Boiled sausage at home. How and how much to cook homemade sausage? Poultry homemade sausage

The assortment of sausages in the store is a pleasant surprise. It would seem that you can choose whatever you want to your taste. But more and more often housewives doubt the quality of store products. There is only one option - to cook sausage at home. Boiled sausage at home is prepared simply and it turns out incredibly tasty and natural.

Favorite "Doctor's" sausage

The housewives, who have firmly decided to regale the household with exceptionally healthy products, are interested in how to make boiled sausage at home. Such sausage can be added to salads, fried or eaten with your favorite sandwiches for breakfast.

On a note! It is best to cook homemade boiled sausage in a ham maker. If you do not have such a device, use foil or juice or milk packaging. This is necessary for compacting the meat and shaping the sausage product.

Compound:

• 1 kg of pork pulp;
• 300 g beef tenderloin;
• 1 chicken egg;
• 25 g of powdered milk;
• 5 g ground nutmeg;
• table salt to taste;
• 1 tsp granulated sugar;
• 50 ml of vodka.

Cooking:

On a note! Some housewives prefer to chop the meat in a food processor or blender.

Attention! An alcoholic drink will give the finished sausage product a more saturated color. Vodka can be replaced with cognac.

On a note! If you do not have this device, you need to wrap the baking sleeve on top with several layers of aluminum foil.

Spicy homemade sausage

If you like not too fatty food, then you will like boiled chicken sausage at home. You can improve the taste of homemade sausage with the help of spices and spices. Garlic will add a special touch of piquancy.

Compound:

• 1 chicken breast;
• 2-3 pcs. garlic cloves;
• 1 tsp table salt;
• 1 tsp black ground pepper;
• 1 tsp ground red pepper;
• 10 g of edible gelatin;
• ½ part of hot capsicum;
• 1 tsp potato starch;
• 1 tsp hops-suneli.

Cooking:

On a note! For cooking homemade sausage, it is better to take a chilled breast. If you took a frozen product, then you need to defrost it in the refrigerator.

Recipe for those who have a smoker

Boiled-smoked sausage at home can only be prepared with the help of a smokehouse. Otherwise, the product will not turn out so tasty and fragrant. If you have a smokehouse, you can safely cook a delicious meat sausage.

Compound:

• 0.6 kg of fresh fat;
• 1 st. l. table salt;
• 1 kg pork tenderloin;
• 1 tsp granulated sugar.

On a note! If you are preparing smoked-boiled beef fillet sausage, then for 1 kg of meat you need to take 1 tbsp. l. salt and 1/5 tsp. granulated sugar.

Cooking:

1. Grind the beef fillet through a meat grinder or in a blender.
2. Add granulated sugar and table salt in accordance with the prescription proportions.
3. Mix everything thoroughly and put the minced meat in the refrigerator for six hours.
4. In the meantime, we twist the pork tenderloin with fresh lard through a meat grinder.
5. After the specified time, we combine two varieties of minced meat.
6. Cooked minced meat needs to fill the shell. You can take natural or artificial.
7. So that the sausage does not swell and burst, we pierce the casing in several places with a needle or a toothpick.
8. We place the sausage in a smokehouse and cook for about two hours at a temperature mark of 100 °.
9. A brownish tint indicates the readiness of the sausage.
10. After that, the sausage must be boiled for another hour in boiling water.
11. Cool the smoked-boiled sausage and serve.

Almost every housewife already has a multicooker. With the help of this kitchen unit, you can cook not only the usual dishes, but also delicious boiled sausage.

On a note! After cooking, the sausage can be fried in a pan to obtain a golden crust.

Compound:

• 2 kg beef tenderloin;
• to taste salt, bay leaves, nutmeg, Provence herbs and a mixture of peppers;
• 2 kg turkey fillet;
• 0.3 l of filtered water;
• intestines or artificial casing;
• 3-4 heads of garlic.

Cooking:

1. Meat is defrosted naturally.
2. We wash it, dry it and grind it.
3. Beef tenderloin and turkey fillet can be chopped in a blender or twisted in a meat grinder.
4. Add all spices and spices. Thoroughly mix the mass until a homogeneous consistency.
5. We install a special nozzle on the meat grinder and put on the washed intestines.
6. We fill the intestines or artificial shell with cooked minced meat.
7. We determine the length of the sausage ourselves and fix it with threads or special clips.
8. We spread the sausage in a multicooker container and fill it with filtered water.
9. Select the program mode "Extinguishing" or "Cooking".
10. Set the timer to 60 minutes.
11. After giving a sound signal, drain the remaining water.
12. Put the sausage back into the multicooker container.
13. We select the program "Frying".
14. Fry the sausage for 10 minutes on each side.
15. Cool the cooked sausage and cut into portions.

Attention! Water should completely cover the sausage product.

The main ingredient in homemade boiled sausage, of course, will be chicken meat. Therefore, the choice of this product must be approached with special attention. Perhaps the most important criterion will be its freshness.

Chicken breast is perfect for this sausage. It must be cut into small pieces and carefully chopped in a meat grinder or using a blender. I chose a meat grinder to prepare minced meat and twisted the meat twice to make it even more tender. Further, I did all the actions with minced meat using a blender.

Pour cream with a fat content of 10% into the minced meat. Mix well.

Add a clove of garlic (medium size) to the minced chicken. Grind the garlic with the meat mass with a blender.

From two medium eggs, take only the protein. Add it to the minced meat and still - using a blender - combine into a glossy soft mass.

Now you need to work on the secret ingredient, thanks to which homemade boiled sausage has a color exactly like store-bought sausage. It's beetroot juice.
We need 30 ml, which is about 1.5 tables. spoons.

For the required amount of juice, you need to take a small beetroot. Wash it, peel it and either grate it on a fine grater, or pass it through a meat grinder or chop with a blender. I chose a grater.

Transfer the grated or chopped beetroot mass to a clean gauze and squeeze out the juice.

Add the resulting beetroot juice, salt, spices to the minced meat.

Mix thoroughly so that the mass in the bowl becomes a uniform burgundy color.

Transfer half of the resulting mass to a sheet of foil.

Next, you need a little skill to wrap the minced meat in foil in the form of a candy.
Try to roll everything tightly so that, after cooking, the sausage is free of voids and irregularities.
It is advisable to tighten the ends of the candy with a thread. All this is necessary so that the minced meat “does not run away” and the sausage cooks evenly.
Do the same with the second half of the minced meat.

For reliability, wrap the foil candies in cling film and fold them into separate small bags. Tie tightly.

Boil water in a saucepan and dip the bags of still raw sausage into it. Boil 30 minutes. Turn the sausage several times during cooking so that it cooks evenly and has a uniform color.

Carefully remove the sausage bags and let them cool completely. Do not rush to get the sausage and serve it to the table. It should be well chilled. Packages can be unwound, get "sweets" and put in the refrigerator for a couple of hours.

Now you can expand.
The color of the sausage should be a pale pink hue. Not grey, not yellow, and certainly not white.

Cut the sausage into rings with a sharp knife, put it on a slice of fresh bread and appreciate the taste of homemade boiled sausage. I really liked this sandwich, I think you will not be disappointed either.

From this amount of minced meat, two medium sausages with a diameter of 5-6 cm were obtained. I made them of exactly this size, since it is very convenient to cut small sandwiches for tea. Sausage can be made a little thicker (then slightly increase the cooking time), just do not forget to turn it on different sides while cooking in boiling water. You can also slightly pull the sausage with a thread in several places (at the stage of twisting the minced meat into foil), then after cooking it will be very similar to the store.

Store homemade boiled sausage only in the refrigerator, 3-5 days at a temperature of 2-6 degrees.

A few years ago, a neighbor shared with me a recipe for a very tasty boiled sausage, which can be easily prepared at home. Since then I have been making it often. Children love this sausage, so you have to do several servings at once.

Today I will tell you how easy it is to cook boiled sausage at home and how to make it much tastier and healthier than store-bought.

Delicious chicken sausage recipe

Kitchen Scales; blender; food film; Bowl; sharp knife; pot; grater; foil.

For the preparation of boiled sausage, I use chicken fillet, but turkey fillet is also suitable.

You can also buy a whole chicken, or a chicken breast, and separate the meat from the skin and bones yourself. The main thing is that the meat is fresh, elastic in texture, white-pink in color, with a characteristic bird smell. It is undesirable to use frozen meat.

Step by step cooking

1. We wash half a kilogram of chicken fillet, dry it and cut into small pieces.
2. Grind it with a blender along with a clove of garlic.
   
   
3. Pour in 200 ml of cream.
   
   
4. Add 2 proteins. Beat the mass with a blender until it becomes homogeneous. Add one and a half teaspoons of salt, half a teaspoon of pepper and oregano.
   
   
5. Pour in 30 ml of beetroot juice. To obtain it, we rub the beets on a fine grater and squeeze the juice with gauze. Thoroughly beat the mass with a blender.
   
   
6. Cut off a piece of cling film and a piece of foil of the same size. We put the foil on the film, and put half the minced meat on top.
   
   
7. We wrap the edges on both sides, like a candy.
   
   
8. We put the minced meat in foil in 2 plastic bags (for reliability). We do the same with the second part of minced meat.
   
   
9. We put the future sausage in boiling water and cook it for 30 minutes. To make it evenly colored, turn it over every 5-7 minutes.
   
   
10. We take out the finished sausage from the pan, cool it, release it from the foil and cut it. Such a sausage is perfect for a sandwich, and you can also eat it instead of meat with any vegetable, cereal and pasta side dishes. You can add it to soup and salad, cook pita bread dishes, sandwiches and canapes with it.
    
    

Recipe video

So that after reading my recipe you can easily and simply cook boiled sausage at home, I recommend watching this video. From it you will learn how to properly make minced meat and how to cook sausage.

• You can add other seasonings to the minced meat - for example, nutmeg or Italian (Provencal) herbs;
• It is advisable to use freshly ground pepper for minced meat - so the sausage will be even more fragrant;
• If you do not have 20% cream, you can take more fat, 30-33%.

Boiled Pork Sausage Recipe

Cooking time: 3 hours + cooling time.
Servings: 4-6.
Calories: 132 kcal.
Kitchen appliances and inventory: Kitchen Scales; meat grinder; mixer; Bowl; leg-split; food film; kitchen thermometer; sharp knife; pot; chopper; strainer.

Ingredients

Step by step cooking

Cooking minced meat

1. Lean pork (750 grams) is washed, dried and cut into small pieces. We shift the meat into a bowl and salt it with ordinary and nitrite salt (11 grams each), thoroughly mixing the meat during the salting process. We put the meat in the refrigerator for 48 hours (the temperature in it should be + 2-4 degrees).
   
   
2. After that, we pass it through a meat grinder with a grate diameter of 2-3 millimeters. We put the minced meat in the freezer and cool it to a temperature of + 4-6 degrees.
   
   
3. We shift the cold minced meat into the chopper bowl, add 200 ml of ice water. Beat the mass until smooth. Add 0.6 grams of pepper and nutmeg, 1 gram of sugar and 1 gram of ascorbic acid diluted in a small amount of water. Again carefully grind the mass. The better the emulsification of minced meat, the tastier the sausage will be. Put the stuffing in the refrigerator again.
   

   The total minced meat grinding time is 5-6 minutes. It should become the consistency of a thick puree.

   
   
   
4. Frozen lard (250 grams) cut into small cubes, about half a centimeter.
   
   
   Pour hot water over it until the fat cubes stop sticking together. After that, cool the fat with cold water.
   
   
5. We put it in minced meat and mix the mass thoroughly. The fat in it should be evenly distributed. You can do this with a mixer.
   
   

We form and cook sausage

1. We fill the finished mass with a natural or artificial sausage casing with a diameter of 60-120 millimeters. You can also put the mass in cling film and wrap it tightly. We form a dense loaf.
   
   
2. Carefully tie the edges of the shell on both sides.
   
   
3. We pierce the bubbles under the shell. To further compact the sausage, we make cross knitting. We cut off all excess. A tightly stuffed sausage "loaf" should bounce off the table. Put it in the refrigerator for 12-24 hours.
   
   
4. After that, we gradually warm up the sausage for 3-4 hours, starting from a temperature of 30-35 degrees and ending with a temperature of 45-50 degrees. You can heat it in the oven or in water, gradually raising the temperature. We put the heated sausage in a pot with hot water (temperature 82-85 degrees) and cook it at this temperature until the sausage inside warms up to 68-70 degrees.
   
   
5. We cool the finished sausage in cold water, and then put it in the refrigerator for 8-12 hours. After that, we release it from the shell and cut it. The sausage is very tasty, tender and with small pieces of fat. Bon appetit!
   
   

Recipe video

The process of making homemade sausage will become much easier if you watch this video before starting cooking. From it you will learn many tips on how to make everything easier and faster.

At home, you can cook "sausage in the intestines" or use an artificial casing for it, for example, from cling film. In this way, you can cook "homemade pork sausage" and very tasty and tender "chicken sausage".

If you have your own simple homemade sausage recipes, share them in the comments. After all, this is a dish that you want to make as tasty and healthy as possible, especially for children. I will also look forward to feedback on my recipes. Bon appetit and more culinary victories to you!

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.

So here's the classic recipe:

To prepare boiled sausage, you can make minced beef meat. But we will make a delicious pork sausage.

Ingredients:

• 1 kg of pork meat;
• 350 gr fat;
• 1 raw egg;
• 3 medium sized onions;
• 2 cloves of garlic;
• 1 st. a spoonful of nutmeg;
• 1 st. a spoonful of gelatin;
• Half a teaspoon of black pepper;
• 1 st. a spoonful of sunflower oil;
• 1 tablespoon of semolina;
• 1 tbsp salt.

Cooking:

√ cut the pork meat into small pieces, after rinsing it and cutting off the films and hard veins. We fall asleep all the pieces in a blender, add the garlic cloves and onion, and then carefully grind until creamy.

√ Break the egg into this mixture and mix. Now you need to add nutmeg, gelatin, black pepper, cereals, oil to this minced meat and salt everything.
It has already turned out to be an excellent stuffing for our homemade sausage! Mix all ingredients evenly.

HELPFUL ADVICE!

You can add a natural dye to the recipe so that the homemade sausage acquires a natural pink tint. To do this, add a couple of tablespoons of beetroot juice and a spoonful of cognac (or other strong drink) to the minced meat.

√ now we need a sleeve (bag) for baking. We load the prepared minced meat tightly into the sleeve, roll it up and carefully pull it with a strong rope along the entire length of the roll.

√ since we need to cook a boiled sausage, we will cook our workpiece :)
Put the roll on the bottom of the pan and fill with water so that it is completely hidden. Cook the sausage over low heat for two hours. If you have a slow cooker, then you can cook the sausage in it by selecting the "soup" mode.

A SIMPLE RECIPE FOR QUICK COOKING OF BOILED SAUSAGE AT HOME

With this method, you can quickly cook delicious and tender chicken sausage.

Ingredients:

• 800 gr chicken fillet;
• Chicken egg protein (3 pcs);
• Paul Art. spoons of black pepper;
• 350 ml cream;
• 1 st. spoons;
• Seasoning (preferably Italian);
• Nutmeg.

Cooking:

√ The method of preparing minced meat is approximately the same as in the previous recipe.
Cut the chicken meat into small pieces. In a blender, twist the fillet pieces, adding proteins, salt, black pepper, nuts.

√ Add cream to this creamy minced meat and mix until smooth.

√ from the cooked consistency you get 4 delicious homemade sausages. Divide the mass into 4 parts and spread each on a rectangular sheet of cling film. We wrap the film and tie it with a thin rope, tightly tying around the edges.

√ it remains to make sausages boiled. Pour water into the pan (up to half). Bring the water to a boil, then lower the blanks into the pan and cook over low heat for a little more than an hour. Press down the sausages with a plate so that they do not float up and make sure that the water does not boil.

√ in an hour our boiled sausage will be ready. It remains to give it a "presentation".

√ Lay the parchment paper on the table and spread the seasoning evenly on it. Remove the film from the cooled sausages. Wrap each one in seasoned paper. We remove the cooked boiled sausage in the refrigerator for the night.

ORIGINAL RECIPE FOR COOKING HOMEMADE BOILED SAUSAGE IN... JARS

If you cook a meat product in a hermetically sealed container, then it will better retain its taste and nutritional qualities.

Let's use this useful property to prepare a delicious sausage with a rich taste. Prepare 3 stretched jars with screw caps

Ingredients for 1 jar:

• 200 gr pork without fat;
• 200 gr beef without fat;
• 60 gr fat;
• 1 medium sized carrot;
• 2 medium sized onions;
• A bunch of parsley and a bunch of dill;
• Half a celery root;
• 150 ml ice cubes;
• Marjoram, cumin, bay leaf;
• 1 st. spoons of salt;
• 1 st. a spoonful of black pepper.

Cooking:

√ put the meat in a blender, add greens and grind everything until smooth. Then add the rest of the ingredients and grind again for 5 minutes.

√ We shift the creamy consistency into jars and tightly twist the lids.

√ now put a towel on the bottom of a large saucepan and put the jars on it. Pour water into the pot, close the lid. Cook 4-5 hours in boiling water.

PHOTO RECIPES. COOKING HOME BOILED SAUSAGE

How to make a delicious homemade sausage from chicken fillet and cream in an hour and a half.

CLICK

Twist the pork and beef in a meat grinder with a grate, the hole diameter of which is 2 mm. It is better to twist the meat 3 times. Each time the meat should be cooled in the freezer. Cut the frozen fat into pieces, about 5-6 mm in size (I have larger pieces, as my husband loves large fat in this sausage). Add some of the fat to the meat.

Dissolve sugar in water. Add spices to the meat and knead, adding a little ice water with sugar and the remaining fat. You need to knead the minced meat for quite a long time (10-15 minutes), until all the liquid is absorbed and the minced meat becomes viscous. If the minced meat becomes warm, it must be cooled again in the freezer.

Next, you should stuff sausage casings with a diameter of 120 mm very tightly, I didn’t have a casing of the desired diameter, so I placed the minced meat in a baking sleeve, formed a ball and carefully fixed the ends. Hang the sausage for 2-3 hours at a temperature of 0 to +4 degrees, preferably in the refrigerator.

Then you need to place the sausage in another 2-3 plastic bags, carefully tie each one. In no case should water get into the inside of the sausage! Place the sausage in the multicooker bowl, pour cold water.

Set the "Multi-cook" mode to 80 degrees, time - 2.5-3 hours (depending on the thickness of the sausage). If there is no multicooker or Multicook mode, the sausage can be boiled in a saucepan. Pour also with water, place on a small fire, cook for the same time at a temperature of 80-85 degrees (you need a thermometer). If there is no thermometer, cook as usual, but the water should not boil! Quickly cool the finished sausage under cold water (shower).

Then hang the sausage in a cool place and hold for 8-10 hours. Now the extraordinarily delicious homemade boiled sausage "Amateur" is ready to eat! Free it from bags and sleeves, cut and serve. You need to store such a sausage in the refrigerator in parchment from 3 to 5 days.

Enjoy your meal!