Jokes about the dangers of sausages and the lack of meat in this product are becoming increasingly popular. But everything 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 some percentage of meat, but in most cases it is veins, cartilage, skin and offal. Yes, the harsh truth of life is like this! And the taste of the purchased sausage has long been different. To protect yourself and your loved ones, sausage can be cooked by yourself. You will be assured of the quality of the prepared product, no doubt offer home-made sausage to the child and enjoy the rich taste of natural meat.

Cooked sausage at home - recipe

You can prepare fresh sausage freely as it is, it is ideal for adding to sauces from pasta and casseroles, or simply sprinkle with pizza. Or use your hands to shape it into balls, patties or thin logs that you can freeze for later.

If you do not immediately cook your sausage or cool it, and cook it the next day, you should immediately freeze it. Pack the raw sausage in pies and freeze in an airtight container. Making sausage at home is one of those lost arts, which is really not as difficult as it seems. At its core, sausage is simply chopped meat and fat, salt and flavors. It's really not much more than chopping your own hamburger; you do not even need to insert it into the links if you do not want it.

Classic recipe for milk sausage

This recipe is quite simple to prepare and even the most inexperienced mistress 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 from pork - the product is more juicy and tasty. If desired, you can add a small amount of beef.
  2. Take a pound of pork and add about 300 grams of beef. It is necessary to add 300-400 grams of pork or beef fat. Without it, the sausage will turn out to be dry and tasteless. Meat and fat need to be cleaned of veins and cartilage. Cut into small cubes.
  3. Prepared meat and fat in raw form chop in a blender. Add to the mass of three medium onions and a pair of cloves of garlic. Thoroughly whisk all until creamy. It should be a homogeneous mashed potatoes.
  4. After that, the mass should be transferred to a bowl, add spices and other ingredients. Break into the composition of one chicken egg - it will help the composition "grab". For taste, add to the future sausage a tablespoon of nutmeg, a pinch of black pepper, a tablespoon of salt, a couple of spoons of vegetable oil. Usually the mass turns liquid, so it should be added a tablespoon of semolina. It does not spoil the taste of the product, but naturally thickens it. To give the sausage shape, add a tablespoon of gelatin to the composition. Thoroughly mix everything.
  5. To please children and bring the appearance of the product closer to the production one, you can add a little food coloring to the mass. If you do not want to use it, just pour in a couple of tablespoons of beet juice. The resulting product will acquire an appetizing pink shade.
  6. The resulting homogeneous mass should be formed into sausage. To do this, spread a small piece of food film on the kitchen table and put the whole mass on it. Form the sausage and wrap it tightly in a film. Through the entire length tie the sausage with string, so that when cooking, it does not lose shape.
  7. The next step is the thermal treatment of the product. Sausage can be baked in the oven and steamed, but we will follow classic recipe   - cook the sausage in the water. Put the sausage on the bottom of the pan and pour it with water so that it is covered from above by at least 5 centimeters. Cook sausage should be about two hours.
  8. The broth obtained after cooking sausages does not need to be thrown away - on its basis it is possible to cook a rich soup.
  9. When the sausage is cooked, you need to get it, put it on a plate and wait until it cools down. Sausage during cooking will decrease slightly in size - this is absolutely normal, because the natural product should decrease with thermal exposure. But the purchased sausages and sausages significantly increase during cooking and frying. This means that they have a lot of soy.
  10. The prepared sausage can be eaten with bread in the form of sandwiches, added to salads or served on hot with garnish. This sausage has only one drawback - it ends very quickly!

it traditional recipe   cooking boiled sausage. But apart from him there are lots of options for making this useful product.

Nevertheless, the fragrance of a well-thought-out link exceeds the sum of its parts, and a truly magnificent sausage is suitable for the main course at a fancy dinner. Good sausage   is a balance. The balance of salt and saline, the balance of meat and fat, the balance of spices and herbs in general. Knowing the right ratio of salt and meat is important, but once you understand this, you can adapt to your own perception of the salinity that is wildly changing among people.

Some liquid helps tighten the binder when you mix sausage meat; And without this, you have a hamburger, not a sausage. But apart from these "rules" your list of ingredients is limited only by your imagination. You can throw as many or more herbs and spices and other flavors as you want. Anything from water to water fruit juice   before wine and cream.

Chicken sausage

Per kilogram chicken breasts   you will need three egg whites, some black pepper, 300 ml oily cream, seasonings to your own taste. Chicken fillet   It 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 will lose shape when cooked, you can wrap it with a rope and along the length. Lower the sausage in cold water   and put on medium fire. To sausages when cooking does not come up, they need to be lowered to the bottom saucer. Fire after boiling can be reduced. Boil sausages from chicken meat   about an hour.

Usually pork, but beef and lamb are also good, like animals. Do you want thin grind or rough? Sweet sausage is a little sweet - it is really called so to distinguish it from the Italian hot sausage, which has paprika, chili and oregano. Before you start: you need special equipment.

Before you start, you will need special equipment; this is what makes many home cooks worry about sausage. First, you need the right grinder. Autonomous meat grinders are also good, and you can even use one of the old hand grinders.

Similarly, juicy chicken sausages are prepared. If you plan to give them to children, add less spices and seasonings. To make cooked sausage   more appetizing, after its cooling you can wrap the product in parchment with spices scattered inside. Particles of seasonings will stick to the hot surface of the sausage and give it a "commodity" look.

You need at least two stamps - coarse and fine - that determine how wide will be the strands of crushed meat when they come out of the crusher. You will also need good weight, since most sausage recipes use weight, not volume, to correctly measure ingredients; a little too much or too little salt in the sausage, and you can spoil it.

Are you going to stuff your sausages into casing? Then you need sausages. Do not fill your sausages with a sharpener nozzle, as it will make the mixture too hot and may damage the texture. Either do it right, or leave your sausages free. If you make things your sausages, you need a shell.

Many people with special trepidation refer to smoked sausage. But the production goods please us less and less, so we have to resort to proven home cooking recipes smoked sausage.


Take pork and beef meat in a ratio of 4: 1. In addition, 30% of the total mass should leave fat. It can be crushed, making the fatty layer not noticeable. But if you like smoked sausage with pieces of fat, you can proceed as follows. Meat for smoked sausage does not need to be turned into a creamy mass, as for varenki. It is best to grind the fillets in a meat grinder. This degree of grinding will save small pieces of meat. But fat does not need to be twisted. Cut it into small pieces and mix with the stuffing. In the prepared product, fat will be visible to the naked eye.

Some people like synthetic collagen casings that you can buy online. The filling process compresses the meat and fat mixture and integrates the flavors better than in loose sausages - that's why most professionals prefer sausages in links.

Another option is to ask your butcher to get the fat that surrounds the insides of the pigs. Other alternatives are blanched cabbage leaves of the Savoy or something similar to the shrouds. Kitchen equipment, which is convenient but not vital, is a wooden rack on which you can hang your links, since the sausage links need to be tightened in skins at room temperature for a while, and then "bloom" for the night in the refrigerator.

Add minced salt, pepper, natural dyes and seasoning to taste. Further there is a question - in what to prepare sausage and in what it to wrap. In the film, wrapping the sausage before smoking is not recommended, because such a package can be damaged. It is best to use a natural product - guts. Today it is not necessary to mess with guts bought from a butcher. In the stores there are special intestines, peeled and pickled in a saline solution. They are filled with cooked stuffing very tightly, because after cooking the contents of the sausage are reduced in size. After that, the ends of the sausage should be tied with ropes, make a few holes on the sausage (so that it does not burst) and send a smoked hot smoker to the smoker. Smoke sausage is better on alder sawdust. Usually it takes about two hours to smoke sausages, after which it becomes completely usable. But some mistresses, doubting the quality of heat treatment, after smoking cooked sausage in water for some time.

Before you start: get ingredients and equipment. Start with the fact that meat and fat are very cold, putting it in the freezer for an hour or two. You can even use fat directly from the freezer, since frozen fat is better cut. Why focus on temperature? Think of it like a cake, where you want the oil to remain separate from the dough - if the oil is too hot, it destroys it. You really, really want to avoid a "smear".

A good way to tell if enough meat and fat in sausage is enough, if your hands begin to hurt and numb while handling it. You are looking for as close as possible to 32 degrees, as you can get without actually freezing meat - using pre-frozen meat is fine, but if you close it, it will suffer greatly in quality.

According to statistics, porridge, eggs and sandwiches with cooked sausage 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 a doctor sausage at home

Doctor's sausage according to state standards

This is transferred to your equipment. Place the bowl and grinder in the freezer, or at least in the refrigerator, at least an hour before use. You also need to be willing to spend a few hours on this project. Do not plan and do not leave distractions. You get breaks in the middle of this process, so do not worry. Special equipment needed for the main sausage.

Additional equipment necessary for filling sausages. Cases - caps for pigs Sausage for sausages Wooden rack for drying sausages for drying. Put bowls and meat grinders in the freezer or refrigerator for an hour before using them. Cut the meat and fat into pieces between an inch and two inches across.

How to cook homemade sausage

We used to shop for convenience foods, but at least once try to make sausage yourself. Some believe that this process is an unnecessarily long, laborious, but fragrant, tasty, natural meat product, which is hard to break away, worth the effort.Preparation homemade sausage   at home   consists of several stages:

Cut your fat a little less than your meat. In order for your ingredients to be cold, place meat and fat in meat in a bowl placed in a large bowl filled with ice. Add salt and sugar and mix again. Place in a covered container or on top a bowl of plastic film and place the sausage mixture in the freezer for at least 30 minutes and not more than an hour. Now you can call back to those who might be bothering you when you started this process.

You can use white wine and white wine vinegar, if you want. Do not use a very thin cube, because for this you usually need to first grind the meat rough, then cool it again, and then grind it again with a fine head. In addition, the Italian sausage should be rustic.

  • Choose the source product: beef, pork, chicken or blood base.
  • The shell. There are several of its types: natural (guts), food film or foil. These components can be purchased in the meat departments of the market or in supermarkets.
  • Choose the necessary seasonings and spices.
  • Determine the method of heat treatment: baking in foil, steaming or roasting.

Home made sausage recipes

When you see photos of delicious snacks in different editions, it is very difficult to resist the desire to try - so it is appetizing! How to make sausage at home? First of all, you need to learn the proven recipes of experienced chefs and start with a simple, for example, with chicken sausage in food film. Then it is permissible to gradually complicate the task and prepare blood sausage or from different types of meat.

Make sure the meat is in a cold bowl. When all the meat is ground, return it to the freezer and clean the meat grinder and work area. Using a nozzle for the scoop on the mixer, mix the sausage. When installing the parking mixer at level 1, allow it to run for 90 seconds. It may take a little time with a spoon or hands. You want the mixture to become a little sticky and start to mess with it - it's very similar to what happens when you knead bread.

When this is done, you will have sausage. You are finished if you do not use links. To cook, take the scoop and shape in the ball with your hands. Cook over medium heat in a skillet for 5-10 minutes on each side until it is fried and not boiled.

Sausage home made of pork

  • Number of servings: 5 persons.
  • Calorie content of the dish: 395 kcal (for each recipe of his own).
  • Purpose: for dinner.
  • Cuisine: Ukrainian.

A fragrant fragrant snack will be an ornament of any festive table.Recipe for homemade pork sausage   contains an unusual ingredient such as porcine guts. Before use, they must be carefully treated: first rinse, then soak in a solution of water and soda, then again wash well and soak for a couple of hours in a weak solution of vinegar. After this, you should turn the gut inside out and diligently wash under a stream of warm water.

Additional steps for creating links

Take out the sausages that should have been in the freezer   or a refrigerator. Run warm water through sausage casings. This makes it easy to put on a stuffed tube and lets you know if there are holes in the housings. Be sure to put one edge of the washed shells on the edge of the bowl of warm water in which they were; this will help you easily grab them when you need them.

Leave the "tail" at least 6 inches from the end of the tube: you need this to tie in later. If all meat does not fit, keep it in a bowl over another bowl filled with ice, or in the refrigerator while you are making batches. Start unwinding the filler.

Ingredients:

  • spices (cumin, nutmeg, several kinds of peppers, bay leaf, salt) - to taste;
  • cognac - 6 ml;
  • pork - 1200 g;
  • garlic - 5 lobules;
  • guts - 3 m;
  • lard - 400 g;
  • onions - 2 pcs.

Cooking method:

  1. Well-processed, cleaned intestines during the preparation of minced meat, place in a weak saline solution.
  2. Salo and pork are divided in half. One part through the meat grinder along with the bulb, the second - chop very finely with a sharp knife.
  3. On a small amount of oil, fry the second onion until soft, add chopped meat and fat, fry a little (5-7 minutes).
  4. Grind all the spices with a coffee grinder or a mortar.
  5. Mix all ingredients, season with spices, add cognac, garlic, salt. Well knead the stuffing, let stand for half an hour.
  6. Cut the intestines into meter strips, at each end of each tightly bind a thick thread. As a funnel, you can use a cut neck plastic bottles   or a special nozzle.
  7. Fill the bowl well, not too tightly. So do with all the guts.
  8. Pierce future products so they do not burst during baking.
  9. Place the guts on the bottom of the baking sleeves and send for 40 minutes to the oven, preheated to 180 ° C, then turn over to the other side and bake for another 30 minutes. Cool, serve to the table.

Cooked sausage at home

  • Number of servings: 6 people.
  • Calorie content of the dish: 257 kcal.
  • Purpose: for dinner.
  • Cuisine: Russian.
  • Complexity of preparation: medium.

Try once to prepare such a snack, and it will for a long time become a favorite useful addition to breakfast.   is prepared with strict observance of certain conditions: minced meat is crushed with the addition of ice water or crumbs, and the ready-made loaf should be slightly "ripened" in a cool place, so that the sausage has found the desired texture.

Air should be the first thing that appears - that's why you do not tie the corps right off the bat. Let the sausage come out in one long coil; You will make references later. Do not forget to leave 6-10 inches of "tail" on the other end of the case. Sometimes one really long pig hull is all you need for a 5 lb lot.

When the sausage is all wrapped, tie one end in a double knot. You can also use a small butcher's twine. Work on the links to make them rather tight: you want air bubbles to make their way to the edge of the sausage. Then several times, unscrew the link that you have between your fingers. Repeat this process along the coil, only this next link, rotate it several times toward you. Continue this way, alternating until you reach the end of the coil.

Ingredients:

  • chicken or turkey fillet - 600 g;
  • cream - 250 ml;
  • chicken eggs   - 3 pcs.;
  • paprika - 1 teaspoon;
  • salt - 15 g;
  • garlic - 2 slices;
  • zira - 5 g.

Cooking method:

  1. Divide the eggs into squirrels and yolks.
  2. Put the pieces of meat, garlic, cream and other ingredients in the bowl of the blender or food processor, grind until pasty.
  3. Carefully insert the pre-whipped proteins.
  4. Put minced meat on food film, very tightly tie the ends with a thread. If using guts, you should fill them and also tie the ends.
  5. Put the loaves in a saucepan, pour water and cook for 30 minutes at minimum heat.
  6. Cool the sausages, place in the refrigerator.


Hang them on the counter so they do not touch, and find yourself a needle. Sterilize it by inserting it into a gas flame or a little, then look for air bubbles in the links. Prikolite their needle, and in most cases the body will be flattened against the connection. This may soon become your work.

The ham and sausage itself is wonderful. A hobby that is increasingly popular

No wonder, because he who makes his own sausage, knows exactly what's in it, and gets an incomparable pleasure and taste. They also want to have homemade sausages and ham, which are the subject of genuine craftsmanship. If you make sausage yourself, you will be surprised how good and especially the different tastes of sausage are. This is due, among other things, to natural variations in maturation. Finished sausage tastes are always different, and depending on the region and season, it again acquires a very typical taste.

Liver sausage at home

  • Cooking time: 3 hours.
  • Number of servings: 6 people.
  • Calorie content of the dish: 165 kcal.
  • Purpose: for dinner.
  • Cuisine: Russian.
  • Complexity of preparation: medium.

Useful appetizing sausage is prepared from pork liver - liver, kidneys, heart, lungs. These components are pre-washed, boiled with the addition of spices and ground. Photos of the preparation of the liver can be found in the culinary publications, if you are first encountered with the processing of offal.Home liver sausagevery different from the one we used to see on the shelves, so it's worth trying.

And the most important thing is that you can make your own sausage all year round, whether it's summer or winter. In winter, the pigs were ready for slaughter, it was necessary to give more time in the cold season to sausage, so that there was no need for cooling, or one could not cook sausages for longer than in the summer. A typical summer sausage is, for example, salami, it needs certain temperatures to ripen properly and, thus, to achieve its typical flavor and its solvability.

One of the main reasons why most sausages themselves want to do

And to make other sausages durable, you just use a freezer or boiling in glasses. Thus, sausage products last for months. Maybe this is the reason you are visiting this site? 😉 Are you looking for a real taste of homemade sausage? Sausage producers, who still know this sausage, crave the taste of good old times, which still contain real home-made sausage.

Ingredients:

  • offal - 1 kg;
  • eggs - 2 pieces;
  • lard - 300 g;
  • onion - 2 pieces;
  • guts - 700 g;
  • spices, salt, nutmeg - 1 tsp.

Cooking method:

  1. Boil the liver, lungs, heart, kidneys for an hour until ready with a laurel leaf.
  2. Clean the onions. Bacon and onion cut into cubes, fry.
  3. Pass through the meat grinder by-products, onion, fat, add eggs, spices and salt. Well knead.
  4. Stuff the guts with this mass, pierce the voids, tightly tie the ends.
  5. Boil the loaves in salted water for 30 minutes.


Homemade chicken sausage

  • Cooking time: 2, 5 hours.
  • Number of servings: 6 people.
  • Calorie content of the dish: 193 kcal.
  • Purpose: for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

A delicate, fragrant, tasty snack will decorate any table, although cooking will take time. Start with a simple recipe.Home chicken sausage   own handsis prepared from simple ingredients: chicken legs (or breast), spices, salt and guts. They need to be sprinkled with large salt before filling, scrape and rinse well.

Ingredients:

  • leg - 2 kg;
  • pepper, salt - 10 g;
  • garlic - 7 lobules;
  • intestines - 500 g;
  • mustard in beans - 100 g.

Cooking method:

  1. Cut off the meat from the thighs, separate the bones, remove the fat and skin.
  2. Pass the pulp through a large grinder grinder.
  3. Garlic chop, add to the meat, put mustard, salt and pepper. Carefully knead, let stand for 2 hours.
  4. Fill with the meat mass of the gut. This can be done with a special nozzle on the meat grinder or cut the neck of a plastic bottle and insert it into the gut.
  5. Tightly bind the ends of the shells. Fold them with a ring, lay them on a baking tray and bake for 20 minutes at 180 ° C.
  6. Make punctures in several places and bake until ruddy.


Homemade sausage from beef

  • Cooking time: 3,5 hours.
  • Number of servings: 6 people.
  • Purpose: for dinner.
  • Cuisine: Russian.
  • Complexity of preparation: medium.

To surprise guests with a delicious snack or to offer the child a piece of healthy sausage, you do not need much effort - prepare the treat yourself! The most juicyhomemade beef sausage   is obtained from a cow's or calf's neck. In mincemeat necessarily add a little bacon, which gives the products the desired texture, or pork meat.

Ingredients:

  • beef flesh or veal - 800 g;
  • pork - 400 g;
  • garlic - 8 lobules;
  • prepared guts - 2 m;
  • spices (a mixture of peppers, paprika), salt - 1 tbsp. l.

Cooking method:

  1. Meat wash, cut into medium pieces.
  2. Garlic clean, grind.
  3. Pass the meat through a meat grinder, add garlic, spices, salt.
  4. Stir the mince thoroughly, let it ripen for 2 hours.
  5. Fill the intestines with minced meat, remove the voids with a needle, tightly tie the ends of the shell. If you are going to make small snack sausage sausages, you can tie the thread at small distances, and then the finished products are baked on the grill.
  6. Boil sausages on minimum heat for 40 minutes, cool.


Recipe for blood sausage at home

  • Cooking time: 3,5 hours.
  • Number of servings: 6 people.
  • Calorie content of the dish: 208 kcal.
  • Purpose: for dinner.
  • Cuisine: Russian.
  • Complexity of preparation: medium.

Some housewives do not spoil the attention of blood sausage, considering the process of its preparation is not very aesthetic and laborious. Meanwhile,sausage blood homemade with buckwheat   - highly useful product, which should be more often included in your diet. Before you make sausage at home, buy guts, fresh pork blood. For this refreshment, buckwheat is often used, but you can take pearl, rice or millet cereals.

Ingredients:

  • blood pork - 1.5 liters;
  • buckwheat - 200 g;
  • guts - 1 kg;
  • milk - 500 ml;
  • lard - 400 g;
  • mixture of salt and spices - 30 g.

Cooking method:

  1. Pig blood rub through a fine sieve so that no clots remain.
  2. Cut the fat into small cubes, boil buckwheat in salted water.
  3. Mix in a bowl of blood, fat, buckwheat, add milk, spices and salt.
  4. Rinse well under running water intestines, checking at the same time their tightness (holes should not be). Fill the shell with the filling, leaving a little space around the edges.
  5. Boil the loaves in salted water at the minimum temperature for 15 minutes. To check the readiness of the sausage, puncture the gut with a needle - the juice should not be cloudy. Ready products can be baked in the oven.


Homemade sausage in foil

  • Cooking time: 60 minutes.
  • Number of servings: 6 people.
  • Calorie content of the dish: 192 kcal.
  • Purpose: for dinner.
  • Cuisine: Russian.
  • Complexity of preparation: medium.

If for you work with guts for some reason is unacceptable, try to cook a tasty snack   in foil. A photohomemade sausage in foiloften found in culinary publications. Some housewives so often resort to a recipe that this refreshment already sometimes replaces such beloved cutlets. Sausage is cooked with mushrooms, cheese, greens, prepare more dietary options - for a couple or in a multivark.

Ingredients:

  • chopped meat   - 600 g;
  • cognac (optional) -60 ml;
  • starch - 30 g;
  • water 100 ml;
  • salt, black pepper - to taste;
  • garlic - 6 lobules.

Cooking method:

  1. In a deep bowl, combine minced meat with spices, garlic and salt. In this case, you do not need to twist the meat for a long time, you can use the ready-made stuffing.
  2. Let the sausage stay for a couple of hours in the refrigerator.
  3. Dilute the starch cold water, gradually add to the stuffing, add cognac, carefully knead. Form small sausages.
  4. Fold the foil in half, put a roll of minced meat on top, tightly fold.
  5. Place the rolls in a deep frying pan, add water to half the sausage and grate in the oven at a minimum temperature of 45 minutes.


Home liver sausage

  • Cooking time: 90 minutes.
  • Number of servings: 6 people.
  • Calorie content of the dish: 178 kcal.
  • Purpose: for snacks.
  • Cuisine: Russian.
  • Complexity of preparation: medium.

How to cook delicious dishes from offal? This question is often asked by the hostesses.Homemade sausage from the liver   A great way to diversify everyday menu   useful, tasty treats. If there is a desire to tinker with guts and cook the sausage correctly, then get a natural shell, but its preparation requires a special approach - careful processing in hydrochloric and acetic solutions.

Ingredients:

  • chicken or any other liver - 500 g;
  • pork bacon - 200 g;
  • guts - 700 g;
  • eggs - 5 pcs .;
  • milk - 150 ml;
  • manga - 30 g;
  • onion - 4 pieces;
  • spices, salt - to taste.

Cooking method:

  1. Pass the liver and bacon through the meat grinder.
  2. Peel the onion, cut the vegetable cubes or grate and fry in oil.
  3. In a deep container, mix the liver, fat, eggs, onions, semolina, milk, season with spices, salt. Well knead the mass.
  4. Prepared guts fill with sausage stuffing, tightly tie the ends.
  5. Place the future treat in a frying pan and bake in the oven at 190C for 40 minutes. Finished products can be fried or eaten in baked form.


Homemade sausages from pork and beef

  • Cooking time: 4 hours.
  • Number of servings: 6 people.
  • Calorie content of the dish: 243 kcal / 100 grams.
  • Purpose: for snacks.
  • Cuisine: Russian.
  • Difficulty cooking: medium

Making home sausages only at first glance looks very difficult. It is worth one day to try to cook a delicious delicacy, and he will long take root in the family menu. This varietyhomemade sausage (from pork and beef) differs surprising juiciness, aroma and taste. For cooking it is better to use fatty meats (neck, scapula), so that the home-made sausage Lick your fingers licking soft, soft.

Ingredients:

  • prepared guts - 1 kg;
  • pork - 1 kg;
  • veal or beef - 1 kg;
  • ice water - 500 ml;
  • salt, a mixture of peppers - 1 tbsp. a spoon.;
  • garlic - 5 lobules.

Cooking method:

  1. Slightly freeze the meat in the fridge to make it easier to cut it. Cut the pork and beef into cubes.
  2. Peel the garlic, pass through the press.
  3. Mix the meat mass, garlic, spices, salt, add water. Thoroughly knead.
  4. Send sausage to the refrigerator for a couple of hours to brew.
  5. Fill the intestines with minced meat with a special nozzle in the meat grinder, tightly tie the ends, form sausages.
  6. Dip them in hot water   for 10-15 minutes, cook at minimum temperature.
  7. Put the products on a baking sheet, sprinkle with oil, bake at 180C until ruddy.

Video: how to make sausage at home