Sausage at home

Homemade sausage is much more natural and tastier than purchased, but it is not as difficult to prepare it as you think. In the recipes, we will next consider a few classic sausage recipes that you probably saw on the shelves.

Sausage "Doctor" at home

Ingredients:

Preparation

We pass the pork and beef through the meat grinder. We add to the forcemeat an egg, a glass of milk or cream, a little salt, sugar and a pinch of cardamom. Mix the stuffing with your hands well, and then put it in the bowl of the blender and grind it into a smooth smooth mass: the smoother the mincemeat, the more homogeneous the sausage will be. The resulting mass is put in the refrigerator for 1 hour.

After the time has elapsed, in a saucepan, heat the water almost to the boil (about 90 ° C).

While the water is being heated, we wash the shells washed in salted water on the nozzle for the filling of sausages and fill it with minced meat, having pre-tied one end of the casing with twine. As soon as the minced meat is molded, fix the second end with twine and put sausages in hot water.

Milk "Doctor" sausage at home will be ready after 50 minutes of cooking at 85 ° C.

Hepatic sausage at home

Ingredients:

Preparation

Chicken liver finely chopped or missed through a meat grinder. Add to the liver mix finely chopped lard, semolina, flour, salt and pepper and beaten eggs. We put the liver sausage in a special shell or cellophane bag. Boil the sausage in salted boiling water for 3 hours.

Pork blood sausage at home

Ingredients:

Preparation

Boil buckwheat porridge in salted water. Meat and lard are finely chopped and fried in a frying pan until ready. Mix the roast with boiled buckwheat, chill, add egg and spices. We fill the mixture of ingredients with blood and stuff it with sausage casings washed in salt water. Fix the ends with twine and boil the kroviaku for 10-15 minutes in boiling water. That the sausage does not burst, the sheath should be pricked with a toothpick or needle in several places.

Smoked sausage at home

Ingredients:

Preparation

Pork, beef and lard are finely chopped and mixed with salt, sugar, pepper and saltpetre. We leave the stuffing soaked for 5 days in a cool place, and then we pass through a meat grinder with onions and we leave in the refrigerator for another 24 hours. At the end of the time, fill the cleaned and washed casings with the mixture obtained, tie the ends with twine and leave the sausages to dry for 7 days. After, we smoke them in a cold way for about 4 days and leave to dry for another 3 weeks.

If you want to make dried sausage at home, then take as a basis the ingredients from this recipe, but exclude the onion. Pass the forcemeat through a small meat grinder, mix with a tablespoon of cognac and stuff a stuffing of the shell. Leave the sausages for 2-3 days in the refrigerator, then dry at 15 ° C for 3 weeks.