Homemade sausage

Homemade sausage is a separate type of cooking. Although it is considered a semi-finished product, the composition of homemade sausages is exclusively natural, because you decide what to put in it. In addition to meat, you can supplement the composition with spicy spices, herbs and vegetables. Sausages are always prepared in large quantities to be frozen for future use and, if necessary, quickly cooked for lunch or dinner.

Sausage at home in the oven

Sausage at home in the oven is a simple recipe for a meat delicacy that you can easily repeat. You do not need to have any special additional equipment, and the quality of the semi-finished product and taste will be at the highest level.

1. 
   Sausage is very easy to prepare at home. Wash the pork and pat dry with paper towels.Place the meat on a cutting board and cut it into cubes.
2. 
   Place the chopped meat in a large bowl, add salt and pepper mixture to taste.
3. 
   If desired, add granulated garlic and ground nutmeg and mix the meat well.
4. 
   Pour in 200 milliliters of cold water and a tablespoon of lemon juice. Mix the chopped meat well again. Leave the workpiece in the refrigerator for 5 hours.
5. 
   Thoroughly clean and wash the sausage intestines.
6. 
   The intestines can be filled with chopped minced meat using a special meat grinder attachment. If you don’t have one, then cut off the neck of the plastic bottle and use this simple device. Fill the intestines tightly, but make sure that their integrity is not compromised. Tie the ends on both sides.
7. 
   Before baking, prick the skin of the sausages with a needle in several places, and also grease the sausages with vegetable oil.
8. 
   Place the sausages in the baking sleeve. Place the workpiece on a baking sheet. Preheat the oven to 220 degrees.
9. 
   Bake homemade sausages for 55 minutes.
10. 
    Before serving, place cooked sausages on heavy paper towels to remove excess fat. You can serve the sausage with any side dish of your choice.
11. 
    Also, chilled homemade sausage can be served as sliced ​​meat. Bon appetit!

Homemade pork sausage in the gut

Homemade pork sausage in the gut cannot be compared with the store-bought version. Don’t let the imaginary complexity of cooking scare you or put you off. The most labor-intensive step in the recipe is to clean and wash the natural shell; this must be treated with particular scrupulousness.

Cooking time – 90 min.

Cooking time – 50 min.

Portions – 1.

Ingredients:

• Pork pulp – 2 kg.
• Pork lard – 0.4 kg.
• Guts – 1.5-2 m.
• Table salt – 1 tbsp.
• Ground nutmeg – 0.5 tsp
• Freshly ground black pepper – 2/3 tsp.

Cooking process:

Step 1. Rinse the pork with cold water. Cut the tenderloin into three large pieces.

Step 2. Cut off the tough skin from the lard. Cut the pulp into small pieces.

Step 3. Cut one third of the meat into cubes no larger than 1 centimeter on a side.

Step 4. Grind the rest of the meat along with lard using a meat grinder. Install a grill with medium-sized holes in it.

Step 5. Mix the minced meat with the chopped meat, salt and season with pepper and nutmeg. Mix the mass well.

Step 6. Scoop out the intestines and wash them well inside and out. Attach one edge of the intestine to a special attachment and fill it with prepared minced meat. Do not pack the shell too tightly so that the intestines do not burst during cooking. Tie the ends of the sausages tightly with thread.

Step 7. Sausages can be frozen or cooked immediately. Place the sausages in a heat-resistant form, pour in a little water.

Step 8. Prick the sausages in several places with a needle and place them in the oven to bake. Cook sausages at 200 degrees for 40 minutes. Serve homemade sausages hot with a side dish of your choice. Bon appetit!

Chicken sausage with gelatin in the oven

Chicken sausage with gelatin in the oven turns out tasty and tender, very similar to “doctor’s sausage”. Chicken breast is ideal for making sausage, so that the sausage is not dry; you can add a little lard to the composition, but this is not necessary.

Cooking time – 6 hours 20 minutes

Cooking time – 80 min.

Portions – 4.

Ingredients:

• Chicken fillet – 0.5 kg.
• Ground paprika – ½ tsp.
• Granulated garlic – ½ tsp.
• Ground coriander – ¼ tsp.
• Table salt – 0.5 tsp.
• Gelatin – 10 gr.
• Freshly ground black pepper – ¼ tsp.

Cooking process:

Step 1: Make sure you have all the necessary ingredients on hand.

Step 2. Cut the chicken fillet into small pieces. Place meat in a bowl.

Step 3. Salt and season the chicken meat with spices, stir.

Step 4. Also add quick-release gelatin to the bowl with the meat.

Step 5. Mix the mixture thoroughly.

Step 6. Place the meat mixture on cling film or cut the baking sleeve along the seam and use it. Then wrap the meat in film and form into a small sausage.

Step 7. Wrap the workpiece in food foil. Place the package in a heat-resistant form, pour a little water into it.

Step 8. Place the mold in the oven, preheated to 180 degrees for 60 minutes. When the sausage is ready, cool it completely and refrigerate for 5 hours.

Step 9. Delicious homemade chicken sausage is ready, cut it and serve as slices or make original sandwiches with it. Bon appetit!

Homemade dry-cured sausage

Homemade dry-cured sausage is an incredibly tasty, slightly spicy and high-quality snack for the holiday table. Of course, its main advantage is that it was made with its own hands. For a rich taste and aroma, you can choose any set of spices.

Cooking time – 10 days

Cooking time – 60 min.

Portions – 2.

Ingredients:

• Meat – 1.5 kg.
• Lard – 0.7 kg.
• Table salt – 3 tbsp.
• Ground black pepper – ½ tsp.
• Sugar – 2 tbsp.
• Vodka – 2 tbsp.
• Cognac – 50 ml.
• Guts - as much as needed.
• Garlic – 5 teeth.

Cooking process:

Step 1. Preparation of dry-cured sausage begins with the preparation of lard. It must be washed, dried and rubbed with salt and garlic. Then leave the lard in the refrigerator for 10-12 hours.

Step 2. You can use any meat you like for the sausage. We will use veal. Wash it and cut into thin slices. Mix the meat in a bowl with a tablespoon of salt, sugar and pepper. Pour vodka into the meat mixture and add other spices to the mixture if desired. Stir the meat mixture and place it in the refrigerator for a day.

Step 3. Grind the meat through a meat grinder.

Step 4. Blot the lard with napkins to remove excess moisture. To make it more convenient to grind it, keep the lard in the freezer for 15-20 minutes. Then finely chop it or grind it in a meat grinder. The first option is preferable.

Step 5. Place all crushed ingredients in a bowl. Pour in the remaining sugar and salt, pour in the cognac. Mix the minced meat.

Step 6. Wash the sausage intestines thoroughly. Then carefully fill them with the resulting minced meat. If you don’t have any intestines, you can form small sausages with your hands and wrap them in gauze.

Step 7. The workpieces must be placed in a cool, well-ventilated place. After about 2-3 days, the sausage will begin to wilt; it will reach full readiness in 9-10 days. Store homemade dry-cured sausage in the refrigerator. Bon appetit!

How to cook smoked sausage at home

How to cook smoked sausage at home - it’s very simple! Step-by-step instructions will help you understand all the intricacies of the process and get excellent results.On any weekday you can please your loved ones with an excellent meat snack, or on a holiday you can surprise your guests with your culinary skills.

Cooking time – 24 hours

Cooking time – 60 min.

Portions – 4.

Ingredients:

• Beef – 0.5 kg.
• Pork – 0.5 kg.
• Table salt – 1 tsp.
• Spices - to taste.
• Natural casing (intestines) – as much as needed.
• Alder sawdust - as much as needed.

Cooking process:

Step 1. Wash the meat, cut into large pieces and grind it through a meat grinder. Season the minced meat with spices and salt, mix well.

Step 2. Scrape out the natural shell with a knife and wash thoroughly inside and out. Then fill it with the resulting minced meat, tie the edges on both sides with a rope.

Step 3. Then pull the blanks along the entire length with a rope, as in the photo. Make several punctures on the shell with a needle so that it does not burst. Distribute sausage in hot smoker.

Step 4. It will take about two hours to smoke the sausage on alder sawdust. Smoke over medium heat. After this, hang the sausage in a dark and cool place for a day. Then you can take a sample from homemade smoked sausage. Bon appetit!

Chicken sausage in cling film

Chicken sausage in cling film is a simple and quick way to prepare a homemade delicacy. This is a completely natural product that can be given even to children. You can diversify the taste of sausage by adding various spices, cheese, mushrooms or vegetables.

Cooking time – 24 hours

Cooking time – 60 min.

Portions – 10.

Ingredients:

• Chicken thighs – 1 kg.
• Garlic – 8 teeth.
• Gelatin – 1 tbsp.
• Mayonnaise – 2 tbsp.
• Spices - to taste.
• Table salt - to taste.

Cooking process:

Step 1. Wash the chicken thighs, carefully separate the meat from the bones and skin. Peel the garlic cloves. Pour hot water over the gelatin and leave for 20 minutes.

Step 2. Cut the meat into small pieces with a knife; do not twist it through a meat grinder. Add mayonnaise, salt and spices to taste to the chopped minced meat.

Step 3. Spread cling film in several layers on a flat surface, place minced chicken on it and wrap it. Form into an even sausage.

Step 4. Then wrap the sausage pieces in food foil and secure the ends well. Place the preparations on a baking sheet and place in the oven. Bake at 180 degrees for 1 hour.

Step 5. After baking, cool the sausage. To store, remove it from the film and wrap it in oiled paper, this will keep it better. Serve the sausage chilled. Bon appetit!

Homemade doctor's sausage

Homemade doctor's sausage can be part of any complete meal. It can be used in making sandwiches, added to an omelet, Olivier salad or solyanka. You will be pleasantly surprised how easy it is to prepare delicious doctor's sausage yourself at home.

Cooking time – 4 hours 20 minutes

Cooking time – 60 min.

Portions – 5.

Ingredients:

• Beef – 250 gr.
• Lean pork – 750 gr.
• Nitrite salt – 10 g.
• Coarse salt – 10 g.
• Water – 200 ml.
• Collagen shell – 75 g.
• Food grade phosphate – 3 gr.
• Spices (nutmeg, glucose, black pepper) – 3.5 g.

Cooking process:

Step 1. Trim the fat layers from the pork and cut the remaining flesh into medium-sized pieces.

Step 2.Also trim the beef from films and fat, cut into cubes so that they easily fit into the hole in the meat grinder.

Step 3. First, pass the beef through a meat grinder, then the pork. Keep the minced meat on separate plates.

Step 4: Next, wrap the ground pork and ground beef separately in plastic wrap. Place the bundles in the freezer to cool to a temperature of about 2 degrees. This is necessary in order to subsequently chop the meat as finely as possible.

Step 5. To understand whether the meat is sufficiently frozen, look to see if ice crystals have formed along the edges of the mass, but the meat itself should not turn into dense ice, and closer to the middle it even retains a little plasticity.

Step 6. To further grind the meat, you can use a special apparatus - a grinder. But you can also use a food processor. Separately, first grind the beef.

Step 7. Mix phosphate with sausage spices and add to the minced meat. Mix both types of salt with the ground beef as well.

Step 8. Grind the meat at high speed, gradually adding water. You will get a light emulsion like in the photo.

Step 9. Now you can add the minced pork to the food processor bowl. It is important to grind the meat quickly while it is at the correct temperature.

Step 10. The result should be a fairly homogeneous meat mass. If during the chopping process you notice large pieces of meat, you can freeze the mass a little more right in the bowl and continue chopping. When you mix the finished minced meat, it will be as if threads are stretching behind the fork, this indicates that the meat emulsion is correctly composed.

Step 11. Soak the collagen shell in water for 10 minutes to make it elastic.

Step 12Then fill the shell with minced meat in any way convenient for you. In this case, the diameter of the shell allowed it to be filled with a tablespoon. Tie the edges of the shell with thread and prick it often with a needle.

Step 13. Preheat the oven to 80 degrees. Place the sausage pieces on a wire rack and place in the oven, bake for an hour. When the temperature inside the sausage reaches 50 degrees, place a container of water on the bottom of the oven. Continue baking for about 80 minutes until the inside reaches 70 degrees.

Step 14: Remove the sausage from the oven and place it in cold water for 3-4 minutes.

Step 15. Dry the boiled sausage bars and cool. Then place in the refrigerator for several hours. The homemade delicacy is ready. Bon appetit!

Homemade boiled sausage

Boiled sausage at home is an excellent snack and an indispensable ingredient in homemade sandwiches. Although store shelves are bursting with a huge number of sausages from various manufacturers, there is nothing better than home-cooked sausages. Moreover, you will need the simplest ingredients and a little free time.

Cooking time – 30 hours

Cooking time – 60 min.

Portions – 4.

Ingredients:

• Ice water – 200 ml.
• Lean pork – 2 kg.
• Sugar – 1.5 tbsp.
• Pork lard – 1 kg.
• Coriander – 5 gr.
• Nitrite salt – 55 gr.
• Granulated garlic – 5 gr.
• Nutmeg – 5 gr.
• Powdered milk – 60 gr.
• Polyamide/natural sausage casing – as needed.
• Coarsely ground black pepper – 5 gr.

Cooking process:

Step 1. Cut the pork into pieces so that they easily fit into the inlet of the meat grinder.

Step 2. Then grind the meat through a meat grinder with the finest grill 2-3 times.

Step 3.Lightly freeze the lard and then cut it into small pieces if you do not want large fatty pieces in the sausage.

Step 4: Combine salt and spices in a small bowl.

Step 5. Combine minced meat and spices in a bowl. Dissolve sugar in water. Gradually pour sweet water into the minced meat, mix everything well.

Step 6. Next, grind the meat mass in parts using an immersion blender, then the mass will be more homogeneous.

Step 7. Pour dry milk and lard cubes into the resulting mass, mix well again.

Step 8: Fill the sausage casing tightly with the minced meat and tie the ends with string on both sides. If air bubbles have formed somewhere, pierce them with a needle.

Step 9. Hang the sausage rolls in a cool room for 6-8 hours.

Step 10. You can proceed to cooking. Take a large saucepan, place the ingredients in it and fill it with water. Insert a thermometer into the sausage to monitor the temperature inside the product. You need to heat the sausage slowly. After 8-10 hours from the start of cooking, the temperature inside the sausages should rise to 70-75 degrees and then the sausage will be ready.

Step 11. Cool the finished boiled sausage with cold water, dry it and hang it in a cool place for 10-12 hours. Store homemade sausage in the refrigerator; it will be eaten very quickly. Bon appetit!

How to make liverwurst at home

How to prepare liverwurst at home from the liver, lungs and heart, even if you have never prepared such preparations, is described in detail in the recipe. The cooking process cannot be called fast, but all the steps will be clear and easy to follow.

Cooking time – 4 hours

Cooking time – 60 min.

Portions – 4.

Ingredients:

• Boiled liver – 2 kg.
• Chicken eggs – 15-20 pcs.
• Onions – 3 pcs.
• Sour cream – 500 gr.
• Cleaned intestines – 5-6 m.
• Table salt - to taste.

Cooking process:

Step 1. First boil the heart, liver, kidneys and lungs, cool the liver. Peel the onion heads and wash with running water.

Step 2. Cut the liver into pieces. Together with the onion, scroll it through a meat grinder several times. Next, break the eggs into the resulting mass and mix everything well.

Step 3. Place sour cream in a bowl with liver, add salt and, if desired, ground seasonings. Mix the mixture well again.

Step 4. Scoop out the intestines with a knife and rinse several times with running water. Then compact the liver mass tightly into the natural casing and secure the edges on both sides. Cook the liverwurst in boiling water for half an hour or a little more over low heat.

Step 5. After cooking, cool the sausage. And then bring it to readiness at your discretion: fry, stew or bake in the oven. Bon appetit!

Classic Krakow sausage at home

Classic Krakow sausage at home is a delicacy beyond all praise. Probably, of all the types of homemade sausages, this delicacy deserves more care and diligence when preparing. You also need to purchase coarse salt, it is best suited for the recipe.

Cooking time – 5 hours

Cooking time – 60 min.

Portions – 6.

Ingredients:

• Beef – 0.6 kg.
• Ground black pepper – 16 gr.
• Sugar – 20 gr.
• Granulated garlic – 10 gr.
• Lean pork – 0.6 kg.
• Pork with fat layer – 0.4 kg.
• Coarse salt – 40 gr.
• Spices (nutmeg, cardamom, allspice) – 15 gr.
• Lard – 0.4 kg.
• Water – 200 ml.
• Natural casing – as needed.

Cooking process:

Step 1.Sausage products must be of the highest quality. Wash the cooled beef pulp and dry it with paper napkins. Cut the meat into cubes with a side of approximately 1-1.5 centimeters. Place the shredded beef in the freezer.

Step 2. Also wash and pat dry the pork. Cut into convenient size pieces for further processing. Put it in the freezer.

Step 3. Real Krakow sausage has fairly large inclusions of lard. Cut it into small cubes. If your lard is salty, then you can add less salt to the minced meat, based on the proportions of lard to the total mass.

Step 4. Add salt to the minced beef, mix and put back in the refrigerator.

Step 5. Next, add sugar, pepper, garlic and other spices to the beef. Mix well.

Step 6: Remove pork from freezer. An important rule is that the meat temperature during processing should not exceed 12 degrees. Grind the pork through a meat grinder with a large grid.

Step 7. Combine all the crushed minced meat components in a large bowl. Mix everything well and add ice water or crushed ice. Place the minced meat in the refrigerator for about 20 hours to mature.

Step 8. You can stuff the natural casing with minced meat using a special device. Or use a special funnel.

Step 9: Once the sausages are ready, hang them out at room temperature at least overnight. This is necessary so that the minced meat becomes compacted and, in general, the workpieces dry out a little.

Step 10. Next you can proceed to heat treatment. Place the sausages on a wire rack or, if possible, hang them in the oven. You will also need a thermometer to measure the temperature inside the sausage. Keep them in the oven at 60 degrees until the temperature in the sausages rises to 47 degrees.

Step 11. This is how the sausages will look after the first stage of heat treatment. The surface will become dry and the sausages will swell slightly.

Step 12. Next is the second stage. Keep the sausages at 80 degrees in the oven, this time the temperature inside should be 60-61 degrees.

Step 13. And the third stage is steaming. To do this, place a container of water under the sausage. The oven temperature should also be 80 degrees, and the sausages inside should warm up to 70-75 degrees.

Step 14. After this, hang the sausages in a room with a temperature of no more than 22 degrees overnight. Natural casing tails must be dry.

Step 15. Now we move on to smoking. Pour wood chips into one third of the total volume.

Step 16: Hang the sausages in the smoker and keep the sausage in the smoker for about an hour.

Step 17. Next, hang the sausage in the fresh air for 6-7 hours so that the smoke sharpness disappears. At the same time, tighten the workpieces in thin fabric or gauze.

Step 18. All your efforts will be repaid a hundredfold. Homemade Krakow sausage turns out great. Bon appetit!