Homemade minced sausage. Homemade sausages made from minced meat recipe without guts - appetizing, tender and very tasty Recipe for homemade sausages in natural

If you like minced meat dishes, then this simple recipe for making homemade sausages is just what you need. Meat sausages are an excellent alternative to the usual homemade cutlets. Without much difficulty, an excellent hot dish from minced meat will delight your family. To prepare such sausages, I do not use a special casing in the form of intestines. I suggest making homemade sausages from minced meat in cling film. These sausages taste very good, soft, tender and very juicy. You can add your favorite spices according to your taste and discretion.

This dish is perfect for a family menu for any occasion. They are good both hot and cold. And very often I prepare these homemade sausages for grilling at a picnic. I boil them at home, but I fry them on the grill, on the grill. And quickly and very tasty. Try it!

By the way, even when boiled, cold homemade sausages are very tasty, so if you are too lazy, you may not even get to the barbecue outdoors!

Pork 500 gr. Chicken breast 500 gr. Lard 200 gr. Onions 2 pcs. Garlic 4 teeth. Egg 2 pcs. Milk 150 gr. Salt to taste Freshly ground pepper mixture to taste Ground coriander to taste Paprika to taste Nutmeg to taste Butter for frying sausages

Rinse the meat, dry it and, together with the lard, pass it through a meat grinder twice or grind it in a blender.

1. Peel the onion and garlic and also pass through a meat grinder to the meat.

Then add eggs, spices, salt, pour in milk and mix everything well.

Cover the minced meat with cling film and refrigerate for 2-3 hours (overnight is possible).

Lightly beat the cooled minced meat to fill it with air.

Place 2 full tbsp. prepared minced meat onto baking film, roll into a sausage shape, tie on both sides with a thick thread. Do this with all the minced meat.

Place the sausages in salted boiling water and cook for 20-25 minutes.

Then take out meat sausages, let cool completely, remove the film.

Fry the already cooled sausages on butter on all sides until browned.

Serve the sausages hot, with any side dish, garnished with herbs, or chilled, cut into pieces, as an appetizer.

Recipes for homemade sausage in the guts are a delicious meat dish, a real find for housewives. The site presents a wide variety of excellent recipes: kupaty, fried, raw smoked, liver and blood sausages. Made from beef, chicken, pork, lamb, with the addition of lard, buckwheat and potatoes.

To prepare sausages, it is preferable to use beef or pork intestines. Sheep ones are less popular (only casings and caecum are suitable for them). They need to be cleaned and washed immediately after slaughter. Otherwise, they will lose their flexibility and may become brittle and deteriorate.

The five most commonly used ingredients in homemade kishka sausage recipes are:

Recipe for delicious kupats:
1. Rinse and pat dry the chicken.
2. Finely chop along with the lard and garlic.
3. Season with suneli hops and ground pepper.
4. Mix thoroughly.
5. Set aside for a third of an hour.
6. Stuff the intestine with the resulting mixture and tie it with threads.
7. Boil water.
8. Boil the sausage for two minutes.
9. Dry.
10. Fry until done over very low heat.

Five of the most nutritious homemade sausage recipes in the guts:

Helpful Tips:
. Pork intestines are best suited for making sausages intended for frying.
. Instead of chicken meat you can use any other. Lamb, for example, will give the dish an interesting piquant taste, while lean pork will give it a special softness. And beef will make it more dietary.
. It is not advisable to do sausages more than 15-20 cm long. They will not fit well in the frying pan.
. Sausages can be prepared for future use if you freeze them immediately after scalding and cooling.
. Marjoram also goes well with food. nutmeg, caraway and fennel.

Tasty and juicy dish!

INGREDIENTS

• pork meat - 300 g
• beef meat - 300 g
• salt, ground black pepper, meat seasoning - to taste
• egg - 1 pc.
• flour - 1.5 tbsp. l
• onion - 1 pc.
• carrots - 1 pc.
• garlic - 3 cloves
• water - 50 ml
• greens (dill or parsley) - a bunch
• vegetable oil for frying

COOKING METHOD

Wash the meat, dry it with a paper towel, cut into small pieces and pass through a meat grinder. Beat the egg into a separate plate, add salt, ground black pepper, meat seasoning and garlic passed through a press, mix well with a fork.

Pour the resulting egg-garlic mixture into the minced meat and mix it thoroughly. Then add flour to the minced meat and mix well again. Beat the minced meat and place it in a bowl. Cover the bowl with minced meat with cling film and place in the refrigerator for 15-20 minutes.

Now you need to form the minced meat into oblong-shaped sausages - cevapchichi. This can be done with wet hands. Form all the sausages in this way and place them on a board moistened with water (they may stick to a dry surface). Heat a frying pan with vegetable oil (the oil should completely cover the bottom of the pan), add the meat sausages and fry on both sides until beautifully browned.

Fry cevapchichi for 2-3 minutes on each side over medium heat. Remove the fried sausages from the pan. Peel the onions and carrots. Cut the onion into thin half rings, carrots into cubes. Add onions and carrots to the frying pan where the sausages were fried and fry over low heat until golden brown, stirring occasionally.

Place cevapchichi in a frying pan on top of the fried vegetables. Pour in water and place the pan on the fire, covering with a lid. Cook cevapchichi over low heat for 15-20 minutes from the moment it boils. At the very end of cooking, add finely chopped herbs.

Cevapchichi cooked according to this recipe in a frying pan turns out tasty and juicy. These sausages should be served hot. Goes great with this dish boiled potatoes or mashed potatoes.

Real sausage is made from meat. Don't believe me? Then let's prepare it with our own hands in a very simple and clear recipe, without special equipment and professional skills.

• Preparation time: 3 days.
• Quantity: 4 loaves of 300 g.

Required Ingredients

To make it yourself at home delicious sausage, you only need a few components:

• pork neck – 1.5 kg;
• fresh garlic – 2 cloves;
• bay leaf – 1 large or 2 small;
• table salt – 30 g (for 1 kg of pork you need 20 g of salt);
• spices optional (black pepper, coriander).

Necessary equipment

If you are making sausage for the first time and think that it is very difficult, you are mistaken. To prepare it you will need the simplest equipment:

• wooden board for cutting meat;
• large sharp knife;
• a bowl with a volume of at least 2 liters;
• cling film;
• sleeve for baking;
• blender (or meat grinder);
• scissors;
• small saucepan;
• baking tray;
• aluminium foil.

Step-by-step cooking process

When choosing meat for homemade sausage, it is better to take not a lean piece, but one with fatty layers. Then it will come out juicy and tasty. Before cooking, wash the meat well under cold water and dry. Then cut into plates 1 cm thick.

Each plate is cut into thin strips. Moreover, we will not cut the strips into cubes in the future. Let's leave it exactly like this. During the formation of the sausage, they will intertwine with each other, giving a characteristic pattern.

When all the meat is cut into strips, it is placed in a bowl for marinating. To do this, you need to measure out the salt and spices, and finely chop the garlic. So that it imparts all its flavor to the meat, it is crushed with the flat side of a knife and then chopped.

All components of the marinade, including bay leaf, are distributed on top of the sliced ​​meat. Mix thoroughly with your hands until the salt and spices are distributed throughout the entire volume.

Cover the bowl with cling film and put it in the refrigerator to marinate. If time permits, it is better to spend about two days for this procedure. If you don’t have that much time, then 12 hours is enough.

After removing the film from the bowl, mix the meat again. In this case, parts of the bay leaf are removed. They should not get into the sausage during shaping. The third part of the minced meat is separated, transferred to a blender or meat grinder and chopped. Then add to the meat and mix well. The combination of strips and fine minced meat will achieve a uniform, dense texture.

The minced meat, kneaded until smooth, is visually divided into 4 parts. A loaf is formed from each. Simply molding minced meat into the shape of a sausage is not enough. Each part must be beaten on the board, spanked with your palms to compress all the pieces and expel air bubbles.

You will need a regular baking sleeve as a shell. It is cut to the size of the loaves with an allowance for curling. You should get 4 pieces 20 - 25 cm long. The ties can be cut from the same sleeve.

The spanked loaf is placed in a section of the baking sleeve. Place it on one side, moving it with the edge of your palm so that the workpiece fits tightly to the polyethylene. Roll it up like a candy and tie the ends tightly.

When all the loaves are tightly packed into the baking sleeve, the pieces are put back into the refrigerator. They must continue the fermentation process for another 24 hours.

You can prepare sausage in several ways: boil or bake in the oven. It's better to try two methods as the taste is slightly different. The semi-finished product needs to be cooked for two and a half hours at low temperature (not higher than 80 degrees).