Homemade sausage ready in 3 hours: real Krakow sausage in the oven

Making homemade sausage, especially true Krakow sausage, is considered a difficult and time-consuming task. In fact, the manufacturing process itself according to the correct recipe takes only three hours (the minced meat must first be allowed to settle), and the sausage is made simply in the oven.

Real Krakow is usually prepared from various types of meat. We will take 500 grams of beef and brisket, and the base will be 1.5 kilograms of pork. In addition, we will need 45 grams of nitrite salt, a teaspoon each of dark ground pepper, dry garlic and sugar, half a teaspoon each of aromatic pepper and cardamom, 30 grams of milk powder and 250 ml of ice water. You can form sausage in a natural casing. From the indicated amount of ingredients you will get as many as 7 circles of the most delicious sausage, 400 grams each.

We pass all the meat through a meat grinder into a deep bowl. Mix all the spices with dry milk - it will help to avoid broth swelling already during the production of sausage. Pour the resulting mixture into the minced meat, pour in ice water and carefully knead everything with your hands for about 10 minutes.

Place in the refrigerator, covered, preferably overnight (that is, in the dark) . Now we stuff the sausage casing with minced meat. Small air bubbles may form on the shell; they must be carefully pierced with a needle.

Place the sausage on a wire rack and place in an oven preheated to 80 degrees and bake until done, this will take about 3 hours. You can try the sausage right away, but it’s better to let it hang for a few more hours - it will be drier and denser.

Video recipe:

The resulting sausage does not contain preservatives, so it can be stored in the refrigerator for about 7 days. The shelf life can be extended by freezing the sausage or placing it in a vacuum container.

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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 include complex and 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 along 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

Recipe for savory sausages in the oven

Almost all people love to eat sausages and sausages, sausage and ham for breakfast, lunch and dinner. But everyone understands that these products in industrial production include various chemical additives that are harmful to health, bad meat and its substitutes.

What should we create? The usual answer is to learn how to create tasty and fragrant homemade sausage, which will contain only natural products. There are a huge number of recipes for such sausage made from various types of minced meat with unique and tasty additives. The shell can be natural intestines, foil, parchment paper, or a baking sleeve. The best recipes suggest baking homemade sausages in the oven.

There are recipes for hearty pork and beef sausage, dietary low-fat chicken sausage, rich in special liver.

Making minced meat

Having bought fresh meat, lard, chicken legs or liver, you need to prepare them to make minced meat. Meat and liver must be cleaned of film and veins, and the hard skin must be removed from the fat. Wash the meat, cut into small pieces, add finely chopped lard for softness. There you also need to add chopped onions and garlic, spices to taste. Usually they use thyme, coriander, cumin, mustard seeds, dark pepper, small bay leaf, and salt.

Making minced meat for sausages in the gut

Mix everything thoroughly, keep in the refrigerator for half an hour and grind in a meat grinder. If it is not there, you can grind the mass with a blender. Proportions: for one and a half kg of pork, take a kilogram of pork lard, 2 heads of garlic, salt, pepper, spices to taste.

Healthy. To ensure that the sausage has a beautiful and not pale color, you can add carrot and beet juice. Minced meat can be mixed with various additives, for example, mushrooms, sweet peppers, cheese, small pieces of tongue or liver. You will get unique types of sausage delicacies.

Minced meat for sausages in the intestines

Types of shells and their filling

Rules for preparing minced meat in a casing:

natural pork intestines need to be thoroughly cleaned and soaked in a warm solution with soda and salt;
you can use collagen casings, foil, parchment sheets, baking sleeves;
To fill the intestines with minced meat, you need to use an unusual attachment for a meat grinder. Having placed the minced meat in a meat grinder with an attachment, you need to squeeze the minced meat into the intestine, evenly moving it along the entire length of the intestine to the end;
To prevent the intestines from bursting, you need to pierce them along the entire length every 5 - 8 cm, and tie the far end firmly with a formidable thread;
the length of the sausage stick can be chosen at will from 20 cm to a meter;
If you don’t have a meat grinder with an attachment, you can use part of a plastic bottle with a neck and funnel. The intestine or casing for minced meat will be attached to the neck;
when the intestine is completely filled with minced meat, tighten both sides tightly with cruel threads;
put the sausage in the refrigerator for aging for 4-5 hours.

Preparation of minced meat in casing

Recipe in foil

We offer a recipe for sausages in the oven, baked in foil. Prepared as mentioned above, the minced meat is laid out on sheets of foil in the form of sausages and tightly wrapped in foil. Next, the sausages are placed on a baking sheet greased with vegetable oil and baked in a heated oven. The oven temperature should be 180 - 200 degrees, baking time 40 - 50 minutes.

To make the sausage brown, you need to open the foil slightly at the end of baking and cook for another 10 minutes. It is better to pierce the foil in several places with a needle so that the casing does not burst. Remove from the oven, cool and place directly in foil in the refrigerator to cool.

Homemade sausages in foil

Introduction of grill mode

Most modern ovens have a special grill mode. There is a tube inside the oven, which, using infrared radiation, allows you to create the best golden crust on the product. Using this mode, you can prepare a huge number of unique recipes for grilled delicacies, for example, sausages, sausages, sausages, meat and liver rolls, steaks. In terms of taste and appearance, these dishes will turn out no worse than those cooked on the grill. The combined grill and convection mode will heat the sausages through and give a golden crust. It can be turned on 5-10 minutes before the end of baking in the oven.

Grilled vegetables recipe

Let's look at the recipe for grilled sausages or sausages in the oven step by step with photos:

prepare vegetables: three onions, three large tomatoes, 5 potatoes. Peel, wash, cut into large slices;
add spices, salt, pepper to taste, place all vegetables on a greased baking sheet;
Place sausages or small sausages in casings on a wire rack in the oven;
Place a baking sheet with vegetables underneath the wire rack. The fat released from the sausages will drip onto the vegetables;
preheat the oven to 180 - 200 degrees and bake as usual for 20 - 30 minutes;
then turn on the grill mode and continue cooking for about 10 - 15 minutes until golden brown;
The shell must be pierced in several places so that it does not burst.

Serve sausages or sausages along with a prepared vegetable side dish and mustard. A good side dish would be stewed cabbage with tomato paste and cumin.

Diet chicken recipe

A unique recipe for chicken sausages can be created from minced chicken with the addition of spices, cream or mayonnaise, pieces of lard or vegetables. You need to fill the shells with prepared minced meat (1 kg), tie the edges and pierce them in several places so that they do not burst. For juiciness and softness, you can add cream (2 tbsp) or mayonnaise, for color - beet juice, you can use natural gelatin or starch to form jelly.

Cook the sausages in a heated oven at a temperature of about 180 - 200 degrees for half an hour, then place in the refrigerator until completely cooled. From time to time they need to be twisted so that the juice inside moderately fills the entire mass and hardens. You can add 3 chicken eggs, an onion, various products to the minced meat, for example, prunes, sweet peppers, olives, pieces of tongue and others.

Recipe from semi-finished products

Stores sell sausages or semi-finished sausages (kupats) in packages. Dishes with them can be prepared very quickly and simply. If you have such kupats in your refrigerator, then you don’t have to worry about unexpected guests.

We offer a recipe for sausages with potatoes in the oven step by step:

peel potatoes (1 kg) and cut into large slices;
3 onions cut into rings;
secure the baking sleeve tightly on one side;
put 5 kupats, potatoes, onions, salt, a couple of cloves of garlic inside the sleeves. You can add sour cream (2 tbsp) or 100 g. grated cheese, fasten the other end of the sleeve;
pierce in several places with a needle to allow steam to escape;
carefully turning, stir the contents for baking;
Preheat the oven to 180 - 200 degrees and cook in it for about an hour.

Homemade sausage in the oven: festive and delicious!

On Easter Sunday we certainly bake Easter cakes, paint eggs and conjure Easter cottage cheese. But with all this, we also make sure to prepare some tasty meat dish - jellied meat, boiled pork... This year I have already made homemade sausage, baked in the oven - fragrant, rosy and so tasty!

The recipe for making homemade sausage is completely easy: the most important thing is to buy good meat and natural intestines. And then stock up on a good mood and self-confidence, and you can safely head to the kitchen and cook!

Ingredients:

1 kg pork pulp (shoulder, back, neck);
1 tablespoon of salt (without top);
1 level teaspoon freshly ground dark pepper;
0.5 teaspoon bay leaf powder;
2-3 large cloves of garlic;
about 80 ml of boiled water at room temperature;
approximately 1 m of peeled pork intestine casings.

Manufacturing:

Soak the intestines in cool water with the addition of vinegar (equal parts water and vinegar). So we keep them until they are filled - at the same time, the intestines become more elastic, which will make the work easier.

We thoroughly rinse the meat with cool water and place in a colander. Cut the meat into small cubes, about half a centimeter in size.

Place the chopped meat in a bowl. Add salt, pepper and powdered bay leaf.

Using a garlic press, squeeze the garlic into the meat.

Add water in 2-3 additions, always thoroughly kneading the meat - the water will give the sausage juiciness.

We set the prepared minced meat aside, and we ourselves will start assembling the meat grinder.

We connect special attachments to the meat grinder to fill the intestines. Filling the intestines with the help of such attachments for a meat grinder is the most common, quick and easy option. We stretch the intestinal membrane over the protruding part of the nozzle.

Turn on the meat grinder - the minced meat will flow into the casing. We only help with our hands: we tighten the shell, move the minced meat so that the filling density is approximately the same along the entire length of the intestine.

Immediately after any 5-7 cm we make punctures with a needle. This is necessary so that the shell does not burst during baking.

We do not fill the intestines very tightly - again, to avoid rupture during baking. We tie the ends of the filled shells either with the unfilled part of the intestine, or with culinary thread, or simply with cotton bobbin thread, folded 2-3 times. We choose the length of the sausage ring ourselves, according to our own preference. You can prepare 1 meter long, or 40-50 cm long, or sausages 15-20 cm long. We keep the filled intestinal casings in the refrigerator for 4-5 hours.

Then we put the cooked sausage in a baking dish and place it in an oven preheated to 180 degrees. Bake for 30-40 minutes until golden brown. Baking times may vary slightly depending on your oven. But if the sausage does not darken for a long time, be careful - do not overcook it so that it does not turn out to be dry.

Tips and advice:

To produce homemade sausage, you can use not a whole piece of meat, but even trimmings (for example, leftovers from forming a piece of meat for boiled pork or kebabs) - after all, you will still chop the meat finely. The main thing is that the meat does not have to come from the head (it is hard there), and it does not have to have veins in it.