Homemade pork sausage

Homemade pork sausage

Homemade sausage is a 100% natural product made from meat, lard and spices, in a natural casing. Previously, it was prepared for all important holidays, such as New Year, Christmas or Easter. Now, even without having a household and without raising pigs, you can buy everything you need in the store and prepare sausage at home, without checking your watch with the festive calendar.

• Adviсe
• Ingredients
• Recipe with step-by-step photos

It is only at first glance that the process seems complex and lengthy; in fact, the development is ordinary: a shell of painstakingly cleaned intestines, finely chopped minced meat with spices and heat treatment. I wrote down for you the recipe for homemade pork sausage in the intestines very carefully and provided every step with a photo so that the manufacturing process was simply reproducible. Please follow the advice, then the meat snack will definitely turn out tasty and fragrant.

Tips for choosing products

1. Natural gut. For sausages, the casing used is thin pork intestines. You can arrange at the local market for traders to bring them for you to order. Or purchase them in a large hypermarket, where they are sold already peeled, salted or frozen. In any case, the intestines will need to be examined - to check whether the integrity is broken, then washed and properly cooked.
2. Pork pulp. Meat from any part of the carcass is suitable: neck, shoulder, back. You don't have to pay much attention to fat content. The main thing is that the pork is fresh and not frozen.
3. Salo. It is unprincipled which part of the carcass the lard will be used from. Backbone, thin trimmings, and so on will do. It is better that it is raw and not frozen, certainly fresh, not yellowish or old, without a specific aroma. If there is no raw lard, you can use salted lard, but in this case it is necessary to carefully regulate the amount of salt added to the minced meat.

– Total making time: 2 hours + 3 hours for marinating
– Making time: 2 hours / Yield: 1.5 kg

Ingredients

• pork pulp – 2.5 kg
• lard – 0.5 kg
• pork small intestines – 5 m
• cognac – 2 tbsp. l.
• garlic – 1 large head
• basil, thyme, oregano, coriander - 0.5 tsp each.
• salt – 1 tbsp. l. with a slide or to taste
• dark ground pepper – 1 tsp. or to taste

Manufacturing

Pork small intestines, regardless of where they are purchased, must be processed in advance. If frozen, defrost at room temperature. Then wash it thoroughly, turn it inside out, scrape it out with the back of a knife, remove the mucus and wash it again. To make cleaning more convenient, you can immediately divide the intestines into sections of approximately 1 meter. I clean it in the following way: I make a 2-3 centimeter turn from the edge and place the resulting pocket under a stream of water; under the pressure of the stream, the intestine is very easily twisted inside out. I clean off the mucus on a wooden board, again placed under a stream of water. I soak the cleaned and prepared intestines for at least 1 hour in salt water to disinfect (1 tablespoon of salt per 1 liter of water).

I remove the skin from the lard. I cut it into small cubes, the size of an Olivier salad. The smaller the pieces, the more fat will be rendered in the end. The ratio of meat and lard for homemade sausages can be found as 1:5 (conditional ratio, can be changed at the discretion of the cook). If you use pork with a huge amount of fat, then add a little less fat, and on the contrary, if the meat is lean, then the percentage of fat should be increased.

I painstakingly remove bones and cartilage from the pork; under no circumstances should they get into the sausages. If there is fat or fatty films, then there is no need to remove them. I cut the pulp into pieces - approximately 2-3 times larger in size than lard. There is no need to grind it, because the meat must be present in the sausage clearly. Yes, and a very large tenderloin will not work, otherwise it will be difficult to stuff small intestines, and the sausages will turn out to be the least juicy. So you look for a middle ground.

In a large bowl I combine the chopped meat and lard. I add pepper, salt and dry fragrant herbs: basil, oregano, coriander and thyme. If desired, you can add a little ground bay leaf (I don't add it). And I definitely put garlic in the filling, peeled and put through a press. Use the amount of garlic at your discretion; the sausage should smell delicious, but not too much. If you use salted rather than raw lard, then carefully adjust the amount of salt in the recipe. To taste, the minced meat should be spicy, with a pronounced smell of pepper, quite salty - on the verge, even slightly more than it costs, because the salt will partially boil off during cooking.

I pour a couple of spoons of good cognac into the filling for a special smell and juiciness. I mix thoroughly with my hands so that all the spices are evenly distributed. Use only high quality alcohol. If you are not convinced, then it is better to skip this step, otherwise you risk spoiling the product.

Now comes the most crucial moment - you need to stuff the sausage. For this purpose, it is most convenient to use a meat grinder with an attachment in the form of an oblong tube. If there is no special device, then you will have to make do with the means at hand, for example, a spoon. I alternately pull the cooked intestines onto a tube fixed to the meat grinder. I tie the edge and fill it with minced meat not very tightly, otherwise there is a risk that the intestine will rupture during cooking. I tie the pork sausages stuffed into the intestines and put them in the refrigerator for 3-4 hours, so that they marinate and the minced meat matures.

Then I roll them up and connect them together into rings (not necessary, but it’s easier to boil and bake this way). I prick it over the entire surface with a needle, every 1-2 centimeters, to release all the air. If this function is not performed, the hot air will expand during production and the sausages may burst, so do not ignore the needle pricking!

At the same time, I bring water to a boil in a large saucepan (size 5 l or more). Once it boils, add a little salt and bay leaf. I carefully lower the semi-finished product into boiling water and immediately reduce the heat to low. During cooking, you can play it safe and additionally prick the sausages with a needle. I boil it in portions for 40 minutes in slightly bubbling water (if you cook all the sausage at once, many portions at a time, then increase the cooking time to 1 hour). I take it out and dry it.

I grease the baking sheet with lard (or vegetable oil), lay out the preparations and send them to the oven, preheated to 180 degrees. Bake for 40 minutes, turning a couple of times so that the products are browned on all sides. When baking, a lot of fat will be rendered - it can be used as ordinary lard, for example, fry potatoes on it or pour the same sausages for the longest possible storage.

From the indicated amount of ingredients I got 4 medium rings. The total weight was a little less than 1.5 kg, because the meat had significant layers of fat and almost all the fat was rendered, the homemade sausages came out dense and dry. You can take a sample immediately after production or wait until it cools down - it’s equally tasty both hot and cool.

Homemade pork sausage will keep perfectly in the refrigerator for up to 7 days. If you want to stock up for future use, you can fill the sausages with lard (rendered fat from lard). In this case, it is necessary to free them from the threads, place them in hot clay pots or glass jars, and then carefully pour bubbling lard over them. This preparation can be stored for more than a month in the refrigerator; it can be reheated if necessary. Bon appetit!

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Making homemade pork sausage at home

Homemade pork sausage

Production time: 240 minutes

Appetizing homemade sausage has been the most popular meat snack in Ukraine for many centuries; it’s hard to imagine a festive feast without it, especially on Easter. Sausage recipes are passed down from generation to generation. In our family, homemade pork sausage in the intestines, the recipe with a photo of which I offer, is prepared for any holiday and this has already become a good tradition. Allow me to share my culinary experience with young housewives in making very tasty homemade sausage.

For production we will need:

- fatty pork - 2 kg;

- bay leaf - 2-3 pcs.;

- dark pepper and salt to taste.

Method for making homemade pork sausage:

1. Prepare all ingredients. Cut the meat into small pieces. For homemade sausage, it is better to take the neck and a little brisket. If you have meat from the shoulder, then you need to take more brisket so that the sausage is not dry. The minced pork should also be quite fatty.

2. Generously salt and pepper the chopped pieces of meat with freshly ground black pepper. Add a few bay leaves and crushed garlic. Mix everything well and leave for several hours so that the meat marinates, then the sausage will be tasty and fragrant. At room temperature, 2 hours is enough. You can leave it overnight (that is, in the dark) , but definitely in the refrigerator.

3. Add minced meat to the marinated meat and mix everything well until smooth. If necessary, you can add more spices to taste. Adding minced meat to sausage is not necessary, but as practice shows, minced meat in minced sausage helps improve the structure of the finished sausage and gives the dish the most tender taste.

4. In order to create pork sausage at home, you need a casing, preferably a natural one. Pork intestines, already cleaned and salted, are sold in hypermarkets or markets. Rinse them with running water to remove salt, and be sure to thoroughly rinse the inside of each intestine. Install a special attachment for the production of sausages on a meat grinder and pull a piece of intestine onto it.

5. Do not tie the end of the intestine until the minced meat comes out of the nozzle, otherwise excess air will get into the sausage, which is no better. Slowly serve the meat, stuffing the intestines tightly; if air bubbles form here and there, pierce the shell with a needle in this place so that the air comes out.

6. Finished sausages should be no more than 30 cm, then they will perfectly retain their shape during the upcoming heat treatment. Don’t forget to prick the shell with a needle so that the steam can escape freely. Otherwise, the shell may burst during cooking.

7. Raw sausages can be baked in the oven or on the grill. When preparing larger quantities of this delicious snack, I boil the sausage for 20-30 minutes beforehand. So it is best stored in the refrigerator for several days. You can also freeze cooked sausage, which is very helpful when you have unexpected guests.

8. Before serving, place homemade pork sausage in a hot oven for 30 minutes or fry it in a frying pan with a lid until golden brown and appetizing. This sausage is delicious both hot and cold.

Bon appetit everyone!

Homemade sausage: the most delicious recipe

I offer the most delicious recipe: homemade sausage. At my house, my mother and grandmother constantly prepared sausage themselves, at home. Delicious, very fragrant, juicy homemade pork sausage is a masterpiece of a festive feast. I received this recipe from them and now I want to share with you. So let's get started.

Ingredients:

• pork pulp (necks) - 1 kilogram;
• garlic -100 gr;
• salt - 2 teaspoons;
• ground dark pepper - to taste;
• water - 0.5 cups;
• pork fat - 3-4 tablespoons.

Homemade pork sausage. Step by step recipe

1. To make homemade sausage, I specifically use pork neck. Since this part of the pork carcass contains enough fatty meat and pulp. The fat will allow the sausage to become juicy and soft.
2. So, we cut the neck into medium pieces measuring 2 by 2 centimeters.

Advice. For homemade sausage, it is better to cut the meat rather than grind it, as this will make the structure of the sausage more interesting.

1. Add a lot of very finely chopped garlic. You can also squeeze the garlic through a press.
2. Salt and pepper the meat and add bay leaf.

Advice. The laurel leaf must be dried and ground into powder beforehand. Dark pepper also needs to be lightly fried in a hot frying pan before chopping. Then the seasoned dishes will simply smell fragrant with this irreplaceable spice.

1. Grated nutmeg and aromatic pepper also go well with homemade sausage.
2. Cover the meat filling for homemade sausage and put it in the refrigerator for a day so that the meat is perfectly saturated with all the spices and seasonings.
3. When the meat is infused, add half a glass of water to it, stirring well.

Advice. You can add broth instead of water. And some gourmets add a few tablespoons of alcohol: for example, cognac.

1. We stuff homemade sausage into the small intestines of pork. To do this, you can purchase ready-made salted intestines. Before filling them with meat inside, the intestines must be thoroughly soaked: change the water 3-4 times. And peel it with a knife: you need to do this carefully so as not to tear the sausage intestines.
2. Using a special attachment for a meat grinder, fill the intestines with meat. Don't forget to remove the knife from the meat grinder.

If you don't have a meat grinder with an attachment, fill the intestines by hand using a wire ring. Naturally, this process will be long, but you will be pleased with the result.

1. Don't forget to tie the ends of our homemade sausage.

• While filling the intestines with meat inside, the sausage must be kneaded from time to time so that there is no air in the intestines. You can make one long sausage ring or small sausages.

1. The finished sausages need to be lightly boiled in salted water for 5-7 minutes. Before cooking, the sausage can be pierced with a needle. Boiled sausage can be prepared for future use by putting it in the freezer, or you can immediately fry or bake it.
2. Heat the pork lard in a frying pan and fry the sausage until golden brown. It is important when frying that the sausage does not crack, otherwise the meat juice will leak out. It takes 35-40 minutes to fry the homemade sausage: first open, and then close the lid and steam from the inside.

You can serve it with any side dish: potatoes, buckwheat porridge, stewed cabbage. And it can be used as a cool snack: only the fat in which it was fried will need to be removed.

Like any other meat dish, homemade sausage mixes well with sauces. For Easter, homemade sausage is served with horseradish sauce. It goes perfectly with homemade pork sausage.

• To do this, several horseradish roots need to be washed, peeled and grated on a small grater. I prefer to grind the horseradish specifically using a grater, without using a blender.
• Separately grate the reddish beets and strain the juice from them.
• Mix grated horseradish with beet juice, add salt and a little vinegar to taste.
• Mix everything thoroughly and the sauce is ready.

Advice. If this sauce is very spicy for you, then add a couple of spoons of sour cream to the sauce when serving. The horseradish sauce will become slightly softer - then even children will be able to eat it.

Homemade pork sausage

Ingredients

Fat pork – 2 kg

Ground ginger – 1/3 tsp.

Nutmeg – 1/3 tsp.

Herbal mixture - to taste

Garlic – 6 cloves

Chereva - about 2 meters

• 259 kcal
• 2 hours 30 minutes
• 2 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

I once wrote that my father was the head. the creation of the first huge restaurant back in Russian times. He never allowed his mother to cook sausage, considering this task a purely male job. I, then still a child, thought that creating homemade sausage was akin to launching a satellite into space. At the moment, I overestimated my views. Making homemade sausage is no more difficult than making scrambled eggs, except that it takes longer.

So, homemade pork sausage in the intestines.

Cut the fatty pork into small cubes.

For spices, take nutmeg, turmeric, cumin, paprika, ginger. I also added a spicy mixture because I like it spicy. This consistency includes various herbs, chili peppers and black pepper.

If you don't have any spices, it's not terrible. You can start cooking it, even if you only have ground black pepper. But garlic is a must. And the more, the more flavorful the sausage will be. The garlic needs to be peeled and squeezed through a press.

Pour all the spices and garlic into the meat. Salt to taste. The meat needs to sit for about 5 hours. I put the prepared sausage mince in the refrigerator overnight (that is, in the dark) .

And the next day I started filling it. I ordered the casing (gut) through an online store. It arrived dry, sprinkled with salt. I just needed to cut the appropriate length and wash it well from salt outside and inside. This is easy to create by stretching the end over a faucet.

The most convenient way to stuff the casing is to use a special attachment for sausages, which comes with any meat grinder. Do not stuff the sausage tightly, and not very loosely, so that there are no voids. Tie the end in a knot and tie with thread.

This is how the sausage came out.

Homemade pork sausage in the intestines can be boiled in water or steamed. In my opinion, it tastes better when steamed. To prevent the sausages from becoming deformed during heat treatment, it is better to tie them.

Here the sausage is already in the steamer. The casings begin to shrink, and at this particular moment the sausage needs to be pierced thickly with a needle, releasing the air that has collected inside. Close the steamer with a lid and steam the sausage for about 1.5 hours.

When the pork sausage is ready, remove it from the steamer and fry on both sides in vegetable oil.

Very tasty, fragrant, spicy, and most importantly – homemade. Bon appetit!

A couple more photos of homemade pork sausage in the intestines.