Stuff sausage at home. How to make sausage at home: recipe and cooking tips. Homemade boiled sausage

There are no secrets to making homemade sausage, and the process is not complicated, except for the fact that you need to know where you can buy such an ingredient for this process as pork intestines for stuffing sausages. Recipes on how to make sausage at home are readily shared by people who do this all the time, and the only special equipment required for this is a meat grinder attachment, which can be purchased at a hardware store without much hassle. But those who know the secrets know what products are in their product.

Products for homemade sausages and necessary components

It’s just difficult to cross the psychological barrier that still forces people to buy store-bought products. In supermarkets (and even in markets), they are not always distinguished by proper freshness, and at a fairly high cost, there is no guarantee that the sausage contains exactly the right meat, and in the quantity prescribed by the recipe.

Unscrupulous suppliers have learned to replace some products with other, cheaper ones, and add the necessary taste with food flavorings and colorings.

Be vigilant and carefully look at the ingredients of the products you buy.

Many are put off by the apparent complexity and laboriousness of the process. But there is nothing particularly complicated here. To prepare any homemade sausage, three necessary elements are required:

minced meat (filling);
pork intestines (casing);
spices (taste requirement).

Knowing some recipes, choosing a place where you can buy a casing for the future process of preparing a delicious dish, and having decided on a set of spices that every housewife already has on the kitchen shelf, you can safely begin the upcoming action to please your family or guests .

You can produce your own sausage in a standard kitchen using simple available tools in the form of:

ovens;
multicookers;
frying pans with tight lids.

Of course, homemade sausage will not look like store-bought sausage, but the taste will definitely differ to its advantage.

Minced meat or filling is the basis of success

Most recipes for making homemade sausages are based on the use of ground pork meat. This is understandable given that pig intestines are usually used for natural casings. But the range of existing possible fillings is much wider than pork sausage, because a delicious homemade dish can just as easily be prepared from:

beef;
lamb;
chicken;
turkey meat,
and supporters of vegetarianism are even offered a delicious sausage made from peas and beets, so tasty if prepared correctly that it can be safely used for sandwiches.

Beetroot and peas can serve as ingredients for sausage

Economical brawn made from pork head, liver sausage made from ground or chopped liver, and even fish are very popular among housewives.

Therefore, you should not focus on pork when inventing sausage at home, even if it is being prepared for the holiday table. With a little imagination, you can completely eliminate the purchase of sausages, and even invent the necessary recipes yourself.

Pork can be used in homemade products, ground and cut into small pieces, like any other meat, or passed through a large grill. For amateur homemade sausage you will need ground pork and lard, for liver sausage - lard and ground or chopped liver. Delicacy sausages with mushrooms, hot peppers, or hard cheese are prepared according to the general recipe, with the addition of ready-made ingredients.

In sausages with cereals (buckwheat, pearl barley, or rice), this ingredient is added ready-made. Any cereal must be cooked in a special way, dry (so that no liquid remains in it), and the minced meat is used raw. You will definitely need:

garlic;
Semolina is usually added to liver sausage.

Semolina porridge can be added when preparing liver sausage

Milk is added to some types of sausages, for example, amateur and chicken, and sometimes a bun soaked in milk is added, especially if it is prepared in natural skin.

If you don’t want the sausage to look pale or gray, you can tint it with beetroot juice. The key to the success of any homemade sausage is properly prepared minced meat.

Shells and delicious spices

Numerous recipes shared by housewives differ in several parameters, which necessarily include the amount of spices added and their composition.

You can buy a set of ready-made spices with the taste of salami or Brunswick sausage, but they also have dyes and food flavorings added in advance, which is what lovers of home-cooked meals are trying to get rid of.

There are chefs who believe that a proper homemade sausage should contain nothing except:

Luke;
garlic;
pepper, and capsicum grown on the windowsill.

And there are spice lovers who buy half the assortment of spices at the market.

It is advisable to add spices to the sausage based on your taste preferences.

Spices included in recipes cannot be considered an axiom, because some people love thyme, basil, and thyme, while others cannot digest their smell. And when a dish is prepared repeatedly, each housewife has her own zest, developed in the process, or acquired empirically, when at some point it dawned on her to add something dictated by many years of experience.

But casings for homemade sausages are dictated by strict etiquette. Meat sausage, pork or beef, is stuffed into pig intestines. Lamb - only in lamb, and when purchasing lamb for the purpose of making sausages, this should be taken care of separately.

If the pig's head is not old, you can use pork skin for the casing, and chicken sausage is especially tasty in chicken skin. The amateur one is prepared in a tetra pack; it is advisable to pack the vegetable or cereal in a baking sleeve or food foil. When everything is done in compliance with certain rules, the result is beyond praise.

Homemade sausage

Individual, characteristic cooking methods

In order to clearly demonstrate how simple the process of preparing homemade sausage is, it is worth giving some recipes. Pork and beef sausage:

chopped meat together with garlic is scrolled through a meat grinder in a 1:1 ratio;
after which the minced meat is prepared by thoroughly mixing in a special basin;
salt and pepper are added to taste, spice lovers add a special set for meat;
minced meat is stuffed into the washed intestines using a meat grinder, from which the knife and grid are removed, and a special nozzle;
blisters on the intestines formed in this process are pierced with a needle;
Alcohol and ground lard are added to this minced meat;
Before stuffing, it must stand for several hours, and it must be stirred several times;
the end of the intestine is tied with a knot or a harsh thread.

This sausage can be fried in a frying pan, simmered in a saucepan over low heat, or baked in the oven.

One of the cooking methods is baking in the oven.

Amateur preparation is as follows:

meat and lard are minced through a meat grinder;
add milk and grated beet juice, spices, salt and garlic;
minced sausage is wrapped in a tetra bag (any shape);
in this form, cook for about 50 minutes over low heat in a regular saucepan.

For the liver sausage:

liver and lard are scrolled through a meat grinder or blender;
eggs (raw), onions fried in vegetable oil, semolina, salt, black pepper, spices are added;
everything is mixed and infused for about an hour.
milk is poured in last, after which the cooked intestine is filled.

You can add finely chopped herbs to this sausage before stuffing, and bake it in the oven. The taste and smell are simply intoxicating.

Minced chicken is prepared in a similar way, but without lard, but before the infusion of the minced meat ends (about an hour), a roll soaked in milk is added, thoroughly squeezed out, and everything is thoroughly mixed until the minced meat turns into a homogeneous mass.

This sausage can be wrapped in the skin removed from the chicken and the edges sewn up with raw thread, or simply wrapped. The sausage is baked in the oven, or stewed, with a small amount of water, in a tightly closed casserole dish.

The shape is arbitrary, depending on what pieces of skin were removed. Chicken skin can sometimes be purchased in places where factory-processed chicken is sold. Onions for minced meat can be fried in chicken fat and add herbs.

Cooking homemade sausages is quite simple, and is not much different from frying cutlets or making homemade rolls. With a small investment of time and a much more budget-friendly set of products than purchasing ready-made sausage, you can use any ingredients and consume natural products without preservatives, dyes or foreign additives.

How to make sausage at home? This question interests many cooks who do not want to purchase this product in the store. In this regard, we decided to present several homemade recipes for different types of sausages.

Making boiled sausage from poultry and pork

Before you make boiled sausage at home, you need to ensure that you have the following components:

poultry breast - 500 g;
lean pork - 300 g;
fresh sour cream - 400 ml;
semolina - 2 large spoons;
egg whites - from 3 eggs;
table salt - 1-2 dessert spoons;
white sugar - 1 dessert spoon;
ground black pepper - 1 pinch;
sweet paprika - 2 dessert spoons.

Cooking method

How to make boiled sausage at home? Chicken fillet and pork are washed well and ground in a meat grinder. Lightly beaten egg whites, salt, pepper and semolina are added to the resulting minced meat. Sweet paprika, sugar and fresh sour cream are also added to the meat.

Beat all ingredients using a blender. As a result of such actions, a homogeneous mass is obtained without a single lump.

You can use a plastic bag as a casing for boiled homemade sausage. But it will be better if you take a baking bag or parchment.

The minced meat is placed in the prepared bag, and then it is carefully wrapped so that the contents of the bag do not leak out during the heat treatment.

After the homemade sausage is formed, it is placed in a pan of boiling water and cooked over low heat for 1.5-2 hours.

Raw smoked veal sausage

Few housewives know how to make raw smoked sausage at home. To correct this situation, we decided to present a detailed recipe for this product. For this we need:

veal tenderloin - approximately 1.5 kg;
lard - 1 kg;
table salt - 3 large spoons;
regular vodka - 4 large spoons;
various spices, garlic and liquid smoke - use to taste.

Cooking process

Before you make sausage at home, you need to prepare all the ingredients. Rub the lard with garlic and table salt, and then put it in the cold.

We cut the meat into small slices, pepper, salt, and also add various spices (to taste), vodka and granulated sugar. Mix all the ingredients and leave in the refrigerator for exactly one day.

The next day, dry the meat with a towel and grind in a meat grinder. Chop the salted lard very finely and then add it to the minced meat. Also add salt and sugar to the ingredients and pour in a little vodka.

After mixing all the ingredients, we form small sausages. After that, rub them with liquid smoke and wrap them in gauze, newspaper or foil. In this form, we leave the product in a cool and windy place. After 10 days, raw smoked sausage can be served.

Cooking delicious blood sausage

Do you know how to make blood sausage at home? If you do not have such information, we will provide it right now.

So, to prepare the product in question we will need:

peeled pork intestines - several pieces;
fresh veal blood - approximately 3 liters;
pork lard - 1.5 kg;
dry ground spices (red and black pepper, cloves, nutmeg, cumin, etc.) - use to taste;
cognac (you can use sherry, Madeira, good vermouth) - approximately 80 ml;
table salt - use to taste;
garlic cloves - about 5 pcs.

Cooking a delicious meal

Before making sausage at home, chop the lard with a knife or using a meat grinder. We press the garlic cloves through a press and then place them in the veal blood. We also add lard, dry ground spices, cognac and table salt. Mix all the ingredients well with a blender, and then proceed to form the sausages.

Using a large funnel, fill all the pig intestines with a mixture of blood and lard, then twist or tie with twine.

We pierce the resulting products with a needle in several places and place them in a spacious bowl with warm water. Place the container on low heat and cook its contents for about half an hour. At the same time, we carefully ensure that the sausages do not swell or burst.

Carefully remove the finished products and cool. We hang the sausages in a well-ventilated area or put them in the refrigerator.

Making liverwurst in a natural casing

How to make liverwurst at home? There is nothing complicated in preparing such a product. We invite you to verify this from your own experience.

So, we need the ingredients:

liver, pre-peeled and boiled - about 2 kg;
large onions - 3 pcs.;
fresh eggs - 15-20 pcs.;
fresh high-fat sour cream - 500 g;
cleaned intestines - 5-6 pcs.;
salt and other spices - use to taste.

Making sausages from liver

To prepare liver sausages, you can use any offal (lungs, liver, heart, kidneys, etc.). They are pre-cleaned and boiled, and then passed through a meat grinder. Also added to the liver are chopped onions and chicken eggs. After mixing the ingredients and obtaining a homogeneous mass, add sour cream, various seasonings and table salt.

The prepared sausage base is distributed over the cleaned intestines and tightly tied with thick cotton threads. The resulting products are boiled over low heat for half an hour or a little longer.

The finished sausages are removed from the broth and cooled. Later they are fried in a frying pan, on the grill or baked in the oven.

How to make dry-cured sausage at home?

To prepare dry-cured sausage, no special skills or special equipment are required. For such products, you just need to purchase the following components:

fresh veal - 1.5 kg;
pork lard - about 700 g;
table salt - 3 large spoons;
black pepper - ½ dessert spoon;
white sugar - 2 large spoons;
any vodka - 1.5 large spoons;
cognac - approximately 50 ml;
pork or veal intestines (prepared) - use at discretion;
garlic - 4-5 cloves.

How to cook?

Before you make sausage at home, you need to prepare all the main ingredients. The lard is thoroughly washed, dried, rubbed with salt and garlic and placed in the refrigerator for ten hours.

Fresh veal is also thoroughly processed and cut into small slices. Salt, sugar and a little pepper are added to the meat. In this form, it is kept in the refrigerator for 24 hours.

After preparing all the components, lard is finely chopped with a sharp knife or passed through a meat grinder. By the way, in the latter case it is necessary to use a nozzle with large holes.

After processing the lard, it is laid out on the meat product, and then the remaining sugar and salt are added, and a little cognac is poured in. If you don’t have such a drink, you can use regular vodka.

After thoroughly mixing all the ingredients, begin to form the sausages. The prepared base is placed in cleaned intestines and compacted well. Having tied up all the ends of the products, they are hung in a cool place (in a draft). After about 2-3 days, the sausages will begin to wilt. They will be absolutely ready for consumption in about 10-11 days.

Cooking doctor's sausage

Many chefs know how to make doctor's sausage at home. This is due to the fact that such a product is the most popular among consumers.

To implement the presented recipe, you need to prepare:

pork meat of medium fat content - about 4 kg;
fresh beef - 1 kg;
table salt - approximately 3.5 large spoons;
granulated sugar - 2 large spoons;
ground nutmeg - 1.5 large spoons;
cardamom - dessert spoon;
cognac or regular vodka - approximately 50 ml;
fresh chicken eggs - 5 pcs.;
powdered milk - approximately 80 g;
very cold water - about 1 liter;
natural casing - at your discretion.

Preparing products

To prepare doctor's sausage, fresh meat is ground twice in a meat grinder, and then all the spices and milk powder are added. After thoroughly mixing the ingredients, ice water is gradually poured into them.

The resulting mass is whipped using a blender until it turns into a homogeneous emulsion suspension. Having added all the other products to the ingredients, we begin to form the sausages. For this purpose, only natural casings are used. The entire meat base is placed in them and tied tightly with threads.

The formed products are placed in slightly boiling water and cooked for 50 minutes. After time has passed, the sausages are removed and cooled.

The dish prepared in this way has a very pleasant, natural light pink color and the taste and aroma of real doctor's sausage. However, it should be noted that the structure of the product is slightly denser than store-bought.

Making delicious chocolate sausage for dessert

Few people know, but sausages can be not only meat, but also sweet. This product will serve as an excellent dessert, which is sure to please both adults and small children.

So, to prepare homemade chocolate sweets we will need:

cocoa powder - 2 large spoons;
fresh butter - approximately 200 g;
whole milk - about ½ cup;
peeled walnuts - approximately 100 g;
shortbread cookies - about 500 g;
light sugar - 1 full glass.

Making a delicious dessert

Before you make chocolate sausage at home, you should prepare the base for it.

Chop the shortbread cookies not very finely with your hands, and then add granulated sugar, cocoa powder, melted butter and whole milk to it. To get a more high-calorie and tasty sausage, we also add a small amount of walnuts to the base. Before doing this, wash them thoroughly, dry them in a frying pan and crush them with a masher.

After mixing all the ingredients with a spoon or your hands, place the base on baking paper and form a dense sausage. After placing the product in the refrigerator, wait until it completely hardens. After this, cut the finished dessert into pieces and present it to the table along with tea.

Knowing how to make smoked sausage at home (or some other similar product), you will never cease to amaze your loved ones.

To prepare only the best and most delicious dishes, we recommend adhering to the following rules:

To prepare homemade sausages, you must use only the freshest and youngest meat possible.
To make sausages more tasty, part of the meat product or lard must be cut into small pieces.
To form sausages, you can use any casing: intestines, cooking bags, cheesecloth, parchment paper, etc.

Bon appetit!

When I was little, on significant holidays my grandmother’s wood stove in the village would be lit and homemade pork sausage would be prepared. Pigs were always raised in households, and sausage was very often tasty and aromatic. Excellent homemade charcuterie.

At one time, the hardest part about making homemade sausage was finding the casing. However, now it is sold canned or frozen in large supermarkets. In addition, you can negotiate with traders at the local bazaar; they will be happy to bring you what you need for your money.

We were going to make sausage according to grandma’s recipe. There was a time when status was measured by the presence of sausage on the table. But, as it turned out, happiness is not in the sausage, but in its quality. And homemade sausage is quality! Natural casing, natural pork meat and spices and inspiration, it is also natural.

In Bulgarian villages, they prepare a very tasty branded home-made sausage - “nadenitsa”, a hand-cooked fried sausage in which the minced meat is mixed with traditional Bulgarian seasonings - fenugreek.

A similar Georgian sausage is kupaty, made from small intestines stuffed with minced pork and beef, with the addition of finely chopped onion, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupats are grilled over coals in a whole shell. Homemade sausage is prepared wherever pigs, cows, sheep and even chickens are raised. If there is meat on the farm, then the owners prepare sausage, and if there is poultry, it turns out delicious. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.

Homemade sausage you've been looking for!

Ingredients (3 kg sausage)

Pork (neck, shoulder, back) 2-2.5 kg
Back fat 500-700 g
Garlic 1 head
Pork small intestines 5 m
Cognac or brandy optional
Salt, ground black pepper, dried herbs (basil, thyme, oregano), ground coriander taste

You need to understand that homemade sausage is a very satisfying and tasty dish. Sausage is perfectly stored, especially if the finished sausage prepared at home is placed in a ceramic pot and filled with melted lard.
In any case, the sausage for the holiday should be prepared the day before, and the final heat treatment should be performed immediately before the feast. Then the sausage will be the most delicious. Although, I have not yet seen a person who refuses a sandwich with cold or warm sausage.
Spices for sausage: salt, oregano, thyme, pepper, basil, coriander
Pork small intestines, regardless of where you bought them, must be defrosted in air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It would not be superfluous to scrape out the intestines with the back of a knife and remove the mucus from the intestines.
Pork small intestines - natural casing
Pork meat can be used from any part of the carcass. Considering that sausage is made with the addition of lard, the fat content of the meat does not matter. The neck, shoulder blade, back part are perfect. Thoroughly clean the meat from bones and cartilage; getting them into the product is unacceptable.
Pork meat can be used from any part of the carcass: neck, shoulder, back
Homemade sausage, in principle, can be prepared from minced meat minced in a meat grinder. But grandma always cut meat and lard with a knife. The size of the cut is like a medium-sized cherry. This, of course, is a somewhat labor-intensive process, but in this case the sausage turns out especially tasty.
Lard, preferably not salted or frozen
Remove the skin from the back fat, preferably not salted or frozen. Cut a piece of lard weighing about 100 g and set it aside for now. Cut the remaining lard into pieces twice as small as the meat. The ratio of meat to lard should be approximately 1:6 - this is very approximate. It is worth considering that if you use pork with a lot of fat, you should reduce the amount of added fat.
Cut meat and lard
In a large bowl, combine the chopped meat and lard. Salt and pepper - maybe even a little more than it costs. Add dry aromatic herbs: basil, oregano and definitely thyme. Add ground coriander to taste. Mix the meat very thoroughly so that all the spices are evenly distributed. Oh, by the way, I don't add bay leaf.
In a large bowl, combine chopped meat and lard
Peel the head of garlic and chop the cloves very finely with a knife, as finely as possible. You can use a kitchen utensil for chopping garlic or a grater, but in this case there will be a lot of garlic juice, I don’t like that. Add chopped garlic to the minced meat and stir. Next, I add a little good cognac to the minced meat - 2-5 tbsp. l. This is optional. Try it, but don’t add surrogate or bad-smelling alcohol, this will affect the aroma of homemade sausage and taste. If you are not sure, it is better to skip this point. At the very end, you need to mix the minced meat very thoroughly.
Add spices and garlic to the meat
Next comes the most important process - the sausage is stuffed. The prepared shell will be filled with minced meat.
Minced meat ready for filling
If your home screw meat grinder has a special attachment for filling - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cross-shaped knife and grid are removed from the meat grinder, and the nozzle is inserted in their place. The intestine-shell is pulled over the nozzle, and the tip of the intestine is tied into a knot or tied with cotton thread. It is important that the thread must be free of synthetic fibers; they will burn instantly when frying.
The minced meat is put into a meat grinder, as when cooking. The casing is filled automatically and is pulled off the nozzle as it is filled.
The shell on a special nozzle is ready for filling
Attention: do not fill very tightly. When squeezed, the shell should press lightly. If the shell is filled tightly, it is guaranteed to burst when boiled or fried.
Stuff the shell with minced meat
We must ensure that there are no holes in the shell. If you find a hole, be sure to cut the shell in this place and tie it with thread. The result is not a single long sausage, but two or more sausages that can be tied together in a chain.
Stuffed sausage with ends tied
This completes the preliminary stage of preparing the dish. Homemade sausage is filled with minced meat and needs to be refrigerated overnight. The minced meat should mature for at least 4-5 hours.
Tie the sausage with string and put it in the refrigerator
Immediately before starting cooking, it is necessary to carefully inspect the shell again, identify and bandage tears and noticeable holes. After this, you should roll the sausages into spirals (rings) and tie them with cotton thread. This makes it easier to cook and fry sausage.
Next is an important point: the sausage casing must be pierced in many places. This is convenient to do with a toothpick or a large needle. Prick the shell on both sides at intervals of 4-5 cm. If voids filled with air are visible under the shell, they must be pierced. Remember from Hasek - Baloun could not get rid of that unforgettable bright picture of how he pierces the “tlachenka” so that the air comes out of it: otherwise it will burst during cooking.
The sausage casing must be pierced in many places.
Pour 15 cm of water into a large enough saucepan, frying pan or cauldron. Place a ring of sausage in the pan so that it is immersed in water and bring the water to a boil. Cook from the start of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.
Cook the sausage from the start of boiling water - 4-5 minutes
One by one, cook all the sausages that were prepared the day before. After cooking, remove the sausages from the boiling water, place them on plates and let cool.
After cooking, remove the sausages from the boiling water, place them on plates and let cool

Making boiled sausage from poultry and pork

Before you make boiled sausage at home, you need to ensure that you have the following components:

poultry breast - 500 g;
lean pork - 300 g;
fresh sour cream - 400 ml;
semolina - 2 large spoons;
egg whites - from 3 eggs;
table salt - 1-2 dessert spoons;
white sugar - 1 dessert spoon;
ground black pepper - 1 pinch;
sweet paprika - 2 dessert spoons.

Cooking method

Beat all ingredients using a blender. As a result of such actions, a homogeneous mass is obtained without a single lump.

You can use a plastic bag as a casing for boiled homemade sausage. But it will be better if you take a baking bag or parchment.

The minced meat is placed in the prepared bag, and then it is carefully wrapped so that the contents of the bag do not leak out during the heat treatment.

After the homemade sausage is formed, it is placed in a pan of boiling water and cooked over low heat for 1.5-2 hours.

Raw smoked veal sausage

Few housewives know how to make raw smoked sausage at home. To correct this situation, we decided to present a detailed recipe for this product. For this we need:

veal tenderloin - approximately 1.5 kg;
lard - 1 kg;
table salt - 3 large spoons;
regular vodka - 4 large spoons;
various spices, garlic and liquid smoke - use to taste.

Cooking process

Before you make sausage at home, you need to prepare all the ingredients. Rub the lard with garlic and table salt, and then put it in the cold.

We cut the meat into small slices, pepper, salt, and also add various spices (to taste), vodka and granulated sugar. Mix all the ingredients and leave in the refrigerator for exactly one day.

Cooking delicious blood sausage

Do you know how to make blood sausage at home? If you do not have such information, we will provide it right now.

So, to prepare the product in question we will need:

peeled pork intestines - several pieces;
fresh veal blood - approximately 3 liters;
pork lard - 1.5 kg;
dry ground spices (red and black pepper, cloves, nutmeg, cumin, etc.) - use to taste;
cognac (you can use sherry, Madeira, good vermouth) - approximately 80 ml;
table salt - use to taste;
garlic cloves - about 5 pcs.

Cooking a delicious meal

Using a large funnel, fill all the pig intestines with a mixture of blood and lard, then twist or tie with twine.

Carefully remove the finished products and cool. We hang the sausages in a well-ventilated area or put them in the refrigerator.

Making liverwurst in a natural casing

How to make liverwurst at home? There is nothing complicated in preparing such a product. We invite you to verify this from your own experience.

So, we need the ingredients:

liver, pre-peeled and boiled - about 2 kg;
large onions - 3 pcs.;
fresh eggs - 15-20 pcs.;
fresh high-fat sour cream - 500 g;
cleaned intestines - 5-6 pcs.;
salt and other spices - use to taste.

Making sausages from liver

The prepared sausage base is distributed over the cleaned intestines and tightly tied with thick cotton threads. The resulting products are boiled over low heat for half an hour or a little longer.

The finished sausages are removed from the broth and cooled. Later they are fried in a frying pan, on the grill or baked in the oven.

How to make dry-cured sausage at home?

To prepare dry-cured sausage, no special skills or special equipment are required. For such products, you just need to purchase the following components:

fresh veal - 1.5 kg;
pork lard - about 700 g;
table salt - 3 large spoons;
black pepper - ½ dessert spoon;
white sugar - 2 large spoons;
any vodka - 1.5 large spoons;
cognac - approximately 50 ml;
pork or veal intestines (prepared) - use at discretion;
garlic - 4-5 cloves.

How to cook?

Before you make sausage at home, you need to prepare all the main ingredients. The lard is thoroughly washed, dried, rubbed with salt and garlic and placed in the refrigerator for ten hours.

Fresh veal is also thoroughly processed and cut into small slices. Salt, sugar and a little pepper are added to the meat. In this form, it is kept in the refrigerator for 24 hours.

After preparing all the components, lard is finely chopped with a sharp knife or passed through a meat grinder. By the way, in the latter case it is necessary to use a nozzle with large holes.

Cooking doctor's sausage

Many chefs know how to make doctor's sausage at home. This is due to the fact that such a product is the most popular among consumers.

To implement the presented recipe, you need to prepare:

pork meat of medium fat content - about 4 kg;
fresh beef - 1 kg;
table salt - approximately 3.5 large spoons;
granulated sugar - 2 large spoons;
ground nutmeg - 1.5 large spoons;
cardamom - dessert spoon;
cognac or regular vodka - approximately 50 ml;
fresh chicken eggs - 5 pcs.;
powdered milk - approximately 80 g;
very cold water - about 1 liter;
natural casing - at your discretion.

Preparing products

The formed products are placed in slightly boiling water and cooked for 50 minutes. After time has passed, the sausages are removed and cooled.

Making delicious chocolate sausage for dessert

Few people know, but sausages can be not only meat, but also sweet. This product will serve as an excellent dessert, which is sure to please both adults and small children.

So, to prepare homemade chocolate sweets we will need:

cocoa powder - 2 large spoons;
fresh butter - approximately 200 g;
whole milk - about ½ cup;
peeled walnuts - approximately 100 g;
shortbread cookies - about 500 g;
light sugar - 1 full glass.

Making a delicious dessert

Before you make chocolate sausage at home, you should prepare the base for it.

Knowing how to make smoked sausage at home (or some other similar product), you will never cease to amaze your loved ones.

To prepare only the best and most delicious dishes, we recommend adhering to the following rules:

To prepare homemade sausages, you must use only the freshest and youngest meat possible.
To make sausages more tasty, part of the meat product or lard must be cut into small pieces.
To form sausages, you can use any casing: intestines, cooking bags, cheesecloth, parchment paper, etc.

Bon appetit!

Secrets and subtleties of making homemade sausages

It is better to soak dried salted intestines in water for an hour or two before using.
To stuff natural intestines when making homemade sausage, you can use a special attachment for a meat grinder and the meat grinder itself; if you don’t have such an attachment, you can use a plastic bottle. The top part of the bottle with the neck is cut off, the end of the intestine is pulled over the neck itself, and tied with thread for reliability. On the other hand, we begin to fill the cut part of the bottle with minced meat, pushing the minced meat towards the neck. Thus, you can fill all homemade sausages without special equipment.
Make sausages 10-15 cm long, then tie them with thread or make a knot from the intestine itself. This is necessary so that if one of the homemade sausages or sausages bursts during cooking, the rest remain intact and their juiciness is preserved.
Do not try to stuff the sausages very tightly, this will affect their integrity during cooking.
It is very important not to introduce air into the intestines when you fill them with minced meat. This way your homemade sausages won't burst when you cook them.
To be safe, pierce the finished sausages in several places with a thick needle or toothpick so that excess air and moisture can escape through them when the sausage is cooked.
If you bake the sausage in the oven, it is better to grease them with vegetable oil, then you will achieve a beautiful golden brown crust.
Another important point! If you are making homemade sausage at home for the first time, prepare a small batch to start with. Having mastered the entire principle and technology of preparing homemade sausages, move on to a large volume. It is very convenient to make such sausage in advance and store it raw in the freezer, and then throw it into boiling water or into a frying pan. Homemade sausages are prepared very quickly, and eaten even faster!

Homemade sausage and kupat recipes

They are varied, the main thing here is your desire to master this direction and try to pamper yourself and your loved ones with delicious homemade sausage, which our ancestors prepared. You can prepare homemade sausage boiled, baked or raw for drying, use any meat in its preparation: pork, lamb, beef, horse meat, chicken, turkey, and use olives, cheese, mushrooms, sweet peppers as additives. I will offer you several recipes for stuffing the intestines when preparing homemade sausage. I would be very grateful if you add your own versions of this dish in the comments or via the feedback form. I will be happy to publish them in the same post.

Homemade sausages from various meats

When you use different types of meat in a homemade sausage recipe, it turns out very tasty. If you like and can eat lard, cut it finely with a knife
For this recipe for delicious homemade meat sausages you will need:
Different types of meat in different proportions:
Chicken breast
Pork, it is better to choose those pieces that are juicier and more tender, for example, pork neck
Lard
Olive oil – 3 tablespoons
Sugar – 1 tablespoon
Salt
Spices
Cooking sausages at home
Pass the pork neck or any other meat through a meat grinder with the attachment with the large holes.
It is better to cut the chicken fillet with a knife and cut the lard into small pieces. Choose the proportions of meat and lard yourself.
Knead the minced meat for homemade sausages well in a large bowl, add spices and chopped garlic to it. Add 3 tablespoons of vegetable oil, preferably olive oil, and a spoonful of sugar.
Once again, knead the minced sausage well with your hands and, before stuffing homemade sausages into a natural casing, cool it in the refrigerator. It is advisable to leave the minced meat for homemade sausages to rest for at least 2 hours, but it is better to leave it in the refrigerator overnight.
Stuff the cleaned sausage intestines with chilled minced meat and follow the subtleties and secrets of making homemade sausages outlined above.

Homemade chicken sausage recipe

This chicken sausage has a very tender taste.

For its recipe we will need:
Chicken – 1 piece
Pork lard (lard) – 150 g
Water - ¾ cup
Powdered milk – 2 tablespoons
Salt
Dried herbs: rosemary, tarragon, thyme, sage, basil, oregano - your choice
Black pepper
White pepper
Garlic – 1-3 cloves (as you like)
Turmeric (gives chicken sausage an interesting color)
Pork intestines (wombs) – 2 meters
Twine or thick threads
Making chicken sausage at home
Wash the chicken, dry it, separate the meat from the bones and skin. Only meat will go into the sausage.
Finely chop the chicken pulp and lard, add water and milk powder (or replace the entire volume of liquid with milk or cream), add all the spices and salt.
Mix the minced meat for homemade sausage well and fill the intestines, the length of the sausages is 10-15 cm.
This homemade chicken sausage can be boiled in low boiling water for about 15 minutes, and then fried over high heat in a frying pan. Or prepare homemade chicken sausages baked in the oven, coating them with vegetable oil to form a beautiful crust.

Homemade Belarusian sausage recipe

This recipe for homemade Belarusian-style sausage uses minced pork, beef and chicken fillet
Belarusian homemade sausage is prepared from:
Pork with fat layer
Beef
Chicken (meat is taken in equal proportions)
Salts
Garlic, calculation: 1 head of garlic per 1 kg of minced meat
Spices (black pepper, coriander, cumin, dill seeds)
PREPARATION:
Chop the meat, salt and add spices.
Fill a natural sausage casing or intestine with minced meat and tie it up.
You can cook Belarusian sausages in different ways: fry on both sides in a frying pan, on the grill, on a fire, on a barbecue, or baked in the oven.

Homemade sausages – kupaty

According to this recipe, kupaty can be cooked with minced meat and potatoes, meat and rice, or just meat
Recipe for homemade kupats with potatoes

For the recipe for delicious homemade kupaty with potatoes we will need:
1 kg of meat (any kind), chopped lard can be added to dry meat
400 g raw potatoes
Salt
Spices
Cooking kupaty with potatoes
It is better to use meat for kupat that is slightly frozen, so it is easier to cut it into beautiful cubes. Finely chop the raw potatoes with a knife. Mix potatoes with meat, salt and spices, stuff sausages. The method for preparing kupats is the same as for homemade chicken sausages.
Pork kupaty with rice

This option is tastier and more economical than just meat pork or chicken kupaty due to the addition of grains to the minced meat. Instead of rice, you can use buckwheat in this sausage recipe.
For the recipe for kupat with rice you will need:
1 kg of any meat
150 g lard (lard)
300 g boiled rice
Salt
Garlic
Pepper
Spices (can be used for barbecue)
How to cook kupaty with rice
Cut the frozen meat and bacon into pieces, mix with rice boiled until half cooked.
Add salt, chopped garlic, pepper, spices to the minced meat and rice, mix.
Stuff the intestines (natural casing) not too tightly, pierce the sausages with a thick needle and boil in low boiling water for 20 minutes.
Then fry the kupaty in a frying pan until nicely crusted.

Homemade liver sausage

This recipe produces the most tender sausage prepared at home. You can eat liverwurst this way or prepare several dishes from it: pancakes with liverwurst, pie or pies with liverwurst
What is homemade liver sausage made from? Of course from
Liver
Lung
Hearts
Large handful of boiled rice
Spika
Salts
Garlic
Spice
The recipe for making homemade liverwurst is simple.
Liver: liver, heart and lungs can be used any kind (beef, pork, lamb). The lung will need to be lightly boiled, as it will take longer to cook than the liver.
Boil the rice until half cooked.
Finely chop the liver with a knife so that it is easy to cut; it is better to freeze it. Do the same with part of the lard. Pass the raw heart, remaining lard and boiled lung through a meat grinder.
Mix minced liver for homemade sausage with rice, salt, chopped garlic and spices, knead well.
Fill the sausage casing with minced liver, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry the liverwurst in a frying pan. Or simply bake homemade liverwurst in the oven or slow cooker, as we did with frying sausages (recipe HERE).

Video recipe on how to prepare homemade sausage from natural raw materials and stuff it into the intestine (belly) using a meat grinder attachment

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