Secrets and subtleties of making homemade sausages

It is better to soak dried salted intestines in water for an hour or two before using.
To stuff natural intestines when making homemade sausage, you can use a special attachment for a meat grinder and the meat grinder itself; if you don’t have such an attachment, you can use a plastic bottle. The top part of the bottle with the neck is cut off, the end of the intestine is pulled over the neck itself, and tied with thread for reliability. On the other hand, we begin to fill the cut part of the bottle with minced meat, pushing the minced meat towards the neck. Thus, you can fill all homemade sausages without special equipment.
Make sausages 10-15 cm long, then tie them with thread or make a knot from the intestine itself. This is necessary so that if one of the homemade sausages or sausages bursts during cooking, the rest remain intact and their juiciness is preserved.
Do not try to stuff the sausages very tightly, this will affect their integrity during cooking.
It is very important not to introduce air into the intestines when you fill them with minced meat. This way your homemade sausages won't burst when you cook them.
To be safe, pierce the finished sausages in several places with a thick needle or toothpick so that excess air and moisture can escape through them when the sausage is cooked.
If you bake the sausage in the oven, it is better to grease them with vegetable oil, then you will achieve a beautiful golden brown crust.
Another important point! If you are making homemade sausage at home for the first time, prepare a small batch to start with. Having mastered the entire principle and technology of preparing homemade sausages, move on to a large volume. It is very convenient to make such sausage in advance and store it raw in the freezer, and then throw it into boiling water or into a frying pan. Homemade sausages are prepared very quickly, and eaten even faster!

Homemade sausage and kupat recipes

They are varied, the main thing here is your desire to master this direction and try to pamper yourself and your loved ones with delicious homemade sausage, which our ancestors prepared. You can prepare homemade sausage boiled, baked or raw for drying, use any meat in its preparation: pork, lamb, beef, horse meat, chicken, turkey, and use olives, cheese, mushrooms, sweet peppers as additives. I will offer you several recipes for stuffing the intestines when preparing homemade sausage. I would be very grateful if you add your own versions of this dish in the comments or via the feedback form. I will be happy to publish them in the same post.

Homemade sausages from various meats

When you use different types of meat in a homemade sausage recipe, it turns out very tasty. If you like and can eat lard, cut it finely with a knife
For this recipe for delicious homemade meat sausages you will need:
Different types of meat in different proportions:
Chicken breast
Pork, it is better to choose those pieces that are juicier and more tender, for example, pork neck
Lard
Olive oil – 3 tablespoons
Sugar – 1 tablespoon
Salt
Spices
Cooking sausages at home
Pass the pork neck or any other meat through a meat grinder with the attachment with the large holes.
It is better to cut the chicken fillet with a knife and cut the lard into small pieces. Choose the proportions of meat and lard yourself.
Knead the minced meat for homemade sausages well in a large bowl, add spices and chopped garlic to it. Add 3 tablespoons of vegetable oil, preferably olive oil, and a spoonful of sugar.
Once again, knead the minced sausage well with your hands and, before stuffing homemade sausages into a natural casing, cool it in the refrigerator. It is advisable to leave the minced meat for homemade sausages to rest for at least 2 hours, but it is better to leave it in the refrigerator overnight.
Stuff the cleaned sausage intestines with chilled minced meat and follow the subtleties and secrets of making homemade sausages outlined above.

Homemade chicken sausage recipe

This chicken sausage has a very tender taste.

For its recipe we will need:
Chicken – 1 piece
Pork lard (lard) – 150 g
Water - ¾ cup
Powdered milk – 2 tablespoons
Salt
Dried herbs: rosemary, tarragon, thyme, sage, basil, oregano - your choice
Black pepper
White pepper
Garlic – 1-3 cloves (as you like)
Turmeric (gives chicken sausage an interesting color)
Pork intestines (wombs) – 2 meters
Twine or thick threads
Making chicken sausage at home
Wash the chicken, dry it, separate the meat from the bones and skin. Only meat will go into the sausage.
Finely chop the chicken pulp and lard, add water and milk powder (or replace the entire volume of liquid with milk or cream), add all the spices and salt.
Mix the minced meat for homemade sausage well and fill the intestines, the length of the sausages is 10-15 cm.
This homemade chicken sausage can be boiled in low boiling water for about 15 minutes, and then fried over high heat in a frying pan. Or prepare homemade chicken sausages baked in the oven, coating them with vegetable oil to form a beautiful crust.

Homemade Belarusian sausage recipe

This recipe for homemade Belarusian-style sausage uses minced pork, beef and chicken fillet
Belarusian homemade sausage is prepared from:
Pork with fat layer
Beef
Chicken (meat is taken in equal proportions)
Salts
Garlic, calculation: 1 head of garlic per 1 kg of minced meat
Spices (black pepper, coriander, cumin, dill seeds)
PREPARATION:
Chop the meat, salt and add spices.
Fill a natural sausage casing or intestine with minced meat and tie it up.
You can cook Belarusian sausages in different ways: fry on both sides in a frying pan, on the grill, on a fire, on a barbecue, or baked in the oven.

Homemade sausages – kupaty

According to this recipe, kupaty can be cooked with minced meat and potatoes, meat and rice, or just meat
Recipe for homemade kupats with potatoes

For the recipe for delicious homemade kupaty with potatoes we will need:
1 kg of meat (any kind), chopped lard can be added to dry meat
400 g raw potatoes
Salt
Spices
Cooking kupaty with potatoes
It is better to use meat for kupat that is slightly frozen, so it is easier to cut it into beautiful cubes. Finely chop the raw potatoes with a knife. Mix potatoes with meat, salt and spices, stuff sausages. The method for preparing kupats is the same as for homemade chicken sausages.
Pork kupaty with rice

This option is tastier and more economical than just meat pork or chicken kupaty due to the addition of grains to the minced meat. Instead of rice, you can use buckwheat in this sausage recipe.
For the recipe for kupat with rice you will need:
1 kg of any meat
150 g lard (lard)
300 g boiled rice
Salt
Garlic
Pepper
Spices (can be used for barbecue)
How to cook kupaty with rice
Cut the frozen meat and bacon into pieces, mix with rice boiled until half cooked.
Add salt, chopped garlic, pepper, spices to the minced meat and rice, mix.
Stuff the intestines (natural casing) not too tightly, pierce the sausages with a thick needle and boil in low boiling water for 20 minutes.
Then fry the kupaty in a frying pan until nicely crusted.

Homemade liver sausage

This recipe produces the most tender sausage prepared at home. You can eat liverwurst this way or prepare several dishes from it: pancakes with liverwurst, pie or pies with liverwurst
What is homemade liver sausage made from? Of course from
Liver
Lung
Hearts
Large handful of boiled rice
Spika
Salts
Garlic
Spice
The recipe for making homemade liverwurst is simple.
Liver: liver, heart and lungs can be used any kind (beef, pork, lamb). The lung will need to be lightly boiled, as it will take longer to cook than the liver.
Boil the rice until half cooked.
Finely chop the liver with a knife so that it is easy to cut; it is better to freeze it. Do the same with part of the lard. Pass the raw heart, remaining lard and boiled lung through a meat grinder.
Mix minced liver for homemade sausage with rice, salt, chopped garlic and spices, knead well.
Fill the sausage casing with minced liver, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry the liverwurst in a frying pan. Or simply bake homemade liverwurst in the oven or slow cooker, as we did with frying sausages (recipe HERE).

Video recipe on how to prepare homemade sausage from natural raw materials and stuff it into the intestine (belly) using a meat grinder attachment

How to properly cook homemade sausage - a step-by-step recipe for all beginners and those who know how, but forgot

As a child, my grandmother in the village made sausage herself. Of course, they didn’t do a doctor’s thesis, but they often did normal homemade sausage. The homemade sausage recipe has long been part of the family tradition. Homemade meat sausage cannot be compared with store-bought sausage. Firstly, the quality of the products used can be personally controlled and you will not need to worry about the freshness of the meat and lard, the presence of a sufficient amount of spices and herbs, and how fresh the sausage itself is!

Real homemade meat sausage is very tasty and juicy. A large amount of garlic gives it a characteristic rich garlic aroma, paprika helps preserve the color of the meat, nutmeg and cognac add unique flavor notes. Let's try to cook sausage at home together!

• Yield: 3 kg sausage
• Preparation:12 hours (approximately)
• Cooking:2 hours
• Prepared in: 14 hours (approximately)

Ingredients

• 2-2.5 kg Pork (neck, shoulder, back)
• 500-700 gLard (without sprouted)
• 1 large head Garlic
• 100 ml Cognac or brandy
• to taste Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander

Homemade sausage. Recipe

Ground meat

Next is the important process - filling.

1. If your home electric meat grinder has a special attachment, great! Everything is simple there: Remove the knives and grid from the meat grinder, pull the intestine onto the nozzle, tie the end of the intestine with a knot or cotton thread and drive the minced meat through the meat grinder. The intestine fills automatically and contracts as it fills from the device.

   
   

2. Attention: do not fill very tightly. The sausage should give in easily when pressed. Fill tightly - it will burst during cooking.
3. If you don’t have a device, use a wire ring or a circle next to scissors. And fill it with your hands. We did this 20-25 years ago.
4. Make sure there are no holes in the gut. If you find a hole, it makes sense to cut the intestine in this place.
5. Here you go. The sausage is full. Now you need to put it in the refrigerator overnight.

   
   

6. In the morning. Check the sausages for holes in the casing.
7. After this, you should roll the sausages into spirals (rings) and tie them with cotton thread like “iris”. This makes it easier to cook and fry sausage.

   
   

8. Next is an important point: the sausage casing must be pierced. In many places. Take a needle or toothpick. And pierce the shell on both sides with an interval of 4-5 cm. If under the shell you can see voids filled with air, pierce them.

   
   

   Pierce the shell

   Cooking

9. Pour water into a fairly large saucepan or cauldron to a level of 10-15 cm. Boil. Carefully place the sausage ring into the pan and cook from boiling for 3-5 minutes. If everything is done correctly, the sausage will not burst.
10. Remember - Gashekovsky Baloun could not get rid of that unforgettable bright picture of how he pierces the tlachenka so that the air comes out of it: otherwise it will burst during cooking.
11. Cook all the sausages one by one.

    
    

12. After cooking, remove the sausage and let cool and dry.

13. Frying

14. The lard set aside the day before - the same 100-150 grams - must be melted in a frying pan until it turns into dry cracklings. Eat the cracklings immediately! Pour the fat into a ceramic bowl and cool.

    
    

15. Preheat the oven to 220-240 degrees.
16. Grease the sausages with fat to remove cracklings, place them on baking sheets, put them in the oven and fry, turning them over periodically.

    
    

17. Fry until the sausage is browned. This usually takes from an hour to an hour and a half. Readiness is determined by color. Rosy - ready. Don't let it burn!

    
    

    The sausage can be eaten immediately or stored in the refrigerator, reheating as needed. In villages, sausage was placed in a ceramic dish and covered with lard. So it was stored for a very long time.

18. Homemade sausage is incredibly tasty.

19. I’ll give you a few of these recipes, but it all depends on your taste.

    Homemade sausage made from offal and meat

    • Pork - neck or fatty flank - 0.5 kg
    • By-products - lungs, heart, kidneys - 0.2 kg each
    • Allspice - 5g
    • Cumin - 10g
    • Garlic - 2-3 cloves
    • Pork blood - 100g.
    1. Boil the meat and well-washed offal without cutting it in salted water.
    2. Then cut into small pieces and pass through a meat grinder, add spices to this mass, salt to taste and add blood, also passed through a meat grinder, so that there are no lumps. Blood is added to give the minced meat viscosity.
    3. We fill the intestines with the resulting minced meat, tie them at both ends and leave for 30-40 minutes so that all the ingredients are well soaked.
    4. After this, we place it in a saucepan with boiling water and when you notice that the minced meat under the shell begins to boil down, you need to pierce the intestine in several places with a thin needle.
    5. Cook until done for 20-30 minutes, then pull out and place on a tray to dry, or bake in the oven.

    Homemade pork and beef sausage with garlic and onions

    • Pork - 1.0kg
    • Beef - 0.5kg
    • Raw onions - 0.1 kg
    • Fried onions - 0.1 kg
    • Ground black pepper - to taste
    • Garlic - 3 cloves
    • Salt - to taste.

    Grind the meat, mix all the ingredients, stuff the casing and let it brew for a while, then cook in the usual way.

    Homemade sausage made from poultry meat

    • Poultry meat - 1 kg
    • Lard - 0.3-0.5kg
    • Ground pepper - to taste
    • Garlic - 2 cloves
    • Salt - to taste.
    • Milk - 150-200ml
    • White loaf crumb - 100-150g
    • White from 3 eggs
    • Onions fried in oil - 100g
    1. Soak the loaf crumb in boiled and cooled milk.
    2. Add finely chopped poultry and lard (can be twisted into a meat grinder), fried onions and all other ingredients.
    3. Mix thoroughly until you get a homogeneous mass reminiscent of thick sour cream.
    4. Fill the shell and cook in the same way.
    5. Place the finished sausage on paper to cool and allow excess fat to be absorbed.
    6. For long-term storage, homemade sausage is placed in ceramic, earthenware or glass containers and filled with pork lard.
    7. After cooling, place in the refrigerator or cellar.

Well, the video, so that everything is absolutely correct... Good luck to you all..

Homemade sausage is a favorite dish for many. Only a vegetarian can refuse such a tasty treat. Moreover, if you prepare this product with your own hands, you will know for sure that even a child can be treated to such a sandwich. Such a hearty and tasty dish will definitely please your man, and it will be so nice to enjoy something tasty yourself. And if you serve sausage at the festive table, then the title of “wonderful hostess” is guaranteed to you.

The Internet is simply overflowing with various recipes for homemade sausage, and the sight of colorful photos whets your appetite. So let's figure out how to make homemade sausage.

Regardless of what kind of homemade sausage you are going to make, the cooking process consists of several general, mandatory steps, namely, preparing the minced meat, forming and heat treating the sausage.

Meat selection

The classic version is homemade pork sausage in the intestines. It is extremely important to choose the right meat for minced meat, since the quality of the taste of the finished dish largely depends on this.

The most suitable for sausage is pork neck. It is not very fatty, but it does have internal fat, which will become a tasty and aromatic juice in the finished sausage. If you want the sausage to be fattier, then you will need to add lard to the minced meat.

If you cannot purchase pork neck, you can use meat from any part of the carcass, the main principle is that it is not tough and too greasy. The ratio of meat and lard should be 4:1. In this case, the neck, back or scapula are good.

Those who for some reason do not like or do not eat pork can prepare sausage from beef, lamb or poultry. No less interesting would be the option using several types of meat. When choosing lamb, you should pay attention to the veins, they should be soft, then the meat itself will also be soft. But when choosing beef, you need to look at its color; the lighter the meat, the younger the animal was, which means the sausage will be softer and juicier.

It is best to buy meat at the market, from a supplier you trust. When choosing pork, try, if possible, to taste the lard from the same carcass. If it is aromatic and tasty, then the meat will be the same.

Grinding

Before moving on to chopping, it is important to thoroughly clean the meat from bones, skins, cartilage and chaff, since their presence in the finished dish is completely unacceptable. The meat for homemade sausage is cut by hand into cubes measuring 1x1 centimeter. You can pass the minced meat through a meat grinder, but then homemade sausage will not be as tasty and juicy. Therefore, it is better not to be lazy and cut it. The process is certainly labor-intensive, but the sausage will turn out especially tasty.

Of course, if you are preparing homemade dumplings or salami, then the meat should be passed through a meat grinder.

Kneading

The chopped minced meat must be thoroughly kneaded by hand. This will not only help distribute the spices and salt well, but also achieve the correct structure. The fact is that with prolonged kneading, excess air will escape and the filling will become denser.

If you can see that the consistency is too thick, you can add a little cream; if the minced meat is already too fatty, then use water instead of cream. Liquid minced meat, on the contrary, is thickened by adding starch, flour or mustard powder.

After the minced meat is mixed with spices, salt and additives and brought to the correct consistency, it must be put in the refrigerator for several hours so that it combines better and becomes homogeneous.

Adding spices

Most often added to homemade sausage:

• ground black or allspice;
• garlic;
• rosemary;
• nutmeg;
• ground bay leaf;
• caraway;
• anise.

The sausage will be more piquant if you add:

• Provencal herbs;
• ground red pepper;
• Cayenne pepper;
• paprika.

It is better to use freshly ground spices; they will give the meat more flavor; in addition, you can warm them up before adding them to the minced meat so that the flavor is revealed better. A small addition of alcohol to the minced meat, for example, good cognac, will highlight the aroma of herbs and spices.

You can form the sausage either with or without a casing. In the case of the shell, it must first be prepared. If you use natural intestines, then rinse them and soak them for a couple of hours in warm water, after which you need to rinse them again with warm water and you can scrape them a little with the back of a knife.

You can use an artificial casing, such as cellulose, protein, collagen or polyamide. They should also be pre-soaked in warm, salted water, but for a maximum of three minutes, and then simply washed under the tap.

The easiest way to fill a natural or artificial casing with minced meat is to use a special attachment on a meat grinder. To do this you need:

• attach one end of the shell to the cone attachment;
• serve the minced meat to expel the air;
• tie a knot at the other end of the shell.

When filling sausages, it is necessary to maintain medium density. A sausage that is packed too tightly may burst, and a sausage that is not packed enough will create voids.

If there is no special attachment for a meat grinder, you can use a cut-off plastic bottle, pushing the minced meat into the casing through the neck.

The sausage can be made large, or it can be divided into small sausages by twisting the intestine. After the intestine is filled, it would be a good idea to prick it with a needle so that the voids disappear, steam comes out, and the sausage does not burst.

If there is no casing, then you can form homemade sausage using parchment, cling film, foil, wrapping minced meat in them like candy.

Heat treatment

Homemade sausage can be boiled, fried, baked, stewed, or a combination of heat treatment methods. In any case, the main thing is maintaining the correct temperature. In order for the sausage to be juicy and aromatic, at the same time cooked and not burst, it is necessary to cook it at a temperature of no more than eighty degrees.

If you decide to cook the sausage in a frying pan, then fry it over medium heat on one side until a golden crust forms, and then over higher heat on the other side until the same result is obtained. You can add your favorite herbs or spices to the pan, which will give the dish a special piquancy.

You can bake the sausage in the oven either simply on a sheet or by wrapping it in foil. If you bake without foil, you need to periodically baste the sausage with fat to prevent it from drying out. In the case of foil, it should be opened a few minutes before the end of cooking to allow the sausage to brown.

Cook the sausage in low boiling water, covered, for twenty minutes. Usually sausage is boiled before frying or stewing.

Without shell

Homemade sausage can be prepared without the casing, and the dish will turn out just as tasty and beautiful. You can serve the sausage on a holiday table, or you can simply prepare it for breakfast sandwiches.

To prepare it you will need:

• pork – 1000 grams;
• salt – 10 grams;
• pepper, oregano, basil, rosemary - 10 grams each;
• garlic – ½ head;
• champignons – 400 grams.

The preparation is like this.

1. Pass the meat through a meat grinder.
2. Add salt and spices, finely chopped garlic.
3. Add fried champignons to the minced meat, mix everything.
4. Beat the mixture.
5. Wrap the minced meat in parchment, in the form of candy.
6. Wrap in two layers of foil.
7. Cook the sausage for an hour over medium heat.
8. Place the finished sausage in the refrigerator for a day.

As you can see, the recipe for homemade sausage without casing is quite simple. It can be prepared not only from pork, but from any other type of meat.

Now we will learn how to make homemade sausage from pork and beef. For this we need:

• pork – 1 kilogram;
• beef – 1 kilogram;
• lard – 300 grams;
• salt – 1 tablespoon;
• nutmeg, ground black pepper;
• onion –500 grams;
• garlic – ½ head;
• cognac – 50 milliliters;
• water – 1 tablespoon.

The preparation is like this.

1. Pass the meat and lard into a meat grinder with a large grid.
2. Separate half of the minced meat and pass it through a meat grinder with a finer grid.
3. Fry the onion and chop with a blender.
4. Fry the onion and large minced meat a little.
5. Combine all types of minced meat, add spices, cognac and water.
6. Stir and leave for 30 minutes.
7. Stuff the intestines with the prepared mixture.
8. Bake in the oven, in a sleeve at a temperature of 180 degrees, 1 hour and at a temperature of 150 degrees for another half hour.

Juicy and flavorful cold cuts sausage is ready!

Chicken sausage

For chicken sausage you need to take:

• chicken fillet – 1 kilogram;
• garlic – 2 cloves;
• dill – 2 sprigs;
• salt, pepper - to taste;
• paprika – 1 tablespoon;
• – 4 grams.

The preparation process is as follows.

1. Cut the washed and cleaned fillet into cubes.
2. Pour 50 milliliters of water over gelatin and leave to dissolve.
3. Chop the dill and garlic.
4. Mix meat, gelatin, dill, garlic, spices and salt.
5. Stuff the intestines with minced meat.
6. Bake for 1 hour at 180 degrees.
7. Place the finished sausage in the refrigerator for a day.

Hepatic

To prepare homemade liver sausage with bacon, you will need:

• liver – 1 kilogram;
• lard – 600 grams;
• milk – 1 glass;
• onions – 5 pieces;
• egg - 6 pieces;
• semolina – 12 grams;
• salt, spices;
• oil.

The preparation is as follows.

1. Finely chop half the lard.
2. Grind the second half of the lard along with the liver in a meat grinder.
3. Fry finely chopped onion and add to the minced meat.
4. Beat the eggs in a separate bowl and add to the minced meat.
5. Add semolina, salt, spices, milk.
6. Leave the minced meat for half an hour.
7. Fill the shell with minced meat.
8. Bake in the oven for forty minutes at 180 degrees.

Livernaya

To prepare homemade liverwort you will need:

• boiled liver – 1 kilogram;
• onion – 2 heads;
• egg – 10 pieces;
• sour cream – 1 glass;
• salt, spices to taste.

Let's start cooking.

1. Pass well-boiled liver through a meat grinder along with onions.
2. Add eggs, mix.
3. Add sour cream, salt, spices, herbs and mix thoroughly.
4. Fill the intestines with minced meat and form into small sausages.
5. Cook the sausage over low heat for about forty minutes.
6. After cooking, the sausage must be baked for two hours at 150 degrees.

With buckwheat

To prepare healthy homemade sausage with buckwheat, you need the following ingredients:

• pork – 0.5 kilograms;
• lard – 300 grams;
• a glass of buckwheat;
• salt, pepper, spices to taste;
• garlic – ½ head;
• intestines.

The recipe is as follows.

1. Boil buckwheat until tender.
2. Cut the meat and lard into small cubes.
3. Chop the garlic.
4. Combine everything, add salt, spices and mix thoroughly.
5. Stuff the intestines with buckwheat minced meat.
6. Prick the sausages with a needle.
7. Cook over medium heat for 35 minutes.
8. Fry in a frying pan until golden brown.

Sausage with buckwheat is ready!

Blood sausage

To prepare a delicious homemade blood drink you will need the following ingredients:

• pork blood - 1 liter;
• lard with meat layer – 200 grams;
• buckwheat – 100 grams;
• salt and ground black pepper – 10 grams each;
• garlic – 2 cloves;
• milk – ½ cup.

The cooking method is as follows.

1. Cut the lard into 1 centimeter cubes and fry in a frying pan.
2. Cook buckwheat until done.
3. Pass the blood through a meat grinder.
4. Add milk, spices and garlic to the blood.
5. Add lard and porridge in portions, mix thoroughly.
6. Stuff the sausage.
7. Cook over low heat for five minutes, then pierce with a needle.
8. Bake for half an hour in the oven at 180 degrees, greasing.

Recipe with cheese

If you often cook regular homemade sausage and want to try something new, try making this delicacy with cheese.

To do this, take:

• chicken meat – 2 kilograms;
• spices – 1 tablespoon;
• sun-dried tomatoes – 200 grams;
• bell pepper – 100 grams;
• champignons – 100 grams;
• hard cheese – 100 grams;
• lard – 0.5 kilograms.

The preparation is as follows.

1. Finely chop the chicken meat.
2. Pass onion, garlic, lard through a meat grinder.
3. Mix the minced meat, add salt and spices.
4. Cut cheese, peppers, tomatoes, mushrooms into cubes.
5. Divide the minced meat into 4 portions and add your own ingredient to each.
6. Stuff the sausages.
7. Bake for half an hour at 200 degrees.

Eight types of different sausages are ready - choose your favorite ones.

So, we looked at the main stages of making homemade sausage. You can use one of the recipes we offer, or you can use your culinary imagination and invent new, original sausages.

The main thing to remember.

1. Choose only high-quality products for making sausage.
2. Before cutting, the meat should be cooled, then you can cut it easier and the minced meat will have the correct consistency.
3. Do not be lazy to prick the finished sausages with a needle so that they do not burst during heat treatment.
4. If you have prepared a lot of sausage, store it in a container, fill it with lard, and simply reheat it before serving.

Now you know how to make homemade sausage. Choose your own recipe, cook more often, spoil your family and friends with delicious food. And bon appetit everyone!

Homemade sausage is a delicacy that meat lovers will enjoy. There are many variations: kazy, blood and any other. Cooking takes a lot of time, but how long should you cook homemade sausage to get the perfect product?

Cooking features

IMPORTANT: You need to cook for about 3-15 minutes, and a home-made semi-finished product - 40 minutes, and sometimes 2 hours, which directly depends on the selected filling and shell. The boiled product should not lose its taste and pleasant consistency.

You need to cook carefully. It happens that a semi-finished product simply lies forgotten in the refrigerator for a long period of time, so doubts arise about its usefulness and freshness. You can cook it so as not to risk your health. This takes little time, because all you need to do is peel the sausage and cut it into small rings. Fill a saucepan with plain clean water and bring the liquid to a strong boil over high heat. Only after this add the product:

• Smoked sausage cut into rings is cooked for no more than 3 minutes.
• The whole smoked product takes 7 minutes to cook.
• Baby sausage or boiled, chopped, will be cooked in 5 minutes.
• Boiled whole is prepared in no more than a quarter of an hour.

Making homemade sausage

Some people prefer to cook blood sausage, a horse product. It is necessary to take into account all the features - even the fact that the blood in the filling must be cooked for a certain period of time.

They prefer to prepare the product using intestines, which are previously washed and filled with a special filling that suits your taste preference. Many options look exactly like this, so you need to take into account the peculiarities of preparing not only the meat or minced meat itself, but also the natural casing of the dish:

• Chicken products are cooked for 40 minutes.
• Cook the aromatic pork version of the dish for approximately 50 minutes.
• Homemade beef product is cooked for no more than 1 hour.

Sometimes it happens that there is simply no way to purchase or get guts for homemade blood products, but you really want to at least pamper yourself a little with a homemade dish. In such a situation, you can easily use thick parchment paper and regular cling film. When the filling is ready, place it on a prepared parchment sheet and form sausages, which are wrapped in film. The main nuance is to secure the edges well, as the minced meat can come out. The semi-finished product is cooked as follows:

• Thin should be cooked for an hour over low heat.
• It is recommended to cook a thick product for about two hours.

Preparing the dish does not take a lot of time, so this semi-finished product is suitable even for those housewives who do not like to spend a long time at the stove in their kitchen.

People of the older generation remember well the times of shortage, when the choice of products was very small, and you could buy good sausage, for example, only by chance or through an acquaintance. Now even the most modest grocery store always has several types of sausages. However, “your” product, made at home, always seems tastier and more satisfying!

How to prepare minced meat for homemade sausage?

To prepare minced meat you will need the following ingredients:

• approximately 1 kilogram of fatty pork neck
• 5–6 cloves of garlic
• 2 small bay leaves
• 1 tablespoon salt
• ground black pepper
• spices to taste
• small pork intestines

Pork neck is especially good for making homemade sausages because it contains a lot of internal fat. As a result, the sausage is juicy, tender, but not too fatty.

Cut the neck (or meat and lard) into very small cubes. Spare no effort and time. If you pass the meat through a meat grinder, the taste of the finished sausage will be worse.

Salt, pepper, add other spices to taste and desire, finely mashed bay leaves and finely chopped garlic. Mix the minced meat thoroughly, cover the container with a plate or lid and refrigerate for at least 24 hours. After this, mix thoroughly again, adding a little cold water. Your task is to ensure that the minced meat is juicy and viscous to the touch.

Some cooks add cognac or brandy to the minced meat.

What can replace pork neck?

If you don’t have the opportunity to purchase a neck or for some reason you don’t like it, you can take lean pork and lard, in an approximately 4:1 weight ratio. That is, in our case, take about 800 grams of pork tenderloin and about 200 grams of lard. You can also mix ground pork with ground turkey fillet. Then the sausage will not be so fatty and high in calories.

How to fill the guts when making homemade sausage?

It's best if you can buy pork intestines that are already processed and ready for stuffing. Then all that remains is to rinse them and soak them in cold water for about one hour. But in any case, first inspect their inside. If necessary, scrape off any excess with the blunt side of a knife.

Place the prepared intestines onto the neck of a cooking syringe, wide funnel or plastic bottle. Tie a strong knot at the end and start filling with minced meat. Twist the intestines from time to time to create sausages of your chosen size.

When preparing homemade sausage using this recipe (as with any other), make sure that the sausages are filled evenly, without voids. At the same time, avoid filling them too tightly so that they do not burst during cooking.

Once you've finished filling the sausages, tie the other end of the intestines tightly. Take a thin sharp needle and prick each sausage in several places, this is necessary for steam to escape.

Cook sausage only in glass or enamel containers. Hang the cooked sausage in a cool, ventilated area for a few minutes.

How to cook homemade sausage?

Carefully place the sausages filled with minced meat into boiling water. Cook over moderate heat for 5 to 7 minutes, then remove from boiling water, drain and pat dry. When they are completely dry, fry them in vegetable oil until cooked, turning them from time to time. Sausage can not only be boiled and fried, but also stewed in a cauldron. Then it will turn out especially tender and soft. Homemade sausage prepared according to this recipe turns out very tasty and juicy!

Is it possible to fry sausage after some time?

If you don't have time to roast, you can put this task aside. To do this, when the boiled sausages have cooled completely, put them in the refrigerator. They can be kept there for a maximum of 3 days.

If you put boiled sausages in a plastic bag and put them in the freezer, they can be stored for a very long time. When you want to cook them, you don’t even have to defrost the sausages: put them in a frying pan greased with vegetable oil, cover with a lid and cook over moderate heat until cooked. Turn over occasionally and cover again. Try to ensure that the shell does not tear or swell during heat treatment. When frying, you can determine the degree of readiness as follows. If clear juice flows out of the sausage, that is, without blood, the sausage is ready.