The store sausage has recently ceased to satisfy customer requests: its components are too dubious sometimes, and the taste is often not very pleasant. Boiled sausage at home is much more useful and less dangerous, and the financial costs of its preparation will be slightly less. Therefore, it is worth rolling up your sleeves and starting to make your own meat delicacy.

Classic cooked sausage at home

Timeless classics are also found in this recipe.

In order to end up with a kilogram sausage loaf, you will need the following products:

  • meat - beef (premium) and pork (not too fat) at 0.4 and 0.35 kg, respectively;
  • 0.1 kg of bacon;
  • 2-3 testicles;
  • 0.1 kg of chopped garlic (can be grated);
  • 1.5 tablespoons of salt;
  • seasonings: ground black pepper, allspice, nutmeg and sugar in a total amount of 3 g.

As a shell, well-washed beef or pig intestines of sufficient diameter (about 5-6 cm) will be used. This product can be replaced with artificial.

The preparation procedure consists in the following actions:

  1. The meat is well washed, dried, if necessary, separated from the bone and ground into minced meat.
  2. The bacon is crushed and mixed in the stuffing.
  3. Eggs and seasonings are added to the mass, and then thoroughly mixed.
  4. The resulting mass is filled into the prepared shell. If there is no special device, then you can do it manually.
  5. On both sides, the shell is sealed, and then sent for heat treatment.

High temperature treatment takes place in 2 stages:

  1. Smoking. The loaves are suspended in a smokehouse and exposed to high temperature, raising it for half an hour from 70 to 110 ° C. Smoking can be replaced by a similar treatment in the oven.
  2. Cooking.A loaf of sausages is cooked in hot water (70-90 ° C) for about half an hour.

After the procedures, the product is cooled in cold water. The calorie content of the finished product is quite high: 257 kcal per 0.1 kg.

Simple and quick recipe

It is interesting: homemade sausage - the most delicious recipe

A simplified sausage recipe with only one type of heat treatment - cooking - involves the following composition of ingredients:

  • meat: chicken (half a kilo), cooked tongue (0.2 kg);
  • 2 eggs (proteins);
  • a glass of milk cream (20%);
  • clove of garlic;
  • ground seasonings: zira, black and hot pepper ½ spoon;
  • a spoon of paprika;
  • salt (as needed).

Stages of cooking homemade sausage:

  1. Preparation of chicken: it is washed, cleaned of bone and crushed with the tongue.
  2. Mixing all the ingredients: the result is a fairly thick mass that does not stick to your hands.
  3. The formation of the loaf. Stuffing is laid out on parchment and folded. Five layers of cling film are wrapped on top. The ends are twisted and fixed in several places with twine.
  4. Cooking in large quantities of water over very low heat. Sausage is lowered into boiling liquid and cooked for at least 2/3 hours. Periodically, it must be rotated so that the sausage boils evenly.

The last step can be replaced by steaming. Only in this case the product will be prepared for at least an hour.

Smoked sausage

To cook smoked delicacy, you will definitely need a smokehouse.

If there is one, then you can safely prepare the necessary products:

  • a kilogram of meat - pork or beef (it is better if both);
  • fat 600 g;
  • a spoonful of sugar;
  • spoon (without slide) of salt.

If there is more beef, then sugar and salt take a little more (about half a spoon).

Cooked smoked sausage is prepared for a long time - at least 10 hours.

Cooking smoked sausages:

  1. Grind beef, add salt and sugar, mix well.
  2. Stuffing is removed into a container and covered with a film, left to infuse at a temperature of 3-4 ° C for about 6 hours.
  3. Pork and bacon are chopped with a knife and mixed with ground beef when it is infused.
  4. The shell is filled with finished mass, its ends are tied and pierced in several places, so that the air during heat treatment does not tear the shell.
  5. Products are sent to the smokehouse for a couple of hours for processing at high temperature (90-100 ° C). Ready-made sausages should be brownish red.
  6. The last cooking step is cooking for about an hour.

After heat treatment, the loaf is cooled in cold water (about 10 minutes).

GOST

To create this GOST sausage you will need the following ingredients:

  • meat: beef (premium) and pork (not too fat) in the amount of 0.25 and 0.7 kg, respectively;
  • 0.1 kg of bacon;
  • a pair of eggs;
  • a spoonful of milk;
  • chopped garlic clove;
  • a mixture of spices (black and allspice, ground peppers, nutmeg, sugar) - half a spoon.

You will also need a natural (gut) or artificial shell.

Creating a delicacy according to this recipe is easy:

  1. Make minced meat from meat (the smaller it is, the better).
  2. Grind the bacon.
  3. Add the remaining products and mix well.
  4. Fill the shell, and tightly bandage the edges with a tourniquet.
  5. Heat the resulting product: smoking (0.5 hours) and cooking (0.5 hours) similar to the classic recipe.

It’s important to remember that the more beef in the sausage, the higher the cooking temperature should be finished product.

How to cook from chicken?

The most inexpensive option for cooking delicacies is home-cooked boiled chicken sausage.

To create chicken sausages you will need:

  • kilogram of chicken fillet;
  • 4 egg whites
  • a glass and a quarter of sour cream;
  • salt, spices (as needed).

Such a sausage is prepared for at least 1.5 hours.

Preparation includes the following steps:

  1. Grinding meat to a pasty state. It is advisable to first remove the fat and skin from the fillet.
  2. Mixing sausage mass. The remaining ingredients are added to the minced meat and mixed well.
  3. The formation of the loaf.The mass is laid out on a plastic wrap so that the diameter of the resulting loaf is 6-12 cm. The film is wrapped and tightly tied so that no liquid gets inside.
  4. Simmer for one hour.

After cooking, put the product on a plate and cool.

Sausage without guts - in foil

Not everyone will like to pack minced meat in their guts (this is a rather laborious task if there is no special equipment). It is much easier to wrap the formed loaf in foil and weld it in this form.

To cook pork sausage in this way, you need to do the following:

  1. Remove all veins, veins and fat from pork (2 kg), and then chop with a meat grinder.
  2. Grind the resulting mass in a blender.
  3. Add chopped garlic (5 cloves), dried cream (2 tablespoons with top) and salt (as needed). Mix thoroughly with a blender.
  4. Add spices (a little coriander, ground pepper, sugar), egg to the paste-like mixture, mix well.
  5. Make sausages from the mass, place them on parchment and wrap them like candy, fixing the ends with twine.
  6. Wrap each “candy” in foil, transfer to a pan, pour water. A small plate can be placed on top of the loafs to prevent them from floating.
  7. Cook the sausage an hour and 15 minutes after the water boils over low heat.
  8. Put the cooked products on a plate, and when cool, remove, insist in a cool place (3-4 ° C) for 12 hours.
  9. After infusion, free the prepared sausage from the shell and roll in the herbal mixture (0.5 tsp of rosemary, basil, parsley and oregano) and wrap it with parchment.

You can also cook beef delicacy in this way:

  1. Grind 1 kg of veal in a meat grinder along with 0.2 kg of lamb fat, several cloves of garlic.
  2. Stir in a little curry and dried dill, add a spoonful of salt.
  3. If the mass turns out to be liquidish, then you can pour a couple of spoons of flour or semolina.
  4. Stuffing put on foil and wrap it like a candy.
  5. Bake sausage in a preheated oven at an average temperature (200 ° C) for about 50 minutes.
  6. Cool the finished product by placing it on a dish.

Recipe for multicooker

You can make boiled sausage using a slow cooker. The main difference from the usual method is the programmable heat treatment mode. You can cook products in a slow cooker according to any of the above recipes. You can use another option in which a mixture of beef and turkey is used to prepare the product.

Ingredients:

  • meat: 2 kg of turkey and beef;
  • 0.3 l of water;
  • seasonings: nutmeg, ground pepper and bay leaf, Provence herbs - to taste;
  • 3-4 cloves of garlic;
  • salt - as needed;
  • salted intestines.

Cooking:

  1. Grind the meat, add the remaining products and mix thoroughly.
  2. The intestine is filled with the resulting mass, the ends are fixed with twine.
  3. Sausages are laid in a bowl, completely filled with water and cooked in the "Stew" or "Cooking" mode for about an hour.
  4. When the intestines are cooked, change the mode to "Frying" and sausages are fried for about 10 minutes on both sides.

 

Before cooking, sausages can be subjected to a half-hour heat treatment in the oven, as in the classic recipe. Then they can be served to the table, bypassing the frying stage.

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