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

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.
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.
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!

Pork sausages

Homemade pork sausage

pork (bold, hip part) – 700g; beef (hip) – 300g; nitrite salt – 10g; table salt – 10g; food grade phosphate – 3g; all-encompassing additive for meat “Tyrolean Smell” – 4g.

Homemade dry-cured sausage

pork (hip part) – 1 kg; lard – 200g; garlic 5-6 cloves; salt – 2 tsp; vodka – 2 tbsp; nutmeg – 1/2 pcs.; seasoning for homemade sausage (ready) – 1 tsp; narrow pork intestine (ready) – 1.5 m

Doctor's sausage according to GOST

lean beef – 250g; pork – 700g; eggs – 30g; milk – 200g; salt – 20g; sugar – 2g; nutmeg (ground) – 1/2 tsp.

Homemade pork sausages

lean pork (shoulder) – 800g; lard – 200g; salt – 1 tbsp; ground white pepper – 1/2 tsp; marjoram – 1 tsp; lemon (zest) – 1 tsp; nutmeg (ground) - to taste; milk – 1 tbsp.

Sausages in natural casing (Salsicce e Friarelli)

pork (neck); salo; salt; garlic; reddish table wine; fennel seeds; dark ground pepper; tomato extract (Passata di pomodoro); pickled green olives; basil; pasta (feathers).

section: Sausages and sausages

Homemade fried sausage

pork (back, neck, side); garlic, salt, ground dark pepper - to taste; pork intestines.

section: Sausages and sausages

Kulen – smoked pork sausage with reddish pepper (Slovački kulen)

pork, salt, hot red pepper (ground), sweet paprika (ground), cumin, dark pepper (ground), garlic, pork intestines (ready).

section: Croatian cuisine, Sausages and sausages

Spicy Hungarian chabai sausage (Csabai kolbasz)

pork (shoulder, pulp), garlic, sweet paprika, hot paprika, salt, sweet powder, cumin, nutmeg (ground), chili pepper (dried, flakes), white pepper (ground), dark pepper (ground or crushed), sausage casing (st.

section: Hungarian cuisine, Sausages and sausages

Lithuanian sausage

pork, raw lard, thin pork intestines, onions, garlic, water, ground pepper, pork fat, salt.

section: Lithuanian cuisine

Farmer's liver sausage

pork liver, lean pork, pork belly (fat), onions, broth, salt, ground white pepper, ground ginger, ground nutmeg, marjoram.

section: Sausages and sausages

Liver sausage with bacon

beef (boiled), beef testes, boiled kidneys or liver, pork skin, pork legs, ears, sponges, pork lard, wheat flour, offal cooking broth, salt, ground dark pepper, allspice or coriander.

section: Sausages and sausages

Boiled blood sausage

pork belly, fatty pork or pork head meat, pork skin, ears, snouts, pork legs, blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) fresh, sodium nitrite, salt, ground dark pepper, cinnamon, cloves.

section: Sausages and sausages

Homemade sausage with pearl barley

pork (neck and head), pork blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) , savory, pearl barley, salt, pepper.

section: Sausages and sausages

Casserole with duck, chorizo and chestnuts

chorizo sausage (cut into pieces), onion (chopped), carrots (thick slices), garlic (crushed), duck (breast with skin, sprinkled with salt), pork (pieces), reddish wine, chicken broth, thyme (sprigs) , chestnuts.

Cream soup with lentils and sausage

lentils, onions, carrots, garlic, smoked sausage, pork (brisket), tomatoes, reddish (sweet) peppers, olive oil, bay leaf, black pepper, salt.

section: Lentil soups, Cream soups

Lung sausage

pork lungs and heart, onion, egg (yolk), sour cream or cream, aromatic peas, hot pepper (ground), salt, butter.

section: Offal dishes, Sausages and frankfurters

Tultarmash – Chuvash-style baked sausage

pork (or lamb), garlic, spices, salt, pork intestines.

section: Chuvash cuisine, Sausages and frankfurters

Pork rennet sausage

pork (fat), salt, saltpeter (edible), sugar, pepper (ground), coriander (crushed), garlic.

section: Meat preparations, Sausages and frankfurters

Raw smoked sausage from goose meat and pork

goose meat (thighs), pork (flesh), bacon, salt, pepper, nutmeg, intestines for sausage casing.

Yachka sausage with offal “Vedarai”

barley groats, lard from the intestines, liver, hearts, kidneys or other meat (boiled), onions, pepper (ground), salt, pork intestines, bacon, .

section: Offal dishes, Sausages and frankfurters, Lithuanian cuisine

Potato vedarai – Lithuanian potato sausage

potatoes, lard from intestines, salt, pork intestines, lard (fresh), .

section: Sausages and frankfurters, Lithuanian cuisine

Vedarai blood sausage – Lithuanian blood sausage

barley groats, blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) , lard from the intestines, pepper (ground), marjoram, salt, pork intestines, lard for filling (fresh), broth, .

section: Sausages and frankfurters, Lithuanian cuisine

Sausage made from lungs, kidneys, tongue and heart

pork lungs, kidneys, tongue, heart, head meat (fatty), snow-white crackers, eggs, pepper (ground), onions, salt, fat (for frying), .

section: Offal dishes, Sausages and frankfurters

Smoked sausage "Krakowska"

beef (lean), pork (bold), brisket (fat, pork), garlic, dark pepper (ground), allspice (ground), sugar, salt, .

section: Sausages and sausages

Smoked pork sausage with beef “Russian”

beef (salted, lean), pork (bold), pork belly (fat), sugar, garlic, white pepper (ground), salt, .

section: Sausages and sausages

Smoked sausage "Salami"

beef (lean, steamed), pork (lean), brisket (pork), sugar, white pepper (corns), cardamom, vegetable oil, salt, .

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

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.
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.

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

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.

Homemade pork sausage

Homemade pork sausage

Tips for choosing products

Ingredients

Manufacturing

Pork sausages

Homemade pork sausage

Homemade dry-cured sausage

Doctor's sausage according to GOST

Homemade pork sausages

Sausages in natural casing (Salsicce e Friarelli)

Homemade fried sausage

Kulen – smoked pork sausage with reddish pepper (Slovački kulen)

Spicy Hungarian chabai sausage (Csabai kolbasz)

Lithuanian sausage

Farmer's liver sausage

Liver sausage with bacon

Boiled blood sausage

Homemade sausage with pearl barley

Casserole with duck, chorizo ​​and chestnuts

Cream soup with lentils and sausage

Lung sausage

Tultarmash – Chuvash-style baked sausage

Pork rennet sausage

Raw smoked sausage from goose meat and pork

Yachka sausage with offal “Vedarai”

Potato vedarai – Lithuanian potato sausage

Vedarai blood sausage – Lithuanian blood sausage

Sausage made from lungs, kidneys, tongue and heart

Smoked sausage "Krakowska"

Smoked pork sausage with beef “Russian”

Smoked sausage "Salami"

Making homemade pork sausage at home

Homemade pork sausage

Homemade sausage: the most delicious recipe

Ingredients:

Homemade pork sausage. Step by step recipe

Homemade pork sausage

Ingredients

Photo of the finished dish

Step-by-step recipe with photos

Casserole with duck, chorizo and chestnuts