How to make delicious sausage at home

Many housewives are afraid to cook homemade sausage, for fear that it is extremely difficult. In fact, the basis of any sausage - ordinary minced meat. The pulp of pork, beef or poultry is taken, minced in a meat grinder and combined with spices into a homogeneous mass.

The most delicious homemade sausage recipes

Appliances cooking homemade sausages is simple. Mixed meat, minced onion, granulated sugar, salt, and spices mixed twice through a meat grinder, mix well and fill thoroughly cleaned intestines.

Dry-cured

As for dry-cured sausages, the meat for them is just thinly sliced.

Wanted:

• 1.5 kg of fresh veal;
• 700 grams of lard;
• 3 tbsp. spoons of salt;
• 2 pinches of black pepper;
• 30 g of vodka or brandy;
• 40 g sugar;
• 4 cloves of garlic;
• guts.

Cooking: 1 hour 40 minutes. The number of calories: 399.

How to do:

1. Rinse thoroughly with lard, dry with paper towels. Smear garlic with salt and salt, then remove for 10 hours in the refrigerator.
2. Cut the veal into slices, season with 1.5 tbsp. tablespoons of salt, 20 g of sugar and pepper. Mix well, remove to a cool place, where to stand veal for a day.
3. Chop the lard with a knife or using a meat grinder, then combine with veal, add sugar and salt residues, pour in 30 grams of brandy, mix, so that the fat is evenly distributed.
4. Form sausages (fill with meat) using a special nozzle on a meat grinder or a conventional funnel. Then tie the ends of the sausage with string or thick threads.
5. Hang the product in a dark, well-ventilated, cool room. After about two days, the sausage begins to dry up. It will be ready to use in 10 days.

Mistress note: the ambassador beef lasts about a day, while the slices of meat must be mixed.

From chicken

Our recipe uses a sausage casing made from high quality protein. You can buy it in the supermarket.

You will need:

• 0.7 kg chicken fillet;
• 300 ml of 33% cream;
• 3 eggs (protein only);
• to taste salt, black pepper.

Time: 1 hour 45 minutes. Calories: 289 kcal.

Cooking:

1. Cool the fillets, then cook the minced meat using a meat grinder or blender. Stuffing should be smooth, like a cream. Add more proteins, black pepper, salt. Mix everything thoroughly with a blender.
2. Pour the chilled cream in a bowl with minced meat and mix.
3. Remove the casing from the package, unfold and cut it in half. Carefully fill one sausage casing with half the minced meat. It is more convenient to take a small amount of minced meat and gradually push the mass as the shell is filled.
4. Spread the stuffing over the entire length, gently press the ends of the casing, not tying, to form a sausage. Similarly, fill the second shell.
5. Place the sausage in the form, without adding butter, bake in a hot oven for 20 minutes.

To the note: when serving, the shell from sausage should not be removed, since it is made from high-quality protein and is edible.

Without guts

For cooking sausages at home need guts, but you can do without them. Suitable culinary package, gauze, food film and parchment paper.

For 4 servings you will need:

• 250 g of beef pulp and pork;
• 1 g of granulated sugar;
• 20 g of salt;
• 2 g of ground black pepper;
• dried herbs.

It will take: 1.5 hours. The number of calories: 365.

Cooking:

1. Make in the traditional way stuffing and combine with spices. Divide the meat mass into two parts.
2. Cover the work surface with a rectangular cling film. On it lay out a third of the stuffing. Wrap the film, forming a roll. Secure the ends. All repeat with the remaining stuffing. Put the sausage in a double boiler, cook on low heat for 1 hour.
3. Food wrap off. Spread culinary parchment, sprinkle it with dried herbs. It can be basil or dill. Put the sausage on the greens and wrap, so the surface of the sausage is covered with dusting evenly. Repeat the manipulation of the whole sausage. Remove finished products on the shelf of the refrigerator (10 hours).

Pork sausage in the guts

If long-term storage of sausage is intended, onion and garlic should not be added to the mince.

Wanted:

• 0.5 kg of fat;
• 1.5 kg of pork pulp;
• 1.5 kg of onions;
• 5 garlic cloves;
• 35 g of salt;
• ½ teaspoon ground black pepper;
• 1 g of black peppercorns;
• 100 grams of brandy;
• 1 tsp. thyme, ground coriander, cumin.
• ready pork belly (guts).

It will take: 1 hour 55 minutes. Caloric content of each portion: 326 kcal.

Cooking:

1. Soak the guts in cool water for 5 minutes, then rinse.
2. Pork, lard, onion, garlic, twice pass through a fine grinder mincer. Well knead the meat mass, add brandy and spices according to the recipe.
3. Using a nozzle for sausage, fill guts with minced meat. Fill loosely, as the shell may break during roasting. Tie the ends of the sausage with threads, hang it in the kitchen and let stand for two hours, then put it in the refrigerator overnight.
4. The next day, fry the sausage, and until ready to bring in the oven (25 minutes).

Home-made doctor sausage

You’ll get a real delicacy if you cook your doctor’s sausage yourself from natural pork and beef of good quality, with aromatic spices and spices.

Wanted:

• 500 grams of lean pork;
• 300 grams of beef;
• 400 ml of fresh sour cream;
• 40 g of semolina;
• 3 egg whites;
• 25 g of salt;
• 10 g of sugar;
• on a pinch of ground pepper, nutmeg;
• 15 g sweet paprika;
• guts.

It will take: 1 hour 35 minutes. Calories: 297 kcal.

Cooking:

1. Grind the meat in a meat grinder. Lightly shake whites. In the cooked minced add protein, semolina, black pepper, salt, paprika, walnut, sour cream. Blender all products to beat until smooth.
2. Form a sausage using a nozzle to the meat grinder or funnel. Gut stuff stuffing is not tight, ram. Tie the ends of the product with twine or thread.
3. Needle to make two punctures on the sausage. Dip in water and cook over low heat. Cooking time - 1.5 hours.

Note: you can cook in meat broth.

Useful tips

Starting the cooking of homemade sausages, first of all decide on the components and features of manufacturing:

1. For cooking meat sausages, you will need guts, various spices and high-quality fresh meat. One kilogram of meat requires an average of 2.5 g of granulated sugar, 30 g of salt, 1.5 g of ground black pepper, bay leaf and other dried greens.
2. Purified guts can be bought in butcher shops, they are sold in dry form. In one package about 10 meters. Before use, they must be soaked, after two hours the shell will take its original form.
3. If guts bought in the meat market. They must be carefully cleaned with the blunt side of the knife inside and out. It is important that the knife is blunt, so as not to damage the shell. Then rinse well with water, putting the gut on the faucet, with all the damage, punctures will be visible. Damaged parts must be cut off.
4. To save the rest of the cooking intestine, you can put them in a glass jar, sprinkle with salt well, so that the salt crystals remain intact, close tightly and send to the refrigerator on the top shelf. Rinse with cool water before use.
5. If the sausage is wrapped with a ringlet, it is more convenient to fill the intestine up to 50 cm long, for a loaf - 45 cm. The ends must be tied up tightly with cotton thread. If the air got into the intestine, which sometimes happens, you need to pierce the sausage with a thin needle so that the air goes out. Do not fill the product with minced meat very tightly to prevent rupture during cooking.
6. As for the use of seasonings and fragrant spices, their role is reduced not only to the preservative properties, they perfectly enrich the product with taste, giving the characteristic aroma and originality. In addition to traditional spices, such as lavrushka, freshly ground black pepper, nutmeg, cinnamon, cloves, cumin, marjoram, thyme, dried parsnip, and celery are added to the sausage meat. However, with regard to the use of spices, it depends on personal preferences, and each hostess can use our advice at will.
7. Sausage from pork is not subject to long-term storage. Therefore, it is customary to fry it. It is recommended to add onions and even white bread soaked in milk, which is not allowed when making products for the future.

For long-term storage of pork sausage, there are two ways. The first is to put the baked sausage in enamel or earthenware, pour melted pork fat to the top to cover the sausage. Cool completely, then tightly cover with parchment or lid. In a cold place, the meat product is stored for up to three months.

The second way to save can be used with a freezer. Dry the products filled with minced meat with paper towels and put into the freezer. This option is very convenient, because at any time the hostess can get a sausage, send it to the frying pan, even without defrosting, sprinkling two spoons of water or dry wine, put it in the oven and half an hour serve a fragrant, ruddy dish.

Watch the video: Dinner: How To Make Homemade Sausage - Natasha's Kitchen (May 2024).