Sausage home - the most delicious recipe. How to make homemade sausages from pork, chicken, beef, turkey, liver, blood, liver?

From this article you will learn how to prepare different kinds of sausages at home.

Prepared home sausages can not be compared with the store.

To make the sausage delicious, you need to know some secrets and stick to them:

• Meat sausage can be cooked from pork, beef, lamb, chicken and turkey, offal.
• Meat and lard for making sausages should be taken fresh, immediately after slaughter, standing for a week or frozen is not good.
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• In sausage stuffing, you need to add ice water, so the sausage will turn out juicy.
• In the sausage to add flavor to it, spices such as black, sweet and red peppers, cumin, coriander, bay leaf, nutmeg, mustard seeds are added. They are ground in a mortar or pounded with a shaker for dough. The bay leaves are ground.
• To add a beautiful orange or reddish color to the sausage, add turmeric, paprika, beet juice or the seeds of the tropical annato plant.

Homemade pork sausage in the guts: a delicious recipe

Sausage home made from pork in a natural shell

For cooking sausages from pork seasoned culinary experts advise to take a neck, the meat here is moderately fatty, it makes the sausage juicy.

Sausage home made of pork

For 1 sausage 1 m long it is necessary: ​​

• 1 kg of pork meat
• 200 g of fat
• 1 m of fine pork intestine
• 5-6 cloves of garlic
• 8-10 peas of black pepper
• 1 bay leaf
• Salt to taste
• Nutmeg, red pepper - ground, to your taste
• 1-2 tbsp. Spoons of vegetable oil

We begin to prepare:

1. Prepared guts are washed in cold water from above and inside.
2. We cut the meat in small pieces, 1 cm thick, with lard melee in a meat grinder.
3. Add the ground nutmeg, red pepper, chopped black pepper, chopped garlic, salt, 100 ml of cold ice water, and knead until the mince becomes homogeneous, and absorb the water.
4. We take a special tube for stuffing the intestines, if you do not have such a cone, you can use a plastic bottle, cutting it 10-15 cm from the neck.
5. Put the gut on the narrowed cone of the tube, attach the tube to the meat grinder, first take out the knife from it, or stuff it by hand, pushing stuffing with a teaspoon and fingers inside the gut.
6. If the bowel is torn, cut it in this place, and tie loose ends with a thread, it turned out a sausage ring.
7. The rest of the intestine is further stuffed, until all the mincemeat is finished, the ends are tied separately.
8. Guts should not be tightly packed, otherwise they may burst during cooking.
9. The sausages are twisted with a ringlet, pierce the film with a large needle 3-4 cm from the top, so that the accumulated air leaves, and the sausage does not burst.
10. Pour about 3 liters of water in a saucepan, add salt and bay leaves, boil it, gently lower the sausage, turn the fire to a minimum of burning so that the water does not boil, and so we take 1 hour sausage.
11. We take the sausage from boiling water, dry it, grease it with vegetable oil, lay it on a baking tray, and - in a preheated oven to 180 ° C for 20 minutes on one side and 20 on the other.
12. Sausage is already ready. You can eat it hot, cold or fry.

So preparing sausage home in a natural shell - the gut

So it looks like a raw sausage home

The shell for a home sausage

The natural shell - guts for cooking home-made sausages

If you decide to cook homemade sausage, in meat shops in your city, as well as in special Internet-stores are sold shell for sausages.

The most common for sausages is used:

• Natural shell, that is, guts of domestic animals after slaughter, mainly pigs
• Edible gelatinous shell
• Food polyethylene film, which is then discarded

Finished saline guts from the store are first rinsed in cold water and then soaked in2-3 hours in water with 1 tbsp.spoon of lemon juice or lemon essence. So the guts will get rid of all the unnecessary smells. At 10 m bowels will go 5 kg of stuffing.

In such banks, guts are being sold in our shops for making home-made sausages

. Pork intestines for sausages can also be bought from sellers in the market that sell meat, but they will have to tinker with them until they are brought to such a state when they become edible.

So that the intestines are ready for stuffing in them, they must first be prepared:

1. The pork intestine consists of an outer thick layer, strong translucent in the middle, and internal mucosa;The upper and lower layers are removed, but the average remains, and we need it.
2. First, wash the bowels with cold water from above, and then from the underside.
3. You can turn the intestine inside out by using a stiff wand or pencil, having pierced the outer edge of the intestine and wrapped inside.
4. To make it easier for the intestines to remove the outer and inner layers, soak them for 2 hours in brine.
5. Brine .In 1 liter of cold water, dissolve salt and soda( 2 tablespoons).Fill the brine so that it covers the intestines.
6. Then we remove the guts from the brine, sprinkle it with salt, put it on a wooden board, and clean the intestines on the inside with the blunt side of the knife. So the inner layer is peeled off, and the outer one is twisted by a flagellum, which we pull out with our hands. If he does not pull out, then clean the inside of the gut again.
7. Well rinse the bowels with cold water and they are ready.
8. If the sausages are stuffed and the intestines are left unused, wrap them in a film or bag and store them in the freezer until the next time.

Sausage home, recipe without guts in foil or food film

Sausage home made in food film and grilled

For homemade sausages from chicken fillet, chicken liver and lard fats need:

• 0.5 kg chicken, chicken liver and lard fat
• 3 eggs
• 3 tablespoons.spoons of semolina and starch
• 1 tbsp.spoon of salt
• 3 clove of garlic
• Black pepper, ground to taste

Begin to cook:

1. Meat and lard wash, dry, cut into pieces, and grind in a meat grinder.
2. Add starch, semolina, eggs with salt and pepper, and mix well.
3. Stuffing is divided into 3-4 parts, each part is wrapped in a food film, we make a small sausage shape, we connect the tips with threads.
4. All the sausages are piled in a polyethylene bag, tightly knotted, we put it into a pan with water. Cook for a weak boil for an hour and a half. We get out of boiling water and you can immediately eat, but you can fry.

Recipe for homemade pork and beef sausage: recipe without guts

Sausage home made from pork and beef prepared in food film

For 2 servings of homemade pork-beef sausage you need:

• 500 grams of beef and low-fat pork
• 100 g of fat
• 4 tbsp.spoons milk
• 3 clove garlic
• Salt, black pepper and other spices to taste

Begin cooking:

1. Cut the washed and dried pork, and the beef into cubes, bacon - into smaller cubes, then grind everything in a meat grinder.
2. Pour milk into the stuffing, sprinkle salt, pepper ground and other spices to your taste, add the chopped garlic, and mix it well with your hands.
3. We take a film intended for food products, wrap it in minced meat, we give it a sausage shape, we tie the edges with threads.
4. Sausage in the film from above wrapped in foil, in several layers, crimp.
5. In the boiling water we lower the sausage, press it down with a plate, so as not to float, and cook on low heat for 1 hour and 20 minutes, cover the pan with a lid.
6. Take the sausage from boiling water, let it cool down, unfold the foil and film.
7. On the parchment paper we pour spices and dried herbs: paprika, thyme, basil, hops-suneli, we pour cold sausage into them, wrap it in parchment, and put it in the refrigerator for the night. In the morning you can make sandwiches from sausage. You need to store it in parchment.

Recipe for homemade beef sausage: recipe without guts

Sausage home made of beef baked in foil

For home beef sausage need:

• 1 kg of young beef
• 200 g fat of lamb
• 3-4 cloves of garlic
• Salt on taste
• By1 teaspoonful.spoon of dried dill and curry

Begin to cook:

1. Meat, mutton fat and garlic is passed on a meat grinder with a large grate.
2. Add salt and spices, mix well, if stuffing is thin, pour 1-2 tbsp.tablespoons of semolina.
3. Stuff the meat into a foil, like sweets, and put it on a sheet of metal, bake for 50 minutes at a temperature of 200 ° C.
4. Cool sausage and serve cold.

Homemade chicken sausage

Homemade chicken sausage with vegetables and nuts

Homemade chicken sausage with vegetables and nuts

For chicken sausage you need:

• 1 kg chicken fillet
• 100 g of ground walnuts
• 1 carrot
• 2 sweet peppers
• By 15 gramssalt and paprika
• 5 cloves of garlic
• 30 g gelatin

We start cooking:

1. We decoct the carrots, clean and finely chop.
2. Pepper, we clean the seeds and also grind them.
3. Cut the meat into small cubes( 1.5 cm).
4. Cut the finely garlic.
5. Mix meat, vegetables, spices, nuts, salt and gelatin instantly soluble in powder, mix.
6. Stuffing is divided into 4 parts, each tightly wrapped in food film, giving the form of sausages.
7. Each sausage is also wrapped in a plastic bag, we tie it, put it in a pot of water, and cook it on low heat for about 1 hour.
8. We get out of boiling water, we cool at room temperature, and then put in the refrigerator for 6-8 hours, and you can try.

Home cooked sausage

Sausage homemade boiled

For the preparation of homemade boiled dairy sausage you need:

• 500 g of pork without bones
• 2 medium bulbs
• 1 egg
• 1 tbsp.spoon of dry milk
• Salt and black ground pepper to your liking
• 100 ml of milk

Begin to cook:

1. We pass the meat and onions 2 times through a meat grinder.
2. Add an egg, milk powder, salt and pepper, and mix.
3. For minced meat, pour in cow's milk in small portions, and thoroughly mix for at least 5 minutes, until mincemeat absorbs all the liquid and becomes viscous.
4. We divide the forcemeat into 2 parts, and both are laid out on film for food, we turn off the medium thickness sausage, tie it with a thin twine, twist the tips.
5. Sausages are dipped in salt water, cooked over medium heat for about 1 hour, we take out of boiling water, let it cool down, and make sandwiches for tea.

Homemade sausage

Home-made sausage sausage

For pig-beef raw sausage you need:

• 0.45 kg of beef
• 1.45 kg of fatty pork
• 70 g of fat
• 60 g of salt
• 15 g of sugar
• 70 ml of cognac
• 2st.spoons of coriander
• 2 teaspoons.spoons freshly ground black pepper
• 1 teaspoonful. A spoonful of Provencal herbs( basil, rosemary, peppermint, savory, thyme, sage, oregano, marjoram)
• At the tip of a spoonful of ground nutmeg

Begin cooking:

1. Prepare spices: grate black pepper in a mill, ground coriander seeds in a dry frying panalso grind.
2. Mix together pepper, coriander, Provence herbs, nutmeg.
3. Meat( pork and beef) washing, dry, cut veins and films, cut into pieces 3-4 cm.
4. . Sprinkle the meat with salt, sugar, spices( half of the norm), pour in brandy, mix, cover with a film, and put in a cold placemarinate for 1-1.5 days.
5. The promarinated meat is passed through a meat grinder with a large nozzle, it can be finely chopped.
6. Add fat, cut into small cubes, the remaining spices, mix well and stuff the prepared guts.
7. Sausages pierce after 3-4 cm with a large needle to release the collected air.
8. Suspend the sausages under the ceiling for 5 days, preferably to have a heating battery underneath. It is also possible in autumn or spring, when the temperature on the street is + 10-12 ° C, hang sausages on the balcony in a ventilated place for 3-4 weeks. Then you can eat.

Sausage home liver

Sausage home liver

Sausage home liver in a cut

For a hepatic sausage pork, beef or chicken liver is suitable.

Secrets of cooking delicious liver sausage:

• To the pork liver is not bitter in sausage, it is cut into pieces, and soaked in milk with 1 teaspoon of sugar.

Home liver sausage with buckwheat

For sausage you need:

• 600 g of pork liver
• 200 g of fat
• 180 g of dry, not boiled buckwheat
• 2 eggs
• 3 clove of garlic
• 2 tbsp.spoons of vegetable oil
• 2-3 bulbs
• Salt and black pepper to your taste

Begin to cook:

1. Buckwheat washed, poured with water, and cook the porridge until ready, let cool.
2. We pour vegetable oil on a frying pan and fry finely chopped onion.
3. Pieces of liver, lard with garlic, let's go to the meat grinder.
4. We combine together liver minced meat, porridge, toasted onions, salt and spices.
5. Thick pork intestines, carefully processed, using a spoon filled with minced meat, tie the ends of the sausage with a thread.
6. Sausage sausage with a thick needle 3-5 cm, put it into boiling water, cook on low heat for 0.5 hours, cool it. Before serving sausage on the table, fry it on vegetable oil.

Homemade blood sausage: recipe for cooking

Sausage home blood

The basis for this dish is blood, mostly pork. It is collected during the slaughter of a pig. To the blood does not thicken, it immediately adds a little salt.

The shell for blood sausages is only natural guts.

Blood sausage in Ukrainian with a liver

For blood sausage you need:

• 1 l of pork blood
• 600 g of by-products( liver, lungs, kidneys)
• 400 g of pork fat
• 2 medium bulbs
• 1 glass of milk
• Salt and spices to your taste

Begin to cook:

1. Salo cut into small cubes, fry until all the fat is over.
2. Finely chop the onion and fry it on the melted fat until it is transparent.
3. In the liver and lungs we remove the veins, cut them with chunks and pass them through a meat grinder.
4. Add the onion, blood, milk, salt and pepper ground to the chopped liver, and stir. If the blood is a little thick, beat it with a blender.
5. Treated, ready for the stuffing of the gut, we pull on the sausage nozzle, which is installed in the meat grinder, and the knife and the net are pulled out.
6. The tip of the intestine is tightly knotted so as not to pour mincemeat, and fill the intestines, they should not be very full, but not empty. We connect the thread with the other side.
7. Sausages gently pierce the needle after 15 cm, and lower into hot water. After 1-2 minutes we take carefully sausages from boiling water, and pierce it again with a needle.
8. Cook at a barely noticeable boil for about 45 minutes. We get out of boiling water, we cool it, and fry it in a frying pan with vegetable oil or bake in the oven. You can eat.

Liver sausage home

Sausage home liver

For home liver sausage need:

• 1 kg of chicken stomachs
• 200 g of pork fat
• 3 yolks raw
• 1 teaspoon.spoon of cumin
• 2-3 cloves of garlic
• Salt for taste
• Black and red pepper, nutmeg - ground, to taste

We begin to cook:

1. We wash chicken stomachs, clean all unnecessary, and cut them.
2. We skip the meat grinder by-products and fat.
3. Add yolks, chopped garlic, salt and spices, knead to homogeneity, and let us brew for half an hour.
4. Put the stuffing in the food cellophane, twist tightly and tie it with a rope.
5. Put in another bag, tie it tightly, put it in a saucepan, fill it with water and cook on low heat for 1.5 hours.
6. We remove the sausage from boiling water, we cool it, let it stand in the refrigerator for 5-6 hours, and you can serve it to a side dish or prepare a sandwich.

Homemade smoked sausage

Homemade cold-smoked sausage

Homemade cold-smoked sausages

Home-made sausage sausage

Homemade sausage with cognac

For smoked sausage you need:

• For 1.5 kg of pork and beef
• 1 kg of fat from the neck part
• 150 g of salt
• 1 teaspoon.spoon sugar
• 4 tbsp.spoons of potato starch
• 60-70 ml of cognac
• 15 g of ascorbic acid
• 1 teaspoon.spoon mix black and fragrant ground pepper

Begin to cook:

1. Prepare the meat: mine, cut the tendons and films.
2. my fat, cut the skin. Salo should be taken from the neck, it is hard and remains in the finished sausage slices, and soft fat from the stomach with heat processing will melt.
3. Cut the meat and fat into large pieces, rub it with salt, and put it in a cool place with a plus temperature of not more than 3 degrees, for 2 days.
4. We pass the meat through a meat grinder with a large grate, the fat is cut into small pieces to a floor of a centimeter thick.
5. Mix the minced meat, fat, sugar, spices, starch, cognac and mix everything thoroughly.
6. Prepared pork intestines for smoking sausages, in contrast to cooked sausages, tightly stuffed with minced meat, as it will decrease in size when smoking sausages.
7. We tie the ends of the sausages, also wrap the sausage with a string in the middle, and hang it in a dry, ventilated, cold place for 3-5 days.
8. Sausage is suspended in a smokehouse so that sausages do not come in contact with each other.
9. Copies sausages on sawdust or firewood from fruit trees( apple, pear, cherry, cherry), aspen, alder, you can not use coniferous trees, otherwise sausages will have a specific smell and taste.
10. Time for continuous smoking for 1-2 days, at a temperature of 25-28 ° C.Also, you need to make sure that the smoke does not go too far into the sausage, otherwise it will be covered with soot and become bitter in taste.
11. After smoked sausage is not ready yet - it needs to be suspended for up to 2 weeks in a dry, dark, cool place with a temperature of no more than 10 ° C for drying.
12. After drying, the sausage can be stored for up to 4 months in a cool place and it will not lose flavor.

Homemade hot-smoked sausages

Hot-smoked sausage home

For hot smoked sausage need:

• 500 g of pork
• 200 g of beef
• 300 g fat from neck
• 1 tbsp.spoon of salt
• 1 teaspoonful.a spoon of sugar
• 60 ml of cognac or Madeira
• 1 teaspoon.spoon of ground black and fragrant pepper
• 0,5 tea spoons of cardamom

Begin to cook:

1. Prepared meat let's pass through a meat grinder with a large mesh.
2. Salo is cooled in the freezer, so that it is easier to cut, and cut into small cubes 3-4 mm.
3. Add spices, salt and cognac or wine to the meat, and mix until the liquid is absorbed into the stuffing.
4. Add the fat with cubes, and knead again.
5. Prepared intestines are stuffed with minced meat, sausages are formed up to 30 cm long, we bind both tips together.
6. Sausages are suspended at room temperature for one and a half to two hours.
7. We hang sausages in the smokehouse so that they do not come in contact with each other, and keep the temperature 75-90 ° C for 6-12 hours. Sausages are ready if they have got brownish color with a beautiful reddish shade.
8. Ready sausages can be immediately eaten, stored in the refrigerator for up to 1 week.

Homemade sausage from turkey recipe

Sausage home from turkey

For home sausage from turkey you need:

• 1 kg of turkey
• 200 g of fat
• 6 cloves of garlic
• Salt, fragrant and black ground pepper to your taste

Begin cooking:

1. Cut the meat into small pieces up to 1 cm thick.
2. Half of the prescription fat is cut even smaller pieces than meat.
3. Add to the meat of lard, chopped garlic, ground spices, salt, mix and leave to salivate for the night.
4. We remove the knife and grate from the meat grinder, we fasten a special device for sausages.
5. We take the prepared pig intestine, put it on the device, and load the minced meat into the meat grinder, roll the mincer filling the bowel with minced meat, tie the edges with a thread.
6. We put the sausage ring on the baking tray, pour 0.5 cups of water, the remaining fat is finely chopped, and we cover them with sausage.
7. If you want to get dietary sausage, then you do not need to put bacon on a baking sheet, but to grease the sausage so that it does not dry out, with vegetable oil.
8. Sausage is pierced in 3-5 cm thick needle, put in the oven, turn on the middle fire, and fry 20-30 minutes on one side, then as much on the other. To find out if the sausage is ready, pierce it with a fork and press it, if a clear juice comes out, then the sausage is ready, and if the juice is pink, let it be prepared.

Now we know how you can cook different types of home-made sausages at home.

Video: Homemade sausage( by my mother's recipe)