How to cook sausage at home: a recipe with a photo

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

Today, supermarket shelves are full of choice of sausages. But, unfortunately, the taste often does not meet expectations. Homemade sausages are a good alternative to store-bought sausages, but in the markets the price per kilogram is often too high. But not every housewife knows how to make sausage at home. Another benefit of homemade over store-bought is that you know what's in them.

Because of this, more and more people are turning to making sausage at home, especially those who live in rural areas.

Prepared mainly in winter, for the New Year holidays.

Sausage at home is prepared with their own hands and only from fresh products.

There are several types of homemade sausage - pork, doctor's, without the use of intestines. Also, home-cooked sausage can be smoked, dry-cured, dried, dry.

Let's look at some ofthem.

"Classic" homemade sausage recipe

Classic homemade sausage made mainly from minced pork. But sometimes it can be replaced with beef, poultry or cooked from several varieties at the same time.

It is important to understand that before you cook sausage at home, you need to ask yourself how to properly prepare the products for this. First of all, it is necessary to rinse the intestine well. If you are squeamish, you can buy already peeled in the store. You should also prepare minced meat.

Ingredients:

• five kilograms of fatty pork meat (if it is not fat enough, you need to add lard);
• pre-cleaned pig intestines;
• two to three cloves of garlic;
• one hundred grams of s alt;
• spices (you can use completely different ones - paprika, nutmeg, coriander, a mixture of peppers and allspice, including).

Start cooking

Cut the meat into small pieces, if possible it is better to grind in a meat grinder. Peel the garlic and chop finely, in such pieces that it can be felt in the sausage.

Next, s alt the meat, add garlic and selected spices. Mince mix. In order for the meat to be better soaked and s alted with spices, it must be covered with a film and sent overnight in the refrigerator.

The next day we start forming the sausage. This is best done using a special nozzle for a meat grinder. Stuffing the gut with minced meat should not be very tight andmake sure that the meat and fat are evenly distributed along the entire length.

The next process will be baking the sausage. To do this, twist it into a ring and tie it with cotton thread.

Lay it on a refractory surface, oiled. We make punctures on the sausage with a toothpick. This is necessary so that excess moisture comes out of it. Otherwise, the sausage may burst during baking.

There are two ways to cook sausage at home. Consider each one.

Cooking process

Pour water into a large container (it can be a saucepan or cauldron), put on fire and bring to a boil. After that, put the sausage on the bottom. After it boils, it is necessary to boil for another five minutes. If you do this carefully, the intestine will not burst. If you overexpose it in boiling water, the intestine may break, and all the minced meat will be in the pan. If this still happens, then we take the sausage out of the water, wait until it cools down a bit, and cut it to the point of rupture, bandage it again and lower it into the water for another couple of minutes.

Another important point: when cooking sausage, it is best to do this by adding spices. It can be bay leaf, allspice or dry dill.

Thus, we cook all the sausages one by one.

After that, take them out and wait until they cool down. Now you can cut and serve on the table, decorating with various greens.

Baking

When cooking sausage at home in the guts, keep in mind that it is better to bake them than boil them. So it tastes betterturns out.

So, put the sausage on a baking sheet, greased with oil or pork fat, send it to the oven, heated to 200 degrees. First, bake the sausage for half an hour. Then turn it over to the other side and bake for another half an hour. Baking time may be longer. It all depends on how the oven works. The main thing is to make sure that the sausage is baked evenly on both sides until golden brown.

After you take the sausage out of the oven, it cannot be cut. Let it lie down, cool down for about one hour. If you start cutting the sausage right away, the juice will flow out of it, and it will no longer have a rich taste.

Store homemade product in the refrigerator for no more than four days. If after the expiration date you have sausage left, then you can freeze it.

There is another option for storing the product, which is used most often in villages for lack of a refrigerator. It is necessary to put the sausage in a ceramic dish and pour it with lard.

Sausage at home: recipe with photo

Another version of homemade sausage requires more ingredients. Starting cooking, use single spices. You should not buy ready-made mixes, as they contain various emulsifiers and flavor enhancers.

Ingredients needed to make sausage at home, the photo of which can be seen in the article:

• three kilos of beef;
• as much pork;
• one and a half kilograms of fat or peritoneum;

• ten meters of guts;
• several cloves of garlic;
• one hundred and ten grams of table s alt (calculation: fifteen grams of s alt per kilogram of minced meat);
• red and black ground peppers;
• fifteen tablespoons of alcohol;
• cold purified water.

It is necessary to prepare the dishes and tools with which you will cook in advance so as not to be distracted in the process.

So, we need:

• two large cutting boards;
• three basins made of stainless steel or plastic, each of which has a volume of seven to nine liters;
• meat grinder that will be used for minced meat and gut stuffing;
• set of special guts for meat grinder;
• double-bottomed cooking pot;
• pan to fry sausages;
• thread to tie the sausage;
• needle or toothpicks for piercing.

Start cooking

Cut the meat into small pieces, do the same with lard. If we use the peritoneum, then initially we remove the skin from it, and then we cut it. We do this so that the meat is easier to grind in a meat grinder.

We pass all the ingredients through a meat grinder, then combine and mix.

Peel the garlic and squeeze it out with a garlic press. Add to meat. Mix the minced meat with clean hands until smooth. Add s alt and spices.

This is best done in a bowl. While mixing, addminced water in parts so that the garlic and spices are completely dissolved.

The result should be a viscous mass.

Cover minced meat with a film and send it to the cold for several hours or all night. Every two hours, the mass must be taken out and mixed.

After the minced meat is infused, we form a small cake out of it and fry it in a pan. If necessary, add the missing components.

Preparing the intestines

Cut the intestine into several parts, each of which will be up to a meter long.

Dip in warm water for half an hour to cleanse them of s alt.

Next, check the gut for integrity. To do this, we put each on a water tap and turn on the water. Make sure it doesn't twist. Then hold it in your hands for a while or hang it above the surface so that it is completely glass.

Stuffing the gut

Before you put the intestine attachment on the meat grinder, do not forget to remove the grate from it so as not to grind the minced meat again.

If the nozzle is missing, it can be replaced with the neck of a plastic bottle.

To do this, we take a container one and a half liters in size and cut it close to the neck so that we get a cone.

Then we put the end of the intestine on the end of the nozzle, gradually pulling it completely along the entire length.

Tie the end of the gut with a thread, or you can just tie it in a knot.

At the end we make several holes with a needle so that when filling it with minced meat it does not tear.

Punctures will need to be made along the entire length of the intestine every fifteen centimeters.

After that, we begin to feed the minced meat into the meat grinder, holding it with your hand so as not to tear.

In the place where bubbles form, we make punctures with a needle.

Tie the end of the sausage. If you want small sausages, tie the sausage into a knot at regular intervals.

Next, fold it into a ring and tie it with a thread.

Processing raw product

In addition to baking and boiling, sausage can be fried, smoked or cured.

Before you cook the sausage according to the method already discussed above, it must be smoked a little for several hours in hot smoke. If this is not possible, then you can dry it by hanging it in a dry place.

Fry sausage

This is perhaps the easiest and most delicious way to process sausage. Fry it in a pan in sunflower oil for about twenty minutes on each side.

Dried sausage

This is the longest way to process sausage. The ring must be hung for one month in a damp, well-ventilated area.

A day after hanging the sausage, it is necessary to make punctures, at a distance of every five centimeters.

Now, with the help of a rolling pin, we release air from the sausage. We remove another soft sausage and begin to roll over itrolling pin. Then hang again.

After two weeks, the sausage can be tasted for readiness and freshness. If you hang it in a poorly ventilated place, the meat may simply rot.

This sausage is stored for up to three months in a cold place.

After reviewing several recipes, we can confidently say that making sausage at home is not an easy task. But after tasting it, you will understand that it was worth spending your time and effort to get a real culinary masterpiece.