Most of the sausages sold in stores are tasty but not healthy. After all, so that these dishes do not spoil for a long time, and their taste and appearance are as attractive as possible for buyers, all kinds of preservatives and dyes are added to them. No, of course, there are sausages on sale without these additives, but the price of these products is high. To save your budget, you can learn how to make sausage at home.
A homemade sausage may not look like a store-bought one, but for that you will be sure of the quality of the product. Indeed, in the manufacture of food, the control of the ingredients used will be under your strict control and you will be sure of the freshness of the product.
If you do not have special equipment for making sausages, do not be upset, because you can make a product with the help of improvised kitchen utensils and accessories. And, having sleeves or baking bags, plastic bottles available, you can give the sausage everyone the usual elongated shape.
Boiled sausage at home: recipe in a bottle
It should be noted right away that the recipe is easy, but you need a plastic bottle to reproduce it. No, you don't have to cook sausage in it, the bottle is needed as a form. It will be necessary to spread the already cooked sausage mass into it.
Ingredients:
- 2 chicken legs (it is advisable to use them);
- a tablespoon of gelatin;
- a glass of chicken broth;
- half a teaspoon of salt;
- 3 bay leaves;
- 3 tablespoons of beet juice;
- ½ teaspoon ground pepper;
- two cloves of garlic;
- plastic bottle (1.5 liter).
Recipe:
Rinse the legs, place them in a saucepan, add salt and bay leaves, cover with water and put on fire. After 15-20 minutes after boiling water, pierce the legs with a knife in several places. Continue to cook the product for another 20 minutes. Wait for the broth to cool completely.
Pour gelatin with 250 ml of broth. Separate the chicken meat from the bones and use a blender or food processor to grind it into a smooth paste. Add beet juice, chopped garlic, pepper to the minced meat and mix everything.
Melt the gelatin in the microwave or in a water bath, mix it with the previously cooked minced meat and whisk. Taste the resulting mass, if there is not enough salt or pepper - add these seasonings.
Cut off the neck of a clean plastic bottle, then fill the prepared form with minced meat and put it in the refrigerator for several hours. After about 3-5 hours, cut the bottle with scissors and remove the sausage from it.
Important: you need to keep this delicacy only in the refrigerator, since after a long stay at room temperature, the product begins to "blur".
Boiled sausage at home in a mug
If you want to cook homemade sausage, but you hesitate to experiment due to the complexity of the recipes, then I advise you to cook the product according to the instructions below. This sausage is cooked no longer than cutlets, so you can safely calculate the approximate time that you will have to spend on cooking and proceed directly to the execution of the culinary masterpiece.
Ingredients:
- 500 grams of chicken fillet (chicken breast can be used);
- 300 ml of milk;
- 1 egg;
- 2 tablespoons of potato starch;
- 5 cloves of garlic;
- 5 grams of salt and sugar;
- 1/3 teaspoon each of coriander, nutmeg, cardamom and ground black pepper.
Recipe:
Cut the chicken fillet into small pieces. Whisk milk with egg, salt, sugar and starch. Put the fillets in the blender bowl, fill with the milk mixture and turn on the kitchen appliance. Grind the mass until it becomes light and smooth.
Chop the garlic, add it and the rest of the spices to the tender minced chicken, mix everything.
Lubricate the inside of the mug with oil (instead of a mug, you can use a small jar, but only one that does not have a narrowing in the neck area), fill it with the prepared mass by 2/3. Pour water into a saucepan, put a towel on the bottom, and a mug of minced meat on the towel. Put the structure on fire. As soon as the water in the pan boils, continue to cook the sausage for another 20 minutes. After a while, remove the pan from the heat, wait until the water in it cools down to 70 degrees, then remove the sausage mug.
Gently shake the finished sausage out of the mug, wrap it in plastic wrap and put it in the refrigerator to solidify completely. Work should be done before the sausage has completely cooled down, since otherwise it will be a little problematic to extract the delicacy.
Important: the addition of spices is necessary, but if the product is prepared for children, then you can slightly reduce the amount of pepper and garlic.
Cooked doctor's sausage at home
It only takes a couple of hours to cook this doctor's sausage. If everything is done strictly according to the recipe, observing all recommendations and proportions, then the product will turn out to be incredibly tasty.
Ingredients:
- 500 g of pork (pulp with layers of fat);
- 250 g of beef;
- ½ cup of milk;
- 1 egg;
- a teaspoon of sugar;
- ½ tsp salt;
- a pinch of ground cardamom, black pepper and coriander.
Recipe:
Rinse the pork and beef, cut the meat into pieces, if there are veins or film on it, cut them off. First, rotate the meat in a meat grinder with a coarse grid, then replace the grid with a fine one and repeat the procedure.
Add salt, sugar, egg, seasonings to the minced meat, mix and transfer to a blender. Pour milk (cream) into the minced meat and beat the mixture well until smooth. Leave the mixture for an hour (necessary to soak the meat part with milk).
Advice: milk or cream must be added to the product, this will make the food more tender.
With the prepared minced meat, you can stuff a special shell - the intestines, but if you do not have it available, then simply transfer the meat mass to a baking bag, wrap it in a roll and tie it with strong threads on both sides.
Simmer the sausage for two hours over low heat. After cooking, cool the product to room temperature, then put it in the refrigerator.
Homemade chicken and pork sausage
A sausage made with chicken and pork has a higher calorie content than a sausage made with only chicken. This is the only difference between the two sausages. Therefore, if you have only chicken or only pork at your disposal, you can use only one type of meat, this will practically not affect the taste of the finished product. Below is a simple classic recipe for making sausage without using guts.
Ingredients:
- 1 kg of pork tenderloin;
- 600 grams of chicken fillet;
- 200 grams of lard;
- 3 eggs;
- half a head of garlic;
- 3 tablespoons of starch;
- 7 grams of salt;
- spices to taste.
Recipe:
Cut the meat and lard into small cubes. Whisk three spiced eggs. However, do not overdo it with the amount of seasonings, select 3-5 types of spices and put no more than 1/3 teaspoon of each. It is also worth noting that the sausage acquires the most interesting taste and color when curry is added to it.
Add the starch to the egg mixture. Grind the meat with a blender into a homogeneous pasty mass. In a separate container, combine the minced meat, pieces of bacon and the egg-starch mixture, beat everything with a mixer.
Transfer the minced meat into a bag or baking sleeve, roll it up so that it looks like a boiled sausage sold in a store. Tie the bag on both sides of the minced meat, as a result, the design should resemble a candy wrapped in a wrapper. Boil the sausage in a saucepan with water for 1.5-2 hours depending on the diameter of the product. For example, if the diameter of the product is 5-7 centimeters, it is enough to boil it for an hour and a half, and if the diameter is larger, then two hours.
