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 kids 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.

And naturally, they make very tasty sandwiches and hot dogs.

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.

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 kids 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.

3. Leave the cooked sausages in the refrigerator for a day - after this you can cook, freeze or store further in the refrigerator, preferably no longer than 5 days.

Beef -½ kg;
Chicken - ½ kg;
Egg - 1 piece;
Milk - 1 tbsp;
Butter - 100 g;
Salt - to taste;
Nutmeg - to taste;
Guts.

Recipe

1. We pass the meat through a meat grinder a couple of times or grind it very very much in a blender: the tenderness of the finished sausages will depend on the degree of grinding.

2. Add other ingredients to the minced meat, mix thoroughly and leave in the refrigerator overnight (that is, in the dark) .

3. Using a culinary syringe, stuff the intestines: it is important not to overfill them, and do not leave empty spaces. Make several holes in the finished sausages to remove air. Boil sausages for 35 minutes in salted water.

Useful tips

1. If you cook sausages at home as a semi-finished product, freeze them. Before that, boil in water to 90 degrees, without bringing to a boil for 50 minutes.

2. It is recommended to keep the formed sausages in the refrigerator for a couple of hours and only then cook them.

Ordinary recipes for savory chicken sausages at home

If you love semi-finished sausage products, but want to be 100% sure of their composition, then you can prepare chicken sausages at home, the recipe takes a small amount of time. Chicken fillet products are considered dietary products. If you cook them from snow-white meat, the sausages will also be low in calories. You can combine semi-finished meat products with any type of side dishes. In addition, they are suitable for frying outdoors. Another advantage of chicken sausages is that they can be prepared for future use, frozen, and taken out and boiled as needed!

How to cook chicken sausages: a recipe for beginners

Chicken sausages are prepared from ordinary ingredients. It is better to make them from chilled chicken pulp. Frozen raw materials can also be used, but they produce the driest semi-finished products. The minced meat comes out tender and juicy if milk is added to its composition. You can also use cream. But in this case, the products will turn out to be the most fatty.

Shaping the sausages is quite simple. You don’t even need to have special forms for this. Forming of products is done using ordinary plastic bags, in which the minced meat is simply twisted in the form of candy.

Ingredients:

Chilled chicken pulp – 1 kg;
Milk of any fat content – 100 ml;
Cream 15% fat - 50 ml;
Onions – 2 medium-sized heads;
Potato starch – 1 teaspoon;
Chicken egg – 2 pieces;
Salt – 1 teaspoon;
Spices and seasonings - to taste.

How to cook chicken sausages: a recipe for beginners

Manufacturing method:

First you need to prepare the fillet. It should be washed, dried and cut into medium-sized cubes. If there are films and veins, we remove them. To make minced meat, you only need chicken fillet. The skin should be removed if you are working with a whole chicken breast;
Grind the chicken fillet in a meat grinder. It is better to create this together with chopped onions;
The minced meat must be stirred well. Then add eggs, cream and milk to it. We introduce the watery ingredients evenly so that the thickness of the minced meat can be adjusted. It should be moderately plastic, in other words, not very thick and not watery;
For plasticity and texture support during the manufacturing process, we add potato starch to the minced meat. Spices can achieve suitable flavor profiles;
Place 2 tablespoons of minced meat on cling film or a plastic bag, roll it into a sausage, and tie the edges of the film with a knot or thread. You can create any shape for sausages. If you want to create thin sausages, then you should use less minced meat;
Place the sausages in boiling water and boil for 15 minutes;
We take out our semi-finished product with a slotted spoon and let the hot water drain. After this, cut off the edges of the cling film, place the products on a plate and serve!

The indicated recipe is basic. If desired, its composition can be changed. For example, swap cream for butter. Instead of starch, you can add milk powder. As for onions, they can be included in the minced meat in fried form.

Homemade chicken sausage recipe with photos

The recipe presented below is distinguished by its simplicity and naturalness. It has a minimum of components. It is better to make sausages thin. For molding, we use cling film, freezer bags or any other materials suitable for heat treatment. You can eat breast or leg meat. You can mix two types of product so that the taste of the finished product comes out tender and juicy.

The recipe includes milk. It is better to take a product with the highest fat content so that the product tastes creamy.

Ingredients:

Chilled chicken fillet – 800 g;
Milk – 350 ml;
Mustard – 1.5 teaspoons;
Sweet paprika – 1 heaped teaspoon;
Hot paprika – ½ teaspoon.

Homemade chicken sausage recipe with photos

Manufacturing method:

Let's prepare the chicken fillet. It needs to be washed, dried, cleared of films and veins, cut into medium cubes;
Pour chilled milk over the chicken pieces and leave for 30 minutes. Fundamentally! There is no need to use all the milk at once. It is better to pour some of the milk over the chicken. So that later it would be possible to adjust the thickness of the minced meat;
After half an hour, grind the minced meat using a blender;
Place the minced meat in a bowl, add spices and stir well;
We form sausages as indicated above. Place them in the refrigerator for 1-2 hours. After this, boil them until tender. Cooking time is determined by the width of the products. When cooked, the sausages are light and dense.

Boiled sausages can be fried in a frying pan or grilled. They turn out to be very tasty, and most importantly, they consist entirely of poultry meat!

Unique chicken sausages in cling film: recipe with cheese

You can prepare not only sausages according to the classic recipe at home, but also unique products. Specifically, these include semi-finished products with cheese. To make the product you will need chilled chicken fillet and hard cheese. It is important to work specifically with hard cheese, because it melts more poorly during heat treatment.

It is important to take into account what size the sausages will be when making minced meat. If they are large, then the cheese can be cut coarsely; if they are thin, then the cheese can be grated on a large grater. Naturally, it is better to cut the cheese specifically so that you can feel it while eating.

Ingredients:

Minced chicken – 1 kg;
Sugar – 1 tablespoon;
Powdered milk – 5 tablespoons;
Garlic – 3 cloves;
Mixture of peppers - to taste;
Salt – 1.5 teaspoons;
Dry mustard – 1 tablespoon;
Paprika – 1 teaspoon;
Milk – 300 ml;
Hard cheese – 250 gr.

Unique chicken sausages in cling film: recipe with cheese

Manufacturing method:

Add all the dry ingredients to the minced chicken and mix thoroughly. It is better to cook minced meat independently, combining breast and thigh meat. It is better not to take the finished product, because it usually contains skin, which will add unnecessary calories to the finished product;
Add milk and mix the minced meat. Leave it for 30-60 minutes in a cool place. The minced meat should be covered with cling film to prevent it from airing. It may seem quite watery at first, but as it sits, the milk powder will swell and the mixture will become denser;
At the very last step, add pieces of cheese and mix;
We form sausages using cling film;
Boil until done. Due to the lack of dyes in the composition, the sausages will be pale, so it is better to fry them a little.

If desired, minced chicken can be mixed with pork or beef. You can take different proportions. For example, 50/50 or 70/30. When using another type of minced meat, the cooking time increases. You can add fried mushrooms, lard and nuts to the sausages.

The recipe for homemade chicken sausages is quite simple. It’s better to immediately create more minced meat so that you can prepare the products for future use and freeze them. When you urgently need to create lunch or dinner, you can take out the sausages and boil them. You don't even need to defrost them!

Chefmarket brings products with recipes so that you can cook at home simply and deliciously. Delivery is always free, even to the countryside! We arrive up to 60 km from Moscow, up to 30 km from St. Petersburg and up to 30 km from Nizhny Novgorod.

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.