The recipe for making sausages at home. Recipe for tender and delicious homemade sausages

17.09.202027.05.2017

Homemade sausages seem to be a problematic dish only in appearance. If you can overcome disgust when working with the intestines, you will get as a result delicious dishthat everyone will love. And if you experience an insurmountable incompatibility with pork intestines, cook with a cling film casing - also an option.

About the recipe for sausages at home

Sausages can be made from any minced meat, filling them either with the natural casing (intestines), or wrapping them in cling film. "Real", regular sausages - of course, in a casings of intestines. They are more complicated, therefore step by step recipe with a photo it makes sense to do on the topic of "guts". I will definitely tell you about "lightweight" sausages in cling film, it's quite simple.

As for minced meat, chicken is the most dietary, fatter than chicken and pork, and pork and beef is already without discounts on " healthy eating”, Although sausages will be healthier in any case, because you know and control the composition - that's why they are at home.

Natural casing for homemade sausages

So, it all starts with buying pork intestines from the market and preparing them for use. How to do it,. In short: you need to cut the intestines into convenient segments (up to 1 meter long), rinse them and process them a little with the blunt side of a knife, then turn the intestines inside out - repeat all the manipulations. The intestines are quite elastic, it is difficult to tear them, so you should not worry about this. Further, do not turn them out, since the outer part of the intestines should be filled with minced meat. For the best effect, you can soak the intestines in cold water slightly diluted with vinegar for a couple of hours.

About minced chicken

Homemade chicken sausages are quite juicy and soft. The main thing is to use non-dry parts of the bird; chicken chops or whole legs are great. And yet, to be on the safe side, you can add a little fresh bacon and raw potatoes. Chicken meat is either finely chopped with a knife, or twisted through a meat grinder using a large nozzle.

When I cook sausages in cling film, I do without a puff. Diet means dietary. The composition is different, the cooking technology is the simplest. Read about her below.

Ingredients

chicken chop 500 g
pork intestines 100 g
fresh lard 50 g
onion 1 piece
potatoes 1 piece
water 1 liter
vinegar 9% 1 tablespoon
vegetable oil 1 tablespoon
salt, spices to taste

How to cook natural casing chicken sausages

Prepare all the necessary products. Rinse the intestines well and soak in cold water with vinegar for two hours in advance. Chicken meat must be fresh or chilled. Free the carbonates from the bones, and do not throw away the skin - it will come in handy in minced meat.
Rinse the prepared intestines well again under running water and discard in a colander.
For the filling, prepare everything you need when loading the meat grinder. Rinse chicken chops and cut into 3-4 pieces each, peel the potatoes, rinse, cut into pieces. Peel the onions, cut into 4 parts. Cut the lard into small pieces with a knife.
Place the nozzle with the largest holes in the meat grinder and twist all the ingredients.
Reinstall the sausage attachment on the meat grinder, pull the prepared intestine over the tube. Bleed air from the tube if possible. Tie the end of the intestine in a knot. Salt and pepper the minced meat and proceed to filling.
Load the minced meat with a spoon into a meat grinder, drag or twist the sausages as they fill, every 6-7 centimeters. Form 6 sausages in this way.
Prepared homemade sausages first need to boil a little, and then fry in a pan or grill.
It is very convenient to use a double boiler for this purpose. Place sausages in a bowl, place over a container of boiling water and steam for 20 minutes.
Sausages do not need to be pierced, they do not tear or burst at this stage.
Then in a frying pan, in hot oil, begin to fry homemade chicken sausages.
Using a spatula, turn them over and fry evenly on all sides until bright golden brown.
Cooked sausages should be served hot.

Serve a large portion with homemade sausages vegetable salad and homemade tomato sauce.

Advice: after the sausages are boiled, they can be separated from each other by simply cutting the knots with a knife, they will not lose their shape. But it will be easier for you to fry them in a pan.

How to cook homemade sausages in cling film

We have already agreed that in the film we will cook exclusively dietary sausages - no fat, and the chicken itself is delicate - loin parts. Milk and cream are enough. But even children can be treated to dairy sausages.

To prepare 7-8 small sausages, we need:

chicken fillet 1 pc.
1/2 cup milk
cream 15 ml
small onion half
starch 1/2 tsp
pinch of salt and pepper

Puree the chicken fillet and onion with a blender, add the rest of the ingredients and knead the "dough" for sausages with a spoon. Put in cling film for 2 tbsp. l. mince without a top and roll it tightly into a film in a sausage. We will tie the ends so that the minced meat does not run away. Place the sausages in boiling water and cook. The cooking time depends on the size of the sausage. For small ones, 6-7 minutes is enough.

You will prepare homemade sausages according to our recipes without additives, using only natural ingredients: from chicken, pork or beef.

Recipe 1: homemade chicken sausages (step by step photos)

Homemade sausages are a healthy and tasty alternative to store-bought sausages. These sausages can be made from chicken or turkey fillets. Use cling film as a shell. Optionally, you can add peeled pistachios, mushrooms, bell peppers or herbs to the sausages, and replace the milk with cream. If you are preparing sausages for young children, then exclude garlic and black pepper from the recipe. Sausages can be prepared for future use - just freeze them.

Fillet chicken breast - 1 kg;
Milk 3.5% - 150 ml;
Large egg - 1 piece;
Butter - 50 grams;
Medium onion - 1 piece;
Garlic - 1-2 cloves;
Salt, black pepper.

Rinse the chicken fillet, dry and cut into slices.

Mince the chicken fillet, peeled onions and garlic twice through a meat grinder.

Add softened to the minced chicken butter, warm milk, egg, salt and spices.

Mix thoroughly.

Spread cling film on the table. Place 2 tablespoons of minced meat on the edge of the film. Shape the sausage by wrapping the minced meat tightly in 2-3 layers of foil. Cut off excess film. Tie one end of the tape with a strong knot.

Tie the other end of the film into a knot, making sure that there is no air inside the film with minced meat.

Sausages can be made different sizes... Little sausages will appeal to children.

Dip the sausages in boiling water and cook for 15 minutes.

Transfer the finished sausages to a colander and let the water drain. Remove the tape. Be careful not to burn your fingers - hot air may be inside the film.

From this amount of ingredients, I get about 20 pieces of medium-sized sausages. If you make baby sausages for children, then there will be twice as many of them.

Serve the chicken sausages hot.

For a side dish with homemade chicken sausages, serve porridge from any cereals, pasta, boiled or fresh vegetables, greens.

Recipe 2: chicken sausages at home

Chicken breast - 1 piece
Chicken egg - 1 pc
Carrots (medium) - 1pc
Onion - 1 piece
Garlic - 1 head
Spice
Pepper

Wash the chicken breast, cleanse the skin, remove the bones. Prepare minced meat from the peeled fillet, add an egg to it.

Add carrots, finely chopped onion and garlic to the minced meat.

Then add salt and pepper and spices to your taste. I have this mixture of chicken condiments.

Dilute the resulting mixture with milk (or water) and mix well.

The next stage is the preparation of sausages, for this you need to spread the cling film and carefully spread the minced meat on it. The more minced meat you put, the thicker the sausage will turn out, I usually spread a couple of spoons.

We roll the film with minced meat into a tube several times.

We cut off the film and roll up the edges like a candy wrapper, you can tie it into a knot or tie it with a thread.

These are the sausages that should turn out, I got 12 small sausages out of this amount of ingredients.

The next step is to lower the finished sausages in boiling water and cook for 20 minutes.

Cool the finished sausages, remove the film. Done! Also, if you wish, you can fry the sausages until golden brown, or it is very convenient to take them with you to a picnic, or you can freeze them for further storage. Tasty and healthy. Enjoy your meal!

Recipe 3, step by step: how to make homemade sausages

Making sausages at home is very easy. It is enough to have a saucepan, cling film and meat on hand. Everything turns out easily, quickly and tasty. Sausages can be made for future use and stored in the freezer, if necessary, fry in a pan - and you're done!

Chicken fillet - 500 grams
Egg - 1 Piece
Butter - 50 grams
Milk - 100 Milliliters
Salt - To taste
Ground black pepper - 2 Pinches
Ground paprika - 0.5 Teaspoons
Coriander - 0.5 Teaspoons

Cut the meat into pieces and pass through a meat grinder or chopper. Add a lump of butter in the process and continue stirring the meat.

Add a raw egg, paprika, ground black pepper, ground coriander, salt, milk. Stir well.

Spread the cling film on the table, put two tablespoons of minced meat and roll the film like candy.

Try to fold the sausages tightly to remove air as much as possible, then the products will turn out to be smooth and beautiful. Tie up the edges.

Pour the sausages with cold water and bring to a boil, cook over low heat for 20 minutes.

Fry the finished sausages in a teaspoon of butter or vegetable oil to a beautiful crust. Serve hot with your favorite sauces!

Recipe 4: homemade turkey sausages in film

Homemade sausage recipe is simple, quick, tasty and healthy. You will need a minimal set of products and very little time, and as a result you will get very tasty and healthy sausages, which you just have to boil in boiling water.

chicken or turkey mince - 600 g;
chicken egg - 1 pc.;
milk - 100 ml;
onion - 1 onion;
salt and pepper to taste

Peel and chop the onion into large pieces, and then pass it through a meat grinder along with the minced chicken.

Then put the minced meat in a blender bowl, add milk, beat in an egg and beat.

Put in a bowl, salt, pepper and mix thoroughly.

We will spread the minced meat on a film with a special pastry syringe or a tablespoon. Also, for these purposes, you can use a regular milk bag, having previously cut off a corner from it.

We unwind the required amount of cling film (approximately 5-6 cm) and put our minced meat on it, evenly distributing it in the center.

Then gently roll up the film, forming a small sausage.

Carefully, but gently press the film against the minced meat, this will avoid the appearance of air bubbles. Of course, they will not spoil the taste of the finished product, but the appearance will suffer.

Then carefully compact the minced meat, pressing on it from different ends of the sausage. We twist the end of the film, tie it with cotton thread, tying it into several knots. We do the same with the other "tail". As a result, we get a neat sausage.

If you do not plan to cook the sausages right away, put them in the freezer.

That's all the wisdom! We made turkey sausages at home. Now it remains only to boil them in boiling water for 5-7 minutes, and then they can be served with any side dish.

During the cooking process, the color of the minced meat will change, which indicates the readiness of the product.

We take out the finished homemade sausages from the pan, carefully remove the shell, cutting off the "tail" of the film on one side.

Recipe 5: how to cook sausages in cling film

Such sausages can be frozen for future use. You can add various seasonings, herbs, cheese to the minced meat.

Minced chicken - 400 gr.
Semolina - 2 tablespoons
Bulb onions - 1 pc.
Egg - 1 pc.
Garlic - 3 teeth.
Salt - ½ tsp

Put the minced meat in a bowl, add the egg and mix.

Add semolina, stir.

Peel the onion and chop finely.

Add onion, salt, chopped garlic to the minced meat and mix.

Spread cling film, put 2 tablespoons on its edge. prepared minced meat, give the shape of a sausage with wet hands.

Wrap the resulting sausage in plastic wrap, like candy.

Tie knots at the ends. Boil in boiling water for 15 minutes.

Recipe 6, simple: chicken fillet sausages (with photo)

chicken fillet - 400 gr
milk - 3.2% - 100 ml
salt to taste
ground black pepper - to taste
chicken egg - 1 pc

Wash the chicken fillet well. Let's remove the extra veins. Cut into small pieces.

Season with salt and add one raw egg. Grind with a blender (any other food processor).

Pepper the resulting mass to taste and add milk. Pouring milk, mix well until smooth.

Put 1.5 tbsp on a small piece of cling film. tablespoons of mass and gradually wrap it in a sausage, compacting and releasing air.

We tie it in a knot around the edges, I did not tie it and I wrapped it well. I do not fall apart during cooking.

Cook for 5-7 minutes in boiling water like regular sausages.

To make the sausages so cute and not boring, they need to be fried on both sides in butter. All! Children will love it!

Recipe 7: beef sausages at home

beef fillet - 1600;
cream - 200 ml;
butter - 100 gr;
beets - 1 pc;
salt to taste;
nutmeg - 0.25 tsp;
dried dill - 2 tbsp;
dried garlic - 1.5 tbsp;
pork - 4 m;
chicken eggs - 2 pcs.

So, the preparation of homemade beef sausages in detail. Take the beef fillet. Take a good piece, there is no time to save. Wash the meat well.

Cut the meat into pieces that will crawl into the meat grinder to scroll the minced meat. If there are veins, cut them out if possible.

Scroll the minced meat through the meat grinder 3 times. Yes, exactly 3, less is not necessary, we need a straight homogeneous sausage structure. If you are doing kupaty, then it will do 1-2 times.

So the meat after the 1st scroll:

After the 2nd:

After the 3rd:

They often write that homemade sausages end up gray, gray, or some kind of unattractive brown color... I solved this question very simply, with the help of beets. Natural colorant that did not affect the taste in any way). So, clean my beets.

We cut into pieces that are suitable for scrolling in a meat grinder.

Scroll the beets through a meat grinder with a fine nozzle.

So, here are our ingredients for sausage mince.

We make our dye. We fold the usual cheesecloth several times, put a couple of tablespoons of minced beet in it and squeeze the juice into the minced meat. I was a little embarrassed and squeezed out only the juice of half the beets, next time I will squeeze the whole one, for an even more intense color, because a decent part of the juice will come out when boiled into water.

Add eggs, nutmeg to the minced meat,

dried garlic,

heavy cream

We take butter at room temperature,

cut it into cubes, send it into minced meat.

Knead the minced meat carefully. He's ready! We send it for at least 12 hours to the refrigerator.

After 12 hours, we prepare the ingredients for the formation of sausages: sausage attachment, casings, twine.

Let's prepare the bowels. Come in a sachet of strong saline solution. We do not take the entire volume at once, we cut off about half, I took 4 meters, it turned out just right. But she took it by eye.

We put a container in the sink so that the intestines do not leak when washing. Pour some water into a container. Gently push apart the end of the intestine with your fingers, it stretches well.

We put one end of the intestine on the tap, turn on the water slightly, rinse the intestines with running water.

To tie sausages, we use a cotton twine like this. But strong cotton threads are also suitable. We immediately cut off pieces of 7 centimeters, several pieces.

We assemble the meat grinder, putting on a sausage long attachment instead of a meat grinder mesh.

We take the minced meat out of the refrigerator, mix it well again. This is the structure.

Gently, like a stocking, we put the casings on the sausage attachment like this. Tie the end of the bowels with twine.

We begin to pass the minced meat through a meat grinder. The first time you scroll, there will be a lot of air bubbles, because initially the sausage cone was empty. Therefore, we try to make the first sausage, tamping the meat with our hand. We tie the second end of the sausage, and after 3 centimeters we make the next knot with twine.

Now we have no air in the cone, the process will go faster.

Gently pass the minced meat through a meat grinder, holding the bowels with your hand and adjusting the process of filling and lowering the bowels from the nozzle. It is not necessary to do very tightly so that the sausages do not burst during cooking.

When the bowels are filled to the length of the palms, we twist them several times, as in the photo. And spin the next sausage. I made batches of 3-4 pieces, so that it was more convenient to cook the bunch, not to cut it off before cooking. After the formation of 3-4 pieces, I cut off the casings, repeating the actions that I indicated after the first test sausage.

In the finished batch, twisting was additionally tied with twine, making a knot. If there are bubbles, we pierce them with a regular needle, releasing the air outside. Because of this, no minced meat will leak out during cooking, and the bowels, on the contrary, will adhere more tightly to the minced meat.

So my sausages are ready for cooking. I cook them in 3-4 pieces for children, adults are expensive and the process is not quick). A kilogram of such sausages cost me about 750-800 rubles because of the expensive cost of beef. These sausages can be frozen and stored in the freezer.

Such sausages are cooked simply: we send sausages to boiling salted water, after boiling we cook for 30-40 minutes.

During the cooking process, the sausages will decrease in size. After cooking, remove the twine.

This is what a cutaway sausage looks like. Quite a decent color, the structure is homogeneous. Delicious natural sausages, boiled sausage flavor, we were given nutmeg and garlic powder.

Recipe 8: homemade pork sausages in the oven

Lean pork - 1100 Grams
Fatty pork - 600 grams
Lard - 600 Grams
Powdered mustard - 0.5 Teaspoons
Pork intestines - 1 Piece (1.5 meters)
Ice water - 150 Milliliters
Sugar - 0.25 Teaspoons
Dry garlic - 0.25 Teaspoons
Dry nutmeg - 0.25 Teaspoons
Freshly ground white pepper - 0.25 Teaspoons
Nitrite salt - 15 Grams
Table salt - 30 Grams

Cut all meat and lard into small pieces. After that, put it in the refrigerator until it is slightly icy.

Now we will cook the minced meat itself. Pass the pork with lard through a meat grinder. First grind on a medium attachment, and then on a pate (fine) grid.

Take out the harvester and, in the processor with knives, turn the minced meat. To do this, divide it into portions and add some ice water.

Place the sausage attachment on the meat grinder. Rinse the colon and fill it with minced meat. This will make three 50-centimeter segments. Then put the sausages in the refrigerator for 4 hours.

Take out the products, send them to the oven on the wire rack. Bake for an hour at low temperature and another hour at 180 degrees. Ideal if you have a core temperature probe that needs to be installed in the sausage itself. It should be heated to 70 degrees.

After 2 hours, the products can be taken out. Put them in the refrigerator for a day, and then try it!

Enjoy your meal!

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Homemade sausages - it is a real delicacy that combines all the benefits of natural ingredients and a delicate homemade taste. How to make homemade sausages read and see further.

Homemade sausages: recipes with photos step by step

Often you want to eat sausage with potatoes or pasta, but sausages from the store are not always useful and can even harm our body. I suggest you cook homemade sausages from mixed minced meat or dietary ones from chicken fillet.As a shell, I use ready-made sausage casings or regular cling film.

Pork and beef sausages recipe

Ingredients:

1 kg beef fillet
1.5 kg pork tenderloin
50-60 gr. sea \u200b\u200bsalt
1 tbsp. l. dry mustard
0.5 tsp. ground black and red pepper
0,5 h. l. ground nutmeg
0.5 tsp garlic powder
0.5 tbsp. l. Sahara
80 gr. milk powder
250 ml of milk (cold)
sausage casings

Cooking method:

1. Wash the meat, remove the veins and cut into cubes.

2. Pass through a meat grinder meat 2-3 times. It is best to use the smallest grate.

3. In a bowl, combine mustard, salt, peppers, garlic, nutmeg and sugar.

4. Add the mixture to the minced meat.

5. Thoroughly mix the minced meat, then pour cold milk into it. You can add a raw egg.

6. Beat the minced meat with a blender until the state of the paste. Add milk powder to a homogeneous pasty minced meat and knead the mass with your hands.

7. Fill sausage casings with minced meat using a meat grinder or a special syringe, avoiding air bubbles.

The sausages should be firm. Twist every 15 cm alternately in different directions.

8. Preheat the oven to 60-70 degrees. Cover the baking sheet with baking paper. Spread sausages on paper. Place the baking sheet in the oven for 1 hour.

9. Then put the sausages into a deep saucepan and pour warm water... Put a saucepan on low heat and heat the sausages at 75 degrees of water for about 15 minutes.

Important! The time for heating water to this temperature is 2-3 hours. You can add warmer water to the sausages, gradually bringing it to 75 degrees.

10. Then cool the sausages with an ice shower.

Ready-made sausages can be frozen. Before serving sausages, boil for 2-5 minutes or fry / grill.

Recipe Tender chicken breast sausages

Ingredients:

1 kg chicken breast fillet
150 ml milk 3.5%
50 gr. butter
onion
1 tooth. garlic
ground pepper

Cooking method:

Peel the onion and garlic.
Pass the chicken fillet through a meat grinder along with onions and garlic.
Pour half the milk into the minced meat and add the spices.
Beat the minced meat with a blender.
Add the remaining milk, soft butter, egg and salt to the minced meat.
Beat the minced meat again with a blender or knead with your hands.
Cover the table with cling film.
Spread 2 tbsp on the edge of the film. l. minced meat.
Roll up the film into a tight roll, wrapping the sausage 2-3 times, tying the ends in knots.
Repeat the same with all the minced meat.
From this amount of minced meat, about 15-20 sausages are obtained.
Boil the sausages in boiling water for 10-15 minutes.
Homemade sausages are served with a variety of side dishes, salads and appetizers. Such sausages can be safely given to a small child, baked in the oven or fried on the grill.

Video retailer "Homemade sausages according to the Italian recipe"

Enjoy cooking and be healthy!

Always yours Alena Tereshina.