Home-made sausages will require a lot of time and effort from the hostess. But the meat product from real beef and pork will be an excellent snack on the festive table and at the family dinner. There are many recipes for cooked sausages, for example, like the Doctor’s, you can cook uncooked smoked products using a variety of spices.
Pick your recipe
Home-made sausage made from pork and beef - "Beer" boiled
You will need:
- ground beef - 600 grams;
- pork ham - 350 grams;
- ground nutmeg - 2 g;
- black pepper - 2.5 g;
- sugar - 3 g;
- collagen membrane (80 mm).
Finely chop the pork leg with a knife into 1x1 cm cubes. Combine ground beef with minced meat, beat off the mass on the table, add spices and mix until smooth. Cut the collagen membrane into strips of 20-25 cm and dip in warm water. Soak it in this water for half an hour so that the shell becomes elastic.
Using a sausage syringe or a special nozzle in a meat grinder, fill all pieces of the shell with the prepared meat. Fill tight enough. Tie the filled shells with twine at both ends.
Keep the formed meat sausages on the table for about half an hour so that the mince can better soak in spices at room temperature. After that, put in a cold place for 2 hours. Stuffing will be condensed, and air bubbles will come to the surface of the shell. Then they can be noticed and deleted.
Now proceed to heat treatment of the sausage. Cook such a home-cooked product should be steamed or in the oven with a combi steamer at a temperature of 80 ° C. Also, cooked sausage according to this recipe can be cooked in a slow cooker, setting the desired mode. Readiness of a product is determined by a kitchen thermometer. It should reach 70 ° C inside the loaves.
Homemade Munich pork and beef sausages: a simple recipe
You will need 1 kg of minced meat:
- bold pork (shoulder) and veal - in equal proportions;
- water at room temperature - 100 ml;
- the composition of spices for Munich sausages - 6 g;
- natural pork shell - 2 m;
- salt - 20 g;
- dry mustard, honey - optional;
- lemon juice to taste.
Grind the meat in a meat grinder with a hole diameter of 3-4 mm. Cool the minced meat to 0 ° C. Add seasoning to it: a ready-made mixture for sausages. The composition of ground spices can be prepared independently.
To do this, combine in equal proportions ground nutmeg, dried parsley, black pepper, as well as a small pinch of cardamom, lemon zest. Also add the rest of the spices to taste.
Transfer the minced meat to the blender bowl, pour in the same warm water and beat the mixture until smooth, it should get a pasty consistency. It is important that the temperature of the meat is not higher than 12 ° C.
Fill the sausage syringe with the prepared meat, if it is not there, you can use a meat grinder with a nozzle with a diameter of 15 mm. Soak the pork casing in warm water, put it on the tube of a syringe or meat grinder and fill it with minced meat.
Divide the filled semi-finished products into pieces of 7-8 cm to get sausages in the form of sausages. When twisting, fold finished products in rings. Heat the water in a saucepan to a boil (90 ° C). Put the sausages in it and cook them until the temperature inside the sausages reaches 70 ° C.
Cured brandy home-made sausage made of pork and beef
You will need:
- low-fat pork - 2.2 kg;
- veal - 700 g;
- hard unsalted bacon - 1.4 kg;
- cognac - 100 ml.
- For seasoning:
- table salt - 75 g;
- ground cardamom - 10 g;
- black pepper - 25 g;
- cloves - 10 g;
- ground nutmeg - 15 g;
- hot red pepper - to taste;
- sweet paprika - 40 g;
- granulated garlic - 20 g;
- sage - to taste;
- nitrite salt - 1 g;
- collagen membrane (40 mm in diameter) - 4 m.
Step cooking
The pork should be chilled, for this recipe a ham, shoulder blade or neck is great. Strip meat and internal fat. Use a knife to chop the bacon with 1x1 cm slices, and the veal a little finer - 0.5-0.8 cm. Pork through a meat grinder with the smallest grill.
Combine the meat components and mix well until smooth. After kneading, beat the minced meat so that collagen is released and the minced meat has acquired the necessary stickiness. Pour cognac into the mass, again mix well. Wrap the container with plastic wrap and refrigerate overnight (10-12 hours).
Mix all the spices, grind in a blender or coffee grinder to a powdery state. Put the seasoning in the minced meat and mix thoroughly. So that the meat is well saturated with seasonings, soak the prepared meat in a closed container in the cold.
10 hours after the ripening of minced meat, cut the collagen shell into segments of 35-40 cm. Soak them in warm water so that they get the necessary elasticity. Remove excess water, since the sausage needs to be dried without heat treatment, in a cold way, so it does not need excess moisture.
Fill the shell with minced meat tightly, avoiding the appearance of air bubbles. Tie the edges with knots or tighten with twine. Pierce the shell of the loaf in several places so that air can flow freely during the drying process.
Hang the meat sausages on the bar by the twine so that they do not touch each other. Dry the meat product at a temperature of + 4 ° C in a dry, ventilated area for 3-4 weeks.
In a city apartment, it can be, for example, a refrigerator with a given temperature regime. Just do not forget to carefully monitor during the ripening of the sausage so that all other products are tightly packed. It is advisable that the refrigerator be equipped with a fan. Every day in the morning and in the evening you need to turn it on for 2-3 hours.
Determine the preparedness of the dried sausage by the final mass of the product. Weigh all sausages before hanging. Due to moisture loss, the mass should be reduced by half.
Homemade pork and beef sausage "Milk": a classic recipe
You will need:
- veal - 300 g;
- bold pork (neck or shoulder) - 700 g;
- milk - 50 ml;
- salt - 25 g;
- garlic - 9 g;
- sugar - 2 g;
- black pepper - 1 g;
- ground coriander - 1 g;
- collagen membrane - 3 m.
Grind all the meat into a very fine forcemeat in a meat grinder with a fine wire rack, and scroll through the peeled garlic cloves in the same place. Put the whole mass in a blender bowl and additionally punch for even better chopping.
Add milk, spices to the mass and mix well. In addition, beat off the sausage stuffing: this will help to achieve a connected and dense texture and avoid air bubbles inside. Cover the bowl with minced meat and put in the refrigerator for 1 hour to ripen.
Prepare the collagen membrane. To do this, soak it in warm water until elastic. Then start filling it with minced meat using a kitchen syringe. As the shell is clogged tightly, divide the meat into equal lengths of the length you require, about 10-15 cm each. This is easy to do by scrolling the shell around its axis.
Puncture the filled semi-finished product with a needle, hang them on the crossbar and stand to seal the minced meat in the refrigerator at 0 ° C. Cook sausages at a temperature of 90-95 ° C in a pan for 30-40 minutes.
