- Secrets of cooking sausages at home
- How to clean the sausage
- Homemade cooked sausage with their own hands
Of course, preparing such delicacies, it is best to use a natural casing, rather than a plastic wrap. But even here there is a secret, so the shell of the intestines will give sausages a great taste, if it is salted in for a few days, sprinkled with coarse salt. After this time, the intestines just need to soak in warm water for 15-20 minutes, after which they will finish and be ready for the filling.
If you do not have special tools in mind nozzles for the grinder, do not despair, because you can use the improvised means. For example, an ordinary plastic bottle will help you, from which you need to cut off the bottom, and fix the end of the intestine to the neck (with a thread or elastic band). After that, fill the bottle with ground meat from the bottom, pushing it towards the neck with the help of mashed potatoes.
If you have a long intestine (from 15 centimeters), then you should not prepare one long sausage, but it is better to tie it up and divide it by at least 2 or 3. Thus, you can secure the product already during cooking: suddenly one sausage will break through and juice will flow out. In this case, her "neighbors" will remain unharmed.
You should also fill sausages tightly, but in moderation, without making them ready to break apart and break literally every second, because otherwise, it will again negatively affect the appearance and juiciness of the product already at the cooking stage.
Another small secret - before the final tying, try to remove as much air as possible from the intestines. Large air bubbles, again, will adversely affect the state of the sausages during cooking or frying, as they burst. In this case, one trick will help. Already finished sausages literally in two places gently poke a toothpick. Thus, the finished product will leave the excess air and excess moisture.
If you want not to boil, but to fry sausages in the oven or oven, then grease the baking sheet with vegetable oil (suitable for both sunflower and olive), so that the finished dish will turn out with a beautiful crust.
And, of course, it is very important to remember that the first pancake is always lumpy. If for the first time you start making home-made sausages, then it is best to first cook a small portion, the smallest, and not translate a large amount of intestines and meat. Best of all, by trial and error, master the entire production technology, which for some may be easy, and for someone heavy. Is everything working out? Then feel free to go to large sausages and open a small sausage shop in your kitchen.
If you have made a lot of product that can not be cooked at one time, you can freeze the remnants in the freezer, where they will not lose anything in their taste properties. True, you should not defrost such a sausage in a “hard” way - in warm water or immediately in a hot frying pan. It is best to leave the food to be defrosted overnight in the refrigerator.
Home sausage without guts: a recipe for a delicacy
Of course, the most delicious sausage is home-made from quality ingredients, without stabilizers, color fixers and other not very useful impurities. However, many housewives rarely prepare such a delicacy due to the fact that they do not want to spend precious time preparing their guts. But you can not use them to design this meat snack! In this article we will explain how to cook homemade sausage quickly and easily, without using pork guts. They can be perfectly replaced by foil, cling film or used for baking. Homemade sausage without guts turns out amazingly tasty - juicy, fragrant and moderately savory. And most importantly - to make it quite simple and tireless.
Cooking delicious homemade sausage from pork and chicken
In order to make yourself a great meat delicacy, you will need to prepare some ingredients. First, you must purchase fresh pork tenderloin (1.5 kg) and chicken fillet (1 kg). Secondly, for greater juiciness, you will need a small piece of bacon (about 250 g). Thirdly, you will need eggs (4 pcs.), Salt (2 tsp.) And starch (4-4.5 tsp.). To give the sausage an excellent flavor, we will use garlic, black pepper peas, allspice, a mixture of spices and spices (such as curry). And, of course, cooking homemade sausage without guts will not do without food foil. After preparing all the ingredients you can get to work.
Home sausage without guts: recipe and cooking technology
First wash the meat, lard and chicken fillet. Cut these products into small cubes. Beat the eggs with a whisk. Add to them the necessary amount of salt, as well as spices and spices. Chopped garlic, finely chopped. You can skip it through the press. Add gruel to the eggs. Enter the same starch. Remember that it should be added little by little, so that no lumps form in the egg mixture.
How to cook homemade sausage? It's very simple: mix the meat, lard and chicken in a saucepan. Add egg mixture. Mix all ingredients well. Spread minced meat on a piece of foil with a spoon. Give it an oblong sausage and wrap, tightly closing the edges. This is required so that the juice does not flow out during baking. Preheat oven to 180 C. Place the sausage on a baking sheet and place in the oven for an hour. Before serving, remove the foil and cut the fragrant meat snack into pieces. As you can see, the preparation of homemade sausage without guts is not particularly labor intensive and will take not so much time. The dish turns out very juicy, not too fat, and what is important - 100% natural. You can store homemade sausages in the freezer for a long time. Enjoy your meal!
Another great recipe for pork sausage (without guts)
To make this delicious snack you need pork pulp (700-800 g), butter (120-150 g), lemon juice, and salt. We also need spices - dried thyme and tarragon - and wooden skewers. So, how to cook yourself such a snack, like homemade sausage without guts? The recipe is as follows: wash the pork and cut into pieces no thicker than 5 mm. Use a kitchen hammer to beat off layers of meat. We salt, we pepper them to taste and we spread in a deep bowl. Well sprinkle the pork with lemon juice and leave to marinate. After 15 minutes, lay out the layers of meat in a long strip. At the same time their edges should slightly go over each other. All places "joints" also beat off a little hammer. Sprinkle meat with herbs. In the center in a row lay out the pre-cut into pieces of butter. Carefully fold the billet into a tube, forming it into a "snail". We fix our sausage with wooden skewers and spread it on a baking sheet greased with butter. Place the snack in a preheated 180 ° C oven for 60 minutes and bake. Now you know how to make sausage without guts. After cooking, remove the skewer, give the product a little cool and serve.
Non-greasy, homemade sausage
This recipe should be adopted by those who try to keep fit in shape and prefer to cook healthy low-calorie food. A dish of poultry meat turns out absolutely not fat, and at the same time just melting in your mouth. You will need turkey fillet - 1 kg, cream 20% - 400 ml, protein from four eggs, ground black pepper, seasoning "Italian herbs". Sausage from poultry meat can be safely eaten without any fear of getting better. Its caloric content is only 120 kcal / 100 g.
Cooking homemade sausages start with the fact that we process bird fillets. Meat turkey rinse and grind to a puree state with a blender. Put the resulting mass in a deep container, then add the same proteins, salt, pepper and cold cream. Mix all ingredients well.
If you like and often buy chicken, try making delicious sausages out of it. Here are the products you need:
- a kilogram of chicken (you can use the fillet, breast, cut off the meat from the thighs),
- a glass of heavy cream (you can substitute sour cream if you wish),
- two big spoons of potato starch,
- literally a pinch of nutmeg,
- Art. l salt.
- First you need to prepare the stuffing. To do this, rinse the chicken meat thoroughly and mince or chop it in another way, for example, chop it with a knife or dip it in a blender bowl.
- Add potato starch, cream or sour cream, egg, salt and a pinch of nutmeg to the mince. Stir everything thoroughly, or better still, slightly repel it so that the sausages are tender.
- Then there are two ways. If you have natural casings from the intestines, fill them with minced meat, divide and tie. But in the absence of such a component, the food film will also be suitable, in which it is necessary to wrap the chicken mass, giving it the desired oblong shape.
- Now you can cook sausages and eat with pleasure.
Variations: boiled sausage
Cut off a piece of cling film and put 1/4 of the mince on it. Wrap, forming a sausage. The edges will fix the thread. We will do the same three more times - in the end, you should have four small sausages. Now proceed to cooking - pour water into the pan and put the container on the stove. Bring to a boil, reduce the "fire" to a minimum. Put the sausages in the pan and boil them for an hour. At the same time, meat products should be pressed down with a saucer so that they do not emerge. An hour later, take them out and cool. Remove the plastic wrap, take the parchment paper, roll it on the table. On it we pour the Italian Herbs seasoning. Put the sausage on top and wrap. We perform this procedure three more times. After that, remove the snack in the refrigerator for 8-10 hours. Before serving, remove the paper and cut the delicacy into portions.
Tasty and original: chopped sausage chicken
Those who like unusual and interesting dishes will definitely like this recipe. Homemade sausage (without guts) is very delicate, with a rich taste and a pleasant aroma. For its preparation you need the following ingredients:
- chicken fillet - 1.5 kg,
- boiled carrots - 2 pcs.,
- sweet Bulgarian pepper - 3 pcs.,
- walnuts - 150 g,
- gelatin - 2 sachets,
- garlic - 7 cloves,
- salt - 2 tsp,
- seasoning - 1.5 tsp.
Let's tell further how home sausage without intestines becomes. The recipe is simple. First, we process the meat - we wash it and cut it into small cubes. Bulgarian pepper clean, chop straws. Boil carrots and cut. Walnuts and garlic peel and then chop. In a deep bowl, mix the chopped poultry, nuts and vegetables. There we will add seasoning, salt, garlic, instant gelatin (it does not need to be pre-diluted). Mix all ingredients well.
We make minced sausages
In order to give the resulting mass the shape of sausages, we use food wrap. Roll out and lay out 1/5 of the stuffing on it. We give the blank oblong. Wrap the mass tightly winding the film. Hands shook from all sides sausage. Repeat the procedure with the rest of the stuffing. In total you will have five products. You can insure and wrap each other with another layer of cling film. How to cook homemade sausage in this case? Pour water into a large saucepan and bring it to a boil. Let us reduce the fire and place our sausages on the bottom of the container, pressing them with a plate above. Cover the pan with a lid. Boil sausages for half an hour, then gently pull out. Cool them and send them in the fridge for 8 hours. Minced poultry sausages are deliciously tender and juicy. Your family will appreciate the dignity of such a natural, non-greasy and tasty dish. Enjoy your meal!
Tender homemade sausage from rabbit
This dish is dietary, but incredibly tasty. Rabbit meat is rich in vitamins and minerals and contains a small amount of cholesterol and fat. This homemade sausage can be given even to children! For its preparation, you will need rabbit meat - 1 kg, chicken eggs - 1 pc., Dried cow milk - 1.5 tbsp. L., salt - 0.5 tsp., nutmeg and bay leaf. We tell how to cook homemade sausage: first, we wash the rabbit carcass and cut off all the meat from it. Skip the pieces through the grinder three times - you should get a homogeneous fluffy mass. Put it in a bowl, add salt, egg, milk powder, nutmeg. Mix well. If the stuffing turns out to be dense, add cold water. Then send the mixture to the fridge. After three - four hours, we take out the minced meat and proceed to the formation of sausages. Cut off a piece of food film, spread on it 1/4 of the stuffing. Give the workpiece oblong shape. We wrap the film, trying to fix it as tightly as possible. The ends are tied with thread. You get a blank, shaped like a candy wrapper. By analogy, we form several sausages from the remaining mince. Now you need to boil them on low heat for 1.5-2 hours. After that, remove the sausages, cool and put in the refrigerator. Two hours later we get them and cut the film. Now you know how to prepare a tasty and healthy sausage with your own hands without guts. Enjoy your meal!
Juicy and hearty wieners are made of pork. The set of products will be as follows:
- kilogram of fat pork,
- 500 grams of lean pork,
- 500 grams of bacon or bacon
- 2 tsp. nitrite salt,
- 2 tsp. salt,
- a quarter tsp ground white pepper,
- third tsp dry granulated or ground garlic,
- a quarter tsp sugar,
- pig intestines for natural membranes,
- hl starch,
- just over half a glass of milk.
- Rinse and dry all meat and lard, then cut into medium cubes to make the product easier to grind further.
- Prepare the meat grinder and chop the fat on it along with the meat. To make the consistency homogeneous, and sausages - more tender, repeat the procedure. In addition, use a nozzle with small holes.
- Add seasonings, starch, sugar and salt to the minced meat, stir everything. Milk pre-cool well, pour in the meat mass. To make the products as gentle as possible and acquire a pleasant texture and softness, then you need to grind the composition with a blender.
- Prepare the shell and start filling it with minced meat. It is most convenient to do this with a meat grinder and a special nozzle, but if there is none, you will have to fill your guts with your hands, which will complicate and prolong the process.
- Cut the ends, leaving the lengths to tie the knots. But you can tie sausages with threads or thin ropes.
- Now you can cook.
No less appetizing beef wieners will turn out. So that they succeed in glory, prepare such products:
- kilogram of high-quality and tender beef fillet (preferably tenderloin),
- about 100 grams of pure lard,
- a glass of enough heavy cream,
- full teaspoon with a heap of salt,
- a third of a small spoonful of ground black pepper,
- half tsp sugar,
- two garlic cloves,
- a glass of milk (fat should be medium)
- some ground coriander,
- hl mustard powder
- pork natural intestine about 6 meters long.
- Take care of the preparation of meat. It should be washed and cut into pieces so that they fit in a meat grinder. Do the same with lard. Now scroll through these two ingredients through a meat grinder: first with a nozzle with large holes, then with small ones. It is advisable to repeat the procedure at least three times, then the dish will be very tender. And in order to achieve maximum softness, grind minced meat in a food processor or blender.
- Then in the stuffing enter all the other ingredients: milk with cream, salt, spices, pre-chopped garlic. Mix everything thoroughly, chop it again in a combine or blender and send it in the fridge so that the composition will cool and thicken a little.
- It's time to stuff the gut with minced meat. If your grinder has an appropriate attachment, use it for convenience and speeding up the process. Otherwise, proceed manually. Do not forget to dressing wieners, so that they do not fall apart during cooking.
- Go to the heat treatment, and then enjoy the taste.
Almost dietary homemade sausages can be obtained by taking the turkey. You will need:
- 700 g turkey fillet,
- two garlic cloves,
- about 150 ml of cream with fat content not less than 33%,
- to taste salt,
- spices, for example, ground pepper, basil, cilantro, coriander,
- five art. l beet juice for a beautiful bright color (it is an alternative to food coloring).
- You need to start, of course, with turkey. Wash it, chop and scroll through a meat grinder together with peeled garlic a couple of times or very finely chop with a knife, if you want to get a dense texture close to natural.
- Add cream, spices, salt and beet juice to the mince (to get it, grate and squeeze the beets).
- Готовую массу лучше оставить в холоде на несколько часов: тогда изделия получатся более нежными и сочными, приобретут насыщенный вкус.
- Далее вы можете наполнять фаршем кишки с помощью насадки мясорубки или вручную. But it is permissible to wrap a lot of food film.
- It remains only to cook the sausages and serve.
What to do with ready sausages?
What to do with ready sausages? If you are accustomed to eat boiled, then choose exactly this method of heat treatment. Many are interested in how much to cook these meat products. Duration depends on the size of wieners: the larger they are, the longer they have to be in boiling water. With an average diameter of twenty minutes is enough. Large sausages are best cooked a little longer, so that they just cooked in the middle.
There are other ways of cooking. So, delicious sausages can be fried in oil on all sides to give them a delicious golden crust. And so that they are fried and inside, cover the pan with a lid and then meat products on medium heat for fifteen minutes. You can also bake sausages in the oven. They will be juicy and will not burn if you wrap them in foil. Try to stew your wieners, and both separately and with other products, such as vegetables or beans.
For your information: it is advisable to stew and bake only sausages in natural casings, and not in food film.
Use the proposed recipes and supplement them for making delicious sausages at home!
How to prepare guts?
It so happens that it is not always possible to scour already ready intestinal membranes. Therefore, you have to buy the usual pig intestines, which need to be cleaned of mucus. They have an unpleasant smell due to the presence of mucus on both sides. It must be removed by scraping with a knife. On the appearance of this mucus has a slightly yellowish color, so it will be clearly visible on the shell. Together with the mucus, you need to remove and scrape off the pieces of fat, as it also has an unpleasant smell.
The process of cleansing the intestine is simple. To do this, you need to place it on a cutting board, tie a small knot on the edge, in order to further turn it well and clean it on the other side. The knife in the cleaning process must be kept perpendicular to the cutting board or table where the cleaning process takes place.
To clean the mucus you need to be extremely careful not to damage the shell. Scrape the mucus off with the top of the knife, the sharp side is not worth doing. When one side is cleaned, the gut must be turned out. In a similar way to clean the inside of the intestinal membrane. Periodically collected mucus should be removed and rinsed with water.
Peeled shells should be well tested for fat or mucus. The slightest untreated area will give the sausage an unpleasant smell and taste. Rinse the shells well under running water on both sides. After rinsing, washed shells should be rubbed with mustard powder well. In such a mixture, guts should beat for about 10 minutes. After the mustard powder is washed off, the guts are placed in the salt-acetic solution for 10-15 minutes. Intestines will become completely transparent, they will not have an unpleasant smell. After the expiration of the intestine, remove it from the solution and send it in the refrigerator, tightly covering the dishes in which they are located. Intestinal membranes are ready to use.
What are the subtleties you need to know in the process of cooking meat for sausage?
Many cooks recommend using a meat grinder to grind meat into a sausage. This is not worth doing, as the sausage may become too dry. It is better to just cut the meat with a sharp knife into centimeter pieces. Chopped meat preserves more juice, sausages are more tender and not so dry.
An important role is played by the fat content of the sausage. Of course, the taste and color - no friend, but in order for the meat inside to become juicy, it needs extra fat. The meat will take fat from the added fat, which will make the meat fibers softer and more tender. The ratio of meat and fat should be 4: 1. This is a classic combination, so those who like to eat sausage for fatter, may still add a portion of bacon or bacon.
Meat filling for sausage must necessarily marinate. The longer the marinating is, the juicier and tastier the sausage will be. On average, meat stuffing should be pickled for about 8-10 hours. During this time, all the ingredients are well "dispersed" in meat, so the taste will be uniform.
Use for sausage and spices. To do this, take black pepper, coriander, red pepper and salt. Pepper is better to grind on their own, so that the smell is brighter and spicy. Also, some cooks add dried Provencal herbs, turmeric, paprika, cumin, cumin, etc. to the stuffing. Everything depends on taste.
To prevent the stuffed shell from breaking in the baking process, it needs to be punctured in different places with a toothpick. Steam will escape through the hole, so the shell will not burst.
Also in the process of forming sausages need to monitor their size. It is desirable to form small sausages, 10-12 cm long. Each sausage must be tightly tied on both sides. Therefore, when one shell bursts, the rest will not be damaged.
Some cooks fill the shells too tightly, but this leads to damage to the intestine during baking. But at the same time, in the middle of the shell there should be no air bubbles or voids.
To appear on the sausage ruddy crust, it must be periodically lubricated with vegetable or butter. This applies to those sausages that are baked in the oven.
If you do not have a special nozzle for filling sausages, then it can be replaced with a cut neck from a plastic bottle. Run the neck into the gut, and wrap tightly on top of the thread so that the shell does not fall off. Get a kind of watering can, which will be convenient to send stuffing.
Homemade sausage in Belarusian
According to the recipe must be purchased:
0.5 kg chicken fillet,
2 heads of garlic,
salt and spices to taste.
The first stage of cooking is chopping meat. Pork and beef skip through a large grid in a meat grinder, and cut the chicken with a knife. The width of the slices of kritsa fillet should be no more than 2 cm. Add chopped lard to the meat in 1 cm small cubes. All this mix in one bowl, season with spices and salt to taste. You can add: black pepper, coriander, dried cumin. Meat should be marinated for 5-6 hours.
During this time, you can prepare the guts, if they are not cleaned. Ready stuffing stuffing shell, every 10-15 cm to tie up tightly culinary thread. Ready-made sausages can be either fried in vegetable oil in a pan or baked in the oven.
If the sausage is placed in the oven, then from the beginning it is better to send it up its sleeve. At the end of cooking, cut the sleeve to make the sausage more rosy. Top sausages watered with the formed fat. Bake in the oven for 1 hour.
Home-made chicken sausage
Sausage for this recipe is quite tender and not too greasy. To make it you need:
2 kg of chicken fillet,
0.5 kg of lard,
40 g dry milk,
2 m intestinal membranes,
To chicken sausage was not dry, it must be added lard. Therefore, it is better to skip through a meat grinder. Cut the meat into small cubes, about 1 cm wide. Add lard to the meat and sprinkle with dry milk. On top of it all pour boiled water. Add minced garlic, spices and seasonings to taste. Meat should infuse for 1 hour.
Ready stuffing fill guts. After the sausages are formed, it is desirable to boil for 10 minutes. Remove and dry the cooked sausage. Then you can both fry in a pan or bake in the oven. In order not to burn the sausage in the oven, the bottom of the pan should be well lubricated with vegetable oil.
Home sausage without guts
This recipe is suitable for those who do not want to mess with cleaning or filling the shells. Even without guts at home can get quite tasty and flavorful sausage. For this you need to take:
1.5 kg turkey fillet,
400 ml of heavy cream,
1 tablespoon of starch,
ground black pepper,
Turkey should be well passed through a small nozzle in a meat grinder. The stuffing should be very tender, almost watery. Better, of course, grind the meat in a blender to a state of mashed potatoes. Add cream, protein and spices to the minced meat. Add starch to thicken. Add spices and salt to taste.
The prepared mass should then be divided into equal parts to form sausages. In order for them to keep their shape, you need to take the usual cling film. On one sausage there is a piece of film 20x20 cm. On one edge of the film you need to lay out the stuffing. After it to wrap in plastic wrap, on both sides to tie the culinary twine. According to this principle, form all the sausages. Cooked chicken sausage should be boiled in water for 30 minutes. The fire should be small, as with a strong boil the sausage can lose its shape.
For stronger fastening of edges, some cooks use a wire. After cooking, remove the sausage from the water and cool it. Shoot all the films so that not the slightest bit is left on the surface of the sausage.
Home-made sausage for children
Every mother should prepare such a sausage, because in this product all ingredients are natural and proven, and most importantly - useful. To prepare you need:
1.5 kg of chicken fillet,
2 boiled carrots,
2 bell peppers,
2 tablespoons of powdered milk,
1 pack of gelatin,
First you need to grind chicken, it must be carefully killed in a liquid state. Then pour gelatin with warm water for swelling. During this time, cut into small cubes carrots and peppers. Beat eggs until smooth.
Next you need to start forming the stuffing. Add gelatin, eggs, powdered milk, pepper, carrots, salt and spices to meat. If the stuffing turns out dry, you can add a little milk or cream.
In order to form sausages, you need to take a plastic wrap. Minced meat is divided into several parts to make 4-5 sausages. Each sausage is wrapped in plastic wrap, the edge is tightly tied so that the filling does not leak out.
Boil chicken sausage in water for 30-40 minutes. In this case, sausages need to throw in the already boiling water. At the expiration of the time to remove the sausage and cool. Cool cooled sausage for 8 hours in the fridge. After the entire film is removed. Store in closed trays in the refrigerator so that the surface does not chape.
Stukalo Evgenia, 30 years old, Nizhny Novgorod
I'm cooking chicken sausage for my little son. It turns out very tasty and appetizing, and most importantly - without any eshek. dyes and flavors. All ingredients are natural and healthy. In the process of cooking the most difficult is the formation of sausages. I’m not able to wrap sausages tightly alone, so my husband helps me in this matter.
Kravtsova Marina, 45 years old, Murmansk
My family loves homemade sausage, so I have to cook this dish quite often. I buy already cleaned shells, so to fill them is not difficult. Especially recently bought a meat grinder with a special nozzle, work is now generally at least. Most often, I bake sausage in the oven. For the filling I choose three types of meat: pork, beef and chicken. Also add lard to the sausage was not too dry. The special flavor adds sausage: garlic, black pepper, cumin and Provencal herbs.
Zakharova Ekaterina, 49 years old, Ufa
I started cooking homemade sausage recently, when, after buying a store sausage, I suffered a week with poisoning. Now neither I, nor my family eat the purchased sausage. We try to cook on our own, especially as it turns out for money even more profitable. I learned how to cook different sausages. We especially like chicken sausage with hard cheese. This is a real delight, and is preparing fairly quickly and affordable.