There is nothing complicated in cooking homemade pork sausage. Difficulties arise for many people when they see the "gut" ingredient. Maybe you just didn't search? You can ask around at the market, search in large supermarkets or the Internet. I live in Lithuania, so I can only speak for myself. I buy in almost any store, pickled, in packs of 5 meters. They tolerate freezing well: if you haven’t used everything, then you base it in the freezer.
Rinse the intestines thoroughly from salt in several waters. I pour water inside, thereby not only washing, but also checking the quality, if there are any large gaps.
Meat. I have a shoulder blade without bone and skin. Pretty lean meat. When cutting into pieces, I try to cut out at least part of the veins. This time I cut out about 200 grams. So pure meat is 3.8 kilograms.
Salo also cut.
For twisting, we take a grate with large holes. If the holes are small, then the sausage will turn out more like sausages (I don’t like this one).
Peel the garlic and use a garlic press to crush. No? Grind with a knife.
Add all the spices to the twisted meat and pour in the vodka. I always pour the last, like my mother and grandmother. The question arises: is it mandatory? No. But as my mother said, she will add taste, and slightly disinfect, and somewhere even a preservative, and you won’t spoil the sausage with vodka (laugh)). In general, do not be afraid and add.
Everything is good, mix thoroughly and refrigerate for 40-1 hour.
I hope you have a sausage making tube. If I twisted the meat in an electric meat grinder, then I always take a manual one for filling.
Remove the knives, remove the mesh and insert the tube.
Scroll the meat a little so that it comes out of the tube about a centimeter. In this case, the intestine will be easier to pull on the tube. Tie the end with thread.
Well, not the easiest thing, but quite pleasant: the output. Why isn't it easy? The intestines sometimes burst, and if you make sausages alone, then there is no one to monitor their fullness. For example, I make them with my mother: I twist, and my mother holds and twists a couple of times around its axis when the sausage reaches the desired length. We twist one to the left, the next to the right. We make a couple more, and the rest are portioned.
Try to twist and put the minced meat in the meat grinder so that, if possible, air does not get into the sausage.
If the sausage is longer and goes for drying, then the ends must be tied with a thread. I make 6 sausages per serving and bandage only the first and last, the rest, as I said, are simply twisted.
After the sausages are ready, be sure to hang them out to dry slightly - for 5-8 hours (more often at night).
If we leave the sausage to dry, then after 6-7 days we eat it (after storing it in the refrigerator).
When drying sausages, in no case should they come into contact with each other. It is necessary to dry in a dry room in dry weather. If you just hang in the kitchen, and there is constant rain outside the window, then the sausage may begin to deteriorate - wet weather will not allow it to dry normally.
I freeze in bags.
If you cook, then in a small amount of water, about 10-15 minutes (depending on the thickness), and then let it lie in the water for a couple more minutes, recover. Try it, you may need to add a pinch of salt to the water.
Bake - I never bake, I like it boiled: juicy, rich in tastes and smells.
If homemade pork sausage is dried for three days, and then boiled, it will be perfect for stewed sauerkraut. If you want ruddy, then you do not need to bake it for half an hour in the oven, it will lose its juiciness. Better just fry in a pan: a couple of minutes over high heat until golden brown.
Bon appetit!
Semi-finished products do not carry any benefit, and some of them are harmful. But what to do if sometimes you really want to taste, for example, sausages? And a lot of kids love it too. Take your time to go to the store, make your own homemade sausage from natural ingredients. This is delicious!
How and from what can be done?
Many people think that making sausage at home is an incredibly difficult process. In fact, everything is much simpler than it might seem. Here are the main preparation steps:
- First of all, decide on the ingredients. If you prefer meat, then use it. It can be, for example, pork, beef or even lamb. But take those parts in which you have not lived very much, otherwise you will not get a tasty sausage. You can also use poultry meat or offal (liver, ventricles, and so on). And you can add, for example, vegetables or cereals to meat. A very satisfying and tasty sausage is obtained with buckwheat. In general, be guided by your tastes. Some like fatty sausage, others like blood sausage, others prefer something light.
- The second important point is the shell. If you want to cook a completely natural dish, then it must also be natural. For these purposes, pork or beef guts are used. Where to get them? Such a product can be sold in large supermarkets or specialized butcher shops. But you can go to the market, find a meat seller there and try to negotiate with him. If it was not possible to get such a component, do not despair, you can do without the guts. You can use regular cling film. But, of course, after cooking it must be removed. In addition, frying or baking the dish in this case will not work.
- The third stage is preparation. Again, it all depends on your habits and preferences. If you eat dietary products and do not eat fried and smoked, then the best option is to boil or steam the sausage. But another harmless method of heat treatment is baking. If the principles of proper nutrition are alien to you, then fry or smoke sausage. By the way, you can cook it on the fire.
- As for the various flavorings and tricks, you can use any of your favorite seasonings. There are practically no restrictions here. Improvise and experiment, create your own unique recipe.
Multiple Recipes
How to make delicious homemade sausage? There are a great many sausage recipes: with meat, with mushrooms, with vegetables and with other ingredients. The methods of preparation also differ. We suggest you study several recipes.
Sausage with mushrooms and cheese
To prepare a delicious sausage with cheese, stock up on the following ingredients:
- 500 grams of minced meat (best used from pork or mixed);
- 100 grams of champignons;
- 2 cloves of garlic;
- 1 small onion;
- 50 grams of hard cheese;
- dill greens to taste;
- vegetable oil;
- salt and black pepper to taste.
Cooking method:
- First prepare the mushrooms, garlic and onions. Peel the onion and garlic, chop the onion finely, chop the garlic too. Rinse the mushrooms well and cut into thin slices.
- Heat a frying pan with vegetable oil, spread the mushrooms, onions and garlic. Sauté all this a little until a light and barely noticeable golden crust appears.
- Now mix the fried ingredients with minced meat.
- Grate the cheese on a coarse grater, finely chop the greens.
- Mix cheese and herbs with the rest of the ingredients, add pepper and salt, mix everything well.
- If you decide to bake or fry sausages, then it is better to use the intestines as a shell. Rinse them, dry a little.
- Now start filling the guts with stuffing.
- Preheat oven to 180 degrees. Take a baking sheet, grease its bottom with vegetable oil, lay out the sausages.
- Bake the dish for approximately 30-40 minutes. If the sausages start to burn on the bottom, turn them over.
- Ready!
Pork liver sausage
This is a tasty and quite budget liver sausage. Making it at home is easy and simple. You will need the following ingredients:
- 2.5 kg of pork liver;
- 500-1000 grams of visceral fat (the amount can be varied, it will depend on the desired final fat content);
- 50-70 grams of salt (the amount may also vary depending on your tastes);
- ½-1 teaspoon ground nutmeg;
- beef intestines for casing.
Cooking method:
- First prepare the liver. Remove all veins, cut it into medium-sized pieces.
- Boil the liver in salted water until tender (about 10-15 minutes), then refrigerate.
- Now pass the boiled liver along with the interior fat through a meat grinder (or chop in a blender).
- Add nutmeg and salt. Mix the whole mass well and thoroughly. It is better to do this with your hands so that the composition is homogeneous, and the salt is mixed.
- Now take the beef intestines (they should be washed and slightly damp) and stuff them with stuffing. Tie up the ends.
- Now boil the sausage in water or, for example, in vegetable broth for 30-40 minutes.
- Remove the sausages, cool them in cold water and serve boldly, pre-cut.
Boiled chicken sausage
Chicken sausage is very tender and almost dietary. Here's what you need to prepare it:
- 500 grams of chicken breast;
- 30-50 ml of beet juice (for a beautiful pink shade);
- 2 cloves of garlic;
- 2 egg whites;
- 200 ml cream (10% fat);
- salt and pepper to taste.
Cooking method:
- First, cut the chicken breast into small pieces and pass through a meat grinder (preferably a couple of times) or chop in a blender until smooth.
- Peel the garlic and chop it too.
- Now add garlic, cream, proteins, beet juice, as well as pepper and salt to the minced chicken. Blend everything together thoroughly in a blender.
- Now spread the resulting composition on cling film and wrap it, tie the ends. You can use ordinary food bags instead of a film, but before that it is better to wrap the minced meat in foil, and only then place it in a bag.
- Boil the sausage in water or broth until tender. This will take approximately 30-40 minutes.
- Ready!
Pork spicy sausage
Try the spicy pork sausage. Prepare the following ingredients:
- 500 grams of pork pulp;
- 100 grams of lard;
- 5 cloves of garlic;
- ½ teaspoon paprika;
- 1/3 teaspoon nutmeg;
- salt and black pepper to taste;
- 30 ml brandy;
- pork intestines for casing.
Cooking method:
- First prepare the ingredients. Cut the meat and lard into pieces, put in a bowl, add paprika, salt and pepper, nutmeg. Mix everything and leave for half an hour.
- For convenience, immediately put the intestine on the tip of the meat grinder. Start chopping the meat along with the peeled garlic and the rest of the ingredients. The shell will immediately fill with stuffing. Tie the ends of the gut.
- Boil the resulting sausages in salted water until tender (about half an hour).
- Cut the threads, put the sausages on a baking sheet, greased with oil. How much to bake? Only 10 minutes (turn the sausage once so that the crust is even).
- Ready!
Helpful tips for housewives:
- Do not fill the shell with too much stuffing. Raw sausage should be easily squeezed with a finger. Otherwise, the intestine will burst during cooking.
- Pierce the shell with a needle or toothpick in several places.
- Choose only high-quality and fresh ingredients for preparing such a dish so that the sausage is healthy and tasty!
Cook at home and make your family happy! Bon appetit everyone!
Say what you like, but sausage is a very convenient invention of mankind. Have breakfast, have a quick snack, “kill a worm” in the evening - what other product will cope with these tasks just as effectively. For those who do not want to buy it in the store, we will tell you how to cook homemade sausage in the guts in your own kitchen.
Homemade pork sausage in the intestines
Ingredients:
In case the pork meat does not have a fatty layer, then add about 200 g to the ingredients. lard, otherwise the sausage will turn out dry.
Cooking method:
- Pork and lard should be finely chopped (in pieces about 1 cm), add spices and garlic, pour cognac.
- Mix thoroughly and refrigerate for at least 12 hours.
- The intestine must be tightly tied at one end with a harsh thread and stuffed with infused minced meat. It is more convenient to do this with a special nozzle for a meat grinder, but if it is not there, then you can use a regular spoon. The main thing - do not stuff the intestine too tight, otherwise it may burst during cooking. If you want to get several small sausages, then tie the gut with a harsh thread at equal intervals as it fills.
- Tie the open end tightly, then use a toothpick to make several punctures in the sausage. This is necessary so that the intestine does not burst during heat treatment.
- We turn the sausage into a ring, lower it into a pot of boiling water and cook for 10 minutes from the moment of boiling.
- Pour vegetable oil into a baking dish, place the sausage there and bake in the oven for 50-60 minutes at a temperature of 220 degrees until golden brown.
Pork meat sausages can be cooked in various ways - in addition to the oven, they can be fried on a grill, frying pan, skewers - in any case, they will sell with a bang, and guests will try out the recipe for this dish for a long time to come.
Liver homemade sausage in the gut
Ingredients:
Cooking method:
- Cut the onion into half rings and fry.
- Scroll the liver, garlic, lard, fried onions in a meat grinder.
- Add spices, salt, eggs and semolina to the minced meat, mix thoroughly. Leave the minced meat for half an hour so that the semolina swells.
- We tie one end of the intestine with a harsh thread and stuff it with minced meat. Every 15-20 cm, you need to bandage the intestine, forming future liver sausages. Don't forget to puncture each sausage with a toothpick or needle.
- Prepared sausage can be boiled in a saucepan or baked in the oven for 40 minutes at a temperature of 220 degrees.
Homemade chicken sausage in the gut
Ingredients:
- chicken fillet - 1 kg;
- chicken egg - 1 pc.;
- greens, salt - to taste;
- intestines - as needed.
Cooking method:
If you are preparing chicken sausage not for children, then you can add lard (200 gr.) Scrolled in a meat grinder, as well as garlic and your favorite spices, to the recipe. If desired, the chicken can be replaced with a turkey.
Dry-cured beef sausage in the intestines
Ingredients:
Cooking method:
- Rinse the meat and cut into strips.
- Toast the coriander in a dry frying pan, then grind it in a coffee grinder.
- In a separate bowl, mix all the dry ingredients: coriander, salt, soda, red and black pepper, sugar.
- Grate the strips of beef with vinegar, roll in a mixture of seasonings, put in layers in an enameled bowl, cover with a lid, press down with oppression, put in the cold for 12 hours (after 6 hours, turn the pieces over and press the lid again with oppression).
- Dip the pickled meat in a solution of vinegar at the rate of 2 tbsp. apple cider vinegar per liter of water. After 10 minutes, remove the pieces, squeeze out excess moisture and grind in a meat grinder.
- Salted lard cut into thin sticks and add to the meat.
- Stuff the intestines with minced meat, tie each segment on both sides.
- Put the prepared sausages on a wire rack and put them in a place with good ventilation. After 5-6 days dry-cured sausage is ready.
How to choose meat for sausage
In addition to the indisputable taste qualities, homemade sausage has an undeniable advantage over the store-bought counterpart - the hostess knows for sure which ingredients she used to prepare the delicacy and under what conditions she cooked.
In fact, making sausage in the intestines at home is not so difficult, just follow the recipe and use some tips and tricks.
For cooking, pork, veal, chicken, duck or turkey meat is usually used, but several types of meat can also be combined. It must be remembered that poultry meat is usually dry, so it is mixed with lard or lard for juiciness.
When choosing pork meat, inspect the lard, if it is soft, tender and has a thin skin, then homemade pork sausage in the intestines will also turn out tender and soft. If you prefer lamb, then you need to look at the veins - if they are soft, then this is a guarantee that the sausage will turn out fragrant, tasty and tender.
How to choose and prepare the intestines for homemade sausage
Buying already dressed intestines for making sausages in a store or on the market today is not difficult. They can be beef, pork or lamb, differ in length and diameter.
Beef intestine for homemade sausage is preferable, as it is more durable.
What to look for when choosing guts:
- color - light, without gray shades;
- smell - not strong or absent at all;
- density - no large peripheral holes and nodules.
How to prepare intestines for homemade sausage:
If it is difficult for you to find a suitable product, then there is something to replace the intestines for homemade sausage. A collagen film is perfect for an artificial shell - after heat treatment it is edible.
Before use, it must be soaked in a saline solution (1 tsp of salt per 1 liter of water) for 2-3 minutes, then rinsed under running water.
There are a lot of types and recipes of homemade sausage. It can be fried in a pan or grill, smoked, boiled, cooked in the oven - in any case, home-cooked sausage in the guts will not leave anyone indifferent.
Classic homemade sausage requires meat, lard, garlic, salt, pepper and other spices, as well as clean intestines. However, as practice has shown, it is quite possible to do without the latter.
Meat and bacon is better to take on the market. You can also find intestines there. If you're lucky, it's already processed and ready to use. It will only be necessary to rinse and soak them in water for 20 minutes. After that, it is necessary to inspect their inside well and, if necessary, remove all unnecessary.
You need to stuff the intestines with minced meat using a meat grinder and a special nozzle. It can be found in the kitchen aisles of most grocery stores. However, you can also use an ordinary plastic bottle, on the neck of which you will need to put a gut.
Before filling with minced meat, tie the end of the intestine with a strong knot. Make sure that the sausages are filled evenly, without voids.
Filling too tightly can cause the shell to burst during heat treatment, so stick to the sweet spot.
When the bowel is full, remove it from the nozzle 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 casing
- 1 kg of pork;
- 5 cloves of garlic;
- 5 tablespoons of dry cream;
- 1 tablespoon of salt;
- 1 teaspoon of sugar;
- 1 chicken egg;
- ground pepper, dried herbs - to taste.
Cooking
Rinse the pork and grind with a meat grinder, blender or food processor until a homogeneous mass is obtained.
Add garlic, dry cream, salt, sugar to the mass. Mix everything and scroll the resulting minced meat again.
Break the egg into minced meat, add ground pepper to taste.
Knead the resulting mass well with your hands, like dough.
Spread parchment paper on the table and put the minced meat on it, forming a loaf. Its length should correspond to the size of your pan: 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 loosely, then the fat will flow out and the sausage will be dry.
Wrap the resulting "candy" in foil, holding the tails well. From the remaining minced meat, make the same sausages.
Pour water into a saucepan and place sausages in it. The sausage must be completely in the water, so you need to put oppression on it. For this role, a regular plate is suitable.
Cook over low heat for 1.5 hours. Remove the cooked sausage from the water and leave to cool to room temperature without unwrapping.
The next day, remove the parchment and foil and roll the sausage in herbs. Choose dry aromatic herbs such as oregano, rosemary, parsley, and dill.
Homemade sausage is stored in parchment for 2 weeks. It can be eaten both cold and hot, after frying.
ocekovbasa.com.ua
- 1 kg of fatty pork neck;
- 1 tablespoon of salt;
- ground black pepper and other spices - to taste;
- 6 cloves of garlic;
- 2 bay leaves;
- small intestines.
Cooking
Cut the neck into very small pieces: this way the taste of the sausage will be thinner than when using a meat grinder. Salt, pepper, add your favorite spices (for example, zira, cardamom, suneli hops), finely chopped garlic and chopped bay leaves. Mix well, cover with a plate and put in the refrigerator for a day. Then add some water and stir again. Ideal minced meat should be juicy and viscous to the touch.
Fill the intestines with minced meat and tie them up. Put the resulting sausages into boiling water and cook over medium heat for 5-7 minutes. Remove them from boiling water, pat dry and let cool. After 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 of lard;
- 1 teaspoon of salt;
- ground pepper, paprika, coriander, nutmeg - to taste;
- 2 cloves of garlic;
- 150 ml of milk or cream;
- small intestines.
Cooking
Rinse and dry the lard and chicken meat, and then pass it 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 the minced meat for 10-15 minutes.
Fill sausages with minced meat and refrigerate for several hours, or better - overnight. After the sausage, fry until golden brown or bake in an oven preheated to 170 ° C for an hour.
xcook.info
- 500 g of liver;
- 250 g of 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.
Cooking
For sausage, you can take any: pork, beef, chicken. Rinse it and remove the film. Cut into pieces and pass through a meat grinder along with lard and garlic.
Finely chop the onion and fry in a pan. Add onion, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Mix thoroughly, add milk and mix again.
Fill the pre-prepared intestines with minced meat. Boil the sausage for 40 minutes over medium heat. Or bake it for 40 minutes in the oven at 200 ° C: this way it will turn out especially tasty.
xcook.info
- 1 glass of buckwheat;
- 500 g pork fillet;
- 300 g of fat;
- ½ tablespoon of salt;
- ground pepper - to taste;
- 5 cloves of garlic;
- intestines.
Cooking
Rinse the buckwheat and set aside. Rinse the meat and fat and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, finely chopped garlic in a deep bowl. Make sausages with the help of intestines, nozzles and a meat grinder.
Bring the water to a boil, dip the sausage into it and cook for 30-35 minutes.
Sausages can be stored in the refrigerator for 2 weeks. Fry until golden brown before using.
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