How to cook delicious sausage at home. How to make homemade sausage? Boiled chicken sausage

Homemade sausages are a real delicacy that is difficult to resist even for those who are indifferent to sausages. And how can you compare them with store-bought products, which contain soy, dyes and preservatives. Homemade sausages are natural, tasty and aromatic. Such food, without a doubt, can be called healthy and wholesome!

Preparing the tools

It just seems like sausages are a complicated dish. In fact, everything is much simpler. And to make sure of this, try preparing an appetizer according to the simplest recipe. The eyes are afraid, but the hands are doing!

First, get the necessary kitchen utensils - a blender or electric meat grinder with different attachments, a sharp knife, a cutting board, a bowl, a saucepan, a frying pan, a colander and a thick thread or twine for tying sausages. You may need a colander to remove excess moisture after boiling them.

Meat and spices

Any type of meat is suitable for minced meat - pork, beef, lamb, chicken, turkey or duck. They can be mixed together in any proportions. Lard or cream is added to lean beef or turkey for juiciness. The ideal minced meat is two parts pork and one part each beef and lard.

It would be nice to add some brightness to the minced meat, so some seasonings wouldn't hurt either. The best spices to use are garlic, paprika, hot red pepper, nutmeg, rosemary, marjoram, turmeric, mint, thyme, basil, cumin, mixed peppers and cardamom. They give the meat a bright taste and piquancy. If you like gastronomic experiments, add prunes, apples, pineapples, pomegranate seeds, sun-dried tomatoes, fried onions, olives, cheese or sweet peppers to the minced meat. The sausages acquire a completely new taste after adding tomato juice, wine or cognac.

Delicious minced meat

And now - a few subtleties of preparing minced meat for sausages at home. First, the meat and lard need to be cut into pieces and placed in the freezer for about an hour or a little longer, together with a meat grinder. The colder the tools and “raw materials”, the more ideal the grind will be. But try not to freeze the meat. It should be icy on the outside and soft on the inside. You need to grind the fillet through a large grill as quickly as possible and in small portions, filling the meat grinder a quarter full. After adding spices to the minced meat, knead it well with your hands. Some housewives do not grind the meat, but chop it finely to make the sausages more textured, with a rich taste and aroma.

What are the types of shells?

Casings for homemade sausages can be purchased at the store. They are natural and artificial. Natural casings are lamb, beef or pork intestines, while artificial casings are made from collagen, cellulose and polyamide. In synthetic casings, sausage does not undergo oxidation and is stored much longer. The best option for homemade sausage is a collagen casing, which is edible because it is made from animal skins. If you want to use natural casings, keep in mind that they are not very durable, but cow intestines are considered the most durable. The dimensions of the casing depend on the type of sausage you want.

How to prepare sausage skins

When choosing a natural casing for your future sausage, make sure that there are no holes or knots on it. It should not smell like lard or have any odors at all. Before use, it must be soaked in salt water for two hours, and the temperature should be about 20-25°C. This is necessary so that the film can be easily peeled off the sausage later. After this, the intestines are washed with hot water, inside and out, and then tested for quality. To do this, you need to pass water through them, and where it will flow, it is better to cut the shell.

Artificial shells are soaked for 5 minutes in salt water at a temperature of 35-40°C, 1 tsp per liter of water. salt. After this, they are also washed under hot running water, but not as intensively as animal intestines. In this regard, artificial shells are more practical.

Turning minced meat into sausage

Filling the shells with minced meat is the most delicate and important part of the culinary process. To do this, the bowl of the meat grinder is filled with minced meat, and the attachment is changed to a special cone, onto which the casing is placed. There is one subtlety here - first squeeze the minced meat into the intestine and only then tie a knot at the end, otherwise air will get inside and the sausage will swell. But there’s nothing wrong with that, just pierce it with a toothpick before cooking and the air will come out.

Fill the casing with meat fairly tightly, but do not overdo it, otherwise the sausage will burst during cooking.

If you do not have a nozzle or a meat grinder, cut off the top of a plastic bottle and push the minced meat through the neck directly into the intestine.

Instead of cutting the long sausage into individual sausages, you can simply fill the casing with minced meat in portions, leaving small gaps. Later these places can be bandaged and then cut. This method is suitable if you have a solid shell without holes or cracks.

Cook, fry, bake

The hardest part is over. All that remains is to figure out how to cook and fry homemade sausages. Place them in boiling water and cook for 10 minutes until tender. After this, the sausages can already be served, but usually after cooking they are still fried in a frying pan on both sides in vegetable oil. Roasting time is 10-15 minutes.

And some housewives fry sausages immediately, without cooking. The readiness of the dish is determined by puncture. If clear juice comes out, the sausages are cooked through. As an experiment, put a sprig of rosemary in the pan - you will be surprised how fragrant they turn out.

If you bake sausages in the oven, pour a little water into the bottom of the pan and periodically pour oil over them so that they do not lose their juiciness. Cooking in the oven will take about 45 minutes and a temperature of 180°C. When baking sausages in foil, unroll the foil at the end so that the products acquire an appetizing golden brown crust. Sausages cooked on the grill or over a fire are very tasty.

A few secrets of delicious sausages

After kneading the minced meat, let it stand in the cold for 5-6 hours. During this time, the meat will be saturated with the aroma of spices and its taste will “ripen”. In many recipes, you will see starch, milk and eggs in the minced meat, which make it denser and softer. For the same purpose, finely crushed ice is placed in the minced meat.

Do you know how to turn the intestine inside out to rinse it? This can be easily done using a wooden stick with a blunt end. Use it to lightly pick up the outer edge of the shell and pull it onto the stick.

The most delicious sausages are fried in beef fat, which can be bought at the market. The fat makes them incredibly tasty and juicy, while they acquire a special, incomparable aroma.

Dried sausage

It turns out that you can make dry-cured sausage with your own hands. After this, you are unlikely to buy it in the store. Homemade tastes better!

Rinse well and dry a piece of lard weighing about 700 g. Rub it with salt and garlic, and then put it in the cold for ten hours. Cut 1.5 kg of veal into very thin slices, place in a bowl, add 1 tbsp. l. salt and sugar, black pepper and 1.5 tbsp. l. vodka. Place the meat in the refrigerator to marinate overnight.

Take out the lard, dry it in the open air, place it in the freezer for 20 minutes and finely chop it into cubes. Pass the veal through a meat grinder using a large attachment.

Mix meat with lard, add 1 tbsp. l. salt, 1 tbsp. l. sugar, aromatic spices to your taste and pour in 50 ml of cognac. Mix the minced meat well, stuff the intestines with it and hang them in a draft. After 10 days, the sausages will dry and be ready to eat. You won't find a better snack to go with beer!

Sausages with cheese and mushrooms

Make minced meat from beef and pork, you will need about 300 g.

Chop 50 g of canned champignons and half an onion, then fry them in vegetable oil and then add to the minced meat. Throw in 3 tbsp. l. finely grated cheese and 2 cloves of finely chopped garlic. And, of course, don't forget to add salt and pepper.

Sausage casings can also be found in some stores. They do not need any preparatory treatment - just fill them with minced meat, which can be done using a special attachment for a meat grinder or a “sausage” syringe. This is suitable for those who do not like to spend a long time fiddling around in the kitchen.

If you cut the shells into small pieces, you can do it with a spoon, although this is not very convenient.

Fry the sausages in a slow cooker on baking mode for 25 minutes. Be sure to turn them over halfway through cooking. Then lightly cook in a grill pan until it has nice stripes on the sides. Serve hot with mustard sauce and vegetables.

Sausages and sweets

If you don’t have a natural or artificial casing, you can make delicious sausages without them using cling film, foil or baking paper. Making sausages is creative, so you can experiment endlessly.

Prepare minced meat from 1 kg of pork, 700 g of chicken fillet and 200 g of lard. Grind the ingredients well in a blender. Separately, beat 3 eggs, salt them and add any spices, and then add 4 tbsp. l. potato starch and stir well again so that there are no lumps. Now mix the eggs with the minced meat and knead well.

Cut the foil into pieces measuring 20x30 cm and place the minced meat in the form of sausages on the mirror side of the foil, and then roll them like candy. Connect the edges very tightly and place the sausages in the oven preheated to 180°C. In an hour, tender, juicy and aromatic sausages are ready. Before serving, you can fry them on both sides in a frying pan for a golden brown crust. Enjoy this great dish with your beloved family!

Juicy grilled sausages

Classic and very appetizing homemade grilled pork sausages can be served as an appetizer with beer or as a main course with a hearty side dish.

Make minced meat from 600 g of pork, add pepper, salt, coriander and your favorite spices to taste, mix thoroughly and let stand. Stuff the prepared intestine tightly with minced meat. First, bake the sausages in the oven at 180°C for 10-15 minutes, and then place them in a grill pan heated with vegetable oil and fry for 5-7 minutes on each side. Grilled vegetables - tomatoes, peppers, onions and garlic - are perfect as a side dish.

Sausage in a glass

Surprisingly, this sausage can be prepared in 15 minutes. It turns out tender and is perfect for baby food.

Cut 400 g of chicken fillet into small pieces and mix it with seasonings - 0.5 tsp. salt, 0.5 tsp. sugar, 0.5 tsp. hops-suneli, a pinch of black pepper, 2 cloves of chopped garlic and 1 tsp. soy sauce. Mix everything well and let the meat marinate a little. For children's sausage, the amount of hot spices should be reduced or replaced with something more neutral.

At this time, cook 50 g of long grain rice, making sure that it is well cooked.

Place chicken meat, cooled rice into a blender, pour in 150 ml of milk and 1 egg. Beat until smooth and smooth. Grease the walls and bottom of the glasses with vegetable oil and add the minced meat, but not to the very edges. Take containers with thick walls only! This amount of minced meat will yield 3-4 glasses, in which appetizing sausages will “ripen” in a quarter of an hour.

Microwave the snack at full power for 15 minutes, then do not open the door for another 5 minutes. The sausages “jump” out of the glasses very easily; all you have to do is cut them and serve them. It turns out tasty and unusual, especially with mashed potatoes and vegetables. And some housewives make sandwiches and burgers for school snacks from chicken sausage.

Homemade sausage is good for breakfast, and, as a rule, it does not sit in the refrigerator. Prepare it more often and with different additives!

In this article you will learn how to prepare different types of sausages at home.

To make the sausage tasty, you need to know some secrets and stick to them:

Meat sausage can be prepared from pork, beef, lamb, chicken, turkey and offal.
Meat and lard for making sausages must be taken fresh, immediately after slaughter; if it has stood for a week or frozen, it is not suitable.
You need to add ice water to the sausage mince, so the sausage will turn out juicy.
The following spices are added to the sausage to give it flavor: black, allspice and red peppers, cumin, coriander, bay leaf, nutmeg, mustard seeds. They are ground in a mortar or pounded with a dough shaker. Bay leaves are taken ground.
To give the sausage a beautiful orange or reddish color, add turmeric, paprika, beet juice or seeds of the tropical plant annatto to the minced meat.

Homemade pork sausage in intestines: delicious recipe

Homemade pork sausage in natural casing

To prepare pork sausage, experienced cooks advise using the neck; the meat here is moderately fatty, which makes the sausage juicy.

Homemade pork sausage

For 1 sausage 1 m long you need:

1 kg pork meat
200 g lard
1 m small pork intestine
5-6 cloves of garlic
8-10 black peppercorns
1 bay leaf
Salt to taste
Nutmeg, red pepper - ground to your taste
1-2 tbsp. spoons of vegetable oil

Let's start cooking:

We wash the prepared intestines in cold water on top and inside.
We cut the meat into small pieces, 1 cm thick, and grind the lard in a meat grinder.
Add ground nutmeg, red pepper, black pepper crushed in a mortar or shaker to fine grains, chopped garlic, salt, 100 ml of cold ice water, and knead until the minced meat becomes homogeneous and absorbs water.
We take a special tube for stuffing the intestines; if you don’t have such a cone, you can use a plastic bottle, cutting it 10-15 cm from the neck.
We put the intestine on the narrowed cone of the tube, attach the tube to the meat grinder, having first taken out a knife from it, or stuff it manually, pushing the minced meat with a teaspoon and fingers inside the intestine.
If the intestine is torn, cut it off in this place and tie the free ends with thread, you get a sausage ring.
We continue to stuff the remaining intestine until all the minced meat is gone, tying the ends together separately.
The intestines should not be tightly packed, otherwise they may burst during cooking.
We twist the sausages into a ring, pierce the film on top with a large needle every 3-4 cm so that the accumulated air comes out and the sausage does not burst.
Pour about 3 liters of water into the pan, add salt and bay leaf, boil it, carefully lower the sausage, turn down the heat until it burns to a minimum so that the water doesn’t even boil, and simmer the sausage for 1 hour.
We take the sausage out of the boiling water, dry it, grease it with vegetable oil, place it on a baking sheet, and place it in an oven preheated to 180°C for 20 minutes on one side and 20 on the other.
The sausage is already ready. It can be eaten hot, cold or fried.

This is how homemade sausage is prepared in a natural casing - intestine

This is what raw homemade sausage looks like

Casing for homemade sausage

Natural casing - intestines for making homemade sausage

If you decide to make homemade sausage, sausage casings are sold in butcher shops in your city, as well as in special online stores.

Most often used for sausages:

Natural casing, that is, the intestines of domestic animals after slaughter, mainly pork
Edible gelatin shell
Food grade plastic wrap that is then thrown away

We first wash the ready-made salted intestines from the store in cold water, and then soak them for 2-3 hours in water with 1 tbsp. spoon of lemon juice or lemon essence. This way the intestines will definitely get rid of all unnecessary odors. For 10 m of intestines 5 kg of minced meat will be used.

Intestines are sold in such jars in our stores for making homemade sausage.

You can also buy pork intestines for making sausages from market sellers who sell meat, but you will have to tinker with them until you get them into a state where they become edible.

In order for the intestines to be ready for stuffing minced meat into them, they must first be prepared:

Pork intestines consist of an outer thick layer, strong translucent in the middle, and an inner mucous layer; We remove the top and bottom layers, but the middle one remains, which is what we need.
First, we wash the intestines with cold water from above, and then from the inside.
You can turn the intestine inside out using a non-sharp stick or pencil, prying it over the outer edge of the intestine and turning it inside.
To make it easier to remove the outer and inner layers of the intestines, soak them in brine for 2 hours.
Brine. Dissolve salt and soda (2 tablespoons each) in 1 liter of cold water. Pour in the brine to cover the intestines.
Then we take the intestines out of the brine, sprinkle them generously with salt, place them on a wooden board, and clean the intestines from the inside with the blunt side of a knife. This way, the mucous inner layer is cleaned off, and the outer layer is twisted into a flagellum, which we pull out with our hands. If it does not come out, then we clean the inside of the intestine again.
We rinse the intestines well with cold water and they are ready.
If the sausages are stuffed and the intestines remain unused, wrap them in film or a bag and store them in the freezer until next time.

Homemade sausage, recipe without intestines in foil or cling film

Homemade sausage, cooked in cling film and baked on the grill

For homemade sausage made from chicken fillet, chicken liver and lard need to:

0.5 kg each of chicken fillet, chicken liver and lard
3 eggs
3 tbsp. spoons of semolina and starch
1 tbsp. spoon of salt
3 cloves garlic
Black pepper, ground to taste

Let's start cooking:

Wash the meat and lard, dry it, cut it into pieces, and grind it in a meat grinder.
Add starch, semolina, eggs with salt and pepper, and mix well.
Divide the minced meat into 3-4 parts, wrap each part in cling film, shape it into a small sausage, and tie the ends with thread.
We put all the sausages in a plastic bag, tie it tightly, and put it in a pan with water. Cook at low boil for one and a half hours. We take it out of the boiling water and you can eat it right away, or you can fry it.

Recipe for homemade pork and beef sausage: recipe without guts

Homemade pork and beef sausage cooked in cling film

Serves 2 homemade pork and beef sausage need to:

500 g each of beef and lean pork
100 g lard
4 tbsp. spoons of milk
3 cloves garlic
Salt, black pepper and other spices to taste

Let's start cooking:

We cut the washed and dried pork and beef into cubes, lard into smaller cubes, then grind everything in a meat grinder.
Pour milk into the minced meat, add salt, ground pepper and other spices to your taste, add chopped garlic, and knead well with your hands.
We take film intended for food products, wrap the minced meat in it, give it the shape of a sausage, and tie the edges with thread.
We wrap the sausage in film on top in foil, in several layers, and crimp it.
Place the sausage in boiling water, press it down with a plate so that it does not float, and cook over low heat for 1 hour 20 minutes, covering the pan with a lid.
We take the sausage out of the boiling water, let it cool, unwrap the foil and film.
Pour spices and dried herbs onto parchment paper: paprika, thyme, basil, suneli hops, roll the cooled sausage in them, wrap it in parchment, and put it in the refrigerator overnight. In the morning you can make sandwiches from sausage. It must be stored in parchment.

Homemade beef sausage recipe: recipe without guts

Homemade beef sausage baked in foil

For homemade beef sausage need to:

1 kg young beef
200 g lamb fat
3-4 cloves of garlic
Salt to taste
1 tea. spoon of dry dill and curry

Let's start cooking:

We pass the meat, lamb fat and garlic through a meat grinder with a large grid.
Add salt and spices, mix well; if the minced meat is runny, add 1-2 tbsp. spoons of semolina.
We wrap the minced meat in foil, like candy, and place it on a metal sheet, bake for 50 minutes at 200°C.
Cool the sausage and serve cold.

Instant homemade chicken sausage

Homemade chicken sausage with vegetables and nuts

For chicken sausage you need:

1 kg chicken fillet
100 g ground walnuts
1 carrot
2 sweet peppers
15 g each of salt and paprika
5 cloves garlic
30 g gelatin

Let's start cooking:

Boil the carrots, peel and finely chop.
Wash the pepper, clean out the seeds and chop it too.
Cut the meat into small cubes (1.5 cm).
Finely chop the garlic.
Mix meat, vegetables, spices, nuts, salt and instant gelatin powder, mix.
Divide the minced meat into 4 parts, wrap each tightly in cling film, giving it the shape of a sausage.
We also wrap each sausage in a plastic bag, tie it, put it in a pan with water, and cook over low heat for about 1 hour.
Remove from boiling water, cool at room temperature, and then put in the refrigerator for 6-8 hours, and you can try.

Homemade boiled sausage

For cooking home-cooked milk sausage need to:

500 g boneless pork
2 medium onions
1 egg
1 tbsp. spoon of milk powder
Salt and ground black pepper to your taste
100 ml milk

Let's start cooking:

Pass the meat and onions through a meat grinder 2 times.
Add the egg, milk powder, salt and pepper and mix.
Pour cow's milk into the minced meat in small portions and mix thoroughly for at least 5 minutes until the minced meat has absorbed all the liquid and becomes viscous.
Divide the minced meat into 2 parts, place both on cling film, roll into a medium-thick sausage, tie with thin twine, and twist the ends.
Place the sausages in salted water, cook over medium heat for about 1 hour, remove from boiling water, let cool, and make sandwiches for tea.

Homemade dry-cured sausage

For dry-cured pork and beef sausage need to:

0.45 kg beef
1.45 kg fatty pork
70 g lard
60 g salt
15 g sugar
70 ml cognac
2st. spoons of coriander
2 tsp. tablespoons freshly ground black pepper
1 tsp. spoon of Provençal herbs (basil, rosemary, peppermint, savory, thyme, sage, oregano, marjoram)
On the tip of a spoon of ground nutmeg

Let's start cooking:

Prepare the spices: grind the black peppercorns in a mill, fry the coriander seeds in a dry frying pan and grind them too.
Mix together pepper, coriander, herbs de Provence, and nutmeg.
Wash the meat (pork and beef), dry it, cut off the veins and membranes, cut into 3-4 cm pieces.
Sprinkle the meat with salt, sugar, spices (half the norm), pour in cognac, mix, cover with film, and put in a cold place to marinate for 1-1.5 days.
We pass the marinated meat through a meat grinder with a large nozzle; you can chop it finely.
Add lard, cut into small cubes, the remaining spices, mix well and stuff the prepared intestines.
We pierce the sausages every 3-4 cm with a large needle to release the collected air.
We hang the sausages from the ceiling for 5 days, preferably with a heating radiator underneath. You can also hang the sausages on the balcony in a ventilated place for 3-4 weeks in the fall or spring, when the outside temperature is +10-12°C. Then you can eat.

Homemade liver sausage

Homemade liver sausage in section

Pork, beef or chicken liver is suitable for liver sausage.

Secrets of making delicious liver sausage:

To prevent pork liver from becoming bitter in the sausage, it is cut into pieces and soaked in milk with 1 teaspoon of sugar.

Homemade liver sausage with buckwheat

For the sausage you need:

600 g pork liver
200 g lard
180 g dry uncooked buckwheat
2 eggs
3 cloves garlic
2 tbsp. tablespoons vegetable oil
2-3 onions
Salt and black pepper to your taste

Let's start cooking:

We wash the buckwheat, add water, and cook the porridge until tender, let it cool.
Pour vegetable oil into a frying pan and fry finely chopped onion.
We pass pieces of liver, lard and garlic through a meat grinder.
We combine minced liver, porridge, fried onions, salt and spices.
Large pork intestines, carefully processed, are filled with minced meat using a spoon, and the ends of the sausage are tied with a thread.
We pierce the sausage with a thick needle after 3-5 cm, lower it into boiling water, cook over low heat for 0.5 hours, cool. Before serving the sausage, fry it in vegetable oil.

Homemade blood sausage: recipe

Homemade blood sausage

The basis for this dish is blood, mainly pork. It is collected during the slaughter of a piglet. To prevent the blood from thickening, a little salt is immediately added to it.

The casing for blood sausages is only natural intestines.

Ukrainian blood sausage with liver

For blood sausage you need:

1 liter of pork blood
600 g offal (liver, lungs, kidneys)
400 g pork lard
2 medium onions
1 glass of milk
Salt and spices to your taste

Let's start cooking:

Cut the lard into small cubes and fry until all the fat is rendered.
Finely chop the onion and fry in rendered fat until transparent.
We remove the veins from the liver and lungs, cut them into pieces and pass them through a meat grinder.
To the chopped liver add onions fried in lard, blood, milk, salt and ground pepper, and mix. If the blood has thickened a little, beat it with a blender.
We pull the processed intestine, ready for stuffing, onto the sausage attachment, which is installed in the meat grinder, and remove the knife and mesh.
We tie the tip of the intestine tightly so that the minced meat does not spill out, and fill the intestines; they should not be very full, but not empty either. We tie it with thread on the other side.
Carefully pierce the sausages with a needle every 15 cm and lower them into hot water. After 1-2 minutes, carefully remove the sausages from the boiling water and pierce them again with a needle.
Cook at a barely noticeable boil for about 45 minutes. Remove from boiling water, cool, and fry in a frying pan with vegetable oil or bake in the oven. You can eat.

Homemade liver sausage

For homemade liver sausage need to:

1 kg chicken gizzards
200 g pork lard
3 raw yolks
1 tsp. spoon of cumin
2-3 cloves of garlic
Salt to taste
Black and red pepper, nutmeg - ground, to taste

Let's start cooking:

We wash the chicken stomachs, clean out all excess, and cut them.
We pass offal and lard through the meat grinder.
Add the yolks, chopped garlic, salt and spices, stir until smooth, and let sit for half an hour.
Place the minced meat in food-grade cellophane, twist it tightly and tie it with a rope.
We put it in another bag, tie it tightly, place it in a saucepan, fill it with water and cook over low heat for 1.5 hours.
We take the sausage out of the boiling water, cool it, let it stand in the refrigerator for 5-6 hours, and you can serve it as a side dish or make a sandwich.

Homemade smoked sausage

Homemade cold smoked sausage

Cooking homemade cold smoked sausages

Homemade raw smoked sausage

Homemade raw smoked sausage with cognac

For raw smoked sausage you need:

1.5 kg each of pork and beef
1 kg of lard from the neck
150 g salt
1 tsp. spoon of sugar
4 tbsp. spoons of potato starch
60-70 ml cognac
15 g ascorbic acid
1 tsp. a spoonful of a mixture of black and allspice ground pepper

Let's start cooking:

We prepare the meat: wash it, cut off the tendons and membranes.
Wash the lard and cut off the skin. The lard should be taken from the neck; it is hard and will remain in pieces in the finished sausage, while the soft lard from the belly will melt during heat treatment.
Cut the meat and lard into large pieces, rub with salt, and place in a cool place with a plus temperature of no more than 3 degrees for 2 days.
We pass the meat through a meat grinder with a large grid, cut the lard into small pieces up to half a centimeter thick.
Mix the minced meat, lard, sugar, spices, starch, cognac and mix everything thoroughly.
Prepared pork intestines for smoking sausage, unlike boiled sausage, are tightly stuffed with minced meat, since the sausage will decrease in size when smoked.
We tie the ends of the sausages with twine, also wrap the sausages in the middle with twine, and hang them in a dry, ventilated, cool place for 3-5 days.
We hang the sausage in the smokehouse so that the sausages do not touch one another.
We smoke sausages on sawdust or firewood from fruit trees (apple, pear, cherry, cherry), aspen, alder; you cannot use coniferous trees, otherwise the sausages will have a specific smell and taste.
Time for continuous smoking is 1-2 days, at a temperature of 25-28°C. It is also necessary to ensure that the sausage does not get too thick of smoke, otherwise it will become covered with soot and become bitter in taste.
After smoking, the sausage is not yet ready - it needs to be hung for up to 2 weeks in a dry, dark, cool place with a temperature of no more than 10°C to dry.
After drying, the sausage can be stored for up to 4 months in a cool place, and it will not lose its taste.

Homemade hot smoked sausage

For homemade hot smoked sausage need to:

500 g pork
200 g beef
300 g neck lard
1 tbsp. spoon of salt
1 tsp. spoon of sugar
60 ml cognac or Madeira
1 tsp. a spoonful of ground black and allspice
0.5 teaspoon cardamom

Let's start cooking:

We pass the prepared meat through a meat grinder with a large mesh.
Cool the lard in the freezer to make it easier to cut, and cut into small cubes 3-4 mm.
Add spices, salt and cognac or wine to the meat and stir until the liquid is absorbed into the minced meat.
Add lard cubes and knead again.
We fill the prepared intestines with minced meat, form sausages up to 30 cm long, and tie both ends together.
We hang the sausages at room temperature for one and a half to two hours.
We hang the sausages in the smokehouse so that they do not touch each other, and maintain the temperature at 75-90°C for 6-12 hours. The sausages are ready if they have acquired a brownish color with a beautiful reddish tint.
Ready-made sausages can be eaten immediately and stored in the refrigerator for up to 1 week.

Homemade turkey sausage recipe

Homemade turkey sausage

For homemade turkey sausage need to:

1 kg turkey (fillet)
200 g lard
6 cloves garlic
Salt, allspice and ground black pepper to your taste

Let's start cooking:

Cut the meat into small pieces up to 1 cm thick.
Cut half of the lard specified in the recipe into even smaller pieces than the meat.
Add lard, chopped garlic, ground spices, salt to the meat, knead and leave to salt overnight.
We take out the knife and grate from the meat grinder, and screw on a special device for sausages.
We take the prepared pork intestine, put it on the device, and load the minced meat into the meat grinder, by turning the meat grinder we fill the intestine with minced meat, and tie the edges with thread.
Place the sausage ring on a baking sheet, pour in 0.5 cups of water, finely chop the remaining lard, and cover the sausage with it.
If you want to get a diet sausage, then you don’t need to put the lard on a baking sheet, but grease the sausage with vegetable oil so that it doesn’t dry out.
We prick the sausage every 3-5 cm with a thick needle, put it in the oven, turn on medium heat, and fry for 20-30 minutes on one side, then the same on the other. To find out if the sausage is ready, pierce it with a fork and press it; if the juice comes out clear, then the sausage is ready, and if the juice is pinkish, let it still cook.

Now we know how to prepare different types of homemade sausages at home.

Video: Homemade sausage (according to mom’s recipe)

Homemade sausage is a fairly popular snack that was made by our ancestors. Previously, sausage was baked in large cauldrons so that there was enough for the whole family. Often, homemade sausages were served on the eve of major winter holidays, such as Christmas. Lent ends on Christmas Day, so everyone wanted to enjoy baked sausage. It was also filled with a large amount of melted lard. Sausage could be stored in it for a very long time, so this dish was especially appreciated.

Often, homemade sausage was made from pork, since this meat is one of the fattest and juiciest. After baking, it rarely turns out dry. The main thing is to be able to choose, marinate and combine meat with lard correctly.

One of the biggest difficulties in the process of preparing homemade sausage can be considered the process of preparing the intestines. Not everyone knows how or wants to clean them, because the smell is not the most pleasant. There is a way out of this situation, because now the markets sell already peeled shells. All you have to do is soak them in salt water for a couple of hours so that the smell completely goes away.

Stores also sell ready-made dried and salted intestines. All you have to do is soak them and they are ready for use. They have no unpleasant odor or mucus. This is a completely natural thin film.

How to prepare the intestines?

It happens that it is not always possible to penetrate ready-made intestinal membranes. Therefore, you have to buy ordinary pig intestines, which need to be cleaned of mucus. They have an unpleasant odor due to the presence of mucus on both sides. It must be removed by scraping with a knife. In appearance, this mucus has a slightly yellowish color, so it will be clearly visible on the shell. Along with the mucus, you need to remove and scrape off pieces of fat, as it also has an unpleasant odor.

The colon cleansing process is simple. To do this, you need to place it on a cutting board, tie a knot on the edge, so that later it can be turned out well and cleaned on the other side. During the cleaning process, the knife must be held perpendicular to the cutting board or table where the cleaning process is taking place.

You need to clean off the mucus very carefully so as not to damage the shell. You need to scrape off the mucus with the top of the knife; you should not do this with the sharp side. When one side is cleaned, the intestine must be turned out. Using a similar scheme, clean the inside of the intestinal lining. Periodically, collected mucus should be removed and washed off with water.

The peeled shells should be thoroughly checked for the presence of residual fat or mucus. The slightest uncleaned area will give the sausage an unpleasant smell and taste. Rinse the shells well under running water on both sides. After rinsing, the washed shells must be rubbed well with mustard powder. The intestines should be beaten in this mixture for about 10 minutes. Afterwards, wash off the mustard powder and place the intestines in a salt-vinegar solution for 10-15 minutes. The intestines will become completely transparent, they will not have an unpleasant odor. After the time has passed, remove the intestines from the solution and place them in the refrigerator, tightly covering the container in which they are located. The intestinal membranes are ready for use.

What subtleties do you need to know when preparing meat for sausage?

Many chefs recommend using a meat grinder to grind meat into sausage. This should not be done as the sausage may become too dry. It’s better to simply cut the meat into centimeter pieces with a sharp knife. Chopped meat retains more juice, making sausages more tender and not so dry.

The fat content of the sausage also plays an important role. Of course, there is no friend in taste and color, but in order for the meat inside to become juicy, it needs additional fat. The meat will take fat from the added lard, which will make the meat fibers softer and more tender. The ratio of meat and lard should be 4:1. This is a classic combination, so those who like to eat fattier sausage can also add a portion of lard or lard.

The meat filling for sausage must be marinated. The longer the marinating, the juicier and tastier the sausage will be. On average, the meat filling needs to be marinated for about 8-10 hours. During this time, all the ingredients will disperse well throughout the meat, so the taste will be uniform.

You also need to use spices for the sausage. To do this, take ground black pepper, coriander, ground red pepper and salt. It is better to grind the pepper yourself so that the smell is brighter and spicy. Also, some cooks add dried Provençal herbs, turmeric, paprika, cumin, caraway seeds, etc. to the minced meat. It all depends on taste.

To prevent the stuffed shell from bursting during baking, it needs to be pierced in different places with a toothpick. Steam will escape through the resulting hole, so the shell will not rupture.

Also, during the process of forming sausages, you need to monitor their size. It is advisable to form small sausages, 10-12 cm long. Each sausage must be tied tightly on both sides. Therefore, when one shell bursts, the others will not be damaged.

Some cooks fill the casings too tightly, but this causes damage to the gut during the baking process. But at the same time, there should be no air bubbles or voids in the middle of the shell.

In order for the sausage to have a golden brown crust, it must be periodically greased with vegetable or butter. This applies to those sausages that are baked in the oven.

If you do not have a special nozzle for filling sausages, you can replace it with the cut off neck of a plastic bottle. Place the neck into the intestine and wrap it tightly with thread on top so that the shell does not fall off. The result will be a kind of watering can into which it will be convenient to send the minced meat.

Homemade sausage in Belarusian style

According to the recipe you need to purchase:

1 kg pork,

0.5 kg chicken fillet,

0.5 kg beef,

0.5 kg lard,

2 heads of garlic,

salt and spices to taste.

The first stage of preparation is to chop the meat. Pass the pork and beef through a large mesh in a meat grinder, and cut the chicken with a knife. The width of the kritsa fillet pieces should be no more than 2 cm. Add chopped lard to the meat in small 1 cm cubes. Mix all this in one bowl, season with spices and salt to taste. You can add: ground black pepper, coriander, dried cumin. The meat should marinate for 5-6 hours.

During this time, you can prepare the intestines if they are not cleaned. Fill the shells with the prepared minced meat and tie them tightly with kitchen thread every 10-15 cm. Ready-made sausages can be either fried in vegetable oil in a frying pan or baked in the oven.

If you place the sausage in the oven, then it is better to send it in the sleeve from the beginning. At the end of cooking, cut the sleeve so that the sausage becomes more golden brown. Pour the resulting fat over the top of the sausage. Bake in the oven for 1 hour.

Homemade chicken sausage

The sausage according to this recipe turns out to be quite tender and not too fatty. To prepare it you need:

2 kg chicken fillet,

0.5 kg pork fat,

40 g milk powder,

180 ml water,

2 m of intestinal membranes,

black pepper,

dry cumin,

To prevent chicken sausage from being dry, you must add lard to it. Therefore, it is better to pass it through a meat grinder. Cut the meat into small cubes, about 1 cm wide. Add lard to the meat and sprinkle with dry milk. Pour boiled water over it all. Add garlic, spices and seasonings to the minced meat to taste. The meat should sit for 1 hour.

Stuff the intestines with the prepared minced meat. It is advisable to boil the formed sausages for 10 minutes. Remove the cooked sausage and dry it. Then it can be either fried in a frying pan or baked in the oven. To prevent the sausage from burning in the oven, the bottom of the pan should be well greased with vegetable oil.

Homemade sausage without guts

This recipe is suitable for those who don't want to bother with peeling or filling the casings. Even without guts at home you can get quite tasty and aromatic sausage. To do this you need to take:

1.5 kg turkey fillet,

400 ml heavy cream,

1 tablespoon starch,

ground black pepper,

The turkey must be thoroughly passed through a fine nozzle in a meat grinder. The minced meat should be very tender, almost watery. It is better, of course, to grind the meat in a blender until pureed. Add cream, proteins and spices to the finished minced meat. Add starch to thicken. Add spices and salt to taste.

The prepared mass must then be divided into equal parts to form sausages. In order for them to keep their shape, you need to take regular cling film. For one sausage there is a piece of film 20x20 cm. Place minced meat on one edge of the film. Then wrap it in cling film and tie it on both sides with kitchen twine. Use this principle to form all the sausages. The finished chicken sausage needs to be boiled in water for 30 minutes. The heat should be low, as boiling too much may cause the sausage to lose its shape.

To secure the edges more firmly, some cooks use wire. After cooking, remove the sausage from the water and cool. Remove all films so that not the slightest piece remains on the surface of the sausage.

Homemade sausage for children

Every mother should prepare such sausage, because all the ingredients in this product are natural and proven, and most importantly, healthy. To prepare you need:

1.5 kg chicken fillet,

2 boiled carrots,

2 bell peppers,

2 tablespoons of powdered milk,

1 package of gelatin,

First you need to chop the chicken, it must be thoroughly beaten into a liquid state. Then pour the gelatin with warm water to swell. During this time, cut the carrots and bell pepper into small cubes. Beat the eggs until smooth.

In order to form sausages, you need to take cling film. Divide the minced meat into several parts to make 4-5 sausages. Wrap each sausage in cling film, tie the edge tightly so that the filling does not leak out.

Boil chicken sausage in water for 30-40 minutes. In this case, the sausages must be thrown into already boiling water. After the time has passed, remove the sausage and cool. Place the cooled sausage in the refrigerator for 8 hours. Then remove all the film. Store in closed trays in the refrigerator to prevent the surface from weathering.

Which sausage is the most delicious? Of course, homemade! The one that is prepared from the finest meat with the best spices. What we are offered from the shelves of supermarkets and shops has a very mediocre relationship to real sausage. After all, at best, thirty percent of not the best meat remains in its composition, and the rest is ground by-products (meat production waste), soy protein, flour, starch, flavoring additives and dyes, which give the sausages the necessary presentation and taste.

Meanwhile, homemade sausage is a real meat food, the taste and aroma of which, alas, is not familiar to everyone. This alone is a sufficient argument to please your loved ones and prepare homemade sausages for them.
Anyone, even a novice housewife, can prepare sausage at home. True, the process is not a pleasant one if you have to deal with guts. But what a delicious sausage it turns out! In addition, homemade sausage, unlike store-bought sausage, can be stored in the freezer for a long time and cooked as needed. It is equally good for a family dinner and as the main dish of an outdoor picnic.

Of course, you can simplify the process somewhat by using an artificial casing instead of intestines, which can now be purchased in the store. But if you are attracted to traditional old recipes, there should be nothing artificial. In addition, the absolute safety of artificial membranes raises quite natural doubts among many people.

Sausage cooking sequence.
The most difficult thing when preparing homemade sausages is preparing the casings that will be stuffed with meat. For this purpose, fresh pork (less often beef, lamb or chicken) intestines are used, which are thoroughly washed under cold running water. It is better to immediately cut them into pieces 20-40 cm long - firstly, it will be easier to process them, and secondly, this is the optimal size for future sausages.

The intestines that have been washed from the outside must be turned out and cleaned of the mucus covering their inner surface. It is best to do this with the back of a knife or the edge of a tablespoon, placing the intestine on a cutting board. After the mucus is completely removed from the intestines and they become clean, they need to be disinfected by placing them in a soda solution (2 teaspoons of soda per liter of cold water) or a weak alcohol solution (50 grams of vodka per half liter) for 45-90 minutes water).

While the intestines are soaking, you can begin preparing minced meat for future sausages. There are a huge number of recipes. In addition, sausage is a unique dish with which you can endlessly experiment, changing the ratio of different types of meat, adding all kinds of ingredients and spices.

Homemade sausage.
And here is one of the oldest and simplest recipes telling how to cook sausage at home. To do this you will need 1 kg of lean pork, 0.5 kg of veal, 0.4 kg of lard, 0.5 teaspoons of ground pepper, 7 cloves of garlic, 2.5-3 teaspoons of salt. Meat and lard are cut into small cubes, salted and peppered. Finely crushed garlic and half a glass of water are added there. The prepared mass is thoroughly mixed. The intestines soaked for casing are removed from the water, rinsed in cold water and turned inside out again. Using a special attachment for a meat grinder or making it from scrap materials, for example, cutting off the top of a plastic bottle, the minced meat is placed into the prepared shell. It should not be filled too tightly. Once filled, you should tie both ends and put them in the refrigerator for 3-5 hours so that the meat is completely salted, peppered and soaked in garlic.

Then you need to grease the baking sheet with oil and lay out the sausages, after making 5-10 punctures on each of them along the entire length. This is necessary so that the sausage does not “swell” during cooking, and the heated air and excess liquid come out of it freely. Fry at a temperature of 170-180 degrees for 25-30 minutes on each side.

Liverwurst.
Real liverwurst has nothing in common with what you see on store shelves. It is fragrant, tasty, literally melting in your mouth. To prepare it you will need 500 grams. beef liver, veal, beef and lard, 2 cloves of garlic, half a spoon of ground pepper, 2 teaspoons of salt. Beef liver is passed through a meat grinder. All the meat is placed in a pan and cooked. Pork is pulled out after 5 minutes of boiling, veal - after 15 minutes, beef - after 20 minutes.

The meat needs to be cooled, then passed through a meat grinder, adding garlic. Mix the meat with the liver, adding salt and pepper. Now you can start stuffing the pre-prepared shell. Cook the finished sausages over medium heat for 45-60 minutes. Liver sausage is cooled and stored in the refrigerator.

Homemade smoked sausage with onions.
For this recipe you need to prepare 1 kg of lean pork, 500 g. beef, 100 grams of onions, 3 cloves of garlic, 1.5-2 teaspoons of salt, 0.5 tablespoons of ground pepper, nutmeg, a tablespoon of cognac. Cut the meat into cubes measuring 2x2 cm, add salt and put in the refrigerator for two days to salt it. After which, after draining the excess water, the beef and pork should be finely chopped, mixed with finely chopped onion, crushed garlic, salt and spices. Add cognac and mix everything thoroughly. Now you can fill the casing with minced meat and leave the sausages for 2-3 days in a cool, dark room. Then the sausages are smoked over cold smoke at a temperature of 20-25 degrees until the intestines are wrinkled. It remains to leave the sausages for 20-30 days to ripen, hanging in a well-ventilated area. And only after that they will be ready for consumption and acquire the specific color and smell characteristic of smoked sausage.

Homemade hunting sausages.
To prepare them you will need chicken intestines for stuffing, and for minced meat - 1 kg of chicken fillet, 1 kg of lean pork, 2 teaspoons of salt, 1 teaspoon of pepper, 3 cloves of garlic. Pass the meat through a meat grinder with a large grill. Salt and pepper the minced meat and add crushed garlic. Mix thoroughly and leave for 2 hours so that it is evenly saturated with spices and salt. Stuff the intestines with minced meat and make several punctures. Boil the sausages in salted water for 15 minutes, then fry on each side in a frying pan or baking sheet until golden brown. The sausages are aromatic and tasty. They can be eaten both hot and cold.

These are just a few recipes for making sausage at home. But there is no end to them. And, despite the great variety of sausages, there are general rules that must be followed if you want your sausage to be truly tasty.

Lard is added to almost all types of sausage. This is done so that it turns out juicy and has a delicate taste.

Sausages can be made not only according to traditional recipes, but also using any additives to give them a piquant taste: olives, cheese, potatoes, bell peppers, game meat, cognac and liqueur, a wide variety of spices.

If you want to make sausages a decoration for the holiday table, it would be appropriate to use original sprinkles. As a topping, you can use, for example, sesame seeds or thinly chopped or ground nuts.

This process seems complicated and lengthy only at first glance, but in fact the technology is simple: a shell of carefully cleaned intestines, finely chopped minced meat with spices and heat treatment. I wrote down the recipe for homemade pork sausage in the intestines for you in as much detail as possible and provided each step with photographs so that the cooking process was easily reproducible. Please follow the recommendations, then the meat snack will certainly turn out tasty and aromatic.

Natural gut. For sausages you will need a casing - thin pork intestines. You can arrange at the local bazaar for traders to bring them to you to order. Or buy them in a large supermarket, where they are sold already peeled, salted or frozen. In any case, the intestines will need to be examined - to check whether the integrity is broken, then rinsed and properly prepared.
Pork pulp. Meat from any part of the carcass is suitable: neck, shoulder, back. You don't have to pay much attention to fat content. The main thing is that the pork is fresh and not frozen.
Salo. It does not matter which part of the carcass the lard is used from. Backbone, thin trimmings, and so on will do. It is desirable that it be raw and not frozen, always fresh, not yellow or old, without a specific smell. If there is no raw lard, you can use salted lard, but in this case you need to carefully regulate the amount of salt added to the minced meat.

— Total cooking time: 2 hours + 3 hours for marinating
— Cooking time: 2 hours / Yield: 1.5 kg

Ingredients

pork pulp - 2.5 kg
lard - 0.5 kg
pork small intestines - 5 m
cognac - 2 tbsp. l.
garlic - 1 large head
basil, thyme, oregano, coriander - 0.5 tsp each.
salt - 1 tbsp. l. with a slide or to taste
ground black pepper - 1 tsp. or to taste

Preparation

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Pork small intestines, regardless of where they are purchased, must first be processed. If frozen, defrost at room temperature. Then rinse thoroughly, turn inside out, scrape out with the back of a knife, remove the mucus and rinse again. To make cleaning easier, you can immediately divide the intestines into sections of about 1 meter. I clean it as follows: I make a 2-3 centimeter turn from the edge and place the resulting pocket under a stream of water; under the pressure of the stream, the intestine very easily turns inside out. I clean off the mucus on a wooden board, again placed under a stream of water. I soak the cleaned and prepared intestines for at least 1 hour in salt water to disinfect (for 1 liter of water - 1 tablespoon of salt).

I remove the skin from the lard. I cut it into small cubes, the size of an Olivier salad. The smaller the pieces, the more fat will be rendered. The ratio of meat and lard for homemade sausages can be defined as 1:5 (notional ratio, can be changed at the discretion of the cook). If you use pork with a lot of fat, then add a little less lard, and vice versa, if the meat is lean, then the percentage of lard should be increased.

I carefully clean the pork from bones and cartilage; under no circumstances should they get into the sausages. If there is fat or fatty films, there is no need to remove them. I cut the pulp into pieces - about 2-3 times larger in size than lard. There is no need to grind it, as the meat must be clearly present in the sausage. But cutting too large will not work, otherwise it will be difficult to stuff the small intestines, and the sausages will turn out less juicy. So look for a middle ground.

In a large bowl, combine the chopped meat and lard. I add pepper, salt and dry aromatic herbs: basil, oregano, coriander and thyme. If desired, you can add a little ground bay leaf (I don't add it). And be sure to add garlic, peeled and put through a press, into the filling. Use the amount of garlic at your discretion; the sausage should smell delicious, but not too much. If you use salted rather than raw lard, then carefully adjust the amount of salt in the recipe. To taste, the minced meat should be spicy, with a pronounced aroma of pepper, quite salty - on the verge, even a little more than it costs, since the salt will partially boil off during cooking.

I pour a couple of spoons of good cognac into the filling for a special aroma and juiciness. Mix thoroughly with your hands so that all the spices are evenly distributed. Use only high-quality alcohol. If you are not sure, it is better to skip this step, otherwise you risk ruining the product.

Now comes the most crucial moment - you need to stuff the sausage. For this purpose, it is most convenient to use a meat grinder with an attachment in the form of an oblong tube. If there is no special device, then you will have to make do with improvised means, for example, a spoon. I pull the prepared intestines one by one onto a tube fixed to the meat grinder. I tie the end and fill it with minced meat not very tightly, otherwise there is a risk that the intestine will rupture during cooking. I tie the pork sausages stuffed into the intestines and put them in the refrigerator for 3-4 hours so that they marinate and the minced meat matures.

Then I roll them up and connect them together into rings (not necessary, but it’s easier to boil and bake this way). I prick the entire surface with a needle, every 1-2 centimeters, to release all the air. If this procedure is not followed, the hot air will expand during cooking and the sausages may burst, so do not ignore the needle pricks!

At the same time, I bring water to a boil in a large saucepan (volume 5 liters or more). As soon as it boils, add a little salt and bay leaf. Carefully lower the semi-finished product into boiling water and immediately reduce the heat to minimum. During cooking, you can play it safe and additionally prick the sausages with a needle. I boil it in portions for 40 minutes in low boiling water (if you are cooking all the sausage at the same time, many portions at once, then increase the cooking time to 1 hour). I take it out and dry it.

I grease the baking sheet with lard (or vegetable oil), lay out the preparations and send them to the oven, preheated to 180 degrees. Bake for 40 minutes, turning several times so that the products are browned on all sides. When baking, a lot of fat will be rendered - it can be used as regular lard, for example, fry potatoes on it or pour the same sausages for longer storage.

From the specified amount of ingredients I got 4 medium rings. The total weight was slightly less than 1.5 kg, since the meat had significant layers of fat and almost all the fat was rendered, the homemade sausages turned out dense and dry. You can take a sample immediately after cooking or wait until it cools down - it is equally tasty both hot and cold.

Homemade pork sausage keeps well in the refrigerator for up to 7 days. If you want to stock up for future use, you can fill the sausages with lard (rendered fat from lard). In this case, you need to free them from the threads, place them in hot ceramic pots or glass jars, and then carefully pour boiling lard over them. This preparation can be stored for more than a month in the refrigerator, and can be reheated as needed. Bon appetit!