Today you will know how to cook homemade sausage without fat, spicy and appetizing! She has very original taste, no store can be compared. There is even honey in the recipe, perhaps it is because of this secret ingredient that the meat turns out so juicy ...
When I cooked this sausage for the first time, I was worried: well, I couldn’t believe that it was possible to make a product at home that was in no way inferior in terms of aesthetics and palatability purchased sausage. Let me tell you, I have never been disappointed with this recipe! Always a first class meal.
How to make homemade sausage
INGREDIENTS
- 1.5 kg beef
- 2 kg chopped chicken thighs seedless
- 75 g salt
- 350 ml stock
- 1 st. l. honey
- 2 tbsp. l. paprika
- 1 st. l. coarsely ground black pepper
- 0.5 st. l. nutmeg
- 1 st. l. dried garlic
- 1 st. l. dried dill
- 1 st. l. dried basil
- black peppercorns for broth
- casing for sausages (for example, polyamide 60 mm thick)
COOKING
- Separate chicken meat from bones and skin. From the bones, prepare the broth with the addition of black peppercorns and salt. Strain it and put it in the refrigerator.
- Take half the beef meat and the fatter part along with the skin from the chicken thighs, pass through a meat grinder with a fine grate. Cut the rest of the beef and chicken meat into cubes about 2 cm in size.
- Combine minced meat with minced meat, add honey, mix. In a dry bowl, combine salt and spices, add this mixture to the minced meat. Knead it well, gradually adding cold broth.
- Stuff the sausage casing tightly with minced meat, make sure that air does not get inside. If air still gets in, pierce this place with a thin needle. Tie up the ends. Shell for homemade sausage must be of high quality, the success of the whole event depends on it!
- Hang the sausage blank vertically for 1–2 hours at room temperature.
- Boil the sausage at a temperature of 80–85 degrees for 1.5–2 hours.
- Cool the finished dish quickly under a cold shower and hang in a cool room for 12 hours. After that, wrap the sausage in paper and put it in the refrigerator. Bon appetit!
After trying this recipe, I told all my friends, how to make sausage. In the context, it looks chic and very appetizing, and the taste of the sausage is spicy, rich. From the bottom of my heart I advise you to decide and cook this miracle, chopped homemade sausage will become a frequent guest on your table!
Description
Chopped sausage is a unique alternative to store-bought sausage products. Its natural meat composition and rich taste will amaze even the most capricious gourmet. You can cook this delicacy with your own hands on the basis of pork and beef, and simple chicken meat is also perfect for its preparation. Homemade sausage in any case turns out juicy, tender and insanely tasty. And to taste, it is very similar to a ham-sausage product.
Delicious chopped sausages made according to this step by step recipe as shown in the photo, great for freezing. After freezing, they do not lose their shape, but still retain their taste and aroma. The delicacy should be defrosted exclusively in a natural way. Please note that hot water should never be used for this purpose.
To bring chopped sausage to readiness, it must first be boiled. After this procedure, the boiled delicacy can be additionally baked in the oven or fried in a pan. Also sausages cooked at home from minced meat, suitable for roasting on the grill. In this form, they will even replace a juicy and fragrant barbecue.
So, we suggest not to waste precious time and move on to cooking homemade minced sausage immediately!
Ingredients
Chopped sausage - cooking recipe
To begin with, rinse the fresh meat thoroughly, then dry it with a towel and cut into such small pieces as suggested in the photo below.
Then take the fat and separate the skin. Finely chop the remaining fat and add to the prepared meat.
Stir the resulting chopped minced meat, and then add salt, mustard and garlic squeezed through a press into it. Next, do not forget to sprinkle the mixture with those spices that you like. Thoroughly knead the prepared minced meat.
Now take a pre-washed natural casing and put on a special meat grinder device. If there is no desire to work with the intestines, then replace them with an artificial shell. Also homemade sausage can be formed in cling film, but in this case a meat grinder will not be needed.
So, fill the prepared shell with minced meat, gradually forming a sausage ring. Be sure to tie the edges of the finished delicacy with a strong thread.
After that, put the boiled sausage ring on the air grill or on a greased vegetable oil baking sheet. The delicacy should be baked at a temperature of two hundred degrees for twenty-five minutes. As a result, homemade chopped sausage should acquire approximately the same ruddy color and appetizing taste. appearance as in the photo.
Would need:
- Pork (ham) - 2 kg.
- Chicken breast - 1 pc.
- Salo - 200-300 gr. (possible without fat)
- Nitrite salt - 20g. (I put 17-18 grams per 1 kg of meat)
- Nutmeg - 1 tsp for 3 kg. meat
- Ground black pepper - 1 tsp for 3 kg. meat (it is better to grind black peppercorns by hand - coarsely)
- Mustard seeds - 1 tsp for the entire volume of meat (you can not use)
- Ground coriander (I used natural cilantro seeds from the bush) - 1 tsp for the whole meat
- Protein (collagen) sausage casing with a diameter of 65 mm - only about 70 cm.
- Leg-split
- Chips (alder) - for smoking sausage
- Salt and water - for soaking the shell
- Thermometer
Sausage recipe at home:
You can use the seasonings for cooking sausages that you like the most. After tasting my sausage, I realized that this set of spices was very suitable for me. You can try with other different supplements.
First of all, you need to buy meat good quality. It is best to use livestock meat. I had a lean pork leg and chicken breast. I also used homemade salo. Cut the meat and chicken into small cubes 1-1.5 cm in size into a common bowl. 
Add finely chopped lard. 
Add nitrite salt and all spices to the meat. 
Knead the meat for 15-20 minutes until a “white thread” appears. The protein should come out. 
Fill the shell with meat, after cutting it off to the desired length. 
Collagen shell must first be soaked in water with salt for 5 minutes. She becomes soft. 
Stuff the shell with chopped minced meat. Condensing the meat as tightly as possible. It is better to stuff with a sausage press, but you can also in the usual way spoon. 
We seal the loaf and tie the edges with twine. 
I got 2 long sausages, weighing 1 kg. I must say right away that it is better to make sausage shorter ... This is my conclusion. We remove the sausages in the refrigerator for 2 days. 
Then we put the sausage out of the refrigerator for a day, keeping it at room temperature. 
After lying all day at room temperature, we start cooking it in the oven, putting it in a cold oven and raising the temperature from 50 to 80 degrees hourly. In the process of cooking, we turn the sausages over every 20-30 minutes so that the resulting juice does not accumulate in one place. 1 hour - 50 degrees, 2 hours - 60 degrees, 3 hours - 70 degrees, 4 hours - 80 degrees. At the end of cooking, inside the sausage loaf should be 69-70 degrees. This can be checked with a probe thermometer. It will also be convenient if, immediately before sending the sausage to the oven, stick a probe with a thermometer inside one sausage. 
These are the sausages I pulled out of the oven after 4 hours. Inside the loaf, I had 70 degrees. 
Sausages can be chilled immediately cold water with ice for 20 minutes or additionally smoke in a smokehouse for 30-60 minutes. I smoked for 30 minutes.
This is the beauty I pulled out of the smokehouse. And now we send the sausage to ventilate in a cool place for 3-4 hours, then put it in the refrigerator overnight. 
You can try the sausage in the morning. 
Here is such a beautiful and very tasty, fragrant homemade chopped pork and poultry sausage I got. My family members were surprised that the sausage tasted exactly like a store-bought one, despite the fact that we cooked it ourselves and put only meat and spices. 
And this is pork and chicken sausage, cooked by me for the second time. It can be seen that this result came out much better for me. 
And I cooked it immediately in large quantities of 6 kg. total weight of meat. But I got such a beautiful sausage slide after cooking and subsequent smoking of sausages. I made a couple of sausages in a beautiful honeycomb casing. 
In my opinion, the sausage turned out to be even very personal. 
I also want to show you how appetizing my coarsely minced pork sausage with the addition of turkey meat turned out. Insanely tender, fragrant and delicious. According to spices, I added chopped minced meat: chopped coriander, mustard seeds, dried garlic, black coarsely ground black pepper and, of course, nitrite salt. 
Svetlana and my home site wish everyone a pleasant appetite!
Sausages will cook evenly in the oven. Unlike pan frying, they are guaranteed not to stay raw inside. Another plus is that they do not need to be pre-boiled.
How to cook sausages for frying in the oven so that they do not burst?
The most important rule is to prick over the entire area with a thick needle (gypsy) or a toothpick. Under the influence of high temperatures, the shells will shrink, and the air inside meat delicacy on the contrary, expand. Due to the piercing, excess steam will come out, which means that the sausages will remain safe and sound.
What is the oven: a sleeve, a baking sheet or a form?
So that the sausages do not lose their juiciness and tenderness, it is best to bake them not on a baking sheet, but in a form or in a sleeve - this is how they will let own juice and will be stewed in it, and at the very end they will be covered with a golden crust.
How long does it take to bake sausage to make it juicy?
It all depends on the size of the semi-finished product. The larger, the longer it will take to cook. On average, it will take 40-50 minutes.
Total cooking time: 55 minutes
Cooking time: 50 minutes
Yield: about 1 kg
Ingredients
- grilled sausages (semi-finished products) - 1.5 kg
- vegetable oil - 1 tbsp. l.
Cooking
Large photos Small photos
Recipes for homemade sausage in the guts are a delicious meat dish, a real find for hostesses. The site presents a wide variety of excellent recipes: kupaty, fried, smoked, liver and blood sausages. From beef, chicken, pork, lamb, with the addition of lard, buckwheat and potatoes.
For the preparation of sausages, it is preferable to use beef or pork intestines. Sheep are less popular (only the casings and caecum are suitable for them). They should be cleaned and washed immediately after slaughter. Otherwise, they will lose their flexibility, may become brittle, deteriorate.
The five most commonly used ingredients in recipes for homemade sausage in the guts are:
Recipe for delicious kupat:
1. Rinse and pat dry the chicken meat.
2. Finely chop together with lard and garlic.
3. Season with suneli hops and ground pepper.
4. Mix thoroughly.
5. Set aside for a third of an hour.
6. Stuff the intestine with the resulting mixture and tie with strings.
7. Boil water.
8. Boil the sausage for two minutes.
9. Dry.
10. Fry until tender over very low heat.
The five most nutritious recipes for homemade sausage in the guts:
Helpful Hints:
. For the preparation of sausages intended for frying, pork intestines are best suited.
. Instead of chicken meat you can use any other. Lamb, for example, will give the dish an interesting spicy taste, lean pork - a special softness. And beef will make it more dietary.
. It is not advisable to make sausages longer than 15-20 cm. They will not fit well in the pan.
. Sausages can be prepared for future use if you immediately freeze them after boiling and cooling.
. Marjoram goes well with food as well, nutmeg, cumin and fennel.
