To prepare homemade sausage, you will need pork, lard, garlic and small pork intestines (I have already prepared intestines, cleaned and salted, in a bag of 10 meters). You will have a question, if there are no guts in the store, where can I get them? Go to the butcher in the market who sells pork and, if he does not have intestines, agree and next time he will sell you. How to handle such intestines? Using the back of the pencil, turn the intestines inside out. Soak them for 30 minutes in cold water, to which add 1/2 tablespoon of salt and 1/2 tablespoon of baking soda. Then sprinkle generously with salt and scrape well with the blunt side of a knife on a wooden board. Turn inside out, sprinkle with salt again and scrape with the back of a knife. Rinse in running water. Unused intestines are stored in a bag in the freezer.
We begin the process of cooking sausages. Soak the intestines in cold water. Then we put on the neck of the tap to rinse in the middle.
We pass the fat through a meat grinder.
We lay out the pepper between layers of paper and go through it several times with a rolling pin. It is not necessary to crush into dust, there should be grains.
Cut the meat into 1x1 cm cubes. Squeeze garlic to the meat, add lard, salt, peppers, nutmeg, as well as ice water. We have 100 milliliters. Mix very well until the filling becomes viscous.
To fill the intestines, we need a tube-shaped cone. You can fill the intestines by hand, you can attach the cone to the meat grinder, but we did it by hand. We stretch as much intestine as possible onto the cone and fill the wide end with meat, pushing it with your finger. If you suddenly find a gap in the intestine, just cut the intestine at the place of the gap, then the sausages will be shorter. If you don't have a cone, then cut plastic bottle in the form of a watering can (10-15 cm down from the neck).
The finished pork sausage should be slightly flattened. A heavily stuffed sausage may burst during cooking, so don't overdo it. After removing excess meat, we tie at both ends and prick with a large needle every 3-4 centimeters, especially in those places where there is air. The air expands during baking and the homemade sausage may burst.
Gently lower the sausage into a pot of boiling water (3 liters). Salt water to taste, add bay leaf. Immediately reduce the gas to a minimum. The water must not boil. Boil in this water for 1 hour.
Take out, wipe homemade sausage from pork with a paper towel, lubricate the intestines vegetable oil and send the sausage to the oven preheated to 180 degrees for 20 minutes, then turn over and bake for another 20 minutes on the other side.
Sausage is ready! It is delicious to eat hot, cold, and fried.
And this is what it looks like cross-sectional. I really hope that I did not frighten you with a long and detailed description. I am sure you will want to cook homemade pork sausage in the intestines!
Enjoy your meal!
As they said from the screen of one of the country's leading channels: "Sausage is strategically important product!" It seems to me that in our country everyone loves sausage. Me and my family are no exception.
My grandmother taught me how to cook sausage. I know how to cook it from different minced meat, from pieces of meat, with the addition of various ingredients. I represent classic way cooking homemade sausage from minced meat.
If you are going to cook sausage, you need to understand that almost everything depends on the quality of the meat. I draw your attention to the fact that you can combine any meat at your discretion. I like beef and chicken sausages the most, but my home-made sausages without pork categorically refuse to eat. Therefore, I will talk about cooking beef and pork sausage.
To cook sausage, you need a casing. I know that many fill artificial casings. I did not try. To be honest, it’s not entirely clear to me why cook sausage in "plastic" intestines, if you can bake sausage bread ?!
I buy guts (aka guts) at the Metro Hypermarket or in the city of Armavir. If you live in Armavir, then I recommend buying them in the meat pavilion, which is opposite the entrance from Lenin Square. If you don’t have a Metro Hypermarket in your city and you don’t live in the city of Armavir), then you will have to search on the Internet, sometimes people unite and order shells in the Rostov region on a specialized site.
So, let's begin...
Rinse the intestines thoroughly before starting work, just do not tear them, after washing, generously lubricate the sausage nozzle with vegetable oil and put on about five to seven meters of the shell on the nozzle.
It is desirable that these be intestines with one "string", otherwise during filling you are tormented to tie them at the very beginning and end of the sausage, and when your hands are minced, it is extremely inconvenient to do this. Sausage is generally better to cook together. Put the threads under your arm, suddenly the shell will tear, you will have the opportunity to tie the shell and not let it break through further.
Cooking minced meat.
beef
and lard
with streaks of meat we pass through a meat grinder.
Add onion.
Do not spare the onion and be sure to pass it through a meat grinder. You can put garlic, but remember that you can no longer take such a sausage to work, otherwise it will betray your gastronomic preferences with its aroma))).
Add starch.
Ground coriander.
Ground black pepper.
Salt.
As for salt, minced meat should taste a little salty. Otherwise, the sausage will turn out fresh.
We beat in two eggs.
Pour in three tablespoons of vodka and mix thoroughly. You can replace vodka with cognac.
Not large portion put the minced meat in a meat grinder and slowly fill the shells.
During filling, do not try to fill too long "sausage", do "cutting off" more often by twisting the intestines.
This will allow you to bandage the resulting circle as comfortably as possible.
Do not try to fill the shell too much, it may burst. I am an experienced sausage maker))) and sometimes "punctures" happen. If suddenly the shell breaks through, immediately stop the meat grinder and intercept the sausage in a place that is one or two centimeters higher than the breakthrough point and squeeze it, removing all the minced meat. Bandage immediately, you will avoid further rupture of the shell.
After all the intestines are filled, it usually takes me about five to seven meters for the indicated portion of minced meat, it all depends on the diameter of the resulting sausage, it is necessary to lay it in the form of a circle on a plate.
The most difficult thing in cooking sausage, in my opinion, is fixing the circle. It is necessary to fix the sausage so that it takes the shape of a circle. This is necessary for cooking and further frying in a pan. If it is poorly fixed, it will be difficult to get it out of the water and turn it over during frying.
I fix the sausage, as a rule, with ordinary threads. If you have cotton or linen, that's even better!
The fixation of the sausage "snail" begins from the outermost tail of the sausage. I tie a thread on the tail and, moving towards the center, fix all the sausages, tying them into a single circle. I move like a spider, as if I create "rays" from constrictions, so that when I lift it, it would look like a sausage cake.
Please note that the diameter of the sausage should be equal to the diameter of the pan in which the sausage will be cooked and the diameter of the pan in which you will fry it.
When the sausage mugs are all tied up, we begin to PIERC the sausage. Any needle will do, if you don't have a new sewing needle, take a disposable syringe. It is necessary to pierce with sharp movements so as not to tear the shell, namely to pierce. Approximately twenty to thirty punctures per circle. If you do not pierce the shell, then it may burst during the cooking process, and all the work will be lost ...
After all the circles are tied, we lower the sausage into the water. If you get several circles, it's okay, lower them one by one into the water, one on top of the other in turn.
Add bay leaf and salt.
The water should be salty, slightly salty, otherwise the broth will begin to take salt from the sausage itself, which is not acceptable: the sausage will be fresh on the outside, but normally salty on the inside.
After boiling (this is very important, do not skip the boiling process !!!), reduce the heat to a minimum and close the pan with a lid. Cook over low heat with a barely noticeable boiling process for thirty to forty minutes.
After that, we take out all the sausage circles from the pan, put them on plates and cool. It is very important!!! Not allowed to fry hot sausage, this can lead to the fact that the juice from the sausage will flow out and it will turn into a minced meat cracker during frying.
After the sausage has cooled down completely (it will take several hours ... or take it out to the cold, but it’s better not to rush the process so as not to break the rules, this affects the taste of the sausage, it should “ripen”), fry it over medium heat for a heated frying pan with the addition of vegetable (odorless) oil. During frying, I put a few sprigs of rosemary in the pan. Can be baked on a baking sheet in the oven.
Fry on both sides until golden brown.
The sausage can be served hot. Can be cooled.
It tastes very meaty, if this does not suit you, you can add large quantity starch or cereals to choose from: buckwheat ground in a coffee grinder or oatmeal ground in a coffee grinder. I like it better with oatmeal, and children love more with buckwheat.
Enjoy your meal!
Later I will tell you how to cook chicken sausages.
Time for preparing: PT02H30M 2 hours 30 minutes
Approximate cost per serving: 50 rub.
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.
Meat and bacon is better to take on the market. You can also find intestines there. If you're lucky, it's already processed and ready to use. It will only be necessary to rinse and soak them in water for 20 minutes. After that, it is necessary to inspect their inside well and, if necessary, remove all unnecessary.
You need to stuff the intestines with minced meat using a meat grinder and a special nozzle. It can be found in the kitchen aisles of most grocery stores. However, you can also use an ordinary 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 too tightly, then when heat treatment the shell can burst, so stick to the golden mean.
When the bowel is full, remove it from the nozzle and tie it tightly. After that, make several punctures with a needle so that steam comes out of the sausage during cooking.
Homemade sausage can be boiled, fried and stewed.
1. Homemade sausage without casing
- 1 kg of pork;
- 5 cloves of garlic;
- 5 tablespoons of dry cream;
- 1 tablespoon of salt;
- 1 teaspoon of sugar;
- 1 chicken egg;
- ground pepper, dried herbs - to taste.
Cooking
Rinse the pork and grind with a meat grinder, blender or food processor until a homogeneous mass is obtained.
Add garlic, dry cream, salt, sugar to the mass. Mix everything and scroll the resulting minced meat again.
Break the egg into minced meat, add ground pepper to taste.
Knead the resulting mass well with your hands, like dough.
Spread on the table parchment paper and put minced meat on it, forming a loaf. Its length should correspond to the size of your pan: the sausage should fit completely in the container.
Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie loosely, then the fat will flow out and the sausage will be dry.
Wrap the resulting "candy" in foil, holding the tails well. From the remaining minced meat, make the same sausages.
Pour water into a saucepan and place sausages in it. The sausage must be completely in the water, so you need to put oppression on it. For this role, a regular plate is suitable.
Cook over low heat for 1.5 hours. Remove the boiled sausage from the water and leave to cool until room temperature without expanding.
The next day, remove the parchment and foil and roll the sausage in herbs. Choose dry fragrant herbs such as oregano, rosemary, parsley, dill.
Homemade sausage is stored in parchment for 2 weeks. It can be eaten both cold and hot, after frying.
ocekovbasa.com.ua
- 1 kg of fatty pork neck;
- 1 tablespoon of salt;
- ground black pepper and other spices - to taste;
- 6 cloves of garlic;
- 2 bay leaves;
- small intestines.
Cooking
Cut the neck into very small pieces: so the taste of the sausage will be thinner than when using a meat grinder. Salt, pepper, add your favorite spices (for example, zira, cardamom, suneli hops), finely chopped garlic and chopped bay leaves. Mix well, cover with a plate and put in the refrigerator for a day. Then add some water and stir again. Perfect stuffing to the touch should be juicy and viscous.
Fill the intestines with minced meat and tie them up. Put the resulting sausages into boiling water and cook over medium heat for 5-7 minutes. Remove them from boiling water, pat dry and let cool. After sausages, you can bake for 40 minutes in the oven at 200 ° C or fry until tender for 30 minutes.
3. Chicken sausage
kitchenmag.ru
- 1 ½ kg chicken fillet;
- 200 g of lard;
- 1 teaspoon of salt;
- ground pepper, paprika, coriander, nutmeg - to taste;
- 2 cloves of garlic;
- 150 ml of milk or cream;
- small intestines.
Cooking
Rinse and dry the lard and chicken meat, and then pass it through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.
Pour in some cream or milk. The amount 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 put in the refrigerator for several hours, or better - at night. After the sausage, fry until golden brown or bake in an oven preheated to 170 ° C for an hour.
xcook.info
- 500 g of liver;
- 250 g of lard;
- 1 head of garlic;
- 2 large onions;
- salt, pepper and other spices - to taste;
- 1 tablespoon of starch;
- 3-4 eggs;
- 3 tablespoons of semolina;
- 100 ml of milk;
- small intestines.
Cooking
For sausage, you can take any: 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 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 pre-prepared intestines with minced meat. Boil the sausage for 40 minutes over medium heat. Or bake it for 40 minutes in the oven at 200 ° C: this way it will turn out especially tasty.
xcook.info
- 1 glass of buckwheat;
- 500 g pork fillet;
- 300 g of fat;
- ½ tablespoon of salt;
- ground pepper - to taste;
- 5 cloves of garlic;
- intestines.
Cooking
Rinse the buckwheat and set aside. Rinse the meat and fat and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, finely chopped garlic in a deep bowl. Make sausages with the help of intestines, nozzles and a meat grinder.
Bring the water to a boil, dip the sausage into it and cook for 30-35 minutes.
Sausages can be stored in the refrigerator for 2 weeks. Fry until golden brown before using.
Homemade sausages are truly one of the most delicious meat delicacies that have remained popular over time, and have recently become especially valuable, since it is almost impossible to find something similar in the distribution network. Purchased sausage products cannot be compared with homemade ones either in taste or composition, and even more so in terms of usefulness. Homemade sausages are undoubtedly beyond any competition.
From our recipes you will learn how to cook homemade sausages in the guts in a meat grinder and, armed with knowledge, you yourself can provide your family with a great meat treat.
How to make homemade sausages in the gut - a recipe for a meat grinder?
Ingredients:
- pork - 1.5 kg;
- beef - 1 kg;
- fresh fat - 500 g;
- onion- 200 g;
- garlic - 6-7 teeth;
- ground black pepper - 15 g;
- allspice ground pepper - 15 g;
- ground coriander seeds - 5 g;
- - 5 g;
- other spices to choose from - to taste;
- - 175 ml;
- salt - to taste;
- pork intestines - 4 m.
Cooking
When starting to cook homemade sausages, the first thing to do is, if necessary, clean (if they are not peeled) and rinse the intestines thoroughly warm water and then soak them for a few minutes in cold water.
In the meantime, wash, dry and cut into small pieces beef, pork and lard. The size of the slices should be such that they can easily pass into the through hole of the meat grinder. Then we clean the garlic and onion and cut the latter into several parts. We scroll the prepared components through a meat grinder with a large grate and place the minced meat in a large deep bowl. Next, add ground black and allspice, coriander, cumin and other spices to your taste, pour in cognac and mix well.
Now we proceed to the formation of sausages using a meat grinder. To do this, we need a special nozzle, which we install on the meat grinder and put one end of the pork intestine on it. We tie the intestine on the other side, make punctures along its entire length with a toothpick approximately every five to seven centimeters and proceed to filling it with minced meat.
Determining the density of stuffing the intestine, we observe, as they say, the golden mean. If you make the sausages too tight, they can burst during heat treatment, and too little stuffing density will cause voids. In the process of stuffing, we move the minced meat along the entire length with the help of our hands, avoiding excessive pressure on the intestine at the beginning, otherwise it may tear.
We determine the length of the sausages at will. You can make them small or fill a larger piece of intestine and roll it in the form of a pretzel or snail, tying it in several places with a thread.
When ready, boil the sausages in slightly salted water for twenty minutes, and then place them on an oiled baking sheet and brown in the oven, first on one side and then on the other, pouring fat or oil during the baking process for greater juiciness.
Cooking homemade sausages from chicken in the gut - a recipe for a meat grinder
Ingredients:
- chicken legs - 2 kg;
- garlic - 5-7 teeth;
- ground black pepper - to taste;
- curry - to taste;
- salt - to taste;
- whole grains of mustard (optional) - to taste;
- intestines - 3-4 m.
Cooking
If you have purchased already cleaned intestines, then it is enough to rinse them in warm water and soak for several minutes in cold water. Otherwise, you need to clean the intestines.
Next, remove the skin from the legs and separate the flesh from the bone. Then we pass it through a meat grinder with a large grill, add garlic, curry, salt, ground pepper, previously peeled and squeezed through a press, 
If you want mustard seeds or other spices of your choice, mix and let soak for several hours.
Then we put one end of the intestine on a special nozzle for stuffing sausages, installed on a meat grinder, and proceed directly to the process of forming products. Do not forget to pre-pierce the intestine in several places along the entire length, as in the previous recipe, and tie it on the other side.
We place the sausages on an oiled baking sheet and put in an oven preheated to 200 degrees. Bake until golden brown, then remove from oven and let cool.
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.
Meat and bacon is better to take on the market. You can also find intestines there. If you're lucky, it's already processed and ready to use. It will only be necessary to rinse and soak them in water for 20 minutes. After that, it is necessary to inspect their inside well and, if necessary, remove all unnecessary.
You need to stuff the intestines with minced meat using a meat grinder and a special nozzle. It can be found in the kitchen aisles of most grocery stores. However, you can also use an ordinary 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.
Filling too tightly can cause the shell to burst during heat treatment, so stick to the sweet spot.
When the bowel is full, remove it from the nozzle and tie it tightly. After that, make several punctures with a needle so that steam comes out of the sausage during cooking.
Homemade sausage can be boiled, fried and stewed.
1. Homemade sausage without casing
- 1 kg of pork;
- 5 cloves of garlic;
- 5 tablespoons of dry cream;
- 1 tablespoon of salt;
- 1 teaspoon of sugar;
- 1 chicken egg;
- ground pepper, dried herbs - to taste.
Cooking
Rinse the pork and grind with a meat grinder, blender or food processor until a homogeneous mass is obtained.
Add garlic, dry cream, salt, sugar to the mass. Mix everything and scroll the resulting minced meat again.
Break the egg into minced meat, add ground pepper to taste.
Knead the resulting mass well with your hands, like dough.
Spread parchment paper on the table and put the minced meat on it, forming a loaf. Its length should correspond to the size of your pan: the sausage should fit completely in the container.
Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie loosely, then the fat will flow out and the sausage will be dry.
Wrap the resulting "candy" in foil, holding the tails well. From the remaining minced meat, make the same sausages.
Pour water into a saucepan and place sausages in it. The sausage must be completely in the water, so you need to put oppression on it. For this role, a regular plate is suitable.
Cook over low heat for 1.5 hours. Remove the cooked sausage from the water and leave to cool to room temperature without unwrapping.
The next day, remove the parchment and foil and roll the sausage in herbs. Choose dry aromatic herbs such as oregano, rosemary, parsley, and dill.
Homemade sausage is stored in parchment for 2 weeks. It can be eaten both cold and hot, after frying.
ocekovbasa.com.ua
- 1 kg of fatty pork neck;
- 1 tablespoon of salt;
- ground black pepper and other spices - to taste;
- 6 cloves of garlic;
- 2 bay leaves;
- small intestines.
Cooking
Cut the neck into very small pieces: this way the taste of the sausage will be thinner than when using a meat grinder. Salt, pepper, add your favorite spices (for example, zira, cardamom, suneli hops), finely chopped garlic and chopped bay leaves. Mix well, cover with a plate and put in the refrigerator for a day. Then add some water and stir again. Ideal minced meat should be juicy and viscous to the touch.
Fill the intestines with minced meat and tie them up. Put the resulting sausages into boiling water and cook over medium heat for 5-7 minutes. Remove them from boiling water, pat dry and let cool. After sausages, you can bake for 40 minutes in the oven at 200 ° C or fry until tender for 30 minutes.
3. Chicken sausage
kitchenmag.ru
- 1 ½ kg chicken fillet;
- 200 g of lard;
- 1 teaspoon of salt;
- ground pepper, paprika, coriander, nutmeg - to taste;
- 2 cloves of garlic;
- 150 ml of milk or cream;
- small intestines.
Cooking
Rinse and dry the lard and chicken meat, and then pass it through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.
Pour in some cream or milk. The amount 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 put in the refrigerator for several hours, or better - at night. After the sausage, fry until golden brown or bake in an oven preheated to 170 ° C for an hour.
xcook.info
- 500 g of liver;
- 250 g of lard;
- 1 head of garlic;
- 2 large onions;
- salt, pepper and other spices - to taste;
- 1 tablespoon of starch;
- 3-4 eggs;
- 3 tablespoons of semolina;
- 100 ml of milk;
- small intestines.
Cooking
For sausage, you can take any: 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 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 pre-prepared intestines with minced meat. Boil the sausage for 40 minutes over medium heat. Or bake it for 40 minutes in the oven at 200 ° C: this way it will turn out especially tasty.
xcook.info
- 1 glass of buckwheat;
- 500 g pork fillet;
- 300 g of fat;
- ½ tablespoon of salt;
- ground pepper - to taste;
- 5 cloves of garlic;
- intestines.
Cooking
Rinse the buckwheat and set aside. Rinse the meat and fat and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, finely chopped garlic in a deep bowl. Make sausages with the help of intestines, nozzles and a meat grinder.
Bring the water to a boil, dip the sausage into it and cook for 30-35 minutes.
Sausages can be stored in the refrigerator for 2 weeks. Fry until golden brown before using.
