Pork sausage made at home in foil. Recipe for homemade sausage in the oven in foil

Homemade sausages are tasty dish, which you can make yourself even without the use of intestines (thinking about sausages, we all imagine that we will have to stuff uncomfortable small intestines and make sure that they do not break through and the dish does not turn into simple overcooked minced meat, this discourages all the desire to cook). Yes and find natural casing quite difficult, but it is worth trying to cook sausages in foil in the oven and they will become your favorite dish, as cooking does not take much time, and the result will please you very much. Sausages will turn out fragrant and juicy, they will be excellent meat dish for lunch, dinner, and for lovers and for breakfast. They can also be made in a variety of sizes and presented as mini snacks.

To fill a standard baking sheet and cook four servings of sausages at a time, you will need the following ingredients:

• pulp (pork) about 1.2 kg
• fresh fat up to 300 gr
• small head of garlic (4-5 cloves)
• hot peppers and salt to taste
• 50 ml water
• a little sunflower or any vegetable oil for lubricating the foil
• food foil

First of all, you need to prepare the main ingredients - meat and lard. They need to be washed, the meat cleaned and chopped. The smaller the pieces, the softer and more pleasant the consistency of the sausage will be. You can chop by hand or use a food processor. The result should be small cubes that need to be mixed thoroughly.

Garlic also needs to be finely chopped (of course, it must be peeled in advance) or use a garlic press and make a slurry out of it. Then send it to chopped meat with bacon and add salt to taste, pepper and other spices that you like in combination with meat.

When all the spices are added, then you should pour in the water and mix everything thoroughly again until uniform consistency so that it is convenient to form sausages of the desired size from it with your hands. Grease pre-cut sheets of foil vegetable oil(so that the prepared stuffing does not stick to the edges) and put the made meat mass in the form of sausages.

Each sheet of foil with a sausage in the middle must be tightly rolled up, the edges twisted in the form of candy. After that, the resulting blanks are pierced several times with a needle (so that steam and juice come out during frying) and carefully fold into a baking sleeve.

The oven must be preheated to 180 degrees, then put the sleeve with sausages in it for 35-45 minutes. When they are cooked, they will take the desired shape, but they will be soft and without a crust, so they need to be taken out of the sleeve, each unfolded on top and sent to the oven for another 10 minutes - they will be baked, they will become appetizing golden color and crispy crust. Then let them cool down.

When the sausages have cooled, they can be completely removed from the foil and put in the refrigerator. They will remain dense and will cut perfectly like sausage in the guts. Bon appetit!

Homemade sausages in foil (breast and minced meat)

Sandwiches with homemade sausages

Very tasty and easy-to-prepare homemade sausages that are wrapped in foil and baked in the oven. I made from the breast and minced pork(I advise pork, for juiciness).

Compound

for 7 sausages (1 baking sheet)

• Minced pork - 1.2 kg;
• Chicken breast (fillet) - 0.7-08 kg (this is about 5-6 pieces, fillet from 2.5-3 chickens);
• Egg - 3-4 pieces;
• Garlic - 6 cloves;
• Starch - 3-4 tablespoons;
• Salt - 1.5 teaspoons;
• Black pepper and allspice ground - to taste;
• Dried basil or mint - 1 teaspoon with top (you can use other meat spices you like);

Food foil.

Minced meat, breast fillet, garlic, eggs, starch and spices for homemade sausages

How to cook

• Finely chop the chicken fillet. You can freeze it first, so it will be easier to cut. Grate the garlic fine grater or skip through the press.
• Make egg mix: combine eggs with salt and spices. Gradually add starch and stir so that no lumps form.
• Connect: minced meat, breast, egg mixture.
• Make sausages: cut the foil into squares according to the number of sausages (the side of the square is equal to the width of the foil), I got 7 sausages from this amount of minced meat. Put minced meat on each square, stepping back from the edges and forming a dense sausage (about 4-5 cm in diameter). Wrap sausage in foil like candy. The foil should fit snugly against the sausage. Place on a baking sheet seam side down.
• bake: preheat the oven to a temperature of 200 degrees C. Place a baking sheet with sausages in hot oven and bake for 1.5 hours.
• cool down: remove the finished sausages from the oven and cool without unwrapping. In general, you need to unfold only as needed when you cut for food. Store in the refrigerator in foil.

Bon appetit!

Homemade sausages baked in the oven

Sandwiches with delicious homemade minced meat sausage with oven-baked breast

Ingredients for homemade sausages
Chopped breast. It is more convenient to cut frozen
Black and allspice freshly ground, basil and garlic

Mix eggs with spices
Ready-made egg mixture with starch
Mince for homemade sausages

We step back from the edges, lay out the sausage and wrap it tightly, like candy
7 sausages wrapped for baking - send to the oven
Ready sausages

2 of 7 cooked sausages on a platter. Ready to cut!

Many of us like to eat raw smoked or boiled sausage. However, we often encounter unfair competition, as a result of which store-bought sausage products cannot always be called of high quality. homemade sausage in the oven it turns out 100% natural and tasty.

Real sausage: you will lick your fingers!

Homemade sausage can be prepared quickly and easily. The choice of base is up to you. Pork or beef tenderloin, chicken fillet or other types of meat will serve as an excellent filling.

Traditionally, sausage is cooked in the intestines, but the processing of such an offal is quite complicated, so many housewives choose an alternative casing - food film, parchment or aluminum foil.

On a note! Homemade sausage in the guts in the oven is easy to prepare. You will need processed intestines and a meat grinder with a special nozzle.

Compound:

• 4 things. garlic heads;
• 4 kg of pork pulp;
• 10 m of intestines;
• salt, spices and spices to taste;
• 1 kg of fresh fat.

Cooking:

On a note! Such a sausage can be boiled, baked up to golden brown in the oven or freeze.

Pork sausage at home in the oven

Housewives have already tried dozens of sausage recipes at home. In order not to waste time preparing the organic shell, take the usual heat-resistant plastic bags or baking sleeve.

Homemade pork sausage in the oven with potato slices is incredibly tasty and satisfying. With such a product, you can make a sandwich or serve it to the table in the form of slices.

Compound:

• 1 kg pork tenderloin;
• to taste spices and spices;
• 5-7 pcs. potato tubers.

Cooking:

Unusual recipe

cook homemade sausage maybe in foil. Cognac will add a special taste and aroma to such a dish. Be sure to add fragrant spices and spices, such as dried Provencal herbs, thyme, paprika and pepper mixture. Homemade sausage in foil in the oven turns out juicy and extraordinarily tasty.

Compound:

• 1.3-1.5 kg of pork pulp;
• 2 tbsp. l. cognac;
• onion head;
• 0.2 kg of fresh fat;
• salt, paprika, pepper mixture and thyme to taste;
• 2-3 pcs. garlic cloves.

Cooking:

1. We clean the onion and garlic from the husk.
2. We pass vegetables through a meat grinder.
3. Grind the pork pulp and fresh bacon to the consistency of minced meat.
4. Add to minced meat cognac.
5. Salt, season with spices to taste.
6. Mix the stuffing well.
7. We lay out the aluminum foil on the table, preferably in two layers.
8. Put the meat filling on top.
9. We twist the foil in the form of a sausage.
10. We tie the edges with culinary twine.
11. We cover the baking sheet with parchment paper.
12. Lay sausages on top.
13. We heat the oven to a temperature mark of 180 °.
14. We send homemade sausage to the oven for 35-40 minutes.
15. Cool down cooked sausage, cut portioned pieces and serve to the table.

On a note! For several days, such sausage can be stored in the refrigerator. Just do not remove the foil, otherwise the product will weather.

diet option

It is not necessary to cook sausage from pork tenderloin. Low nutritional value has a sausage made from chicken fillet.

Compound:

• 2 kg of minced chicken;
• beets - 1 root crop;
• pepper mixture, salt, ground coriander, paprika - to taste;
• 0.4 kg of fresh fat.

Cooking:

1. Cleansing raw beets from the peel.
2. Using a juicer, squeeze the juice from the root crop.
3. Salt minced chicken, season with other spices.
4. Pour freshly squeezed beetroot juice and mix thoroughly.
5. Finely chop the fresh fat with a knife and add to the minced chicken.
6. Mix everything again.
7. We take a sleeve for baking, fix one edge with clips or culinary twine.
8. We fill the sleeve minced chicken and tie on the other side.
9. We send the sausage to the oven and bake until cooked.

On a note! To make the sausage even juicier, you can add meat broth. If the meat base is runny, use thickeners such as gelatin or potato starch.

Mar 22, 2017

This recipe for homemade sausage in the oven in foil is quite simple. It turns out delicious natural homemade sausage. You'll get unique taste, magical aroma and 100% freshness! 🙂

Instead of foil, you can also use a baking sleeve or cling film.

Sausages can be of any shape: oblong, in the form of small sausages, rolled rings, etc. Everything is up to you.

Ingredients:

• 1 kg pork tenderloin,
• 700-800 g chicken fillet,
• 200 g fat,
• 3-4 eggs
• 6 garlic cloves,
• 3-4 tablespoons of starch,
• 1.5 teaspoons of salt
• black peppercorns to taste
• allspice peas to taste,
• a mixture of spices and spices as desired,
• food foil (film).

Cooking:

1. Meat and fat cut into small cubes.

2. Beat the eggs, add salt, pepper (crush the peppercorns before use), finely chopped garlic or passed through a press, add other spices and spices if desired.

3. Introduce starch into the resulting mixture, adding a little, so that lumps do not form.

4. Thoroughly mix the chopped meat and lard with egg mixture to make mincemeat.

5. Ready stuffing spread with a spoon on a piece of foil, in the form of a sausage. Wrap the minced meat in foil as you wrap a candy, while trying to close the edges tightly so that the juice does not flow out during baking.

6. Put the sausage on a baking sheet and bake in the oven at a temperature of 180-200 degrees for 1 hour.

7. Before serving, remove the foil and cut the homemade sausage into pieces. Small sausages can be served whole.

Bon appetit!

I can safely say about my husband that he is - " meat soul". Every morning starts with sandwiches with sausage and cheese, in the afternoon - borscht with huge amount beef, in the evening - with potatoes, and for snacks you have to invent something meat: then julienne with chicken fillet, then kebab, then just small sausages. For so many years spent together, I also fell in love with meat. No wonder they say - "husband and wife - one Satan." Once, after reading the composition of the sausage that we buy and eat every day, I was horrified at how many harmful components it contains. Then I searched on the Internet great recipe with a photo of cooking sausage and now I make it myself. I must say that homemade sausage cooked in foil in the oven turned out to be much tastier than store-bought. And yes, it's quick and easy to do. On the next holiday, as usual, guests came to us. On the table, I served salami, which was not familiar to everyone, from the nearest butcher shop and such a sausage own cooking. Everyone was delighted, and a friend even wrote down the recipe for herself.

Ingredients:
- 500 grams pork meat,
- 50 grams of fat,
- 1 clove of garlic,
- black pepper and salt taste.

Recipe with photo step by step:

Cut a piece of pork meat (preferably slightly frozen - it is more convenient to work with it) cut into a small cube.




Cut off the skin from the fat and chop it finely.




Combine meat and lard in a bowl.
Peel the garlic from the peel, pass it through a press and add to the ingredients listed above.
Salt and pepper the minced meat to your taste (use freshly ground black pepper). Mix well the resulting minced meat.










Next, measure the desired size of the foil, put a piece of minced meat on it and twist the foil as tightly as possible in the form of a candy. Twist one edge, and gently tamp the minced meat on the other so that the sausage becomes dense. Then twist the second end.
Do the same with the remaining minced meat.




Then put the sausages on a baking sheet, pierce them in several places with a toothpick, and place in an oven preheated to 180 degrees.
After half an hour, remove the sausages from oven and carefully open the foil (do not remove it). Pour them with the released juice and return to the oven again for 10-15 minutes to brown.
Such