Homemade sausage recipe. Recipes for homemade pork sausage in the gut

When I was little, on significant holidays my grandmother’s wood stove in the village would be lit and homemade pork sausage would be prepared. Pigs were always raised in households, and sausage was very often tasty and aromatic. Excellent homemade meat snack.

At one time, the hardest part about making homemade sausage was finding the casing. However, now it is sold canned or frozen in large supermarkets. In addition, you can negotiate with traders at the local bazaar; they will be happy to bring you what you need for your money.

We were going to cook sausage grandma's recipe. There was a time when status was measured by the presence of sausage on the table. But, as it turned out, happiness is not in the sausage, but in its quality. And homemade sausage is quality! Natural casing, natural pork meat and spices and inspiration, it is also natural.

In Bulgarian villages, they prepare a very tasty branded home-made sausage - “nadenitsa”, a hand-cooked fried sausage in which the minced meat is mixed with traditional Bulgarian seasonings - fenugreek.

A similar Georgian sausage is kupaty, made from small intestines stuffed with minced pork and beef, with the addition of finely chopped onion, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupats are grilled over coals in a whole shell. Homemade sausage is prepared wherever pigs, cows, and sheep are raised. If there is meat on the farm, then the owners prepare sausage. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.

Homemade sausage you've been looking for!

Ingredients (3 kg sausage)

Pork (neck, shoulder, back) 2-2.5 kg
Back fat 500-700 gr
Garlic 1 head
Pork small intestines 5 m
Cognac or brandy optional
Salt, ground black pepper, dried herbs (basil, thyme, oregano), ground coriander taste

You need to understand that homemade sausage is a very satisfying and tasty dish. Sausage is perfectly stored, especially if the finished sausage prepared at home is placed in a ceramic pot and filled with melted lard.
In any case, the sausage for the holiday should be prepared the day before, and the final heat treatment should be performed immediately before the feast. Then the sausage will be the most delicious. Although, I have not yet seen a person who refuses a sandwich with cold or warm sausage.
Spices for sausage: salt, oregano, thyme, pepper, basil, coriander
Pork small intestines, regardless of where you bought them, must be defrosted in air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It would not be superfluous to scrape out the intestines with the back of a knife and remove the mucus from the intestines.
Pork small intestines - natural casing
Pork meat can be used from any part of the carcass. Considering that sausage is made with the addition of lard, the fat content of the meat does not matter. The neck, shoulder blade, back part are perfect. Thoroughly clean the meat from bones and cartilage; getting them into the product is unacceptable.
Pork meat can be used from any part of the carcass: neck, shoulder, back
Homemade sausage, in principle, can be prepared from minced meat minced in a meat grinder. But grandma always cut meat and lard with a knife. The size of the cut is like a medium-sized cherry. This, of course, is a somewhat labor-intensive process, but in this case the sausage turns out especially tasty.
Lard, preferably not salted or frozen
Remove the skin from the back fat, preferably not salted or frozen. Cut a piece of lard weighing about 100 grams and set it aside for now. Cut the remaining lard into pieces twice as small as the meat. The ratio of meat to lard should be approximately 1:6 - this is very approximate. It is worth considering that if pork is used with big amount fat, it is worth reducing the amount of added fat.
Cut meat and lard
In a large bowl, combine the chopped meat and lard. Salt and pepper - maybe even a little more than it costs. Add dry aromatic herbs: basil, oregano and definitely thyme. Add ground coriander to taste. Mix the meat very thoroughly so that all the spices are evenly distributed. By the way, Bay leaf I'm not adding.
In a large bowl, combine chopped meat and lard
Peel the head of garlic and chop the cloves very finely with a knife, as finely as possible. You can use a kitchen utensil for chopping garlic or a grater, but in this case there will be a lot of garlic juice, I don’t like that. Add chopped garlic to the minced meat and stir. Next, I add a little to the minced meat good cognac– 2-5 tbsp. l. This is optional. Try it, but don’t add surrogate or bad-smelling alcohol, this will affect the aroma of homemade sausage and taste. If you are not sure, it is better to skip this point. At the very end, you need to mix the minced meat very thoroughly.
Add spices and garlic to the meat
Next comes the turn of the important process- the sausage is starting. The prepared shell will begin minced meat.
Minced meat ready for filling
If your home screw meat grinder has a special attachment for filling - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cross-shaped knife and grid are removed from the meat grinder, and the nozzle is inserted in their place. The intestine-shell is pulled over the nozzle, and the tip of the intestine is tied into a knot or tied with cotton thread. It is important that the thread must be free of synthetic fibers; they will burn instantly when frying.
The minced meat is put into a meat grinder, as when cooking. The casing is filled automatically and is pulled off the nozzle as it is filled.
The shell on a special nozzle is ready for filling
Attention: do not fill very tightly. When squeezed, the shell should press lightly. If the shell is filled tightly, it is guaranteed to burst when boiled or fried.
Stuff the shell with minced meat
We must ensure that there are no holes in the shell. If you find a hole, be sure to cut the shell in this place and tie it with thread. The result is not a single long sausage, but two or more sausages that can be tied together in a chain.
Stuffed sausage with ends tied
This completes the preliminary stage of preparing the dish. Homemade sausage is filled with minced meat and needs to be refrigerated overnight. The minced meat should mature for at least 4-5 hours.
Tie the sausage with string and put it in the refrigerator
Immediately before starting cooking, it is necessary to carefully inspect the shell again, identify and bandage tears and noticeable holes. After this, you should roll the sausages into spirals (rings) and tie them with cotton thread. This makes it easier to cook and fry sausage.
Next is an important point: the sausage casing must be pierced in many places. This is convenient to do with a toothpick or a large needle. Prick the shell on both sides at intervals of 4-5 cm. If voids filled with air are visible under the shell, they must be pierced. Remember from Hasek - Baloun could not get rid of that unforgettable bright picture of how he pierces the “tlachenka” so that the air comes out of it: otherwise it will burst during cooking.
The sausage casing must be pierced in many places.
Enough large saucepan, frying pan or cauldron, pour 15 cm of water. Place a ring of sausage in the pan so that it is immersed in water, and bring the water to a boil. Cook from the start of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.
Cook the sausage from the start of boiling water - 4-5 minutes
One by one, cook all the sausages that were prepared the day before. After cooking, remove the sausages from the boiling water, place them on plates and let cool.

Whatever you say, 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 don’t want to buy it in the store, we’ll tell you how to prepare it. homemade sausage in the guts of your own kitchen.

Ingredients:

Pork meat with fat layer - 1 kg;
sausage intestines;
cognac - 50 ml;
salt, garlic and spices - to taste.

If the pork meat does not have a fat layer, then add about 200 grams to the ingredients. lard, otherwise the sausage will turn out dry.

Cooking steps:

Finely chop the pork and lard (about 1 cm pieces), add spices and garlic, pour in 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’s more convenient to do this using a special attachment for a meat grinder, but if you don’t have one, you can use a regular spoon. The main thing is not to stuff the intestine too tightly, otherwise it may burst during cooking. If you want to get several small sausages, then tie the intestine with a strong thread at equal intervals as it fills.
Tie the open edge 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.
Roll the sausage into a ring, place it in a pan of boiling water and cook for 10 minutes from the moment it boils.
Pour into a baking dish vegetable oil, place the sausage there and bake in the oven for 50-60 minutes at 220 degrees until golden brown.

Pork sausages can be prepared in a variety of ways - in addition to the oven, they can be fried on the grill, frying pan, skewers - in any case, they will sell out with a bang, and guests will be trying to find out the recipe for this dish for a long time.

Liver homemade sausage in the gut

Ingredients:

any liver - 1 kg;
chicken eggs - 3 pcs.;
lard- 200 gr.
onion— 1−2 heads;
garlic - 4-6 cloves;
semolina - 6 tbsp;
intestines - as needed;
salt, spices, pepper - to taste.

Cooking sequence:

Cut the onion into half rings and fry.
Grind the liver, garlic, lard, and 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 for the semolina to swell.
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 poke holes in each sausage with a toothpick or needle.
The prepared sausage can be boiled in a pan or baked in the oven for 40 minutes at 220 degrees.

Homemade chicken sausage in the gut

Ingredients:

chicken fillet - 1 kg;
chicken egg - 1 pc.;
greens, salt - to taste;
intestines - as needed.

Preparation:

Grind the washed and dried chicken fillet in a meat grinder, add herbs and salt.
We stuff the intestine with minced meat, tie it on both sides with a strong thread, and make several punctures.
Cook for 40-50 minutes in boiling water.
After cooking, you need to remove the sausage, cool and let it lie in a cold place for about 2 hours. The dish is ready.

If you are cooking chicken sausage not for children, you can add to the recipe lard (200 g), minced in a meat grinder, as well as garlic and your favorite spices. If desired, chicken can be replaced with turkey.

Dry-cured beef sausage in intestines

Ingredients:

beef pulp - 1 kg;
well-salted lard - 200 gr.;
salt - 2 tbsp;
granulated sugar - 1 tsp;
black ground pepper- 2 tsp;
ground red pepper - a small pinch;
baking soda - on the tip of a knife;
coriander - 1 tbsp;
Apple vinegar.

How to cook:

Rinse the meat and cut into strips.
Fry 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.
Rub strips of beef with vinegar, roll in a mixture of seasonings, fold in layers in enamel dishes, cover with a lid, press down with pressure, put in the cold for 12 hours (after 6 hours you need to turn the pieces over and press down the lid with pressure again).
Dip the marinated meat into a vinegar solution 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 slices and add to the meat.
Stuff the intestines with the minced meat and tie each piece on both sides.
Place the prepared sausages on a wire rack and put them in a place with good ventilation. After 5-6 days, the dry-cured sausage is ready.

How to choose meat for sausage

In addition to the undisputed taste qualities homemade sausage has an undeniable advantage over its store-bought counterpart - the housewife knows for certain exactly what ingredients she used to prepare the delicacy and under what conditions she cooked it.

In fact, making sausage in intestines at home is not that difficult, just follow the recipe and use some tips and tricks.

For cooking, pork, veal, chicken, duck or turkey are usually used, but several types of meat can be combined. It must be remembered that poultry meat is usually a bit dry, so it is mixed with lard or bacon 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 be 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 be aromatic, tasty and tender.

How to select and prepare intestines for homemade sausage

Buying already prepared intestines for making sausage in a store or market today is not difficult. They can be beef, pork or lamb, and vary in length and diameter.

Beef intestine is preferable for homemade sausage, as it is more durable.

What to look for when choosing guts:

color - light, without gray shades;
odor—slight or absent at all;
density - no large peripheral holes or nodules.

How to prepare intestines for homemade sausage:

rinse them and then soak them in a weak solution of potassium permanganate or vinegar for 2 hours;
rinse warm water;
Pass water through each section, so you will find holes in the walls of the intestines; in these places they can be cut into separate pieces.

If you find it difficult to find a suitable product, then there is something to replace the intestines for homemade sausage. Collagen film is perfect for an artificial shell - after heat treatment it is edible.

Before use, you need to soak it in a saline solution (1 teaspoon of salt per 1 liter of water) for 2-3 minutes, then rinse under running water.

There are a lot of types and recipes for homemade sausage. It can be fried in a frying pan or grill, smoked, boiled, cooked in the oven - in any case, home-cooked sausage in the intestines will not leave anyone indifferent.

Nowadays these are such dubious GMO times when you are at least suspicious of any factory products. Meat production has especially lost the trust of citizens, so homemade minced sausages, the recipe for which we will look at today, are becoming more popular every day. You can’t even imagine how many products you can create using various ways cooking, taking into account the range of meats and additives.

Production technology

The secret of juicy, tasty homemade sausages is the quality of the meat, the peculiarities of preparing minced meat and adherence to the technological process.

So that all your work does not go to waste due to excessive dryness of the product, we should take into account the following points:

Variety of sausages

Homemade minced sausages have a fairly wide range, but how is such an abundance achieved?

So, having mastered the theory, we can safely begin practice. Today we will learn how to make universal minced meat for hunting sausages. Although the procedure is quite lengthy, the result is beyond praise. You can stock up on these products for future use, because their use is simply limitless. They can be fried on the grill, or on the grill on skewers, they make great soup And cabbage solyanka. They are a great addition for any side dish, even boiled or fried.

Ingredients

Pork (neck, shoulder or ham) – 2 kg;
Veal or beef (back of the leg) – 1 kg;
Lard (preferably smoked) – 300 g;
Beef broth – 200 ml;
Ground black pepper – 1 tsp;
Ground paprika – 1 tsp;
Garlic - 1 large head;
Dried dill – 1 tsp;
Thyme – ½ tsp;
Coarse salt – 90-100 g;
Guts for stuffing - 3.5 m;

Preparation

Now we can finished goods use at your own discretion. They can be frozen for future use, smoked, boiled, baked, fried; with such supplies, even the most honorable uninvited guests are not afraid of you.

Liverwurst

Ingredients

Beef liver – 2 kg + -
- 3 heads + -
- 2 tens + -
— 1/2 kg + -
Sausage casing— 5 m + -
- taste + -
- taste + -
Spices - to taste + -

Preparation

Many people probably associate liverwurst with USSR times. Back then, this penny thing was amazingly tasty and tender, you won’t find anything like it now. However, you can take a risk and cook it at home. For those who are not particularly oriented, liver is the liver, heart, kidneys, in general, internal organs killed cows, lambs or chickens and other rural animals.

As you have already seen, the recipe for making homemade sausages from minced meat is somewhat complicated, but not particularly complicated. The main thing is to find time and be armed with desire, and then your table will always be full of meat delights to the delight of your children and husband....or wife.

“Domostroy” of the 16th century already makes mention of the preparation of sausages, but they became most widespread under Peter I. It was then that the sovereign invited sausage makers from Germany, who were famous for their various recipes, to prepare these delicious products.

Thousands of varieties of sausage are known; in addition, sausages, corned beef, and ham of a wide variety of varieties are produced. Most delicious product You can get it not at a meat processing plant, but by preparing sausage at home.

So, how is sausage produced at home?

1. Sorting

At this stage, meat is sorted into the following categories: fatty, semi-fat and lean, that is, lean. The latter is considered the best for making sausages; premium quality sausage is obtained from lean meat.

Lean meat consists only of pulp and contains less than 30% fat. To prepare 1st and 2nd grade sausages, use semi-fat meat, where some of the fat is more than 50%. But fatty meat is not used in sausage at all.

2. Primary treatment of intestines

To prepare sausage at home, you will need small intestines, which must be processed immediately after removal from the animal. First, the intestines are freed from the mesentery and placed in a basin of water, then they are cut into 5-meter lengths and the entire contents are squeezed out.

After washing, they are turned inside out, salted and scraped with a knife on a flat board. At the end, the cleaned intestines are washed again with water and treated with a solution of potassium permanganate. Here the processing of the intestines ends to prepare the boiled sausage. If you plan to make raw smoked sausage, the intestines should be left in salt water for 2-4 weeks. Nowadays, intestines are sold separately, which are quite suitable for the production of homemade sausage.

3. Cooking minced meat

To make sausage at home, you can take meat from several types of animals. It is separated from bones, tendons, fat, films and cartilage, then cut into big pieces 300-400 g each and salted. To ripen, leave for two days in a cold room.

Then the matured meat is ground into minced meat, adding spices, garlic, ground with salt. Please note that if the recipe calls for meat from different animals, then each type is ground separately and then mixed. Lard and fat are twisted through a large mesh grinder.

Also, homemade sausage can contain a wide variety of seasonings. All ingredients are thoroughly mixed, lard is added, evenly distributed throughout the minced meat.

4. Sausage stuffing

At this stage, the filling is placed into the intestinal membranes. One end of the intestine is tied tightly, and the other is put on a special syringe. If you don’t have such a syringe, you can use a wide funnel or a meat grinder with a shank. The intestine is put on all the way to the tied end, and as it is filled, it goes down on its own. Main condition– avoid air cavities and voids where liquid would collect. Also, you should not pack the intestines too tightly with the filling to avoid ruptures during further heat treatment.

The exception is sausages for smoking, the volume of which will decrease during the smoking process. Then the casings are tied and pulled together in a circle, large sausages are laced around the circumference with twine.

5. Sausage draft

The correct technology for making sausage at home involves further settling, for which it is hung in a cool, dry, clean, ventilated room for a certain time.

6. Heat treatment

To release air from the sausage, its casing is carefully pierced in different places. Before frying, it should be smoked or dried in the oven for 1 hour. Frying process should take place at a temperature of 170-180 ° C for 30 minutes on each side. Then the sausage is cooled in a clean, dry room in a suspended state.

We may not make sausage at home very often because the whole process seems quite complicated. At the same time, you can get homemade amateur sausage, chopped ham, boiled-smoked, half-smoked, raw smoked, blood, liver, fried, and also make brawn.

Cooking sausage at home requires a spacious kitchen area, necessary utensils, as well as special tools and devices that will greatly facilitate and speed up the entire process of preparing sausage: a syringe for stuffing the intestines with minced meat, a meat grinder, a press for squeezing out rendered lard, machines for stirring minced meat.

Sausage: homemade recipe

Ingredients:

pork (shoulder and neck parts) – 3 kg,
lard – 300 g,
salt – 18 g per 1 kg of meat,
red paprika – 1 teaspoon,
marjoram – 0.5 tsp per 1 kg of meat,
allspice -0.5 tsp per 1 kg of meat,
white pepper - 0.5 tsp per 1 kg of meat,
thyme – 0.5 tsp per 1 kg of meat,
hot pepper – 0.5 tsp per 1 kg of meat,
cumin – 0.5 tsp per 1 kg of meat,
nutmeg-1\4 nuts per 1 kg,
mustard beans – 1\4 tsp per 1 kg,
cognac (Koktebel) – 50 g per 1 kg,
garlic – 30 g per 1 kg,
ice water – 150 g per 1 kg.

Grind the minced meat in a meat grinder through a large mesh. Chop the lard, previously frozen in the freezer, with a knife. Mix the minced meat with the spices and let it sit in the refrigerator overnight. Before stuffing the intestines, add water to the minced meat and mix. Stuff the prepared, washed intestines with minced meat and boil.

Some lovers of homemade sausages even convert juice cookers in order to use this technique for cooking sausages. Then grill on the gas grill in the oven for 7 minutes on each side. At the exit, the weight of the sausage decreases, part of it has boiled down and fried.

Homemade sausage is ready!

How to make sausage at home? This question interests many cooks who do not want to purchase this product in the store. In this regard, we decided to present several recipes homemade different types sausages

Making boiled sausage from poultry and pork

Before you do boiled sausage at home, you need to ensure that you have the following components:

poultry breast - 500 g;
lean pork - 300 g;
fresh sour cream - 400 ml;
semolina - 2 large spoons;
egg whites - from 3 eggs;
table salt - 1-2 dessert spoons;
white sugar - 1 dessert spoon;
ground black pepper - 1 pinch;
sweet paprika - 2 dessert spoons.

Cooking method

How to make boiled sausage at home? Chicken fillet and the pork is washed well and minced in a meat grinder. Add lightly beaten egg whites, salt, pepper and semolina. Sweet paprika, sugar and fresh sour cream are also added to the meat.

Beat all ingredients using a blender. As a result of such actions one gets homogeneous mass without a single lump.

You can use a plastic bag as a casing for boiled homemade sausage. But it will be better if you take a baking bag or parchment.

The minced meat is placed in the prepared bag, and then it is carefully wrapped so that the contents of the bag do not leak out during the heat treatment.

After the homemade sausage is formed, it is placed in a pan of boiling water and cooked over low heat for 1.5-2 hours.

Raw smoked veal sausage

How to make cheese smoked sausage at home, few housewives know. To remedy this situation, we decided to introduce detailed recipe of this product. For this we need:

veal tenderloin - approximately 1.5 kg;
lard - 1 kg;
table salt - 3 large spoons;
regular vodka - 4 large spoons;
various spices, garlic and liquid smoke - use to taste.

Cooking process

Before you make sausage at home, you need to prepare all the ingredients. Rub the lard with garlic and table salt, and then put it in the cold.

We cut the meat into small slices, pepper, salt, and also add various spices (to taste), vodka and granulated sugar. Mix all the ingredients and leave in the refrigerator for exactly one day.

The next day, dry the meat with a towel and grind in a meat grinder. Chop the salted lard very finely and then add it to the minced meat. Also add salt and sugar to the ingredients and pour in a little vodka.

After mixing all the ingredients, we form small sausages. After that we rub them liquid smoke, wrap in gauze, newspaper or foil. In this form, we leave the product in a cool and windy place. After 10 days raw smoked sausage can be served.

Cooking delicious blood sausage

Do you know how to make blood sausage at home? If you do not have such information, we will provide it right now.

So, to prepare the product in question we will need:

peeled pork intestines - several pieces;
fresh veal blood - approximately 3 liters;
pork lard - 1.5 kg;
dry ground spices (red and black pepper, cloves, nutmeg, cumin, etc.) - use to taste;
cognac (you can use sherry, Madeira, good vermouth) - approximately 80 ml;
table salt - use to taste;
garlic cloves - about 5 pcs.

Cooking a delicious meal

Before making sausage at home, chop the lard with a knife or using a meat grinder. We press the garlic cloves through a press and then place them in the veal blood. Add lard, dry ground spices, cognac and table salt. Mix all the ingredients well with a blender, and then proceed to form the sausages.

Using a large funnel, fill all the pig intestines with a mixture of blood and lard, then twist or tie with twine.

We pierce the resulting products with a needle in several places and place them in a spacious bowl with warm water. Place the container on low heat and cook its contents for about half an hour. At the same time, we carefully ensure that the sausages do not swell or burst.

Carefully remove the finished products and cool. We hang the sausages in a well-ventilated area or put them in the refrigerator.

Making liverwurst in a natural casing

How to make liverwurst at home? There is nothing complicated in preparing such a product. We invite you to verify this from your own experience.

So, we need the ingredients:

liver, pre-peeled and boiled - about 2 kg;
large onions - 3 pcs.;
fresh eggs - 15-20 pcs.;
fresh high-fat sour cream - 500 g;
cleaned intestines - 5-6 pcs.;
salt and other spices - use to taste.

Making sausages from liver

To prepare liver sausages, you can use any offal (lungs, liver, heart, kidneys, etc.). They are pre-cleaned and boiled, and then passed through a meat grinder. Also added to the liver are chopped onions and chicken eggs. After mixing the ingredients and obtaining a homogeneous mass, add sour cream, various seasonings and table salt.

The prepared sausage base is distributed over the cleaned intestines and tightly tied with thick cotton threads. The resulting products are boiled over low heat for half an hour or a little longer.

The finished sausages are removed from the broth and cooled. Later they are fried in a frying pan, on the grill or baked in the oven.

How to make dry-cured sausage at home?

To prepare dry-cured sausage, no special skills or special equipment are required. For such products, you just need to purchase the following components:

fresh veal - 1.5 kg;
pork lard - about 700 g;
table salt - 3 large spoons;
black pepper - ½ dessert spoon;
white sugar - 2 large spoons;
any vodka - 1.5 large spoons;
cognac - approximately 50 ml;
pork or veal intestines (prepared) - use at discretion;
garlic - 4-5 cloves.

How to cook?

Before you make sausage at home, you need to prepare all the main ingredients. The lard is thoroughly washed, dried, rubbed with salt and garlic and placed in the refrigerator for ten hours.

Fresh veal is also thoroughly processed and cut into small slices. Salt, sugar and a little pepper are added to the meat. In this form, it is kept in the refrigerator for 24 hours.

After preparing all the components, lard is finely chopped sharp knife or passed through a meat grinder. By the way, in the latter case it is necessary to use a nozzle with large holes.

After processing the lard, it is laid out on the meat product, and then the remaining sugar and salt are added, and a little cognac is poured in. If you don’t have such a drink, you can use regular vodka.

After thoroughly mixing all the ingredients, begin to form the sausages. The prepared base is placed in cleaned intestines and compacted well. Having tied up all the ends of the products, they are hung in a cool place (in a draft). After about 2-3 days, the sausages will begin to wilt. They will be absolutely ready for consumption in about 10-11 days.

Cooking doctor's sausage

Many chefs know how to make doctor's sausage at home. This is due to the fact that such a product is the most popular among consumers.

To implement the presented recipe, you need to prepare:

pork meat of medium fat content - about 4 kg;
fresh beef - 1 kg;
table salt - approximately 3.5 large spoons;
granulated sugar - 2 large spoons;
ground nutmeg - 1.5 large spoons;
cardamom - dessert spoon;
cognac or regular vodka - approximately 50 ml;
fresh chicken eggs - 5 pcs.;
powdered milk - approximately 80 g;
very cold water - about 1 liter;
natural casing - at your discretion.

Preparing products

For cooking doctor's sausage fresh meat is ground twice in a meat grinder, and then all the spices are added and powdered milk. After thoroughly mixing the ingredients, ice water is gradually poured into them.

The resulting mass is whipped using a blender until it turns into a homogeneous emulsion suspension. Having added all the other products to the ingredients, we begin to form the sausages. For this purpose, only natural casings are used. The entire meat base is placed in them and tied tightly with threads.

The formed products are placed in slightly boiling water and cooked for 50 minutes. After time has passed, the sausages are removed and cooled.

The dish prepared in this way has a very pleasant, natural light pink color and the taste and aroma of real doctor's sausage. However, it should be noted that the structure of the product is slightly denser than store-bought.

Making delicious chocolate sausage for dessert

Few people know, but sausages can be not only meat, but also sweet. This product will serve great dessert, which is sure to please both adults and small children.

So, to prepare homemade chocolate sweets we will need:

cocoa powder - 2 large spoons;
fresh butter - approximately 200 g;
whole milk - about ½ cup;
peeled walnuts - approximately 100 g;
shortbread cookies - about 500 g;
light sugar - 1 full glass.

Making a delicious dessert

Before you do chocolate sausage at home, you should prepare the basis for it.

Grind the shortbread cookies not very finely with your hands, and then add granulated sugar, cocoa powder, melted butter And whole milk. To get a more high-calorie and tasty sausage, we also put it in the base. a small amount of walnuts. Before doing this, wash them thoroughly, dry them in a frying pan and crush them with a masher.

After mixing all the ingredients with a spoon or your hands, place the base on baking paper and form a dense sausage. After placing the product in the refrigerator, wait until it completely hardens. After that ready dessert cut into pieces and present to the table along with tea.

Knowing how to make smoked sausage at home (or some other similar product), you will never cease to amaze your loved ones.

To cook only the best and delicious dishes, we recommend adhering to the following rules:

To prepare homemade sausages, you must use only the freshest and youngest meat possible.
To make sausages more tasty, part meat product or lard must be cut into small pieces.
To form sausages, you can use any casing: intestines, cooking bags, gauze, parchment paper And so on.

Bon appetit!