When I do not want to cook, if you need to quickly eat or make cutting on the table for guests - of course, the sausage will help. Favorite meat product. She is the topic for folk folklore, jokes, songs. Recall at least the famous "two pieces of sausages ...", which reflected the entire Russian reality of the dashing 90s.

The sausage is an international product, each people have their own traditions of cooking, everything is good in their own way. Unites the culinary features of only one ingredient - meat minced meat. But from what he is horseback, pork, beef or chicken, this is a matter of taste.

Semi-finished product occasionally originally as a way to keep the freshness of meat. The meat at the heat will flock quickly, in antiquity, during combat trips and was invented to knick or cook in another way of cutting, so that the warriors could eat for a long time.

In the Caucasus, in Central Asia and today, one-piece meat pieces can be preserved in the form of Basturma and Kaz. Finns bake their sausages on sauna hot furnaces. The sophisticated French add cognac in meat sticks, apples, demand.

Today, the manufacture of sausages is not a way to keep fillet. This is a whole world of tastes, culinary searches and delicacies. The sausage is cooking, fry, smokyat, knit, which is not doing, so that you can please lovers.

For some reason, Russian owners are customary to buy a sausage in the store. But this is today not the best quality product. Nutritionists sound alarm, but to abandon a pair of pieces with a bar - it is impossible. At home, you can make a natural, useful and delicious sausage. Many are afraid of difficulties, they say, mess around for a long time. In fact, there are extremely simple recipes that even gourmets will surprise.

We learn a few tips how to make a home sausage. For these purposes any mince is suitable. Want - twist, you want - chop meat clipping. Those who love pieces can prepare the similarity of Ukrainian sausages - a mixture of meat with small cubes of Sala. With frying, they get up and give juice.

Sub-products are a separate sausage topic. Very popular in Russia variety Liven. At home, this sausage is even easier. And quite economical.

In the home sausage often add cereals. For example, buckwheat. It turns out satisfying, it is interesting to taste and not at all expensive.

Any sausage needs a shell, otherwise as we give her a form. Ideally - natural, that is, the intestine of the animal. If there is no such thing at hand - we take edible film or foil.

Prepare the gut business is really troublesome. Size is not less than meter. Wash, clean, soaked at least 12 hours, rigs, to bring to perfect cleanliness. Unpleasant procedure, but the product is natural!

Doctoral sausage at home

• The flesh of beef
• The flesh of low-fat pork
• A glass of milk
• Pinching sugar
• Cardamom, salt and black pepper

We skip the prepared meat several times through the meat grinder. It is necessary that mince is perfectly crushed. Surface all the spices.

I dilute milk, we place, driven egg. And again the whole composition shred to blender to the tight mass. The mince is a pale color, very not appetizing. Make it brighter a few drops of brandy or vodka will help. We put the mass in the refrigerator cool.

Shell use the one in the house. If you managed to find a natural, and start it. One edge is binding to the funnel, the other is tied hard to make minced meat. And through the funnel with small portions I introduce meat mass in the intestine until complete filling. Or take a meat grinder with a special nozzle to fill the shell.

It's easier, of course, take a sleeve for baking and start it.

The wand "Doctoral" remained to boil. Take a big saucepan. But the cooking is not recommended to boil the cooking. "Doctoral" sausage at home Cook for about an hour in gentle mode.

We take out in cold water. After that, the sausage must cool in the refrigerator.

Sophisticated sausage at home

Expensive pleasure to eat it every day. Smoked sausages at home will cost cheaper. In addition, only a real master will be able to make a truly high-quality dish.

Ingredients:

• Kilogram Beef or Veal
• Kilogram pork
• 4 Lukovitsy
• Spoon nitrite salt
• Several cloves of garlic
• Natural shell (purified intestines)

Cooking:

In total minced meat, twist the meat, onions. Garlic Davim here. Nitrite salt is needed for longer storage of our sausages. During the day, the minced meat is impregnated in a cold place.

It remains to fill the guts with a mixture in the form of dense sausages. And put in the smokehouse. The chearable sausage is processed by a cold smoking method, it allows it to preserve all the beneficial substances.

The process itself is long, in several stages. But the result is worth it.

Cheese sausage at home

Required ingredients:

• 500 grams of beef
• Pork with fat - 1.5 kilograms
• Salo - 700 grams
• Salt and sugar (second a little more)
• Olive herbs, ground nutmeg, coriander, pepper
• Cognac - 70 grams

Cooking method:

If it seems to you that it is difficult, you are not mistaken. Even experienced cooks follow the recipe. First, "bring to mind" all spices, rubbing in a mortar. Clean dried meat rubbed spices, salt, watering a noble alcoholic drink and send marinated for a whole day.

Impregnated pieces with smallest on a large meat grinder. Salo, pre-salted, manually cut into small pieces. These are familiar pieces of slices in a stick of sausages.

Jewelry in the guts of our minced. Several sausage rolls should come out of the marked amount of products. In several places you need to make imperceptible holes so that the excess air is left out of the film. In this form, the raw sausage dries 5 days, in a dry place at room temperature.

How to make chicken sausage at home

• Kilogram of chicken fillet
• Salo - 300 grams
• Pork guts - about 3 meters
• Glass of cream
• Salt, garlic, pepper, bay leaf

For sausages, part of the carcass are suitable, where a lot of meat is hips, fillet, ham.

You can cut the flesh, as you like, cubes or grind on the meat grinder. Twisted fat will give dry chicken meat juiciness.

All spices, crumbling laurel and cream we combine into our meat mass. We wash to a single consistency. The mixture should be in the cold.

Chicken mince is a little liquid on appearance. If you have turned out to be dense, you can always dilute it with milk or broth.

Put the shell manually or on a meat grinder with a nozzle. Purchase in several places to ricked up the sausages better. Cook 20 minutes, no more. And so that the meat becomes fragrant, it will be frozen until golden color.

Recipe home sausage from chicken with gelatin

It's easier than a sausage from pork. Actually, in the composition of the two main ingredients - chicken fillet and gelatin. The rest is at your discretion. Usually, pepper, salt, garlic.

The process of creating a delicacy itself is interesting. In chopped on the pieces of fillet with an effort rubbing grams of gelatin, grams 40. All this, of course, in the seasonings. We leave to soak and let me wake the gelatin.

This time we take the food film and form the made mince in it, twisting. Cook in this form of a sausage from chicken at home a little more than an hour. And then we leave cool until the gelatin becomes dense. Such a snack is original as cold and potion!

How to make a home sausage without guts

Pork guts are easily replaced by the food film, foil or sleeve for baking. And to do in the artificial shell of sticks and carriages are much easier.

What do we need:

• Pork and chicken fillet of 1.5 kg
• Salo - 250 g
• 4 eggs
• Salt and starch
• Garlic, spices

To the twisted minced meat products, we add all other ingredients in turn. Eggs fasten our workpiece. Starch performs the same function.

On the segment of the foil impose in the form of an oblong shape all mince. Close tight on all sides. Homemade sausage without guts will be prepared in the oven about an hour. It can be original, cutting, like a roll, on the circles. And by the way, they are frozen perfectly.

Hepatic sausage at home

The liver sausage is also called Liven. And it is possible to diversify the composition of anything - spices, cereals, vegetables.

What will take:

• 500 grams of liver that love
• 300 grams of Sala
• 100 grams of milk
• 3 Lukovitsy
• 3 eggs
• Pinch of mankey

How to cook sausage:

Part of the fat cut, as a piece of scraping, the remaining - we twist together with the liver.

We pass onion and fragrant additive put into mince.

The remaining ingredients are mixed in the common bowl and combine with the hepatic blank.

The mixture with white splashes are stuffed and baked already formed sausages. The cooking time of the liver sausage at home is less than with meat - about 40 minutes.

Agree, any of the recipes - the decoration of the table. And the head does not need to break, than to surprise guests. Time, of course, spend, but the status of the skillful mistress is provided to you.

In this category of materials you will find the best ways to prepare homemade sausages by recipes. How to cook boiled sausage, as well as liven, driving or doctoral. As at home to fill the shell in the process of cooking sausages.

The composition of the doctoral sausage. How to do at home

Many families refuse to buy a doctoral sausage in supermarkets or on the market, as the taste and included in the purchase sausage ingredients leave much to be desired. Cases of the appearance of food allergies on purchased products are frequent.

But the sausage lovers do not necessarily give up the popular product. After all, you can make a delicious and juicy sausage with your own hands at home. You yourself will choose the appropriate ingredients, the shell (intestine, sleeve) and control the process of making a homemade dish.

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

How to make a recipe Livera sausage at home

The taste of real juicy liven sausagescooked at home, no comparison with the purchase of products, which does not always include natural ingredients ....

In this article we will tell you how to make homemade a homemade sausage. Recall that Liver is such nutritious insides of animals, like kidneys, heart, liver. Many gourmets very much appreciate the taste of the beef liver, which can be used to prepare this delicacy. The liver contains in its composition a lot of substances beneficial substances, including vitamin D.

Sheath for cooking sausage at home

Fans of genuine home sausages, Which at least once in his life did this exquisite meat delicacy, with their own hands, know that for packing the cooked minced it is necessary to use a special shell. Usually, the shell for home sausage uses canned porks (or beefs, and for the preparation of sausages "in Village" - lamb).

If you wish to make delicious dietary home sausages, then we recommend buying beef intestines as a shell, as they are easily absorbed in the stomach and very low-calorie. And for the normal process of digestion of food, the enzyme of the CRS microflora (cattle) is useful, which this shell perfectly retains in the process of preparation of the product.

Recipes Home sausage from pork in the intestine

The quality of foods located on the shelves of many shops and supermarkets is worsening every year. In order to withstand competition and maximize the cost of the final product, manufacturers go on different tricks, starting their products with food ingredients not the highest quality and additives that increase the shelf life of goods. All these "tricks" not only worsen the taste of products, but also can affect your health (causing, for example, an allergic reaction). What is now stuffing for making sausages in general it is difficult to imagine .. at least meat there quite a bit ...

Therefore, lovers of delicious and natural pork sausages I highly recommend learning to do this wonderful product with your own hands at home. In fact, cook home sausage is not very difficult and even "amateur in the kitchen" can easily cope with this task.

How to make a blood sausage at home by recipe

Tradition to eat foods with an admixture of fresh blood came to us from deep antiquity. Some nations still consider the fresh blood of animals with an excellent rejuvenating agent, as well as medicine from many diseases.

Usually for the preparation of Sunda or blood sausage at home, specially cooked meat minced meat with the addition of fresh bull, pork or calf blood is used.

But why home blood sausage is so popular today? This dish is very satisfying and has peculiar taste. But most importantly, it contains very useful substances that contribute to the treatment of some ailments.

How to make a damned sausage at home

In this article you will find the best recipes for cooking raw sausages.whose special taste is highly appreciated in many "expensive" restaurants!

Juicy and appetizing home sausage eclipses the taste of any purchased counterpart. Instead of all sorts of artificial additives, which are used to produce products, you can add brandy sausages and nutmeg for a peculiar taste, garlic for a saturated flavor, paprika to add interesting flavoring notes and keep the natural color of meat.

And of course meat !!! In the sausage prepared at home, a sufficient amount of meat will be present .... After all, you will not deceive yourself! :)))

How to make a boiled sausage at home according to recipes

It's no secret that purchased sausage is stuck with different artificial flavorings, preservatives and ingredients that preserve the appearance of the product. In addition, ground cartridges, veins and other "appetizing" components add to the sausage mince to increase the volume and reduce the final product.

But the real boiled dairy sausage without all these additives can be made with their own hands. And in this article we will tell you how to prepare a delicious sausage at home. Simple and understandable step-by-step recipes with photos will help make this wonderful meat product even a newcomer in the kitchen. And the video lessons with a visual demonstration of the cooking process of home boiled sausages will allow you to cope with the work very quickly.

There are no secrets in how to do homemade sausage, and the process is not difficult difficult, not counting what you need to know where you can buy such an ingredient for this process, like pork guts for stuffing sausages. Recipes, how to make a sausage at home willingly share people engaged in this constantly, and from special equipment for this only the nozzle for the meat grinder is needed, which can be purchased without much trouble in a business store. But those who know the secrets know which products are in their product.

Products for home sausages and essential components

It is difficult only to cross the psychological barrier, which still makes people buy shopping products. In supermarkets (and in the markets), they do not always differ due to freshness, and at quite a high cost there is no guarantee that there is exactly meat in sausage, and in the amount that prescribes the recipe.

Unscrupulous suppliers have learned to replace some products with others, cheaper, and the necessary taste to give food flavors and dyes.

Be alert and carefully watch the composition of the products that buy

Many misses the apparent complexity and complexity of the process. But nothing particularly difficult here. For the preparation of any home sausage, there are three necessary elements:

• stuffing (filling);
• pork guts (shell);
• spices (delicious necessity).

Knowing some recipes by choosing a place where you can buy a shell for the future process of cooking a delicious dish, and having decided on a set of spices that every hostess in the kitchen shelf can be safely started to the upcoming action to please their home, or guests .

The production of self-cooking sausage can be engaged in the standard kitchen using simple remedies in the form of:

• ovens;
• multicookers;
• skin with a dense lid.

Of course, homemade sausage will not look like a shop, but the taste will be exactly different in the favorable direction.

Mince, or filling - the basis of success

Most of the recipes, how to make homemade sausages, is based on the use of hammer pork meat. This is quite explained, if we consider that for the natural shell, pork guts are usually used. But the range of existing potentials is much wider than sausage from pork, because a delicious homemade dish, with the same success, can be prepared from:

• beef;
• lamb;
• chicken;
• turkey
• a supporters of vegetarianism are also offered even a delicious sausage from peas with beets, before the tasty, if it is correct to prepare it that it can be safely used for sandwiches.

Beets and peas can serve as ingredients for sausages

Hosts are very popular with the hostess of pork head, hepatic sausage made of ground, or cutting liver, and even fish.

Therefore, it is not worth loaning on pork, coming up with sausage at home, even if it is preparing for a festive table. Showing a little fantasy, you can completely eliminate the purchase of sausages, and the necessary recipes even invent yourself.

Pork can be used in the home product hammer, and chopped with small pieces, like any other meat, or skip through a large grille. For amateur home sausages, hammering pork and fat, for the liver - fat and hammer, or cutting liver. Delicious sausages with mushrooms, sharp peppers, or solid cheese, are preparing for general recipes, with the addition of finished ingredients.

In sausages with a cereal (buckwheat, pearl, or rice), this ingredient is added already in the finished form. Any cereal should be welded in a dry, dry (so that there is no liquid remaining), and the mince is used with raw. Mandatory will be required:

• garlic;
• in the hepatic sausage usually add a semi.

Manna porridge can be added when cooking liver sausages

Milk is added to some types of sausages, for example, in amateur and chicken, sometimes put a bug, clumsy in milk, especially if it is prepared in natural skin.

If you do not want sausages to look pale, or sulfur, it is tinted with beet juice. The key to the success of any home sausage is properly cooked mince.

Shell and delicious spices

Numerous recipes that make mistresses are divided into several parameters in which the number of added spices is mandatory, and their composition.

You can buy a set of ready-made spices with salami or Braunschweig sausage, but dyes and food flavors are added in advance, and food flavors, get rid of which and put the goal of homemade dishes.

There are cooks who believe that there should be nothing in the home proper sausage, except:

• luke;
• garlic;
• pepper, and the podlot, grown on the windowsill.

And there are fans of spices, which are bumping on the market half the range of adhesion with spices.

Spices in the sausage it is desirable to add based on its taste preferences

Spices, included in recipes, cannot be considered an axiom, because someone loves a chamber, basil, and thyme, and someone does not digest their smell. And when the dish is preparing repeatedly, each hostess appears its own highlight, accumulated in the process, or acquired by empirically, when it was painted at some point to add something dictated by many years of experience.

But the shell for homemade sausages is dictated by strict etiquette. Meat sausage, pork or beef, stuffed into pork guts. Barans - only in Barani, and, acquiring lamb to make sausages, it should be detached separately.

If the pork head is not old, you can use pork skirt for the shell, and the chicken sausage is especially tasty in chicken skin. Amateur is preparing in tetrapak, vegetable or cereal preferably packaging in sleeve for baking, or food foil. When everything is done in compliance with certain rules, the result is above all silence.

Homemade sausage

Separate, characteristic preparation methods

In order to clearly demonstrate how low the cooking process of homemade sausages is, it is worth bringing some recipes. Swine-beef sausage:

• sliced \u200b\u200bmeat together with garlic scrolls through a meat grinder in a 1: 1 ratio;
• after which the minced stuff is prepared by thoroughly mixing in a special basin;
• salt and pepper is added to taste, spice lovers fall asleep a special set for meat;
• in the washed guts are stuffed with a meat grinder, from which the knife and the lattice is removed, and a special nozzle;
• bubbles on the intestines formed in this process are pierced with a needle;
• this mince is added alcohol and ground fat;
• before stuffing, he must simultaneously have a few hours, and several times it must be mixed;
• the end of the intestine is tied by a node, or harsh thread.

Such a sausage can be failed in a frying pan, cook to a saucepan on a slow fire, or bake in the oven.

One of the ways to prepare is baked in the oven

Amateur prepares as follows:

• meat and fat scroll through the meat grinder;
• milk and juice are added to the grated beet, spices, salt and garlic;
• the sausage stuffing turns into a tetrapaket (forms, any);
• in this form, it is brewed about 50 minutes on slow fire in a conventional saucepan.

For liver sausages:

• the liver and fat scroll through a meat grinder or blender;
• eggs (raw), onion, fried on vegetable oil, manka, salt, black pepper, spices;
• everything is mixed and insisted for about an hour.
• lastly, milk is poured, after which the cooked intestine is stuck.

In such a sausage, it is possible to add fine-dry greens before filling, and it bakes it in the oven. The taste and smell is simply suspended.

The chicken minced stroke is preparing, but without a sala, but before insteading (about an hour) stuffing ends, a bunch, clumsy in milk, is thoroughly pressed and everything is mixed well until the mince turns into a homogeneous mass.

This sausage can be wrapped in removed from chicken the skin, and sew edges with harsh thread, or just wrap. The sausage is baked in the oven, or stew, with a small amount of water, in a tightly closed hussy.

The form is arbitrary, depending on which skin pieces managed to remove. Chicken skin can sometimes be purchased in places where the factory chicken is implemented. Onion for minced meat can be fused on chicken fat, and add greens.

Cooking homemade sausages is quite simple, and not much different from the frying kitlet, or the wilderness of a home roll. With small time costs, and a much more budget set of products than the purchase of finished sausages, any ingredients can be used, and use natural products without preservatives, dyes and extraneous additives.

For classic home sausages, meat, fat, garlic, salt, pepper and other spices are needed, as well as clean guts. However, as practice has shown, without the latter it is quite possible to do.

Meat and fat is better to take on the market. There you can also find guts. If you are lucky, then already processed and ready-to-use. It will be necessary only to rinse and soak them in water for 20 minutes. After it is supposed to look good for their inner part and, if necessary, remove everything too much.

Stool the intestines are needed using a meat grinder and a special nozzle. It can be found in the kitchen departments of most shops. However, it is possible to use a conventional plastic bottle, on the neck of which will be put on the intestine.

Before filling, the minced is the end of the intestine with a strong node. Ensure that the sausages are filled uniformly without voids.

If you fill it too tight, then when heat treatment, the shell can burst, so stick to the golden middle.

When the gut is filled, remove it from the nozzle and tightly tie. After that, make a few punctures needle so that with cooking from the sausage, steam went out.

Home sausage can be boiled, fry and stew.

1. Home sausage without a shell

• 1 kg of pork;
• 5 cloves of garlic;
• 5 tablespoons of dry cream;
• 1 tablespoon salt;
• 1 teaspoon of sugar;
• 1 chicken egg;
• ground pepper, dried herbs - to taste.

Cooking

Pork rinse and grind the meat grinder, blender or kitchen processing to obtain a homogeneous mass.

Add to the mass of garlic, dry cream, salt, sugar. Mix everything and scroll again the resulting minced meat.

Spread the egg to the mince, add ground pepper to taste.

Well wash the resulting mass with hands like dough.

Estate the parchment paper on the table and put the minced meat on it, forming a loaf. Its length must match the sizes of your pan: sausage must be fully fit in the tank.

Wrap the mince to the parchment and firmly start the rods. You should have something like candy. If you get fasten, the fat follows and the sausage will be dry.

Wrap the resulting "candy" in the foil, well holding the tails. From the remaining minced meat, make the same sausages.

Pour water in the pan and place the sausages there. The sausage must be completely in the water, so it is necessary to put a neutle on it. A regular plate will suit this role.

Boil on slow fire 1.5 hours. Welcome sausage from the water and leave to cool to room temperature without turning.

The next day, remove the parchment and foil and cut the sausage in herbs. Choose dry fragrant herbs, such as oregano, rosemary, parsley, dill.

Home sausage is stored in parchment 2 weeks. You can eat both cold and hot, pre-roasting.

ocekovbasa.com.ua.

• 1 kg of fatty pork neck;
• 1 tablespoon salt;
• black ground pepper and other spices - to taste;
• 6 cloves of garlic;
• 2 laurel sheets;
• thin intestines.

Cooking

Cut the neck to very small pieces: so the taste of sausages will be thinner than when using the meat grinder. Sung down, pepper, add your favorite spices (for example, Zea, Cardamon, Khmeli-Sunnels), finely chopped garlic and chopped laurel leaves. Well, stir the mass, cover the plate and remove into the fridge for a day. After adding some water and stir again. The perfect minced stuff should be juicy and viscous.

Fill the guts of the minced meat and tie them. Put the resulting sausages in boiling water and boil on medium heat for 5-7 minutes. Get them out of boiling water, dry and let cool. After sausages, you can bake 40 minutes in the oven at 200 ° C or fry until readiness for 30 minutes.

3. Chicken sausage

Kitchenmag.ru.

• 1 ½ kg of chicken fillet;
• 200 g of pork sala;
• 1 teaspoon salt;
• ground pepper, paprika, coriander, nutmeg - to taste;
• 2 cloves of garlic;
• 150 ml of milk or cream;
• thin intestines.

Cooking

Salo and chicken meat rinse and dry, and then skip through a meat grinder with a large breathe. Add salt, spices and finely chopped garlic. Stir.

Pour some cream or milk. The number varies depending on meat: the main thing is that the mass is not liquid, but not too dry. Mix well and leave mince for 10-15 minutes.

Fill the sausages with minced meat and remove in the refrigerator for several hours, and better - for the night. After the sausage, fry before the appearance of a ruddy crust or bake in a heated to 170 ° C overtook for an hour.

xcook.info.

• 500 g of liver;
• 250 g of pork sala;
• 1 garlic head;
• 2 large bulbs;
• salt, pepper and other spices - to taste;
• 1 tablespoon starch;
• 3-4 eggs;
• 3 tablespoons of manna cereals;
• 100 ml of milk;
• thin intestines.

Cooking

For sausage you can take any: pork, beef, chicken. Rinse it and clean it from the film. Cut into pieces and skip through the meat grinder together with lard and garlic.

Onions are finely cutting and fry in a frying pan. Add to the mince onions, salt, pepper and your favorite spices, starch, eggs and a semi. Mix thoroughly, pour milk and mix again.

Put prepared guts fill in the minced meat. Boil sausage 40 minutes on medium heat. Or 40 minutes bake it in the oven at 200 ° C: so it will be especially tasty.

xcook.info.

• 1 cup of buckwheat;
• 500 g of pork fillet;
• 300 g of sala;
• ½ tablespoon salt;
• ground pepper - to taste;
• 5 cloves of garlic;
• guts.

Cooking

Wash buckwheat croup, and cool. Meat and Salo rinse and cut into small pieces. Mix in a deep bowl of meat, lard, buckwheat, salt, pepper, finely chuckled garlic. Make sausages with guts, nozzles and meat grinders.

Bring water to a boil, lower the sausage into it and boil 30-35 minutes.

Keep sausages in the refrigerator 2 weeks. Before use, additionally fuse them to a golden crust.

What sausage is the most delicious sausage? Surely homemade. The one that is made with the best spices with selected meat. What you can buy in the store or supermarket to the real sausage has nothing to do with anything. Since it has almost no present meat in its composition (30% - meat, 70% - ground offal, dyes, taste additives, starch, flour, soy protein, etc.).

A homemade sausage is a real meat product, the aroma and the taste of which is not known to everyone. Only it is already an argument to please yourself and closely cooked homemade sausage.

Everyone can prepare her at home, even a beginner. Only, the process is not very pleasant when you deal with the guts. However, sausage will be just chic! In addition, it can be stored much longer than shopping and cook as much as needed. It is perfectly suitable as the main dish on the picnic and for the family dinner.

Naturally, you can simplify the process slightly using an artificial shell instead of the intestine. She is now sold in many stores. However, if you want to cook according to the old traditional recipes, it is impossible to use anything artificial. In addition, artificial shells are not as safe as real.

Sequence of cooking sausage

The most difficult thing in the preparation of homemade sausages is the preparation of the shells that you will fill with meat. Under it will be suitable only fresh pork (less as chicken, lamb or beefs) guts, which need to rinse well under running water. It is better to immediately cut them into parts approximately 30 centimeters long - first - this is the optimal size, secondly, it will be easier to process.

The washed outside the guts must be turned out, and then clean the mucus, which covers their inner surface. We advise you to use the rib tablespoon or the opposite side of the knife, putting the intestine on the board. As soon as completely remove the mucus, they must be disinfected. To do this, put 50-95 minutes into a weak alcohol solution (on the floor-liter of water fifty grams of vodka) or a garden solution (on a liter of cold water two teaspoons of soda).

While they are soaked, you can start cooking minced. There are many all kinds of recipes. In addition, sausage is a unique dish with which there are a lot of experimenting, changing the varieties of meat, bringing various 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 garlic teeth, floor of a teaspoon ground pepper, 0.4 kilogram of pork sala, floor kilogram of veal, one kilogram of lean pork.

Salo and meat should be chopped into small cubes, stick and spray. There, add the floor of the glass of water and finely grated garlic. All bravely mix. Exhaled guts get out of the water, rinse in cold water and twist again. Now using a special nozzle from the meat grinder or make it yourself, just cut the top of the plastic bottle, and then lay the minced stuffing into the cooked shell. Fill not very tight. When fill, make both ends and put in the fridge for 4 hours, so that the meat is completely impregnated with garlic, pepper and salt.

Then lubricate the baking tray and put the sausages on it, having done in advance at each seven punctures. It is necessary, so that the sausages "did not swell" when you cook, and the extra liquid and the heated air loose freely. Fry at 175 degrees to thirty minutes on each side.

Liverwurst

Good liven sausage is very different from what they sell in stores. It is delicious, fragrant and as if melting in the mouth. To make it need: Two teaspoons of salt, half spoons of ground pepper, two cloves of garlic, five hundred pork bass grams, beef, veal and beef liver.

Beef liver misses through the meat grinder. All meat thump in a saucepan and start cooking. Pork pull out five minutes after boiling, calf - fifteen minutes, beef - twenty minutes.

The meat should be cooled, then skip through the meat grinder, while adding garlic. Mix the liver with meat, add pepper and salt. After that, you can start to fill the intestines. Finished sausages boil on medium heat for about 50 minutes. Livest sausage stored and cooled in the refrigerator.

Smoked homemade sausage with bow

You need: Table spoon brandy, nutmeg, floor spoons of ground pepper, one and a half teaspoons of salt, three cloves of garlic, one hundred gram of the reptile bow, five hundred beef gram, one kilogram of bold pork.

Meat cut the 2x2 centimeters cubes, salt and put in the fridge for two days. This is done to be aged. Then, draining excess water, pork and beef it is worth a finely chop, mix with spices, salt, mounted garlic and a finely chopped onion. Add brandy and mix well. After that, you can fill the intestines in the intestine and leave the sausage for 2 days in a cool dark place. Then, on the cold smoke, proceit the sausage at 20 degrees, while the intestine will not cry. Now leave the sausage for 25 days, hiding in a ventilated room. And only then they can be eaten, as they will acquire a specific smell that is peculiar to the sausage.

Hunting sausages at home

For them you need guts, and for minced: Three cloves of garlic, tea spoon pepper, two teaspoons of salt, kilogram of a bold pork, a kilogram of chicken fillet.

Meat skip through a meat grinder with a large grille. In the minced meat, add a loss garlic, pepper and salt. Mix well and leave for two hours, so that the minced meat is even soaked. Waste with minced intestines and make a couple of punctures. Fifteen minutes will boil in salted water, then you caress in the pan, so that the ruddy crust appears. They are eaten both cold and hot.

This is just a couple of cooking recipes at home sausage. However, there are still a lot of them. And despite the huge selection, there are general recommendations that should be followed.

Almost all varieties of sausages should be a swine fat. This makes it to have a gentle taste and was juicy.

The sausage can be done not only by standard recipes, however, using any additives: Liquor, brandy, game meat, Bulgarian pepper, potatoes, cheese, olives and other spices.

If you want to make sausages as a decoration for a festive table, it will appropriate to use original sprinkles. You can use, for example, ground or thin sliced \u200b\u200bnuts, as well as sesame.

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