Homemade sausage is the most delicious recipe. How to make a homemade sausage of pork, chicken, beef, turkey, hepatic, blood, liver?

From this article you will learn how to prepare various types of sausages at home.

The sausage cooked at home can not be compared with the store.

To make the sausage tasty, you need to know some secrets, and adhere to them:

• Meat sausage can be prepared from pork, beef, lamb, chicken and turkey, offal.
• The meat and lard for the preparation of sausages should be taken fresh, immediately after the face, the lasting week or frozen is not suitable.
• In the minced meat for sausages you need to add ice water, so the sausage will turn out juicy.
• Such spices are added to the sausage to give it the aroma: black, fragrant and red peppers, caraway seeds, coriander, bay leaf, nutmeg, mustard grains. They are rubbed in a mortar or interpreted by a rocking chair for dough. The bay leaf is taken ground.
• To give the sausage of beautiful orange or reddish in the minced meat, turmeric, paprika, beetroot juice or seeds of the tropical plant of Annato are added.

Homemade pork sausage in guts: delicious recipe

To make pork sausage, experienced cooks are advised to take the neck, the meat here is moderately fat, from it the sausage is juicy.

Pork home sausage

For 1 sausage 1 m long you need:

• 1 kg of pork meat
• 200 g of fat
• 1 m of the pork intestine
• 5-6 cloves of garlic
• 8-10 peas of black pepper
• 1 bay leaf
• Salt to taste
• Nutmeg, red pepper - ground, to their taste
• 1-2 tbsp. tablespoons of vegetable oil

We begin to cook:

1. We wash the prepared intestines in cold water from above and inside.
2. Cut the meat in small pieces, 1 cm thick, shallow in a meat grinder.
3. We add ground nutmeg, red pepper, interpreted in a mortar or rocking with grains of black pepper, chopped garlic, salt, 100 ml of cold ice water, and knead until the minced meat becomes uniform and rests water.
4. We take a special tube for stuffing the intestines, if you do not have such a cone, you can use a plastic bottle by cutting it 10-15 cm from the neck.
5. We put the intestine on the narrowed cone of the tube, attach the tube to the meat grinder, having previously removed the knife from it, or stuffed it manually, pushing the minced meat with a teaspoon and fingers inside the intestine.
6. If the gut has exploded, cut it in this place, and tie the free ends with a thread, it turned out a ring of sausage.
7. The remaining intestine is further stuffed until all the minced meat ends, we connect the ends separately.
8. The intestines should not be tightly full, otherwise they can burst when cooking.
9. We twist the sausages with a ringlet, pierce the film on top with a large needle after 3-4 cm so that accumulated air comes out, and the sausage does not burst.
10. Pour about 3 liters of water into the pan, add salt and bay leaf, boil it, carefully lower the sausage, screw the fire to minimum burning so that the water does not even boil, and so we languish the sausage for 1 hour.
11. We take out the sausage of boiling water, dry it, grease with vegetable oil, put it on a baking sheet, and - in the oven preheated to 180 ° C for 20 minutes on one side, and 20 on the other.
12. The sausage is already ready. It can be eaten hot, cold or fry it.

Shell for home sausage

If you decide to cook home sausage, in the meat stores of your city, as well as in special online stores, shells for sausages are sold.

Most often, sausages are used:

• A natural shell, that is, the intestines of pets after the face, mainly pork
• Edible gelatin shell
• Food polyethylene film, which is then thrown away

First, the finished salted intestines from the store are washed in cold water, and then soak for 2-3 hours in water from 1 tbsp. spoon of lemon juice or lemon essence. So sure the intestines will get rid of all unnecessary odors. 5 kg of minced meat will go to 10 m of intestines.

Also, pork intestines for the preparation of sausages can also be bought from the sellers in the market that trade in meat, but you will have to tinker with them while they bring them into a state where they become edible.

So that the intestines are ready to stuff the minced meat in them, first they need to be prepared:

1. The pork intestine consists of an outer thick layer, strong translucent in the middle, and inner mucous membrane; We remove the upper and lower layers, and the middle remains, we need it.
2. First, we wash the intestines with cold water on top, and then from the inside.
3. You can turn the intestine inside out with the help of a non -constituent stick or pencil, pushing the outer edge of the intestine with it and wrapping it inside.
4. To make it easier to remove the outer and inner layer in the intestines, soak them for 2 hours in the brine.
5. Brine. In 1 liter of cold water, dissolve salt and soda (2 tbsps of tablespoons). Pour the brine so that it covers the intestines.
6. Then we take out the intestines from the brine, sprinkle with abundantly salt, put on a wooden board, and the stupid side of the knife is cleaned from the inside. So the mucous membrane of the inner layer is cleaned, and the outer is twisted by a flagella, which we pull out with your hands. If it is not pulled out, then we clean the inside of the intestine again.
7. We wash the guts well with cold water, and they are ready.
8. If the sausages are stuffed and the guts remained unused, we wrap them in a film or bag and store them in the freezer until the next time.

Homemade sausage, recipe without intestines in foil or food film

For home sausage from chicken fillet, chicken and pork fat need:

• 0.5 kg of chicken fillet, chicken liver and pork fat
• 3 eggs
• 3 tbsp. tablespoons of semolina and starch
• 1 tbsp. a spoonful of salt
• 3 garlic teeth
• Black pepper, ground to tastes

We begin to cook:

1. My meat and lard, dry, cut into pieces, and grind in a meat grinder.
2. Add starch, semolina, eggs with salt and pepper, and mix well.
3. We divide the minced meat into 3-4 parts, each part is wrapped in a food film, we give the shape of a small sausage, tie the tips with threads.
4. We put all sausages in a package made of polyethylene, tightly tie it, put it in a pan with water. Cook with a weak boil for an hour and a half. We get out of boiling water and you can immediately eat, or you can fry.

Pork and beef sausage recipe: recipe without gut

For 2 portions homemade pig-bearing sausage need:

• 500 g of beef and low -fat pork
• 100 g of fat
• 4 tbsp. tablespoons of milk
• 3 garlic teeth
• Salt, black pepper and other spices to taste

We begin to cook:

1. Cut the washed and dried pork, and beef on cubes, lard - smaller cubes, then grind everything in a meat grinder.
2. Pour milk to the minced meat, pour salt, ground pepper and other spices to your taste, add chopped garlic, and knead well with our hands.
3. We take a film designed for food, wrap the minced meat in it, give it the shape of sausages, we tie the edges with threads.
4. We wrap the sausage in the film on top in foil, in several layers, squeeze.
5. We lower the sausage in boiling water, press it with a plate so that it does not pop up, and cook it over low heat for 1 hour 20 minutes, covering the pan with a lid.
6. We take out a sausage of boiling water, let it cool, unfold foil and film.
7. We pour spices and dried herbs on parchment paper: paprika, thyme, basil, hop-sunales, roll the cooled sausage in them, wrap it in parchment, and put in the refrigerator at night. In the morning you can make sandwiches from sausage. It needs to be stored in parchment.

Beef home sausage recipe: recipe without gut

For home beef sausage need:

• 1 kg of young beef
• 200 g of lamb fat
• 3-4 cloves of garlic
• Salt taste
• 1 teas. spoon of dry dill and curry

We begin to cook:

1. We pass the meat, ram and garlic on a meat grinder with a large grille.
2. We add salt and spices, knead well, if the minced meat is liquid, pour 1-2 tbsp. tablespoons of semolina.
3. We tighten the minced meat in foil like sweets, and put it on a metal sheet, bake for 50 minutes at a temperature of 200 ° C.
4. Cool the sausage and serve cold.

Sausage chicken home -made

Homemade chicken sausage with vegetables and nuts

For chicken sausage you need:

• 1 kg of chicken fillet
• 100 g of ground walnuts
• 1 carrot
• 2 sweet peppers
• 15 g of salt and paprika
• 5 cloves of garlic
• 30 g of gelatin

We begin to cook:

1. Boil the carrots, clean and finely chop.
2. My pepper, clean the seeds and also chop it.
3. Cut the meat in small cubes (1.5 cm).
4. We chop finely garlic.
5. Mix the meat, vegetables, spices, nuts, salt and gelatin is fast -soluble in powder, mix.
6. We divide the minced meat into 4 parts, we tightly wrap it in the food film, giving the form of sausage.
7. We also wrap each sausage in the package of polyethylene, tie it, put it in a pot of water, and cook on low heat for about 1 hour.
8. We take it out of boiling water, cool at room temperature, and then put in the refrigerator for 6-8 hours, and you can try.

Homemade boiled sausage

For cooking homemade boiled milk sausage need:

• 500 g pork without bones
• 2 Average bulbs
• 1 egg
• 1 tbsp. a spoonful of milk powder
• Salt and black ground pepper to your liking
• 100 ml of milk

We begin to cook:

1. We pass the meat and onion 2 times through a meat grinder.
2. We add an egg, milk powder, salt and pepper, and knead.
3. Pour cow milk into minced meat in small portions, and mix thoroughly at least 5 minutes until the minced meat brings the entire liquid and will become viscous.
4. We divide the minced meat into 2 parts, and lay out both on the food film, turn off the sausage of medium thickness, bandage with thin twine, twist the tips.
5. We lower the sausages into salted water, cook over medium heat for about 1 hour, take it out of boiling water, let it cool, and make sandwiches to tea.

Home damp sausage

For pig Subanarian Sausage Sausage need:

• 0.45 kg of beef
• 1.45 kg of fat pork
• 70 g of fat
• 60 g of salt
• 15 g of sugar
• 70 ml of cognac
• 2st. tablespoons of the coriander
• 2 tea. tablespoons of freshly ground black pepper
• 1 tea. a spoonful of Provencal herbs (basil, rosemary, peppermint, cube, thyme, sage, oregano, Mayran)
• On the tip of a spoonful of ground nutmeg

We begin to cook:

1. We prepare spices: chop black pepper peas at the mill, fry the coriander seeds in a dry pan and also chop.
2. Mix together pepper, coriander, Provencal herbs, nutmeg.
3. I wash the meat (pork and beef), dry, cut off the veins and films, cut into slices 3-4 cm.
4. Sprinkle the meat with salt, sugar, spices (half of the norm), pour cognac, mix, cover with a film, and put in a cold place to pickle 1-1.5 days.
5. We let the marinated meat through a meat grinder with a large nozzle, you can finely chop it.
6. Add lard cut into small cubes, the remaining spices, knead well and stuff the prepared guts.
7. We pierce sausages after 3-4 cm with a large needle to release the assembled air.
8. We hang sausages under the ceiling for 5 days, it is desirable that the heating battery passes below. You can also in the fall or spring, when the temperature on the street is +10-12 ° C, hang sausages on the balcony in a ventilated place for 3-4 weeks. Then you can eat.

Homemade liver sausage

For hepatic sausage, pork, beef or chicken liver is suitable.

Secrets of cooking delicious liver sausage:

• So that the pork liver does not grieve in sausage, it is cut into pieces, and soaked in milk with 1 teaspoon of sugar.

Homemade liver sausage with buckwheat

For sausage you need:

• 600 g pork liver
• 200 g of fat
• 180 g of dry, not boiled buckwheat
• 2 eggs
• 3 garlic teeth
• 2 tbsp. tablespoons of vegetable oil
• 2-3 bulbs
• Salt and black pepper to your taste

We begin to cook:

1. We wash buckwheat, pour water, and cook the porridge until cooked, let it cool.
2. Pour vegetable oils into the pan and fry finely chopped onions.
3. Pieces of the liver, fat with garlic, pass in a meat grinder.
4. Together we combine the hepatic minced meat, porridge, fried onions, salt and spices.
5. Weaped pork intestines are carefully processed, with a spoon we fill with minced meat, tie the ends of the sausage with a thread.
6. We pierce the sausage with a thick needle after 3-5 cm, lower it into boiling water, cook on low heat for 0.5 hours, cool. Before serving the sausage on the table, fry it in vegetable oil.

Homemade blood sausage: recipe for cooking

The basis for this dish is blood, mainly pork. It is collected during the face of the pig. So that the blood does not thicken, a little salt is immediately added to it.

Only natural intestines serve as a shell for blood sausages.

Blood sausage in Ukrainian with Liver

For blood sausage you need:

• 1 l of blood pork
• 600 g of offal (liver, light, kidneys)
• 400 g of pork fat
• 2 Average bulbs
• 1 glass of milk
• Salt and spices to your taste

We begin to cook:

1. We cut the lard on small cubes, fry until all the fat is trampled.
2. Finely chop the onion and fry on the drunk fat to transparent.
3. We remove the veins in the liver and lungs, cut into pieces and pass through a meat grinder.
4. Add onions fried on lard to the crushed Liver, blood, milk, salt and pepper, and mix. If the blood thickened a little, beat it with a blender.
5. Treated, prepared for stuffing, we pull on the nozzle for sausages, which is installed in a meat grinder, and the knife and mesh are pulled out.
6. We tie the tip of the intestine so that the minced meat does not spill, and fill the intestines, they should not be very complete, but not empty. We connect with a thread and on the other hand.
7. Carefully pierce the sausages with a needle after 15 cm, and lower it into hot water. After 1-2 minutes, we carefully take out sausages from boiling water, and pierce it again with a needle.
8. Cook with barely noticeable boiling for about 45 minutes. We take it out of boiling water, cool, and fry in a pan with vegetable oil or bake in the oven. You can eat.

Liver sausage home

For homemade Liver sausage need:

• 1 kg of chicken stomachs
• 200 g of pork sala
• 3 yolks raw
• 1 tea. spoon of caraway seeds
• 2-3 garlic teeth
• Salt taste
• Black and red pepper, nutmeg - ground, to taste

We begin to cook:

1. Rinse the chicken stomachs, clean all the excess, and cut them.
2. We pass the offal and lard on a meat grinder.
3. We add yolks, chopped garlic, salt and spices, knead until smooth, and let it brew for half an hour.
4. We place the minced meat in the food cellophane, twist it tightly and bandage with a rope.
5. We put in another bag, tie it tightly, place it in a pan, pour water and cook it over low heat for 1.5 hours.
6. We take out the sausage from boiling water, cool, let it stand in the refrigerator for 5-6 hours, and you can serve to the side dish or prepare a sandwich.

Home sausage smoked

Home sausage of cold smoked

Homemade raw -button sausage with cognac

For rawcoped sausage you need:

• 1.5 kg of pork and beef
• 1 kg of fat from the cervical part
• 150 g of salt
• 1 tea. Sugar spoon
• 4 tbsp. tablespoons of potato starch
• 60-70 ml of cognac
• 15 g of ascorbic acid
• 1 tea. spoon of a mixture of black and fragrant ground pepper

We begin to cook:

1. Prepare the meat: mine, cut the tendons and films.
2. My fat, cut the skin. The fat must be taken from the neck, it will be solid and will remain in the finished sausage in pieces, and the soft fat from the abdomen will melt during heat treatment.
3. We cut the meat and lard into large pieces, rub with salt, and put in a cool place with a plus temperature not more than 3 degrees, for 2 days.
4. We pass the meat through a meat grinder with a large grille, cut the lard into small pieces up to half a centimeter thick.
5. Mix the minced meat, lard, sugar, spices, starch, cognac and mix everything thoroughly.
6. Porking pork intestines for smoking sausages, unlike boiled sausage, are tightly stuffed with minced meat, since when smoked sausage will decrease in size.
7. We tie the tips of the sausages with twine, also wrap the sausages in the middle with twine with twine, and hang in a dry, ventilated, cold place for 3-5 days.
8. We suspend the sausage in the smokehouse so that sausages do not touch one with the other.
9. We smoke sausages on sawdust or firewood from fruit trees (apple tree, pear, cherries, cherries), aspen, alder, you can not use coniferous trees, otherwise the sausages will have a specific smell and taste.
10. Time for continuous smoking 1-2 days, at a temperature of 25-28 ° C. It is also necessary to ensure that it does not go too thick smoke to sausage, otherwise it will be covered with soot, and will taste bitter.
11. After smoking, the sausage is not yet ready - it needs to be hung for up to 2 weeks in a dry, dark, cool place with a temperature of no more than 10 ° C for drying.
12. After drying, the sausage can be stored for up to 4 months in a cool place, and it will not lose taste.

Hot smoking sausage

For hot smoking home sausage need:

• 500 g pork
• 200 g of beef
• 300 g of fat from neck
• 1 tbsp. a spoonful of salt
• 1 tea. a spoonful of sugar
• 60 ml of cognac or madere
• 1 tea. spoon of ground black and fragrant pepper
• 0.5 teaspoons of cardamon tablespoons

We begin to cook:

1. We pass the prepared meat through a meat grinder with a large mesh.
2. Cool the lard in the freezer to make it easier to cut, and cut into small cubes 3-4 mm.
3. Add spices, salt and cognac or wine to the meat, and knead until the liquid is absorbed into the minced meat.
4. Add the lard with cubes and knead again.
5. We fill the prepared intestines with minced meat, form sausages up to 30 cm long, we connect both ends together.
6. We suspend sausages at room temperature for one and a half to two hours.
7. We hang the sausages into the smokehouse so that they do not come into contact with each other, and hold a temperature of 75-90 ° C for 6-12 hours. Sausages are ready if they acquired a brownish color with a beautiful reddish tint.
8. Ready -made sausages can be eaten right away, stored in the refrigerator for up to 1 week.

Home sausage from turkey recipe

For homemade forki sausage need:

• 1 kg of turkey (fillet)
• 200 g of fat
• 6 cloves of garlic
• Salt, fragrant and black ground pepper to your taste

We begin to cook:

1. Cut the meat in small pieces to 1 cm thick.
2. We cut half of the fat prescription with even smaller pieces than meat.
3. We add to the meat of fat, chopped garlic, ground spices, salt, knead and leave to suck overnight.
4. From the meat grinder we take out a knife and grille, fasten a special device for sausages.
5. We take the prepared pork intestine, put it on the device, and load the minced meat into the meat grinder, with the scroll of the meat grinder we fill the intestine with minced meat, tie the edges with a thread.
6. We spread the sausage ring on a baking sheet, pour 0.5 cups of water, finely cut the remaining lard, and put it on the sausage.
7. If you want to get a dietary sausage, then the lard does not need to be placed on a baking sheet, but grease the sausage so that it does not dry with vegetable oil.
8. We prick the sausage after 3-5 cm with a thick needle, put in the oven, turn on medium fire, and fry for 20-30 minutes on one side, then the same on the other. To find out if the sausage is ready, we pierce it with a fork and press it, if transparent juice comes out, it means that the sausage is ready, and if the juice is pinkish, let it be prepared.

Now we know how to cook different types of home sausages at home.

Video: home sausage (according to my mother’s recipe)