How to cook homemade sausages: 5 best recipes and useful tips

Vera Makarova

It is no secret that choosing high-quality sausages in the store is very difficult: they contain stabilizers, emulsifiers, moisture-retaining components, and many different additives, the purpose of which is very difficult for the average user to understand. In some sausages, the percentage of meat content is not higher than 10%, and even then, it is mostly skin, cartilage and other not the most appetizing components. The rest (at best) is flour, soy and flavorings.

Sausages are the invention of a German butcher from Frankfurt. Having moved to Vienna in 1805, he came up with the idea of mixing minced beef and pork for sausages, which made the golden standard and traditional recipe, and Austria and Germany to this day cannot decide whose national dish it is and where its homeland is.

Let's be honest, they have nothing in common with the sausages we know. In the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia), sausages appeared in 1936, thanks to Anastas Mikoyan, People's Commissar of the food industry. They were divided into two types: premium and first. The high grade included amateur, dairy, pork, butter, Russian and diabetic sausages, the first grade included lamb and beef, Russian and raw.

At the moment, the standards are not so strict, so it is often difficult to realize what you are actually buying. So as not to take risks, we offer 5 very tasty recipes for homemade sausages - they are all frisky, simple and very tasty, and most importantly, you will be convinced that you and your children are eating natural food.

Ingredients

Pork (or minced pork) - 500 g;
Lard - 500 g;
Veal (or minced meat) - 300 g;
Onions - 3 pcs;
Breadcrumbs - ½ tbsp;
Vegetable oil for frying
Nutmeg - to taste;
Cloves - to taste;
Ground pepper - to taste;
Salt - to taste.

Recipe

1. Grind pork and veal through a meat grinder. If you have ready-made minced meat, add salt, pepper, seasonings and crackers.

2. Finely chop the bacon and cook.

3. Finely chop the onion and fry in vegetable oil.

4. Mix all the ingredients and form sausages: you can stuff small pork intestines or use special cling film (unlike ordinary film, it is heat-resistant).

Ingredients

Chicken breast or leg fillet - 500−700 g;
Egg - 1 piece;
Milk - 100 ml;
Onion - 1 piece;
Salt, pepper - to taste;
Dried or fresh herbs - to taste.

Recipe

1. Cut the chicken into small pieces and grind in a blender until smooth.

2. Salt, pepper, add milk, egg and onion evenly.

3. Beat all the ingredients together well, beat them a little into a huge bowl and let the minced meat sit for 20 minutes.

4. Form the sausages using heat-resistant cling film.

Ingredients

Homemade Vienna sausages - 5 pcs;
Curry powder - 2 tbsp. l;
Ketchup - 250 gr;
Onions - 2 pcs;
Olive oil - 1 tbsp. l;
Honey - 1 tbsp. l;
Worcestershire sauce - to taste;
Balsamic vinegar - 2 tbsp. l;
Pepper - to taste.

Recipe

1. To make this dish, sausages must first be boiled for approximately 15 - 20 minutes. Then cut them a little and fry in vegetable oil until beautifully crusted.

2. Finely chop the onion and fry separately. Add ketchup to the onion, then curry, pepper, honey, Worcestershire sauce and balsamic vinegar. Cook over low heat until done.

3. Before serving, cut the sausage into pieces and pour over the sauce. Potatoes are suitable as a side dish.

Ingredients

Pork - 1.5 kg;
Lard - 1 kg;
Ground pepper - to taste;
Salt - 1 tbsp. l;
Nutmeg - ½ tbsp. l;
Thyme - 3 tsp;
Sage - 3 leaves.

Recipe

1. Grind the pork and lard and mix with spices and salt.

2. Fill the casings with minced meat or form sausages using heat-resistant film.

How to cook homemade sausages according to a step-by-step recipe with photos

My mother often said that there was nothing healthy in sausages, so I shouldn’t take them. At first I was angry because I really like sausages, but later I started making them myself. And it turned out to be much easier than I thought.

And now my children and I eat tasty, and most importantly healthy, sausages whenever we want. Naturally, this requires little time, but the result is worth it. So watch how to create homemade sausages and try it yourself.

Homemade chicken sausages with beetroot juice

Ingredients

Chicken fillet	2 pcs.
Cream	200 ml
Beets or beet juice	3 pcs. or 40 ml
Nutmeg	1/4 tsp.
Egg whites	2 pcs.
Salt, paprika, pepper	taste

Sausage casings

1-2 pcs.

Manufacturing process

Wash and dry two briskets and grind them first in a meat grinder and then in a blender.
If you only have beets, then squeeze 40 ml of juice out of them using a juicer or a grater and gauze.
Pour the juice, two egg whites, 200 ml of cream and spices into the meat blender. Stir. Take the shell and, after rinsing well, pull it onto the nozzle of the meat grinder.
Fill the casing with minced meat, rolling the sausages.
Cook them for 15 minutes until done.

Video recipe for making chicken sausages at home

Watch the video to find out how to cook sausages at home in detail. The woman knows very carefully how to prepare minced meat, extract juice, stuff and cook sausages.

Homemade milk sausages made from beef and pork

Ingredients

Pork	600 g
Beef	350 g
Milk	100-120 ml
Testicle	1 PC.
Salt	20 g
Pepper	1.5 g
Sugar	1,5

Sausage casings

15-18 pcs.

Manufacturing process

Cut 600 g of pork and 350 g of beef into pieces and grind in a meat grinder. Add 100-120 ml of milk so that the minced meat is homogeneous, but not very watery. Add 20 g of salt, one and a half grams of pepper and sugar.
Pour the egg into a separate bowl and mix, and then pour into the minced meat.
Mix everything until smooth in a blender.
Leave the minced meat in the refrigerator for an hour and a half. Fill the casings using a meat grinder.
Boil the sausages in hot but not boiling water (80-85°C).
Ready!

Sausage recipe video

If you want to see how to create sausages at home in detail, turn on this video. The man points out everything that novice cooks need to know in order to create the most delicious sausages.

What to serve with

Homemade chicken, pork and other sausages can be served with your favorite side dish. Mashed potatoes, buckwheat or rice with butter, pasta and spaghetti. They can be eaten whole or used to make scrambled eggs, omelettes or spaghetti. Sausages also go perfectly with various vegetable side dishes, be it stew or baked vegetables. For a snack, you can just take a couple of sausages with ketchup and a few vegetables.

Some tips

Before tying the edge of the casing, make sure there is no air left in it.
If you don't have a meat grinder, grind the meat with a blender.
If you don’t have a special nozzle to fill the shells, you can create one by simply cutting off an ordinary bottle.
If you don't have the ability to get special casings, you can create homemade chicken sausages in cling film. To do this, you just need to put the minced meat on a piece of film and wrap it tightly, forming a sausage.

Other options

The most natural and delicious sausage is made at home in the intestines, which can be completely purchased on the market. The easiest and cheapest way to prepare chicken sausage at home is because it doesn’t require many ingredients and the meat is relatively affordable. But you can also create homemade pork sausage if you have good meat for this.

With all this, it is completely possible to prepare dry-cured sausage at home, if you know the right recipe. And later you will be able to create soup with sausage, being confident in its naturalness and usefulness.

Cooking delicious homemade sausages

Homemade food is usually tastier and more nutritious than store-bought: it is prepared from natural ingredients without the introduction of synthetic preservatives, unsafe dyes, emulsifiers and other “chemicals”. This is especially important when a child likes store-bought semi-finished meat products. It is not necessary to wean your child off this habit, because you can prepare sausages at home. A step-by-step recipe with photos will help you cope with this task in no time. In this case, the taste properties will not be completely affected, but mothers will be convinced that the child ate real meat and not a substitute.

Content:

Homemade chicken sausages

When buying sausage products in a store, you need to take into account a huge number of reasons: expiration date, storage conditions, composition, calorie content, manufacturing method, etc. At the moment, this product is equated to fast food, junk food. Homemade chicken sausages prepared independently are a completely different category. They can be safely eaten without violating the basics of proper nutrition.

Required components:

chicken meat – 0.5 kg;
fat milk – 100 ml;
testicle – 1 pc.;
butter – 45-50 g;
dark ground pepper – 1-2 pinches;
salt – ½ tsp. without top;
crushed coriander seeds - ½ tsp;
sweet paprika (powder) – ½ tsp.

Stages of making tender sausages at home:

Prepare the meat base. Grind the chicken fillet until mushy. It is allowed to introduce store-bought minced meat. The main thing is that it is fresh and not subjected to repeated freezing.
To make the minced meat especially tender, it is recommended to pass it through a meat grinder twice. In this case, you need to use a mesh with the smallest holes.
Drive a large egg into the resulting mass. If it is small, you can put two. Add softened butter, pour in milk. It is better to use whole grains with the highest fat content. But low-fat will also do.
Salt and pepper. Add other spices. It is better to grind coriander and dark pepper just before adding. Then the smell will be richer.

Important note! If sausages are prepared for children, it is necessary to divide the minced meat into two portions. Prepare one part as indicated above. In the second, it is recommended not to put a lot of spices, especially pepper.

Like any other homemade semi-finished product with a special manufacturing technology, sausages are worth saving for future use. Then you will always have a meat delicacy at hand. In this case, the products are frozen raw or ready-made. In the first case, they are boiled before serving until cooked without preparatory thawing. In the second freezing method, boil the sausages for 5-8 minutes and cool. Then place it in a tight bag and put it in the freezer. With this option, before serving, the dish must be cooked in the microwave, in a frying pan, or in the oven.

Since minced chicken is very tender, you don’t have to just cook the sausages. For contrast, they can be fried in a small amount of oil, grilled, or steamed.

Creamy homemade sausages according to GOST

The formula for this dish was used back in Russian times, when meat products were of the highest quality. We suggest you use it at home.

Homemade sausages: chicken and beef

A good candidate for store-bought products are homemade sausages. You can prepare them from chicken, beef or turkey, and then store them in the freezer. It’s very convenient, especially if you don’t always have time to prepare a real dinner or lunch - take it out of the refrigerator, cook it and the healthy dish is ready. Vegetables, pasta or cereals are suitable as a side dish.

You can add various spices, herbs, sweet peppers, or even pistachios to homemade sausages. For a milder taste, you can use cream instead of milk.

Homemade chicken sausages: recipe

For chicken sausages, I try to use, in addition to chicken breast, the juiciest meat. I just combine both, then the sausages are the softest and juiciest. To form the sausages, we will need cling film.

Ingredients for homemade chicken sausages:

Chicken meat – 1 kg
Milk 3.5% or cream – 150 ml
Chicken egg – 1 pc.
Onion – 1 pc.
Butter – 50 g
Garlic – 1-2 cloves
Parsley
Salt, pepper to taste

We wash the chicken meat, dry it and cut it into small pieces.
You can create minced chicken in a meat grinder, but if you have a powerful blender, you can cook it in it. You will have to run it in the blender longer to chop all the pieces and make the minced meat fluffy.
When the minced meat is ready, add warm milk (or cream), softened butter, egg, spices and salt. Mix all this thoroughly.
We spread cling film on the table. Place 2 tablespoons of minced meat on the edge of the film, distribute it so that the sausage comes out and wrap it in film in 1-2 layers. We wrap the ends of the film. Sausages can be created in different sizes - small ones for kids, larger ones for adults.
If you are going to eat the sausages right away, then put them in boiling water and boil for 15 minutes.
We put the sausages in reserve in the freezer. When you cook them, place them in cool water and cook for 15 minutes after boiling.

Homemade beef sausages: recipe

It will take you about 1 hour to make beef sausages at home. You can purchase ready-made minced meat, or prepare it yourself using a meat grinder or blender.

To make the sausages juicy, you can replace the sour cream with butter or simply add a small amount of butter instead of part of the milk.

To give the sausages the most attractive color, you can add a little beetroot juice to the minced meat (finely grate the beets or chop them in a blender).

You can put a stick of cheese 0.5-1 centimeter wide inside the sausages.

Ingredients for making beef sausages:

Beef – 0.5 kg
Pork – 0.5 kg
Milk (or butter) – 50 ml.
Egg – 1 pc.
Hard cheese – 150 gr
Nutmeg (ground)
Salt, spices to taste

If you get meat, then we pass it through a meat grinder 2-3 times, or cut it into small pieces and grind it in a blender.
You can purchase ready-made minced meat - then we will reduce the production time.
Add salt and spices to taste, milk (or drained butter), egg and nutmeg to the minced meat. Mix.
We spread cling film on the table and put 2 tablespoons of minced meat on its edge, add a strip of cheese to the middle of the future sausage.
Wrap the sausage twice in film and twist at both ends.
If you want to eat it right away, then throw the sausages into boiling water and cook for 15 minutes.
If you are preparing sausages in reserve, then put them in the freezer for storage. Place the sausages from the freezer into cool water, and after the water boils, cook for 15 minutes.
For contrast, homemade sausages can be pan-fried. Any side dish of your choice will suit these sausages.