Making homemade sausage: a step by step recipe with a photo

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

Delicious and juicy sausage is the basis of breakfast, an important ingredient for salad, hodgepodge. How many dishes can be prepared from it. But what about on the road without sausage? A party, a festive feast - no, there is absolutely nothing without it. But the quality of this product is getting worse. Today it is extremely difficult to find a sausage that can be even remotely compared with the one from Soviet childhood. Therefore, many became interested in making homemade sausages. The process is not too complicated, and the result is always predictable.

Important details

Juicy sausage will be the highlight of your table. And be prepared for the fact that a good half of the guests will ask how exactly you cooked it. Making homemade sausage requires meat and lard, s alt and garlic, pepper and clean intestines. However,practice has shown that the last ingredient can be quite easily dispensed with.

Now about the choice of ingredients. The main thing is good meat. It must be purchased from trusted suppliers. And if you have your own farm, even better. You will know exactly the timing of slaughtering and use fresh, not frozen meat for making homemade sausages. This will affect the taste in the best way.

Filling sausages

If you are using natural intestines, they will need to be rinsed thoroughly. This also applies to the inside. Soak them in water for 30 minutes, then rinse again. It is recommended to start them with a special nozzle for a meat grinder. But you can get by with an ordinary plastic bottle without a bottom, the neck of which will help form the minced meat sausage. Before filling, the end must be tied tightly and ensure that voids do not form. The process of making homemade sausage seems complicated, but once you try it, you will never buy store-bought products again.

Do not forget that if you stuff too much, the gut will burst. Therefore, stick to the golden mean.

When the shell is completely filled, you need to remove it from the nozzle and tie it tightly. Make a couple of punctures with a needle so that it retains its shape during cooking. It can not only be boiled, but also baked or fried.

Sausage without casing

Let's now look at recipes withpractical recommendations. Making sausage at home is a fascinating process, but you also need to prepare for it. For this option you will need:

• Pork pulp - 1 kg.
• Garlic - 5 cloves.
• Dry cream - 5 tbsp. l.
• S alt and sugar 3g each
• Egg - 1 pc
• Seasonings and spices to taste.

First of all, you need to cook minced meat. It should be uniform and pasty. It is best if you grind the meat with a blender. Add spices, garlic and scroll again to form a homogeneous mass. Break the egg and knead the minced meat with your hands. It depends on this a lot, so hit it with quality, like dough.

Product molding

In this case, we will not use the gut or its equivalent. Therefore, making sausage at home becomes a creative process and this makes it even more interesting. Sequence of actions:

• Spread plain baking paper. Put minced meat on it and form a loaf. It should be long enough to fit in the pan when cooking. Pay special attention to this.
• Wrap the stuffing in parchment and tie tightly at both ends. It turns out such a candy. If you do not tie too tightly, the quality of the product will be worse.
• Now wrap the candy in a layer of foil and wrap the tails tightly.
• From the remaining stuffing, make the same bars.

Final preparations

We will cook the workpiece,as this recipe calls for. Homemade sausage is made in different ways, we will consider this below. For now, let's try the simplest one:

• Pour water into a saucepan and place the sausages in it. They must be completely covered with water. You can use oppression.
• Cook for 1.5 hours. Remove the finished sausage from the water and leave in the room to cool completely. Do not unfold, let it lie as is.
• Remove the sausages in the fridge overnight. Now the main thing is to resist the temptation to try it right now. Believe me, she needs a little time to pack.
• The next day, unwrap each loaf and roll in dried herbs. It can be oregano, dill, parsley. The shelf life of such a sausage is limited to two weeks.

Tender pork neck sausage

In this case, the finished product will strongly resemble the one we buy in the store. For complete identity, a shell is required. For making homemade sausages, a film in the form of a sleeve is suitable. It is sold in specialized stores, and it is not difficult to purchase it. But many housewives believe that the use of the gut in this case is more justified. After all, then the sausage turns out to be natural. In addition, when polyethylene is heated, harmful substances can enter the product. By using guts, you completely eliminate this.

Getting Started

You will need:

• Fatty pulp from pork neck - 1 kg.
• S alt - 1 tbsp. l.
• Black ground pepper and other spices.
• Garlic - 6 cloves.
• Bay leaf - 2 leaves.
• Small intestines.

The casing for making homemade sausage can be bought on the market. Don't forget to inspect the item well. If they were not properly washed after slaughtering, they become saturated with an unpleasant odor, which is then very difficult to get rid of. Therefore, it is best if there is a familiar farmer who will sell you fresh entrails.

Now the most important thing is minced meat. You can cook it with a meat grinder. But it would be much better to cut it with a knife. Then the taste of sausages will be thinner. Add s alt and pepper, your favorite spices: suneli hops, zira, cardamom, chopped garlic and bay leaf. Minced meat must be removed for a day in the refrigerator so that it marinates. After a few hours, take it out, add water and knead again. The mince should feel sticky and moist to the touch.

Semi-finished product for frying

The last stage of work remains. Using the homemade sausage making equipment, stuff the intestines with the minced meat. It is not necessary to have a special device for this. It is enough to use the method described above, that is, put the intestine on a cut plastic bottle and carefully stuff it.

Tie the gut with knots on both sides. Now you have a blank that needs to be boiled for 5-7 minutes in boiling water. Take it out, dry it and put it in the refrigerator. It's not readyproduct, but a blank for subsequent frying or baking. In the oven, sausages cook for 40 minutes, if fried in a pan, then 30 minutes is enough.

Chicken sausages

Minced poultry is always cheaper than pork or beef. If you need to save money, but want to please your family with a delicious snack, try cooking this dish. You will need:

• Chicken fillet - 1.5 kg.
• Salo - 200g
• S alt - 1 tsp
• Ground pepper, coriander, nutmeg.
• Garlic - 2 cloves.
• Milk - 150 ml.
• Small intestines.

Now let's look at the recipe itself. Making homemade sausage at home is easy and fairly quick.

Main steps

Lard and meat must be thoroughly washed and dried, and then passed through a meat grinder with a large grate. Add spices and mix well. Pour milk in small portions. Make sure that the mass remains neither liquid nor dry. Mix well and leave for 15 minutes. Fill sausages with minced meat and put in the refrigerator overnight. The next day, part can be frozen, and the rest can be fried until golden brown.

Liver sausage

Who now remembers how delicious it was just a few decades ago. What you can buy in stores today is more like liver. To prepare it, you need to take any liver, be it beef, pork or chicken. Shades of taste will be different in each case, but still it is very, very good.

You will need:

• Liver - 500g
• Salo - 250g
• Garlic - 1 head.
• Bow.
• Starch - 1 tbsp. l.
• Eggs - 3-4 pieces
• Semolina - 3 tbsp. l.
• Milk - 100 ml.
• Any shell available.

Mind the liver and lard. Cut the onion into cubes and fry in butter. Add all other ingredients and stir. The most affordable and convenient device for making homemade sausage is a meat grinder attachment. If it is not there, then you can use home devices, which we will consider below. It is recommended to cook it for 40 minutes over medium heat, or bake it for an hour in the oven at 200 degrees.

Dried sausage

It's not so much difficult as long. Having tried it once, you will come to the conclusion that diversifying the diet in this way is not only possible, but also necessary. Making homemade dried sausage is a kind of culinary feat that you can rightfully be proud of.

It's not a quick process, but you don't need to be involved in the process all the time. There are a number of devices that greatly simplify the tasks:

• Refrigerator with No Frost system, a cold loggia also helps a lot.
• Meat grinder.
• Scales.
• Twine.

In principle, all this can be bought over the Internet. Shell and nitrate s alt too. The specialist shop will provide you with detailed instructions that will certainly be helpful.

Required Ingredients

For twolarge sausages you will need:

• Meter pork belly.
• Pork - 500g
• Beef - 380g
• Salo - 120g
• Nitrate s alt - 23g
• Dry wine - 10 ml.
• Dried garlic, white and black pepper, fennel and mustard seeds, ground paprika.

Steps of cooking dry-cured sausage

Meat and fat cut into pieces and put in the freezer. After a couple of hours, it will freeze a little, and the grinding process will become easier. Pass the meat through a meat grinder with a large grill, and cut the fat into small cubes. Add spices and nitrate s alt. Now refrigerate the mixture for 36 hours.

When the time is up, you can move on. To do this, thoroughly wash the pork belly. Usually it is sold s alted - it is important to wash off this s alt. Next, fill the gut with minced meat. Tie the sausage with twine and refrigerate for 16 hours. Now the ripening stage. Hang sausages on loggias, cool and in the shade for 10-12 hours. After that, put it in the refrigerator overnight. Repeat this procedure for five days, and then leave it in the refrigerator for another 6 days. During this time, hard and dry loaves should be obtained. If mold forms on them, this is normal at the aging stage. Just rub apple cider vinegar on a loaf.

Sausage making equipment

At home, sometimes you have to make do with improvised means. But this is no reason to refuse a delicious snack.

A plastic bottle will help you. With its help, you can fill the gut with minced meat and not only. It can happen in the formwhen cooking, both cold and hot. In the first case, the finished sausage jelly is poured into a bottle so that it takes its shape, in the second case, they are boiled immediately in it.

Sausage in a jar. To do this, you need a regular glass jar with a lid. Put the minced meat in it and twist the lid. Now carefully move them all into a saucepan, cover with water and let them simmer on the fire for at least 6 hours.

The casing for making sausage at home can also be different:

• Intestine can be replaced with cling film. To do this, cut off a suitable piece, lay out the minced meat and twist the loaf. Do not try to make one, but very thick. It is better to divide into several small ones. The ends must be well fixed, and then boil the loaves in water.
• The second option is foil instead of film. Then the loaves are sent to the oven and baked until tender for about an hour.
• Sausage in tetrapack. These boxes appear at home regularly, they contain juice or milk. Do not throw away, it is better to cook sausage in them. Prepare minced meat with the addition of starch and milk powder and beat it with a blender until smooth. Place the mass in the box, place it in a pot of water and cook for 50 minutes.

As you can see, there are many options. Even without special kitchen devices, you can cook a delicious snack and please your family. And you will know for sure that in addition to useful and high-quality ingredients, there is nothing else in its composition.