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So that the sausage is juicy. The best ways to make homemade sausage

At first glance, this process seems complicated and time-consuming, in fact, the technology is simple: a shell of carefully cleaned intestines, finely chopped minced meat with spices and heat treatment. I wrote down a recipe for you homemade sausage from pork in guts as much as possible and provided each step with photographs so that the cooking process was easy to reproduce. Please follow the recommendations, then the meat appetizer will certainly turn out delicious and aromatic.

  1. Natural gut. For sausages, you need a shell - small pork intestines. You can arrange at the local bazaar for merchants to bring them to you on order. Or buy in a large supermarket, where they are sold already peeled, salted or frozen. In any case, the intestines will need to be examined - check if the integrity is not violated, then rinse and properly prepare.
  2. Pork pulp. Meat from any part of the carcass is suitable: neck, shoulder blade, back. You can ignore the fat content. The main thing is that the pork is fresh, not frozen.
  3. Salo. It doesn't matter which part of the carcass the fat will be used from. Spinal, thin trims and so on will do. It is desirable that it be raw and not frozen, always fresh, not yellow and not old, without a specific smell. If there is no raw bacon, you can use salted, but in this case, you need to carefully regulate the amount of salt added to the minced meat.

- Total cooking time: 2 hours + 3 hours for pickling
- Cooking time: 2 hours / Yield: 1.5 kg

Ingredients

  • pork pulp - 2.5 kg
  • bacon - 0.5 kg
  • pork small intestines - 5 m
  • cognac - 2 tbsp. l.
  • garlic - 1 large head
  • basil, thyme, oregano, coriander - 0.5 tsp each.
  • salt - 1 tbsp. l. with a slide or to taste
  • ground black pepper - 1 tsp. or to taste

Preparation

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    Pork small intestines, no matter where they are purchased, must be pre-processed. If frozen, then defrost at room temperature... Then rinse thoroughly, turn inside out, scrape with the back of a knife, remove mucus and rinse again. To make it easier to clean, you can immediately divide the intestines into pieces of about 1 meter. I clean in the following way: from the edge I make a twist of 2-3 centimeters and place the resulting pocket under a stream of water, under the pressure of the stream, the intestine is very easily turned inside out. I peel off the mucus on a wooden board, again placed with a stream of water. I soak the cleaned and prepared intestines for at least 1 hour in salt water to disinfect (for 1 liter of water - 1 tablespoon of salt).

    I free the lard from the skin. Cut into small cubes, the same size as on Olivier. The smaller the pieces, the more the fat will be melted as a result. The ratio of meat and lard for homemade sausages can be defined as 1: 5 (conditional ratio, can be changed at the discretion of the cook). If you use pork with a lot of fat, then add a little less lard, and vice versa, if the meat is lean, then the percentage of fat should be increased.

    I carefully clean the pork from bones and cartilage, they in no case should get into the sausages. If there is grease or grease films, then they do not need to be removed. I cut the pulp into pieces - about 2-3 times larger in size than lard. It is not necessary to grind it, as the meat should be present in the sausage clearly. But too coarse slicing will not work, otherwise it will be difficult to stuff small intestines, and the sausages will turn out to be less juicy. So look for a middle ground.

    Combine chopped meat and lard in a large bowl. I add pepper, salt and dry fragrant greens: basil, oregano, coriander and thyme. If you wish, you can add a little ground bay leaf (I do not add). And I definitely put garlic in the filling, peeled and passed through a press. Take the amount of garlic at your discretion, the sausage should smell delicious, but without going too far. If you use salted lard, not raw, then especially carefully adjust the amount of salt in the recipe. The minced meat should taste spicy, with a pronounced pepper aroma, rather salty - on the verge, even a little more than it costs, since the salt will partially evaporate during cooking.

    I pour a couple of spoons into the filling good brandy for a special aroma and juiciness. Mix thoroughly with my hands so that all the spices are evenly distributed. Use only quality alcohol. If you are not sure, then it is better to skip this step, otherwise you risk spoiling the product.

    Now comes the most crucial moment - you need to fill the sausage. For this purpose, it is most convenient to use a meat grinder with an oblong tube attachment. If there is no special device, then you will have to do with improvised means, for example, a spoon. I alternately pull the prepared intestines onto a tube fixed in a meat grinder. I tie the tip and stuff it with minced meat not very tightly, otherwise there is a risk that the intestine will tear during cooking. I tie the pork sausages stuffed into the guts and send them to the refrigerator for 3-4 hours so that they are marinated and the minced meat is ripe.

    Then I fold and connect them together into rings (optional, but it is more convenient to boil and bake this way). I prick over the entire surface with a needle, every 1-2 centimeters, to release all the air. If the procedure is not followed, the hot air will expand during cooking and the sausages may burst, so do not ignore the needle prick!

    At the same time, I bring water to a boil in a large saucepan (volume from 5 liters). As soon as it boils, I add a little salt and bay leaf. Gently dip the semi-finished product into boiling water and immediately reduce the heat to minimum. During cooking, you can play it safe and additionally prick the sausages with a needle. I boil in portions of 40 minutes in slightly boiling water (if you cook all the sausage at the same time, many portions at once, then increase the cooking time to 1 hour). I take it out and dry it.

    Grease a baking sheet with lard (or vegetable oil), lay out the blanks and send them to the oven, preheated to 180 degrees. I bake for 40 minutes, turning it several times so that the products are browned on all sides. When baking, a lot of fat will be melted - it can be used like regular lard, for example, fry potatoes on it or pour the same sausages for longer storage.

    From the specified number of ingredients, I got 4 medium rings. The total weight was slightly less than 1.5 kg, since the meat was with significant layers of fat and almost all the fat was melted, the homemade sausages turned out to be dense and dry. You can take a sample immediately after cooking or wait until it has cooled down - it is equally tasty both hot and cold.

Homemade pork sausage keeps well in the refrigerator for up to 7 days. If you want to stock up for future use, you can fill the sausages with lard (melted fat from lard). In this case, you need to free them from the threads, place them in hot ceramic pots or in glass jars, and then carefully pour boiling lard. Such a blank can be stored for more than a month in the refrigerator, you can reheat it as needed. Bon Appetit!

Say what you like, but sausage is a very convenient invention of mankind. Eating breakfast, having a quick bite to eat, "freezing the worm" in the evening - what other product will cope with these tasks just as effectively. For those who do not want to buy it in the store, we will tell you how to cook homemade sausage in the guts in your own kitchen.

Homemade pork sausage in guts

Ingredients:

If pork meat does not have a fat layer, then add about 200 gr to the ingredients. lard, otherwise the sausage will turn out to be dry.

Cooking method:

  1. Pork and lard need to be finely chopped (into pieces of about 1 cm), add spices and garlic, pour cognac.
  2. Mix thoroughly and refrigerate for at least 12 hours.
  3. The intestine must be tied tightly at one end with a harsh thread and stuffed with infused minced meat. It is more convenient to do this using a special attachment for a meat grinder, but if it is not there, then you can use a regular spoon. The main thing is not to stuff the intestines too tight, otherwise it may burst during cooking. If you want to get several small sausages, then bandage the intestine with coarse thread at regular intervals as it fills.
  4. Tie the open edge tightly, then use a toothpick to make several punctures in the sausage. This is necessary so that the intestine does not burst during heat treatment.
  5. Roll the sausage into a ring, put it in a saucepan with boiling water and cook for 10 minutes from the moment it boils.
  6. Pour vegetable oil into a baking dish, place the sausage there and bake in the oven for 50-60 minutes at 220 degrees until golden brown.

Pork sausages can be cooked different ways- in addition to the oven, they can be fried on a grill, frying pan, skewers - in any case, they will go off with a bang, and the guests will be trying to find out the recipe for this dish for a long time.

Hepatic homemade sausage in the gut

Ingredients:

Cooking method:

  1. Cut the onion into half rings and fry.
  2. Scroll the liver, garlic, bacon, fried onions in a meat grinder.
  3. Add spices, salt, eggs and semolina to the minced meat, mix thoroughly. Leave the minced meat for half an hour to swell the semolina.
  4. We tie one end of the intestine with a harsh thread and stuff with minced meat. Every 15-20 cm, you need to ligate the intestine, forming future hepatic sausages. Remember to puncture each sausage with a toothpick or needle.
  5. Prepared sausage can be boiled in a saucepan or baked in the oven for 40 minutes at 220 degrees.

Homemade chicken sausage in the gut

Ingredients:

  • chicken fillet - 1 kg;
  • chicken egg - 1 pc.;
  • greens, salt - to taste;
  • intestines - as needed.

Cooking method:

If you are cooking chicken sausage not for children, then you can add bacon (200 g) rolled in a meat grinder to the recipe, as well as garlic and your favorite spices. Chicken can be substituted for turkey if desired.

Cured beef sausage in guts

Ingredients:

Cooking method:

  1. Rinse the meat and cut into strips.
  2. Fry the coriander in a dry frying pan, then grind it in a coffee grinder.
  3. In a separate bowl, mix all dry ingredients: coriander, salt, soda, red and black pepper, sugar.
  4. Rub the strips of beef with vinegar, roll in a mixture of seasonings, fold in layers in an enamel bowl, cover with a lid, press down with pressure, put in the cold for 12 hours (after 6 hours, turn the pieces over and press down again with pressure).
  5. Dip the pickled meat in a vinegar solution at the rate of 2 tbsp. apple cider vinegar per liter of water. After 10 minutes, take out the pieces, squeeze out excess moisture and grind in a meat grinder.
  6. Salted lard cut into thin cubes and add to the meat.
  7. Stuff the intestines with the minced meat, tie each piece on both sides.
  8. Put prepared sausages on a wire rack and put in a place with good ventilation. After 5-6 days, the dry-cured sausage is ready.

How to choose meat for sausages

In addition to the undisputed taste homemade sausage has an undeniable advantage over the store counterpart - the hostess knows for sure which ingredients she used to prepare the delicacy and in what conditions she cooked it.

In fact, cooking sausage in the guts at home is not so difficult, just follow the recipe and use some tips and tricks.

Pork, veal, chicken, duck or turkey meat is usually used for cooking, but you can also combine several types of meat. It must be remembered that poultry meat is usually dryish, so it is mixed with lard or bacon for juiciness.

When choosing pork meat, examine the lard, if it is soft, tender and has a thin skin, then homemade pork sausage in the intestines will also turn out to be tender and soft. If you prefer lamb, then you need to look at the veins - if they are soft, then this is a guarantee that the sausage will turn out to be fragrant, tasty and tender.

How to choose and prepare intestines for homemade sausage

It is not difficult to buy already dressed casings for making sausages in a store or on the market today. They can be beef, pork or lamb, differ in length and diameter.

Beef gut is preferable for homemade sausage, as it is more durable.

What to look for when choosing guts:

  • color - light, without gray shades;
  • smell - weak or absent at all;
  • density - no large peripheral holes and nodules.

How to prepare the guts for homemade sausage:

If you find it difficult to find a suitable product, then there is something to replace the guts for homemade sausage. For an artificial casing, a collagen film is perfect - after heat treatment it is edible.

Before use, it must be soaked in a saline solution (1 tsp salt per 1 liter of water) for 2-3 minutes, then rinsed under running water.

There are a lot of types and recipes for homemade sausages. It can be fried in a pan or grill, smoked, boiled, cooked in the oven - in any case, cooked sausage at home in the intestines will not leave anyone indifferent.

Delicious homemade sausage - what could be tastier. Not only do we know what it is made of, but also the taste is simply unforgettable. Recently, less and less often we meet homemade sausage, although it is not so difficult to cook it. In addition, making sausage with your own hands, you can control the freshness of all the ingredients, and add some spices as you wish.

How to make homemade sausage with your own hands?


Make sure all the ingredients are in place before you start cooking. For the sausage we will use:

Pork, pulp, 1.2kg;

Salo, 180g .;

Garlic, 1 head;

Salt, ½ tablespoon;

Black peppercorns, 3 pinches;

Cognac, 2.5 tablespoons;

Pork intestines;

Soak the intestines in water with vinegar.

1. Cut the meat into very small cubes. We put it in a large bowl.

2. We process the fat, remove the skin from it, also length it into small cubes and throw it to the meat.

3. We clean the garlic, pass it through the garlic. Add to the meat.

4. Add spices and salt. You can use paprika, nutmeg. Grind the pepper and add it in the same way.

5. Pour cognac on top. It will add a more pleasant taste to the sausage.

6. Mix everything thoroughly. You can do it with your hands, the main thing is the end result.

7. Now the minced meat needs to stand and soak in spices. We cover it with cling film or a lid and put it in the refrigerator. Stir every 3-4 hours.

8. When the minced meat is ready, we proceed further to work. Let's prepare the intestines. We take them out of the water, and tie them on one side with a strong thread.

9. We prepare a sufficient number of intestines.

10. We take a meat grinder and put on a special attachment. We stretch the intestines on it with the open side.

11. We pass the meat through a meat grinder, and tie at the end of the intestine with a thread.

12. We fill all the guts until the minced meat ends. We tie our sausage with rings.

13. Using toothpicks or a thick needle, make several holes in each sausage. This is necessary so that the intestines do not burst during the cooking process.

14. Now it should be boiled. We collect water in a saucepan and bring it to a boil. With a little salt, we put our sausage there.

Secrets and subtleties of making homemade sausages

It is better to soak dried salted intestines in water for an hour or two before use.
To stuff natural intestines in the production of homemade sausage, you can use a special attachment for a meat grinder and the meat grinder itself, if you do not have such a attachment, you can use a plastic bottle. At the bottle, the upper part with the neck is cut off, the end of the intestine is pulled onto the neck itself, for reliability it is tied with a thread. On the other hand, we begin to fill the cut part of the bottle with minced meat, pushing the minced meat to the neck. Thus, it is possible to fill all homemade sausages without special tools.
Make sausages 10-15 cm long, then tie them up with a thread or make a knot out of the intestine itself. This is necessary so that if one of the homemade sausages or wieners bursts during cooking, the rest remain intact, their juiciness is preserved.
Do not try to stuff the sausages very tightly, this affects their integrity during cooking
It is very important not to let air into the intestines when you fill them with minced meat. Then your homemade sausages will not burst when you cook them.
For reliability, pierce the finished sausages in several places with a thick needle or toothpick so that excess air and moisture come out through them when the sausage is cooking.
If you bake the sausage in the oven, then it is better to grease them with vegetable oil, then you will achieve a beautiful golden brown crust.
Another important point! If this is your first time making homemade sausage at home, prepare a small portion first. Having mastered the whole principle and technology of making homemade sausages, go to a large volume. It is very convenient to make such a sausage in advance and store it raw in the freezer, and then throw it in boiling water or in a frying pan. Homemade sausages are prepared very quickly, and they are 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 cook 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 as additives, Bell pepper... I will offer you several recipes for how to stuff the guts when making homemade sausages, I will be very grateful if you add your versions of this dish in the comments or using the feedback form. I will gladly publish them in the same post.

Homemade sausages from different meats

When in a homemade sausage recipe homemade you use different types of meat, it turns out to be very tasty. If you love and you can eat bacon, cut it finely with a knife
For a recipe for delicious meat homemade 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
Pork fat
Olive oil - 3 tablespoons
Sugar - 1 tablespoon
Salt
Spices
Homemade sausages
Pass the pork neck or any other meat through a meat grinder with the nozzle where there are large holes.
It is better to cut the chicken, fillet with a knife and cut the bacon into small pieces. Choose the proportions of meat and lard yourself.
Knead the minced meat for homemade sausages in a large bowl, add spices and chopped garlic to it. Add 3 tablespoons of vegetable oil there, preferably olive oil and a spoonful of sugar.
Once again, knead the minced sausage well with your hands and before stuffing the homemade sausages in a natural casing, cool it in the refrigerator. It is advisable to leave the minced meat for homemade sausages to lie down for at least 2 hours, and 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 tastes very tender.

For its recipe, we need:
Chicken - 1 piece
Pork lard (lard) - 150 g
Water - ¾ glass
Powdered milk - 2 tablespoons
Salt
Dried herbs: rosemary, tarragon, thyme, sage, basil, oregano - your choice
Black pepper
White pepper
Garlic - 1-3 cloves (whoever likes it)
Turmeric (will give the chicken sausage an interesting color)
Pork intestines (belly) - 2 meters
Twine or thick thread
Cooking 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 flesh and bacon, add water and powdered milk(or replace the entire volume of liquid with milk or cream), add all the spices and salt.
Mix the minced meat for homemade sausage 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 pan. Or cook homemade chicken sausages baked in the oven, smearing them with vegetable oil to form a beautiful crust.

Homemade Belarusian sausage recipe

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

Homemade sausages - kupaty

According to this recipe, kupaty can be cooked with minced meat and potatoes, meat and rice, or just with meat.
Homemade kupat recipe with potatoes

For a recipe for delicious homemade kupat with potatoes, we need:
1 kg of meat (any), chopped bacon can be added to dry meat
400 g raw potatoes
Salt
Spices
Cooking kupat with potatoes
It is better to use meat for kupat that is slightly frozen, so it is easier to cut it into beautiful cubes. Raw potatoes chop finely with a knife. Mix potatoes with meat, salt and spices, stuff the sausages. The method for preparing kupat 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 kupats due to the addition of cereal to the minced meat. Instead of rice in this sausage recipe, you can use buckwheat.
For the recipe for kupat with rice you will need:
1 kg of any meat
150 g lard (bacon)
300 g of boiled rice
Salt
Garlic
Pepper
Spices (possible for barbecue)
How to cook kupaty with rice
Cut the frozen meat and bacon into pieces, mix with rice, boiled until half cooked.
IN chopped meat add salt, chopped garlic, pepper, spices with rice, mix.
Stuff the intestines (natural casing) not very tightly, pierce the sausages with a thick needle and boil in slightly boiling water for 20 minutes.
Then fry the kupaty in a pan until a beautiful crust.

Homemade liver sausage

This recipe makes the most delicate sausage cooked at home. Liver sausage can be eaten this way or you can make several dishes from it: pancakes with liver sausage, pie or pies with liver sausage
What is homemade liverwurst sausage made from? Of course from
Liver
Lung
Hearts
Large handful of boiled rice
Pork fat
Salt
Garlic
Spices
The recipe for homemade liverwurst sausage is simple
Leaver: any liver, heart and lungs can be used (beef, pork, lamb). The lung will need to be slightly boiled, so it takes longer to cook than the liver.
Boil rice until half cooked.
Finely chop the liver with a knife so that it can be easily cut, it is better to freeze it. Do the same with a portion of the bacon. Pass the raw heart, the remaining bacon and the boiled lung through a meat grinder.
Mix the minced liver for homemade sausage with rice, salt, chopped garlic and spices, knead well.
Fill the sausage casing with liverwort, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry liver sausages in a pan. Or just bake homemade liverwurst sausage in the oven or slow cooker, as we did with the sausages for frying (recipe HERE).

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

How to make sausage at home? This question is of interest to many culinary specialists who do not want to purchase this product in the shop. In this regard, we decided to present several recipes homemade different types sausages.

Making boiled poultry and pork sausage

Before making boiled sausage at home, you need to take care of 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 is well washed and chopped in a meat grinder. Lightly whipped proteins, salt, pepper and semolina... Sweet paprika, sugar and fresh sour cream are also added to the meat.

All ingredients are whipped with a blender. As a result of such actions, one obtains homogeneous mass without a single lump.

You can use a plastic bag as a casing for cooked homemade sausages. But it's best if you bring a baking bag or parchment.

The minced meat is laid out 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 formation of homemade sausage, it is laid out in a saucepan with boiling water and cooked over low heat for 1.5-2 hours.

Raw smoked veal tenderloin sausage

How to do damp smoked sausage at home, few housewives know. To remedy this situation, we decided to present detailed recipe of this product. For this we need:

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

Cooking process

Before making the sausage at home, you need to prepare all the ingredients. Rub the pork lard with garlic and table salt, and then send it to the cold.

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 twist it in a meat grinder. Cut the salted bacon 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 we rub them with liquid smoke, wrap them with 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, then we will provide it right now.

So, for the preparation of the product in question, we need:

  • cleaned pork intestines - several pieces;
  • fresh veal blood - about 3 liters;
  • pork fat - 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) - about 80 ml;
  • table salt - apply to taste;
  • cloves of garlic - about 5 pcs.

Cooking a delicious meal

Before making the sausage at home, chop the lard with a knife or using a meat grinder. We push the garlic cloves through a press, and then spread them to the calf blood. Add lard, dry ground spices, cognac and table salt there. We mix all the ingredients well with a blender, and then proceed to the formation of the sausages.

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

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

We carefully take out the finished products and cool. We hang the sausages in a well-ventilated area or send them to the refrigerator.

Making liver sausage in a natural casing

How to make liver sausage at home? There is nothing difficult in preparing such a product. We suggest you make sure of this on 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 sour cream of high fat content - 500 g;
  • cleaned intestines - 5-6 pcs.;
  • salt and other spices - use to taste.

Making sausages from liver

For the preparation of 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, chopped into gruel is added to the liver onion and chicken eggs... After mixing the components and obtaining a homogeneous mass, spread sour cream, various seasonings and table salt to it.

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. In the future, they are fried in a pan, grill or baked in the oven.

How to make dry-cured sausage at home?

To prepare dry-cured sausages, no special skills or special equipment are required. For such products, it is enough just to purchase the following components:

  • fresh veal - 1.5 kg;
  • pork fat - 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 - about 50 ml;
  • pork or veal intestines (prepared) - apply at discretion;
  • garlic - 4-5 cloves.

How to cook?

Before making a sausage at home, you need to prepare all the main ingredients. The bacon is thoroughly washed, dried, rubbed with salt, garlic and sent to the refrigerator for ten hours.

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

After preparing all the components, the 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 spread to the meat product, and then the remaining sugar and salt are added, and a little brandy is also poured in. If you do not have such a drink, then you can use regular vodka.

After thoroughly mixing all the components, they begin to form the sausages. The prepared base is placed in the cleaned intestines and tamped well. Having bandaged 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 wither. They will become absolutely ready for use in about 10-11 days.

Cooking Doctor's Sausage

Many cooks know how to make a 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 - about 3.5 large spoons;
  • granulated sugar - 2 large spoons;
  • ground nutmeg - 1.5 large spoons;
  • cardamom - dessert spoon;
  • cognac or ordinary vodka - about 50 ml;
  • fresh chicken eggs - 5 pcs.;
  • powdered milk - about 80 g;
  • very cold water - about 1 liter;
  • natural casing - optional.

Cooking products

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

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

The formed products are laid out in slightly boiling water and boiled for 50 minutes. Over time, the sausages are removed and cooled.

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

Making delicious chocolate sausage for dessert

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

So, to make homemade chocolate sweets, we need:

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

Making a delicious dessert

Before you do chocolate sausage at home, you should prepare the basis for it.

Shortbread cookies are not very finely chopped with our hands, and then add granulated sugar, powdered cocoa, melted to it butter and whole milk. To get more calories and delicious sausage we also spread a small amount in the base walnuts... Before that, wash them thoroughly, dry them in a pan and grind them with a crush.

After mixing all the ingredients with a spoon or by hand, lay the base on baking paper and form a dense sausage. After placing the product in the refrigerator, we wait until it completely hardens. After that, we cut the finished dessert into pieces and serve it to the table along with tea.

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

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

  • For the preparation of homemade sausages, only the freshest and youngest meat should be used.
  • To make sausages tastier, part meat product or fat must be cut into small pieces.
  • For the formation of sausages, you can use any shell: intestines, culinary bags, cheesecloth, parchment paper etc.

Bon Appetit!