Mince for homemade pork sausage. We make boiled sausage from poultry and pork

If you have never cooked sausage at home, Elena Skripko's book "The World Sausage" will simply force you to buy the right meat and casing for sausage and get down to business: the process of making homemade sausage is described in such a simple and accessible way. The photos just won't let go! Today we will tell you how to make pork sausage - according to an old Ukrainian recipe with garlic, as well as prunes.

Old Ukrainian recipe homemade sausage is absolutely simple. It does not include complex and unfamiliar ingredients, everything is clear here, and most importantly, close to us. By the way, Nikolai Vasilyevich Gogol was very well versed in the intricacies Ukrainian cuisine, and this famous Ukrainian sausage, which will be discussed, is present in almost every of his works.

For 8-10 servings:

• pork (lean) 2 kg
• lard or undercuts 500 g
• garlic 2 heads
• Bay leaf 3 pcs.
• salt 25 g
• pork belly (caliber 38/40)

The casing for sausage can be any - collagen, natural or polyamide. For homemade sausages, it is still more convenient to use a natural casing - a casing. The easiest way to order salted belly in online stores is that it is already peeled, and there is no hassle with it. The only thing you need is to soak it for 20 minutes in warm water and rinse from salt inside and out.

If the recipe does not specify the size of the casing, then you can take any. Whether your sausage is thicker or thinner is up to you. You can stuff the casing manually, through a meat grinder using a sausage or sausage attachment

1. Pour black pepper into the mortar, break the bay leaf with your hands. Add peeled and chopped garlic. Pour in the salt. Pound everything in a mortar to a gruel. (Of course, you can grind everything in a blender, which will be more convenient, but if you want to get the taste of real Ukrainian grilled sausage, then use a mortar.)

1. Cut the pork into 1×1 cm cubes. This is a very important point. Meat must be cut by hand. Add diced 1x1cm lard or undercuts. If you have fatty pork, then additional fat should not be added, and this step can be omitted.

The knife should be sharp, and the meat and fat should be cold. Cold - important condition. Fat should not melt, and even just warming up from the hands. The fats melted during the grinding process will subsequently prevent the minced meat from absorbing the liquid, which is necessarily added to it. A liquid is necessary for juiciness.

1. Rinse and soak pork belly in warm water for 20 minutes.

1. Add the prepared garlic dressing to the meat.
2. Mix the meat well with salt and spices for 5-10 minutes. The stuffing should thicken.

The better the minced meat is mixed, the more successful the sausage you will get. Minced meat is kneaded by hand, in a blender or in a cutter. As a result of active kneading, the minced meat absorbs all the liquid and becomes more juicy. Well-mixed minced meat stretches with strings.

1. Stuff the belly with minced meat, forming rings for 2-3 turns. Tie the rings with twine crosswise, threading the twine through each ring.

1. Lay the sausage on a baking sheet. Bake in the oven without pre-blanching for 25-40 minutes at 150 ° C. Pierce the casing in several places so that the fat evenly saturates the entire surface of the sausage.

In Ukrainian villages, such sausage is still stored in jars, filled with lard. If you decide to cook such a sausage for the future, then keep it in the oven longer - a little more than an hour. This is necessary in order to evaporate all the moisture and eliminate the possibility of bacterial spoilage.

The duet of pork with prunes is always a firework of taste. sweet and sour plum impregnates the meat and gives it a unique taste notes. But that's not all. Everyone knows that meat dishes, especially fatty ones, are quite high in calories. Any nutritionist will say: to reduce them energy value and at the same time improve digestion, it is best to combine meat with vegetable non-starchy foods, such as stew or bake with vegetables or fruits. Thus, meat with prunes is not only tasty, but also healthy, since these two products complement each other perfectly.

For 6-7 servings:

• pork (fatty) 1.5 kg
• garlic 1 head
• pitted prunes 150 g
• dried cranberries 70 g
• ground black pepper 1 1/2 teaspoons
• cold water ⅔ cup
• dried basil 2 tbsp. spoons
• salt 1 1/2 teaspoons
• pork belly

To prepare sausage with prunes, you can use any meat - pork, beef, lamb. Choose sour prunes with a rich aroma. Smoky prunes will also go well with pork. You can add other dried fruits, for example, like mine - cranberries.

1. Rinse prunes and cranberries. Cut prunes into small pieces.
2. Cut the pork into cubes 1.5 × 1.5 cm.
3. In a deep bowl, combine the prepared meat and dried fruits.

1. Chop the garlic with a knife. It is important for such a sausage to add garlic in slices, and not gruel. Pour in black ground pepper and dried basil. If you are using fresh basil, one medium-sized bunch is enough. The basil must first be washed and chopped. Add spices to meat.

There are no secrets in how to do homemade sausage, and the process is not difficult, apart from the fact that you need to know where you can get such an ingredient for this process as pig intestines for stuffing sausages. Recipes on how to make sausage at home are readily shared by people who do this all the time, and from special equipment, only a meat grinder attachment is needed for this, which can be purchased at a hardware store without much hassle. But those who know the secrets know what products are in their product.

Products for homemade sausages and necessary components

It is only difficult to cross the psychological barrier that still makes people buy store products. In supermarkets (and even in the markets) they are not always distinguished by proper freshness, and at a rather high cost, there is no guarantee that the sausage contains exactly the meat, and in the amount prescribed by the recipe.

Unscrupulous suppliers have learned to replace some products with other, cheaper ones, and to give the necessary taste with food flavorings and dyes.

Be vigilant and carefully look at the composition of the products you buy.

Many people are put off by the apparent complexity and laboriousness of the process. But there is nothing particularly difficult here. To prepare any homemade sausage, three necessary elements are conditionally required:

• minced meat (stuffing);
• pork intestines (shell);
• spices (taste necessity).

Knowing some recipes, choosing a place where you can buy a shell for the future cooking process delicious dish, and having decided on a set of spices that every housewife already has on the kitchen shelf, you can safely proceed to the upcoming action to please your family or guests.

Sausage production own cooking you can practice in a standard kitchen using simple tools at hand in the form of:

• ovens;
• multicookers;
• pans with tight lids.

Of course, home-made sausage will not look like a store-bought one, but it will definitely differ in taste in a favorable way.

Stuffing, or stuffing - the basis of success

Most of the recipes for making homemade sausages are based on the use of ground pork meat. This is quite understandable, given that pig intestines are usually used for natural casings. But the range of existing possible fillings is much wider than pork sausage, because delicious homemade dish, with the same success, can be prepared from:

• beef;
• lamb;
• chicken;
• turkeys,
• and supporters of vegetarianism are even offered delicious sausage from peas with beetroot, so delicious if cooked correctly that it can be safely used for sandwiches.

Beets and peas can serve as ingredients for sausage

Economical brawn from a pig's head, liver sausage from ground or chopped liver, and even from fish are very popular with housewives.

Therefore, do not get hung up on pork, inventing sausage at home, even if it is prepared for holiday table. With a little imagination, you can completely eliminate the purchase of sausages, and necessary prescriptions even invent your own.

Pork can be used in a homemade product, minced and chopped small pieces, like any other meat, or passed through a large grill. For amateur homemade sausage, you will need ground pork and lard, for liver sausage - lard and ground or chopped liver. Delicious sausages with mushrooms, hot pepper, or hard cheese, are prepared according to a general recipe, with the addition of ready-made ingredients.

In sausages with cereals (buckwheat, pearl barley, or rice), this ingredient is added ready-made. Any cereal should be cooked in a special way, dry (so that no liquid remains in it), and minced meat is used raw. AT without fail would need:

• garlic;
• semolina is usually added to liver sausage.

Semolina porridge can be added when making liver sausage

In some types of sausages, for example, in amateur and chicken, milk is added, sometimes they put a bun soaked in milk, especially if it is prepared in natural leather.

If you do not want the sausage to look pale or gray, it is tinted with beetroot juice. The key to the success of any homemade sausage is properly cooked minced meat.

Shells and tasty spices

Numerous recipes shared by housewives differ in several parameters, which necessarily include the amount of spices added and their composition.

You can purchase a set of ready-made spices with the taste of salami or Brunswick sausage, but dyes and dyes are added to them in advance. food flavors, which lovers of homemade dishes set as their goal to get rid of.

There are cooks who believe that homemade sausage should contain nothing but:

• Luke;
• garlic;
• pepper, and capsicum, grown on the windowsill.

And there are spice lovers who buy half the assortment of the spice counter in the market.

It is advisable to add spices to the sausage based on your taste preferences.

Spices included in recipes cannot be considered an axiom, because someone loves thyme, basil, and thyme, and someone does not digest their smell. And when a dish is prepared repeatedly, each hostess has her own zest, developed in the process, or acquired empirically, when at some point it dawned on her to add something dictated by many years of experience.

But casings for sausages homemade dictated by strict etiquette. Meat sausage, pork or beef, is stuffed into pig intestines. Lamb - only in mutton, and when purchasing lamb in order to make sausages, this should be taken care of separately.

If a pig head not old, for the shell you can use pork skin, a chicken sausage especially delicious in chicken skin. Amateur is prepared in a tetrapack, it is advisable to pack vegetable or cereal in a baking sleeve, or food foil. When everything is done in compliance with certain rules, the result is beyond praise.

homemade sausage

Separate, characteristic cooking methods

In order to clearly demonstrate how simple the process of making homemade sausages is, it is worth giving some recipes. Pork-beef sausage:

• chopped meat along with garlic is scrolled through a meat grinder in a ratio of 1: 1;
• after which the minced meat is prepared by thoroughly mixing in a special bowl;
• salt and pepper are added to taste, spice lovers add a special set for meat;
• minced meat is stuffed into the washed intestines with the help of a meat grinder, from which the knife and grate are removed, and a special nozzle;
• the bubbles on the intestines that form in this process are pierced with a needle;
• alcohol and ground lard are added to this stuffing;
• before stuffing, it must stand for several hours, and it must be mixed several times;
• the end of the intestine is tied with a knot, or a harsh thread.

Such a sausage can be fried in a pan, boiled in a saucepan over low heat, or baked in the oven.

One of the cooking methods is oven roasting.

Amateur is prepared as follows:

• meat and fat are scrolled through a meat grinder;
• milk and grated beet juice, spices, salt and garlic are added;
• minced sausage is wrapped in a tetra bag (whatever shape you like);
• in this form, it is cooked for about 50 minutes over low heat in an ordinary saucepan.

For liver sausage:

• liver and fat are scrolled through a meat grinder or blender;
• eggs (raw), onions fried in vegetable oil, semolina, salt, black pepper, spices are added;
• everything is mixed and infused for about an hour.
• in last turn milk is poured in, after which the cooked intestine begins.

Finely chopped greens can be added to such a sausage before stuffing, and baked in the oven. The taste and smell are simply intoxicating.

Minced chicken is prepared in a similar way, but without lard, but before the infusion (about an hour) of minced meat ends, a loaf soaked in milk is added, thoroughly squeezed out and everything is thoroughly mixed until the minced meat turns into a homogeneous mass.

This sausage can be wrapped in skin removed from the chicken, and sewn up with a harsh thread, or simply wrapped. The sausage is baked in the oven, or stewed, with a small amount water, in a tightly closed goose.

The shape is arbitrary, depending on which pieces of skin were removed. chicken skin can sometimes be purchased at places where they sell factory chicken. Onions for minced meat can be fried in chicken fat, and greens can be added.

Cooking homemade sausages is a fairly simple matter, and is not much different from frying cutlets, or cooking homemade roll. With a small time investment, and a much more budgetary set of products than buying ready-made sausages, you can use any ingredients and eat natural products without preservatives, dyes and extraneous additives.

Delicious homemade sausage - what could be tastier. Not only do we know what it is made of, but also the taste is simply unforgettable. Recently, less and less often we meet homemade sausage, although it is not so difficult to cook it. In addition, when making sausage with your own hands, you can control the freshness of all the ingredients, and add some spices as you wish.

How to make homemade sausage with your own hands?

Before you start cooking, make sure all the ingredients are in place. For the sausage we will use:

Pork, pulp, 1.2 kg;

Salo, 180g.;

Garlic, 1 head;

Salt, ½ tablespoon;

Black peppercorns, 3 pinches;

Cognac, 2.5 tablespoons;

Pork intestines;

Soak the intestines in water with vinegar.

1. Cut the meat into very small cubes. I put it in a big bowl.

2. We process the fat, remove the skin from it, and also last for small cubes and throw to the meat.

3. We clean the garlic, pass it through the garlic maker. Add to meat.

4. Add spices and salt. You can use paprika nutmeg. Chop the pepper and add the same.

5. Pour cognac on top. It will add a more pleasant taste to the sausage.

6. Thoroughly mix everything. You can do it by hand, the main thing is the end result.

7. Now the minced meat needs to stand and soak in spices. Cover it with cling film or a lid and put it in the refrigerator. It is advisable to stir every 3-4 hours.

8. When the stuffing is ready, we proceed further to work. Let's prepare the intestines. We take them out of the water, and tie them on one side with a strong thread.

9. We prepare a sufficient amount of intestines.

10. We take a meat grinder, and put on a special nozzle. We stretch the intestines on it with the open side.

11. We pass the meat through a meat grinder, and tie the intestine with a thread at the end.

12. We fill all the guts until the stuffing ends. We connect our sausage with rings.

13. Using toothpicks or a thick needle, make several holes in each sausage. This is necessary so that the intestines do not burst during the cooking process.

14. Now it should be boiled. We collect water in a saucepan and bring it to a boil. After a little salt, we put our sausage there.

More and more people today are consciously approaching the choice of products in their diet. Meat products industrial production occupy the top positions in the list of foods that nutritionists recommend to exclude from the menu. But not everyone can refuse sandwiches for breakfast. Therefore, many housewives are wondering: how to make homemade sausage at home in order to please the addictions of family members and at the same time take care of their health.

Turns out, different varieties homemade sausages are not so difficult to prepare, besides, by making this product yourself, you can adjust the salt content, use meat varieties and seasonings to your taste.

Classic fried sausages are made from pork, but you can always replace it with veal, poultry or use several types of meat at the same time, creating your own perfect recipe.

Ingredients:

• fatty pork (if the meat is lean, add lard) - 5 kg;
• prepared pork intestines;
• garlic - 2-3 heads;
• salt - 100 g;
• spices (black, allspice and red pepper, nutmeg, coriander, paprika).

Cooking:

• Cut the meat and bacon into pieces of 0.5-1 cm (you can grind in a meat grinder).

• Peel the garlic and finely chop.
• Salt the meat, add garlic and selected spices, mix thoroughly.

• Cover the meat with cling film and refrigerate overnight. So the meat is salted and saturated with the aroma of spices.
• To form the product, it is best to use a special nozzle for a meat grinder. Stuff the pork intestine not very tightly, trying to distribute the pieces of fat and meat evenly.

• Roll sausages into spirals (rings) and tie with cotton thread like “iris”. So it is more convenient to boil and fry the sausage.

• Put the sausages in a refractory form, greased with oil. Prick the shell in several places so that steam can escape freely during cooking.

Cooking

• AT large saucepan or a cauldron pour water and bring to a boil. Carefully put a ring of sausage into the pan and cook from boiling for 3-5 minutes. If everything is done correctly, the sausage will not burst.
• Boil all the sausages one by one.

• After cooking, take out the sausage and let it cool and dry.

frying

• Heat the oven to 200 degrees, cook for 30 minutes.

• Flip the sausages over to brown evenly, and cook for another 30 minutes (maybe a little more, see when a golden blush appears - then it's done!)

After the sausage is ready, you can not immediately cut it so that all the juice does not flow out. You can only try in an hour. And then store it in the refrigerator for no more than 4 days.

If you have made a lot of homemade sausage at home and do not eat it within the specified shelf life, then you can freeze it. But freezing is recommended only in extreme cases, because taste qualities get a little dull.

In the villages, sausage was placed in ceramic tableware and filled with lard. So it was kept for a very long time.

This recipe can be simplified by removing the sausage from cooking, which will take 20 minutes longer to cook in the oven.

The second most popular homemade meat delicacy recipe contains liver - incredible useful product. Using less garlic and salt, without using spices, you can adapt the recipe for baby food.

Here is a simple recipe how to make liverwurst at home in just a few hours.

Ingredients:

• 1 kg meat products(beef liver, lard, beef/veal);
• ½ head of garlic;
• prepared pork intestine;
• spices (black, allspice and red pepper, nutmeg, coriander, paprika);
• salt - 2 tbsp. l.

Cooking:

1. grind beef liver in a food processor or meat grinder.
2. Boil all the meat: fat for 5 minutes. from the moment of boiling water, cook veal for 15 minutes, beef - 20 minutes.
3. Cool the meat, chop together with the peeled garlic.
4. Mix liver and meat, salt, add selected spices.
5. Stuff the intestine with the resulting minced meat.
6. Cook the sausage over moderate heat for about 50 minutes.
7. Cool the finished product, store in the refrigerator.

Indispensable attribute New Year's table in Russia, Olivier salad is considered, and its obligatory ingredient is doctor's sausage. Especially for this salad, and also just for delicious sandwiches Is there a way to make homemade boiled sausage at home.

Compound:

• fatty pork - 1.3 kg (or 1 kg of lean pork and 300 g of fat);
• onions - 3 pcs.;
• garlic - 3-4 cloves;
• chicken egg - 1 pc.;
• semolina - 1 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• spices (black pepper, nutmeg, others to taste);
• gelatin - 1 tbsp. l.;
• baking bag or cling film.

Cooking:

1. Prepare finely chopped minced pork (add lard if necessary), onion and garlic. If part of the meat is left cut into small cubes, you get a ham sausage. You can also finely chop a part of the fat to get a boiled sausage of the "Amateur" type.
2. Add the egg to the minced meat, mix well.
3. Salt, add semolina, spices, gelatin and vegetable oil; knead the mass thoroughly, distributing the spices.
4. Put the minced meat in a bag and form a roll, pull it with twine, retreating an equal distance.
   Place mince tightly in cling film a little more difficult. From the roll, you need to separate a square cut of the film, put the minced meat shaped into a sausage in the middle, wrap it tightly with a film and tie the ends on both sides.
5. boil sausage product for 2 hours in a large saucepan so that the water covers the loaf of sausage, over low heat, maintaining a boil. If sausages are cooked in a film, they are cooked for no more than an hour, as they turn out to be much smaller.
6. After the cooking time has elapsed, cool the product without unpacking for at least 6 hours.

• cook homemade doctor's sausage according to this recipe, you can use it in a multicooker (“Extinguishing” mode), while you need to pour into the multicooker bowl already hot water. It is convenient to cook boiled sausage using a special cylindrical device with lids on springs - a ham maker.
• The recipe can be adapted for cooking in the oven. To do this, wrap a baking bag stuffed with minced meat in 2-3 layers of foil. Bake the sausage for the first 15 minutes at 190 degrees, another 30 minutes at 150 degrees; then release the sausage stick from the foil, add a little water to the baking sheet and cook for 10 minutes.
• To give homemade boiled sausage a pleasant pink tint, used raw beetroot juice, as a color fixative, 2-3 tablespoons of alcohol or vodka are added to the minced meat.

home cooking process dry-cured delicacy takes at least a month - but the wait is worth it. The result is a product, the quality of which you can be absolutely sure of, the taste is not only not inferior, but superior to many samples of industrial production.

It is better to take up the preparation of dry-cured products in the cool season.

Compound:

• meat - 1 kg;
• cognac - 1 tsp;
• ascorbic acid - 0.5 g;
• prepared pork intestine;
• salt - 35 g;
• sugar - 20 g;
• spices to your taste (for example, black pepper, nutmeg).

Cooking:

For the preparation of not too fatty dry-cured sausage, it is recommended to use a mixture of lean meat (beef and pork 2: 1) and ¼ of the volume of fat.

1. Meat and fat cut into pieces no larger than the mouth of the meat grinder.
2. Salt the meat, season with spices, add cognac, mix, cover with gauze or cloth, put in the refrigerator.
3. Refrigerate for 6-7 days, stirring daily. The readiness of the meat is determined by the dark color, increased density.
4. Remove large parts of spices (for example, bay leaves, if used), pass through a meat grinder with a large mesh.
5. Add ascorbic acid. If it is liquid in ampoules, just pour it into the minced meat. If these are tablets, grind them in a glass or plastic container into powder, dilute with a small amount of water. Knead minced meat with ascorbic acid thoroughly.
6. Stuff the intestine tightly with minced meat, form a sausage, pierce the casing to remove air.
7. Hang the sausage or lay it under pressure in the refrigerator to shrink. Check that no air is collected, periodically pierce the shell.
8. After a week, the sausage will become more dense - it's time to dry it in the shade and without drafts, for example, on the balcony. The process takes about 2 weeks, the temperature should not exceed +10 degrees (if the temperature is higher, leave it in the refrigerator during the day). Continue occasionally making punctures in the shell to remove air. The sausage is ready when it becomes lighter by a quarter of the initial weight.

Video recipe how to make sausage at home

Whatever recipe is used, homemade sausage will certainly cause approval from the family gathered around the table. It is not scary to offer a home-made product to children, and adults, having tried it once, are unlikely to want to return to buying factory-made meat products.

As a child, my grandmother in the village made sausage herself. Doctoral, of course, they didn’t do, but a normal homemade sausage is often done. The recipe for homemade sausage has long been part of the family tradition. Meat homemade sausage cannot be compared with purchased sausage. Firstly, the quality of the products used can be personally controlled and there will be no need to worry about the freshness of meat and fat, the presence of a sufficient amount of spices and spices, and how fresh the sausage itself is!

real homemade meat sausage very tasty and juicy. A large number of garlic gives it a characteristic rich garlic flavor, paprika helps keep the color of the meat, nutmeg and cognac add a peculiar flavor note. Let's try to cook sausage at home together!

• Yield: 3 kg sausage
• Preparation: 12 hours (approximately)
• Cooking: 2 hours
• Ready in: 14 hours (estimated)

Ingredients

• 2-2.5 kg Pork (neck, shoulder, back)
• 500-700 gr Salo (without sprouted)
• 1 large head of garlic
• 100 mlCognac or brandy
• to tasteSalt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander

Homemade sausage. Recipe

Ground meat

Next is an important process - stuffing

1. If your home electric meat grinder has a special nozzle, great! Everything is simple there: Remove the knives and the grate from the meat grinder, pull the intestine onto the nozzle, tie the tip of the intestine into a knot or cotton thread and drive the minced meat through the meat grinder. The bowel fills automatically and contracts as it fills from the device.

   
   

2. Attention: do not fill very tightly. The sausage should yield easily when pressed. Fill tightly - it will burst when cooked.
3. If there is no device, use a wire ring or a circle with scissors. And fill with your hands. We did that 20-25 years ago.
4. Make sure there are no holes in the gut. If you find a hole, it makes sense to cut the intestine in this place.
5. Here you go. The sausage is full. Now it needs to be put in the refrigerator overnight.

   
   

6. In the morning. Check the sausages for holes in the casing.
7. After that, it is worth rolling the sausages into spirals (rings) and tying them with cotton thread like “iris”. So it is more convenient to boil and fry the sausage.

   
   

8. Next is an important point: the sausage casing must be pierced. In many places. Take a needle or toothpick. And you prick the shell on both sides with an interval of 4-5 cm. If voids filled with air are visible under the shell, pierce them.

   
   

   pierce the shell

   Cooking

9. Pour water into a sufficiently large pot or cauldron - at a level of 10-15 cm. Boil. Carefully put a ring of sausage into the pan and cook from boiling for 3-5 minutes. If everything is done correctly, the sausage will not burst.
10. Remember - Gashekovsky Baloun could not drive away from himself that unforgettable bright picture of how he pierces the coat so that air comes out of it: otherwise it will burst during cooking.
11. Boil all the sausages one by one.

    
    

12. After cooking, take out the sausage and let cool and dry.

13. frying

14. The lard set aside the day before - the same 100-150 grams, must be melted in a frying pan to the state of dry cracklings. Eat the cracklings immediately! And drain the fat into a ceramic dish and cool.

    
    

15. Preheat the oven to 220-240 degrees.
16. Lubricate sausages with fat from cracklings, put on baking sheets, put in the oven and fry, periodically turning over.

    
    

17. Fry until the sausage is browned. It usually takes from an hour to an hour and a half. Readiness is determined by color. Ruddy - ready. Don't let it burn!

    
    

    Sausage can be eaten right away, or stored in the refrigerator, reheating as needed. In the villages, sausages were placed in ceramic dishes and filled with lard. So it was kept for a very long time.

18. Homemade sausage is incredibly tasty.

19. Here are a few of these recipes, and there it all depends on your taste.

    Homemade sausage from offal and meat

    • Pork - neck or fatty flank - 0.5 kg
    • Offal - lungs, heart, kidneys - 0.2 kg each
    • Allspice - 5g
    • Cumin - 10g
    • Garlic - 2-3 cloves
    • Pork blood - 100g.
    1. Meat and well-washed offal, without cutting, boil in salted water.
    2. Then cut into small pieces and pass through a meat grinder, add spices to this mass, salt to taste and add blood, also passed through a meat grinder, so that there are no lumps. Blood is added to give the meat viscosity.
    3. We fill the intestines with the minced meat, tie at both ends and leave for 30-40 minutes so that all the ingredients are well saturated.
    4. After that, we send it to a pot with boiled water, and when you notice that the minced meat under the shell begins to boil, you need to pierce the intestine with a thin needle in several places.
    5. Cook until cooked for 20-30 minutes, then pull out and lay on a tray to dry, you can bake in the oven.

    Homemade pork and beef sausage with garlic and onions

    • Pork - 1.0 kg
    • Beef - 0.5 kg
    • Raw onion - 0.1 kg
    • Fried onion - 0.1 kg
    • Ground black pepper - to taste
    • Garlic - 3 cloves
    • Salt - to taste.

    Grind the meat, mix all the ingredients, fill the shell and let it brew for a bit, then cook in the usual way.

    Poultry homemade sausage

    • Poultry meat - 1 kg
    • Salo - 0.3-0.5 kg
    • Ground pepper - to taste
    • Garlic - 2 cloves
    • Salt - to taste.
    • Milk - 150-200ml
    • White loaf crumb - 100-150g
    • Protein from 3 eggs
    • Onion fried in oil - 100g
    1. Soak the loaf crumb in boiled and cooled milk.
    2. Add finely chopped poultry meat and lard (can be twisted into a meat grinder), overcooked onion and all other ingredients.
    3. Thoroughly knead, so that a homogeneous mass is obtained, resembling thick sour cream.
    4. We fill the shell and cook in the same way.
    5. The finished sausage is laid out on paper to cool and to excess fat absorbed.
    6. For long-term storage homemade sausage is placed in ceramic, earthenware or glassware and poured with pork lard.
    7. After cooling, place in a refrigerator or cellar.

Well, the video, so that everything was completely right .. Good luck to you all ..