This is a favorite delicacy of many. Delicious, aromatic and juicy - they are considered an excellent option for any meal - breakfast, lunch and dinner.

Grocery stores offer a wide range of raw smoked and boiled sausages, ham, sausages and sausages. But, unfortunately, buyers are not sure that these meat products are made from quality raw materials. In fact, this problem is easy to solve - you can prepare natural homemade sausage on one's own. In this case, you can be sure that it is made from fresh good meat and does not contain harmful additives and flavors.

Homemade sausage without guts: a recipe for making a delicacy

Of course, the most delicious sausage- cooked with your own hands from quality ingredients, without stabilizers, color fixatives and other not very useful impurities. However, many housewives rarely prepare such a delicacy due to the fact that they do not want to waste precious time preparing the intestines. But you don't need to use them to decorate this meat snack! In this article, we will show you how to make homemade sausage quickly and easily without using pork intestines. They can be perfectly replaced with foil, cling film or using a baking sleeve. Homemade sausage without intestines turns out to be amazingly tasty - juicy, aromatic and moderately spicy. And the main thing is to make it quite simple and not tiring.

Cooking delicious homemade pork and chicken sausage

In order to independently make a magnificent meat delicacy, you will need to prepare some ingredients. First, you need to purchase fresh pork tenderloin (1.5 kg) and chicken fillet(1 kg). Secondly, for greater juiciness, you need a small piece of bacon (about 250 g). Thirdly, you will need eggs (4 pcs.), Salt (2 tsp.) And starch (4-4.5 tsp.). To give the sausage an excellent aroma, we will use garlic, black peppercorns, allspice, a mixture of spices and spices (for example, curry). And, of course, cooking homemade sausage without intestines will not do without food foil. After preparing all the ingredients, you can start working.

Homemade sausage without guts: recipe and cooking technology

First, wash the meat, bacon and chicken fillets. Cut these foods into small cubes. Chicken eggs beat with a whisk. Add to them the required amount of salt, as well as spices and herbs. Finely chop the garlic, peeled in advance. You can put it through the press. Add the gruel to the eggs. Add starch there. Remember to add it little by little, so that no lumps form in the egg mixture.

How to cook homemade sausage? It's very simple: mix the meat, bacon and chicken in a saucepan. Add egg mixture. Mix all ingredients well. Spoon onto a piece of foil ready-made minced meat... Give it an oblong sausage shape and wrap it tightly over the edges. This is required so that the juice does not leak out during the baking process. Preheat to 180 ˚C. Place the sausage on a baking sheet and place in the oven for an hour. Remove the foil and cut the aromatic meats into slices before serving. As you can see, cooking homemade sausage without intestines is not particularly labor-intensive and will not take so much time. The dish turns out to be very juicy, not too fatty, and, importantly, it is 100% natural. You can store homemade sausages in freezer long time. Bon Appetit!

Another lovely sausage (no guts)

To prepare this delicious snack, you will need pork pulp (700-800 g), butter (120-150 g), lemon juice, salt. You also need spices - dried thyme and tarragon - and wooden skewers. So, how do you prepare yourself a snack like homemade sausage without guts? The recipe is as follows: wash the pork and cut it into pieces no more than 5 mm thick. We beat off layers of meat with a kitchen hammer. Salt, pepper them to taste and put them in a deep bowl. Sprinkle the pork well lemon juice and leave to marinate. After 15 minutes, lay out the layers of meat in a long strip. In this case, their edges should slightly overlap each other. We also beat off all the "joints" a little with a hammer. Sprinkle the meat with herbs. In the center, in a row, lay out the butter pre-cut into pieces. We carefully fold the blank into a tube, forming it into a "snail". We fix our sausage with wooden skewers and put it on a greased baking sheet with butter. Place the appetizer in an oven preheated to 180 ˚C for 60 minutes and bake. Now you know how to make a sausage without guts. After cooking, remove the skewer, let the product cool slightly and serve.

Lean homemade sausage without guts

This recipe should be adopted by those who are trying to keep their figure in shape and prefer to cook healthy, low-calorie food. The poultry dish turns out to be absolutely not fatty, and at the same time it just melts in your mouth. You will need turkey fillet - 1 kg, cream 20% - 400 ml, protein from four eggs, ground black pepper, seasoning Poultry sausage can be safely eaten without fear of gaining weight. Its caloric content is only 120 kcal / 100 g.

We will start the preparation of homemade sausage by processing the poultry fillets. Wash and grind until puree with a blender. Put the resulting mass in a deep container, add proteins, salt, pepper and cold cream there. Mix all the ingredients well.

Variations: boiled sausage

Cut off a piece of cling film and put 1/4 of the minced meat on it. Let's wrap it up, forming a sausage. We fix the edges with a thread. We will do the same three more times - as a result, you should get four small sausages. Now we start cooking - pour water into the pan and put the container on the stove. Bring to a boil, reduce the "fire" to a minimum. Put the sausages in a saucepan and boil them for an hour. In this case, meat products should be pressed down with a saucer so that they do not float. An hour later, we take them out and cool. Remove the cling film, take parchment paper, roll it out on the table. Pour the Italian herbs seasoning on it. Put the sausage on top and wrap it. We repeat this procedure three more times. After that, we put the snack in the refrigerator for 8-10 hours. Before serving, remove the paper and cut the delicacy into portions.

Tasty and original: chopped chicken sausage

For those who love unusual and interesting dishes, this recipe is sure to please. Homemade sausage (without guts) turns out to be very tender, with a rich taste and pleasant aroma. To prepare it, you will need the following ingredients:

• chicken fillet - 1.5 kg;
• boiled carrots - 2 pcs.;
• sweet bell pepper - 3 pcs.;
• walnuts - 150 g;
• gelatin - 2 sachets;
• garlic - 7 cloves;
• salt - 2 tsp;
• seasoning - 1.5 tsp.

We will tell you further how homemade sausage is made without intestines. The recipe is simple. First, process the meat - wash it and cut it into small cubes. Peel the bell pepper, chop it into strips. Boil the carrots and cut them. Walnuts and peel the garlic, and then chop. In a deep bowl, combine the minced poultry, nuts and vegetables. Add seasoning, salt, garlic there, instant gelatin(it does not need to be diluted beforehand). Mix all the ingredients well.

We form sausages from minced meat

In order to give the resulting mass the shape of sausages, we will use cling film. Roll out and put 1/5 of the minced meat on it. Let's give the blank an oblong shape. We wrap the mass by tightly wrapping the film. Press the sausage on all sides with our hands. Let's repeat the procedure with the rest of the minced meat. You will have five items in total. You can play it safe and wrap each one with another layer of cling film. How to cook homemade sausage in this case? Pour water into a large saucepan and bring to a boil. Turn down the heat and put our sausages on the bottom of the container, crushing them on top with a plate. Close the pan with a lid. Boil the sausages for half an hour, then carefully pull them out. Let us cool them down and put them in the refrigerator for 8 hours. Poultry sausages are deliciously tender and juicy. Your household will surely appreciate the dignity of such a natural, non-greasy and tasty dish... Bon Appetit!

Tender homemade rabbit sausage

This dish is dietary, but incredibly tasty. Rabbit meat is rich in vitamins and minerals and low in cholesterol and fat. This homemade sausage can even be given to children! To prepare it, you need - 1 kg, chicken egg - 1 pc., Dry cow's milk- 1.5 tbsp. l., salt - 0.5 tsp., nutmeg and bay leaf. We will tell you how to cook homemade sausage: first, wash the rabbit carcass and cut off all the meat from it. Let's pass the pieces through the meat grinder three times - you should get a homogeneous fluffy mass. We put it in a bowl, add salt, an egg, powdered milk, nutmeg. Mix well. If the minced meat turns out to be dense, add cold water. Then we send the mixture to the refrigerator. After three to four hours, we take out the minced meat and proceed to the formation of sausages. Cut off a piece of cling film, put 1/4 of the minced meat on it. We give the blank an oblong shape. We wrap it with a film, trying to fix it as tightly as possible. Tie the ends with a thread. You end up with a piece shaped like candy in a wrapper. By analogy, we form a few more sausages from the remaining minced meat. Now you need to boil them over low heat for 1.5-2 hours. Then we take out the sausages, refrigerate and put in the refrigerator. After two hours we take them out and cut the film. Now you know how to cook delicious and healthy sausage with your own hands without guts. Bon Appetit!

At first glance, this process seems complicated and time-consuming, in fact, the technology is simple: a shell of thoroughly cleaned intestines, finely chopped minced meat with spices and heat treatment. I have written down for you a recipe for homemade pork sausage in the guts in as much detail as possible and have provided each step with photographs so that the cooking process is easy to reproduce. Please follow the recommendations then meat appetizer will certainly turn out delicious and aromatic.

1. Natural gut. For sausages, you need a shell - small pork intestines. You can arrange at the local bazaar for merchants to bring them to you on order. Or buy in a large supermarket, where they are sold already peeled, salted or frozen. In any case, the intestines will need to be examined - check if the integrity is not violated, then rinse and properly prepare.
2. Pork pulp. Meat will do from any part of the carcass: collar, shoulder blade, back part. You can ignore the fat content. The main thing is that the pork is fresh, not frozen.
3. Salo. It doesn't matter which part of the carcass the fat will be used from. Spinal, thin trims and so on will do. It is desirable that it be raw and not frozen, always fresh, not yellow and not old, without a specific smell. If raw bacon no, you can use salted, but in this case, you need to carefully regulate the amount of salt added to the minced meat.

- Total cooking time: 2 hours + 3 hours for pickling
- Cooking time: 2 hours / Yield: 1.5 kg

Ingredients

• pork pulp - 2.5 kg
• bacon - 0.5 kg
• pork small intestines - 5 m
• cognac - 2 tbsp. l.
• garlic - 1 large head
• basil, thyme, oregano, coriander - 0.5 tsp each.
• salt - 1 tbsp. l. with a slide or to taste
• ground black pepper - 1 tsp. or to taste

Preparation

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Pork small intestines, regardless of where they are purchased, must be pre-processed. If frozen, then defrost at room temperature... Then rinse thoroughly, turn inside out, scrape with the back of a knife, remove mucus and rinse again. To make it easier to clean, you can immediately divide the intestines into pieces of about 1 meter. I clean in the following way: from the edge I do a twist of 2-3 centimeters and place the resulting pocket under a stream of water, under the pressure of the stream, the intestine is very easily turned inside out. I peel off the mucus on a wooden board, again placed with a stream of water. I soak the cleaned and prepared intestines for at least 1 hour in salt water to disinfect (for 1 liter of water - 1 tablespoon of salt).



I free the lard from the skin. Cut into small cubes, the same size as for Olivier. The smaller the pieces, the more the fat will be melted as a result. The ratio of meat and lard for homemade sausages can be defined as 1: 5 (conditional ratio, can be changed at the discretion of the cook). If you use pork with a lot of fat, then add a little less lard, and vice versa, if the meat is lean, then the percentage of fat should be increased.



I carefully clean the pork from bones and cartilage, they in no case should get into the sausages. If there is grease or grease films, then they do not need to be removed. I cut the pulp into pieces - about 2-3 times larger in size than lard. It is not necessary to grind it, as the meat should be present in the sausage pronouncedly. But too coarse slicing will not work, otherwise it will be difficult to stuff small intestines, and the sausages will turn out to be less juicy. So look for a middle ground.



Combine chopped meat and lard in a large bowl. I add pepper, salt and dry aromatic herbs: basil, oregano, coriander and thyme. If you wish, you can add a little ground bay leaf (I am not adding). And I definitely put garlic in the filling, peeled and passed through a press. Take the amount of garlic at your discretion, the sausage should smell delicious, but without going too far. If you use salted lard, not raw, then especially carefully adjust the amount of salt in the recipe. The minced meat should taste spicy, with a pronounced pepper aroma, rather salty - on the verge, even a little more than it costs, since salt will partially evaporate during cooking.



I pour a couple of spoons of good cognac into the filling for a special aroma and juiciness. Stir thoroughly with my hands so that all the spices are evenly distributed. Use only quality alcohol. If you are not sure, then it is better to skip this step, otherwise you risk spoiling the product.



Now comes the most crucial moment - you need to fill the sausage. For this purpose, it is most convenient to use a meat grinder with an oblong tube attachment. If special device no, then you will have to do with improvised means, for example, a spoon. I alternately pull the prepared intestines onto a tube fixed in a meat grinder. I tie the tip and stuff it with minced meat not very tightly, otherwise there is a risk that the intestine will break during cooking. Stuffed into the guts pork sausages I tie it and send it to the refrigerator for 3-4 hours, so that they are marinated and the minced meat is ripe.



Then I fold and connect them together into rings (optional, but it is more convenient to boil and bake this way). I prick over the entire surface with a needle, every 1-2 centimeters, to release all the air. If the procedure is not followed, the hot air will expand during cooking and the sausages may burst, so do not ignore the needle prick!



At the same time, I bring water to a boil in a large saucepan (volume from 5 liters). As soon as it boils, I add a little salt and bay leaf. Gently dip the semi-finished product into boiling water and immediately reduce the heat to minimum. During cooking, you can play it safe and additionally prick the sausages with a needle. I boil in portions of 40 minutes in slightly boiling water (if you cook all the sausage at the same time, many portions at once, then increase the cooking time to 1 hour). I take it out and dry it.



Grease a baking sheet with lard (or vegetable oil), lay out the blanks and send them to the oven, preheated to 180 degrees. I bake for 40 minutes, turning it several times so that the products are browned on all sides. When baking, a lot of fat will be melted - it can be used like ordinary lard, for example, fry potatoes on it or pour the same sausages for longer storage.



From the specified number of ingredients, I got 4 medium rings. The total weight was slightly less than 1.5 kg, since the meat was with significant layers of fat and almost all the fat was melted, the homemade sausages turned out to be dense and dry. You can take a sample immediately after cooking or wait until it has cooled down - it is equally tasty both hot and cold.

Home pork sausage keeps well in the refrigerator for up to 7 days. If you want to stock up for future use, you can fill the sausages with lard (melted fat from lard). In this case, you need to free them from the threads, place them in hot ceramic pots or glass jars, and then carefully pour boiling lard. Such a blank can be stored for more than a month in the refrigerator, you can reheat it as needed. Bon Appetit!

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Homemade sausage in the oven is another quick and simple recipe that has long supplanted purchased sausage in my family not only because of its naturalness, but also because of its wonderful taste.

Ingredients:
chicken breasts (medium) - 2 pcs.,
lard (any: raw or cooked) or a slice 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 to it if desired, chopped garlic, as well as starch diluted in milk. Cut pork lard or ham into small cubes, add to the minced chicken and mix well.

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

It takes a little time to cook, and the result is great! It is impossible to spoil such a dish: you always get delicious and tender homemade sausage in the oven. It can be stored in the refrigerator for a long time, is great with vegetables, is good as a snack, you can take it on the road, to the dacha, in a word, a very “helpful” recipe both in terms of cooking time and good taste.

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Homemade chicken sausage

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A wonderful recipe for homemade chicken sausage, it helps me out a lot and my household likes it. I give the basis of the recipe, such a sausage can be made with any fillers: mushrooms, bacon, I like to add cheese with herbs, for color you can add turmeric or tomato paste - there is 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, chop 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 shape the sausage. For this I use a baking sleeve. I cut it open, spread the resulting chicken mass and wrap and twist it in the form of a sausage loaf. I fix it with threads at the edges and put it in a tight polyethylene bag (two can be used). Then I wrap the bag with the sausage in several places with tape for strength (it does not come into contact with the sausage, do not be afraid).

I take a saucepan, put a piece of cotton cloth on the bottom, put sausage in bags on it and pour boiling water over it. When the water boils, I make the fire minimal 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. It is interesting that immediately after cooking it seems a little dry, but after a day it becomes juicier. Also, its taste largely depends on the filler, my friends really like homemade chicken sausage with pieces of bacon or bacon.

This is not a high-calorie and not fatty product at all can be attributed to the category of dietary ones.

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Homemade sausage with vegetables

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Homemade sausage is a wonderful natural product that, unlike its store counterparts, does not contain any chemical additives, starch, modified soy as a filler, etc. Cooking homemade sausage does not take much time, the recipe contains simple, ordinary ingredients that can be changed to your liking, but in the end you get delicious diet dish prepared with health care.

Ingredients:

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• chicken fillet - about 500 g,
• a mixture of vegetables (any, in my case - frozen broccoli and half 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 that were contained in animal feed. For more information on this procedure, see the article "Simple and delicious dinner».
  How to make homemade sausage

  Preparation:

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

For the preparation of sausages, we use a film for storing food. We take a piece of film and put the minced meat on it from the edge and form a sausage of the desired size from it, then fold it tightly and tie it around the edges with a thread - it looks like a large sausage. I got three small sausages.

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

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

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

The homemade sausage recipe is convenient because, by changing vegetables, each time we get a product with a different flavor. White cabbage or cauliflower, onions, carrots, beets, in a word, everything that is at hand is suitable.

Homemade sausage with vegetables - a convenient and simple recipe healthy eating: can be used different types minced meat, different vegetables, but in the end it always turns out delicious natural product.

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Natural homemade ham

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Homemade ham is not difficult to prepare, although not quickly, but the result is a completely natural product. This ham really tastes like industrially cooked, but does not contain harmful preservatives and stabilizers (see “ Chemical composition food or not food "), but only a minimum set of natural spices and Ham.

Thanks to little secret cooking homemade ham turns out to be amazingly tender and tasty.

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Pork Leg Recipe

Ingredients:

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• pork leg - 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 pickle. Bring the water to a boil, add salt and spices there, mix well, cook for half a minute and turn off the heat.

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

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

4. We put this structure in the refrigerator for 3 days. So that the meat is well marinated and the ham has a uniform color, turn the ham every day in a container.

5.After the end of this stage, we tie the pork leg well with a rope or use a film for food products wrapping the meat tightly in it.

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From experience, I note that it is more convenient to work with the film - it compresses the meat a little and gives it a clearer shape. I did both with rope and with film, and I like the film better. More often I bandage the meat, then wrap it in plastic, and then again tie it with rope.

6.Now there is the last and very important point- boil the meat. There is little trick- the meat must not be boiled in boiling water, otherwise the ham will turn out to be boiled.

Pour water into a saucepan in which we will cook 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 roughly determine this temperature by following signs: A small amount of steam appears above the water and small bubbles begin to form at the bottom of the pan.

7.Put the ham into a saucepan with hot water and cook it for about 2-2.5 hours over low heat, periodically pouring cold water into the pan and thus maintain 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 in the end), then it is better to cook for 2.5 hours, if it has an oblong cylindrical shape, then you can get by for 2 hours.

8.After the end of cooking, remove the ham from the pan and pour over cold water, and then, as it cools, we put it in the refrigerator overnight or for several hours.

Thanks to this technology, homemade ham turns out to be tender, juicy, natural and almost indistinguishable in taste from the store one. It is difficult to understand what the meat was boiled as there is really no boiled meat flavor.

Despite the many manipulations with the ham, in general, cooking the ham takes a little clean time - you have to wait longer for it to be marinated. Ham cooked in this way at home 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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These recipes are a quick and convenient version of a minced meat dish. Homemade sausages are very easy to prepare and, no 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 (what do you like, I prefer pork + chicken fillet),
• onion - 1 pc.,
• garlic if desired
• salt, pepper, spices to taste.

Preparation:

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we pass the meat through a meat grinder along with onions, add salt, pepper, spices and crushed garlic and knead the minced meat well.

We take cling film or a baking sleeve, cut rectangles from them a little longer than the sausages (I make sausages 13-15 cm long). We spread the minced meat with a spoon on the prepared surface of the film (about 2.5 tablespoons), give it the shape of a sausage and wrap it like candy in a film or sleeve. The ends can be tied with regular threads. 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, then you can rub a little cheese into it or add lard for juiciness. My friend adds to chopped meat some semolina and an egg. I prefer not to add anything except spices.

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Recipe 2 (for chicken meat)

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 put the fillet with milk and the rest of the ingredients in a blender (or part of them, since you can then add the final amount to taste).

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

The recipes are good because you do not need to make cutlets from minced meat and fry them, in fact, this is boiled minced meat. Some make "sausage" preparations for future use and freeze them. It is worth trying to make homemade sausages once, and you yourself will find out how you can change the recipe to your liking.

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

I would like to add that I pretreat store-bought meat or chicken in hydrogen peroxide to clean them from, perhaps, not very environmentally friendly animal feed.

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Homemade chicken sausages

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This is a simple dietary dish made 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
Caloric value: 100 kcal

The recipe for homemade sausages is very simple and quicker and much easier to cook than burgers. They always turn out to be delicious, contain only healthy and natural ingredients and are quite budgetary.

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

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Homemade sausages 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 fillets. Grind until smooth. Or we cook minced meat using a meat grinder.

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

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

We put films on each square minced chicken in the form of a sausage and wrap it tightly, tie the ends with a thread.

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

We take out, remove the film and serve hot to the table. It will also be delicious if you fry the prepared sausages a little on butter in a frying pan.

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

WITH vegetable side dish such sausages will be healthy, tasty and dietary supper or lunch. This is a recipe for a healthy diet. If you love sausages in dough or your kids love sausages, then this recipe may be useful to you as well.

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Homemade sausage in foil

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Homemade sausage is always tastier, more aromatic and healthier than shop sausage. It will never contain preservatives and harmful additives, because it is made by hand. But there is one drawback: cooking homemade sausage is a laborious process and not all housewives want to bother with the casings of the intestines.
This is a simplified recipe for homemade sausage without using guts. All you need is 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.
Whisk eggs, add crushed garlic, salt, pepper and paprika. If desired, you can add any spices to your taste. Little by little, add starch to the mass, stirring constantly, so that no lumps form.
Combine the meat and lard with the egg mass and mix everything thoroughly.
Cut off a piece of foil and place the sausage-shaped minced meat on top of it. Wrap the minced meat in foil, trying to make it tighter. Close the edges very tightly so that the juice does not leak out during baking.
Put the resulting sausage on a baking sheet and send to 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 the guts.

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Ingredients for Homemade sausages (no guts)

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• Sausage spices (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)

Chop the garlic finely, add to the meat, salt, pepper, sprinkle

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

Roll up the sausages in foil tightly - candy. Prick each with a needle. Fold into a roasting 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!). Send back to the oven for baking for another 10 minutes. The sausages will become nice and dense. Let cool.

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Remove the foil from the sausages. Fold in the refrigerator. It is cut wonderfully, like the sausage in the guts.

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Tender chicken fillet sausages

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Prescription composition:

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

Composition (I have):

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• a pinch of sweet ground paprika
• 150 ml milk
• 350 g chicken fillet
• a pinch of nutmeg
• 1/2 tsp coriander
• a pinch of black pepper
• garlic, salt to taste (it took me about half a teaspoon of salt and 1 small clove of garlic)
  * grind all spices together 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 can also be cooked in.

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

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* Milk may be required more or less than indicated in the recipe, so it is better not to fill the chicken with all the milk at once, leave a little, 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 the sausages.)

Mix the resulting minced meat with spices and salt. Put it in a pastry bag or just in a tight bag. Place sausages on a film through a pastry nozzle with a wide round hole, or simply by cutting off a corner of the bag.
Wrap the future sausage tightly in a film, trying not to get air inside, tie the ends.

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If you cook sausages right away, then before that you need to keep them in the refrigerator for 1-2 hours. Or you can freeze them and then cook without defrosting, dipping them into boiling water (with a weak boil of water). They cook quickly, the cooking time depends on how long and thick you make them. Mine were ready in 4 minutes (finished sausages become lighter and more dense to the touch).

Bon Appetit!

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Secrets and subtleties of making homemade sausages

It is better to soak dried salted intestines in water for an hour or two before use.
To stuff natural intestines in the production of homemade sausages, you can use a special attachment for a meat grinder and the meat grinder itself, if you do not have such a attachment, you can use a plastic bottle. At the bottle, the upper part with a neck is cut off, the end of the intestine is pulled onto the neck itself, for reliability it is tied with a thread. On the other hand, we begin to fill the cut part of the bottle with minced meat, pushing the minced meat to the neck. Thus, it is possible to fill all homemade sausages without special tools.
Make sausages 10-15 cm long, then tie them with a thread or make a knot out of the intestine itself. This is necessary so that if one of the homemade sausages or small sausages bursts during cooking, the rest remain intact, their juiciness is preserved.
Do not try to stuff the sausages very tightly, this affects their integrity during cooking
It is very important not to let air into the intestines when you fill them with minced meat. This will prevent your homemade sausages from bursting when you cook them.
For reliability, pierce the finished sausages in several places with a thick needle or toothpick so that excess air and moisture come out through them when the sausage is being cooked.
If you bake the sausage in the oven, then it is better to grease them with vegetable oil, then you will achieve a beautiful golden brown crust.
Another important point! If this is your first time making homemade sausage at home, prepare a small portion first. Having mastered the whole principle and technology of making homemade sausages, go to a large volume. It is very convenient to make such a sausage in advance and store it raw in the freezer, and then throw it in boiling water or in a frying pan. Homemade sausages are prepared very quickly and eaten even faster!

Homemade sausage and kupat recipes

They are diverse, the main thing here is your desire to master this direction and try to pamper yourself and your loved ones with delicious homemade sausage which our ancestors prepared. You can cook homemade sausage, boiled, baked or raw for drying, use any meat in its preparation: pork, lamb, beef, horse meat, chicken, turkey, and use olives, cheese, mushrooms as additives, Bell pepper... I will offer you several recipes for how to stuff the guts when making homemade sausages, I will be very grateful if you add your versions of this dish in the comments or using the feedback form. I will gladly publish them in the same post.

Homemade sausages from different meats

When in a homemade sausage recipe homemade you are using different kinds meat, it turns out very tasty from this. If you love and you can eat bacon, cut it finely with a knife
For a recipe for delicious meat homemade sausages you will need:
Different types of meat in different proportions:
Chicken breast
Pork, it is better to choose those pieces that are juicier and more tender, for example, pork neck
Pork fat
Olive oil - 3 tablespoons
Sugar - 1 tablespoon
Salt
Spices
Homemade sausages
Pass the pork neck or any other meat through a meat grinder with the nozzle where there are large holes.
It is better to cut the chicken, fillet with a knife and cut the bacon into small pieces. Choose the proportions of meat and lard yourself.
Knead the minced meat for homemade sausages in a large bowl, add spices and chopped garlic to it. Add 3 tablespoons of vegetable oil there, preferably olive oil and a spoonful of sugar.
Once again, knead the minced sausage well with your hands and before filling the homemade sausages in natural shell chill it in the refrigerator. It is advisable to leave the minced meat for homemade sausages to lie down for at least 2 hours, and it is better to leave it in the refrigerator overnight.
Stuff the cleaned sausage intestines with chilled minced meat and follow the subtleties and secrets of making homemade sausages outlined above.

Homemade chicken sausage recipe

This chicken sausage tastes very delicate.

For its recipe we need:
Chicken - 1 piece
Pork lard (lard) - 150 g
Water - ¾ glass
Powdered milk - 2 tablespoons
Salt
Dried herbs: rosemary, tarragon, thyme, sage, basil, oregano - your choice
Black pepper
White pepper
Garlic - 1-3 cloves (whoever likes it)
Turmeric (will give the chicken sausage an interesting color)
Pork intestines (belly) - 2 meters
Twine or thick thread
Cooking chicken sausage at home
Wash the chicken, dry it, separate the meat from the bones and skin. Only meat will go into the sausage.
Finely chop the chicken pulp and bacon, add water and milk powder (or replace the entire volume of liquid with milk or cream), add all the spices and salt.
Stir the minced meat for homemade sausage and fill the intestines, the length of the sausages is 10-15 cm.
This homemade chicken sausage can be boiled in low-boiling water for about 15 minutes, and then fry it over high heat in a pan. Or cook homemade chicken sausages baked in the oven, coat them with vegetable oil to form a beautiful crust.

Homemade Belarusian sausage recipe

This Belarusian-style homemade sausage recipe uses minced pork, beef and chicken fillet.
Belarusian homemade sausage is made from:
Pork with a greasy layer
Beef
Chicken (meat is taken in equal proportions)
Salt
Garlic, calculation of 1 head of garlic per 1 kg of minced meat
Spices (black pepper, coriander, cumin, dill seeds)
COOKING:
Chop the meat, salt and add spices.
Fill a natural sausage or intestine casing with minced meat and bandage.
You can cook Belarusian sausages different ways: fry on both sides in a pan, grill, over a fire, barbecue or bake in the oven.

Homemade sausages - kupaty

According to this recipe, kupaty can be cooked with minced meat and potatoes, meat and rice, or just with meat.
Homemade kupat recipe with potatoes

For a recipe for delicious homemade kupat with potatoes, we need:
1 kg of meat (any), chopped bacon can be added to dry meat
400 g raw potatoes
Salt
Spices
Cooking kupat with potatoes
It is better to use meat for kupat that is slightly frozen, so it is easier to cut it into beautiful cubes. Raw potatoes chop finely with a knife. Mix potatoes with meat, salt and spices, stuff the sausages. The method for preparing kupat is the same as for homemade chicken sausages.
Pork kupaty with rice

This option is tastier and more economical than just meat pork or chicken kupat due to the addition of cereal to the minced meat. Instead of rice in this sausage recipe, you can use buckwheat.
For the recipe for kupat with rice you will need:
1 kg of any meat
150 g lard (bacon)
300 g of boiled rice
Salt
Garlic
Pepper
Spices (possible for barbecue)
How to cook kupaty with rice
Cut the frozen meat and bacon into pieces, mix with rice, boiled until half cooked.
Add salt, chopped garlic, pepper, spices to the minced meat with rice, mix.
Stuff the intestines (natural casing) not very tightly, pierce the sausages with a thick needle and boil in slightly boiling water for 20 minutes.
Then fry the kupaty in a frying pan until a beautiful crust.

Homemade liver sausage

This recipe makes the most delicate sausage cooked at home. Liver sausage can be eaten this way or you can make several dishes from it: pancakes with liver sausage, pie or pies with liver sausage
What is homemade liverwurst sausage made from? Of course from
Liver
Lung
Hearts
Large handful of boiled rice
Pork fat
Salt
Garlic
Spices
The recipe for homemade liverwurst sausage is simple
Leaver: any liver, heart and lungs can be used (beef, pork, lamb). The lung will need to be slightly boiled, so it takes longer to cook than the liver.
Boil rice until half cooked.
Finely chop the liver with a knife so that it can be easily cut, it is better to freeze it. Do the same with some of the bacon. Raw heart, pass the remaining bacon and boiled lung through a meat grinder.
Mix the minced liver for homemade sausage with rice, salt, chopped garlic and spices, knead well.
Fill the sausage casing with liverwort, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry liver sausages in a pan. Or just bake homemade liverwurst sausage in the oven or slow cooker, as we did with the sausages for frying (recipe HERE).

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

Older people remember well the times of scarcity, when the choice of products was very small, and to buy good sausage, for example, it was possible only by chance or by acquaintance. Now, even in the most modest grocery store, there are always several types of sausages. However, “your” product, made at home, always seems tastier and more satisfying!

Photo by Shutterstock

How to cook minced meat for homemade sausage?

To prepare minced meat, you will need the following ingredients:

• about 1 kilogram of fatty pork neck
• 5-6 cloves of garlic
• 2 small bay leaves
• 1 tablespoon salt
• ground black pepper
• spices to taste
• small pig intestines

Pork neck is especially good for making homemade sausages as it contains a lot of internal fat. As a result, the sausage is juicy, tender, but not too greasy.

Cut the neck (or meat and lard) into very fine cubes. Take your time and effort. If you pass the meat through a meat grinder, the taste of the finished sausage will be worse.

Season with salt and pepper, add other spices to taste and desire, finely grated bay leaves and finely chopped garlic. Stir the minced meat well, cover the container with a plate or lid and refrigerate for at least 24 hours. Then stir again thoroughly by adding some cold water. Your task is to make the minced meat juicy and viscous to the touch.

Some culinary specialists add cognac or brandy to the minced meat.

What can replace the pork neck?

If you do not have the opportunity to purchase a neck or for some reason you do not like it, you can take lean pork and lard, in an approximately 4: 1 weight ratio. That is, in our case, take about 800 grams pork tenderloin and about 200 grams of lard. You can also mix minced pork with minced meat made from turkey fillets. Then the sausage will turn out to be not so fatty and high-calorie.

How to fill the intestines when preparing homemade sausage?

It's best if you manage to buy pork casings already processed and ready to fill. Then all that remains is to rinse them and soak in cold water for about one hour. But in any case, first inspect their inner side. If necessary, scrape off any excess with the blunt side of the knife.

Place the prepared intestines over the neck of a cooking syringe, funnel, or plastic bottle. Tie a strong knot at the end and start filling with minced meat. Twist the guts from time to time to make the sausages of your choice.

When preparing homemade sausage according to this recipe (as well as any other), make sure that the sausages are filled evenly, without voids. At the same time, avoid filling too tight so that they do not burst when cooked.

Once you've finished filling the sausages, tie the other end of the intestines tightly. Take a thin sharp needle and prick each sausage in several places, this is necessary for the steam to escape.

Cook sausage only in glass or enamel containers. Hang the cooked sausage in a cold and well-ventilated room for a few minutes.

How to cook homemade sausage?

Place sausages filled with minced meat carefully in boiling water. Simmer over moderate heat for 5 to 7 minutes, then remove from the boiling water, let the water drain and pat dry. When they are completely dry, fry them in vegetable oil until tender, turning over from time to time. Sausage can not only be boiled and fried, but also stewed in a cauldron. Then it will turn out to be especially tender and soft. Homemade sausage prepared according to this recipe turns out to be very tasty and juicy!

Is it possible to fry the sausage after a while?

If you don't have time to fry, you can postpone this work. To do this, when the boiled sausages are completely cool, put them in the refrigerator. They can be kept there for a maximum of 3 days.

If you put the boiled sausages in a plastic bag and put them in the freezer, they can be stored for a very long time. When you want to cook them, you do not even need to defrost the sausages: put them in a frying pan greased with vegetable oil, cover with a lid and bring to readiness over moderate heat. Turn over and cover again from time to time. Try to prevent the shell from tearing, swelling when heat treatment... When frying, you can determine the degree of doneness as follows. If clear juice flows out of the sausage, that is, without blood, the sausage is ready.