular these days? This dish is very satisfying and has a peculiar taste. But most importantly, it contains very useful material that contribute to the treatment of some ailments.

How to make dry-cured sausage at home

In this article you will find the most best recipes cooking dry-cured sausages, whose special taste is highly appreciated in many "expensive" restaurants!

Juicy and mouth-watering homemade sausage will outshine the taste of any commercial analogue. Instead of all sorts of artificial additives that manufacturers stuff their products, you can add cognac and nutmeg to the homemade sausage for a peculiar aftertaste, garlic for a rich aroma, paprika to add interesting flavor notes and preserve natural color meat.

And of course meat !!! A home-made sausage is sure to have enough meat ... you won't kid yourself! :)))

How to make boiled sausage at home by prescription

It's no secret that the purchased sausage is stuffed with various artificial flavors, preservatives and ingredients that preserve appearance product. In addition, ground cartilage, veins and other "appetizing" components are added to the sausage meat to increase the volume and reduce the cost of the final product.

But you can make a real boiled milk sausage without all these additives with your own hands. And in this article we will tell you how to cook delicious sausage at home. Simple and understandable step-by-step recipes with photos will help make this wonderful meat product even for a beginner in the kitchen. And video lessons with a visual demonstration of the cooking process homemade boiled sausages will allow you to get the job done very quickly.