How to make boiled sausage at home. Boiled sausage at home: step-by-step cooking recipe.

How to Make Homemade Sausage You'll Lick Your Fingers

We are used to buying store-bought semi-finished products, but at least once try to make sausage yourself. Some believe that this process is unreasonably long, labor-intensive, but aromatic, tasty, natural meat product, which is hard to put down, is worth the effort.Making homemade sausage at homeconsists of several stages:

• Select your starting product: beef, pork, chicken or blood base.
• Shell. There are several types of it: natural (guts), cling film or foil. These components can be purchased in the meat departments of the market or in supermarkets.
• Select the necessary seasonings and spices.
• Determine the cooking method: baking in foil, steaming or frying.

Homemade Sausage Recipes: Finger lickin' good

When you see photos of a delicious snack in various publications, it is very difficult to resist the desire to try it - it is so appetizing! How to make sausage at home? First of all, you need to study proven recipes experienced chefs and start with something simple, for example, chicken sausage in cling film. Then it is permissible to gradually complicate the task and prepare blood sausage or different types meat.

Homemade pork sausage

• Number of servings: 5 persons.
• Calorie content of the dish: 395 kcal (different for each recipe).
• Purpose: for dinner.
• Cuisine: Ukrainian.

A fragrant fragrant snack will decorate any festive table. Homemade pork sausage recipecontains such an unusual ingredient as pork intestines. Before use, they must be thoroughly treated: first rinse, then soak in a solution of water and soda, then wash well again and soak for a couple of hours in a weak solution of vinegar. After this, you should turn the intestine inside out and carefully wash it under running warm water.

Ingredients:

• spices (cumin, nutmeg, several types of peppers, bay leaf, salt) - to taste;
• cognac – 6 ml;
• pork – 1200 g;
• garlic – 5 cloves;
• intestines – 3 m;
• lard – 400 g;
• onions – 2 pcs.

Cooking method:

1. Place well-processed, cleaned intestines in a weak salt solution while preparing the minced meat.
2. Divide the lard and pork in half. Pass one part through a meat grinder along with the onion, chop the second very finely using a sharp knife.
3. Fry the second onion in a small amount of oil until soft, add chopped meat and lard, fry a little (5-7 minutes).
4. Grind all the spices using a coffee grinder or mortar.
5. Mix all ingredients, season with spices, add cognac, garlic, salt. Knead the minced meat well and let it sit for half an hour.
6. Divide the intestines into meter-long strips, tie each end tightly with a thick thread. You can use the cut off neck of a plastic bottle or a special attachment as a funnel.
7. Fill the intestine well with minced meat, not too tightly. Do this with all the intestines.
8. Puncture future products so that they do not burst during baking.
9. Place the intestines at the bottom of the baking sleeve and place in the oven at 180C for 40 minutes, then turn over to the other side and bake for another 30 minutes. Cool and serve.

Homemade boiled sausage

• Number of servings: 6 persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Try making this snack once and it will become your favorite for a long time. useful addition for breakfast.It is prepared in strict compliance with certain conditions: the minced meat is ground with the addition of ice water or crumbs, and the finished loaf must “ripen” a little in a cool place so that the sausage acquires the desired texture.

Ingredients:

• chicken or turkey fillet – 600 g;
• cream – 250 ml;
• chicken eggs – 3 pcs.;
• paprika – 1 tsp;
• salt – 15 g;
• garlic – 2 cloves;
• zira – 5 g.

Cooking method:

1. Separate the eggs into whites and yolks.
2. Place the pieces of meat, garlic, cream and other ingredients in the bowl of a blender or food processor and grind to a paste.
3. Gently fold in the pre-whipped whites.
4. Place the minced meat on cling film and tie the ends very tightly with thread. If you use guts, you should fill them and also tie the ends.
5. Place the loaves in a saucepan, add water and cook for 30 minutes over low heat.
6. Cool the sausages and place them in the refrigerator.

Homemade liver sausage

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 165 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A healthy, appetizing sausage is made from pork liver - liver, kidneys, heart, lungs. These components are pre-washed, boiled with the addition of spices and crushed. Photos of liver preparation can be found in culinary publications if this is your first time encountering offal processing.Homemade liver sausagevery different from the one we are used to seeing on the shelves, so it’s worth trying.

Ingredients:

• offal – 1 kg;
• eggs – 2 pcs.;
• lard – 300 g;
• onions – 2 pcs.;
• intestines – 700 g;
• spices, salt, nutmeg - 1 tsp.

Cooking method:

1. Boil the liver, lungs, heart, kidneys for an hour until tender with bay leaf.
2. Peel the onion. Cut the bacon and onion into cubes and fry.
3. Mince offal, onion, bacon, add eggs, spices and salt. Knead well.
4. Stuff the intestines with this mass, pierce the voids, tie the ends tightly.
5. Boil the loaves in salted water for 30 minutes.

Homemade chicken sausage

• Cooking time: 2.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 193 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A tender, aromatic, tasty appetizer will decorate any table, although it will take time to prepare. Start with a simple recipe.Home chicken sausage with your own handsprepared from simple ingredients: chicken legs (or breast), spices, salt and intestines. They need to be sprinkled before filling. coarse salt, scrape and rinse well.

Ingredients:

• legs - 2 kg;
• pepper, salt – 10 g;
• garlic – 7 cloves;
• intestines – 500 g;
• mustard beans – 100 g.

Cooking method:

1. Cut the meat from the legs, separate the bones, remove fat and skin.
2. Pass the pulp through a large grinder.
3. Chop the garlic, add to the meat, add mustard, salt and pepper. Knead thoroughly and let stand for 2 hours.
4. Fill the intestines with meat mass. This can be done using a special attachment on a meat grinder or cutting off the neck of a plastic bottle and inserting it into the intestine.
5. Tie the ends of the shells tightly. Roll them into a ring, place them on a baking sheet and bake for 20 minutes at 180C.
6. Make holes in several places and bake until golden brown.

Homemade beef sausage

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

To surprise guests with a delicious snack or offer your child a piece of healthy sausage, you don’t need much effort - prepare a treat with your own hands! The juiciesthomemade beef sausageobtained from cow or veal neck. Be sure to add a little bacon to the minced meat, which gives the products the desired texture, or pork meat.

Ingredients:

• beef pulp or veal – 800 g;
• pork – 400 g;
• garlic – 8 cloves;
• prepared intestines – 2 m;
• spices (mixture of peppers, paprika), salt - 1 tbsp. l.

Cooking method:

1. Wash the meat, cut into medium pieces.
2. Peel the garlic and chop it.
3. Pass the meat through a meat grinder, add garlic, spices, and salt.
4. Mix the minced meat thoroughly and let it ripen for 2 hours.
5. Fill the intestines with minced meat, remove the voids with a needle, and tie the ends of the shell tightly. If you are going to prepare small snack sausages, then you can tie the thread at small distances, and then bake the finished products on the grill.
6. Boil the sausages over low heat for 40 minutes, cool.

Homemade blood sausage recipe

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 208 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Some housewives do not indulge blood sausage, considering the process of preparing it not very aesthetically pleasing and labor-intensive. Meanwhile,homemade blood sausage with buckwheat- Very useful product, which should be included more often in your diet. Before making sausage at home, buy intestines and fresh pork blood. Buckwheat is often used for this treat, but you can also use pearl barley, rice or millet cereals.

Ingredients:

• pork blood - 1.5 liters;
• buckwheat – 200 g;
• intestines – 1 kg;
• milk – 500 ml;
• lard – 400 g;
• mixture of salt and spices – 30 g.

Cooking method:

1. Grind the pork blood through a fine sieve so that no clots remain.
2. Cut the bacon into small cubes, boil the buckwheat in salted water.
3. Mix blood, lard, buckwheat in a bowl, add milk, spices and salt.
4. Rinse the intestines well under running water, at the same time checking their tightness (there should be no holes). Fill the shell with the filling, leaving some space around the edges.
5. Boil the loaves in salted water at low temperature for 15 minutes. To check the readiness of the sausage, pierce the intestines with a needle - the juice should not be cloudy. Finished goods can be baked in the oven.

Homemade sausage in foil

• Cooking time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 192 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If for some reason working with intestines is unacceptable for you, try cooking delicious snack in foil. Photohomemade sausage in foiloften found in culinary publications. Some housewives resort to the recipe so often that this treat sometimes replaces the much-loved cutlets. The sausage is prepared with mushrooms, cheese, herbs, and more dietary options- steamed or in a slow cooker.

Ingredients:

• chopped meat– 600 g;
• cognac (optional) -60 ml;
• starch – 30 g;
• water – 100 ml;
• salt, black pepper - to taste;
• garlic – 6 cloves.

Cooking method:

1. In a deep bowl, mix the minced meat with spices, garlic and salt. In this case, you do not need to twist the meat for a long time; you can use ready-made minced meat.
2. Let the sausage mixture sit in the refrigerator for a couple of hours.
3. Dilute the starch cold water, gradually add to the minced meat, add cognac, knead thoroughly. Form into small sausages.
4. Fold the foil in half, place a minced meat roll on top, roll tightly.
5. Place the rolls in a deep frying pan, add water to half the sausage and simmer in the oven at minimum temperature for 45 minutes.

Homemade liver sausage

• Cooking time: 90 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

How to cook delicious dishes from offal? This question is often asked by housewives.Homemade liver sausage- a great way to diversify daily menu healthy, tasty treat. If you want to tinker with the guts and cook the sausage correctly, then purchase a natural casing, but its preparation requires a special approach - careful processing in salt and vinegar solutions.

Ingredients:

• chicken or any other liver – 500 g;
• pork fat – 200 g;
• intestines – 700 g;
• eggs – 5 pcs.;
• milk – 150 ml;
• semolina – 30 g;
• onions – 4 pcs.;
• spices, salt - to taste.

Cooking method:

1. Pass the liver and bacon through a meat grinder.
2. Peel the onion, cut the vegetable into cubes or grate and fry in oil.
3. In a deep container, mix liver, lard, eggs, onions, semolina, milk, season with spices and salt. Knead the mass well.
4. Fill the prepared intestines with minced sausage and tie the ends tightly.
5. Place the future treat in a frying pan and bake in the oven at 190C for 40 minutes. Finished products can be fried or baked.

Homemade pork and beef sausage

• Cooking time: 4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 243 kcal/100 grams.
• Purpose: for a snack.
• Cuisine: Russian.
• Cooking difficulty: medium

Making homemade sausages looks very complicated at first glance. Once you try to cook a delicious delicacy, it will take root in the family menu for a long time. This varietyhomemade sausage (from pork and beef) is distinguished by its amazing juiciness, aroma and taste. For cooking, it is better to use fatty meats (neck, shoulder) so that the homemade sausage is finger-licking tender and soft.

Ingredients:

• prepared intestines – 1 kg;
• pork – 1 kg;
• veal or beef – 1 kg;
• ice water – 500 ml;
• salt, pepper mixture - 1 tbsp. spoon.;
• garlic – 5 cloves.

Cooking method:

1. Freeze the meat slightly in the refrigerator to make slicing easier. Cut the pork and beef into cubes.
2. Peel the garlic and pass through a press.
3. Mix the meat mass, garlic, spices, salt, add water. Knead thoroughly.
4. Place the sausage mixture in the refrigerator to steep for a couple of hours.
5. Fill the intestines with minced meat using a special attachment in a meat grinder, tie the ends tightly, and form sausages.
6. Drop them in hot water for 10-15 minutes, cook at minimum temperature.
7. Place the products on a baking sheet, sprinkle with oil, bake at 180C until golden brown.

Video: how to make sausage at home

December 11, 2016 1529

A large number of sausages are sold in stores, but the taste often does not meet expectations, and there are doubts about the presence of meat among the ingredients from which it is prepared. Homemade sausages are sold in markets, but often their price is somewhat inflated. All that remains is to prepare it yourself and this article will tell you how to do it.

Classic recipe for boiled sausage at home

For one kilogram of finished sausage you will need the following ratio of ingredients:

1. Premium beef – 400 g;
2. Medium fat pork – 350 g;
3. Salt – 17.5 g;
4. Black ground/scented ground pepper– 1-3 g;
5. Ground coriander – 1-2 g;
6. Eggs – 2-3 pcs;
8. Lard – 100 g;
9. Grated garlic – 2-3 g.

Cooking time will be approximately 2 hours. Calorie content - 257 kcal per 100 g.

Also, to prepare classic boiled sausage at home, you will need beef or pork intestines on a casing with a diameter of 50-65 mm, which can be replaced with artificial ones.

First, the meat needs to be washed and minced into fine mince.

The bacon is finely chopped and added to the minced meat. Next, the minced meat is mixed well with spices, eggs and bacon, after which the shell is filled with it.

There are two methods: manually or with a special device for making sausages, if available.

Heat treatment takes place in two stages: smoking and cooking. Smoking is best done hanging in a smokehouse at 70-110 ◦ C, gradually increasing from the lowest value to the highest within 30 minutes.

You can also carry out this treatment in the oven. This is followed by cooking in the range from 70 to 90 ◦ C for also 30 minutes. At the end, you need to cool the sausage loaves under cold water.

A simplified recipe for boiled sausage at home

Boiled sausage for tea, breakfast or to take with you on a fishing trip or on a trip is a great thing. You can make sandwiches with it, make an omelet, just fry it with croutons, so you can work a little and make your own sausage, and it won’t take much time, nor will it become an expensive pleasure.

And, given that many people care about what food is made of, then the confidence in the absence of harmful components can be no less than one hundred percent.

So, to prepare a classic simple boiled (or “tea”) sausage, you will need:

1. 20% milk cream – 1 glass;
2. Egg whites – 2 pcs;
3. Chicken meat – 0.5 kg;
4. Boiled tongue – 200 g;
5. Ground zira – 0.5 tsp;
6. Ground paprika – 1 tsp;
7. Ground hot pepper – 0.5 tsp;
8. Garlic – 1 clove;
9. Salt - to taste;
10. Pepper - to taste.

The recipe will take 1.5 – 2 hours. Calorie content - about 220 kcal per 100 g.

Spices in this case can be varied in quantity depending on preferences or others can be added.

Cooking begins with preparing the meat - it is removed from the bone, then chopped using any method. Options for grinding meat include grinding it with cream and proteins in a blender, or grinding meat exclusively in a meat grinder and then adding everything else. Before this, you can marinate the chicken in some marinade. The final consistency should not stick to your hands.

The next step is to form the sausage itself. The mass is laid out on parchment, then carefully wrapped. Five layers of cling film are placed on top, which is tied along the edges with twine in several places. The ends of the paper itself need to be twisted well.

When cooking, it is important that there is no water inside, for which the edges of the cling film can be dipped into the whipped whites. Place this sausage bar in boiling water and cook for about 40 minutes over low heat in a large amount of water.

To ensure that it cooks evenly, you can sometimes turn it over, or load it with a small plate on top so that it completely goes under water. You can also steam it, but it will take 20 minutes longer.

How to make doctor's boiled sausage according to GOST at home

In fact, it is not so difficult to cook according to GOST, and it is very interesting to find out what sausage looks like from a store, but cooked at home using the same technology. By the way, modern Russian GOSTs do not have clear regulations for adding certain products, but are limited only to regulations on the quality of all ingredients for sausages, frankfurters, sausages, meat brawn, and so on.

Therefore, sources from the CIS countries, where recipes for many products are still preserved, or from USSR GOSTs come to the rescue.

So, the ingredients for preparing 1 kg of sausage:

1. Premium beef – 250 g;
2. Bold pork – 700 g;
3. Eggs – 1-2 pcs;
4. Milk – 1 tbsp. l.;
5. Equilibrium mixture of ground black pepper, allspice, sugar and nutmeg - 3 g;
6. Lard – 100 g;
7. Grated garlic – 2-3 g.

For the shell you will need an artificial film, or natural casing. The cooking time will be about two hours, and the calorie content of such sausage will be 250 kcal per 100 g.

The first step is to make minced meat and finely chop the bacon. It is best to make minced meat into a paste-like state. Then everything is mixed into the most homogeneous structure, after which the resulting mass must be stuffed into the shell. This can be done using a special tool or manually. At the end of this stage, the edges of the intestine or artificial film are tied with a tourniquet as tightly as possible.

Then comes the turn of heat treatment. According to the standard, it takes place in two stages - first, hot smoking for half an hour, then boiling for exactly the same time. The first part can be made in the oven at a temperature of 70 ◦ C, which must be increased periodically and brought to 110 by the end of the stage.

Cooking is done in a pan with complete immersion in water. In this case, the temperature does not change and can range from 70 to 90 ◦ C, depending on the type of meat. Accordingly, the more beef, the higher the temperature.

Cooked-smoked sausage at home

Cooked-smoked sausages are quite often found in stores, but you can also prepare a similar product at home. However, the presence of a smokehouse is extremely important here, otherwise nothing will work. So, for cooking per kilogram of pork you will need:

1. Lard – 600 g;
2. Salt – 1 tbsp. l. with a slide;
3. Sugar – 1 tsp.

And for one kilogram of beef:

1. Sugar – 1/5 tsp;
2. Salt – 1 tbsp. l. no slide.

The recipe requires a lot of time - 10 hours for all operations with infusion. The calorie content of such sausage will be around 250-270 kcal per 100 g.

First it's done Ground beef, which is mixed with the specified amounts of salt and sugar, after which it is placed in a container, covered with film and left for 6 hours at a temperature of 3-4 ◦ C.

In the meantime, the pork and lard are chopped very finely, and when the minced beef is infused, it is mixed with it. Next, the shell is filled with the prepared mixture and the ends are tied. Be sure to pierce the intestine with a needle in several places. The sausages then need to be placed in a smokehouse at a temperature of about 90-100 ◦ C for 2 hours. The main sign of readiness is brown and red color. And at the end they are scalded for about an hour. Before serving, cool in water for 10 minutes and you’re done.

- well, who doesn't love these delicious drinks, which give us a feeling of satiety and energy, which is especially important during the diet.

An interesting recipe for sausages with octopus-shaped pasta will delight kids. .

How to cook chicken boiled sausage at home

The simplest and relatively inexpensive option for making homemade sausage is chicken sausage. You can take chicken breasts and make a good sandwich sausage out of them, quite easily and without unnecessary difficulties.

Necessary;

1. Chicken fillet – 1 kg;
2. Eggs – 4 pcs;
3. Sour cream – 350 ml;
4. Spices and salt - to taste;

Cooking time – 1.5-2 hours. Calorie content – ​​230 kcal per 100 g.

As with all sausages, cooking begins with grinding the meat into minced meat. Skin and excess fat need to be removed. In this case, the minced meat should be pasty. You can beat with a mixer with screw-shaped whisks. Separate the whites from the yolks and add to the mixture. Finally, spices, salt and sour cream are added. The resulting mixture must be made as homogeneous as possible.

Spread cling film on the table, onto which the mass is laid out. Its quantity should be such that the finished loaf has a diameter of approximately 60-120 mm, since when heat treatment this is the verified optimum. Next, wrap it, tie it tightly and additionally twist the ends to prevent water from getting in. After this, place in a saucepan with water and boil over low heat for one hour. After cooling on the plate, the product is ready.

Methods for preparing dumplings in a slow cooker and oven

The method of preparing boiled sausage in a slow cooker itself differs little from the usual one. The biggest difference is the programmable cooking mode on the device. The recipe itself can repeat any of the above, but you can focus on one interesting one, which you can read about below.

Ingredients:

1. Beef – 2 kg;
2. Water – 300 ml;
3. Turkey (fillet) – 2 kg;
4. Salt - to taste;
5. Garlic – up to 4 heads;
6. Ground black pepper - to taste;
7. Nutmeg - to taste;
8. Bay leaf (ground) - to taste;
9. Provençal herbs - to taste;
10. Salty guts.

Cooking time – 3 hours. Calorie content – ​​250-280 kcal per 100 g.

The meat is manually chopped, mixed, spices and water are added to it, everything is thoroughly mixed. Then the finished mixture must be passed through a meat grinder directly into the prepared intestines. The length of the sausages can be varied at your discretion.

Place sausages in the bowl of the multicooker, fill them completely with water and cook in the “stewing” mode, or similar to “cooking” on other models, for 1 hour. Next, change the mode to “Frying” and cook the sausages for 10 minutes on each side. The dish is ready.

This recipe can be slightly modified if you place it in the oven before cooking and hold the pieces in hot air for about half an hour, as in classic recipe, then boil and, without frying, serve.

Culinary secrets

So, several recipes for homemade boiled sausage have been proposed, now some cooking tips:

• When cooking sausage paste, it is important to prevent water from getting under the film;
• if we are talking about a coarser grind, then small holes need to be made, especially if there are phases of smoking, frying, etc., since air can rupture the shell and ruin the dish;
• when it comes to chicken, you need to remove all the bones, excess pieces of fat and skin before preparing the minced meat;
• Storage of homemade sausages should not last more than a week.

Bon appetit!

Homemade boiled sausage is natural and does not contain harmful additives, so it can be given to children. To prevent it from being too soft, you must strictly adhere to the cooking recipe.

Homemade cooked sausage does not contain harmful additives

Ingredients

Egg white 3 pieces) Chicken fillet 700 grams Cream 33% fat 300 milliliters

• Number of servings: 3
• Preparation time: 30 minutes
• Cooking time: 1 minute

Homemade boiled sausage

The product from chicken fillet is soft, tender and not greasy. This type of sausage is quicker to cook than beef or pork.

Preparation:

1. Cool the chicken fillet. Grind it in a blender or pass through a meat grinder several times to obtain a creamy consistency.
2. Add pepper, salt and egg whites. Beat the mixture in the blender again.
3. Pour in cold cream.
4. Place a rectangular piece of cling film on the table and place a third of the minced meat on it. Wrap it in a sausage and tie the ends with thread. Do the same with the other two parts. You will get 3 sausages.
5. Cook in a double boiler at 90˚C for 1 hour.

Once ready, remove the film and place dried dill or basil on a sheet of parchment paper. Wrap the sausage in it. Place in the refrigerator for 8-10 hours. Then cut the sausage into slices. Serve chilled.

Recipe for homemade cooked sausage from minced pork and beef

Ingredients:

• 250 g beef pulp;
• 700 g lean pork;
• 200 g homemade milk;
• egg;
• 20 g salt;
• 5 g sugar;
• 0.5 tsp. cardamom

Using this recipe, sausage was previously prepared at home in accordance with GOST.

Preparation:

1. Grind the meat in a meat grinder. First pass through a large mesh, and then through a fine one.
2. Add salt, sugar and cardamom. Mix thoroughly.
3. Pour the minced meat into a blender bowl, add milk and egg. Stir to form a viscous mass.
4. Place the mixture in the refrigerator for 1 hour.
5. Prepare a 5 liter saucepan, pour in 3 liters of water, add salt and heat it to 95˚C.
6. Place the minced meat in a 30 cm wide baking sleeve. Form into a sausage. Tie the resulting loaf around the perimeter with thread.
7. Place the sausage in boiling water and cook for 1 hour. Do not allow it to boil.

Cool the finished loaf under running water and then put it in the refrigerator for 12 hours.

So that the dumpling is not pale, but pink, as we are all used to seeing it on store shelves, add 2 tbsp to the minced meat. l. vodka or quality skate.

Boiled homemade sausage Can be stored in the refrigerator for 5 days. During cooking, to prevent the minced meat from coming out, the loaf is twisted with a cotton rope.

Having learned how to cook such sausage, you can replace a store-bought product with it.

Many people can't imagine full breakfast without tasty It’s only a pity that it’s modern food industry makes it from anything, but not from meat. In this way, the manufacturer is trying to save money without caring at all about its consumers. The way out of this situation can be boiled. Moreover, it is not difficult to prepare, and there is even quite

Chicken sausage

This tender sausage creamy taste and interspersed with natural ham will not only be an excellent addition to breakfast, but also a decoration for the holiday table. And she certainly won’t be modestly “gathering dust” on the sidelines. But the main thing is that it is easier to prepare than it seems. The most difficult thing, perhaps, will be not to eat a piece ahead of time.

Required Products

So, what products are needed to make home-cooked sausage? First of all, this is, of course, 500 grams of chicken fillet. Additionally, you will also need 200 grams of boiled ham, 2 chicken proteins, 2 tablespoons of starch, 300 ml of 20% cream, salt, seasonings and spices to taste. You can use ready-made chicken mixture, ground pepper, paprika and nutmeg. If you don’t like something or don’t have it in stock, you can always take other seasonings or make them without them at all. In any case, you will get delicious boiled sausage at home.

Step by step recipe

Using a blender or processor, puree chicken fillet with a clove of garlic, gradually adding egg whites and cream. It is very important that the consistency of the mass resembles meat puree. Unfortunately, this is difficult to achieve with a meat grinder. If there are no other tools at hand, then the meat must be passed through the finest mesh 3-4 times.

Add salt and spices to this homogeneous mass to taste. The minced meat should be slightly salty so that the finished sausage does not turn out too bland. Then add starch and mix. Finally, add the diced ham and stir again. Place the mixture on foil or a baking sleeve (fold in half), form into a large loaf and wrap well. Fold the sausage into 2 plastic bags, tie at both ends, and also tie with thread in several places.

Place the loaf in a saucepan with plenty of water and cook at low simmer for 30-40 minutes. Place on a wire rack and cool, then refrigerate for 6-8 hours, or overnight. So the cooked sausage at home, weighing about a kilogram, is ready.

Dietary rabbit sausage

Rabbit meat is considered one of the most dietary. It contains practically no fat, but a lot of easily digestible protein. In addition, it rarely causes an allergic reaction. It is also recommended for baby food. Naturally, rabbit makes very tasty boiled sausage at home.

So, you will need 1 medium rabbit, a small egg, 2 tablespoons of milk powder or cream, a quarter teaspoon of salt and sugar, bay leaf, nutmeg and other spices as desired.

Preparation

First you need to remove all the meat, including any existing fat, from the rabbit. It is advisable to do this especially carefully, because any piece will fit into sausage. This is perhaps the most time-consuming part. Further, boiled sausage at home is easier to prepare. Pass the fillet 3 times through the finest mesh in a meat grinder, or use a chopper.

An egg, milk powder, salt, sugar, nutmeg and other spices are added to the resulting mass. You shouldn’t skimp on seasonings; they’ll give you ready-made sausage taste and aroma. Mix well, and if the minced meat is too dense, add a spoonful of ice water. Otherwise, the sausage may turn out tough and dry. Wrap it in and put it in the refrigerator for 12 hours. During this time, the minced meat will become denser and saturated with the aromas of spices.

Next, you need to spread the baking film on the table, put the minced meat on it, giving it the shape of a sausage, wrap it well and tie it at both ends with thick threads. You can take regular ones and fold them several times. The semi-finished product is placed in a large saucepan with water, and a bay leaf is added. Home-cooked sausage is prepared for 2 hours at the lowest simmer. This is very important, since over high heat the mass may cook at the edges earlier and remain raw in the center.

Then the product is removed from the pan, cooled completely at room temperature and put in the refrigerator for another 1 hour. Only now can you try. Obviously, this is a very tasty home-cooked sausage. The recipe, by the way, is suitable for most diets (for example, according to Mirimanova and Dukan). Even a child can taste a piece of this sausage. Moms don't have to worry about the chemical additives and soy in it.

Of course, in an age of abundance, you can easily buy any product, especially sausage. But homemade will always be tastier and fresher. Although such sausages will not have the characteristic pink color of store-bought ones due to the fact that no color fixative is added to them.

Cooking boiled sausage at home has always been considered the highest aerobatics in home cooking. Many of us mistakenly believe that this is a very labor-intensive process that only a select few can master. If you knew that in fact, you prepare much more complex dishes and at the same time consider them completely simple. Cook the sausage once and you will understand everything yourself. The recipe that is now in front of you can definitely be classified as a delicious meat delicacy. Sausage, and even with nuts! Caucasian kitchen, so original and tasty, has been demonstrating dishes with nuts to the world for a long time. Walnuts in Caucasian recipes you will find in the ingredients various sauces, which are served with meat and fish, in desserts and salads. They are even present as thickeners for soups. And you can imagine how original the taste of nuts and meat is. Sausage with nuts will always be the perfect appetizer for any celebration.

Recipe information

Cooking method: sausage stuffing and cooking.

Total cooking time: 24 h

Number of servings: 10 .

Ingredients:

• fatty pork – 500 g
• minced beef – 400 g
• chicken legs – 3 pcs.
• shelled walnuts – 1 tbsp.
• grated nutmeg – 1/2 tsp.
• a mixture of ground black pepper and dry garlic - 3 tbsp. l. (proportion 1:2)
• ice water – 150 ml
• salt - to taste
• casing for sausages or lamb blue.