Homemade sausage: cooking recipes

What is a homemade sausage recipe? What components are necessary for its implementation? You will find answers to these and other questions in the article. Fragrant, tasty and juicy homemade sausage will be the highlight of a family dinner or a noisy feast. In addition, it is made with its own hands from natural ingredients, so you will not worry about its origin. Consider some interesting recipes for this dish below.

The nuances of creating

Homemade sausage recipes are interesting to many. To create a classic product you will need: lard, garlic, salt, meat, pepper and other spices, as well as clean guts. However, practice shows that the latter can be dispensed with.

It is better to buy lard and meat at the grocery market. You can also take guts there. If you are lucky, then already processed and ready for use. You just have to wash them and soak them in water for 20 minutes. After that you will need to inspect them from the inside and remove all unnecessary if necessary.

The intestines are stuffed with minced meat using a meat grinder and a special nozzle. It can be purchased at a store in the kitchen department. However, you can use a simple plastic bottle. You will have to put a gut on its neck.

Before filling the intestine with minced meat, its end must be tied with a strong knot. Make sure that the sausages are filled evenly, without voids. If it is too tight to fill, then the shell may burst during heat treatment, so have a sense of proportion.

When the intestine is already full, it must be removed from the nozzle and tightly tied. After that, make a pair of punctures with a needle so that steam comes out of the sausage during cooking. This dish can be stewed, boiled and fried.

Without shell

Consider a home-made sausage recipe without a shell. You will need:

• 1 tbsp. l salts;
• five cloves of garlic;
• pork - 1 kg;
• one egg;
• five tbsp. l dry cream;
• 1 tsp Sahara;
• dried herbs (to taste);
• ground pepper (to taste).
  

This recipe for homemade sausage provides for the implementation of such actions:

1. Rinse the pork and mince. You can also grind it with a food processor or blender until smooth.
2. Add sugar, dry cream, garlic, salt to the mass, mix. Scroll the minced meat again.
3. Send ground pepper to the minced meat, break the egg into it.
4. Knead the resulting mass with your hands in the same way as the dough.
5. Cover the table with parchment, put the minced meat on it, form a loaf. Its length should be identical to the parameters of your pan: the sausage should be fully placed in the container.
6. Wrap minced meat in parchment and tie it tightly with twine. You should have something like candy. If you tie slightly, the fat will flow out and the product will turn out dry.
7. Next, wrap the “candy” made in foil, tightly hold the ponytails. Make the same sausages from the rest of the minced meat.
8. Pour water into the pan and send sausages there. They should be completely in the water, so put a load on them. You can use a simple plate for this role.
9. Cook for 1.5 hours over low heat. Remove the prepared sausage from the water without turning, cool to room temperature.
10. Cooled food send overnight in the refrigerator.
11. In the morning, remove the foil and parchment from the sausage, roll the product in herbs. Choose fragrant dry herbs such as rosemary, dill, oregano, parsley.

Home-made sausage can be stored in parchment for two weeks. It is eaten both cold and hot. In the latter case, just fry the product.

Pork neck

The homemade sausage recipes in the guts are amazing. Let's try to make this dish from pork neck. We take:

• six cloves of garlic;
• 1 kg of pork fat neck;
• small intestines;
• 1 tbsp. l salts;
• ground black pepper and other spices (to taste);
• two leaves of laurel.
  

This recipe for home-made pork sausage involves the following steps:

1. Cut the neck into tiny pieces. If you use a meat grinder, the sausage is not very tasty.
2. Add salt, pepper, your favorite spices (for example, cardamom, suneli hops, zira), chopped bay leaves and garlic. Stir the mass, cover with a plate and send for a day in the refrigerator.
3. After pour in a little water and mix again. Perfect minced meat should be viscous and juicy.
4. Next, fill the intestines with minced meat and tie. Put the resulting sausages in boiling water, cook for 7 minutes over moderate heat.
5. Remove the items from the pan, dry and cool.
6. Then you can bake sausages in an oven at 200 ° C for 40 minutes or fry for half an hour until cooked.

Chicken Sausage

This recipe (with photo) of homemade chicken sausage is great! Take:

• a couple of cloves of garlic;
• 1.5 kg of chicken fillet;
• a teaspoon of salt;
• 200 g of lard;
• 150 ml of cream or milk;
• paprika, ground pepper, nutmeg, coriander (to taste);
• the intestines are small.
  

The recipe for homemade delicious sausage involves the following steps:

1. Wash chicken and lard, dry. Grind with a grinder with a large sieve. Add chopped garlic, seasonings and salt, stir.
2. Next, pour some milk or cream. It is important that the mass is not too dry, but not liquid. Therefore, the amount of dairy products vary depending on the meat.
3. Stuff the minced meat and leave for 15 minutes.
4. Fill the intestines with minced meat, form sausages and send them overnight (you can for 2 hours) in the refrigerator.
5. Fry the sausage until golden brown or bake in the oven at 170 ° C for an hour.

Liver sausage

There are many recipes for making home-made sausages. We will figure out how to make liver sausage. We take:

• two onions;
• half a kilo of liver (pork, beef, chicken);
• a head of garlic;
• lard - 250 g;
• four eggs;
• a tablespoon of starch;
• 100 ml of milk;
• pepper, salt and other seasonings (to taste);
• 3 tbsp. l semolina;
• the intestines are small.
  

Prepare this dish like this:

1. Wash the liver, clear of the film. Cut into pieces and grind with a meat grinder with garlic and lard.
2. Chop the onion and fry in a skillet. Add minced salt, onion, pepper, eggs, starch, favorite spices and semolina to the minced meat. Stir well, pour in the milk and mix again.
3. Fill the pre-prepared guts with the minced meat. Cook the sausage on moderate heat for 40 minutes. Or bake in the oven for 40 minutes at 200 ° C.

With buckwheat

Consider another recipe for home-made sausage made from pork in the intestines made. You will need:

• five cloves of garlic;
• a glass of buckwheat;
• 300 g of fat;
• a pound of pork fillet;
• 0.5 tbsp. l salts;
• ground pepper (to taste);
• guts.

Prepare this dish as follows:

1. Rinse the buckwheat, boil and cool.
2. Wash the lard and meat, cut into small pieces. In a deep bowl, combine buckwheat, meat, salt, lard, chopped garlic and pepper. Using a meat grinder, nozzle and guts, make sausages.
3. Boil the water and dip the sausage into it, cook for 35 minutes.

This sausage can be stored in the refrigerator for two weeks. Fry it additionally until golden brown before use.

Homemade sausage

To create a product you need:

• 50 ml of brandy;
• guts;
• 1 kg of pork meat with fat;
• spices and garlic (to taste).
  

If pork has no fat, add 200 g of fat to the ingredients. Otherwise, the product will turn out dry. Cooking process:

1. Finely chop the lard and pork (slices about 1 cm), add spices and garlic, pour cognac. Stir and refrigerate for 12 hours.
2. Tie the intestine tightly with twine from one end, start with the insisted forcemeat. This is very convenient to do with a special attachment to the meat grinder. If not, use a simple spoon. It is important not to fill the gut too tight, otherwise it will burst during cooking. If you want to get a few small sausages, then bind the intestine with twine as it is filled at equal intervals. Tie a tightly open edge, then pierce the sausage with a toothpick in several places.
3. Roll the sausage into a ring, immerse in a pot with boiling water and cook for 10 minutes.
4. Pour the vegetable oil into the baking dish, put the sausage there and bake in the oven at 220 ° C for one hour until golden brown.

Pork sausages can be cooked in many ways - they can also be fried on skewers, grills, and skillet. In any case, your guests will be delighted and will find out from you the process of preparing this dish.

Jerky beef sausage

Now consider the most delicious home-made beef sausage recipe. You will need:

• two large spoons of salt;
• 1 kg of beef pulp;
• 1 tsp granulated sugar;
• 200 g of well salted fat;
• spoon of coriander;
• 2 tsp ground black pepper;
• a pinch of ground red pepper;
• apple vinegar;
• a pinch of baking soda.
  

Cook the sausage as follows:

1. Wash the meat and cut into strips.
2. Fry the coriander in a dry frying pan, then grind it in a coffee grinder.
3. Mix all the dry ingredients in a separate container: soda, salt, coriander, sugar, black and red pepper.
4. Grate the strips of beef with vinegar, roll in a mixture of spices, lay in layers in an enamel pan, cover, press down with a load and send for 12 hours to the cold (after 6 hours, turn over the pieces and press down on the lid again).
5. Mix 2 tbsp. l apple cider vinegar with 1 liter of water, dip the pickled meat in this solution so that it is completely covered. If the solution is not enough, cook again. Remove the pieces after 10 minutes, squeeze out excess moisture and pass through a meat grinder.
6. Cut fat into thin slices and send to the meat.
7. Stuff the guts with the resulting meat, tie each segment on both sides.
8. Put prepared sausages on a wire rack and send them to a room with good ventilation.
9. Six days later, the sausage is ready.

How to choose and prepare guts?

You can buy pork, beef or lamb intestines of different sizes in a store or market. For homemade sausage, it is better to take beef gut, as it is more durable. When choosing a gut, you need to pay attention to the following nuances:

1. Smell - slight or absent.
2. Color - no gray shades, light.
3. Density - no nodules or peripheral holes.

Prepare your guts like this:

1. Rinse them first, and then soak for two hours in a weak solution of vinegar or potassium permanganate.
2. Wash with warm water.
3. Pass through each piece of water. So you will find holes in the walls of the intestines and it is in these places that they can be cut into separate pieces.

If you cannot find a suitable product, replace it with collagen film - after heat treatment it will be edible. Before use, soak it in saline (take 1 teaspoon of salt per 1 liter of water) for three minutes, then rinse under water.

Transcarpathian liver sausage

Take:

• two large onions;
• a pound of fatty meat;
• 3 tsp ground black pepper;
• 2 kg offal (pork heart, lungs, liver);
• a pound of round rice;
• 3 tsp dried marjoram;
• salt (to taste).

Cook this sausage like this:

1. Send prepared offal to boiling water, cook for one hour. Cook the cheek or meat from the head separately until the skins are soft.
2. In a broth from meat or entrails, boil rice. It should turn out friable, but not sticky. So that it is not very greasy, it is sometimes simply boiled in water.
3. Pass through the meat grinder with an average grill of the inside and onions or chop finely with a knife. Mix with boiled rice, season with spices. Do not spare the pepper. If you are not afraid of fiery sharpness, add sharp red as well. If necessary, add some water or broth.
4. Fill not tightly prepared intestines, do not allow air to enter.
5. Liver sausage is best done with a length of not more than 15 cm, three little things per serving, tied with a strong thread on both ends.
6. Cook at 85 ° C for 10 minutes. Remove, dry a little and cool.
7. Chilled liverwurst can be stored in the freezer. A warm stick with a toothpick in many places, fry on both sides on the lard. First, on low heat, and then on high until golden brown.

This sausage is called "white gurka". If you prefer buckwheat, replace it with rice. Serve the sausage with any side dish (buckwheat, potatoes, stewed cabbage) or use as a cold snack. Eat on health!