In this category of materials you will find the most best ways preparing homemade sausages according to recipes. How to cook boiled sausage, as well as liver, dry-cured or doctor's sausage. How to fill the casing while preparing sausage at home.

Composition of doctor's sausage. How to make at home

Many families refuse to buy doctor's sausage in supermarkets or at the market, because taste qualities and the ingredients included in purchased sausage leave much to be desired. Cases of food allergies to purchased products have become more frequent.

But sausage lovers don’t have to give up the popular product. After all, you can make a tasty and juicy sausage with your own hands at home. You yourself will choose the appropriate ingredients, the casing (intestine, sleeve) and control the process of preparing a homemade dish.

From this material you will learn how to properly prepare boiled doctor's sausage at home. Simple photos and video recipes will help even a beginner in the kitchen make this delicacy the first time.

How to make liver sausage recipe at home

The taste of real juicy liverwurst, prepared at home, cannot be compared with purchased products, which do not always contain only natural ingredients....

In this article we will tell you how to make homemade liver sausage with your own hands. Let us remind you that liver is such nutritious insides of animals as kidneys, heart, liver. Many gourmets really appreciate the taste of beef liver, which can be used to prepare this delicacy. The liver contains many substances beneficial to the body, including vitamin D.

Casing for making sausage at home

Natural lovers homemade sausage, Those who have made this exquisite meat delicacy with their own hands at least once in their life know that a special casing must be used to stuff the prepared minced meat. Typically, canned pork intestines (or beef intestines, or lamb intestines for making Vienna sausages) are used as casings for homemade sausages.

If you want to make delicious dietary homemade sausages, we recommend buying beef intestines as a casing, as they are easily digested in the stomach and are very low in calories. And for the normal process of food digestion, the enzyme of the microflora of cattle (cattle) is useful, which this shell perfectly preserves during the preparation of the product.

Recipes for homemade pork sausage in the gut

The quality of food products on the shelves of many shops and supermarkets is deteriorating every year. In order to withstand competition and reduce the cost of the final product as much as possible, manufacturers resort to various tricks, filling their products with food ingredients that are not the same. high quality and additives that increase the shelf life of goods. All these “tricks” not only worsen the taste of the food, but can also affect your health (causing, for example, an allergic reaction). It’s hard to imagine what stuffing is used to make sausages now... at least there’s very little meat...

Therefore, for lovers of tasty and natural pork sausage I highly recommend learning how to make this wonderful product with your own hands at home. In fact, preparing homemade sausage is not very difficult and even a “kitchen amateur” can easily cope with this task.

How to make blood sausage at home using a recipe

The tradition of eating foods mixed with fresh blood came to us from ancient times. Some peoples still consider fresh animal blood to be an excellent rejuvenating agent, as well as a cure for many diseases.

Usually, to prepare soondae or blood sausage at home, use specially prepared minced meat with the addition of fresh bovine, pork or veal blood.

But why is homemade blood sausage so popular these days? This dish is very satisfying and has a unique taste. But most importantly, it contains very useful substances that help treat certain ailments.

How to make dry-cured sausage at home

In this article you will find the most best recipes making dry-cured sausage, the special taste of which is highly valued in many “expensive” restaurants!

Juicy and appetizing homemade sausage will outshine the taste of any store-bought counterpart. Instead of all sorts of artificial additives that manufacturers stuff their products into, you can add cognac and nutmeg to your homemade sausage for a unique taste, garlic for a rich aroma, and paprika to add interesting flavor notes and preserve the natural color of the meat.

And of course meat!!! A sausage prepared at home will definitely contain a sufficient amount of meat... because you won’t deceive yourself! :)))

How to make boiled sausage at home using recipes

It's no secret that store-bought sausage is stuffed with various artificial flavors, preservatives and ingredients that preserve appearance product. In addition, ground cartilage, sinews and other “appetizing” components are added to sausage mince in order to increase the volume and reduce the cost of the final product.

But you can make real boiled milk sausage without all these additives with your own hands. And in this article we will tell you how to prepare delicious sausage at home. Simple and clear step by step recipes with photos will help even a beginner in the kitchen make this wonderful meat product. And video lessons with a visual demonstration of the process of preparing homemade boiled sausage will allow you to cope with the work very quickly.

Which sausage is the most delicious for you? Definitely homemade. The one made with the best spices from selected meat. What you can buy in a store or supermarket has practically nothing to do with real sausage. Since it contains almost no real meat (30% is meat, 70% is ground by-products, dyes, flavorings, starch, flour, soy protein, etc.).

And homemade sausage is a real meat product, the aroma and taste of which is not familiar to everyone. This alone is an argument to please yourself and your loved ones with homemade sausage.

Anyone can cook it at home, even a beginner. Only, the process is not very pleasant when you are dealing with intestines. However, the sausage will be simply gorgeous! In addition, it can be stored much longer than store-bought and can be cooked as much as needed. It is perfect as a main course for a picnic or for a family dinner.

Naturally, you can simplify the process a little by using an artificial casing instead of intestines. It is now sold in many stores. However, if you want to cook according to old traditional recipes, then you cannot use anything artificial. In addition, artificial shells are not as safe as real ones.

Sausage cooking sequence

The most difficult part of making homemade sausage is preparing the casings that you will stuff with meat. Only fresh pork (less often chicken, lamb or beef) intestines are suitable for this, which must be rinsed well under running water. It’s better to immediately cut them into pieces approximately 30 centimeters long - firstly, this is the optimal size, and secondly, it will be easier to process.

Externally washed intestines must be turned out and then cleaned of the mucus that covers them inner surface. We recommend using the edge of a tablespoon or the back of a knife, placing the intestine on the board. Once the mucus is completely removed, they need to be disinfected. To do this, put it in a weak alcohol solution (fifty grams of vodka per half liter of water) or garden solution (two teaspoons of soda per liter of cold water) for 50-95 minutes.

While they are soaking, you can start preparing the minced meat. There are many different recipes. In addition, sausage is a unique dish with which a lot of people experiment, changing types of meat, adding different spices and ingredients.

Homemade sausage

And here is one of the simple and very old recipes that tells how to make sausage at home. You will need: three teaspoons of salt, seven cloves of garlic, half a teaspoon of ground pepper, 0.4 kilograms of lard, half a kilogram of veal, one kilogram of lean pork.

Lard and meat should be cut into small cubes, pepper and salt. Add half a glass of water and finely grated garlic there. Mix everything well. Remove the soaked intestines from the water, rinse in cold water and turn it out again. Now using a special attachment from a meat grinder or make it yourself, just cut top part plastic bottle, and then put the minced meat into the prepared casing. Do not fill too tightly. When filled, tie both ends and place in the refrigerator for 4 hours so that the meat is completely saturated with garlic, pepper and salt.

Then grease a baking sheet with oil and place the sausages on it, making approximately seven punctures on each one in advance. This is necessary so that the sausages do not “swell” when you cook, and excess liquid and the heated air came out freely. Fry at 175 degrees for thirty minutes on each side.

Liverwurst

Good liver sausage is very different from what is sold in stores. It is delicious, fragrant and seems to melt in your mouth. To do it you need: two teaspoons of salt, half a spoon of ground pepper, two cloves of garlic, five hundred grams of lard, beef, veal and beef liver.

Pass the beef liver through a meat grinder. Throw all the meat into the pan and start cooking. Remove the pork five minutes after it boils, the veal – fifteen minutes, the beef – twenty minutes.

The meat should be cooled, then minced, adding garlic. Mix the liver with meat, add pepper and salt. After that, you can start stuffing the intestines. Cook the finished sausages over medium heat for about 50 minutes. Liver sausage is stored and cooled in the refrigerator.

Homemade smoked sausage with onions

Do you need: a tablespoon of cognac, nutmeg, half a spoon of ground pepper, one and a half teaspoons of salt, three cloves of garlic, one hundred grams onions, five hundred grams of beef, one kilogram of lean pork.

Cut the meat into 2x2 centimeter cubes, add salt and put in the refrigerator for two days. This is done so that it is salted. Then, drain excess water, pork and beef should be finely chopped, mixed with spices, salt, crushed garlic and finely chopped onion. Add cognac and mix well. After this, you can stuff the intestines with minced meat and leave the sausage for 2 days in a cool, dark place. Then smoke the sausage using cold smoke at 20 degrees until the intestine shrinks. Now leave the sausage for 25 days, hanging it in a ventilated area. And only then can they be eaten, since they will acquire a specific smell that is characteristic of sausage.

Homemade hunting sausages

They need intestines, and for minced meat: three cloves of garlic, a teaspoon of pepper, two teaspoons of salt, a kilogram of lean pork, a kilogram of chicken fillet.

Pass the meat through a meat grinder with a large grid. Add crushed garlic, pepper and salt to the minced meat. Mix well and leave for two hours so that the minced meat is evenly soaked. Stuff the intestines with minced meat and make a couple of punctures. Boil in salted water for fifteen minutes, then fry in a frying pan until golden brown. They are eaten both cold and hot.

These are just a couple of recipes for making sausage at home. However, there are still a lot of them. And, despite the huge choice, there are general recommendations that should be followed.

Almost all types of sausage must contain lard. They do this so that she can have delicate taste and it was juicy.

You can make sausage not only according to standard recipes, but also using any additives: liqueur, cognac, game meat, bell pepper, potatoes, cheese, olives and other spices.

If you want the sausages to act as a decoration for the holiday table, it would be appropriate to use original sprinkles. You can use, for example, ground or thinly chopped nuts, as well as sesame seeds.

Video tutorials

Which sausage is the most delicious? Of course, homemade! The one that is prepared from the finest meat with the best spices. What we are offered from the shelves of supermarkets and shops has a very mediocre relationship to real sausage. After all, in its composition there remained, at best, thirty percent of not the most best meat, and everything else is ground by-products (waste meat production), soy protein, flour, starch, flavoring additives and dyes that give sausages the necessary presentation and taste.

Meanwhile, homemade sausage is a real meat food, the taste and aroma of which, alas, is not familiar to everyone. This alone is a sufficient argument to please your loved ones and prepare homemade sausages for them.
Anyone, even a novice housewife, can prepare sausage at home. True, the process is not a pleasant one if you have to deal with guts. But what a delicious sausage it turns out! In addition, homemade sausage, unlike store-bought sausage, can be stored in the freezer for a long time and cooked as needed. It is equally good for a family dinner and as the main dish of an outdoor picnic.

Of course, you can simplify the process somewhat by using an artificial casing instead of intestines, which can now be purchased in the store. But if you are attracted to traditional old recipes, there shouldn’t be anything artificial. In addition, the absolute safety of artificial membranes raises quite natural doubts among many people.

Sausage cooking sequence.
The most difficult thing when preparing homemade sausages is preparing the casings that will be stuffed with meat. For this purpose, fresh pork (less often beef, lamb or chicken) intestines are used, which are thoroughly washed under cold running water. It is better to immediately cut them into pieces 20-40 cm long - firstly, it will be easier to process them, and secondly, this is the optimal size for future sausages.

The intestines that have been washed from the outside must be turned out and cleaned of the mucus covering their inner surface. It is best to do this with the back of a knife or the edge of a tablespoon, placing the intestine on a cutting board. After the mucus is completely removed from the intestines and they become clean, they need to be disinfected by placing them in a soda solution (2 teaspoons of soda per liter of cold water) or a weak alcohol solution (50 grams of vodka per half liter) for 45-90 minutes water).

While the intestines are soaking, you can begin preparing minced meat for future sausages. Exists huge amount recipes In addition, sausage is a unique dish with which you can experiment endlessly, changing the ratio different varieties meat, adding all kinds of ingredients and spices.

Homemade sausage.
But one of the oldest and simple recipes, telling how to cook sausage at home. To do this you will need 1 kg of lean pork, 0.5 kg of veal, 0.4 kg of lard, 0.5 teaspoons of ground pepper, 7 cloves of garlic, 2.5-3 teaspoons of salt. Meat and lard are cut into small cubes, salted and peppered. Finely crushed garlic and half a glass of water are added there. The prepared mass is thoroughly mixed. The intestines soaked for casing are removed from the water, rinsed in cold water and turned inside out again. Using a special attachment for a meat grinder or making it from scrap materials, for example, cutting off the top of a plastic bottle, the minced meat is placed into the prepared shell. It should not be filled too tightly. Once filled, you should tie both ends and put them in the refrigerator for 3-5 hours so that the meat is completely salted, peppered and soaked in garlic.

Then you need to grease the baking sheet with oil and lay out the sausages, after making 5-10 punctures on each of them along the entire length. This is necessary so that the sausage does not “swell” during cooking, and the heated air and excess liquid come out of it freely. Fry at a temperature of 170-180 degrees for 25-30 minutes on each side.

Liverwurst.
Real liverwurst has nothing in common with what you see on store shelves. It is fragrant, tasty, literally melting in your mouth. To prepare it you will need 500 grams. beef liver, veal, beef and lard, 2 cloves of garlic, half a spoon of ground pepper, 2 teaspoons of salt. Beef liver passed through a meat grinder. All the meat is placed in a pan and cooked. Pork is pulled out after 5 minutes of boiling, veal - after 15 minutes, beef - after 20 minutes.

The meat needs to be cooled, then passed through a meat grinder, adding garlic. Mix the meat with the liver, adding salt and pepper. Now you can start stuffing the pre-prepared shell. Cook the finished sausages over medium heat for 45-60 minutes. Liver sausage is cooled and stored in the refrigerator.

Homemade smoked sausage with onions.
For this recipe you need to prepare 1 kg of lean pork, 500 g. beef, 100 grams of onions, 3 cloves of garlic, 1.5-2 teaspoons of salt, 0.5 tablespoons of ground pepper, nutmeg, a tablespoon of cognac. Cut the meat into cubes measuring 2x2 cm, add salt and put in the refrigerator for two days to salt it. After which, after draining the excess water, the beef and pork should be finely chopped, mixed with finely chopped onion, crushed garlic, salt and spices. Add cognac and mix everything thoroughly. Now you can fill the casing with minced meat and leave the sausages for 2-3 days in a cool, dark room. Then the sausages are smoked over cold smoke at a temperature of 20-25 degrees until the intestines are wrinkled. It remains to leave the sausages for 20-30 days to ripen, hanging in a well-ventilated area. And only after that they will be ready for consumption and acquire the specific color and smell characteristic of smoked sausage.

Homemade hunting sausages.
To prepare them you will need chicken intestines for stuffing, and for minced meat - 1 kg of chicken fillet, 1 kg of lean pork, 2 teaspoons of salt, 1 teaspoon of pepper, 3 cloves of garlic. Pass the meat through a meat grinder with a large grill. Salt and pepper the minced meat and add crushed garlic. Mix thoroughly and leave for 2 hours so that it is evenly saturated with spices and salt. Stuff the intestines with minced meat and make several punctures. Boil the sausages in salted water for 15 minutes, then fry on each side in a frying pan or baking sheet until golden brown. The sausages are aromatic and tasty. They can be eaten both hot and cold.

These are just a few recipes for making sausage at home. But there is no end to them. And, despite the great variety of sausages, there are general rules, which must be followed if you want your sausage to be truly delicious.

Lard is added to almost all types of sausage. This is done so that it turns out juicy and has a delicate taste.

Sausages can be made not only according to traditional recipes, but also using any additives to give them a piquant taste: olives, cheese, potatoes, bell peppers, game meat, cognac and liqueur, a wide variety of spices.

If you want to make sausages a decoration for the holiday table, it would be appropriate to use original sprinkles. As a topping, you can use, for example, sesame seeds or thinly chopped or ground nuts.

In mid-autumn, the time to prepare meat begins and continues until winter. Which means now is the time to think about making truly delicious homemade sausages. In markets and stores you can easily choose and buy the freshest meat and lard, and you can now still buy the best natural casings (intestines) for your sausages from farmers. Well, the cool air temperature at this time of year will allow you to set up your own small drying room for dried sausages even on the glassed-in balcony of your city apartment. That is why today the site invites you to work with us to figure out and remember how to cook homemade sausage.

Today, especially for you, “Culinary Eden” has prepared a selection of the most important advice and little culinary tricks, coupled with proven recipes that will definitely tell you how to cook homemade sausage.

1. Let's start with kitchen utensils. To cut and chop meat and lard, you will definitely need a strong board. Plastic or wooden - the choice is yours: plastic is, of course, more hygienic and easier to clean, but a wooden board is much more natural, more pleasant to handle, and, importantly, much stronger than a plastic board. For most homemade sausages, the meat must be minced rather than minced. The only exceptions are servelata and boiled sausages - to prepare them, meat and lard are rolled into minced meat. It is most convenient to chop meat with a large, sharp knife with a wide blade - a cleaver. When you decide to purchase such a knife, do not rush to buy a cheap knife of unknown origin; such a knife may break at the most inopportune moment and injure you. It is better to buy a good, albeit not cheap, knife from a well-known manufacturer, because such a cleaver, made of excellent strong steel, will last you a lifetime. In addition, you will need a deep dish with pressure to pre-salt the meat. This can be a deep enamel pan or a plastic container with a well-fitted pressure circle and weight. As a load, you can take a pre-washed and boiled cobblestone or a jar with a lid filled with water. And of course, you will need a meat grinder. Powerful electric if you expect to do large number sausages, or a strong hand grinder if there are only a few sausages. The meat grinder often comes with a convenient attachment for stuffing sausage, but if it is not there, then such an attachment can be purchased separately. And if you just want to try making homemade sausage for the first time and don’t want to immediately spend money on purchasing expensive meat grinders and attachments, then you can simply cut off the top of a plastic bottle with a wide neck and use it to manually stuff the sausage casing with minced meat, putting the casing on the neck and pushing the minced meat through an improvised funnel. Just keep in mind that this type of stuffing will take much more time and effort, because the casing must be stuffed very tightly and evenly.

2. Of course, no sausage can be made without a casing. Small pork or lamb intestines (casings) are best suited for this purpose. You can buy it from familiar farmers or butchers. Be sure to buy only prepared, washed, cleaned and salted intestines, because cleaning them yourself is a rather difficult task even for those who have a garden plot and sufficient experience, and it is almost impossible for an untrained person to do this in a city apartment. Before stuffing, the salted casing should be soaked in boiled water for two to three hours, and then rinsed thoroughly, driving the water inside the intestine. In addition to natural intestines, in specialized stores You can also buy artificial types of sausage casing. The natural protein shell, which is sold dried, is very good. It is enough to soak such a shell in salted water in advance, and within a few hours it will be ready for stuffing. In addition, synthetic casings made from edible but inedible synthetic materials are also sold. This casing must be removed before eating the sausage, and it is completely unsuitable for preparing fried and smoked sausages.

3. If your plans include preparing dry-dried or uncooked smoked sausages, then you should take care of preparing a place for drying them. Nowadays you can buy special drying cabinets for sausages that can maintain the desired temperature and humidity, but this is a very expensive pleasure. In the fall, you can dry the sausage directly on the glassed-in balcony. It is enough to ensure that the temperature does not fall below 10°C and does not rise above 15°. It is not at all difficult to ensure such a temperature in the fall. Be sure to protect your sausages from direct sunlight by wrapping each one in wax paper and curtaining the balcony windows. Hang the sausages so that there is a distance of at least 15 centimeters between them for good air circulation. To quickly wither and dry sausages, you can also use electric vegetable dryers; set the dryer to the lowest temperature setting, and dry the sausage for several hours, then hang it in a cool place to dry. Well, smoking dried sausage is as easy as shelling pears - you can buy smoking boxes in many kitchenware stores and even in stores selling camping equipment. Follow the included instructions and everything will work out. The most delicious sausages are those smoked with a mixture of birch and alder chips or sawdust.

4. There is another very important point in the preparation of dried and smoked sausages - meat preservation. Most often, when preparing homemade sausage, they use salt, spices and vinegar to preserve meat. This approach also works, but is fraught with danger - botulism. This bacterium can easily develop in the anaerobic environment of densely packed sausage, the meat for which is poorly salted, and the toxin released by these bacteria is deadly! The easiest way to definitely protect yourself and your loved ones from this danger is to use peclosalt or nitrite salt (E-250) in the preparation of dried and smoked sausages. This is highly purified table salt with a half percent saltpeter content. When used correctly, it is completely safe for your health and can save your life. Using pecl salt, you will certainly be sure that colonies of harmful bacteria will not develop in your sausage, and in addition, the saltpeter contained in this salt will allow you to preserve the appetizing red color of the meat in your sausage. When using pecl salt, no additional salting is required; simply replace the entire amount of regular salt specified in the recipe with nitrite salt.

5. Many recipes for preparing homemade sausage do not require pre-salting the meat, however, when preparing dry-cured and raw smoked sausage, skip this important step not recommended. There are two ways to salt meat for sausage: dry salting and salting in brine. For dry salting, grind all the required amount of meat according to the recipe, mix with spices and chopped lard and add pecl salt at the rate of 20 grams. pecl salts for every kilogram of meat. Mix thoroughly, place in a deep container under pressure and leave in the refrigerator for 3 to 4 days. You can also pickle meat in brine. To do this, cut the meat in large pieces and place in a bowl for pickling. Prepare the brine. For every kilogram of meat, take 400 ml. water, 40 gr. pecl salts, spices according to the recipe. Pour water into a saucepan, bring to a boil and add your spices. Cook for 10 minutes over low heat, strain and cool slightly. Dilute pecl salt in 100 ml. cool boiled water, and then mix with the rest of the brine. Pour the prepared brine over your meat, set pressure and put it in the refrigerator for a week to a week and a half. Once a day, remove the container with meat from the refrigerator and stir the pieces of meat. Make sure that the meat is completely covered with brine; if necessary, cook and add a little more. Rinse the meat salted in this way in water with the addition of vinegar (2 tablespoons per liter of water), chop and then proceed according to the recipe.

6. Let's begin our journey through the fascinating world of homemade sausages by making homemade fried sausage. It’s very easy to prepare this sausage; you won’t need any salting or salting of the meat. Soak the casing in advance - pork casings with a diameter of 34-36 mm. Expect that for every meter of such a shell you will need half a kilo of minced meat. Rinse thoroughly, devein and cut into small pieces 1 ½ kg. pork. Chop 150 grams into slightly smaller pieces. fresh (unsalted) lard. Peel the head of garlic and finely crush. Mix the meat and garlic thoroughly, add 30 g. salt, 1 teaspoon of ground black pepper and stir again. Then add the lard and gently knead everything together, distributing the lard evenly among the meat. Using a meat grinder with a special attachment, tightly fill the casing with minced sausage, tying with a thick thread every 30 - 50 cm and cutting off the finished sausage. Tie the edges of the sausage together and hang it in the kitchen for an hour and a half to settle. Don't forget to make several thin holes in each sausage using a needle to let out excess air. Sausages prepared in this way can be immediately fried in the oven, tightly placed in a baking dish greased with pork fat (40 minutes at 200°), or they can be tied in plastic bags and left in the freezer for the future.

7. There’s no time to tinker with casings, but how much do you want fried homemade sausage? English cuisine will come to your aid. Oxford sausages are prepared without casing. Pass 400 grams through a meat grinder with a fine grid. pork, 400 gr. beef and 50 gr. fresh lard. Add 200 gr. breadcrumbs, zest of half a lemon, 1 tbsp. a spoonful of chopped parsley, a pinch of nutmeg and a teaspoon of salt. Knead the minced meat thoroughly. Beat one egg, add to the minced meat and mix gently. Dip slightly damp palms into breadcrumbs, take a small amount of minced meat and roll into a sausage. Roll the sausage into a circle with the ends facing each other. Cook in a frying pan in heated pork fat for 10 minutes on each side.

8. From the very simple, let's return to a slightly more complex real sausage. Let's try to make homemade dry-cured sausage? Wash thoroughly and chop into small pieces 1 kg. half-fat pork and 500 gr. beef tenderloin. Prepare a mixture for dry pickling. To do this, mix 45 g. pecl salts, 1 teaspoon sugar, 1 teaspoon ground coriander, 1 ½ teaspoons black pepper, a pinch of hot red pepper. Place the meat in a container for pickling, cover with the pickling mixture, mix and leave in a cool place under pressure for one to two days. In two liters of cold boiled water, dilute 2 tbsp. spoons apple cider vinegar. Place the salted meat in a colander and rinse with the resulting solution, and then lightly dry with a clean cloth. Add 200 g to the meat. finely chopped salted lard and mix. Stuff the sausage casings tightly with the resulting minced meat and tie tightly at both ends. Using a thin needle, make several punctures to allow excess air to escape. Dry on the balcony at a temperature of about 15°C for a week. You can speed up the process by drying the sausage in a vegetable dehydrator. The sausage is ready when it has lost about half its weight. Store the finished sausage in the refrigerator.

9. What could be tastier than real homemade raw smoked sausage? Such sausage and festive table There’s no shame in serving it, and it’s a pleasure to simply enjoy! Cut into large pieces 3 kg. fresh beef and 3 kg. lean pork. If possible, you can add another 500 grams. any lean game. Salt the meat using the wet brine method (see tip 5) for five days. Drain the finished meat and finely chop it or pass it through a meat grinder with a large grid. Peel and finely chop 3 kg. salted pork lard. Mix the meat and lard, add 2 teaspoons of sugar, 1 teaspoon of ground allspice, one teaspoon of ground black pepper, ½ teaspoon of ground red pepper, a pinch of ground cloves. If instead of pecl salt you prepared the brine with regular salt, add 30 grams. ascorbic acid - it will act as a preservative and color fixer. Mix everything thoroughly, place in a deep bowl and place under pressure in a cool place for another couple of days. Stuff the casings of pork intestines with the prepared minced meat and tie the ends of your sausages tightly. Hang the sausages in a cool place to dry for five days. Smoke the sausage at the lowest temperature for two to three days. If possible, smoke without interruption; if not, put it in a cool place overnight, and continue smoking in the morning. Hang the well-smoked sausage in a cool place to ripen for three weeks. Store the finished sausage in the refrigerator or cellar. If traces of mold appear, thoroughly wipe the sausage. vegetable oil and smoke for a couple more hours.

10. Do you prefer boiled sausage? Pamper your loved ones with the most delicate poultry sausage. Place the grill with the smallest holes on the meat grinder and rotate 400 grams together twice. chicken fillet and 300 gr. turkey fillet. Add three lightly beaten egg whites, 1 teaspoon salt, a pinch of nutmeg, black and white ground pepper to taste. Mix thoroughly and beat the minced meat with a blender. Add 300 ml to the minced meat. 33% cream and mix thoroughly again. Divide the minced meat into three parts, wrap each cling film, forming thick short sausages. Tie the ends of the film tightly. Cook in a steamer for an hour. Cool for 24 hours, remove the film, cut the sausage into thin slices and serve. This sausage can be stored in the refrigerator for no more than 5 - 7 days!

1. Cut the frozen meat and bacon into pieces, mix with rice boiled until half cooked.
2. Add salt, chopped garlic, pepper, spices to the minced meat and rice, mix.
3. Stuff the intestines (natural casing) not too tightly, pierce the sausages with a thick needle and boil in low boiling water for 20 minutes.
4. Then fry the kupaty in a frying pan until nicely crusted.

Homemade liver sausage

This recipe produces the most tender sausage prepared at home. You can eat liverwurst this way or prepare several dishes from it: pancakes with liverwurst, pie or pies with liverwurst

What is homemade liver sausage made from? Of course from

• Liver
• Lung
• Hearts
• Large handful of boiled rice
• Spika
• Garlic
• Spice

The recipe for making homemade liverwurst is simple.

1. Liver: liver, heart and lungs can be used any kind (beef, pork, lamb). The lung will need to be lightly boiled, as it will take longer to cook than the liver.
2. Boil the rice until half cooked.
3. Finely chop the liver with a knife so that it is easy to cut; it is better to freeze it. Do the same with part of the lard. Pass the raw heart, remaining lard and boiled lung through a meat grinder.
4. Mix minced liver for homemade sausage with rice, salt, chopped garlic and spices, knead well.
5. Fill the sausage casing with minced liver, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry the liverwurst in a frying pan. Or simply bake homemade liverwurst in the oven or slow cooker, as we did with frying sausages (recipe).

Video recipe on how to prepare homemade sausage from natural raw materials and stuff it into the intestine (belly) using a meat grinder attachment

I’m sharing secrets on how to prepare and fill delicious beef sausages at home without using special sausage attachments and devices, using a regular pastry syringe:

homemade liver sausage with garlic flavor was a great success!

We plan to update this post with new recipes for delicious homemade sausage!

And I look forward to comments and recipes from my beloved readers!

Where can I get or buy casings or natural casings from the intestines for homemade sausages?

Just like me, you can order natural casings for sausages, casings, cash on delivery by mail. Such intestines arrive cleaned, salted and dried, the delivery time is not long, so they are sent first class. They do not disappear on the road and travel even to Yakutia in unchanged quality. Purified natural intestines are stored for a very long time.

I have been looking for a shell like this for a long time, and I came across options for ordering in large quantities. For industrial production this is normal, but for a small family - oh, so much, almost 1000 meters of womb! Why do I need so much :-)!

Fortunately, you can now order quite a bit natural shell for testing. The first time I ordered a minimum quantity, only 10 meters.

I put the womb into a plastic container with a lid and store it in the refrigerator.

Enjoy your creativity and delicious homemade sausage!

Best regards, Anyuta.