How to properly fry homemade sausage. Secrets of making homemade sausages

We make kupaty, sausages, sausages and sausages at home.
How to make sausages? Where can I get the necessary ingredients and casing?

We are already tired of receiving endless questions “Where to get it?”, “How to make it?”, “How to fry” from users who do not work in the meat industry, so we decided to make a topic in which we will answer all the questions of culinary experts, and the Internet will help us -a shop for sausage makers “Eat Sausages”.

Where to buy sausage intestines?
- Where can I get intestines for homemade sausage?
- Where can I get the right womb?
- What caliber of shell is needed?
- Where can I get a sausage attachment?
- Where can I get nitrite salt?
- How to fry sausages without them bursting?
- What recipes do you recommend?
- How to stuff the minced meat into the casing?

Summer is the time for kebabs, barbecues and sausages.
With kebabs everything is already simple and clear, with barbecue it’s also not difficult, but sausages require both equipment and skill.
But the most important thing, which you can’t do without, is the intestinal casing and attachment.

To prepare the sausages we need:
Equipment: a meat grinder with a sausage attachment (tsun) or a sausage stuffer, which is much less common in kitchens.
Ingredients: Intestinal membrane, meat, salt, spices (spice).

The cooking process is not complicated, but many housewives and cooks do not prepare such tasty and traditional dishes precisely because of the absence of either the tarsus or the intestinal lining.

Where can I get intestinal lining?
This is the most difficult question. If you go to the market, you will find that pork or lamb casings do not just lie on the counter. Butchers do not sell intestines - they buy ready-made half carcasses and simply cut them up. In order to trade intestines on the market, you need to obtain a lot of permits from veterinary services and comply, firstly, with the production of intestines and with their trade, which is not easy, and is simply unprofitable for the market. That's why they don't trade! You can negotiate with the butchers and ask them to bring the intestines and sell them “under the counter.” Believe me - these will be homemade intestines with mucus residues that will not be calibrated in size (diameter). Whatever they bring, that's what they'll bring. For a true cook, such purchases provide little pleasure.
If professional butchers and sausage makers from factories are reading me, they may grin, remembering that the production where they work is full of guts. I agree with them! But removing the intestines from production is banal theft. Even 3-5 meters for friends. Yes Yes!
The most correct decision is to go to the online store of intestinal casings “I Eat Sausages”, get acquainted with the assortment and place an order. The assortment allows you to purchase guts and tarsus and spices, starter kits, and the necessary components that you need to please your household with delicious, traditional and natural food.

Which shell should you choose?
The question is not simple. The choice of the type and type of intestinal lining is determined solely by the type of product you want to receive. We will help you make your choice!
For sausages such as "Hunter" or homemade sausages, lamb casings or artificial protein casing in sleeves are suitable.
For sausages (kupat), a caliber pork casing is suitable, and for raw smoked or dry-cured products, beef casing.
For full-size sausages, an artificial protein casing or natural beef or lamb casing is suitable.
“I Eat Sausages” and I will tell you about the types and types of casings and offer ready-made solutions that will help diversify your table!

There is no time to twist sausages - buy ready-made ones with delivery to your home or dacha (Moscow and Moscow Region).

PORK CASING
Pork intestines are rightfully considered the most widespread and sought-after type of natural casings. The thin walls of the casing make it possible not to peel the casing from sausages or home-made sausages and to be consumed together with the product. This method is the most delicious.

Pork casing caliber 38/40
Classic natural casing for sausages (intestines), suitable for all cooking methods - frying, boiling, baking and grilling. The thin walls of this casing allow it to be eaten together with the product, fully conveying the taste of smoke and aromatic oil. Ideal for pork sausages for an outdoor picnic.

You can read more about the skull at the link. Examples of recipes using this casing for sausage - pork casing 38/40: recipe 1 (Simple German recipe), recipe 2 (Turkey sausages), recipe 3 (Liver pate), recipe 4 ("Ukrainian fried" sausage), recipe 5 (Chicken sausages “15 minutes”), recipe 6 (Belarusian homemade dried sausage), recipe 7 (Grilled pork sausages), recipe 8 (Grilled sausages with cheese for a picnic).

Pork casing caliber 40/42
This casing (guts) is ideal for frying, baking, drying, grilling and boiling. This caliber is a classic in the production of sausages among most peoples of the world.
Minced meat capacity - 0.7-0.9 kg of minced meat per 1 meter of casing.

You can read more about the skull at the link. Examples of recipes for sausages stuffed into this sausage casing - pork casing 40/42: recipe 1 (Bulgarian sausages on the grill), recipe 2 (Chicken smoked sausage with cheese), recipe 3 (Liver sausage).

Pork bladders caliber 20/25
This casing is ideal for boiled or dry-cured sausages. When drying cheese, remember to use nitrite salt.

BEEF CASING
Beef casings (guts) are the most durable type of natural casing. This is where homemade dry-cured sausages work best. Since ancient times, people have cooked sausages at home in beef intestines; this natural casing allows them to smoke and fry homemade sausages. From time immemorial, beef sinyuga has been considered an ideal casing for sausages such as ham, brawn, saltison (soltizon, zeldezon), and this natural casing is also considered a classic for boiled sausages (Doctorskaya, Lyubitelskaya).

Beef casings caliber 38/40

You can read more about beef casing at the link. This casing (intestines) is optimal for dry-cured sausages, sudzhuk, and oigos. The most durable shell of all natural ones. Withstands frying sausages without prior blanching. An example of a recipe for sausages prepared using this sausage casing - beef casing 38/40: recipe (Grilled lamb sausages).

Beef casings caliber 40/43
The most durable type of natural casing (gut). Usually this caliber is filled with sujuk, blood and semi-smoked sausages.
Here is an example of recipes using this casing for sausage - beef casing 40/43: recipe 1 (Dry-cured homemade sausage), recipe 2 (Dry-cured "Chorizo").

Beef blueberry
In German cuisine, saltison is stuffed into this shell; in Russian cuisine there is an analogue - gray and red brawn. In the classic Russian version of the recipe, brawn is consumed chilled with horseradish or mustard, as an excellent appetizer for bitters and vodka.

You can read more about beef blue at the link. Here are examples of recipes for sausages prepared using beef blue: recipe 1 (Ham (saltison) from pork knuckle). This recipe was also a success among professional technologists. Recipe 2 (Homemade marbled ham), recipe 3 (Beef ham, lean).

LAMB SHACKING
Lamb intestines or, as butchers call them, lamb casings are great for making homemade sausages or hunting sausages, grilled sausages. Lamb blues make excellent smoked and boiled sausages, brawn and saltisons. The minced capacity of lamb blues is from 1 to 2.5 kg in 1 piece.

Lamb casings caliber 24/26
The best casing (intestines) for thin sausages of the “Hunter” type. For frying in a pan, they are usually rolled into beautiful spirals. You can read more about lamb casing at the link.
Attention! Please note that to stuff this casing you need to use a thin lamb casserole attachment (meat mincer attachment) with a diameter of 18mm. It is very difficult to do this manually - without a lanyard.

Examples of sausage recipes prepared using this casing for sausage - lamb casing: Recipe No. 1 (Grilled lamb sausages), Recipe No. 2 (Festive spiral sausages). Only thin minced meats are stuffed through this tarsus (attachment for lamb and sausage casings) - loosened on a 3-8 mm grid, pieces of bacon should be no more than 5 mm, otherwise the minced meat will get stuck in the tarsus when stuffing, “grind” in the meat grinder and the appearance will be non-standard.

Lamb blue caliber 70+
Perfect for chicken rolls, minced knuckle rolls, minced meat sausages, dry-dried sausages such as sudzhuk, flat dried sausages, Stepnyak-style kazy, rolls.

An example of recipes for sausage prepared using lamb blue: recipe 1 (chopped pork ham), recipe 2 (royal sausages).

COLLAGEN SHELL
Collagen casings are the closest type of sausage casing to natural casing.
Collagen is a connective tissue protein. All sausage collagen casings are made from beef collagen, obtained from split beef hides. Collagen casings are closest to natural casings in terms of technological and organoleptic indicators. Collagen is used to make casings of any diameter - sausage casings (18-26 mm), sausage casings (28-34 mm), sausage casings (36-45 mm). These shells are divided into 2 types - straight and annular (completely repeat the appearance of the womb). You can find sausage in a collagen casing like “Belkozin” in absolutely any store in a large assortment, which indicates the popularity of the casing.

Collagen casing for sausages
The shell is a seamless ring-shaped sleeve made from high-quality split cattle hide. In fact, this is an ideal option for the production of sausages in the form of rings, half rings and arched loaves. This type of casing is an analogue of natural rounds and beef and pork casings, and has significant advantages over them, namely: caliber stability and bacterial purity.

Collagen casing for sausages

Sausage ring protein casing
This casing is an artificial analogue of lamb casing. For filling, a sausage attachment is usually used.
Made from beef collagen. It is distinguished by thin walls that maximally replicate the ring shape of the natural shell.

POLYAMIDE SHELLS
Polyamide casings for sausages are made from gas- and moisture-impermeable, oriented multilayer polyamide. This is the most durable type of shell. Allows you to increase the shelf life of any sausages.

CELLULOSE CASING
Cellulose sausage casings are vapor and smoke permeable and have been used in industry for more than 40 years.
We all remember very well examples of the use of this casing in Soviet GOST sausages (transparent three-layer casings on Doctor’s and Amateur sausages).

Sausage cellulose casing

But in the restaurant???? What's going on in the restaurant?

Let’s read further what fits under “does not apply”:

It turns out that in a restaurant you can make any sausage without obeying regulations. In other words. as the cook considered it necessary to add nitrite salt to the recipe - so he will add it to the baths??? Who controls it?

Homemade sausage is a very tasty and healthier meat product than a store-bought product, which anyone can easily prepare at home, so in this article we will look at how long and how to cook homemade sausage correctly so that it turns out juicy and tasty.

How long to cook homemade sausage

The cooking time for homemade sausage depends on what kind of minced meat (meat) is used in it, so poultry sausage cooks faster than pork or beef sausage. Let's take a closer look at how long to cook homemade sausage in the intestine, stuffed with various minced meats:

Homemade pork sausage On average, it takes 40-45 minutes to cook after boiling water in the pan.
Homemade beef sausage cook for 55-60 minutes until cooked after the water boils.
Homemade chicken sausage On average, it takes 30-35 minutes to cook after boiling water in the pan.

Note: if a mixture of minced meats was used to prepare homemade sausage, then it is better to use the same cooking time as for minced meat, which requires longer cooking.

Having found out how long it takes to cook homemade sausage, we will next consider how to cook it correctly so that it is tasty and the meat is completely cooked in it.

How to cook homemade sausage in a saucepan

Ingredients: homemade sausage, water.
Total cooking time: 45 minutes, preparation time: 5 minutes, cooking time: 40 minutes.
Calorie content: 302 calories (per 100 grams of product).
Cuisine: European. Type of dish: meat dish. Number of servings: 2.

Most often, homemade sausage is not just boiled, but stewed (fried) in a frying pan or baked in the oven, and the cooking time is on average the same as with regular cooking. Let's consider the most popular recipe for cooking homemade sausage in a saucepan or deep frying pan:

We wrap the purchased or home-made sausage in the intestine into a ring and tie it with thread, and also use a toothpick to pierce the entire sausage every 4-5 cm so that it does not swell or burst during cooking.
Place the prepared homemade sausage in a saucepan or deep frying pan and add water so that it completely covers the sausage and is 1-2 cm above it.
Over medium or high heat, bring the water to a boil, then reduce the heat and cook the sausage for 30 to 60 minutes, depending on its composition.
Remove the cooked sausage from the pan and cool at room temperature. Then it can be eaten, but to make it more tasty and aromatic, you can fry it in a frying pan (in lard or fat) until golden brown.

In conclusion to the article, it can be noted that it is not difficult to cook homemade sausage in the intestines of pork, beef or chicken, the main thing is to follow the rules for cooking it and monitor the process. We leave our reviews and useful tips on how and how much to cook homemade sausage in the comments to the article and share it on social networks if it was useful to you.

When I was little, on significant holidays my grandmother’s wood stove in the village would be lit and homemade pork sausage would be prepared. Pigs were always raised in households, and sausage was very often tasty and aromatic. Excellent homemade charcuterie.

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

We were going to make sausage according to grandma'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, they prepare a very tasty branded home-made sausage - “nadenitsa”, a hand-cooked fried sausage in which the minced meat is mixed with traditional Bulgarian seasonings - fenugreek.

A similar Georgian sausage is kupaty, made from small intestines stuffed with minced pork and beef, with the addition of finely chopped onion, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupats are grilled over coals in a whole shell. Homemade sausage is prepared wherever pigs, cows, sheep and even chickens are raised. If there is meat on the farm, then the owners prepare sausage, and if there is poultry, it turns out delicious. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.

Homemade sausage you've been looking for!

Ingredients (3 kg sausage)

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

You need to understand that homemade sausage is a very satisfying and tasty dish. Sausage is perfectly stored, especially if the finished sausage prepared at home is placed in a ceramic pot and filled with melted lard.
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 or warm sausage.
Spices for sausage: salt, oregano, thyme, pepper, basil, coriander
Pork small intestines, regardless of where you bought them, must be defrosted in air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It would not be superfluous to scrape out the intestines with the back of a knife and remove the mucus from the intestines.
Pork small intestines - natural casing
Pork meat can be used from any part of the carcass. Considering that sausage is made with the addition of lard, the fat content of 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
Homemade sausage, in principle, can be prepared from minced meat minced in a meat grinder. But grandma always cut meat and lard with a knife. The size of the cut is like a medium-sized cherry. This, of course, is a somewhat labor-intensive process, but in this case the sausage turns out especially tasty.
Lard, preferably not salted or frozen
Remove the skin from the back fat, preferably not salted or frozen. Cut a piece of lard weighing about 100 grams and set it aside for now. Cut the remaining lard into pieces twice as small as the meat. The ratio of meat to lard should be approximately 1:6 - this is very approximate. It is worth considering that if you use pork with a lot of fat, you should reduce the amount of added fat.
Cut meat and lard
In a large bowl, combine the chopped meat and lard. Salt and pepper - maybe even a little more than it costs. Add dry aromatic herbs: basil, oregano and definitely thyme. Add ground coriander to taste. Mix the meat very thoroughly so that all the spices are evenly distributed. Oh, by the way, I don't add bay leaf.
In a large bowl, combine chopped meat and lard
Peel the head of garlic and chop the cloves very finely with a knife, as finely as possible. You can use a kitchen utensil for chopping garlic or a grater, but in this case there will be a lot of garlic juice, I don’t like that. Add chopped garlic to the minced meat and stir. Next, I add a little good cognac to the minced meat - 2-5 tbsp. l. This is optional. Try it, but don’t add surrogate or bad-smelling alcohol, this will affect the aroma of homemade sausage and taste. If you are not sure, it is better to skip this point. At the very end, you need to mix the minced meat very thoroughly.
Add spices and garlic to the meat
Next comes the most important process - the sausage is stuffed. The prepared shell will be filled with minced meat.
Minced meat ready for filling
If your home screw meat grinder has a special attachment for filling - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cross-shaped knife and grid are removed from the meat grinder, and the nozzle is inserted in their place. The intestine-shell is pulled over the nozzle, and the tip of the intestine is tied into a knot or tied with cotton thread. It is important that the thread must be free of synthetic fibers; they will burn instantly when frying.
The minced meat is put into a meat grinder, as when cooking. The casing is filled automatically and is pulled off the nozzle as it is filled.
The shell on a special nozzle is ready for filling
Attention: do not fill very tightly. When squeezed, the shell should press lightly. If the shell is filled tightly, it is guaranteed to burst when boiled or fried.
Stuff the shell with minced meat
We must ensure 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 thread. The result is not a single long sausage, but two or more sausages that can be tied together in a chain.
Stuffed sausage with ends tied
This completes the preliminary stage of preparing the dish. Homemade sausage is filled with minced meat and needs to be refrigerated overnight. The minced meat should mature for at least 4-5 hours.
Tie the sausage with string and put it in the refrigerator
Immediately before starting cooking, it is necessary to carefully inspect the shell again, identify and bandage tears and noticeable holes. After this, you should roll the sausages into spirals (rings) and tie them with cotton thread. This makes it easier to cook and fry sausage.
Next is an important point: the sausage casing must be pierced in many places. This is convenient to do with a toothpick or a large needle. Prick the shell on both sides at intervals of 4-5 cm. If voids filled with air are visible under the shell, they must be pierced. Remember from Hasek - Baloun could not get rid of that unforgettable bright picture of how he pierces the “tlachenka” so that the air comes out of it: otherwise it will burst during cooking.
The sausage casing must be pierced in many places.
Pour 15 cm of water into a large enough saucepan, frying pan or cauldron. Place a ring of sausage in the pan so that it is immersed in water and bring the water to a boil. Cook from the start of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.
Cook the sausage from the start of boiling water - 4-5 minutes
One by one, cook all the sausages that were prepared the day before. After cooking, remove the sausages from the boiling water, place them on plates and let cool.

Homemade sausage is not only tasty, but also a very nutritious product that no other can compare with. Due to the fact that the only ingredients in homemade sausage are meat, lard and spices, this food has an excellent taste, and you can get enough of it for a long time. In stores and on the market, semi-finished sausages are most often sold, which require either frying or boiling. And then homemade sausage will be delicious and healthy for the body on your table.

We do not prepare homemade sausage at home, as it is both time-consuming and troublesome. It is much easier to buy a ready-made semi-finished product and prepare it at the right time. We tried both frying and boiling the sausage, but we liked the boiled one better, as it turns out juicier and softer. Despite the fact that homemade sausage fried on both sides in a frying pan looks much more appetizing and beautiful, lately we are increasingly boiling sausage. Below will be a description of both methods of preparing sausage, and you can choose the one you like best.

How to fry homemade sausage

Depending on the manufacturer of homemade sausage, it can have a different shape - rings or individual sausages. In order to fry the sausage well, you will need a frying pan with a non-stick bottom, a little vegetable oil and time. You need to heat the frying pan, pour in a little oil and after it has warmed up, place the homemade sausage on it. On average, the sausage is fried over low heat for about twenty minutes on one side, and then turned over to the other side.

During the heat treatment process, lard releases a lot of liquid and steam, and they can tear the sausage intestine. In order for the sausage to remain intact before frying, it is recommended to pierce it in several places with a needle or sharp toothpick. But due to this, all the “juice” comes out of the sausage and it becomes drier. It turns out that when fried, the sausages become more beautiful, but less juicy. Even adding water to the pan and steaming it under the lid does not help. That is why we started boiling the sausage - it is not so beautiful, but it is much juicier, since liquid does not leak out of it during cooking.

How to boil homemade sausage

You can simply boil homemade sausage in water, but then some of the sausage juice will leak into the water, and you will get a less tasty sausage. It turns out more delicious if you put a sausage ring in a plastic bag and tie it. With this cooking method, the juice that comes out of the sausage does not dissolve in water, but remains in the bag. And the sausage essentially cooks in its own sausage juice. This sausage is much tastier than if it is boiled in water and juicier than if it is fried in a frying pan.

Moreover, you can not pour out the sausage juice, but add it when cooking first courses or cooking porridge, pasta, and so on. The composition of the juice flowing from homemade sausage during cooking is reminiscent of, and every housewife will find a rational use for it. Boiled sausage, like fried sausage, is good both hot and from the refrigerator. But you need to remember that it is difficult to cut hot sausage into neat thin pieces. Cold sausage is much easier to cut, and can then either be heated in the microwave or fried in a frying pan.

How to properly 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. Of course, they didn’t do a doctor’s thesis, but they often did normal homemade sausage. The homemade sausage recipe has long been part of the family tradition. Homemade meat sausage cannot be compared with store-bought sausage. Firstly, the quality of the products used can be personally controlled and you will not need to worry about the freshness of the meat and lard, the presence of a sufficient amount of spices and herbs, 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 aroma, paprika helps preserve the color of the meat, nutmeg and cognac add unique flavor notes. Let's try to cook sausage at home together!

Yield: 3 kg sausage
Preparation:12 hours (approximately)
Cooking:2 hours
Prepared in: 14 hours (approximately)

Ingredients

2-2.5 kg Pork (neck, shoulder, back)
500-700 gLard (without sprouted)
1 large head Garlic
100 ml Cognac or brandy
to taste Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander

Homemade sausage. Recipe

Ground meat

Next is the important process - filling.

If your home electric meat grinder has a special attachment, great! Everything is simple there: Remove the knives and grid from the meat grinder, pull the intestine onto the nozzle, tie the end of the intestine with a knot or cotton thread and drive the minced meat through the meat grinder. The intestine fills automatically and contracts as it fills from the device.
Attention: do not fill very tightly. The sausage should give in easily when pressed. Fill tightly - it will burst during cooking.
If you don’t have a device, use a wire ring or a circle next to scissors. And fill it with your hands. We did this 20-25 years ago.
Make sure there are no holes in the gut. If you find a hole, it makes sense to cut the intestine in this place.
Here you go. The sausage is full. Now you need to put it in the refrigerator overnight.
In the morning. Check the sausages for holes in the casing.
After this, you should roll the sausages into spirals (rings) and tie them with cotton thread like “iris”. This makes it easier to cook and fry sausage.
Next is an important point: the sausage casing must be pierced. In many places. Take a needle or toothpick. And pierce the shell on both sides with an interval of 4-5 cm. If under the shell you can see voids filled with air, pierce them.

Pierce the shell

Cooking
Pour water into a fairly large saucepan or cauldron to a level of 10-15 cm. Boil. Carefully place the sausage ring into the pan and cook from boiling for 3-5 minutes. If everything is done correctly, the sausage will not burst.
Remember - Gashekovsky Baloun could not get rid of that unforgettable bright picture of how he pierces the tlachenka so that the air comes out of it: otherwise it will burst during cooking.
Cook all the sausages one by one.
After cooking, remove the sausage and let cool and dry.
Frying
The lard set aside the day before - the same 100-150 grams - must be melted in a frying pan until it turns into dry cracklings. Eat the cracklings immediately! Pour the fat into a ceramic bowl and cool.
Preheat the oven to 220-240 degrees.
Grease the sausages with fat to remove cracklings, place them on baking sheets, put them in the oven and fry, turning them over periodically.
Fry until the sausage is browned. This usually takes from an hour to an hour and a half. Readiness is determined by color. Rosy - ready. Don't let it burn!

The sausage can be eaten immediately or stored in the refrigerator, reheating as needed. In villages, sausage was placed in a ceramic dish and covered with lard. So it was stored for a very long time.
Homemade sausage is incredibly tasty.
I’ll give you a few of these recipes, but it all depends on your taste.

Homemade sausage made from offal and meat
- Pork - neck or fatty flank - 0.5 kg
- By-products - lungs, heart, kidneys - 0.2 kg each
- Allspice - 5g
- Cumin - 10g
- Garlic - 2-3 cloves
- Pork blood - 100g.
1. Boil the meat and well-washed offal without cutting it 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 minced meat viscosity.
3. We fill the intestines with the resulting minced meat, tie them at both ends and leave for 30-40 minutes so that all the ingredients are well soaked.
4. After this, we place it in a saucepan with boiling water and when you notice that the minced meat under the shell begins to boil down, you need to pierce the intestine in several places with a thin needle.
5. Cook until done for 20-30 minutes, then pull out and place on a tray to dry, or bake in the oven.
Homemade pork and beef sausage with garlic and onions
- Pork - 1.0kg
- Beef - 0.5kg
- Raw onions - 0.1 kg
- Fried onions - 0.1 kg
- Ground black pepper - to taste
- Garlic - 3 cloves
- Salt - to taste.
Grind the meat, mix all the ingredients, stuff the casing and let it brew for a while, then cook in the usual way.

Homemade sausage made from poultry meat
- Poultry meat - 1 kg
- Lard - 0.3-0.5kg
- Ground pepper - to taste
- Garlic - 2 cloves
- Salt - to taste.
- Milk - 150-200ml
- White loaf crumb - 100-150g
- White from 3 eggs
- Onions fried in oil - 100g
1. Soak the loaf crumb in boiled and cooled milk.
2. Add finely chopped poultry and lard (can be twisted into a meat grinder), fried onions and all other ingredients.
3. Mix thoroughly until you get a homogeneous mass reminiscent of thick sour cream.
4. Fill the shell and cook in the same way.
5. Place the finished sausage on paper to cool and allow excess fat to be absorbed.
6. For long-term storage, homemade sausage is placed in ceramic, earthenware or glass containers and filled with pork lard.
7. After cooling, place in the refrigerator or cellar.