Homemade sausage recipes

No matter how tasty the store-bought sausage is, it cannot be compared with the one the hostess prepared herself. Homemade sausage is a real delicacy. Now this product is common, it is always in any refrigerator. But once upon a time, not everyone could cook sausage. And her recipes were kept secret and passed down from generation to generation.

Recipe for homemade sausage in the guts

Pork sausage in intestines (kupaty)

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

• minced pork (without impurities) 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;
• guts 3 m;
• lard 400 g;
• 2 medium sized onions.

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

1. First of all, start processing and cleaning the intestines. It's not a pleasant thing, but it's obligatory. Rinse them thoroughly in several waters. Then place in a salty solution, but weak. And leave it until you make minced meat.
2. If you have ready-made minced meat, then run it through the meat grinder again. Pass the onion and lard through it (but not all of it, leave 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 you prepared in a coffee grinder. If you don’t have one, grind it using a grinder.
5. Place all ingredients in one container and mix. Add cognac alcohol (cognac) and salt to this. Mix again and let the resulting minced meat brew for forty minutes.
6. Now take out the intestine and stuff it. But not too tight. Make a couple of small punctures on it. This will help it not burst 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 cooked for forty to sixty minutes.

Once the time is up, remove the sausage and let it cool. Afterwards you can serve.

Homemade smoked sausage recipes

Brunswick 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;
• sugar tsp;
• ground pepper (black) 1 g;
• a pinch of ground cardamom;
• sausage casing (smoke-permeable).

Preparation:

1. Beef and pork are cut into small pieces, approximately two centimeters. Salt, mix and put in the refrigerator for 5 days (storage temperature from +3°C to +4°C).
2. After time has elapsed, meat is taken out and scrolled through a meat grinder. Add spices to the minced meat and stir.
3. The lard is cut very finely (about 3 mm) and frozen. Then add it to the minced meat and mix thoroughly.
4. Now stuff the casing. Very tight.
5. Place the resulting loaf in the refrigerator for 5 days.
6. The precipitation stage is completed, now hang the resulting sausage at room temperature (up to +25 ºС) for two days.
7. Over time, the loaves should turn red.
8. Place them in the smokehouse for another two days and smoke at a temperature of +32-43°C. Then another 5 days at +18-22°C.
9. After the smoking process is completed, 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;
• package 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.
2. The cheese is cut into centimeter cubes.
3. The greens are finely chopped.
4. The baking tray is lined with foil so that the prepared meat can be placed there and wrapped.
5. All products are mixed, gelatin is added to them and mixed.
6. The resulting mixture is placed on foil and wrapped very tightly.
7. Place a press brick (or something heavy and fireproof) on top of the resulting ball 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 the ham is put into the refrigerator for 8-12 hours.

After time has passed, you can unwrap the foil. The ham is ready. To make it easier to remove the foil, you can slightly heat the bottom of the tray over the fire.