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Homemade minced sausage. Homemade sausage without guts Homemade meat sausages

Every housewife has a recipe and secret of a signature dish with which she is ready to surprise and delight her guests, family and friends. Someone bakes meat in the oven, seasoning it with all kinds of spices, and someone cooks potatoes so that your mouth waters just from the smell. But today we will tell you how to cook homemade sausage so that you won’t be able to pull your ears away from the table, because you’ll lick your fingers, but best review- enthusiastic “supplements!”

1. Homemade sausage without casing

As it turns out, to make homemade sausage, it is not necessary to use intestines for the casing; it is enough to use a simple and very original recipe, which will facilitate the task assigned to the hostess.

Ingredients:

Pork - 1 kg;
Garlic - 5 cloves;
Dry cream - 5 tbsp;
Salt - 1 tbsp;
Sugar - 1 tsp;
Eggs - 1 pc.;
Ground pepper to taste;
Dried herbs to taste.

Cooking method:

Wash the pork;
Squeeze out excess moisture;
Grind through a meat grinder (choose a large mesh);
Add garlic, dried herbs and dry cream to the resulting mass;
Stir and grind again until smooth;
Add an egg to the minced meat;
Salt and pepper;
Knead the minced meat with your hands;
Spread parchment;
Transfer the minced meat onto it, forming a sausage no larger than the width of the pan in which you will cook;
Wrap sausage in parchment;
Fasten the ends so that you get a candy;
Wrap the resulting candy in foil;
Form the same sausages from the remaining minced meat;
Pour water into a deep saucepan;
And place the sausages in it so that the water completely covers them;
Put under oppression;
Cook over low heat for about 1.5 hours;
Remove the finished sausage from the water;
Leave to cool in foil until room temperature;
Place the cooled sausage in the refrigerator overnight;
In the morning, remove the sausage from the refrigerator;
Remove foil and parchment;
Roll sausage in dry herb and spice mixture;
Serve as independent dish(hot, cold or fried) or with a side dish.

Note: This sausage, wrapped in parchment, can be stored for at least two weeks.

2. Assorted sausages

Are you going for an outing, a picnic or a vacation with friends somewhere in the country or on the river bank? Then this recipe is one hundred percent worth adopting for all those who want not just a tasty, but also a satisfying meal. Homemade assorted sausage - great option prepare at the same time a universal dish that is perfect for both outdoor recreation and a sudden feast.

Ingredients:

Pork – 500 g;
Beef – 500 g;
Chicken fillet – 500 g;
Lard - 200 g;
Cleaned intestines - 2 m;
Garlic - 2 cloves;
Milk - 200 ml;
Semolina - 2 tbsp;
Nutmeg - 1/3 tsp;
Salt - 30 g;
Marjoram - 1/2 tsp;
Mixture of peppers to taste;
Butter - 20 g.

Cooking method:

Wash the meat;
Dry thoroughly;
Pass pork, beef and lard through a meat grinder;
Cut the chicken fillet into small cubes;
Chop the garlic;
And add to the meat;
Salt and pepper;
Add spices, milk and semolina;
Mix the minced meat thoroughly;
Cover with cling film;
Place in the refrigerator for 12 hours;
Rinse the intestines thoroughly cold water;
Remove the minced meat from the refrigerator;
Let sit for about an hour until it comes to room temperature;
Mix the minced meat well again;
Carefully stuff the intestines (not tightly);
Tie into small sausages or rings;
Poke each sausage with a needle (to release air during cooking and baking);
Grease the sausages butter;
Place on a baking sheet lined with parchment paper;
Place in an oven preheated to 200 degrees for 30 minutes;
Fry them on one side first;
Then turn it over and put it back in the oven for 30 minutes to fry on the other side;
Serve the finished sausage hot or cold.

3. Homemade turkey sausage

For those who do not like pork or beef, there is an excellent alternative - turkey, from which you can prepare excellent homemade sausage, not inferior in quality and taste to the classic one.

Ingredients:

Turkey fillet - 2 kg;
Lard - 300 g;
Garlic - 1 head;
Ground nutmeg - 1 tsp;
Ground coriander - 1 tsp;
Mixture of peppercorns - 1 tsp;
Cognac - 100 ml;
Cleaned intestines - 2 m;
Salt - 2 tsp;
Thyme sprigs.

Cooking method:

Cut turkey fillet and lard into small pieces;
Salt, pepper, add nutmeg, coriander and cognac;
Grind the garlic in a mortar or pass through a press;
Add to meat;
To stir thoroughly;
Leave the minced meat to marinate for about 3 hours;
Rinse the intestines with cold running water;
Carefully fill the intestines with minced meat (not very tightly) using a nozzle;
Fix the edges tightly (knot or tie with a rope);
Place in the refrigerator for about half an hour;
Poke each sausage with a skewer;
Place in an oven preheated to 200 degrees for 10 minutes first;
Fry on one side;
Then turn over and fry for another 10 minutes on the other side;
Then reduce the temperature to 180 degrees;
Periodically pour the rendered juice over the sausage;
Bake until golden brown on all sides;
Cool the finished sausage and serve.

4. Homemade chicken sausage with vegetables

Another very original and unusual recipe homemade sausage consists of chicken and vegetables. This dish will appeal to all those who care about their figure and health, as well as children.

Ingredients:

Chicken fillet - 2 kg;
Frozen green pea- 100 g;
Sun-dried tomatoes - 1 handful;
Salt to taste;
Ground black pepper - 1 pinch;
Garlic - 1 clove.

Cooking method:

Rinse the fillet;
Dry;
Cut into medium pieces;
Pass part through a large mesh in a meat grinder;
Cut some into small pieces;
Thaw vegetables (you can use fresh ones);
Cut the tomatoes into small cubes;
Chop the garlic and add it to the mince together with the tomatoes;
Salt and pepper;
Mix well;
Add peas;
And mix again;
Place minced meat on parchment;
Form into a sausage;
Then wrap the resulting sausage in foil (several layers);
Place in an oven preheated to 150 degrees for 45 minutes;
Cool the finished sausage directly in the foil;
Then put it in the refrigerator for about an hour;
Serve after cutting.

5. Buckwheat sausage with chicken liver

Buckwheat sausage with chicken liver is an excellent option for those who like hearty, but not fatty food. This dish can be prepared in more dietary option(boil), and in the classic way - bake or fry.

Ingredients:

Buckwheat - 100 g;
Chicken liver- 600 g;
Lard - 200 g;
Large onion - 2 pcs.;
Milk - 50 ml;
Salt, pepper to taste;
Guts.

Cooking method:

Sort out the buckwheat, rinse;
Cook crumbly porridge;
Cool;
Cut the onion and lard into small cubes;
Fry in a pan;
Grind the liver in a blender (paste consistency);
Mix buckwheat with lard and onion;
Add milk;
Salt and pepper;
Mix well;
Add to liver;
Stir again;
Stuff the intestines with the resulting minced meat;
Make several punctures in the sausages;
Boil in lightly salted water with bay leaf for about 15 minutes;
Before serving, fry in a frying pan until golden brown or bake in the oven.

Continuing the theme - several ingenious ones that are not inferior in taste to meat ones.

Nowadays these are such dubious GMO times when you are at least suspicious of any factory products. Meat production has especially lost the trust of citizens, so homemade minced sausages, the recipe for which we will look at today, are becoming more popular every day. You can’t even imagine how many products you can create using various ways cooking, taking into account the range of meats and additives.

Production technology

The secret of juicy, tasty homemade sausages is the quality of the meat, the peculiarities of preparing minced meat and adherence to the technological process.

So that all your work does not go to waste due to excessive dryness of the product, we should take into account the following points:

Variety of sausages

Homemade minced sausages have a fairly wide range, but how is such an abundance achieved?

So, having mastered the theory, we can safely begin practice. Today we will learn how to make universal minced meat for hunting sausages. Although the procedure is quite lengthy, the result is beyond praise. You can stock up on these products for future use, because their use is simply limitless. They can be fried on the grill, or on the grill on skewers, they make great soup and cabbage solyanka. They are an excellent addition to any side dish, whether boiled or fried.

Ingredients

Pork (neck, shoulder or ham) – 2 kg;
Veal or beef (back of the leg) – 1 kg;
Lard (preferably smoked) – 300 g;
Beef broth – 200 ml;
Ground black pepper – 1 tsp;
Ground paprika – 1 tsp;
Garlic - 1 large head;
Dried dill – 1 tsp;
Thyme – ½ tsp;
Coarse salt – 90-100 g;
Guts for stuffing - 3.5 m;

Preparation

Now we can use finished products at our own discretion. They can be frozen for future use, smoked, boiled, baked, fried; with such supplies, even the most honorable uninvited guests are not afraid of you.

Liverwurst

Ingredients

Beef liver – 2 kg + -
- 3 heads + -
- 2 tens + -
— 1/2 kg + -
Sausage casing— 5 m + -
- taste + -
- taste + -
Spices - to taste + -

Preparation

Many people probably associate liverwurst with USSR times. Back then, this penny thing was amazingly tasty and tender, you won’t find anything like it now. However, you can take a risk and cook it at home. For those who are not particularly oriented, liver is the liver, heart, kidneys, in general, the internal organs of a killed cow, lamb or chicken and other rural animals.

As you have already seen, the recipe for making homemade sausages from minced meat is somewhat complicated, but not particularly complicated. The main thing is to find time and be armed with desire, and then your table will always be full of meat delights to the delight of your children and husband....or wife.

Homemade sausage – favorite dish many. Only a vegetarian can refuse such a tasty treat. Moreover, if you prepare this product with your own hands, you will know for sure that even a child can be treated to such a sandwich. So satisfying and tasty dish It will definitely please your man, and it will be so nice to enjoy something delicious. And if you serve sausage to festive table, then the title of “wonderful hostess” is guaranteed to you.

The Internet is simply crowded various recipes homemade sausage, and the sight of colorful photos whets your appetite. So let's figure out how to make homemade sausage.

Regardless of what kind of homemade sausage you are going to make, the cooking process consists of several general, mandatory steps, namely, preparing the minced meat, shaping and heat treatment sausages.

Meat selection

The classic version is homemade pork sausage in the intestines. It is extremely important to choose the right meat for minced meat, since the quality of the taste of the finished dish largely depends on this.

The most suitable for sausage is pork neck. It is not very fatty, but it does have internal fat, which will become a tasty and aromatic juice in the finished sausage. If you want the sausage to be fattier, then you will need to add lard to the minced meat.

If pork neck If you can’t buy it, you can use meat from any part of the carcass, the main principle is that it should not be tough and too greasy. The ratio of meat and lard should be 4:1. good at in this case neck, back or scapular.

Those who for some reason do not like or do not eat pork can prepare sausage from beef, lamb or poultry. No less interesting would be the option using several types of meat. When choosing lamb, you should pay attention to the veins, they should be soft, then the meat itself will also be soft. But when choosing beef, you need to look at its color; the lighter the meat, the younger the animal was, which means the sausage will be softer and juicier.

It is best to buy meat at the market, from a supplier you trust. When choosing pork, try, if possible, to taste the lard from the same carcass. If it is aromatic and tasty, then the meat will be the same.

Grinding

Before moving on to chopping, it is important to thoroughly clean the meat from bones, skins, cartilage and chaff, since their presence in the finished dish is completely unacceptable. The meat for homemade sausage is cut by hand into cubes measuring 1x1 centimeter. You can pass the minced meat through a meat grinder, but then homemade sausage will not be as tasty and juicy. Therefore, it is better not to be lazy and cut it. The process is certainly labor-intensive, but the sausage will turn out especially tasty.

Of course, if you are preparing homemade dumplings or salami, then the meat should be passed through a meat grinder.

Kneading

The chopped minced meat must be thoroughly kneaded by hand. This will not only help distribute the spices and salt well, but also achieve the correct structure. The fact is that with prolonged kneading, excess air will escape and the filling will become denser.

If you can see that the consistency is too thick, you can add a little cream; if the minced meat is already too fatty, then use water instead of cream. Liquid minced meat, on the contrary, is thickened by adding starch, flour or mustard powder.

After the minced meat is mixed with spices, salt and additives and brought to the correct consistency, it must be put in the refrigerator for several hours so that it combines better and becomes homogeneous.

Adding spices

Most often added to homemade sausage:

ground black or allspice;
garlic;
rosemary;
nutmeg;
ground bay leaf;
caraway;
anise.

The sausage will be more piquant if you add:

Provencal herbs;
ground red pepper;
Cayenne pepper;
paprika.

It is better to use freshly ground spices; they will give the meat more flavor; in addition, you can warm them up before adding them to the minced meat so that the flavor is revealed better. A small addition of alcohol to the minced meat, for example, good cognac, will highlight the aroma of herbs and spices.

You can form the sausage either with or without a casing. In the case of the shell, it must first be prepared. If you use natural intestines, then rinse them and soak them for a couple of hours in warm water, after which you need to rinse them again with warm water and you can scrape them a little with the back of a knife.

You can use an artificial casing, such as cellulose, protein, collagen or polyamide. They should also be pre-soaked in warm, salted water, but for a maximum of three minutes, and then simply washed under the tap.

The easiest way to fill a natural or artificial casing with minced meat is to use a special attachment on a meat grinder. To do this you need:

attach one end of the shell to the cone attachment;
serve the minced meat to expel the air;
tie a knot at the other end of the shell.

When filling sausages, it is necessary to maintain medium density. A sausage that is packed too tightly may burst, and a sausage that is not packed enough will create voids.

If there is no special attachment for a meat grinder, you can use a cut-off plastic bottle, pushing the minced meat into the casing through the neck.

The sausage can be made large, or it can be divided into small sausages by twisting the intestine. After the intestine is filled, it would be a good idea to prick it with a needle so that the voids disappear, steam comes out, and the sausage does not burst.

If there is no casing, then you can form homemade sausage using parchment, cling film, foil, wrapping minced meat in them like candy.

Heat treatment

Homemade sausage can be boiled, fried, baked, stewed, or a combination of heat treatment methods. In any case, the main thing is maintaining the correct temperature. In order for the sausage to be juicy and aromatic, at the same time cooked and not burst, it is necessary to cook it at a temperature of no more than eighty degrees.

If you decide to cook the sausage in a frying pan, then fry it over medium heat on one side until a golden crust forms, and then over higher heat on the other side until the same result is obtained. You can add your favorite herbs or spices to the pan, which will give the dish a special piquancy.

You can bake the sausage in the oven either simply on a sheet or by wrapping it in foil. If you bake without foil, you need to periodically baste the sausage with fat to prevent it from drying out. In the case of foil, it should be opened a few minutes before the end of cooking to allow the sausage to brown.

Cook the sausage in low boiling water, covered, for twenty minutes. Usually sausage is boiled before frying or stewing.

Without shell

Homemade sausage can be prepared without the casing, and the dish will turn out just as tasty and beautiful. You can serve the sausage on a holiday table, or you can simply prepare it for breakfast sandwiches.

To prepare it you will need:

pork – 1000 grams;
salt – 10 grams;
pepper, oregano, basil, rosemary - 10 grams each;
garlic – ½ head;
champignons – 400 grams.

The preparation is like this.

Pass the meat through a meat grinder.
Add salt and spices, finely chopped garlic.
Add fried champignons to the minced meat, mix everything.
Beat the mixture.
Wrap the minced meat in parchment, in the form of candy.
Wrap in two layers of foil.
Cook the sausage for an hour over medium heat.
Place the finished sausage in the refrigerator for a day.

As you can see, the recipe for homemade sausage without casing is quite simple. It can be prepared not only from pork, but from any other type of meat.

Now we will learn how to make homemade sausage from pork and beef. For this we need:

pork – 1 kilogram;
beef – 1 kilogram;
lard – 300 grams;
salt – 1 tablespoon;
nutmeg, ground black pepper;
onion –500 grams;
garlic – ½ head;
cognac – 50 milliliters;
water – 1 tablespoon.

The preparation is like this.

Pass the meat and lard into a meat grinder with a large grid.
Separate half of the minced meat and pass it through a meat grinder with a finer grid.
Fry the onion and chop with a blender.
Fry the onion and large minced meat a little.
Combine all types of minced meat, add spices, cognac and water.
Stir and leave for 30 minutes.
Stuff the intestines with the prepared mixture.
Bake in the oven, in a sleeve at a temperature of 180 degrees, 1 hour and at a temperature of 150 degrees for another half hour.

Juicy and flavorful cold cuts sausage is ready!

Chicken sausage

For chicken sausage you need to take:

chicken fillet- 1 kg;
garlic – 2 cloves;
dill – 2 sprigs;
salt, pepper - to taste;
paprika – 1 tablespoon;
– 4 grams.

The preparation process is as follows.

Cut the washed and cleaned fillet into cubes.
Pour 50 milliliters of water over gelatin and leave to dissolve.
Chop the dill and garlic.
Mix meat, gelatin, dill, garlic, spices and salt.
Stuff the intestines with minced meat.
Bake for 1 hour at 180 degrees.
Place the finished sausage in the refrigerator for a day.

Hepatic

To prepare homemade liver sausage with bacon, you will need:

liver – 1 kilogram;
lard – 600 grams;
milk – 1 glass;
onions – 5 pieces;
egg - 6 pieces;
semolina – 12 grams;
salt, spices;
oil.

The preparation is as follows.

Finely chop half the lard.
Grind the second half of the lard along with the liver in a meat grinder.
Fry finely chopped onion and add to the minced meat.
Beat the eggs in a separate bowl and add to the minced meat.
Add semolina, salt, spices, milk.
Leave the minced meat for half an hour.
Fill the shell with minced meat.
Bake in the oven for forty minutes at 180 degrees.

Livernaya

To prepare homemade liverwort you will need:

boiled liver – 1 kilogram;
onion – 2 heads;
egg – 10 pieces;
sour cream – 1 glass;
salt, spices to taste.

Let's start cooking.

Pass well-boiled liver through a meat grinder along with onions.
Add eggs, mix.
Add sour cream, salt, spices, herbs and mix thoroughly.
Fill the intestines with minced meat and form into small sausages.
Cook the sausage over low heat for about forty minutes.
After cooking, the sausage must be baked for two hours at 150 degrees.

With buckwheat

To prepare healthy homemade sausage with buckwheat, you need the following ingredients:

pork – 0.5 kilograms;
lard – 300 grams;
a glass of buckwheat;
salt, pepper, spices to taste;
garlic – ½ head;
intestines.

The recipe is as follows.

Boil buckwheat until tender.
Cut the meat and lard into small cubes.
Chop the garlic.
Combine everything, add salt, spices and mix thoroughly.
Stuff the intestines with buckwheat minced meat.
Prick the sausages with a needle.
Cook over medium heat for 35 minutes.
Fry in a frying pan until golden brown.

Sausage with buckwheat is ready!

Blood sausage

To prepare a delicious homemade blood drink you will need the following ingredients:

pork blood - 1 liter;
lard with meat layer – 200 grams;
buckwheat – 100 grams;
salt and ground black pepper – 10 grams each;
garlic – 2 cloves;
milk – ½ cup.

The cooking method is as follows.

Cut the lard into 1 centimeter cubes and fry in a frying pan.
Cook buckwheat until done.
Pass the blood through a meat grinder.
Add milk, spices and garlic to the blood.
Add lard and porridge in portions, mix thoroughly.
Stuff the sausage.
Cook over low heat for five minutes, then pierce with a needle.
Bake for half an hour in the oven at 180 degrees, greasing.

Recipe with cheese

If you often cook regular homemade sausage and want to try something new, try making this delicacy with cheese.

To do this, take:

chicken meat – 2 kilograms;
spices – 1 tablespoon;
sun-dried tomatoes – 200 grams;
bell pepper – 100 grams;
champignons – 100 grams;
hard cheese – 100 grams;
lard – 0.5 kilograms.

The preparation is as follows.

Finely chop the chicken meat.
Pass onion, garlic, lard through a meat grinder.
Mix the minced meat, add salt and spices.
Cut cheese, peppers, tomatoes, mushrooms into cubes.
Divide the minced meat into 4 portions and add your own ingredient to each.
Stuff the sausages.
Bake for half an hour at 200 degrees.

Eight types of different sausages are ready - choose your favorite ones.

So, we looked at the main stages of making homemade sausage. You can use one of the recipes we offer, or you can use your culinary imagination and invent new, original sausages.

The main thing to remember.

Choose only high-quality products for making sausage.
Before cutting, the meat should be cooled, then you can cut it easier and the minced meat will have the correct consistency.
Do not be lazy to prick the finished sausages with a needle so that they do not burst during heat treatment.
If you have prepared a lot of sausage, store it in a container, fill it with lard, and simply reheat it before serving.

Now you know how to make homemade sausage. Choose your own recipe, cook more often, spoil your family and friends with delicious food. And bon appetit everyone!

Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

Step 1: prepare the meat.

To prepare sausage at home, you need to use several types of meat at the same time. Rinse the pork tenderloin and chicken fillet under running water and place on a cutting board. Using a kitchen knife, carefully clean the meat ingredient from veins and excess fat.

Then we cut the pork and chicken fillet into small pieces and then grind the components using a meat grinder. Attention: If you don’t want pieces of meat in the sausage, then it’s better to use a meat grinder with a fine grid.

Step 2: prepare the lard.

We wash the lard under running water and place it on a paper towel. We blot it from water and transfer it to a cutting board. Using a kitchen knife, chop our ingredient into pieces the size of no more than 5 by 5 millimeters. Attention: To prepare sausage you need to take only raw, fresh lard. Do not use internal lard to prepare our dish.

Step 3: prepare the eggs.

Using a kitchen knife we release chicken eggs from the shell over a bowl and pour egg whites and yolks into this container. Using a hand whisk, beat the egg ingredients well into a fluffy foam.

Step 4: prepare black peppercorns.

Pour the black peppercorns into a hand mortar and, using a pestle, grind the ingredient. We continue to crush the component with the available equipment until it turns into small crumbs. Of course, you can use already ground allspice, but peppercorns, crushed just before preparing the minced meat, will be much more fragrant and aromatic.

Step 5: prepare the garlic.

We transfer the garlic cloves to a cutting board and, pressing on them with the handle of a knife, remove the husks from the garlic ingredient. Then, using the same sharp equipment, we chop the ingredient very finely. Attention: You can also chop garlic using a garlic grinder.

Step 6: Prepare the egg mixture.

Place chopped peppercorns, garlic and salt into a container with the egg ingredients. Then, using a tablespoon, gradually pour the starch into the same container, and mix all the ingredients well together, making sure that no lumps form.

Step 7: form homemade sausages without intestines.

Add the chopped meat and lard to the resulting egg mixture and mix everything using a tablespoon until a homogeneous mass is formed.

Then we take food foil and use scissors to cut it into pieces or tear it with our hands into approximately equal pieces, the size approximately 30 by 20 centimeters. Using a tablespoon, transfer the minced meat to one edge of the foil and then use your hands to give the meat mass a sausage shape, moving away from the edge of the foil 1.5 - 2 centimeters.

The sausage should be quite long and along the entire length of the foil. Then, carefully holding the edges of the foil on both sides with your hands, we begin to very tightly wrap the foil with minced sausage into a roll. We twist the edges of the foil so that the minced meat does not fall out onto the baking sheet during cooking. What we get is a seemingly long “candy” wrapped in a candy wrapper. Attention: You need to place the meat ingredient on the shiny mirror side of the foil, since during the baking of our dish, the heat from the mirror surface of the paper will begin to be reflected inward and thus speed up the process of preparing our dish.

Step 8: prepare homemade sausage without intestines.

Place the meat “sweets” tightly together on a baking sheet and place the pan in a preheated oven to temperature 180°C. We bake our dish in this heat mode for 1 hour. After this time, turn off the oven, and remove the baking sheet from the oven using oven mitts. oven. Let the homemade sausages cool slightly, and then carefully unwrap the foil with your hands. We take the finished sausages out of the food foil and transfer them to a free plate.

Step 9: Serve homemade sausage without intestines.

Homemade sausage without guts - very delicious snack. Before serving, cut it into small pieces using a kitchen knife. Serve the sausage as cold snack to the festive table. Enjoy your meal!

To prepare homemade sausage, you can use ready-made minced meat.

In addition to the spices listed above, you can also use others to suit your taste. As well as spices and herbs used for preparing meat dishes.

You can grind the meat using a blender or a kitchen knife. In this case, the meat needs to be chopped as finely as possible.

You can cook homemade sausages using thick cling film or in a baking bag.

To prepare homemade sausage, use only high-quality and fresh meat. Pork should not be chapped or dark in color. Do not prepare homemade sausage from frozen meat ingredients.

There is no need to spread the minced meat on the foil in a thick layer, as it may not bake well and be raw inside. Also, the layer of minced sausage should be the same thickness along the entire length of the foil so that the sausage is baked evenly on all sides.

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