Homemade sausage is a delicious alternative to store-bought deli meats. There are many recipes, most of which you can easily implement in your own kitchen. Any meat will do: pork, beef, chicken, turkey and even horse meat. Correctly selected spices and strict adherence to technology will help to make the dish tastier.
Homemade pork sausage
Pork is the most affordable and very tender meat. It can be used to prepare a delicacy with a minimal fat content that will melt in your mouth.
Ingredients:
- 2 kg boneless lean pork
- 1 egg;
- 5 tbsp. l. dry cream;
- 5 cloves of garlic;
- salt and sugar to taste;
- ground black pepper;
- aromatic herbs (rosemary, thyme, oregano).
Peel the meat from veins and streaks of fat, pass through a blender or crank in a meat grinder. Add peeled garlic, dried cream, sugar and salt, and grind again. If veins are found in the minced meat, the procedure can be repeated. The finished mixture should be smooth and tender. Add an egg and ground black pepper to it. Knead the minced meat with your hands.
Spread a sheet of parchment on the table, put the meat blank on it, forming an elongated loaf. Wrap the minced meat tightly, twisting the tails around the edges. To prevent the bundle from unwinding, fix them with twine. Make several small sausages, wrap each in foil.
Boil water in a saucepan, add the sausages, close the lid and simmer for at least an hour over low heat. Remove the products with a slotted spoon, cool and put in the refrigerator for 8-12 hours. Then unfold the packages, roll the sausages in chopped fragrant herbs and wrap them again in dry parchment. Finished products are stored in the refrigerator for 2 weeks.
Chicken sausage
A very delicate product that can be served as a delicious hot appetizer or main course.
Ingredients:
- 2 kg of chicken legs;
- 5 cloves of garlic;
- 1 tbsp. l. mustard seeds;
- salt and pepper to taste;
- curry mixture;
- natural intestines.
Remove the meat from the bones and mince. Add chopped garlic, salt, pepper, curry, mustard seeds. Knead everything thoroughly. Clean the intestines and fill them with minced meat through a special nozzle. From the specified number of ingredients, 3-4 sausages will be obtained.
Place the finished products on a baking sheet and place in an oven preheated to 180 degrees. Cook for 15 minutes, then pierce the skin in several places and put it back in the oven. Bake the sausages until golden brown and serve hot.
Hot sausages
Pork produces very juicy sausages that are best served with vegetables.
Ingredients:
- 3 kg of pork neck;
- 700 g lard;
- 3 tbsp. l. water;
- 3 voices of garlic;
- fresh pork intestines;
- salt and pepper to taste.
Rinse the intestines, cleanse and soak for 2 hours. Rinse the shells again. Cut the meat and lard into very small pieces, pass the garlic through a press, add water, pepper, salt, knead everything thoroughly. Fill the shells with minced meat using a meat grinder attachment, tie the ends with a thread.
Boil water in a large saucepan and lay out the sausage, after piercing the casing in several places. After 7 minutes, remove the products with a slotted spoon and place them in a baking sleeve along with small pieces of bacon. Fry in a preheated oven for 1, 5 hours. Open the sleeve 10 minutes before being ready to brown the sausages.
Dried sausage
A delicacy with a spicy and piquant taste can be prepared at home, but the process will be lengthy. It is best to use less fatty pork or beef.
Ingredients:
- 1, 2 kg of lean pork;
- 800 g bacon;
- 40 g nitrite salt;
- 1 tsp crushed allspice;
- 2 tsp ground white pepper;
- 2 tsp garlic powder;
- pork intestines.
Place the meat and bacon in the freezer for several hours, cut into thin strips. Add dry ingredients and mix thoroughly. Fill the washed intestines with minced meat, tie the ends with a thread. Place the products on pallets, press down with oppression and place in the refrigerator for 3-4 days. Then hang the sausages in a dry and warm place for 15-20 days. Ready-made delicacies keep well in the refrigerator.
Turkey sausages
A variant of a dietary delicacy, for the preparation of which special casings are not needed.
Ingredients:
- 250 g minced turkey;
- 200 g ground beef;
- 1 onion;
- 1 tsp salt;
- 2 tsp dijon mustard;
- pepper to taste;
- a pinch of nutmeg;
- 0.5 tsp coriander.
Chop the onion, mix with the minced turkey and beef, add salt and seasonings. Knead everything with your hands, cover the minced meat with foil and put in the refrigerator for half an hour. Form small sausages, arrange on a tray and place in the freezer. Fry the products in a pan or grill, serve with a fresh salad and a side dish of vegetables.
