How to cook homemade sausage - 8 delicious recipes

Freshly cooked home-made sausage made from quality products is in no way inferior to the store sausage, the composition and shelf life of which often cause doubts among housewives. The assortment of ingredients and methods of creating a delicacy are very diverse, but before you cook homemade sausage, you should get acquainted with some of the technological fundamentals of the process and choose a food package to taste.

Homemade black pudding

The well-known “blood drop” based on purified blood is a product that has been tested for centuries, a traditional dish of nomadic peoples. However, even today they like blood sausage no less.

For preparation you will need:

• 3 l of blood;
• 1.5 kg of fat;
• pork colon
• salt and spices (cloves, caraway seeds, nutmeg and others).

Cooking method:

1. Fresh blood is mixed with salt, which will protect the first from clotting. Already formed blood clots are rubbed through a sieve.
2. Fat is cut into small pieces and mixed with blood.
3. Stuffing is pepper and, if necessary, is salted.
4. The intestines are thoroughly washed with salt, which eliminates the unpleasant odor, after which they are filled with minced meat and tied with culinary twine on both sides.
5. Cooked sausage for 30 minutes over low heat.

Diet chicken sausage

Homemade chicken sausage - simple, fast, tasty.

It’s enough to have at hand:

• ½ kg chicken fillet;
• 100 ml cream;
• 2 eggs;
• clove of garlic;
• 5 g of starch;
• some salt, pepper, hot paprika;
• parchment and twine.

Stages of preparation:

1. The washed fillet is ground in a food processor or twice passed through a meat grinder.
2. The meat mass is mixed with starch, salt, spices and grated garlic.
3. After adding 2 egg whites to the mixture that hold it together, it is mixed again in the combine.
4. Without stopping the process of mixing minced meat, cream is poured into it.
5. The resulting composition is laid out on parchment, which is grasped with thread from two ends in the form of candy, and then rewound with twine along.
6. So that the water does not soak the product, it is placed in a sleeve and cooked for 40 minutes over low heat.

How to cook from the liver

Homemade liver sausage is completely devoid of “chemistry” and is perfect for a children's diet, being a nutritious and healthy product.

Are used:

• 800 g of the liver;
• 250 g of fat;
• 70 g semolina;
• 100 ml cream;
• bulb;
• carrot;
• 2 eggs;
• salt and spices.

Working process:

1. The fat is cut into cubes, which are fried until golden brown and extracted from melted fat.
2. Carrots and onions are chopped and then fried on the remaining fat until light brown.
3. The liver is cut into slices and mixed with fried ingredients. Then everything is ground in a blender.
4. Eggs are driven into the minced meat, semolina is introduced and spices are added.
5. The hepatic mass is left alone for 40 minutes to swell the cereal.
6. Stuffing is sent in bags, which are wrapped with cling film, which helps to give them the shape of sausages.
7. Products are cooked for 50 minutes, then cooled, freed from cellophane and transferred to airtight containers so as not to weather.

A simple recipe for boiled sausage

This is a wonderful homemade sausage, which without fear can be given to small households.

To execute the recipe you need:

• ½ kg of pork pulp;
• 100 ml of milk;
• egg;
• 20 g of starch;
• salt, pepper, other spices.

To cook boiled sausage, we follow a simple algorithm:

1. The meat is ground in a blender along with salt, pepper, other spices and ½ of the declared amount of milk.
2. Next, the egg, starch and remaining milk are added to the resulting composition, after which the minced meat is again crushed in a blender.
3. The meat blank is placed in a sleeve, where the product is wound well with the help of threads, taking the form of sausages.
4. A dish is baked in the oven in three stages: 15 minutes - at 180 ° C, 25 minutes - at 150 ° C, 10 minutes - with the same temperature without a film.

Cooking in Ukrainian

Pork sausage weighing 1.2 kg can be prepared with the addition of:

• 200 g of fat;
• heads of garlic;
• 30 g of salt;
• mixtures of peppers;
• Basilica
• piles of brandy;
• 2 m of intestines.

The sequence of actions:

1. The meat is washed, freed from films and cartilage, cut into very small pieces.
2. Lard is cut into small cubes, which are mixed with pieces of pulp, spices and salt.
3. Gruel is prepared from garlic, which is also sent to mincemeat.
4. After adding brandy, the meat mass is covered with cling film and marinated for 5 hours.
5. The intestines are soaked in saline, washed and densely stuffed with minced meat.
6. Formed and knotted sausages are boiled for 5 minutes in water, after which they are transferred to a baking sheet.
7. Products are baked for 60 minutes at 180 ° C.

Homemade Krakow sausage

Fragrant, juicy homemade sausage, which deserves the highest praise, is prepared from:

• 1.2 kg of beef;
• 1.5 kg of pork;
• 1.2 kg of brisket;
• 75 g of salt;
• 6 g of sugar;
• pepper;
• cloves of garlic;

The well-known "Krakow" is prepared as follows:

1. Lean pork and beef are passed through a meat grinder, and the cut fatty part goes to the freezer.
2. Stuffing is salted, kneaded and left in the cold to pickle for 24 hours.
3. Then, frozen lard and bacon are cut into small cubes.
4. The meat mass is seasoned, passed through a meat grinder and mixed with pieces of lard.
5. Prepared casings are stuffed with minced meat, after which the sausages are kept suspended at 12 ° C for about 6 hours.
6. Then at night the products move to room temperature.
7. Then sausages are smoked on oak chips for about 3 hours with a gradual decrease in temperature from 90 to 40 ° C.
8. The finished sausage is placed in the refrigerator for a day, after which it is served on the table.

How to make jerky sausage at home

Preparing dry-cured sausages at home is a time-consuming process, but the result will exceed all expectations.

Required:

• 1.5 kg of beef;
• 600 g of salty bacon;
• 60 g of sugar;
• 45 g of nitrite salt;
• the same amount of ordinary salt;
• on a stack of vodka and cognac;
• head of garlic;
• ground pepper.

Nitrite salt can be excluded from the composition of products, but it is thanks to it that sausages and ham acquire special taste.

When cooking:

1. Young beef is cut into slices, which are mixed with half the declared amount of sugar, pepper, vodka, a third nitrite and the same amount of ordinary salt.
2. For 24 hours, the workpiece is sent to the cold.
3. The meat is scrolled through a meat grinder.
4. Salo is rubbed with garlic, and after 30 minutes in the cold, cut into cubes.
5. Stuffing is mixed with lard, the remaining amount of salt, sugar and cognac, and then put in the cold for 2 hours.
6. Washed intestines are filled with meat mass, and then the future sausage is left in the kitchen in limbo under a hood for 2 weeks.

How to cook without guts

Homemade sausage can be prepared from various types of meat. But the best solution would be a composition of two to three different species.

To execute the recipe you will need:

• 700 g of meat;
• ½ head of garlic;
• 100 ml cream;
• 200 g of champignons;
• oregano, basil, rosemary, pepper, salt.

The main steps for preparing sausage:

1. Garlic is crushed.
2. The meat pulp is passed through a meat grinder and thoroughly mixed with cream, salt and garlic gruel.
3. Stuffing is whipped with a blender.
4. Mushrooms are finely chopped, fried until golden brown and interfere with the meat mass.
5. Stuffing is wrapped in the form of sausage in parchment, which is wrapped in foil in several layers.
6. The workpiece is sent to simmer for an hour.
7. Upon reaching the preparedness, the sausage is cooled, freed from the wrapper and crumbled in spicy herbs.
8. After 24 hours, the home-made meat product is ready to be served.

Having reasonable doubts about the quality of the ready-made store sausage, any housewife can easily prepare a fragrant delicacy from her own meat at home. It is simple, fast and deliciously delicious!