How to make home sausages with pieces. Homemade staple sausages

10.05.2021

The older generation people remember the times of the deficit when the choice of products was very small, and buy a good sausage, for example, it was possible that by chance or in acquaintance. Now even in the most modest food store there are always several types of sausages. However, the "His" product made at home always seems tastier and referring!

How to cook mince for home sausage?

For the preparation of minced me, you will need the following ingredients:

approximately 1 kilogram of oily pork neck
5-6 cloves of garlic
2 small laurel leaves
1 tablespoon salt
ground black pepper
spices to taste
thin pork guts

Pork neck is especially good for the preparation of homemade sausages, because it contains a lot of inner fat. As a result of sausage, it turns out juicy, tender, but not too fat.

Cut the neck (or meat and fat) on very small cubes. Do not regret the strength and time. If you skip meat through the meat grinder, the taste of the finished sausage will be worse.

Sung down, pepper, add other spices to taste and desire, finely broken laurel leaves and finely chopped garlic. Mix the minced stuff carefully, cover the tank with a plate or cover and remove at least 24 hours in the refrigerator. After that, mix again thoroughly by adding some cold water. Your task is that the minced fastener is juicy and viscous.

Some cooks add to mince cognac or brandy

How can I replace pork neck?

If you do not have the opportunity to buy a neck or for some reason you do not like it, you can take a lenure pork and fat, in an approximately the ratio of weight 4: 1. That is, in our case, take approximately 800 grams of pork clipping and about 200 grams of Sala. You can also mix minced pork with minced meat made from turkey fillets. Then sausage will not be as fatty and calorie.

How to fill guts, preparing home sausage?

It is best if you manage to buy pork guts, already processed and ready to fill. Then it will remain only rinse them and withstand in cold water for about one hour. But in any case, pre-inspect their inner side. If necessary, donate all the unnecessary stupid side of the knife.

Put the prepared intestines on the neck of the culinary syringe, a wide funnel or plastic bottle. Tie a strong knot on the end and start filling the minced meat. From time to time, twist guts so that the sausages of your chosen size are.

Preparing home sausage on this recipe (as well as in any other), make sure that the sausages are filled uniformly, without voids. At the same time, avoid too tight filling so that they do not burst with heat treatment.

Having finished filling the sausages, tighten the second end of the intestine. Take a thin sharp needle and accrue each sausage in several places, it is necessary to exit steam.

Prepare sausage only in glass or enameled dishes. Cooked sausage in a cold and ventilated room for a few minutes.

How to cook home sausage?

Filled sausages carefully put in boiling water. Boil on a moderate heat from 5 to 7 minutes, then remove from boiling water, let's track water and dry. When they become completely dry, fry them on vegetable oil until readiness, turning time from time to time. The sausage can not only cook and fry, but also to extinguish in Kazan. Then it will turn out to be particularly gentle and soft. Home sausage prepared on this recipe, it turns out very tasty and juicy!

Is it possible to fry the sausage after a while?

If you have no time to make roasting, you can postpone this work. For this, when the boiled sausages are completely cooled, remove them into the refrigerator. There they can be kept maximum for 3 days.

If you put boiled sausages in a plastic bag and remove into the freezer, they can be stored for a very long time. When you want to cook them, it is not necessary to even defrost sausages: put them on the pan, lubricated with vegetable oil, cover with a lid and on moderate heat to prepare. From time to time, turn over and cover the lid again. Try to make the shell not break, did not swell when heat treatment. When frying, it is possible to determine the degree of readiness as follows. If transparent juice flows from the sausage, that is, without blood, the sausage is ready.

What do not say, and sausage is a very convenient invention of humanity. Breakfast, to quickly eat, "climb the worm" in the evening - what other product will cope with these tasks as efficiently. Those who do not want to buy it in the store, tell me how to cook homemade sausage in the guts in your own kitchen.

Ingredients:

Pork meat with a fat layer - 1 kg;
guts for sausage;
cognac - 50 ml;
salt, garlic and spices - to taste.

In case the pork meat does not have a fat layer, add about 200 grams to ingredients. Sala, otherwise sausage it turns out dry.

Preparation steps:

Pork and fat need to be finely cut (pieces of about 1 cm), add spices and garlic, pour cognac. Mix thoroughly and remove at least 12 hours into the fridge.
The intestine must be tangled tightly from one end to harsh thread and start the infused minced meat. It is more convenient to do this with a special nozzle on the meat grinder, but if it is not, you can use the usual spoon. The main thing is not to start the gut too tight, otherwise it can burst during cooking. If you want to get a few small sausages, then bandage the harsh thread the intestine at an equal interval as the fill.
Tightly make an open edge, after which there are several punctures into the sausage. It is necessary in order for thermal processing the intestine does not burst.
We fold the ring with a ring, omit in a saucepan with boiling water and cook 10 minutes from the moment of boiling.
In the form for baking, pour vegetation oil, put the sausage and bake in the oven 50-60 minutes at a temperature of 220 degrees to a golden brown crust.

The sausages from pork meat can be prepared in various ways - except the oven, they can be fed on the grill, frying pan, skewers - in any case, they will disperse with a bang, and guests will still be off the recipe of this dish for a long time.

Hepatic home sausage in the intestine

Ingredients:

any liver - 1 kg;
chicken eggs - 3 pcs.;
pork Salo - 200 gr.
onions - 1-2 heads;
garlic - 4-6 teeth;
manka - 6 tbsp.;
intestine - if necessary;
salt, spices, pepper - to taste.

Cooking sequence:

Cut onion by half rings and fry.
Scroll into the meat grinder, garlic, lard, fried onions.
Add to mince spices, salt, eggs and a gun, carefully wash. Leave mince to half an hour to scat up a manka.
Tie one end of the gut of harsh thread and start stuffing. Every 15-20 cm it is necessary to bandage the intestine by forming future liver sausages. Do not forget to make punctures with a toothpick or needle in each sausage.
The prepared sausage can be welded in a saucepan or bake in the oven for 40 minutes at a temperature of 220 degrees.

Homemade chicken sausage in the intestine

Ingredients:

chicken fillet - 1 kg;
egg chicken - 1 pc.;
greens, salt - to taste;
guts - if necessary.

Cooking:

Washed and dried chicken fillet chopped in a meat grinder, add greens and salt.
Start minced the intestine, tie with harsh thread from two sides, make a few punctures.
Cook 40-50 minutes in boiling water.
After cooking, you need to remove the sausage, cool and give to lie down in a cold place about 2 hours. Dish is ready.

If you are preparing a chicken sausage not for kids, you can add to the recipe scrolled in the Salo meat grinder (200 gr.), As well as garlic and favorite spices. If desired, the chicken can be replaced by turkey.

Retained beef sausage in the guts

Ingredients:

beef flesh - 1 kg;
good saline fat - 200 gr.;
salt - 2 tbsp.;
sugar sand - 1 tsp;
black ground pepper - 2 tsp;
red ground pepper - a small pinch;
food soda - on the tip of the knife;
coriander - 1 tbsp.;
apple vinegar.

How to cook:

Meat slip and cut into stripes.
On a dry pan, fry the coriander, then crushed it into a coffee grinder.
In a separate dish, mix all dry components: coriander, salt, soda, red and black pepper, sugar.
Beef strips grate with vinegar, cutting the seasoning in the mixture, folded the layers into the enameled dishes, cover the lid, pushing the blow to the cold, to remove for 12 hours (after 6 hours it is necessary to flip pieces and recreate the cover to the cover).
The pickled meat is lowered into a solution of vinegar at the rate of 2 tbsp. Apple vinegar on a liter of water. After 10 minutes, get pieces, squeeze from extra moisture and crushed into the meat grinder.
Salted fat cut into thin lumps and add to meat.
Start the worsted intestine, tie every segment from two sides.
Prepared sausages put on the grille and remove in place with good ventilability. In 5-6 days is ready.

How to choose meat for sausage

In addition to indisputable taste, home sausage has an indisputable advantage over the store analogue - the hostess is known, which ingredients it used to prepare a delicacy and in what conditions it was preparing.

In fact, cook sausage in the guts at home is not so difficult, it is enough to follow the formulation and take advantage of some tips and tricks.

For preparation, pork meat, veal, chicken, ducks or turkey are usually used, but you can combine several types of meat. It must be remembered that the poultry meat is usually dry, so it is mixed with lard or a spicker for juiciness.

Choosing pork meat, inspect the fat, if it is soft, gentle and has thin skin, then the home sausage from pork in the guts will also be delicate and soft. If you prefer lamb, then you need to look at the streak - if they are soft, then this is a guarantee that sausage will be fragrant, tasty and tender.

How to choose and prepare guts for homemade sausages

Buy already selected guts for making sausages in the store or on the market today will not be difficult. They can be beef, pork or lamb, differ in length and diameter.

Beef guts for home sausages are preferable, as it is more durable.

To pay attention to the choice of intestines:

color - light, without gray shades;
the smell is mesmer or absent at all;
density - no large peripheral holes and nodules.

How to prepare guts for home sausages:

slim, and then soak in a weak solution of manganese or vinegar for 2 hours;
rinse with warm water;
through each segment, skip water, so you will find holes in the walls of the intestine, in these places they can be cut into separate pieces.

If you find it difficult to find a suitable product, that is, how to replace guts for home sausages. For an artificial shell, a collagen film is perfect - after thermal processing, it is edible.

Before use, it needs to be soaked in a salt solution (1 tsp. Salts per 1 l. Water) for 2-3 minutes, after which to slip under running water.

Species and recipes Home sausages are a lot. It can be fried in a frying pan or grill, smoked, boiled, cooked in the oven - in any case, the cooked sausage at home in the guts will not leave anyone indifferent.

Homemade pork sausage in the guts

Ingredients:

Pork meat with a fat layer - 1 kg;
guts for sausage;
cognac - 50 ml;
salt, garlic and spices - to taste.

In case the pork meat does not have a fat layer, add about 200 grams to ingredients. Sala, otherwise sausage it turns out dry.

Preparation steps:

Pork and fat need to be finely cut (pieces of about 1 cm), add spices and garlic, pour cognac. Mix thoroughly and remove at least 12 hours into the fridge.
The intestine must be tangled tightly from one end to harsh thread and start the infused minced meat. It is more convenient to do this with a special nozzle on the meat grinder, but if it is not, you can use the usual spoon. The main thing is not to start the gut too tight, otherwise it can burst during cooking. If you want to get a few small sausages, then bandage the harsh thread the intestine at an equal interval as the fill.
Tightly make an open edge, after which there are several punctures into the sausage. It is necessary in order for thermal processing the intestine does not burst.
We fold the ring with a ring, omit in a saucepan with boiling water and cook 10 minutes from the moment of boiling.
In the form for baking, pour vegetation oil, put the sausage and bake in the oven 50-60 minutes at a temperature of 220 degrees to a golden brown crust.

Hepatic home sausage in the intestine

Ingredients:

any liver - 1 kg;
chicken eggs - 3 pcs.;
pork Salo - 200 gr.
onions - 1-2 heads;
garlic - 4-6 teeth;
manka - 6 tbsp.;
intestine - if necessary;
salt, spices, pepper - to taste.

Cooking sequence:

Cut onion by half rings and fry.
Scroll into the meat grinder, garlic, lard, fried onions.
Add to mince spices, salt, eggs and a gun, carefully wash. Leave mince to half an hour to scat up a manka.
Tie one end of the gut of harsh thread and start stuffing. Every 15-20 cm it is necessary to bandage the intestine by forming future liver sausages. Do not forget to make punctures with a toothpick or needle in each sausage.
The prepared sausage can be welded in a saucepan or bake in the oven for 40 minutes at a temperature of 220 degrees.

Homemade chicken sausage in the intestine

Ingredients:

chicken fillet - 1 kg;
egg chicken - 1 pc.;
greens, salt - to taste;
guts - if necessary.

Cooking:

Washed and dried chicken fillet chopped in a meat grinder, add greens and salt.
Start minced the intestine, tie with harsh thread from two sides, make a few punctures.
Cook 40-50 minutes in boiling water.
After cooking, you need to remove the sausage, cool and give to lie down in a cold place about 2 hours. Dish is ready.

Retained beef sausage in the guts

Ingredients:

beef flesh - 1 kg;
good saline fat - 200 gr.;
salt - 2 tbsp.;
sugar sand - 1 tsp;
black ground pepper - 2 tsp;
red ground pepper - a small pinch;
food soda - on the tip of the knife;
coriander - 1 tbsp.;
apple vinegar.

How to cook:

Meat slip and cut into stripes.
On a dry pan, fry the coriander, then crushed it into a coffee grinder.
In a separate dish, mix all dry components: coriander, salt, soda, red and black pepper, sugar.
Beef strips grate with vinegar, cutting the seasoning in the mixture, folded the layers into the enameled dishes, cover the lid, pushing the blow to the cold, to remove for 12 hours (after 6 hours it is necessary to flip pieces and recreate the cover to the cover).
The pickled meat is lowered into a solution of vinegar at the rate of 2 tbsp. Apple vinegar on a liter of water. After 10 minutes, get pieces, squeeze from extra moisture and crushed into the meat grinder.
Salted fat cut into thin lumps and add to meat.
Start the worsted intestine, tie every segment from two sides.
Prepared sausages put on the grille and remove in place with good ventilability. After 5-6 days, the sausage is ready.

How to choose meat for sausage

In fact, cook sausage in the guts at home is not so difficult, it is enough to follow the formulation and take advantage of some tips and tricks.

How to choose and prepare guts for homemade sausages

Buy already selected guts for making sausages in the store or on the market today will not be difficult. They can be beef, pork or lamb, differ in length and diameter.

Beef guts for home sausages are preferable, as it is more durable.

Admit, do you like home sausage? I know-know, love and even very much. I and my households she also likes. And if she used to be treated with her grandmother or we bought such a sausage in stores, now I am preparing it myself, in the oven. Rather, I'm cooking not even a sausage, and sausages are so much more convenient and easier to share them. For some reason, it seemed to me that it would be very difficult for me to make homemade sausages on my own, I could not ourselves with the filling of the shells, or something is not so putting in mince ...

But, having risked once, I was convinced that this is a pretty simple process, quite pronounced me. It is necessary to simply observe the proportions in the ingredients, perform all the main steps, believe in yourself - and everything will certainly succeed! I will be happy to tell you how to cook sausages at home so that they get tasty and beautiful, and you could surprise your close to such a wonderful dish.

Ingredients:

1.5 kg of pork pulp;
4-5 garlic teeth;
1 tablespoon salt with a small slide;
1 Coffee spoon of fresh black pepper;
1 Coffee spoon of ground laurel sheet;
80-100 ml of cold water;
1.5 m natural shell for sausages - intestines;
1-2 tablespoons of vegetable oil for frying.

How to cook sausages in the oven:

In order to get tasty sausages, choose not very fat fresh pork.

Cut the meat with small cubes, about 0.5 cm.

In the capacity of the appropriate size (depending on the amount of meat) lay out the sliced \u200b\u200bpork, we smell the salt, pepper, bay leaf. We add crushing garlic and mix thoroughly.

We pour water into meat and rewind over 3-4 minutes again.

We have to get such a mince.

We collect a meat grinder with a nozzle for sausage. Shell for home sausages wear (stretch) on the protruding part of the nozzle, leaving hanging the end of 25-30 cm. We turn on the meat grinder and, helping your hands, fill the shell minced.

We do not become one big sausage, but many small home sausages in the intestine, so every 10-15 cm filled with shells bandage culinary (or simple, twisted 3 -4 times) thread. The boss of the intestine can also be tied up with the thread or the free tip of the shell.

As the shell filling every 5-7 cm, they pierce it with a needle to remove the remaining air (it will not let the sausage burst during cooking).

You can leave the sausages connected and cook them, and then cut, and you can immediately divide them into separate sausages. I prefer the first option - in this form further preparation of home sausages in the oven it becomes easier.

In a large frying pan heating vegetable oil. The sausages fry on fire slightly above average for 3-4 minutes on each side, before the appearance of a golden barrel.

Then we shift the sausages into the form for baking and put in advance preheated to 200 degrees with the oven. The shape is covered with foil and baked about 30 minutes.

Then get the shape of the oven. Remove the foil, watering the sausages with allocated juice. We again put in the oven and, no longer covering, we bake at 230 degrees C. For another 10 - 15 minutes.

After watching the accusatory TV shows about the unsatisfactory quality of products produced by unscrupulous manufacturers, each of us thinks about the transition to natural products. Dishes created in their own kitchen, it is impossible to even compare with industrial analogues - no comparison! Let's wonder with you how to cook homemade sausages whose recipe is simple, and products are safe for health, tasty and fragrant. Once, trying meat products of our own production, you do not beat the store for a portion of "paper" products!

Recipes for cooking home sausages are practically no different in terms of technology, and differences only in ingredients. You can cook pork, beef or pig-beef sausage. An excellent version of these products can be obtained on the basis of chicken meat, liver and other offal, with the addition of buckwheat and other croup, mushrooms and vegetables. In fact, absolutely any product is suitable for the filler!

You probably thought, and how to cook home sausage? Easily! We buy natural shells (they serve well and washed and washed pork) and fill them with minced meat, bandaging every 10-30 cm. Fry the products obtained and baked and before readiness in the oven! You can prepare a sausage in a microwave, a slow cooker or make them dietary in a double boiler.

Sausages at home will be magical to taste if you follow our advice:

By choosing meat

Lamb Choose with soft cores - soft cores say about the tenderness of meat and, accordingly, about juiciness and excellent taste of the future sausage.

When choosing a pork, turn your gaze on the fat belonging to the same animal: a thin skin, a pleasant taste and fragrance of Sala talk about good quality meat.

By spices

Homemade sausages are better to season with freshly ground spices - in this case, the dish acquires a special aroma and flavoring characteristics.

About juicing products

The juitness depends on the quality of meat and additives. For example, if the main ingredient of sausages is a liver, then the liver frying vehicles should be taken into account. You should know how to fry liver sausages: as soon as the blood is baked and pink liquid stops, the dish is ready!

The second important condition is supplements. For example, lard or cream add homemade sausages of tenderness and juits.

About piercing shells

The necessary condition is to make several punctures in each response segment, but it should not be too diligent, otherwise the meat juices flow and the final product will be dry.

Now we will prepare homemade sausages whose recipe we will consider in detail. Take a classic preparation recipe, which use beef, pork, fat and a set of spices and spices.

Homemade sausages "tastier does not happen!"

Ingredients

Pork non-fat - 1.5 kg + -
Salo Fresh - 0.5 kg + -
Beef (cut) - 1 kg + -
- 2 heads + -
— 5-6 teeth (or to taste) + -
- 1 tsp. + -
Pepper fragrant, freshly fat - 1ch. l. + -
Coriander freshly hammer — several Goros + -
Cumin - 0.5 h. + -
Any spices - to taste + -
Cognac - 3/4 cup + -
Pork guts prepared - 4 meters + -

Cooking

1. Cut the meat with small cubes or scroll into the meat grid with a large grille 1 time. Separate pieces should be felt in home sausages from meat, and therefore it is still better to cut it with a knife. Salo can grind on the meat grinder, as well as garlic and onions.

2. All ingredients are thoroughly mixed, add salt, pepper fragrant and black, cumin and coriander, spices and cognac. Again, everyone diligently mix your hands.

3. Getting stuck in the intestine prepared sausage minced meat. If there is a special nozzle on the meat grinder for the manufacture of sausages at home, to use it. If not, we will use undergraduate tools.

* Council Cooking
We can replace the nozzle for home sausages to the meat grinder without losing the quality of the final product to be replaced with a conventional plastic water bottle (1.5- or 2-hitch). Cutting her bottom on 2/3 of the height, leaving the like funnel with a neck.
On the neck we put one end of the pork gut (the future shell of our products), and the second end tie into the node or tighten with a strong thread.
Calculation of this: half the intestine - one sausage "hilt".

1. We begin the preparation of home sausages: we put the washing the intestine on the nozzle (or the neck of the bottle), bandage it with a free end and stuffing it, pushing it into the intestine. To give air to the intestine to go out, pierce it in several places toothpick every 5-7 cm.

Another important nuance: We try not to fill the shell too tight in one place, promote meat in a timely manner throughout the whole range, otherwise it will break.

After completing the package, bandage the second end of the shell with a strong thread or node and connect the thread opposite ends of the shell.

2. Preparation of sausages at home, we continue to fry in a frying pan to a beautiful crust. Next, lay out our meat products on the baking sheet, lined with bakery paper, and bake at an average temperature of 30-40 minutes.

What a yummy turned out! And although the manufacture of these meat products at home takes some time, but the taste and aroma of the sausages of the home, the recipe of which we looked, cannot be compared with the factory product!
And taste, and aroma, and health safety indicators - everything is very different!