Shop surrogates are not scolded only by the lazy. Whether it’s home-made sausage, recipes without guts, ham or other special equipment allow the hostess in her own kitchen to cook a real sausage according to her own quality standards.

Cooked gutless sausage

You can make homemade sausage from any raw material. Recipes of cooked products from different varieties of meat differ mainly in the content of lard and spices selected for the main ingredient.

  1. First, the raw materials are washed, cleaned of films and bones.
  2. Then the prepared pulp is scrolled in a meat grinder. Add spices, salt. In order for the meat filling to be cooked into a uniform dense “bar”, starch and egg white are added to it.
  3. Dairy products are added to soften the taste and give the desired consistency to the whole mass. It can be cream, sour cream, ryazhenka and so on. Minced meat can be diluted with boiled water.
  4. It is important to thoroughly beat the entire mass with a blender to a state of thick mashed potatoes or cream. Then the sausage will have a gentle uniform texture.
  5. The meat stuffing is laid out on a sheet of parchment for baking and rolled up with a tight roll of the desired diameter. No voids should form inside.
  6. One edge is twisted, like a candy wrapper, fastened with a thread. Tamp the meat filling to this edge and twist the second side of the "candy wrapper", again avoiding the formation of voids.
  7. Sausage "bar" in several places tied with thread so that the packaging does not break. The shell should be tight. The length of the future sausage is checked in advance. It needs to be placed in a prepared pan.
  8. The blank is placed in a plastic bag, twist it and fasten with a thread so that water does not get inside. The package is put on freely.Two more packages are added for reliability.
  9. The bundle is dipped in cold water. Sausage must be completely drowned and covered.
  10. After boiling the liquid, the product is cooked on low heat for 1 - 2 hours, depending on the type of meat. One hour is enough for chicken; pure beef is cooked longer - up to 2.5 hours.
  11. If the workpiece protrudes slightly from the water, it is turned over several times during cooking. Water should not boil with a key, but only gurgle lightly. According to the standards for cooking boiled amateur sausages, the water temperature is 85 ºС, and the product temperature is 72 ºС.
  12. The finished sausage is laid out on a flat surface, preferably on a cutting board, in order to maintain its shape. Packets are cut carefully, as they are full of steam.
  13. The board is given a slight tilt, laying something at one end. The sausage cools for an hour, while the excess liquid drains.
  14. Another 2 hours, the sausage is cooled in the refrigerator.

The product is stored in parchment, in which it was cooked, for no more than a week.

Chicken Diet

Even in the most delicate diet recipe, do not give up salt and seasonings so that the sausage does not turn out tasteless.

Ingredients:

  • 700 g of white and red poultry meat;
  • three proteins;
  • 250 g of cream 20% or sour cream 15 - 20%;
  • 10 g of starch;
  • 10 g of salt;
  • ground pepper mixture;
  • seasoning to taste: basil, thyme and thyme.

Cooking Sausages:

  1. If the meat is chopped with a blender, you can not pass it through a meat grinder, but cut into slices and beat until puree. Liquid greatly facilitates the process, so all the ingredients are combined immediately.
  2. When working with the mixer, first you need to cook the stuffing, and then beat it with nozzles for a heavy dough.
  3. When cooking from lean meat, no fat is released, so the packaging method is simplified. The meat filling is laid out on a plastic wrap and wrapped in several layers. The edges tightly twist.
  4. A small load, such as a plate, is placed in the pan over the sausages, so that they do not float.

The rest of the process is no different from the one described above.

Homemade pork sausage without guts

Home-made pork sausage contains just such a quantity of fat and pork skins, which the hostess considers necessary. This is the beauty of home quality control.

Ingredients:

  • 1.5 kg of pork pulp;
  • 200 g bacon optional;
  • 30 g of salt;
  • 10 g of starch;
  • 50 - 70 ml of water;
  • 2 g of sugar.

It is better to wrap such sausage in parchment, as in the first recipe.

From seasonings, a mixture is recommended: chili, garlic, cloves, cinnamon, zira, coriander.

Seasonings can be added to the finished sausage. To do this, remove the shell from the cooled bars, roll them in spices, tightly wrap them in dry parchment and cool them for 6-8 hours in this form.

Pork and chicken

Most often, fatty pork meat is combined with lean chicken.

Ingredients:

  • 3 kg of pork and chicken in any proportion;
  • three proteins;
  • 50 g of salt;
  • 20 g of starch;
  • 70 - 80 ml of water;
  • 5 g of sugar.

Seasoning option: marjoram, caraway seeds, coriander, garlic and chili. You can add several whole pieces of lard and meat to the minced meat blended by the blender.

Fresh herbs are added to the prepared stuffing. It must be cut very finely, using only soft leaves without cuttings.

How to make from the liver

The savory taste of liverwurst is given by spices and fresh herbs. Any liver can be used: beef, pork, chicken.

Ingredients:

  • 600 g of the liver;
  • 300 g of lard;
  • three eggs;
  • 100 ml of milk;
  • 40 g flour or semolina;
  • 2 to 3 onions;
  • garlic;
  • 10 g of salt.

An approximate set of seasonings: marjoram, basil, ground bay leaf, dill, paprika, a mixture of peppers.

  1. Fry the onion until transparent.
  2. Mix with the rest of the ingredients.
  3. To interrupt the mixture with a blender and pack in parchment.
  4. Cook using the recommendations from the first recipe.

Tender homemade turkey sausage

You can make original sausage from diet turkey meat.

Ingredients:

  • 400 g filet;
  • egg;
  • 20 g of starch;
  • 40 g of Parmesan;
  • 10 g ground nutmeg;
  • a sprig of fresh rosemary;
  • 5 g of salt;
  • a mixture of peppers;
  • garlic.

Cooking:

  1. Add all ingredients except cheese to the meat scrolled in a meat grinder.
  2. Spread the mixture on a plastic wrap in the form of a rectangular layer.
  3. Put the finely chopped cheese in the center of the minced tortillas.
  4. Roll a tight roll so that the cheese is completely covered with meat.
  5. Fasten the ends with a thread, in several places drag the “bar”.
  6. To cook such a sausage is better for a couple, using a colander, lowered into a wide pan with a lid, or a slow cooker. If the sausage is properly wrapped, it will easily bend, and the shell will not burst during cooking.
  7. After boiling water, the sausage should “steam” for at least half an hour.

We cook beef in foil

Exceptionally aromatic sausage can be baked in foil. It is convenient to apply a method of cooking from minced meat. Even from a relatively fresh and "capricious" beef you get a juicy and soft snack.

Ingredients:

  • 2 kg of prepared beef pulp;
  • 200 g of fat;
  • four eggs;
  • 40 g of starch;
  • 40 g of salt;
  • 20 g of pepper;
  • spices to taste, such as basil and rosemary;
  • garlic.

Stages of preparation:

  1. Finely chop meat and lard. Evenly distribute the latter in the total mass. It is convenient to knead it with two spoons at once.
  2. Beat eggs.
  3. Add salt, starch and seasoning to them. Wait a few minutes for the starch to dissolve.
  4. Pour the mixture into the meat and mix the whole mass again.
  5. Lay it on a foil sheet with a strip of full-length strip.
  6. Roll tight roll and twist the ends. The shell must be airtight so that juice does not leak.
  7. Distribute the prepared mass into 3 to 4 identical sausages so that they bake evenly.
  8. Place the blanks on the baking sheet with the seam up.
  9. Bake in an oven preheated to 200 ºС for an hour and a half. During the last quarter of an hour, the temperature can be raised to 220 - 250 ºС.

The secret to success is the mandatory control of the amount of salt and pepper. It's okay to try raw mincemeat. No need to eat a whole spoon, it is enough to lick it slightly. It’s not possible to add salt to the finished sausage, so everyone checks in advance. Subject to this condition, the result of such a culinary experiment will never disappoint you.

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