How to please your family with homemade beef sausage? Homemade beef sausage: recipes without soy, preservatives and dyes

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Prepared by: Nufica

12/18/2014 Cooking time: 6 hours 0 minutes

When was the last time you ate real homemade sausage? Homemade beef sausage is a great alternative to store-bought options - juicy, tender and real!

General principles for preparing beef sausage

To make homemade beef sausage, you should choose good cuts with a small amount of fat. The best sausage comes from the neck , but you can also use other parts. However, we must remember that if you take a piece from a leg, the dish will turn out very dry, tough and rather rough. To make ham sausage more tender and juicy, add a little pork to the beef, preferably fatty pork.

There are many recipes for homemade beef sausage. Usually this is boiled sausage, but you can also make it dry-cured or smoked if you have a smokehouse. There are also several options for preparing minced meat .

Firstly, minced meat can be prepared using a meat grinder with a large or fine grid.

Secondly (and many consider this method the best), the meat can be chopped or cut into cubes with a side of 2-8 mm, depending on the recipe.

Sometimes you need to add bacon (or lard) to the minced meat for homemade beef sausage: either in a meat grinder, or chopped in the same way as meat.

If you need to add bacon, be very careful when choosing it. It should be dense, white or slightly pinkish in color, not sticky or loose, but elastic. It should smell pleasant.

It goes without saying that the beef should be perfectly fresh, dense, with the smell of meat, without any extraneous odors. If you have the opportunity to purchase meat from a farmer you know, then this is just the right option. If not, you can make acquaintances with sellers at the market. They often leave the best pieces for regular customers.

When you bring the meat home, you should wash it and inspect it very carefully so as not to miss any bone fragments that may remain in the meat after cutting. The meat near the bone should be washed, gently rubbing it with your fingers.

Homemade beef sausage is supposed to be cooked in casings (pork or beef intestines), which often becomes a stumbling block for those who want to enjoy the delicacy, but do not know how to get this ingredient. Of course, for villagers or friends of a farmer, purchasing casings is not a problem, so these lucky people can cook homemade beef sausage whenever they want. But others can also find a way out of the situation, namely, to purchase a womb via the Internet. Along with sites that offer this product in industrial quantities, there are many that are ready to sell in very small quantities suitable for home use. You can store it in the freezer, or you can cover it with salt and simply place it in the refrigerator. When preparing homemade beef sausage, the casing should be soaked for 15-30 minutes before stuffing.

It is better to prepare homemade beef sausage in large batches: some will be quickly eaten, and some can be put in the freezer and taken out as needed.

It is better to take nitrate salt, at the rate of 17 g per kilogram of meat.

How to stuff sausages correctly

To stuff the intestines with minced meat, you can use special attachments for a meat grinder, sold in hardware stores, or use improvised means. These include an ordinary plastic bottle. It is necessary to cut off a part with a neck and a wide edge, put it on a meat grinder and fix it (tie it or stick it with tape).

To create sausage, prepared (washed and soaked) intestines should be cut into pieces. A convenient length is about a meter; if you wish, you can make it a little shorter or longer.

Remove the knife and grid from the meat grinder. Pull the casing of the future sausage onto the nozzle or neck of a well-fixed plastic bottle and tie the tip with a strong thread into a knot. Use a needle to pierce the shell near the edge so that air can escape through it. Turn the meat grinder and push the minced meat, guiding the filling with your hands. When the intestine is full, remove the intestine and tie the second edge. If air gets in somewhere, then the sausage casing in this place must be pierced with a needle or toothpick.

When stuffing the intestines with minced meat, try to ensure that it is distributed tightly and evenly, but does not overstretch the casing. Remember that the intestine will shrink during any heat treatment and will certainly tear if you stuff the sausage too tightly. After the sausages are ready, they should be left in the refrigerator to soak for 8 to 12 hours. After this, the sausages can either be placed in the freezer for longer storage, or cooked - baked in the oven, boiled or fried in a frying pan. It can also be smoked or dried.

Recipe 2. Homemade beef sausage “Spicy”

This version of homemade beef sausage will delight lovers of hot and spicy foods, and its smell is very pleasant. However, if you don’t like some of the spices, you can replace them with others.

Ingredients

Beef – 3 kg

Lard – 750 g

Oil, preferably olive oil – a third of a glass

Onion - one and a half cups already chopped

Garlic – one small head

Black and white pepper, fennel, ginger, nutmeg, coriander, oregano, etc. – to taste, about 10 tablespoons in total

Sugar – 1 tablespoon

Salt - to taste

Cooking method

Chop the onion and garlic in any way and lightly fry with oil for 3-4 minutes. Cut the meat into pea-sized pieces; it’s even better to chop the lard with a meat grinder or blender, but you can also use a knife. Add spices, salt and sugar to the minced meat, mix thoroughly and place covered in the refrigerator overnight.

In the morning, pass the minced meat through a meat grinder and set it to cool again, then beat the mass with a mixer and after that you can stuff the casing.

You need to stuff it loosely, tying it every now and then, making long sausages. Place the finished product in the refrigerator for another 12 hours, and then grill it, after piercing it in several places with a needle.

Ingredients:

• Beef – 5 Kilograms
• Pork casing (intestines cleaned) - To taste (30-40 meters)
• Ice water - 300 Milliliters
• Salt - 1 tbsp. spoon
• Ground black pepper - 1 tbsp. spoon
• Dried ground fennel - 1 tbsp. spoon
• Garlic powder - 1 tbsp. spoon
• Dried ground red pepper - 1 teaspoon
• Dried ground paprika - 2-3 tbsp. spoons
• Dried ground bay leaf - 1 tbsp. spoon
• Marjoram - 1 tbsp. spoon
• Bay leaf - 3-4 pieces (For cooking)
• Onions - 1-2 pieces
• Peppercorns - 5-6 pieces
• Parsley branch - 2 pieces
• Dill branch - 2 pieces

Number of servings: 3-4

Recipe 7. Homemade dry-cured beef sausage

To prepare homemade dry-cured beef sausage, you need a dryer. Craftsmen make it from old system units and other disused devices; instructions can be found on the Internet.

Ingredients

Beef – 3.5 kg

Lard 1.5 kg

Salt – 90 g

Cognac or brandy – 3 glasses

Spices (nutmeg, black pepper, coriander, etc.) – a total of 15 g

Cooking method

Grind the meat twice in a meat grinder. Cut the lard into small pieces. Mix the minced meat thoroughly, adding cognac, salt and spices and put in the refrigerator for 12 hours.

Stuff the belly loosely. Make sure that no air bubbles remain. Tie the loaves at both ends and hang them in the dryer. In the evening, roll the loaves with a rolling pin and place under pressure in the refrigerator. Place in the dryer again in the morning. Repeat this until the sausage is ready, which is usually about 20 days.

How to cook beef sausage without intestines

If you don’t have belly (intestines) to stuff them with minced meat and make sausage, then you can do without them, but for this you will need another casing. As such, you can use cling film or foil.

To prepare sausages in this case, you need to prepare the minced meat, use foil or film to give it an oblong shape and press the edges tightly. The minced meat can have the same composition as given above, but it is recommended to add an egg to it for better adhesion. You can store such sausages directly in this package in the freezer, and it is best to boil or bake directly in it. If desired, frozen sausages can be removed from the packaging and fried in a frying pan. Also, such sausages can be cooked by stringing them onto skewers in the oven or over an open fire; they will be significantly superior in quality and taste to store-bought ones.

Homemade sausages are a great option for lunch or dinner. They are usually served with bread, fresh or baked vegetables.

DIY dry-cured delicacy

Dried beef sausage can easily decorate any holiday table. To prepare it, you need to purchase beef tenderloin (1.5 kg) and lard (300 g). Among the spices, preference should be given to the classic version - black pepper.

The beef is ground in a meat grinder, and the lard is cut into small pieces. The main thing is not to twist the lard along with the meat, otherwise the fatty lubricant will be lost, sticking to the knives of the meat grinder.

Stir the minced meat thoroughly, add salt and spices. To give the product a piquant taste and aroma, cognac is often added to the minced meat; just 30 ml is enough. The filling for dry-cured sausage is left in the refrigerator overnight. The natural casing prepared in advance is stuffed with minced sausage. This is done carefully, without filling the intestine tightly, smoothing it out for more even distribution and allowing air to escape.

They form sausages of the required size, tie them on both sides with thick threads and hang them in a secluded place to dry . In just five days, the aromatic dry-cured sausages will be ready to eat.

Preparation of natural casing

The beef delicacy is usually prepared in the so-called casing, that is, pork or beef intestine. For those who want to enjoy homemade sausage, sometimes finding a natural casing becomes a headache. It goes without saying that villagers and those who have access to farmers can easily get the required amount of hearts. Sausage casings can be ordered from special online stores, searched for in gastronomic boutiques, or purchased from vendors at the city market. Before stuffing the intestines with minced meat , they need to be properly prepared:

1. The pork intestine has three layers: a strong outer layer, a translucent one in the middle, and an inner mucous layer. The thick and inner layer is removed, leaving only the middle one.
2. First, the intestines are washed with cold running water from above, and then cleaned from the underside.
3. Next, turn the intestine inside out, prying its outer edge with a non-sharp stick or pencil and wrapping it inside.
4. Brine is prepared to soften the outer and inner layers of the casing. Add two tablespoons of salt and soda to a liter of cold water. The intestines are poured with brine so that it completely covers them, and left to soak for two hours.
5. Having taken the intestines out of the brine, they are generously sprinkled with fine-grained salt, placed on a cutting board, and then with a non-sharp knife, the inner layer is cleaned of any remaining mucus. The outer layer is twisted with a flagellum and pulled out by hand. If it does not give in, then the inside of the intestine is cleaned in the second round.
6. Wash future sausage casings thoroughly with cold water.
7. Excess intestines are wrapped in plastic wrap or foil and placed in the freezer until next time.

How to cook lung - basic cooking principles

Before you start cooking the lung, you must soak it in water for two hours. In this case, it is advisable to change the water a couple of times.

Then the lung is cut into pieces. If the offal is boiled whole, it will take at least two hours.

Pieces of lung are placed in a pan and filled with water. In this case, the amount of water should be twice the volume of the lungs.

To answer the question of how long to cook the lung, you need to decide for what purpose you are preparing it. If the offal is to be used in a salad, it is boiled for about 50 minutes. It should be borne in mind that the lung of a young animal cooks much faster. If you are going to fry or stew the lung, then it is enough to boil it for half an hour.

When the lung is cooked, the offal is completely cooled and the trachea is removed.

How long to cook light beef. This offal is boiled for half an hour to an hour, depending on further use.

How long to cook pork lung. It is prepared in the same way as beef, but it takes a little less time to cook pork lung. If you later fry or stew it, just boil it lightly for 20 minutes.

To determine the readiness of the lung, just pierce it with a fork. If light juice comes out, the lung is ready.

The lung is used to prepare first and second courses, salads and used as a filling for pies.

Sausage baked in the gut

Anyone can prepare their favorite beef sausage at home. You can easily verify this by starting the exciting culinary process. So, to prepare hearty beef sausage you will need the following ingredients:

• 3 kg beef neck;
• 0.5 kg pork ham;
• 5 cloves of fresh garlic;
• 50 g table salt;
• lard (add as desired);
• freshly ground spices (to taste).

When all the products have been purchased , it's time to start preparing delicious homemade sausage. The whole process can be roughly divided into several technological stages:

1. Fresh meat is soaked in salt water. Here, of course, everything depends on taste preferences and the amount of meat used. For example, for two liters of liquid there are approximately two tablespoons of salt.
2. Wipe the wet meat with a dry cloth and begin slicing. It is better to cut beef into small pieces (2-3 cm), and pork and lard even smaller.
3. The chopped components are mixed together, chopped garlic is added to them. After this, the meat mixture is salted and seasoned with various aromatic spices.
4. Knead the filling with your hands, after which the meat is passed through a meat grinder with a large grid.
5. Natural pork casings, previously soaked in salty liquid, are washed with cold water.
6. To fill with minced meat, use a sausage casing up to 1.5 m long. Remove the knives and grate from the meat grinder, and pull the intestine onto the nozzle. Stuffing beef into the intestine will be much more convenient if you use a special piston. You should not tie the casing until the first portion of ground beef is in it - this will prevent air from accumulating in the intestine. If you do otherwise, then there is a high probability that during the filling process the sausage will have to be pierced in those places where air cavities are concentrated.
7. When filling the intestine with minced meat, it is immediately divided into small segments (future sausages). Outwardly, all this should resemble a skein of sausages, so they begin to form the sausage right in the intestine. The gaps between the newly baked sausages are tied with a thin cotton thread.
8. Once the casing is completely filled with ground beef, tie the end of the intestine with a thick thread and begin baking in the oven.
9. You will need a deep baking dish. Meat delicacies are placed in a spiral. The natural shell is lubricated with sunflower oil and pierced in several places so that the minced meat compacted into the intestine does not come out under the influence of high temperature.
10. Place homemade sausage in a well-heated oven for about half an hour; the temperature at which the dish will be baked should not be higher than 200 degrees.
11. During baking, juice will be released from the sausages, which needs to be used to lubricate the product being cooked in the oven. To do this, you need to periodically open the oven door and pour the released juice onto the browned meat surface. This will allow the delicacy to acquire a golden hue and additional juiciness.
12. When homemade beef sausages are baked, there is no need to rush to remove them from the mold. It’s good if they brood in their own fat for some time.

Cooked product recipe

This homemade beef sausage is in many ways similar to the famous doctor's sausage, but, of course, it is much superior in taste. To make excellent cooked beef sausage, you will need the following ingredients:

• 3 kg beef;
• 0.5 kg fatty pork;
• 300 g bacon;
• 0.5 cups starch;
• liter of melt water;
• 50 g salt;
• 10 g granulated sugar;
• two cloves of garlic;
• 5 g ground black pepper.

Chop the beef into small cubes and chop the bacon. Dissolve the starch in a saucepan with water, place the meat there and knead it thoroughly for 5 minutes. As soon as the mass acquires a viscous and homogeneous structure, immediately add pork to it and stir a little more. For the final formation of minced meat, lard, salt, and spices are added to the meat mixture.

Chilled minced meat is stuffed into pork or beef intestine. The formed sausages are first sent to the oven, heated to 80 degrees, so that they can dry there. After an hour, the delicacies are placed in a pan and simmered over low heat for about 30 minutes. Ready-made sausage is well suited for making delicious sandwiches.

Potatoes with hunting sausages in pots

The dish, cooked in a ceramic pot, has a special simmered taste and luxurious aroma. Try this interesting recipe for potatoes for dinner and no one will be able to resist some!

What you will need (for 4 pots):

• potatoes - about 8 pcs. medium size;
• hunting sausages – 8 pcs.;
• mushrooms (seasonal or champignons) – 300 g;
• onions – 1 pc.;
• hard cheese – 150 g;
• water or broth – 0.8 l;
• sour cream – 3 tbsp;
• vegetable oil – 2-3 tbsp;
• greens (fresh or dried) - to taste;
• salt, spices (black pepper, paprika, allspice, etc.) - to taste.

Step by step recipe:

1. Wash and, if necessary, peel and cut the mushrooms. Don't make it too small.
2. Heat a frying pan with vegetable oil. Fry the mushrooms until the liquid has evaporated.
3. Add onion to mushrooms, fry for another 5 minutes.
4. Peel the potatoes and cut into small slices. The smaller the slices, the faster the dish will cook.
5. Cut the sausages into thin slices.
6. Place the potatoes in the pots first, the second layer should be mushrooms and onions, and the last layer should be sausages. Tip: if you cook potatoes in pots in an air fryer rather than in the oven, change the order of layers. At the very top you should now have potatoes. In general, potatoes should be placed closest to the heat source since they take the longest to cook. If heating comes from below, the potatoes in the pot should lie at the bottom. If on top, on the contrary, place it as the last layer.
7. Add sour cream, salt and spices to the water or broth. Pour the resulting mixture into the pots.
8. Cover the pots with lids and place them in an unheated oven. Bake the dish at a temperature of 170-180 degrees for about an hour.
9. When serving, sprinkle with herbs and grated cheese.