In this category of materials you will find the best ways to cook home-made sausages according to recipes. How to cook boiled sausage, as well as liver, jerked or doctor. How at home to fill the shell in the process of cooking sausage.

The composition of the doctor's sausage. How to do at home

September 04, 2016.

Many families refuse to buy doctor sausage in supermarkets or on the market, as the taste and ingredients of the purchased sausage ingredients leave much to be desired. There are frequent cases of food allergies to purchased products.

But sausage lovers do not have to give up the popular product. After all, you can make a tasty and juicy sausage with your own hands at home. You yourself will choose the appropriate ingredients, the shell (gut, sleeve) and control the process of cooking homemade food.

From this material you will learn how to cook cooked doctor sausage at home. Simple photos and video recipes will help to make this delicacy even a novice in the kitchen from the first time.

How to make a recipe liver sausage at home

September 04, 2016.

A taste of real juicy liver sausage, cooked at home, can not be compared with the purchase of products, which is not always composed of only natural ingredients ....

In this article we will tell you how to make homemade liver liver sausage with your own hands. Recall that the liver - these are such nutrient entrails of animals as the kidneys, heart, liver. Many gourmets appreciate the taste of beef liver, which can be used to make this delicacy. The liver contains in its composition a lot of useful substances for the body, including vitamin D.

Sheath for making sausage at home

September 04, 2016.

Lovers of natural homemade sausage, who at least once in their life made this exquisite meat delicacy with their own hands know that for stuffing cooked minced meat it is necessary to use a special casing. Usually, canned pork intestines (or beef intestines) are used as a shell for homemade sausages, and lamb sausages are used to make sausages "Vienna-style".

If you wish to make delicious dietary homemade sausages, then we recommend buying beef guts as a shell, as they are easily digested in the stomach and very low-calorie. And for the normal process of digesting food, the enzyme microflora of cattle (cattle) is useful, which this shell perfectly preserves in the process of preparing a product.

Recipes for homemade pork sausage in the gut

September 04, 2016.

The quality of food on the shelves of many shops and supermarkets is deteriorating every year. In order to withstand the competition and reduce the cost of the final product as much as possible, manufacturers go to different tricks, filling their products with food ingredients of the highest quality and additives that increase the shelf life of goods. All these "tricks" not only worsen the taste of products, but also can affect your health (causing, for example, an allergic reaction). What is now stuffed with minced meat for making sausages is generally difficult to imagine .. at least there is very little meat ...

Therefore, lovers of delicious and natural pork sausage I highly recommend learning to make this wonderful product with your own hands at home. In fact, making homemade sausage is not very difficult and even an “amateur in the kitchen” can easily cope with this task.

How to make blood sausage at home with a prescription

September 04, 2016.

The tradition to eat foods mixed with fresh blood came to us from ancient times. Some nations still consider the fresh blood of animals to be an excellent anti-aging remedy, as well as a cure for many diseases.

Usually for cooking sunde or blood sausage at home use specially prepared chopped meat with the addition of fresh bovine, porcine or calf blood.

But why is homemade blood sausage so popular these days? This dish is very satisfying and has a peculiar taste. But most importantly, it contains very useful materialthat contribute to the treatment of certain ailments.

How to make jerked sausage at home

September 04, 2016.

In this article you will find the most best recipes cooking dried sausages, the special taste of which is highly appreciated in many "expensive" restaurants!

Juicy and appetizing home-made sausage will eclipse the taste of any purchased analogue. Instead of all sorts of artificial additives, which are stuffed by manufacturers, you can add cognac and nutmeg for a peculiar taste, garlic for a rich flavor, paprika to make homemade sausages to add interesting flavor notes and preserve the natural color of meat.

And of course the meat !!! In a sausage cooked at home, there will certainly be a sufficient amount of meat .... because you will not fool yourself! :)))

How to make boiled sausage at home according to recipes

September 04, 2016.

It's no secret that the purchased sausage is crammed with various artificial flavors, preservatives and ingredients that preserve the appearance of the product. In addition, ground sausage meat is added to ground cartilage, tendons, and other "appetizing" ingredients in order to increase the volume and reduce the price of the final product.

But a real boiled milk sausage without all these additives can be made by hand. And in this article we will tell you how to cook delicious sausage at home. Simple and understandable step by step recipes with a photo will help to make this wonderful meat product even for a novice in the kitchen. A video tutorials with a visual demonstration of the process of cooking homemade boiled sausages will allow you to cope with the work very quickly.

Hello, dear readers! Today we will lose on how to make sausage at home, but first a small background. Sausages have long and very densely entered our daily life. In the world there are up to a million types of sausages that delight the taste of the inhabitant. The most famous sausages of the world are the Germans and Austrians, in whom the sausage business is equal to the national wealth, small private sausage shops, which, as usual, belong to the same family for many decades and are a family business, are especially appreciated.

Sausage fundamentally does not have its homeland or inventor, it began to produce in many countries, independently of each other. Initially, it had the appearance of simple jerky, which could be rolled in salt or herbs. Then people began to notice that the meat lasts longer if it is wrapped in a film from the intestine. In ancient Rome and in ancient Greece, the production of sausages even became industrial, these meat products were so popular that they were an integral part of any social event or a rich feast.

In these two empires, the preparation of this delicacy was, in principle, the same. The meat was cut into small pieces, mixed with spices, hammered into the intestine, which was then tied on both sides. Such a sausage was sent to the sun and dried to readiness. History is silent about how many people suffered from botulism and intestinal infections, while cooking sausages became more civilized.

We should be grateful either to a nomad, or a shepherd, or to some hunter who once hung a sausage around a campfire, the smoke of which smoked raw sausage for the first time. So the sausage was kept much longer than the usual dried one and was safer to eat and had a very pleasant taste. It should be noted that in the northern countries, where the climate is humid and cold, the sausage was kept by drying with smoke, and southern countries practiced simple drying in the sun.

Sausage, which is sold in stores, and homemade sausage - this is, as they say in Odessa, two big differences. The one from the store is a bachelor's breakfast or snack on a quick hand, but homemade sausage - is another matter! Home sausage is a sausage with a capital letter, the pride of the hostess and decoration holiday table. Just imagine an Easter basket in which on a snow-white towel, next to a kulich and Krashenka it lies - curled into a ringlet, fried to a golden crust, fragrant, deliciously tasty, homemade sausage. Has your appetite already broken out? It's time to get down to business! Do not know how? We will be happy to tell you how to make homemade sausage.

Preparing guts

First, the intestines are cut into four parts and the contents are removed, then washed 5-6 times with warm water. If you do not have a stabbed hog from your own farm, but you are determined to make homemade sausage, go to the market and buy guts in the meat rows. Be warned, to find them is quite difficult, but it is quite possible. Show perseverance, go around the market, interview all the butchers, and good luck will definitely smile at you.

Next, we proceed as follows. The bowels, purchased on the market or home, washed in the pelvis under running water. Then wash the intestines from the inside. The best option is to manage to put one end of the intestine on the water faucet, fix it there and open the water. Water will flow through the gut, like a garden hose, flushing it from mucus. Turn the washed intestine inside out and very carefully, so as not to cut through, scrape the blunt side of the knife blade. Then we grind the intestines with salt, incubate for half an hour and rinse again well. We turn them back and soak them for 1-2 hours in a weak solution of vinegar. In the meantime, we are cooking meat.

Making Ukrainian sausage

The easiest way to make sausage at home as it has long been prepared in Ukraine. "Ukrainian Fried" is one of the simplest and most delicious recipes homemade sausage. You will need:

Pork pulp lean - 5 kg
Fat 1-2 kg
Garlic, black ground pepper - to taste
Salt - 25 gr per 1 kg of minced meat

The meat should be cut into cubes with a side of about 1 cm, and the fat a little smaller, sprinkle them with pepper and chopped garlic, salt and mix and let the meat stand for a while. Some housewives add half a teaspoon of sugar and some marjoram to the spicy mince.

Sausage stuffing

We use for this purpose a meat grinder. All grinders are equipped with a device for the manufacture of sausages. For a manual meat grinder, a similar attachment can be purchased at any hardware store. Put the gut on the nozzle and fill it with minced meat, tie the ends with a thin twine. It is not necessary to fill tightly so that the shell does not burst during frying. We form sausage rings, tying them with string. We pin them with a wooden pin or a thin steel needle.

Heat treatment

The classic cooking method is to lay the sausage on a baking sheet and bake in the oven for about an hour. You can also boil the sausage in salt water for 40 minutes, and then fry it in the oven or on the stove until golden brown. Sausage is considered finished if, when piercing with a needle, a clear juice is extracted from it.

How to make homemade liver sausage?

For the preparation of sausage, we need:

Liver - 1 kg
Leaver (heart and lung) - 1.5 kg
Salo - 300 gr
Onions - 300 gr
Eggs - 7 pcs
Salt, ground black pepper, cardamom and nutmeg - to your taste.

The liver is boiled for 15-20 minutes, and the liver - 40 minutes. Fry the onion in finely chopped lard until golden brown. All products are passed through a meat grinder with a fine grate twice. Add eggs, salt, spices, knead well and beat with a blender. Fill the guts with this stuffing, as in the previous recipe, make sure you make sausages and boil them with a barely noticeable boil for about 40 minutes. We take them out of the water, cool them, chop them up and enjoy the result.

Today more and more people consciously approach the choice of products in their diet. Meat products of industrial production occupy the top positions in the list of food products, which nutritionists recommend to exclude from the menu. But to refuse sandwiches for breakfast is not for everyone. Therefore, many housewives ask themselves: how to make home-made sausage at home, to please the addictions of family members and at the same time take care of their health.

It turns out different varieties homemade sausages are not so difficult to prepare, besides making this product yourself, you can adjust the level of salt, use meat and seasonings to your taste.

Classic grilled sausages are made from pork meatHowever, you can always replace it with veal, poultry, or use several types of meat at the same time, creating your perfect recipe.

Ingredients:

fatty pork (if the meat is lean, add fat) - 5 kg;
prepared pig intestines;
garlic - 2-3 heads;
salt - 100 g;
spices (black, fragrant and red pepper, nutmeg, coriander, paprika).

Cooking:

Cut the meat and fat pieces of 0.5-1 cm (can be ground in a meat grinder).

Peel and chop the garlic.
Salt the meat, add garlic and selected spices, mix thoroughly.

Cover the meat with foil, put it in the cold for the night. So the meat is salted and saturated with the aroma of spices.
For the formation of the product is best to use a special nozzle for the meat grinder. To stuff the pork intestine is not very tight, trying to distribute pieces of fat and meat evenly.

Roll the sausages into spirals (rings) and tie up with cotton thread like "iris". So it is more convenient to cook and fry sausage.

Lay the sausages in a refractory mold, oiled. Prick the casing in several places so that the steam can flow freely during cooking.

Cooking

Pour water into a large pot or cauldron and bring to a boil. Carefully put a sausage ring in the pan and boil for 3-5 minutes from boiling. If done correctly, the sausage will not burst.
In turn, cook all the sausages.

After cooking, pull out the sausage and let cool and dry.

Frying

Heat the oven to 200 degrees, cook for 30 minutes.

Turn the sausages on the other side, so that everything evenly browned, and cook another 30 minutes (maybe a little more, see when a golden blush appears - that's done!)

After the sausage is ready, it is impossible to immediately cut it in order not to drain all the juice. You can try only in an hour. And after storing it in the refrigerator for no more than 4 days.

If you have made a lot of homemade sausage at home and do not eat it in the specified storage period, you can freeze it. But freezing is recommended only in extreme cases, since taste is a little dulled.

In the villages, the sausage was placed in a ceramic dish and poured over the smaltse. So she kept for a very long time.

This recipe can be simplified by removing the cooking sausage, then cooking in the oven will take 20 minutes more.

The second most popular recipe for homemade meat delicacy contains liver - incredibly useful product. Using less garlic and salt, without using spices, you can adapt the recipe for baby food.

Here is a simple recipe for making liver sausage at home in just a few hours.

Ingredients:

1 kg of meat products (beef liver, lard, beef / veal);
½ head garlic;
prepared pork intestine;
spices (black, fragrant and red pepper, nutmeg, coriander, paprika);
salt - 2 tbsp. l

Cooking:

Grind beef liver in a combine or grinder.
Boil all meat: lard for 5 minutes. from the moment of boiling water, cook veal for 15 minutes, beef - 20 minutes.
Cool meat, chop together with peeled garlic.
Mix the liver and meat, salt, add the selected spices.
Start the gut with minced meat.
Cook sausage on moderate heat for about 50 minutes.
Cool the finished product, store in the refrigerator.

Indispensable attribute new Year's table “Olivier” salad is considered in Russia, and its obligatory ingredient is doctor's sausage. Especially for this salad, and also just for delicious sandwiches, there is a way how to make a homemade boiled sausage at home.

Composition:

fatty pork - 1.3 kg (or 1 kg of lean pork and 300 g of fat);
onions - 3 pcs .;
garlic - 3-4 cloves;
chicken egg - 1 pc .;
semolina - 1 tbsp. l .;
vegetable oil - 1 tbsp. l .;
salt - 1 tbsp. l .;
spices (black pepper, nutmeg, others to taste);
gelatin - 1 tbsp. l .;
baking bag or food film.

Cooking:

Cook the minced pork mince (add lard if necessary), onion and garlic. If part of the meat is left chopped into small cubes, you get ham sausage. You can also chop a piece of bacon to make boiled sausage of the “Amateur” type.
Add egg to mince, mix well.
Salt, add semolina, spices, gelatin and vegetable oil; knead the mixture thoroughly, distributing the spices.
Stuffing put into the package and form a roll, drag it with string, retreating an equal distance.
Lay the stuffing tight in food wrap a little harder. From the roll you need to separate the square cut of the film, put the minced meat in the middle, formed into a sausage, wrap tightly with a film and tie the ends on both sides.
Boil the sausage product for 2 hours in a large saucepan so that the water covers the sausage roll over a low heat, maintaining the boil. If sausages are cooked in a film, they cook for no more than an hour, as they are much smaller.
After the cooking time has elapsed, cool the product, without unpacking, for at least 6 hours.

Prepare a homemade doctor sausage according to this recipe in a slow cooker (“Quenching” mode), while pouring into the bowl of the slow cooker hot water. It is convenient to cook boiled sausage using a special cylindrical device with covers on the springs - ham.
The recipe can be adapted for cooking in the oven. To do this, wrap the bag for baking, stuffed with minced meat, in 2-3 layers of foil. Bake the sausage for the first 15 minutes at 190 degrees, another 30 minutes at 150 degrees; further free the sausage stick from the foil, add some water to the pan and cook for 10 minutes.
To give a homely cooked sausage a pleasant pink hue, raw beet juice is used, and 2-3 tablespoons of alcohol or vodka are added to the mince as a fixative.

The process of cooking homemade jerked delicacy takes at least a month - but the wait is worth it. The output is a product, in the quality of which you can be absolutely sure, the taste is not only not inferior, but surpasses many samples of industrial production.

It’s better to cook for a dry-cured product during a cool season.

Composition:

meat - 1 kg;
cognac - 1 tsp;
ascorbic acid - 0.5 g;
prepared pork intestine;
salt - 35 g;
sugar - 20 g;
spices for your taste (for example, black pepper, nutmeg).

Cooking:

It is recommended to use a mixture of lean meat (beef and pork 2: 1) and ¼ of the volume of fat for the preparation of not too fat dry cured sausage.

Cut meat and fat into pieces no larger than the meat grinder vents.
Salt the meat, season with spices, add brandy, mix, cover with gauze or cloth, put in the refrigerator.
Soak in the cold for 6-7 days, stirring daily. The readiness of the meat is determined by the dark color, the increased density.
Remove large pieces of spices (for example, laurel leaves, if used), mince with a large grid.
Add ascorbic acid. If it is liquid in ampoules - just pour in the stuffing. If these are tablets, crush them in a glass or plastic container to a powder, dilute with a small volume of water. Knead minced meat with ascorbic acid.
Tightly stuff the gut with minced meat, form a sausage, pierce the casing to remove air.
Suspend the sausage or put it under pressure in the refrigerator for shrinkage. Check that air is not going to periodically pierce the shell.
After a week, the sausage will become more dense - it's time to dry it in the shade and without drafts, for example, on the balcony. The process takes about 2 weeks, the temperature should not exceed +10 degrees (if the temperature is higher, in the daytime leave in the refrigerator). Continue to do sometimes punctures in the shell to remove air. Sausage is ready when it becomes lighter by a quarter of the initial weight.

Video recipe for making sausage at home

Whatever recipe is used, homemade sausage will certainly cause the approval of the family gathered at the table. It’s not scary to offer home-made products to children, and adults, having tried once, are unlikely to want to return to buying factory meat products.

This option is tastier and more economical than just meat pork or chicken kupaty due to the addition of minced cereals. Instead of rice in this sausage recipe you can use buckwheat.

For the recipe, kupat with rice will be needed:

1 kg of any meat
150 grams of fat (salted pork fat)
300 g boiled rice
Garlic
Pepper
Spices (can be for kebabs)

How to cook kupaty with rice

Cut frozen meat and bacon into slices, mix with rice boiled until half cooked.
In the minced meat with rice add salt, chopped garlic, pepper, spices, mix.
It is not very tight to fill guts (natural casing), pierce sausages with a thick needle and boil in low-boiling water for 20 minutes.
Then fry kupaty in a pan until a beautiful crust.

Video recipe, how to cook homemade sausage from natural raw materials and stuff it into the intestine (womb) using the nozzle for the meat grinder

video recipe for homemade beef sausages with liver and rice

i share the secrets of how to cook and fill delicious sausages made from beef at home without using special nozzles and accessories for sausages using a conventional pastry syringe:

homemade liver sausage with the smell of garlic was a success!

Plans to replenish this post with new recipes for delicious homemade sausages!

And I look forward to comments and recipes from my favorite readers!

Choose your favorite recipe, as you make homemade sausage and proceed.

Where to get or buy a round or natural casing of intestines for homemade sausages?

A natural casing for sausages, a trunk, you can just as I order cash on delivery by mail. Such guts come peeled, salted and dried, the delivery time is not long, so go first class. On the road, they do not disappear and go at least to Yakutia in the same quality. Peeled natural intestines are stored for a very long time.

There is one good online store in which I order a sausage casing. You can even order on trial, 5-10 meters.

To view other recipes for homemade sausages, you can click on the photo with the sausage casing, it is active. .

In addition to the natural and artificial casing, you can look out for your homemade sausage with aromatic spices, additives and special nozzles:

I've been looking for such a shell for a long time, I came across options for ordering in large quantities. For industrial production, this is normal, and for a small family - oh, how much, almost 1000 meters of wheels! Where am I so much :-)!

Fortunately, now you can order quite a bit of natural casing for sample. The first time I ordered a minimum batch, just 10 meters.