Shop sausage is, of course, good. But who knows what preservatives are actually added to it and how much meat is there in reality? With homemade products, such a problem will definitely not arise, so they can be safely given even to children. Here are 10 step-by-step recipes on how to make homemade sausage!
1. Homemade blood sausage
Making a classic blotch at home is much easier than it sounds!
You will need: 3 liters of pork blood, 1 kg of lard, 1 glass of buckwheat (boil in advance), 0.75 glasses of semolina, 1 glass of milk, 2 heads of garlic, 2-3 tbsp. salts, spices, shell.
Preparation:
1. Cut the bacon into small pieces or mince it.
2. Pass the blood through a sieve and chop the clots with a hand blender. Add to it boiled buckwheat, semolina, bacon, milk, salt, chopped garlic and spices.
3. Fill the casing using the bottle neck, periodically cutting to the desired length. Leave some space to prevent the sausage from bursting.
4. Heat a pot of water with bay leaves to about 80 degrees. Put sausage in it and pierce it right away so it doesn't burst. Boil the blood for about 25 minutes, without boiling and periodically piercing. When the blood has ceased to protrude from the puncture, the sausage is ready.
5. Fry the blood pot until golden brown or send to the oven. Part can be folded into the freezer.
2. Homemade sausage with garlic
Fragrant homemade sausage made from natural meat and scented garlic cannot be compared with any store!
You will need: 2 kg of pork, 2 heads of garlic, 500 g of lard, 1.5 tsp. black pepper, 3 bay leaves, 30 g salt, pork belly (38/40).
Preparation:
1. Cut cold meat and lard into 1 x 1 cm pieces and put each new portion in the refrigerator to keep warm.
2. Crush and put in a bowl the bay leaf, pepper, chopped garlic and salt, and beat with a blender.
3. Stir the meat with spices for 10 minutes, fill the womb using a special nozzle or the neck of a plastic bottle. Tighten the edges with a thread and make small holes with a toothpick.
4. Bake the sausage in the oven in a dish with a little water for about 40 minutes at 180 degrees.
3. Homemade Krakow sausage
Just a few hours - and here is a delicious taste from childhood!
You will need: 500 g of beef, 500 g of brisket or lard, 1.5 kg of pork, 40 g of salt and 5 g of nitrite salt (6.25%) or 45 g of nitrite salt (0.5-0.6%), 1 tsp ... black pepper, 1 tsp. dry garlic, 1 tsp. sugar, 0.5 tsp. cardamom, 0.5 tsp. allspice, 30 g milk powder, 250 ml ice water, 3.5-4 m natural shell 33-36 mm.
Preparation:
1. Grind all the meat and slightly frozen brisket in a meat grinder with a large wire rack. If you wish, you can scroll the meat twice so that there are no large pieces.
2. Mix all the spices with powdered milk, add to the minced meat. Pour in ice water and knead the mixture for 10-12 minutes. Cover and refrigerate for 8-24 hours.
3. Fill the shell with minced meat, cutting off pieces of the desired length in the process. Make sure there is no air inside. The ends can be tied with a knot or pulled together with cotton thread.
4. Spread the sausage in the oven on a greased wire rack, set at about 80-85 degrees and bake until tender. After about an hour, put a bowl of water inside.
5. Cool the sausage quickly in ice water and hang it for at least a day, periodically turning on the fan.
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4. Homemade chicken sausage without shell
A very simple and quick recipe for homemade sausage, which does not require special tools or casing.
You will need: 500 g chicken fillet, 200 ml milk, 0.5 tsp. salt, 0.5 tsp. pepper, 0.5 tsp. granulated garlic, 0.5 tsp. paprika.
Preparation:
1. Cut the chicken into chunks and beat in a blender.Add milk and spices to taste, beat again for about a minute. Put the minced meat in the refrigerator for 30 minutes.
2. Place the minced meat in a culinary or regular plastic bag. Cut off a piece of baking sleeve, make a few strips of minced meat, wrap it tightly and twist the edges.
3. Boil sausages for 10-12 minutes in salted water. When they have cooled, you can remove the film and fry separately.
5. Homemade beef cervelat
It is convenient to use a collagen casing, but if it is not there, a baking sleeve will do.
You will need: 1 kg ground beef, 10 g salt and 10 g nitrite salt, 8-9 g spice mixture, 1 clove of garlic.
Preparation:
1. Stir very cold minced meat with salt and spices for about 5 minutes until protein filaments appear when separating the meat.
2. Place the minced meat in a cooking bag moistened with water and oil, cut off the tip and fill the pre-soaked collagen casing. Drive out all the air, seal the sausage and tie it on both sides. Put it in the refrigerator for 12-24 hours.
3. First, put the sausage in the oven at 60 degrees so that the temperature inside it rises to 45. Raise the temperature to 80 degrees so that the sausage inside warms up to 60 degrees. Place a tray of water in the oven and bring the internal temperature to 70 degrees. On average, it will take 2-3 hours.
4. Cool the sausage under cold water and refrigerate for 5-6 hours.
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6. Homemade dry-cured sausage
An important nuance: at all stages of cooking sausage, the temperature of the minced meat should not be more than +10 degrees.
You will need: 500 g semi-fat pork, 500 g lean pork, 28 g nitrite salt, 2 g black pepper, 1 g nutmeg, 1 g coriander, 5 g garlic.
Preparation:
1. Cut the meat into pieces, mix with nitrite salt, put under the lid and leave for 3-5 days at a temperature of + 2- + 4 degrees.
2. Freeze the pork so that it cuts better, and chop it into small pieces of 8-10 mm. The non-fatty part can be chopped even less or passed through a meat grinder.
3. Mix both minced meat with spices and knead for 5 minutes. Leave in the refrigerator for an hour.
4. Fill the shell tightly, weigh each stick and hang them on the refrigerator door. Place containers of water underneath to control humidity. Weigh the rings every 2-3 days. First, they will lose 3-4% of their mass per day, and then less.
5. Once every 2 days, put a bag on the sausage, tie it tightly and leave it for another 12-24 hours to redistribute the moisture. Keep up the good work until the sausage loses 33-35% of its mass.
7. Home liver sausage
After that, you definitely do not want to spend money on sausages from the store, pates and other sandwich joys!
You will need: 500 g of lard, a set of liver (700 g of lungs, 500 g of heart, 500 g of liver), 2 eggs, 2 onions, 1 head of garlic, 20 g of salt, 20 g of mustard seeds, 10 g of hops-suneli, pepper, 6 pieces allspice, 10 pieces of black peppercorns, 100 ml of vegetable oil, shell.
Preparation:
1. Rinse and cut the liver into large pieces, put in a saucepan and add the trimmings of bacon there. Pour in cold water, bring to a boil, boil for a few minutes and rinse.
2. Put everything in clean water, add salt, peppercorns and mustard. Boil the liver separately and do the same with it.
3. Fry the onion with spices in a little oil until golden brown. During this time, the meat will just cook. Take it off the stove.
4. Pass all the meat through a meat grinder twice along with onions and garlic. Add the eggs and mix well the minced meat, and if it is not sticky enough, add a little broth.
5. Start the casing, make punctures, pour 100-150 ml of water into the mold and bake the sausage for half an hour at 180 degrees. Cool it down and put it in the refrigerator overnight.
8. Homemade pork sausage in a bottle
It would be more correct to call this dish brawn, and it makes an excellent appetizer for a festive table or for every day!
You will need: 1.8 kg pork shank, 2 tbsp. salt, 1 onion, 6-10 cloves of garlic, 5 pieces of allspice with peas, 10-15 pieces of black peppercorns, 2 bay leaves.
Preparation:
1. Fill the shanks with water and leave for 30-60 minutes, then rinse. Put them in a saucepan, fill with new water, add onion and spices. After boiling, cook for 3-4 hours over medium heat.
2. Remove the meat from the bones, add crushed garlic and 2-3 ladles of broth, stir.
3. Put the minced meat in a cut plastic bottle, seal, cover with plastic wrap and refrigerate overnight.
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9. Home cooked sausage
For 1 kg of meat, you need 15-20 g of salt, and for the rest, experiment for your pleasure.
You will need: 2.5 kg of meat (any), 50 g of salt, 1 tbsp. any seasoning to taste, 2-3 cloves of garlic.
Preparation:
1. Rinse and dry the meat, cut it into thin strips or pass it through a meat grinder with large holes.
2. Add chopped garlic, spices and salt to the meat. Stir well, cover and refrigerate for 10-36 hours.
3. Chop some of the meat into minced meat and mix with strips. Divide it into equal portions and seal well.
4. Wrap each portion in a baking bag, seal even more and tie with cotton threads.
5. Sausage can be cooked in the oven (2 hours at 85-100 degrees) or cooked in a slow cooker (2-3 hours at 70-80 degrees). Then quickly cool the sausage in cold water and put it in the refrigerator overnight.
10. Homemade doctor's sausage
It does not look like a store one at all, because it is not prepared according to GOST, but it is still very tasty.
You will need: 1 chicken, 4 cloves of garlic, 300 ml of broth, 10 g of gelatin, black pepper, sweet paprika, 1 tbsp. beet juice, 1 onion, 1 carrot, 2 bay leaves, 8 pieces of peppercorns, salt.
Preparation:
1. Put chicken in boiling water, add onion, carrot, bay leaf, salt and peppercorns. Boil until tender - it is this broth that you will need next.
2. Dissolve gelatin in warm broth according to the instructions on the package.
3. Disassemble the chicken into pieces, add spices and crushed garlic, pour in the broth with gelatin and beetroot juice. Grind everything with a blender until smooth.
4. Cut off the top of the plastic bottle and fold the meat into it. Put in the refrigerator overnight until it solidifies. Cut open the bottle, take out the sausage and cut it into pieces.
