Recipe with step-by-step photos on how to prepare natural pork sausages at home. How to cook homemade sausages Recipe for homemade pork sausages

Meat and lard

Description

Ingredients

Steps

First of all, bring the pork skin to the desired condition. Separate it from the lard and peel it with a knife. Attention! It is recommended to use separated lard as an additional ingredient for preparing minced pork and beef, but this is optional.



Rinse the peeled pork skin under the tap, divide into several parts and boil until soft. Then grind the skin with a blender until smooth.



Combine minced pork and beef with lard trimmings and grind in a blender in parts.



Before chopping, add salt, spices and frozen cream shavings to the meat ingredients.



Combine the resulting meat mass with chopped pork skin. Mix the minced meat thoroughly and taste it. Add missing spices if necessary.



Once again, knead the minced pork and beef thoroughly with your hands.



Next, take the processed pork intestine and stuff it loosely with the meat mixture. Do not forget to periodically twist the sausages, and at the edge, be sure to tie the intestine with culinary thread. You can also wrap the minced meat in cling film. In any case, be sure to pierce the resulting milk sausages with a toothpick in several places. This will help the sausages not burst.



After this, fill the container with water and heat it to eighty degrees. Place the sausages in hot water and turn the heat to low. Heat the water with sausages again to eighty degrees, then turn off the heat. When the temperature of the water in which the sausages are located is reduced to seventy-five degrees, turn the heat back on low. Do this manipulation for one hour. You can also cook homemade sausages in the oven, but this is only when the oven can keep the temperature below one hundred degrees. In this case, the sausages will need to be placed in the oven and kept there for an hour and a half. It is recommended to immediately rinse the finished milk sausages with cold water or cover them with plenty of ice to cool.



Afterwards, the product must be placed in the refrigerator for further storage. Incredibly delicious homemade fried pork sausages are ready, so at the first opportunity, feed your loved ones such a wonderful meat dish.



Bon appetit!

It's spring outside. And there, summer is just around the corner. With the onset of warm days, we begin preparing our favorite traditional salads from first vegetables. What else could I add to them? We take chicken, sausages and sausages. Today I decided to experiment: I’ll make homemade sausages. Still, they are made from natural products, without any impurities. And to make them resemble store-bought ones in color, I’ll add onion skins to the water for cooking the sausages. That's all I did. My experiment was a success! The sausages turned out delicious.

recipe with photos step by step

To prepare sausages you need:

Ingredients:

• Low-fat minced pork - 1 kg,
• Lard - 50 g,
• Eggs - 2 pcs.,
• Cream or milk - 100 ml,
• Onions - 1 pc.,
• Garlic - 3 cloves,
• Starch - 1 tbsp. l.,
• Ground pepper - to taste
• Bay leaf - 3 pcs. (during cooking)
• Salt - to taste.

Supporting materials:

• Peeled pork casings - 4 pcs.,
• Onion peel - 2 handfuls,
• Twine - as needed,
• Water - 3 l.

Cooking process:

Rinse the finished pork casings.

Grind the meat in a meat grinder, adding lard, onion, and garlic. Pour cream into the prepared minced meat, break eggs, add starch, pepper and salt.

Mix the contents well. Place the container with the minced meat in the freezer for 20 minutes to cool.

Attach a cone to the meat grinder to fill the casings with minced meat. Tie the end of the casing with thin twine, put it on a cone and fill it with minced meat, tying the sausages with a thread after 8 - 10 cm. Leave the pork sausages ready for cooking on a plate.

Pour onion peels into a cauldron, add 3 bay leaves, a little salt and add water. When the water (after about 25 minutes) turns a distinct orange color, you can cook the sausages.

The onion skins are not removed from the cauldron. Cook homemade sausages for 20 minutes, periodically turning over and piercing with a needle so that air comes out and the sausages do not burst.

Place the finished pork sausages on a dish and allow them to cool slightly. Then rinse under running water.

The dish is ready to eat. You can fry the sausages before serving if desired.

Sit down at the table and help yourself! Bon appetit!

Do you want to please your loved ones with natural sausages and homemade sausages? Write down recipes! How to cook sausage and sausages at home watch and read further.

How to cook sausage and sausages at home?

To prepare homemade sausages and savories, you will need well-washed animal intestines or a special sausage casing, which can now be purchased in large supermarkets. Typically, sausage casings are sold in the spice and seasoning departments, foil and baking paper.

Recipe Sausage baked in a pot

Ingredients:

• 1 kg pork pulp
• 400 gr. unsalted lard
• 8 teeth garlic
• 8 peppercorns
• 2-3 tbsp. l. salt
• vegetable oil
• onion
• 1 kg oyster mushrooms
• 4 potatoes
• 3 tomatoes
• Bay leaf

Cooking method:

1. Pass the meat and lard through a meat grinder with a large mesh.
2. Add salt, pepper and chopped garlic to the minced meat.
3. Knead the minced meat, beat it on the table and leave the minced meat in the refrigerator for 5 hours.
4. To prevent the minced meat from being too tough, pour a little boiled water or milk into it.
5. Fill the prepared sausage intestines or casings with minced meat, tie the edges with thick threads or tie them in knots.
6. Roll the sausages into rings and place in a pan with water.
7. Boil the sausages for 5-10 minutes in boiling salted water.
8. Then hang the sausages on a stick or rope to dry.
9. Fry the dried sausages in lard or oil until golden brown.
10. Peel the potatoes and cut into slices.
11. Cut the onion into 4-6 parts.
12. Fry potatoes, onions and oyster mushrooms in melted lard or vegetable oil for about 5 minutes.
13. Place bay leaf, peppercorns, potatoes, onions and mushrooms on the bottom of the pot.
14. Add tomatoes and fried sausage.
15. Pour in the broth from cooking the sausage and bake the pots for 30-40 minutes at 200 degrees.

Homemade chicken sausage recipe

Ingredients:

• 1 kg chicken legs
• 250 gr. lard or fat (duck, goose or pork)
• 650 ml water
• 3 tsp. salt
• 1 tbsp. l. starch
• 1 tsp each dry mustard, ground coriander and paprika
• 0.5 tsp. dry garlic
• a pinch of ground red pepper

Cooking method:

1. Remove the meat from the bones of the legs, cut into cubes and place in a blender bowl.
2. Add all ingredients except lard.
3. Beat the minced meat with a blender for 5-7 minutes until smooth and airy.
4. Cut the lard into small cubes or grate. Add lard to the minced meat and knead with your hands.
5. Tie the end of the intestine or casing for the sarelets with a thread or a knot and stuff it with minced meat.
6. Form sausages, make knots between each one or twist the shell several times, like on store-bought sausages.
7. Prick each sausage with a toothpick and boil in salted water for 3-5 minutes.
8. Serve the finished sausages hot or you can fry them in oil.

Recipe Liver sausage "Village"

Ingredients:

• 1 kg of liver (pork, chicken or turkey)
• 750 gr. heart or lung
• 400 gr. lard
• 8 eggs
• onion
• 1 tsp. ground black pepper
• a pinch of ground thyme and oregano

Cooking method:

1. Boil the liver in salted water for 15 minutes. Boil the liver separately for about 40 minutes.
2. Cut the onion and lard into small cubes and fry until golden brown.
3. Mince liver, liver and lard with onions two or three times.
4. Beat the eggs with a whisk, pour into the minced meat and mix.
5. Add spices and salt.
6. Beat the minced meat on the table and leave for 3-4 hours in the refrigerator under cling film.
7. Then stuff the prepared intestines or sausage casings with minced meat. Give the sausage the desired shape and size.
8. Make several punctures in the casing and place the sausage in the pan.
9. Pour water over the sausage and put on fire.
10. Cook the sausage at low simmer for 20-25 minutes.
11. Then remove from the broth and hang for a few minutes to drain. Store the finished sausage in the refrigerator for no more than four days.

Recipe Chicken sausage with lard

Ingredients:

• 700 gr. chicken fillet
• 100 gr. lard
• 200 gr. pork pulp
• 5 tooth chenok
• pepper
• 0.5 tsp. mustard seeds
• 0.5 tsp each dried marjoram and coriander
• 1 tsp. spicy dry herbs

Cooking method:

1. Cut the pork and chicken fillet into small cubes or pass through a large mesh meat grinder.
2. Cut the lard into small pieces or cubes.
3. Add lard, chopped garlic, salt and spices to the minced meat. Mix and beat.
4. Fill the intestines or shells with minced meat, make punctures to allow air to escape and place under pressure in a cool place for 6-7 hours.
5. Place the sausage in a baking dish, brush with melted lard and bake at 200 degrees for 40-45 minutes.

Video recipe "Homemade pork sausage"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Feeding a child is sometimes not very easy: the child wants sausages, but buying this product in the store is quite scary. Homemade sausages can be the solution to a non-children's problem. The recipe for such products for children often includes chicken meat or minced meat. You should choose only natural, proven ingredients that will not cause an allergic reaction or food poisoning in your child. You should make minced meat yourself, so the quality of the meat will be guaranteed.

With cheese

Making homemade chicken sausages is quite easy. To do this you will need:

• high quality milk powder - 5-6 tbsp. spoon;
• fine salt - 5-6 teaspoons;
• 700-800 g of fresh chicken meat (fillet or leg meat);
• a tablespoon of white fine granulated sugar;
• 200-250 g of hard quality cheese;
• 2 tbsp. spoons (you can safely refuse if the kids don’t like the mustard taste);
• 200 g homemade low-fat milk;
• (without a slide) ground pepper.

Homemade sausages with cheese are a wonderful dish for any children's table. The combination of chicken meat with excellent cheese will perfectly diversify the kids' meals, and a side dish of small colored pasta will make the kids very happy.

Cooking products with cheese

To make sausage mince juicy, you should mix chicken breast and drumstick meat. After twisting the minced meat, you need to beat it thoroughly. This is necessary so that the pieces are completely mixed with each other, which will give the sausages an unsurpassed taste. You can also twist the meat twice, then the consistency of the minced meat will be soft and they will resemble store-bought sausages. Many recipes suggest using ice when rolling meat. For home cooking, this advice is inappropriate. The fillet twisting time is short, so overheating of the meat is avoided.

After preparing the minced meat, you can start adding spices. All dry ingredients must be mixed in a large, tall bowl. After which you should add the base to the homogeneous dry mixture. Once twisted minced meat requires careful kneading, but twice twisted meat easily mixes with spices, which greatly simplifies the cooking process. To make homemade chicken sausages more flavorful, add milk at room temperature.

The prepared cheese needs to be cut into small cubes so that later they can be easily tucked into or wrapped in cling film. Using the first option for preparing sausages, you should carefully carry out the entire stuffing process. The shells are very thin - with strong pressure from the meat they can quickly burst, and the damaged edge will have to be unwound again. Cook homemade sausages for 15 minutes in hot (80 ºС) water.

Dairy

Those who love a soft, harmonious taste can prepare homemade milk sausages. The recipe is simple and even teenagers can do it. For cooking you will need:

• a kilogram of any quality meat;
• 1 medium chicken egg;
• a glass of homemade low-fat milk;
• 100-110 g butter;
• a pinch of salt and aromatic fine nutmeg.

Minced beef or pork should be slowly passed through a meat grinder several times. This way its consistency will become pliable and soft, which will give the milk sausages a presentable appearance. Many people do not know how to make sausages at home with the aroma of store-bought boiled sausage. Now let's reveal the secret. To do this, high-quality nutmeg is added to homemade minced meat. It is this that will give the sausages the familiar smell of store-bought ones.

When ready, add the egg, dry spices and prepared warm milk. After that, mix the mixture thoroughly and then beat it off. Beef and pork are quite tough meats. Therefore, it is necessary to beat such minced meat many times, then the products will become juicy and soft. To fill sausages, you can use either a meat grinder attachment or wrap the meat in plastic wrap.

To prevent household products from bursting during cooking, filling the shell or film, it is necessary to leave free space. When the bunch of sausages is ready, you need to pierce a couple of small holes in each product so that air can escape freely during cooking.

Italian

Gourmets or spice lovers can prepare homemade Italian sausages. The recipe for original meat products includes fennel, which adds color and spice to the sausages. To prepare you will need:

• 450-500 g finely chopped pork mince;
• half a red large sweet pepper;
• 1.5 teaspoons of fennel and fine salt.

After the first mixing, dry ingredients should be added to the prepared minced pork. For Italian sausages, it is worth taking the thinnest casing (natural casing will be an exceptional option, the meat will always be juicy during frying in such a “casing”).

To give the products additional flavor, you should fry them on peeled cherry branches laid out in a frying pan. Due to their juice, the sausages will turn golden brown.

Irish

For the owner of the house, you can safely prepare Irish homemade sausages. The recipe for colorful products includes ginger and cayenne pepper, which perfectly enriches the taste of meat. To prepare Irish juicy sausages you will need:

• 700-800 g of excellent fresh pork;
• 250-270 g salted pork lard;
• a small pinch of marjoram (sage);
• 2 full tablespoons of crackers (it’s better to take white ones);
• medium pinch of ground pepper, fine nutmeg, cayenne pepper, good quality

For Irish spiced sausages, the meat must be finely minced or twisted once. It is the structure of the products that speaks of their Irish nature. When the meat is chopped, finely twisted lard can be added to it, and dry spices will become the finishing touch. After carefully kneading the meat, you can stuff the shell or wrap it in film.

Conclusion

Now you know how to cook delicious sausages at home. As you can see, there are many options for creating meat products, choose the one you like.

Also chop a piece of lard. Grind chicken fillet, beef and lard in a meat grinder.

Add nitrite and regular salt, starch, ground black pepper and nutmeg to the minced meat, pour in the cream.

Mix the minced meat, then add a slightly beaten raw egg and, gradually pouring in cold water, beat and grind the minced meat with a submersible blender. You need to beat for about 5 minutes, preferably until it becomes an emulsion. This can also be done in the bowl of a blender or food processor. To obtain the desired consistency of minced meat, the technique requires high power.

Fill the pork intestines with minced meat in a way convenient for you (using a special attachment for a meat grinder or a cut-off plastic bottle). The intestines should not be filled tightly.

Next, twist or tie the intestines with minced meat with a thread at a distance of 8-10 cm to make sausages. The ends of the intestines are well bandaged. Leave the sausages at room temperature for 1 hour.

Prick the sausages with a needle in several places and place them in a multicooker bowl or saucepan. Pour cold water, add bay leaf and allspice.

If cooking in a multicooker, set the "Multicook" mode to 80 degrees and 1 hour 15 minutes, close the lid. In a saucepan you need to cook over low heat at the same temperature and for the same time under a covered lid. If you don’t have a thermometer, cook the sausages and make sure the water doesn’t boil. Cool the finished sausages under a cold shower and let cool completely. Then the sausages can be fried or left boiled. Store homemade sausages in the refrigerator for no more than 2-3 days. Before serving, they also need to be fried or dipped in boiling water for a few minutes. Serve incredibly tasty homemade sausages with mustard or spicy tomato sauce.
Bon appetit!