Meat sausages fried on a grill or frying pan are one of the most delicious snacks to beer, as evidenced by the menu of the world’s largest “beer” festival – Oktoberfest. This time we will understand the general intricacies of preparing sausages at home, and also consider the simplest and most quick recipe homemade sausages in the gut in a meat grinder.

Of course, each chef has his own recipes, subtleties and tricks: some love dishes from minced meat, some use finely ground, some add a lot of spices, while others make do with salt and black pepper. So first we'll just look at general principles which will help you prepare juicy, satisfying and delicious sausages at home.

Meat selection

Almost any meat is suitable for homemade sausages: chicken, pork, beef, lamb, duck, turkey, etc. Either one type of meat can be used, or several types can be mixed in different proportions, depending on taste preferences. Thus, fatty pork is often mixed with beef, and poultry is most often used in its pure form or with the addition of lard for greater juiciness.

When choosing pork, you need to pay attention to lard: if it is tasty, aromatic and has a thin skin, then the meat from this animal will also be of good quality. When choosing lamb, you should look at the veins: if they are soft, then the meat will be quite tender.

If dry meat with a minimum of fat was chosen for the sausages, then you can add cream or ground lard to make them more juicy.

Cooling

Before starting cooking, it is advisable to cool the meat cut into small pieces and grind it a little in the freezer, which will ensure better grinding and will also help preserve the taste of the meat. The meat grinder can be placed in the freezer an hour before cooking, or in advance, overnight. The meat must not be overfrozen: it should freeze around the edges, but the center will remain soft.

Grinding

As soon as you have taken everything you need out of the freezer, you should start immediately, and you need to grind it as quickly as possible, while loading the meat in small portions. During grinding, there is no need to force the pieces into the neck, as this may disrupt the consistency of the future minced meat. The ideal fill level is ¼ of the neck volume.

Kneading

After grinding you should get minced meat with a visible texture. Spices and other additives are added to the finished mass, if they are provided for in the recipe, after which the minced meat must be kneaded with your hands so that it becomes denser and excess air is removed from it. You can check the taste of the resulting minced meat by frying a small amount in a frying pan. You should fry until cooked, but do not wait until the crust is golden brown, as it will slightly “eclipse” the main taste of the product. After the “test”, you can add the missing ingredients to the minced meat and knead it again.

Shell

Today it is not difficult to buy casings for homemade sausages in the store; they can be natural or artificial. Natural are specially processed pork, beef or lamb intestines. They can vary in diameter, length, and section of the animal’s intestine. When choosing intestines, you should pay attention to their characteristics: there should be no nodules, large holes, greasy odor, the color should be light, without gray shades. Beef casings are stronger than pork casings, so they may be easier to work with if you're making sausage for the first time. But lamb is more suitable for boiled sausages and ham. However, the choice is yours.

Before use, the intestines should be rinsed with warm water and soaked in water at 20-25 o C for an average of 2 hours (freshly canned ones can be soaked for only 5-10 minutes). Next, they are washed in water (30-35 o C). Next, the intestines are disassembled into pieces and their quality is checked by passing water through them. If there are holes in the womb, then it is in these places that the intestine should be cut into separate parts.

There are also artificial shells various types, including cellulose, polyamide, protein. Collagen casings, which are made from protein raw materials and are edible, are well suited for homemade sausages. To prepare, the collagen “gut” should be soaked in water (with the addition of 1 teaspoon of salt per 1 liter of water) at 35-40 o C for 2-3 minutes, then rinsed with running water.

Filling the casing, forming the sausages

When the minced meat and casing are prepared, you can begin the process of forming homemade sausages. A simple way is to change the attachment on the meat grinder to a special cone and put the intestine on it. You need to tie a knot only after you start serving the minced meat, otherwise an air bubble will form. As for density, a golden mean should be maintained: a very densely stuffed sausage can burst at high temperatures, and if the density is insufficient, voids will form. You can find the optimal degree of density experimentally 😉

Tip: If you doubt the density of the stuffing or could not avoid the appearance of air bubbles, it is better to prick the sausages with a thin needle or toothpick so that steam escapes during cooking.

The second option is in case you do not have such a special attachment or even a meat grinder. A cut off top from a plastic bottle will help. It can be secured in a meat grinder or used as a hand tool, pushing the minced meat through the neck and adjusting the density of the stuffing.

Tip: If you want to make one large sausage, you can immediately lay it in a spiral; if it is small, then you should leave enough space between portions of minced meat so that it is convenient to tie or twist the intestine. You can tie it with cotton twine.

Heat treatment

At home, sausages can be fried, boiled, baked, or a combination of these processing methods. With any method, a certain temperature regime must be observed: to keep them juicy, they should be cooked at a temperature of no more than 80 o C.

In a frying pan, fry over medium heat, first on one side, then, slightly increasing the heat, on the other side. The indicator of readiness is the clear juice released when the sausage is pierced. While frying, you can try putting a sprig of rosemary in the pan and periodically removing it from the fat and rubbing it over the sausages (this will give the dish a subtle rosemary aroma).

You can cook sausages in the oven either on an open baking sheet or in foil. In the first case, you should periodically baste them with fat or oil so that they are not dry, in the second case, unfold the foil towards the end of cooking so that a golden brown crust appears.

Tip: Instead vegetable oil You can use beef fat for frying and baking sausages; it will make the dish more juicy and tasty.

You can cook sausages different ways, for example, put them in slowly boiling water, turn off the heat and leave covered for 20 minutes. Boiling is often used before stewing or frying in a pan.

Spices and additives

Recipe for making homemade sausages without intestines

If you don’t have a natural or artificial casing on hand, you can prepare homemade sausages in cling film, foil, parchment, etc. For example, let's take a recipe with minced meat from a mixture of chicken fillet and pork with the addition of eggs, baked in foil. You can use other combinations of meats and their proportions, and add spices and other ingredients at your discretion.

Ingredients:

• Pork (tenderloin) – 1 kg
• Chicken fillet– 0.7 kg
• Pork lard – 0.2 kg
• Eggs – 3-4 pieces
• Starch - 4 tbsp. spoons
• Garlic – a few cloves
• Salt, pepper, spices

Preparation:

1. Beat the eggs in a bowl, add spices, chopped garlic (pass it through a garlic press or finely chop it), salt. Then we begin to gradually add starch, stirring constantly and avoiding the formation of lumps.

2. Make minced meat from chicken fillet, pork and lard. If you want a more gentle grind, then use a nozzle with small holes. You can also make “chopped” sausages, for which you just need to cut the meat and lard into very small cubes. Place the minced meat or chopped ingredients in a bowl with eggs, mix well until a homogeneous mass is formed.

3. Take the foil, cut it into equal pieces of approximately 20x30 cm. Spread the minced meat with a spoon on the shiny, mirror side of the foil and form sausages of the desired shape and size, after which we begin to wrap it like candy. We twist the edges tightly so that there is no air gap between the minced meat and the foil. It is advisable to twist it tighter than shown in the photo.

4. Preheat the oven to 180 o C, place a baking sheet with sausages there and set aside for 1 hour. Homemade sausages without intestines can be served hot or cold, with a side dish and simply aromatic bread.

02

Then the meat needs to be marinated in spices. Let's prepare a special mixture. For this we will need a mortar, but if you don’t have one, you can grind the spices with a blender or wooden masher. So, first, peel the garlic and grind it in a mortar and salt, beating it into a homogeneous mass.

03

Then add fennel seeds and ground black pepper and grind the seasonings again. After this, throw in red pepper flakes, ground red pepper, oregano and marjoram, as well as coriander, mustard and sugar.

04

Then we fill it all with regular cold water and mix thoroughly with a spoon to obtain a homogeneous mixture. Stir until the sugar dissolves.

05

Let the mixture brew a little, 10 minutes will be enough, and then add it to the meat and knead the pork well so that the spices are evenly distributed throughout the mixture.

06

At the end you need to add a little more salt to the meat and stir. Cover with cling film and put it in the refrigerator to brew for a little while and allow our pork to mature properly.

07

While the meat is brewing, let's take care of the intestines. It is very important to clean them well, and although they go on sale in a cleaned form, it is still better to be on the safe side and rinse them thoroughly again. They need to be washed in cold water, preferably under running water. Some housewives soak it in a solution with vinegar to neutralize the odor. We leave clean intestines in a container with water so that they do not stick together.

08

After the meat has steeped a little, take it out of the refrigerator and grind it into minced meat in a meat grinder or using a food processor.

09

That's it necessary ingredients ready and you can start stuffing the sausage. To do this, meat grinders or food processors have a special attachment on which we put the intestine, the other end of which is tied in a knot or tied with thread.

10

Place the minced meat into the bowl of the meat grinder and thus stuff the sausage. Pay attention to the intestines for damage, and if you find a hole, you just need to bandage it. It is also very important not to fill the intestine too tightly during filling, because it will burst during heat treatment. When pressed with your fingers, an optimally filled sausage is soft and easily pressed through.

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 it away from the table by your ears, because you will lick your fingers, and 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 with 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;
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);
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.