Tasty and juicy sausage is the basis of breakfast, an important ingredient for salad, hodgepodge. How many dishes can be prepared from it. But what about the trip without sausage? A party, a festive feast - no, without it, absolutely nothing. That's just the quality of this product is getting worse. Today it is extremely difficult to find a sausage that can even be remotely compared to that from Soviet childhood. Therefore, many began to become interested in making home-made sausages. The process is not too complicated, and the result is always predictable.
Important details
Juicy sausage will be the highlight of your table. And be prepared for the fact that a good half of the guests will ask how exactly you prepared it. Making home-made sausages requires meat and lard, salt and garlic, pepper and clean guts. However, practice has shown that without the last ingredient, you can quite easily do.
Now about the choice of ingredients. The main thing is good meat. You need to buy it from trusted suppliers. And if you have your own farm, then even better. You will know the exact time of slaughtering the cattle and use fresh, not frozen meat for cooking home-made sausages. This will affect the taste in the best way.
Sausage filling
If you use natural guts, they will need to be thoroughly washed. This also applies to the inside. Soak them in water for 30 minutes, then rinse again. It is recommended to start them using a special nozzle for a meat grinder. But you can get by with an ordinary plastic bottle without a bottom, the neck of which will help form a sausage from minced meat. Before filling, the end must be tightly tied and monitored so that voids do not form. The process of making home-made sausages seems complicated, but it is worth trying once, and you will never buy store products again.
Do not forget that if you fill it hard, the gut will burst. Therefore, stick to the middle ground.
When the shell is completely filled, you need to remove it from the nozzle and tie it tightly. Make a couple of punctures with a needle so that it retains its shape when cooking. It can not only be boiled, but also baked or fried.
Sausage without shell
Let's now review how-to recipes. Making sausages at home is a fascinating process, but you also need to prepare for it. For this option you will need:
- Pulp of pork - 1 kg.
- Garlic - 5 cloves.
- Dry cream - 5 tbsp. l
- Salt and sugar for 3 g.
- Egg - 1 pc.
- Seasonings to taste.
First of all, you need to cook minced meat. It should be homogeneous and pasty. It is best if you chop meat with a blender. Add spices, garlic and scroll again to form a homogeneous mass. Break the egg and knead the minced meat with your hands. It depends on a lot of it, so beat it off qualitatively, like a dough.
Product Forming
In this case, we will not use the gut or its analogue. Therefore, the manufacture of sausages at home becomes a creative process and from this even more interesting. Sequencing:
- Spread plain baking paper. Put the minced meat on it and form a loaf. In length, it should fit in the pan when cooking. Pay particular attention to this.
- Wrap the minced meat in parchment and tie it tightly at both ends. It turns out such a candy. If you do not tie it too tightly, then the quality of the product will be worse.
- Now wrap the candy in a layer of foil and tightly wrap the ponytails.
- Make the same bars from the remaining mincemeat.
Last preparations
We will cook the workpiece, as this recipe requires. Making home-made sausages takes place in many different ways, we will consider this below. For now, let's try the simplest one:
- Pour water into a saucepan and place sausages in it. They must be completely covered with water. You can use oppression.
- Cook for 1.5 hours. Remove the prepared sausage from the water and leave it in the room for complete cooling. Do not expand, let it lie as is.
- Put sausages in the refrigerator for the night. Now the main thing, resist the temptation to try it right now. Believe me, she needs a little time to cram.
- The next day, you need to deploy each loaf and roll in dried herbs. It can be oregano, dill, parsley. The shelf life of such sausages is limited to two weeks.
Tender pork neck sausage
In this case, the finished product will strongly resemble the one that we buy in the store. Complete identity will require a shell. For the manufacture of home-made sausages, a film in the form of a sleeve is suitable. It is sold in specialized stores, and purchase it does not present any problems. But many housewives believe that the use of the gut in this case is more justified. After all, then the sausage turns out to be natural. In addition, harmful substances can enter the product when the polyethylene is heated. Using the guts, you completely eliminate it.
Getting to work
You will need:
- Fatty pulp from the pork neck - 1 kg.
- Salt - 1 tbsp. l
- Ground black pepper and other spices.
- Garlic - 6 cloves.
- Bay leaf - 2 leaves.
- The small intestines.
A shell for making home-made sausages can be bought on the market. Do not forget to inspect the goods well. If they were not washed thoroughly after slaughtering the cattle, they are saturated with an unpleasant odor, which is then very difficult to get rid of. Therefore, it is best if there is a familiar farmer who will sell you fresh entrails.
Now the main thing is minced meat. You can cook it with a meat grinder. But it would be much better to cut it with a knife. Then the taste of sausages will be thinner. Add salt and pepper, your favorite spices: hops-suneli, zira, cardamom, chopped garlic and bay leaf. Stuffing must be removed for a day in the refrigerator so that it is pickled. After a few hours, remove, add water and knead again. The meat should be viscous and moist to the touch.
Prefabricated for frying
The last stage of work remains. Using homemade sausage making equipment, stuff the guts with minced meat. It is not necessary to have a special device for this. It is enough to use the method described above, that is, put the gut on a cropped plastic bottle and carefully stuff it.
Tie the bowel with knots on both sides. Now you have a workpiece that needs to be boiled for 5-7 minutes in boiling water. Remove it, dry it and put it in the refrigerator. This is not a finished product, but a preparation for subsequent frying or baking. In the oven, sausages are cooked for 40 minutes, if you fry in a pan, then 30 minutes is enough.
Chicken sausages
Minced poultry is always cheaper than pork or beef. If you need to save money, but you want to please your relatives with a delicious snack, try cooking this dish. You will need:
- Chicken fillet - 1.5 kg.
- Salo - 200 g.
- Salt - 1 tsp.
- Ground pepper, coriander, nutmeg.
- Garlic - 2 cloves.
- Milk - 150 ml.
- The small intestines.
Now let's look at the recipe itself. Making home- made sausages at home is quick and easy.
Main stages
Lard and meat must be thoroughly washed and dried, then pass through a meat grinder with a large grill. Add spices and mix well. Pour milk in small portions. Make sure that the mass remains neither liquid nor dry. Mix well and leave for 15 minutes. Fill sausages with minced meat and put in the refrigerator overnight. The next day, part can be frozen, and the rest is fried until golden brown.
Liver sausage
Who now remembers how tasty it was only a few decades ago. What you can buy in stores today is more like a liver. To prepare it, you need to take any liver, whether beef, pork or chicken. The shades of taste will be different in each case, but still it is very, very good.
You will need:
- Liver - 500 g.
- Salo - 250 g.
- Garlic - 1 head.
- Bow.
- Starch - 1 tbsp. l
- Eggs - 3-4 pcs.
- Semolina - 3 tbsp. l
- Milk - 100 ml.
- Any shell available.
Pass the liver and lard through a meat grinder. Dice the onion and fry in butter. Add all other ingredients and mix. The most affordable and convenient device for making home-made sausages is a meat grinder attachment. If it is not, then you can use home devices, which we will consider below. It is recommended to cook it for 40 minutes over medium heat, or bake for an hour in the oven at 200 degrees.
Cured sausage
It is not so much difficult as long. After trying once, you will come to the conclusion that to diversify the diet in this way is not only possible, but also necessary. Making home-made jerked sausages is a kind of culinary feat that you can rightfully be proud of.
This is not a quick deal, but you will not need to participate in the process all the time. There are a number of devices that greatly simplify the tasks:
- The refrigerator with the No Frost system, a cold loggia also helps a lot.
- Meat grinder.
- Libra.
- Twine.
In principle, all this can be bought over the Internet. Shell and nitrate salt too. A specialist store will provide you with detailed instructions that will certainly be useful.
Essential Ingredients
For two large sausages you will need:
- A meter of pork belly.
- Pork - 500 g.
- Beef - 380 g.
- Salo - 120 g.
- Nitrate salt - 23 g.
- Dry wine - 10 ml.
- Dried garlic, white and black pepper, fennel and mustard seeds, ground paprika.
Stages of making dried sausage
Cut the meat and lard into pieces and put in the freezer. After a couple of hours, it will freeze slightly, and the grinding process will become easier. Pass the meat through a meat grinder with a large grill, and cut the lard into a small cube. Add spices and nitrate salt. Now put the mixture in the refrigerator for 36 hours.
When time runs out, you can move on. To do this, thoroughly wash the pork belly. Usually it is sold salty - it is important to wash off this salt. Next, fill the gut with minced meat. Tie the sausage with twine and put in the refrigerator for 16 hours. Now the ripening stage. Post sausages on the loggia, in cool and in the shade for 10-12 hours. After that, put in the refrigerator overnight. Repeat this procedure for five days, and then leave it in the refrigerator for another 6 days. During this time, you should get hard and dry loaves. If mold forms on them - this is normal at the ripening stage. Just wipe the apple loaf with vinegar.
Sausage making equipment
At home, sometimes you have to do with improvised means. But this is not a reason to refuse a delicious snack.
A plastic bottle will help you. With its help, you can fill the intestine with minced meat and not only. It can happen by cooking, both cold and hot. In the first case, the prepared sausage jelly is poured into the bottle so that it takes its shape, in the second - it is boiled immediately in it.
Sausage in the bank. To do this, you need a regular glass jar with a lid. Put the minced meat in it and twist the lid. Now carefully rearrange all of them in a pot, fill with water and let it simmer on fire for at least 6 hours.
The shell for making sausages at home can also be different:
- The gut can be replaced with cling film. To do this, cut a suitable piece, spread the minced meat and twist the loaf. Do not try to make one, but very thick. It is better to divide into several small ones. The ends need to be well fixed, and then boiled loaves in water.
- The second option is foil instead of film. Then the loaves are sent to the oven and baked until cooked for about an hour.
- Sausage in a tetrapack. These boxes appear regularly at home, in them there is juice or milk. Do not throw away, it is better to cook sausage in them. Cook the minced meat with the addition of starch and milk powder and beat it with a blender until smooth. Put the mass in a box, place it in a pot of water and cook for 50 minutes.
As you can see, there are many options. Even without special kitchen devices, you can cook a delicious snack and delight your family. And you will definitely know that in addition to useful and high-quality ingredients, there is nothing else in its composition.