Homemade cooked pork sausage. How to properly prepare homemade sausage - step-by-step recipe Recipe for cooking boiled sausage
The range of sausages in the store is pleasantly surprising. It would seem that you can choose anything to suit your taste. But more and more often, housewives doubt the quality of store-bought products. There is only one option left - to cook sausage at home. Cooked sausage at home is easy to prepare and turns out incredibly tasty and natural.
Favorite "Doctor's" sausage
Housewives who are determined to treat their household members with exclusively healthy products are interested in how to make boiled sausage at home. This sausage can be added to salads, fried, or eaten with your favorite breakfast sandwiches.
Note! It is best to cook homemade boiled sausage in a ham maker. If you do not have such a device, use foil or juice or milk packaging. This is necessary to compact the meat and give shape to the sausage product.
Compound:
- 1 kg pork pulp;
- 300 g beef tenderloin;
- 1 chicken egg;
- 25 g milk powder;
- 5 g ground nutmeg;
- table salt to taste;
- 1 tsp. granulated sugar;
- 50 ml vodka.
Preparation:
Note! Some housewives prefer to grind meat in a food processor or blender.
Attention! The alcoholic drink will give the finished sausage product a richer color. Vodka can be replaced with cognac.
Note! If you do not have this device, you need to wrap the baking sleeve on top with several layers of aluminum foil.
Spicy homemade sausage
If you like foods that are not too fatty, then you will like homemade boiled chicken sausage. You can improve the taste of homemade sausage with the help of spices and herbs. Garlic will add special notes of piquancy.
Compound:
- 1 chicken breast;
- 2-3 pcs. garlic cloves;
- 1 tsp. table salt;
- 1 tsp. ground black pepper;
- 1 tsp. ground red pepper;
- 10 g edible gelatin;
- ½ part hot capsicum;
- 1 tsp. potato starch;
- 1 tsp. khmeli-suneli.
Preparation:
Note! To prepare homemade sausage, it is better to use chilled breast meat. If you took a frozen product, you need to defrost it in the refrigerator.
Recipe for those who have a smokehouse
Cooked-smoked sausage at home can only be prepared using a smokehouse. Otherwise, the product will not turn out as tasty and aromatic. If you have a smokehouse, you can safely prepare delicious sausage from meat.
Compound:
- 0.6 kg of fresh lard;
- 1 tbsp. l. table salt;
- 1 kg pork tenderloin;
- 1 tsp. granulated sugar.
Note! If you are preparing smoked-boiled sausage from beef fillet, then for 1 kg of meat you need to take 1 tbsp. l. salt and 1/5 tsp. granulated sugar.
Preparation:
- Grind the beef fillet through a meat grinder or in a blender.
- Add granulated sugar and table salt in accordance with the recipe proportions.
- Mix everything thoroughly and put the minced meat in the refrigerator for six hours.
- Meanwhile, grind the pork tenderloin with fresh lard through a meat grinder.
- After the specified time, we combine two types of minced meat.
- The prepared minced meat needs to be filled into the shell. You can take natural or artificial.
- To prevent the sausage from swelling and bursting, we pierce the casing in several places with a needle or toothpick.
- Place the sausage in the smokehouse and cook for about two hours at a temperature of 100°.
- A brownish tint indicates the readiness of the sausage.
- After this, the sausage needs to be boiled for another hour in boiling water.
- Cool the smoked-boiled sausage and serve.
Almost every housewife already has a multicooker. With this kitchen unit you can prepare not only the usual dishes, but also delicious boiled sausage.
Note! After cooking, the sausage can be fried in a frying pan to obtain a golden crust.
Compound:
- 2 kg beef tenderloin;
- to taste salt, bay leaves, nutmeg, Provençal herbs and a mixture of peppers;
- 2 kg turkey fillet;
- 0.3 l of filtered water;
- guts or artificial casing;
- 3-4 heads of garlic.
Preparation:
- We first defrost the meat naturally.
- We wash it, dry it and chop it.
- Beef tenderloin and turkey fillet can be ground in a blender or twisted in a meat grinder.
- Add all the spices and herbs. Mix the mixture thoroughly until it has a homogeneous consistency.
- We install a special attachment on the meat grinder and put on the washed intestines.
- Fill the intestines or artificial casing with the prepared minced meat.
- We determine the length of the sausage ourselves and fix it with threads or special clamps.
- Place the sausage in a multicooker container and fill it with filtered water.
- Select the “Stewing” or “Cooking” program mode.
- Set the timer for 60 minutes.
- After the sound signal sounds, drain the remaining water.
- Place the sausage back into the multicooker container.
- Select the “Frying” program.
- Fry the sausage for 10 minutes on each side.
- Cool the cooked sausage and cut into portions.
Attention! The water should completely cover the sausage product.
The main ingredient in home-cooked sausage will naturally be chicken. Therefore, the choice of this product must be approached with special attention. Perhaps the most important criterion will be its freshness.
Chicken breast is ideal for this sausage. It needs to be cut into small pieces and thoroughly chopped in a meat grinder or using a blender. To prepare the minced meat, I chose a meat grinder and minced the meat twice to make it even more tender. Next, I did all the steps with the minced meat using a blender.
Pour 10% fat cream into the minced meat. Mix well.
Add a medium-sized clove of garlic to the minced chicken. Grind the garlic with the meat mixture in a blender.
From two medium eggs, take only the white. Add it to the minced meat and still - using a blender - combine into a glossy soft mass.
Now we need to work on the secret ingredient, thanks to which home-cooked sausage has a color exactly similar to store-bought sausage. This is beet juice.
We need 30 ml, this is approximately 1.5 table. spoons.
For the required amount of juice, you need to take small beets. Wash it, peel it and either grate it on a fine grater, pass it through a meat grinder or grind it in a blender. I chose the grater.
Transfer the grated or chopped beet mass into clean gauze and squeeze out the juice.
Add the resulting beet juice, salt, and spices to the minced meat.
Mix thoroughly until the mixture in the bowl becomes a uniform burgundy color.
Transfer half of the resulting mass to a sheet of foil.
Next, it will take a little skill to wrap the minced meat in foil in the form of candy.
Try to roll everything tightly so that after cooking, the sausage will be free of voids and unevenness.
It is advisable to tighten the ends of the candy with thread. All this is necessary so that the minced meat does not “run away” and the sausage is cooked evenly.
Do the same with the second half of the minced meat.
For safety, wrap the foil candies in cling film and place them in separate small bags. Tie tightly.
Boil water in a saucepan and place the bags of still raw sausage into it. Cook for 30 minutes. Turn the sausage several times during cooking to ensure it cooks evenly and has a uniform color.
Carefully remove the sausage bags and let them cool completely. Do not rush to take out the sausage and serve. It should be cooled thoroughly. You can unwind the bags, take out the “sweets” and put them in the refrigerator for a couple of hours.
Now you can expand it.
The color of the sausage should be a soft pink shade. Not grey, not yellow and definitely not white.
Using a sharp knife, cut the sausage into rings, place on a slice of fresh bread and taste the taste of home-cooked sausage. I really liked this sandwich, I think you won’t be disappointed either.
From this amount of minced meat I got two medium sausages with a diameter of 5-6 cm. I made them exactly this size, since it is very convenient to cut small sandwiches for tea. You can make the sausage a little thicker (then increase the cooking time slightly), just do not forget to turn it over on different sides while cooking in boiling water. You can also lightly pull the sausage with a thread in several places (at the stage of rolling the minced meat into foil), then after cooking it will be very similar to store-bought.
Home-cooked sausage should be stored only in the refrigerator, 3-5 days at a temperature of 2-6 degrees.
Grind the pork and beef in a meat grinder with a grid, the hole diameter of which is 2 mm. It is better to twist the meat 3 times. Each time the meat should be cooled in the freezer. Cut the frozen lard into pieces approximately 5-6 mm in size (I have larger pieces, since my husband likes large lard in this sausage). Add some of the lard to the meat.
Dissolve sugar in water. Add spices to the meat and knead, gradually adding ice water with sugar and the remaining lard. You need to knead the minced meat for quite a long time (10-15 minutes) until all the liquid is absorbed and the minced meat becomes viscous. If the minced meat becomes warm, it needs to be cooled in the freezer again.
Next, you should stuff the sausage casings with a diameter of 120 mm very tightly; I didn’t have a casing of the required diameter, so I placed the minced meat in a baking sleeve, formed a ball and carefully fixed the ends. Hang the sausage for 2-3 hours at a temperature of 0 to +4 degrees, preferably in the refrigerator.
Then you need to place the sausage in 2-3 more plastic bags, each one carefully tied. Under no circumstances should water get into the sausage! Place the sausage in the multicooker bowl and cover with cold water.
Set the "Multi-cook" mode to 80 degrees, time - 2.5-3 hours (depending on the thickness of the sausage). If you don’t have a multicooker or Multicook mode, you can boil the sausage in a saucepan. Also add water, place on low heat, cook for the same time at a temperature of 80-85 degrees (you need a thermometer). If you don’t have a thermometer, cook as usual, but the water should not boil! Cool the finished sausage quickly under cold water (shower).
Then hang the sausage in a cool place and leave for 8-10 hours. Now the incredibly tasty home-cooked sausage “Lyubitelskaya” is ready to eat! Free it from the bags and sleeves, cut it and serve. This sausage should be stored in the refrigerator in parchment paper for 3 to 5 days.
Bon appetit!
Boiled sausage from the store has long been excluded from the list of natural and healthy 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 common 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 womb, or special molds like “Beloboki” in preparation. In the recipe for delicious homemade boiled sausage, we will use minced pork, a baking bag (sleeve) or cling film. You can cook boiled sausage the traditional way on the stove or in a slow cooker.
Homemade boiled sausage
step by step photo recipe
We will prepare homemade boiled sausage from minced pork. Depending on how you grind the lard, it will look like “Doctor’s” or “Amateur”. For “Amateur” homemade sausage, lard will need to be added in pieces. You can also use smoked bacon or brisket in this recipe. Pork is an optional meat ingredient in the recipe; you can optionally replace it with minced beef, chicken or turkey fillet. This boiled sausage can be given to children if you exclude some spices from the recipe.
Ingredients:
- Pork – 1 kg,
- Lard (or meat layers from the brisket) – 300 gr.
- Onions - 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. (without top),
- Sunflower oil – 1 tbsp. l.
Cooking process:
Wash the meat thoroughly, cut off all the veins and membranes, cut into pieces. Using a blender, finely chop the sausage pork with onions and garlic until creamy.
You can use a meat grinder, or add larger pieces of pork or chicken to the chopped minced meat, then you will get homemade ham sausage.
Beat the egg into the minced pork and stir.
Then add: gelatin, black pepper, nutmeg, semolina, sunflower oil and salt. Mix the sausage mass thoroughly again so that all the spices are evenly distributed in the minced meat.
Today I don’t use the Belobok ham maker, in which I usually like to cook pressed homemade sausage, but take an ordinary baking bag (sleeve). I decided to try how to cook homemade sausage without special equipment.
Place the minced meat for the sausage tightly in a bag, roll it up and tie it with a rope (string) in several places (so that the sausage is tight).
Cook homemade sausage after boiling for 2 hours over low heat (but keep it boiling). A tightly tied baking bag with minced meat must be placed in a saucepan so that the water covers it.
You don’t have to watch the sausage cooking process at the stove, but cook homemade boiled sausage in a slow cooker in the “Stew” or “soup” mode, cooking time in the multicooker is 2 hours.
The second method: cook the pork sausage in the evening at the specified mode for 1 hour, then the multicooker will switch to heating mode until the morning. Before starting cooking, you need to pour boiling water over the sausage. In the morning, remove homemade sausage in a baking bag from 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 yet, overnight) and you can try it!
Bon appetit!
We thank our reader Svetlana Burova for the recipe and step-by-step photos of preparing homemade pork sausage in a bag.
Other ways to make homemade boiled sausage
Also, according to this simple recipe, homemade sausage can be prepared 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 needs to 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, adding a little water to the baking dish.
And a little more about how you can cook sausage at home without special equipment.
You can also place minced pork or other meat for homemade sausages in cling film. To do this, you need to cut a rectangle from cling film, put raw minced meat in the form of a sausage in the middle, wrap it tightly with film and tie the ends on both sides. Since these sausages will be smaller in size, you need to cook them less. Cook in salted water over low heat for 45-60 minutes after they boil.
Advice:
In order for home-cooked 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 it, dear friends, and experiment!
Homemade sausage turns out very tasty, and you will be preparing 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 Recipe Notebook.
Store-bought sausage has recently ceased to satisfy the needs of customers: sometimes its components are too questionable, and the taste is often not very pleasant. Cooked sausage at home is much more healthy and less dangerous, and the financial cost of preparing it will be somewhat less. Therefore, it’s worth rolling up your sleeves and starting making your own meat delicacy.
This recipe also has a timeless classic.
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, respectively;
- 0.1 kg bacon;
- 2-3 testicles;
- 0.1 kg of chopped garlic (can be grated on a fine grater);
- 1.5 spoons of salt;
- seasonings: ground black pepper, allspice, nutmeg and sugar in a total amount of 3 g.
Well-washed beef or pork intestines of sufficient diameter (approximately 5-6 cm) will be used as the casing. This product can be replaced with an artificial one.
The preparation procedure consists of the following steps:
- The meat is washed well, dried, if necessary, separated from the bone and ground into minced meat.
- The bacon is crushed and mixed into the minced meat.
- Add eggs and seasonings to the mixture and then mix thoroughly.
- The resulting mass is filled into the prepared shell. If there is no special device, then you can do this manually.
- The shell is sealed on both sides and then sent for heat treatment.
High temperature treatment takes place in 2 stages:
- Smoking. The loaves are suspended in a smokehouse and exposed to high temperature, raising it from 70 to 110°C within half an hour. Smoking can be replaced by similar processing in the oven.
- Cooking. The sausage loaf 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 recipe for preparing sausage with only one type of heat treatment - boiling - assumes the following composition of 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 seasonings: cumin, black and hot pepper, ½ spoon each;
- a spoon of paprika;
- salt (as needed).
Steps for preparing homemade sausage:
- Preparing chicken: it is washed, boned and chopped together with the tongue.
- Mixing all the ingredients: the result is a fairly thick mass that does not stick to your hands.
- Forming a loaf. The minced meat is laid out on parchment and rolled up. Wrap the top with five layers of cling film. The ends are twisted and fixed in several places with twine.
- Cook in plenty of water over very low heat. The sausage is lowered into boiling liquid and cooked for at least 2/3 hours. It needs to be turned periodically so that the sausage cooks evenly.
The last stage can be replaced by steaming. Only in this case will the product be cooked for at least an hour.
To prepare this smoked delicacy, you will definitely need a smokehouse.
If you have one, then you can safely prepare the necessary products:
- kilogram of meat - pork or beef (it’s better if both);
- lard 600 g;
- spoon of sugar;
- a spoon (without a slide) of salt.
If there is more beef, then take a little more sugar and salt (about half a spoon).
Cooked smoked sausage takes quite a long time to prepare – at least 10 hours.
Preparation of boiled smoked sausage:
- Grind the beef, add salt and sugar, mix well.
- The minced meat is placed in a container and, covered with film, left to infuse at a temperature of 3-4°C for about 6 hours.
- The pork and lard are chopped with a knife and mixed with the minced beef when it has steeped.
- The shell is filled with the finished mass, its ends are tied and pierce in several places so that the air does not rupture the shell during heat treatment.
- The products are sent to the smokehouse for a couple of hours to be treated at high temperature (90-100°C). The 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 quantities of 0.25 and 0.7 kg, respectively;
- 0.1 kg bacon;
- a pair of eggs;
- spoon of milk;
- chopped garlic clove;
- a mixture of spices (ground black and allspice, nutmeg, sugar) - half a spoon.
You will also need a natural (guts) or artificial casing.
It’s easy to create a delicacy using this recipe:
- Make minced meat (the smaller it is, the better).
- Grind the bacon.
- Add the rest of the ingredients and mix well.
- Fill the shells and tie the edges tightly with a tourniquet.
- Subject the resulting product to heat treatment: smoking (0.5 hours) and cooking (0.5 hours) similar to the classic recipe.
It's important to remember that the more beef there is in the sausage, the higher the cooking temperature should be finished product.
How to cook with chicken?
The most inexpensive option for preparing a delicacy is homemade boiled chicken sausage.
To create chicken sausage you will need:
- kilogram of chicken fillet;
- 4 egg whites;
- a glass and a quarter of sour cream;
- salt, spices (as needed).
This sausage takes at least 1.5 hours to prepare.
Preparation includes the following steps:
- Grind meat to a paste. It is advisable to first remove fat and skin from the fillet.
- Mixing the sausage mass. Add the remaining ingredients to the minced meat and mix well.
- Forming a loaf. The mass is laid out on cling film so that the diameter of the resulting loaf is 6-12 cm. The film is wrapped and sealed tightly so that no liquid gets inside.
- Cook over low heat for an hour.
After cooking, the product is placed on a plate and cooled.
Sausage without guts - in foil
Not everyone will like packing minced meat into intestines (this is quite a labor-intensive task if you do not have special equipment). It is much easier to wrap the formed loaf in foil and cook it that way.
To prepare pork sausage this way, you need to follow these steps:
- Remove all veins, streaks and fat from pork (2 kg) and then grind using a meat grinder.
- Grind the resulting mass in a blender.
- Add chopped garlic (5 cloves), dry cream (2 tablespoons) and salt (as needed). Mix thoroughly with a blender.
- Add spices to the paste mixture (a little coriander, ground pepper, sugar), egg, mix well.
- Make sausages from the mixture, place them on parchment and wrap them like candy, securing the ends with twine.
- Wrap each “candy” in foil, place in a saucepan, and pour in water. You can place a small plate on top of the loaves to prevent them from floating.
- Cook the sausage for an hour and 15 minutes after the water boils over low heat.
- Place the cooked products on a plate, and when they have cooled, put them in a cool place (3-4°C) for 12 hours.
- After infusion, remove the finished sausage from the casing and roll in the herbal mixture (0.5 tsp each of rosemary, basil, parsley and oregano) and wrap in parchment.
You can prepare a beef delicacy in a similar way:
- Grind 1 kg of veal in a meat grinder along with 0.2 kg of lamb fat and several cloves of garlic.
- Stir in a little curry and dried dill, add a spoonful of salt.
- If the mass turns out to be liquid, then you can add a couple of tablespoons of flour or semolina.
- Transfer the minced meat to foil and wrap it like candy.
- Bake the sausage in a preheated oven at medium temperature (200°C) for about 50 minutes.
- Cool the finished product by placing it on a plate.
Multicooker recipe
You can make boiled sausage using a slow cooker. The main difference from the conventional method is the 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 each of turkey and beef;
- 0.3 l of water;
- seasonings: nutmeg, ground pepper and bay leaf, Provençal herbs - to taste;
- 3-4 cloves of garlic;
- salt - as much as needed;
- salty intestines.
Preparation:
- The meat is chopped, the remaining products are added and mixed thoroughly.
- The resulting mass is filled with the intestines, the ends are secured with twine.
- The sausages are placed in a bowl, completely filled with water and cooked in the “Stewing” 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, you can heat the sausages for half an hour in the oven, as in the classic recipe. Then they can be served to the table, bypassing the frying stage.