Homemade sausage is a tasty alternative to purchased meat delicacies. There are many recipes, most of which can be implemented in your own kitchen. Any meat is suitable: pork, beef, chicken, turkey and even horse meat. Properly selected spices and precise adherence to technology will help to make the dish tastier.
Pick your recipe
Homemade pork sausage
Pork is the most affordable and very tender meat. From it you can cook a delicacy with a minimum content of fat, which will melt in your mouth.
Ingredients:
- 2 kg of boneless lean pork;
- 1 egg
- 5 tbsp. l dry cream;
- 5 cloves of garlic;
- salt and sugar to taste;
- ground black pepper;
- fragrant herbs (rosemary, thyme, oregano).
To clear meat from veins and veins of fat, to pass through the blender or to turn in the meat grinder. Add the peeled garlic, dried cream, sugar and salt, grind again. If the veins come across in the meat, the procedure can be repeated. The finished mixture should be uniform and tender. Add the egg and ground black pepper to it. Knead the minced meat with your hands.
Spread a sheet of parchment on the table, put the meat on it, forming an elongated loaf. Wrap minced meat tightly by twisting the ponytails around the edges. To prevent the bundle from unwinding, fix them with twine. Make a few small sausages, each wrapped in foil.
Boil water in a saucepan, put sausages, close the lid and cook for at least an hour on low heat. Remove the products with a slotted spoon, cool and put in the refrigerator for 8-12 hours. Then unfold the bundles, roll sausages in chopped herbs and wrap in dry parchment again. Finished products are stored in the refrigerator for 2 weeks.
Chicken sausage
A very delicate product that can be served as a delicious hot snack or main course.
Ingredients:
- 2 kg of chicken legs;
- 5 cloves of garlic;
- 1 tbsp. l mustard seeds;
- salt and pepper to taste;
- curry mixture;
- natural guts.
Remove the meat from the bones and pass through a meat grinder. Add chopped garlic, salt, pepper, curry, mustard seeds. Knead thoroughly. Clean the intestines and fill them with minced meat through a special nozzle. From the specified number of ingredients, 3-4 sausages are obtained.
Place the finished product on a baking sheet and place in the oven, preheated to 180 degrees. Cook for 15 minutes, then pierce the skin in several places and put in the oven again. Bake sausages until golden brown, serve hot.
Hot sausages
Pork makes very juicy sausages, which are best served with vegetables.
Ingredients:
- 3 kg of pork neck;
- 700 g of lard;
- 3 tbsp. l water;
- 3 cloves of garlic;
- fresh pig intestines;
- salt and pepper to taste.
Rinse the intestines, clean and soak for 2 hours. Rinse the shell again. Cut the meat and lard into very small pieces, pass the garlic through a press, add water, pepper, salt, knead everything thoroughly. Fill the shells with minced meat using a meat grinder attachment, tie the ends with a thread.
Boil water in a large saucepan and put the sausage, previously punctured the shell in several places. After 7 minutes, remove the products with a slotted spoon and place in the baking sleeve along with small pieces of bacon. Fry in a preheated oven for 1.5 hours. 10 minutes before ready to open the sleeve so that the sausages are browned.
Cured sausage
A delicacy with a pungent and spicy taste can be prepared at home, but the process will be lengthy. It is best to use not too fatty pork or beef.
Ingredients:
- 1.2 kg lean pork;
- 800 g of shpig;
- 40 g of nitrite salt;
- 1 tsp crushed allspice;
- 2 tsp ground white pepper;
- 2 tsp garlic powder;
- pig intestines.
Place the meat and shpig in the freezer for several hours, cut into thin strips. Pour dry ingredients and mix thoroughly. Fill the washed intestines with minced meat, tie the ends with a thread. Lay the products on pallets, press them down and place in the refrigerator for 3-4 days. Then hang the sausages in a dry and warm place for 15-20 days. Ready-made delicacies are well stored in the refrigerator.