Sausage at home

Category: Meat dishes
Kitchen: ukrainian
Sausage at home

Ingredients

Lean pork ~ 1.5 kg
Beef ~ 300gr
Chicken breast 2 pcs large
Bulb onions 2 pcs.
Garlic 3 large cloves
Pork fat 150-200 g
Red wine 2 tbsp. l.
Iced tomato juice 200 ml
Ice water 200 ml
Sugar 1 tsp
Salt, ground pepper all
Nutmeg this
Ground coriander
Mustard peas by
Seasoning for minced meat
Oregano, basil taste

Cooking method

  • I ran the pork and beef through a meat grinder with a grill with very large holes, and cut off the chicken fillets. I chopped the breasts and finely, cut the bacon very finely (if the pork is fat, then the bacon is not necessary), kneaded everything well with the rest of the ingredients with my hands and left it to soak for 1 hour, during which time I took up the intestines. Rinse them well with warm water (not hot).
  • Ready minced meat:
  • Sausage at home
  • Be sure to finely chop the onion and garlic, the smaller the better, and now my intestines are outside:
  • Sausage at home
  • And like this:
  • Sausage at home
  • then we tie the end of the intestine, take a ballpoint pen (pull out the rod) and turn the intestine inside out with a blunt end and rinse thoroughly until the water is clear (important):
  • Sausage at home Sausage at home
  • When the intestines have been washed, turn them out again on the front side and you're done:
  • Sausage at home
  • We take the meat grinder, remove the knife and put on the nozzle for the sausage filling, pull it on so as not to tear the intestine, prepare the threads (I have cotton # 10):
  • Sausage at home Sausage at home
  • It is very important: to tie the intestine on one side with a thread and before putting it on the nozzle, turn on the meat grinder (the speed is always the lowest) and let the minced meat come out a little through the nozzle, remove the excess and just put on the intestine in a lot, there will be no air in it. In the process of filling, keep the intestine on the nozzle as in the photo, you do not need much long 10-15 cm just right, take the thread and tie it up, continue to fill and so on until the end:
  • Sausage at home
  • and now she is ready:
  • Sausage at home
  • Then put the sausage in a frying pan, pour 0.5 cm of water and bring to a boil, reduce the heat to a minimum, close the lid and steam for 15 minutes, gently turn the sausage over and another 10 minutes until the liquid evaporates, then I pour a little bit. oil and fry directly in a pan or oven.
  • And now she is already ready for overeating:
  • Sausage at home

Note

Ooooooooooooooooo delicious Trial version husband slammed in 15 minutes
GOOD LUCK EVERYONE
Quote: kleskox35

Girls can be added on your own? Suddenly someone will come in handy I do not have a nozzle for a meat grinder and an ordinary plastic bottle saves the situation, cut off 2/3 of the bottle, put on the edge of the intestines on the neck, tie it with thread and stuff the sausage. Tightly, of course, but everyone loves the sausage.
These attachments are sold in any household. store, they used to be called "A thousand little things, look in your city, you will probably find it and you will not have to suffer so much

Raisins * ka
Girls, lovely !!!! I read it, looked at the photo ... so I wanted sausages !!! Moreover, the meat grinder is good and all this allows you to do ... But I have a few questions:
1.Where to buy a gut or how to replace it?
2. Is the sausage prepared for a single use only? that is, you can't cook in the freezer?

Thanks in advance to everyone who answered ....

Irina_hel
Here I have the same problem. Where to get the intestines or what to replace them with?
A separate merci for a recipe.
And Shpilke for publishing it.
Stern
Girls, guts are sold in the markets, ask in the meat rows.

I not only wash the intestines, but also clean (scrape) with the blunt side of the knife.

The intestines can be prepared for future use. Fill clean, ready-to-eat intestines with plenty of coarse salt, cover the jar and refrigerate.
Before use, pour water (to melt the salt) and rinse again.
Irina_hel
Girls, tell me, whose guts do you need pork or beef intestines? Or is it not important? Tomorrow morning I went to the market ...
Stern
It looks like pork, but I'm not sure ... 🔗
Qween
Pork and beef casings are also suitable. It depends on what you need.
Pork is usually thin, as for homemade meat sausages. And beef is thicker, and good for blood.
kleskox35
Generally, there are usually pork, there are thin and thick, so look, in thin sausages cook faster, thick ones are usually stuffed with porridge, potatoes, etc. a lot of minced meat is needed in them! Well, they also make ham in thick ones! In general, you can read in more detail here.
🔗
Luysia
Here it is VERY DETAILED and with a photo tell how to make homemade sausage.
Let there be information about this process in one place.

🔗
nut
Girls, I'll come to you with another portion of sausage. The recipe is not mine, but taken from the site of classmates.
The Ukrainian homemade sausage is called - I write as I did:
2kg non-fatty pork
500-600gr. fresh lard
10 pieces. medium potatoes
3-4 cloves of garlic, salt, ground pepper
1 tsp ground nutmeg, 1/2 tsp. l. ground cardamom, 1/3 tsp. l. flavor enhancer (sodium glutamate) and 11 / 2st water.
Cut the meat, bacon and potatoes into small pieces, mix, squeeze the garlic through a garlic press, salt and pepper, add nutmeg and cardamom, dissolve the flavor enhancer in 1 1/2 water if present (optional) and pour into the minced meat, mix well and stuff the intestines. Fry in the oven for 200 *, pre-poking the sausage with a needle until pink, grease the sheet with pod. oil. Freshly baked bread and cooled sausage are delicious to the point of stupor
Sausage at home
Sausage at home
Yesterday I drove mine into a magician. Indian spices for cardamom and flavor enhancer, resisted for a very long time, and now he is eating sausage and licking his lips
from this meat 2 kg at 218 rubles / kg, I got 3 with a penny of a meter of sausage of the most natural
Tashi
Girls, I want to tell you that it is not so easy to find a nozzle for a meat grinder for stuffing intestines, I ask in shops and markets where I am, while they refuse. Washed and salted intestines have been stored in the freezer for 3 months already, I'm looking for a nozzle. And who hasn't tried to make boiled sausage yet? I read a lot of everything, in practice it does not work, rather it looks like a meatloaf
nut
Tashi if you do not come across in stores, give a request to search on Yandex-sausage attachment, there are a lot of them, the best option for the price is a service center on Krasnoselskaya and Kurskaya metro stations - is now available
Svetl @ nka
Quote: Tashi

Girls, I want to tell you that it is not so easy to find a nozzle for a meat grinder for stuffing intestines, I ask in shops and markets where I am, while they refuse. Washed and salted intestines have been stored in the freezer for 3 months already, I'm looking for a nozzle. And who hasn't tried to make boiled sausage yet? I read a lot of everything, in practice it does not work, rather it looks like a meatloaf

Our market is full of both metal (15 hryvnyas, about $ 2) and plastic (5 hryvnias, about $ 0.5). I can buy. My sister comes to Ukraine on vacation in July, I can tell her. She lives in Nizhny Novgorod and will travel through Moscow.
Natulek
Quote: Tashi
And who hasn't tried to make boiled sausage yet? I read a lot of everything, in practice it does not work, rather it looks like a meatloaf
How did you do it?
I'm still looking for the right technology: I don't want to mess with guts. I just want to buy special bags for cooking, sterilization and freezing, try them.
And yet, as I understood, the minced meat must be very homogeneous (it is best to do it in a combine, probably) and with the addition of liquid.
Tashi
Natulek... I write the technology in short:
1. meat 75% beef, 25% pork cut into small pieces for a meat grinder, salt, pepper and marinate in the refrigerator for 2-12 hours.
2. Then pass the meat through a meat grinder
3. Grind the minced meat in a grinder (harvester) with the addition of all spices and very cold water from the freezer, water where 25%, until smooth, it's about 20 minutes, I turned it off earlier, I was afraid to use the harvester.
Wrapped in baking paper. I made a cylinder on a glass, tied it at one end with a rope and stuffed it, if I saved a photo, I will expose it later.
Try this link, look at the very bottom.
🔗
Tashi
As promised, I'm posting a photo of how I tried to make boiled sausage

Sausage at home

tied in baking bags
Sausage at home

cooked in a double boiler for 1 hour
Sausage at home

And this is ready-made, you see it doesn't even look like sausage
Sausage at home
Natulek
Quote: Tashi

And this is already finished, you see it doesn't even look like sausage
What exactly did you dislike? How does it taste?
The internal structure is poorly visible in the photographs. You wrote that it is grainy. Maybe you need to grind more in the combine (intermittently, if you are afraid for it). Even in saltison recipes, dry gelatin is added to the meat mixture. Maybe it’s worth adding to the sausage, will it hold on better?
And one more thing: the original recipe contains cream and proteins. They are also a bonding medium.
I really want to try. As soon as I find the time for this, I will do it and report back.
Tashi
Natulek, I want a natural sausage, with milk and cream it is already milk sausage. I was just experimenting with the basic recipe. In production, minced meat is cut for 20-30 minutes with the addition of all the components, but there are very high turns, but next time I will try longer, just put the minced meat in the freezer for cooling. We will continue !!!
Tashi
I exhibit a larger photo. I want a uniform state of minced meat.
Sausage at home
Basja
Girls, and I do not turn meat into sausage through a meat grinder, but pass it through a blender.
These are the kupats I made
Sausage at home
And here they are in finished form
Sausage at home
Tashi
Basja, that's it - these are kupaty and very appetizing. And I tried to make boiled sausage, I did not like the structure (not uniform), there is no elasticity.
nut
Tashi look here for a lot of recipe- 🔗
Tashi
nut, thank you, I've already been there, but it doesn't work at home. I know how to do it both practically and theoretically, but I can't do it at home.
LenaV07
There is a fear that boiled water cannot be obtained from MEAT Without soy, starch, etc.
Tashi
LenaV07, agree with you. There will be time I will try everything
Aira
Thanks for the site with sausage recipes! I am delighted!!!
Lady Drive
Girls, I was in the Carpathians, there in the bazaars they sell factory guts, salted in packages of 10 meters. Hungarian. I will tell you this charm. They are cleaned, strong ... have no smell at all, I took 10 packs for myself. and I will tell you that it is not enough. Because they are stored for a long time. And when else will I go to the Carpathians. So I thought. what if we find a young lady in the Carpathians who would help us buy these guts and make sausages ..
Tashi
t765, it is of course tempting, but what is the cost? I really want homemade sausage. Girls, and who ever tried to make homemade boiled doctor's sausage?
LenaV07
t765
This topic has already been raised at one time by a forum member from Uzhgorod. A joint purchase was organized. You can also look at the Metro. In their meat department they sell pork and lamb intestines, peeled, washed and salted. They are in plastic buckets. The only problem is to find a couple of people per share, since there are 180 m in a bucket.In fact, this is not a problem at all
Alexander Light1
Tashi
Minced meat for boiled sausages on sausages is made on KUTERA - there are thousands of revolutions per minute. knives and tens of kilowatts of el. engines
Tashi
Alexander Light1, here I am about the same, now the equipment is powerful, everyone has got powerful combines, and there is such a chopper, so it works like a cutter, but it takes about 20 minutes at high speeds with the addition of ice water. I didn't succeed, maybe you willSausage at home?
Alexander Light1
Tashi
And if closer to the body, what kind of bells and whistles?
Luysia
I saw they showed the industrial production of sausages, so they add not water, but ice and not all at once, but in parts.
Tashi
Alexander Light1,: flowers: on page 3, I posted a photo of how I tried to make this very sausage and what happened, there are pribabah, he's a chopper, he's a cutter or just a meat grinder with chopping knives.True, I was specifically looking for a powerful at least 1000 combine with a chopper. It's no longer possible to eat purchased sausage, let's try?
Tashi
Luysia, I'm afraid that ice at such speeds will break the plastic bowl, and at best it will scratch. And I put the water in the cup in the freezer while I ground the minced meat in the meat grinder, and waited until it was covered with ice. I know the whole process in the practice, I saw it all in production with my own eyes, everything seemed very simple, but it turned out ...
Alexander Svet1
Luysia
Ice is added to minced meat in the form of very thin plates. And for a beautiful color you need such a poison as sodium nitrite - but I do not recommend it. And the minced meat is interrupted in cutters to a pasty state. I am far from a pessimist, but I doubt that it is possible to achieve the necessary production conditions at home. I would be glad if I am mistaken.
Since I, by the nature of my work, are associated with sausages, I solve this problem easier - I know who, what and how he does, respectively, I know where to get it
Tashi
Well, so well, so no one will try to make a boiled doctor's thesis at home !? ??? We make ice cream at home, make chocolate, bake cakes and bread and much more, our men need a good homemade sausage so that they can take with them to work ... Baked ham and meat are not considered.
Alexander Svet1
Tashi

The best sausage is a stocking with MONEY
Lady Drive
And yesterday I made a simple homemade pork

Sausage at home
tasteful ...
Hungarian guts I wrote about

Tashi
Last year they cost 8-50 hryvnyas a pack, since the year before last they have doubled in price - then there were 4 - 4-50 grp pack, in a pack 10 m
LenaV07
t765
Well, just very cute !!! How do you prepare sausage after stuffing the intestines?
Freken Bock
Sausage t765 very similar to what my mother-in-law used to do. Oh, and delicious! In their family, dinner was over, the summer kitchen was closed and FSE. And I just can't go into the kitchen late in the evening! And there is such a sausage! There was no strength to resist! Imagine how I, the bride, and later the young wife, felt!
Lady Drive
Quote: LenaV07

t765
Well, just very cute !!! How do you prepare sausage after stuffing the intestines?

Freken Bock
Thank you))))
This time I tried in different ways:
1. the way, as before in the old-fashioned way, raw for deco, pour a little water on deco, so that it would first be boiled, and then fried when the water boils away. And I cooked one circle in a slow cooker, but in it one sausage cracked (((
Tashi
Girls, it seems to work! Boiled beef sausage, no pork added. I exhibit a photo:
Sausage at home
It is cut wonderfully - in thin pieces, the taste of course differs from the purchased one, the taste of natural meat is felt.
Alexander Svet1
Tashi

Photo by lighter and process technology
Tashi
Alexander Svet1, I can’t lighten, I’ll try tomorrow what I cut now, we cannot eat it yet. Technology please. Scroll the meat through a meat grinder. Add soaked semolina, chopped raw potatoes. Then grinding in a grinder (I have a power of 1000W, I specially bought a powerful combine with a grinder) for 10 minutes, with the addition of water. I haven’t used any spices other than pepper. This is a crude recipe for now. I will try again using the techology, with the addition of spices. The main thing is the principle itself worked.
Natulek
Quote: Tashi

Girls, it seems to work! Boiled beef sausage, no pork added.
That's so beautiful!
And in more detail the composition, with proportions? ..
Tashi
Natulek, beef 1 kg (trimmed), two medium potatoes, salt, pepper, 5 tbsp. l. semolina soaked in water 250-300 ml (look at the consistency, beef is different). Cooked in ham for 1.5 hours. I did it on trial, not keeping the maturation parameters. I will still do it in compliance with the technology, Then I will write in detail, and this is a trial version.
Gasha
Tashi, I made your photo lighter

Sausage at home

A beautiful sausage ... How does it taste?
Tashi
Gashenka, thanks to the taste it is more meaty, but not at all like meatloaf when I made the sausage for the first time.And it doesn't look like ham either. It lacks nutmeg and cardamom, it is they that give the sausage taste. The spouse liked it, he rejected the first sausage, so they slammed it at work. Tomorrow my son will come in, I'll make him try!
celfh
Quote: Tashi

It lacks nutmeg and cardamom, it is they who give the sausage taste.
I would also add ground coriander and a little grated nutmeg.
I'm really looking forward to the complete recipe. And, if possible, in detail.

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