Homemade sausage recipe. How to cook homemade sausages Sausages at home recipe

Also chop a piece of lard. Grind chicken fillet, beef and lard in a meat grinder.

Add nitrite and regular salt, starch, ground black pepper and nutmeg to the minced meat, pour in the cream.

Mix the minced meat, then add a slightly beaten raw egg and, gradually pouring in cold water, beat and grind the minced meat with a submersible blender. You need to beat for about 5 minutes, preferably until it becomes an emulsion. This can also be done in the bowl of a blender or food processor. To obtain the desired consistency of minced meat, the technique requires high power.

Fill the pork intestines with minced meat in a way convenient for you (using a special attachment for a meat grinder or a cut-off plastic bottle). The intestines should not be filled tightly.

Next, twist or tie the intestines with minced meat at a distance of 8-10 cm with a thread to make sausages. The ends of the intestines are well bandaged. Leave the sausages at room temperature for 1 hour.

Prick the sausages with a needle in several places and place them in a multicooker bowl or saucepan. Pour cold water, add bay leaf and allspice.

If cooking in a multicooker, set the "Multicook" mode to 80 degrees and 1 hour 15 minutes, close the lid. In a saucepan you need to cook over low heat at the same temperature and for the same time under a covered lid. If you don’t have a thermometer, cook the sausages and make sure the water doesn’t boil. Cool the finished sausages under a cold shower and let cool completely. Then the sausages can be fried or left boiled. Store homemade sausages in the refrigerator for no more than 2-3 days. Before serving, they also need to be fried or dipped in boiling water for a few minutes. Serve incredibly tasty homemade sausages with mustard or spicy tomato sauce.
Bon appetit!

Sausages are also called “bachelor’s food”, because their preparation takes a maximum of ten minutes, and the dish can be made even by a person very far from cooking. But the simple dish also has its downsides. The main thing is the composition of the purchased product. Sometimes store-bought sausages don’t even smell like meat. But with an excess of all kinds of preservatives and “flavors close to natural.” Such sausages should not be given to children, and it is not recommended to eat them yourself. And after trying homemade sausages, the recipe for which will be given in this article, you will completely refuse the store-bought product. After all, you get used to good things quickly. Do you think you can’t replicate food industry technologies at home? With a good blender and some cling film and string, making sausages will be easy. And most importantly, the result will be tasty and healthy.

Ground meat

The selection of sausages in the store is truly huge. You can also find dairy, so-called “Children’s” or “School”, pork, chicken, turkey meat and mixed minced meat. The same variety can be transferred to homemade sausages. The recipe allows you to make them from any meat. And you can fully realize your culinary fantasy. Add your favorite spices to the meat, add milk, add grated cheese, eggs, herbs, garlic and onions, lard. To make the taste of sausages for baby food more delicate, dry cream is added to the minced meat. Sausages made from combined minced meat with pork and beef are very tasty and juicy. For diet sausages, use chicken breast or turkey fillet. If you don't want to bother with cutting meat, you can buy ready-made minced meat. But be prepared for the fact that, unlike cutlets and brizoli, sausages require very fine grinding of meat.

Preparation of minced meat

Do you completely trust your blender? After all, he will have to work hard today. Even if you bought ready-made minced meat, you need to grind it even more until it becomes a smooth puree. If you don’t have a blender on your farm, you can still make homemade sausages. The recipe instructs you to pass the minced meat through a meat grinder at least four times. In a word, the mass should be smooth and homogeneous. Otherwise, you won’t end up with sausages, but sausages, which, you see, is also not bad. Add other ingredients to the rolled minced meat. What are the proportions? For a kilogram of meat fillet you need to take one egg, one hundred grams of butter and a glass of whole milk. Salt and grated nutmeg are also required. All other ingredients - pepper (black or red), seasonings, herbs, spices, onions and garlic (but they should also be minced or crushed in a blender), a little cognac, cheese, lard and others - can be added optionally.

Product formation

The recipe for sausages at home instructs us to knead the minced meat for a long time. This will allow the ingredients not only to come together, but also fill the mass with air bubbles. The minced meat should be moist. This way the sausages will come out juicy and tasty. Then you should keep the minced meat in the refrigerator for a couple of hours, or even better, overnight. And only then start shaping the sausages. Both at home and at a meat processing plant, there are two ways to wrap minced meat. These are intestines and cling film. The first method is considered more natural. But in order to form sausages in this way, you will need a special attachment for a meat grinder, with a “tap”. You can get by with a pastry syringe with a large hole. In the end, you can use a tight bag with the tip cut off. And in order to make sausages in cling film, all you need is a hard work surface and thread. Therefore, we will start with this easiest way to form products.

Homemade sausages in cling film: recipe

For convenience, here too you can put the minced meat in a plastic bag with a corner cut off or a pastry syringe. Unwind five to six centimeters of cling film and cut it off. Place the piece on a flat surface and smooth it out. Place some minced meat in a strip in the center. With some skill, you can use an ordinary tablespoon in this method. We select the edges of the film and close the minced meat. Gently but persistently press to release air bubbles. This is necessary so that during cooking the sausage does not swell and its casing does not burst. This will not affect the taste of the dish, but it will spoil the aesthetic pleasure. Having wrapped the sausage, we roll it on a wooden board for a while to give the product the shape of an even stick. Then we wrap the ends of the cling film like a candy wrapper. To prevent them from opening during heat treatment, we wrap them several times with strong thread. Before cooking, the recipe for homemade sausages in film requires keeping them in the refrigerator for a while. And if you don’t plan to use them right away, hide the products in the freezer.

Formation of sausages in the intestines

This natural casing for sausages and sausages is sold in markets. The intestines are kept there in a concentrated saline solution. Therefore, first we need to rinse them by simply placing them on the tap. The recipe suggests making delicious homemade sausages from lamb intestines. But pork will also do. Having washed the intestine, we attach it to the faucet, but not to the water supply, but to a special attachment to the meat grinder. Or we fill it, as in the method with cling film, through a syringe or bag. However, there is a nuance. The intestines should be stuffed loosely with minced meat so that the meat has room to “grow”. But then the finished semi-finished products need to be pierced in several places with a needle to allow air to escape. If the intestine is long, you can make a whole garland of sausages out of it, intercepting sections at equal distances with a harsh thread. This method is more labor-intensive, but it gives the cook several advantages. Now we can cook sausages in the gut on the grill, fry in a pan or bake in the oven.

How to cook products

Exactly the same as a store-bought product - in salted water. The recipe for sausages at home does not indicate cooking time. It all depends on the type of meat, on the shell and on the thickness of the product. If you made thin chicken sausages in cling film, then just let them boil for five to seven minutes. But thick sausages made from minced pork or beef should be cooked in the intestine for about half an hour. Cooking time for sausages in the oven, frying pan and grill may also vary.

Homemade sausages in dough: recipe

Are you an ardent fan of fast food and can't do anything about it? At least make your hot dog less harmful. For this dish, one of two types of dough is used: puff pastry and yeast dough (both rich and plain). Let's first consider a recipe for sausages in dough at home using the first type. Puff pastry is sold frozen in the store. Cooking it is long and difficult. And since a hot dog is a fast food dish, let's use a store-bought product. We will only have sausages at home. Carefully unroll the dough layer. Cut a narrow strip from it, twice as long as the sausage. Use a rolling pin to shape the dough into a flat shape. Use this ribbon to wrap the sausage in a spiral. Needless to say, you need to remove the film from the meat product. Place our sausages on a baking sheet lined with parchment paper or greased with vegetable oil. Brush the top of the dough with egg. Bake in a preheated oven for about twenty minutes at 180 degrees.

Other ways to make homemade sausages: ideas

You can cut the products into pieces and make a delicious omelet or scrambled eggs with them. If you bake homemade sausages in dough in the oven, the recipe advises sprinkling them with grated cheese five minutes before the end of the process. You will get an appetizing rosy cap on a platter. Homemade sausages are also delicious as a budget barbecue. Try grilling them with vegetables - it will be very tasty. Sausages are also suitable for first courses. They need to be added to soups, after being fried with onions and carrots. The national German dish bigos also uses sausages as one of its components.

More and more often, I involuntarily remember the Soviet era, when huge queues lined up in stores for sausages, which were sold strictly in 1 kg quantities. per person. My mother and I stood in line twice (after another 5-6 people) to buy several kilograms of such a scarce food product at once. And it was worth it. The taste of meat was clearly felt, and I wanted to eat a piece or sausage again and again. After all, its quality was not as terrible as it is today, when store shelves are simply bursting with many varieties and varieties of similar products. But there is no desire at all to eat the current sausage products. For example, a kilogram of bacon or simple sausages costs almost the same as meat, although they contain only a small percentage of meat itself. Therefore, as an experiment, I decided to cook homemade sausages to try. Why not? The hands are there, the head is also in place. Something will work out. So let's get to work, prepare sausages from natural meat.

Ingredients:

• beef pulp – 300 g;
• pork pulp – 700 g;
• salted lard (lard can be used) – 150 g;
• water – 300 ml;
• salt – 25 g;
• ground black pepper, paprika and nutmeg - 1.5 g each;
• garlic – 3 small cloves;
• sugar – 10 g.

• I used cling film as an aid.

• Cooking time for homemade sausages is just under 2 hours.

How to cook bacon or sausages at home:

I'm preparing the meat base. I thoroughly wash both types of meat, cut them into smaller pieces and grind them in a meat grinder using the finest grate.

I dilute the meat mass with water and season with spices.

I cut the lard into small cubes, crush the garlic using a press, and immediately add everything to the minced meat.

After thorough mixing (by hand), I got this nice minced meat with small white specks. I put it in the refrigerator for an hour, covering it with a lid. This will allow the meat mixture to soak in the spices and thicken slightly.

I form the sticks. I put a small amount of minced meat on a piece of cling film and wrap it, giving it the shape of a sausage (spic).

I tie knots around the edges, trying to compact the minced meat.

As a result, I got 15 bacon with a total weight of 1370 g.

You can cook them in two ways: in water or steamed in a slow cooker/steamer.

I immediately cook three things for testing, but put the rest in the freezer. I throw my homemade bacon into boiling water, cook for 10 minutes, remove the film. Steam homemade sausages for 25-30 minutes.

And here they are, the fruits of my own labors. In appearance, of course, they are not as attractive as store-bought ones, but they are made from natural meat without any chemical additives. My homemade bacon, of course, is also very different in taste from the industrial ones, but you can safely feed them to children. In general, I am pleased with the result of my experiments.

Bon appetit!!!

Meat and lard

Description

Ingredients

Steps

First of all, bring the pork skin to the desired condition. Separate it from the lard and peel it with a knife. Attention! It is recommended to use separated lard as an additional ingredient for preparing minced pork and beef, but this is optional.



Rinse the peeled pork skin under the tap, divide into several parts and boil until soft. Then grind the skin with a blender until smooth.



Combine minced pork and beef with lard trimmings and grind in a blender in parts.



Before chopping, add salt, spices and frozen cream shavings to the meat ingredients.



Combine the resulting meat mass with chopped pork skin. Mix the minced meat thoroughly and taste it. Add missing spices if necessary.



Once again, knead the minced pork and beef thoroughly with your hands.



Next, take the processed pork intestine and stuff it loosely with the meat mixture. Do not forget to periodically twist the sausages, and at the edge, be sure to tie the intestine with culinary thread. You can also wrap the minced meat in cling film. In any case, be sure to pierce the resulting milk sausages with a toothpick in several places. This will help the sausages not burst.



After this, fill the container with water and heat it to eighty degrees. Place the sausages in hot water and turn the heat to low. Heat the water with sausages again to eighty degrees, then turn off the heat. When the temperature of the water in which the sausages are located is reduced to seventy-five degrees, turn the heat back on low. Do this manipulation for one hour. You can also cook homemade sausages in the oven, but this is only when the oven can keep the temperature below one hundred degrees.



In this case, the sausages will need to be placed in the oven and kept there for an hour and a half. It is recommended to immediately rinse the finished milk sausages with cold water or cover them with plenty of ice to cool. Afterwards, the product must be placed in the refrigerator for further storage. Incredibly delicious homemade fried pork sausages are ready



Bon appetit!

, so at the first opportunity, feed your loved ones such a wonderful meat dish.

Sausages are considered to be a dish that does not bring any benefit, harmful fast food. A similar statement is considered fair in relation to industrially produced store-bought sausage products. Meanwhile, with your own hands it is not difficult to prepare exclusively natural homemade sausages, which you can feed even a child without fear.

Chicken is the most common poultry, so its meat is quite affordable. If you cook chicken sausages at home, you can supplement your diet with a safe meat product.

• Required ingredients:
• meat - chicken fillet 0.5 kg;
• egg;
• butter – 50 g;
• milk – 100 ml;
• vegetables: carrots, onions, garlic;

spices or ready-made seasonings for meat: salt, pepper, paprika, coriander.

1. Cooking process:
2. Cut the chicken meat into pieces and grind using a meat grinder or blender. To obtain a more delicate consistency of the minced meat, you can roll it twice.
3. Grind carrots, onions and garlic immediately along with the meat or grate them separately on a fine grater and add to the minced meat.
4. Add one medium-sized chicken egg, softened butter.
5. Add spices and seasonings in a volume of about 0.5 teaspoon.
6. Spread cling film and place about 2 tablespoons of minced meat on it.
7. Roll the film several times, forming a sausage as you wish: long, short.
8. Cut the ends of the film and secure with strong thread. You can simply tie them in a knot or roll them up like a candy wrapper.
9. Boil the finished sausages in boiling water for about 10 minutes, fry in a frying pan until golden brown or freeze.

Traditionally, such sausages are prepared from chicken fillet - breast meat, but in order to make them more juicy, you can add meat from the thighs or drumsticks of the bird to the minced meat.

Cooking turkey in cling film

Turkey is another option for delicious dietary poultry for homemade sausages. Unlike chicken, it practically does not cause allergic reactions, and is more saturated with beneficial vitamins and macroelements.

Chicken is the most common poultry, so its meat is quite affordable. If you cook chicken sausages at home, you can supplement your diet with a safe meat product.

• meat – turkey fillet 0.5 kg;
• medium-sized chicken egg;
• butter – 50 g;
• vegetables – onion, garlic;
• spices and seasonings: salt, pepper, paprika, nutmeg.

spices or ready-made seasonings for meat: salt, pepper, paprika, coriander.

1. Grind the meat using a meat grinder or blender to a delicate paste-like consistency, it is better to grind it 2 - 3 times.
2. Add chopped onion and garlic to the minced meat. When using a blender, it is convenient to chop vegetables directly with meat.
3. Add the egg into the minced meat and mix well.
4. Milk is poured in gradually, assessing the thickness of the minced meat. The base should be such that the minced meat does not spread when forming sausages, and, at the same time, can be easily squeezed out of a pastry syringe or bag.
5. Salt, pepper, add desired spices. For example, paprika will give a beautiful “sausage” color, and nutmeg will add spice.
6. Spread a piece of cling film or prepare pieces of baking sleeve of the required size.
7. Using a pastry syringe or bag, squeeze the finished minced meat onto the film in a thick layer and distribute the mass in the center.
8. Twist the film tightly, pressing at both ends, to form a sausage of the desired size. Tie the ends of the film in a knot or tie with a strong thread.
9. Cook for 5 – 10 minutes or freeze.

To make turkey sausages more juicy, before preparing the minced meat, the meat can be soaked in milk for about half an hour.

How to make sausages for children

In order to feed a child, homemade sausages can be prepared according to any of the two recipes described above. For minced meat, either both types of meat are used: chicken and turkey, or each separately.

When preparing sausages for children, it is better to refrain from using very hot, spicy spices and large amounts of salt.

If you are thinking about how to make sausages for children healthier in taste and attractive in appearance, supplement the minced meat with vegetable additives.

Pieces of sweet pepper, carrot, and apple are suitable for this. You can add grated cheese, any herbs or beet juice. It will give the sausages a rich, appetizing color.

Homemade milk sausages

Real milk sausages are made from beef and pork. The minced meat should not contain veins or cartilage. The proportions of meat in milk sausages are 2 parts pork to 1 part beef.

Chicken is the most common poultry, so its meat is quite affordable. If you cook chicken sausages at home, you can supplement your diet with a safe meat product.

• meat – 2 kg pork, 1 kg beef;
• egg – maybe two small ones with a total weight of about 100 g;
• whole milk – 300 g;
• powdered milk – 80 g;
• sugar – 1 tbsp. spoon;
• spices and seasonings: salt, pepper, nutmeg, coriander, dried ground garlic, dry mustard.

spices or ready-made seasonings for meat: salt, pepper, paprika, coriander.

1. The meat is ground using a blender or meat grinder until pureed. For optimal consistency, it is better to swirl it 4 times.
2. Sugar and all spices in a volume of about 0.5 teaspoons each are mixed with each other and added to the minced meat, mixed thoroughly until they are completely dissolved.
3. Add two eggs.
4. Pour in very cold milk. This is necessary because cold minced meat lends itself better to grinding. Milk is poured in gradually, keeping an eye on the consistency.
5. At the end, add dry milk, mixing it in a thin layer.
6. Place the finished minced meat on cling film and form sausages tightly. The ends of the film are secured with a thread or knot.
7. Cook for about 30 minutes.

The ideal casing for milk sausages is intestines - lamb or pork. You can fill them with minced meat using a special attachment for a meat grinder or a pastry syringe.

Beef cooking technology

Beef is a lean meat that rarely causes allergic reactions. Thanks to these properties, it is well suited for the diet of young children, along with turkey or chicken. It’s also easy to make delicious homemade sausages from beef with your own hands.

Chicken is the most common poultry, so its meat is quite affordable. If you cook chicken sausages at home, you can supplement your diet with a safe meat product.

• meat – beef 1.6 kg;
• egg – 2 pcs. medium size;
• cream – 200 ml;
• butter – 100 g;
• beets - one small;
• spices and seasonings: salt, pepper, dried garlic and dill, nutmeg.

spices or ready-made seasonings for meat: salt, pepper, paprika, coriander.

1. Beef fillet is cut into pieces, removing the veins.
2. Grind in a meat grinder or blender 3-4 times until pureed.
3. Peeled beets are ground in a meat grinder or on a fine grater. Beetroot juice is squeezed out of the resulting minced beetroot through cheesecloth into meat puree. It will give the sausages an appetizing tint.
4. Add eggs to the minced meat and mix.
5. All spices are mixed and ground together. Each spice needs about half a tablespoon or to taste.
6. Pour in cream 20% fat.
7. Butter at room temperature is cut into small pieces and mixed into the minced meat.
8. Knead the mixture thoroughly until smooth.
9. Place in the refrigerator for 12 hours.
10. Pork or lamb intestines are filled with minced meat using a meat grinder with a special attachment or a pastry syringe. The meat inside is compacted tightly, removing air bubbles inside the shell.
11. The ends of the sausages in the casing are twisted or secured with a thick thread.
12. Cook for about 30 minutes.

Film for homemade sausages

When making sausages at home, you must definitely pay attention to what kind of film will be used for these purposes.

It must be marked:

• that this is food film, not packaging film;
• about the maximum permissible temperature value that it can withstand.

When exposed to the temperature of boiling water, the cling film is not destroyed. But if you plan not to boil the sausages, but to fry them, it is better to wrap the minced meat in a special baking sleeve, which is made of heat-resistant material and can withstand heating up to 200 degrees.

How to properly cook and store homemade sausages

Once the sausages are formed in the cling film, they can either be cooked immediately or stored in the refrigerator or freezer.

Homemade sausages are boiled in boiling water for about 8 minutes. To prevent the film from bursting during cooking, you need to pierce it in several places, for example, with a fork, before lowering the sausages into the water.

The finished product can be stored in the refrigerator for 5 to 7 days. If you do not plan to eat it within this period, it is better to freeze it. Before freezing, sausages can be pre-boiled and cooled, and reheated in a microwave or oven before eating.