How to make sausage at home: recipe with photos

Today the shelves of supermarkets are just full range of meats. But unfortunately, the taste often does not match expectations. Homemade sausage is a good alternative to shop, however, the market price per kilogram is often too high. But not every woman knows how to make sausage at home. Another advantage of the home before shopping that you know what is included in their composition.

Based on this, more inclined to making sausage at home, especially those who live in rural areas.

Prepared mainly in winter, for the holidays.

The Sausage at home prepared with your own hands and only the freshest ingredients.

There are several types of homemade sausage-pork, doctoral, without the use of the colon. Also home-made sausage can be smoked, cured, dried, dry.

Consider some of them.

“Classic” recipe sausage at home

Classic homemade sausage is prepared mainly of minced pork. But sometimes it can be replaced with beef, poultry or prepared from several grades at the same time.

It is Important to understand that before you can cook the sausage at home, you have to wonder about how to properly prepare for this products. You first need to rinse well bowel. If you are squeamish, you can buy already peeled in the store. You should also cook the stuffing.

Ingredients:

• Five pounds of pork fatty meat (if it isn't fatty enough, you need to add fat);
• Already cleaned pig intestines;
• Two to three heads of garlic;
• One-hundred grams of salt;
• Spices (you can use a completely different – paprika, nutmeg, coriander, pepper mix and sweet, included).

Start making

Meat cut into small pieces, if possible it is better to grind in a meat grinder. Peel the garlic and finely chop, including pieces that he felt in the sausage.

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Next, salt the meat, add the garlic and selected spices. The stuffing mix. To the meat better soaked and salty with spices, it is necessary to cover the film and send it overnight in the refrigerator.

The next day, proceed to the formation of sausage. To do it best, using a special attachment for meat grinder. To fill the colon with minced meat need not too tight and to ensure that meat and fat are evenly distributed along the entire length.

The Next process is roasting the sausage. To do this, twist it into a ring and connect cotton thread.

Put it on a fireproof surface, oiled. On the sausage with a toothpick make the punctures. This is necessary in order to get out of it superfluous moisture. Otherwise, during baking, the sausage may burst.

To Cook the sausage at home two ways. Consider each of them.

Brewing Process

In a large capacity (it can be a pot or cauldron) pour water, put on fire and bring to a boil. Then on the bottom put the sausage. After it boils, you still need to boil for five minutes. If you do it carefully not to burst a gut. If you overdo it in the boiling water, the intestine may tear and all the stuffing will be in the pot. If that happens, then take out the sausage from the water, waiting for it to cool a bit and cut it to open again bandage and lowered into the water for another couple minutes.

Another important point: when you cook a sausage, make it better just by adding spices. It could be Bay leaf, allspice pepper or dried dill.

Thus, alternately cook all the sausages.

After that, take them and wait until they cool off. You can now slice and serve, garnished with various herbs.

Baking

Cooking sausage at home in the guts, keep in mind that it is better to bake than to cook. So it is better it turns out.

So, put the sausage on a baking sheet, greased with oil or lard, bake it in the oven, preheated to 200 degrees. First sausage bake for half an hour. Then we turn it to the other side and bake for another half hour. The cooking time may be more. It all depends on the work of the oven. The main thing is to make sure the sausage is cooked evenly on both sides until Golden brown.

After you get the sausage out of the oven, it cannot be cut. Let it sit to cool down for about one hour. If you start cutting the sausage immediately, the juice from it will emerge and she will not have the rich taste.

Home Stored product in the refrigerator for four days. If at the expiration of the retention period you have the sausage remains, it is possible to freeze it.

There is another option for the storage of product, which is used most often in the villages for lack of refrigerator. You need to put sausage in ceramic dish and pour the lard.

Sausage at home: a recipe with photo

Another option homemade sausage requires more ingredients. When starting to cook, use a single spice. It is not necessary to buy ready-made mixes, as they contain various emulsifiers and enhancerstaste.

The Ingredients needed to cook sausages at home, a photo of which you can see in the article:

• Three pounds of beef;
• Same amount of pork;
• Half a kilogram of fat or peritoneum;

• Ten meters of the intestines;
• Several heads of garlic;
• One hundred and ten grams of salt (calculation: fifteen grams of salt per kilogram of prepared meat);
• Red and black ground peppers;
• Fifteen tablespoons of alcohol;
• Cold purified water.

To Prepare the utensils and tools with which you will prepare in advance to not be distracted.

So, we will need:

• Two large cutting boards;
• Three basin stainless steel or plastic, each in the amount of seven to nine litres
• Grinder that will be used for cooking meat and getting your colon;
• A set of special gut grinder;
• Pan with a double bottom for cooking;
• Frying pan, to fry sausages;
• The thread to tie the sausage;
• Needle or toothpick to pierce.

Start making

Meat cut into small pieces, do the same thing with bacon. If we use the peritoneum, the initially removed from her skin, and then cut. Do this to ensure that meat is easier to grind in a meat grinder.

All components of mince, then combine and stir.

Peel the Garlic and press out the garlic press. Add to the meat. Stuffing mix with clean hands until smooth. Add salt and spices.

Do it best in the basin. During mixing, add in the beef parts water to the garlic and spices are completely dissolved.

The result should be a viscous mass.

Mince cover with cling film and put in the cold for a few hours or overnight. Every two hours a lot to reach for and mix.

After stuffing infusions generated from a small flat cake and fry it in the pan. If necessary, add the missing components.

Training the gut

Cut the gut into several parts, each of which will be up to a meter long.

Drop in warm water for half an hour, in order to be cleansed from the salt.

Longer check for gut integrity. This is placed on every water faucet and turn on the water. Be careful to not twisting. After hold in hand or hang it over the surface to glass.

Fills the gut

Before you put the nozzle to the guts on the meat grinder, don't forget to remove the grille in order not to grind the meat.

If the nozzle is missing, you can replace the neck of the plastic bottle.

To do this, take the capacity of the size of half a liter and cut close to the neck, so to get a cone.

Then the end of the intestine put on the end of the nozzle, gradually fully stretch the entire length.

End of the intestine is then tied with a thread, or you can just tie the knot.

At the end, make a few holes with a needle, so that when filling it with stuffing that it is not broke.

The Punctures will need to be done across the length of the colon every fifteen centimeters.

Then start feeding the meat into the grinder, holding her hand to not snap.

In the formation of bubbles make a puncture with a needle.

The tied End of the sausage. If you want to make sausages of small sizes, at equal intervals, tie a sausage to a node.

Next, turn her in a circle and tied with string.

Treatment of the raw product

In Addition to baking and boiling, the sausage can be fried, smoked or jerk.

Before you cook the sausage on the already discussed way above, the need to podkoptit for several hours in the hot smoke. If this is not possible, then be dried by hanging in a dry place.

Fry the sausage

This is perhaps the easiest and most delicious method of processing sausage. Fry it in a pan in sunflower oil for approximately twenty minutes on each side.

A Cured sausage

This is the longest method of processing sausage. The ring must be hung for one month in a damp, well-ventilated area.

A day Later after I hung the sausage, it is necessary to make punctures at the distance of five centimeters.

Now with the help of a rolling pin of the sausage produced by the air. Take another soft sausage and begin to roll it with a rolling pin. Then re-hung.

Two weeks Later, the sausage can be enjoyed on readiness and freshness. If you hang it in a poorly ventilated place, the meat can simply go bad.

This sausage is Stored for up to three months in a cool place.

After Considering a few recipes, you can confidently say to cook the sausageat home – no easy task. But taste it, you will realize that I should spend my time and effort to get a true culinary masterpiece.