How to cook homemade sausage: 5 good recipes

Tasty, juicy, fragrant homemade sausage will be the highlight of a noisy feast or homemade dinner. In addition, you will not worry about its origin: it is made with your own hands from natural ingredients.

Traditional homemade sausage requires meat, lard, garlic, salt, pepper and other spices, as well as clean intestines. In general, as practice has shown, it is completely possible to do without extreme ones.

It is better to buy meat and lard from the market. You can also find intestines there. If you're lucky, they'll be already processed and ready to use. You just need to wash and soak them in water for 20 minutes. Afterwards, you need to carefully examine their insides and, if necessary, remove all excess.

It is necessary to stuff the intestines with minced meat using a meat grinder and a special attachment. It can be found in the kitchen departments of most stores. But you can also use an ordinary plastic bottle, on the neck of which you will need to put a gut.

Before filling with minced meat, tie the end of the intestine with a strong knot. Make sure that the sausages are filled moderately, without empty spaces.

If you fill it very tightly, the shell may rupture during heat treatment, so stick to the golden mean.

When the intestine is full, remove it from the nozzle and tie it tightly. After this, make several punctures with a needle so that steam escapes from the sausage during cooking.

Homemade sausage can be boiled, fried and stewed.

1. Homemade sausage without casing

Ingredients

1 kg pork;
5 cloves of garlic;
5 tablespoons of dry cream;
1 tablespoon salt;
1 teaspoon sugar;
1 chicken egg;
ground pepper, dried herbs - to taste.

Manufacturing

Wash the pork and grind it with a meat grinder, blender or food processor until smooth.

Add garlic, dry cream, salt, sugar to the mixture. Mix everything and scroll through the purchased minced meat again.

Break the egg into the minced meat, add ground pepper to taste.

Knead the resulting mass well with your hands, like dough.

Spread parchment paper on the table and place the minced meat on it, forming a loaf. Its length must correspond to the size of your pan: the sausage must fit completely in the container.

Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie it loosely, the fat will leak out and the sausage will be dry.

Wrap the resulting “candy” in foil, tightly squeezing the tails. Make the same sausages from the remaining minced meat.

Pour water into the pan and place the sausages there. The sausage must be completely in the water, so it is necessary to put pressure on it. An ordinary plate is suitable for this role.

Cook over low heat for 1.5 hours. Remove the cooked sausage from the water and leave to cool to room temperature without unwrapping.

Place the cooled sausage in the refrigerator overnight (that is, in the dark) .

The next day, remove the parchment and foil and roll the sausage in the herbs. Choose dry aromatic herbs such as oregano, rosemary, parsley, dill.

Homemade sausage is stored in parchment for 2 weeks. You can eat it either cool or hot, having previously fried it.

2. Pork neck sausage

Ingredients

1 kg fatty pork neck;
1 tablespoon salt;
ground black pepper and other spices - to taste;
6 cloves of garlic;
2 bay leaves;
small intestines.

Manufacturing

Cut the neck into very small pieces: this way the taste of the sausage will be subtler than using a meat grinder. Salt, pepper, add your favorite spices (for example, cumin, cardamom, suneli hops), finely chopped garlic and chopped bay leaves. Mix the mixture well, cover with a plate and refrigerate for a day. Then add a little water and mix again. Impeccable minced meat should be juicy and viscous to the touch.

Fill the intestines with minced meat and tie them. Place the resulting sausages in boiling water and cook over medium heat for 5–7 minutes. Remove them from boiling water, dry them and let cool. Afterwards, the sausages can be baked for 40 minutes in the oven at 200 °C or fried until cooked for 30 minutes.

3. Chicken sausage

Ingredients

1 ½ kg chicken fillet;
200 g lard;
1 teaspoon salt;
ground pepper, paprika, coriander, nutmeg - to taste;
2 cloves of garlic;
150 ml milk or cream;
small intestines.

Manufacturing

Wash and dry the lard and chicken meat, and then pass through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.

Pour in a little cream or milk. The quantity varies depending on the meat: the main thing is that the mass should not be watery and not very dry. Stir well and leave the minced meat for 10-15 minutes.

Fill the sausages with minced meat and put them in the refrigerator for several hours, or better yet, overnight (that is, in the dark) . Afterwards, fry the sausage until golden brown or bake in an oven preheated to 170 °C for an hour.

4. Liver sausage

Ingredients

500 g liver;
250 g lard;
1 head of garlic;
2 large onions;
salt, pepper and other spices - to taste;
1 tablespoon starch;
3–4 testicles;
3 tablespoons of semolina;
100 ml milk;
small intestines.

Manufacturing

For sausage, you can use any kind of liver: pork, beef, chicken. Wash it and remove the film. Cut into pieces and pass through a meat grinder together with lard and garlic.

Finely chop the onion and fry in a frying pan. Add onion, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Stir thoroughly, pour in milk and stir again.

Fill the intestines prepared in advance with minced meat. Cook the sausage for 40 minutes over medium heat. Or bake it in the oven at 200°C for 40 minutes: this will make it especially tasty.

5. Sausage with buckwheat

Ingredients

1 glass of buckwheat;
500 g pork fillet;
300 g lard;
½ tablespoon salt;
ground pepper - to taste;
5 cloves of garlic;
intestines.

Manufacturing

Wash the buckwheat, boil and cool. Wash the meat and lard and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, and finely chopped garlic in a deep bowl. Make sausages using intestines, an attachment and a meat grinder.

Bring the water to a boil, place the sausage in it and cook for 30-35 minutes.

You can store the sausages in the refrigerator for 2 weeks. Before eating, fry them until golden brown.

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5 recipes for the most delicious homemade sausage, which you can easily prepare yourself

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1. Homemade sausage without casing

As it turns out, in order to prepare homemade sausage, you don’t necessarily need to use intestines for the casing; it’s enough to use a regular and very unusual recipe, which will make the task assigned to the housewife easier.

• Pork – 1 kg;
• Garlic – 5 cloves;
• Dry cream – 5 tbsp;
• Salt – 1 tbsp;
• Sugar – 1 tsp;
• Testicles – 1 pc.;
• Ground pepper to taste;
• Dried herbs to taste.

• Wash the pork;
• Squeeze out excess water;
• Grind through a meat grinder (choose a large mesh);
• Add garlic, dried herbs and dry cream to the acquired mass;
• Stir and grind again until smooth;
• Add an egg to the minced meat;
• Salt and pepper;
• Knead the minced meat with your hands;
• Spread the parchment;
• Transfer the minced meat onto it, forming a sausage no larger than the width of the pan in which you will cook;
• Wrap the sausage in parchment;
• Fasten the ends so that the candy comes out;
• Wrap the resulting candy in foil;
• Form the same sausages from the remaining minced meat;
• Pour water into a deep saucepan;
• And place the sausages in it so that the water completely covers them;
• Put under oppression;
• Cook over low heat for approximately 1.5 hours;
• Remove the finished sausage from the water;
• Allow to cool in foil to room temperature;
• Place the cooled sausage in the refrigerator overnight (that is, in the dark) ;
• In the morning, take the sausage out of the refrigerator;
• Remove foil and parchment;
• Roll the sausage in a mixture of dry herbs and spices;
• Serve as a separate dish (hot, cool or fried) or with a side dish.

Note: this sausage, wrapped in parchment, can be stored for at least 2 weeks.

2. Assorted sausages

Are you going on an outing, a picnic, or on vacation with friends somewhere in the country or on the river bank? Then this recipe is 100 percent worth adopting for all those who want not just a tasty, but also a satisfying meal. Homemade “assorted” sausage is a good option to prepare an all-purpose dish at once, which is perfect for outdoor recreation and for an unexpected feast.

• Pork – 500 g;
• Beef – 500 g;
• Chicken fillet – 500 g;
• Lard – 200 g;
• Cleaned intestines – 2 m;
• Garlic – 2 cloves;
• Milk – 200 ml;
• Semolina – 2 tbsp;
• Nutmeg – 1/3 tsp;
• Salt – 30 g;
• Marjoram – 1/2 tsp;
• A mixture of peppers to taste;
• Butter – 20 g.

• Wash the meat;
• Dry thoroughly;
• Pass pork, beef and lard through a meat grinder;
• Cut the chicken fillet into small cubes;
• Chop the garlic;
• And add to meat;
• Salt and pepper;
• Add spices, milk and semolina;
• Mix the minced meat thoroughly;
• Cover with cling film;
• Place in the refrigerator for 12 hours;
• Wash the intestines thoroughly with cool water;
• Remove the minced meat from the refrigerator;
• Let it sit for about an hour so that it warms up to room temperature;
• Mix the minced meat well again;
• Carefully stuff the intestines (not tightly);
• Tie with small sausages or rings;
• Poke each sausage with a needle (to release air during cooking and baking);
• Grease the sausages with butter;
• Place on a baking sheet lined with parchment paper;
• Place in an oven preheated to 200 degrees for 30 minutes;
• Fry them on one side first;
• Then turn it over and put it back in the oven for 30 minutes to fry on the other side;
• Serve the finished sausage hot or cool.

3. Homemade turkey sausage

For those who do not like pork or beef, there is a good candidate - turkey, from which you can make excellent homemade sausage, not inferior in quality and taste to traditional ones.

• Turkey fillet – 2 kg;
• Lard – 300 g;
• Garlic – 1 head;
• Ground nutmeg – 1 tsp;
• Ground coriander – 1 tsp;
• Mixture of peppercorns – 1 tsp;
• Cognac – 100 ml;
• Cleaned intestines – 2 m;
• Salt – 2 tsp;
• Thyme sprigs.

• Cut turkey fillet and lard into small pieces;
• Salt, pepper, add nutmeg, coriander and cognac;
• Grind the garlic in a mortar or pass through a press;
• Add to meat;
• Mix thoroughly;
• Leave the minced meat to marinate for approximately 3 hours;
• Wash the intestines with cool running water;
• Carefully fill the intestines with minced meat (not too tightly) using a nozzle;
• Fix the edges tightly (knot or tie with a rope);
• Place in the refrigerator for about half an hour;
• Poke each sausage with a skewer;
• Place in an oven preheated to 200 degrees for 10 minutes at first;
• Fry on one side;
• Then turn over and fry for another 10 minutes on the other side;
• Then reduce the temperature to 180 degrees;
• From time to time, pour the rendered juice over the sausage;
• Bake until golden brown on all sides;
• Cool the finished sausage and serve.

4. Homemade chicken sausage with vegetables

Another very unique and unusual homemade sausage recipe consists of chicken and vegetables. This dish will appeal to all those who care about their own figure and health, including children.

• Chicken fillet – 2 kg;
• Frozen green peas – 100 g;
• Sun-dried tomatoes – 1 handful;
• Salt to taste;
• Ground black pepper – 1 pinch;
• Garlic – 1 clove.

• Wash the fillet;
• Dry;
• Cut into medium pieces;
• Pass the part through a large mesh in a meat grinder;
• Cut some into small pieces;
• Defrost vegetables (you can use the freshest);
• Cut the tomatoes into small cubes;
• Chop the garlic and add it to the mince together with the tomatoes;
• Salt and pepper;
• Mix well;
• Add peas;
• And mix again;
• Place the minced meat on parchment;
• Form a sausage;
• Then wrap the resulting sausage in foil (several layers);
• Place in an oven preheated to 150 degrees for 45 minutes;
• Cool the finished sausage directly in the foil;
• Then put it in the refrigerator for about an hour;
• Serve, having cut in advance.

5. Buckwheat sausage with chicken liver

Buckwheat sausage with chicken liver is a good option for those who like hearty, but not greasy food. This dish can be prepared both in the most dietary version (boiled), and in the traditional version - baked or fried.

• Buckwheat – 100 g;
• Chicken liver – 600 g;
• Lard – 200 g;
• Large onion – 2 pcs.;
• Milk – 50 ml;
• Salt and pepper to taste;
• Guts.

• Sort and wash the buckwheat;
• Cook crumbly porridge;
• Cool;
• Cut the onion and lard into small cubes;
• Fry in a frying pan;
• Grind the liver in a blender (paste mixture);
• Mix buckwheat with lard and onion;
• Add milk;
• Salt and pepper;
• Mix well;
• Add to liver;
• Stir again;
• Stuff the intestines with the resulting minced meat;
• Create several punctures in the sausages;
• Boil in lightly salted water with bay leaf for approximately 15 minutes;
• Before serving, fry in a frying pan until golden brown or bake in the oven.

Continuing the theme - several excellent recipes for potato cutlets, which are not inferior in taste to meat cutlets.

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Homemade sausage: 2 recipes in the oven. Step by step photos

How to create sausage at home. Meat and sausage casing

Lena Skripko cook

If you have never cooked sausage at home, Lena Skripko’s book “Global Sausage” will simply force you to purchase suitable meat and sausage casing and get down to business: the process of making homemade sausage is described so simply and easily. The photos just won’t let you go! Now we will tell you how to create pork sausage - according to an ancient Ukrainian recipe with garlic, also with prunes.

Ukrainian homemade sausage with garlic

The ancient Ukrainian recipe for homemade sausage is completely simple. It does not contain complex or unfamiliar ingredients, everything is clear here, and the most important thing is close to us. By the way, Nikolai Vasilyevich Gogol was very well versed in the intricacies of Ukrainian cuisine, and this famous Ukrainian sausage, which will be discussed, is in almost any of his works.

For 8–10 servings:

pork (lean) 2 kg
lard or lard 500 g
garlic 2 heads
ground dark pepper 1 1/2 teaspoons
bay leaf 3 pcs.
salt 25 g
pork casing (size 38/40)

Pour dark pepper into a mortar and break the bay leaf with your hands. Add peeled and chopped garlic. Add salt. Grind everything in a mortar to a paste. (Naturally, you can grind everything in a blender, which will be more convenient, but if you want to get the taste of true Ukrainian fried sausage, then use a mortar.)

Cut the pork into 1x1 cm cubes. This is a very important point. The meat must be specifically cut by hand. Add lard or lard cut into 1×1 cm cubes. If you have fatty pork, then you should not add additional lard, and this step can be omitted.

Wash and soak the pork casing for 20 minutes in warm water.

Add the prepared garlic dressing to the meat.
Mix the meat well with salt and spices for 5-10 minutes. The minced meat should thicken.

Stuff the casing with minced meat, forming rings into 2-3 turns. Tie the rings crosswise with twine, threading the twine through each ring.

Place the sausage on a baking sheet. Bake in the oven without pre-blanching for 25–40 minutes at 150°C. Pierce the casing in several places so that the fat moderately saturates the entire surface of the sausage.

Homemade sausage with prunes

The duet of pork and prunes is always a fireworks of taste. Sweet and sour plum permeates the meat and gives it unique flavor notes. But that is not all. Everyone understands that meat dishes, especially fatty ones, are quite high in calories. Any nutritionist will say: in order to reduce their energy value and immediately improve absorption, it is best to combine meat with non-starchy plant foods, for example, stew or bake together with vegetables or fruits. Thus, meat with prunes is not only a tasty dish, but also healthy, since these two products completely complement each other.

For 6–7 servings:

pork (fat) 1.5 kg
garlic 1 head
pitted prunes 150 g
dried cranberries 70 g
ground dark pepper 1 1/2 teaspoons
cool water ⅔ cup
dried basil 2 tbsp. spoons
salt 1 1/2 teaspoons
pork casing