Homemade sausage it was prepared already when it was not yet sold in stores, and they did not even know about preservatives, dyes and flavors. Most often, homemade sausage was prepared when cutting a wild boar before Christmas or Easter. Used only natural products– fresh meat, lard, intestines.
Spices of artificial origin were also not used, but were added to. The result was very healthy and tasty sausages, which were considered the main dish at festive table. Of course, cooking homemade sausage– a rather long and labor-intensive process, but ready dish worth every minute of your time.
The sausage is soft on the inside and crispy on the outside, juicy and flavorful. After all, it’s true what they say: happiness is not in the sausage, but in its quality. And the quality of homemade sausage is top notch. In all respects it is superior to store-bought sausage, even the most expensive one.
There is a huge variety of recipes. Firstly, in our time, not only natural pork intestine is used as a casing, but also protein casings, which are sold in stores. Secondly, not only meat, but also lard, and sometimes vegetables, cereals, liver and heart are added to the sausage.
And thirdly, some sausages are boiled, others are baked in the oven, and others are fried in a frying pan or in the oven. I offer only one of the options preparing homemade sausage with meat and lard.
- pork goulash – 1 kg,
- lard – 300 g,
- garlic – 4 cloves,
- pork intestine – 100 g (1.5-2 m),
- salt,
- pepper.
Homemade pork sausage with lard - recipe
First you need to prepare the intestine. On the market you can buy ready-made cleaned pork intestines, salted and frozen. All you have to do is defrost it and stuff it. But if your colon is not cleansed, you will need a little more time and effort. We rinse the intestines with water, turn them out and rinse again. Use a knife to scrape off the fat, add salt and leave for an hour. To remove bad smell, soak the intestines in water with a little vinegar added.
Let's prepare the filling. Cut the meat into small pieces, about 1 cm by 1 cm. Also, or you can cut the lard into smaller pieces. If you don’t like pieces of lard and meat in sausage, you can put it through a meat grinder. But I prefer chopped sausage.
Add salt and pepper to taste. Press 4 cloves of garlic through the garlic press. Mix everything well.
To fill the gut with the filling, you will need a simple plastic bottle. Trim the neck, leaving 4-5 cm. Place the end of the intestine on the neck and stuff the filling, pushing it into the intestine with your finger. Carefully push the meat through the intestine so as not to tear it.
Tie the ends of the intestines. You can make several large sausages, or you can make many small sausages.
Place the sausages on a baking sheet greased with pork fat.
Bake in the oven for 1-1.5 hours. 10 minutes after setting
Meat sausage is one of the most popular products. It is eaten for breakfast, used as a snack on the holiday table, and is an ingredient in many dishes.
A store-bought product raises doubts about its quality, so it is best to prepare it at home.
Homemade pork sausage - a simple and tasty recipe
To make the sausage fatty and nutritious, but at the same time tender and juicy, pork is used as its basis.
No need to buy for sausage great amount ingredients, even a beginner can repeat her recipe.
You will need:
- Pulp pork meat- 1.5 kg;
- Thin pork intestines - 5 m;
- Pork lard - 500 gr;
- One head of garlic;
- Cognac - 36 gr;
- Spices: coriander, thyme, dried basil - all 1/2 tsp;
- Salt and ground black pepper - to taste.
Cooking process:
- The first step is to process the intestines. If they were in the freezer, they need to be defrosted, freed from mucus and dirt with a knife, turned inside out and rinsed thoroughly under the tap. It is best to cut the five-meter intestine into several smaller pieces. After processing the intestines, soak them in a salty water solution for 60 minutes. Salt will remove microorganisms and bacteria.
- Let's start with the lard. You need to cut off the skin from it and chop it into small square pieces. If the pork meat itself has large percentage fat content, then use less lard in the recipe.
- Pork must be prepared by removing bones or veins. Cut into medium-sized squares. (2^2 cm)
- Place lard and meat in a common bowl. Sprinkle pepper and all other spices on top.
- Process the garlic using a garlic press and add to the meat mixture.
- Pour cognac into the sausage base. It will give the dish a specific aroma and juiciness. You can do without it.
- Now it's time to stuff the guts. Using a tablespoon or a meat grinder attachment - a long tube - you need to push the meat inside the intestine. Don't forget to tie the end. Don't stuff too tightly.
- After the intestine is filled with filling, tie the other end and put it in freezer for 4 hours for marinating.
- The future sausage can be rolled into rings for easier baking. Pierce in several places with a needle to avoid damaging the sausage casing.
- Place a 5 liter pan of water on the fire and wait until it boils.
- Add salt and put raw sausage into the pan. Cook for 40 - 60 minutes over low heat.
- After cooking, the sausage must be placed in the oven. Don't forget to prepare the pan vegetable oil. We put boiled sausage on it.
- Oven temperature - 180 degrees. Baking time - 40 minutes. During the baking procedure, you need to turn the intestine with meat several times.
- You can eat ready-made homemade sausage immediately, or you can eat it cold.
Classic homemade sausage requires meat, lard, garlic, salt, pepper and other spices, as well as clean intestines. However, as practice has shown, it is quite possible to do without the latter.
It is better to buy meat and lard from the market. You can also find intestines there. If you're lucky, they'll already be processed and ready to use. You just need to rinse and soak them in water for 20 minutes. Afterwards, you need to thoroughly inspect their insides and, if necessary, remove everything unnecessary.
You need to stuff the intestines with minced meat using a meat grinder and a special attachment. It can be found in the kitchen departments of most stores. However, you can also use regular plastic bottle, on the neck of which you will need to put a gut.
Before filling with minced meat, tie the end of the intestine with a strong knot. Make sure that the sausages are filled evenly, without voids.
If you fill it too tightly, then when heat treatment the shell may burst, so stick to the golden mean.
When the intestine is full, remove it from the nozzle and tie it tightly. After this, make several punctures with a needle so that steam escapes from the sausage during cooking.
Homemade sausage can be boiled, fried and stewed.
1. Homemade sausage without casing
- 1 kg pork;
- 5 cloves of garlic;
- 5 tablespoons of dry cream;
- 1 tablespoon salt;
- 1 teaspoon sugar;
- 1 chicken egg;
- ground pepper, dried herbs - to taste.
Preparation
Rinse the pork and grind with a meat grinder, blender or food processor until smooth.
Add garlic, dry cream, salt, sugar to the mixture. Mix everything and roll the resulting minced meat again.
Break the egg into the minced meat, add ground pepper to taste.
Knead the resulting mass well with your hands, like dough.
Spread it on the table parchment paper and place the minced meat on it, forming a loaf. Its length should correspond to the size of your pan: the sausage should completely fit into the container.
Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie it loosely, the fat will leak out and the sausage will be dry.
Wrap the resulting “candy” in foil, squeezing the tails tightly. Make the same sausages from the remaining minced meat.
Pour water into a saucepan and place the sausages there. The sausage must be completely in the water, so you need to put pressure on it. An ordinary plate is suitable for this role.
Cook over low heat for 1.5 hours. Remove the cooked sausage from the water and leave to cool until room temperature, without unfolding.
The next day, remove the parchment and foil and roll the sausage in the herbs. Choose dry ones fragrant herbs, such as oregano, rosemary, parsley, dill.
Homemade sausage is stored in parchment for 2 weeks. You can eat it either cold or hot, after frying it.
ocekovbasa.com.ua
- 1 kg of fatty pork neck;
- 1 tablespoon salt;
- ground black pepper and other spices - to taste;
- 6 cloves of garlic;
- 2 bay leaves;
- small intestines.
Preparation
Cut the neck into very small pieces: this way the taste of the sausage will be subtler than using a meat grinder. Salt, pepper, add your favorite spices (for example, cumin, cardamom, khmeli-suneli), finely chopped garlic and chopped bay leaves. Stir the mixture well, cover with a plate and put in the refrigerator for a day. Then add a little water and stir again. Perfect minced meat It should be juicy and viscous to the touch.
Fill the intestines with minced meat and tie them. Place the resulting sausages in boiling water and cook over medium heat for 5–7 minutes. Remove them from boiling water, dry them and let cool. After the sausage, you can bake for 40 minutes in the oven at 200 ° C or fry until cooked for 30 minutes.
3. Chicken sausage
kitchenmag.ru
- 1 ½ kg chicken fillet;
- 200 g lard;
- 1 teaspoon salt;
- ground pepper, paprika, coriander, nutmeg- taste;
- 2 cloves of garlic;
- 150 ml milk or cream;
- small intestines.
Preparation
Rinse and dry the lard and chicken meat, and then pass through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.
Pour in a little cream or milk. The quantity varies depending on the meat: the main thing is that the mass is not liquid, but not too dry. Mix well and leave the minced meat for 10-15 minutes.
Fill the sausages with minced meat and refrigerate for several hours, or better yet, overnight. Afterwards, fry the sausage until golden brown crust or bake in an oven preheated to 170°C for an hour.
xcook.info
- 500 g liver;
- 250 g lard;
- 1 head of garlic;
- 2 large onions;
- salt, pepper and other spices - to taste;
- 1 tablespoon starch;
- 3–4 eggs;
- 3 tablespoons of semolina;
- 100 ml milk;
- small intestines.
Preparation
For sausage, you can use any sausage: pork, beef, chicken. Rinse it and remove the film. Cut into pieces and pass through a meat grinder along with lard and garlic.
Finely chop the onion and fry in a frying pan. Add onion, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Mix thoroughly, add milk and mix again.
Fill the previously prepared intestines with minced meat. Cook the sausage for 40 minutes over medium heat. Or bake it in the oven at 200°C for 40 minutes: this will make it especially tasty.
xcook.info
- 1 glass of buckwheat;
- 500 g pork fillet;
- 300 g lard;
- ½ tablespoon salt;
- ground pepper - to taste;
- 5 cloves of garlic;
- intestines.
Preparation
Rinse the buckwheat and cool. Rinse the meat and lard and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, and finely chopped garlic in a deep bowl. Make sausages using intestines, an attachment and a meat grinder.
Bring the water to a boil, place the sausage in it and cook for 30–35 minutes.
You can store the sausages in the refrigerator for 2 weeks. Before eating, fry them until golden brown.
Sausage homemade Pork is one of the most delicious meat dishes.
For the most simple recipe homemade sausage will need meat, salt, pepper and garlic, as well as casings or other casings.
Our recipe today is sausage made from any meat (pork), maybe even a dietary one, with the addition of fatty lard so that it is not dry.
Ingredients:
- lean pork - 1.8 kg
- lard - 0.3 kg
- garlic - 20 g
- medium-ground salt - 2 level tablespoons (level)
- freshly ground black pepper
- sausage casing - 3 m
How to cook sausage with lard:
1. To fill the sausage, rinse the casings well under running water. cold water outside and inside, fill with cold water and leave for half an hour.
It is better to immediately cut the sausage casing into pieces of the required length, approximately 1-1.2 m.
2. Cut the meat and lard small pieces with a knife or grind in a meat grinder through a wire rack with large holes.
3. Add black pepper, chopped garlic and salt to the chopped meat and lard.
For flavor, grind the pepper in a mortar or crush it in a glass right before preparing homemade sausage.
4. Mix the minced meat and start stuffing the intestines. Insert the sausage stuffing attachment into the meat grinder. Put a shell on it like a stocking.
Tie the edge into a knot and pierce it with a pin to allow air to escape until the minced meat reaches it.
5. Scroll through the sausage mince, gradually filling the casing with mincemeat.
It doesn't need to be too tight. Periodically twist the sausage several times for further convenience when rolling it into a ring. You also need to sometimes prick the shell with a pin. to release the air, and when frying the shell will remain intact.
6. When all the shells are full, tie the ends with a knot or thread.
7. You can bring the sausage to readiness in different ways:
- bake in a sleeve in the oven at 180 degrees, after pouring 2-3 tbsp into it. spoons of water. The sausage will be juicy, soft and rosy. After 15 minutes, reduce the temperature to 150 degrees and cook for 20 minutes until browned. Then turn off the oven and leave the sausage for another 10 minutes
- bake the sleeveless sausage on the branches of a cherry tree, pouring a little water into the bottom of the pan. This way it won’t burn and will get the aroma from the branches.
- boil for 5 minutes, tying the ring with twine, and then bake in the oven
Pork sausage is prepared simply and quickly at home; it is very tasty and healthy.
Served with any side dish. Bon appetit!
Homemade garlic sausage - favorite dish my children, so I make this delicacy from time to time. This sausage will decorate any table. Once chilled, you can cut it into rings and serve it as an appetizer, or you can fry it in a pan and serve it with any side dish. The aroma and taste of sausage are incomparable. And it's easy to prepare. If it is not possible to purchase intestines on the market, you can order them from an online store.
To prepare garlic sausage, we will need the products indicated in the list.
Cut the chicken breast into small pieces.
Cut the lard into small pieces.
Combine minced meat, lard and pieces of chicken breast.
Salt, pepper, squeeze out the garlic. We add a lot of garlic, since the sausage is garlic.
Add Dijon mustard to the minced meat and start mixing. It will take some time. In addition, it’s good to beat the minced meat a little, 30-40 times.
Our intestines are salted and already clean. We put one end on the spout of the faucet and always hold it with our hand. Place the other end in a container of water. The container should be placed on the drain near the tap so that the intestines do not run into the drain. We turn on the water, and under the pressure of water they are washed inside.
We have a special tube for filling sausages. It can be inserted into a meat grinder and filled with sausages. But since the sausage yield is small, we decided not to even take out the meat grinder, but filled it manually - one held it, the other filled it.
So, we completely put the intestine on the tube, like a stocking, and at the very tip we tie the intestine with white cotton threads.
From the opposite end we fill the intestine with minced meat through a tube, gradually relaxing the intestine. You don’t need to fill it too tightly so that the sausages don’t burst during cooking or baking.
You can bandage it in separate portions, or just with one ring - whatever you like.
Now we take a gypsy needle and pierce the sausages in those places where there is air. We pierce quite often.
Boil the sausage in boiling water over low heat for 8-10 minutes.
Transfer the sausage to a baking sheet or grill pan greased with vegetable oil. Grease the sausage and place in an oven preheated to 180 degrees. Bake for 40 minutes.
