Homemade sausage recipes

No matter how tasty the store sausage is, it will not go in comparison with the one that the hostess cooked on her own. Homemade sausage is a real delicacy. Now this product is common, it is constantly in any refrigerator. But once not everyone could cook sausage. And her recipes were kept secret and inherited.

Homemade sausage recipe in the guts

Pork sausage (kupaty)

To make homemade pork sausage, you will need the following foods:

• minced pork (no additives) 1 kg;
• pork 300 g;
• cognac alcohol (or cognac) 6 ml;
• cumin (to taste);
• bay leaf (to taste);
• a mixture of peppers (to taste);
• 5 cloves of garlic;
• intestines 3 m;
• lard 400 g;
• 2 medium onions.

To make a sausage and enjoy the result, cook as follows:

1. First of all, proceed to the processing and cleaning of the intestines. It is not pleasant, but obligatory. Rinse them thoroughly in several waters. Then place in a salty solution, but mild. And leave it for the time that you will be doing minced meat.
2. If you have minced meat, then re-run it through a meat grinder. Pass the onion and bacon through it (but not all, leave it a little). Add them to the minced meat.
3. Whole piece of pork, cut into cubes. As small as possible. Fry the meat, along with the second onion and lard, for 10 minutes.
4. Grind the spices that you have prepared in a coffee grinder. If you do not have one, then grind it with a crush.
5. Put all ingredients in one container and mix. Add to this cognac alcohol (brandy), salt. Stir again and let the resulting minced meat brew for forty minutes.
6. Now take out the gut and stuff it. But not too tight. Make a couple of small punctures on it. This will help prevent it from bursting during the cooking process.
7. The resulting sausages are placed in a sleeve and sent to bake. The oven should be preheated to two hundred degrees. The sausage is prepared for forty to sixty minutes.

After the time is up, take out the sausage, let it cool. After you can serve.

Homemade smoked sausage recipes

Braunschwean sausage

To prepare this type of smoked sausage, you will need the following products:

• beef 500 g;
• pork 300 g;
• lard 250 g (for bacon);
• nitrite salt 37 g;
• tsp sugar;
• ground pepper (black) 1 g;
• a pinch of ground cardamom;
• sausage casing (smoke-permeable).

Preparation:

1. Cut the beef and pork into small pieces, about two centimeters each. Salted, mixed and put in the refrigerator for 5 days (storage temperature from + 3 ° С to + 4 ° С).
2. After the time has expired, meat gets out and scrolls through a meat grinder. Add spices to the minced meat and stir.
3. The bacon is cut very finely (about 3 mm), freezing. Then add it to the minced meat and mix thoroughly.
4. Now stuff the shell. Very tight.
5. Put the resulting loaf in the refrigerator for 5 days.
6. The precipitation stage is over, now hang the resulting sausage at room temperature (up to +25 ºС) for two days.
7. Over the past time, the loaves should turn red.
8. Place them in the smokehouse for two more days and smoke at a temperature of + 32-43 ° C. Then another 5 days at + 18-22 ° С.
9. After the smoking process is over, the sausage is dried for a month at + 12-15 ° C and 75% humidity.

Homemade ham recipe

To prepare this dish, you will need:

• chicken fillet 1 kg;
• hard cheese 300 g;
• packaging of gelatin (20 g);
• herbs, salt and spices to taste.

The ham is prepared as follows:

1. Chicken meat is cut into small pieces, about two centimeters each.
2. The cheese is cut into centimeter cubes.
3. The greens are finely chopped.
4. The baking tray is lined with foil so that you can put the prepared meat in it and wrap it up.
5. All products are mixed, gelatin is added to them, mixed.
6. The resulting mixture is embedded in foil and wrapped very tightly.
7. Place a press brick (or something heavy and fireproof) on top of the resulting bag of foil. Place in an oven already preheated to 200 degrees for an hour.
8. Then everything is pulled out and cooled without removing the "press".
9. After everything has cooled to room temperature, the brick is removed. The form with ham is removed in the refrigerator for 8-12 hours.

After the time has elapsed, you can unfold the foil. The ham is ready. For the convenience of removing the foil, you can slightly heat the bottom of the tray over the fire.