Of all meat snacks to beer, homemade sausages are perhaps one of the most interesting and not "circumscribed" among connoisseurs of beer parties. Steaks, kebabs, burgers and other culinary antics cannot compete with a dish that has a history of several centuries. Don't believe? Ask any German who, from dawn to dusk, played his next Oktoberfest.

Meat sausages, grilled or pan-fried - one of the most delicious snacks to beer, as evidenced by the menu of the world's largest "beer" festival - Oktoberfest. This time we will understand the general intricacies of making sausages at home, and also consider the most simple and quick recipe homemade sausages in the gut in a meat grinder.

Of course, each cook has his own recipes, subtleties and tricks: someone loves dishes from minced meat, someone - from well-ground, someone puts a lot of spices, while others manage with salt and black pepper. Therefore, to begin with, we will simply consider general principles, which will help to cook juicy, satisfying and delicious sausages at home.

Meat selection

Almost any meat is suitable for homemade sausages: chicken, pork, beef, lamb, duck, turkey, etc. One type of meat can be used, or several types can be mixed in different proportions, depending on taste preferences. So, fatty pork is often mixed with beef, and poultry is most often used in its pure form or with the addition of lard for greater juiciness.

When choosing pork, you need to pay attention to lard: if it is tasty, fragrant and with a thin skin, then the meat from this animal will also be of good quality. When choosing lamb, you should look at the veins: if they are soft, then the meat will be quite tender.

If dry meat was chosen for sausages, with a minimum of fat, then you can add cream or ground lard to make them more juicy.

Cooling

Before starting cooking, it is advisable to cool the meat cut into small pieces and the meat grinder a little in the freezer, which will provide better grinding and also help preserve taste qualities meat. The meat grinder can be put in the freezer both an hour before cooking, and in advance, at night. The meat should not be frozen: it should freeze on the edge, and the center will remain soft.

Grinding

As soon as you pulled out everything you need from the freezer, you should immediately start, and you need to grind as quickly as possible, while loading the meat in small portions. During grinding, it is not necessary to force the pieces into the neck, as this may violate the consistency of the future minced meat. The ideal degree of filling is ¼ of the volume of the neck.

kneading

After grinding, you should get minced meat with a visible texture. Spices and other additives are added to the finished mass, if they are provided for in the recipe, after which the minced meat must be kneaded with your hands so that it becomes denser and excess air leaves it. You can check the taste of the resulting minced meat by frying a small amount in a pan. Fry until cooked, but do not wait golden brown, as it will slightly "eclipse" the main taste of the product. After the “test”, you can add the missing ingredients to the minced meat and knead it again.

Shell

Today it is not difficult to buy a casing for homemade sausages in a store; it can be natural or artificial. Natural - these are specially processed pork, beef or mutton intestines. They can vary in diameter, length, intestinal section of the animal. When choosing intestines, you should pay attention to their characteristics: there should be no nodules, large holes, greasy smell, the color should be light, without gray shades. Beef casings are stronger than pork casings, so they may be easier to work with if you are cooking sausages for the first time. But lamb is more suitable for boiled sausages and ham. However, the choice is yours.

Before use, the intestines should be rinsed with warm water and soaked in water at 20-25 ° C for an average of up to 2 hours (freshly preserved can be soaked for only 5-10 minutes). Then they are washed in water (30-35 o C). Next, the intestines are disassembled into segments and their quality is checked by passing water through them. If there are holes in the stomach, then it is in these places that the intestine should be cut into separate parts.

Artificial casings are also of various types, including cellulose, polyamide, protein. For homemade sausages, collagen casings are well suited, which are made from protein raw materials and are edible. To prepare the collagen "gut" should be soaked in water (with the addition of 1 teaspoon of salt per 1 liter of water) 35-40 o C for 2-3 minutes, then rinse with running water.

Filling the shell, forming sausages

When the minced meat and casing are prepared, you can begin the process of forming homemade sausages. A simple way is to change the nozzle on the meat grinder to a special cone, put the intestine on it. You need to tie a knot only after you start serving minced meat, otherwise an air bubble will form. As for density, the golden mean should be maintained: a tightly stuffed sausage can burst at high temperatures, and voids will form if the density is insufficient. You can find the optimal degree of density empirically 😉

Tip: If you doubt the density of the stuffing or you could not avoid the appearance of air bubbles, then it is better to prick the sausages with a thin needle or a toothpick so that steam comes out during cooking.

The second option is in case you do not have such a special nozzle or even a meat grinder. A cropped top from a plastic bottle will help. It can be fixed in a meat grinder or used as a hand tool, pushing the minced meat through the neck and adjusting the density of stuffing.

Tip: If you want to make one large sausage, you can immediately lay it in a spiral, if it is small, then you should leave a sufficient gap between portions of minced meat so that it is convenient to tie or twist the intestine. You can tie with cotton twine.

Heat treatment

At home, sausages can be fried, boiled and baked, as well as a combination of these processing methods. In any method, certain temperature regime: to keep them juicy, you should cook them at a temperature of no more than 80 ° C.

In a pan, fry over medium heat, first on one side, then, slightly increasing the heat, on the other side. The indicator of readiness is the clear juice that stands out when the sausage is punctured. During frying, you can try putting a sprig of rosemary in the pan and periodically remove it from the fat and run it over the sausages (this will give the dish a subtle rosemary flavor).

In the oven, you can cook sausages both on an open baking sheet and in foil. In the first case, you should periodically water them with fat or oil so that they are not dry, in the second, unfold the foil by the end of cooking so that a golden crust appears.

Tip: Instead of vegetable oil for frying and baking sausages, you can use beef fat, it will make the dish more juicy and tasty.

You can cook sausages different ways, for example, put them in simmering water, turn off the heat and leave covered for 20 minutes. Boiling is often used before stewing or frying in a pan.

Spices and additives

Recipe for making homemade sausages without intestines

If you don’t have a natural or artificial casing at hand, you can cook homemade sausages in cling film, foil, parchment, etc. For example take the recipe with minced meat from a mixture of chicken fillet and pork with the addition of eggs, baked in foil. You can use other combinations of meat and their proportions, as well as add spices and other ingredients at your discretion.

Ingredients:

• Pork (tenderloin) - 1 kg
• Chicken fillet- 0.7 kg
• Pork fat - 0.2 kg
• Eggs - 3-4 pieces
• Starch - 4 tbsp. spoons
• Garlic - a few cloves
• Salt, pepper, spices

Cooking:

1. Beat the eggs in a bowl, add spices, chopped garlic (pass it through a garlic press or finely chop), salt. Then we begin to gradually add starch, stirring constantly and avoiding the formation of lumps.

2. We make minced chicken fillet, pork and lard. If you want a more gentle grind, then take a nozzle with small holes. You can also make "chopped" sausages, for which you just need to cut the meat and lard into very small cubes. Put the minced meat or chopped ingredients in a bowl with eggs, mix well until a homogeneous mass is formed.

3. We take the foil, cut it into identical pieces of about 20x30 cm. Spread the minced meat with a spoon on the shiny, mirror side of the foil and form sausages of the desired shape and size, after which we begin to wrap like candy. We twist the edges tightly so that there is no air gap between the minced meat and the foil. It is desirable to twist tighter than shown in the photo.

4. We heat the oven to 180 ° C, send a baking sheet with sausages there and detect it for 1 hour. Homemade sausages without intestines can be served hot or cold, with a side dish and simply fragrant bread.

We used to think that sausage is, to put it mildly, not too much useful product. However, unscrupulous manufacturers are to blame for this prejudice, the composition of whose sausages is mainly soy, preservatives and synthetic additives for taste and smell. At the same time, high-quality, tasty and healthy sausage from natural meat you can do it yourself at home.

In this article, you will find several recipes that will allow you to make delicious homemade sausage. Whichever recipe you choose, you must follow these tips:

• It is worth taking a responsible approach to the choice of meat: the taste of your sausage will depend on its freshness and quality.
• The more fat, the juicier your sausage will be. Even when making beef sausage it is worth adding a little pork and lard.
• The best sausages are obtained from the cervical pulp.
• Sausages need to be pierced with a thin needle every 5 cm so that they do not burst during cooking.
• It is better to use freshly ground spices - they will give the dish a unique taste and aroma.

Why is it better to cook sausage yourself?

First of all, the quality of the sausage that is sold in stores is very doubtful. In pursuit of greater profits, manufacturers replace high-quality fresh meat with cheaper ones, and also dilute it with soy. In addition, artificial preservatives, colors and flavor regulators added to keep the sausage longer and look and taste like real meat negatively affect the digestive system.

It is also worth keeping in mind the prices. Sausages in stores, despite the fact that they are not of very high quality, are also quite expensive. At home, you can not only be sure of the quality of all the ingredients, but also make sausage much cheaper.

Finally, the process of culinary creativity cannot but rejoice. Cooking your own sausage is an opportunity to give it exactly the taste and aroma that you like. Or maybe you will be able to invent a unique signature recipe.

Recipe for Ukrainian homemade pork sausage in the gut

The taste of Ukrainian sausage is familiar to many of us since childhood, but now we can find quality product It's not easy in stores. So it's worth trying Ukrainian sausage at home with your own hands, following step by step instructions. For manufacturing you will need:

• 700 g pork
• 150 g fat
• 700 g intestine
• two onions
• three cloves of garlic
• 50 g cognac
• salt, Bay leaf, nutmeg and cumin to taste

How to make sausage:

1. First, thoroughly rinse the intestines. Clear them of everything superfluous. Make a water solution by adding a spoonful of salt and a spoonful of soda to warm water. Put the intestines in this solution and leave them for an hour. Then rinse the intestines again. They should not remain fat or film.
2. Carefully turn the intestines inside out. This will be easy to do under running water.
3. Put the intestines back into the salt and soda solution. Now you can take on the meat filling.
4. Take half the fat, half the meat and onions. Grind it all in a meat grinder.
5. Cut the second half of the meat and lard into small pieces with a knife.
6. Fry all minced meat.
7. Chop the garlic in a crusher or with a knife. Add it to the mince. Also add spices to taste.
8. Pour the cognac into the meat. Leave your stuffing for half an hour so that all the ingredients have time to mix.
9. Now you can spread the minced meat in the intestines. It is best to use a funnel for this. Divide the intestines into small sections and bandage. Lay out the headlights so that it fills the entire space and there is no air left inside. At the end, leave ten centimeters of the intestine without minced meat so that it is convenient to make a knot.
10. Pierce the sausage every two inches to prevent it from bursting during cooking.
11. Roll the sausage in a circle and tie with threads.
12. Send the sausage for an hour in a preheated oven. Turn it over a few times during cooking so that it browns on both sides.

Recipe for homemade pork and beef sausage

If you want variety, you can make fried sausages from a mixture of beef and pork.

Grilled pork and beef sausage

The recipe is almost the same as the one you used to make pork sausage. Unless the beef needs to be washed more thoroughly, and also make sure that you add enough fat, otherwise the sausage will not be juicy and tasty enough.

What ingredients are needed:

• 500 g beef
• 300 g pork
• 300 g fat
• 2 garlic cloves
• Ground pepper, ginger, nutmeg
• Salt to taste
• guts

How to cook sausage:

1. Prepare the intestines in the same way as in the previous recipe.
2. Check the beef for bone fragments, remove them. Rinse the meat and soak for half an hour.
3. Pat the meat dry with paper towels to remove excess water. Pass through a meat grinder.
4. Mix all spices. Pour them into the minced meat and mix everything thoroughly. Add finely chopped garlic in the same way.
5. Remember to mince with your hands. Leave it to rest.
6. Transfer the minced meat to the intestine. As in the previous recipe, it is important not to leave air, but also not to stretch the shell too much.
7. Leave the sausages in the refrigerator for 10-12 hours. After that, you can fry them.

Recipe for homemade beef and pork sausage with cheese

No salami is complete without festive table. In addition, such sausage is stored for a long time even outside the refrigerator, which makes it universal dish, which is usually taken with them on the road. Salami in cheese delicious treat, which can also be made useful if you cook it yourself.

To make salami sausage in cheese, you will need the following ingredients:

• Half a kilo of pork
• Half a kilo of beef
• Half a kilo of fat
• 3 g food sodium nitrate
• 5 g sugar
• 5 g pepper
• 50 g cognac
• 250 g of any hard cheese
• 200 g salt
• Intestines or food casings made of collagen

Cooking method:

1. Rinse and prepare the intestines.
2. Prepare meat for fermentation. Cut it into thin slices along with bacon, sprinkle with salt and add sodium nitrate. Mix it all thoroughly so that each piece of meat and lard is evenly covered with salt on all sides. Store this meat for a week in a cool place. The temperature should be up to 4 degrees Celsius - a refrigerator will suit you.
3. After a week, you can start cooking the stuffing itself. Ideally, you should cut the meat into small pieces with a knife, but this can take a long time. If you want an easier way, just scroll through the meat in a meat grinder.
4. Add seasonings to the minced meat, remember it with your hands so that the lump becomes dense. Now leave the minced meat overnight in a cool place.
5. Fill the intestines with minced meat.
6. Hang the cooked sausages upright in a cool place. Leave them for three days.
7. Melt the cheese and coat the sausages with it. Rub part of the cheese on a fine grater and roll the sausage in it.
8. Leave the sausage for another couple of weeks in a dark place. Now your salami with cheese is ready.

Homemade liverwurst

This option is homemade sausage from offal and frozen broth. If you love liverwurst, you can also make it at home.

What you will need:

• 1 kg lung
• 1 kg heart
• 300 g liver
• 150 g fat
• 0.5 l broth
• 2 onions
• 4 eggs
• Ground spices, garlic and salt to taste
• guts

Cooking method:

1. Boil the lung and heart in separate pans. This will take approximately an hour.
2. Finely chop the onion, lard and liver. Fry all this in a pan until cooked.
3. Using a meat grinder, make minced meat from ready-made liver, onion, lung fat and heart.
4. Crush the garlic or finely chop it and add to the minced meat, mixing everything thoroughly.
5. Add spices and mix everything again. The stuffing should be homogeneous.
6. Pass the minced meat through the combine again so that it becomes soft and tender - it almost acquires the consistency of a pate.
7. Add eggs to mince. Gradually start pouring the broth, stirring everything thoroughly.
8. Fill the intestines with minced meat, pierce them and leave to stand for a while. Then sausages can be cooked - fried or boiled.

How to cook sausage without intestines?

Many people prefer to cook sausage in the intestines - this is a natural casing that can be eaten. In addition, it is best suited for the formation of beautiful even sausages. However, some people don't like guts. In addition, preparing them takes a lot of time and effort - they have to be cleaned, washed and soaked several times. Moreover, they are often difficult to find in ordinary stores.

• In some stores, you can find special food-grade collagen latex casings artificially made for cooking. homemade sausage. They do not need to be soaked and washed - just take them out and use them to lay out the minced meat. But they are often hard to find and expensive.
• If you do not want to make sausage in the intestines, you can replace them with cling film, foil or baking paper.
• Absolutely any shell will do, which will give your minced meat an elongated shape. If you use such options, try to tamp the minced meat especially carefully: the size of the intestines is limited, and the minced meat in them will lie tightly by itself, which cannot be said about the film or foil casing.

Based on the recipes mentioned above, you can experiment and create your own way of making sausage - perhaps homemade sausage will become your signature dish.

Video: Homemade sausage recipe

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 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, culinary thread - all this is necessary to fix the ends of the 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. For homemade He's not needed. 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

Exists 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

V 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 and stir well. It will act as a cooler instead of ice flakes.

If you are going to make 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 a homogeneous mass is formed. Some recipes require minced meat to ripen within a few hours after it is cooked, according to others, minced meat ripens already in ready-made sausages, but in most recipes it 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.

You can fry until 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.

Error Description	How can she hurt	How to avoid
Unprepared natural casing	Uneven stuffing of sausage, deterioration in appearance and taste
Unprepared polyamide shell	Excessive stretching of the shell during heat treatment, she will "hang out" on the sausage	Soak the casing before use for 20 minutes in warm water
Sausage heating too fast	bouillon edema	Slow temperature rise
Non-observance of the sequence of meat processing	bouillon edema	Process lean meats first, then fatty meats and lard
Coarse minced meat	Uneven stuffing, bouillon edema	Turn the minced meat three times in a meat grinder, use a blender or purchase an electric meat grinder
Uneven padding	Unpresentable appearance, bouillon edema, voids in the finished product	Use a sausage filler to stuff
Too big diameter	Uneven cooking, possible damage to the casing	Tie a thick sausage with twine

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 are stored in the refrigerator for up to 5 days, semi-smoked - 10-14 days. Raw smoked sausages keep the longest. 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!

Add hashtags to your homework #craft_school #cosmogon

In this article, you will learn how to cook various types of sausages at home.

To make the sausage tasty, you need to know some secrets and stick to them:

• Meat sausage can be prepared from pork, beef, lamb, chicken meat and from turkey, offal.
• Meat and lard for cooking sausages should be taken fresh, immediately after slaughter, standing for a week or frozen is not good.
• Ice water should be added to minced meat for sausages, so the sausage will turn out juicy.
• The following spices are added to the sausage to add flavor: black, allspice and red peppers, cumin, coriander, bay leaf, nutmeg, mustard seeds. They are ground in a mortar or crushed with a rocking chair for dough. Bay leaf is taken ground.
• To give the sausage a beautiful orange or reddish color, turmeric, paprika, beetroot juice or the seeds of the tropical plant annatto are added to the minced meat.

Homemade pork sausage in the intestines: a delicious recipe

Homemade pork sausage in natural casing

For cooking pork sausage, experienced chefs advise taking the neck, the meat here is moderately fatty, it makes the sausage juicy.

Homemade pork sausage

For 1 sausage 1 m long you need:

• 1 kg pork meat
• 200 g fat
• 1 m porcine small intestine
• 5-6 cloves of garlic
• 8-10 black peppercorns
• 1 bay leaf
• Salt to taste
• Nutmeg, red pepper - ground, to your taste
• 1-2 tbsp. tablespoons of vegetable oil

Let's start cooking:

1. We wash the prepared intestines in cold water from above and inside.
2. We cut the meat into small pieces, 1 cm thick, grind the lard in a meat grinder.
3. We add ground nutmeg, red pepper, crushed black pepper in a mortar or rocking chair to grains, chopped garlic, salt, 100 ml of cold ice water, and knead until the minced meat becomes homogeneous and absorbs water.
4. We take a special tube for stuffing the intestines, if you do not have such a cone, you can use plastic bottle, cutting it off 10-15 cm from the neck.
5. We put the intestine on the narrowed cone of the tube, attach the tube to the meat grinder, after removing the knife from it, or stuff it manually, pushing the minced meat with the help of a teaspoon and fingers into the intestine.
6. If the intestine is torn, we cut it off in this place, and tie the free ends with a thread, we get a sausage ring.
7. We stuff the remaining intestine further until all the stuffing is over, we tie the ends separately.
8. The intestines should not be tightly stuffed, otherwise they may burst during cooking.
9. We twist the sausages into a ring, pierce the film on top with a large needle after 3-4 cm, so that the accumulated air comes out and the sausage does not burst.
10. Pour about 3 liters of water into the pan, add salt and bay leaf, boil it, carefully lower the sausage, turn the fire to a minimum burning so that the water does not even boil, and so we simmer the sausage for 1 hour.
11. We take out the sausage from boiling water, dry it, grease it vegetable oil, spread on a baking sheet, and - in an oven preheated to 180 ° C for 20 minutes on one side, and 20 on the other.
12. The sausage is ready. It can be eaten hot, cold or fried.

This is how homemade sausage is prepared in a natural casing - gut

This is what it looks like raw sausage homemade

Casing for homemade sausage

Natural casing - intestines for making homemade sausage

If you decide to cook homemade sausage, in butcher shops in your city, as well as in special online stores, casings for sausages are sold.

Most often used for sausages:

• Natural casing, i.e. intestines of domestic animals after slaughter, mainly pork
• Edible gelatin shell
• Food grade plastic wrap, which is then discarded

Ready salted intestines from the store are first washed in cold water, and then soaked for 2-3 hours in water with 1 tbsp. spoon lemon juice or lemon essence. This way the intestines will get rid of all unnecessary odors. For 10 m of intestines, 5 kg of minced meat will go.

In such jars, guts are sold in our stores for making homemade sausages.

Also pig intestines for cooking sausages, you can also buy from sellers in the market who sell meat, but you will have to tinker with them until you bring them to a state where they become edible.

In order for the intestines to be ready for stuffing minced meat in them, they must first be prepared:

1. Pork intestines consist of an outer thick layer, strong translucent in the middle, and an inner mucous membrane; We remove the upper and lower layers, and the middle one remains, and we need it.
2. First, the intestines are washed with cold water from above, and then from the inside.
3. You can turn the intestine inside out with a non-sharp stick or pencil, prying the outer edge of the intestine with it and wrapping it inside.
4. To make it easier to remove the outer and inner layers of the intestines, soak them for 2 hours in brine.
5. Brine. Dissolve salt and soda in 1 liter of cold water (2 tablespoons each). Pour in the brine to cover the intestines.
6. Then we take the intestines out of the brine, sprinkle liberally with salt, put them on a wooden board, and clean the intestines from the inside with the blunt side of the knife. This is how the mucous inner layer is peeled off, and the outer one is twisted with a flagellum, which we pull out with our hands. If it is not pulled out, then we clean the inside of the intestine again.
7. Rinse the intestines well with cold water, and they are ready.
8. If the sausages are stuffed and the intestines remain unused, wrap them in a film or bag and store in the freezer until the next time.

Homemade sausage, recipe without guts in foil or cling film

Homemade sausage cooked in cling film and grilled

For homemade chicken sausage, chicken liver and pork fat need to:

• 0.5 kg chicken fillet, chicken liver and pork fat
• 3 eggs
• According to 3 st. tablespoons of semolina and starch
• 1 st. a spoonful of salt
• 3 cloves of garlic
• Black pepper, ground to taste

Let's start cooking:

1. My meat and bacon, dry, cut into pieces, and grind in a meat grinder.
2. Add starch, semolina, eggs with salt and pepper, and mix well.
3. We divide the minced meat into 3-4 parts, wrap each part in a food film, give the shape of a small sausage, tie the ends with threads.
4. We put all the sausages in a plastic bag, tie it tightly, put it in a saucepan with water. Cook at a low boil for an hour and a half. We take it out of boiling water and you can eat it right away, or you can fry it.

Homemade Pork and Beef Sausage Recipe: Gutless Recipe

Homemade pork and beef sausage cooked in cling film

For 2 servings homemade pork and beef sausage need to:

• 500 g each of beef and lean pork
• 100 g fat
• 4 tbsp. spoons of milk
• 3 cloves of garlic
• Salt, black pepper and other spices to taste

Let's start cooking:

1. We cut the washed and dried pork and beef into cubes, bacon into smaller cubes, then grind everything in a meat grinder.
2. Pour milk into the minced meat, add salt, ground pepper and other spices to your taste, add chopped garlic, and knead well with your hands.
3. We take a film intended for food products, wrap minced meat in it, give it the shape of a sausage, tie the edges with threads.
4. We wrap the sausage in the film on top in foil, in several layers, crimp.
5. We lower the sausage into boiling water, press it with a plate so that it does not float up, and cook on low heat for 1 hour 20 minutes, covering the pan with a lid.
6. We take out the sausage from boiling water, let it cool, unfold the foil and film.
7. On the parchment paper pour spices and dried herbs: paprika, thyme, basil, suneli hops, roll the cooled sausage in them, wrap in parchment, and put in the refrigerator overnight. In the morning you can make sandwiches from sausage. Keep it in parchment.

Homemade Beef Sausage Recipe: Gutless Recipe

Homemade beef sausage baked in foil

For homemade beef sausage need to:

• 1 kg young beef
• 200 g lamb fat
• 3-4 garlic cloves
• Salt to taste
• 1 tsp. a spoonful of dry dill and curry

Let's start cooking:

1. We skip meat, lamb fat and garlic in a meat grinder with a large grate.
2. Add salt and spices, knead well, if the minced meat is watery, pour 1-2 tbsp. spoons of semolina.
3. We wrap the stuffing in foil like candy, and spread it on a metal sheet, bake for 50 minutes at a temperature of 200 ° C.
4. Let the sausage cool and serve cold.

Homemade instant chicken sausage

Homemade chicken sausage with vegetables and nuts

For chicken sausage you need:

• 1 kg chicken fillet
• 100 g ground walnuts
• 1 carrot
• 2 sweet peppers
• 15 g of salt and paprika
• 5 cloves of garlic
• 30 g gelatin

Let's start cooking:

1. Boil the carrots, peel and finely chop.
2. Wash the peppers, remove the seeds and chop them too.
3. Cut the meat into small cubes (1.5 cm).
4. Finely chop the garlic.
5. We mix meat, vegetables, spices, nuts, salt and instant gelatin in powder, mix.
6. We divide the minced meat into 4 parts, wrap each tightly in cling film, giving the shape of sausages.
7. We also wrap each sausage in a plastic bag, tie it, put it in a saucepan with water, and cook on low heat for about 1 hour.
8. We take it out of boiling water, cool it at room temperature, and then put it in the refrigerator for 6-8 hours, and you can try.

Homemade boiled sausage

Homemade boiled sausage

For cooking homemade boiled milk sausage need to:

• 500 g boneless pork
• 2 medium onions
• 1 egg
• 1 st. a spoonful of dry milk
• Salt and ground black pepper to your liking
• 100 ml milk

Let's start cooking:

1. We pass meat and onions 2 times through a meat grinder.
2. Add an egg powdered milk, salt and pepper, and knead.
3. Pour into minced meat in small portions cow's milk, and mix thoroughly for at least 5 minutes, until the minced meat absorbs all the liquid and becomes viscous.
4. We divide the minced meat into 2 parts, and put both on a film for food, fold it with a sausage of medium thickness, tie it with thin twine, twist the ends.
5. Dip the sausages in salt water, cook over medium heat for about 1 hour, remove from boiling water, let cool, and make sandwiches for tea.

Homemade dry-cured sausage

Sausage homemade dry-cured

For dry-cured pork and beef sausage need to:

• 0.45 kg beef
• 1.45 kg fatty pork
• 70 g fat
• 60 g salt
• 15 g sugar
• 70 ml cognac
• 2st. spoons of coriander
• 2 teaspoons tablespoons freshly ground black pepper
• 1 teaspoon a spoonful of Provence herbs (basil, rosemary, peppermint, savory, thyme, sage, oregano, marjoram)
• On the tip of a spoonful of ground nutmeg

Let's start cooking:

1. We prepare spices: grind black peppercorns in a mill, fry coriander seeds in a dry frying pan and grind them too.
2. Mix together pepper, coriander, Provence herbs, nutmeg.
3. Wash the meat (pork and beef), dry it, cut off the veins and films, cut into pieces 3-4 cm.
4. Sprinkle the meat with salt, sugar, spices (half of the norm), pour in cognac, mix, cover with a film, and marinate in a cold place for 1-1.5 days.
5. We pass the marinated meat through a meat grinder with a large nozzle, you can cut it finely.
6. We add lard, cut into small cubes, the remaining spices, knead well and stuff the prepared intestines.
7. We pierce the sausages after 3-4 cm with a large needle to release the collected air.
8. We hang sausages under the ceiling for 5 days, it is desirable that a heating battery pass below. You can also hang sausages on the balcony in a ventilated place in autumn or spring, when the temperature outside is + 10-12 ° C, for 3-4 weeks. Then you can eat.

Homemade liver sausage

Homemade liver sausage

Sectional homemade liver sausage

For liver sausage, pork, beef or chicken liver is suitable.

The secrets of making delicious liver sausage:

• To pork liver not bitter in sausage, it is cut into pieces, and soaked in milk with 1 teaspoon of sugar.

Homemade liver sausage with buckwheat

For sausage you need:

• 600 g pork liver
• 200 g fat
• 180 g dry uncooked buckwheat
• 2 eggs
• 3 cloves of garlic
• 2 tbsp. tablespoons of vegetable oil
• 2-3 bulbs
• Salt and black pepper to your taste

Let's start cooking:

1. We wash the buckwheat, fill it with water, and cook the porridge until tender, let it cool.
2. Pour vegetable oil into a frying pan and fry finely chopped onion.
3. Pieces of liver, bacon with garlic skip in a meat grinder.
4. Connecting Together minced liver, porridge, fried onions, salt and spices.
5. Carefully processed thick pork intestines are filled with minced meat with a spoon, we tie the ends of the sausage with a thread.
6. We pierce the sausage with a thick needle after 3-5 cm, dip it in boiling water, cook on low heat for 0.5 hours, cool. Before serving the sausage on the table, fry it in vegetable oil.

Homemade black pudding: recipe

Homemade blood sausage

The basis for this dish is blood, mostly pork. It is collected during the slaughter of a piglet. So that the blood does not thicken, a little salt is immediately added to it.

The shell for blood sausages are only natural intestines.

Blood sausage in Ukrainian style with liver

For blood sausage you need:

• 1 liter of pig's blood
• 600 g offal (liver, lungs, kidneys)
• 400 g pork fat
• 2 medium onions
• 1 glass of milk
• Salt and spices to your taste

Let's start cooking:

1. Salo cut into small cubes, fry until all the fat is rendered.
2. Finely chop the onion and fry in the melted fat until transparent.
3. We remove the veins from the liver and lungs, cut into pieces and pass through a meat grinder.
4. To the crushed liver, add the onion fried in lard, blood, milk, salt and ground pepper, and mix. If the blood thickens a little, beat it with a blender.
5. We pull the processed intestine, ready for stuffing, onto the sausage attachment, which is installed in the meat grinder, and the knife and mesh are pulled out.
6. We tightly tie the tip of the intestine so that the minced meat does not spill out, and fill the intestines, they should not be very full, but not empty either. We tie the thread on the other side.
7. We carefully pierce the sausages with a needle after 15 cm, and lower them into hot water. After 1-2 minutes, carefully remove the sausages from boiling water, and pierce again with a needle.
8. Cook at a barely noticeable boil for about 45 minutes. Remove from boiling water, cool, and fry in a pan with vegetable oil or bake in the oven. You can eat.

Liver sausage homemade

Liver sausage

For homemade liverwurst need to:

• 1 kg chicken stomachs
• 200 g pork fat
• 3 raw yolks
• 1 teaspoon cumin spoon
• 2-3 cloves of garlic
• Salt to taste
• Black and red pepper, nutmeg - ground, to taste

Let's start cooking:

1. We wash chicken stomachs, clean out all unnecessary, and cut them.
2. We skip offal and lard in a meat grinder.
3. Add the yolks, chopped garlic, salt and spices, knead until smooth, and let it brew for half an hour.
4. We place the minced meat in food cellophane, twist it tightly and tie it with a rope.
5. We put it in another bag, tie it tightly, put it in a saucepan, fill it with water and cook on low heat for 1.5 hours.
6. We take out the sausage from boiling water, cool it, let it stand in the refrigerator for 5-6 hours, and you can serve it with a side dish or make a sandwich.

Homemade smoked sausage

Homemade cold smoked sausage

Cooking homemade cold smoked sausages

Smoked homemade sausage

Homemade smoked sausage with cognac

For raw smoked sausage you need:

• 1.5 kg of pork and beef
• 1 kg of fat from the neck
• 150 g salt
• 1 teaspoon a spoonful of sugar
• 4 tbsp. spoons of potato starch
• 60-70 ml cognac
• 15 g ascorbic acid
• 1 teaspoon a spoonful of a mixture of black and allspice ground pepper

Let's start cooking:

1. We prepare the meat: wash, cut off the tendons and films.
2. My fat, cut off the skin. Fat must be taken from the neck, it is hard and will remain in finished sausage pieces, and the soft fat from the abdomen will melt during heat treatment.
3. Meat and fat cut into large pieces, rub with salt, and put in a cool place with a plus temperature of no more than 3 degrees, for 2 days.
4. We pass the meat through a meat grinder with a large grate, cut the fat into small pieces up to half a centimeter thick.
5. We mix minced meat, lard, sugar, spices, starch, cognac and mix everything thoroughly.
6. Prepared pork intestines for smoking sausages, in contrast to boiled sausages, are stuffed tightly with minced meat, since the sausage will decrease in size during smoking.
7. We tie the ends of the sausages with twine, also wrap the sausages in the middle with twine, and hang them in a dry, ventilated, cold place for 3-5 days.
8. We hang the sausage in the smokehouse so that the sausages do not touch one another.
9. We smoke sausages on sawdust or wood from fruit trees(apple, pear, cherry, cherry), aspen, alder, coniferous trees should not be used, otherwise the sausages will have a specific smell and taste.
10. Time for continuous smoking 1-2 days, at a temperature of 25-28°C. It is also necessary to ensure that there is not too thick smoke on the sausage, otherwise it will be covered with soot and become bitter in taste.
11. After smoking, the sausage is not yet ready - it must be hung for up to 2 weeks in a dry, dark, cool place with a temperature of no more than 10 ° C to dry.
12. After drying, the sausage can be stored for up to 4 months in a cool place, and it will not lose its taste.

Homemade hot smoked sausage

Hot smoked homemade sausage

For hot smoked homemade sausage need to:

• 500 g pork
• 200 g beef
• 300 g lard from the neck
• 1 st. a spoonful of salt
• 1 teaspoon a spoonful of sugar
• 60 ml cognac or Madeira
• 1 teaspoon a spoonful of ground black and allspice
• 0.5 teaspoon cardamom

Let's start cooking:

1. We pass the prepared meat through a meat grinder with a large mesh.
2. We cool the lard in the freezer to make it easier to cut, and cut into small cubes of 3-4 mm.
3. Add spices, salt and cognac or wine to the meat, and knead until the liquid is absorbed into the minced meat.
4. Add lard cubes, and knead again.
5. We fill the prepared intestines with minced meat, form sausages up to 30 cm long, tie both ends together.
6. We hang the sausages at room temperature for one and a half to two hours.
7. We hang the sausages in the smokehouse so that they do not touch each other, and keep the temperature at 75-90 ° C for 6-12 hours. Sausages are ready when they have turned brownish with a beautiful reddish tint.
8. Ready-made sausages can be eaten immediately, stored in the refrigerator for up to 1 week.

Homemade turkey sausage recipe

Homemade turkey sausage

For homemade turkey sausage need to:

• 1 kg turkey (fillet)
• 200 g fat
• 6 garlic cloves
• Salt, allspice and black pepper to your taste

Let's start cooking:

1. Cut the meat into small pieces up to 1 cm thick.
2. We cut half of the lard according to the recipe into even smaller pieces than the meat.
3. We add lard, chopped garlic, ground spices, salt to the meat, knead and leave to salt overnight.
4. We take out the knife and the grate from the meat grinder, fasten a special device for sausages.
5. We take the prepared pork intestine, put it on the device, and load the minced meat into the meat grinder, fill the intestine with minced meat by scrolling the meat grinder, tie the edges with a thread.
6. Put the sausage ring on a baking sheet, pour 0.5 cups of water, finely cut the remaining fat, and cover the sausage with it.
7. If you want to get a dietary sausage, then you do not need to put the fat on a baking sheet, but grease the sausage so that it does not dry out with vegetable oil.
8. We prick the sausage after 3-5 cm with a thick needle, put it in the oven, turn on the medium heat, and fry for 20-30 minutes on one side, then the same amount on the other. To find out if the sausage is ready, we pierce it with a fork and press it, if clear juice comes out, then the sausage is ready, and if the juice is pinkish, let it cook.

Now we know how to cook different types of homemade sausages at home.

Video: Homemade sausage (according to my mother's recipe)

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

We make boiled sausage from poultry and pork

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

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

Cooking method

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

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

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

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

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

Raw-smoked veal tenderloin sausage

How to make cheese smoked sausage at home, few housewives know. To correct this situation, we decided to present detailed recipe this product. For this we need:

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

Cooking process

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

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

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

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

Cooking delicious black pudding

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

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

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

Cooking a delicious meal

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

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

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

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

We make liver sausage in a natural casing

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

So, we need the ingredients:

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

Cooking liver sausages

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

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

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

How to make dry-cured sausage at home?

For the preparation of dry-cured sausage, special skills and special equipment are not required. For such products, it is enough to purchase the following components:

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

How to cook?

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

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

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

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

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

Cooking doctor's sausage

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

To implement the presented recipe, you need to prepare:

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

Cooking products

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

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

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

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

Making delicious chocolate sausage for dessert

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

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

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

Making a delicious dessert

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

Shortbread cookies are not very finely crushed by hand, and then add granulated sugar, cocoa powder, melted to it butter and whole milk. For more calories and delicious sausage We also lay out a small amount of walnuts in the base. Before that, wash them thoroughly, dry them in a pan and chop them with a crush.

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

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

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

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

Bon Appetit!