A classic homemade sausage requires meat, bacon, 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 fragrant herbs such as oregano, rosemary, parsley, dill.

Homemade sausage 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- 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. Mix well and leave for 10-15 minutes.

Fill the sausages with minced meat and refrigerate for a few hours, or better overnight. After the sausage, fry until it appears 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.

This article will show you how to cook different 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 must be taken fresh, immediately after slaughter, standing for a week or frozen is not suitable.
• Add ice water to the sausage mince, so the sausage will turn out juicy.
• The following spices are added to the sausage to give it aroma: black, allspice and red peppers, cumin, coriander, Bay leaf, nutmeg, mustard grains. They are pounded in a mortar or pounded with a rocking chair for dough. Ground bay leaves are taken.
• To give the sausage a beautiful orange or reddish color, add turmeric, paprika, beetroot juice or the seeds of the tropical plant annatto to the minced meat.

Homemade pork sausage in guts: a delicious recipe

Homemade pork sausage in a natural casing

To prepare pork sausage, experienced chefs advise taking the neck, the meat here is moderately fatty, from which the sausage turns out juicy.

Homemade pork sausage

For 1 sausage 1 m long you need:

• 1 kg of pork meat
• 200 g lard
• 1 m of small pork intestine
• 5-6 cloves of garlic
• 8-10 peas of black pepper
• 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. Cut the meat into small pieces, 1 cm thick, grind lard in a meat grinder.
3. Add ground nutmeg, red pepper, black pepper crushed in a mortar or rocking chair, chopped garlic, salt, 100 ml of cold ice water, and knead until the minced meat becomes homogeneous and absorbs the water.
4. We take a special tube for stuffing intestines, if you do not have such a cone, you can use a 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 by hand, pushing the minced meat with a teaspoon and fingers into the intestine.
6. If the intestine is torn, cut it off in this place, and tie the free ends with a thread, you get a sausage ring.
7. Stuff the rest of the intestine until all the stuffing ends, tie the ends separately.
8. The intestines should not be tightly packed, otherwise they may burst during cooking.
9. We twist the sausages into a ring, pierce the top of the film with a large needle every 3-4 cm so that the accumulated air comes out and the sausage does not burst.
10. Pour about 3 liters of water into a saucepan, add salt and bay leaf, boil it, carefully lower the sausage, tighten the fire to minimum burning so that the water does not even boil, and so simmer the sausage for 1 hour.
11. We take out the sausage from boiling water, dry it, grease it vegetable oil, put 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 - intestine

It looks like raw sausage home

Casing for homemade sausage

Natural casing - intestines for making homemade sausages

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

Most often used for sausages:

• Natural casings, that is, the intestines of domestic animals after slaughter, mainly pigs
• Edible gelatinous shell
• Food grade plastic wrap that 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. a spoonful of lemon juice or lemon essence. This is how 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 for making homemade sausages are sold in our stores.

You can also buy pork intestines for cooking sausages from vendors in the market who sell meat, but you will have to tinker with them until you bring them to such a state when they become edible.

In order for the guts to be ready for stuffing the minced meat in them, you first need to prepare them:

1. The pork intestine consists 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, we rinse the intestines with cold water from above, and then from the inside out.
3. You can turn the intestine inside out using a mild stick or pencil, prying the outer edge of the intestine with it and wrapping it inward.
4. To make it easier to remove the outer and inner layers from the intestines, we soak them for 2 hours in brine.
5. Brine... In 1 L cold water dissolve salt and soda (2 tablespoons each). Pour the brine so that it covers the intestines.
6. Then we take out the intestines from the brine, sprinkle with plenty of salt, put on a wooden board, and clean the intestines from the inside with the blunt side of the knife. So 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 does not come out, then we clean the inside of the intestine again.
7. We 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 plastic wrap or bag and store them in the freezer until next time.

Homemade sausage, recipe without guts in foil or cling film

Homemade sausage, cooked in cling film and grilled

For homemade chicken fillet sausage, chicken liver and lard need to:

• 0.5 kg chicken fillet, chicken liver and lard
• 3 eggs
• 3 tbsp. tablespoons of semolina and starch
• 1 tbsp. spoon of salt
• 3 cloves of garlic
• Ground black pepper

Let's start cooking:

1. Wash the meat and lard, dry it, cut it into pieces, and grind it in a meat grinder.
2. We 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 food film, give the shape of a small sausage, tie the ends with threads.
4. We put all the sausages in a polyethylene bag, tie it tightly, put it in a pot of water. Cook at low boil for an hour and a half. We take it out of the 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 domestic pig beef sausage need to:

• 500 g beef and lean pork each
• 100 g lard
• 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, lard 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 the 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, squeeze.
5. We lower the sausage into boiling water, press it down with a plate so that it does not float, 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. Pour spices and dried herbs on parchment paper: paprika, thyme, basil, suneli hops, roll the cooled sausage in them, wrap it in parchment, and put it in the refrigerator overnight. In the morning, you can make sandwiches from the sausage. You need to store it in parchment.

Homemade Beef Sausage Recipe: Gutless Recipe

Homemade beef sausage baked in foil

For homemade beef sausage need to:

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

Let's start cooking:

1. Pass the meat, lamb fat and garlic in a meat grinder with a large wire rack.
2. We add salt and spices, mix well, if the minced meat is thin, add 1-2 tbsp. tablespoons of semolina.
3. We twist the minced meat in foil, like candy, and put it on a metal sheet, bake for 50 minutes at a temperature of 200 ° C.
4. Cool the sausage and serve cold.

Instant homemade 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 chop finely.
2. My pepper, clean the seeds and grind them too.
3. Chop the meat small cubes(1.5 cm).
4. Chop the garlic finely.
5. We mix meat, vegetables, spices, nuts, salt and gelatin instant powder, mix.
6. We divide the minced meat into 4 parts, each part is tightly wrapped in cling film, giving the shape of a sausage.
7. We also wrap each sausage in a plastic bag, tie it, put it in a saucepan with water, and cook over 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.

Home cooked sausage

Homemade boiled sausage

For cooking homemade boiled milk sausage need to:

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

Let's start cooking:

1. Pass the meat and onions 2 times through a meat grinder.
2. Add the egg powdered milk, salt and pepper, and knead.
3. Pour into the 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. Divide the minced meat into 2 parts, and put both on a foil for food, roll it up with a sausage of medium thickness, tie it with a thin twine, twist the ends.
5. We dip the sausages in salted water, cook over medium heat for about 1 hour, take them out of the boiling water, let them cool, and make sandwiches for tea.

Homemade dry-cured sausage

Homemade dry-cured sausage

For pork and beef dry-cured sausages need to:

• 0.45 kg beef
• 1.45 kg fatty pork
• 70 g lard
• 60 g salt
• 15 g sugar
• 70 ml brandy
• 2st. tablespoons of coriander
• 2 tea tablespoons of freshly ground black pepper
• 1 tea a spoonful of Provencal 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 the spices: grind the black peppercorns in a mill, fry the coriander seeds in a dry frying pan and grind them too.
2. Mix together pepper, coriander, provencal herbs, nutmeg.
3. Wash the meat (pork and beef), dry it, cut off the veins and films, cut into 3-4 cm pieces.
4. Sprinkle the meat with salt, sugar, spices (half of the norm), pour in the cognac, mix, cover with a film, and put in a cold place to marinate for 1-1.5 days.
5. Pass the pickled meat through a meat grinder with a large nozzle, you can finely chop it.
6. Add the lard, cut into small cubes, the remaining spices, knead well and stuff the prepared intestines.
7. We pierce the sausages every 3-4 cm with a large needle to release the collected air.
8. We hang the sausages under the ceiling for 5 days, it is desirable that the heating battery passes through the bottom. You can also hang sausages on the balcony in a ventilated place in autumn or spring, when the outside temperature is + 10-12 ° C, for 3-4 weeks. Then you can eat.

Homemade liver sausage

Homemade liver sausage

Homemade liver sausage cutaway

Pork, beef or chicken liver is suitable for liver sausage.

Secrets of making delicious liver sausage:

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

Homemade liver sausage with buckwheat

For the sausage you need:

• 600 g pork liver
• 200 g lard
• 180 g dry, not boiled buckwheat
• 2 eggs
• 3 cloves of garlic
• 2 tbsp. tablespoons of vegetable oil
• 2-3 onions
• Black salt and 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 the pan and fry the finely chopped onion.
3. Pieces of liver, bacon with garlic, skip in a meat grinder.
4. Putting together liver mince, porridge, fried onions, salt and spices.
5. The thick pork intestines, carefully processed, fill with minced meat with a spoon, tie the ends of the sausage with a thread.
6. Pierce the sausage with a thick needle every 3-5 cm, put it in boiling water, cook on low heat for 0.5 hour, cool it. Before serving the sausage on the table, fry it in vegetable oil.

Homemade blood sausage: recipe

Homemade blood sausage

The basis for this dish is blood, mainly pork blood. It is harvested during the slaughter of a piglet. To prevent the blood from thickening, a little salt is immediately added to it.

Only natural intestines are used as casings for blood sausages.

Ukrainian blood sausage with liver

For blood sausage you need:

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

Let's start cooking:

1. Cut the bacon into small cubes, fry until all the fat is melted.
2. Finely chop the onion and fry in the melted fat until transparent.
3. Remove veins from the liver and lungs, cut into pieces and pass through a meat grinder.
4. Add onion fried in lard, blood, milk, salt and ground pepper to the chopped liver, and mix. If the blood thickens a little, beat it with a blender.
5. 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 tie the end of the intestine tightly so that the minced meat does not spill out, and we fill the intestines, they should not be very full, but not empty either. We knit with a thread on the other side.
7. Carefully pierce the sausages with a needle every 15 cm, and lower them into hot water... After 1-2 minutes, carefully remove the sausages from the boiling water, and pierce them again with a needle.
8. Cook with a barely noticeable boil for about 45 minutes. We take it out of the boiling water, cool it, and fry it in a pan with vegetable oil or bake it in the oven. You can eat.

Homemade liver sausage

Homemade liver sausage

For homemade liverwurst need to:

• 1 kg of chicken stomachs
• 200 g pork lard
• 3 raw yolks
• 1 tea spoon of cumin
• 2-3 cloves of garlic
• Salt tastes
• Black and red peppers, nutmeg - ground, to taste

Let's start cooking:

1. We wash chicken stomachs, clean out all unnecessary, and cut them.
2. We pass by-products and lard in a meat grinder.
3. Add yolks, chopped garlic, salt and spices, knead until smooth, and let it brew for half an hour.
4. We put 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, place it in a saucepan, fill it with water and cook over 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 cold smoked homemade sausages

Homemade smoked sausage

Homemade raw smoked sausage with cognac

For raw smoked sausage need to:

• 1.5 kg of pork and beef
• 1 kg lard from the neck
• 150 g salt
• 1 tea spoonful of sugar
• 4 tbsp. tablespoons of potato starch
• 60-70 ml brandy
• 15 g ascorbic acid
• 1 tea 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 bacon, we cut off the skin. The fat must be taken from the neck, it is solid and will remain in the finished sausage in pieces, and the soft fat from the belly will melt during heat treatment.
3. Cut the meat and lard into large pieces, rub with salt, and put in a cool place with a positive 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 bacon into small pieces up to half a centimeter thick.
5. We mix minced meat, bacon, sugar, spices, starch, cognac and mix everything thoroughly.
6. Prepared pork intestines for smoking sausages, in contrast to boiled sausages, are tightly stuffed with minced meat, since when smoking sausages will decrease in size.
7. Tie the ends of the sausages with twine, also wrap the sausages with twine in the middle, 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 come into contact with one another.
9. We smoke sausages on sawdust or wood from fruit trees(apple, pear, sweet cherry, cherry), aspen, alder, you cannot use coniferous trees, otherwise the sausages will have a specific smell and taste.
10. The time for continuous smoking is 1-2 days, at a temperature of 25-28 ° C. It is also necessary to ensure that too thick smoke does not go 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

Homemade hot smoked sausage

For homemade hot smoked sausage need to:

• 500 g pork
• 200 g of beef
• 300 g lard from the neck
• 1 tbsp. a spoonful of salt
• 1 tea a spoonful of sugar
• 60 ml brandy or madeira
• 1 tea 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 coarse mesh.
2. Chill the bacon in the freezer to make it easier to cut, and cut it into small cubes 3-4 mm.
3. Add spices, salt and brandy or wine to the meat, and knead until the liquid is absorbed into the minced meat.
4. Add lard in cubes and knead again.
5. 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 come into contact with each other, and keep the temperature at 75-90 ° C for 6-12 hours. The sausages are ready when they have acquired a brownish color 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 lard
• 6 cloves of garlic
• 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. Cut half of the lard according to the recipe into even smaller pieces than the meat.
3. Add lard, chopped garlic, ground spices, salt to the meat, knead and leave to salt overnight.
4. We take out the knife and grate from the meat grinder, fasten the 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 chop the remaining bacon, and cover the sausage with it.
7. If you want to get a diet sausage, then you don’t need to put bacon on a baking sheet, but grease the sausage with vegetable oil so that it doesn’t dry out.
8. We prick the sausage every 3-5 cm with a thick needle, put it in the oven, turn on 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, pierce it with a fork and press, if clear juice comes out, then the sausage is ready, and if the juice is pinkish, let it cook.

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

Video: Homemade sausage (according to mom's recipe)

One has only to go to any supermarket, as the eyes run up from the abundance of various products. The sausages and sausages section is especially popular.

Apparently the love for these products in our country was passed on since Soviet times, when the People's Commissar for Food Industry Anastas Mikoyan signed an order on the production of sausages named: Doctor, Amateur, Tea and so on.

Kitchenware

It's no secret that the presence kitchen appliances makes life easier for mankind, so now there is practically no home where she is absent. Many people use electric meat grinders, bread makers, juicers and, of course, blenders. The latter have become firmly established in the life of modern people. Therefore from minced chicken or, for example, from beef is not problematic.

Having devoted half an hour of your time to cooking this delicious dish, you can be calm about the quality of the product, because no one will put dyes and preservatives in homemade minced chicken sausages. Sausages simply melt in your mouth, and the right spices will make their taste unique. Consider several recipes for this dish.

Minced chicken sausages in cling film

In addition to minced chicken, this dish contains: butter, chicken egg, coriander, salt, black pepper, red ground pepper and milk.

A pound is taken and passed through a meat grinder. Alternatively, instead of rolling the meat, it can be chopped finely with a knife. Fifty grams of butter is crushed (passed through a meat grinder) and mixed with minced meat.

One chicken egg is broken into a bowl with prepared minced meat, one hundred grams of milk is poured, coriander, salt, red pepper and black pepper are added and it all mixes well. If the minced meat turns out to be soft and does not hold its shape, then it can be thickened with two teaspoons of ground croutons.

Cooking process

The next step is to prepare the sausages themselves. For this, a little minced meat is taken, from which small sausages are formed. Each sausage should be wrapped in plastic wrap, and in several layers, and the ends should be tied with threads.

Boil water in a saucepan, add a little coarse salt and dip the sausages into the liquid one by one. They are boiled for about twenty minutes. Then you need to get them out and carefully remove the film. In a frying pan, heat the mixture of butter and sunflower oil and fry each sausage on all sides. The minced chicken sausages in the film are ready.

In general, recipes for making chicken sausages have a common basis - this is chicken itself, an egg, milk and spices. Only the cooking methods and the availability of garlic and onions change. Consider another recipe.

Minced chicken sausages in the oven

This dish contains carrots, onions, garlic, eggs, salt and chicken fillet... A kilogram of chicken fillet is taken and passed into a meat grinder or through a blender, but so that pieces of meat are felt. Two onions and one medium carrot are peeled, washed, chopped and stewed in a pan until soft for a couple of minutes.

Fried vegetables are placed in the fillet, garlic is squeezed out, an egg is broken. It remains to salt to your taste. Everything mixes well and the minced meat is ready. It is left on the table for thirty minutes, and then the sausages are formed.

For this, foil is taken and cut into small rectangles. If the foil is thin, then two layers are made, a little minced meat is laid out in each and curled in the form of candy. The oven is heated to 180 degrees and the sausages are baked for thirty minutes.

Minced chicken sausages according to this recipe are very tasty. Five minutes before cooking, you can unfold the foil, turn on the grill and bake until golden brown. The dish is ready.

Conclusion

Such sausages are served with any side dish - boiled or fried potatoes, with mashed potatoes or broccoli, stewed cabbage, pasta with tomatoes and so on. There are many, but chicken is much easier and faster to cook.

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 think that this process is unreasonably long, laborious, but aromatic, tasty, natural meat product, from which it is difficult to break away, 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 simple ones, 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 in 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. Home liverwurst is very different from the one 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.

It doesn't take a lot of effort to surprise guests with a delicious snack or offer your child a piece of healthy sausage - make a treat with your own hands! 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. Cut the bacon into small cubes, boil the 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 with 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.

Homemade sausage Lick your fingers: recipes

This is a favorite delicacy of many. Delicious, aromatic and juicy - they are considered an excellent option for any meal - breakfast, lunch and dinner.

Grocery stores offer a wide range of raw smoked and boiled sausages, ham, sausages and sausages. But, unfortunately, buyers are not sure that these meat products are made from quality raw materials. In fact, this problem is easy to solve - you can cook natural homemade sausage yourself. In this case, you can be sure that it is made from fresh good meat and does not contain harmful additives and flavors.

Homemade sausage without guts: a recipe for making a delicacy

Of course, the most delicious sausage- cooked with your own hands from quality ingredients, without stabilizers, color fixatives and other not very useful impurities. However, many housewives rarely prepare such a delicacy due to the fact that they do not want to waste precious time preparing the intestines. But you don't need to use them to decorate this meat snack! In this article, we will show you how to make homemade sausage quickly and easily without using pork intestines. They can be perfectly replaced with foil, cling film or using a baking sleeve. Homemade sausage without intestines turns out to be amazingly tasty - juicy, aromatic and moderately spicy. And the main thing is to make it quite simple and not tiring.

Cooking delicious homemade pork and chicken sausage

In order to make a great meat delicacy on your own, you will need to prepare some ingredients. First, you need to purchase fresh pork tenderloin(1.5 kg) and chicken fillet (1 kg). Secondly, for greater juiciness, you need a small piece of bacon (about 250 g). Thirdly, you will need eggs (4 pcs.), Salt (2 tsp.) And starch (4-4.5 tsp.). To give the sausage an excellent aroma, we will use garlic, black peppercorns, allspice, a mixture of spices and spices (for example, curry). And, of course, cooking homemade sausage without intestines will not do without food foil. After preparing all the ingredients, you can start working.

Homemade sausage without guts: recipe and cooking technology

First, wash the meat, bacon and chicken fillets. Cut these foods into small cubes. Chicken eggs beat with a whisk. Add to them the required amount of salt, as well as spices and herbs. Finely chop the garlic, peeled in advance. You can put it through the press. Add the gruel to the eggs. Add starch there. Remember to add it little by little, so that no lumps form in the egg mixture.

How to cook homemade sausage? It's very simple: mix the meat, bacon and chicken in a saucepan. Add egg mixture... Mix all ingredients well. Spoon the minced meat onto a piece of foil. Give it an oblong sausage shape and wrap it tightly over the edges. This is required so that the juice does not leak out during the baking process. Preheat to 180 ˚C. Place the sausage on a baking sheet and place in the oven for an hour. Before serving, remove the foil and cut the fragrant meat appetizer into pieces. As you can see, cooking homemade sausage without intestines is not particularly labor-intensive and will not take so much time. The dish turns out to be very juicy, not too fatty, and, importantly, it is 100% natural. You can store homemade sausages in the freezer for a long time. Bon Appetit!

Another lovely sausage (no guts)

To prepare this delicious snack, you will need pork pulp (700-800 g), butter (120-150 g), lemon juice, salt. You also need spices - dried thyme and tarragon - and wooden skewers. So, how do you prepare yourself a snack like homemade sausage without guts? The recipe is as follows: wash the pork and cut it into pieces no more than 5 mm thick. We beat off layers of meat with a kitchen hammer. Salt, pepper them to taste and put them in a deep bowl. Sprinkle the pork well lemon juice and leave to marinate. After 15 minutes, lay out the layers of meat in a long strip. In this case, their edges should slightly overlap each other. We also beat off all the "joints" a little with a hammer. Sprinkle the meat spicy herbs... In the center, in a row, lay out the butter pre-cut into pieces. We carefully fold the blank into a tube, forming it into a "snail". We fix our sausage with wooden skewers and put it on a greased butter baking sheet. Place the appetizer in an oven preheated to 180 ˚C for 60 minutes and bake. Now you know how to make a sausage without guts. After cooking, remove the skewer, let the product cool slightly and serve.

Lean homemade sausage without guts

This recipe should be adopted by those who are trying to keep their figure in shape and prefer to cook healthy, low-calorie food. The poultry dish turns out to be absolutely not fatty, and at the same time it just melts in your mouth. You will need turkey fillet - 1 kg, cream 20% - 400 ml, protein from four eggs, ground black pepper, seasoning Poultry sausage can be safely eaten without fear of gaining weight. Its caloric content is only 120 kcal / 100 g.

We will start the preparation of homemade sausage by processing the poultry fillets. Wash and grind until puree with a blender. Put the resulting mass in a deep container, add proteins, salt, pepper and cold cream there. Mix all the ingredients well.

Variations: boiled sausage

Cut off a piece of cling film and put 1/4 of the minced meat on it. Let's wrap it up, forming a sausage. We fix the edges with a thread. We will do the same three more times - as a result, you should get four small sausages. Now we start cooking - pour water into the pan and put the container on the stove. Bring to a boil, reduce the "fire" to a minimum. Put the sausages in a saucepan and boil them for an hour. In this case, meat products should be pressed down with a saucer so that they do not float. An hour later, we take them out and cool. Remove the cling film, take parchment paper, roll it out on the table. Pour the Italian herbs seasoning on it. Put the sausage on top and wrap it. We repeat this procedure three more times. After that, we put the snack in the refrigerator for 8-10 hours. Before serving, remove the paper and cut the delicacy into portions.

Tasty and original: chopped chicken sausage

For those who love unusual and interesting dishes, this recipe is sure to please. Homemade sausage (without guts) turns out to be very tender, with a rich taste and pleasant aroma. To prepare it, you will need the following ingredients:

• chicken fillet - 1.5 kg;
• boiled carrots - 2 pcs.;
• sweet bell pepper - 3 pcs.;
• walnuts - 150 g;
• gelatin - 2 sachets;
• garlic - 7 cloves;
• salt - 2 tsp;
• seasoning - 1.5 tsp.

We will tell you further how homemade sausage is made without intestines. The recipe is simple. First, process the meat - wash it and cut it into small cubes. Bell pepper clean it, chop it into strips. Boil the carrots and cut them. Walnuts and peel the garlic, and then chop. In a deep bowl, combine the minced poultry, nuts and vegetables. Add seasoning, salt, garlic, instant gelatin there (it does not need to be diluted first). Mix all the ingredients well.

We form sausages from minced meat

In order to give the resulting mass the shape of sausages, we will use cling film. Roll out and put 1/5 of the minced meat on it. Let's give the blank an oblong shape. We wrap the mass by tightly wrapping the film. Press the sausage on all sides with our hands. Let's repeat the procedure with the rest of the minced meat. You will have five items in total. You can play it safe and wrap each one with another layer of cling film. How to cook homemade sausage in this case? V a large pot pour water and bring it to a boil. Turn down the heat and put our sausages on the bottom of the container, crushing them on top with a plate. Close the pan with a lid. Boil the sausages for half an hour, then carefully pull them out. Let us cool them down and put them in the refrigerator for 8 hours. Poultry sausages are deliciously tender and juicy. Your household will surely appreciate the dignity of such a natural, non-greasy and tasty dish... Bon Appetit!

Tender homemade rabbit sausage

This dish is dietary, but incredibly tasty. Rabbit meat is rich in vitamins and minerals and low in cholesterol and fat. This homemade sausage can even be given to children! To prepare it, you will need - 1 kg, chicken egg - 1 pc., Powdered cow's milk - 1.5 tbsp. l., salt - 0.5 tsp., nutmeg and bay leaf. We will tell you how to cook homemade sausage: first, wash the rabbit carcass and cut off all the meat from it. Let's pass the pieces through the meat grinder three times - you should get a homogeneous fluffy mass. Put it in a bowl, add salt, egg, milk powder, nutmeg. Mix well. If the minced meat turns out to be dense, add cold water. Then we send the mixture to the refrigerator. After three to four hours, we take out the minced meat and proceed to the formation of sausages. Cut off a piece of cling film, put 1/4 of the minced meat on it. We give the blank an oblong shape. We wrap it with a film, trying to fix it as tightly as possible. Tie the ends with a thread. You end up with a piece shaped like candy in a wrapper. By analogy, we form a few more sausages from the remaining minced meat. Now you need to boil them on small fire within 1.5-2 hours. Then we take out the sausages, refrigerate and put in the refrigerator. After two hours we take them out and cut the film. Now you know how to cook delicious and healthy sausage with your own hands without guts. Bon Appetit!