Recipes for homemade sausages. how to cook sausage at home

Home-made sausage is a tasty and natural dish, where there is no soy, stabilizers, flavor enhancers, dyes, residues, etc. If you like to cook, then you just need to know these recipes! Cooking homemade sausages gives you plenty of room for experimentation, because you can add any spices, meat, cheese, mushrooms, and even fruit.

Boiled sausage: a traditional recipe

Composition:

1. Eggs - 2 pcs.
2. Fat or bacon - 100 g
3. Chicken - 1 kg
4. Mushrooms - 200 g
5. Olives - 1 bank
6. Starch - 2 tbsp.
7. Milk - 1 tbsp.
8. Salt and spices - to taste

Cooking:

• Skip the chicken and lard through a meat grinder or grind in a blender. Beat the eggs with salt and spices. Dissolve starch in 1 tbsp. milk and add to the egg mixture. In the cooked minced add the beaten eggs and mix everything thoroughly. Gently pour 1 tbsp. milk and stir again.
• Wash the mushrooms and cut them into small pieces. Slice the olives. Add ingredients to mince.
• Take a plastic bag or cling film, put stuffing into it, forming a sausage. Tie the film tightly. For reliability, you can wrap it in another layer of film.
• When you do, you need to start cooking. Take a large saucepan, pour water and put on a strong fire. Wait for it to boil, salt it and add spices. Put the bag of sausage into the boiling water. Simmer minced meat for about 45 minutes.
• Remove the finished sausage from the pan, cool and cut into circles.
• Home-cooked sausage will not be the same color as in the store, because there is not a single gram of dyes and preservatives.

Homemade Pork Sausage

Composition:

1. Pork - 1 kg
2. Lard - 200 g
3. Garlic - 5 cloves
4. Salt and spices - to taste
5. Meat broth - 150 ml
6. Homemade sausage intestinal casing

Cooking:

• Slice ¾ meat and bacon into small pieces, skip the rest through a meat grinder. Add broth, spices and salt to the minced meat. Peel the garlic and pass it through the press. Add the garlic in the mince and mix everything thoroughly. Leave the meat mixture for a few hours at room temperature to soak.
• After that, fill the intestinal membrane with minced meat, but not too tight. Tie the sausage with a strong thread and chop a toothpick along the entire length.
• Wrap in foil and place in the oven preheated to 220 degrees for 25 minutes. 5 minutes before the readiness, you can open the foil on top to make the sausage redden.

Beef tenderloin

Composition:

1. Beef - 1 kg
2. Salo - 200 g
3. Olive oil - 3 tbsp.
4. Garlic - 5 cloves
5. Shallots - 1 tbsp.
6. Ground red pepper - 1 tsp.
7. Seeds of fennel - 2 tsp.
8. Coriander seeds - 2 tsp.
9. Sugar - 1 tsp.
10. Marjoram - 2 tsp.
11. Intestinal sheath
12. Salt - to taste

Cooking:

• Peel and finely chop the garlic. Cut shallots. Fry garlic and onion in olive oil for about 2 minutes.
• Finely chop the beef, mince the mince. Mix beef and lard. Add the minced roasted garlic and onions, spices and salt. Put the stuffing in a plastic bag and put it in the refrigerator overnight.
• In the morning, skip the minced minced meat and send it to the freezer for half an hour. Beat the cooled meat with a mixer and cool again.
• Fill the prepared mass of the intestinal membrane and send it overnight in the refrigerator. In the morning, pierce the sausage in several places with a toothpick, boil it in salted water or fry on the grill.

Chicken Sausage

Composition:

1. Chicken fillet - 1 kg
2. Carrots - 1 pc.
3. Sweet pepper - 2 pcs.
4. Walnuts - 150 g
5. Instant gelatin - 20 g
6. Salt and spices - to taste
7. Garlic - 7 cloves

Cooking:

• Cut the chicken fillet into small cubes. Boil carrots, peel and cut into strips. Chop nuts, garlic, pass through the press.
• In a large container, mix minced meat, carrots, salt, spices, garlic, and instant gelatin. Form a few sausages, completely wrapped them with cling film. Try to twist the film around the sausage in different directions to wrap it tightly.
• Pour into a large pot of water, salt and bring to a boil. Place the sausage in boiling water, cover the pan with a lid and simmer for about 1 hour. Then, turn off the heat and leave the sausage under the lid for another 15 minutes.
• When the cooking process is over, catch a single sausage with a slotted spoon and place it on the tray to cool. Refrigerate sausages in the refrigerator for 8 hours.

Home-made sausage is a tasty and healthy delicacy. Now you do not have to buy it in the store. You can experiment with recipes by adding various spices and additives. As additional ingredients, nuts, mushrooms, olives, vegetables and dried fruits are ideal. Cook with pleasure!