8 of the most delicious and interesting homemade sausage recipes

Home-made sausage is a favorite dish of many. Only vegetarian can refuse such yummy. Moreover, if you cook this product with your own hands, then you will know for sure that even a child can be treated with such a sandwich. Such a hearty and tasty dish will surely delight your man, and even so nice to eat something delicious. And if you serve sausage for the festive table, then the title of “beautiful hostess” is guaranteed.

The Internet is simply filled with various recipes for homemade sausage, and the appearance of colorful photos is an appetite. So let's figure out how to make homemade sausage.

How to make homemade sausage - the main stages

How to make homemade sausage?

Regardless of what kind of homemade sausage you are going to make, the cooking process consists of several general, obligatory steps, namely the preparation of minced meat, the formation and heat treatment of the sausage.

Meat selection

The classic option is homemade pork sausage in the intestines. It is extremely important to choose the right meat for minced meat, since it is from this that the quality of the taste of the finished dish depends.

The most suitable for sausage is the pork neck. It is not very fat, but there is an internal fat in it, which in the finished sausage will be tasty and fragrant juice. If you want the sausage to be fatter, then you will need to add lard to the mince.

If the pork neck cannot be obtained, the meat of any part of the carcass can be used, the basic principle is that it should not be tough and too greasy. The ratio of meat and fat should be 4: 1. In this case, the neck, the back, or the shoulder blade are good.

Those who for some reason do not like or do not eat pork, can cook a sausage of beef, lamb or poultry meat. No less interesting will be the option of using several types of meat. Choosing lamb, you should pay attention to the veins, they should be soft, then the meat itself will also be soft. But when choosing a beef it is necessary to look at its color, the lighter the meat, the younger the animal was, which means sausage will be softer and juicier.

It is best to buy meat on the market, from a supplier you trust. Choosing pork, try, if possible, to taste the fat of the same carcass. If it is fragrant and tasty, then the meat will be the same.

Shredding

Before proceeding to chopping, it is important to thoroughly clean the meat from bones, hides, cartilage and chives, since their presence in the finished dish is completely unacceptable. Meat for homemade sausage is cut manually into 1 × 1 centimeter cubes. You can skip minced meat, but then the homemade sausage will not be so tasty and juicy. Because it is better not to be lazy and chop. The process is certainly time-consuming, but the sausage will come out particularly tasty.

Of course, if you cook homemade boiled salami or salami, then the meat should be skipped through a meat grinder.

Kneading

Chopped minced meat must be thoroughly kneaded. This not only helps to distribute spices and salt well, but also to achieve the right structure. The fact is that with prolonged kneading the excess air will leave and the filling will become denser.

If you can see that the texture is too thick, you can add a little cream, if the stuffing is already fat, then use water instead of cream.Liquid mince, on the other hand, is thickened by adding starch, flour or mustard powder to it.

After the stuffing is mixed with spices, salt and additives and brought to the correct consistency, it must be placed in the refrigerator for a few hours so that it is better combined and becomes homogeneous.

Adding spices

Most often in homemade sausage add:

  • black or allspice;
  • garlic;
  • rosemary;
  • nutmeg;
  • ground bay leaf;
  • caraway;
  • anise.

More spicy will be a sausage, if you add to it:

  • Provencal herbs;
  • red pepper;
  • Cayenne pepper;
  • paprika.

Spices are best used just ground, they will give the meat more flavor, in addition, you can warm them before adding to the mincemeat in the pan so that the flavor opens up better. A slight addition of alcohol to the mincemeat will emphasize the aroma of herbs and spices, for example, good brandy.

Formation of sausages (with a shell and without)

How to make sausage at home?

Sausage can be formed with or without the casing. In the case of the shell, it must first be prepared. If you use natural guts, then rinse them and soak for a couple of hours in warm water, after which you need to rinse again with warm water and you can scrape the back side of the knife a little.

An artificial casing, for example, cellulose, protein, collagen or polyamide can be used. They should also be pre-soaked in warm, salted water, but for a maximum of three minutes, and then simply washed under a tap.

It is easiest to fill with stuffing natural or artificial casing with a special nozzle in a meat grinder. For this you need:

  • fasten one end of the shell to the cone nozzle;
  • serve the meat to expel the air;
  • tie a knot at the second end of the shell.

Filling sausages, it is necessary to maintain an average density. Too tightly stuffed sausage can burst, and in the insufficiently stuffed void will form.

If there is no special nozzle on the meat grinder, you can use a cut plastic bottle, pushing the stuffing into the shell through the neck.

Sausage can be made large, and can be divided into small sausages, twisting the intestine. After the intestine is filled, it will not be superfluous to puncture it with a needle so that the voids will leave, steam will come out and the sausage will not burst.

If the shell is not, then you can create homemade sausage using parchment, food film, foil, wrapping the stuffing in them, like candy.

Heat treatment

Homemade sausage can be cooked, fry, bake, simmer or combine heat treatment methods. In any case, the main thing is keeping the right temperature. In order for the sausage to be juicy and fragrant, while being prepared and not bursting, it is necessary to cook it at a temperature of no more than eighty degrees.

If you decide to cook the sausage in a frying pan, then fry it on medium heat on one side until golden brown, and then on a stronger fire on the other side, until you get the same result. You can add your favorite herbs or spices to the pan, which will give the dish a special piquancy.

Bake in the oven you can sausage as just on the sheet, and wrapping it in foil. If baked without foil, it is necessary to periodically water the sausage with fat so that it does not dry. In the case of foil - a few minutes before the end of cooking, it should be opened so that the sausage browns.

Cooked sausage in low-boiling water, covered, for twenty minutes. Usually cooked sausage before frying or quenching.

The most delicious homemade sausage recipes

The most delicious homemade sausage recipes

Without shell

Homemade sausage can be cooked without a shell, and the dish will be equally tasty and beautiful. You can serve sausage on a festive table, or you can cook it just for breakfast sandwiches.

For its preparation will need:

  • pork - 1000 grams;
  • salt - 10 grams;
  • pepper, oregano, basil, rosemary - 10 grams each;
  • garlic - ½ head;
  • champignons - 400 grams.

The preparation is as follows.

  1. Meat mince.
  2. Add salt and spices, finely chopped garlic.
  3. Add the minced mushrooms in the mince, mix everything.
  4. Beat the mixture with a blender.
  5. Wrap the mincemeat in parchment, in the form of candy.
  6. Wrap in two layers of foil.
  7. Cook the sausage for an hour over medium heat.
  8. Ready sausage send for a day in the fridge.

As you can see, the recipe for homemade sausage without the shell is quite simple. You can cook it not only from pork, but from any other type of meat.

Pork and beef

Sausage Recipes

Now we learn how to make homemade sausage from pork and beef. For this we need:

  • pork - 1 kilogram;
  • beef - 1 kilogram;
  • lard - 300 grams;
  • salt - 1 tablespoon;
  • nutmeg, black ground pepper;
  • onions –500 grams;
  • garlic - ½ head;
  • Cognac - 50 milliliters;
  • water - 1 tablespoon.

The preparation is as follows.

  1. Skip the meat and lard in a meat grinder with a large grill.
  2. Separate half the mince and skip in a meat grinder with a smaller grill.
  3. Fry the onions, chop blender.
  4. Onions and large minced fry a little.
  5. Combine all kinds of minced meat, add spices, brandy and water.
  6. Stir and insist 30 minutes.
  7. To fill the guts with the mixture.
  8. Bake in the oven, in the sleeve at a temperature of 180 degrees, 1 hour and at a temperature of 150 degrees for another half an hour.

Juicy and flavorful cold cuts are ready!

Chicken Sausage

For chicken sausage, you must take:

  • chicken fillet - 1 kilogram;
  • garlic - 2 cloves;
  • dill - 2 twigs;
  • salt, pepper - to taste;
  • Paprika - 1 tablespoon;
  • gelatin - 4 grams.

The course of preparation is as follows.

  1. Washed and peeled fillet into cubes.
  2. Pour gelatin with 50 milliliters of water and leave to disperse.
  3. Cut the dill and garlic.
  4. Mix meat, gelatin, dill, garlic, spices and salt.
  5. Gut stuffing.
  6. Bake for 1 hour at 180 degrees.
  7. Ready sausage to put on the day in the fridge.

Hepatic

To make homemade liver sausage with bacon, you will need:

  • liver - 1 kilogram;
  • lard - 600 grams;
  • milk - 1 cup;
  • onions - 5 pieces;
  • egg - 6 pieces;
  • semolina - 12 grams;
  • salt, spices;
  • butter.

Cooking the following.

  1. Finely chop half the fat.
  2. Grind the second half of the fat with the liver in a meat grinder.
  3. Finely chopped onion fry and add to the stuffing.
  4. Separately in a bowl, beat the eggs and add to the stuffing.
  5. Add semolina, salt, spices, milk.
  6. Leave mince for half an hour.
  7. Stuff the shell.
  8. Bake in the oven for forty minutes at 180 degrees.

Livernaya

To prepare homemade liverki need:

  • boiled liver - 1 kilogram;
  • onions - 2 heads;
  • egg - 10 pieces;
  • sour cream - 1 cup;
  • salt, spices to taste.

We start cooking.

  1. Well boiled liver mince with onions.
  2. Add eggs, mix.
  3. Add sour cream, salt, spices, herbs and mix thoroughly.
  4. Stuff gut with meat, form small sausages.
  5. Cook the sausage on low heat for about forty minutes.
  6. After cooking, the sausage must be baked for two hours at a temperature of 150 degrees.

With buckwheat

To make healthy homemade sausage with buckwheat, you need the following components:

  • pork - 0.5 kilogram;
  • lard - 300 grams;
  • a glass of buckwheat;
  • salt, pepper, spices to taste;
  • garlic - ½ head;
  • guts.

The recipe is as follows.

  1. Boil buckwheat until tender.
  2. Cut meat and fat into small cubes.
  3. Grind the garlic.
  4. All combine, add salt, spices and mix thoroughly.
  5. Buckwheat stuffing gut.
  6. Chop the sausages with a needle.
  7. Cook over medium heat for 35 minutes.
  8. Fry in a pan until a ruddy crust appears.

Sausage with buckwheat is ready!

Blood sausage

The following ingredients will be needed to make a delicious homemade blood meal:

  • pork blood - 1 liter;
  • bacon with meat layer - 200 grams;
  • buckwheat - 100 grams;
  • salt and black pepper - 10 grams;
  • garlic - 2 cloves;
  • milk - ½ cup.

The method of preparation is as follows.

  1. Cut the diced cubes into 1 centimeter and fry in a pan.
  2. Cook buckwheat until tender.
  3. Blood run through a meat grinder.
  4. Add milk to the blood, spices and garlic.
  5. Add portions of lard and porridge, mix thoroughly.
  6. To make sausage.
  7. Boil for five minutes on low heat, then pierce with a needle.
  8. Bake for half an hour in the oven at 180 degrees, greasing.

Cheese Recipe

If you cook regular homemade sausage often and you want to try something new, try making this cheese delicacy.

To do this, take:

  • chicken meat - 2 kilograms;
  • spices - 1 tablespoon;
  • dried tomatoes - 200 grams;
  • Bulgarian pepper - 100 grams;
  • champignons - 100 grams;
  • hard cheese - 100 grams;
  • lard - 0.5 kilogram.

Cooking the following.

  1. Chicken meat finely chopped.
  2. Onion, garlic, fat mince.
  3. Mix the stuffing, add salt and spices.
  4. Cheese, pepper, tomatoes, mushrooms cut into cubes.
  5. Divide the minced meat into 4 servings and add your own ingredient to each.
  6. To make sausages.
  7. Bake for half an hour at 200 degrees.

Eight kinds of different sausages are ready - choose your favorite ones for yourself.

Useful recommendations

So, we reviewed the main stages of cooking homemade sausage. You can use one of the recipes offered by us, or you can include your culinary imagination and invent new, original sausages.

The main thing to remember.

  1. Choose only quality products for cooking sausage.
  2. Before cutting the meat should be cooled, then you can cut it easier, and the consistency of minced meat will be correct.
  3. Do not be lazy to prick ready sausages with a needle so that they do not burst during heat treatment.
  4. If you have cooked a lot of sausage, store it in a container, fill it with lard, and just serve it before serving.

Now you know how to make homemade sausage. Choose your recipe, cook more often, pamper your family and friends with delicious. And enjoy your meal!

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