How to stuff intestines with minced meat. Homemade sausages: the secrets to making the perfect snack

1. Frozen meat and bacon cut into pieces, mix with rice boiled until half cooked.
2. Add salt, chopped garlic, pepper, spices to minced meat with rice, mix.
3. Stuff the intestines (natural casing) not very tight, pierce the sausages with a thick needle and boil in low-boiling water for 20 minutes.
4. Then fry the kupaty in a pan until a beautiful crust.

Homemade liver sausage

According to this recipe, you get the most delicate sausage cooked at home. Liverwurst can be eaten as such or cooked from it into several dishes: pancakes with liverwurst, pie or pies with liverwurst

What is homemade liverwurst made from? Course out

• Liver
• lung
• hearts
• Large handful of boiled rice
• Shpika
• garlic
• spices

The recipe for making homemade liverwurst is simple.

1. Liver: liver, heart and lungs can be used any (beef, pork, lamb). The lung will need to be slightly boiled, so it takes longer to cook than the liver.
2. Boil rice until half cooked.
3. Finely chop the liver with a knife so that it is easy to cut, it is better to freeze it. Do the same with part of the fat. Pass the raw heart, the remaining fat and the boiled lung through a meat grinder.
4. Mix minced liver for homemade sausage with rice, salt, minced garlic and spices, knead well.
5. Stuff the casing for sausages with minced meat, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry the liver sausages in a pan. Or just bake homemade liverwurst in the oven or slow cooker, as we did with frying sausages (recipe).

Video recipe on how to cook homemade sausage from natural raw materials and stuff it into the intestine (womb) using a meat grinder attachment

I share the secrets of how to cook and stuff delicious beef sausages at home without using special nozzles and sausage accessories, using a regular confectionery syringe:

homemade liver sausage with the smell of garlic was a success!

I plan to update this post with new recipes for delicious homemade sausages!

And I look forward to comments and recipes from my favorite readers!

Where can I get or buy a casing or a natural casing from the intestines for homemade sausages?

You can order a natural casing for sausages, a casing, just like I do, by cash on delivery by mail. Such intestines come cleaned, salted and dried, the delivery time is not long, so they are sent first class. On the road, they do not disappear and go even to Yakutia in unchanged quality. Cleaned natural intestines are stored for a very long time.

I have been looking for such a shell for a long time, I came across options for ordering in large quantities. For industrial productions, this is normal, but for a small family - oh, how much, almost 1000 meters of casings! Where do I get so much :-)!

Fortunately, now you can order quite a bit of natural casing for testing. The first time I ordered a minimum lot, only 10 meters.

I have transferred the worm to a plastic container with a lid and keep it in the fridge.

Enjoy your creativity and delicious homemade sausage!

Sincerely, Anyuta.

Meat sausage is one of the most popular products. It is eaten for breakfast, used as a snack on the festive table, and it is an ingredient in many dishes.

The store product raises doubts about its quality, so it is best to cook it at home.

Homemade pork sausage - a simple and delicious recipe

To make the sausage fatty and nutritious, but at the same time tender and juicy, pork is taken as its basis.

For sausage, you do not need to buy a huge amount of ingredients; even a beginner can repeat its recipe.

You will need:

• The pulp of pork meat - 1.5 kg;
• Thin pork intestines - 5 m;
• Pork fat - 500 gr;
• One head of garlic;
• Cognac - 36 gr;
• Spices: coriander, thyme, dried basil - all 1/2 tsp each;
• Salt and ground black pepper - to taste.

Cooking process:

1. The first step is to treat the intestines. If they were in the freezer, they must be thawed, freed from mucus and dirt with a knife, turned inside out and rinsed thoroughly under the tap. It is best to cut the five-meter intestine into several smaller pieces. After treatment, the intestines should be soaked in saline water for 60 minutes. Salt will remove microorganisms and bacteria.
2. Let's get to the salad. From it you need to cut off the skin and chop into small square pieces. If the pork meat itself has a high percentage of fat content, then use less fat in the recipe.
3. Pork must be prepared by removing bones or veins. Cut into medium-sized squares. (2^2 cm)
4. Put lard and meat in a common dish. Sprinkle pepper and all other spices on top.
5. Process the garlic with a garlic press and add to the mass of meat.
6. Pour cognac into the base of the sausage. It will give the dish a specific flavor and juiciness. You can do without it.
7. Now it's time to stuff the guts. With the help of a tablespoon or nozzle from a meat grinder - a long tube, you need to push the meat into the intestine. Don't forget to tie off the end. Don't stuff too tight.
8. After the gut is filled with stuffing, tie the other end and put in the freezer for 4 hours for pickling.
9. The future sausage can be rolled into rings for easy baking. Pierce in several places with a needle to avoid damaging the sausage casing.
10. Put a pot of 5 liters of water on the fire, wait for it to boil.
11. Sprinkle salt and put the raw sausage in a saucepan. Cook for 40 - 60 minutes over low heat.
12. After cooking, the sausage must be sent to the oven. Do not forget to treat the baking sheet with vegetable oil. We put boiled sausage on it.
13. The oven temperature is 180 degrees. Baking time - 40 minutes. During the baking procedure, you need to turn the intestine with meat several times.
14. You can use ready-made homemade sausage immediately, or you can use it cold.

chicken sausage

Chicken is a dietary product. So chicken sausage will appeal to people on a diet, those who monitor their health and young children who are just learning to eat regular food.

Grocery list:

• Chicken fillet - 0.5 kg;
• Milk with a fat content of 1.5% - 0.1 l;
• One egg;
• Carrots - 0.1 kg;
• Three cloves of garlic;
• Spices to taste.

Cooking steps:

1. Make minced meat from chicken meat using a meat grinder. It can be processed in a blender, then the meat mass will turn out to be more homogeneous.
2. Break the egg into the prepared minced meat, pour the milk, salt and mix everything.
3. Boil the carrots and chop them into small cubes along with the peeled garlic.
4. Take special molds for sausages or cardboard packaging from milk, cut off the lid. We put a lot of minced meat in it with the first layer, pour carrots and garlic on top, the third layer is minced meat again. And so on until the box is full.
5. We do not report the base of the sausage to the top by 1 cm.
6. We wrap the box with minced meat with cling film.
7. Pour water into the pan and put it on gas, after the water boils in the pan, we set the box with the future sausage. Water must not get inside the packaging. Cook in this form for 60 minutes with the lid closed.
8. After cooking, cool the sausage and cut the box. The dish is ready.

beef recipe

Beef is the middle link. With it, the sausage will turn out not too greasy, but not lean either.

Components:

• Beef - 2 kg;
• Salo - 500 gr;
• Salt - 0.05 kg;
• Four cloves of garlic;
• Ground nutmeg - 5 gr;
• Spices - to taste.

How to cook:

1. Process the meat by washing it, freeing it from small bones. Cut it into small cubes and pass through a meat grinder with a large grate.
2. Salo cut even smaller and process through a meat grinder. Combine meat and lard in one bowl.
3. Add spices to your taste. It can be coriander, basil, ginger or red pepper. Salt the minced meat and put garlic in it.
4. Mix everything well. If the stuffing seemed dry, you can add a little water or milk.
5. Process the intestines and stuff them with ground beef. Tie the ends with string.
6. Put the intestines stuffed with meat for 5 hours in the refrigerator.
7. After that, you can bake them in the oven, after making holes with a needle along the entire length of the intestines.

Boiled sausage at home

Recipe Ingredients:

• Pork meat - 1 kg;
• Salo - 0.3 kg;
• One egg;
• One bulb;
• Two cloves of garlic;
• Sunflower oil - 17 gr;
• Spices to taste;
• Gelatin - 15 gr.

Step-by-step instruction:

1. Pork must be washed and cleaned of foreign objects: films, small bones and chopped together with garlic and onions using a blender.
2. Pour the egg into the resulting minced meat, add your spices and gelatin. Mix everything well.
3. The base of the sausage can be prepared in special molds, pork or beef intestine, or in a baking bag if nothing else was at hand.
4. Fill the baking bag with minced meat, tie the ends and the middle with a rope.
5. You can start cooking. Cook for two hours over medium heat.

Livernaya

The liverwurst recipe is very simple. It does not require a lot of expensive products, and the result is an amazing-tasting dish.

Product set:

• Light - 0.8 kg;
• Liver - 0.6 kg;
• Salo - 0.3 kg;
• Heart - 0.4 kg;
• Garlic - 2 heads;
• Onion - 0.4 kg;
• Cream - 0.3 kg;
• Spices and salt to taste.

Recipe for homemade sausage in the guts:

1. The liver should be washed under the tap, the meat of the heart and lungs is cut into pieces and put in a saucepan. Boil for 60 minutes.
2. Shred the lard with liver and turn through a meat grinder along with pieces of garlic.
3. You can fry lard with onions in a pan with vegetable oil.
4. We also process the cooled liver and lungs in a meat grinder.
5. We combine all the ingredients in minced meat, pour cream on top and pour spices.
6. We stuff the intestine with prepared minced meat and bind its ends.
7. We cook 40 minutes. Don't forget to pierce the shell with a needle.

Dry-cured chicken sausage at home

This recipe does not involve boiling or baking in the oven. But patience is needed here, as you will have to wait about two weeks for the sausage.

Recipe Ingredients:

• Chicken fillet - 0.5 kg;
• Pork intestines - 0.4 m;
• Two cloves of garlic;
• Coriander - 8 gr;
• Black pepper - 0.5 gr;
• Nitrite salt - 4 gr.

Step by step preparation:

1. Cut the chicken into thin slices.
2. Add the pepper, salt and coriander to the bowl with the chicken pieces.
3. Mix everything and knead the minced meat.
4. Process the intestines in the manner described above and place the meat in them, tie the resulting sausage with a ring and put in the freezer for 2 hours.
5. The turn of drying has come. For this purpose, within three days it is necessary to hang the product in a well-ventilated area. The temperature is 15 degrees Celsius. It is best to freeze overnight in the refrigerator.
6. Over the next two weeks, the sausage should constantly hang in the fresh air.

Sausage without intestines - in foil

A quarter of the time in the preparation of homemade sausage is the preparation of the intestines. This is an unpleasant and painstaking task. But you can do without the cherv.

What you will need:

• Pork meat - 1 kg;
• Salo - 0.2 kg;
• Four chicken eggs;
• Six cloves of garlic;
• Salt to taste;
• spices;
• Foil for baking;
• Starch - 40 gr.

Instruction:

1. Meat with lard should be washed and cut into small squares.
2. Break the eggs into a separate bowl and beat, adding starch, salt, pepper, chopped garlic and other spices to them little by little.
3. Mix everything well, making sure that no lumps form.
4. Make minced meat, put it on the foil and roll it up, tightly bending the edges of the foil.
5. Preheat the oven to 180 degrees and insert the baking sheet with the sausage. Baking time - 1 hour.
6. Release the already prepared sausage from the film and cut into slices.

Proper homemade sausage for children

The children's body is very fragile, so spices or garlic are not added to the food for babies.

If the pork is too fatty, and you prefer diet foods, you can add lean beef to the main meat.

Product set:

• Pork meat - 1 kg;
• Beef meat - 1 kg;
• Garlic three cloves;
• Water;
• Intestines;
• Spices and salt to taste.

How to make sausage at home:

Cut pork and beef into small pieces. Mix the minced meat with finely chopped garlic, salt and spices. If the meat mass is too thick - pour two tablespoons of water. After that, we deal with tripe. We place the minced meat in the cleaned intestines and bake in the oven.

Dried salt intestines are best soaked in water for an hour or two before use.
To stuff natural intestines in the production of homemade sausage, you can use a special nozzle for a meat grinder and the meat grinder itself, if you do not have such a nozzle, you can use a plastic bottle. At the bottle, the upper part with the neck is cut off, the end of the intestine is pulled over the neck itself, for reliability it is tied with a thread. On the other hand, we begin to fill the cut-off part of the bottle with minced meat, pushing the minced meat to the neck. Thus, it is possible to fill all homemade sausages without special tools.
Make sausages 10-15 cm long, then tie them with a thread or make a knot from the intestine itself. This is necessary so that if one of the homemade sausages or sausages bursts during cooking, then the rest remain intact, their juiciness is preserved.
Do not try to stuff the sausages very tightly, this affects their integrity during cooking.
It is very important not to let air into the intestines when you fill them with minced meat. Then your homemade sausages will not burst when you cook them.
For reliability, pierce the finished sausages in several places with a thick needle or toothpick so that excess air and moisture come out through them when the sausage is cooked.
If you bake the sausage in the oven, then it is better to grease them with vegetable oil, then you will achieve a beautiful golden brown.
Another important point! If you are making homemade sausage for the first time, prepare a small batch to start. Having mastered the whole principle and technology of making homemade sausages, go to a large volume. It is very convenient to make such a sausage in advance and store it raw in the freezer, and then throw it into boiling water or into a frying pan. Homemade sausages are prepared very quickly, and eaten even faster!

Recipes for homemade sausage and kupat

Diverse, the main thing here is your desire to master this direction and try to pamper yourself and your loved ones with delicious homemade sausage, which our ancestors prepared. You can cook homemade boiled, baked or raw sausage for drying, use any meat in its preparation: pork, lamb, beef, horse meat, chicken, turkey, and use olives, cheese, mushrooms, sweet peppers as additives. I will offer you several recipes for filling the intestines when preparing homemade sausage, I will be very grateful if you add your options for this dish in the comments or via the feedback form. I will gladly publish them in this post.

Homemade sausages from different meats

When you use different types of meat in a homemade sausage recipe, it turns out to be very tasty. If you like and you can eat lard, cut it finely with a knife
For a recipe for delicious homemade meat sausages, you will need:
Different types of meat in different proportions:
Chicken breast
Pork, it is better to choose those pieces that are juicier and more tender, for example, pork neck
bacon
Olive oil - 3 tablespoons
Sugar - 1 tablespoon
Salt
Spices
Cooking sausages at home
Pass the pork neck or any other meat through a meat grinder with the nozzle where there are large holes.
It is better to cut the chicken, fillet with a knife and cut the lard into small pieces. Choose the proportions of meat and fat yourself.
Knead the minced meat for homemade sausages in a large bowl, add spices and chopped garlic to it. There also add 3 tablespoons of vegetable oil, preferably olive and a spoonful of sugar.
Once again, knead the minced sausage with your hands and cool it in the refrigerator before stuffing homemade sausages into a natural casing. It is advisable to leave the minced meat for homemade sausages to lie down for at least 2 hours, and it is better to leave it in the refrigerator overnight.
Stuff the peeled sausage intestines with chilled minced meat and follow the subtleties and secrets of making homemade sausages outlined above.

homemade chicken sausage recipe

This chicken sausage is very tender in taste.

For her recipe we need:
Chicken - 1 piece
Pork fat (lard) - 150 g
Water - ¾ cup
Powdered milk - 2 tablespoons
Salt
Dried herbs: rosemary, tarragon, thyme, sage, basil, oregano - your choice
Black pepper
white pepper
Garlic - 1-3 cloves (as you like)
Turmeric (will give the chicken sausage an interesting color)
Pork intestines (womb) - 2 meters
Twine or thick thread
Cooking chicken sausage at home
Wash the chicken, dry it, separate the meat from the bones and skin. Only meat will go into the sausage.
Finely chop the chicken pulp and bacon, add water and dry milk (or replace the entire volume of liquid with milk or cream), add all the spices and salt.
Stir the minced meat for homemade sausages well and fill the intestines, the length of the sausages is 10-15 cm.
Such homemade chicken sausage can be boiled in low-boiling water for about 15 minutes, and then fried over high heat in a pan. Or cook homemade chicken sausages baked in the oven, smearing them with vegetable oil to form a beautiful crust.

Homemade Belarusian sausage recipe

In this Belarusian homemade sausage recipe, minced pork, beef and chicken fillet are used.
Belarusian homemade sausage is prepared from:
Pork with lard
beef
Chicken (meat is taken in equal proportions)
salt
Garlic, calculation 1 head of garlic per 1 kg of minced meat
Spice (black pepper, coriander, cumin, dill seeds)
COOKING:
Chop the meat, salt and add spices.
Fill a natural casing for sausage or intestines with minced meat and bandage.
You can cook Belarusian sausages in different ways: fry on both sides in a pan, on a grill, on a fire, barbecue or baked in the oven.

Homemade sausages - kupaty

According to this recipe, kupaty can be cooked with minced meat and potatoes, meat and rice, or just meat
Recipe for homemade kupat with potatoes

For a recipe for delicious homemade kupat with potatoes, we need:
1 kg of meat (any), chopped bacon can be added to dry meat
400 g raw potatoes
Salt
Spices
Cooking kupat with potatoes
Meat for kupat is better to use slightly frozen, so it is easier to cut it into beautiful cubes. Finely chop the raw potatoes with a knife. Mix potatoes with meat, salt and spices, stuff sausages. The method of preparing kupats is the same as for homemade chicken sausages.
Kupaty pork with rice

This option is tastier and more economical than just meat pork or chicken kupaty due to the addition of cereals to minced meat. Buckwheat can be used instead of rice in this sausage recipe.
For the recipe for kupat with rice you will need:
1 kg of any meat
150 g lard (fat)
300 g boiled rice
Salt
Garlic
Pepper
Spices (can be used for barbecue)
How to cook kupaty with rice
Frozen meat and bacon cut into pieces, mix with rice boiled until half cooked.
Add salt, chopped garlic, pepper, spices to minced meat with rice, mix.
Stuff the intestines (natural casing) not very tight, pierce the sausages with a thick needle and boil in low-boiling water for 20 minutes.
Then fry the kupaty in a pan until a beautiful crust.

Homemade liver sausage

According to this recipe, you get the most delicate sausage cooked at home. Liverwurst can be eaten as such or cooked from it into several dishes: pancakes with liverwurst, pie or pies with liverwurst
What is homemade liverwurst made from? Course out
Liver
lung
hearts
Large handful of boiled rice
Shpika
salt
garlic
spices
The recipe for making homemade liverwurst is simple.
Liver: liver, heart and lungs can be used any (beef, pork, lamb). The lung will need to be slightly boiled, so it takes longer to cook than the liver.
Boil rice until half cooked.
Finely chop the liver with a knife so that it is easy to cut, it is better to freeze it. Do the same with part of the fat. Pass the raw heart, the remaining fat and the boiled lung through a meat grinder.
Mix minced liver for homemade sausage with rice, salt, minced garlic and spices, knead well.
Stuff the casing for sausages with minced meat, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry the liver sausages in a pan. Or just bake homemade liverwurst in the oven or slow cooker, as we did with fry sausages (recipe HERE).

Video recipe on how to cook homemade sausage from natural raw materials and stuff it into the intestine (womb) using a meat grinder attachment

Not a single holiday was complete without meat dishes. Recipes for their preparation were popular on major church holidays, Christmas and Easter, when fried ham and ruddy sausage rings were always served at the table. Therefore, any self-respecting housewife knew how to cook homemade sausage, and she took family cooking recipes from her mother and passed them on to her daughters. Everything was prepared from fresh meat, and if the finished products were intended for storage, then they were poured with melted lard in ceramic dishes.

Modern sausage is a common product today, but not boring! The status of a dish for the holiday has long been lost, and now it is more often used for snacking on sandwiches or for use in salads.

Today, homemade sausage is becoming more and more popular because it is a natural product, made from homemade natural ingredients. And it's not just the classic sausage in the guts! There are many other recipes: dietary, children's, liver, with cereals or potatoes, assorted - lots of variations! We suggest you cook homemade sausage, the recipe is given in several versions.

Pork classic sausage

Ingredients

• Pork with a layer- 1 kg + -
• Intestines cleaned for casing- as needed + -
• Cognac - 50 ml + -
• - taste + -
• - taste + -
• - taste + -

Cooking

1. Cut the meat into small pieces about a centimeter. Season with spices, crushed or finely chopped garlic, salt and cognac. Refrigerate the mixture for 12 hours.

*Advice from Cook
If you have meat without a layer, you should add 200 grams of fat to the recipe. If this is not done, the sausage will turn out too dry.

2. We wash the intestines with a stream of cold water. Be sure to check their smell, if it is unpleasant, then the intestines should be soaked for an hour or more in a solution of vinegar or manganese. They are great at removing odors.
3. We pull one end of the intestine with a coarse cotton thread and stuff it with the infused mixture. You can use a special attachment for a meat grinder. If not, then do it with a spoon. It is not worth stuffing the stuffing too tightly, otherwise the intestine may crack during cooking.

4. Having filled the gut completely, we tie the second edge. We roll homemade sausage into a stroller. With a toothpick, we make holes in the finished sausage. If this is not done, the shell will burst during cooking.
5. We lower the sausage into boiling water. Boil for 10 minutes and remove from water.

6. Pour vegetable oil into a preheated frying pan or baking dish. We put the sausage and cook in the oven until golden brown. The optimum temperature is 220 degrees. Cooking time from 40 to 60 minutes, depending on the temperature.

*Advice from Cook
Such homemade sausage from the intestines can be prepared for the whole winter. To do this, boil it, pour it with melted lard or freeze it raw.

You can cook a similar version of homemade sausage, a recipe with potatoes. We take meat and potatoes in equal proportions. We cut everything into cubes of 0.5 cm. Cognac is not needed. Cook for 20 minutes, bake in the oven. Eat warm. Salted cucumbers will be a good addition.

Diet chicken sausage

Ingredients

• - 1 kg + -
• - 1 PC. + -
• - taste + -
• - taste + -

Cooking

Such a dietary product can be offered to children from two years old and people with diseases of the digestive tract.

1. We wash the chicken fillet and put it on a towel. We pass the dried meat through a meat grinder. We beat in the egg, add greens, salt.
2. Fold the cling film in several layers. We spread the prepared minced meat on it and wrap it with a roll. We tie the ends with thick threads.
3. We put the workpiece in a double boiler, set the timer for 60 minutes. If there is no double boiler, cook for 40 minutes in water.
This completes the preparation. We give the finished dish time to cool, and put it in the refrigerator for an additional 1-2 hours. After that, you can unfold the film and cut the sausage into slices.

*Advice from Cook
If the dish is not prepared for children, then lard (150-200 g) passed through a meat grinder can be added to the minced meat. The sausage will turn out with a richer taste and more calories.

liver sausage

Ingredients

• Liver - 1 kg + -
• Salo - 200 g + -
• - 3 pcs. + -
• — 2 heads (medium) + -
• - 4 cloves + -
• Manka - 6 tbsp. l. + -
• Small intestines for shell — + -
• 2. We stuff the prepared intestines with the mixture, tying one end into a knot or tying it with a coarse cotton thread. Every 20 cm we pull the sausage and pierce it with a needle, releasing air.
  3. Cook in the oven for 30-40 minutes or cook in a saucepan.

  

  *Advice from Cook
  If you did not find shells (intestines) for sausages on the market, then instead of them you can use a baking sleeve, giving it the desired shape and volume. True, now there is already a special collagen casing for sausages on sale. Take a closer look, and suddenly you will find such a product in your supermarket!

  As you can see, each proposed homemade sausage recipe consists of 100% natural ingredients, nothing more! Take a basic recipe, connect your imagination, and you will invent your own unique recipe, which you can then proudly pass on to your daughter or daughter-in-law!

Say what you like, but sausage is a very convenient invention of mankind. Have breakfast, have a quick snack, “kill a worm” in the evening - what other product will cope with these tasks just as effectively. For those who do not want to buy it in the store, we will tell you how to cook homemade sausage in the guts in your own kitchen.

Homemade pork sausage in the intestines

Ingredients:

• Pork meat with a fatty layer - 1 kg;
• intestines for sausage;
• cognac - 50 ml;
• salt, garlic and spices - to taste.

In case the pork meat does not have a fatty layer, then add about 200 g to the ingredients. lard, otherwise the sausage will turn out dry.

Cooking steps:

1. Pork and lard should be finely chopped (in pieces about 1 cm), add spices and garlic, pour cognac. Mix thoroughly and refrigerate for at least 12 hours.
2. The intestine must be tightly tied at one end with a harsh thread and stuffed with infused minced meat. It is more convenient to do this with a special nozzle for a meat grinder, but if it is not there, then you can use a regular spoon. The main thing - do not stuff the intestine too tight, otherwise it may burst during cooking. If you want to get several small sausages, then tie the gut with a harsh thread at equal intervals as it fills.
3. Tie the open end tightly, then use a toothpick to make several punctures in the sausage. This is necessary so that the intestine does not burst during heat treatment.
4. We turn the sausage into a ring, lower it into a pot of boiling water and cook for 10 minutes from the moment of boiling.
5. Pour vegetable oil into a baking dish, place the sausage there and bake in the oven for 50-60 minutes at a temperature of 220 degrees until golden brown.

Pork meat sausages can be cooked in various ways - in addition to the oven, they can be fried on a grill, frying pan, skewers - in any case, they will sell with a bang, and guests will try out the recipe for this dish for a long time to come.

Liver homemade sausage in the gut

Ingredients:

• any liver - 1 kg;
• chicken eggs - 3 pcs.;
• lard - 200 gr.
• onions - 1-2 heads;
• garlic - 4-6 cloves;
• semolina - 6 tablespoons;
• intestines - as needed;
• salt, spices, pepper - to taste.

Cooking sequence:

1. Cut the onion into half rings and fry.
2. Scroll the liver, garlic, lard, fried onions in a meat grinder.
3. Add spices, salt, eggs and semolina to the minced meat, mix thoroughly. Leave the minced meat for half an hour so that the semolina swells.
4. We tie one end of the intestine with a harsh thread and stuff it with minced meat. Every 15-20 cm, you need to bandage the intestine, forming future liver sausages. Don't forget to puncture each sausage with a toothpick or needle.
5. Prepared sausage can be boiled in a saucepan or baked in the oven for 40 minutes at a temperature of 220 degrees.

Homemade chicken sausage in the gut

Ingredients:

• chicken fillet - 1 kg;
• chicken egg - 1 pc.;
• greens, salt - to taste;
• intestines - as needed.

Cooking:

1. Grind the washed and dried chicken fillet in a meat grinder, add greens and salt.
2. We stuff the intestine with minced meat, tie it on both sides with a harsh thread, make several punctures.
3. Cook for 40-50 minutes in boiling water.
4. After cooking, you need to remove the sausage, cool and let it lie in a cold place for about 2 hours. The dish is ready.

If you are preparing chicken sausage not for children, then you can add lard (200 gr.) Scrolled in a meat grinder, as well as garlic and your favorite spices, to the recipe. If desired, the chicken can be replaced with a turkey.

Dry-cured beef sausage in the intestines

Ingredients:

• beef pulp - 1 kg;
• well-salted fat - 200 gr.;
• salt - 2 tablespoons;
• granulated sugar - 1 tsp;
• ground black pepper - 2 tsp;
• red ground pepper - a small pinch;
• baking soda - on the tip of a knife;
• coriander - 1 tbsp;
• Apple vinegar.

How to cook:

1. Rinse the meat and cut into strips.
2. Toast the coriander in a dry frying pan, then grind it in a coffee grinder.
3. In a separate bowl, mix all the dry ingredients: coriander, salt, soda, red and black pepper, sugar.
4. Grate the strips of beef with vinegar, roll in a mixture of seasonings, put in layers in an enameled bowl, cover with a lid, press down with oppression, put in the cold for 12 hours (after 6 hours, turn the pieces over and press the lid again with oppression).
5. Dip the pickled meat in a solution of vinegar at the rate of 2 tbsp. apple cider vinegar per liter of water. After 10 minutes, remove the pieces, squeeze out excess moisture and grind in a meat grinder.
6. Salted lard cut into thin sticks and add to the meat.
7. Stuff the intestines with minced meat, tie each segment on both sides.
8. Put the prepared sausages on a wire rack and put them in a place with good ventilation. After 5-6 days dry-cured sausage is ready.

How to choose meat for sausage

In addition to the indisputable taste qualities, homemade sausage has an undeniable advantage over the store-bought counterpart - the hostess knows for sure which ingredients she used to prepare the delicacy and under what conditions she cooked.

In fact, making sausage in the intestines at home is not so difficult, just follow the recipe and use some tips and tricks.

For cooking, pork, veal, chicken, duck or turkey meat is usually used, but several types of meat can also be combined. It must be remembered that poultry meat is usually dry, so it is mixed with lard or lard for juiciness.

When choosing pork meat, inspect the lard, if it is soft, tender and has a thin skin, then homemade pork sausage in the intestines will also turn out tender and soft. If you prefer lamb, then you need to look at the veins - if they are soft, then this is a guarantee that the sausage will turn out fragrant, tasty and tender.

How to choose and prepare the intestines for homemade sausage

Buying already dressed intestines for making sausages in a store or on the market today is not difficult. They can be beef, pork or lamb, differ in length and diameter.

Beef intestine for homemade sausage is preferable, as it is more durable.