There will be a place in each house, because these are practically universal assistants for any housewife. Find out how to cook delicious home sausage: recipes for every taste collected in this section. To your service. Such a simple product looks great as a hearty snack, and as a full.Fledged hot dish, and even being part of the ingredients of salads, the first and second dishes. Find your favorite simple way to make sausage at home. And forget about problems in the kitchen once and for all. Now you are not afraid of even suddenly arrived guests, because you can quickly and deliciously prepare home sausage on recipes without the slightest work. Responsibly take the selection of ingredients, use fresh products of good quality. Otherwise, rely on our best recipes for home sausage with
Our great-grandmother-great-grandfathers considered Easter the greatest day. Very often, for the sake of such an event, they cut a boar so that there was everything on the festive table, including an amazingly tasty home sausage. Added: Dashunia 05.04.2013
Homemade pork sausage in guts. Recipe for cooking according to GOST
I always like to first get acquainted with the classic options that are tested by time. And only then, taking these instructions for the basic, to create something more complex and interesting. Therefore, I start with a recipe for GOST.
- Pork of medium fat content. 4 kg.
- Fat pork. 1 kg.
- Natural pork shell. 8 m.
- Butter. 50 g.
- Garlic. Approx.7 tooth.
- Onions (granular). 2 t.L.
- Salt. 4 tbsp.L.
- Nitritic salt. 1 h.L.
- Mustard (in grains). 1 t.L.
- Ground pepper. 1 h.L.
- Coriander (powder). 1 t.L.
- Celery (ground). 1 h.L.
- Water (ice). 500 ml.
- Cognac. 100 ml.
Twist 1/3 of meat on a large grille. The rest of the meat is cut into pieces of approximately 1 by 1cm.
Combine the meat twisted and chopped.
This consistency will provide a viscous consistency of the meat “test”.
Mix the meat and add spices (all), cognac, garlic (missed through the press) and water (with people).
Knead the mass, evenly distributing spices by minced meat.
Why icy water is needed? The process requires kneading. If you do not cool fatty meat, then the fat will begin to melt, the consistency will lose elasticity, it will become sticky and it will not be possible to work with minced meat.
Divide the resulting mass in half. In one part of the minced meat, add nitrite salt diluted with water, if you want to get a more pink sausage.
We cover one and second part of the minced meat and send it to the refrigerator for 3-5 hours.
After cooling, fill the shell with minced.
There are special units with which it is easy to do this. But you can use even plastic bottles.
As soon as the meat begins to fill the shell, we puncture with a needle so that air comes out.
The meat can be filled tightly, if you do not want the sausage to burst when subsequent work.
Tie the edges of the shell after filling it. And we pierce the shell through the entire surface with a needle.
Since the meat is not tightly clogged into the shell, it is easy to divide into separate sausages and crank the shell. You can pierce the shell in some places with a needle, so it is less likely that it will burst during the preparation process.
How To Make Venison Summer Sausage. Step by Step Guide
We twist the rings and connect the ring in 3 places. This is done so that it is more convenient to turn it over, get out after cooking from the pan.
We boil in hot water for 45 minutes. To do this, put a pan with a wide bottom on the stove so that the rings are free there. When the water boils, we put the semi.Finished products (you can cook 2 rings at the same time by putting one on the other).
Water should not boil. When we put the sausage, make fire minimal. Then she will languish.
We spread the cooled product on a baking sheet lubricated with butter. Lubricate with oil and the product itself. Bake at a temperature of 200-220s for 30 minutes.
If you do not plan to cook immediately, it can be frozen after boiling.
Sausage with nitrite salt has in the context of a delicious pink look.
If you cook with ordinary salt, then it is no less tasty, but its color is lighter.
Kitchenaid Metal Food Grinder Attachment with Sausage Stuffer on QVC
Homemade pork sausage in guts. Recipe for cooking according to GOST. Author https: // YouTu.BE/TICXN85HX0K
Liver home sausage
4 years ago, we refused store and market sausages and smoked meats, we cook everything ourselves
Stomachs chicken bucket salt pepper red burning zira garlic yellow ovary gelatin starch nut nuttles
How to make sausage
There are many options delicious to cook a lot of sausage: cooking, smoking, fried, sluggish. The product is obtained in a slow cooker, ham, in a pan, smokehouse.
In the ham
The recipe for pork ham snacks is presented at
In a multicooker made of turkey
Sausage in the slow cooker is juicy.
The product can be used in the healthy food menu.
For a diet table from the list of ingredients, exclude fat and the last stage of frying.
- Prepare 2 pieces of pork intestines (processing consists in soaking in water with vinegar for a couple of hours).
- Divide 1 kg of turkey meat in half: crank one part through a meat grinder, the other. Cut into small pieces. Also grind 150 grams of fat. Combine all parts of meat and lard.
- Add 1/2 teaspoon of nutmeg, paprika and salt to taste. Mix the mass with your hands.
- Pour 100 ml of pre.Chilled water into minced meat (to an ice state). This will add juicy to the product. Next, leave the minced meat pickle in the refrigerator for at least 6 hours.
- Next, enter 3 cloves of crushed garlic and knead the composition. Fill the intestines with minced meat, tied one end with a thread. Do not introduce the filling too tightly, otherwise the shell can burst during heat treatment. Every 10-15 cm tie the guts with a thread. As a result, you get 2 rings, each of several sausages. Pierce products in several places with a toothpick.
- Download sausages into a multicooker bowl, turn on the “extinguishing” for half an hour. Upon completion of heat treatment, turn on the “Frying” mode and fry each ring on both sides for 10 minutes. The most delicious melter sausages are ready for use.
Homemade boiled sausage in a mug
It is easy to prepare a delicate snack in a regular cup:
Independent preparation of most types of sausage is quite laborious, but the result is worth. After trying a home product, you will no longer want to purchase a store product. I also advise you to use the simpler recipes for making minced meat: cabbage rolls, stuffed eggplant, lasagna, original French meat. Success in culinary experiments!
- 500 g of the liver;
- 250 g of pork fat;
- 1 head of garlic;
- 2 large bulbs;
- Salt, pepper and other spices to taste;
- 1 tablespoon of starch;
- 3-4 eggs;
- 3 tablespoons of semolina;
- 100 ml of milk;
- Small intestines.
For sausage, you can take any liver: pork, beef, chicken. Rinse it and clean it from film. Cut into pieces and pass through a meat grinder with fat and garlic.
Finely cut the onion and fry in a pan. Add onions, salt, pepper and favorite spices, starch, eggs and semolina to minced meat. Mix thoroughly, pour milk and mix again.
Fill in pre.Prepared intestines with minced meat. Cook the sausage for 40 minutes over medium heat. Or bake it in the oven at 200 ° C for 40 minutes: it will turn out especially tasty.
Ingredients for “Sausage Small Pork”:
|Kcal 5712.7 kcal||Proteins 338.5 g||Fat 469.4 g||Carbohydrates 42.5 g|
|100 g of dishes|
|kcal251.7 kcal||Squirrels14.9 g||Fat20.7 g||carbohydrates1.9 g|
Juicy and delicate chicken sausage baked in foil
It is difficult to find a kitchen on which there is no foil roll. After all, foil can be used for baking everything, starting with vegetables, ending with meat and fish dishes. Home baked sausages in foil will not be exceptions and will turn out juicy, soft and as dietary as possible.
- Chicken fillet –600 gr.
- Pork. 900 g.
- Fat. 200 g.
- Egg-4 pcs.
- Starch. 3.5 t.L.
- Garlic. 5 cloves.
- Salt. To taste.
- Black pepper. To taste.
- Paprika. To taste.
First, cut the meat with fat into small pieces, connecting in one container.
Squeeze the garlic using garlic and add to the eggs. We also fall asleep here and other necessary spices. After the mass was mixed with a whisk, gradually introduce starch. We continue to stir until there are no lumps left.
Add a homogeneous egg mixture to crushed meat and mix thoroughly.
On a cut off a piece of foil we spread the minced meat, forming an elongated sausage of medium diameter. Wrap the stuffing as tightly as possible, bending the edges. The ends can be fixed so that in the process of baking, the juice remains in the foil.
We put the sausages wrapped in foil on a baking sheet and send to the oven preheated to 200 degrees. We cut down 60 minutes and enjoy the aromas coming from the kitchen.
We’ll give time to cooled the finished sausage, even if you can’t wait to try rather. You can serve as a snack with tomato paste or other sauce to your choice.
Simple and delicious recipe for pork and chicken home sausage
At home, it is not difficult to prepare delicate sausage from chicken and pork. Such a treat will come out soft, juicy and not too fat. Perfectly serve as a snack!
- Pork. 700 g.
- Kurin fillet. 300 gr.
- Pork fat. 200 g.
- Pork gut. 2 m.
- Salt. 2 hours.L.
- Spices. To taste.
Pieces of chicken fillet, pork and fat are passed through a meat grinder.
Add Sabers and spices to the resulting minced meat. Carefully knead the mass.
Rinse pork intestines and stir in them a meat product. You can do it with your hands or with the help of kitchen equipment.
We tie the sausage at the tips, then transfer to the airgril or oven. Cook for 2-3 hours at a temperature of 80 degrees to a bright pink blush.
Then we transfer the sausage to a basin with ice. Hold it there for 10 minutes.
The home.Made product from chicken and pork is ready! Cut the treats and serve to the table!
Photos “Correct home sausage” from those who have prepared (5)
Комментарии и мнения владельцев and reviews
I don’t know how correct. But it turned out a very tasty sausage
Today I only filled the sausage, so there are no appetizing pictures with a frying crust. But as a result, there is no doubt, the recipe is good, I tested it last year for May holidays. Then they cooked sausages in the barbecue in the courtyard of the house and they scattered with lightning speed, there was simply no time to take a photo. Thanks for the recipe!
The recipe is verified until I prepared the sausage of problems. Yes, I had to tinker a little, but the result justified itself at 100%! Fragrant, soft and tasty real home sausage! The norm was halved, the rest according to the recipe. Baked in the sleeve in the oven 1.5 hours at a temperature of 1800 s. Igor, thank you very much for the recipe and science!
Your sausage is very appetizing and probably very tasty! I will definitely make a recipe in your way.Only of course half less.When I make sausage, some of the meat twist in the minced meat so the sausage does not fall apart when slicing into separate pieces.And also bake in the oven in the sleeve.
What should be the proportion of fat and meat? 5: 1, 3: 2. And what lard to buy if the pork is not very fat?
Good day. Sausage meat should be fatty, the ratio of fat and meat somewhere 3: 1.
Thanks for the recipe for such a yummy) I did it for the first time and everything turned out very tasty) I did a lot) in the oven I baked a couple of pieces and the rest was boiled in the freezer) It is very convenient when I need to get and fry) delicious, now I will constantly do!
And the rest was boiled in the freezer) It is very convenient when to get and fry), but why boil?
The boiled she then does not burst when frying, and her husband’s grandmother always boiled sausage in the village) She was then stored in fat and when necessary to be fried)
Thanks for the delicious recipe! The first time I did it very well, you can say perfectly perfectly! The nozzle for a meat grinder did not fit and I had to make a shocked with a finger so to say so! Backdled in the sleeve!
Oh, as I understand your bunny! The very from these. Waiting for their gut in the refrigerator. It is decided! I will do! From some photos you can get saluted saliva!
Treasury. Intestinal products of their own production, pork, beef, clean, without smell, ready for use. 10m. 20g. 0966285092
I already wrote in several recipes on the forum about where to get the guts, but I see anyway people are looking for and do not know where to get. The month of my life itself put on the search to the guts of high quality, so I share with pleasure with my find by my find online store http: // kolbaskidoma.Ru
Like. Over, I have not eaten store sausage for many years, and this is an option.And there are no problems in order to get the intestines.
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