Homemade beef sausage
Homemade beef sausage
Cheap ham maker
Buy a ham maker for 690 rubles
Buy nitrite salt for sausage
Buy natural casings for sausage
Buy an attachment for sausage
Buy a set of attachments for sausage Buy
Crystallut for sausages and hams
Buy a molding mesh 100 mm
Bags for salting meat 30x40 cm
Temperature indicator for the oven
Twine for binding sausages
Decree atelier temperature for meat with probe
Selected alder wood chips for smoking
Buy pork casings 32/34 mm
Buy protein casing for sausage 45 mm
Attachment for a meat grinder with a seat ring 5.8 cm
Buy lamb casings 20/22 mm for sausages
Homemade beef sausage comes out warm, juicy and very real!
The best way to prepare it is from beef neck pulp, and then you won’t have to add pork.
It is best to add a kilogram of pork meat to the cut leg for juiciness.
You don’t have to eat all the beef sausage right away; freeze the finished sausages and later put them in a frying pan, in a bubbling broth with spices, or on a baking tray.
- 5 kg beef
- 300 ml ice water
- 1 tbsp. spoon of salt, pepper and garlic powder
- 1 teaspoon reddish ground pepper
- 2-3 tablespoons dried paprika
- cleaned intestines - 30-40 meters
Making homemade beef sausage
1. Check if there are any small bones on the piece of beef left after chopping. If there are any, remove them and also cut off the veins.
2. Cut the meat into medium pieces of such a size that they fit into the meat grinder.
3. Grind the chopped meat through a meat grinder with a large mesh.
4. Add all the sausage spices, salt to taste, cool filtered water to the bowl with the minced meat and knead everything until smooth.
5. Cover the bowl with cling film and refrigerate for 12 hours. It’s convenient to create such a preparation from evening to night (that is, in the dark) .
6. Place the intestines in a bowl and soak in cool running water for 30 minutes to remove the salt.
7. Then thoroughly wash the inside and outside; you can wash the inside by putting it on the tap or using a funnel.
This is necessary not only to wash away the remaining salt, but also to see if there are any holes in the intestines.
8. Place in a colander to drain. It is necessary to keep it in this form for no more than 5 minutes, because the intestines should remain slightly wet, this will reduce the entry of air into them when stuffing sausages with minced meat.
9. Install the attachment on the meat grinder, pull the intestine one hundred percent over the neck, and tie the end with twine.
10. Fill the intestines with minced meat, and then make several punctures with a narrow needle along the entire length so that the air comes out.
Decide on the length of your sausages and after each portion of minced meat, tie the sausage with a thick thread.
11. Place in a bowl, cover with film and refrigerate for 12 hours.
12. Place a saucepan filled one-half with water on the stove. Add bay leaf, dark peppercorns, peeled onion, parsley and dill to taste.
13. Heat the water to 70-80 degrees, without boiling, and place the beef sausages in it. Cook for 10-15 minutes, then turn off the gas and keep the sausage for another 10-15 minutes in water for juiciness. Remove and cool.
14. Then you can wrap part of the sausage in cling film, then in foil and freeze it. You can store it for up to a month and use it as you like.
It’s best to bake in an oven preheated to 200-220 degrees for 35-40 minutes, turning the barrel occasionally for best baking.
Freshly boiled sausage can also be baked in the oven, but not for more than 25 minutes, because it is still quite warm.
Fresh raw sausage can also be packaged and stored in the refrigerator for 3-4 days.
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Homemade beef sausage (delicious.)
: message #1
- A country:
- City: Pavlovsky Posad
Popular message
Homemade beef sausage (delicious.)
Ingredients:
Beef pulp without veins - 2500g
Lard or pork cheek - 500g
Water - 200ml
Sugar - 1 tsp.
Nitrite salt - 55-60g
Ground nutmeg - 5g
Ground ginger - 2g
Ground white pepper - 5g
Dry mustard - 5g
Fresh garlic - 4 cloves
Beef casings (or any other)
Production:
Pass the beef through a meat grinder with a 4mm mesh;
Pass the pork cheek (without skin) through a meat grinder with an 8mm mesh;
Combine minced meat;
Mix salt and seasonings in a dry bowl - pour into minced meat and stir lightly;
Crush the garlic with a garlic press and add to the minced meat;
Dissolve sugar in ice water;
Mix the minced meat thoroughly, adding water and sugar evenly;
Soak the casing for a couple of minutes in water and wash;
Stuff the shells tightly with the purchased minced meat, preventing air from entering (using a meat grinder or sausage syringe), form loaves of a suitable length for you, and tie the ends tightly;
If air gets in somewhere, pierce this space with a needle;
Place the stuffed sausages in the refrigerator for 8-12 hours;
Place the sausage in the oven either on a wire rack or on a baking sheet lined with foil, or (if the oven is heated moderately) hang it in it;
Insert a temperature sensor into one of the sausages;
Keep in the oven at T*C 80-85 degrees;
If it lies, then twist the sausage for any half hour;
The sausage is ready when the temperature inside the loaf reaches 66-68 degrees;
Quickly cool the finished sausage under a cool shower, wipe it off and hang it in a cold place for 8-10 hours;
The title says it all - delicious.
Help yourself, guys.
- Konstantin Viktorovich, Tatyana S, Aunt Besya and 10 other users like this
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: message #2
- City: Rostov-on-Don on Don
My first sausage))
I don’t understand what I did wrong, although I followed the recipe strictly and was going to make half the amount to begin with, but I didn’t really like the structure of the sausage itself. It tastes very tasty, and the spices and salt are at an impeccable standard, and the structure itself is not what sausage should be. Maybe because after the puncture in the places where air accumulates, little juice came out through the punctured places, or is it because pork produces the most elastic sausages?
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: message #3
- A country:
- Samara city
The structure depends on the caliber of the mesh through which you crushed. There was no need to pierce them, these are not dry-cured sausages
And also, add 15% of the weight of the beef. Knead the beef with water, and then add the lard to it. It will be juicier this way. And don’t be afraid, beef easily takes 15%.
And so, everything should work out. There is enough fat in the recipe. You didn’t underestimate it, did you? And let your husband sharpen the knife, then the cut will be completely even))))
Once again, at the moment I associated Tatiana’s photo with yours. Tatiana shows more fat. You’re wondering, did you put in less fat or did they change it with a pig?)
Homemade beef sausage
Ingredients
Beef (pulp) – 800 g
Fresh pork lard – 300 g
Mixture of ground peppers – 0.5 tsp.
Garlic – 4 cloves
Pork intestines, washed - 2 m
Nutmeg – 3 pinches
Nitrite salt – 0.5 tsp. without top
- 343 kcal
- 2 hours
- 2 hours
Photo of the finished dish
Rate the recipe
Step-by-step recipe with photos
Homemade beef sausage comes out anyway! There hasn’t been a single time that such a dish didn’t work out for me, and I’ve boiled it, baked it, and even cured it. I like this recipe because you can make different versions of it, described above, and enjoy the different tastes of, in fact, the same dish.
So that you can make natural homemade beef sausage, I recommend that you carefully study several secrets of its production.
The most basic mistake is stuffing the intestines tightly with minced meat! This cannot be done, because during heat treatment the minced meat swells by approximately half.
The second mistake is to fill the intestines with minced meat immediately after making it. Remember that the minced meat should rest in a cool place for about 6-8 hours to soak in all the smells of spices and seasonings, and especially garlic!
It is not necessary to add cognac or vodka to the minced meat if you are preparing boiled sausage, but certainly if you are preparing dry-cured sausage! I add alcohol in any case, because I leave the minced meat in the refrigerator all night (that is, in the dark) .
I wash the cool beef in water and carefully cut off the blue veins and films from it. I cut the pulp into small pieces. The dry-cured version is a little larger. I put it in a deep salad bowl.
I cut fresh lard, washed and skinned, into the same pieces. If you don’t have fresh lard, you can use salted lard, but then reduce the amount of salt in the recipe!
I pour the prepared spices into the salad bowl. You can add your own to taste, but only dried ones! Do not add fresh herbs or greens to the minced meat - they may cause it to sour.
After this, press the peeled garlic cloves into the minced meat and pour in the alcohol.
Knead the minced meat thoroughly. It is better that all products for its manufacture are cooled in advance. In this form, place the salad bowl with its contents in the cold until the morning or for 6-8 hours, covering the top with cling film or a bag.
In the morning, mix the minced meat again. We pull the washed salted pork intestines onto a special attachment from a meat grinder and tie the end of the intestine with a tight thread. Be sure to pierce the end of the intestine with a needle so that when filling with minced meat, air comes out of it. We fill the intestines with minced meat, forming them into circles of sausages, wieners, etc. Places with air accumulation are pierced with a needle and the air is released. Don't pack tightly! This is very important! Approximately one-half the width of the intestine. Tie the end of the sausage with thread.
I divided the long sausage into three small pieces. I froze two of them in the freezer - they came out blank. I put the third piece in a saucepan and filled it with cool water, adding a couple of bay leaves. Place the pan on the stove, turning on low heat. Remember that the water in the pan should only tremble and not boil - this is approximately 80 C. The sausage is cooked at this temperature. We will certainly pierce it in almost all places with a needle, but after 5-10 minutes of cooking, when it swells. If this is not created, the intestine will burst and the minced meat will end up in the pan.
Boil the sausage for approximately 1 hour.
After this, we will remove it and tie the ends - this is optional. Let's cool in the cold. Do not cut the fried sausage, because the intestine will simply burst and the minced meat will come out.
The melted fat must harden! This will take approximately 1.5-2 hours in the cold.
After this, homemade beef sausage can be cut and served as a cool appetizer.
It is better to cut a circle or stick of sausage at an angle.