Homemade sausages in a pan. How to cook homemade sausage the right way - step by step recipe

On store shelves, there is now an extensive assortment of various sausages, wieners, sausages and kupat, which can be purchased both frozen and fresh... These meat products can be in natural or polyethylene casing, with or without spices, as well as smoked or raw. Many housewives know how to fry sausages, but in order for the appetizer to turn out to be truly tender, juicy and aromatic, you need to know some of the features of the preparation of such a product. In addition, you can do homemade dish, which will be more useful, natural and very appetizing. After analyzing the different ways of baking sausages, you can choose the most suitable one, which will be not only convenient, but also fast.

In a frying pan

Most for home cooking the method using a frying pan is suitable, frying on such a dish is easy, and the finished product has a pleasant surface crust.

You can bake products made from various meats in this way. It turns out delicious if fry in a pan bavarian sausages, which are distinguished by their white color, natural casing and veal, lard and seasonings. Snacks from such a dish are considered tasty, satisfying, and also free from harmful components. It is recommended to first boil Bavarian kupat for about ten minutes, and then fry over moderate heat for the same period of time.

In addition to the pan, you can immediately use a frying pan, into which a small amount of liquid is poured and kupat is placed. After the water has completely evaporated, add vegetable oil to the dishes and cook until browned on all sides. This method is used in order to preserve the delicate surface film of the sausages, which breaks easily. Also, experienced housewives advise not to use a fork, since when a snack is punctured, its natural film from the intestines also breaks easily.

How long does it take to fry chicken sausages in a pan? Chicken cooks faster than other types, so it will take no more than ten minutes to prepare delicious kupat. Pour one tablespoon into a hot dish sunflower oil, add half a glass of water and place meat product covering the pan with a lid. After five minutes of simmering over medium heat, turn the sausages over so you can fry them on the other side. Beautiful golden brown will indicate the readiness of the snack.

If there is no time for long baking, then there is an opportunity to shorten it. To do this, use a toothpick or a sharp needle to make several punctures in the outer shell of the sausages, after which they can immediately be baked in oil, without forgetting to turn them over often.

Any meat kupat should be thawed before cooking. It is better to place them in the refrigerator, placing them on the bottom shelf, and then continue the process with room temperature about half an hour more. So the product will not lose its taste and useful properties... And for quick defrosting, it is enough to briefly lower the sausages in warm water, but it should be borne in mind that this method makes the product less juicy and saturated.

Grill

The traditional way of cooking kupat is grilling, not in a skillet. Before baking, it is recommended to immerse the product in boiling water for thirty seconds, and then grease it with fat or oil and fix it on the wire rack. Fry juicy sausages on glowing coals for about half an hour, changing the contact sides of the coals and the grate, so that a crust on the shell can form evenly, and the product is completely boiled.

For outdoor cooking, homemade pork kupat are perfect, which is easy enough to cook, having everything necessary products... And it is better to use them with fresh herbs, canned vegetables or fresh bread smeared with mustard. This option especially suitable for those who live on a farm and are engaged in animal husbandry.

You can also appetizingly fry tender sausages in a grill pan. To begin with, meat products are cooked in boiling water for a couple of minutes, then they are taken out and dipped in paper towels. Then each "sausage" is greased with oil and placed on a hot frying pan. The product is baked for about four minutes on all sides, getting ruddy stripes.

Home

In order to prepare homemade kupaty in a natural casing, you will need:

• 800 gr. pork;
• 200 gr. beef;
• 200 gr. lard;
• 3 m of natural intestines;
• 2 cloves of garlic;
• 3 onions;
• spices.

We twist the meat, bacon, onion and garlic in a meat grinder. Add spices to the minced meat and mix well. We tighten the prepared intestines with a thread on one side, fill them with the resulting meat mixture through the funnel and tie them again after twenty centimeters. We repeat the procedure until the end of the ingredients. Then we boil the sausages in boiling water for one minute and let them dry.

This product can be frozen and stored in the freezer or fried immediately.

To bake kupaty in the oven, preheat it to 180 degrees and place a baking sheet with meat products greased in advance. We cook the dish on one side for about ten minutes, then turn it over and cook for about the same amount of time. The meat in natural film should acquire a beautiful golden or red layer, depending on its composition.

Sausages are served hot with various sauces or side dishes. The product can be cut into pieces or consumed whole. Kupaty is usually prepared by using your own imagination and experimenting with the composition of spices, seasonings and even herbs. Such an appetizer is always tasty, satisfying and aromatic.

An important advantage of meat sausages is the possibility of baking them not only at home, but also in nature. And minced meat for cooking can be used based on personal taste preferences, adding and changing its composition. Observing the rules of roasting and using the advice of experts, you can get not only spicy dish but also the satisfaction of the culinary process itself.

We make kupaty, sausages, sausages and sausages at home.
How to make sausages? Where can I get the right ingredients and casing?

We are already tired of the endless questions "Where can I get it?", "How to do it?" -shop for sausages "I eat sausages".

Where to buy sausage guts?
- Where can I get the guts for homemade sausage?
- Where can I get the right worm?
- What caliber of the shell is needed?
- Where can I get a sausage attachment?
- Where can I get nitrite salt?
- How to fry sausages so that they don't burst?
- What recipes would you recommend?
- How to stuff the minced meat into the casing?

Summer is the time for kebabs, barbecues and sausages.
With kebabs, everything is already simple and clear, with a barbecue it is also not difficult, but sausages require both equipment and skill.
But the most important thing, which cannot be done without, is the intestinal membrane and the nozzle.

To make sausages we need:
Equipment: a meat grinder with a sausage attachment (tarsus) or a sausage syringe, which is much less common in kitchens.
Ingredients: Intestinal membrane, meat, salt, spices (spices).

The cooking process is not complicated, but many housewives and chefs do not prepare such delicious and traditional dishes precisely because of the absence of either the tarsus or the intestinal membrane.

Where to get the intestinal membrane?
This is the most difficult question. If you go to the market, you will find that pork or lamb casings just do not lie on the counter. Butchers do not sell guts - they buy ready-made half carcasses and simply cut them up. In order to trade intestines on the market, you need to obtain a lot of permits from veterinary services and observe, firstly, for the production of intestines and for their trade, which is not easy, but simply unprofitable for the market. Therefore, they do not trade! You can negotiate with the butchers and ask them to bring the guts and sell them "under the counter." Trust me - these will be handicraft intestines with remnants of mucous membranes that will not be calibrated in size (diameter). What they bring - they will bring them. There is little pleasure for a true culinary expert from such purchases.
If I am read by professional butchers-sausages from factories, they may chuckle, remembering that the production where they work is full of guts. I agree with them! But taking the guts out of production is a banal theft. Even 3-5 meters for friends. Yes Yes!
The most correct decision is to go to the "I eat sausages" online store of intestinal casings, familiarize yourself with the assortment and place an order. The assortment allows you to purchase intestines and tarsus and spices, starter kits, and the necessary components that you lack to delight your household with delicious, traditional and natural food.

Which shell should you choose?
The question is not simple. The choice of the type and type of intestinal membrane depends solely on the type of product you want to get. We will help you make the right choice!
For sausages like "Hunting" or homemade sausages, lamb casings or an artificial protein casing in sleeves are suitable.
For sausages (kupat), pork casings are suitable, and for raw smoked or dry-cured products, beef casings.
For full-size sausages, an artificial protein casing or natural beef or lamb blueberry is suitable.
Me and "Eat sausages" will tell you about the types and types of casings and offer ready-made solutions that will help diversify your table!

There is no time to twist sausages - buy ready-made ones with delivery to your home or to your dacha (Moscow and Moscow region).

PORK CASING
Pork intestines are rightfully considered the most widespread and demanded type of natural casings. Thin walls of the womb allow not to peel the casing from sausages or homemade sausages and use it with the product. This method is the most delicious.

Pork belly caliber 38/40
Classic natural shell for sausages (intestines), suitable for all cooking methods - frying, boiling, baking and grilling. The thin walls of this shell allow it to be eaten with the product, fully conveying the taste of smoke and aromatic oil... Ideal for picnic pork sausages.

You can read more about the worm at the link. Examples of recipes using this sausage casings - pork casings 38/40: recipe 1 (Easy german recipe), recipe 2 (turkey sausages), recipe 3 ( Liver paste), recipe 4 ("Ukrainian fried" sausage), recipe 5 (Chicken sausages "15 minutes"), recipe 6 (Belarusian homemade dried sausage), recipe 7 (grilled pork sausages), recipe 8 (grilled sausages with cheese for a picnic).

Pork belly caliber 40/42
This shell (intestine) is ideal for frying, baking, drying, grilling and boiling. This caliber is a classic in the production of sausages for most of the peoples of the world.
Stuffing capacity - 0.7-0.9 kg of minced meat per 1 meter of womb.

You can read more about the worm at the link. Examples of recipes for sausages stuffed into this sausage casing - 40/42 pork casing: recipe 1 (Bulgarian sausages on the grill), recipe 2 (Chicken smoked sausage with cheese), recipe 3 (Liver sausage).

Pork bladders caliber 20/25
This casing is ideal for boiled or dry-cured sausages. Remember to use nitrite salt when dry-curing.

BEEF CASING
Beef casings (intestines) are the most durable natural casings. It is in them that homemade dry-cured sausages work best. Since ancient times, people have been preparing sausages at home in beef intestines; this natural casing allows you to smoke and fry homemade sausages. Beef blue has been considered from time immemorial an ideal casing for sausages such as ham, brawn, saltison (soltizone, zeldezon), and this natural casing is also considered a classic for boiled sausages(Doctoral, Amateur).

Beef casings caliber 38/40

You can read more about beef belly here. This shell (intestine) is optimal for dry-cured sausages, sujuk, oigosa. The most durable shell of all naturals. Withstands frying sausages without pre-blanching. An example of a recipe for sausages prepared using this sausage casing - beef casings 38/40: recipe (Grilled lamb sausages).

Beef casings caliber 40/43
The most durable type of natural shell (intestine). Usually, this caliber is stuffed with sujuk, blood and semi-smoked sausages.
Here is an example of recipes using this casing for a 40/43 beef casings: recipe 1 (Cured homemade sausage), recipe 2 (Cured "Chorizo").

Sinyuga beef
IN German cuisine saltison is stuffed into this shell, in Russian cuisine there is an analogue - gray, red brawn. In the classic Russian version of the recipe, brawn is consumed chilled with horseradish or mustard, as an excellent snack for bitters and vodka.

You can read more about beef blueberry at the link. Here are examples of recipes for sausages made using beef blueberry: Recipe 1 (Ham (Saltison) from pork knuckle). This recipe was a success among professional technologists. Recipe 2 (Homemade marble ham), recipe 3 (Lean beef ham).

LAMB SHELL
Lamb casings or as they are called butchers - lamb casings are great for making homemade sausages or hunting sausages, grilled sausages. In lamb blue, smoked, boiled sausages, brawn and saltison are excellent. Stuffing capacity of lamb blues - from 1 to 2.5 kg in 1 piece.

Lamb casings caliber 24/26
The best casings (intestines) for thin "Hunter" type sausages. For frying in a pan, they are usually folded into beautiful spirals. You can read more about lamb carp at the link.
Attention! Please note that a fine lamb belly attachment (meat grinder attachment) with a diameter of 18 mm must be used to stuff this worm. Manually - without a pin, it is very difficult to do it.

Examples of recipes for sausages prepared using this casing for sausage - lamb wand: Recipe No. 1 (Grilled mutton sausages), Recipe No. 2 (Festive spiral sausages). Only thin minced meat is stuffed through this tarsus (a nozzle for lamb and sausage casings) - loose on a grid of 3-8 mm, pieces of bacon should be no more than 5 mm, otherwise the minced meat will get stuck in the tarsus when stuffing, "grind" in a meat grinder and appearance will be non-standard.

Sinyuga lamb caliber 70+
Perfect for chicken rolls, minced shank rolls, minced meat sausages, sujuk-type dry-cured sausages, flat dried sausages, steppe-style kazy, rolls.

An example of recipes for sausages made using lamb blueuga: recipe 1 (minced pork ham), recipe 2 (royal sausages).

COLLAGEN CASING
Collagen casings are the closest type of sausage casings to natural casings.
Collagen is a protein of connective tissue. All sausage collagen casings are made from beef collagen obtained from split beef skins. Collagen casings are the closest to natural casings in terms of technological and organoleptic characteristics. Collagen is used to make any diameters of casings - sausage (18-26 mm), sausage (28-34 mm), sausage (36-45 mm). These shells are divided into 2 types - straight and annular (completely repeat the appearance of the womb). You can find a large assortment of sausage in a collagen casing of the "Belkozin" type in absolutely any store, which speaks of the popularity of the casing.

Collagen casing for sausages
The casing is a seamless ring-shaped sleeve made from high quality split leather of cattle hide. In fact, it is perfect option for the production of sausages in the form of rings, half rings and arcuate loaves. This type of casing is analogous to natural circles and beef and pork casings, and has significant advantages over them, namely: stability of caliber and bacterial purity.

Collagen casing for sausages

Sausage annular protein membrane
This shell is an artificial analogue of a lamb's belly. Usually they use a sausage attachment for filling.
Made from Beef Collagen. Differs in thin walls, maximally repeating the circular shape of the natural shell.

POLYAMIDE SHELLS
Polyamide casing for sausages is made of gas and moisture impermeable oriented multilayer polyamide. This is the most durable type of shell. Allows to increase the shelf life of any sausages.

CELLULOSE CASING
Cellulose sausage casing is characterized by vapor and smoke permeability; it has been used in industry for over 40 years.
We all remember very well examples of the use of this casing in Soviet GOST sausages (transparent three-layer casings on Doktorskaya and Lyubitelskaya sausages).

Sausage cellulose casing

But in the restaurant ???? What's going on in the restaurant?

We read further what fits under "does not apply":

It turns out that in a restaurant you can make any sausage-sausage without obeying the regiment. In other words. how did the chef consider it necessary to add nitrite salt to the recipe - so he will pour it into the kupat ??? Who controls it?

Of all the meat snacks for beer, homemade sausages are, perhaps, one of the most interesting and not "overused" among connoisseurs of beer parties. Steaks, kebabs, burgers and other culinary pranks cannot compete with a dish whose history goes back several centuries. Don't believe me? Ask any German who has smoked his next Oktoberfest from dawn to dusk.

When I was little, for significant holidays, my grandmother in the village used to heat up a wood-burning stove and cook homemade pork sausage. Pigs in household were always grown, and the sausage was very often - tasty, aromatic. An excellent homemade meat appetizer.

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

Gathered to cook sausage for 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 lies not in the sausage, but in its quality. And homemade sausage is quality! Natural shell, natural pork meat and, spices and inspiration, it's natural too.

In the Bulgarian villages, a very tasty homemade sausage is prepared - "nadinitsa", a hand-made fried sausage in which minced meat is mixed with traditional Bulgarian spices - fenugreek.

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

The homemade sausage you were looking for!

Ingredients (3 kg sausage)

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

1. You need to understand that homemade sausage is very satisfying and tasty dish... The sausage is well stored, especially if the ready-made sausage cooked at home is placed in a ceramic pot and filled with melted lard.
2. 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 will refuse a sandwich with cold sausage or warmed up.

   Sausage spices: salt, oregano, thyme, pepper, basil, coriander

3. Pork small intestines, no matter where you bought them, must be thawed in the air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It will not be superfluous to scrape out the intestines with the back of the knife, remove mucus from the intestines.

   Pork Small Intestines - Natural Casing

4. Pork can be used from any part of the carcass. Considering that the sausage is made with the addition of lard, the fat content of the meat does not matter. Neck, shoulder blade, back part are perfect. Thoroughly clean the meat of bones and cartilage - they must not be allowed to enter the product.

   Pork meat can be used from any part of the carcass: neck, shoulder blade, back

5. Homemade sausage, in principle, can be prepared from minced meat minced with a meat grinder. But my grandmother always cut meat and bacon with a knife. The size of the slices is like a medium-sized cherry. This, of course, is a somewhat laborious process, but in this case the sausage turns out to be especially tasty.

   Lard, preferably not salted and not frozen

6. Spine fat, preferably not salted and not frozen, should be freed from the skin. Cut off a piece of lard weighing about 100 grams and set aside for now. Cut the remaining bacon into slices half as small as the meat. The ratio of meat to lard should be about 1: 6 - this is very approximate. It is worth considering that if pork with a large amount of fat is used, it is worth reducing the amount of added fat.

   Chop meat and lard

7. In a large bowl, combine chopped meat and lard. Salt and pepper - you can even a little more than it's worth. Add dry fragrant greens: basil, oregano and thyme. Add ground coriander to taste. Stir the meat very thoroughly so that all the spices are evenly distributed. By the way, I don't add bay leaves.

   In a large bowl, combine chopped meat and lard

8. Peel the head of garlic and chop the cloves very finely with a knife, as small as possible. You can use a kitchen appliance to chop the garlic or a grater, but in this case there will be a lot of garlic juice, I do not like that. Add chopped garlic to minced meat and stir. Next, I add a little to the minced meat good brandy- 2-5 tbsp. l. This is optional. Try it, but you don't need to add a surrogate or bad-smelling alcohol, this will affect both the aroma of the homemade sausage and the 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

9. Then comes the turn of the most important process - the sausage starts. The prepared shell will start minced meat.

   Minced meat ready for filling

10. If in a home auger meat grinder there is a special nozzle for the filling - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cruciform knife and grate are removed from the meat grinder, and a nozzle is inserted instead. The intestine-shell is pulled over the nozzle, and the tip of the intestine is tied on a knot or tied with cotton thread. It is important that the thread should be free of synthetic fibers, they will instantly burn when frying.
11. Minced meat is started in a meat grinder, as in cooking. The casing is filled automatically and shrinks as it fills from the nozzle.

    Casing on a special nozzle, ready for filling

12. Attention: do not fill very tightly. When squeezed, the casing should be easily pressed. If the shell is tightly filled, it is guaranteed to burst when boiling or frying.

    Stuff the shell with minced meat

13. It must be ensured that there are no holes in the shell. If you find a hole, it is imperative to cut the shell in this place and tie it with a thread. The end result is not a whole long sausage, but two or more sausages that can be linked together in a chain.

    Stuffed sausage with tied ends

14. This completes the preliminary stage of cooking. Homemade sausage is filled with minced meat and should be sent to the refrigerator overnight. Minced meat should mature for at least 4-5 hours.

    Tie the sausage with thread and refrigerate

15. Immediately before the start of cooking, it is necessary to carefully examine the casing again, to identify and bandage tears and visible holes. After that, it is worth rolling the sausages into spirals (rings) and tying them with cotton thread. So it is more convenient to cook and fry the sausage.
16. Further, an important point: the sausage casing must be pierced in many places. It is convenient to do this with a toothpick or a large needle. Prick the casing on both sides with an interval of 4-5 cm. If air-filled voids are visible under the casing, they must be pierced. Remember in Hasek - Baloun could not drive away from himself that unforgettable vivid picture of how he pierced the "tlachenka" so that the air would come out of it: otherwise it would burst during cooking.

    The sausage casing needs to be pierced in many places.

17. Pour 15 cm of water into a large enough saucepan, frying pan or cauldron. Put the sausage ring in the pan so that it is submerged in the water and bring the water to a boil. Cook from the beginning of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.

    Boil the sausage from the beginning of boiling water - 4-5 minutes

18. Cook all the sausages prepared the day before in turn. After cooking, remove the sausages from the boiling water, put them on plates and let cool.

    

After a long fast Easter dishes seem especially satisfying and tasty. Plentiful hearty food for Easter is one of the principles of hospitable hosts. Diligent cook housewives are doing their best to prepare for this. Easter menu is rich meat dishes... What you will not find here: home-style boiled pork, chicken rolls, pork baked with herbs, homemade sausage ... By the way, about homemade sausage. Not many can top-notch. But this is within the power of those who know the basic secrets of frying homemade sausage. Recipe for school children.

Easter dish (grilled sausage) - Cooking secrets: