Enough one excursion to any domestic meat-processing plant to immediately and for a long time abandon the purchased sausage. But this does not mean that you need to enroll in a cohort of vegetarians. After all, you can cook yourself delicious (and cheaper!) Homemade sausages. You can choose their recipe to your taste - from beef, pork, chicken, mixed minced meat. They can be cooked, fried, baked, smoked. Although the latter method is more difficult and requires special equipment.
Let's look at how to cook homemade sausages. The most difficult thing here is by no means the preparation of minced meat, but the filling of the intestines with it. But you can abandon the chervina and choose a different shell for your sausages. For example, wrap the chopped or minced fillet with aluminum foil and bake in the oven. Then a few minutes before complete readiness, the sheets must be removed, and the surface of the sausage greased with vegetable oil for the appearance of a crust. You can go the other way: brew a loaf in flour or a mixture of peppers.
Homemade sausages: pork recipe
We take 150 g of good low-fat pulp and double-scroll through a meat grinder along with potato boiled in its uniform (naturally, already peeled). Squeeze a clove of garlic through a press. Pepper and salt the minced meat, season it with nutmeg, cinnamon, coriander. Add the yolk and knead. It may happen that the mass will decay. If you cannot form a thin (about 3 cm) sausage, add one more yolk to the minced meat. Bread it in flour and fry in butter.
Gov i zhe homemade sausages: recipe "Cherkassky"
Twice we pass through a meat grinder a pound of beef without bones and preferably without veins. Finely chop two onions, fry in oil until golden brown. Add a spoonful of milk, onion, salt and pepper to the minced meat. Knead thoroughly. We form thin sausages with the wet hands (the size of a hunting sausage). Fry them in oil in a pan. Separately, prepare the sauce. In a glass of sour cream, add ketchup or tomato paste. Pour sausage sauce and boil. Serve this dish hot with a side dish of potatoes or some cereals.
Homemade chicken sausages
One and a half kilograms of chicken breasts or fillets, 33 g of lard and two peeled onions are passed through a meat grinder. Add five garlic cloves extruded through a press. Grind a few peas of pepper in a mortar, season the minced meat. Do not forget other spices - nutmeg, coriander. Then we take the minced meat with our hands and with an effort we throw it on the table for several minutes - this way the mass will become more magnificent and tender. Now add a glass of cream, a glass of vodka and 125 ml of white table wine to it. Gently mix, moving the spoon from the bottom up, so that the mass does not settle. We start stuffing the shell, best of all the pig’s intestines. We dress it with a thread and cut it off every 12-15 centimeters. Then boil the product for about 5-7 minutes. Let cool. We heat the oil in a pan and fry our home-made sausages on it. The recipe also suggests that you do not scroll the stuffing components through a meat grinder, but chop them finely with a sharp knife. You can add nuts, cheese, prunes to the sausage mass.