Recipes for homemade turkey sausage in the intestines recipe

Publication in the group: Poultry dishes

When preparing sausage at home, you can use turkey, chicken, pork, and beef. Also, some recipes involve adding bacon, mushrooms, broth, cream or milk, sour cream, cheeses, nuts and dried fruits, vegetables (beets, onions, garlic, carrots, tomatoes, bell peppers).

Flour, semolina, and gelatin should be used as a “fastening” component. To reduce the calorie content of the finished product, it is recommended to avoid adding lard.

How to make homemade turkey sausage

I never thought about the avian relationship, but, as it turns out, turkey and chicken are close relatives. Other names for turkey are Spanish or Indian chicken. This is why homemade turkey sausage turns out so juicy and tasty, because homemade sausages are always the most tender. Turkey meat is just as nutritious, only much healthier than chicken meat. It is more dietary, contains much less cholesterol, but it contains a lot of easily digestible animal protein. Therefore, turkey meat is recommended even for infants. With the beginning of intensive growth and replacement of teeth, the child’s body needs calcium - the same Spanish chicken will help. The heart is playing tricks and the blood pressure is jumping - the same glorious poultry organizes cleansing procedures and gets rid of cholesterol plaques. And doctors recommend that all those suffering from insomnia eat turkey fillet for dinner. A lot of healthy dishes can be prepared from this meat, but turkey sausage is one of the most delicious meat delicacies. Children enjoy eating it for breakfast. It's just a pleasure to cook! True, you will need to buy pork intestines, casings or their modern substitutes - collagen casings, since homemade turkey sausage is prepared in the intestines. They can be found in specialized stores in your city or ordered online. Well, if you already have the shells, let’s move on to the step-by-step recipe with photos.

Ingredients:

Homemade turkey sausage, recipe

1. Wash the turkey meat, squeeze it lightly and dry it with a paper towel. If there is any skin, remove it - it is very tough. And we will need fat from the skin - it will make the sausage more juicy, not dry. There are 2 options for preparing sausage: you can grind the meat in a meat grinder or chop it into small pieces. I used the second option.

2. Transfer the meat to a deep container.

3. Add salt, freshly ground black pepper and mix the ingredients. This dietary meat contains sodium, so it requires less salt than all other types of animal meat. For 1 kg of meat component you need 1-1.1% salt.

4. Then add drinking water and knead the juicy mixture well. Let the sausage meat soak in the spices for half an hour to an hour. For convenience, you can wrap the container with cling film and put it in the refrigerator.

Sausages in foil

Time: 1 hour.
Number of servings: 6 persons.
Difficulty: Easy for beginners.

Kupaty baked with vegetables in foil is a complete dish. It should be served with fresh cilantro and tkemali sauce.

Ingredients:

kupaty – 6 pcs.;
pepper (Bulgarian), tomatoes – 2 pcs.;
onion – 1 pc.;
garlic cloves – 3 pcs.;
paprika, oil (vegetable).

Cooking method:

Cover a baking dish with foil and place vegetables, cut into arbitrary pieces, on it.
Place semi-finished products on top, sprinkle with paprika, sprinkle with oil.
Cover with a second layer of foil and secure the edges.
Bake in the oven at 220˚C for half an hour.

How to make homemade turkey sausage

cooking method

First you need to prepare minced meat for homemade sausages. The main ingredient of the minced meat, of course, will be turkey meat. It should be as fresh and juicy as possible. To make sausages with a rich meaty taste, it is best to add beef pulp to the minced meat. Mix ground beef and turkey together.

Peel the onions, rinse and finely chop into cubes. Also add to the minced meat and mix.

Add a little Dijon mustard to the minced meat.

Rinse the dill under cold water and dry. Then cut off the rough stems and finely chop the rest. Also add chopped greens to the minced meat for sausages.

For a spicy taste, you need to season the minced meat with spices. To do this, salt and pepper it, add ground cardamom and coriander, as well as a little nutmeg. These spices go perfectly with meat and give finished dishes a spicy taste and pleasant aroma.

Then wrap the minced meat in cling film and put it in the refrigerator for about half an hour - it should sit.

Meanwhile, prepare the intestines - rinse them and dry them.

Next, transfer the minced meat into a meat grinder and, using a special attachment, stuff the intestines with minced meat, and tie the ends tightly.

If you couldn’t get the intestines, then this is not a reason to refuse homemade sausages. You need to form a sausage shape with your hands, about a couple of cm wide and no more than 15 cm long. Place the formed meat sausages in the freezer for 20 minutes, and only then start frying them. Pre-frozen they will hold their shape better.

Prepare a frying pan. Place it over medium heat and pour in some odorless vegetable oil. Then fry the homemade sausages until deliciously golden brown, turning on all sides. Serve with greens and mustard.

INGREDIENTS

Wash the fillet in cool water. Using a sharp knife, cut into small cubes. Alternatively, you can grind the fillet in a meat grinder. But I decided to use the first method.

Peel the onion and rinse it with water. Finely chop our onion on a kitchen board.

Now mix the ingredients in a large bowl. Season with salt and spices to taste. Add vegetable oil. Mix the ingredients and put in the refrigerator for an hour.

When the fillet is marinated, remove it from the refrigerator. Take a pastry syringe with a large nozzle. And with its help we stuff the prepared intestine with minced meat. We compact and tie the ends of our sausage.

Bake in the oven for half an hour with the addition of vegetable oil. Temperature – 180 degrees. Turn over once (after 15 minutes from the start of cooking) so that both sides are baked.

I decided to serve this sausage with a ready-made side dish. I stewed the cabbage and prepared the vegetables and herbs.

I laid out the ingredients on a plate and decorated everything beautifully. It turned out delicious and aesthetically pleasing! Worth a try!

Chicken sausages

Time: 1 hour 40 minutes.
Number of servings: 10 persons.
Difficulty: medium.

To prepare chicken sausages for frying, use pork intestines. Wash them outside in a saline solution, cut them into pieces 25 cm long, carefully turn them out and wash them thoroughly from the inside. Turn it back out and stuff it.

Ingredients:

fillet (chicken) – 1.3 kg;
chicken hearts – 0.5 kg;
cream – 0.23 l;
onion – 2 pcs.;
garlic cloves – 3 pcs.;
starch - 1 tbsp. l.;
pork intestines, spices.

Cooking method:

Pass the chicken, hearts, and onions through a meat grinder.
Add chopped garlic, spices, cream, starch.
Stuff the prepared intestines with the resulting minced meat, secure the ends of the semi-finished products with threads.
Place on an oiled baking sheet and pierce with a fork.
Bake the chicken kupaty in the oven, time - half an hour, temperature - 200˚C.

SALAD with pasta, smoked meats and citrus dressing!

Category: Appetizers> Salads> Meat salad

This salad is remarkable in several respects at once: firstly, it prepares quite quickly, secondly, it is light, but at the same time gives you a feeling of fullness for a long time, and thirdly, by slightly changing the dressing (for example, mixing natural yogurt with mustard) You will get a completely new, more satisfying “winter” version of the salad.

So. Boil pasta in salted water...

tags: meringue paste homemade sausage fish soup

Recipe 2: Homemade Kupaty

The hardest part about preparing them is finding the guts. But you can also buy them at the market if you wish, if you ask the meat sellers. Or look for dry guts or collagen substitutes in the store. You can use absolutely any kind of meat, either one type or assorted - lamb, poultry, pork, beef.

It is better if it is with fat, this gives the finished sausages juiciness. Spices and seasonings are added to your taste; you can get by with just salt and pepper. The kupats turn out so tasty, the main thing is to have time to remove your fingers from your mouth so as not to bite them. This is a garlic-free recipe. Those who can’t imagine a sausage without garlic can, of course, add it.

Ingredients

: meat – 1 kg, 3 large onions, vinegar (9%) – 2 tbsp, spices + salt and pepper, peeled small pork intestines – 1.5-2.0 meters.

Cooking method

Grind the meat, but not in a meat grinder, but cut it into cubes about 1 cm, mix with finely chopped onion. Add salt, add vinegar, add spices, knead and leave for a couple of hours to marinate the meat. Fill the intestines with minced meat. Sausages can be made of any length, the optimal length being 15-20cm. The ends of the kupats are tied with thread and tied together.

The finished sausages are shaped like an oval or a horseshoe. Some of the kupats can be frozen for future use, and the other can be fried on both sides in a frying pan or in a preheated oven (180-200C) for about 40 minutes.

Recipe 3: Kupaty in tomato sauce with garlic

Nobody disputes that kupaty are delicious in themselves. But, firstly, sometimes you want to diversify the taste, and secondly, the kupats are a little fatty, so it wouldn’t hurt to cook them with products that neutralize excess fats. For example, stew in a spicy garlic-tomato sauce. Any side dish is suitable for this dish - rice, potatoes, pasta, buckwheat.

Ingredients

: kupaty – 0.4 kg, 2 onions, 3 tomatoes, herbs, 1 chili pepper (hot), a piece of ginger root – 5 cm, salt, 5 cloves of garlic, spices (herbs de Provence).

Cooking method

Cut 4-5 pieces of kupat crosswise into thick circles (1-1.5 cm). Prepare the vegetables: finely chop the onion and garlic, grate the ginger and tomatoes. Do not mix yet, let everything lie in separate piles.

Fry the kupats by adding a little vegetable oil. There is no need to pour a lot, the sausages are quite fatty, so they will fry well in their own fat. Temporarily transfer the browned sausages to a plate.

Saute the onion in the same oil, pour in the tomato mixture, let it simmer a little and add garlic, ginger and hot pepper. If you don’t have it, you can take ground chili pepper, about 1/4 tsp. Be sure to add salt and sprinkle with spices, preferably Provençal herbs.

Now is the time to return the kupats back, i.e. into a frying pan and let it simmer and bubble in the aromatic tomato sauce for about ten minutes. At the end add finely chopped greens. All. Eat and enjoy.

Recipe:

If you purchased a frozen product, you will need to place it in the refrigerator overnight. 30 minutes before frying, leave at room temperature so that the sausages reach room temperature.
Next, a little oil is poured into the frying pan, and the kupats themselves are poured with boiling water in a separate bowl and covered with a lid. Boil the sausages for 5 minutes. Next, you need to place the kupats in hot oil, after drying them with paper towels in order to form a golden brown crust.
Fry the sausages on each side for 5 minutes. In this case, it is advisable to keep the delicacy under the lid. After this, the lid is removed and the sausages are fried for another 10 minutes. Next, you need to remove the sausages and serve with delicious tomato sauce.
Please note that kupaty does not need to be pierced with a fork or needle before cooking, because the finished product will be very dry and tasteless.

Kupaty is often cooked not in a regular frying pan, but on the grill. Similar models are available in rectangular, square, and round shapes. They are mainly purchased by people who prefer a healthy lifestyle and seek to diversify their menu with grilled dishes. When cooking over coals is not possible, fry the kupats in a grill pan.

Recipe:

It is necessary to boil the sausages for 2 minutes in boiling water, remove and dry with paper towels
After this, the grill pan is greased with a thin layer of oil and the sausages are laid out on it
Fry on 4 sides for 3 minutes. The food is served mainly with ketchup, as well as potatoes