For each housewife it is important not only to feed their households, but also to make the food useful. Recently, more and more families refuse to use store sausages in favor of home-made products..
Secrets of making homemade sausages
You should also choose auxiliary ingredients: guts, beef tallow, spices.
When choosing, pay attention:
- If you want to buy pork, pay attention to its fat. If it is with good flavor, not thick skin and pleasant taste, then the sausages from this meat will be delicious;
- When choosing a lamb, pay attention to the veins. If they are soft to the touch, then the meat will be tender;
- Spices are best taken fresh ground. They can both be purchased on the market and grind at home.
Guts can be purchased on the market. They will serve as a casing for future sausages. It is best to take the pork, although they are also used and lamb, and chicken, and beef.
Before using them, cut them into portions (the optimal length is 30 cm). This will avoid unnecessary problems during preparation. Next, they need to be cleaned of internal mucus and disinfected in soda or alcohol solution of water for at least an hour.
Beef tallow is best for roasting or stewing, which can also be purchased on the market..
In addition to the main ingredients, you will need another meat grinder, blender or food processor for chopping meat products..
|chicken fillet –||0.7-0.8 kg|
|pork –||0.1-0.2 kg|
|garlic –||a pair of teeth|
|cream (it is allowed to replace milk) –||half cup|
|beets –||1 PC.|
|Time for preparing: 180 minutes||Calories per 100 grams: 122 Kcal|
What kid doesn’t like doctor sausage? But, unfortunately, giving the store product is becoming worse. In this case, it is better to cook such a sausage at home without adding harmful ingredients..
First you need to squeeze the juice out of the beets and set aside, proceeding to the next step. Take a blender, food processor or meat grinder. We grind chicken fillet in her / him, after which we also add garlic.
Pork should not be ground in a blender, but cut into small pieces. Add it to chicken fillet with garlic.
Now you can pour in milk or cream, beet juice, add starch, as well as spices. From spices suitable ground black and white peppers, marjoram, salt. Now all components need to be mixed thoroughly..
The final step is cooking directly. The sausage is shaped using a tetrapack that is wrapped in a roasting sleeve. The edges of the sleeves should be tightly closed to prevent water from entering..
Put a suitable container with cold water on medium heat, put a sleeve with sausage there. When the water boils, it is recommended to reduce the fire and cook for another 45 minutes. After the sausage comes out of the pan and cooled. In this case, it is not necessary to remove it from the package. This is done when it has completely cooled..
Fragrant “Krakow”: a step by step recipe
In order to make such a dish are necessary:
- Approximately 1.1-1.2 kg of beef;
- 1.5-1.6 kg of pork;
- 1.2 kg – pork belly;
- 75-80 g of salt;
- Three to four cloves of garlic;
- 5-6 g of glucose;
- Shells (guts);
- Pepper (peas and ground) – 4 g each.
To begin, we will examine the meat parts. Cut off the fat part of the pork and put it in the freezer with the brisket. Few frostbite they will be easier to cut..
Beef and the remaining pork need to grind. It is best to use a meat grinder, not a blender. The latter copes with this task too well.
Add salt to the minced meat and knead. When he starts to stick, stop and put in the fridge for 24 hours..
Next, cut into cubes the size of half cm frostbitten meat pieces.
Getting down to adding spices. Allspice must not be added whole, but crushed. Use the mortar. Now add mince to the spices and diced bacon and pork.
We proceed to the formation: we take shells or guts, tightly stuff them with minced meat, after which they need to be very firmly tied. When all the sausages are formed, they must be left for several hours (5-6 is enough) at a temperature of 9-12 degrees.
After that, they should hang overnight at room temperature, and only after that can they be hung out in a smokehouse. The temperature should rise to 90 degrees in an hour. To monitor the temperature in the sausage, it is necessary to stick a sensor into it. It is necessary that the air temperature fluctuates from 90 to 95 degrees, and inside the sausage – within these values..
Next stage smoking. It is best to smoke on oak chips for at least 3 hours. This process can be done and longer: according to the norms, it should be at least 6 hours. The temperature is reduced to 40 degrees.
Ready sausages leave in a cool and well-ventilated room for 24 hours, then put in the refrigerator.
Cooking jerked sausage
To bungle another kind of sausage – dried, it is necessary to prepare the following components:
- Beef – about half 1 kg;
- Fatty pork – 1.5 kg;
- Round for the formation of sausages;
- Salo – a small piece up to 100 g;
- Coarse salt – 60-65 g;
- Sugar – 15-18 g;
- Provencal herbs – a teaspoon without top;
- Ground nutmeg – a quarter of a teaspoon;
- Black pepper – a couple of teaspoons;
- Coriander seeds – two tablespoons;
- Cognac – 70-75 ml.
First of all, we take a frying pan and heat the coriander a little. Just a few minutes, until the aroma of it becomes a little more. Next, you need to crush it in a mortar, after which the rest of the spices are poured to it..
Beef and pork should be washed and cut into small pieces (3-3.5 cm). You must ensure that the pieces were without streaks. Add to them salt, brandy, sugar and half of the spices prepared. We mix. Now it is possible to close the container with meat tightly and remove for the process of marinating for a day and a half in the refrigerator.
After the allotted time, you can get the meat and begin to prepare the shells. Pre-soak the pork trunk for half an hour in water. While the casings are soaked, we return to the meat. It needs to be minced. It is best to use a nozzle that has the largest holes. Now add the second part of the spices and a very finely chopped piece of bacon.
We start the finished shell stuffing. This should be done tightly so that there is no air in them. If, however, you notice that there are bubbles in some places, use a needle to release them. Now they can be hung to fade into a secluded place without drafts (the balcony is best suited).
Drying takes an average of 4 to 10 days. To understand whether sausage is ready, pay attention to the consistency and its volume. If it is already solid and has lost at least 30% of its weight, it can be considered finished.
How to make juicy bloodskin
To get 2.5 kg of delicious blood sausage, you will need the following products:
- Pork blood – 1 l;
- Pork neck – about 200-300 g;
- Pork fat – 800-850 g;
- Salted lard – 150 g;
- Onions – 2 pcs .;
- Buckwheat – 2 glasses;
- Cream – a glass;
- Wine Vinegar – 1 tsp;
- Spices – cloves, nutmeg, paprika, black pepper;
The first step is to boil the neck: after the water boils, cook for one and a half hours. The resulting broth is filtered, and the cooled neck is very finely cut.
The remaining broth after the cervix is returned to the stove, where it is brought to a boil. There the grain is poured and cooked to full swelling. On average, it’s about half an hour.
Fat, onions and lard are cut into small pieces. Next, prepare the pan, where we add the fat first and wait until the fat is melted, then put the onion there. A bit later and add the last component – fat. After 15 minutes we remove from fire.
We proceed to the preparation of blood: add a little vinegar to it, stir and filter. Pour it into the saucepan with the finished porridge. Next, add fried onions, fat and lard, spices and salt. After this cream is added, and the products are well mixed.
Shells are stuffed with minced meat. In parallel, you need to put a large pot of water and bring it to a boil. We put sausages into it and reduce the fire. Boil until the sausage is firm. If in the process it starts to float, it means there is air in it: you need to pierce it with a needle so that the bubbles come out.
Amazing liver pudding sausage
Liver sausages are not only incredibly tasty, but they also cook quickly enough. Have to take:
- Liver – half 1 kg;
- Onions – 3 pcs;
- Eggs – 3-4 pieces;
- Salo – 250-300 g;
- Semolina – 3 tablespoons;
- 3-4 cloves of garlic;
- Half a glass of milk;
- Spices, salt;
- Roasting oil.
It is easy to please relatives with such sausages: finely chop the bacon, chop the liver in a meat grinder or blender. Mix and add eggs, salt, spices.
We set aside the stuffing. Onion cut and fry. Add to the stuffing, then fall asleep to the same cereal and mix.
Now you can proceed to the formation. Shell stuffed and tightly tied. We bake sausages in the oven at 180 degrees for about 40-45 minutes.
Liver sausage: a simple and unusual recipe
To create these sausages you need:
- Leaver – about 2 kg;
- Onions – 3 pcs;
- Eggs – 17-20 pieces;
- Sour cream – 0.5 kg;
- Salt, spices.
Leaver need to boil. When it is ready, send it to a meat grinder and grind. Then alternately add eggs, sour cream, salt, spices to it. After each ingredient, the mass must be mixed..
Next, prepare the shell and fill them. It should be noted that it is necessary to fill tightly so that there is no air left in them. If, with further cooking, there is air in them, they can burst. Therefore, even if you notice bubbles, use a needle to release them..
Boil need about half an hour on low heat. After that, put the sausages on a baking sheet and bake for about 2-3 hours at a temperature of 150-180 degrees. So that they do not stick, you can lay a baking sheet or put wooden skewers. They also prevent sticking to the pan when baking..
Some sausages really take a lot of time. However, the result is certainly worth it. In addition, it is recommended to follow some tips:
- Few people know, but alcohol is added to the stuffing to disinfect it. Nitrite salt can also be used;
- Pepper can be taken already ground, and you can take it in the peas and independently of it. In this case, it will be fragrant;
- Coriander can be taken and ordinary, but the most fragrant – Indian;
- When preparing a doctoral sausage, you can not use guts. In this case, a cake pan can serve as a mold, which is then placed in a roasting sleeve so that water does not get into it;
- In the markets, ready-to-use guts are usually sold. Therefore, in order not to spend too much time on the preliminary stages, it is better to take ready-made.
And here you can see the recipe for dietary doctor sausage how to make it at home:
Thank you for your attention and good homemade sausage cooking.!