If you have never cooked sausage at home, Elena Skripko’s book “World Sausage” will simply make you buy the right meat and sausage casing and get down to business: the process of preparing homemade sausage is described so simply and clearly. The photos just won’t let you go! Today we will tell you how to make pork sausage according to an old Ukrainian recipe with garlic and also prunes.

An old Ukrainian recipe for homemade sausage is absolutely simple. It does not include complex and unfamiliar ingredients, everything here is clear, and most importantly, close to us. By the way, Nikolai Vasilyevich Gogol had a very good understanding of the intricacies of Ukrainian cuisine, and this famous Ukrainian sausage, which will be discussed, is present in almost every one of his works.

For 8-10 servings:

• pork (lean) 2 kg
• lard or lard 500 g
• garlic 2 heads
• Bay leaf 3 pcs.
• salt 25 g
• pork casing (caliber 38/40)

The sausage casing can be anything - collagen, natural or polyamide. It’s still more convenient to use for homemade sausages natural casing- the womb. The easiest way is to order salted casings in online stores - they are already cleaned and there is no hassle with them. The only thing you need is to soak it for 20 minutes in warm water and rinse it from salt inside and out.

If the recipe does not indicate the caliber of the casing, then you can use any. Whether your sausage is thicker or thinner is up to you. You can stuff the casing manually, through a meat grinder using a sausage or sausage attachment.

1. Pour black pepper into a mortar and break the bay leaf with your hands. Add peeled and chopped garlic. Add salt. Grind everything in a mortar to a paste. (Of course, you can grind everything in a blender, which will be more convenient, but if you want to get the taste of real Ukrainian fried sausage, then use a mortar.)

1. Cut the pork into 1x1 cm cubes. This is very important point. The meat must be cut by hand. Add lard or lard cut into 1x1 cm cubes. If you have fatty pork, then you should not add additional lard, and this step can be omitted.

The knife should be sharp and the meat and lard should be cold. Cold - important condition. Fat should not melt, even just when heated by your hands. The fats melted during the grinding process will subsequently prevent the minced meat from absorbing the liquid that is necessarily added to it. And liquid is necessary for juiciness.

1. Rinse and soak the pork casing for 20 minutes in warm water.

1. Add the prepared garlic dressing to the meat.
2. Mix the meat well with salt and spices for 5-10 minutes. The minced meat should thicken.

The better the minced meat is mixed, the better the sausage you will get. Mix the minced meat by hand, in a blender or in a cutter. As a result of active kneading, the minced meat absorbs all the liquid and becomes juicier. Well-kneaded minced meat stretches like strings.

1. Stuff the casing with minced meat, forming 2-3 turns into rings. Tie the rings with twine crosswise, threading the twine through each ring.

1. Place the sausage on a baking sheet. Bake in the oven without pre-blanching for 25-40 minutes at 150°C. Pierce the casing in several places so that the fat evenly permeates the entire surface of the sausage.

In Ukrainian villages, such sausage is still stored in jars, filled with fat and lard. If you decide to cook this sausage for future use, then keep it in the oven longer - a little over an hour. This is necessary in order to evaporate all moisture and eliminate the possibility of bacterial spoilage.

The duet of pork and prunes is always a fireworks of taste. The sweet and sour plum permeates the meat and gives it a unique flavor. But that is not all. Everyone knows that meat dishes, especially fatty ones, are quite high in calories. Any nutritionist will say: in order to reduce their energy value and at the same time improve absorption, it is best to combine meat with non-starchy plant foods, for example, stew or bake along with vegetables or fruits. Thus, meat with prunes is not just a tasty dish, but also healthy, since these two products complement each other perfectly.

For 6-7 servings:

• pork (fat) 1.5 kg
• garlic 1 head
• pitted prunes 150 g
• dried cranberries 70 g
• ground black pepper 1 1/2 teaspoons
• cold water ⅔ cup
• dried basil 2 tbsp. spoons
• salt 1 1/2 teaspoons
• pork casing

To prepare sausage with prunes, you can use any meat - pork, beef, lamb. Choose sour prunes with a rich aroma. Smoky prunes will also go well with pork. You can add other dried fruits, for example, like mine - cranberries.

1. Rinse the prunes and cranberries. Cut the prunes into small pieces.
2. Cut the pork into 1.5x1.5 cm cubes.
3. In a deep bowl, combine the prepared meat and dried fruits.

1. Chop the garlic with a knife. For this type of sausage, it is important to add garlic in pieces and not as a paste. Add ground black pepper and dried basil. If you use fresh basil, one medium-sized bunch is enough. The basil must first be washed and chopped. Add spices to the meat.

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Homemade sausage in the oven - another quick and simple recipe that has long replaced store-bought sausage in my family, not only because of its naturalness, but also thanks to the wonderful taste qualities.

Ingredients:
chicken breasts (medium) - 2 pcs.,
lard (any: raw or prepared) or a piece of ham - 200 g, garlic - to taste, starch - 1 tbsp. , milk - 0.5 cups, salt and pepper to taste, as well as your favorite seasonings.
Sausage at home

Preparation:

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Grind chicken meat in a blender, add salt, pepper and spices as desired, chopped garlic, and starch diluted in milk. Cut lard or ham into small cubes, add to the minced chicken and mix everything well.

Form sausages from the resulting mass (I make 2 pieces), wrap them in foil, put them in a mold or frying pan and put them in an oven preheated to 200C for 30 minutes.

It takes little time to prepare, but the results are great! It is impossible to spoil such a dish: you always get tasty and tender homemade sausage in the oven. It can be stored in the refrigerator for a long time, is excellent with vegetables, is good as a snack, you can take it on the road, to the country house, in a word, a very “helpful” recipe both in terms of preparation time and good taste.

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Homemade chicken sausage

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A wonderful recipe for homemade chicken sausage, it really helps me out and my family loves it. I’ll give you the basis of the recipe; this sausage can be made with any fillings: mushrooms, bacon, I like to add cheese and herbs, for color you can add turmeric or tomato paste - there’s room for your imagination.

Ingredients:

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• 400 g chicken fillet,
• 1 egg,
• 1-2 cloves of garlic,
• 150 g. sour cream,
• 1 tsp salt, pepper

  Preparation:

Cut the fillet into pieces and grind in a blender. Add egg, garlic, sour cream, salt and pepper. Mix all. If desired, add filler to the resulting mass.

Then you need to form the sausage. For this I use a baking bag. I cut it, spread the resulting chicken mass and wrap and roll it into a sausage loaf. I secure it with threads along the edges and put it in a thick polyethylene bag (or two). Then I wrap the bag with the sausage in several places with tape for strength (it does not come into contact with the sausage, don’t be afraid).

I take a pan, put a piece of cotton fabric on the bottom, put sausage in bags on it and pour boiling water over it. When the water boils, I turn the heat to minimum and cook the sausage for 30-40 minutes, depending on its diameter.

It is better to cool the sausage without removing it from the water. Then remove from the shell, wrap in foil and put in the refrigerator. Interestingly, immediately after cooking it seems a little dry, but after a day it becomes juicier. Also, its taste largely depends on the filling; my friends really like homemade chicken sausage with pieces of lard or bacon.

This low-calorie and low-fat product can be classified as dietary.

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Homemade sausage with vegetables

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Homemade sausage is a wonderful natural product that, unlike its store-bought counterparts, does not contain any chemical additives, starch, modified soy as a filler, etc. Preparing homemade sausage does not take much time, the recipe contains simple, ordinary ingredients that can be changed to your taste, but the end result is delicious dietary dish prepared with health in mind.

Ingredients:

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• chicken fillet- about 500 g.,
• mixture of vegetables (any, in my case - frozen broccoli and half a bell pepper) - 150 g,
• half an apple
• 2-3 cloves of garlic,
• low-fat cream optional - 70-100 ml,
• salt and pepper to taste.

  Before cooking, I always disinfect any meat or fish with hydrogen peroxide: this procedure removes possible harmful impurities contained in animal feed. More details about this procedure can be found in the article “Simple and delicious dinner».
  How to cook homemade sausage

  Preparation:

cut chicken fillet, vegetables and half an apple (with skin) into small pieces. Place them in a blender along with the garlic, and also add salt, pepper and cream if desired. I added about 100 ml of 10% cream - with it the chicken sausage has more delicate taste. We obtain a homogeneous mass for preparing homemade sausage.

To prepare sausage, we use film for storing food. We take a piece of film and put minced meat on it from the edge and form it into a sausage of the required size, then roll it tightly and tie it around the edges with thread - it looks like a big sausage. I got three small sausages.

Now cook them in water for 30 minutes, similar to sausages. Then we take it out and after the sausages have cooled slightly, remove the film from them.

It turns out delicious homemade sausage: vegetable fillers give it unusual taste and compensate for the dryness of chicken meat, and the combination of dietary chicken with vegetables is a classic for dietary nutrition.

However, sausage according to this recipe can be made not only from chicken fillet - sausage from fish or minced meat will be no less tasty. In the case of minced meat, you do not need to add cream.

The recipe for homemade sausage is convenient because by changing the vegetables, each time you get a product with a different flavor. White cabbage or cabbage is good here cauliflower, onions, carrots, beets, in a word, whatever is at hand is suitable.

Homemade sausage with vegetables is a convenient and simple recipe for a healthy diet: you can use different types of minced meat, different vegetables, but in the end you will always get a tasty natural product.

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Natural homemade ham

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Homemade ham is not difficult to prepare, although it is not quick, but the result is a completely natural product. This type of ham actually tastes similar to industrially prepared ham, but does not contain harmful preservatives or stabilizers (see “ Chemical composition food or not food"), but only minimum set natural spices and pork ham.

Thanks to little secret homemade ham turns out incredibly tender and tasty.

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Pork ham recipe

Ingredients:

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• pork ham - up to 1.5 kg
• water - 1 l.
• salt - 100 g.
• cloves - 2 pcs.
• black and allspice peas
• dry chili pod - 1 pc.

Preparation:

1. First prepare the marinade or brine. Bring the water to a boil, add salt and spices, mix well, cook for half a minute and turn off the heat.

2.After the brine has cooled, take a regular syringe and use it to prick the meat from all sides to different depths and as much as possible. The taste of the future ham depends on this. Some of the brine will still remain.

3.Now place the ham in a container and fill it with the remaining marinade, then cover the meat with a plate and place a weight on it.

4. Place this structure in the refrigerator for 3 days. To ensure that the meat is well marinated and the ham has an even color, we turn the ham over in a container every day.

5.After completing this stage, tie the pork ham well with a rope or use film to food products, wrapping the meat tightly in it.

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From experience, I note that it is more convenient to work with film - it compresses the meat a little and gives it a clearer shape. I did it with rope and with film, and I like film better. More often than not, I tie the meat, then wrap it in film, and then tie it with string again.

6.Now there is the last and very important point - to cook the meat. There is a little trick here - the meat cannot be cooked in boiling water, otherwise the ham will turn out boiled.

Pour water into the pan in which we will cook the meat and heat it to 85C. It is convenient to measure the temperature using a special thermometer (I have one), but if not, then you can approximately determine this temperature by the following signs: a little steam appears above the water and small bubbles begin to form at the bottom of the pan.

7. Place the ham in a pan with hot water and cook it for about 2-2.5 hours over low heat, periodically adding cold water to the pan and thus maintaining the water temperature within 80C. The cooking time depends on the size of the ham: if it is quite wide (like mine, it turned out to be almost a ball), then it is better to cook for 2.5 hours, if it has an oblong cylindrical shape, then you can get by with 2 hours.

8.After cooking, remove the ham from the pan and rinse it with cold water, and then, as it cools, place it in the refrigerator overnight or for several hours.

Thanks to this technology, homemade ham turns out tender, juicy, natural and almost indistinguishable in taste from store-bought. It's hard to tell that the meat has been cooked because there's really no taste of cooked meat.

Despite the many manipulations with the ham, in general, cooking the ham takes little actual time - you have to wait longer for it to marinate. Homemade ham prepared in this way is an excellent substitute for any sausages and will be good both on weekdays and on holidays.

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Homemade sausages

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The following recipes are a quick and convenient version of a minced meat dish. Homemade sausages are very easy to prepare and, without a doubt, will help out the housewife more than once, saving her a lot of time and effort. I use 2 cooking options, both are good in their own way.

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Recipe 1

Ingredients:

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• meat (whatever you like, I prefer pork + chicken fillet),
• onion - 1 pc.,
• garlic, optional
• salt, pepper, spices to taste.

Preparation:

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pass the meat through a meat grinder along with the onion, add salt, pepper, spices and crushed garlic and mix the minced meat well.

Let's take it cling film or a baking sleeve, cut them into rectangles slightly longer than sausages (I make sausages 13-15 cm long). Spread the minced meat with a spoon on the prepared surface of the film (about 2.5 tbsp), give it the shape of a sausage and wrap it like candy in film or a sleeve. The ends can be tied with regular thread. Cook the sausages in boiling water for about 5 minutes. Then we take it out, remove the film and enjoy.

There are many options for minced meat: if you take chicken, you can grate a little cheese into it or add lard for juiciness. My friend adds to chopped meat a little semolina and an egg. I prefer not to add anything other than spices.

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Recipe 2 (for chicken)

Ingredients:

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• chicken fillet - 400-500 g.,
• milk - 200 ml,
• mustard (in the form of powder or ready-made seasoning) - 1 tsp,
• sweet paprika - 3/4 tsp,
• hot paprika - 1/4 tsp,
• freshly ground black pepper and salt to taste.

Preparation:

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cut the chicken fillet into pieces and fill it with milk, let stand for 30 minutes.

Then place the fillet with milk and the remaining ingredients (or part of them, since you can then add the final amount to taste) into the blender.

Bring the chicken mass to a homogeneous state, add spices as necessary and make sausages as in recipe 1.

The good thing about the recipes is that you don’t need to make cutlets out of minced meat and fry them; it’s practically boiled minced meat. Some people make “sausage” preparations for future use and freeze them. It’s worth trying to make homemade sausages once, and you’ll figure out how to change the recipe to your taste.

"Quick sauce from tomato paste"or "Homemade mustard powder" will be very useful.

I would like to add that I pre-treat store-bought meat or chicken in hydrogen peroxide to clean it from possibly not very environmentally friendly animal feed.

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Homemade chicken sausages

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This is a simple dietary dish from chicken breast, in the form of homemade sausages, may well replace a popular product, but in a natural and healthy version.

Type of dish: main course
Calorie content:100 kcal

The recipe for homemade sausages is very simple and preparing them is faster and much easier than cutlets. They always turn out delicious, contain only healthy and natural ingredients and are quite inexpensive.

Chicken meat is the most common and affordable product today; cooking from it is convenient and quick. However, sometimes it can raise doubts about its environmental friendliness (it is not known what kind of food the chickens were fed), so I recommend cleaning the chicken fillet a little with hydrogen peroxide before cooking

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Homemade sausage recipe

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Ingredients:

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• chicken fillet - 500-700 g.
• milk or cream - 100 g.
• onion - 1 large
• carrots - 1 pc.
• egg - 1 pc.
• dill, salt, pepper

Preparation:

Peel the onions and carrots, cut them and put them in a blender along with the chopped chicken fillet. Grind until smooth. Or we prepare minced meat using a meat grinder.

Add the rest of the ingredients, mix well and get minced chicken sausages.
chicken fillet dish

We take cling film and cut it into squares in which we will wrap the sausages.

Place film on each square minced chicken in the form of a sausage and wrap it tightly, tying the ends with thread.

Cook the sausages in boiling water for about 10-15 minutes.

Remove, remove the film and serve hot to the table. It will also be delicious if you lightly fry the prepared sausages in butter in a frying pan.

Homemade sausages are an excellent dietary dish made from chicken fillet. The recipe is not strict; depending on your preferences, you can add various seasonings and other vegetables to the minced meat, for example, pumpkin, garlic, some potatoes, etc.

With a vegetable side dish, these sausages will be a healthy, tasty and dietary dinner or lunch. This is a healthy recipe. If you love sausage rolls or your kids love sausages, this recipe may be helpful for you too.

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Homemade sausage in foil

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Homemade sausage is always tastier, more aromatic and healthier than store-bought sausage. It will never contain preservatives or harmful additives, because it is made with your own hands. But there is one drawback: preparing homemade sausage is a labor-intensive process and not all housewives want to bother with the intestine casing.
This is a simplified recipe for making homemade sausage, without using the intestines. You only need minced meat and foil.

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Ingredients:

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• Pork - 1 kg
• Chicken fillet - 700-800 g
• Lard - 200 g
• Egg - 3-4 pcs.
• Starch - 3-4 tbsp. l.
• Garlic - 6 teeth.
• Salt - to taste
• Black pepper (ground) - to taste
• Paprika - to taste

Preparation

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Cut the meat and lard into small pieces.
Beat the eggs, add crushed garlic, salt, pepper and paprika. If desired, you can add any spices to your taste. Add starch little by little, stirring constantly to prevent lumps from forming.
Combine the meat and lard with the egg mixture and mix everything thoroughly.
Cut a piece of foil and place the minced meat on it in the form of a sausage. Wrap the minced meat in foil, trying to make it as tight as possible. Close the edges very tightly so that the juice does not leak out during baking.
Place the resulting sausage on a baking sheet and place in an oven preheated to 200 degrees for an hour.

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Homemade sausages (without intestines)

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Try making delicious, homemade sausages without using intestines.

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Ingredients for Homemade Sausages (without intestines)

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• Spices for sausages (to taste);
• Pork (pulp) - 1-1.2 kg;
• Salt, ground black pepper (to taste);
• Water - 50 ml;
• Fresh lard - 250-300 g;
• Garlic - 4-5 teeth;
• Vegetable oil (for lubricating foil);

Cut the meat and lard into small pieces (the smaller the better)

Finely chop the garlic, add to the meat, salt, pepper, sprinkle with spices

Pour in water and mix the minced meat thoroughly. Place the minced meat in the form of small sausages on sheets of foil greased with vegetable oil.

Roll the sausages tightly in foil like candy. Prick each one with a needle. Place in a baking sleeve.

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Bake in an oven preheated to 170-180 degrees for 35-45 minutes. Next, remove the sausages from the sleeve, unfold the foil on top (the sausages will be soft and not baked - don’t be alarmed!). Place back in the oven to bake for another 10 minutes. The sausages will become nice and dense. Let cool.

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Remove the sausages from the foil. Place in the refrigerator. It cuts wonderfully, just like the sausage in the intestines.

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Tender chicken sausages

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Ingredients according to the recipe:

• 400 g chicken fillet
• 200 ml milk
• 1 tsp spicy mustard
• 3/4 tsp. sweet ground paprika
• 1/4 tsp. hot ground paprika

Ingredients (mine):

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• a pinch of sweet ground paprika
• 150 ml milk
• 350 g chicken fillet
• pinch of nutmeg
• 1/2 tsp. coriander
• pinch of black pepper
• garlic, salt to taste (I used about half a teaspoon of salt and 1 small clove of garlic)
  *Chop all the spices along with salt and garlic.

You will also need cling film suitable for heat treatment. I used freezer bags, cutting them, because Their packaging indicated that they could also be used for cooking.

Preparation:
Cut the chicken fillet into small pieces, pour cold milk and leave for 30 minutes. After this, thoroughly grind the mass with a blender until smooth minced meat.

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*You may need more or less milk than indicated in the recipe, so it is better not to pour all the milk over the chicken at once, leave a little, and add it later if necessary (the main thing is that the mass is not too thick - otherwise it will be difficult to squeeze out of the pastry bag, and not too liquid - otherwise you won’t be able to form sausages.)

Mix the resulting minced meat with spices and salt. Place it in a pastry bag or just a tight bag. Place the sausages on the film through a pastry cutter with a wide round hole, or simply by cutting off a corner of the bag.
Wrap the future sausage tightly in film, trying to prevent air from getting inside, and tie the ends.

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If you cook the sausages right away, then before doing this you need to keep them in the refrigerator for 1-2 hours. Or you can freeze them and then cook them without defrosting, placing them in boiling water (at a low boil). They cook quickly, the cooking time depends on how long and thick you make them. Mine were ready in 4 minutes (ready sausages are lighter in color and firmer to the touch).

Bon appetit!

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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.).

But 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 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

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 of 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. This is done so that it has a delicate taste and is 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 festive 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 lessons

How to make homemade sausage: You'll lick your fingers

We are used to buying store-bought semi-finished products, but at least once try to make sausage yourself. Some believe that this process is unreasonably long and labor-intensive, but the aromatic, tasty, natural meat product, which is hard to put down, is worth the effort.Making homemade sausage at homeconsists of several stages:

• Select your starting product: beef, pork, chicken or blood base.
• Shell. There are several types of it: natural (guts), cling film or foil. These components can be purchased in the meat departments of the market or in supermarkets.
• Select the necessary seasonings and spices.
• Determine the cooking method: baking in foil, steaming or frying.

Homemade Sausage Recipes: Finger lickin' good

When you see photos of a delicious snack in various publications, it is very difficult to resist the desire to try it - it is so appetizing! How to make sausage at home? First of all, you need to study proven recipes from experienced chefs and start with something simple, for example, with chicken sausage in cling film. Then it is permissible to gradually complicate the task and prepare blood sausage or different types meat.

From pork

• Number of servings: 5 persons.
• Calorie content of the dish: 395 kcal (different for each recipe).
• Purpose: for dinner.
• Cuisine: Ukrainian.

A fragrant, fragrant appetizer will decorate any holiday table.Homemade pork sausage recipecontains such an unusual ingredient as pork intestines. Before use, they must be thoroughly treated: first rinse, then soak in a solution of water and soda, then wash well again and soak for a couple of hours in a weak solution of vinegar. After this, you should turn the intestine inside out and carefully wash it under running warm water.

Ingredients:

• spices (cumin, nutmeg, several types of peppers, bay leaf, salt) - to taste;
• cognac – 6 ml;
• pork – 1200 g;
• garlic – 5 cloves;
• intestines – 3 m;
• lard – 400 g;
• onions – 2 pcs.

Cooking method:

1. Place well-processed, cleaned intestines in a weak salt solution while preparing the minced meat.
2. Divide the lard and pork in half. Pass one part through a meat grinder along with the onion, chop the second very finely using a sharp knife.
3. Fry the second onion in a small amount of oil until soft, add chopped meat and lard, fry a little (5-7 minutes).
4. Grind all the spices using a coffee grinder or mortar.
5. Mix all ingredients, season with spices, add cognac, garlic, salt. Knead the minced meat well and let it sit for half an hour.
6. Divide the intestines into meter-long strips, tie each end tightly with a thick thread. You can use the cut off neck of a plastic bottle or a special attachment as a funnel.
7. Fill the intestine well with minced meat, not too tightly. Do this with all the intestines.
8. Puncture future products so that they do not burst during baking.
9. Place the intestines on the bottom of the baking sleeve and place in the oven at 180C for 40 minutes, then turn over to the other side and bake for another 30 minutes. Cool and serve.

Boiled

• Number of servings: 6 persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Try making this snack once, and it will become your favorite healthy addition to your breakfast for a long time.prepared with strict observance of certain conditions: the minced meat is crushed with the addition of ice water or crumbs, and the finished loaf must “ripen” a little in a cool place so that the sausage acquires the desired texture.

Ingredients:

• chicken or turkey fillet – 600 g;
• cream – 250 ml;
• chicken eggs- 3 pcs.;
• paprika – 1 tsp;
• salt – 15 g;
• garlic – 2 cloves;
• zira – 5 g.

Cooking method:

1. Separate the eggs into whites and yolks.
2. Place the pieces of meat, garlic, cream and other ingredients in the bowl of a blender or food processor and grind to a paste.
3. Gently fold in the pre-whipped whites.
4. Place the minced meat on cling film and tie the ends very tightly with thread. If you use guts, you should fill them and also tie the ends.
5. Place the loaves in a saucepan, add water and cook for 30 minutes over low heat.
6. Cool the sausages and place them in the refrigerator.

Livernaya

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 165 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A healthy, appetizing sausage is made from pork liver - liver, kidneys, heart, lungs. These components are pre-washed, boiled with the addition of spices and crushed. Photos of liver preparation can be found in culinary publications if this is your first time encountering offal processing.Homemade liver sausagevery different from the one we are used to seeing on the shelves, so it’s worth trying.

Ingredients:

• offal – 1 kg;
• eggs – 2 pcs.;
• lard – 300 g;
• onions – 2 pcs.;
• intestines – 700 g;
• spices, salt, nutmeg - 1 tsp.

Cooking method:

1. Boil the liver, lungs, heart, kidneys for an hour until tender with bay leaf.
2. Peel the onion. Cut the bacon and onion into cubes and fry.
3. Mince offal, onion, bacon, add eggs, spices and salt. Knead well.
4. Stuff the intestines with this mass, pierce the voids, tie the ends tightly.
5. Boil the loaves in salted water for 30 minutes.

Chicken

• Cooking time: 2.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 193 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A tender, aromatic, tasty appetizer will decorate any table, although it will take time to prepare. Start with a simple recipe.Homemade chicken sausage with your own handsprepared from simple ingredients: chicken legs (or breast), spices, salt and intestines. Before filling, they need to be sprinkled with coarse salt, scraped and rinsed well.

Ingredients:

• legs - 2 kg;
• pepper, salt – 10 g;
• garlic – 7 cloves;
• intestines – 500 g;
• mustard beans – 100 g.

Cooking method:

1. Cut the meat from the legs, separate the bones, remove fat and skin.
2. Pass the pulp through a large grinder.
3. Chop the garlic, add to the meat, add mustard, salt and pepper. Knead thoroughly and let stand for 2 hours.
4. Fill the intestines with meat mass. This can be done using a special attachment on a meat grinder or cutting off the neck of a plastic bottle and inserting it into the intestine.
5. Tie the ends of the shells tightly. Roll them into a ring, place them on a baking sheet and bake for 20 minutes at 180C.
6. Make holes in several places and bake until golden brown.

Beef

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

To surprise guests with a delicious snack or offer your child a piece of healthy sausage, you don’t need much effort - prepare a treat with your own hands! The juiciesthomemade beef sausageobtained from cow or veal neck. Be sure to add a little bacon to the minced meat, which gives the products the desired texture, or pork meat.

Ingredients:

• beef pulp or veal – 800 g;
• pork – 400 g;
• garlic – 8 cloves;
• prepared intestines – 2 m;
• spices (mixture of peppers, paprika), salt - 1 tbsp. l.

Cooking method:

1. Wash the meat, cut into medium pieces.
2. Peel the garlic and chop it.
3. Pass the meat through a meat grinder, add garlic, spices, and salt.
4. Mix the minced meat thoroughly and let it ripen for 2 hours.
5. Fill the intestines with minced meat, remove the voids with a needle, and tie the ends of the shell tightly. If you are going to prepare small snack sausages, then you can tie the thread at small distances, and then bake the finished products on the grill.
6. Boil the sausages over low heat for 40 minutes, cool.

Bloody

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 208 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Some housewives do not indulge blood sausage, considering the process of preparing it not very aesthetically pleasing and labor-intensive. Meanwhile,homemade blood sausage with buckwheat– a very healthy product that should be included in your diet more often. Before making sausage at home, buy intestines and fresh pork blood. Buckwheat is often used for this treat, but you can take pearl barley, rice or millet cereals.

Ingredients:

• pork blood - 1.5 liters;
• buckwheat – 200 g;
• intestines – 1 kg;
• milk – 500 ml;
• lard – 400 g;
• mixture of salt and spices – 30 g.

Cooking method:

1. Grind the pork blood through a fine sieve so that no clots remain.
2. Cut the bacon into small cubes, boil the buckwheat in salted water.
3. Mix blood, lard, buckwheat in a bowl, add milk, spices and salt.
4. Rinse the intestines well under running water, at the same time checking their tightness (there should be no holes). Fill the shell with the filling, leaving some space around the edges.
5. Boil the loaves in salted water at low temperature for 15 minutes. To check the readiness of the sausage, pierce the intestines with a needle - the juice should not be cloudy. Finished products can be baked in the oven.

In foil

• Cooking time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 192 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If for some reason working with intestines is unacceptable for you, try cooking delicious snack in foil. Photohomemade sausage in foiloften found in culinary publications. Some housewives resort to the recipe so often that this treat sometimes replaces the much-loved cutlets. The sausage is prepared with mushrooms, cheese, herbs, and more dietary options- steamed or in a slow cooker.

Ingredients:

• minced meat – 600 g;
• cognac (optional) -60 ml;
• starch – 30 g;
• water – 100 ml;
• salt, black pepper - to taste;
• garlic – 6 cloves.

Cooking method:

1. In a deep bowl, mix the minced meat with spices, garlic and salt. IN in this case There is no need to twist the meat for a long time; you can use ready-made minced meat.
2. Let the sausage mixture sit in the refrigerator for a couple of hours.
3. Dilute the starch with cold water, gradually add to the minced meat, add cognac, and knead thoroughly. Form into small sausages.
4. Fold the foil in half, place a minced meat roll on top, roll tightly.
5. Place the rolls in a deep frying pan, add water to half the sausage and simmer in the oven at minimum temperature for 45 minutes.

Hepatic

• Cooking time: 90 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

How to cook delicious dishes from offal? This question is often asked by housewives.Homemade liver sausage– a great way to diversify your daily menu with a healthy, tasty treat. If you want to tinker with the guts and cook the sausage correctly, then buy a natural casing, but its preparation requires a special approach - careful processing in salt and vinegar solutions.

Ingredients:

• chicken or any other liver – 500 g;
• pork fat – 200 g;
• intestines – 700 g;
• eggs – 5 pcs.;
• milk – 150 ml;
• semolina – 30 g;
• onions – 4 pcs.;
• spices, salt - to taste.

Cooking method:

1. Pass the liver and bacon through a meat grinder.
2. Peel the onion, cut the vegetable into cubes or grate and fry in oil.
3. In a deep container, mix liver, lard, eggs, onions, semolina, milk, season with spices and salt. Knead the mass well.
4. Fill the prepared intestines with minced sausage and tie the ends tightly.
5. Place the future treat in a frying pan and bake in the oven at 190C for 40 minutes. Finished products can be fried or baked.

From pork and beef

• Cooking time: 4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 243 kcal/100 grams.
• Purpose: for a snack.
• Cuisine: Russian.
• Cooking difficulty: medium

Making homemade sausages looks very complicated at first glance. Once you try to cook a delicious delicacy, it will stay on the family menu for a long time. This varietyhomemade sausage (from pork and beef) is distinguished by its amazing juiciness, aroma and taste. For cooking, it is better to use fatty meats (neck, shoulder) so that the homemade sausage is finger-licking tender and soft.

Ingredients:

• prepared intestines – 1 kg;
• pork – 1 kg;
• veal or beef – 1 kg;
• ice water– 500 ml;
• salt, pepper mixture - 1 tbsp. spoon.;
• garlic – 5 cloves.

Cooking method:

1. Freeze the meat slightly in the refrigerator to make slicing easier. Cut the pork and beef into cubes.
2. Peel the garlic and pass through a press.
3. Mix the meat mass, garlic, spices, salt, add water. Knead thoroughly.
4. Place the sausage mixture in the refrigerator to steep for a couple of hours.
5. Fill the intestines with minced meat using a special attachment in a meat grinder, tie the ends tightly, and form sausages.
6. Dip them in hot water for 10-15 minutes, cook at minimum temperature.
7. Place the products on a baking sheet, sprinkle with oil, bake at 180C until golden brown.

Video

Do you know how to cook homemade sausages in the gut? We will describe the recipe (implemented in a meat grinder) for the mentioned products in detail a little further. It should be noted that making such sausages is not very difficult. Moreover, at the end you will definitely get something very tasty and high in calories, which can be eaten with a side dish, with vegetables, or just like that, with a piece of bread.

How to make homemade sausages in the gut: recipe (using a meat grinder)

Beef sausages are very tender and tasty. But, before you start forming them, you need to purchase all the ingredients. For the dish we will need:

• beef as young and soft as possible - about 1 kg;
• fine table salt - approximately 20 g;
• freshly ground black pepper - a few pinches;

Preparing the natural casing

How to properly process the casing to make it delicious in the gut? Recipe (in a meat grinder meat dish turns out more tender) recommends purchasing beef product for these products.

To ensure its suitability for consumption, the natural casing must be tested before preparing sausages. To do this, cut a small piece from the intestines, place it in boiling water and cook for ten minutes. After time, the offal is tasted. If you do not feel any foreign tastes or odors, then the casing can be safely used for its intended purpose. However, before this, it is thoroughly washed inside and out, soaked in cold water for 30 minutes and cut into pieces from 1 to 1.5 meters long (a little less is possible).

Cooking ground beef

What's in the gut? A recipe made in a meat grinder may involve the use of different components. We decided to make these beef products. It is washed thoroughly in cool water, removing all unnecessary veins. Then the meat product is cut into pieces and twisted in a meat grinder along with the onion. Chopped lard is also added to the minced meat. If the beef was very fatty, then the last ingredient is not used.

After the minced meat is ready, add grated cloves of garlic, as well as chopped pepper. If desired, you can pour a couple of large spoons of drinking water into the product. In this case, the minced meat will be more juicy and tender.

Stuffing the beef casing with minced meat

Now you know what ingredients you can use to make delicious homemade sausages in the gut. We also told you how to fill the natural shell. But so that you get the maximum tasty dish, we should also tell you how to properly stuff the intestines.

After mixing the minced meat, the finished beef casing is put into a meat grinder using a special attachment lubricated with oil (pulled like a stocking). The beef is then passed through the opening of the cooking device again. In this case, the natural shell will gradually fill. You should not stuff it too tightly with minced meat.

To make the sausage beautiful and even, it is recommended to twist the intestine periodically. When the shell is filled, its ends are tightly tied (with a knot or using threads).

By the way, to prevent the intestine from bursting during heat treatment, it is recommended to pierce it with a pin in several places.

Bake the dish in the oven

What to do after homemade sausages are formed in the intestines? How to cook this dish in the oven? There is nothing complicated in the process of heat treatment of homemade sausages. To do this, they are placed on a baking sheet covered with baking paper, and then sent to an oven preheated to 190 degrees. After 32-38 minutes, turn off the kitchen appliance and leave it closed for another 10 minutes. During this time, the sausages will finish cooking and become very juicy and tasty.

How to serve?

If you serve homemade sausages in a kishka with potatoes, it will be the most the best option for lunch. However, it should be noted that some housewives prefer to eat such products with fresh vegetables and herbs, as well as with a small piece of bread and some kind of sauce.

The most delicious homemade sausages in the gut: recipe

Using a meat grinder, this dish turns out very tender and tasty. If you want to get coarser products, we suggest not twisting the meat product, but only finely chop it.

So, to prepare delicious homemade sausages we will need:

• elk meat is as young and soft as possible - about 1 kg;
• table salt - approximately 17 g;
• natural casing (preferably beef casing) - 2.7 m;
• fresh garlic cloves - a couple of pieces;
• lard - use at discretion;
• drinking water - 40 ml;
• ground red pepper - a few pinches;
• sweet paprika - a few pinches;
• large bitter onion - 1 head.

Cooking process

Homemade sausages made from elk intestines are coarser than products made from beef. However, most housewives prepare just such products for their husbands. After all, they turn out to be more satisfying and nutritious.

So how to cook homemade sausages in the gut? The recipe (the name of this dish sounds like kupaty) for these products does not require the use of any expensive ingredients. Moreover, you will need a small amount of time to prepare the dish.

Young and fresh elk meat is thoroughly washed, all veins are removed, and then finely chopped with a sharp knife. Grind exactly the same way onion and lard. Having received homogeneous chopped minced meat, it is salted, seasoned with sweet paprika and ground red pepper.

The natural casing should be filled with elk meat in exactly the same way as was presented in the first recipe. As for heat treatment, homemade sausages can be baked, fried, and even boiled. In any case, they will turn out very juicy and tasty. It is advisable to serve such products to the table along with a side dish.