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 herbs. 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. Peel the bell pepper and chop it 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 beforehand). 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!

Meat sausage is one of the most popular products. It is eaten for breakfast, used as a snack on the holiday table, and 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 long tube attachment from a meat grinder, you need to push the meat into the intestines. 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 prepare the pan 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.

Nowadays it is not difficult to find natural casings for homemade sausage in the retail chain; it is sold in large supermarkets in the meat departments (called “Natural Pork Chains” or “Natural Lamb Chains”), 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 top and inside, pour cold water and leave for 30 minutes. It is better to immediately cut the sausage casing into the required pieces, 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 with 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.

Which sausage is the most delicious for you? Definitely homemade. The one made with the best spices from selected meat. What you can buy in a store or supermarket has practically nothing to do with real sausage. Since it contains almost no real meat (30% is meat, 70% is ground by-products, dyes, flavorings, starch, flour, soy protein, etc.).

And homemade sausage is a real meat product, the aroma and taste of which is not familiar to everyone. This alone is an argument to please yourself and your loved ones with homemade sausage.

Anyone can cook it at home, even a beginner. Only, the process is not very pleasant when you are dealing with intestines. However, the sausage will be simply gorgeous! In addition, it can be stored much longer than store-bought and can be cooked as much as needed. It is perfect as a main course for a picnic or for a family dinner.

Naturally, you can simplify the process a little by using an artificial casing instead of intestines. It is now sold in many stores. However, if you want to cook according to old traditional recipes, then you cannot use anything artificial. In addition, artificial shells are not as safe as real ones.

Sausage cooking sequence

The most difficult part of making homemade sausage is preparing the casings that you will stuff with meat. Only fresh pork (less often chicken, lamb or beef) intestines are suitable for this, which must be rinsed well under running water. It’s better to immediately cut them into pieces approximately 30 centimeters long - firstly, this is the optimal size, and secondly, it will be easier to process.

The intestines that have been washed from the outside must be turned out and then cleaned of the mucus that covers their inner surface. We recommend using the edge of a tablespoon or reverse side knife, placing the intestine on the board. Once the mucus is completely removed, they need to be disinfected. To do this, put it in a weak alcohol solution (fifty grams of vodka per half liter of water) or garden solution (two teaspoons of soda per liter of cold water) for 50-95 minutes.

While they are soaking, you can start preparing the minced meat. There are many different recipes. In addition, sausage is a unique dish with which a lot of people experiment, changing types of meat, adding different spices and ingredients.

Homemade sausage

And here is one of the simple and very old recipes that tells how to make sausage at home. You will need: three teaspoons of salt, seven cloves of garlic, half a teaspoon of ground pepper, 0.4 kilograms of lard, half a kilogram of veal, one kilogram of lean pork.

Lard and meat should be cut into small cubes, pepper and salt. Add half a glass of water and finely grated garlic there. Mix everything well. Remove the soaked intestines from the water, rinse in cold water and turn it out again. Now, using a special attachment from a meat grinder or make one yourself, simply cut off the top of the plastic bottle, and then put the minced meat into the prepared casing. Do not fill too tightly. When filled, tie both ends and place in the refrigerator for 4 hours so that the meat is completely saturated with garlic, pepper and salt.

Then grease a baking sheet with oil and place the sausages on it, making approximately seven punctures on each one in advance. This is necessary so that the sausages do not “swell” when you cook, and excess liquid and the heated air came out freely. Fry at 175 degrees for thirty minutes on each side.

Liverwurst

Good liver sausage is very different from what is sold in stores. It is delicious, fragrant and seems to melt in your mouth. To do it you need: two teaspoons of salt, half a spoon of ground pepper, two cloves of garlic, five hundred grams of lard, beef, veal and beef liver.

Pass the beef liver through a meat grinder. Throw all the meat into the pan and start cooking. Remove the pork five minutes after it boils, the veal – fifteen minutes, the beef – twenty minutes.

The meat should be cooled, then minced, adding garlic. Mix the liver with meat, add pepper and salt. After that, you can start stuffing the intestines. Cook the finished sausages over medium heat for about 50 minutes. Liver sausage is stored and cooled in the refrigerator.

Homemade smoked sausage with onions

You need: a tablespoon of cognac, nutmeg, half a spoon of ground pepper, one and a half teaspoons of salt, three cloves of garlic, one hundred grams onions, five hundred grams of beef, one kilogram of lean pork.

Cut the meat into 2x2 centimeter cubes, add salt and put in the refrigerator for two days. This is done so that it is salted. Then, drain excess water, pork and beef should be finely chopped, mixed with spices, salt, crushed garlic and finely chopped onion. Add cognac and mix well. After this, you can stuff the intestines with minced meat and leave the sausage for 2 days in a cool, dark place. Then smoke the sausage using cold smoke at 20 degrees until the intestine shrinks. Now leave the sausage for 25 days, hanging it in a ventilated area. And only then can they be eaten, since they will acquire a specific smell that is characteristic of sausage.

Homemade hunting sausages

They need intestines, and for minced meat: three cloves of garlic, a teaspoon of pepper, two teaspoons of salt, a kilogram of lean pork, a kilogram of chicken fillet.

Pass the meat through a meat grinder with a large grid. Add crushed garlic, pepper and salt to the minced meat. Mix well and leave for two hours so that the minced meat is evenly soaked. Stuff the intestines with minced meat and make a couple of punctures. Boil in salted water for fifteen minutes, then fry in a frying pan until golden brown. They are eaten both cold and hot.

These are just a couple of recipes for making sausage at home. However, there are still a lot of them. And, despite the huge choice, there is general recommendations which should be followed.

Almost all types of sausage must contain lard. This is done so that it has a delicate taste and is juicy.

You can make sausage not only according to standard recipes, but also using any additives: liqueur, cognac, game meat, bell peppers, potatoes, cheese, olives and other spices.

If you want the sausages to act as a decoration for festive table, it would be appropriate to use original sprinkles. You can use, for example, ground or thinly chopped nuts, as well as sesame seeds.

Video lessons

It is better to soak dried salted intestines in water for an hour or two before using.
To stuff natural intestines when producing homemade sausage, you can use a special attachment for a meat grinder and the meat grinder itself; if you don’t have such an attachment, you can use plastic bottle. The bottle is cut off top part with a neck, the end of the intestine is pulled over the neck itself, and tied with thread for reliability. On the other hand, we begin to fill the cut part of the bottle with minced meat, pushing the minced meat towards the neck. Thus, you can fill all homemade sausages without special equipment.
Make sausages 10-15 cm long, then tie them with thread or make a knot from the intestine itself. This is necessary so that if one of the homemade sausages or sausages bursts during cooking, the rest remain intact and their juiciness is preserved.
Do not try to stuff the sausages very tightly, this will affect their integrity during cooking.
It is very important not to introduce air into the intestines when you fill them with minced meat. This way your homemade sausages won't burst when you cook them.
To be safe, pierce the finished sausages in several places with a thick needle or toothpick so that excess air and moisture can escape through them when the sausage is cooked.
If you bake the sausage in the oven, it is better to grease them with vegetable oil, then you will achieve a beautiful golden brown crust.
Another important point! If you are making homemade sausage at home for the first time, prepare a small batch to start with. Having mastered the entire principle and technology of preparing homemade sausages, move on to a large volume. It is very convenient to make such sausage in advance and store it raw in the freezer, and then throw it into boiling water or into a frying pan. Homemade sausages are prepared very quickly, and eaten even faster!

Homemade sausage and kupat recipes

They are varied, the main thing here is your desire to master this direction and try to pamper yourself and your loved ones with delicious homemade sausage, which our ancestors prepared. You can prepare homemade sausage boiled, baked or raw for drying, use any meat in its preparation: pork, lamb, beef, horse meat, chicken, turkey, and use olives, cheese, mushrooms as additives, Bell pepper. I will offer you several recipes for stuffing the intestines when preparing homemade sausage. I would be very grateful if you add your own versions of this dish in the comments or via the feedback form. I will be happy to publish them in the same post.

Homemade sausages from various meats

When in a homemade sausage recipe homemade you are using different kinds meat, this makes it very tasty. If you like and can eat lard, cut it finely with a knife
For this recipe for delicious homemade meat sausages you will need:
Different types of meat in different proportions:
Chicken breast
Pork, it is better to choose those pieces that are juicier and more tender, for example, pork neck
Lard
Olive oil – 3 tablespoons
Sugar – 1 tablespoon
Salt
Spices
Cooking sausages at home
Pass the pork neck or any other meat through a meat grinder with the attachment with the large holes.
It is better to cut the chicken fillet with a knife and cut the lard into small pieces. Choose the proportions of meat and lard yourself.
Knead the minced meat for homemade sausages well in a large bowl, add spices and chopped garlic to it. Add 3 tablespoons of vegetable oil, preferably olive oil, and a spoonful of sugar.
Once again, knead the minced sausage well with your hands and, before stuffing homemade sausages into a natural casing, cool it in the refrigerator. It is advisable to leave the minced meat for homemade sausages to rest for at least 2 hours, but it is better to leave it in the refrigerator overnight.
Stuff the cleaned sausage intestines with chilled minced meat and follow the subtleties and secrets of making homemade sausages outlined above.

Homemade chicken sausage recipe

This chicken sausage has a very tender taste.

For its recipe we will need:
Chicken – 1 piece
Pork lard (lard) – 150 g
Water - ¾ cup
Powdered milk – 2 tablespoons
Salt
Dried herbs: rosemary, tarragon, thyme, sage, basil, oregano - your choice
Black pepper
White pepper
Garlic – 1-3 cloves (as you like)
Turmeric (gives chicken sausage an interesting color)
Pork intestines (wombs) – 2 meters
Twine or thick threads
Making chicken sausage at home
Wash the chicken, dry it, separate the meat from the bones and skin. Only meat will go into the sausage.
Finely chop the chicken pulp and lard, add water and milk powder (or replace the entire volume of liquid with milk or cream), add all the spices and salt.
Mix the minced meat for homemade sausage well and fill the intestines, the length of the sausages is 10-15 cm.
This homemade chicken sausage can be boiled in low boiling water for about 15 minutes, and then fried over high heat in a frying pan. Or prepare homemade chicken sausages baked in the oven, coating them with vegetable oil to form a beautiful crust.

Homemade Belarusian sausage recipe

This recipe for homemade Belarusian-style sausage uses minced pork, beef and chicken fillet
Belarusian homemade sausage is prepared from:
Pork with fat layer
Beef
Chicken (meat is taken in equal proportions)
Salts
Garlic, calculation: 1 head of garlic per 1 kg of minced meat
Spices (black pepper, coriander, cumin, dill seeds)
PREPARATION:
Chop the meat, salt and add spices.
Fill a natural sausage casing or intestine with minced meat and tie it up.
You can cook Belarusian sausages different ways: fry on both sides in a frying pan, on the grill, on a fire, on a barbecue or baked in the oven.

Homemade sausages – kupaty

According to this recipe, kupaty can be cooked with minced meat and potatoes, meat and rice, or just meat
Recipe for homemade kupats with potatoes

For the recipe for delicious homemade kupaty with potatoes we will need:
1 kg of meat (any kind), chopped lard can be added to dry meat
400 g raw potatoes
Salt
Spices
Cooking kupaty with potatoes
It is better to use meat for kupat that is slightly frozen, so it is easier to cut it into beautiful cubes. Raw potatoes finely chop with a knife. Mix potatoes with meat, salt and spices, stuff sausages. The method for preparing kupats is the same as for homemade chicken sausages.
Pork kupaty with rice

This option is tastier and more economical than just meat pork or chicken kupaty due to the addition of grains to the minced meat. Instead of rice, you can use buckwheat in this sausage recipe.
For the recipe for kupat with rice you will need:
1 kg of any meat
150 g lard (lard)
300 g boiled rice
Salt
Garlic
Pepper
Spices (can be used for barbecue)
How to cook kupaty with rice
Cut the frozen meat and bacon into pieces, mix with rice boiled until half cooked.
Add salt, chopped garlic, pepper, spices to the minced meat and rice, mix.
Stuff the intestines (natural casing) not too tightly, pierce the sausages with a thick needle and boil in low boiling water for 20 minutes.
Then fry the kupaty in a frying pan until nicely crusted.

Homemade liver sausage

This recipe produces the most tender sausage prepared at home. You can eat liverwurst this way or prepare several dishes from it: pancakes with liverwurst, pie or pies with liverwurst
What is homemade liver sausage made from? Of course from
Liver
Lung
Hearts
Large handful of boiled rice
Spika
Salts
Garlic
Spice
The recipe for making homemade liverwurst is simple.
Liver: liver, heart and lungs can be used any kind (beef, pork, lamb). The lung will need to be lightly boiled, as it will take longer to cook than the liver.
Boil the rice until half cooked.
Finely chop the liver with a knife so that it is easy to cut; it is better to freeze it. Do the same with part of the lard. Pass the raw heart, remaining lard and boiled lung through a meat grinder.
Mix minced liver for homemade sausage with rice, salt, chopped garlic and spices, knead well.
Fill the sausage casing with minced liver, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry the liverwurst in a frying pan. Or simply bake homemade liverwurst in the oven or slow cooker, as we did with frying sausages (recipe HERE).

Video recipe on how to prepare homemade sausage from natural raw materials and stuff it into the intestine (belly) using a meat grinder attachment