Any housewife has a list of obligatory dishes. Borsch, pancakes, cutlets, olivier ... I learned - you can get married, you won’t be lost. But not everyone is at risk of going beyond the list of must have. And there is no time, and desire. And in general, rarely does anyone visit the idea of ​​cooking, for example, home-made sausage, cheese or yogurt. Easier to buy. But the same sausage in ham is easily prepared and, unlike the store, contains only those ingredients that the hostess herself considered useful.

Meat delicacies were cooked at all times and there were a lot of sausage recipes for every woman. Today, this product is undeservedly deprived of attention. In the name of health and satisfaction of the most sophisticated taste preferences, it is time to restore justice!

What is ham?

At the beginning of the article, ham was mentioned by chance. But what is this “device”? It is by no means a novelty among kitchen utensils - ham is used for a long time to produce meat delicacies. For home use, they are made compact and as simple as possible.

Ham is a tall stainless steel glass. The removable bottom is firmly fixed in its grooves at the selected height, and the lid is attracted to it by means of external springs. The ham with the contents is dipped in hot water, where it languishes from 30 minutes to several hours, depending on the ingredients.

More materials: ham recipes

Thus, products clamped by the bottom and the lid are constantly pressed during cooking. And therefore sausage leaves juicy, "strong", does not strew and has excellent natural taste.

Several models of ham from various manufacturers are presented on the Russian market.They differ slightly in appearance and price, but, as practice shows, there is no fundamental difference between them. Some models are equipped with additional options that facilitate the work of the hostess, but their presence is not affected by the result. Usually this is a thermometer that allows you to determine how warm the meat is inside. Locking mechanisms and metal quality may also vary.

Ham working principle

The ham cans seem to be simple, but are made of durable material that is almost impossible to bend or damage. Some housewives note that the upper edge can be quite sharp, and the springs are very tight, so for the first time be careful not to pinch or cut your fingers.

The cooking process itself is simple.

  1. The selected ingredients are prepared and, if necessary, marinated for several hours.
  2. The ham is lined with foil, sleeve or a baking bag. According to the reviews of experienced hostesses, it is most convenient to use a package or even a couple, in case one breaks.
  3. Inside the bag, the meat mass with spices and additional ingredients is laid out as densely as possible, clamped with a lid and fixed with springs as tight as possible. If you fold the meat looser, then the finished product, although it will be tasty, will certainly not keep its shape and crumble.
  4. Cook sausage in ham, immersing it in an ordinary pan, hot grill or pressure cooker. You can even use the oven ... But the multicooker is ideally suited for this purpose - it has the ability to maintain a fixed temperature. Ham is lowered with cold meat into cold water and heated to 80 ºС. By all standards, only at such a cooking temperature does the sausage turn out to be correct - both healthy and tasty.
  5. After cooking, the ham is removed from hot water and immediately cooled under running. After that, the cooled structure is sent to the refrigerator for at least 5-6 hours.
  6. The finished sausage is taken out of the ham, removed from the bag and cut with a sharp knife into portion pieces. Depending on the ingredients, their size and tamping density, the product will be cut into either thin sandwich slices or thick but tasty slices.

In ham, you can put one type of meat, or several - choose combinations to your taste. As in a store sausage, you can add peas, olives, pieces of vegetables, lard and offal to your home-made sausage. The finished dish will definitely differ in taste from the purchased sausage. Our receptors are accustomed to nutritional supplements, so natural meat at the first test may seem a bit fresh.

Ham sausage recipes

You can experiment with different ingredients and the result will not disappoint you anyway. In addition, a recipe book is always attached to the ham, each of which has been checked more than once. And we recommend preparing several types of classic sausages, which will come in handy for breakfast or as a lunch snack. Such a dish can be safely served to the festive table - guests will be pleasantly surprised.

Doctor's sausage in ham

A piece of the Doctor’s sausage, beloved from childhood, with a slice of fresh bread and a glass of milk - what could be tastier? Therefore, let's start with it.

Take the following ingredients:

  • 1.1-1.3 kg of pork and beef (pork three parts, beef - one);
  • egg;
  • two teaspoons with a slice of nutmeg;
  • a tablespoon of sugar and salt;
  • 3 tablespoons of milk powder and fat cream.
  1. Cut the meat into small pieces and pass several times through a meat grinder. You can grind it in the harvester. The more tender and uniform the meat mass comes out, the better.
  2. Add the egg, nutmeg, sugar and salt to the prepared meat. For a creamy, delicate flavor, add milk powder. Knead the minced meat, gradually adding fat cream (as it takes).
  3. Pack the finished mass tightly in a bag and tie it as tight as possible. The doctor’s sausage in ham will be ready in one and a half to two hours.

You can roll already cooled sausage in your favorite spices and serve with greens, fresh bread and vegetables.

Amateur sausage in ham

Men like sausage more Amateur - this is a fact. Please them with a natural product.

For cooking you will need:

  • approximately 600 grams of beef and 800 pork;
  • pork fat;
  • salt, pepper and sugar, as in the previous recipe.

Prepare the pork fat in advance: cut it in the quantity that you consider sufficient. Do not make pieces large. With meat, do the same as in the previous recipe.

  1. Stir in salt and pepper, add sugar and nutmeg. You can pour a little water or cream. Stir the mixture thoroughly until smooth.
  2. It's time to add fat. Do it gradually - the main thing is that it is distributed evenly. Otherwise, the sausage in places will turn out not Amateur, but very Doctor's.
  3. The meat in the collected ham should languish in hot water for at least two hours.

Ready Amateur will surprise you first of all with color. Where is the nice pink tint? So, get acquainted - this is what a real, meat sausage looks like. And what is added to it for a presentable appearance, it is probably better not to know.

By the way, you can achieve a pink tint at home, but having spent quite a lot of time. To do this, pre-salt the meat in nitrite salt and leave to ripen for two to three days. Then cook as described, but do not add salt anymore.

Ukrainian homemade sausage

We are not talking about those ruddy rings that are cooked in the intestine and fried. Below is a recipe for Ukrainian ham sausage with bacon.

So, the ingredients:

  • 800 grams of beef fillet;
  • 150-200 grams of lard, depending on preference;
  • 15 grams of dry gelatin;
  • a spoonful of soy sauce;
  • salt and seasoning.

Pieces of such sausage can be fried a little before serving.

  1. Pass the meat through a meat grinder. It is not necessary to grind it, as in the previous two recipes, it is enough to get the usual minced meat.
  2. Chop the lard in small pieces, which will be convenient to chew.
  3. Stir the lard into the minced meat so that it is evenly distributed and add dry gelatin, soy sauce, salt and your favorite spices.
  4. Ukrainian ham sausage will be cooked for two hours.

Serve it well with garlic, fresh tomato and brown bread.

Estonian cooked sausage

Traditionally, Estonians prepare for the holiday a drop of blood with the addition of barley or buckwheat, as well as offal. But Soviet GOST called Estonian boiled sausage made from cold cuts with the addition of bacon, garlic and spices. Here we will cook it in ham.

You will need:

  • beef, pork - 300 grams each;
  • bacon - a pound;
  • nitrite salt and ordinary - 30 grams each;
  • white and black ground peppers;
  • dried and fresh garlic;
  • starch - 125 grams.

In the original version, meat and bacon are taken in almost equal amounts, so you can add a little bacon if you wish.

  1. Prepare the minced meat with half the fat, passing the ingredients through a fine sieve of the meat grinder twice.
  2. Freeze the second half of the bacon so that it cuts well, and cut into small pieces “on the tooth”.
  3. Combine salt, pepper and dried garlic. Enter the dry mixture into the minced meat, add the fat, mix thoroughly until smooth.
  4. Dissolve starch in half a liter of cold water. Pass a couple of cloves of garlic through a press. Add the ingredients to the minced meat and put in the refrigerator for a day.
  5. The next day, fill the ham and simmer the sausage for 2-2.5 hours.

Sausage in chicken ham

Boiled sausage in ham made from chicken fillet is an excellent choice for those who monitor their weight.

For cooking you will need:

  • a kilogram or slightly more chicken breasts or fillets;
  • 2 eggs;
  • carrot;
  • fat cream;
  • salt and spices.

For a brighter flavor, you can add a little garlic.

  1. Make minced meat from chicken, cut carrots in very small cubes.
  2. Mix all the ingredients.Add as much cream as possible so that the stuffing does not come out too liquid.
  3. Put the minced meat in ham and send to cook. Chicken sausage in ham is cooked much faster than pork or beef - you can get it in an hour.

Delicate slices go well with fragrant mustard or garlic sauce.

Turkey ham sausage

Lovers of turkey meat, of course, will be happy to be able to cook something new from their favorite product.

For the basics you will need:

  • kilogram of meat (in approximately equal proportions turkey and chicken fillet, as well as turkey thigh);
  • half a glass of milk;
  • egg;
  • ground paprika;
  • pepper, coriander, salt.

In the simple recipe below, you can optionally add olives, green peas or corn, greens, etc. In general, do not limit your sausage imagination!

  1. Grind all these ingredients into a homogeneous paste in a blender. If you add some of your components, then it is better to mix them into the resulting mass whole.
  2. Fill the ham and cook the turkey sausage for about an hour.

Such homemade sausage is perfectly cut into thin slices - no worse than the store! Perfect for breakfast with scrambled eggs or scrambled eggs.

Cooking boiled sausages in ham can be easily mastered even by a very young and inexperienced hostess. The main advantage of such a product is its naturalness. Another undeniable plus is variability. Add any ingredients to the composition and get a new, unique taste every time!

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