Today, supermarket shelves are filled with a selection of sausages. But, unfortunately, the taste often does not meet expectations. Home-made sausages are a good alternative to store sausages, but in the markets the price per kilogram is often too high. But not every housewife knows how to make sausage at home. Another advantage of home over shopping is that you know what is included in their composition.
On this basis, more and more tend to cook sausages at home, especially those who live in rural areas.
Prepared mainly in the winter, on New Year's holidays.
Sausage at home is cooked with your own hands and only from fresh products.
There are several types of home-made sausages - pork, doctor's, without the use of a gut. Also, home-cooked sausage can be smoked, dried, dried, dried.
Let's consider some of them.
“Classic” sausage recipe at home
Classic homemade sausage is made mainly from ground pork. But sometimes it can be replaced with beef, poultry or cooked from several varieties at the same time.
It is important to understand that before you cook sausage at home, you need to ask yourself how to properly prepare products for this. First of all, it is necessary to rinse the colon well. If you disdain, then you can buy already peeled in the store. Minced meat should also be prepared.
Ingredients:
- five kilograms of pork fatty meat (if it is not fatty enough, you must add lard);
- already cleaned pig intestines;
- two to three heads of garlic;
- one hundred grams of salt;
- spices (you can use completely different ones - paprika, nutmeg, coriander, a mixture of peppers and allspice, including).
Getting down to cooking
We cut the meat into small pieces, if possible it is better to grind it in a meat grinder. Peel and finely chop the garlic, in such slices so that it can be felt in sausage.
Next, salt the meat, add the garlic and selected spices. Stuffing minced meat. To make the meat better soaked and salted with spices, it must be covered with a film and sent to the refrigerator overnight.
The next day, we proceed to the formation of sausages. This is best done using a special attachment for a meat grinder. Stuffing the intestine with minced meat should not be very tight and make sure that the meat and lard are evenly distributed over the entire length.
The next process will be baking sausages. To do this, twist it into a ring and tie with a cotton thread.
We lay it on a refractory surface, oiled. Using a toothpick, we make punctures on the sausage. This is necessary in order for excess moisture to come out of it. Otherwise, the sausage may burst during baking.
There are two ways to cook sausage at home. Consider each of them.
Cooking process
Pour water into a large container (it can be a pot or a cauldron), put on a fire and bring to a boil. After that, put the sausage at the bottom. After it boils, it is necessary to boil for five minutes. If done carefully, the gut will not burst. If you overexpose it in boiling water, the intestine may break, and the whole stuffing will be in the pan. If this does happen, then we take the sausage out of the water, wait until it cools down a bit, and cut it to the point of rupture, dress it again and lower it into the water for another couple of minutes.
Another important point: when cooking sausage, do it best by adding spices. It can be bay leaf, allspice or dry dill.
Thus, we cook all the sausages one by one.
After that we take them out and wait until they cool. Now you can cut and serve, decorating with various greens.
Roasting
When preparing sausage at home in the guts, consider that it is better to bake them than to cook. So it tastes better.
So, put the sausage on a baking sheet, greased with oil or pork fat, send it to the oven, heated to 200 degrees. First, bake sausage for half an hour. Then we turn it on the other side and bake for another half hour. Baking time may be longer. It all depends on the operation of the oven. The main thing is to ensure that the sausage is baked evenly on both sides until golden brown.
After you take out the sausage from the oven, it cannot be cut. Let it lie down and cool for about one hour. If you start to cut the sausage immediately, the juice will flow out of it, and it will no longer have a rich taste.
The home product is stored in the refrigerator for no more than four days. If, after the expiration of the storage period, your sausage remains, then you can freeze it.
There is another option for storing the product, which is used most often in villages for lack of a refrigerator. It is necessary to put the sausage in a ceramic bowl and pour it with lard.
Sausage at home: a recipe with a photo
Another variant of home-made sausage requires more ingredients. Starting to cook, use single spices. You should not buy ready-made mixtures, as they contain various emulsifiers and flavor enhancers.
The ingredients necessary for cooking sausages at home, a photo of which can be seen in the article:
- three kilograms of beef;
- as much pork;
- one and a half kilograms of fat or peritoneum;
- ten meters of guts;
- several heads of garlic;
- one hundred and ten grams of salt (calculation: fifteen grams of salt per kilogram of minced meat);
- red and black ground peppers;
- fifteen tablespoons of alcohol;
- cold purified water.
Prepare the dishes and tools with which you will cook, it is necessary in advance so as not to be distracted in the process.
So we need:
- two large cutting boards;
- three stainless steel basins or plastic, each of which in volume from seven to nine liters;
- a meat grinder that will be used to prepare minced meat and stuffing the gut;
- a set of special guts for a meat grinder;
- double bottom pan for cooking;
- a pan to fry sausages;
- a thread to tie a sausage;
- needle or toothpicks to pierce.
Getting down to cooking
Cut the meat into small pieces, do the same with bacon. If we use the peritoneum, then initially remove the skin from it, and then cut it. We do this so that the meat is easier to grind in a meat grinder.
Pass all the components through a meat grinder, then combine and mix.
Peel the garlic and squeeze the garlic press. Add to the meat. Stuffing minced meat with clean hands until smooth. Add salt and spices.
This is best done in a basin. During mixing, add water to the minced meat in parts so that the garlic and spices are completely dissolved.
The result should be a viscous mass.
The minced meat is covered with a film and sent to the cold for several hours or all night. Every two hours, the mass must be removed and mixed.
After the mince is infused, we form a small cake out of it and fry it in a pan. If necessary, add the missing components.
Bowel preparation
We cut the intestine into several parts, each of which will be up to a meter long.
Dip in warm water for half an hour, so that they are cleared of salt.
We further check the intestine for integrity. To do this, we put each on a water tap and turn on the water. Make sure that it does not twist. After holding it a little in your hands or hanging it over the surface so that it is completely glass.
Stuffing the gut
Before you put the nozzle for the intestine into the meat grinder, do not forget to remove the grate from it so that you do not grind the minced meat once again.
If the nozzle is missing, it can be replaced with the neck of a plastic bottle.
To do this, take a container the size of one and a half liters and cut it close to the neck, so that a cone is formed.
Then we put the end of the intestine on the end of the nozzle, gradually completely stretch along the entire length.
We tie the end of the intestine with a thread, or you can simply tie it to a knot.
At the end we make several holes with a needle so that when it is filled with minced meat, it does not tear.
Punctures will need to be done along the entire length of the intestine every fifteen centimeters.
After that, we begin to serve the minced meat in a meat grinder, holding it with your hand so that it does not tear.
At the site of bubble formation, we make punctures with a needle.
Tie the end of the sausage. If you want small sausages, tie the sausage into a knot at equal intervals.
Next, we turn it into a ring and tie it with a thread.
Raw Product Processing
In addition to baking and cooking, sausage can be fried, smoked or dried.
Before cooking sausage according to the method already discussed above, it must be slightly smoked for several hours in hot smoke. If this is not possible, then it can be dried by hanging in a dry place.
Fry sausage
This is perhaps the easiest and most delicious way to process sausages. Fry it in a pan in sunflower oil for about twenty minutes on each side.
Cured sausage
This is the longest way to process sausages. The ring must be suspended for one month in a moist, well-ventilated area.
A day after you hang the sausage, you need to make punctures, at a distance of every five centimeters.
Now with the help of a rolling pin from the sausage we release air. Remove another soft sausage and begin to roll a rolling pin over it. Then we hang it again.
After two weeks, you can try the sausage for preparedness and freshness. If you hang it in a poorly ventilated place, the meat may just go bad.
Such sausage is stored for up to three months in a cold place.
Having examined several recipes, we can confidently say that making sausage at home is not an easy task. But after tasting it, you will realize that it was worth the effort and time to get a real culinary masterpiece.