Wash meat thoroughly, cut off all the veins and membranes, cut into pieces. Using a blender, finely chop the pork for sausage with onions and garlic until creamy.
  You can use a meat grinder, as well as add larger pieces of pork or chicken to the minced mince, then you get homemade ham sausage.
AT minced pork  beat the egg, mix.

Then add: gelatin, black pepper, nutmeg, semolina, sunflower oil and salt. Again, mix the sausage mass thoroughly so that all spices are evenly distributed in minced meat.

Today, I do not use the form of ham Belobok, in which I usually like to cook pressed homemade sausage, and take an ordinary package for roasting (sleeve). I decided to try how to cook homemade sausage without special tools.

Put the minced meat for the sausage tightly into the bag, roll up the roll and pull off with a rope (string) in several places (so that the sausage is overtightened).

Boil homemade sausage after boiling for 2 hours on low heat (but to boil). Tightly tied baking bag with minced meat must be put in a pan so that water covers it.

You can not follow the process of cooking sausages at the stove, and cook home cooked sausage in a slow cooker  On the mode of "quenching" or "soup", the cooking time in the slow cooker is 2 hours.

The second way: put the pork sausage in the evening in the specified mode for 1 hour, then the slow cooker will go into heating mode until the morning. Pour the sausage before cooking to boiling water. In the morning to get homemade sausage in a baking package from a slow cooker and cool.

After the cooking time is out, take the bag of sausage out of the water, cool for at least 5 hours in the fridge (or better at night) and try!

Bon Appetit!

For the recipe and step by step photos  cooking homemade pork sausage in the package thank our reader Svetlana Burov.

  Other ways to cook homemade sausage

Also homemade sausage for this simple recipe You can cook baked in the oven right in this sleeve, wrapped additionally on top of the foil for baking. The temperature in the preheated oven is 180 degrees - 15 minutes, then it needs to be reduced to 150 degrees and baked in foil for another 30 minutes. Then remove the foil from the stick of homemade sausage and bake without it for 10 minutes, pouring some water into the baking dish.

And a little more about how you can cook the sausage at home without special equipment.

You can also lay the minced meat for homemade sausages made from pork or other meat in cling film. To do this, cut a rectangle of food film, put in the center raw minced meat  in the form of sausages, wrap tightly with a film and tie up the ends on both sides. Since these sausages will be smaller, you need to cook them less. Boil in salted water on low heat for 45-60 minutes after they boil.

Tip:

In order for homemade sausage to have a pleasant pink color, you need to add a natural dye to the recipe - raw beet juice and fix it with a few spoons of alcohol (brandy, alcohol or vodka).

Try, dear friends, and experiment!

Homemade sausage turns out very tasty, and more than once you are ready to cook it.

As always, we are waiting for the discussion of this recipe in the comments below and your cooking options.

Sincerely, Annie and Recipe Notebook.

Many can not imagine a full breakfast without a delicious It is a pity that modern food industry  makes her anything but meat. In this way, the manufacturer is trying to save money without worrying about its consumers. The solution to this situation can be boiled. Moreover, it is easy to cook, and even

Chicken Sausage

This tender sausage with creamy taste and splashes of natural ham will be not only an excellent addition to breakfast, but also a decoration holiday table. And now she certainly will not be modestly "gathering dust" aside. But the main thing is that it is easier to cook than it seems. The most difficult, perhaps, will not eat a piece ahead of time.

Required Products

So, what products are needed to make boiled sausage at home. First of all, it is, of course, 500 grams of chicken fillet. Additionally, 200 grams of boiled ham, 2 chicken proteins, 2 tablespoons of starch, 300 ml of 20% cream, salt, seasonings and spices to taste are required. You can use ready-made mixture for chicken, ground pepper, paprika and nutmeg. If something is not pleasant or it is not available, you can always take other seasonings or do it altogether without them. In any case, you get delicious boiled sausage at home.

Step-by-step recipe

Using a blender or processor, chop the chicken fillet with a clove of garlic, gradually adding protein and cream. It is very important that the mass of the consistency of meat puree. Unfortunately, it is difficult to achieve this with a meat grinder. If there are no other tools at hand, then the meat must be passed through the smallest mesh 3-4 times.

In this homogeneous mass, add salt and spices to taste. The stuffing should be slightly salty so that the finished sausage does not turn out too fresh. Then enter the starch and mix. At the end, add the diced ham and mix again. Put the mass on the foil or baking sleeve (fold in half), form into a large loaf and wrap well. Fold the sausage in 2 plastic bags, tie at both ends, and also pull the thread in several places.


Dip a long loaf in a saucepan with plenty of water and boil for 30-40 minutes with a weak boil. Put on the rack and cool, and then put in the fridge for 6-8 hours, that is, at night. Here is cooked sausage at home weighing about a kilogram.

Rabbit diet sausage

Rabbit meat is considered one of the most dietary. It almost has no fat, but a lot of easily digestible protein. In addition, it rarely causes an allergic reaction. It is recommended including for baby food. Naturally, the rabbit turns out very tasty boiled sausage at home.

So, you need 1 medium rabbit, small egg, 2 tablespoons of powdered milk or cream, a quarter of a teaspoon of salt and sugar, bay leaf, nutmeg and other spices as desired.


Cooking

First you need to remove all the meat, including the existing fat, from the rabbit. It is desirable to do this especially carefully, because any piece will fit into the sausage. Perhaps this is the most time consuming part. Next, cooked sausage at home is prepared easier. Fillet is skipped 3 times through the finest mesh in a meat grinder, or a chopper is used.

To the resulting mass is added egg, powdered milk, salt, sugar, nutmeg and other spices. You should not save on seasonings, they will give the finished sausage taste and aroma. Mix well, and if the stuffing turned out to be too dense, add a spoon of ice water. Otherwise, the sausage may be hard and dry. Wrapped in and put in the fridge for 12 hours. During this time, the stuffing will be denser and nourish the aromas of spices.

Next, you need to spread a baking film on the table, put mince on it, shaping the sausage, wrap well and tie at both ends with thick threads. You can take the usual and fold several times. The semi-finished product is lowered into a large pot of water, and bay leaf is added. Cooked sausage cooked at home for 2 hours at the smallest boil. This is very important, because on high heat from the edges the mass can boil earlier, and in the center remain raw.

Then the product is removed from the pan, completely cooled at room temperature and removed for another 1 hour in the refrigerator. Only now you can try. Obviously, this is a very tasty home-made boiled sausage. The recipe, by the way, is suitable for most diets (for example, according to Mirimanova and Dyukanu). Even a child can taste a slice of this sausage. Moms do not have to worry about the content of chemical additives and soy in it.

Of course, in the age of plenty you can easily buy any product, especially sausage. But homemade will always be more delicious and fresh. Although such sausages will not have a characteristic pink color due to the fact that they are not added color lock.

Have you tried to make boiled sausage at home? If not, then let's do this rather interesting thing today. Such a homemade sausage is prepared, of course, not according to GOST, but it turns out to be completely natural and very tasty. Today in our menu, homemade milk sausage cooked in cling film. To make such a delicacy of pork you need food film and a bit of free time, and all the details of the cooking process will tell my recipe with step-by-step photos.

How to make milk sausage at home

To cook such boiled sausage, we take 500 grams of pork tenderloin and 2 small onions.

Skip these products through a meat grinder with the smallest mesh. To make the stuffing more uniform in consistency, this procedure should be repeated 2 times.


Add 1 chicken egg, 1 tablespoon of powdered milk, ¼ part of a teaspoon of black pepper or a mixture of peppers, and ¾ teaspoon of salt.


Carefully knead the stuffing, while gradually adding 100 milliliters of milk with 2.5% fat. The mixing process should take at least 5 minutes. As a result, the meat will become viscous and sticky. This means that you can begin to form sausages.


Lay out exactly half of the meat mass on the food film.


Wrap the sausage, trying as much as possible to tamp the stuffing under the film.


Twist the ends and tighten the tight knot.


In order for the sausage not to break up, you need to wrap it with a film in another 3-4 layers.


Tying the ends in a knot is now unlikely to succeed, therefore, we will make a bundle from any durable thread. You can simply use the special kitchen silicone harnesses, but you still have to tie the edges of the sausage with a thread.


With the second part of the stuffing we do the same. As a result, we get two sausages of the same size.


One portion can be immediately sent to freezer. For pre-freezing, I use a regular chopping board.


The second pork sausage is placed in boiling, lightly salted, water. It will cook on medium heat, covered with a lid, about 50-60 minutes.


Put the cooked product in a colander and let it cool completely.


After that, you can cut the thread and remove the film.

Cut boiled milk sausage into slices, and serve as sandwiches on slices of bread.


Home-made milk pork sausage cooked in cling film will decorate the table at breakfast, good for sandwiches and snacks. Households, of course, appreciate your efforts, because the taste of a natural product can not be compared with boiled sausage, bought in the store.

Jokes about the dangers of sausage and the absence of meat in this product are becoming increasingly popular. But it would be funny if it were not so sad. Indeed, most modern manufacturers do not care about the quality of sausages. They contain a lot of soy, preservatives, flavors and flavor enhancers. Of course, there is a certain percentage of meat there, but in most cases it is streaks, cartilage, skin and offal. Yes, the harsh truth of life is like that! And the taste of purchased sausage has long been different. To protect yourself and your loved ones, you can make sausage yourself. You will be confident in the quality of the prepared product, no doubt offer homemade sausage to the child and enjoy the rich taste of natural meat.

The classic recipe for dairy sausage

This recipe is quite simple to prepare and even the most inexperienced hostess can use it.

  1. First you need to choose the meat from which the sausage will be cooked. It is best to cook boiled sausage of pork - the product turns out more juicy and tasty. If desired, add a small amount of beef.
  2. Take a pound of pork and add about 300 grams of beef. Be sure to add 300-400 grams of pork or beef tallow. Without it, the sausage will be dry and tasteless. Meat and fat should be cleaned of veins and cartilage. Cut into small cubes.
  3. Cooked meat and fat, chop raw in a blender. Add three medium onions and a pair of garlic cloves to the mass. Thoroughly beat everything up to a creamy state. It should make a smooth mash.
  4. After that, the mass should be shifted to a bowl, add spices and other ingredients. Break one chicken egg into the composition - it will help the “grapple” composition. For taste, add a tablespoon of nutmeg, a pinch of black pepper, a tablespoon of salt, a couple of spoons of vegetable oil to your future sausage. Usually the mass is obtained watery, so you should add a tablespoon of semolina. It absolutely does not spoil the taste of the product, but naturally thickens it. To make the sausage shape, add a tablespoon of gelatin. Mix everything thoroughly.
  5. To please the children and bring the appearance of the product to the production one, you can add a bit of food coloring to the mass. If you do not want to use it, just pour a couple of tablespoons of beetroot juice into the composition. The resulting product will acquire an appetizing pink hue.
  6. The resulting homogeneous mass should be formed into a sausage. To do this, spread on the kitchen table a small piece of cling film and put on it the whole mass. Form a sausage and tightly wrap it in a film. Tie the sausage with string over the entire length so that it does not lose its shape when cooked.
  7. The next stage is the heat treatment of the product. Sausages can be baked in the oven and steamed, but we will follow classic recipe  - Cook the sausage in water. Put the sausage on the bottom of the pan and cover it with water so that it is covered on top by at least 5 centimeters. Boil the sausage should be about two hours.
  8. The broth obtained after cooking sausage does not need to be thrown away - on its basis you can make rich soup.
  9. When the sausage is cooked, you need to get it, put it on a plate and wait for it to cool. Sausage during cooking will decrease slightly in size - this is absolutely normal, because it is a natural product and should decrease with thermal effects. But purchased sausages and sausages significantly increase during cooking and frying. This means that they have a lot of soy.
  10. Cooked sausage can be eaten with bread in the form of sandwiches, add to salads or serve hot with a side dish. This sausage has only one drawback - it ends very quickly!

it traditional recipe  cooking boiled sausage. But besides him there are plenty of options for making this useful product.

Chicken Sausage

Per kilogram chicken breasts  need three egg whites, a little black pepper, 300 ml heavy cream, seasoning to your own taste. Chicken fillet  should be crushed, add cream, salt and spices. Then form one or more sausages from the mass and fix the edges with a rope. If you are afraid that the sausage during cooking will lose its shape, you can roll it up with a rope and along its length. Lower the sausage into cold water  and set on medium heat. To make sausages during cooking do not float, they need to be lowered to the bottom of the saucer. The fire after boiling can be reduced. Cook sausage from chicken meat  about an hour.

Juicy chicken sausages are cooked in the same way. If you plan to give them to children, add less spices and seasonings. To make the cooked sausage more appetizing, after cooling it, you can wrap the product in parchment with spices scattered inside. Particles of seasoning will stick to the hot surface of the sausage and give it a “salable” look.

Many people are especially fond of smoked sausage. But production goods make us happy less and less, so you have to resort to proven home-made cooking recipes. smoked sausage.


Take pork and beef meat in a 4: 1 ratio. In addition, 30% of the total mass should leave fat. It can be crushed, making the fat is not visible. But if you like smoked sausage with pieces of fat, you can do the following. Meat for smoked sausage does not need to be turned into a creamy mass, as for boiled sausage. It is best to chop the fillet in a meat grinder. This degree of grinding will keep small pieces of meat. But the fat does not need to twist. Cut it into small pieces and mix with minced meat. In the prepared product, the fat will be visible to the naked eye.

Add to the minced salt, pepper, natural colors and seasonings to taste. Next comes the question - what is the sausage preparation and what to wrap. It is not recommended to wrap the sausage in the film before smoking, because such packaging may be damaged. It is best to use a natural product - guts. Today, it’s not necessary to mess with guts bought from a butcher. The stores have special guts, peeled and pickled in a saline solution. They are filled with cooked minced meat very tightly, because after cooking, the contents of the sausage are reduced in size. After that, the ends of the sausages need to tie a rope, make a few holes on the sausage (so that it does not burst) and send to the smokehouse. Smoke sausage is better on alder sawdust. Usually smoked sausage takes about two hours, after which it becomes fully usable. But some housewives, doubting the quality of heat treatment, after smoking, cook the sausage in water for some time.

According to statistics, porridge, eggs and boiled sausage sandwiches are the most popular types of breakfast in the post-Soviet space. In order not to torment yourself with doubts about the naturalness of this product, cook sausage at home.

Video: how to cook Doctor sausage at home

Homemade cooked sausage is natural and does not contain harmful additives, so it can be given to children. So that it is not too soft, you must strictly adhere to the recipe.

Homemade sausage does not contain harmful additives

Ingredients

Egg white 3 pieces) Chicken fillet 700 grams Cream 33% fat 300 milliliters

  • Servings:3
  • Preparation time:30 minutes
  • Cooking time:1 minute

Boiled sausage at home

Chicken fillet product is soft, tender and not fat. Such sausage is cooked faster than beef or pork.

Cooking:

  1. Chicken fillet cool. Grind it in a blender or skip several times through a meat grinder so that the mass turns out to be a creamy consistency.
  2. Add pepper, salt and egg whites. Beat the mixture again in a blender.
  3. Pour in the cold cream.
  4. Place a rectangular piece of food film on the table and place a third of the mince on it. Wrap it with a sausage and tie the ends with a string. Do the same with the other two parts. Get 3 sausages.
  5. Cook in a double boiler at a temperature of 90 ˚C 1 h.

After readiness, remove the film, put dried dill or basil on a sheet of parchment paper. Wrap the sausage in it. Store in the fridge for 8-10 hours. After slicing the sausage. Serve chilled.

Recipe for homemade boiled sausage from pig and beef mince

Ingredients:

  • 250 g of beef pulp;
  • 700 grams of lean pork;
  • 200 g of homemade milk;
  • egg;
  • 20 g of salt;
  • 5 g sugar;
  • 0.5 tsp. cardamom

According to this recipe, sausages were prepared at home according to GOST at home.

Cooking:

  1. Twist the meat in a meat grinder. First, pass through a large grid, and then through a small grid.
  2. Add salt, sugar and cardamom. Mix thoroughly.
  3. Mince meat in a bowl blender, add milk and egg. Stir to create a sticky mass.
  4. Put the mass in the refrigerator for 1 hour.
  5. Prepare a 5 l pot, pour 3 l of water, add salt and heat it to 95 ° C.
  6. Put the stuffing into a 30 cm wide baking sleeve. Form a sausage. Tie the resulting loaf around the perimeter of the thread.
  7. Dip sausage in boiling water and cook for 1 hour. Avoid boiling.

Cool the finished loaf under running water, then refrigerate for 12 hours.

To boil was not pale, but pink, as we all used to see it on the shelves of stores, add 2 min. l Vodka or quality skate.

Boiled homemade sausage can be stored in the refrigerator for 5 days. During cooking, so that the stuffing does not crawl out, the loaf is rolled up with a cotton rope.

Having learned to cook such a sausage, you can replace it with a purchased product.