Homemade sausage does not compare with any shop product, because it is much tastier and more useful. Cook it is not as difficult as it might seem at first. A little patience, a great desire, the availability of time, and all will come true!
How to make homemade sausage?
Homemade sausage at home is incredibly delicious. In the preparation of anything complicated, but you need to know some features of the process. The information below will help to cope with the task, so you can often pamper your relatives with home-made sausages.
- Salted guts are rinsed, soaked in warm water. Divide into lengths of the desired length and each is washed, checking for damage.
- Fill the bowels with a special nozzle in the meat grinder or with a plastic bottle.
- Meat and fat for sausage are finely chopped or passed through a meat grinder with large holes.
Homemade pork sausage in guts - recipe
Homemade sausage from pork in guts is a very satisfying, appetizing and most important, safe, meat dish. In the preparation of home-made sausage, no extra ingredients are used, such as flavor enhancers, preservatives and other harmful substances. Here, only meat and natural spices, which you can choose according to your taste.
Ingredients:
- pork ham - 1 kg;
- lard - 200 g;
- garlic - 10 denticles;
- pepper black and red ground, nutmeg;
- water 100 ml.
- butter.
Preparation
- Salo is passed through a meat grinder.
- Meat is cut into cubes 1 to 1 cm. There, garlic is also squeezed out, fat, spices, salt, water are added and mixed.
- Fill the intestines with minced meat, dip into boiling water and boil for 1 hour.
- Then they send the blanks to the oven and at 180 degrees the homemade sausage will be ready in 20 minutes.
Cooked sausage at home
All lovers of cooked sausage will like this recipe. Sausage, cooked at home from pork and beef, turns out to be especially delicate due to the fact that minced meat was thoroughly chopped, and then still hammered into it eggs. For a more gentle structure, the meat is twice passed through a meat grinder or grinded in a blender.
Ingredients:
- beef - 400 g;
- pork - 350 g;
- salt - 20 g;
- black ground pepper, ground coriander - a pinch;
- eggs - 2 pieces;
- bacon - 100 g;
- garlic ground - 5 g.
Preparation
- The meat is twisted.
- Add finely chopped bacon, spices, eggs and mix.
- Fill the shell with the resulting mass.
- Bake sausage for half an hour at 110 degrees, and then boil, after 30 minutes the homemade boiled sausage will be ready.
Hepatic sausage at home
Home-made liver sausage is an appetizing dish that can be used for sandwiches or served with garnishes, especially with potatoes. In this case, use the pork liver, but the liver of other animals is also suitable. After baking sausage is cooled, and only then cut into pieces.
Ingredients:
- pork liver - 1 kg;
- lard - 300 g;
- bulb - 1 piece;
- salt, spices;
- oil - 50 ml;
- guts.
Preparation
- Salo and liver with onions are boiled, passed through a meat grinder, salt, spices are added.
- Fill the bowel with minced meat and boil for half an hour.
- Then they send it to the frying pan with butter.
- The homemade sausage will be ready when browned on both sides.
The recipe for sausage in a ham in the home
Homemade sausage will be especially tasty if cooked from pork shank. If it is too fat, then excess fat is cut. Finished meat is crushed with the skin, because it has a wonderful gelling effect. The amount of salt and spices here can be used to your taste.
Ingredients:
- pork knuckle from the back leg - 1 pc .;
- salt - 2 tbsp. spoons;
- black pepper peas - 6 pcs .;
- spice;
- garlic - 4 cloves;
- broth - 250 ml.
Preparation
- Rolls cleaned, poured with boiling water, salt and cook for 2 hours.
- Separate the meat from the bones and twist.
- Add the minced spices, garlic, pour in the broth and stir.
- Fill the ham with meat and remove it for 8 hours in the cold.
Savory sausage at home - recipe
Cheese sausage at home is a snack that disappears from the table one of the first, because it turns out well, very tasty. Salo will be cut easier if it is pre-frozen a little. The place where the sausage will be damp must be necessarily well ventilated.
Ingredients:
- beef - 500 g;
- pork - 1,5 kg;
- lard - 100 g;
- salt - 60 g;
- sugar - 15 g;
- Provencal herbs - 1 teaspoon;
- ground nutmeg - pinch;
- black ground pepper - 2 tsp;
- coriander seeds - 2 tbsp. spoons;
- cognac - 70 ml.
Preparation
- Beef and pork are cut into 3-4 cm pieces.
- Add salt, sugar, half of spices, cognac, stir and remove for a day in the cold.
- Meat finely chopped.
- Add the minced meat to the minced meat, the remaining spices and mix.
- Fill the intestines with minced meat, the edges are fastened and suspended to dry.
- Days after 5 sausages will be ready.
Liver sausage at home - recipe
Liver sausage at home is prepared elementary. Its main components are pork liver, heart and lungs. When cooking, the lungs should be placed on the bottom of the container. Sometimes they use kidneys, but they must be previously soaked and boiled separately, several times changing the water.
Ingredients:
- pork liver, lungs and heart - 500 g;
- lard - 100 g;
- onion - 1 piece;
- nutmeg - 2 pinch;
- garlic - 3 cloves;
- sugar, black ground pepper - for ½ tsp;
- eggs - 2 pieces;
- sour cream - 5 tbsp. spoons;
- salt;
- pork intestines - 2 meters.
Preparation
- Byproducts, bulbs boiled and bacon with fat.
- Add the minced eggs, sour cream, chopped garlic, pepper, salt, and mix.
- Stuffed with liver guts, the edges are tied, stacked in a saucepan, salted and cooked for about 25 minutes.
Homemade sausage in the oven
Homemade sausage in foil will become one of the favorite snacks for all who try it. The main ingredients of the dish are chicken fillet and pork tenderloin. In these types of meat there is no fat, but because the sausage does not turn dry, lard is added to the mince. Due to the starch, the mass will keep its shape.
Ingredients:
- Pork tenderloin - 1 kg;
- chicken fillet - 800 g;
- lard - 200 g;
- eggs - 4 pieces;
- garlic - 6 denticles;
- starch - 4 tbsp. spoons;
- salt - 1,5 tsp.
- pepper black and sweet peas - to taste.
Preparation
- Meat and lard cut into cubes.
- Beat eggs, salt, pepper, add crushed garlic, add starch.
- Add the meat, fat and vymeshivayut.
- The finished mass is placed on the foil in the form of sausages, wrapped, the edges are fastened together.
- Send the billet to the oven and at 200 degrees the homemade chicken-pork sausage will be ready in an hour.
Smoked sausage at home - recipe
Smoked sausage at home is not worse than the store, only in this case you need to be sure of the quality of the raw materials used. Liquid smoke is a non-mandatory component, it can be used, or it may not, but it gives the products a taste and smell of smoked products.
Ingredients:
- veal fillet - 1,5 kg;
- lard fat - 1 kg;
- salt - 90 g;
- sugar - 50 g;
- vodka - 100 ml;
- garlic, spices, liquid smoke.
Preparation
- Salo stuffed with garlic and cleaned in the freezer.
- Meat cut into slices, salt, pepper, sugar, pour vodka and for a day clean in the cold, and then twist in a meat grinder.
- Fat is crushed, add it to the stuffing, 50 grams of salt, 25 g of sugar, 50 ml of vodka are sent there, stirring.
- Form sausages, rub them with liquid smoke, wrap with gauze and leave in a ventilated place.
- After 10 days, the sausage at home will be ready.
Blood sausage at home with buckwheat
Blood sausage with your own hands at home is very satisfying due to the fact that it is prepared with the addition of buckwheat. This recipe for homemade sausage involves the use of cooked buckwheat, but the list of ingredients indicates the weight of raw cereal. Guts need not be filled tightly, so that they do not burst during cooking.
Ingredients:
- blood - 1.5 liters;
- lard - 500 g;
- milk - 500 ml;
- buckwheat - 200 g;
- salt pepper;
- guts.
Preparation
- Mix the blood, milk, boiled and sliced fat, boiled buckwheat, add salt and pepper.
- The received mass is filled with intestines.
- In boiling water send the sausage and cook for 15 minutes.
- Then put it on a baking tray, at 250 degrees, blood sausage at home will be ready in 25 minutes.
Recipe for Cracow sausage at home
Krakowska sausage at home, cooked according to GOST, is no worse than that sold in stores, if you stick to the whole cooking technology. The only difficulty that can arise is the absence of a smokehouse, if it is, then everything will necessarily work out.
Ingredients:
- beef - 1.2 kg;
- pork - 1.6 kg;
- pork belly - 1.2 kg;
- salt nitrite - 75 g;
- glucose - 5 g;
- black ground pepper, sweet pepper, peas - 5 g;
- fresh garlic - 3 cloves.
Preparation
- Beef and pork are passed through a meat grinder.
- The frozen bacon is cut into cubes and sent to mince.
- Add the spices, salt, mix and fill the intestines with mince.
- Suspend the blanks in a cool room for 6 hours, then remove them for 12 hours in a room.
- Send the blanks to the smokehouse, for an hour the temperature is raised to 90 degrees.
- Then lower the temperature to 40 degrees and smoke the Cracow sausage 6 hours.