How long does it take to cook the sausage? How to properly cook homemade sausage - step-by-step recipe. Homemade sausage you were looking for

In mid-autumn, the time to prepare meat begins and continues until winter. Which means now is the time to think about making truly delicious homemade sausages. In markets and stores you can easily choose and buy the freshest meat and lard, and you can now still buy the best natural casings (intestines) for your sausages from farmers. Well, the cool air temperature at this time of year will allow you to set up your own small drying room for dried sausages even on the glassed-in balcony of your city apartment. That is why today the site invites you to work with us to figure out and remember how to cook homemade sausage.

Today, especially for you, “Culinary Eden” has prepared a selection of the most important tips and little culinary tricks, coupled with proven recipes that will definitely tell you how to cook homemade sausage.

1. Let's start with kitchen utensils. To cut and chop meat and lard, you will definitely need a strong board. Plastic or wooden - the choice is yours: plastic is, of course, more hygienic and easier to clean, but a wooden board is much more natural, more pleasant to handle, and, importantly, much stronger than a plastic board. For most homemade sausages, the meat must be minced rather than minced. The only exceptions are servelata and boiled sausages - to prepare them, meat and lard are rolled into minced meat. It is most convenient to chop meat with a large, sharp knife with a wide blade - a cleaver. When you decide to purchase such a knife, do not rush to buy a cheap knife of unknown origin; such a knife may break at the most inopportune moment and injure you. It is better to buy a good, albeit not cheap, knife from a well-known manufacturer, because such a cleaver, made of excellent strong steel, will last you a lifetime. In addition, you will need a deep dish with pressure to pre-salt the meat. This can be a deep enamel pan or a plastic container with a well-fitted pressure circle and weight. As a load, you can take a pre-washed and boiled cobblestone or a jar with a lid filled with water. And of course, you will need a meat grinder. A powerful electric one if you expect to make a large number of sausages, or a strong manual meat grinder if there will be only a few sausages. The meat grinder often comes with a convenient attachment for stuffing sausage, but if it is not there, then such an attachment can be purchased separately. And if you just want to try making homemade sausage for the first time and don’t want to immediately spend money on purchasing expensive meat grinders and attachments, then you can simply cut off the top of a plastic bottle with a wide neck and use it to manually stuff the sausage casing with minced meat, putting the casing on the neck and pushing the minced meat through an improvised funnel. Just keep in mind that stuffing this way will take a lot more time and effort, because the casing needs to be stuffed very tightly and evenly.

2. Of course, no sausage can be made without a casing. Small pork or lamb intestines (casings) are best suited for this purpose. You can buy it from familiar farmers or butchers. Be sure to buy only prepared, washed, cleaned and salted intestines, because cleaning them yourself is a rather difficult task even for those who have a garden plot and sufficient experience, and it is almost impossible for an untrained person to do this in a city apartment. Before stuffing, the salted casing should be soaked in boiled water for two to three hours, and then rinsed thoroughly, driving the water inside the intestine. In addition to natural intestines, you can also buy artificial types of sausage casings in specialized stores. The natural protein shell, which is sold dried, is very good. It is enough to soak such a shell in salted water in advance, and within a few hours it will be ready for stuffing. In addition, synthetic casings made from edible but inedible synthetic materials are also sold. This casing must be removed before eating the sausage, and it is completely unsuitable for preparing fried and smoked sausages.

3. If your plans include preparing dry-dried or uncooked smoked sausages, then you should take care of preparing a place for drying them. Nowadays you can buy special drying cabinets for sausages that can maintain the desired temperature and humidity, but this is a very expensive pleasure. In the fall, you can dry the sausage directly on the glassed-in balcony. It is enough to ensure that the temperature does not fall below 10°C and does not rise above 15°. It is not at all difficult to ensure such a temperature in the fall. Be sure to protect your sausages from direct sunlight by wrapping each one in wax paper and curtaining the balcony windows. Hang the sausages so that there is a distance of at least 15 centimeters between them for good air circulation. To quickly wither and dry sausages, you can also use electric vegetable dryers; set the dryer to the lowest temperature setting, and dry the sausage for several hours, then hang it in a cool place to dry. Well, smoking dried sausage is as easy as shelling pears - you can buy smoking boxes in many kitchenware stores and even in stores selling camping equipment. Follow the included instructions and everything will work out. The most delicious sausages are those smoked with a mixture of birch and alder chips or sawdust.

4. There is another very important point in the preparation of dried and smoked sausages - meat preservation. Most often, when preparing homemade sausage, they use salt, spices and vinegar to preserve meat. This approach also works, but is fraught with danger - botulism. This bacterium can easily develop in the anaerobic environment of densely packed sausage, the meat for which is poorly salted, and the toxin released by these bacteria is deadly! The easiest way to definitely protect yourself and your loved ones from this danger is to use peclosalt or nitrite salt (E-250) in the preparation of dried and smoked sausages. This is highly purified table salt with a half percent saltpeter content. When used correctly, it is completely safe for your health and can save your life. Using pecl salt, you will certainly be sure that colonies of harmful bacteria will not develop in your sausage, and in addition, the saltpeter contained in this salt will allow you to preserve the appetizing red color of the meat in your sausage. When using pecl salt, no additional salting is required; simply replace the entire amount of regular salt specified in the recipe with nitrite salt.

5. Many recipes for making homemade sausage do not require pre-salting the meat, however, when preparing dry-cured and raw smoked sausage, it is not recommended to skip this important step. There are two ways to salt meat for sausage: dry salting and salting in brine. For dry salting, grind all the required amount of meat according to the recipe, mix with spices and chopped lard and add pecl salt at the rate of 20 grams. pecl salts for every kilogram of meat. Mix thoroughly, place in a deep container under pressure and leave in the refrigerator for 3 to 4 days. You can also pickle meat in brine. To do this, cut the meat into large pieces and place in a bowl for salting. Prepare the brine. For every kilogram of meat, take 400 ml. water, 40 gr. pecl salts, spices according to the recipe. Pour water into a saucepan, bring to a boil and add your spices. Cook for 10 minutes over low heat, strain and cool slightly. Dilute peclosal in 100 ml. cool boiled water, and then mix with the rest of the brine. Pour the prepared brine over your meat, set pressure and put it in the refrigerator for a week to a week and a half. Once a day, remove the container with meat from the refrigerator and stir the pieces of meat. Make sure that the meat is completely covered with brine; if necessary, cook and add a little more. Rinse the meat salted in this way in water with the addition of vinegar (2 tablespoons per liter of water), chop and then proceed according to the recipe.

6. Let's begin our journey through the fascinating world of homemade sausages by making homemade fried sausage. It’s very easy to prepare this sausage; you won’t need any salting or salting of the meat. Soak the casing in advance - pork casings with a diameter of 34-36 mm. Expect that for every meter of such a shell you will need half a kilo of minced meat. Rinse thoroughly, devein and cut into small pieces 1 ½ kg. pork. Chop 150 grams into slightly smaller pieces. fresh (unsalted) lard. Peel the head of garlic and finely crush. Mix the meat and garlic thoroughly, add 30 g. salt, 1 teaspoon of ground black pepper and stir again. Then add the lard and gently knead everything together, distributing the lard evenly among the meat. Using a meat grinder with a special attachment, tightly fill the casing with minced sausage, tying with a thick thread every 30 - 50 cm and cutting off the finished sausage. Tie the edges of the sausage together and hang it in the kitchen for an hour and a half to settle. Don't forget to make several thin holes in each sausage using a needle to let out excess air. Sausages prepared in this way can be immediately fried in the oven, tightly placed in a baking dish greased with pork fat (40 minutes at 200°), or they can be tied in plastic bags and left in the freezer for the future.

7. There’s no time to tinker with casings, but how much do you want fried homemade sausage? English cuisine will come to your aid. Oxford sausages are prepared without casing. Pass 400 grams through a meat grinder with a fine grid. pork, 400 gr. beef and 50 gr. fresh lard. Add 200 gr. breadcrumbs, zest of half a lemon, 1 tbsp. a spoonful of chopped parsley, a pinch of nutmeg and a teaspoon of salt. Knead the minced meat thoroughly. Beat one egg, add to the minced meat and mix gently. Dip slightly damp palms into breadcrumbs, take a small amount of minced meat and roll into a sausage. Roll the sausage into a circle with the ends facing each other. Cook in a frying pan in heated pork fat for 10 minutes on each side.

8. From the very simple, let's return to a slightly more complex real sausage. Let's try to make homemade dry-cured sausage? Wash thoroughly and chop into small pieces 1 kg. half-fat pork and 500 gr. beef tenderloin. Prepare a mixture for dry pickling. To do this, mix 45 g. pecl salts, 1 teaspoon sugar, 1 teaspoon ground coriander, 1 ½ teaspoons black pepper, a pinch of hot red pepper. Place the meat in a container for salting, cover with the pickling mixture, mix and leave in a cool place under pressure for one to two days. In two liters of cold boiled water, dilute 2 tbsp. spoons of apple cider vinegar. Place the salted meat in a colander and rinse with the resulting solution, and then lightly dry with a clean cloth. Add 200 g to the meat. finely chopped salted lard and mix. Stuff the sausage casings tightly with the resulting minced meat and tie tightly at both ends. Using a thin needle, make several punctures to allow excess air to escape. Dry on the balcony at a temperature of about 15°C for a week. You can speed up the process by drying the sausage in a vegetable dehydrator. The sausage is ready when it has lost about half its weight. Store the finished sausage in the refrigerator.

9. What could be tastier than real homemade raw smoked sausage? It’s not a shame to serve such sausage at the holiday table, and it’s a pleasure to simply enjoy! Cut into large pieces 3 kg. fresh beef and 3 kg. lean pork. If possible, you can add another 500 grams. any lean game. Salt the meat using the wet brine method (see tip 5) for five days. Drain the finished meat and finely chop it or pass it through a meat grinder with a large grid. Peel and finely chop 3 kg. salted pork lard. Mix the meat and lard, add 2 teaspoons of sugar, 1 teaspoon of ground allspice, one teaspoon of ground black pepper, ½ teaspoon of ground red pepper, a pinch of ground cloves. If instead of pecl salt you prepared the brine with regular salt, add 30 grams. ascorbic acid - it will act as a preservative and color fixer. Mix everything thoroughly, place in a deep bowl and place under pressure in a cool place for another couple of days. Stuff the casings of pork intestines with the prepared minced meat and tie the ends of your sausages tightly. Hang the sausages in a cool place to dry for five days. Smoke the sausage at the lowest temperature for two to three days. If possible, smoke without interruption; if not, put it in a cool place overnight, and continue smoking in the morning. Hang the well-smoked sausage in a cool place to ripen for three weeks. Store the finished sausage in the refrigerator or cellar. If traces of mold appear, thoroughly wipe the sausage with vegetable oil and smoke for another couple of hours.

10. Do you prefer boiled sausage? Pamper your loved ones with the most delicate poultry sausage. Place the grill with the smallest holes on the meat grinder and rotate 400 grams together twice. chicken fillet and 300 gr. turkey fillet. Add three lightly beaten egg whites, 1 teaspoon of salt, a pinch of nutmeg, and ground black and white pepper to taste. Mix thoroughly and beat the minced meat with a blender. Add 300 ml to the minced meat. 33% cream and mix thoroughly again. Divide the minced meat into three parts, wrap each with cling film, forming thick short sausages. Tie the ends of the film tightly. Cook in a steamer for an hour. Cool for 24 hours, remove the film, cut the sausage into thin circles and serve. This sausage can be stored in the refrigerator for no more than 5 - 7 days!

The main ingredient in home-cooked sausage will naturally be chicken. Therefore, the choice of this product must be approached with special attention. Perhaps the most important criterion will be its freshness.

Chicken breast is ideal for this sausage. It needs to be cut into small pieces and thoroughly chopped in a meat grinder or using a blender. To prepare the minced meat, I chose a meat grinder and minced the meat twice to make it even more tender. Next, I did all the steps with the minced meat using a blender.

Pour 10% fat cream into the minced meat. Mix well.

Add a medium-sized clove of garlic to the minced chicken. Grind the garlic with the meat mixture in a blender.

From two medium eggs, take only the white. Add it to the minced meat and still - using a blender - combine into a glossy soft mass.

Now we need to work on the secret ingredient, thanks to which home-cooked sausage has a color exactly similar to store-bought sausage. This is beet juice.
We need 30 ml, this is approximately 1.5 table. spoons.

For the required amount of juice, you need to take small beets. Wash it, peel it and either grate it on a fine grater, pass it through a meat grinder or grind it in a blender. I chose the grater.

Transfer the grated or chopped beet mass into clean gauze and squeeze out the juice.

Add the resulting beet juice, salt, and spices to the minced meat.

Mix thoroughly until the mixture in the bowl becomes a uniform burgundy color.

Transfer half of the resulting mass to a sheet of foil.

Next, it will take a little skill to wrap the minced meat in foil in the form of candy.
Try to roll everything tightly so that after cooking, the sausage will be free of voids and unevenness.
It is advisable to tighten the ends of the candy with thread. All this is necessary so that the minced meat does not “run away” and the sausage is cooked evenly.
Do the same with the second half of the minced meat.

For safety, wrap the foil candies in cling film and place them in separate small bags. Tie tightly.

Boil water in a saucepan and place the bags of still raw sausage into it. Cook for 30 minutes. Turn the sausage several times during cooking to ensure it cooks evenly and has a uniform color.

Carefully remove the sausage bags and let them cool completely. Do not rush to take out the sausage and serve. It should be cooled thoroughly. You can unwind the bags, take out the “sweets” and put them in the refrigerator for a couple of hours.

Now you can expand it.
The color of the sausage should be a soft pink shade. Not grey, not yellow and definitely not white.

Using a sharp knife, cut the sausage into rings, place on a slice of fresh bread and taste the taste of home-cooked sausage. I really liked this sandwich, I think you won’t be disappointed either.

From this amount of minced meat I got two medium sausages with a diameter of 5-6 cm. I made them exactly this size, since it is very convenient to cut small sandwiches for tea. You can make the sausage a little thicker (then increase the cooking time slightly), just do not forget to turn it over on different sides while cooking in boiling water. You can also lightly pull the sausage with a thread in several places (at the stage of rolling the minced meat into foil), then after cooking it will be very similar to store-bought.

Home-cooked sausage should be stored only in the refrigerator, 3-5 days at a temperature of 2-6 degrees.

Ingredients:

pork pulp (necks) - 1 kilogram;
garlic -100 grams;
salt - 2 teaspoons;
ground black pepper - to taste;
water - 0.5 cups;
pork fat - 3-4 tablespoons.

Homemade pork sausage. Step by step recipe

To make homemade sausage, I use pork neck. Because this part of the pork carcass contains enough fatty meat and pulp. The fat will allow the sausage to become juicy and soft.
So, we cut the neck into medium pieces measuring 2 by 2 centimeters.
Advice. For homemade sausage, it is better to cut the meat rather than grind it, as this will make the structure of the sausage more interesting.
Add a lot of very finely chopped garlic. The garlic can also be squeezed through a press.
Salt and pepper the meat and add bay leaf.
Advice. The bay leaf must first be dried and ground into powder. Black pepper also needs to be fried a little in a hot frying pan before grinding. Then seasoned dishes will simply smell fragrant with this irreplaceable spice.
Grated nutmeg and allspice also go well with homemade sausage.
Cover the meat filling for homemade sausage and put it in the refrigerator for a day so that the meat is well saturated with all the spices and seasonings.
When the meat is infused, add half a glass of water to it, stirring well.
Advice. You can add broth instead of water. And some gourmets add a few spoons of alcohol: for example, cognac.
We stuff homemade sausage into the small intestines of pork. To do this, you can buy ready-made salted intestines. Before filling them with meat filling, the intestines need to be thoroughly soaked: change the water 3-4 times. And peel with a knife: this must be done carefully so as not to tear the sausage intestines.
Using a special attachment for a meat grinder, fill the intestines with meat. Don't forget to remove the knife from the meat grinder.
If you don't have a meat grinder with an attachment, fill the intestines by hand using a wire ring. Of course, this process will be long, but you will be pleased with the result.
Don't forget to tie the ends of our homemade sausage.
When filling the intestines with meat filling, the sausage must be kneaded from time to time so that there is no air in the intestines.
You can make one long sausage ring or small sausages.
The finished sausages need to be boiled a little in salted water for 5-7 minutes. Before cooking, the sausage can be pierced with a needle. Boiled sausage can be prepared for future use by putting it in the freezer, or you can immediately fry or bake it.
Heat the pork lard in a frying pan and fry the sausage until golden brown. It is important when frying that the sausage does not crack - otherwise the meat juice will leak out. You need to fry homemade sausage for 35-40 minutes: first open, and then close the lid and steam from the inside.
You can serve it with any side dish: potatoes, buckwheat porridge, stewed cabbage. It can also be used as a cold appetizer: only the fat in which it was fried will need to be removed.
Like any other meat dish, homemade sausage goes well with sauces. For Easter, homemade sausage is served with horseradish sauce. It goes perfectly with homemade pork sausage.
To do this, several horseradish roots need to be washed, peeled and grated on a fine grater. I prefer to grind horseradish with a grater, without using a blender.
Separately, grate the red beets and strain the juice from them.
Mix grated horseradish with beet juice, add salt and a little vinegar to taste.
Mix everything thoroughly and the sauce is ready.

Advice. If this sauce is very spicy for you, then add a couple of spoons of sour cream to the sauce when serving. The horseradish sauce will become a little softer - and then even children can eat it.

We are accustomed to thinking that sausage is, to put it mildly, not a very healthy product. However, this prejudice is due to unscrupulous manufacturers, whose sausage composition mainly consists of soy, preservatives and synthetic additives for taste and smell. At the same time, you can make high-quality, tasty and healthy sausage from natural meat at home with your own hands.

In this article you will find several recipes that will allow you to make delicious homemade sausage. Whatever recipe you choose, you must follow these tips:

You should take a responsible approach to choosing meat: the taste of your sausage will depend on its freshness and quality.
The more lard, the juicier your sausage will be. Even when making beef sausage, it is worth adding a little pork and lard.
The best sausages are made from neck meat.
The sausages need to be pierced with a thin needle every 5 cm to prevent them from bursting during cooking.
It is better to use freshly ground spices - they will give the dish a unique taste and aroma.

Why is it better to cook sausage yourself?

First of all, the quality of the sausage sold in stores is very questionable. In pursuit of greater profits, producers replace high-quality fresh meat with cheaper ones, and also dilute it with soy. In addition, artificial preservatives, colors and flavor regulators, added to make the sausage last longer and look and taste like real meat, negatively affect the functioning of the digestive system.

It's also worth keeping in mind the prices. Sausage in stores, despite the fact that it is not of very high quality, is also quite expensive. At home, you can not only be confident in the quality of all ingredients, but also make sausage much cheaper.

Finally, the process of culinary creativity itself cannot but please. Making your own sausage is an opportunity to give it exactly the taste and aroma that you like. Or maybe you will be able to invent a unique signature recipe.

Recipe for Ukrainian homemade pork sausage in the intestine

The taste of Ukrainian sausage has been familiar to many of us since childhood, but now it can be difficult to find a quality product in stores. Therefore, it is worth trying to make Ukrainian sausage at home with your own hands, following step-by-step instructions. To make it you will need:

700 g pork
150 g lard
700 g intestine
two onions
three cloves of garlic
50 g cognac
salt, bay leaf, nutmeg and cumin to taste

How to make sausage:

To begin, rinse the intestines thoroughly. Clean them of everything unnecessary. Make a water solution by adding a spoonful of salt and a spoonful of soda to warm water. Place the intestines in this solution and leave them for an hour. Then rinse the intestines again. There should be no grease or film left on them.
Carefully turn the intestines inside out. This will be easy to do under running water.
Place the intestines back into the salt and soda solution. Now you can start working on the meat filling.
Take half the lard, half the meat and onion. Grind it all in a meat grinder.
Cut the other half of the meat and lard into small pieces by hand with a knife.
Fry all the minced meat.
Chop the garlic in a crusher or using a knife. Add it to the minced meat. Also add spices to taste.
Pour cognac into meat. Leave your minced meat for half an hour so that all the ingredients have time to mix.
Now you can put the minced meat into the intestines. It is best to use a funnel for this. Divide the intestines into small sections and bandage them. Lay out the headlights so that it fills the entire space and there is no air left inside. At the end, leave ten centimeters of intestine without minced meat so that it is convenient to make a knot.
Pierce the sausage every five centimeters to prevent it from bursting during cooking.
Roll the sausage in a circle and tie with thread.
Place the sausage in a preheated oven for an hour. Turn it several times during cooking so that it browns on both sides.

Recipe for homemade pork and beef sausage

If you want variety, you can make fried sausages from a mixture of beef and pork.

Fried pork and beef sausage

The recipe is almost the same as the one you used to make pork sausage. Unless you need to wash the beef more thoroughly, and also make sure that you add enough lard, otherwise the sausage will not be juicy and tasty enough.

What ingredients are needed:

500 g beef
300 g pork
300 g lard
2 cloves garlic
Ground pepper, ginger, nutmeg
Salt to taste
Guts

How to cook sausage:

Prepare the intestines in the same way as in the previous recipe.
Check the beef for bone fragments and remove them. Rinse the meat and soak for half an hour.
Pat the meat dry with paper towels to remove excess water. Pass through a meat grinder.
Mix all the spices. Pour them into the minced meat and mix everything thoroughly. Add finely chopped garlic in the same way.
Remember mince by hand. Leave it to brew.
Transfer the minced meat to the intestine. As in the previous recipe, it is important not to leave any air, but also not to stretch the shell too much.
Leave the sausages in the refrigerator for 10-12 hours. After this, you can fry them.

Recipe for homemade beef and pork sausage with cheese

Not a single holiday table is complete without salami. In addition, this sausage can be stored for a long time even outside the refrigerator, which makes it a universal dish that you usually take with you on the road. Salami in cheese is a delicious delicacy that can also be made healthy if you make it yourself.

To make salami sausage in cheese you will need the following ingredients:

Half a kilo of pork
Half a kilo of beef
Half a kilo of lard
3 g food grade sodium nitrate
5 g sugar
5 g pepper
50 g cognac
250 g of any hard cheese
200 g salt
Guts or food casings made of collagen

Cooking method:

Rinse and prepare the intestines.
Prepare the meat for fermentation. Cut it into thin pieces along with lard, cover with salt and add sodium nitrate. Mix it all thoroughly so that every piece of meat and lard is evenly coated with salt on all sides. Store this meat for a week in a cool place. The temperature should be up to 4 degrees Celsius - a refrigerator will suit you.
After a week, you can start preparing the minced meat itself. Ideally, you need to use a knife to chop the meat into small pieces, but this can take a long time. If you want an easier way, just grind the meat in a meat grinder.
Add seasonings to the minced meat, knead it with your hands so that the lump becomes dense. Now leave the minced meat in a cool place overnight.
Fill the intestines with minced meat.
Hang the finished sausages upright in a cool place. Leave them for three days.
Melt the cheese and coat the sausages with it. Grate some of the cheese on a fine grater and roll the sausage in it.
Leave the sausage for another couple of weeks in a dark place. Now your salami with cheese is ready.

Homemade liver sausage

This option is homemade sausage made from offal and congealed broth. If you like liverwurst, you can also make it at home.

What you will need:

1 kg lung
1 kg heart
300 g liver
150 g lard
0.5 l broth
2 onions
4 eggs
Ground spices, garlic and salt to taste
Guts

Cooking method:

Boil the lung and heart in separate pans. This will take approximately an hour.
Finely chop the onion, lard and liver. Fry it all in a frying pan until done.
Using a meat grinder, make minced meat from prepared liver, onions, lung and heart fat.
Crush the garlic or finely chop it and add to the minced meat, mixing everything thoroughly.
Add spices and mix everything again. The minced meat should be homogeneous.
Pass the resulting minced meat through the processor again until it becomes soft and tender - almost acquiring the consistency of pate.
Add eggs to the minced meat. Start pouring the broth little by little, stirring everything thoroughly.
Fill the intestines with minced meat, pierce them and leave to sit for a while. Then the sausages can be cooked - fried or boiled.

How to cook sausage without intestines?

Many people prefer to cook sausage in the intestines - this is a natural casing that can be eaten. In addition, it is best suited for forming beautiful, even sausages. However, some people don't like guts. In addition, preparing them takes a lot of time and effort - they have to be cleaned, washed and soaked several times. Moreover, they are often difficult to find in regular stores.

In some stores you can find special latex casings made from food-grade collagen, artificially made for making homemade sausage. There is no need to soak or rinse them - just take them out and use them to lay out the minced meat. But they are often difficult to find and expensive.
If you don't want to make sausage in the intestines, you can replace them with cling film, foil or baking paper.
Any casing that will give your minced meat an elongated shape will do. If you use such options, try to compact the minced meat especially carefully: the size of the intestines is limited, and the minced meat in them will itself lie tightly, which cannot be said about film or foil casings.

Based on the recipes mentioned above, you can experiment and create your own way of preparing sausage - perhaps homemade sausage will become your signature dish.

Video: Homemade sausage recipe

This process seems complicated and lengthy only at first glance, but in fact the technology is simple: a shell of carefully cleaned intestines, finely chopped minced meat with spices and heat treatment. I wrote down the recipe for homemade pork sausage in the intestines for you in as much detail as possible and provided each step with photographs so that the cooking process was easily reproducible. Please follow the recommendations, then the meat snack will certainly turn out tasty and aromatic.

Natural gut. For sausages you will need a casing - thin pork intestines. You can arrange at the local bazaar for traders to bring them to you to order. Or buy them in a large supermarket, where they are sold already peeled, salted or frozen. In any case, the intestines will need to be examined - to check whether the integrity is broken, then rinsed and properly prepared.
Pork pulp. Meat from any part of the carcass is suitable: neck, shoulder, back. You don't have to pay much attention to fat content. The main thing is that the pork is fresh and not frozen.
Salo. It does not matter which part of the carcass the lard is used from. Backbone, thin trimmings, and so on will do. It is desirable that it be raw and not frozen, always fresh, not yellow or old, without a specific smell. If there is no raw lard, you can use salted lard, but in this case you need to carefully regulate the amount of salt added to the minced meat.

— Total cooking time: 2 hours + 3 hours for marinating
— Cooking time: 2 hours / Yield: 1.5 kg

Ingredients

pork pulp - 2.5 kg
lard - 0.5 kg
pork small intestines - 5 m
cognac - 2 tbsp. l.
garlic - 1 large head
basil, thyme, oregano, coriander - 0.5 tsp each.
salt - 1 tbsp. l. with a slide or to taste
ground black pepper - 1 tsp. or to taste

Preparation

Pork small intestines, regardless of where they are purchased, must first be processed. If frozen, defrost at room temperature. Then rinse thoroughly, turn inside out, scrape out with the back of a knife, remove the mucus and rinse again. To make cleaning easier, you can immediately divide the intestines into sections of about 1 meter. I clean it as follows: I make a 2-3 centimeter turn from the edge and place the resulting pocket under a stream of water; under the pressure of the stream, the intestine very easily turns inside out. I clean off the mucus on a wooden board, again placed under a stream of water. I soak the cleaned and prepared intestines for at least 1 hour in salt water to disinfect (for 1 liter of water - 1 tablespoon of salt).

I remove the skin from the lard. I cut it into small cubes, the size of an Olivier salad. The smaller the pieces, the more fat will be rendered. The ratio of meat and lard for homemade sausages can be defined as 1:5 (notional ratio, can be changed at the discretion of the cook). If you use pork with a lot of fat, then add a little less lard, and vice versa, if the meat is lean, then the percentage of lard should be increased.

I carefully clean the pork from bones and cartilage; under no circumstances should they get into the sausages. If there is fat or fatty films, there is no need to remove them. I cut the pulp into pieces - about 2-3 times larger in size than lard. There is no need to grind it, as the meat must be clearly present in the sausage. But cutting too large will not work, otherwise it will be difficult to stuff the small intestines, and the sausages will turn out less juicy. So look for a middle ground.

In a large bowl, combine the chopped meat and lard. I add pepper, salt and dry aromatic herbs: basil, oregano, coriander and thyme. If desired, you can add a little ground bay leaf (I don't add it). And be sure to add garlic, peeled and put through a press, into the filling. Use the amount of garlic at your discretion; the sausage should smell delicious, but not too much. If you use salted rather than raw lard, then carefully adjust the amount of salt in the recipe. To taste, the minced meat should be spicy, with a pronounced aroma of pepper, quite salty - on the verge, even a little more than it costs, since the salt will partially boil off during cooking.

I pour a couple of spoons of good cognac into the filling for a special aroma and juiciness. Mix thoroughly with your hands so that all the spices are evenly distributed. Use only high-quality alcohol. If you are not sure, it is better to skip this step, otherwise you risk ruining the product.

Now comes the most crucial moment - you need to stuff the sausage. For this purpose, it is most convenient to use a meat grinder with an attachment in the form of an oblong tube. If there is no special device, then you will have to make do with improvised means, for example, a spoon. I pull the prepared intestines one by one onto a tube fixed to the meat grinder. I tie the end and fill it with minced meat not very tightly, otherwise there is a risk that the intestine will rupture during cooking. I tie the pork sausages stuffed into the intestines and put them in the refrigerator for 3-4 hours so that they marinate and the minced meat matures.

Then I roll them up and connect them together into rings (not necessary, but it’s easier to boil and bake this way). I prick the entire surface with a needle, every 1-2 centimeters, to release all the air. If this procedure is not followed, the hot air will expand during cooking and the sausages may burst, so do not ignore the needle pricks!

At the same time, I bring water to a boil in a large saucepan (volume 5 liters or more). As soon as it boils, add a little salt and bay leaf. Carefully lower the semi-finished product into boiling water and immediately reduce the heat to minimum. During cooking, you can play it safe and additionally prick the sausages with a needle. I boil it in portions for 40 minutes in low boiling water (if you are cooking all the sausage at the same time, many portions at once, then increase the cooking time to 1 hour). I take it out and dry it.

I grease the baking sheet with lard (or vegetable oil), lay out the preparations and send them to the oven, preheated to 180 degrees. Bake for 40 minutes, turning several times so that the products are browned on all sides. When baking, a lot of fat will be rendered - it can be used as regular lard, for example, fry potatoes on it or pour the same sausages for longer storage.

From the specified amount of ingredients I got 4 medium rings. The total weight was slightly less than 1.5 kg, since the meat had significant layers of fat and almost all the fat was rendered, the homemade sausages turned out dense and dry. You can take a sample immediately after cooking or wait until it cools down - it is equally tasty both hot and cold.

Homemade pork sausage keeps well in the refrigerator for up to 7 days. If you want to stock up for future use, you can fill the sausages with lard (rendered fat from lard). In this case, you need to free them from the threads, place them in hot ceramic pots or glass jars, and then carefully pour boiling lard over them. This preparation can be stored for more than a month in the refrigerator, and can be reheated as needed. Bon appetit!