How to make homemade sausage: 5 great recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious, juicy, aromatic homemade sausage will become the highlight of a noisy feast or family dinner. In addition, you will not worry about its origin: it is made with your own hands from natural ingredients.

A classic homemade sausage requires meat, bacon, garlic, salt, pepper and other spices, as well as clean intestines. However, as practice has shown, it is quite possible to do without the latter.

It is better to take meat and lard on the market. Guts can also be found there. If you're lucky, they are already processed and ready to use. You just need to rinse and soak them in water for 20 minutes. After that, it is supposed to inspect their inner part well and, if necessary, remove all unnecessary ones.

You need to stuff the intestines with minced meat using a meat grinder and a special nozzle. It can be found in the kitchen sections of most stores. However, you can also use a regular plastic bottle, on the neck of which you will need to put the intestine.

Tie the end of the intestine with a strong knot before filling with the minced meat. Make sure that the sausages are filled evenly, without voids.

If the filling is too tight, the shell can burst during heat treatment, so stick to the golden mean.

When the bowel is full, remove it from the attachment and tie it tightly. After that, make several punctures with a needle so that steam comes out of the sausage during cooking.

Homemade sausage can be boiled, fried and stewed.

1. Homemade sausage without shell

Ingredients

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

Preparation

Rinse the pork and chop with a meat grinder, blender or food processor until smooth.

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

Break an egg into the minced meat, add ground pepper to taste.

Knead the resulting mass well with your hands, like a dough.

Spread parchment paper on the table and place the minced meat on it, forming a loaf. Its length should correspond to the size of your saucepan: the sausage should fit completely in the container.

Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie it loosely, then the fat will flow out and the sausage will be dry.

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

Pour water into a saucepan and place the sausages there. The sausage must be completely in the water, so you need to put oppression on it. An ordinary plate is suitable for this role.

Simmer for 1, 5 hours. Remove the cooked sausage from the water and leave to cool to room temperature without unrolling.

Put the cooled sausage in the refrigerator overnight.

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

Homemade sausage is stored in parchment for 2 weeks. You can eat it both cold and hot, having previously fried it.

2. Pork neck sausage

Ingredients

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

Preparation

Cut the neck into very small pieces to make the sausage taste thinner than when using a meat grinder. Season with salt and pepper, add your favorite spices (for example, cumin, cardamom, hops-suneli), finely chopped garlic and chopped bay leaves. Stir the mixture well, cover with a plate and refrigerate for a day. Then add some water and stir again. Ideal minced meat should be juicy and viscous to the touch.

Fill the intestines with minced meat and tie them up. Put the resulting sausages in boiling water and cook over medium heat for 5-7 minutes. Remove from boiling water, dry and let cool. After the sausages, you can bake for 40 minutes in the oven at 200 ° C or fry until tender for 30 minutes.

3. Chicken sausage

Ingredients

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

Preparation

Rinse and dry lard and chicken meat, and then pass through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.

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

Fill the sausages with minced meat and refrigerate for a few hours, or better overnight. After the sausage, fry until golden brown or bake in an oven preheated to 170 ° C for an hour.

4. Hepatic sausage

Ingredients

• 500 g liver;
• 250 g lard;
• 1 head of garlic;
• 2 large onions;
• salt, pepper and other spices to taste;
• 1 tablespoon of starch;
• 3-4 eggs;
• 3 tablespoons of semolina;
• 100 ml of milk;
• small intestines.

Preparation

For sausage, you can take any liver: pork, beef, chicken. Rinse it and peel off the film. Cut into pieces and mince together with bacon and garlic.

Finely chop the onion and fry in a pan. Add onions, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Stir well, pour in milk and stir again.

Fill the prepared intestines with minced meat. Cook the sausage for 40 minutes over medium heat. Or bake it in the oven at 200 ° C for 40 minutes: this will make it especially tasty.

5. Sausage with buckwheat

Ingredients

• 1 glass of buckwheat;
• 500 g pork fillet;
• 300 g lard;
• ½ tablespoon of salt;
• ground pepper - to taste;
• 5 cloves of garlic;
• intestines.

Preparation

Rinse buckwheat, boil and cool. Rinse the meat and bacon and cut into small pieces. Combine meat, bacon, buckwheat, salt, pepper, finely chopped garlic in a deep bowl. Make sausages using the guts, attachment, and grinder.

Bring the water to a boil, dip the sausage in it and cook for 30–35 minutes.

You can store sausages in the refrigerator for 2 weeks. Fry them until golden brown before use.