Sausage is a favorite product of many. However, its manufacturers are not all conscientious and add all kinds of harmful additives to the composition. Therefore, I propose to cook the sausage at home on your own.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Shop and home sausage - heaven and earth. You want to eat a home product again and again, which cannot be said about an industrial one. Homemade sausage has an amazing taste, texture and aroma. In addition, the cooking technology is not at all complicated. However, you still need to know some secrets and subtleties in order for homemade sausage to turn out excellent.
- For sausages, you can use any meat products and offal: liver, lungs, stomachs, kidneys, heart. By-products can be any: beef, pork, lamb or combined.
- To smooth the taste and juiciness of the sausage, add fat, cream or lard to it.
- If kidneys are added to the sausage, then they are pre-cut and soaked in water.
- It is better to take spices freshly ground, so they will not have time to weather before cooking and will give the sausage aroma and aftertaste.
- You can use homemade sausage in exactly the same way as purchased. For the preparation of cold appetizers, sandwiches, salads and hot meals.
- A binding ingredient must be placed in the minced meat: an egg, starch, semolina, cheese.
- It is also possible to add additional components to the sausage, such as garlic, herbs, mushrooms, nuts, cereals.
- If there is no food casing, then cling film or a plastic bag is used to cook sausage without intestines, and foil or baking paper is used for baking in the oven.
- The product can be made from tender and homogeneous minced meat or minced products. It depends on your preference.
- After cooking, the finished product is cooled at room temperature. Then they put it in the refrigerator for several hours.
- Sausage is stored in parchment paper or a tightly wrapped bag in the refrigerator for about a week.
Note: all by-products can be replaced by any other products and species of animals or birds.
- Caloric content per 100 g - 294 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Chicken stomachs - 300 g
- Chicken hearts - 300 g
- Chicken liver - 300 g
- Pork lard - 200 g
- Garlic - 2 cloves
- Eggs - 1 pc.
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Cooking homemade sausage from offal
1. Wash offal under running water. Remove grease and films. Dry well with a paper towel and place in a food processor, in which place the cutting knife attachment.
2. Knead food until smooth and smooth. This process can also be done with a meat grinder. Also twist or grind the lard with a food processor.
3. Peel the garlic and pass through a press. Add to minced meat.
4. Season the offal with salt and pepper. Add additional herbs and spices to taste, if desired. Also pour in one egg.
5. Stir the food well until smooth.
6. I suggest to cook the sausage. Therefore, if there are intestines, then fill them with minced meat. If not, then take a piece of cling film and place a portion of the minced meat on it.
7. Roll the food into sausage and secure the edges. Tie the sausage with threads at a short distance from each other. This process is optional. It only gives a beautiful shape to the sausage.
8. Place the sausage in a pot with drinking water and cook on the stove for 40-45 minutes.
nine. Remove the finished sausage from the broth, put it on a plate and cool at room temperature without opening it from the bag. Because hot sausage is prone to brittleness. When it is completely cooled, send it to the refrigerator for 2 hours so that it freezes well. Then cut the homemade sausage into rings and serve.
See also the video recipe on how to cook homemade liverwurst sausage.
