Homemade sausage: 10 step-by-step recipes

Store-bought 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 you can safely give them even to children. Keep 10 step-by-step recipes on how to make homemade sausage!

Homemade blood sausage

Making classic bloodletting at home is much easier than it seems! You will need:
3 liters of pork blood, 1 kg of lard, 1 cup of buckwheat (boiled in advance), 0.75 cups of semolina, 1 cup of milk, 2 heads of garlic, 2-3 tbsp.
salts, spices, casing. Preparation:

1. Cut the lard into small pieces or pass through a meat grinder.

2. Pass the blood through a sieve and grind the clots with an immersion blender. Add boiled buckwheat, semolina, lard, milk, salt, chopped garlic and spices to it.

3. Fill the casing using the bottle neck, periodically cutting to the desired length. To prevent the sausage from bursting, leave some space.

4. Heat a pan of water with bay leaf to about 80 degrees. Place the sausage in it and pierce it immediately so that it does not burst. Boil the bloodsucker for about 25 minutes, without bringing to a boil and piercing periodically. When the blood stops coming out of the puncture, the sausage is ready.

5. Fry the bloodsucker until golden brown or put it in the oven. Some can be put in the freezer.

Low-calorie product

Chicken is perhaps the cheapest type of meat available. Moreover, in addition to the economic aspect, it is very convenient for heat treatment, because this type of meat cooks very quickly. However, due to the fact that it contains a lot of cartilage and bones, it is best to purchase fillet. This will save you from waste.

By the way, this type of sausage is very dietary, because chicken meat contains very little fat.

• minced chicken – 1 kg;
• lard – 250 gr;
• onions – 2 heads;
• garlic – 5 cloves;
• peppercorns – 5 crushed peas;
• gelatin – 20 g;
• vodka – 20 ml;
• vegetable oil – 20 g;
• salt;
• spices – pepper, paprika, nutmeg.

Cooking time: 2 hours.

Calorie content: 135 Kcal.

Chicken sausage at home in cling film is made like this:

1. Finely chop the pre-washed and dried lard. After this, chop the peeled onion and garlic using a meat grinder or blender;
2. In a separate bowl, mix all the ingredients together until the spices are distributed throughout the minced meat. Everything should be infused for several hours in a cool place, preferably a refrigerator;
3. Take a sushi mat and place cling film on it. Part of the minced meat is laid out from the available minced meat and evenly distributed in the form of a sausage. Roll everything up and pack tightly on both sides so that the juice does not leak out during cooking;
4. After this, wrap the sausage in foil, also completely twisting it. Cook the sausages until all the available mince is gone;
5. It is better to cook chicken sausage, so you should put them in a fairly wide pan. Pour hot water over the sausages and bring to a boil. After this, reduce the heat to low and cook for about another hour. Remove them from the water and leave them on the counter to cool. After this, leave the sausage in the refrigerator overnight;
6. Remove the finished sausage from both film and foil. After this, serve.

Homemade sausage with garlic

Fragrant homemade sausage made from natural meat and with fragrant garlic cannot be compared with any store-bought one!

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 casing (38/40). Preparation:

1. Cut cold meat and lard into 1x1 cm pieces and put each new portion in the refrigerator so that it does not heat up.

2. Break and place bay leaf, pepper, chopped garlic and salt into a bowl and puree with a blender.

3. Stir the meat with spices for 10 minutes, fill the casserole using a special nozzle or the neck of a plastic bottle. Tie the edges with thread and make small holes with a toothpick.

4. Bake the sausage in the oven in a dish with a small amount of water for about 40 minutes at 180 degrees.

How to make milk sausage at home

To prepare this boiled sausage, take 500 grams of pork tenderloin and 2 small onions.

Let's pass these products through a meat grinder with the finest mesh. To make the minced meat more uniform in consistency, this procedure must be repeated 2 times.

Add 1 chicken egg, 1 tablespoon of milk powder, ¼ teaspoon of ground black pepper or a mixture of peppers, and ¾ teaspoon of salt.

Mix the minced meat thoroughly, while gradually adding 100 milliliters of milk with 2.5% fat content. The mixing process should take at least 5 minutes. As a result, the meat will become viscous and sticky. This means you can start shaping the sausages.

Place exactly half of the meat mass on cling film.

Wrap the sausage, trying to compact the minced meat under the film as much as possible.

We twist the ends and tighten them with a tight knot.

To prevent the sausage from falling apart, you need to wrap it with film in another 3-4 layers.

Now it’s unlikely to be possible to tie the ends in a knot, so we’ll make a bundle from any strong thread. You can simply use special kitchen silicone strands, but you will still have to tie the edges of the sausage with thread.

We do the same with the second part of the minced meat. As a result, we get two sausages of the same size.

One serving can be immediately sent to the freezer. For pre-freezing, I use a regular cutting board.

Place the cooked product in a colander and let it cool completely.

After this, you can cut the threads and remove the film.

Cut the boiled milk sausage into slices and serve as sandwiches on pieces of bread.

Homemade pork milk sausage boiled in cling film will decorate the breakfast table and is good for sandwiches and snacks. Your household will certainly appreciate your efforts, because the taste of a natural product cannot be compared with boiled sausage bought in a store.

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Homemade Krakow sausage

Just a few hours - and a delicious taste from childhood awaits you!

You will need:
500 g beef, 500 g brisket or lard, 1.5 kg pork, 40 g salt and 5 g nitrite salt (6.25%) or 45 g 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 of natural casing 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 dry milk and add to the minced meat. Pour in ice water and knead the mixture for 10-12 minutes. Cover with a lid and refrigerate for 8-24 hours.

3. Fill the shell with minced meat, cutting off pieces of the required length as you go. Make sure there is no air inside. The ends can be tied in a knot or tied with cotton thread.

4. Place the sausage in the oven on a greased grill, set it to about 80-85 degrees and bake until done. After about an hour, place a bowl of water inside.

5. Quickly cool the sausage in ice water and hang it for at least a day, periodically turning on the fan.

Stewed pork at home: 10 simple recipes (step by step)

With ham

This recipe will yield approximately 900 g of product.

Composition of ingredients

Ingredients you will need to make sausages:

• 500 g chicken fillet;
• 200 g boiled ham;
• 2 squirrels;
• 300 ml 20% cream;
• 1 tsp. sweet ground paprika;
• 1 tsp. gelatin;
• 1/2 tsp. cumin;
• 1/2 tsp. crushed red pepper;
• 1 garlic clove;
• table salt;
• ground black pepper.

Step-by-step cooking process

Homemade sausage in cling film with ham is prepared as follows:

1. First, you need to wash the fillet under running water, dry it with a dry towel, grind it by turning it in a meat grinder with a fine grid 2 times.

2. Then take the ham, cut into small cubes, add to the minced chicken and mix well.
3. Next, add the whites to the resulting mass and mix thoroughly. After this, you need to pour half the cream into a deep bowl, add gelatin, stir, and leave for 50 minutes. and heat it, stirring constantly. It is important not to bring the mixture to a boil.
4. Then you need to slightly cool the mixture and pour it into the warm minced meat. Afterwards, you can add the remaining half of the cream to the minced meat in small portions, mix, spread cling film on the table, distribute some of the minced meat over it, wrap, shape the sausage and tie the ends using culinary thread. Make the rest of the sausages in the same way.
5. Now you can fill the pan with water, bring it to a boil, place the sausages in the boiling water, cover with a lid, reduce the heat to low and cook for 40 minutes. You can also cook sausages in a double boiler, if you have one. Afterwards, you need to cool the sausages by placing them in the refrigerator for several hours.

Homemade chicken sausage without casing

A very simple and quick recipe for homemade sausage, which does not require special equipment 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 pieces and blend in a blender. Add milk and spices to taste, beat again for about a minute. Place the minced meat in the refrigerator for 30 minutes.

2. Place the minced meat in a cooking or regular plastic bag. Cut a piece of the baking sleeve, make several strips of minced meat, wrap tightly and curl the edges.

3. Cook the sausages for 10-12 minutes in salted water. When they have cooled, you can remove the film and fry separately.

Homemade beef cervelat

It is convenient to use a collagen casing, but if you don’t have one, a baking sleeve will do.

You will need:
1 kg of ground beef, 10 g of salt and 10 g of nitrite salt, 8-9 g of spice mixture, 1 clove of garlic.
Preparation:

1. Mix very cold minced meat with salt and spices for about 5 minutes until protein threads appear when separating the meat.

2. Place the minced meat in a cooking bag moistened with water and oil, cut off the end and fill the pre-soaked collagen casing. Drive out all the air, compact the sausage and tie it on both sides. Place 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 put it in the refrigerator for 5-6 hours.

Baked pork at home: 12 step-by-step recipes

Recipe for homemade sausage cooked in foil in the oven

Kitchen utensils and appliances: garlic press, sharp knife, large bowl, cutting board, foil, toothpick, baking sheet, oven.

Ingredients

Step-by-step preparation

1. Cut the pork pulp (600 grams) into small cubes. This is very convenient to do when the meat is slightly frozen.

2. Also cut chicken breasts (600 grams) into small cubes.

3. Remove the skin from a piece of lard weighing 150 grams and chop it as finely as possible.

4. Peel eight cloves of garlic and pass through a press.

5. Add: salt - to taste, red pepper and nutmeg - on the tip of a knife, pepper with freshly ground pepper to taste. You can add your favorite spices. Pour in half a glass of water.

6. Mix all the ingredients until the minced meat becomes homogeneous.

7. Cut a piece of foil and place a small portion of minced meat on it, forming a sausage.

8. Wrap the foil tightly in the form of a candy: first wrap one edge and, placing the sausage on it, lightly compact the minced meat so that the sausage is dense, then wrap the second edge of the foil. Do this with all the remaining minced meat, and place all the resulting sausages in foil on a baking sheet. Use a toothpick to pierce the foil in several places.

9. Bake in an oven preheated to 180 degrees for 30 minutes. Then take out the baking sheet and carefully, so as not to burn yourself, cut and slightly open the foil on the sausage.

10. Pour the resulting juice over the sausages and place in the oven for another 10-15 minutes to brown. The finished sausage can be served both hot and cold.

Recipe video

For a simple recipe for making aromatic sausage in the oven, watch this video.

Homemade dry-cured sausage

An important nuance: at all stages of sausage preparation, the temperature of the minced meat should not exceed +10 degrees. You will need:
500 g lean 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 lean part can be chopped even smaller or passed through a meat grinder.

3. Mix both minced meats with spices and stir 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 your rings every 2-3 days. At first they will lose 3-4% of their weight per day, and then less.

5. Once every 2 days, put a bag on the sausage, tie it tightly and leave for another 12-24 hours so that the moisture is redistributed. Continue in this manner until the sausage loses 33-35% of its mass.

Homemade pork sausage in intestines - recipe according to GOST

I always like to first get acquainted with the classic options that have stood the test of time. And only then, taking these instructions as basic ones, create something more complex and interesting. Therefore, I start with the recipe according to GOST.

Ingredients:

• Medium fat pork – 4 kg.
• Fat pork – 1 kg.
• Natural pork casing – 8 m.
• Butter – 50 gr.
• Garlic – approx. 7 teeth.
• Onion (granulated) – 2 tbsp.
• Salt – 4 tbsp.
• Nitrite salt – 1 tsp.
• Mustard (beans) – 1 tbsp.
• Ground pepper – 1 tsp.
• Coriander (powder) - 1 tbsp.
• Celery (ground) – 1 tsp.
• Water (ice) – 500 ml.
• Cognac – 100 ml.

Preparation.

Twist 1/3 of the meat on a large wire rack. Cut the rest of the meat into pieces approximately 1 by 1 cm.

We combine the twisted and chopped meat.

This consistency will provide a viscous meat “dough” consistency.

Mix the meat and add spices (all), cognac, garlic (passed through a press) and water (with luda).

Knead the mixture, evenly distributing the spices throughout the minced meat.

Why do you need ice water? The process requires kneading by hand. If you do not refrigerate fatty meat, the fat will begin to melt, the consistency will lose elasticity, become sticky and it will be impossible to work with the minced meat.

Divide the resulting mass in half. Add nitrite salt diluted with water to one part of the minced meat if you want to get a pinker sausage .

Cover one and the second part of the minced meat with lids and place in the refrigerator for 3-5 hours.

After cooling, fill the shell with minced meat.

There are special units that make this easy to do. But you can even use plastic bottles.

As soon as the meat begins to fill the shell, pierce it with a needle to let the air out.

You cannot fill the casing tightly with meat if you do not want the sausage to burst during subsequent work.

We tie the edges of the shell after filling it. And pierce the shell with a needle over the entire surface.

Since the meat is not tightly packed into the casing, it is easy to separate into individual sausages and rotate the casing. You can pierce the shell with a needle in some places, so there is less chance that it will burst during cooking.

We twist it into rings and tie the ring in 3 places. This is done to make it more convenient to turn it over and remove it from the pan after cooking.

Boil in hot water for 45 minutes. To do this, place a pan with a wide bottom on the stove so that the rings can fit freely there. When the water boils, add the semi-finished products (you can cook 2 rings at the same time, placing one on top of the other).

The water should not boil. When adding the sausage, turn the heat to minimum. Then she will languish.

Place the cooled product on a baking sheet greased with butter. Lubricate the product itself with oil. Bake at 200-220C for 30 minutes.

If you don't plan to cook it right away, you can freeze it after boiling.

Sausage with nitrite salt has an appetizing pink appearance when cut.

If you cook with regular salt, it is no less tasty, but its color is lighter.

Homemade pork sausage in intestines - recipe according to GOST. Author

Homemade liver sausage

After this, you definitely won’t want to spend money on store-bought sausages, pates and other sandwich delights!

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 beans, 10 g of suneli hops, pepper , 6 pieces of allspice, 10 pieces of black peppercorns, 100 ml of vegetable oil, casings.
Preparation:

1. Wash and cut the liver into large pieces, put it in a saucepan and add the trimmings of lard. Fill with cold water, bring to a boil, simmer for a few minutes and rinse.

2. Place everything in clean water, add salt, peppercorns and mustard. Separately, boil the liver and do the same with it.

3. Fry the onion with spices in a small amount of oil until golden. During this time the meat will be cooked. Take it off the stove.

4. Pass all the meat through a meat grinder twice along with onions and garlic. Add the eggs and knead the minced meat well, and if it is not sticky enough, add a little broth.

5. Stuff 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 and place it in the refrigerator overnight.

Homemade pork sausage in a bottle

It would be more correct to call this dish brawn, and it makes an excellent snack for a holiday table or for every day!

You will need:
1.8 kg pork knuckle, 2 tbsp.
salt, 1 onion, 6-10 cloves of garlic, 5 pieces of allspice, 10-15 pieces of black pepper, 2 bay leaves. Preparation:

1. Pour water over the shanks and leave for 30-60 minutes, then rinse. Place them in a saucepan, add 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. Place the minced meat in a cut plastic bottle, seal it, cover it with film and put it in the refrigerator overnight.

15 Great Everyday Pumpkin Soup Recipes

From chicken thighs

Chicken sausage will be more tender.

Preparation next.

Composition of ingredients

The amount of ingredients will be enough to prepare 10 sausages.

List of required ingredients:

• 1 kg chicken thighs;
• 2 tbsp. l. mayonnaise;
• 8 garlic cloves;
• 1 tbsp. l. gelatin;
• table salt;
• fresh ground pepper.

Step-by-step cooking process

Steps for preparing homemade chicken sausages:

1. First you need to rinse the chicken thighs, dry them with a paper towel and remove the meat from the bone. Afterwards, you need to take gelatin, put it in a bowl, boil water, add hot water and wait 20 minutes for it to swell.
2. Then you need to finely chop the meat, transfer it to a deep plate, add mayonnaise, table salt, fresh ground pepper and mix thoroughly.
3. Afterwards, you need to lay out the cling film, place the minced chicken on its edge, wrap it to make a sausage, tie both ends, wrap the sausage in cling foil and make the rest of the sausages in the same way.

4. Now you can preheat the oven to 180°C, transfer the sausages to a baking sheet, put in the oven and bake for 60 minutes. Afterwards, you need to cool the baked sausages, place them in the refrigerator until completely cooled and serve.

What can I add?

You can add bell peppers, mushrooms, cheese, fresh or canned mushrooms, ham, lard, cognac or vodka, onions, eggs, potato starch, cereals, and mustard to the sausage mince. Instead of mayonnaise, you can use milk or cream. Chicken meat can be replaced with pork, beef, veal or lamb. Suitable spices include turmeric, paprika, nutmeg, ground red pepper, and allspice.

How to serve a dish

Homemade sausage is served chilled after baking, boiling or frying in the form of slices. Mashed potatoes, spaghetti, rice, and buckwheat are used as a side dish.

Homemade boiled sausage

For 1 kg of meat you need 15-20 g of salt, but for the rest, experiment to your heart’s content.

You will need:
2.5 kg of meat (any kind), 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. Mix well, cover and refrigerate for 10-36 hours.

3. Grind some of the meat into minced meat and mix with stripes. Divide it into equal portions and compact well.

4. Wrap each portion in a baking bag, seal even more tightly 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). After this, quickly cool the sausage in cold water and put it in the refrigerator overnight.

With beet juice

It will take at least 1.5 hours to prepare the sausage with beet juice.

Composition of ingredients

You need to take the following set of components:

Step-by-step cooking process

Homemade sausage in cling film with beet juice is prepared as follows:

1. The first step is to rinse both meats in cold water and dry them with paper towels or napkins. Chicken meat needs to be cut into several pieces and placed in a blender bowl.

2. The garlic cloves will need to be peeled and placed with the chicken. Blend the fillet with garlic in a blender until smooth.
3. Next, cut the pork into small cubes and place them in a bowl. You also need to add minced chicken, pour in milk, add starch and mix the ingredients.
4. Now you need to rinse and peel the beets. Then you need to grind it on a fine grater and squeeze out all the juice. The juice should be poured into a bowl with meat, and the pulp should be removed. The ingredients in the bowl must be mixed again.
5. Then you will need to take a roll of cling film, cut a rectangle and place 1/3 of the minced meat in the center of the film. The film with meat must be rolled up, the edges trimmed and tied with thread. This way you need to form 2 more sausages.
6. Afterwards, you can fill the pan with water, bring it to a boil and place the workpieces in hot water. The workpieces may float due to air bubbles inside the film; in this case, you will need to place a smaller diameter plate in the pan, bottom up. Sausages should be cooked for approximately 40 - 50 minutes. After the time has passed, the sausage should be cooled to room temperature without removing it from the film.

Homemade sausage with beet juice can be served with any side dish or used to make sandwiches.

Homemade doctor's sausage

It’s not at all like store-bought because it’s not prepared according to GOST, but it’s 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 peppercorns, salt. Preparation:

1. Place chicken in boiling water, add onion, carrots, bay leaf, salt and peppercorns. Boil until tender - this is the broth you will need next.

2. Dissolve gelatin in warm broth according to the instructions on the package.

3. Take the chicken into pieces, add spices and crushed garlic, pour in the broth with gelatin and beet juice. Grind everything with a blender until smooth.

4. Cut off the top of the plastic bottle and put the meat mixture into it. Place in the refrigerator overnight until set. Cut the bottle, take out the sausage and cut it into pieces.

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