Homemade pork sausage in intestines in all possible forms

Preparation of minced meat

Minced pork sausage is prepared in several stages:

• Cooling. Before preparing the minced meat, cut the meat into small pieces and place it in the freezer to cool for at least one hour. Place the meat grinder you are going to use to grind the meat in the refrigerator. This will help facilitate the grinding process and preserve the taste of the meat. The meat should not freeze, it is enough that its edges are only slightly frozen. The meat should remain soft inside.
• Grinding Start processing meat as soon as you take it out of the refrigerator. Cut the meat into small pieces. Grind as quickly as possible. Not many people know, but the technique of grinding meat affects the consistency of the minced meat. It is important not to force pieces of meat into the neck of the meat grinder, this will ruin its structure and the quality of the future minced meat. Ideally, the neck will be filled only a quarter. Follow the meat with the rest of the ingredients. What they will be like depends on the recipe you use to prepare pork sausage.
• Kneading. When all the necessary ingredients are ground, add spices and begin kneading the minced meat. It's best to do this by hand. This will make the texture denser and remove excess air. You can check the readiness of the minced meat by frying a small amount in a frying pan. But don't fry it until golden brown. This will change its taste a little. Then add the missing ingredients. Stir it again, beat it and put it in the refrigerator.

Cooking tips

1. Sausages can be stored in the freezer for a long time, both raw and boiled;
2. When frying them in a frying pan, try not to damage the shell, otherwise all the juice will leak out, which will affect the taste;
3. Instead of water, you can add a little broth to the minced meat;
4. Don’t be afraid to experiment with spices, add whatever suits your taste;
5. If you are afraid of under-salting or over-salting, you can fry a few cutlets in a frying pan before stuffing the sausages. Then you will know what is missing in the minced meat;
6. During frying, you can add a little onion and wine to the pork sausage, then it will acquire a completely different interesting taste;
7. If air bubbles appear while filling homemade sausages, pierce them with a thin needle.

Bon appetit!

Pork intestine for sausage

Pork intestine can be of two types: natural and artificial:

1. Natural pork intestine can be of different lengths and diameters. When choosing, pay attention to ensure that there are no knots, veins, or unpleasant odors. It is important that the entire length of the intestine does not have any holes or punctures. In this case, the sausage may tear. The color of the intestine should be light, without a yellow or gray tint. Before using the casing, it should be rinsed well under running water. Then leave it in cold water for a couple of hours. Next, the intestine needs to be disassembled into pieces and, after passing water through it, checked for holes. If they are present, cut the intestine at this point.
2. The artificial shell also has different diameters and lengths. They also differ in the material of manufacture: protein, cellulose or polyamide. To prepare pork sausage at home, it is best to choose protein sausage. It will be enough to soak such a shell in cool water with the addition of a teaspoon of salt for several minutes. Then rinse it under running water.

How to cook chicken boiled sausage at home

The simplest and relatively inexpensive option for making homemade sausage is chicken sausage. You can take chicken breasts and make a good sandwich sausage out of them, quite easily and without unnecessary difficulties.

Necessary;

1. Chicken fillet – 1 kg;
2. Eggs – 4 pcs;
3. Sour cream – 350 ml;
4. Spices and salt - to taste;

Cooking time – 1.5-2 hours. Calorie content – ​​230 kcal per 100 g.

As with all sausages, cooking begins with grinding the meat into minced meat. Skin and excess fat need to be removed. In this case, the minced meat should be pasty. You can beat with a mixer with screw-shaped whisks. Separate the whites from the yolks and add to the mixture. Finally, spices, salt and sour cream are added. The resulting mixture must be made as homogeneous as possible.

Spread cling film on the table, onto which the mass is laid out. Its quantity should be such that the finished loaf has a diameter of approximately 60-120 mm, since during heat treatment this is a verified optimum. Next, wrap it, tie it tightly and additionally twist the ends to prevent water from getting in. After this, place in a saucepan with water and boil over low heat for one hour. After cooling on the plate, the product is ready.

Sausage filling

When the minced meat and casing for making homemade pork sausage are ready, you can begin to form the future delicacy.

It's not difficult to do. It is enough to change the attachment in the meat grinder and the cutting knives. To prevent air from forming at the base of the intestine, tie it immediately after the minced meat begins to flow into the casing. Maintain an average filling density of the intestine. If it's too stuffed, it may tear, and if it's not filled enough, it will burst due to air bubbles.

If you don't have a special attachment for forming the sausage, replace it with the cut off top of a plastic bottle.

If you decide to make the sausage into a ring, then there is no need to make knots; during the filling process, immediately fold it into a ring.

Homemade sausage made from poultry meat

• Poultry meat – 1 kg
• Lard – 0.3-0.5kg
• Ground pepper - to taste
• Garlic – 2 cloves
• Salt - to taste.
• Milk – 150-200ml
• White loaf crumb – 100-150g
• White from 3 eggs
• Onions fried in oil – 100g

1. Soak the loaf crumb in boiled and cooled milk.
2. Add finely chopped poultry and lard (can be twisted into a meat grinder), fried onions and all other ingredients.
3. Mix thoroughly until you get a homogeneous mass reminiscent of thick sour cream.
4. Fill the shell and cook in the same way.
5. Place the finished sausage on paper to cool and allow excess fat to be absorbed.
6. For long-term storage, homemade sausage is placed in ceramic, earthenware or glass containers and filled with pork lard.
7. After cooling, place in the refrigerator or cellar.
8. from here

Well, the video, so that everything is absolutely correct... Good luck to you all..

Are you going for a picnic and suddenly it starts raining outside? Don't worry - grilled sausages can be cooked in the oven.

The sausages will cook evenly in the oven. Unlike frying in a pan, they are guaranteed not to remain raw inside. Another plus is that they do not need to be boiled first.

How to cook sausages for frying in the oven without them bursting?

The most important rule is to prick the entire area with a thick needle (gypsy) or toothpick. Under the influence of high temperatures, the casings will shrink, and the air inside the meat delicacy, on the contrary, will expand. Due to piercing, excess steam will come out, which means the sausages will remain safe and sound.

What oven is used in: a sleeve, a baking sheet or a mold?

To prevent the sausages from losing their juiciness and tenderness, it is best to bake them not on a baking sheet, but in a mold or in a sleeve - this way they will release their own juice and stew in it, and at the very end they will be covered with a golden brown crust.

How long should I bake the sausage to make it juicy?

It all depends on the size of the semi-finished product. The larger they are, the longer they will take to cook. On average it will take 40-50 minutes.

Heat treatment

Whatever processing method you choose, to make the pork sausage juicy, you must adhere to a certain temperature regime. The best option is 80 degrees.

Three processing methods:

• Baking. You can cook in the oven either with or without foil. In the second case, so that the sausages do not turn out dry, pour them periodically with the fat or melted butter.
• Roasting. It is necessary to fry on both sides until golden brown. Readiness will be indicated by the clear juice that is released when the sausage is pierced. For a subtle aroma, add a sprig of rosemary to the pan.
• Cooking. Place the sausage in slowly simmering water for 20 minutes. Add your favorite spices to the water to improve the taste.

All three methods can be used simultaneously.

Cooked-smoked sausage at home

Cooked-smoked sausages are quite often found in stores, but you can also prepare a similar product at home. However, the presence of a smokehouse is extremely important here, otherwise nothing will work. So, for cooking per kilogram of pork you will need:

1. Lard – 600 g;
2. Salt – 1 tbsp. l. with a slide;
3. Sugar – 1 tsp.

And for one kilogram of beef:

1. Sugar – 1/5 tsp;
2. Salt – 1 tbsp. l. no slide.

The recipe requires a lot of time - 10 hours for all operations with infusion. The calorie content of such sausage will be around 250-270 kcal per 100 g.

First, minced beef is made, which is mixed with the specified amounts of salt and sugar, after which it is placed in a container, covered with film and left for 6 hours at a temperature of 3-4°C.

In the meantime, the pork and lard are chopped very finely, and when the minced beef is infused, it is mixed with it. Next, the shell is filled with the prepared mixture and the ends are tied. Be sure to pierce the intestine with a needle in several places. The sausages then need to be placed in a smokehouse at a temperature of about 90-100°C for 2 hours. The main sign of readiness is brown and red color. And at the end they are scalded for about an hour. Before serving, cool in water for 10 minutes and you’re done.

Smoothies with banana - well, who doesn’t love these delicious drinks that give us a feeling of fullness and energy, which is especially important during a diet.

An interesting recipe for sausages with octopus-shaped pasta will delight kids. Try cooking.

Chicken in sour cream in a frying pan is an excellent option for a quick meat dish for any side dish.

Recipe for homemade pork sausage “Munich style”

Ingredients:

• Pork – 1 kg. It is better to choose part of the semi-fat shoulder blade.
• 100 ml of water per 1 kg of meat.
• Munich spice mixture. For 1 kg of meat 6 g of seasoning.
• 20 g of salt per 1 kg of meat.
• Natural pork intestine - 2 m per 1 kg of minced meat.

Additional ingredients (add at your own discretion):

• Dry mustard.
• Honey. It's better to use fake.
• Lemon juice.

Cooking process:

1. First, let's prepare the minced meat by grinding it in a meat grinder in the usual way. Use a grid with 3-4 mm holes.
2. Add seasonings and mix well.
3. Place the minced meat in a blender, add warm water and bring to a smooth consistency.
4. Prepare the intestine.
5. Select a nozzle with a diameter of 15 mm. Start forming the sausage. Make knots every 8 cm and roll them into rings.
6. Immerse the finished sausages in boiling water and cook, reducing the heat until tender.
7. Then fry in a frying pan on both sides with the addition of spices and garlic.

Ukrainian recipe

Required ingredients:

• boneless pork – 1 kg;
• salt – 20 g;
• fresh lard – 230 g;
• garlic – 3-4 cloves;
• water – 100 ml;
• ground pepper – 1 tsp;
• intestines (small) – 1.5 m.

Cooking time – 5-6 hours.

Calorie content – ​​385 kcal.

To prepare Ukrainian homemade sausage, the neck or part of the ham and shoulder is perfect, but make sure that there are no veins on them. Cut the meat and lard into small cubes, about 5 mm in size.

To make this easier, you can first keep the food in the freezer for a while. Be sure to remove the skin from the lard. If desired, you can grind a third of the meat through a meat grinder.

Then add all the necessary spices to the minced meat, mix well and leave to marinate. In terms of time, this can be several hours or a day.

During this time, it is worth preparing the intestines by first soaking them in salted water for several hours. Be sure to run a stream of water through them. This will make it possible to eliminate ruptures in the intestine. Cut them into pieces of the desired length.

After the meat is marinated, we begin to fill the intestines with it. To do this, use a meat grinder with a special attachment, but without a grid or knives. Don't fill the sausages too tightly. Tie threads or knots along both edges.

Ukrainian sausage looks beautiful if it is rolled into a spiral and tied crosswise.

Then boil it for about an hour over low heat.

Before serving the dish, the sausages must be fried in lard until golden brown.

Try not to overcook to maintain the juiciness of the finished product.

"Beer" sausage

Ingredients:

• Minced pork and chopped pork ham – 1/1.
• 2 grams of ground nutmeg per 1 kg of minced meat.
• 2.5 ground black pepper per 1 kg of minced meat.
• 1 m of protein shell.
• Refined sugar. At the rate of 3 g per 1 kg of minced meat.

Cooking process:

1. For this recipe we prepare several types of minced meat. Ground in a meat grinder, paste in a blender and chopped with a knife into pieces 1 x 1 cm.
2. Combine the minced meat, add spices and mix with your hands. Don't forget to hit it.
3. Soak the intestine in water and cut into pieces 20 cm long each.
4. Proceed to filling the shell. This can be done using a chef's knife or meat grinder.
5. Do not rush to put the formed sausages in the refrigerator. Leave on the counter at room temperature for half an hour. This will allow them to be better saturated with spices. Then put it in the refrigerator for a couple of hours.
6. It is better to cook by steaming or in a fan-assisted oven.

There are many recipes for pork sausages. Experiment and choose your own unique recipe that you can surprise your family and friends with.

Recipe for homemade sausage from two types of meat

Required ingredients:

• boneless pork – 1.2 kg;
• boneless beef – 1.2 kg;
• onion (medium) – 3 pcs.;
• dried marjoram – 5 g;
• salt and ground pepper - to taste;
• nutmeg – 5 g;
• garlic – 3-4 cloves;
• intestines – 3-3.5 m.

Cooking time – 3-4 hours.

Calorie content – ​​340 kcal.

First we prepare the minced meat. To do this, grind two types of meat and onions in a meat grinder, using a large wire rack. You can cut it into small pieces with a knife. Then add salt, garlic and all the spices. Mix well and let the minced meat sit for several hours.

During this time, prepare the intestines by keeping them in lightly salted water for several hours. This will make it possible to get rid of the bitter taste. Pass a stream of water through them, thereby checking their integrity. If a hole is found, the intestines should be cut in that place.

Use a fine-tip meat grinder to stuff the sausage. Tie it with threads on both sides. Then the sausage can be boiled or baked in the oven.

It should cook for about 1 hour. If you decide to bake, make several punctures with a needle. Otherwise, at high temperatures, the intestines may burst. Periodically turn the sausages over and baste them with the released juice.

In an hour the dish will be ready.