Cooking homemade sausage TOP-4 recipes with photos. Tips and secrets of cooks sausage at home. Video recipes.
Homemade sausage is a delicious treat to accompany potato and vegetable garnishes, sauerkraut and pickles. The product will become the highlight of a noisy festive feast or family dinner for every day. The sausage at home is made with your own hands from natural ingredients, nutritious, juicy and fragrant. You don't have to worry about its origin. In addition, you can choose the ingredients yourself, and the delicacy will take a lot of time and effort. We will learn how to make homemade sausage in this material.
Chefs tips and secrets
- Traditionally, in Russian cuisine, minced meat with lard, spices, garlic, salt and pepper is used to make homemade sausages.
- Most often, pork is used as minced meat in our country. This is the safest option. Although in home cooking, sausage can be made on the basis of any type of meat: beef, chicken, lamb, liver or assorted.
- Additional products for minced meat can be any: hops-suneli, cumin, cheese, cream, nutmeg, sautéed onions, carrots, white wine, cognac.
- To make the sausages more aromatic and tender, add olive oil, egg yolk, cognac, cornstarch to the minced meat.
- For additional juiciness of the product, add butter, lard, soda, sour cream to the meat.
- Washed and cleaned intestines are used as a casing for homemade sausage. However, as practice has shown, you can also do without them.
- The intestines are stuffed with minced meat using a meat grinder with a special attachment. But you can use a regular plastic bottle. The gut must be put on the neck, then it can be easily stuffed with minced meat.
- Tie one end in a tight knot before filling the intestine with minced meat.
- It is necessary to stuff the intestines evenly, without voids. Moreover, if they are filled too tightly, then during heat treatment, the shell may crack and burst. Therefore, stick to the golden mean.
- The optimal length of homemade sausages is 10-15 cm. Then tie the filled intestine with a thread or make a tight knot out of the intestine.
- If the shell has an unpleasant odor, then before cooking the sausage, pour it over with boiling water and soak it in a vinegar-soda solution. Then sprinkle with lemon and rinse with running water.
- Homemade sausage is baked in the oven, fried in a pan or grilled, boiled and stewed. In this case, before heat treatment, it is necessary to make several punctures on it with a needle so that steam escapes.
- The sausage will evenly bake if wrapped in foil, cooked in the oven in a water bath or with the door slightly open. You can also put it in a cold oven and then heat it together.
Oven baked homemade sausage recipe
Homemade sausage recipe is simple and convenient. In terms of composition and quality, homemade sausage surpasses products brought from the store. It contains no harmful substances, dyes or preservatives. Therefore, if you are for a healthy lifestyle, take the recipe into service.
- Caloric content per 100 g - 159 kcal.
- Servings - 2 kg
- Cooking time - 45 minutes
Ingredients:
- Meat (any sort) - 1, 8 kg
- Lard - 0.3 kg
- Freshly ground black pepper - to taste
- Sausage casing - 3 meters
- Garlic - 20 g
- Salt - 35 g
Cooking home-baked sausage in the oven:
- Grind the meat and lard in a 4-hole meat grinder with a large wire rack. If there is no such grill, cut it into small pieces.
- Add black pepper, minced garlic and salt to chopped meat with lard.
- Stir the minced meat and start stuffing the sausage.
- Cut the sausage casing into the desired pieces, for example, 1-1.5 meters long.
- Insert the sausage filling attachment into the meat grinder and grease it with vegetable oil. Then, like a stocking, put the shell on the attachment and tie one edge into a knot.
- Scroll the minced sausage through a meat grinder, filling the shell. Twist the intestines several times to form the length of the sausage.
- When the shell is full, tie one end in a knot.
- Next, select the method of heat treatment of the sausage. It will be most delicious when baked in the oven. Therefore, place it in the sleeve, pour 2 tablespoons there. water and place on a baking sheet.
- Send the sausage to a preheated oven up to 180 ° C for 15 minutes. Then reduce the temperature to 150 ° C and cook until light blush for another 20 minutes. Turn off the oven and let the sausage sit for 10 minutes.
- You can bake the sausage without a sleeve, then put it on a baking sheet, pour some water on the bottom of the mold and bake at the same temperature.
Homemade sausage in the guts
Homemade sausage in the guts is truly a wonderful real meat delicacy. At home, it is simply prepared, while you will get great pleasure from this tasty and high-quality product. Homemade sausage turns out to be soft and ruddy.
Ingredients:
- Pork neck - 1 kg (if pork is lean, then add 250 g of lard)
- Garlic - 5 cloves
- Salt - 1 tablespoon
- Ground pepper - to taste
- Bay leaf - 2 pcs.
- Pork small intestines cleaned and salted - 1.5-1.8 m
Cooking homemade sausage in the guts:
- Cut the meat into small cubes and add salt, ground pepper, chopped garlic and crushed bay leaves.
- Knead everything well. Cover the minced meat with a lid and send it to the refrigerator for a day.
- Add a little water to the minced meat and mix well again so that it does not feel dry to the touch. The ideal mince should be viscous.
- Rinse pork intestines for sausage from salt, fill with cold water and leave for several hours.
- Put the prepared intestines on the sausage tube that comes with the meat grinder, tie a knot at the end and fill the intestines with the prepared minced meat.
- Twist the casing periodically while filling to get the correct size of sausages.
- Prick the prepared sausages with a thin needle and immerse them in boiling water.
- Boil them for 5-7 minutes, then remove and dry.
- Next, fry the sausages in a hot frying pan in vegetable oil until tender and golden brown.
- You can also put boiled sausages in the refrigerator and store for 3 days.
Homemade pork sausage
Homemade pork sausage in guts will become a decoration of any festive table. The product is tasty and nutritious. In addition, you can cook homemade sausage for future use and freeze, and then use it for frying, baking, grilling, cooking, etc.
Ingredients:
- Pork (shoulder, back) - 2.5 kg
- Lard - 600 g
- Garlic - 1 head
- Pork small intestines - 5 m
- Cognac - 30 ml
- Ground black pepper - to taste
- Salt to taste
- Dry herbs (basil, thyme, oregano) - to taste
- Ground coriander - to taste
Cooking homemade pork sausage:
- Peel the meat from the bones and cartilage and grind in a meat grinder through a wire rack with large holes.
- Cut the bacon into small cubes.
- In a container, mix lard with meat, salt and pepper and add fragrant dry herbs. Then add ground coriander, finely chopped garlic and cognac.
- Mix the minced meat thoroughly.
- Turn the guts inside out and wash.
- Install the filling screw in the form of a plastic tube into the meat grinder and put the shell on it.
- Tie the end of the intestine into a knot and put the minced meat in a meat grinder.
- Fill the casing with the filling and, as it fills, form the sausages by turning the intestine.
- Send homemade sausage stuffed with minced meat to the refrigerator.
- Pierce the sausage casing in many places and place a ring in the pan.
- Cover it with water, boil and cook for 5 minutes.
- Then transfer the sausage to a baking sheet and bake in a heated oven to 220 ° C for 20-30 minutes until browned.
Homemade chicken sausage
A fragrant, tasty, fresh, and without any chemicals dish for the festive table. Homemade chicken sausage is made from natural products and without preservatives. Such a dish will support strength, saturate well and give energy for the whole day.
Ingredients:
- Chicken fillet - 600 g
- Chicken thighs - 1 kg
- Lard - 300 g
- Salt - 30 g
- Ground black pepper - 1, 2 tsp
- Red pepper - to taste
- Garlic - 4 cloves
- Nutmeg - 1/3 tsp
- Marjoram - 1 tsp
- Red wine - 50 g
- Intestines - 2 m
Making homemade chicken sausage:
- From the chicken thighs, remove the meat from the bones and cut into small cubes together with the bacon.
- Twist the chicken fillet in a meat grinder with a medium wire rack.
- Put the meat with lard in a container, add salt, black and red ground pepper, marjoram, nutmeg, red wine and knead the minced meat well.
- Cover the container with minced meat with cling film and refrigerate for 6 hours.
- Rinse the intestines with running water and put on a special attachment for a meat grinder or a cut-off part of a plastic bottle in the form of a funnel.
- Stuff the intestines not very tightly with minced meat through a funnel, tying them in small rings.
- Pierce the finished sausage with a thin needle every 5 cm to release air during cooking and baking.
- Then boil the sausage in salted water for 15 minutes, you can add a bay leaf.
- Grease the sausage with vegetable oil and place on a baking sheet.
- Send it to bake in the oven at 200 ° C for 25 minutes on one side. Then turn it over, grease with the resulting fat and bake for another 25 minutes on the other side.
