How delicious to cook ready-made homemade sausages. How to make homemade sausage

In this category of materials you will find the best ways to cook homemade sausages according to recipes. How to cook boiled sausage, as well as liver, dry-cured or doctor's. How to fill the shell at home in the process of cooking sausage.

The composition of the doctor's sausage. How to make at home

Many families refuse to buy doctor's sausage in supermarkets or on the market, as the taste and ingredients included in the purchased sausage leave much to be desired. Cases of food allergies to purchased products have become more frequent.

But sausage lovers do not have to give up the popular product. After all, you can make a delicious and juicy sausage with your own hands at home. You yourself will choose the appropriate ingredients, casing (gut, sleeve) and control the process of preparing a homemade dish.

From this material you will learn how to properly cook boiled doctor's sausage at home. Simple photo and video recipes will help even a beginner in the kitchen to make this delicacy the first time.

How to make homemade liverwurst recipe

The taste of a real juicy liver sausage, prepared at home, cannot be compared with purchased products, which do not always contain only natural ingredients....

In this article, we will tell you how to make homemade liverwurst with your own hands. Recall that liver is such nutritious entrails of animals as kidneys, heart, liver. Many gourmets really appreciate the taste of beef liver, which can be used to prepare this delicacy. The liver contains in its composition many substances useful for the body, including vitamin D.

Casing for cooking sausage at home

Lovers of natural homemade sausage, who at least once in their life made this exquisite meat delicacy with their own hands know that a special casing must be used to stuff the cooked minced meat. Usually, canned pork intestines (or beef intestines, and lamb intestines for making Viennese sausages) are used as a casing for homemade sausages.

If you want to make delicious dietary homemade sausages, then we recommend buying beef intestines as a casing, as they are easily digested in the stomach and very low in calories. And for the normal process of digestion of food, the enzyme of the microflora of cattle (cattle) is useful, which this shell perfectly preserves during the preparation of the product.

Recipes for homemade pork sausage in the gut

The quality of food products on the shelves of many shops and supermarkets is deteriorating every year. In order to withstand competition and reduce the cost of the final product as much as possible, manufacturers go to different tricks, starting their products with food ingredients of not the highest quality and additives that increase the shelf life of goods. All these "tricks" not only worsen the taste of products, but can also affect your health (causing, for example, an allergic reaction). It’s hard to imagine what minced meat is now stuffed for making sausages .. at least there is very little meat there ...

Therefore, lovers of delicious and natural pork sausage I highly recommend learning how to make this wonderful product with your own hands at home. In fact, cooking homemade sausage is not very difficult, and even an "amateur in the kitchen" can easily cope with this task.

How to make black pudding at home with a recipe

The tradition of eating food mixed with fresh blood came to us from ancient times. Some peoples still consider fresh animal blood to be an excellent rejuvenating agent, as well as a cure for many diseases.

Usually, to prepare sundae or black pudding at home, they use specially prepared minced meat with the addition of fresh bovine, pork or calf blood.

But why is homemade black pudding so popular these days? This dish is very satisfying and has a peculiar taste. But most importantly, it contains very useful substances that contribute to the treatment of certain ailments.

How to make dried sausage at home

In this article you will find the best recipes for making dry-cured sausage., the special taste of which is highly appreciated in many "expensive" restaurants!

Juicy and appetizing homemade sausage will outshine the taste of any purchased analogue. Instead of all kinds of artificial additives that manufacturers stuff with products, you can add cognac and nutmeg to the homemade sausage for a peculiar flavor, garlic for a rich aroma, paprika to add interesting flavor notes and preserve the natural color of the meat.

And of course meat! In a homemade sausage, there will definitely be a sufficient amount of meat .... because you will not deceive yourself! :)))

How to make boiled sausage at home according to recipes

It's no secret that purchased sausage is stuffed with various artificial flavors, preservatives and ingredients that preserve the appearance of the product. In addition, milled cartilage, veins and other "appetizing" components are added to minced meat to increase the volume and reduce the cost of the final product.

But you can make a real boiled milk sausage without all these additives with your own hands. And in this article we will tell you how to cook delicious sausage at home. Simple and understandable step-by-step recipes with photos will help to make this wonderful meat product even for a beginner in the kitchen. And video tutorials with a visual demonstration of the process of making homemade boiled sausages will allow you to get the job done very quickly.

Sausage owes its birth to the desire of nomads and pilgrims to stock up on meat for future use. Therefore, it is not worth even trying to call a specific author of this wonderful invention onto the historical stage: the primary sources of modern sausages are found all over the world. In ancient times, long-term storage recipes were extremely primitive: a piece of meat was simply salted well and then dried.

From those times, basturma and sujuk have come down to us - Asian prototypes of all the world's dry sausages. And the ancient Greeks were very familiar with fried sausages, the forerunner of modern hot dogs. Sausage makers inhabited an entire quarter in Athens and placed their braziers near theaters and baths. The philosopher Seneca even devoted a whole treatise to them, believing that the cries of the sausage-makers that filled the city interfere with any movement of thought.

59 kilometers - the size of "the longest sausage ever made", in the Guinness Book of Records. The author is a butcher Jay Trenfield from Sheffield (UK). To walk it from start to finish, the pedestrian will need 20 hours.

sausage belt

You can unwind a ball of sausage stories indefinitely, but it’s more important to understand the general principle: where it’s hot and dry - in Italy, in the south of France, in the Maghreb countries - sausages are basically “canned” in a natural way, that is, dried in the sun. In cold latitudes (for example, in Scandinavia) - they smoke, boil or freeze raw. And in countries with a mild temperate climate characteristic of central Europe, to which most of the “sausage belt” belongs (Germany, Hungary, Austria, Poland), sausages are prepared in all possible ways, depending on habit and season.

In addition, the sausage recipe always speaks of the general accents of national cuisine: it’s not for nothing that the Hungarians endowed their sausages with a generous portion of paprika, the Spaniards, without stinting, add sherry and hot peppers to minced meat, the Germans are addicted to pork, marjoram and cumin, and the Moroccans - hot peppered lamb sausages.

It is not surprising that, having changed citizenship, sausages of the same name could change their taste and color beyond recognition. A typical example is serverat. He was born in the German-speaking cantons of Switzerland and takes his name from the Latin cerebellum, meaning "brain". Why? Suffice it to recall the sausage that the Swiss still sell, that is, a bumpy thick loaf of a very anatomically brainy appearance. Then the servedat moved to France, where it acquired a smoked taste, elegant sausage shapes and a pleasant curve. The most famous is Servelat in Lyon, where selected pork is seasoned with truffles, pistachios, Madeira. It turns out a handmade delicacy that rarely gets outside the country. But the Finnish Servelat is already a classic smoked sausage made from mixed minced meat. Servelat is included in the obligatory set that the Finn takes with him to the sauna. As a result, a resident of Suomi eats 75 kg of sausage per year, more than a representative of any other nationality.

But the real virtuosos of sausage business are not Finns at all, but Germans: Berlin curry-wurst, Nuremberg white pork sausages in meat broth, plump Bavarian sausages that are fried on the grill and served with a salted pretzel bagel ... You need to have a German grandmother to understand recipes and rituals of their absorption.

50 grams of boiled or fried sausage is the consumption rate for an adult so that there are no problems with excess weight and health.

roll sausage

Each country has its own sausage rows. French frugality (not to say stinginess) gave birth to such classic (and economically advantageous) recipes as the knobby andouette loaf stuffed with tripe and meat trimmings, or the boudin noir black blood sausage, which frightens foreigners with deadly naturalism.

There are also strange similarities. For example, the Hungarian "slaughter" sausage (blood sausage made directly on the day of slaughter of the animal) with the addition of cereals and spices is an exact copy of the English "black pudding", and it is used in the same way - in stews and casseroles. And the Moroccan mergez is outwardly the brother of the native Dagestan sokhta, twisted into a snail. In general, all sorts of sausages are needed. But the most relish is a sausage made with your own hands. Certainly no one will add anything superfluous to it.

TIPS FOR COOKING HOMEMADE SAUSAGE

1. Fully prepared guts are sold frozen in supermarkets. When choosing guts from the market, feel free to sniff them. Intestines after high-quality primary cleaning are practically odorless. If you still feel it, you can hold the intestines in a solution of vinegar for about half an hour. Pay attention to their diameter, it should be at least 3-4 cm. Due to the specifics of cooking, it makes sense to make a lot of sausage at once.

2. The field for bold experiments in the preparation of homemade sausages is spices. Firstly, any sausage can be made spicy by adding ground hot red pepper or any of the chili sauce options. Prepared minced meat can be divided into parts and each seasoned with its own set of spices - so you get several sausages that are completely different in taste!

Thanks to different spices, you can get a completely different taste of the same homemade sausage.

3. When cooking sausages, pay special attention to how the meat is minced in the recipe. For some, it is required to make thin (very small) minced meat - in such cases, water is usually added to it. For others, the meat is passed through a meat grinder. For the third, it is chopped into minced meat with an ax. Stick to the technology indicated in the recipe - only then you can get the right sausage texture.

The method of grinding meat for sausage is a very important technological moment.

4. Almost all sausage recipes call for fat. Sometimes it makes up to a third of the weight of minced meat. It is fat that makes the sausage tender, gives a rich taste and pleasant aroma. In some recipes, fat is needed in a whole piece, in others you can take melted. You can use fresh or frozen animal fat (pork, mutton, beef, chicken, duck, goose) or - if you don't need chunks of fat - replace it with good ghee without any vegetable additives.

Fat makes homemade sausage tender, gives a rich taste and pleasant aroma.

5 most interesting sausage recipes that you can cook at home

Homemade pork sausage

A little crushed juniper will make the sausage brighter and more aromatic.

Homemade pork sausage

3 kg sausage, preparation: 1.5 h + 8 h + 15-24 days

What do you need:

• 2.5 kg lean pork
• 500 g salted lard
• a pinch of ground nutmeg
• a pinch of cayenne pepper
• 1 st. l. sea ​​salt
• 2 tbsp. l. freshly ground black pepper
• 1 st. l. ground smoked paprika
• pig intestines of primary cleaning

What to do:

1. Clean the pork from the films, cut the pulp and salted fat into small pieces. Then chop very, very finely with a large knife or pass through a meat grinder with a grate with very large holes.

2. Mix all seasonings in a bowl. Spread the minced meat in an even layer on the work surface. Sprinkle with the seasoning mixture and mix the mince thoroughly with your hands until smooth.

3. Lay out a large colander with cheesecloth folded in half. Put the minced meat on it, cover it with the hanging edges of gauze and put a light press on top, weighing about 500 g. Place a colander with minced meat over a large bowl where excess liquid will drain, and refrigerate for 8-10 hours.

4. Turn the intestines inside out, scrape off with a knife, sprinkle with salt, leave for 3-4 hours, then rinse. Cut into pieces 70-80 cm long. Rinse again with warm water and inflate. Fill the prepared intestine with minced meat. To do this, put the intestine on the funnel and fill manually. You can use a special funnel-nozzle for a meat grinder.

5. Tie the guts filled with minced meat with twine on both sides. Prick with a needle. Hang the finished sausage over the ajar oven door. At night, the oven must be turned on at the minimum temperature. Let it dry for 15-24 days, depending on the climate (the drier and hotter the weather, the faster the sausage will be ready). The sausage is ready when completely hardened.

Sausage with coriander

In this sausage recipe, it is best to use not fat tail fat, but fat from the leg or belly of a lamb.

Sausage with coriander

8-12 servings, prep 2 hours

What do you need:

• 1 kg beef with fat
• 4 medium onions
• 4-5 garlic cloves
• 2 tbsp. l. mutton lard or melted butter
• 2 tbsp. l. ground into powder
• coriander seed
• 1 bay leaf
• salt, ground black pepper

3 m mutton or beef intestines of primary cleaning with a diameter of at least 3 cm

What to do:

1. Soak the intestines in cold water for 30 minutes, then drain the water, rinse the intestines in running water. Rinse. Lay the intestines out on a cutting board. Press one end with your hand and scrape the surface with a knife. So you will remove the internal fat.

2. Cut the intestines into fragments of 40-50 cm with scissors. Tie the end of each fragment tightly with culinary twine or thick threads.

3. Turn each piece inside out. To do this, use a long Chinese stick, resting its blunt end on the part tied with thread. The inner part of the intestine (it will now become outer) is very slippery, as if covered with liquid wax. Carefully scrape it off, removing the layer of jelly-like substance.

4. Rinse the prepared pieces again - and the intestines are ready to go. The tied tail with a thread of each fragment remained inside. It must be isolated so that it does not spoil the appearance of the sausage. Re-tie it up, gathering the inside of the ponytail into a ball.

5. For minced meat, finely chop the garlic, chop the beef and pass it twice through a meat grinder with a fine grate. Then check the bow. Add salt, pepper and coriander to the minced meat. Add drinking water and mix - the minced meat should be liquid, the consistency of raspberry jam.

6. If your electric meat grinder is equipped with a special attachment for sausages, use it. If not, you will need a small funnel with a wide opening. Or you can use the neck of a plastic bottle cut 2-3 cm below the screw thread. Take it upside down in your hands. Pass the intestine into the hole with the knotted end down. Wrap the edges of the intestine on the socket of the neck by 3 cm. Holding the “gut - neck” structure with your fingers, scoop up the minced meat with your free hand and put it in the hole.

7. Periodically stroke the intestine with pressure, releasing air. To do this, minced meat must be liquid! Fill poorly. The gut should not stretch much in breadth. Then tie up the intestine under the neck of the bottle, and the raw sausage is ready.

8. Dip all the sausages in boiling water with salt, pepper and bay leaf and bring to a boil, cook for about 10 minutes. - sausages will begin to swell.

9. Quickly pierce each sausage in several places with a long, thin, needle-sharp stick. In this case, the sausages will start up fountains of broth from the holes. Boil over medium heat for 40 minutes.

10. Remove the sausages from the pan, dry. Coat the shell with melted fat or butter. Preheat oven to 250°C. Arrange the sausages on a baking sheet, place it in the hottest part of the oven and bake until shiny brown, 10 to 15 minutes.

Kupaty in Imeretian style

Imeretian kupaty are juicy and moderately fatty. Such sausages are convenient to cook for a large company. Do not be afraid to add pomegranate seeds to the minced meat: the bones in the sausages are almost not felt, and the taste, thanks to the juice that the pomegranate gives, is delicious and the meat is very juicy. Kupaty is best served with fresh tomatoes and lots of different greens or with various sauces.

Kupaty in Imeretian style

6-8 servings, prep 1h30 min

What do you need:

• 700 g fatty pork meat
• 300 g beef pulp
• 100 g pork fat
• 2 medium onions
• 1 medium pomegranate
• 2-6 garlic cloves
• a pinch of ground cinnamon
• some barberry
• 150 g fully prepared pork intestines
• fat for frying

What to do:

1. Cut the pork and beef and chop with a hatchet as finely as possible. Also chop the lard and onion. Crush the garlic in a mortar with salt until smooth.

2. Combine minced meat, lard, onion, black pepper, cinnamon and garlic. Add a little cold water and knead well with your hands - until you see that the mass is homogeneous, 7-10 minutes.

3. Peel the pomegranate seeds from the peel and partitions. Add pomegranate seeds and barberry to the minced meat and mix gently again.

4. Stuff the pork intestines with minced meat. Boil water in a saucepan and dip kupaty in boiling water for 1 minute, then string them on a long stick and hang it in a dark, cool room. Kupaty are already ready for frying, but can be stored in this way for up to two weeks.

5. Heat the fat in a pan and fry the kupaty on all sides, about 25-30 minutes.

Sokhta

Sokhta - Karachai boiled sausages in a natural casing, which are made from offal. Sokhta is served hot with spicy sauce. To prepare the sauce for these sausages, mix ayran, salt, hot red and black pepper. If you can't find ayran, although it is now sold in most supermarkets, replace it with any other fermented milk product that appeals to you, such as kefir.

Sokhta

6-10 servings

What do you need:

• lamb liver (or beef - 1 pc.) 2 pcs.
• interior fat 200
• water 1 cup(s)
• garlic (cloves) 3 pcs.
• small intestines (thoroughly cleaned and washed (either abomasum or stomach - 1 pc.) 5 pcs.
• salt and pepper - to taste
• for the sauce: garlic (head) 1 pc.
• ayran (sour cream) 200 g
• ground red hot pepper 3 g
• salt - to taste

What to do:

1. Pass the liver, interior fat and garlic through a meat grinder with a large grate, add a small amount of cold water to the minced meat, salt and pepper to taste, knead thoroughly.

2. Fill the prepared small intestines with stuffing one third of the length; if abomasum or stomach-mesh is used, then fill them to 2/3 of the volume. Secure the open ends of the resulting sausages with toothpicks or tie with kitchen string and lower into a large deep saucepan of boiling salted water.

3. As soon as the water boils, pierce each sausage with a needle, continue to cook over low heat. After 10 minutes, take the blanks out onto a tray, being careful, knead them with your hands dipped in cold water to even out the filling along the entire length of the sausages, and lower them back into the pan.

4. Further, two options are possible: 1) Continue to cook the sausages over low heat until tender (about 40 minutes). Serve boiled. 2) Fry on the grill for 2-3 minutes on all sides, turning over. In both versions, serve hot sausages with tuzluk sauce.

5. For the sauce (yield 200 g): Peel the garlic, chop and crush in a mortar and salt. Add ayran (kefir) or sour cream (or you can take them in equal proportions), add red bitter ground pepper (and optionally black) and mix well. Also, brine is cooked with strong meat broth (instead of sour cream and / or ayran).

Andouillette

Andouillette - sausage, more precisely, even a specific sausage; delicious in taste and at the same time with far from the most pleasant, to put it mildly, smell. But you should try it at least once in your life - what if this particular sausage will become your favorite? The process of making an Andouillet is similar to that of another French sausage, the Andouiet, just using less salt and spices.

Andouillette

8-10 servings, preparation: 48 hours + 1 hour + 5 hours

What do you need:

• about 10 m pork intestines
• 1 medium prepared pork stomach
• fatty French lard or bacon, 1/3 of the weight of the pork stomach
• 500 ml milk
• 1 bouquet garni (2 sprigs of parsley, thyme and 1 bay leaf each)
• 12 cloves
• spices: nutmeg, allspice, paprika, herbs
• salt, freshly ground black pepper

What to do:

1. Soak the intestines for 24 hours in cold water. Then rinse them, turn them inside out, carefully scrape them out with a knife, being careful not to damage the integrity, and turn them back out. Cut some of the intestines into pieces 12-15 cm long - for stuffing, depending on how many andouiettes you are going to make. Sprinkle them with salt and refrigerate.

2. Boil the remaining intestines in simmering water over low heat for 1 hour. Drain in a colander and cool. Using scissors or a sharp knife, cut the boiled intestines and pork stomach into strips about 1 cm wide and slightly shorter than the stuffing blanks.

3. Sprinkle these strips with enough salt, black pepper and any spice mix. Mix well and marinate in a cool, dry place for 24 hours.

4. The next day, cut the lard (bacon) in the same way as the offal. Rinse the salt from the intestines. Put together some lard / bacon, strips from the stomach and intestines and tie them at one end with a harsh thread. Using this thread, pass the filling into the prepared piece of intestine and cut the thread.

5. Tie the sausages with thread on both sides. If they are too stuffed, knead them a little with your hands on a flat surface. Prick the sausages in several places with a needle and arrange them loosely in a large saucepan.

6. Fill the sausages with milk and water in equal proportions, so that they are completely covered. Bring to a boil, reduce heat to low and simmer for 3 hours. Then remove from heat and let cool in liquid, 2 hours.

7. Remove the sausages from the broth and put them in a flat bowl. Put a board on top and put oppression. After a couple of hours, sausages can be fried in a pan or stewed with wine and tomatoes, baked on the grill (pre-prick them with a toothpick in several places) or eaten cold.

2016-12-20

Hello my dear readers! A magical time has begun in Transcarpathia - preparation for Christmas and the New Year. When to cook homemade sausages, if not now - there is a large selection of excellent pork on the market. The other day, my husband brought a “bite” of selected boneless pork belly and dreamily said: “Oh, homemade sausages.” How can you refuse your own husband such a trifle? A couple of hours later, on the table, we had homemade pork sausage in the intestines in large rings, ringlets and small pieces.

With a sharp knife and a good meat grinder, the process of making pork sausage at home is not so laborious. If you bring home or just a loved one to sausage production, then there will be a holiday in general, and not work. A glass of soul-pleasing Cabernet Sauvignon, a full chest of fresh air after a recent walk along the stream at the end of the garden and go!

Homemade pork sausage in the intestines - recipes with photos

Recipe for homemade sausage from pork belly or neck in the gut

Ingredients

How to cook

My remarks

Recipe for homemade Transcarpathian pork liver sausage

Ingredients

• 2 kg offal (pig lungs, liver, heart).
• 0.5 kg of fatty meat (from the head) or cheek.
• 2-3 teas. l. ground black pepper.
• 2-3 teaspoons of dried marjoram.
• 2 large onions.
• 0.5 kg of round rice.
• Salt to taste.

How to do

My remarks

• I gave you a recipe for Transcarpathian liver sausage, which is called "white gurka".
• If you are more used to buckwheat, then put it in, but you should try it with rice - Hungarians know a lot about delicious food! Especially the one made from pork.

Ukrainian homemade sausage - the pride of the hostess

Ingredients

• 1 kg selected pork (low-fat neck is very good, some non-strinous parts of the back leg and shoulder blade).
• 150-200 g of spinal fat.
• 2-3 cloves of garlic.
• 18-20 g of salt.
• A teaspoon of ground black pepper.
• A quarter cup of cold water.

Approximately 1.5 m of thin pork intestines.

How to cook

Recipe for dried sausage from pork, beef and back fat at home

Ingredients

• 500 g pork (hind leg).
• 300 g beef (hind leg).
• 200 g of spinal fat.
• 20 g of nitrite salt.
• 1-2 cloves of garlic.
• 2-3 g black peppercorns.
• Dessert spoon of red wine.
• 1.5 meters of pork intestines (cherev) with a margin.

How to cook

My remarks

• To avoid the appearance of "hardening", do not keep the sausage in a draft. Otherwise, it will turn out to be excessively wet inside, and hard on the outside.

Homemade pork sausage without intestines wrapped in bacon

Ingredients

• 700 g pork (boneless brisket, neck).
• 300 g beef.
• 1 teaspoon l. ground black pepper.
• 1 teaspoon l. sweet red paprika (optional)
• 1-2 cloves of garlic.
• 1/2 teaspoon ground dried oregano (optional)
• 300g lean bacon, thinly sliced
• 14-15 g of salt.

How to do

My remarks

• How else to make homemade sausage without an intestine? In cling film or foil. There will be questions about these methods - write, I will answer all questions.
• Such sausages are good for a picnic, they are made not only from pork. They are especially good with lamb or a mixture of lamb and beef.

Look for pork intestines (chereva), nitrite salt, sausage twine in online stores.

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 the Bulgarian villages, a very tasty branded home-made sausage is prepared - “nadenitsa”, a fried hand-made sausage in which minced meat is mixed with traditional Bulgarian spices - 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 and even chickens are bred. If there is meat on the farm, then the owners cook sausage, and if there is poultry meat, it turns out delicious. 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
• Back fat 500-700 g
• 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 g 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.

    After cooking, remove the sausages from boiling water, arrange them on plates and let cool.

19. The lard set aside the day before, those same 100 grams, must be cut into cubes and melted in a frying pan to the state of dry cracklings. Eat the cracklings immediately! And pour the fat into a ceramic dish and cool to room temperature.

Sometimes I want homemade sausages. Cooking sausage at home does not take much time. For a long time we do not buy its factory production, which they just do not lay there in order to reduce the cost. I do not want to enumerate you, dear reader, you know everything. We get out of the situation simply, we buy a large piece of meat 4-6 kilograms on the market and make boiled pork from non-fat meat, from fatty meat, and which ones are juicy or turn out.

Cooking sausage at home was periodically postponed, due to a banal reason, the lack of a casing for sausage or peeled washed intestines, and there is absolutely no desire to mess around cleaning and washing them. Yes, and not before that, the range of meat dishes completely covers the needs of our family.

Where to buy intestines (casing) for sausage

It all happened, as always, by accident, I went to my friend at work, and there was a sausage shop in the next building. I successfully hit it, word by word I bought a bag with natural processed peeled intestines for about 11-12 dollars. I chose a medium size for sausages or tea sausage. There were even thicker ones for raw smoked sausages and thicker ones for boiled sausages.

According to the seller, there are 92 meters of intestines in a bag, 800-900 grams of minced meat is placed in one meter. It turns out I can make about 70 kg. sausages, enough for a long time. The intestines are processed well sprinkled with salt, practically odorless and stored in a plastic bag on the top shelf of the refrigerator for a long time.

I wanted to buy more mixtures of spices for making sausages such as “salami”, “doctor's”, “Krakow” ..., but they dissuaded me.

There is nothing better than garlic, salt and pepper, try it for now, then you will start experimenting.

It turns out that ready-made spice mixtures for sausage already contain flavor enhancers, stabilizers and other bad additives. Spices for making sausages at home can be purchased separately at the market or stores.

So it turns out that guts and spices for the production of sausages at home can be easily purchased at the nearest sausage shop or in companies supplying equipment and components for sausage shops, they can easily be found in local newspapers in your region or on the Internet, if you wish. At worst, you can ask around in the market where they sell meat, it’s more difficult there, since there are mainly resellers in the markets, but there they will not be suitable for long-term storage, they will need to be used during the day, which is not very convenient. Cooking sausage at home is a creative process.

Choice of meat for sausage

On the way home, I stopped by the market. For the manufacture of sausages, we will use only fresh boneless meat, beef or veal and lean pork, as well as lard or pork belly. We have garlic and pepper at home, today we will make homemade sausage. For the first time, we will make boiled, fried and raw-cured sausages according to one recipe, and then we'll see. Probably we will do it, I have a good recipe.

From the proposed list of ingredients, you get approximately: 8-9 kg raw sausage.

To prepare a smaller amount, accordingly, it is necessary to reduce the proportions of the bookmarks of the ingredients.

Total cooking time: 12 hours.

Preparation time: 2 hours.

Cooking time: 10 hours.

To prepare sausage at home, we need:

• meat beef 3 kg.,
• pork meat 3 kg.,
• pork fat or belly fat 1-1.5 kg.,
• intestines at the rate of 1 meter of intestine 800-900 grams of sausage 9-10 meters,
• garlic 5-6 heads,
• coarse table salt at the rate of 15 gr., per 1 kg. minced meat with bacon, no more, then add if necessary. 110 gr.,
• ground black pepper taste,
• ground red hot pepper taste,
• alcohol at the rate of 2 tbsp. spoons per 1 kg. minced meat, you can vodka or brandy 4 tbsp. spoons per 1 kg. minced meat. 15 tablespoons of alcohol
• cold filtered water according to need.

Utensils and equipment for making homemade sausage:

• cutting board 2 pcs. big,
• stainless steel or plastic basins with a capacity of 7-8 liters, 2-3 pieces,
• meat grinder, for chopping meat and stuffing intestines 1 PC.,
• conical attachment for a meat grinder, for filling the intestines with minced meat ,
• saucepan with a double bottom or stainless steel or enameled with a lid, for cooking sausages ,
• frying pan for frying sausages ,
• harsh thread, for tying and tying sausages ,
• intestinal piercing needle .

How to make sausage

• We cut the pulp of beef and pork into small pieces so that they pass into the inlet of the meat grinder.

• Remove the skin from the abdomen.

• Fat or peritoneum cut into small cubes.

• Approximately 1 centimeter thick.

• We pass beef and pork meat together with garlic through a meat grinder with a large grate.

• We combine beef, pork and ground garlic in one bowl and mix with our hands until smooth.

• Add salt, pepper, alcohol and finely chopped bacon to the minced meat.

• In a wide, spacious bowl with low edges, carefully mix the twisted meat with our hands, adding water in small portions so that the garlic, salt and pepper dissolve throughout the minced meat. The result is a viscous homogeneous mass.

• We cover the basin with ready-made minced meat for sausage with a film or a lid and leave it to infuse for at least 6-8 hours, periodically stir it every 1.5-2 hours.

In order to understand what kind of taste the sausage will have, it will be necessary after the minced meat is infused, it will be necessary to bake a small cutlet in a pan.

• We make a small cutlet from minced meat.

• Fry the cutlet in a pan on both sides.

• The cutlet should be tasted cold. Determine what needs to be added or not.

• Minced meat for homemade sausage is ready.

While the stuffing is soaking, we prepare the intestines.

Cooking sausage at home preparing the intestines

Before filling the intestines with sausage minced meat, the required amount must be prepared. Do not forget 800-900 grams per 1 meter of intestines. minced meat. We simply cut off the intestines 80-90 centimeters long, so it's easier to count how many kilograms of minced meat there are so many segments of the intestines. Also, they are easy to unravel.

• We lower the required number of meters of intestines into warm water and rinse the intestines from salt, hold for 10-15 minutes.

• We put the intestine on the faucet.

• We turn on the water slowly, make sure that the intestines do not twist, let the water drain.

Sausage attachment

Before stuffing minced meat, remove the grate and knife from the meat grinder. We screw on a special nozzle - a tube (it came with a meat grinder). If there is no nozzle, it does not matter, you can adapt a 1.5-liter plate bottle, cutting it 6-7 cm below the neck, you get a cone. Only then will the guts have to be filled with hands. A little laborious, but the result will reward your efforts.

• We put the end of the intestine on the tube.

• We pull the entire intestine onto the tube.

• We tie the end of the intestine with a harsh thread or simply tie the intestine into a knot.

• Near the node, it is necessary to make 1-2 punctures of the intestine with a needle. So that when filling it does not swell and does not tear. Subsequently, punctures of the intestine will have to be done after 10-15 centimeters, since the minced meat will be fed into the meat grinder receiving funnel unevenly and there will be air plugs in it.

• We turn on the meat grinder with a pusher, we begin to feed the minced meat into the inlet of the meat grinder, wait until the minced meat appears at the end of the nozzle.

• Holding the intestine at the end of the nozzle with your hand, gradually loosening it under the pressure of the minced meat from the meat grinder auger into the resulting sausage. Do not forget to pierce with a needle the resulting air bubbles in the sausage casing.

• After filling the intestines with minced meat, we tie the second end of the shell with a harsh thread.

This is how sausage is made. As you can see, nothing complicated. (See photo)

You can simply fry raw sausage in a pan or in the oven.

You can make raw cured sausage is also excellent. Well, most importantly, it is without any GMOs and other poisons.

Boiled sausage

This is how sausage is made. Before cooking raw sausage, it is advisable to smoke for about an hour in hot smoke. If it is not possible, you need to dry it for 2-3 hours in a warm, dry place (we hang it in the kitchen or in the closet).

How to cook sausage

We cook sausage in a saucepan with a double bottom; a milk cooker is ideal; it keeps a temperature of 80-85 degrees.

• Put the sausage in the milk cooker

• and fill with cold clean water. It is not necessary to salt the water.

• We put the milk cooker with sausage on the fire, bring it to a boil and reduce the heat to a minimum so that the whistle whistles a little.

• Cook for 35-40 minutes.

If there is no saucepan with a double bottom, it's okay, cook the sausage in an ordinary saucepan over low heat (the surface of the water in the saucepan should tremble a little).

Here is such a beautiful and tasty boiled sausage turned out!

fried sausage

One of the most delicious types of homemade sausages is fried sausage in a pan.

• We roll the raw sausage into a circle and put it in a pan greased with vegetable oil or fat, and fry over medium heat on both sides for 20 minutes on each side.

• During this time, the temperature in the middle of the sausage will reach 75-80°C.

Excellent hearty sausage for breakfast.

Another type of excellent homemade sausage, roasted sausage in the oven.