Sausages according to GOST at home: recipe

Sausage is a thick boiled sausage, a delicious cooked meat product that many people adore. Our family also has big fans of this product. But I bought sausages in the store extremely rarely, and if I did, I gave my preference to the best producers, large-scale producers. But since I started making homemade sausage, my opinion of even the most advertised manufacturers has changed for the worse. Now I understand what real homemade sausage made from meat is!!! This is completely different from what we see on the shelves of our stores. Far from it... I’ve already told you how to make homemade sausage with your own hands. I also discovered the secret of delicious homemade sausages, which a good housewife can prepare without much difficulty, and a recipe for homemade real pork chop. Today I hasten to tell you how to prepare fragrant, tender homemade sausages, which you can always quickly serve for dinner, take with you on the road or in nature. And so my dears, let's get started...

The benefits and harms of boiled sausage

If we talk about boiled sausage made according to GOST, then it is not only tasty, but also healthy. After all, natural meat products are the best source of protein and energy. In conditions of a meager diet, animal fats are very necessary for the body. There are many useful substances in the by-products added to sausage. Unfortunately, the vast majority of modern sausages have a completely different composition. The lack of useful components in boiled sausage is not the worst thing. However, the consequences that its regular use can lead to are a reason to think about the quality of products in our diet. First of all, the digestive system suffers.

Nutritional and energy value of sausages

The energy value of homemade sausages may vary depending on what heat treatment they are subjected to. A 100-gram serving of boiled product contains approximately 296 kilocalories. However, when talking about the nutritional value of this type of sausage, you need to consider what they are made from.

The most high-calorie is pork sausage, which contains 332 kilocalories. Beef contains about 215 kilocalories per 100 g. If you prepare small sausages from poultry meat, then a 100-gram portion will contain approximately 226 kilocalories.

How to make sausages for children

In order to feed a child, homemade sausages can be prepared according to any of the two recipes described above. For minced meat, either both types of meat are used: chicken and turkey, or each separately.

When preparing sausages for children, it is better to refrain from using very hot, spicy spices and large amounts of salt.

If you are thinking about how to make sausages for children healthier in taste and attractive in appearance, supplement the minced meat with vegetable additives.

Pieces of sweet pepper, carrot, and apple are suitable for this. You can add grated cheese, any herbs or beet juice. It will give the sausages a rich, appetizing color.

Recipes for cooking at home

Many options are simple and even novice cooks can do it. Below are original recipes with an unusual composition of ingredients.

Sausages according to GOST

When preparing sausages yourself for the first time, to be sure that the result will meet your expectations, you should use the recipe from the Soviet GOST 23670-79, valid until 2004. To prepare sausages according to GOST at home, the recipe for which is described below, you will need:

900 g pork shoulder;
100 g fatty pork (cheek and flank);
10 g nitrite salt;
10 g table salt;
2 g sugar;
1.3 g ground black or white pepper;
1.3 g ground coriander.

This composition is as close as possible to the list of ingredients stated in one of the GOSTs, in accordance with which sausages were made during the USSR.

How to cook:

Cut the meat into small pieces. Freeze slightly and pass through a meat grinder.
Place the minced meat in a blender, add ice water, salt and spices. Break the meat mass into an emulsion. It is important that the temperature of the emulsion when breaking with a blender does not exceed 12°. Maintaining the temperature range when kneading minced meat will help avoid swelling (accumulation of liquid under the shell during cooking).
Place everything in a bowl and place in the refrigerator for 1 hour to mature.
It is not necessary to soak the pork belly before stuffing. It is enough to rinse it with tap water.
Fill the washed casing with viscous minced meat, taking into account subsequent twisting so as not to burst, and tie a knot at the end.
Leave the finished sausages to rest for a couple of hours.
To blanch, pour cold water into a saucepan and add the sausages. From the moment the water heats up to 73°C, count 30 minutes. When blanching, you need to ensure that the water is heated no higher than 87°C.

Cooking with pork

For those who have never cooked homemade pork sausages in the intestines, the recipe will serve as a good hint.

You won't need many products for it:

0.85 kg pork shoulder;
0.1 kg of fresh lard;
0.05 kg smoked lard;
20 g nitrite salt;
1 g ascorbic acid;
5-7 g baking powder (it contains the phosphate we need);
200 g crushed ice;
spices (pepper, dry garlic, nutmeg) to taste.

How to cook:

Meat and lard mode into small pieces.
We twist the meat a couple of times through the finest wire rack. Then you need to do the same with lard.
We turn crushed ice into snow; a blender does an excellent job of this task.
We transfer the previously twisted pork and all the prepared ingredients into the cutter and begin to chop again, adding ground ice piece by piece. If you don’t have a cutter at home yet, you can prepare the minced meat mixture with your hands or an ordinary blender.
We fill the collagen sausage casing with the finished minced meat, taking into account further dressing.
We tie each sausage with sausage twine every 8-12 cm.
Leave for a couple of hours to bring them to room temperature.
To blanch, place the raw sausages in cold water and place on low heat. We let the probe “free float” so that it does not touch the bottom, setting it to 72°. We monitor the heating of the water so that the temperature rises slowly. From the moment we reach 72° we count 23 minutes. Ready.

How to make chicken

Chicken meat is the best source of protein and amino acids with a low calorie content. Homemade chicken is a dietary product recommended for baby food. Young mothers who are concerned about what to feed their child should try making chicken sausages at home, the recipe is very simple and does not require much time.

For this recipe you won't need much:

1 kg chicken legs (fillets);
10 g nitrite salt;
10 g table salt;
150 ml water;
10 g Leberkese seasoning mixture (containing phosphate).

How to cook:

Remove the skin and meat from the bones from the chicken legs.
We pass the fillet through a meat grinder using grid No. 3 (pate maker).
In a bowl, mix the minced meat with all the spices, add water. Then knead for quite a long time. If you have a blender, then spin it in it until snotty meat threads appear.
We pass the skin removed from the hams through a meat grinder (we will use it as fat).
Add the chopped chicken skin to the minced meat and mix it thoroughly again.
We stuff the intestine taking into account subsequent twisting so that it does not burst.
In a saucepan, heat the water to 80-85° and boil the dietary product.

Milk sausages

Try making homemade milk sausages, a recipe in your gut that won’t take much time. Yes, and you won’t need much:

0.35 kg of 1st grade beef;
0.6 kg pork shoulder;
2 g milk;
1 chicken egg;
9 g nitrite salt;
9 g table salt;
200 ml ice water;
3 g food phosphate;
3 g of GOST No. 3 seasoning mixture.

In addition, you will need about 1.5 m of lamb casing of 22\24 mm caliber.

Step by step cooking:

When grinding raw materials, we will act in 2 stages. First, let's pass it through a meat grinder (grid 3-5 mm). Freeze the crushed mass to 3-4°. It should be covered with ice crystals on top and soft in the middle. At stage 2, we re-grind the mass in the cutter.
Before grinding again, add the dry ingredients, egg, milk and cold water.
We continue to beat until a homogeneous minced mixture is obtained and at the same time monitor the temperature, which should be below 12°.
We wash the lamb casing to remove salt from tap water.
Fill the lamb casing with the prepared minced meat. It is enough to twist the sausages, since with a natural casing there is no need to tie them with sausage twine.
Heat treatment of milk sausages can be done in water heated to 80-85° or in the oven.

How to make with mustard seeds

Homemade sausages are very tasty; the recipe for preparing them with mustard seeds is offered below.

For this recipe you will need:

1.5 kg pork shoulder;
0.1 kg of fresh lard;
300 ml ice water;
14 g each of nitrite and table salt;
1 tsp hot ground pepper;
2 cloves of garlic;
2 tsp mustard seeds.

How to cook:

Raw meat mode into small pieces.
We pass the meat and lard one by one through the finest grate of the meat grinder.
Transfer the twisted mass to the cutter. Add salt, pepper and garlic there.
We begin to grind again, adding ice water in small portions.
Twist until snotty meat threads appear.
Add mustard seeds to the prepared minced meat and fill the pork casing, taking into account further twisting.
We twist each sausage and leave it for 2-3 hours to bring it to room temperature.
Place the sausages on the oven rack/tray. We stick a probe into one of them. When they reach 70° they will be ready to eat.

Beef sausages

Beef sausages at home recipe in the gut.

To prepare you will need:

1 kg of marbled grain-fed beef with 20-30% fat content;
10 g nitrite salt;
10 g table salt;
250 ml ice water;
3.5 g seasoning mixture GOST No. 7;
3 g food grade phosphate.

In addition, you will need about 2 m of polyamide sausage casing.

How to cook:

Separate the fattier beef and mode into small pieces.
We pass through a meat grinder (grid 2-3 mm), first the non-fatty meat pieces, and then the remaining ones.
Freeze both types of chopped beef to 3-4°. Ice crystals should form on top, but the middle should remain soft.
Place the lean minced meat into the cutter and begin chopping. At the same time, gradually add phosphate, seasoning mixture, salt and water.
Continue beating until you obtain a homogeneous minced mixture.
Add frozen fatty ground beef and continue beating. We constantly measure the temperature of the mass; it should not exceed 12°.
Fill the sausage casing with the prepared minced meat. We twist each sausage or tie it with sausage twine every 8-12 cm.
Heat the water in a saucepan to 80-85°. Add the sausages and cook for 15-20 minutes until they warm up inside to 70-72°.

It is advisable to eat ready-made beef sausages hot.

Cooking turkey in cling film

Turkey is another option for delicious dietary poultry for homemade sausages. Unlike chicken, it practically does not cause allergic reactions, and is more saturated with beneficial vitamins and macroelements.

Ingredients:

meat – turkey fillet 0.5 kg;
medium-sized chicken egg;
milk – 100 ml;
vegetables – onion, garlic;
spices and seasonings: salt, pepper, paprika, nutmeg.

Preparation:

Grind the meat using a meat grinder or blender to a delicate paste-like consistency, it is better to grind it 2-3 times.
Add chopped onion and garlic to the minced meat. When using a blender, it is convenient to chop vegetables directly with meat.
Add the egg into the minced meat and mix well.
Milk is poured in gradually, assessing the thickness of the minced meat. The base should be such that the minced meat does not spread when forming sausages, and, at the same time, can be easily squeezed out of a pastry syringe or bag.
Salt, pepper, add desired spices. For example, paprika will give a beautiful “sausage” color, and nutmeg will add spice.
Spread a piece of cling film or prepare pieces of baking sleeve of the required size.
Using a pastry syringe or bag, squeeze the finished minced meat onto the film in a thick layer and distribute the mass in the center.
Twist the film tightly, pressing at both ends, to form a sausage of the desired size. Tie the ends of the film in a knot or tie with a strong thread.
Cook for 5 – 10 minutes or freeze.

To make turkey sausages more juicy, before preparing the minced meat, the meat can be soaked in milk for about half an hour.

Choosing a casing for minced meat

Any sausage product needs a casing and sausage is no exception. It allows you to give the product a certain shape and protect it from the negative effects of pathogenic microorganisms. Today, in addition to natural materials, artificial materials are used for sausage casings: protein, cellulose or polymer films. Any material is suitable for emulsified minced cooked sausages and sausages. Therefore, before preparing sausages at home, you need to choose a casing for them. A casing with a caliber of 26-45 mm is suitable for preparing sausages.

Advantages and disadvantages of intestines

Good permeability of water and smoke, high elasticity, as well as the ability to retain their properties when moistened, all of the above can be called advantages of intestinal sausage casings. Thanks to the protein composition of the intestines, which is close to the composition of meat, they are able to withstand all the changes that minced meat undergoes during heat treatment. A disadvantage of any intestine is the short shelf life of sausages in such a casing. Due to improper douching of sausages, bursts may occur during heat treatment of the products.

Pros and cons of cling film

The main advantages of cling film include:

high mechanical strength, providing puncture resistance;
ability to heat shrink;
low oxygen and water permeability;
high adhesion, preventing the formation of broth-fat edema;
hygienic cleanliness of the material.

The disadvantages of cling film usually include the inability to bake sausages packed in it in the oven.

Advantages and disadvantages of the collagen membrane

The main advantage of the collagen shell undoubtedly lies in its maximum proximity to natural materials. At the same time, it is stronger and safer (in terms of bacterial purity) than intestinal membranes. The only drawback is the unstable strength of the shell when heated above 85°. Therefore, it is difficult to avoid the appearance of broth edema.