We make our own sausage. Casing for cooking sausage at home

German sausages have become famous and popular thanks to the beer festivals that take place regularly in Germany. According to unverified data, there are about 1,500 recipes for German sausages. There are also no less variations of sausage fillings.

Today we will bring to life an almost basic recipe for German sausages, i.e. without a breathtaking amount of meat additives and complex manipulations in the process of cooking sausages.

German sausages - ingredients

1. thin pork intestines - 2 m (approximately)
2. pork - 300 g
3. beef - 300 g
4. egg - 1 pc.
5. onion - 1 pc (large)
6. white bread - 100 g
7. cumin - 1 teaspoon
8. lard - 50 g
9. sour cream - 1 tablespoon
10. milk - 100 ml
11. garlic - 4 cloves
12. parsley
13. nutmeg
14. ground black pepper
15. salt

Cut pork and beef into pieces and grind into minced meat. There is of course a subtlety in grinding through a meat grinder and a blender. Choose a method convenient for you.

Soak slices of white bread in warm milk (100 ml). The bread should be completely softened in milk. Such an addition to minced meat will make it softer. By the way, you can also add it to minced meat for cutlets.

Finely chop the onion and fry in lard until golden brown. Lard is a fat rendered from lard (most often lard is used).

Squeeze the garlic through the garlic press. Cumin we need to crush in a mortar.

Parsley and a little basil finely mode. It hasn't been cut in the photo yet!

Well, all the ingredients for the filling of sausages are ready and we start mixing the minced meat.

So we mix: ground meat, soaked bread, fried onions, squeezed garlic, crushed cumin, finely chopped greens, an egg.

Mix well and:

• salt
• pepper
• sprinkle with grated nutmeg.

Minced meat for sausages is ready.

The next stage in the preparation of sausages is the preparation of the intestines.

I bought the guts at the market. At home, they were additionally cleaned and washed.

For our sausages, we first need to tie the end of the intestine.

The device that will help us in filling is made of a plastic tube.

We fill the gut with minced meat.

Every 8-10 cm we tie up the intestine with a thread - sausages are obtained.

It is not necessary to stuff them tightly so that they do not burst later.

For the same purpose, before laying on a baking sheet, each sausage must be pierced with a needle in several places.

Before sending the sausages to the oven, they should be blanched in hot water for 10-15 minutes.

We boil the water and let it cool down to a temperature of 80-85 degrees.

Then lower the sausages there for 10-15 minutes.

For even frying, German sausages must be turned over 1 time.

Grease a baking sheet a little with lard and put our German sausages on it. We bake German sausages for 20 minutes at a temperature of 200 degrees.

So our German sausages prepared according to an unpretentious recipe are ready.

Homemade sausage for cooking, frying and barbecue.

I don’t know if you have such a sausage recipe or not, but I don’t have one. The recipe is completely simple. minimum work and natural homemade sausage for cooking, frying and barbecue on your table. This is delicious!

Ingredients:

Chilled pork (shoulder part) - 2 kg.
Pork casings (intestines) completely washed and ready for use - 2.5 m. Diameter 32 mm.
Onion - 1 large head
Garlic - 4-5 large cloves
2 egg whites (a natural emulsifier to "bind" minced meat)
Coriander (ground) - 1 tablespoon with a slide
Black pepper (ground) - 1 tablespoon
Salt - 2 tablespoons with a slide
Ice water - 250 ml.

Cooking based on site materials: xaa.su/31Z

Turn the meat, onion and garlic in a meat grinder through a fine sieve, then add all the other ingredients and beat in a blender (gradually adding water) until a homogeneous paste-like mass obtained by the mass, using a special attachment for a meat grinder, fill the casings, forming sausages 20-22 long See Boil water in a bowl, remove from heat and put the finished sausages for 25-30 minutes under a closed lid. In no case do not boil, because. the gut may burst. After the specified time, they can be consumed. Additionally, you can fry in a pan until golden brown. You can also grill on the grill.

Chicken thigh sausage.

Every year, returning from Odessa in the summer, I present several new and very attractive recipes. This time chicken sausage and cream soup. But everything is in order. The sausage is made with the skin taken from the thighs.

And then wrapped in cling film and boiled. I know that there are people who do not recognize the use of film. For them, there is an alternative, traditional option - the usual gut. In this case, the kobaska is baked in the oven, so:

Ingredients:

Legs - 1kg.

Bulb onion - 1 kg.

Semolina - 3 tablespoons.

Eggs - 3 pieces.

Salt, pepper - to taste.

In the mass of the listed ingredients, you can optionally add bell peppers, mushrooms, olives, black olives and whatever your imagination tells you.

The legs should be large enough with the skin intact and without the joint, as in the photo.

It is not difficult to remove the skin, it is removed simply by hand, and the places with the film must be cut with a knife.

Remove the meat from the bone, peel the onion and twist in a meat grinder.

Add eggs, semolina and salt and pepper to minced meat, mix.

Stuff the skin with minced meat,

Connect the edges.

And carefully wrap it in cling film. When you are going to stuff, immediately put the skin on a film for convenience, I did not immediately realize this.

Here's what I got.

Throw sausages into boiling water and cook for 1 hour. After getting them out of the pan, immediately remove the film, then it will be more difficult to do. To make the dish prettier, sprinkle the top of the curry, add a little mayonnaise and spread over the surface.

And you can do it like this

The most delicious homemade sausage

We make a dumpling with our own hands. The most delicious homemade sausage

Such a home-made, self-made chicken sausage with small slices of ham is quite capable of becoming an excellent alternative to a store-bought product and is very suitable, for example, for feeding a child, or for the whole family, if there is no desire to drink a product with an unknown amount of preservatives and other additives .


Ingredients needed to make sausage: 400 grams of chicken breast, 200 milliliters of cream, 150 grams of ham, two egg whites, one teaspoon of sweet red paprika and half a teaspoon of hot paprika, one teaspoon of salt, one clove of garlic, half a teaspoon ground black pepper and the same amount of ground cumin.


All components, with the exception of ham, should be put in a blender bowl and ground until completely homogeneous. Ham must be cut into cubes half a centimeter in size on each side, add them to the rest of the mass and mix thoroughly.
Put the resulting mass on a sheet of parchment, roll it up in the shape of a sausage and twist it very tightly, and in several layers, and pull it with twine or thread. Put the sausage in a suitably sized pot, cover completely with water and cook for 25 minutes. Cool the sausage on a wire rack and place in the refrigerator overnight.

published by Sergey Kuznetsov on the MIRTESEN website

Home cooked sausage

step by step photo cooking recipe

We will cook homemade boiled minced pork sausage. Depending on how you grind the bacon, it will look like "Doctor's" or "Amateur". For "Amateur" homemade sausage, lard will need to be added in pieces. And also, you can take smoked bacon or brisket in this recipe. Pork is an optional meat ingredient in the recipe; you can optionally replace it with ground beef, chicken or turkey fillet. Such boiled sausage can be given to children if some spices are excluded from the recipe.

Ingredients:

• Pork - 1 kg,
• Salo (or meat layers from the brisket) - 300 gr.
• Onion - to taste (I have 3 medium onions),
• Garlic - 2 cloves,
• Raw egg - 1 pc.,
• Gelatin - 1 tbsp. l.,
• Black pepper - 0.5 tsp,
• Nutmeg - 1 tbsp.,
• Semolina - 1 tbsp.,
• Salt - 1 tbsp. l. (no top)
• Sunflower oil - 1 tbsp. l.

How to cook homemade boiled sausage in a baking bag:

Wash the meat thoroughly, cut off all the veins and films, cut into pieces. Using a blender, finely chop the pork for sausage with onion and garlic until creamy.
You can use a meat grinder, as well as add larger pieces of pork or chicken to the chopped minced meat, then you will get homemade ham sausage.
Crack the egg into the minced pork, mix.

Then add: gelatin, black pepper, nutmeg, semolina, sunflower oil and salt. Again, mix the sausage mass thoroughly so that all the spices are evenly distributed in the minced meat.

Today I do not use the Belobok ham mold, in which I usually like to cook pressed homemade sausage, but I take an ordinary baking bag (sleeve). I decided to try how you can cook homemade sausage without a special tool.

Put the minced meat for the sausage tightly in a bag, roll it up and tighten it with a rope (string) in several places (so that the sausage is pulled tight).

Boil homemade sausage after boiling for 2 hours over low heat (but so that it boils). A tightly tied bag for baking with minced meat must be placed in a saucepan so that the water covers it.

You can not follow the process of cooking sausages at the stove, but cook homemade boiled sausage in a slow cooker on the "Stew" or "soup" mode, the cooking time in a slow cooker is 2 hours.

The second way: cook the pork sausage in the evening on the specified mode for 1 hour, then the multicooker will switch to the heating mode until the morning. Pour boiling water over the sausage before cooking. In the morning, take homemade sausage in a baking bag out of the multicooker and cool.

After the cooking time is up, remove the sausage bag from the water, cool for at least 5 hours in the refrigerator (or better overnight) and you can try!

Bon appetit!

You can cook homemade sausages in many ways, not necessarily using intestines - this is the most complex and painstaking option, requiring a lot of time. We will tell, first of all, about the options for making homemade sausage in simpler ways. As for the methods of bringing to readiness, the options can also be different: boiling, frying in a pan, baking in the oven, frying on charcoal, etc.

Making sausage with your own hands has advantages in terms of the fact that you can make sausage exactly to your taste, with your favorite spices, desired fat content, etc.

Recipe for spicy homemade pork sausage

You will need: 125 g lean pork, 60 g potatoes, 15 g lemon, 2 g garlic, ½ egg yolk, a pinch of nutmeg, cinnamon, flour, pepper, salt.

How to cook homemade pork sausage. Boil the potatoes until cooked, twist together with pork and garlic in a meat grinder 2 times, pepper, season with cinnamon, nutmeg, salt, add the yolk and mix thoroughly. Form sausages from minced meat about 5 cm long and about 3 cm wide, breaded in flour and fry in a pan with oil. Serve sausages with lemon.

Homemade sausage can be eaten not only as a second dish with a side dish, but also cut into pieces and put on sandwiches, just like store-bought.

From beef you can cook very tasty sausages with onions.

Recipe for Cherkasy beef sausages

You will need: 500 g of beef, 2 onions, 1.5 cups of sour cream and tomato sauce, 2 tbsp. vegetable oil, pepper, salt.

How to cook beef sausages. Twist the meat through a meat grinder 2 times, salt and pepper. Fry the onion and add to the minced meat along with 1 tbsp. milk or water, mix thoroughly, form sausages 1.5 cm in diameter and 8-10 cm long, fry in a pan with oil, pour sauce and boil, serve with fried potatoes.

You can cook sausages from mixed minced meat.

Recipe for pork and beef sausages

You will need: 800 g of beef, 200 g of pork, 250 g of water / milk, 250 g of tomato sauce, 200 g of onion, 50 g of garlic and flour, pepper, salt.

How to cook sausages from beef and pork. Twist the meat in a meat grinder, pepper, salt, pour in water, add finely chopped onion, mix. Form sausages of the desired size, roll in flour, fry until cooked. When serving, sprinkle the sausages with finely chopped garlic and pour over with spicy tomato sauce.

If you still want to cook sausages in the traditional way - by filling pork intestines with minced meat, then the preparation of minced meat will differ little from the methods described above, the only difference will be to prepare the intestines and then observe certain subtleties of cooking such sausage:

• Before cooking, the intestines must be thoroughly washed inside and out;
• Do not stuff the intestines too tightly with minced meat, because. during the cooking process, such sausages can crack, and delicious meat juice will flow out;
• Before heat treatment, it is always necessary to prick the intestines with a needle in several places to avoid tearing the casing of sausages.

You can cook homemade sausage from any meat, including chicken.

Recipe for homemade chicken sausages

You will need: 1.5 kg of chicken breast, 300 g of fresh lard, 200 g of cream, 125 g of white wine, 50 g of vodka, 2 m of pork intestines, 2 onions, 5 cloves of garlic, a pinch of nutmeg, peppercorns, spices to taste, pork fat.

How to cook homemade chicken sausages. Twist the chicken with bacon and onions through a meat grinder, pass the garlic through the press, crush the pepper, season the minced meat with it, adding nutmeg. Beat the minced meat, lifting and throwing it on the table so that the mass becomes more magnificent. Pour cream, vodka and wine into minced meat, mix gently from bottom to top. Stuff the intestines with minced meat, bandaging them every 12 cm, prick with a needle. Next, the sausages can first be boiled for 5-7 minutes, then fried on both sides in a pan and, covered with a lid, bring to readiness over medium heat.

Pork intestines can be bought in the form already prepared for stuffing, or you can prepare it yourself: soak in cold water, then rinse the outside and inside, turning it inside out, and clean off everything superfluous.

How to make homemade sausage even tastier

• It is believed that you can make homemade sausage even more delicious without twisting the meat in a meat grinder, but chopping it finely with a knife;
• You can cook homemade sausages in the oven: wrap raw sausages with foil, put on a baking sheet and bake for 45 minutes, pouring oil or water into the mold, then remove the foil and brown the sausages for another 10-15 minutes;
• Use different combinations of products: for example, nuts, prunes, cheese and other products can be added to minced meat to taste;
• To make the taste of sausages more saturated, after preparing the minced meat and seasoning it with spices, keep it in the refrigerator for several hours or a day - the meat will be saturated with the aroma of spices;
• You can cook homemade sausages on the grill or in;
• If the meat used for sausages is very lean, add lard or a piece of fatty pork to it - they need to be twisted together in a meat grinder or finely chopped with a knife;
• For a golden crust, if the sausage is baked in the oven, coat it with vegetable oil;
• To give the sausages a smoked flavor, you can add a little liquid smoke to the minced meat.

Well, the most important trick for delicious homemade sausages: first make one small sausage from a small amount of ingredients and try it by simply frying the minced meat cutlet until cooked - this will allow you to “correct” the ratio of ingredients and achieve optimal taste.

How to cook homemade sausage - a step-by-step recipe for all beginners and those who know how, but forgot

As a child, my grandmother in the village made sausage herself. Doctoral, of course, they didn’t do, but a normal homemade sausage is often done. The recipe for homemade sausage has long been part of the family tradition. Meat homemade sausage cannot be compared with purchased sausage. Firstly, the quality of the products used can be personally controlled and there will be no need to worry about the freshness of meat and fat, the presence of a sufficient amount of spices and spices, and how fresh the sausage itself is!

Real homemade meat sausage is very tasty and juicy. A large amount of garlic gives it a characteristic rich garlic flavor, paprika helps keep the color of the meat, nutmeg and cognac add a peculiar flavor note.Let's try to cook sausage at home together!

• Yield: 3 kg sausage
• Preparation: 12 hours (approximately)
• Cooking: 2 hours
• Ready in: 14 hours (estimated)

Ingredients

• 2-2.5 kg Pork (neck, shoulder, back)
• 500-700 gr Salo (without sprouted)
• 1 large head of garlic
• 100 mlCognac or brandy
• to tasteSalt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander

Homemade sausage. Recipe

Ground meat

Next is an important process - stuffing

1. If your home electric meat grinder has a special nozzle, great! Everything is simple there: Remove the knives and the grate from the meat grinder, pull the intestine onto the nozzle, tie the tip of the intestine into a knot or cotton thread and drive the minced meat through the meat grinder. The bowel fills automatically and contracts as it fills from the device.

   
   

2. Attention: do not fill very tightly. The sausage should yield easily when pressed. Fill tightly - it will burst when cooked.
3. If there is no device, use a wire ring or a circle with scissors. And fill with your hands. We did that 20-25 years ago.
4. Make sure there are no holes in the gut. If you find a hole, it makes sense to cut the intestine in this place.
5. Here you go. The sausage is full. Now it needs to be put in the refrigerator overnight.

   
   

6. In the morning. Check the sausages for holes in the casing.
7. After that, it is worth rolling the sausages into spirals (rings) and tying them with cotton thread like “iris”. So it is more convenient to boil and fry the sausage.

   
   

8. Next is an important point: the sausage casing must be pierced. In many places. Take a needle or toothpick. And you prick the shell on both sides with an interval of 4-5 cm. If voids filled with air are visible under the shell, pierce them.

   
   

   pierce the shell

   Cooking

9. Pour water into a sufficiently large pot or cauldron - at a level of 10-15 cm. Boil. Carefully put a ring of sausage into the pan and cook from boiling for 3-5 minutes. If everything is done correctly, the sausage will not burst.
10. Remember - Gashekovsky Baloun could not drive away from himself that unforgettable bright picture of how he pierces a sackcloth so that air comes out of it: otherwise it will burst during cooking.
11. Boil all the sausages one by one.

    
    

12. After cooking, take out the sausage and let cool and dry.

13. frying

14. The lard set aside the day before - the same 100-150 grams, must be melted in a frying pan to the state of dry greaves. Eat the cracklings immediately! And drain the fat into a ceramic dish and cool.

    
    

15. Preheat the oven to 220-240 degrees.
16. Lubricate sausages with fat from cracklings, put on baking sheets, put in the oven and fry, periodically turning over.

    
    

17. Fry until the sausage is browned. It usually takes from an hour to an hour and a half. Readiness is determined by color. Ruddy - ready. Don't let it burn!

    
    

    Sausage can be eaten right away, or stored in the refrigerator, reheating as needed. In the villages, sausages were placed in ceramic dishes and filled with lard. So it was kept for a very long time.

18. Homemade sausage is incredibly tasty.

19. Here are a few of these recipes, and there it all depends on your taste.

    Homemade sausage from offal and meat

    • Pork - neck or fatty flank - 0.5 kg
    • Offal - lungs, heart, kidneys - 0.2 kg each
    • Allspice - 5g
    • Cumin - 10g
    • Garlic - 2-3 cloves
    • Pork blood - 100g.
    1. Meat and well-washed offal, without cutting, boil in salted water.
    2. Then cut into small pieces and pass through a meat grinder, add spices to this mass, salt to taste and add blood, also passed through a meat grinder, so that there are no lumps. Blood is added to give the meat viscosity.
    3. We fill the intestines with the minced meat, tie at both ends and leave for 30-40 minutes so that all the ingredients are well saturated.
    4. After that, we send it to a pot with boiled water, and when you notice that the minced meat under the shell begins to boil, you need to pierce the intestine with a thin needle in several places.
    5. Cook until cooked for 20-30 minutes, then pull out and lay on a tray to dry, you can bake in the oven.

    Homemade pork and beef sausage with garlic and onions

    • Pork - 1.0 kg
    • Beef - 0.5 kg
    • Raw onion - 0.1 kg
    • Fried onion - 0.1 kg
    • Ground black pepper - to taste
    • Garlic - 3 cloves
    • Salt - to taste.

    Grind the meat, mix all the ingredients, fill the shell and let it brew for a bit, then cook in the usual way.

    Poultry homemade sausage

    • Poultry meat - 1 kg
    • Salo - 0.3-0.5 kg
    • Ground pepper - to taste
    • Garlic - 2 cloves
    • Salt - to taste.
    • Milk - 150-200ml
    • White loaf crumb - 100-150g
    • Protein from 3 eggs
    • Onion fried in oil - 100g
    1. Soak the loaf crumb in boiled and cooled milk.
    2. Add finely chopped poultry meat and lard (can be twisted into a meat grinder), overcooked onion and all other ingredients.
    3. Thoroughly knead, so that a homogeneous mass is obtained, resembling thick sour cream.
    4. We fill the shell and cook in the same way.
    5. The finished sausage is laid out on paper to cool and so that excess fat is absorbed.
    6. For long-term storage, homemade sausage is placed in ceramic, earthenware or glassware and poured with pork lard.
    7. After cooling, place in a refrigerator or cellar.

Well, the video, so that everything was completely right .. Good luck to you all ..

Sausages will cook evenly in the oven. Unlike pan frying, they are guaranteed not to stay raw inside. Another plus is that they do not need to be pre-boiled.

How to cook sausages for frying in the oven so that they do not burst?

The most important rule is to prick over the entire area with a thick needle (gypsy) or a toothpick. Under the influence of high temperatures, the shells will shrink, and the air inside the meat delicacy, on the contrary, will expand. Due to the piercing, excess steam will come out, which means that the sausages will remain safe and sound.

What is the oven: a sleeve, a baking sheet or a form?

So that the sausages do not lose their juiciness and tenderness, it is best to bake them not on a baking sheet, but in a form or in a sleeve - this way they will release their own juice and will be stewed in it, and at the very end they will be covered with a golden crust.

How long does it take to bake sausage to make it juicy?

It all depends on the size of the semi-finished product. The larger, the longer it will take to cook. On average, it will take 40-50 minutes.

Total cooking time: 55 minutes
Cooking time: 50 minutes
Yield: about 1 kg

Ingredients

• grilled sausages (semi-finished products) - 1.5 kg
• vegetable oil - 1 tbsp. l.

How to cook grilled sausages in the oven

If the semi-finished product is frozen, then completely defrost on the shelf of the refrigerator. We twist the sausages with a snail - not too tightly. In this form, they will be more compactly stacked in a baking dish.

Lubricate the heat-resistant form with vegetable oil, it will prevent the semi-finished product from sticking and give the dish a golden crust at the final stage.

We place the workpiece in the form. We prick sausages with a gypsy needle over the entire area. There is no need to pour water, when baking they will give a lot of their own liquid.

We put in a cold oven at an average level, turn it on to the maximum (up to 200 degrees). Bake for 30 minutes. Then we carefully turn the sausages over to the other side - it is most convenient with tweezers or a pair of wooden spatulas (carefully, hot!).

And again we pierce the intestine with a needle. Return to the oven and continue to cook for another 20-30 minutes, until browned. If you have a convection oven, then you can turn it on at the final stage.

We serve the dish to the table hot, adding with your favorite sauce, vegetables and herbs. Sausages at home are no less tasty than those cooked on the grill. They are ruddy on the outside and very juicy on the inside. Have a delicious homemade picnic!

Today, such dubious GMO times have come, when you treat any factory products with suspicion, at least. Meat production has lost particular trust of citizens, so homemade minced meat sausages, the recipe of which we will consider today, are becoming more popular every day. You can’t even imagine how many products you can create using various cooking methods, taking into account the range of meat and additives.

Production technology

The secret of juicy, delicious homemade sausages is the quality of the meat, the peculiarities of minced meat preparation and the observance of the technological process.

So that all your work does not go to waste due to excessive dryness of the product, we should consider the following points:

Variety of sausages

Homemade minced meat sausages have a rather wide range, but what makes such an abundance possible?

So, having mastered the theory, we can safely proceed to practice. Today we will learn how to make universal minced meat for hunting sausages. Although the procedure is quite lengthy, but the result is beyond praise. You can prepare these products for the future, because their use is simply limitless. They can be fried on the grill, or on the grill on skewers, they make excellent soup and cabbage hodgepodge. They are a great addition to any side dish, whether boiled or fried.

Ingredients

• Pork (neck, shoulder or ham) - 2 kg;
• Veal or beef (back of the leg) - 1 kg;
• Bacon (preferably smoked) - 300 g;
• Beef broth - 200 ml;
• Black ground pepper - 1 tsp;
• Ground paprika - 1 tsp;
• Garlic - 1 large head;
• Dried dill - 1 tsp;
• Thyme - ½ tsp;
• Coarse salt - 90-100 g;
• Guts for stuffing - 3.5 m;

Cooking

Now we can use finished products at our own discretion. They can be frozen for future use, smoked, boiled, baked, fried, with such stocks even the most honorable intruders are not afraid of you.

Liverwurst

Ingredients

• Liver beef - 2 kg + -
• - 3 heads + -
• - 2 dozen + -
• - 1/2 kg + -
• Casing for sausages- 5 m + -
• - taste + -
• - taste + -
• Spices - to taste + -

Cooking

For many, probably, liver sausage is associated with the USSR times. Then this penny little thing was surprisingly tasty, tender, you won’t find such a thing now. However, you can take a chance and cook it at home. For those who are not particularly oriented, liver is the liver, heart, kidneys, in general, the internal organs of a killed cow, lamb or chicken and other rural animals.

As you can see, homemade minced meat sausages have a somewhat tricky, but not very complicated recipe. The main thing is to find time and arm yourself with desire, and then your table will always be full of meat delights to the delight of the children and the husband .... or the wife.

When I was little, for important holidays, my grandmother in the village would kindle a wood-burning stove and cook homemade pork sausage. Pigs have always been raised in the household, and sausage was very often - tasty, fragrant. Excellent homemade meat snack.

At one time, the most difficult thing in making homemade sausage was finding the casing. However, now it is sold canned or frozen in large supermarkets. In addition, you can negotiate with merchants at the local bazaar, they will be happy to bring you what you need for your money.

We were going to cook sausage according to my grandmother's recipe. There was a time when status was measured by the presence of sausage on the table. But, as it turned out, happiness is not in the sausage, but in its quality. And homemade sausage is quality! Natural casing, natural pork meat and, spices and inspiration, it is also natural.

In Bulgarian villages, a very tasty branded homemade sausage is prepared - “nadenitsa”, a fried hand-made sausage in which minced meat is mixed with traditional Bulgarian seasonings - fenugreek.

A similar Georgian sausage, kupaty, is made from small intestines stuffed with minced pork and beef, with the addition of finely chopped onions, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupaty are fried on coals in a whole shell. Homemade sausage is prepared wherever pigs, cows, sheep are bred. If there is meat on the farm, then the owners cook sausage. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.

The homemade sausage you've been looking for!

Ingredients (3 kg sausage)

• Pork (neck, shoulder, back) 2-2.5 kg
• Spinal fat 500-700 gr
• Garlic 1 head
• Pig small intestines 5 m
• Cognac or brandy optional
• Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander taste

1. It must be understood that homemade sausage is a very satisfying and tasty dish. Sausage is perfectly stored, especially if the finished sausage cooked at home is placed in a ceramic pot and filled with melted lard.
2. In any case, the sausage for the holiday should be prepared the day before, and the final heat treatment should be performed immediately before the feast. Then the sausage will be the most delicious. Although, I have not yet seen a person who refuses a sandwich with cold sausage or warmed up.

   Spices for sausage: salt, oregano, thyme, pepper, basil, coriander

3. Pork small intestines, regardless of where you bought them, must be thawed in the air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It will not be superfluous to scrape the intestines with the back of the knife, remove the mucus from the intestines.

   Pork small intestines - natural casing

4. Pork meat can be used from any part of the carcass. Considering that the sausage is made with the addition of fat, the fat content in the meat does not matter. The neck, shoulder blade, back part are perfect. Thoroughly clean the meat from bones and cartilage - getting them into the product is unacceptable.

   Pork meat can be used from any part of the carcass: neck, shoulder, back

5. Homemade sausage, in principle, can be prepared from minced minced meat. But my grandmother always cut the meat and fat with a knife. The size of the cut is like a medium-sized cherry. This, of course, is a somewhat time-consuming process, but in this case the sausage turns out to be especially tasty.

   Lard, preferably not salted or frozen

6. Spinal fat, preferably not salted and not frozen, free from the skin. Cut off a piece of bacon weighing about 100 grams and set it aside for now. Cut the remaining fat into pieces half as small as the cut meat. The ratio of meat and fat should be approximately 1:6 - this is very approximate. It is worth considering that if pork with a large amount of fat is used, it is worth reducing the amount of fat added.

   Cut meat and fat

7. In a large bowl, mix the chopped meat and lard. Salt and pepper - maybe even a little more than it costs. Add dry fragrant herbs: basil, oregano and, of course, thyme. Add ground coriander to taste. Mix the meat very thoroughly so that all the spices are evenly distributed. Yes, by the way, I do not add bay leaf.

   In a large bowl, mix the chopped meat and bacon

8. Peel the head of garlic and chop the cloves very finely with a knife, as finely as possible. You can use a kitchen tool for chopping garlic or a grater, but in this case there will be a lot of garlic juice, which I do not like. Add minced garlic to the minced meat and mix. Next, I add some good cognac to the minced meat - 2-5 tbsp. l. This is optional. Try it, but do not add a substitute or bad-smelling alcohol, this will affect both the aroma of homemade sausage and the taste. If you're not sure, skip this step. At the very end, you need to mix the minced meat very carefully.

   Add spices and garlic to meat

9. Next comes the turn of the most important process - the sausage starts. The prepared shell will be stuffed with minced meat.

   Minced meat ready for stuffing

10. If a home screw meat grinder has a special filling nozzle - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cruciform knife and grate are removed from the meat grinder, and a nozzle is inserted instead. The gut-shell is pulled over the nozzle, and the tip of the gut is tied into a knot or tied with cotton thread. It is important that the thread should be free from synthetic fibers, they will burn out instantly when frying.
11. Minced meat is launched into a meat grinder, as in cooking. The shell fills automatically and shrinks as it fills from the nozzle.

    Shell on a special nozzle ready for stuffing

12. Attention: do not fill too tightly. The shell should be easy to press when compressed. If the shell is filled tightly, it is guaranteed to burst during cooking or frying.

    Start the shell with minced meat

13. Care must be taken that there are no holes in the shell. If you find a hole, be sure to cut the shell in this place and tie it with a thread. The result is not a whole long sausage, but two or more sausages that can be linked together in a chain.

    Stuffed sausage with tied ends

14. At this preliminary stage of preparation of the dish is completed. Homemade sausage is filled with minced meat and must be sent to the refrigerator overnight. Minced meat should ripen for at least 4-5 hours.

    Tie the sausage with a string and put it in the refrigerator

15. Immediately before the start of cooking, it is necessary to carefully examine the shell again, identify and bandage tears and noticeable holes. After that, it is worth rolling the sausages into spirals (rings) and bandaging them with cotton thread. So it is more convenient to boil and fry the sausage.
16. Next is an important point: the sausage casing must be pierced in many places. It is convenient to do this with a toothpick or a large needle. Prick the shell on both sides with an interval of 4-5 cm. If voids filled with air are visible under the shell, they must be pierced. Remember Hasek's - Baloun could not drive away that unforgettable bright picture from himself, how he pierces the “lachenka” so that air comes out of it: otherwise it will burst during cooking.

    The sausage casing must be pierced in many places

17. Pour 15 cm of water into a sufficiently large pot, frying pan or cauldron. Put a ring of sausage into the pan so that it is immersed in water, and bring the water to a boil. Cook from the beginning of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.

    Boil sausage from the beginning of boiling water - 4-5 minutes

18. In turn, cook all the sausages that were prepared the day before. After cooking, remove the sausages from boiling water, arrange them on plates and let cool.