Homemade sausages in a natural casing: recipes and ingredients. Homemade pork sausages

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Purchased sausage ate, perhaps, any modern person. Alas, the taste of most varieties can satisfy only a very unpretentious consumer. But have you ever tried homemade sausages? After all, cooking them is much easier than it seems at first glance, and the taste is simply excellent.

When was it first made?

First, let's take a short digression into history to better understand the issue.

Today, it is impossible to more or less accurately determine where the sausage was first cooked. But it is known for certain where this delicious product was first documented - in the Greek chronicles of the fifth century BC. Therefore, it is safe to say that the sausage is more than two and a half thousand years old.

The reason for its preparation is simple: in the hot climate of Greece, the meat of slaughtered animals spoiled very quickly - in a matter of days. And there were no refrigerators to increase the shelf life. In addition, during military campaigns, a light, high-calorie and, if possible, tasty product was needed that every warrior could carry in his knapsack.

Then appliedcured sausage. That is, the meat just dried in the shade. The hot s alty air of Greece dried it out perfectly, significantly increasing the shelf life, as well as getting rid of excess water and reducing weight several times.

Pros of a homemade product

More and more people are ditching store-bought products today, preferring to make homemade sausages. Why? There are several reasons for this:

• The composition will definitely not include numerous flavor enhancers, emulsifiers and other harmful substances.
• You decide what kind of meat to use and most certainly will not add stale products to the sausage.
• You will always have a very tasty product on hand, which is stored for a long time and will be a great addition to the table if guests suddenly come.
• You will have invaluable experience related to a completely new and for most people mysterious field of cooking home products.

True, mastering the preparation of homemade sausages is not so easy - you have to work hard. But the recipe will pleasantly surprise even the most demanding gourmet.

What makes a natural casing good

Our ancestors knew well that it is best to cook homemade sausages in the gut. For them, it was a very common material that was often simply thrown away or fed to dogs. Still, when cutting piglets, there is more than enough of this goodness. However, everything is clear here - in those days there were no synthetic analogues, therefore there was no particular alternative.

Why expertsand to this day they choose a natural casing, ignoring all modern solutions? The main advantage is naturalness. Before enjoying homemade sausage in a synthetic casing, the latter will have to be removed. The intestines become thinner during cooking and become almost invisible in appearance and completely imperceptible in taste.

In addition, the natural shell has a large number of tiny pores - they practically do not let moisture through, but they easily let smoke and steam through. Therefore, smoked homemade sausages in the gut turn out to be especially tasty and fragrant - exactly the way a natural, extremely high-quality product should be.

If you decide to cook a dish on the grill, the sausage in a synthetic casing is clearly not suitable - under the influence of high temperature it will melt and definitely ruin the product. But the intestine will dry out, become crispy and definitely will not change the taste of natural meat.

Preparing the guts

If you are interested in homemade sausages, the recipe recommends starting with the preparation of the casing or intestines. Today they are not too easy to find, although in some stores they are sold - already prepared, thoroughly washed and even scraped. But it's much easier to go to the market and order half a kilo-kilogram of pork intestines from a butcher - such a purchase will not cost much.

But be prepared for the fact that they will have to work hard. Still, the intestines are not the cleanest organ in the pig body. And the contents of the intestines in the sausage are definitely not needed. Therefore, rinse them thoroughly - if you have warm water at your disposal, then problemswill not occur. It is enough to clean the intestines of any debris from the outside, then turn inside out and rinse again.

The easiest way to turn them out is by putting them on a thin long object - something like a stick.

Make sure they don't smell bad - this can ruin homemade sausages.

Cleaned intestines should be soaked in a weak, slightly sour solution of vinegar for two to three hours. That's all. The natural shell is ready.

Cooking stuffing

Of course, the basis of any sausage is the filling - minced meat with various additives. Here it is impossible to give a definite answer in terms of composition. After all, it all depends on what kind of sausage you plan to get - chicken or pork, boiled or dry-cured.

However, homemade chicken sausages are the simplest, so let's start with a more complex and interesting recipe - pork. For this you will need the following ingredients:

• 2 kg of pork - neck is best;
• 200 grams of lard;
• garlic head;
• s alt, pepper.

Cope with the preparation of minced meat is not at all difficult - pork and lard must be passed through a meat grinder along with peeled garlic. It is enough to s alt and pepper the finished minced meat - the basis with which homemade sausages will turn out simply breathtakingly tasty is ready.

Why is s altpeter in the sausage?

Probably every person who has heard about making homemade sausages knows that s altpeter is often added to minced meat. More precisely, nitrite s alt - nitrate is deadlydangerous poison and is not sold in its pure form.

It would seem, why do you need to add poison to the sausage that you will eat yourself and feed loved ones?

Don't really worry. S altpeter enters the body in tiny, completely harmless amounts. After all, if you eat a kilogram of s alt at a time, death will also be inevitable. And no one has died from a pinch yet.

But nitrite s alt is only used if you want dry-cured sausage. It is not subjected to heat treatment, so dangerous bacteria rapidly develop in the meat. It is the admixture of s altpeter that kills them, making the sausage safe. It also allows the meat to retain its appetizing pink color.

Shaping the sausage

When the intestines are cleaned and the minced meat is cooked, we proceed to an important step - stuffing the shell. To cope with the task without special equipment is not easy. Fortunately, many modern meat grinders are equipped with special truncated cone-shaped nozzles.

She makes the process a lot easier. Get Started:

1. Remove the knife and grate from the meat grinder, put the nozzle in their place and fix it.
2. Pull a clean intestine over the nozzle - like a stocking on a leg. Tie the loose end with a thin but strong cotton thread.
3. Put the minced meat in a meat grinder and watch how the gut fills.
4. At intervals of 15-20 centimeters, tie the casing with thread, forming individual sausages.

It’s not worth it to overstuff the gut with minced meat - because of this, homemade sausagesmay burst during cooking and the entire contents will deteriorate. It is better to leave enough free space. Anyway, during heat treatment, the intestine will decrease in volume and tightly fit the minced meat.

Cook sausage

If you are interested in the easiest way to cook, then it is best to cook homemade sausages. The recipe is simple - bring s alted water to a boil and lower the product into a saucepan. It is very important not to forget one simple nuance. The casing for homemade sausages must be pierced with a toothpick in several places. Otherwise, it will burst during cooking.

Cook for about 10-15 minutes - this time is definitely enough for the meat to boil well.

This is not the most delicious method, but it is quick and can be applied in a city apartment - without the use of a smoker.

Cooking real sausage

But if you are interested in real homemade pork sausages, it is better to resort to dry-drying. In this case, about 40-50 grams of nitrite s alt should be added per kilogram of minced meat.

Guts can be stuffed tightly when cooking dry-cured sausage - they will not burst.

Ready-made sausages should be hung in a well-ventilated place - best of all on the balcony. The wind should constantly blow them, accelerating the process of evaporation of moisture. However, in modern cities this should be done with some caution - the air here is far from clean, so a soot coating may well appear on the sausage, which will hardly improve the taste of the finished product.

The main thing is tothe temperature was not too high - no higher than +15 … +17 degrees Celsius. Therefore, it is best to cook dry-cured sausage in spring or autumn.

The finished product should be dry and elastic. Color - like a store-bought sausage or with a slightly more brown tint.

We prepare for future use

Or maybe you want to get homemade sausages for frying? This is also a fairly common option. In this case, the finished sausages do not need to be boiled or dried - you can simply put them in the freezer. Here it can be stored frozen for up to a month. If necessary, just take it out for a few hours and let it thaw completely.

Then cook it in a frying pan (adding a little vegetable oil so it doesn't burn) or on the grill during a field trip - a great substitute for a regular barbecue.

During cooking, you need to actively turn the sausages - they should cook evenly. If you leave them unattended for a long time, then the minced meat will remain raw in the center, while it will burn badly along the edges.

Conclusion

As you can see, there are no particular difficulties in making homemade sausage. Yes, the process takes quite a long time.

Therefore, it is best to cook 5-7 kilograms of sausage at once so that it lasts for a long time - you still have to spend the whole evening, so it is better to approach the issue in a big way. Fortunately, the finished product is stored very well, and it is simply consumed onsurprise fast.