Homemade sausages made from various types of meat can be a real delicacy. Initially, this dish was invented in order to extend the shelf life of meat on long campaigns of soldiers, later it became a real work of culinary art. In different countries, sausages are cooked according to their recipes, with the addition of various spices and parts of meat carcasses. They are baked in the oven, on the grill, fried, boiled, put under the press, smoked. Cooking sausages at home is not a difficult task at all, and in return you get a dish that will become a real decoration of a festive and everyday table.
Material Content:
Pork home-made sausages in the gut
Almost all people in the villages prepare pork sausages in the gut for the New Year and Christmas holidays. This is a traditional dish among the Slavic peoples, it is mentioned in many poems and tales.
A meal is prepared from the following ingredients:
- boneless pork belly (can be replaced not with a fat collar) - 2.5 kg;
- rock salt - 35-40 g;
- ground black pepper - 1.5 tsp;
- red hot pepper - 0.5 tsp (taste);
- garlic - a couple of cloves;
- ground dry basil - 2 tsp;
- pork small intestines - 4 m.
Pork breast is cleaned of fat and film, finely chopped with a knife. Spices are added to it, salt, garlic passed through a press. To make the meat more juicy, you need to add a little clean liquid to it. The minced meat is recommended to be placed in the refrigerator for about 6-8 hours.
Washed guts need to be put in a container and pour warm water with vinegar (very little acid is added). The elastic natural films are then washed, checked for damage and soaked in water with salt for 60 minutes.
When all the products are ready, you can begin to fill the intestines with minced meat.For this, a meat grinder with a special nozzle or any other suitable device is used. Raw sausage is then laid out in a bowl, filled with water and cooked for about 35 minutes. After it is fried, or baked in the oven.
It is important in the process of final preparation to ensure that the shell does not burst, otherwise the product will turn out to be dry.
Beef recipe
Beef is a source of useful substances that are indispensable for adults and children. Sausages with beef meat will be juicy if you add a little pork meat and lard.
In order to make beef sausages for frying, you should stock up:
- beef - about 4 kg;
- pork - about 800 g;
- salt - to taste;
- salted salted fat - 350 g;
- garlic - 4-5 cloves;
- pepper and other spices.
The meat needs to be washed, cleaned of the film and make sure that there is no cartilage in it. Pork and beef are cut with a knife so that the slices of the main product are about 0.6 cm thick, and the pork is 3-4 mm. Minced meat seasoned with spices and salt.
A wound prepared in advance is filled with minced meat (1 end of it must be tied with string). It is not necessary to stuff the natural shell very tightly, taking into account the fact that during the processing it will shrink.
It is important to ensure that there is no air inside it, otherwise the shell will burst when heated, and the juice will flow out.
When the belly is filled with meat, you can tie its other end with threads and put in a pan. To give the appearance of sausages, it is recommended to intercept the shell with threads in several places. Sausages need to be fried over medium heat, frying on both sides until golden brown.
Homemade chicken sausages
Cooking home-made sausages in the gut of chicken mince is simple. Delicate and juicy, they will be a good complement to the main dishes. This dish is a great alternative to store products, the quality of which is sometimes very doubtful. There are several options for cooking chicken sausages - with gelatin, in a natural and artificial shell, with the addition of mushrooms and other products.
One of the most popular is the recipe for cooking dishes in the oven, from:
- chicken meat - 1.5 kg;
- intestines - 1.5 m;
- salt, pepper;
- mustard;
- soy sauce;
- granulated sugar;
- ground paprika;
- spices;
- Georgian sauce.
Chicken meat should be washed and cut into small cubes. After you need to put it in a deep container and sprinkle with spices. All this must be set aside for pickling for 12-20 hours.
The washed and cleaned intestines should be checked for integrity, then stuffed and tied with thread ends.
If air has got into the shell, you need to carefully pierce it in this place with a needle or a toothpick.
Bake the product on a baking sheet in the oven for about 35 minutes, preheating the oven to 200 degrees. You can store finished sausages in the refrigerator for about 7-10 days, in the freezer for up to 3 weeks.
Gutless Foil Recipe
Chicken sausages or pork (you can combine several types of meat) are easy to cook without using a natural shell, which can be difficult to find in stores.
To do this, stock up on:
- pork meat - 1.5 kg;
- chicken fillet - 1 kg;
- garlic - a few cloves;
- burning, fragrant and white pepper;
- nutmeg - 8 g;
- salt - 45 g;
- sugar - 0.5 tsp
Prepared pieces of pork meat must be passed through a meat grinder using a special nozzle with large holes. Chicken is cut into small cubes with a knife. Everything is mixed in a container with spices until smooth and set aside for infusion (from 1 hour to a day).
On the table, cut and lay the foil (lay several square sheets on top of each other). Spread meat filling in foil, wrap, forming sausages. Bake in the oven on the wire rack for 120 minutes at a temperature of 45 degrees, after 100 minutes at 65 degrees and 10 minutes at 100 degrees. Serve, slightly cooled, with sauce and other dishes.
Homemade Chopped Sausages
Chopped meat in sausage significantly increases the quality of the product and its value, if we are talking about a factory product. All gourmets note that such a dish has a more rich meat taste, in contrast to what is prepared on the basis of minced meat.
To prepare the dish you should stock up:
- pork pulp - 500 g;
- garlic - 1 clove;
- onions (you can do without it);
- mustard;
- salt, black pepper;
- fresh fat - 200 g;
- vegetable and animal fat;
- pig intestines - 120 cm.
Under running water, rinse the meat with lard, and then chop them with a knife so that the pieces of pork are slightly larger than lard. Spices and garlic and onions passed through a meat grinder are added to the finished meat base. Everything is mixed, infused and then used to fill the intestine.
Finished products are recommended to boil in salted liquid for about 20 minutes. Then put the sausages on a greased baking sheet and bake in the oven at a temperature of 190 degrees for about 18 minutes (until a brown crust appears).
Pork and beef
Cooked pork and beef sausage can be cooked in the oven or slow cooker.
Preparing food from:
- pork - minced meat and minced meat 1 kg;
- beef - 1 kg;
- water - 120 ml;
- salt.
If desired, a little honey, lemon juice, dry mustard and other spices are added to the minced meat. The meat must be passed through a meat grinder, put in a blender, add water and grind everything until smooth. Put the meat base in the container, add salt and seasonings.
The prepared shell (natural or artificial) should be filled with minced meat using a syringe. Finished products need to be put in a pan, pour hot water and cook for 25 minutes. You can bake them in a slow cooker or oven.
Raw smoked sausages at home
Raw smoked sausages are the pride of the Germans and an expensive, but such a favorite delicacy of the Slavs. They can be used as a separate product or used to prepare other dishes - sandwiches, pizza, etc. Preparing a meal of the best varieties of meat, with the addition of special spices and spices.
To prepare a gourmet dish, you should stock up:
- veal - 1 kg;
- lean pork - 1 kg;
- pork fat - 500 g;
- salt - 100 g;
- sugar - 0.5 tsp;
- allspice and black pepper - ½ tsp each;
- ascorbic acid - 10 g;
- potato starch - 3 tbsp .;
- cognac - 50 ml.
Pieces of meat are washed, cleaned and cut with a knife into large cubes, each of which is rubbed with salt and then folded into a deep container. When the meat is salted (it will take at least 2 days), it must be passed through a meat grinder with a large nozzle. Salo is cut into pieces, mixed with meat and spices. After that, the necessary amount of starch, cognac is added to them, everything is kneaded until smooth and laid out in a sausage casing.
The resulting dishes are wrapped with twine and suspended in a special room for several days. After the semi-finished products are prepared in a cold smoked smokehouse for 2 days. When the product is ready, it must ripen in a cold room within 10 days. The shelf life of the correct cooked product at home is up to 120 days.
