Homemade sausages will require a lot of time and effort from the hostess. But the meat product made from real beef and pork will be an excellent appetizer both on a festive table and at a family dinner. There are many recipes for boiled sausages, for example, like the same "Doctor's", you can cook a raw smoked product using a variety of spices.
Homemade pork and beef sausage - "Beer" boiled
You will need:
- ground beef - 600 grams;
- pork ham - 350 grams;
- ground nutmeg - 2 g;
- black pepper - 2.5 g;
- sugar - 3 g;
- collagen casing (80 mm).
Finely chop the pork leg into 1 x 1 cm cubes with a knife. Combine the minced beef with the minced meat, beat the mass on the table, add the spices and stir until smooth. Cut the collagen casing into strips of 20-25 cm and dip in warm water. Soak it in this water for half an hour to make the shell elastic.
Using a sausage syringe or a special attachment in a meat grinder, fill all the pieces of the shell with the prepared minced meat. Fill tightly enough. Tie the filled casings with twine at both ends.
Leave the shaped sausages on the table for about half an hour so that the minced meat can be better saturated with spices at room temperature. Then put it in a cool place for 2 hours. The minced meat will be compacted, and air bubbles will come out to the surface of the shell. Then they can be noticed and removed.
Now proceed with the heat treatment of the sausage. Such a homemade semi-finished product should be cooked on steam or in an oven with a combi steamer at a temperature of 80 ° C. Also, boiled sausage according to this recipe can be cooked in a slow cooker, setting the required mode. Determine the readiness of the product with a kitchen thermometer. It should reach 70oC inside the loaves.
Homemade Munich sausages from pork and beef: a simple recipe
You will need for 1 kg of minced meat:
- semi-fat pork (shoulder) and veal - in equal proportions;
- water at room temperature - 100 ml;
- composition of spices for Munich sausages - 6 g;
- natural pork casing - 2 m;
- salt - 20 g;
- dry mustard, honey - optional;
- lemon juice to taste.
Grind the meat in a meat grinder with a hole diameter of 3-4 mm. Cool the minced meat to 0 ° C. Add seasoning to it: ready-made sausage mixture. You can prepare a composition of ground spices yourself.
To do this, combine in equal proportions ground nutmeg, dried parsley, black pepper, as well as a small pinch of cardamom, lemon zest. Also add the rest of the spices to taste.
Transfer the minced meat to a blender bowl, pour in warm water there and beat the mass until smooth, it should get a pasty consistency. It is important that the temperature of the minced meat is not higher than 12 ° C.
Fill the sausage syringe with the prepared minced meat, if it is not there, you can use a meat grinder with a 15 mm nozzle. Soak the pork casing in warm water, put it on the tube of a syringe or meat grinder and fill with minced meat.
Divide the filled semi-finished products into 7-8 cm segments to get sausages in the shape of wieners. When twisting, fold the finished products into rings. Heat the water in a saucepan to a near boil (90 ° C). Place the sausages in it and cook until the temperature inside the sausages reaches 70 ° C.
Dried homemade pork and beef sausage "Konyachnaya"
You will need:
- lean pork - 2, 2 kg;
- veal - 700 g;
- hard unsalted bacon - 1, 4 kg;
- cognac - 100 ml.
- For seasoning:
- table salt - 75 g;
- ground cardamom - 10 g;
- black pepper - 25 g;
- cloves - 10 g;
- ground nutmeg - 15 g;
- hot red pepper to taste;
- sweet paprika - 40 g;
- granulated garlic - 20 g;
- sage - to taste;
- nitrite salt - 1 g;
- collagen casing (40 mm in diameter) - 4 m.
Step by step cooking
The pork should be chilled, for this recipe a ham, shoulder blade or neck part is perfect. Peel the meat from films and internal fat. Chop the bacon with a knife into pieces 1x1 cm, and the veal a little finer - 0.5-0.8 cm. Pass the pork through a meat grinder with the finest grill.
Combine the meat components and mix well until smooth. After kneading, beat off the minced meat so that collagen is released and the minced meat acquired the necessary stickiness. Pour the cognac into the mass, mix everything well again. Wrap the container with plastic wrap and refrigerate overnight (10-12 hours).
Stir all the spices, grind in a blender or coffee grinder until powdery. Put the seasoning in the minced meat and mix thoroughly. So that the meat is well saturated with seasonings, soak the prepared minced meat in a closed container in the cold.
10 hours after the minced meat ripens, cut the collagen casing into 35-40 cm pieces. Soak them in warm water to obtain the necessary elasticity. Remove excess water, since the sausage needs to be dried without heat treatment, in a cold way, so it does not need excess moisture.
Fill the casing with minced meat tightly, avoiding the appearance of air bubbles. Tie the edges in knots or twine. Pierce the shell of the loaves in several places so that air can escape freely during the drying process.
Hang the sausages on the twine bar so that they do not come into contact with each other. Dry the meat product at a temperature of + 4 ° C in a dry, ventilated room for 3-4 weeks.
In a city apartment, this can be, for example, a refrigerator with a given temperature regime. Just do not forget to carefully monitor during the ripening of the sausage that all other products are hermetically sealed. It is desirable that the refrigerator be equipped with a fan. Every morning and evening you need to turn it on for 2-3 hours.
Determine the readiness of dry-cured sausage by the final weight of the product. Weigh all sausages before hanging. Due to the loss of moisture, the mass should be halved.
Homemade pork and beef sausage "Milk": a classic recipe
You will need:
- veal - 300 g;
- Semi-fat pork (neck or shoulder blade) - 700 g;
- milk - 50 ml;
- salt - 25 g;
- garlic - 9 g;
- sugar - 2 g;
- black pepper - 1 g;
- ground coriander - 1 g;
- collagen casing - 3 m.
Grind all the meat into a very fine minced meat in a meat grinder with a fine grid, in the same place, scroll the peeled garlic cloves. Pour the whole mixture into a blender bowl and punch extra for better chopping.
Add milk, spices to the mass and mix well. Beat the minced sausage additionally: this will help to achieve a coherent and dense texture and avoid air bubbles inside. Cover the minced meat bowl with foil and place in the refrigerator for 1 hour to ripen.
Prepare the collagen casing. To do this, soak it in warm water until elastic. Then start filling it with minced meat using a kitchen syringe. As the casing is tightly clogged, divide the minced meat into equal lengths of the length you need, about 10-15 cm each. This is easy to do by scrolling the casing around its axis.
Pierce the filled semi-finished products with a needle, hang them on the crossbar and leave to compact the minced meat in the refrigerator at 0 ° C. Boil the sausages at 90-95 ° C in a saucepan for 30-40 minutes.
Homemade pork and beef sausage, like "Doktorskaya"
You will need:
- beef 250 g;
- semi-fat pork 750 g;
- purified water 200 ml;
- nutmeg 2 g;
- black pepper 1 g;
- sugar 2 g;
- table salt 10 g;
- cardamom 0.5 g;
- collagen casing 2x40 cm.
Step-by-step cooking process
Pass the beef and pork separately through a meat grinder, freeze the minced meat in the freezer at -2 ° C and again pass through a meat grinder with a finer grid, obtaining a pasty consistency.
When chopping beef into minced meat, add a little water to form a protein bunch. Add more fatty pork to the lean mince. The taste and consistency of the finished sausage depends on the sequence of grinding and mixing the meat mass.
Stuff the shell pre-soaked in water, stuffing it well. Tie the ends in a knot, hang the sausage in a cold place to seal. You need to cook the sausage in a saucepan for 30-40 minutes at a temperature of 90-95 ° C.
