Homemade Sausage Recipe

Not every mother and wife would take the risk todayfeed your family with what is sold in stores under the name "sausage". Gone are the wonderful times when meat products had to strictly comply with GOST and necessarily consist mainly of meat. Nowadays, you can find anything in sausages, especially boiled ones: soy, offal, starch thickener, and a large amount of water. We will not claim that all sausage products are equally bad and unfit for consumption. No, we are writing this article for those who are serious about healthy eating and try to minimize the amount of artificial colors and preservatives in their diet. And also for those who love variety and experimentation in the kitchen. Therefore, today we offer you recipes for homemade sausage. They are not as complicated as you might think. Of course, it takes more time to prepare than a trip to the store. However, the result will be much more pleasant. Homemade sausage gives a huge scope for creativity. You can make boiled and raw sausage for drying. You can use any meat and various additives: cheese, olives, mushrooms... There are many recipes and variations. The main thing is your desire to master another direction of home cooking.

Cooked chicken sausage at home

Ingredients:

Chicken meat - about 1 kg
150-200 g of fat or fat
1 egg white hen
Starch - 2 tablespoons
About 1 cup of milk
Dry herbs (basil, thyme)
Olives or mushrooms as an additive (half a cup chopped)

Preparation:Mince the meat and lard twice to achieve a smooth, homogeneous consistency. Add whipped egg whites, salt, spices, starch (diluted in a few spoons of milk) to the mince, pour in the milk (focus on the thickness of the mince, but it should “take” at least half a glass). At the end, add the “filling”. We will cook the sausage. If you have a natural casing like pork intestines in mind, that’s great. But you can also get by with a plastic bag or thick cling film. Put the mince in a bag, form a round sausage “bar” of the desired thickness (don’t chase the thickness, otherwise you will cook for a long time). Tie it tightly and hermetically, for reliability, place it in one or two more bags or in several layers of cling film. Boil water in a large saucepan. You can add a little spice or a chicken broth cube to the water. In case water gets into your sausage. You need to cook it for about an hour, or less if you made the sausage more “slender”. It is worse to overcook it than to undercook it. In the second case, you will have the opportunity to correct the mistake by subjecting the cut sausage to additional processing (in the oven, in a frying pan, cutting into pieces, etc.). In the first case, you will get... you know what. Of course, the downside of this type of cooking is that you cannot check the readiness of the dish until you open it. However, this can only be a problem the first time. That is, you can learn from your mistakes. If you overcooked it the first time, reduce the cooking time the next time. If you undercooked it, do not rush to remove it from the stove next time. By the way, the heat should always be minimal! If you doubt that the cling film or bag will withstand an hour in boiling water, conduct a preliminary check without the valuable product. That is, just put them in boiling water for some time. In general, the finished (in your opinion) sausage needs to be taken out of the pan. Be sure to cool it. And then you can cut it and make very healthy sandwiches. And one more thing. Of course, without any dyes, your sausage will not be a soft pink color, but rather pale. You can correct the color with a pinch of turmeric added to the mince. But, on the other hand, the main thing is that it is tasty and natural!

Another version of delicious sausages

Ingredients:

A hen
Pork fat (bacon)
0.5 - 1 cup of clean water and 2 tablespoons. milk powder
Herbs (sage, thyme, tarragon, rosemary - what you will find and what you like).
Black pepper, white pepper
Garlic
Turmeric
Salt
Pig intestines (one and a half to two meters)

Preparation: Cut up the chicken:meat in one direction, bones in another. Skin in the third (we don’t need it). Put the bones to boil broth with herbs and salt. Put the meat and lard through a meat grinder. Choose the proportions to your taste. Of course, you shouldn’t add too much lard, 150 grams is enough for an average chicken. You can do without it altogether. Add water and milk. You can replace it with regular milk or even cream (for those who like fatter), without water, of course. Add spices. Salt. For a delicate consistency, you can put everything through a meat grinder or blender again. Then the process varies. If you are lucky enough to buy pork intestines, and you know (have already learned) how to handle them, then pull the intestines onto a special attachment for the meat grinder and fill small sausages (10-15 cm long) with minced meat. Tie each sausage with a thread (or tie the intestines in a knot). You will get 4-5 sausages. Or more... Do not try to stuff the casing too tightly, we don't need it. If you don't have casings, you can use cling film. You will have to squeeze the sausages onto it from a pastry bag. Or from another very thick bag (for example, from under milk or a freezer bag). Cut off a corner, fill with minced meat, squeeze onto the prepared cling film laid out on the table. Lay out the sausages 3-4 cm thick, stepping back 5-7 cm from the edge of the film. Then wrap the free edge up, and continue to twist our sausage in the film, in several turns. With this approach, the sausages need to be packed tightly, without holes and voids. When the meat products are ready, it is time to remember the broth, which all this time "joyfully" boiled on the stove. You can put the sausages directly into it, in a saucepan. You can put them in a fireproof dish and, having poured the broth, send them to the preheated oven. Cooking time is 15-20 minutes. We check the readiness of sausages in a natural casing in the classic way: pierce with a fork, if clear juice flows out - you can eat. The readiness of sausages in film should be determined by eye and by time. Choose a side dish for sausages at your discretion. Any porridge, and vegetable salad, and mashed potatoes will do. Yes, if you feel sorry for chicken bones for broth, or you bought ready-made minced chicken in the store, you can get by with a bouillon cube. Or just add spices to boiling water. By the way, the broth in which the sausage in a natural casing was cooked can be made into a full-fledged chicken soup. You will have both the first and second courses at once!

And a little more about sausages

The recipe for homemade pork sausage is not muchdiffers from chicken. For pork sausages, a mixture of different parts of pork is suitable - shoulder, brisket, neck. Then you can do without lard. The cooking technology is the same: mince in a meat grinder, add spices and salt. Be sure to add black ground pepper, cumin, coriander, garlic to the pork. These spices are ideal for pork dishes. Pork is juicier and fattier than chicken, so you can skip adding milk or water. Having stuffed the intestines with such minced meat, we send them to boil or stew. And you can also make a reserve and put part of the product in the freezer. And take it out when necessary, instead of buying store-bought dumplings or sausages. Cooked homemade sausage, the recipe for which is offered first, is obviously not intended for long-term storage. Two days in the refrigerator is the maximum. Although, it is unlikely to stay there for so long ... When making sausage for the first time, you should not "speed up" on large volumes. Having mastered the basic recipe, having learned from mistakes, you can experiment and make sausages from different types of meat with various additives. And each time surprise your family with culinary masterpieces. Good luck and bon appetit! We recommend reading: