How to cook boiled sausage at home: a selection of recipes with photos

Required Products

So, what products are needed to make home-cooked sausage? First of all, this is, of course, 500 grams of chicken fillet. Additionally, you will also need 200 grams of boiled ham, 2 chicken proteins, 2 tablespoons of starch, 300 ml of 20% cream, salt, seasonings and spices to taste. You can use ready-made chicken mixture, ground pepper, paprika and nutmeg. If you don’t like something or it’s out of stock, you can always take other seasonings or make them without them at all. In any case, you will get delicious boiled sausage at home.

How to make boiled sausage in a mug or cup?

The recipe for cooking boiled sausage in ceramic cups or metal mugs is considered one of the simplest of all that can be used at home. Serving this dish in portions is a great idea for family breakfasts and picnics.

Grocery list

To prepare 4 servings of sausages, you need to prepare the ingredients:

Meat – 0.8 kg. You can use any type: pork, veal, poultry, rabbit. The choice may depend on the preferences of the cook or the availability of food in the refrigerator.
100 g hard cheese.
200 g milk.
1 egg.
0.5 tsp. table salt.
1 clove of garlic.
Spices to taste.

You also need to prepare oil or fat to grease the molds.

Step by step recipe

The walls and bottom of the mugs need to be greased with oil. Cut circles from food paper with the same diameter as the molds. Grease them and place them on the bottom of the dish. Place the prepared cups in the freezer.

Cut the cheese into pieces 1*1 cm.
Grind the meat in a blender, add an egg, chopped garlic, salt to the mixture, and beat thoroughly.
Pour cold milk into the minced meat, continuing to stir.
When the mixture becomes homogeneous and monolithic, add cheese and mix with a spoon.
Fill the mugs no more than 2/3 full with minced meat, as the volume will increase during cooking. Each one needs to be placed in a plastic bag and tied at the top so that no water gets into the sausages during cooking.

Place a wooden grate or a piece of cloth on the bottom of the pan. Place mugs with minced meat there. Pour water into the pan so that it does not reach 2 cm from the edges of the cups. Cover with a lid, bring to a boil and cook over low heat for 1.5 hours. Allow the prepared sausages to cool in the water.

Step by step recipe

Using a blender or processor, grind the chicken fillet with a clove of garlic, gradually adding egg whites and cream. It is very important that the consistency of the mass resembles meat puree. Unfortunately, this is difficult to achieve with a meat grinder. If there are no other tools at hand, then the meat must be passed through the finest mesh 3-4 times.

Add salt and spices to this homogeneous mass to taste. The minced meat should be slightly salty so that the finished sausage does not turn out too bland. Then add starch and mix. Finally, add the diced ham and stir again. Place the mixture on foil or a baking sleeve (fold in half), form into a large loaf and wrap well. Fold the sausage into 2 plastic bags, tie at both ends, and also tie with thread in several places.

Place the loaf in a saucepan with plenty of water and cook at low simmer for 30-40 minutes. Place on a wire rack and cool, then refrigerate for 6-8 hours, or overnight. So the cooked sausage at home, weighing about a kilogram, is ready.

How to make boiled sausage according to GOST at home?

Boiled sausage, the recipe for which at home complies with Soviet GOST, has a uniform, dense, juicy consistency and a specific taste. To prepare, you will need a meat grinder, a blender with a bowl, a syringe for filling, natural or artificial casings, and threads for tying.

Grocery list

The following ingredients should be prepared in the quantities indicated:

Pulp of the shoulder part of the pork carcass – 750 g.
Beef pulp – 250 g.
2 chicken eggs.
Whole cow's milk – 20 g.
Sugar – 3 g.
Water – 250 g.
A mixture of table and nitrite salt in equal proportions – 3 g/3 g.
Food grade phosphate – 3 g.
A pinch of ground nutmeg.
The same amount of ground cardamom.
Natural guts or collagen casing – 75 cm.
Clips or thread for tying the ends of the finished product.

Food phosphate, a mixture of salts, nutmeg and cardamom can be replaced with special spice mixtures according to GOST. Seasoning set No. 1 is suitable for this recipe.

Step by step recipe

The recipe for homemade boiled sausage, which meets the requirements of Soviet GOST, involves using only fresh meat, which is first placed in the freezer for 1 hour to cool.

The collagen casing should be soaked in clean water for 15 minutes. This will make it elastic. Natural intestines are pre-cleaned, washed thoroughly and also soaked in clean water.
Cut the chilled meat into pieces 3*3 - 4*4 cm.
Minced meat must be cooked very quickly so that the meat does not have time to heat up.
A grid with the largest holes is installed in the meat grinder and pieces of meat are passed through it in turn: first beef, then pork.
Change to a wire rack with medium holes, and grind the minced meat again, without mixing the beef and pork.
The third and fourth grinding is carried out with a grid of the smallest holes.
The resulting minced meat is individually covered with cling film and placed in the freezer. It should cool down to 12 degrees. This will take 40 – 50 minutes.
The cooled ground beef is placed in the bowl of a cutter or blender.
Milk, eggs, sugar, a mixture of salts and seasonings are added to the meat.
Grinding occurs at high speeds. After the mixture becomes homogeneous, begin to introduce 40-50 g of ice water.
The minced meat gradually turns into a kind of emulsion. You can check its consistency for readiness using a fork by picking up a small amount from the surface of the minced meat. If the mixture looks like an interweaving of thick threads and adheres monolithically to the cutlery, then the beef is ready.
Add cooled ground pork to the bowl of emulsified beef slurry. The mixture is ground to a homogeneous consistency.
The resulting minced meat mixture is filled with intestines or artificial casings using a special attachment on a meat grinder or a syringe.
The ends are tied.
Raw sausage loaves are placed under a small press to “ripen” in the refrigerator for 12 hours.
Cook the sausage in a slow cooker for 2.5 hours at a temperature of 85 degrees, no higher.
The finished product is placed for 5 minutes. into a container of cold water.
The loaves are wiped dry and placed in the refrigerator for 12 hours to fully “ripen” the finished dish.

The output is about 1 kg of finished product.

Dietary rabbit sausage

Rabbit meat is considered one of the most dietary. It contains practically no fat, but a lot of easily digestible protein. In addition, it rarely causes an allergic reaction. It is also recommended for baby food. Naturally, rabbit makes very tasty boiled sausage at home.

So, you will need 1 medium rabbit, a small chicken egg, 2 tablespoons of milk powder or cream, a quarter teaspoon of salt and sugar, bay leaf, nutmeg and other spices as desired.

Pork sausage with mushrooms in a ham dish

Boiled sausage (at home, the recipe can also be made using a ham mold, which will greatly simplify the preparation of the dish) in a ham maker will turn out no worse than other options. After all, its design is created in such a way as to compress the minced meat as much as possible and maintain its consistency during cooking. The resulting product “holds” its shape well and does not crumble or break when cut.

Grocery list

List of ingredients for preparing 1 kg of finished sausage:

Lean pork: shoulder or thigh – 0.7 kg.
Pork tenderloin – 0.3 kg.
200 g wild mushrooms.
150 g milk.
2 chicken eggs.
1 clove of garlic.
1 tsp. table salt.
Mix of spices to taste.
Dry red wine – 3 tbsp. l., or replace with 1 spoon of cognac.

If you take dried mushrooms instead of fresh ones, then the latter need to be soaked for three hours in water and boiled for 30 minutes.

Step by step recipe

All meat is pre-chilled.

The following is a simple algorithm:

The pork tenderloin should be cut into pieces 1.5 * 1.5 cm. Place them in one layer in a thick plastic bag and beat them. When finished, roll up and place in the refrigerator.
Cut the pulp and grind in a blender, combining first with eggs and then with milk. Cover the bowl with minced meat and place in the refrigerator.
Cut the mushrooms into slices 5 mm thick.
Mix the chilled minced meat with chopped meat, mushrooms, spices, and garlic. Pour in wine or cognac. Mix everything well.
One end of the baking bag is tied with a clip and placed inside the ham maker, straightening it along the edges of the form. Place the minced meat there, lightly compacting the mass. Tie the other end and close the container with a lid. Install the springs and put the gadget in the refrigerator for 12 hours.
Cook in a slow cooker for 2.5 hours at a temperature of 85 degrees.

You can cook in the oven, then place the pan in a horizontal position on a baking sheet with high sides. The baking container is half filled with water. The sausage is cooked for 2 hours at a temperature of 85-90 degrees.

Preparation

First you need to remove all the meat, including any existing fat, from the rabbit. It is advisable to do this especially carefully, because any piece will fit into sausage. This is perhaps the most time-consuming part. Further, boiled sausage at home is easier to prepare. Pass the fillet 3 times through the finest mesh in a meat grinder, or use a chopper.

An egg, milk powder, salt, sugar, nutmeg and other spices are added to the resulting mass. You should not skimp on seasonings; they will give the finished sausage taste and aroma. Mix well, and if the minced meat is too dense, add a spoonful of ice water. Otherwise, the sausage may turn out tough and dry. Wrap it in and put it in the refrigerator for 12 hours. During this time, the minced meat will become denser and saturated with the aromas of spices.

Next, you need to spread the baking film on the table, put the minced meat on it, giving it the shape of a sausage, wrap it well and tie it at both ends with thick threads. You can take regular ones and fold them several times. The semi-finished product is placed in a large saucepan with water, and a bay leaf is added. Home-cooked sausage is prepared for 2 hours at the lowest simmer. This is very important, since over high heat the mass may cook at the edges earlier, but remain raw in the center.

Then the product is removed from the pan, cooled completely at room temperature and put in the refrigerator for another 1 hour. Only now can you try. Obviously, this is a very tasty home-cooked sausage. The recipe, by the way, is suitable for most diets (for example, according to Mirimanova and Dukan). Even a child can taste a piece of this sausage. Moms don't have to worry about the chemical additives and soy in it.

Of course, in an age of abundance, you can easily buy any product, especially sausage. But homemade will always be tastier and fresher. Although such sausages will not have the characteristic pink color of store-bought ones due to the fact that no color fixative is added to them.

The main ingredient in home-cooked sausage will naturally be chicken. Therefore, the choice of this product must be approached with special attention. Perhaps the most important criterion will be its freshness.

Chicken breast is ideal for this sausage. It needs to be cut into small pieces and thoroughly chopped in a meat grinder or using a blender. To prepare the minced meat, I chose a meat grinder and minced the meat twice to make it even more tender. Next, I did all the steps with the minced meat using a blender.

Pour 10% fat cream into the minced meat. Mix well.

Add a medium-sized clove of garlic to the minced chicken. Grind the garlic with the meat mixture in a blender.

From two medium eggs, take only the white. Add it to the minced meat and combine it in the same way - using a blender - into a glossy soft mass.

Now we need to work on the secret ingredient, thanks to which home-cooked sausage has a color exactly similar to store-bought sausage. This is beet juice. We need 30 ml, this is approximately 1.5 table. spoons.

For the required amount of juice, you need to take small beets. Wash it, peel it and either grate it on a fine grater, pass it through a meat grinder or grind it in a blender. I chose the grater.

Transfer the grated or chopped beet mass into clean gauze and squeeze out the juice.

Add the resulting beet juice, salt, and spices to the minced meat.

Mix thoroughly until the mixture in the bowl becomes a uniform burgundy color.

Transfer half of the resulting mass to a sheet of foil.

Next, it will take a little skill to wrap the minced meat in foil in the form of candy. Try to roll everything tightly so that after cooking, the sausage will be free of voids and unevenness. It is advisable to tighten the ends of the candy with thread. All this is necessary so that the minced meat does not “run away” and the sausage is cooked evenly. Do the same with the second half of the minced meat.

For safety, wrap the foil candies in cling film and place them in separate small bags. Tie tightly.

Boil water in a saucepan and place the bags of still raw sausage into it. Cook for 30 minutes. Turn the sausage several times during cooking to ensure it cooks evenly and has a uniform color.

Carefully remove the sausage bags and let them cool completely. Do not rush to take out the sausage and serve. It should be cooled thoroughly. You can unwind the bags, take out the “sweets” and put them in the refrigerator for a couple of hours.

Now you can expand it. The color of the sausage should be a soft pink shade. Not grey, not yellow and definitely not white.

Using a sharp knife, cut the sausage into rings, place on a slice of fresh bread and taste the taste of home-cooked sausage. I really liked this sandwich, I think you won’t be disappointed either.

From this amount of minced meat I got two medium sausages with a diameter of 5-6 cm. I made them exactly this size, since it is very convenient to cut small sandwiches for tea. You can make the sausage a little thicker (then increase the cooking time slightly), just do not forget to turn it on different sides while cooking in boiling water. You can also lightly pull the sausage with a thread in several places (at the stage of rolling the minced meat into foil), then after cooking it will be very similar to store-bought.

Home-cooked sausage should be stored only in the refrigerator, 3-5 days at a temperature of 2-6 degrees.

Sausages are a popular product that both adults and children love, but their low quality forces them to refuse to purchase them. The absence of meat in a meat product and its replacement with harmful substances are increasingly leading housewives to think that boiled sausage at home is the best option. Only at first glance it seems that this is a complex process, but in fact the technology is simple, and the result of the efforts is simply amazing.

Cheat sheet for cooking boiled sausage

The first time I was faced with the opportunity to cook sausage (real sausage, like in a store, and maybe even tastier!), I automatically ran into a bunch of questions related to this process. Jumping through the forums of the “EmKolbaski” website and simply on the Internet gave answers to most of the questions, but... since initially I knew nothing at all, and there was a lot of information, it turned out that while I was reading the answer to one problem, I forgot the answer to another. In this regard, I had to take a sheet of paper and write down on it all the tips and recommendations from topics on the forum, from comments on topics, from other sites, etc. As a result, one sheet of paper turned into a small pile, written up and down, and then I thought that someone might also find these notes useful - at least the whole process is “collected in a heap” and is conveniently readable step by step.

I am still new to sausage making - this article was written based on materials taken from the EmKolbaski website, as well as from other sites related to cooking, sausage and meat production. For the opportunity to put all this together, I thank the people who were ready at one time, no matter when, to share their experience on forums, in comments, in recipes, etc.

Everything that was written on several sheets of paper is described here. I have a very big request to everyone who cares about sausages, to this site and to the work of those people with the help of whom it was created:

Pros - add your comments, correct them if you see an error somewhere - let all reasonable comments agreed upon with the technologists be included in the text, so that it is easier for any beginner to find their way for the first time.

Soon to be a pro - please ask questions, even those that seem “idiotic” - in fact, there are no idiotic questions, if a question arises, then its reason may be incomprehensible not only to you, but to someone else, and that means the answer to it, also added to the text of the article, may also help someone.

Boiled sausage, frankfurters, wieners, kupaty, grilled sausages

It starts like any other with making minced meat . In general, the principle applies to any recipe in general - the ingredients must not only be fresh, but also CORRECTLY SELECTED - and then, if you follow the cooking technique, everything will work out.

In order for the result to be not dry, juicy and at the same time not particularly fatty, there are meat-fat-liquid proportions.

The meat technology is as follows: 20-25% fat, 50-70% meat and 15-25% water. Based on these proportions, you can make any combination you like, but there is a nuance: you need to take into account all the fat contained in the meat. That is, if the pork itself is fatty, you will need to use a little less lard. If you want to make sausage from beef or other meat, but without pork - for example, for religious reasons - you still need to add fat, even vegetable oil - but let the pros tell you what proportions should be in this case.

This is due, as I understand it, to the fact that it is the fats in foods that provide the main “saturation” of taste and aroma. I see no reason to worry about diet in this case - a normal diet for both adults and children should contain fats - both animal and vegetable. If they are not there or are not enough in the diet of a healthy person with a normal metabolism, the “reverse” effect may work - the body will begin to feel their lack of nutrition and will begin to “store” them for future use with a vengeance - these are the words of a nutritionist I know.

As far as I managed to read on the Internet, in industrial production in the Russian Federation, in general, not only and not so much meat is used, but “meat emulsion” (in my opinion) - the result of chopping veins, tendons, trimmings and other things with meat residues on professional cutters. This is due to the fact that the law does not specify exactly what ratio of meat should be in the raw materials that are used, and therefore the manufacturer can stuff into the minced meat everything that is left of the carcass and what the cutter-homogenizer handled and then proudly write in the composition : "PORK, BEEF… "

But.. we need not only something tasty, but also something edible, therefore:

Lean meat can be anything - a shoulder or a ham, or another part, if the meat is very stringy, then it will need to be chopped accordingly, understanding that in chopped sausages the tough, stringy meat will not become tender just because it was stuffed into the womb.

As for lard, you can use salted lard. You just need to remove the salt and spices from the salty one. If you take unsalted lard, make sure that it is dense, ideally that it is lard that runs along the ridge.

Grinding.

The most important thing is to have very sharp knives. It doesn’t matter what the meat will be ground on - it could be a blender or a meat grinder, a cutter, or even slicing by hand with an ordinary knife - in any case, the meat should not be ground, but chopped or sliced.

The second nuance is the cold. Meat and lard must be cold, otherwise the fat may begin to melt, even just from the temperature of your hands - and then it will change its structure, which will affect the final taste and consistency. The fats melted during the grinding process will change their taste, but the main thing is that because of them the meat will not be able to “bind” the liquid that is added to the minced meat - and this very liquid is the key to juiciness.

If the minced meat is made from beef and pork, they are first ground separately, and only then mixed or mixed and ground again together.

Ambassador.

If you are preparing sausages for children for one or two servings or for freezing, you don’t need to get carried away with nitrite salt. In other cases, it is more likely to be needed than not. Nitrite salt is designated E 250 - it is also sodium nitrite. Sodium nitrite in dry-cured sausage first of all eliminates the danger of the development of harmful bacteria inside the loaf, which can easily lead to a sad outcome in the form of a hospital, at the very least.

In boiled sausage, nitrite salt causes the minced meat to “ripen”, as a result of which it changes:

1. Color. The sausage turns out pink. The same as in the store - delicate, tasty and the color we are familiar with.

2. Taste and smell. I don’t know why, but the taste and smell also change - they remain meaty, but at the same time they become “ham” - that is, also the kind that we like in sausages and sausages.

3. Storage. Sodium nitrite in the finished sausage works as a kind of preservative - if the sausage with nitrite salt is made correctly, promptly cooled after cooking and stored in the refrigerator - the shelf life of such a sausage is much longer than the shelf life of a sausage in which regular salt is used. And sodium nitrite itself is destroyed during sausage storage - it decomposes into safe nitrogen gas and water.

The usual proportion of salt to minced meat is 2-2.5% of the total weight of meat with lard.

Sodium nitrite, when reacting, eventually becomes associated with meat myoglobin (red muscle protein). Previously, nitrite salt was replaced with nitrate, which, also reacting, ultimately gave exactly the same sodium nitrite. The only difference is that when saltpeter is used, it is impossible to precisely control how much sodium nitrite will be in the finished product. You can use nitrite salt. Therefore, it is sodium nitrite that is allowed in production, and not saltpeter, because A precisely controlled and not exceeding the norm amount of E250 used in preparation does not harm human health in any way, even with long-term regular use.

Massaging (kneading).

I just can’t get rid of the stupid association with this word: my imagination pictures a contented, cleanly washed pig lying on a massage table and quietly grunting, while two technologists in white coats “knead” it with four hands.

Of course, we are not talking about such a process.

When the minced meat is chopped and salted with spices, it needs to be kneaded for 10-15-20 minutes, while adding liquid little by little. As a result of active kneading, the minced meat absorbs all the liquid and becomes juicier, but kneading gives not only this effect. I don’t know why - but if the minced meat is sufficiently mixed, you don’t even need to add an egg to it so that it holds its shape when finished. The same applies, for example, to cutlets or lula - if you knead or beat them (the minced meat is taken in your hands and thrown forcefully onto the table or into a bowl, and so on for 15 minutes) - they will be juicy and will not fall apart when frying. It seems to me that this very kneading somehow activates the process of ripening the meat. You can knead with your hands until your hands are frozen - after all, the minced meat is cold, or with a mixer, if you have enough power, or directly in a cutter, if you have a cutter - this does not play a big role. For home use and in small quantities, it is quite possible to knead it by hand - it is much easier than making stiff dough. Among the pros there is an understanding of exactly what properly kneaded minced meat should look like, even in appearance - Pavel said in one of the forums that “it should stretch like threads at the break.” It would be great if someone would post a photo of such minced meat “stretching with strings.”

During the massaging process (the pig grunted blissfully again), liquid is added. Here is a separate song!

Adding liquid.

1. The liquid can be water, or even better - broth, but most importantly - COLD! Ideally, ice-cold with crushed ice. This is all connected with the same fats that like to melt quickly and easily.

Add liquid a little at a time, stirring each time until the next portion of liquid is completely absorbed.

The liquid must be added according to the recipe - add more - and the meat protein will not be able to “bind” it, then you can get a broth edema - this is a bubble with liquid under the shell. In principle, the taste will not be particularly affected, but the appearance will not be the same, and the bar itself will be drier, and sometimes significantly drier. Add less - it’s already clear that there won’t be enough liquid and the juiciness won’t be the same.

Stuffing into a casing.

The shell can be any that is suitable for your purposes - collagen, natural, polyamide - the most important thing is to understand what kind of heat treatment you will use in the future. You can stuff it manually from a horn - it’s long, tedious, difficult (and to be honest, I can hardly imagine that I, for example, could do it well), you can do it from a meat grinder using an attachment for sausage or sausages, or you can use a special syringe. The most democratic and at the same time quite convenient way is using a meat grinder, electric or manual, since in most cases the necessary attachments are included in the kit or can be easily and inexpensively purchased.

We put a nozzle of the required diameter on the meat grinder and release some minced meat. This is advice from Pavel - if you release the minced meat a little, then, firstly, there will be no air bubble in the nozzle, and secondly, the fat from the minced meat will lubricate the nozzle and it will be much easier to completely put even a thin casing on it.

We put the womb (both ends of the womb are not tied) onto the nozzle.

We release a little more minced meat, and with our fingers we squeeze the casing to the minced meat so that there is no air left under it where the knot will be.

We tie a knot on the waist, then we begin to stuff it directly. We hold the casing on the nozzle with our hands, controlling the density of the stuffing and, if possible, the ingress of air. There are a lot of cool videos on stuffing and knitting on the site.

Maturation.

After the sausages-bars-sausages are stuffed and tied, they must ripen. This process takes place in the refrigerator from several hours to a day, depending on the recipe. During this time, the minced meat receives that very “ham” quality that I spoke about earlier. You don’t have to worry about the fact that during the same time, in addition to ham, the minced meat will also receive a zoo of bacteria inside the loaf if nitrite salt is used. If the usual one is used, the ripening process should be minimized, because this can already be dangerous to health.

Heat treatment.

In most cases, when heat treating, it is important to follow the slow heating rule. That is, the usual “preheat the oven in advance” or “put it in boiling water” are excluded. Heat treatment often occurs in two stages - the first stage brings the sausage or wieners to readiness in principle, that is, after the first stage the finished product can be eaten and it will not be raw. The second stage is finishing before use, or sometimes the second stage “brings shine” - that is, sausages, even those bought in a store, can be eaten uncooked, because... they are already ready, but you can boil or fry, or, for example, boiled-baked sausage or kupat sausages are first blanched, and then, when it is ready (they are ready), baked in the oven at a higher temperature or grilled - then and the shell will not burst and a delicious ruddy side will appear.

The temperature of readiness of meat, poultry, fish is 70-80-85 C. At this temperature, animal proteins coagulate and there is no need to heat them further - firstly, the structure changes and the sausage can again become dry and give broth swelling, and secondly - During initial processing, most casings will not withstand strong heat and will burst, even natural ones.

Place the ripened loaves in the oven or in cold water. Gradually, little by little, raise the temperature to 80-85 degrees. Keep at this temperature until the desired 70-72 degrees are reached inside the loaf. The easiest way to do this is to use a thermometer stuck into one of the loaves. If the temperature is correct, the shell will never burst, “spreading” from the puncture site, and the juice will not leak out. If you don’t have a thermometer, you can simply monitor the temperature of the oven, especially since now most manufacturers use household appliances. technicians build in fairly accurate thermostats, and sometimes there are built-in oven thermometers, and if we are talking about boiling, then you need to make sure that the water does not boil under any circumstances. The water reaches a temperature of 80-85 degrees when the water begins to tremble - this is also called “white springs”. It is in this state that you need to maintain the pan with the sausage for some time (according to the recipe, usually depending on the diameter of the sausage).

It’s much easier with sausages - you can simply pour boiling water over them, the boiling water will immediately cool down from the cold container and sausages to the 80 degrees we need, leave for 10 minutes, drain half of them and, just to be safe, immediately pour boiling water over them again and they will be ready in another 10 minutes, i.e. .To. They are small in diameter and quickly warm up inside.

Cooling.

After the sausage is ready, if we are talking about, for example, boiled sausage or sausages, it needs to be quickly cooled with a cold shower. Water it directly in a basin or bucket with cold water until it cools down. This is necessary so that the shell does not wrinkle after heating and maintains its “marketable”, tasty convex appearance. After the sausage has been cooled in water, it is put in the refrigerator for a day or at least overnight. This is already the “final straight” - at this time the loaf gains maximum flavor, the aroma and taste of spices are revealed.

Well... If you or your family, seduced by the aromas and appetizing appearance, have not yet had time to taste your creation, you can safely open the refrigerator and begin the final stage:

Eating )))))).

ABOUT! I almost forgot!

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Boiled homemade sausage: chicken recipe

To prepare tasty, and most importantly, healthy chicken sausage, you need to initially take care of the right set of ingredients and allocate at least 90 minutes for preparation. As a result, you will get a portion of 3 delicious sausages with a delicate taste and a spicy aroma of Italian herbs.

Ingredients

Cream (fat content - 33%, but if desired, you can take it with a lower fat content) - 300 ml;
Ground black pepper - to taste;
Chicken fillet – 700 g;
Italian herbs - to taste;
Egg white – 3 pcs.;
Salt - to taste.

Making chicken sausage at home

Cut raw chicken fillet into pieces.
Then grind them until creamy using a blender.
Afterwards, add egg whites, salt and ground pepper to the “cream” to taste. You can add nutmeg if you like.
Pour cold cream into the creamy mass, beat everything until smooth.
Place 1/3 of the minced meat on a rectangular piece of cling film, roll the meat into a sausage and tie it around the edges with thread. We do this with the entire portion of minced meat, in the end you should get 3 full sausages, wrapped in cling film.
Pour clean water into the pan, put it on the fire, almost bring it to a boil, and then reduce the flame, making it as small as possible. However, remember that the water should not boil.
Place the sausages in hot water, press them down a little with a saucer so that they do not rise to the surface, and cook the product for 1 hour.
Then remove the meat products from the pan, cool, and remove from the cling film.
Lay parchment paper on the table and sprinkle it (to taste) with Italian herbs. We put cooked sausages on top of them and wrap them in paper. We do this with each sausage.

After this, put the product in the refrigerator for 8 hours (or overnight). Before serving, remove the paper from the sausages, cut them and serve.

Instead of chicken, you can use turkey; it also has quite tender meat, and it will be an equivalent substitute for chicken fillet.

As for seasonings: you don't have to use only Italian herbs. You can add any other spices to the product (marjoram, ground pepper, turmeric, coriander, nutmeg, cardamom, etc.), depending on your taste.

However, it is believed that cardamom and nutmeg give the product the most sausage flavor.

Boiled sausage without intestines in foil

These sausages are convenient to take with you as a snack at work, on trips and hikes. You will need: a blender with a bowl, food foil.

Grocery list

To get 1 kg of finished dish, you will need to prepare the following ingredients:

Lean pork: shoulder, tenderloin – 500 g.
Chicken fillet – 0.5 kg.
Pork lard – 0.1 kg.
2 chicken eggs.
3 small cloves of garlic.
Milk or water – 100 g.
Ready mustard - half a tsp.
2 tbsp. l. corn or potato starch.
Ch.l. without a mountain of salt.
Pepper mixture - a pinch.
Nutmeg - on the tip of the knife.
Grease, for lubricating foil.

The sausage will be baked in the oven on a baking sheet or in special forms with high sides.

Step by step recipe

To begin with, the meat and lard are cut into pieces 4*4 cm and sent to the refrigerator.

Next, chop the garlic.
Beat the eggs in a blender bowl at low speed until smooth, but not foamy.
Add salt, seasonings, mustard, garlic. Mix again and add starch. Beat the mixture until smooth.
Set the blender speed to maximum and begin adding lard to the mixture. Then chicken and lastly pork.
Bring the mixture to the maximum possible grinding and add cold water or milk.
The finished minced meat is divided into three equal parts, each wrapped in a plastic bag or film. And put it in the refrigerator for 2 hours.
After cooling, the minced meat needs to be beaten to remove air bubbles and improve the consistency of the monolith. They simply take the bag and, so as not to tear it, hit it on the table several times.
Without removing the mixture from the bag, give the minced meat the shape of sausages.
The foil is folded in two layers, in a rectangle. Lubricate the inner surface with pork fat or a creamy vegetable mixture.
Cut the bags of minced meat and place it on foil, wrap tightly in the first layer. The second one is folded with the seam up so that no water gets into the sausages during cooking.
Pour water into the baking dish up to half the height of the sausages.
Place in the oven, preheated to 100 degrees for 10 minutes, then reduce the temperature to 85. After 1.5 hours, the dish is ready.

Store sausages in foil in the refrigerator for no more than 3 days.

Homemade boiled sausage: recipe with gelatin

Ingredients

— 100 g + —
— 800 g + —
- 2 pcs. + —
— 100 g + —
— 3-4 cloves + —
- 1/2 tbsp. or to taste + -
- 1/3 tsp. + —
Gelatin – 15 g + –
Nutmeg - on the tip of the knife + -

Making homemade chicken sausage

Boiled sausage at home, prepared according to this recipe, turns out to be a unique dietary option. At the end of cooking, the meat product acquires a pleasant taste, and if you also add beetroot juice to the minced meat, you will get, in addition to everything, a beautiful meat color.

We prepare minced chicken fillet: grind it in a meat grinder with a fine-mesh grid.

Add proteins, milk, spices, beet juice, salt, pressed garlic, and gelatin to the minced chicken. Mix everything thoroughly.
Place ½ of the minced meat on cling film, wrap it, trying to compact the minced meat in the film as much as possible so that large air bubbles “come out”. However, make sure that the film does not tear, do not overdo it. We tighten the edges of the rolled sausages with a tight knot.
Each sausage must be wrapped in several layers of film, then it must be additionally packed in a plastic bag, and the edge must be tied with thread (or tied in a knot). This is necessary so that during cooking water does not get into the minced meat.
Place the chicken sausages in boiling water and cook them for about 40-50 minutes.

Place the cooked meat products on a plate. It may happen that juice forms in the bag. You can pour it out by cutting off the top of the plastic bag. There is no need to remove the film itself.

The juice from chicken sausage can be poured into special jelly molds and, accordingly, delicious homemade jelly can be made from it.

Cool the finished sausages to room temperature, then put them in the refrigerator. In the cold, the meat will cool well, become dense and the cling film can be easily removed from it.

After this, cut the chicken fillet sausage into portions and serve along with scrambled eggs or sandwiches to the table.

Multicooker recipe

You can make boiled sausage using a slow cooker. The main difference from the conventional method is the programmable heat treatment mode. You can cook products in a slow cooker according to any of the above recipes. You can use another option, in which a mixture of beef and turkey is used to prepare the product.

Ingredients:

meat: 2 kg each of turkey and beef;
0.3 l of water;
seasonings: nutmeg, ground pepper and bay leaf, Provençal herbs - to taste;
3-4 cloves of garlic;
salt - as much as needed;
salty intestines.

Preparation:

The meat is chopped, the remaining products are added and mixed thoroughly.
The resulting mass is filled with the intestines, the ends are secured with twine.
The sausages are placed in a bowl, completely filled with water and cooked in the “Stewing” or “Cooking” mode for about an hour.
When the intestines are cooked, change the mode to “Frying” and fry the sausages for about 10 minutes on both sides.

Before cooking, you can heat the sausages for half an hour in the oven, as in the classic recipe. Then they can be served to the table, bypassing the frying stage.

Sausage

- a food product made from minced meat in a casing. Sausages can be so different that sometimes you are amazed and don’t know what to choose for yourself and your family for breakfast or for the holiday table. And the price range is very different, from the very minimum (which you can’t even imagine what the manufacturer put there) to the most expensive sausage, which is sometimes nice to serve on the table, but lately it’s also hard to understand how you can pay for such insanely big money. prepare such an inedible product, unpresentable in appearance and taste. I'm sure I'm not the only one who has these thoughts...

Useful tips and tricks

To prepare boiled sausage yourself, you need to know and follow a few simple rules:

Minced meat is prepared from raw materials cooled to 10-12 degrees. After grinding, it should be cooled again.
The grinding speed is performed at the highest blade speeds.
Add the liquid little by little and after the meat mixture becomes homogeneous.
The minced meat can be considered ready for filling if it is well separated from the walls of the dish and from your hands.
To reduce the temperature of the milk or water that is added to the minced meat, pieces of ice are added to the liquid.
To avoid the appearance of voids during filling, it is better to tie the first end of the shell when it is partially filled.
The curing mixture is taken at the rate of 20 g per 1 kg of meat, 10 g of nitrite 0.6% concentration and 10 g of table salt.
Nitrite salt allows you to maintain the pleasant pink color of the finished product and extends its shelf life. In the quantities in which it is recommended to be added according to recipes, it does not harm the human body.

Cooking boiled sausages at home requires only fresh meat. For some recipes, you can use first-frozen raw materials, provided that defrosting is carried out in the refrigerator.

Other cooking options

You can also prepare dry-cured sausage at home. It will fit perfectly into your breakfast menu. And if you get tired of sandwiches, then prepare a very tasty sausage soup.

At home, you can cook sausage in the intestines or use an artificial casing for it, for example, from cling film. In this way you can prepare homemade pork sausage and very tasty and tender chicken sausage.

Tasty, juicy, aromatic homemade sausage will be the highlight of a noisy feast or family dinner. In addition, you will not worry about its origin: it is made with your own hands from natural ingredients.

Classic homemade sausage requires meat, lard, garlic, salt, pepper and other spices, as well as clean intestines. However, as practice has shown, it is quite possible to do without the latter.

It is better to buy meat and lard from the market. You can also find intestines there. If you're lucky, they'll already be processed and ready to use. You just need to rinse and soak them in water for 20 minutes. Afterwards, you need to thoroughly inspect their insides and, if necessary, remove everything unnecessary.

You need to stuff the intestines with minced meat using a meat grinder and a special attachment. It can be found in the kitchen departments of most stores. However, you can also use a regular plastic bottle, with a gut attached to the neck.

Before filling with mince, tie the end of the intestine with a strong knot. Make sure that the sausages are filled evenly, without voids.

If you fill it too tightly, the shell may burst during heat treatment, so stick to the golden mean.

When the intestine is full, remove it from the nozzle and tie it tightly. After this, make several punctures with a needle so that steam escapes from the sausage during cooking.

Homemade sausage can be boiled, fried and stewed.

Chicken sausage

Ingredients

1 ½ kg chicken fillet;
200 g lard;
1 teaspoon salt;
ground pepper, paprika, coriander, nutmeg - to taste;
2 cloves of garlic;
150 ml milk or cream;
small intestines.

Preparation

Rinse and dry the lard and chicken meat, and then pass through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.

Pour in a little cream or milk. The quantity varies depending on the meat: the main thing is that the mass is not liquid, but not too dry. Mix well and leave the minced meat for 10-15 minutes.

Fill the sausages with minced meat and refrigerate for several hours, or better yet, overnight. Afterwards, fry the sausage until golden brown or bake in an oven preheated to 170°C for an hour.

Recipe for delicious chicken sausage

Ingredients

Salt	1.5 tsp.
Chicken fillet	500 g
Eggs (whites)	2 pcs.
Cream 20%	200 ml
Garlic	1 clove
Oregano	0.5 tsp.
Beet juice	30 ml
Pepper	0.5 tsp.

Tips for choosing ingredients

I use chicken fillet to make boiled sausage, but turkey fillet will also work.

You can also buy a whole chicken, or chicken breast, and separate the meat from the skin and bones yourself. The main thing is that the meat is fresh, elastic in consistency, white-pink in color, with a characteristic poultry smell. It is not advisable to use frozen meat.

Step-by-step preparation

Wash half a kilogram of chicken fillet, dry it and cut it into small pieces.
Grind it using a blender along with a clove of garlic.
Pour in 200 ml of cream.
Add 2 whites. Beat the mixture with a blender until it becomes homogeneous. Add one and a half teaspoons of salt, half a teaspoon of pepper and oregano.
Pour in 30 ml of beet juice. To obtain it, grate the beets on a fine grater and squeeze out the juice using gauze. Beat the mixture thoroughly with a blender.
Cut a piece of cling film and an equally sized piece of foil. Place the foil on the film and place half of the minced meat on top.
We wrap the edges on both sides, like candy.
Place the minced meat in foil in 2 plastic bags (to be safe). We do the same with the second part of the minced meat.
Place the future sausage in boiling water and cook it for 30 minutes. To ensure it is evenly colored, turn it over every 5-7 minutes.
Remove the finished sausage from the pan, cool, remove from foil and cut into pieces. This sausage is perfect for a sandwich, and can also be eaten instead of meat with any vegetable, cereal and pasta side dishes. You can add it to soup and salad, prepare pita bread dishes, sandwiches and canapés with it.

Liver sausage

Ingredients

500 g liver;
250 g lard;
1 head of garlic;
2 large onions;
salt, pepper and other spices - to taste;
1 tablespoon starch;
3–4 eggs;
3 tablespoons of semolina;
100 ml milk;
small intestines.

Preparation

For sausage, you can use any liver: pork, beef, chicken. Rinse it and remove the film. Cut into pieces and pass through a meat grinder along with lard and garlic.

Finely chop the onion and fry in a frying pan. Add onion, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Mix thoroughly, add milk and mix again.

Fill the previously prepared intestines with minced meat. Cook the sausage for 40 minutes over medium heat. Or bake it in the oven at 200°C for 40 minutes: this will make it especially tasty.

Cooking in a slow cooker, oven

You can cook boiled sausage yourself in various ways: in a slow cooker, oven, on the stove, in a smokehouse. What to use depends on what result you want to get.

If you need a product that is as close to store-bought as possible, then the choice is yours. Its use makes it possible to create an optimal pasteurization regime, which is used in the industrial production of sausages. To create it, select the “multi-cook” function in the device menu and set the desired temperature and time.
If not, then use the program that is most suitable for pasteurizing sausage. For example, “cooking dairy dishes.” The finished product will have a homogeneous, moisture-rich consistency, very similar to its store-bought counterparts.
When baking sausages in the oven, you will need to control the temperature inside the product using special thermometers. It should also not exceed 85 degrees. If baked at high temperatures, the resulting product will have a distinct crust that tastes like meat pate. Although that doesn't make it any less useful.

The choice of housewives is often determined by the availability or lack of time for cooking. The fastest way is to cook on the stove.

Delicious boiled beef sausage in batter

In this recipe, the batter acts as a casing that contains a small, delicious cooked beef sausage. To prepare it at home, you will need a kitchen blender and a frying pan.

Grocery list

To get 0.5 kg of finished product you will need:

beef – 0.5 kg;
lard – 0.1 kg;
1 small onion;
1 egg;
oil for frying – 80 g;
salt – 0.5 tsp;
ground pepper - on the tip of a knife;
dried parsley - a pinch.

To prepare the batter you will need:

bread crumbs - 8 tbsp. l.;
2 eggs;
flour – 8 tbsp. l.;
hard cheese – 100 g.

A cooking pan is chosen with a thick bottom and high sides.

Step by step recipe

You should prepare the minced meat.

Cut lard and beef into pieces.
Peel the onion, cut into cubes and fry in oil until golden brown.
Grind the meat and lard in a blender, add the onion, egg and spices. Mix until a homogeneous consistency is obtained.
Divide the minced meat into 6 equal parts. Give each one a sausage shape.
Grate the cheese on the finest grater.
Beat the eggs until foamy.
Dip the sausages in this mixture and roll them in the cheese.
Then roll the pieces one by one: first in flour, then in breadcrumbs.
Place the frying pan on the fire, pour in the oil, and heat it up.
Subject the workpieces to the dipping procedure 2-3 more times: into the egg mixture, flour, breadcrumbs.
Place the sausages in the pan. Cook covered over medium heat for 15 minutes. on each side.

Place the finished sausages on a paper towel to remove excess fat from the batter.

Simple and quick recipe

This is interesting: homemade sausage is the most delicious recipe

A simplified recipe for preparing sausage with only one type of heat treatment - boiling - assumes the following composition of ingredients:

meat: chicken (half a kilo), boiled tongue (0.2 kg);
2 eggs (whites);
a glass of milk cream (20%);
a clove of garlic;
ground seasonings: cumin, black and hot pepper, ½ spoon each;
a spoon of paprika;
salt (as needed).

Steps for preparing homemade sausage:

Preparing chicken: it is washed, boned and chopped together with the tongue.
Mixing all the ingredients: the result is a fairly thick mass that does not stick to your hands.
Forming a loaf. The minced meat is laid out on parchment and rolled up. Wrap the top with five layers of cling film. The ends are twisted and fixed in several places with twine.
Cook in plenty of water over very low heat. The sausage is lowered into boiling liquid and cooked for at least 2/3 hours. It needs to be turned periodically so that the sausage cooks evenly.

The last stage can be replaced by steaming. Only in this case will the product be cooked for at least an hour.

Cooked-smoked sausage at home

Smoking increases the shelf life of the product, adds a special taste to it, and enhances its appetizing properties.

Grocery list

To prepare 1 kg of boiled smoked sausage you will need the following set of ingredients.

Beef – 0.4 kg.
Pork – 0.6 kg.
Chicken thigh – 0.4 kg.
2 cloves of garlic.
Water – 200 g.
A mixture of nitrite and table salt – 10/10 g.
1/3 tsp. mustard seeds.
A pinch of paprika.
Ground red pepper, cardamom - on the tip of a knife.
Cumin – several grains.

If it is not possible to cook sausage in a smokehouse, you can add “liquid smoke” to the list, in the amount indicated on the product packaging.

Step by step recipe

To prepare the dish, take small intestines or shells, 5-6 cm in diameter.

The beef is ground in a blender into a fine mass and combined with water.
Remove the skin from the chicken thigh and separate the flesh from the bone.
Chicken and pork are cut into small 1.5 cm cubes.
Chop the garlic.
Mix all the ingredients by hand until a homogeneous mass is obtained, which is sent to the refrigerator for 12 hours.
The intestine is cut into pieces of 30-40 cm each. Using a nozzle, the shells are stuffed with minced meat and tied on one side.
Hang the pieces vertically for 5-6 hours so that the minced meat “settles”.
The second end of the intestine is tied and connected to the first, giving the sausage the shape of a ring.
The semi-finished product is placed in a suspended place in a cool place for a day to ripen.

Prepared hot in smokehouses. If there is no such device, you can “get out of the situation” in two ways.

Prepare boiled smoked sausage with liquid smoke

The pieces, to which “liquid smoke” has been added, are placed on a wire rack with a tray and sent to a cold oven. Gradually raise the temperature as shown in the table.

Time	Minimum temperature, °C	Maximum temperature, °C
1st hour	50	60
2nd part	50	60
3rd part	60	70
4th hour	70	80
5th hour	85	90

After turning off the oven, sausages for 40 minutes. remain inside. Then they are taken out, washed in cold running water, wiped dry, and wrapped in clean paper. The sausage should ripen in a cool place for at least 12 hours.

Prepare boiled smoked sausage in a cauldron

You will need: a cast iron cauldron with a lid; food foil; lattice on “legs”, a handful of small wooden chips.

Place wood chips on the bottom of the cauldron.
Make a kind of tray out of 4 layers of foil to collect fat and juice that will drain.
Place a steamer or wire rack with sausages on the foil.
Cover the cauldron tightly with a lid. To prevent smoke from escaping, wrap the gap between the lid and the pan with a wet towel or wrap tightly with foil.

The cauldron is put on fire, min. After 20 minutes the smell of smoke should appear. Turn off the burner and leave the container for 1.5-2 hours.