Sausage is one of the oldest snacks that has not lost its popularity over the centuries. It is known that even in ancient Rome the production of this product was carried out in industrial scale for food supply of legionnaires. Currently the number of produced food industry There are also a huge number of sausages, but the naturalness of the composition and the percentage of meat in them remains a big question.

But for lovers natural products There is good news - any type of sausage can be prepared at home. At first glance, the cooking process may seem very complicated, but once you have overcome all your fears and once cooked homemade sausages in your own kitchen, it will be difficult to return to store-bought products.

Cooking features

Most often used for casing homemade sausages. pork intestines. They can be purchased in the meat departments of large stores or at markets and pork sellers. They are called wombs. Before you start cooking, the intestines need to be prepared. The preparation process includes cleaning and soaking in a strong salt solution.

To quickly clean the intestines you will need a pencil and two thin knitting needles. Using a pencil, the pork intestine cut into small pieces must be turned out, then pressed tightly between two knitting needles and carefully pulled out, removing all excess. Of course, it’s better to do this together, but after just a few minutes, beautiful natural casings for homemade sausages will be ready.

The peeled shells must be soaked for 10-15 minutes in a concentrated solution of table salt. This is done to disinfect the intestines. In the same solution, you can also store excess intestines in the refrigerator that will remain after cooking.

For those who don't like handling pig intestines, you can try looking for edible collagen casings, which come in a variety of diameters and lengths.

Homemade sausages in the intestine in a meat grinder - prepare step by step

Ingredients	Quantity
lean pork pulp -	1500 g
fresh lard -	500 g
beef tenderloin -	1000 g
cognac -	150 ml
onions -	200 g
garlic -	25-30 g
freshly ground black pepper -	5 g
freshly ground allspice -	5 g
salt and any other spices -	taste
prepared pork intestines for casing -	4 meters
Cooking time: 180 minutes	Calorie content per 100 grams: 335 Kcal

The technology for preparing homemade sausages in a meat grinder differs mainly in the composition of the ingredients. They can be prepared based on pork meat and lard, beef, lamb or poultry. In any case, it will work out very well delicious product, after tasting which you will not want to buy any sausages in the store.

The combination of beef and pork is considered classic.

Step-by-step cooking recipe for individual processes:

1. First you need to prepare the filling of future sausages. To do this you need to grind the lard and meat. This can be done using a meat grinder with a grid with large holes. Since homemade sausages should contain pieces of meat, you can simply cut the ingredients small cubes;
2. Onions and garlic can also be minced or very finely chopped with a knife;
3. Combine all products and spices together in a saucepan or bowl of a suitable size and mix the minced meat very well. The longer and more diligently the minced meat is kneaded, the tastier it will be. finished product;
4. When the minced meat is ready, you can start stuffing the casings. Attach a special attachment to the meat grinder for filling sausages. Put a gut on it or artificial shell, tie its free edge with thread or simply tie it;
5. Next, using a meat grinder, fill the intestines with minced meat to form sausage rings with a circumference of approximately 50 cm. It is very important to fill the casings evenly, avoiding dense accumulations in certain places. Otherwise, this is where the intestine will burst when heat treatment;
6. The shells filled with minced meat must be pierced with a needle in several places (after approximately 5-7 cm). Heat treatment of semi-finished products can be carried out in several ways. First: the preparations are boiled in salted water until cooked, and then fried in a frying pan until golden brown crust. The second method: first the intestines with minced meat are fried, and then baked in the oven for 40 minutes.

Cooking chicken sausages in a meat grinder in the gut

Poultry lovers can cook chicken sausages. The juiciness and tenderness of this product is achieved by adding cow's cream. Of course, because of this, the minced meat turns out to be quite liquid, so such sausage should be prepared a little differently than from other types of meat. For minced meat it is better not to use chicken fillet(although there is less hassle with it), and the meat is from the thighs, separated from the bones.

For chicken sausages The following products are used in the cooking process:

• 1500 g chicken meat;
• 150 ml cream 20% fat;
• 30 g mustard;
• 50 cm casing from pork intestine;
• 50 g finely chopped lard;
• pepper and salt to taste.

The cooking time will be 3-4 hours.

Nutritional value home product from chicken meat is equal to 135.8 kcal/100 g.

Cooking sequence:

Ukrainian recipe

Homemade sausage in Ukrainian differs in the method of heat treatment (it is certainly baked in the oven) and is prepared exclusively from pork meat and lard. This finished product can long time stored in the refrigerator if the rings are placed in an enamel or ceramic bowl and filled with lard.

To prepare this option homemade snacks you will need:

• 2000 g fatty pork;
• 400 g fresh lard;
• 200 g boiled millet;
• 200 g onions;
• 30 g garlic;
• 30-50 g of lard for lubricating the workpieces before baking;
• salt, ground black pepper, dry spices and other spices to taste.

The process of preparing a dish in Ukrainian will take about 14 hours.

The calorie content of Ukrainian homemade sausage is 400.5 kcal/100 g.

Algorithm for cooking homemade sausages in the intestines in a meat grinder in Ukrainian:

1. Grind the pork and lard by finely cutting with a knife or passing through a meat grinder once. Grind the onion and garlic with a blender or also pass through a meat grinder;
2. Season the crushed ingredients with spices and salt. Mix the minced meat well and beat it, then use a sausage attachment to fill the prepared intestines with minced meat. Form rings from the filled shells and tie them with thread;
3. Leave raw preparations to ripen in the cold for 4-5 hours, or better yet overnight;
4. Then pierce both sides of the sausage with a toothpick or a thick needle after 3-4 cm and boil in boiling water for 10-15 minutes;
5. Grease the boiled rings with lard and place in a preheated (200 degrees) oven. After 25 minutes, turn the sausage over to the other side, brush with lard and bake for another 25 minutes. That's it, homemade sausages in the gut, cooked in a meat grinder, are ready to serve.

Many housewives are interested in the question of how to determine perfect combination spices and amount of salt in minced sausage. To do this, you can use a little trick. From ready minced meat make a small cutlet and fry it in oil. If you are completely satisfied with the taste of the test cutlet, you can begin shaping the sausages. If not, then adjust the amount of spices and salt.

It is necessary to bandage the intestine only with culinary thread or cotton thread folded several times. Any thread of synthetic origin can ignite and burn during frying or other heat treatment.

How to Make Homemade Sausage You'll Lick Your Fingers

We are used to buying store-bought semi-finished products, but at least once try to make sausage yourself. Some believe that this process is unreasonably long and labor-intensive, but the aromatic, tasty, natural meat product, which is hard to put down, is worth the effort.Making homemade sausage at homeconsists of several stages:

• Select your starting product: beef, pork, chicken or blood base.
• Shell. There are several types of it: natural (guts), cling film or foil. These components can be purchased in the meat departments of the market or in supermarkets.
• Select the necessary seasonings and spices.
• Determine the cooking method: baking in foil, steaming or frying.

Homemade Sausage Recipes: Finger lickin' good

When you see photos of a delicious snack in various publications, it is very difficult to resist the desire to try it - it is so appetizing! How to make sausage at home? First of all, you need to study proven recipes experienced chefs and start with something simple, like chicken sausage in cling film. Then it is permissible to gradually complicate the task and prepare blood sausage or from different types meat.

From pork

• Number of servings: 5 persons.
• Calorie content of the dish: 395 kcal (different for each recipe).
• Purpose: for dinner.
• Cuisine: Ukrainian.

A fragrant, fragrant appetizer will decorate any holiday table.Homemade pork sausage recipecontains such an unusual ingredient as pork intestines. Before use, they must be thoroughly treated: first rinse, then soak in a solution of water and soda, then wash well again and soak for a couple of hours in a weak solution of vinegar. After this, you should turn the intestine inside out and carefully wash it under running warm water.

Ingredients:

• spices (cumin, nutmeg, several types of peppers, Bay leaf, salt) - to taste;
• cognac – 6 ml;
• pork – 1200 g;
• garlic – 5 cloves;
• intestines – 3 m;
• lard – 400 g;
• onions – 2 pcs.

Cooking method:

1. Place well-processed, cleaned intestines in a weak salt solution while preparing the minced meat.
2. Divide the lard and pork in half. Pass one part through a meat grinder along with the onion, chop the second very finely using a sharp knife.
3. Fry the second onion in a small amount of oil until soft, add chopped meat and lard, fry a little (5-7 minutes).
4. Grind all the spices using a coffee grinder or mortar.
5. Mix all ingredients, season with spices, add cognac, garlic, salt. Knead the minced meat well and let it sit for half an hour.
6. Divide the intestines into meter-long strips, tie each end tightly with a thick thread. You can use the cut off neck as a funnel plastic bottle or a special nozzle.
7. Fill the intestine well with minced meat, not too tightly. Do this with all the intestines.
8. Puncture future products so that they do not burst during baking.
9. Place the intestines on the bottom of the baking sleeve and place in the oven at 180C for 40 minutes, then turn over to the other side and bake for another 30 minutes. Cool and serve.

Boiled

• Number of servings: 6 persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Try making this snack once and it will become your favorite for a long time. useful addition for breakfast.It is prepared in strict compliance with certain conditions: the minced meat is ground with the addition of ice water or crumbs, and the finished loaf must “ripen” a little in a cool place so that the sausage acquires the desired texture.

Ingredients:

• chicken or turkey fillet – 600 g;
• cream – 250 ml;
• chicken eggs- 3 pcs.;
• paprika – 1 tsp;
• salt – 15 g;
• garlic – 2 cloves;
• zira – 5 g.

Cooking method:

1. Separate the eggs into whites and yolks.
2. In a blender jar or food processor Place the pieces of meat, garlic, cream and other ingredients, grind to a paste.
3. Gently fold in the pre-whipped whites.
4. Place the minced meat on cling film, tie the ends very tightly with thread. If you use guts, you should fill them and also tie the ends.
5. Place the loaves in a saucepan, add water and cook for 30 minutes over low heat.
6. Cool the sausages and place them in the refrigerator.

Livernaya

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 165 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A healthy, appetizing sausage is made from pork liver - liver, kidneys, heart, lungs. These components are pre-washed, boiled with the addition of spices and crushed. Photos of liver preparation can be found in culinary publications if this is your first time encountering offal processing.Homemade liver sausagevery different from the one we are used to seeing on the shelves, so it’s worth trying.

Ingredients:

• offal – 1 kg;
• eggs – 2 pcs.;
• lard – 300 g;
• onions – 2 pcs.;
• intestines – 700 g;
• spices, salt, nutmeg - 1 tsp.

Cooking method:

1. Boil the liver, lungs, heart, kidneys for an hour until tender with bay leaf.
2. Peel the onion. Cut the bacon and onion into cubes and fry.
3. Mince offal, onion, bacon, add eggs, spices and salt. Knead well.
4. Stuff the intestines with this mass, pierce the voids, tie the ends tightly.
5. Boil the loaves in salted water for 30 minutes.

Chicken

• Cooking time: 2.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 193 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A tender, aromatic, tasty appetizer will decorate any table, although it will take time to prepare. Start with a simple recipe.Homemade chicken sausage with your own handsprepared from simple ingredients: chicken legs (or breast), spices, salt and intestines. Before filling, they need to be sprinkled with coarse salt, scraped and rinsed well.

Ingredients:

• legs - 2 kg;
• pepper, salt – 10 g;
• garlic – 7 cloves;
• intestines – 500 g;
• mustard beans – 100 g.

Cooking method:

1. Cut the meat from the legs, separate the bones, remove fat and skin.
2. Pass the pulp through a large grinder.
3. Chop the garlic, add to the meat, add mustard, salt and pepper. Knead thoroughly and let stand for 2 hours.
4. Fill the intestines with meat mass. This can be done using a special attachment on a meat grinder or cutting off the neck of a plastic bottle and inserting it into the intestine.
5. Tie the ends of the shells tightly. Roll them into a ring, place them on a baking sheet and bake for 20 minutes at 180C.
6. Make holes in several places and bake until golden brown.

Beef

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

To surprise guests with a delicious snack or offer your child a piece healthy sausage, it doesn’t take much effort - prepare a treat with your own hands! The juiciesthomemade beef sausageobtained from cow or veal neck. Be sure to add a little bacon to the minced meat, which gives the products the desired texture, or pork meat.

Ingredients:

• beef pulp or veal – 800 g;
• pork – 400 g;
• garlic – 8 cloves;
• prepared intestines – 2 m;
• spices (mixture of peppers, paprika), salt - 1 tbsp. l.

Cooking method:

1. Wash the meat, cut into medium pieces.
2. Peel the garlic and chop it.
3. Pass the meat through a meat grinder, add garlic, spices, and salt.
4. Mix the minced meat thoroughly and let it ripen for 2 hours.
5. Fill the intestines with minced meat, remove the voids with a needle, and tie the ends of the shell tightly. If you are going to prepare small snack sausages, then you can tie the thread at small distances, and then bake the finished products on the grill.
6. Boil the sausages over low heat for 40 minutes, cool.

Bloody

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 208 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Some housewives do not indulge blood sausage, considering the process of preparing it not very aesthetically pleasing and labor-intensive. Meanwhile,homemade blood sausage with buckwheat- Very useful product, which should be included more often in your diet. Before making sausage at home, buy intestines and fresh pork blood. Buckwheat is often used for this treat, but you can also use pearl barley, rice or millet cereals.

Ingredients:

• pork blood - 1.5 liters;
• buckwheat – 200 g;
• intestines – 1 kg;
• milk – 500 ml;
• lard – 400 g;
• mixture of salt and spices – 30 g.

Cooking method:

1. Grind the pork blood through a fine sieve so that no clots remain.
2. Cut the bacon into small cubes, boil the buckwheat in salted water.
3. Mix blood, lard, buckwheat in a bowl, add milk, spices and salt.
4. Rinse the intestines well under running water, at the same time checking their tightness (there should be no holes). Fill the shell with the filling, leaving some space around the edges.
5. Boil the loaves in salted water at low temperature for 15 minutes. To check the readiness of the sausage, pierce the intestines with a needle - the juice should not be cloudy. Finished goods can be baked in the oven.

In foil

• Cooking time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 192 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If for some reason working with intestines is unacceptable for you, try cooking delicious snack in foil. Photohomemade sausage in foiloften found in culinary publications. Some housewives resort to the recipe so often that this treat sometimes replaces the much-loved cutlets. The sausage is prepared with mushrooms, cheese, herbs, and more dietary options- steamed or in a slow cooker.

Ingredients:

• chopped meat– 600 g;
• cognac (optional) -60 ml;
• starch – 30 g;
• water – 100 ml;
• salt, black pepper - to taste;
• garlic – 6 cloves.

Cooking method:

1. In a deep bowl, mix the minced meat with spices, garlic and salt. In this case, you do not need to twist the meat for a long time; you can use ready-made minced meat.
2. Let the sausage mixture sit in the refrigerator for a couple of hours.
3. Dilute the starch cold water, gradually add to the minced meat, add cognac, knead thoroughly. Form into small sausages.
4. Fold the foil in half, place a minced meat roll on top, roll tightly.
5. Place the rolls in a deep frying pan, add water to half the sausage and simmer in the oven at minimum temperature for 45 minutes.

Hepatic

• Cooking time: 90 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

How to cook delicious dishes from offal? This question is often asked by housewives.Homemade liver sausage- a great way to diversify daily menu useful, delicious treat. If you want to tinker with the guts and cook the sausage correctly, then purchase a natural casing, but its preparation requires special approach– thorough processing in salt and vinegar solutions.

Ingredients:

• chicken or any other liver – 500 g;
• pork fat – 200 g;
• intestines – 700 g;
• eggs – 5 pcs.;
• milk – 150 ml;
• semolina – 30 g;
• onions – 4 pcs.;
• spices, salt - to taste.

Cooking method:

1. Pass the liver and bacon through a meat grinder.
2. Peel the onion, cut the vegetable into cubes or grate and fry in oil.
3. In a deep container, mix liver, lard, eggs, onions, semolina, milk, season with spices and salt. Knead the mass well.
4. Fill the prepared intestines with minced sausage and tie the ends tightly.
5. Place the future treat in a frying pan and bake in the oven at 190C for 40 minutes. Finished products can be fried or baked.

From pork and beef

• Cooking time: 4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 243 kcal/100 grams.
• Purpose: for a snack.
• Cuisine: Russian.
• Cooking difficulty: medium

Making homemade sausages looks very complicated at first glance. Worth a try once delicious delicacy, and he will take root in the family menu. This varietyhomemade sausage (from pork and beef) is distinguished by its amazing juiciness, aroma and taste. Best used for cooking fatty varieties meat (neck, shoulder blade) so that the homemade sausage is finger-licking tender and soft.

Ingredients:

• prepared intestines – 1 kg;
• pork – 1 kg;
• veal or beef – 1 kg;
• ice water– 500 ml;
• salt, pepper mixture - 1 tbsp. spoon.;
• garlic – 5 cloves.

Cooking method:

1. Freeze the meat slightly in the refrigerator to make slicing easier. Cut the pork and beef into cubes.
2. Peel the garlic and pass through a press.
3. Mix the meat mass, garlic, spices, salt, add water. Knead thoroughly.
4. Place the sausage mixture in the refrigerator to steep for a couple of hours.
5. Fill the intestines with minced meat using a special attachment in a meat grinder, tie the ends tightly, and form sausages.
6. Drop them in hot water for 10-15 minutes, cook at minimum temperature.
7. Place the products on a baking sheet, sprinkle with oil, bake at 180C until golden brown.

Video

1. Cut the frozen meat and bacon into pieces, mix with rice boiled until half cooked.
2. Add salt, chopped garlic, pepper, spices to the minced meat and rice, mix.
3. Stuff the intestines (natural casing) not too tightly, pierce the sausages with a thick needle and boil in low boiling water for 20 minutes.
4. Then fry the kupaty in a frying pan until nicely crusted.

Homemade liver sausage

This recipe makes 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
• Garlic
• Spice

The recipe for making homemade liverwurst is simple.

1. 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.
2. Boil the rice until half cooked.
3. 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. raw heart, pass the remaining lard and boiled lung through a meat grinder.
4. Mix minced liver for homemade sausage with rice, salt, chopped garlic and spices, knead well.
5. Fill the sausage casing with minced liver, pierce the sausages with a needle and boil in salted water for 15 minutes. After liver sausages fry in a frying pan. Or simply bake homemade liverwurst in the oven or slow cooker, as we did with frying sausages (recipe).

Video recipe on how to cook homemade sausage from natural raw materials and stuff it into the intestines (wombs) using a meat grinder attachment

I share secrets on how to cook and stuff delicious sausages from beef at home without using special attachments and devices for sausage, using a regular pastry syringe:

home liver sausage with the smell of garlic it was a great success!

We plan to update this post with new recipes for delicious homemade sausage!

And I look forward to comments and recipes from my beloved readers!

Where can I get or buy casings or natural casings from the intestines for homemade sausages?

Just like me, you can order natural casings for sausages, casings, cash on delivery by mail. Such intestines arrive cleaned, salted and dried, the delivery time is not long, so they are sent first class. They do not disappear on the road and travel even to Yakutia in unchanged quality. Purified natural intestines are stored for a very long time.

I have been looking for a shell like this for a long time, and I came across options for ordering in large quantities. For industrial production this is normal, but for a small family - oh, so much, almost 1000 meters of womb! Why do I need so much :-)!

Fortunately, you can now order just a little bit of natural casing to try. The first time I ordered a minimum quantity, only 10 meters.

I put the womb into a plastic container with a lid and store it in the refrigerator.

Enjoy your creativity and delicious homemade sausage!

Best regards, Anyuta.

How to make sausage at home? This question interests many cooks who do not want to purchase this product in the shop. In this regard, we decided to present several recipes homemade different types of sausages.

Making boiled sausage from poultry and pork

Before you do boiled sausage at home, you need to ensure that you have the following components:

• poultry breast - 500 g;
• lean pork - 300 g;
• fresh sour cream - 400 ml;
• semolina - 2 large spoons;
• egg whites - from 3 eggs;
• table salt - 1-2 dessert spoons;
• white sugar - 1 dessert spoon;
• ground black pepper - 1 pinch;
• sweet paprika - 2 dessert spoons.

Cooking method

How to make boiled sausage at home? Chicken fillet and pork are washed well and ground in a meat grinder. Add lightly beaten egg whites, salt, pepper and semolina. Sweet paprika, sugar and fresh sour cream are also added to the meat.

Beat all ingredients using a blender. As a result of such actions, a homogeneous mass is obtained without a single lump.

Can be used as a casing for boiled homemade sausage plastic bag. But it will be better if you take a baking bag or parchment.

The minced meat is placed in the prepared bag, and then it is carefully wrapped so that the contents of the bag do not leak out during the heat treatment.

After the homemade sausage is formed, it is placed in a pan of boiling water and cooked over low heat for 1.5-2 hours.

Raw smoked veal sausage

How to make cheese smoked sausage at home, few housewives know. To remedy this situation, we decided to introduce detailed recipe of this product. For this we need:

• veal tenderloin - approximately 1.5 kg;
• lard- 1 kg;
• table salt - 3 large spoons;
• regular vodka - 4 large spoons;
• various spices, garlic and liquid smoke - use to taste.

Cooking process

Before you make sausage at home, you need to prepare all the ingredients. Rub the lard with garlic and table salt, and then put it in the cold.

We cut the meat into small slices, pepper, salt, and also add various spices (to taste), vodka and granulated sugar. Mix all the ingredients and leave in the refrigerator for exactly one day.

The next day, dry the meat with a towel and grind in a meat grinder. Salted lard chop it very finely and then add it to the minced meat. Also add salt and sugar to the ingredients and pour in a little vodka.

After mixing all the ingredients, we form small sausages. After that we rub them liquid smoke, wrap in gauze, newspaper or foil. In this form, we leave the product in a cool and windy place. After 10 days raw smoked sausage can be served.

Cooking delicious blood sausage

Do you know how to make blood sausage at home? If you do not have such information, we will provide it right now.

So, to prepare the product in question we will need:

• peeled pork intestines - several pieces;
• fresh veal blood - approximately 3 liters;
• pork lard - 1.5 kg;
• ground spices dry (red and black pepper, cloves, nutmeg, cumin, etc.) - use to taste;
• cognac (you can use sherry, Madeira, good vermouth) - approximately 80 ml;
• table salt - use to taste;
• garlic cloves - about 5 pcs.

Cooking a delicious meal

Before making sausage at home, chop the lard with a knife or using a meat grinder. We press the garlic cloves through a press and then place them in the veal blood. Add lard, dry ground spices, cognac and table salt. Mix all the ingredients well with a blender, and then proceed to form the sausages.

Using a large funnel, fill all the pig intestines with a mixture of blood and lard, then twist or tie with twine.

We pierce the resulting products with a needle in several places and place them in a spacious bowl with warm water. Place the container on low heat and cook its contents for about half an hour. At the same time, we carefully ensure that the sausages do not swell or burst.

Carefully remove the finished products and cool. We hang the sausages in a well-ventilated area or put them in the refrigerator.

Making liverwurst in a natural casing

How to make liverwurst at home? There is nothing complicated in preparing such a product. We invite you to verify this from your own experience.

So, we need the ingredients:

• liver, pre-peeled and boiled - about 2 kg;
• large onions - 3 pcs.;
• fresh eggs - 15-20 pcs.;
• fresh high-fat sour cream - 500 g;
• cleaned intestines - 5-6 pcs.;
• salt and other spices - use to taste.

Making sausages from liver

For cooking liver sausages You can use any offal (lungs, liver, heart, kidneys, etc.). They are pre-cleaned and boiled, and then passed through a meat grinder. Also added to the liver is crushed into pulp. onion and chicken eggs. After mixing the ingredients and obtaining a homogeneous mass, add sour cream, various seasonings and table salt.

The prepared sausage base is distributed over the cleaned intestines and tightly tied with thick cotton threads. The resulting products are boiled over low heat for half an hour or a little longer.

The finished sausages are removed from the broth and cooled. Later they are fried in a frying pan, on the grill or baked in the oven.

How to make dry-cured sausage at home?

For cooking raw dried sausage No special skills or special equipment are required. For such products, you just need to purchase the following components:

• fresh veal - 1.5 kg;
• pork lard - about 700 g;
• table salt - 3 large spoons;
• black pepper - ½ dessert spoon;
• white sugar - 2 large spoons;
• any vodka - 1.5 large spoons;
• cognac - approximately 50 ml;
• pork or veal intestines (prepared) - use at discretion;
• garlic - 4-5 cloves.

How to cook?

Before you make sausage at home, you need to prepare all the main ingredients. The lard is thoroughly washed, dried, rubbed with salt and garlic and placed in the refrigerator for ten hours.

Fresh veal is also thoroughly processed and cut into small slices. Salt, sugar and a little pepper are added to the meat. In this form it is kept in refrigeration chamber throughout the day.

After preparing all the components, lard is finely chopped with a sharp knife or passed through a meat grinder. By the way, in the latter case it is necessary to use a nozzle with large holes.

After processing the lard, it is laid out on the meat product, and then the remaining sugar and salt are added, and a little cognac is poured in. If you don’t have such a drink, you can use regular vodka.

After thoroughly mixing all the ingredients, begin to form the sausages. The prepared base is placed in cleaned intestines and compacted well. Having tied up all the ends of the products, they are hung in a cool place (in a draft). After about 2-3 days, the sausages will begin to wilt. They will be absolutely ready for consumption in about 10-11 days.

Cooking doctor's sausage

Many chefs know how to make doctor's sausage at home. This is due to the fact that such a product is the most popular among consumers.

To implement the presented recipe, you need to prepare:

• pork meat of medium fat content - about 4 kg;
• fresh beef - 1 kg;
• table salt - approximately 3.5 large spoons;
• granulated sugar - 2 large spoons;
• ground nutmeg - 1.5 large spoons;
• cardamom - dessert spoon;
• cognac or regular vodka - approximately 50 ml;
• fresh chicken eggs - 5 pcs.;
• powdered milk - approximately 80 g;
• very cold water - about 1 liter;
• natural casing - at your discretion.

Preparing products

For cooking doctor's sausage fresh meat is ground twice in a meat grinder, and then all the spices are added and powdered milk. After thoroughly mixing the ingredients, ice water is gradually poured into them.

The resulting mass is whipped using a blender until it turns into a homogeneous emulsion suspension. Having added all the other products to the ingredients, we begin to form the sausages. For this purpose, only natural casings are used. They put everything in them meat base and tied tightly with threads.

The formed products are placed in slightly boiling water and cooked for 50 minutes. After time has passed, the sausages are removed and cooled.

The dish prepared in this way has a very pleasant, natural light pink color and the taste and aroma of real doctor's sausage. However, it should be noted that the structure of the product is slightly denser than store-bought.

Making delicious chocolate sausage for dessert

Few people know, but sausages can be not only meat, but also sweet. This product will serve great dessert, which is sure to please both adults and small children.

So, to prepare homemade chocolate sweets we will need:

• cocoa powder - 2 large spoons;
• fresh butter - approximately 200 g;
• whole milk - about ½ cup;
• peeled walnuts - approximately 100 g;
• shortbread cookies - about 500 g;
• light sugar - 1 full glass.

Making a delicious dessert

Before you do chocolate sausage at home, you should prepare the basis for it.

Grind the shortbread cookies not very finely with your hands, and then add granulated sugar, cocoa powder, melted butter And whole milk. To obtain more calorie and delicious sausage we also lay out the basis a small amount of walnuts. Before doing this, wash them thoroughly, dry them in a frying pan and crush them with a masher.

After mixing all the ingredients with a spoon or your hands, place the base on baking paper and form a dense sausage. After placing the product in the refrigerator, wait until it completely hardens. After that ready dessert cut into pieces and present to the table along with tea.

Knowing how to make smoked sausage at home (or some other similar product), you will never cease to amaze your loved ones.

To cook only the best and delicious dishes, we recommend adhering to the following rules:

• To prepare homemade sausages, you must use only the freshest and youngest meat possible.
• To make sausages more tasty, part meat product or lard must be cut into small pieces.
• To form sausages, you can use any casing: intestines, cooking packages, gauze, parchment paper And so on.

Bon appetit!

Whatever you say, sausage is a very convenient invention of mankind. Have breakfast, have a quick snack, “kill a worm” in the evening - what other product will cope with these tasks just as effectively. For those who don’t want to buy it in the store, we’ll tell you how to cook homemade sausage in the guts in your own kitchen.

Homemade pork sausage in intestines

Ingredients:

• Pork meat with fat layer – 1 kg;
• sausage intestines;
• cognac – 50 ml;
• salt, garlic and spices - to taste.

If the pork meat does not have a fat layer, then add about 200 grams to the ingredients. lard, otherwise the sausage will turn out dry.

Cooking steps:

1. Finely chop the pork and lard (about 1 cm pieces), add spices and garlic, pour in cognac. Mix thoroughly and refrigerate for at least 12 hours.
2. The intestine must be tightly tied at one end with a harsh thread and stuffed with infused minced meat. It’s more convenient to do this using a special attachment for a meat grinder, but if you don’t have one, you can use a regular spoon. The main thing is not to stuff the intestine too tightly, otherwise it may burst during cooking. If you want to get several small sausages, then tie the intestine with a strong thread at equal intervals as it fills.
3. Tie the open edge tightly, then use a toothpick to make several punctures in the sausage. This is necessary so that the intestine does not burst during heat treatment.
4. Roll the sausage into a ring, place it in a pan of boiling water and cook for 10 minutes from the moment it boils.
5. Pour into a baking dish vegetable oil, place the sausage there and bake in the oven for 50-60 minutes at 220 degrees until golden brown.

Pork sausages can be prepared different ways- in addition to the oven, they can be fried on the grill, in a frying pan, on skewers - in any case, they will sell out with a bang, and guests will be asking for the recipe for this dish for a long time.

Liver homemade sausage in the gut

Ingredients:

• any liver – 1 kg;
• chicken eggs – 3 pcs.;
• lard – 200 gr.
• onions – 1-2 heads;
• garlic – 4-6 cloves;
• semolina – 6 tbsp;
• intestines - as needed;
• salt, spices, pepper - to taste.

Cooking sequence:

1. Cut the onion into half rings and fry.
2. Grind the liver, garlic, lard, and fried onions in a meat grinder.
3. Add spices, salt, eggs and semolina to the minced meat, mix thoroughly. Leave the minced meat for half an hour for the semolina to swell.
4. We tie one end of the intestine with a harsh thread and stuff it with minced meat. Every 15-20 cm you need to bandage the intestine, forming future liver sausages. Don't forget to poke holes in each sausage with a toothpick or needle.
5. The prepared sausage can be boiled in a pan or baked in the oven for 40 minutes at 220 degrees.

Homemade chicken sausage in the gut

Ingredients:

• chicken fillet – 1 kg;
• chicken egg – 1 pc.;
• greens, salt - to taste;
• intestines - as needed.

Preparation:

1. Grind the washed and dried chicken fillet in a meat grinder, add herbs and salt.
2. We stuff the intestine with minced meat, tie it on both sides with a strong thread, and make several punctures.
3. Cook for 40-50 minutes in boiling water.
4. After cooking, you need to remove the sausage, cool and let it lie in a cold place for about 2 hours. The dish is ready.

If you are preparing chicken sausage not for children, then you can add lard (200 gr.), as well as garlic and your favorite spices, to the recipe. If desired, chicken can be replaced with turkey.

Dry-cured beef sausage in intestines

Ingredients:

• beef pulp – 1 kg;
• well-salted lard – 200 gr.;
• salt – 2 tbsp;
• granulated sugar – 1 tsp;
• black ground pepper– 2 tsp;
• ground red pepper - a small pinch;
• baking soda - on the tip of a knife;
• coriander – 1 tbsp;
• Apple vinegar.

How to cook:

1. Rinse the meat and cut into strips.
2. Fry the coriander in a dry frying pan, then grind it in a coffee grinder.
3. In a separate bowl, mix all the dry ingredients: coriander, salt, soda, red and black pepper, sugar.
4. Rub strips of beef with vinegar, roll in a mixture of seasonings, place in layers in an enamel bowl, cover with a lid, press down with pressure, put in the cold for 12 hours (after 6 hours you need to turn the pieces over and press down on the lid again with pressure).
5. Dip the marinated meat into a vinegar solution at the rate of 2 tbsp. apple cider vinegar per liter of water. After 10 minutes, remove the pieces, squeeze out excess moisture and grind in a meat grinder.
6. Cut the salted lard into thin slices and add to the meat.
7. Stuff the intestines with the minced meat and tie each piece on both sides.
8. Place the prepared sausages on a wire rack and put them in a place with good ventilation. In 5-6 days dry-cured sausage ready.

How to choose meat for sausage

In addition to the undisputed taste qualities homemade sausage has an undeniable advantage over its store-bought counterpart - the housewife knows for certain exactly what ingredients she used to prepare the delicacy and under what conditions she cooked it.

In fact, making sausage in intestines at home is not that difficult, just follow the recipe and use some tips and tricks.

For cooking, pork, veal, chicken, duck or turkey are usually used, but several types of meat can be combined. It must be remembered that poultry meat is usually a bit dry, so it is mixed with lard or bacon for juiciness.

When choosing pork meat, inspect the lard; if it is soft, tender and has a thin skin, then homemade pork sausage in the intestines will also be tender and soft. If you prefer lamb, then you need to look at the veins - if they are soft, then this is a guarantee that the sausage will be aromatic, tasty and tender.

How to select and prepare intestines for homemade sausage

Buying already prepared intestines for making sausage in a store or market today is not difficult. They can be beef, pork or lamb, and vary in length and diameter.

Beef intestine is preferable for homemade sausage, as it is more durable.