Homemade sausage - very tasty and more healthy than a store product meat product, which everyone can easily cook at home, so in this article we will consider how much time and how to cook homemade sausage to make it juicy and tasty.
How long to cook homemade sausage
The cooking time of homemade sausage depends on what kind of minced meat (meat) is used in it, so poultry meat sausage is cooked faster than pork or beef sausage. Let us consider in more detail how long it takes to cook homemade sausage in the gut, stuffed with various minced meat:
- Homemade pork sausage on average, it takes 40-45 minutes to cook after boiling water in a saucepan.
- Homemade beef sausage cook for 55-60 minutes until cooked after boiling water.
- Homemade chicken sausage on average, it takes 30-35 minutes to cook after boiling water in a saucepan.
Note: if a mixture of minced meat was used to make homemade sausage, then it is better to use the same cooking time as for minced meat, which requires longer cooking.
Having learned how much homemade sausage is cooked in time, we will consider further how to cook it correctly so that it is tasty and the meat is completely boiled in it.
How to cook homemade sausage in a saucepan
- Ingredients: homemade sausage, water.
- Total cooking time: 45 minutes, preparation time: 5 minutes, cooking time: 40 minutes.
- Calories: 302 calories (per 100 grams of product).
- Cuisine: European. Dish type: meat dish. Servings: 2.
Most often, homemade sausage is not just boiled, but stewed (fried) in a pan or baked in the oven, while the average cooking time is the same as with conventional cooking. Consider the most popular recipe for how to cook homemade sausage in a saucepan or deep frying pan:
- We wind the purchased or self-made sausage in the gut into a ring and tie it with a thread, and also use a toothpick to pierce the entire sausage every 4-5 cm so that it does not swell and burst during cooking.
- We put the prepared homemade sausage in a saucepan or deep frying pan and fill it with water so that it completely covers the sausage and is 1-2 cm higher than it.
- On medium or high heat, bring the water to a boil, then reduce the heat and cook the sausage for 30 to 60 minutes, depending on its composition.
- We take out the cooked sausage from the pan and cool at room temperature. Then it can already be eaten, but to make it more tasty and fragrant, you can fry it in a pan (in lard or fat) until golden brown.
In conclusion to the article, it can be noted that cooking homemade sausage in the gut from pork, beef or chicken meat not difficult, the main thing is to follow the rules of its cooking and follow the process. Your reviews and helpful tips, how and how much to cook homemade sausage, leave in the comments to the article and share it on social networks if it was useful to you.
Boiled sausage from the store has long been excluded from the lists of natural and useful products. But many still include this product in their daily menu, because a sausage sandwich is always a quick and convenient snack or breakfast. In addition, boiled sausage is a frequent ingredient in salad and okroshka recipes.
Homemade boiled sausage according to this simple recipe can serve as a tasty and healthy alternative, especially since you don’t need any natural casing in the form of an intestine or a casing, as well as special molds like “Belobok” in cooking. In the recipe for a delicious homemade boiled sausage, we will use minced pork, bag (sleeve) for baking or cling film. You can cook boiled sausage traditional way on the stovetop or in a slow cooker.
Home cooked sausage
step by step photo cooking recipe
We will cook homemade boiled minced pork sausage. Depending on how you grind the bacon, it will look like "Doctor's" or "Amateur". For "Amateur" homemade sausage, lard will need to be added in pieces. And also, you can take smoked bacon or brisket in this recipe. Pork is an optional meat ingredient in the recipe, it can be substituted if desired. ground beef, chicken or turkey fillet. Such boiled sausage can be given to children if some spices are excluded from the recipe.
Ingredients:
- Pork - 1 kg,
- Salo (or meat layers from the brisket) - 300 gr.
- Onion - to taste (I have 3 medium onions),
- Garlic - 2 cloves,
- Raw egg - 1 pc.,
- Gelatin - 1 tbsp. l.,
- Black pepper - 0.5 tsp,
- Nutmeg - 1 tbsp.,
- Semolina - 1 tbsp.,
- Salt - 1 tbsp. l. (no top)
- Sunflower oil - 1 tbsp. l.
Cooking process:
Wash the meat thoroughly, cut off all the veins and films, cut into pieces. Using a blender, finely chop the pork for sausage with onion and garlic until creamy.
You can use a meat grinder, as well as add larger pieces of pork or chicken to the chopped minced meat, then you will get homemade ham sausage.
Crack the egg into the minced pork, mix.
Then add: gelatin, black pepper, nutmeg, semolina, sunflower oil and salt. Again, mix the sausage mass thoroughly so that all the spices are evenly distributed in the minced meat.
Today I do not use the Belobok ham mold, in which I usually like to cook pressed homemade sausage, but I take an ordinary baking bag (sleeve). I decided to try how you can cook homemade sausage without a special tool.
Put the minced meat for the sausage tightly in a bag, roll it up and tighten it with a rope (string) in several places (so that the sausage is pulled tight).
Boil homemade sausage after boiling for 2 hours over low heat (but so that it boils). A tightly tied bag for baking with minced meat must be placed in a saucepan so that the water covers it.
You can not follow the process of cooking sausages at the stove, but cook homemade boiled sausage in a slow cooker on the "Stew" or "soup" mode, the cooking time in the slow cooker is 2 hours.
The second way: put to cook pork sausage from the evening in the specified mode for 1 hour, then the multicooker will switch to the heating mode until the morning. Pour boiling water over the sausage before cooking. In the morning, take homemade sausage in a baking bag out of the multicooker and cool.
After the cooking time is up, remove the bag of sausage from the water, cool for at least 5 hours in the refrigerator (or better overnight) and you can try!
Bon appetit!
for the recipe and step by step photos cooking homemade pork sausage in a bag, we thank our reader Svetlana Burova.
Other ways to cook homemade boiled sausage
Also, according to this simple recipe, homemade sausage can be cooked baked in the oven right in this sleeve, additionally wrapped with baking foil on top. The temperature in a preheated oven is 180 degrees - 15 minutes, then it must be reduced to 150 degrees and baked in foil for another 30 minutes. Then remove the foil from the homemade sausage stick and bake without it for 10 minutes, pouring a little water into the baking dish.
And a little more about how you can cook sausage at home without a special device.
You can also wrap minced meat for homemade pork sausages or other meats in cling film. To do this, cut off a rectangle from cling film, put in the center raw minced meat in the form of a sausage, wrap it tightly with a film and bandage the ends on both sides. Since these sausages will turn out to be smaller, they need to be cooked less. Boil in salted water over low heat for 45-60 minutes after they boil.
Advice:
In order for homemade boiled sausage to have a pleasant pink color, you need to add a natural dye to its recipe - raw beet juice and fix it with a few tablespoons of alcohol (cognac, alcohol or vodka).
Try, dear friends, and experiment!
Homemade sausage turns out to be very tasty, and you are going to cook it more than once.
As always, we look forward to discussing this recipe in the comments below and your cooking options.
Sincerely, Anyuta and Notebook of recipes.
It's no secret that purchased sausage is stuffed with various artificial flavors, preservatives and ingredients that preserve appearance product. Besides, in minced sausage milled cartilage, veins and other "appetizing" components are added to increase the volume and reduce the cost of the final product.
But you can make a real boiled milk sausage without all these additives with your own hands. And in this article we will tell you how to cook delicious sausage at home. Simple and understandable step by step recipes with a photo will help to make this wonderful meat product even for a beginner in the kitchen. And video tutorials with a visual demonstration of the process of making homemade boiled sausages will allow you to get the job done very quickly.
So here's the classic recipe:
To prepare boiled sausage, you can make minced beef meat. But we will make a delicious pork sausage.
Ingredients:
- 1 kg of pork meat;
- 350 gr fat;
- 1 raw egg;
- 3 medium sized onions;
- 2 cloves of garlic;
- 1 st. a spoonful of nutmeg;
- 1 st. a spoonful of gelatin;
- Half a teaspoon of black pepper;
- 1 st. a spoonful of sunflower oil;
- 1 tablespoon of semolina;
- 1 tbsp salt.
Cooking:
√ cut the pork meat into small pieces, after rinsing it and cutting off the films and hard veins. We fall asleep all the pieces in a blender, add the garlic cloves and onion, and then carefully grind until creamy.
√
Break the egg into this mixture and mix. Now you need to add nutmeg, gelatin, black pepper, cereals, oil to this minced meat and salt everything.
It has already turned out to be an excellent stuffing for our homemade sausage! Mix all ingredients evenly.
HELPFUL ADVICE!
You can add a natural dye to the recipe so that the homemade sausage acquires a natural pink hue. To do this, add a couple of tablespoons of beetroot juice and a spoonful of cognac (or other strong drink) to the minced meat.
√ now we need a sleeve (bag) for baking. We load the prepared minced meat tightly into the sleeve, roll it up and carefully pull it with a strong rope along the entire length of the roll.
√
since we need to cook a boiled sausage, we will cook our workpiece :)
Put the roll on the bottom of the pan and fill with water so that it is completely hidden. Cook the sausage over low heat for two hours. If you have a slow cooker, then you can cook the sausage in it by selecting the "soup" mode.
A SIMPLE RECIPE FOR QUICK COOKING OF BOILED SAUSAGE AT HOME
With this method, you can quickly cook delicious and tender chicken sausage.
Ingredients:
- 800 gr chicken fillet;
- Protein chicken egg(3 pcs);
- Paul Art. spoons of black pepper;
- 350 ml cream;
- 1 st. spoons;
- Seasoning (preferably Italian);
- Nutmeg.
Cooking:
√
The method of preparing minced meat is approximately the same as in the previous recipe.
Cut the chicken meat into small pieces. In a blender, twist the fillet pieces, adding proteins, salt, black pepper, nuts.
√ Add cream to this creamy minced meat and mix until smooth.
√ from the cooked consistency you get 4 delicious homemade sausages. Divide the mass into 4 parts and spread each on a rectangular sheet of cling film. We wrap the film and tie it with a thin rope, tightly tying around the edges.
√ it remains to make sausages boiled. Pour water into the pan (up to half). Bring the water to a boil, then lower the blanks into the pan and cook over low heat for a little more than an hour. Press down the sausages with a plate so that they do not float up and make sure that the water does not boil.
√ in an hour our boiled sausage will be ready. It remains to give it a "presentation".
√ Lay the parchment paper on the table and spread the seasoning evenly on it. Remove the film from the cooled sausages. Wrap each one in seasoned paper. We remove the cooked boiled sausage in the refrigerator for the night.
ORIGINAL RECIPE FOR COOKING HOMEMADE BOILED SAUSAGE IN... JARS
If you cook a meat product in a hermetically sealed container, then it will better retain its taste and nutritional qualities.
Let's take advantage of this useful property for cooking delicious sausage with rich taste. Prepare 3 stretched jars with screw caps
Ingredients for 1 jar:
- 200 gr pork without fat;
- 200 gr beef without fat;
- 60 gr fat;
- 1 medium sized carrot;
- 2 medium sized onions;
- A bunch of parsley and a bunch of dill;
- Half a celery root;
- 150 ml ice cubes;
- Marjoram, cumin, bay leaf;
- 1 st. spoons of salt;
- 1 st. a spoonful of black pepper.
Cooking:
√ put the meat in a blender, add greens and grind everything until smooth. Then add the rest of the ingredients and grind again for 5 minutes.
√ We shift the creamy consistency into jars and tightly twist the lids.
√ now to the bottom large pot put the towel down and place the jars on it. Pour water into the pot, close the lid. Cook 4-5 hours in boiling water.
PHOTO RECIPES. COOKING HOME BOILED SAUSAGE
How to make a delicious chicken fillet and cream in an hour and a half homemade sausage.
CLICK
Store-bought sausage has recently ceased to satisfy the needs of customers: sometimes its components are too doubtful, and the taste is often not very pleasant. Boiled sausage at home is much more useful and less dangerous, and the financial costs for its preparation will be somewhat less. Therefore, you should roll up your sleeves and start making your own meat delicacy.
Timeless classics are also in this recipe.
To end up with a kilogram loaf of sausage, you will need the following products:
- meat - beef (highest grade) and pork (not too fatty) 0.4 and 0.35 kg each, respectively;
- 0.1 kg bacon;
- 2-3 testicles;
- 0.1 kg of chopped garlic (can be grated on a fine grater);
- 1.5 tablespoons of salt;
- seasonings: ground black pepper, allspice, nutmeg and sugar in a total of 3 g.
Well-washed beef or pork intestines of sufficient diameter (approximately 5-6 cm) will be used as a casing. This product can be replaced with artificial.
The preparation procedure is as follows:
- The meat is well washed, dried, if necessary, separated from the bone and ground into minced meat.
- The lard is crushed and mixed into the minced meat.
- Eggs and seasonings are added to the mass, and then thoroughly mixed.
- The resulting mass is filled into the prepared shell. If there is no special device, then you can do it manually.
- On both sides, the shell is sealed, and then sent for heat treatment.
High temperature processing takes place in 2 stages:
- Smoking. The loaves are suspended in a smokehouse and subjected to high temperature, raising it within half an hour from 70 to 110°C. You can replace smoking with a similar processing in the oven.
- Cooking. A loaf of sausages is boiled in hot water(70-90°C) for about half an hour.
After the procedures, the product is cooled in cold water. The calorie content of the finished product is quite high: 257 kcal per 0.1 kg.
A simplified sausage recipe with only one type of heat treatment - cooking - suggests the following ingredients:
- meat: chicken (half a kilo), boiled tongue (0.2 kg);
- 2 eggs (whites);
- a glass of milk cream (20%);
- a clove of garlic;
- ground spices: zira, black and spicy pepper½ spoon;
- a spoonful of paprika;
- salt (as needed)
Steps for making homemade sausage:
- Preparation of chicken meat: it is washed, cleaned of bones and chopped together with the tongue.
- Mixing all the ingredients: the result is a fairly thick mass that does not stick to your hands.
- The formation of a button. The stuffing is laid out on parchment and folded. The top is wrapped with five layers of cling film. The ends are twisted and fixed in several places with twine.
- Boil in plenty of water over very low heat. The sausage is dipped into a boiling liquid and cooked for at least 2/3 hours. Periodically, it must be rotated so that the sausage boils evenly.
The last step can be replaced by steam cooking. Only in this case the product will be prepared for at least an hour.
To prepare a smoked delicacy, you will definitely need a smokehouse.
If there is one, then you can safely prepare the necessary products:
- a kilogram of meat - pork or beef (better if both);
- fat 600 g;
- a spoonful of sugar;
- a spoon (without a slide) of salt.
If there is more beef, then sugar and salt are taken a little more (about half a spoonful).
Boiled-smoked sausage is being prepared for a long time - at least 10 hours.
Preparation of boiled-smoked sausage:
- Grind beef meat, add salt and sugar, mix well.
- Minced meat is removed into a container and, covered with a film, left to infuse at a temperature of 3-4 ° C for about 6 hours.
- Pork and bacon are chopped with a knife and mixed with ground beef when it is infused.
- The shell is filled with the finished mass, its ends are tied and pierce in several places so that the air does not break the shell during heat treatment.
- Products are sent to the smokehouse for a couple of hours for high temperature treatment (90-100 ° C). Finished sausages should be brownish red.
- The last stage of preparation is cooking for about an hour.
After heat treatment, the loaf is cooled in cold water (about 10 minutes).
According to GOST
To create a real GOST sausage, you will need the following ingredients:
- meat: beef (highest grade) and pork (not too fatty) in the amount of 0.25 and 0.7 kg, respectively;
- 0.1 kg bacon;
- a couple of eggs;
- a spoonful of milk;
- chopped clove of garlic;
- a mixture of spices (black and allspice ground peppers, nutmeg, sugar) - half a spoon.
You will also need a natural (intestine) or artificial casing.
Creating a delicacy according to this recipe is easy:
- Make minced meat from meat (the smaller it is, the better).
- Grind the bacon.
- Add the rest of the ingredients and mix well.
- Fill the shells, and tightly bandage the edges with a tourniquet.
- Expose the received product heat treatment: smoking (0.5 hours) and cooking (0.5 hours) similar to the classic recipe.
It is important to remember that the more beef in the sausage, the higher the cooking temperature should be finished product.
How to cook from chicken?
The most inexpensive option for preparing a delicacy is homemade boiled chicken sausage.
To make chicken sausage you will need:
- kilogram of chicken fillet;
- 4 egg whites;
- a glass with a quarter of sour cream;
- salt, spices (as needed).
Such sausage is being prepared for at least 1.5 hours.
Preparation includes the following steps:
- Grinding meat to a paste. It is advisable to first remove fat and skin from the fillet.
- Mixing sausage mass. Add the remaining ingredients to the minced meat and mix well.
- The formation of a button. The mass is laid out on a cling film so that the diameter of the resulting loaf is 6-12 cm. The film is wrapped and tightly tied so that no liquid gets inside.
- Simmer for an hour.
After cooking, the product is laid out on a plate and cooled.
Sausage without intestines - in foil
Not everyone will like to pack minced meat in guts (this is a rather laborious task if special equipment is not available). It is much easier to wrap the formed loaf in foil and cook it in this form.
To cook pork sausage in this way, you need to follow these steps:
- Remove all veins, veins and fat from pork (2 kg), and then chop with a meat grinder.
- Grind the resulting mass in a blender.
- Add chopped garlic (5 cloves), dry cream (2 heaping spoons) and salt (as needed). Mix thoroughly with a blender.
- Add spices to the pasty mixture (a little coriander, ground pepper, sugar), an egg, mix well.
- Make sausages from the mass, lay them out on parchment and wrap them like candy, fixing the ends with twine.
- Wrap each "sweetie" in foil, transfer to a saucepan, pour in water. A small plate can be placed on top of the loaves to prevent them from floating.
- Boil the sausage for an hour and 15 minutes after the water boils over low heat.
- Put the cooked products on a plate, and when they cool down, remove to infuse in a cool place (3-4 ° C) for 12 hours.
- After insisting cooked sausage release from the shell and roll in herbal mixture (0.5 tsp each of rosemary, basil, parsley and oregano) and wrap with parchment.
You can also cook beef delicacy in a similar way:
- Grind 1 kg of veal in a meat grinder along with 0.2 kg of lamb fat, a few cloves of garlic.
- Stir in a little curry and dried dill, add a spoonful of salt.
- If the mass turns out to be liquidish, then you can pour a couple of tablespoons of flour or semolina.
- Transfer the stuffing to the foil and wrap it like a candy.
- Bake the sausage in a preheated oven at medium temperature (200°C) for about 50 minutes.
- Cool the finished product by laying it on a dish.
Recipe for multicooker
You can make boiled sausage using a slow cooker. The main difference from conventional way– programmable heat treatment mode. You can cook products in a slow cooker according to any of the above recipes. You can use another option, in which a mixture of beef and turkey is used to prepare the product.
Ingredients:
- meat: 2 kg of turkey and beef;
- 0.3 l of water;
- spices: nutmeg, ground pepper and bay leaf Provencal herbs- taste;
- 3-4 cloves of garlic;
- salt - as needed;
- salty intestines.
Cooking:
- Grind the meat, add the rest of the products and mix thoroughly.
- The intestines are filled with the resulting mass, the ends are fixed with twine.
- Sausages are laid out in a bowl, completely filled with water and cooked in the “Stew” or “Cooking” mode for about an hour.
- When the intestines are cooked, change the mode to "Frying" and fry the sausages for about 10 minutes on both sides.
Before cooking, sausages can be subjected to a half-hour heat treatment in the oven, as in classic recipe. Then they can be served to the table, bypassing the frying stage.
I took P. Agapkin's recipe as a basis, thanks a lot to him for the ideas. Cooking it is not so difficult, and the taste and aroma are just fantastic! Try it and always anathematize the sausage from the store!
Ingredients for Homemade Pork Sausage:
Nutritional and energy value:
Recipe "Homemade boiled pork sausage":
At the beginning of the recipe, I want to give advice: do not make sausage without nitrite salt! Nitrite salt is not only color and taste, it is also a protection against botulism and salmonellosis! Take care of your health!
We divide the meat into two parts, 1 kg each. We scroll one part in a meat grinder, and cut the other into pieces of about 1.5x1.5 cm. Although it could be even larger: 2-2.5 cm.
Then the minced meat and chopped meat are separately laid out in bags, the meat is distributed as thinly as possible and sent to the freezer to cool. We also cool the water in the freezer. We need to cool the meat to such a state when it is covered with ice crystals and begins to "grab", but inside it will still be soft.
When the meat is cool enough, we take out the minced meat, put it in a combine, pour in ice water, add 20 g of salt (10 nitrite + 10 table salt) and mix until an emulsion, well, or close to it. And we definitely make sure that in the process our emulsion does not warm up above 12 gr. S is important! I’ll make a reservation right away, take care of your equipment and don’t put all the minced meat, I divided it into 4 parts, while one was mixed, the others were waiting in the freezer!
When the emulsion is ready, we send it back to the freezer and begin to deal with meat. To chilled meat add 20 g of salt (10 nitrite + 10 table salt) and begin to knead very carefully. We knead for 5-10 minutes, until the meat changes color to brown, the mass becomes sticky and viscous, and we also make sure not to overheat the meat.
Mix emulsion, meat and spices. I have spices GOST No. 1 (for sausages premium), you see the composition. You can add black pepper, nutmeg (or cardamom). Mix thoroughly so that the pieces of meat are evenly distributed in the emulsion.
We stuff the shell, I used collagen 65 gauge. We stuff using a meat grinder with a special nozzle "zevka", or with the help of a sausage stuffer or with my hands, I stuffed it with a meat grinder. We stuff tightly, pierce the air bubbles with a needle. It turned out two such loaves of sausage.
