Every year, more and more types of sausages appear on the shelves of the store. And, the more of them, the more difficult it is to choose a really high-quality product.
But to make a delicious sausage without preservatives at home is not difficult. Will we try?
Home-made sausage step-by-step recipe - general principles
You can cook sausage from beef, chicken, pork and even offal. It is important that the meat is fresh, not lean and not too fat. The meat can be twisted in a meat grinder, chopped to a puree state in a blender or cut into small cubes with a knife.
For taste, prepared spices add various spices, herbs, garlic, onions. Small sausages are formed from the mass, wrapped in cling film or laid in a natural shell.
Depending on the recipe, the semi-finished product is boiled, baked or smoked. The finished product is cooled and served to the table.
1. Chicken home-made sausage: step by step recipe
Ingredients:
• 6 large chicken legs;
• 3 eggs;
• sour cream of medium fat content or cream - 1 cup;
• Allspice black powder - 10 g.
To all the necessary ingredients, also take any seasoning of half a pack and 15 g of salt to your taste and desire. You will also need half a bunch of fresh parsley and dill, any fresh vegetables, for example, tomatoes, cucumbers, carrots and others, which are useful for decorating ready-made chopped chicken home-made sausages.
Cooking method:
1. Thaw the legs well: it is better to remove the meat in advance and put it on the lower shelf of the refrigerator, but you can also use the microwave. Ideal if you have purchased chilled chicken. Carefully peel the flesh out with a knife, discard the bones, cut out the fat and skin. Separating meat from bones is a rather lengthy process, so if you don’t want to mess around for a long time, you can buy ready-made chicken fillet.
2. Cut the prepared chicken into small pieces, chop with a blender to a puree state. If you do not have a blender, twist the meat several times in a meat grinder.
3. Transfer the ground chicken gruel into a deep bowl, beat with a mixer with a nozzle in the form of a corkscrew, which is more suitable for mixing a cool dough at medium speed.
4. Divide the eggs into yolks and squirrels. Put the proteins in minced chicken, and put the yolks in the refrigerator, they will not be needed for this recipe.
5. Pour a little salt to taste, pepper, any seasoning into chopped minced meat (you can take spices for chicken, ground paprika and others). If you like spicy, you can pour a pinch of red pepper.
6. Pour sour cream or cream of medium fat into the minced meat, stir everything well with a mixer at medium speed.
7. Spread cling film or parchment paper on the table, put the prepared chicken meat, form a sausage two centimeters thick with slightly wet hands, wrap the edges of the cling film like candy, or you can tie the edges with a thread. If you got too much chicken mince, simply divide it in small portions and form small sausages. Do not make too long and thick sausages, otherwise they may be under-cooked.
8. Put cooked chicken sausages in a container with boiling slightly salted water, cook over moderate heat for 60 minutes. During cooking, be sure to cover the sausages with some kind of lid slightly smaller in diameter than the container itself, because sausages can float to the surface during cooking, and therefore they will not boil.
9. Remove the cooked sausages from hot water, put on a flat portioned dish and let stand for half an hour to allow them to cool completely. If you want chicken sausage to turn out to have an unusual piquant taste, then after boiling, free it from cling film, put it on parchment paper sprinkled with any seasoning, caraway seeds squeezed through garlic, tightly wrap the edges and put in the refrigerator for nine hours. From this homemade chicken sausage will get even greater aroma and great taste.
10. Cooled chicken sausages free of cling film, cut into portioned slices, lay on the edges of a flat plate, put different fresh vegetables sliced in slices in the middle, decorate with parsley and dill.
2. Chopped homemade sausage: step by step recipe from pork with spices and cognac
Ingredients:
• pork (neck) - a little more than a kilogram;
• half the head of garlic;
• fresh lard - a small piece;
• 2 onion heads;
• cognac - 3 large spoons;
• caraway seeds, nutmeg powder - 10 grams each;
• Lavrushka - 3 leaves;
• black allspice, ground and red pepper, salt - 15 g each;
• half a bunch of parsley and dill - when serving.
Also, for the preparation of this sausage, you will need a pig intestine three meters. It can be bought at any butcher's shop or market. Take some more sunflower oil for frying.
Cooking method:
1. A day before starting to cook home-made pork sausage, prepare the pig’s intestines: rinse them thoroughly with cold running water, then soak in a soda solution in the ratio of 1 teaspoon per liter of water, soak for about 40 minutes. Then drain the solution, rinse the intestines again and soak for two hours in a slightly acidic solution of acetic acid and water, it is enough to take 20 ml of acid per liter of water. After soaking the gut, turn it on the wrong side and rinse with running slightly warm water. Put the guts in the refrigerator in an airtight container.
2. The next day, while you are cooking minced meat, put the treated gut in salt water, diluting 5 grams of salt in a liter of water.
3. Cut the pork and lard into small cubes, scroll through half the mass through a meat grinder or in a food processor at the same time as the peeled onion head. Finely chop the second part of meat and fat with a sharp knife.
4. Grind the second peeled onion head with a knife and fry in a pan in warmed sunflower oil until softened over medium heat, put chopped lard and meat to the onion, fry everything together for about 10 minutes.
5. Add fried meat with lard to the fried meat with lard and onion, add ground cumin, nutmeg (you can also use unmilled, just grind them in a blender, coffee grinder or mortar before adding). Add the garlic chopped in the garlic, add salt, pepper, pour cognac, mix thoroughly and leave for several minutes so that the minced meat is infused.
6. Cut the intestine into small pieces. Fasten one end of each gut with a thread (preferably silk). Using a special nozzle, fill each gut with cooked minced meat. If you don’t have such a nozzle, you can just take a plastic bottle, cut off the neck and fill the minced meat through it, making a funnel.
7. Fill the intestines with minced meat not so tight that the shell does not tear during cooking.
8. Also fasten the other end of the intestine firmly with silk thread.
9. Be sure to pierce the intestines filled with minced meat with a fork or a needle so that air passes, and the intestine does not burst when heated.
10. Put the sausages in the baking sleeve, place on a baking sheet, put in a hot oven and bake for 45 minutes at a temperature of 180 degrees. After a while, open the oven door, turn over the sausages on the other side and set to bake for another half hour.
11. Ready homemade sausages, cool a little and serve to the table on a flat plate, decorated with greens.
3. Liver home-made sausage: a step by step recipe
Ingredients:
• pork liver, kidneys, lungs - 350 g each;
• 2 eggs;
• fresh lard - a small piece;
• 2 onion heads;
• pig intestine - about three meters;
• ground red, black pepper, salt - 15 g each;
• any seasonings for meat dishes - half a pack;
• 3 leaves of parsley;
• 5 leaves of parsley when serving.
Cooking method:
1. As described in the previous recipe, one day before preparing liverwurst home-made sausage, prepare the pig intestine. And also prepare all the pork offal: wash the liver, cut out all the veins, wash the lungs, cut out the coarse parts and tubes, wash the kidneys, cut in half and soak for several hours in water.
2. Put the prepared offal in a metal container with cold slightly salted water, put on a large fire, slightly salt, add three leaves of lavrushka, bring to a boil, remove the foam, reduce heat and cook until cooked.
3. Chopped peeled onions with a knife, cut lard in a small dice. Put the onion and bacon into the pan and sauté until golden brown.
4. Grind boiled offal in a meat grinder along with fried lard and onions, add eggs, pour seasonings, salt, mix well until smooth.
5. Similar to the step-by-step recipe for pork home-made sausage, cut the processed intestine into pieces and fill them with minced meat using a nozzle or funnel from a plastic bottle, firmly fix all ends of the intestine with silk thread, pierce the sausages with a needle or fork.
6. Put the filled sausages in hot salted water and cook for half an hour.
7. Serve on a serving plate, garnished with parsley leaves, put a separate plate with brown bread next to it.
Step-by-step recipe for home-made sausage - tricks and useful tips
• If you use a natural shell for making home-made sausages, be sure to carefully prepare the gut so that the finished product does not have any aftertaste.
• If the sausage contains lard, select only a fresh product.
• To make the sausage a beautiful color, add a few pinches of ground paprika, turmeric, curry to the minced meat.
• Store home-made sausage, wrapped in parchment, in the refrigerator for no more than a week.
