How to prepare homemade sausages: 5 different recipes
Educational Program Food / / December 19, 2019
For classic homemade sausages need meat, bacon, garlic, salt, pepper and other spices, and pure guts. However, experience has shown that without the latter it is possible to do.
Meat and fat is better to take on the market. There you can find and guts. If you are lucky, the already processed and ready to use. Only need to rinse and soak them in water for 20 minutes. After the supposed good look at their interior and remove all the excess if necessary.
Stuffed with minced guts you need using the grinder and a special nozzle. It can be found in the kitchen of most departments stores. However, you can use an ordinary plastic bottle, the neck of which will have to wear intestine.
Before filling stuffing tie the end of the colon a strong knot. Make sure the sausages filled evenly with no voids.
If the filling is too thick, the heat treatment at the shell can burst, so stick to the golden mean.
When the colon is full, remove it from the attachment and tie tightly. Then make several puncture needle to when cooked sausages out of steam.
Homemade sausages can be cooked, roast and stew.
1. Home sausage without shell
Ingredients
- 1 kg of pork;
- 5 garlic cloves;
- 5 tablespoons of dried cream;
- 1 tablespoon salt;
- 1 teaspoon of sugar;
- 1 egg;
- pepper, dried herbs - to taste.
preparation
Rinse and pork chop meat grinder, blender or food processor until a homogeneous mass.
Add the weight of garlic, cream, salt, sugar. Mix everything and again to scroll through the resulting stuffing.
Break the egg into minced meat, add pepper to taste.
Well knead the resulting mass hands like dough.
Spread out on the desk parchment paper and place it on the stuffing and formed a loaf. Its length should match the size of your pan: sausage must be placed entirely in the tank.
Wrap the stuffing in the parchment and tie tightly with ropes. You should have something like candy. If the tie loosely, fat is drained and will dry sausage.
The resulting "candy" wrap in foil, good holding tails. Of the remaining stuffing do the same sausage.
In a saucepan pour the water and put the sausages. Sausage should be completely in the water, so it is necessary to put the yoke. For this role, a regular plate.
Simmer 1.5 hours. The cooked sausage remove water and leave to cool to room temperature without unfolding.
Chilled sausage, place in the refrigerator overnight.
The next day, remove the parchment and foil sausage and roll in the grass. Choose dried herbs such as oregano, rosemary, parsley, dill.
Homemade sausage is stored in parchment 2 weeks. There it can be both cold and hot, pre-fry.
2. Pork Sausage neck
Ingredients
- 1 kg of pork fat neck;
- 1 tablespoon salt;
- black pepper and other spices - to taste;
- 6 garlic cloves;
- 2 bay leaves;
- small intestines.
preparation
Cut the neck into very small pieces: so taste the sausage will be thinner than when using a grinder. Season with salt and pepper, add favorite spices (such as cumin, cardamom, hops-suneli) and finely chopped garlic and crushed bay leaf. Stir mass, cover the plate and store it in the refrigerator for a day. After adding a little water and stir again. Ideal minced touch should be juicy and sticky.
Fill in the gut with minced meat and tie them. The resulting sausages put into boiling water and cook over medium heat for 5-7 minutes. Remove them from the boiling water, dry and cool. After sausages can be baked in the oven for 40 minutes at 200 ° C or until ready to fry for 30 minutes.
3. Chicken sausage
Ingredients
- 1 ½ kg of chicken;
- 200 g of lard;
- 1 teaspoon salt;
- pepper, paprika, coriander, nutmeg - to taste;
- 2 garlic cloves;
- 150 ml of milk or cream;
- small intestines.
preparation
Bacon and chicken, rinse and pat dry, and then mince with a large sieve. Add salt, spices and finely chopped garlic. Stir.
Pour a little cream or milk. The number varies depending on the meat: the main thing that the mass to be not a liquid, but not too dry. Mix well and leave for 10-15 minutes, mince.
Fill the sausage meat and store it in the fridge for a few hours, but better - at night. After sausage fry until golden brown or bake in a preheated 170 ° C oven for one hour.
4. hepatic sausage
Ingredients
- 500 g of the liver;
- 250 g of lard;
- 1 head garlic;
- 2 large bulbs;
- salt, pepper and other spices - to taste;
- 1 tablespoon of starch;
- 3-4 eggs;
- 3 tablespoons semolina;
- 100 ml of milk;
- small intestines.
preparation
Sausage can take any liver: Pork, beef, chicken. Wash and clean it from the film. Cut into pieces and mince together with bacon and garlic.
Finely chop the onion and fry in a pan. Add the minced onion, salt, pepper and your favorite spices, starch, eggs, and semolina. Mix thoroughly, pour the milk and stir again.
Pre-prepared meat gut fill. Cook sausages for 40 minutes over medium heat. Or 40 minutes, bake it in the oven at 200 ° C: so it was particularly delicious.
5. Sausage with buckwheat
Ingredients
- 1 cup buckwheat;
- 500 g of pork loin;
- 300 g of fat;
- ½ tablespoon salt;
- pepper - to taste;
- 5 garlic cloves;
- intestine.
preparation
Buckwheat wash, boil and cool. Meat and fat, rinse and cut into small pieces. Mix in a deep bowl meat, bacon, buckwheat, salt, pepper, finely chopped garlic. Make the sausages using the intestines, heads and grinder.
Bring water to the boil, dip it in a sausage and boil for 30-35 minutes.
Keep sausages can be in the refrigerator for 2 weeks. Before use, further fry them until golden brown.
See also:
- 10 very tasty dish of minced meat with which anyone can handle →
- Meat dishes for true gourmets →
- 10 salads for those who love meat →