Most sausages sold in stores are tasty, but quite unprofitable. After all, so that these dishes do not spoil for a long time, and their taste and appearance are as attractive as possible to buyers, they add all kinds of preservatives and dyes. No, of course, there are sausages on sale without these additives, but the price of these products is high. To save the budget, you can learn how to make sausage at home.
Pick your recipe
Sausage made at home, although it will not look like purchased, but for that you will be sure of the quality of the product. Indeed, in the manufacture of food, the control of the ingredients used will be under your strict control and you will be sure of the freshness of the product.
If you don’t have special equipment for making sausages, don’t be upset, because you can make a product using improvised kitchen utensils and accessories. And, having available sleeves or bags for baking, plastic bottles, you can give the sausage the usual elongated shape.
Boiled sausage at home: a recipe in a bottle
It’s worth noting that the recipe is easy, but you need a plastic bottle to play it. No, you don’t have to cook sausage in it, a bottle is needed as a form. It will need to lay out already cooked sausage mass.
Ingredients:
- 2 chicken legs (it is advisable to use them);
- a tablespoon of gelatin;
- a glass of chicken stock;
- half a teaspoon of salt;
- 3 bay leaves;
- 3 tablespoons of beet juice;
- ½ teaspoon ground pepper;
- two cloves of garlic;
- plastic bottle (1.5 liter).
Recipe:
Rinse the legs, put them in a pan, add salt and bay leaves, fill with water and put on fire. After 15-20 minutes after boiling water, pierce the leg with a knife in several places. Continue cooking for another 20 minutes. Allow the broth to cool completely.
Gelatin pour 250 ml of broth. Separate the chicken meat from the bones and chop it into a homogeneous mass using a blender or food processor. Add beetroot juice, chopped garlic, pepper to the minced meat and mix everything.
Melt the gelatin in a microwave or in a water bath, mix it with previously prepared minced meat and beat. Try the resulting mass to taste, if there is not enough salt or pepper - add these seasonings.
Cut off the neck of a clean plastic bottle, then fill the prepared form with minced meat and put it in the refrigerator for several hours. After about 3-5 hours, cut the bottle with scissors and remove the sausage.
Important: you need to keep this delicacy only in the refrigerator, as with a long stay at room temperature the product begins to “blur”.
Boiled sausage at home in a mug
If you want to cook homemade sausage, but you do not dare to experiment because of the complexity of the recipes, then I advise you to cook the product according to the instructions below. This sausage is prepared no longer than cutlets, so you can safely calculate the approximate time that you will have to spend on cooking and proceed directly to the execution of the culinary masterpiece.
Ingredients:
- 500 grams of chicken (chicken breast is possible);
- 300 ml of milk;
- 1 egg
- 2 tablespoons of potato starch;
- 5 cloves of garlic;
- 5 grams of salt and sugar;
- 1/3 teaspoon of coriander, nutmeg, cardamom and ground black pepper.
Recipe:
Cut the chicken into small pieces. Whisk milk with egg, salt, sugar and starch. Put the fillet in the blender bowl, fill with the milk mixture and turn on the kitchen appliance. Grind the mass until it becomes light and uniform.
Grind the garlic, add it and the rest of the spices to the tender minced chicken, mix everything.
Lubricate the inside of the mug with oil (instead of the mug, you can use a small jar, but only one that does not have a narrowing in the neck area), fill it with the prepared mass for 2/3. Pour water into the pan, put a towel on its bottom, and a mug of minced meat on the towel. Put the structure on fire. As soon as the water in the pan begins to boil, continue cooking the sausage for another 20 minutes. After time, remove the pan from the heat, wait until the water in it has cooled to 70 degrees, then remove the mug with sausage.
Gently shake the prepared sausage from the mug, wrap it in cling film and put it in the refrigerator for complete solidification. Work should be done before the sausage has cooled completely, as otherwise it will be a little problem to remove the delicacy.
Important: the addition of spices is necessary, but if the product is prepared for children, then you can slightly reduce the amount of pepper and garlic.
Doctor's cooked sausage at home
It takes only a couple of hours to cook this doctoral sausage. If everything is done strictly according to the recipe, observing all the recommendations and proportions, then the product will turn out to be incredibly tasty.
Ingredients:
- 500 g of pork (pulp with layers of fat);
- 250 g of beef;
- ½ cup of milk;
- 1 egg
- a teaspoon of sugar;
- ½ tsp salts;
- a pinch of ground cardamom, black pepper and coriander.
Recipe:
Rinse the pork and beef, cut the meat into pieces, if it has veins or a film, cut them. First, roll the meat in a meat grinder with a large grill, then replace the grill with a small one and repeat the procedure.
Add salt, sugar, egg, seasonings to the prepared minced meat, mix and transfer to a blender. Pour the milk (cream) into the minced meat and beat the mixture thoroughly until smooth. Leave the mixture for an hour (necessary for impregnating the meat portion with milk).
Tip: milk or cream must be added to the product, this will make the food more tender.
With ready-made meat, you can stuff a special shell - the gut, but if you don’t have one, simply transfer the meat mass into a baking bag, wrap it with a roll and tie strong thread on both sides.
Cook the sausage for two hours over low heat. After cooking, cool to room temperature, then refrigerate.
