Juicy, aromatic, nourishing and even healthy - this can be a sausage if you cook it at home. By creating this dish yourself, you can be firmly sure of its quality and the absence of additives that poison the body or cause increased appetite. Make baked pork sausage or boiled chicken at home.
Homemade pork sausage
Ingredients:
- 1 kg of lean pork;
- 200 g lard;
- 3 cloves of garlic;
- 1/2 tsp ground black pepper;
- 1 tsp salt;
- 1.5 m of dried intestines;
- vegetable oil.
Soak the intestines in cold water for 1.5-2 hours. Wash the pork thoroughly, pat dry and cut into small pieces. Grind the bacon in a blender or meat grinder. Peel the garlic cloves and grate them or crush them in a special press. Combine all prepared foods in a deep bowl. Pepper everything, salt and mix well with your hands so that the ingredients and spices are evenly distributed. Let the minced meat steep for at least 2 hours, preferably overnight, in the refrigerator.
Get a plastic gut filling tube or make one yourself by cutting out the top of the plastic bottle. Put the end of the intestine on it and fix it with a strong thread or elastic band for reliability. Make the sausages no more than 15 cm long, filling them not too tightly so that they do not burst during cooking. Pierce them with a thin needle in several places, roll with a wheel and place on a baking sheet greased with vegetable oil. Bake the homemade sausage at 200oC for 45 minutes.
Boiled chicken sausage at home
Ingredients:
- 500 g chicken fillet with fat (white and dark meat);
- 200 g of boiled ham;
- 2 chicken egg whites;
- 300 ml of 20% cream;
- 2 tbsp. corn or potato starch;
- 1/3 tsp each salt, dried garlic, ground pink pepper, sage and savory.
Separate fatty meat from bones and skins, rinse under running water and pat dry with a paper towel. Cut it into sticks, fill with whites and cream and grind in a blender. Do not use a meat grinder for this, the mass should turn out to be like a viscous puree. Finely chop the ham into strips or cubes. Stir it into the minced chicken, add salt, seasoning, starch and stir with your hands.
Transfer everything to a double sheet of foil, shape into a loaf, wrap and tie the ends. Pack it in two or three sturdy plastic bags and tug it tightly with an elastic band in several places. Boil water in a large saucepan, dip the roll in it and cook the sausage for 30-40 minutes over medium heat. Put it on a wire rack or in a colander, cool completely and only then remove the packaging. Put it in a container, tighten with cling film and put the dishes in the refrigerator for 6-8 hours.
