Nowadays it’s not difficult to find in the trading network natural casing for homemade sausage, it is sold in large supermarkets in the meat departments (called “Natural pork casings” or “Natural lamb casings”), you can also buy them in online stores. The casings are sold peeled and stored in large quantities salt. But still, before you start preparing homemade sausage, I recommend cutting off a small piece of the casing and boiling it (10 minutes), then cool and try. The casing should be tasteless and odorless, if something is wrong, throw it away and prepare something else from the meat. If everything is in order with the casing, then to fill the sausage, the casing needs to be rinsed well under running water. cold water on top and inside, pour cold water and leave for about 30 minutes. It is better to immediately cut the sausage casing into the necessary pieces of the required length (in my opinion, a piece of 1.2-1.5 meters will be just right).

Cut the meat and lard into small pieces. If the meat is fatty, then you don’t need to add lard; if the meat is lean, so that the sausage is not dry, it is better to add lard. The most successful way to grind meat for homemade sausage is to grind it in a meat grinder with a 4-hole grid (pictured). If there is no such grate, you can grind it a little finer, or chop the meat finely with a knife.

Add ground black pepper, minced garlic and salt to the chopped meat and lard. For medium grind salt, to my taste, I put 1 tablespoon level (put the salt in a spoon and remove the slide with your hand so that the salt level is at the edge of the spoon) per 1 kg. meat. By weight it is 15-17 grams. for 1 kg of meat.

Mix the minced meat and start filling the sausage. Remove the knife and grill from the meat grinder and insert the attachment for stuffing sausages. I bought it in the same store as the shell for only 5 hryvnia (20 rubles). Lubricate the nozzle vegetable oil and put the shell on the nozzle like a stocking. We tie the edge of the shell into a knot.

We pierce the edge of the casing with a pin and begin to grind the sausage mince through a meat grinder. So gradually fill the shell with minced meat.

Do not stuff the meat into the casing too tightly; periodically twist the sausage several times, this is necessary for further convenience when rolling it into a ring. You also need to sometimes pierce the shell with a pin. to release the air and the shell will remain intact when frying.

When all the shells are filled, you need to tie the ends into a knot or simply tie them with thread. Next it's time to bake the sausage.

The tastiest sausage is baked in the oven in a sleeve. This sausage turns out soft and rosy. There is another big advantage of this method of baking sausage - it is that the oven remains clean after such baking.

Place the sausage in the sleeve, pour 2 tbsp into the sleeve. spoons of water, pinch, place on a baking sheet and send to preheated to 180°C. oven. After 15 minutes, reduce the temperature to 150 degrees and cook until the sausage is lightly browned (another 20 minutes). Then turn off the oven and leave the sausage for another 10 minutes.

During the cooking process, a lot of liquid and fat will leak out of the sausage. If you bake in a sleeve, the fat remains in the sleeve and not in the pan. The only thing that is a little inconvenient is that you can’t turn the sausage over in the sleeve and it may not be as brown on the bottom as on the top. This does not affect the taste in any way.

If you bake sausage without a sleeve, then you need to put dry branches of a fruit tree (I have cherry) on the bottom of the mold in which you bake the sausage and pour a little water on the bottom of the mold. You need to put the sausage on the branches and it won’t burn and will also get flavor from the branches.

The temperature and baking time are the same as for baking in a sleeve. With this method of baking, the sausage can be turned over for an even color. If the sausage ring is large, it is better to tie it together in several places with threads, then the sausage will not break when turning it over.

You can also tie a ring of sausage, boil it for 5 minutes, then bake it on branches in the oven. Using methods 2 and 3 of baking, the sausage will also be very tasty, but a little drier than when baked in a sleeve.

Sausage at home It is easy to prepare, and you will get a whole lot of pleasure from a tasty and high-quality product.

This is a delicacy beloved by many. Tasty, aromatic and juicy - they are considered an excellent option for any meal - breakfast, lunch, and dinner.

Grocery stores offer a wide range of raw smoked and cooked sausages, ham, sausages and small sausages. But, unfortunately, buyers are not confident that these meat products are made from high-quality raw materials. In fact, this problem is easy to solve - you can prepare natural homemade sausage on one's own. In this case, you will be sure that it is made from fresh good meat and does not contain harmful additives or flavors.

Homemade sausage without guts: a recipe for making a delicacy

Of course, the most delicious sausage is made with your own hands from high-quality ingredients, without stabilizers, color fixatives and other not very healthy impurities. However, many housewives rarely prepare such a delicacy due to the fact that they do not want to spend precious time preparing the intestines. But you don’t have to use them to decorate this meat snack! In this article we will tell you how to prepare homemade sausage quickly and easily, without using pork intestines. They can be perfectly replaced with foil, cling film, or use a baking sleeve. Homemade sausage without intestines turns out amazingly tasty - juicy, aromatic and moderately spicy. And the main thing is to do it quite simply and tirelessly.

Cooking delicious homemade sausage from pork and chicken

In order to make a great deli meat yourself, you will need to prepare some ingredients. First, you need to purchase fresh pork tenderloin (1.5 kg) and chicken fillet(1 kg). Secondly, for greater juiciness, you will need a small piece of lard (about 250 g). Thirdly, you will need eggs (4 pcs.), salt (2 tsp) and starch (4-4.5 tsp). To give the sausage an excellent aroma, we will use garlic, black peppercorns, allspice, a mixture of herbs and spices (for example, curry). And, of course, preparing homemade sausage without intestines is not complete without food foil. After preparing all the ingredients, you can start working.

Homemade sausage without guts: recipe and cooking technology

First, wash the meat, lard and chicken fillet. Cut these products into small cubes. Beat the eggs with a whisk. Add to them the required amount of salt, as well as spices and spices. Finely chop the pre-peeled garlic. You can put it through a press. Add the paste to the eggs. Add starch there. Remember to add it a little at a time so that no lumps form in the egg mixture.

How to cook homemade sausage? It's very simple: mix meat, lard and chicken fillet in a saucepan. Add the egg mixture. Mix all ingredients well. Spoon the prepared minced meat onto a piece of foil. Give it an oblong sausage shape and roll it up, sealing the edges tightly. This is required so that the juice does not leak out during baking. Preheat the oven to 180˚C. Place the sausage on a baking sheet and place in the oven for an hour. Before serving, remove the foil and cut the flavorful meat snack into pieces. As you can see, preparing homemade sausage without intestines is not particularly labor-intensive and will not take much time. The dish turns out to be very juicy, not too greasy, and, importantly, 100% natural. You can store homemade sausages in the freezer for a long time. Bon appetit!

Another great pork sausage recipe (without intestines)

To prepare this delicious snack you will need pork pulp (700-800 g), butter (120-150 g), lemon juice, salt. You also need spices - dried thyme and tarragon - and wooden skewers. So, how to prepare such a snack as homemade sausage without intestines yourself? The recipe is as follows: wash the pork and cut it into pieces no more than 5 mm thick. Using a kitchen hammer, beat off the layers of meat. Salt and pepper them to taste and place in a deep bowl. Sprinkle the pork well with lemon juice and leave to marinate. After 15 minutes, lay out the layers of meat in a long strip. In this case, their edges should slightly overlap each other. We also beat off all the “joints” a little with a hammer. Sprinkle the meat with herbs. Place the butter, pre-cut into pieces, in a row in the center. Carefully roll the workpiece into a tube, forming it into a “snail”. We fix our sausage with wooden skewers and place it on a greased butter baking tray Place the appetizer in an oven preheated to 180˚C for 60 minutes and bake. Now you know how to make sausage without intestines. After cooking, remove the skewers, let the product cool slightly and serve.

Low-fat homemade sausage without guts

This recipe should be adopted by those who are trying to keep their figure in shape and prefer to cook healthy, low-calorie food. The poultry dish turns out to be absolutely not greasy, and at the same time simply melts in your mouth. You will need turkey fillet - 1 kg, cream 20% - 400 ml, white from four eggs, ground black pepper, seasoning. Poultry sausage can be safely eaten without any fear of gaining weight. Its calorie content is only 120 kcal/100 g.

Let's start preparing homemade sausage by processing the poultry fillet. Wash and grind to a puree using a blender. Place the resulting mass in a deep container and add egg whites, salt, pepper and cold cream. Mix all ingredients well.

Variations: boiled sausage

Let's cut a piece cling film and put 1/4 of the minced meat on it. Wrap it up to form a sausage. Secure the edges with thread. Let's do the same thing three more times - in the end you should get four small-sized sausages. Now let's start cooking - pour water into the pan and place the container on the stove. Bring to a boil, reduce the heat to low. Place the sausages in the pan and boil them for an hour. In this case, the meat products should be pressed down with a saucer so that they do not float. An hour later, take them out and cool. Remove the cling film, take parchment paper, and roll it out on the table. Sprinkle Italian herbs seasoning on it. Place the sausage on top and wrap it up. We repeat this procedure three more times. After this, put the snack in the refrigerator for 8-10 hours. Before serving, remove the paper and cut the delicacy into portions.

Delicious and original: chopped chicken sausage

For those who love unusual and interesting dishes, this recipe is sure to please. Homemade sausage (without intestines) turns out to be very tender, with a rich taste and pleasant aroma. To prepare it you will need the following ingredients:

• chicken fillet - 1.5 kg;
• boiled carrots - 2 pcs.;
• sweet bell pepper - 3 pcs.;
• walnuts - 150 g;
• gelatin - 2 sachets;
• garlic - 7 cloves;
• salt - 2 tsp;
• seasoning - 1.5 tsp.

We will tell you further how to make homemade sausage without intestines. The recipe is simple. First, we process the meat - wash it and cut it into small cubes. bell pepper clean and chop into strips. Boil and chop the carrots. Walnuts and peel the garlic and then chop it. In a deep bowl, mix chopped poultry, nuts and vegetables. Add seasoning, salt, garlic, instant gelatin (it does not need to be diluted first). Mix all ingredients well.

Forming sausages from minced meat

In order to give the resulting mass the shape of sausages, we use cling film. Roll out and place 1/5 of the minced meat on it. Let's give the workpiece an oblong shape. Wrap the mass, tightly winding the film. Using your hands, press the sausage on all sides. Repeat the procedure with the rest of the minced meat. In total you will get five products. You can play it safe and wrap each one with another layer of cling film. How to cook homemade sausage in this case? Pour water into a large saucepan and bring it to a boil. Let's reduce the heat and place our sausages on the bottom of the container, pressing them on top with a plate. Close the pan with a lid. Boil the sausages for half an hour, then carefully remove them. Cool them and put them in the refrigerator for 8 hours. Poultry sausages turn out deliciously tender and juicy. Your household will definitely appreciate such a natural, non-greasy and tasty dish. Bon appetit!

Tender homemade rabbit sausage

This dish is dietary, but incredibly tasty. Rabbit meat is rich in vitamins and minerals and contains low amounts of cholesterol and fat. This homemade sausage can be given even to children! To prepare it you will need - 1 kg, chicken egg - 1 pc., dry cow's milk- 1.5 tbsp. l., salt - 0.5 tsp., nutmeg and Bay leaf. We'll tell you how to make homemade sausage: first, wash the rabbit carcass and cut off all the meat from it. Let's pass the pieces through a meat grinder three times - you should get a homogeneous fluffy mass. Place it in a bowl, add salt, egg, milk powder, nutmeg. Mix well. If the minced meat turns out dense, add cold water. Then we put the mixture in the refrigerator. After three to four hours, we take out the minced meat and begin to form the sausages. Cut a piece of cling film and place 1/4 of the minced meat on it. Give the workpiece an oblong shape. We wrap it in film, trying to fix it as tightly as possible. We tie the ends with thread. You end up with a blank that is shaped like a wrapped candy. By analogy, we form several more sausages from the remaining minced meat. Now you need to boil them over low heat for 1.5-2 hours. After which we take out the sausages, cool them and put them in the refrigerator. After two hours, we take them out and cut the film. Now you know how to prepare delicious and healthy sausage with your own hands without intestines. Bon appetit!

Nowadays these are such dubious GMO times when you are at least suspicious of any factory products. Meat production has especially lost the trust of citizens, so homemade minced sausages, the recipe for which we will look at today, are becoming more popular every day. You can’t even imagine how many products you can create using different cooking methods, taking into account the range of meats and additives.

Production technology

The secret of juicy, tasty homemade sausages is the quality of the meat, the peculiarities of preparing minced meat and adherence to the technological process.

So that all your work does not go to waste due to excessive dryness products, we should consider the following points:

Variety of sausages

Homemade minced sausages have a fairly wide range, but how is such an abundance achieved?

So, having mastered the theory, we can safely begin practice. Today we will learn how to make universal minced meat for hunting sausages. Although the procedure is quite lengthy, the result is beyond praise. You can stock up on these products for future use, because their use is simply limitless. They can be grilled or grilled on skewers; they make excellent soup and cabbage soup. They are an excellent addition to any side dish, whether boiled or fried.

Ingredients

• Pork (neck, shoulder or ham) – 2 kg;
• Veal or beef (back of the leg) – 1 kg;
• Lard (preferably smoked) – 300 g;
• Beef broth – 200 ml;
• Ground black pepper – 1 tsp;
• Ground paprika – 1 tsp;
• Garlic - 1 large head;
• Dried dill – 1 tsp;
• Thyme – ½ tsp;
• Coarse salt – 90-100 g;
• Guts for stuffing - 3.5 m;

Preparation

Now we can use finished products at our own discretion. They can be frozen for future use, smoked, boiled, baked, fried; with such supplies, even the most honorable uninvited guests are not afraid of you.

Liverwurst

Ingredients

• Beef liver – 2 kg + -
• - 3 heads + -
• - 2 tens + -
• — 1/2 kg + -
• Sausage casing— 5 m + -
• - taste + -
• - taste + -
• Spices - to taste + -

Preparation

Many people probably associate liverwurst with USSR times. Back then, this penny thing was amazingly tasty and tender, you won’t find anything like it now. However, you can take a risk and cook it at home. For those who are not particularly oriented, liver is the liver, heart, kidneys, in general, internal organs killed cows, lambs or chickens and other rural animals.

As you have already seen, the recipe for making homemade sausages from minced meat is somewhat complicated, but not particularly complicated. The main thing is to find time and be armed with desire, and then your table will always be full of meat delights to the delight of your children and husband....or wife.

Whatever you say, sausage is a very convenient invention of mankind. Have breakfast, have a quick snack, “kill a worm” in the evening - what other product will cope with these tasks just as effectively. For those who don’t want to buy it in the store, we’ll tell you how to cook homemade sausage in the guts in your own kitchen.

Ingredients:

• Pork meat with fat layer - 1 kg;
• sausage intestines;
• cognac - 50 ml;
• salt, garlic and spices - to taste.

If the pork meat does not have a fat layer, then add about 200 grams to the ingredients. lard, otherwise the sausage will turn out dry.

Cooking steps:

1. Finely chop the pork and lard (about 1 cm pieces), add spices and garlic, pour in cognac. Mix thoroughly and refrigerate for at least 12 hours.
2. The intestine must be tightly tied at one end with a harsh thread and stuffed with infused minced meat. It’s more convenient to do this using a special attachment for a meat grinder, but if you don’t have one, you can use a regular spoon. The main thing is not to stuff the intestine too tightly, otherwise it may burst during cooking. If you want to get several small sausages, then tie the intestine with a strong thread at equal intervals as it fills.
3. Tie the open edge tightly, then use a toothpick to make several punctures in the sausage. This is necessary so that the intestine does not burst during heat treatment.
4. Roll the sausage into a ring, place it in a pan of boiling water and cook for 10 minutes from the moment it boils.
5. Pour vegetable oil into a baking dish, place the sausage there and bake in the oven for 50-60 minutes at 220 degrees until golden brown.

Pork sausages can be prepared different ways- in addition to the oven, they can be fried on the grill, in a frying pan, on skewers - in any case, they will sell out with a bang, and guests will be trying to find out the recipe for this dish for a long time.

Liver homemade sausage in the gut

Ingredients:

• any liver - 1 kg;
• chicken eggs - 3 pcs.;
• pork lard - 200 gr.
• onions - 1-2 heads;
• garlic - 4-6 cloves;
• semolina - 6 tbsp;
• intestines - as needed;
• salt, spices, pepper - to taste.

Cooking sequence:

1. Cut the onion into half rings and fry.
2. Grind the liver, garlic, lard, and fried onions in a meat grinder.
3. Add spices, salt, eggs and semolina to the minced meat, mix thoroughly. Leave the minced meat for half an hour for the semolina to swell.
4. We tie one end of the intestine with a harsh thread and stuff it with minced meat. Every 15-20 cm you need to bandage the intestine, forming future liver sausages. Don't forget to poke holes in each sausage with a toothpick or needle.
5. The prepared sausage can be boiled in a pan or baked in the oven for 40 minutes at 220 degrees.

Homemade chicken sausage in the gut

Ingredients:

• chicken fillet - 1 kg;
• chicken egg - 1 pc.;
• greens, salt - to taste;
• intestines - as needed.

Preparation:

1. Grind the washed and dried chicken fillet in a meat grinder, add herbs and salt.
2. We stuff the intestine with minced meat, tie it on both sides with a strong thread, and make several punctures.
3. Cook for 40-50 minutes in boiling water.
4. After cooking, you need to remove the sausage, cool and let it lie in a cold place for about 2 hours. The dish is ready.

If you are preparing chicken sausage not for children, then you can add lard (200 gr.), as well as garlic and your favorite spices, to the recipe. If desired, chicken can be replaced with turkey.

Dry-cured beef sausage in intestines

Ingredients:

• beef pulp - 1 kg;
• well-salted lard - 200 gr.;
• salt - 2 tbsp;
• granulated sugar - 1 tsp;
• ground black pepper - 2 tsp;
• ground red pepper - a small pinch;
• baking soda - on the tip of a knife;
• coriander - 1 tbsp;
• Apple vinegar.

How to cook:

1. Rinse the meat and cut into strips.
2. Fry the coriander in a dry frying pan, then grind it in a coffee grinder.
3. In a separate bowl, mix all the dry ingredients: coriander, salt, soda, red and black pepper, sugar.
4. Rub strips of beef with vinegar, roll in a mixture of seasonings, place in layers in an enamel bowl, cover with a lid, press down with pressure, put in the cold for 12 hours (after 6 hours you need to turn the pieces over and press down on the lid again with pressure).
5. Dip the marinated meat into a vinegar solution at the rate of 2 tbsp. apple cider vinegar per liter of water. After 10 minutes, remove the pieces, squeeze out excess moisture and grind in a meat grinder.
6. Cut the salted lard into thin cubes and add to the meat.
7. Stuff the intestines with the minced meat and tie each piece on both sides.
8. Place the prepared sausages on a wire rack and put them in a place with good ventilation. After 5-6 days, the dry-cured sausage is ready.

How to choose meat for sausage

In addition to the undisputed taste qualities homemade sausage has an undeniable advantage over its store-bought counterpart - the housewife knows for certain exactly what ingredients she used to prepare the delicacy and under what conditions she cooked it.

In fact, making sausage in intestines at home is not that difficult, just follow the recipe and use some tips and tricks.

For cooking, pork, veal, chicken, duck or turkey are usually used, but several types of meat can be combined. It must be remembered that poultry meat is usually a bit dry, so it is mixed with lard or bacon for juiciness.

When choosing pork meat, inspect the lard; if it is soft, tender and has a thin skin, then homemade pork sausage in the intestines will also be tender and soft. If you prefer lamb, then you need to look at the veins - if they are soft, then this is a guarantee that the sausage will be aromatic, tasty and tender.

How to select and prepare intestines for homemade sausage

Buying already prepared intestines for making sausage in a store or market today is not difficult. They can be beef, pork or lamb, and vary in length and diameter.

Beef intestine is preferable for homemade sausage, as it is more durable.

What to look for when choosing guts:

• color - light, without gray shades;
• odor—slight or absent at all;
• density - no large peripheral holes or nodules.

How to prepare intestines for homemade sausage:

• rinse them and then soak them in a weak solution of potassium permanganate or vinegar for 2 hours;
• rinse with warm water;
• Pass water through each section, so you will find holes in the walls of the intestines; in these places they can be cut into separate pieces.

If you find it difficult to find a suitable product, then there is something to replace the intestines for homemade sausage. Collagen film is perfect for an artificial casing - after heat treatment it is edible.

Before use, it must be soaked in saline solution(1 teaspoon of salt per 1 liter of water) for 2-3 minutes, then rinse under running water.

There are a lot of types and recipes for homemade sausage. It can be fried in a frying pan or grill, smoked, boiled, cooked in the oven - in any case, home-cooked sausage in the intestines will not leave anyone indifferent.

Meat sausage is one of the most popular products. It is eaten for breakfast, used as a snack for festive table, and it is an ingredient in many dishes.

A store-bought product raises doubts about its quality, so it is best to prepare it at home.

Homemade pork sausage - a simple and tasty recipe

To make the sausage fatty and nutritious, but at the same time tender and juicy, pork is used as its basis.

You don’t need to buy a huge amount of ingredients for sausage; even a beginner can repeat the recipe.

You will need:

• Pork meat pulp - 1.5 kg;
• Thin pork intestines - 5 m;
• Pork lard - 500 gr;
• One head of garlic;
• Cognac - 36 gr;
• Spices: coriander, thyme, dried basil - all 1/2 tsp;
• Salt and ground black pepper - to taste.

Cooking process:

1. The first step is to process the intestines. If they were in the freezer, they need to be defrosted, freed from mucus and dirt with a knife, turned inside out and rinsed thoroughly under the tap. It is best to cut the five-meter intestine into several smaller pieces. After processing the intestines, soak them in a salty water solution for 60 minutes. Salt will remove microorganisms and bacteria.
2. Let's start with the lard. You need to cut off the skin from it and chop it into small square pieces. If the pork itself has a high percentage of fat content, then use less lard in the recipe.
3. Pork must be prepared by removing bones or veins. Cut into medium-sized squares. (2^2 cm)
4. Place lard and meat in a common bowl. Sprinkle pepper and all other spices on top.
5. Process the garlic using a garlic press and add to the meat mixture.
6. Pour cognac into the sausage base. It will give the dish a specific aroma and juiciness. You can do without it.
7. Now it's time to stuff the guts. Using a tablespoon or a meat grinder attachment - a long tube - you need to push the meat inside the intestine. Don't forget to tie the end. Don't stuff too tightly.
8. After the intestine is filled with filling, tie the other end and put it in the freezer for 4 hours to marinate.
9. The future sausage can be rolled into rings for easier baking. Pierce in several places with a needle to avoid damaging the sausage casing.
10. Place a 5 liter pan of water on the fire and wait until it boils.
11. Add salt and put raw sausage into the pan. Cook for 40 - 60 minutes over low heat.
12. After cooking, the sausage must be placed in the oven. Don't forget to coat the baking sheet with vegetable oil. We put boiled sausage on it.
13. Oven temperature - 180 degrees. Baking time - 40 minutes. During the baking procedure, you need to turn the intestine with meat several times.
14. You can eat ready-made homemade sausage immediately, or you can eat it cold.

Chicken sausage

Chicken is a dietary product. So chicken sausage will appeal to people on a diet, those who monitor their health and young children who are just learning to eat regular food.

Grocery list:

• Chicken fillet - 0.5 kg;
• Milk with 1.5% fat content - 0.1 l;
• One egg;
• Carrots - 0.1 kg;
• Three cloves of garlic;
• Spices to taste.

Preparation steps:

1. From chicken meat make minced meat using a meat grinder. You can process it in a blender, then the meat mass will be more homogeneous.
2. Break an egg into the prepared minced meat, pour in milk, add salt and mix everything.
3. Boil the carrots and chop into small cubes along with peeled garlic.
4. Take special sausage molds or milk cartons and cut off the lid. We put a lot of minced meat into it in the first layer, sprinkle carrots and garlic on top, the third layer is minced meat again. And so on until the box is full.
5. Do not add 1 cm to the top of the sausage base.
6. Wrap the box of minced meat with cling film.
7. Pour water into the pan and put it on gas; after the water boils, place the box with the future sausage in the pan. Water should not get inside the package. Cook in this form for 60 minutes with the lid closed.
8. After cooking, cool the sausage and cut the box. The dish is ready.

Beef recipe

Beef is the middle link. It will make the sausage not too fatty, but not lean either.

Components:

• Beef - 2 kg;
• Lard - 500 gr;
• Salt - 0.05 kg;
• Four cloves of garlic;
• Ground nutmeg - 5 g;
• Spices - to taste.

How to cook:

1. Process the meat by washing it and removing small bones. Cut it into small cubes and pass through a meat grinder with a large grid.
2. Cut the lard even finer and process using a meat grinder. Combine meat and lard in one bowl.
3. Add spices to your taste. This could be coriander, basil, ginger or red pepper. Salt the minced meat and put garlic in it.
4. Mix everything well. If the minced meat seems a little dry, you can add a little water or milk.
5. Process the intestines and stuff them with ground beef. Tie the ends with a string.
6. Place the intestines filled with meat in the refrigerator for 5 hours.
7. After this, you can bake them in the oven, after making holes with a needle along the entire length of the intestines.

Homemade boiled sausage

Recipe Ingredients:

• Pork meat - 1 kg;
• Lard - 0.3 kg;
• One egg;
• One onion;
• Two cloves of garlic;
• Sunflower oil - 17 g;
• Spices to taste;
• Gelatin - 15 gr.

Step-by-step instruction:

1. The pork must be washed and cleaned of foreign objects: films, small bones and chopped together with garlic and onion using a blender.
2. Pour the egg into the resulting minced meat, add your spices and gelatin. Mix everything well.
3. The sausage base can be prepared in special molds, pork or beef intestine, or in a baking bag if you don’t have anything else on hand.
4. Fill a baking bag with minced meat, tie the ends and the middle with a rope.
5. You can start cooking. Cook for two hours over medium heat.

Livernaya

The liverwurst recipe is very simple. It doesn't require a lot of expensive ingredients, and the result is an amazing tasting dish.

Product set:

• Light - 0.8 kg;
• Liver - 0.6 kg;
• Lard - 0.3 kg;
• Heart - 0.4 kg;
• Garlic - 2 heads;
• Onion - 0.4 kg;
• Cream - 0.3 kg;
• Spices and salt to taste.

Recipe for homemade sausage in intestines:

1. The liver should be washed under the tap, the meat of the heart and lungs should be cut into pieces and placed in a pan. Boil for 60 minutes.
2. Chop the lard and liver and grind it through a meat grinder along with pieces of garlic.
3. You can fry lard and onions in a frying pan with vegetable oil.
4. We also process the cooled liver and lungs in a meat grinder.
5. Combine all the ingredients into minced meat, pour cream on top and sprinkle with spices.
6. We fill the intestine with ready-made minced meat and tie its ends.
7. Cook for 40 minutes. Don't forget to pierce the shell with a needle.

Homemade dry-cured chicken sausage

This recipe does not involve boiling or baking in the oven. But here you need patience, as you will have to wait about two weeks for the sausage.

Recipe Ingredients:

• Chicken fillet - 0.5 kg;
• Pork intestines - 0.4 m;
• Two cloves of garlic;
• Coriander - 8 gr;
• Black pepper - 0.5 g;
• Nitrite salt - 4 gr.

Step-by-step preparation:

1. Cut the chicken into thin slices.
2. Add pepper, salt and coriander to the bowl with the chicken pieces.
3. Mix everything and knead the minced meat.
4. Process the intestines in the manner described above and place the meat in them, tie the resulting sausage with a ring and put it in the freezer for 2 hours.
5. It's time for drying. For this purpose, it is necessary to hang the product in a well-ventilated area for three days. Temperature - 15 degrees Celsius. It is best to freeze in the refrigerator overnight.
6. Over the next two weeks, the sausage should constantly hang in the fresh air.

Sausage without guts - in foil

A quarter of the time in preparing homemade sausage is spent preparing the intestines. This is an unpleasant and painstaking task. But you can do without the womb.

What you will need:

• Pork meat - 1 kg;
• Lard - 0.2 kg;
• Four chicken eggs;
• Six cloves of garlic;
• Salt to taste;
• Spices;
• Foil for baking;
• Starch - 40 gr.

Instructions:

1. The meat and lard should be washed and cut into small squares.
2. Break the eggs into a separate bowl and beat, adding starch, salt, pepper, chopped garlic and other spices little by little.
3. Mix everything well, making sure that no lumps form.
4. Make the minced meat, place it on foil and roll it up, tightly bending the edges of the foil.
5. Preheat the oven to 180 degrees and insert the baking tray with the sausage. Baking time - 1 hour.
6. Remove the finished sausage from the film and cut into circles.

Proper homemade sausage for children

The children's body is very fragile, so spices or garlic are not added to food for babies.

If the pork is too fatty and you prefer dietary products, you can add lean beef to the main meat.

Product set:

• Pork meat - 1 kg;
• Beef meat - 1 kg;
• Three cloves of garlic;
• Water;
• Guts;
• Spices and salt to taste.

How to make sausage at home:

Chop pork and beef into small pieces. Mix the minced meat with finely chopped garlic, salt and spices. If the meat mass is too thick, add two tablespoons of water. After that we deal with tripe. Place the minced meat into the cleaned intestines and bake in the oven.