Meat sausages fried on a grill or frying pan are one of the most delicious snacks to accompany beer, as evidenced by the menu of the world's largest beer festival - Oktoberfest. This time we will understand the general intricacies of preparing sausages at home, and also consider the simplest and fastest recipe for homemade sausages in a meat grinder.

Of course, each cook has his own recipes, subtleties and tricks: some like dishes made from minced meat, some like well-ground meat, some add a lot of spices, while others make do with salt and black pepper. Therefore, to begin with, we will simply look at the general principles that will help you prepare juicy, satisfying and tasty sausages at home.

Meat selection

Almost any meat is suitable for homemade sausages: chicken, pork, beef, lamb, duck, turkey, etc. Either one type of meat can be used, or several types can be mixed in different proportions, depending on taste preferences. Thus, fatty pork is often mixed with beef, and poultry is most often used in its pure form or with the addition of lard for greater juiciness.

When choosing pork, you need to pay attention to lard: if it is tasty, aromatic and has a thin skin, then the meat from this animal will also be of good quality. When choosing lamb, you should look at the veins: if they are soft, then the meat will be quite tender.

If dry meat with a minimum of fat was chosen for the sausages, then you can add cream or ground lard to make them more juicy.

Cooling

Before starting cooking, it is advisable to cool the meat cut into small pieces and grind it a little in the freezer, which will ensure better grinding and will also help preserve the taste of the meat. The meat grinder can be placed in the freezer an hour before cooking, or in advance, overnight. The meat must not be overfrozen: it should freeze around the edges, but the center will remain soft.

Grinding

As soon as you have taken everything you need out of the freezer, you should start immediately, and you need to grind it as quickly as possible, while loading the meat in small portions. During grinding, there is no need to force the pieces into the neck, as this may disrupt the consistency of the future minced meat. The ideal fill level is ¼ of the neck volume.

Kneading

After grinding you should get minced meat with a visible texture. Spices and other additives are added to the finished mass, if they are provided for in the recipe, after which the minced meat must be kneaded with your hands so that it becomes denser and excess air is removed from it. You can check the taste of the resulting minced meat by frying a small amount in a frying pan. You should fry until cooked, but do not wait until the crust is golden brown, as it will slightly “eclipse” the main taste of the product. After the “test”, you can add the missing ingredients to the minced meat and knead it again.

Shell

Today it is not difficult to buy casings for homemade sausages in the store; they can be natural or artificial. Natural are specially processed pork, beef or lamb intestines. They can vary in diameter, length, and section of the animal’s intestine. When choosing intestines, you should pay attention to their characteristics: there should be no nodules, large holes, greasy odor, the color should be light, without gray shades. Beef casings are stronger than pork casings, so they may be easier to work with if you're making sausage for the first time. But lamb is more suitable for boiled sausages and ham. However, the choice is yours.

Before use, the intestines should be rinsed with warm water and soaked in water at 20-25 o C for an average of 2 hours (freshly canned ones can be soaked for only 5-10 minutes). Next, they are washed in water (30-35 o C). Next, the intestines are disassembled into pieces and their quality is checked by passing water through them. If there are holes in the womb, then it is in these places that the intestine should be cut into separate parts.

Artificial casings also come in various types, including cellulose, polyamide, and protein. Collagen casings, which are made from protein raw materials and are edible, are well suited for homemade sausages. To prepare, the collagen “gut” should be soaked in water (with the addition of 1 teaspoon of salt per 1 liter of water) at 35-40 o C for 2-3 minutes, then rinsed with running water.

Filling the casing, forming the sausages

When the minced meat and casing are prepared, you can begin the process of forming homemade sausages. A simple way is to change the attachment on the meat grinder to a special cone and put the intestine on it. You need to tie a knot only after you start serving the minced meat, otherwise an air bubble will form. As for density, a golden mean should be maintained: a very densely stuffed sausage can burst at high temperatures, and if the density is insufficient, voids will form. You can find the optimal degree of density experimentally 😉

Tip: If you doubt the density of the stuffing or could not avoid the appearance of air bubbles, it is better to prick the sausages with a thin needle or toothpick so that steam escapes during cooking.

The second option is in case you do not have such a special attachment or even a meat grinder. A cut off top from a plastic bottle will help. It can be secured in a meat grinder or used as a hand tool, pushing the minced meat through the neck and adjusting the density of the stuffing.

Tip: If you want to make one large sausage, you can immediately lay it in a spiral; if it is small, then you should leave enough space between portions of minced meat so that it is convenient to tie or twist the intestine. You can tie it with cotton twine.

Heat treatment

At home, sausages can be fried, boiled, baked, or a combination of these processing methods. With any method, a certain temperature regime must be observed: to keep them juicy, they should be cooked at a temperature of no more than 80 o C.

In a frying pan, fry over medium heat, first on one side, then, slightly increasing the heat, on the other side. The indicator of readiness is the clear juice released when the sausage is pierced. While frying, you can try putting a sprig of rosemary in the pan and periodically removing it from the fat and rubbing it over the sausages (this will give the dish a subtle rosemary aroma).

You can cook sausages in the oven either on an open baking sheet or in foil. In the first case, you should periodically baste them with fat or oil so that they are not dry, in the second case, unfold the foil towards the end of cooking so that a golden brown crust appears.

Tip: Instead of vegetable oil, you can use beef fat for frying and baking sausages; it will make the dish more juicy and tasty.

You can cook sausages in different ways, for example, put them in slowly boiling water, turn off the heat and leave covered for 20 minutes. Boiling is often used before stewing or frying in a pan.

Spices and additives

Recipe for making homemade sausages without intestines

If you don’t have a natural or artificial casing on hand, you can prepare homemade sausages in cling film, foil, parchment, etc. For example, let's take a recipe with minced meat from a mixture of chicken fillet and pork with the addition of eggs, baked in foil. You can use other combinations of meats and their proportions, and add spices and other ingredients at your discretion.

Ingredients:

• Pork (tenderloin) – 1 kg
• Chicken fillet – 0.7 kg
• Pork lard – 0.2 kg
• Eggs – 3-4 pieces
• Starch - 4 tbsp. spoons
• Garlic – a few cloves
• Salt, pepper, spices

Preparation:

1. Beat the eggs in a bowl, add spices, chopped garlic (pass it through a garlic press or finely chop it), salt. Then we begin to gradually add starch, stirring constantly and avoiding the formation of lumps.

2. Make minced meat from chicken fillet, pork and lard. If you want a more delicate grind, then use a nozzle with small holes. You can also make “chopped” sausages, for which you just need to cut the meat and lard into very small cubes. Place the minced meat or chopped ingredients in a bowl with eggs, mix well until a homogeneous mass is formed.

3. Take the foil, cut it into equal pieces of approximately 20x30 cm. Spread the minced meat with a spoon on the shiny, mirror side of the foil and form sausages of the desired shape and size, after which we begin to wrap it like candy. We twist the edges tightly so that there is no air gap between the minced meat and the foil. It is advisable to twist it tighter than shown in the photo.

4. Preheat the oven to 180 o C, place a baking sheet with sausages there and set aside for 1 hour. Homemade sausages without intestines can be served hot or cold, with a side dish and simply aromatic bread.

2016-12-20

Hello my dear readers! A magical time has begun in Transcarpathia - preparations for Christmas and New Year. There is no better time to cook homemade sausages than now - there is a large selection of excellent pork on the market. The other day my husband brought a “piece” of selected boneless pork belly and dreamily said: “Oh, I wish I had homemade sausages.” How can one refuse such a trifle to one’s own husband? A couple of hours later, on the table we had homemade pork sausage in the intestines in large rings, ringlets and small pieces.

If you have a sharp knife and a good meat grinder, the process of preparing pork sausage at home is not that labor-intensive. If you involve your family or just a loved one in sausage production, then it will be a holiday, not a job. A glass of soul-satisfying Cabernet Sauvignon, a full chest of fresh air after a recent walk along the river at the end of the garden and off you go!

Homemade pork sausage in intestines - recipes with photos

Recipe for homemade pork belly sausage or neck of the intestine

Ingredients

How to cook

My comments

Recipe for homemade pork liver sausage in Transcarpathian style

Ingredients

• 2 kg of offal (pork lungs, liver, heart).
• 0.5 kg of fatty meat (from the head) or cheek.
• 2-3 tsp. l. ground black pepper.
• 2-3 teaspoons dried marjoram.
• 2 large onions.
• 0.5 kg round rice.
• Salt to taste.

How to do

My comments

• I gave you a recipe for Transcarpathian liver sausage, which is called “white gurka”.
• If you are more familiar with buckwheat, then add it, but you should try it with rice - Hungarians know a lot about delicious food! Especially the one made from pork.

Ukrainian homemade sausage is the pride of the housewife

Ingredients

• 1 kg of selected pork (the lean neck is very good, some non-wiry parts of the hind leg and shoulder).
• 150-200 g of back fat.
• 2-3 cloves of garlic.
• 18-20 g salt.
• A teaspoon of ground black pepper.
• A quarter glass of cold water.

Approximately 1.5 m of small pork intestines.

How to cook

Homemade recipe for cured sausage made from pork, beef and back fat

Ingredients

• 500 g pork (hind leg).
• 300 g beef (hind leg).
• 200 g of back fat.
• 20 g nitrite salt.
• 1-2 cloves of garlic.
• 2-3 g black peppercorns.
• Dessert spoon of red wine.
• 1.5 meters of pork intestines (guts) with a reserve.

How to cook

My comments

• To avoid the appearance of “hardening”, do not keep the sausage in a draft. Otherwise, it will turn out to be excessively wet on the inside and hard on the outside.

Homemade pork sausage without guts in a bacon wrap

Ingredients

• 700 g pork (boneless brisket, neckless).
• 300 g beef.
• 1 tsp. l. ground black pepper.
• 1 tsp. l. sweet red paprika (optional)
• 1-2 cloves of garlic.
• Half a teaspoon of dried oregano, pounded in a mortar (optional).
• 300 g lean bacon, cut into thin slices.
• 14-15 g salt.

How to do

My comments

• How else to make homemade sausage without guts? In cling film or foil. If you have any questions about these methods, write, I will answer all questions.
• These sausages are good for a picnic; they are made not only from pork. They are especially good made from lamb or a mixture of lamb and beef.

Look for pork intestines (casings), nitrite salt, and sausage twine in online stores.

I wrote something - everyone will find something useful and interesting for themselves. At one time I made a lot of homemade sausages, and now I cook these delicacies only on holidays. There is a reason for everyone to work together and eat with appetite the fruits of their efforts. I have long been trying to turn unplanned repairs and sauerkraut into a small family holiday. It’s funny for some, but for me it’s a reason to rejoice at the simple joys of life, sorry for the “little oiliness”.

If my writing answered your questions about cooking sausage, send it to social networks and please subscribe to blog updates.

Remember that the best day is today! Be healthy and happy!
Always yours Irina.
Let's just silently listen to the unusual soulful performance. You can tell about the cry of the soul almost in a whisper...
Konstantin Meladze - Another snowstorm

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 vegetable oil into a baking dish, place the sausage there and bake in the oven for 50-60 minutes at 220 degrees until golden brown.

Pork sausages can be prepared in various ways - in addition to the oven, they can be fried on the grill, frying pan, skewers - in any case, they will sell out with a bang, and guests will be trying to find out 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;
• ground black 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. After 5-6 days, the dry-cured sausage is ready.

How to choose meat for sausage

In addition to its undeniable taste, 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.

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 on an industrial scale to provide food for legionnaires. Now the number of sausages produced by the food industry is also huge, but the naturalness of the composition and the percentage of meat they contain remains a big question.

But for lovers of 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, pork intestines are used for casing homemade sausages. 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 in just a few minutes the 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

The technology for preparing homemade sausages in a meat grinder differs mainly in the composition of the ingredients. They can be prepared using pork meat and lard, beef, lamb or poultry. In any case, you will get a very tasty product, after tasting which you will not want to buy any sausage products 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 have pieces of meat, you can simply cut the ingredients into 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 the finished product will be;
4. When the minced meat is ready, you can start stuffing the casings. Attach a special attachment to the meat grinder for filling sausages. Place an intestine or an artificial sheath on it, 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 during 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. 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 to the minced meat. 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 to take not chicken fillet (although it is less hassle), but meat 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.

The nutritional value of a homemade chicken product is 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. Such a finished product can be stored in the refrigerator for a long time if the rings are placed in an enamel or ceramic container and filled with lard.

To prepare this homemade snack 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 herbs 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 the ideal combination of spices and the amount of salt in minced sausage. To do this, you can use a little trick. Make a small cutlet from the prepared minced meat 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.

There are no secrets to making homemade sausage, and the process is not complicated, except for the fact that you need to know where you can buy such an ingredient for this process as pork intestines for stuffing sausages. Recipes on how to make sausage at home are readily shared by people who do this all the time, and the only special equipment required for this is a meat grinder attachment, which can be purchased at a hardware store without much hassle. But those who know the secrets know what products are in their product.

Products for homemade sausages and necessary components

It’s just difficult to cross the psychological barrier that still forces people to buy store-bought products. In supermarkets (and even in markets), they are not always distinguished by proper freshness, and at a fairly high cost, there is no guarantee that the sausage contains exactly the right meat, and in the quantity prescribed by the recipe.

Unscrupulous suppliers have learned to replace some products with other, cheaper ones, and add the necessary taste with food flavorings and colorings.

Be vigilant and carefully look at the ingredients of the products you buy.

Many are put off by the apparent complexity and laboriousness of the process. But there is nothing particularly complicated here. To prepare any homemade sausage, three necessary elements are required:

• minced meat (filling);
• pork intestines (casing);
• spices (taste requirement).

Knowing some recipes, choosing a place where you can buy a casing for the future process of preparing a delicious dish, and having decided on a set of spices that every housewife already has on the kitchen shelf, you can safely begin the upcoming action to please your family or guests .

You can produce your own sausage in a standard kitchen using simple available tools in the form of:

• ovens;
• multicookers;
• frying pans with tight lids.

Of course, homemade sausage will not look like store-bought sausage, but the taste will definitely differ to its advantage.

Minced meat or filling is the basis of success

Most recipes for making homemade sausages are based on the use of ground pork meat. This is understandable given that pig intestines are usually used for natural casings. But the range of existing possible fillings is much wider than pork sausage, because a delicious homemade dish can just as easily be prepared from:

• beef;
• lamb;
• chicken;
• turkey meat,
• and supporters of vegetarianism are even offered a delicious sausage made from peas and beets, so tasty if prepared correctly that it can be safely used for sandwiches.

Beetroot and peas can serve as ingredients for sausage

Economical brawn made from pork head, liver sausage made from ground or chopped liver, and even fish are very popular among housewives.

Therefore, you should not focus on pork when inventing sausage at home, even if it is being prepared for the holiday table. With a little imagination, you can completely eliminate the purchase of sausages, and even invent the necessary recipes yourself.

Pork can be used in homemade products, ground and cut into small pieces, like any other meat, or passed through a large grill. For amateur homemade sausage you will need ground pork and lard, for liver sausage - lard and ground or chopped liver. Delicacy sausages with mushrooms, hot peppers, or hard cheese are prepared according to the general recipe, with the addition of ready-made ingredients.

In sausages with cereals (buckwheat, pearl barley, or rice), this ingredient is added ready-made. Any cereal must be cooked in a special way, dry (so that no liquid remains in it), and the minced meat is used raw. You will definitely need:

• garlic;
• Semolina is usually added to liver sausage.

Semolina porridge can be added when preparing liver sausage

Milk is added to some types of sausages, for example, amateur and chicken, and sometimes a bun soaked in milk is added, especially if it is prepared in natural skin.

If you don’t want the sausage to look pale or gray, you can tint it with beetroot juice. The key to the success of any homemade sausage is properly prepared minced meat.

Shells and delicious spices

Numerous recipes shared by housewives differ in several parameters, which necessarily include the amount of spices added and their composition.

You can buy a set of ready-made spices with the taste of salami or Brunswick sausage, but they also contain dyes and food flavorings in advance, which is what lovers of home-cooked meals are trying to get rid of.

There are chefs who believe that a proper homemade sausage should contain nothing except:

• Luke;
• garlic;
• pepper, and capsicum grown on the windowsill.

And there are spice lovers who buy half the assortment of spices at the market.

It is advisable to add spices to the sausage based on your taste preferences.

Spices included in recipes cannot be considered an axiom, because some people love thyme, basil, and thyme, while others cannot digest their smell. And when a dish is prepared repeatedly, each housewife has her own zest, developed in the process, or acquired empirically, when at some point it dawned on her to add something dictated by many years of experience.

But casings for homemade sausages are dictated by strict etiquette. Meat sausage, pork or beef, is stuffed into pig intestines. Lamb - only in lamb, and when purchasing lamb for the purpose of making sausages, this should be taken care of separately.

If the pig's head is not old, you can use pork skin for the casing, and chicken sausage is especially tasty in chicken skin. The amateur one is prepared in a tetra pack; it is advisable to pack the vegetable or cereal in a baking sleeve or food foil. When everything is done in compliance with certain rules, the result is beyond praise.

Homemade sausage

Individual, characteristic cooking methods

In order to clearly demonstrate how simple the process of preparing homemade sausage is, it is worth giving some recipes. Pork and beef sausage:

• chopped meat together with garlic is scrolled through a meat grinder in a 1:1 ratio;
• after which the minced meat is prepared by thoroughly mixing in a special basin;
• salt and pepper are added to taste, spice lovers add a special set for meat;
• minced meat is stuffed into the washed intestines using a meat grinder, from which the knife and grid are removed, and a special nozzle;
• blisters on the intestines formed in this process are pierced with a needle;
• Alcohol and ground lard are added to this minced meat;
• Before stuffing, it must stand for several hours, and it must be stirred several times;
• the end of the intestine is tied with a knot or a harsh thread.

This sausage can be fried in a frying pan, simmered in a saucepan over low heat, or baked in the oven.

One of the cooking methods is baking in the oven.

Amateur preparation is as follows:

• meat and lard are minced through a meat grinder;
• add milk and grated beet juice, spices, salt and garlic;
• minced sausage is wrapped in a tetra bag (any shape);
• in this form, cook for about 50 minutes over low heat in a regular saucepan.

For the liver sausage:

• liver and lard are scrolled through a meat grinder or blender;
• eggs (raw), onions fried in vegetable oil, semolina, salt, black pepper, spices are added;
• everything is mixed and infused for about an hour.
• milk is poured in last, after which the cooked intestine is filled.

You can add finely chopped herbs to this sausage before stuffing, and bake it in the oven. The taste and smell are simply intoxicating.

Minced chicken is prepared in a similar way, but without lard, but before the infusion of the minced meat ends (about an hour), a roll soaked in milk is added, thoroughly squeezed out, and everything is thoroughly mixed until the minced meat turns into a homogeneous mass.

This sausage can be wrapped in the skin removed from the chicken and the edges sewn up with raw thread, or simply wrapped. The sausage is baked in the oven, or stewed, with a small amount of water, in a tightly closed casserole dish.

The shape is arbitrary, depending on what pieces of skin were removed. Chicken skin can sometimes be purchased in places where factory-processed chicken is sold. Onions for minced meat can be fried in chicken fat and add herbs.

Cooking homemade sausages is quite simple, and is not much different from frying cutlets or making homemade rolls. With a small investment of time and a much more budget-friendly set of products than purchasing ready-made sausage, you can use any ingredients and consume natural products without preservatives, dyes or foreign additives.