Recipe for homemade pork and chicken sausages

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

Homemade sausages with sauerkraut or mashed potatoes are incredibly delicious. They are also very, very good with beer. But the recipe for homemade sausages seems rather complicated. In fact, everything is quite doable and everyone can cope with the preparation of this dish. You just need to want and choose the right recipe.

Pork sausages

This recipe for making homemade sausages will take you about twenty hours, and only two are required for cooking. Take the cleaned pork intestines, two kilograms of lean pork, two hundred grams of bacon, a head of garlic, five to six teaspoons of s alt, black and red pepper. You should start cooking with minced meat. There is one small subtlety here. If you want to cook thin sausages, chop the meat and lard with a meat grinder. If you want to make plump kupaty, the recipe for homemade sausages can be changed as follows: grind the lard through a meat grinder, and simply cut the meat into cubes. Grind the garlic with a special garlic crusher, add to the minced meat. S alt and pepper. You can also add any spices to taste. Stir and put the minced meat in the refrigerator for a while, so it will be more flavorful.

Slowly put the settled minced meat into a meat grinder, switched on for cooking sausages, and fill the intestine with it, twisting it every ten to fifteen centimeters or tying it with a cooking rope. Put the finished sausages in the refrigerator for seven hours. After that, you can proceed to the final stage of preparation. The recipe for homemade sausages includes frying, stewing, and baking. You can choose the option according to your taste. In any case, before cooking, the sausages need to be pierced with a needle several times so that they do not burst when heated. In addition, this dish can be frozen for future use.

Recipe for homemade chicken sausages

You can also use chicken to prepare this dish. Homemade sausage recipes with photos will confirm that it turns out not only tasty, but also very beautiful. So, take six hundred grams of boneless chicken thighs, four hundred grams of breast, five cloves of garlic, a tablespoon of s alt, a few bay leaves, black pepper, chili, nutmeg, thyme, coriander, cardamom, dry ground ginger and four hundred milliliters of heavy cream, and also a few meters of cleaned pork intestines. Scroll the chicken on a large meat grinder or simply cut into cubes with a knife. Grind the garlic with a garlic press, grind the bay leaf in your hands, add it with garlic and spices to the minced chicken. Mix thoroughly and add cream, then knead again with your hands. Refrigerate overnight.

Rinse the intestines and stuff them with minced meat usingmeat grinders. If there is no such mode, just cut off the top of the plastic bottle to make a funnel, and put the gut on the neck. Don't stuff the sausages too tightly. Twist the intestine periodically to separate the sausages from each other. Before frying, be sure to prick them with a toothpick, otherwise the intestine will burst.