Homemade sausage in ham: Amateur, Doctor’s, boiled

Recipes for making sausages in a ham maker are simple. The convenience of the device makes it possible even for inexperienced cooks to make delicious homemade meat products.

Benefits of cooking sausage in a ham maker

Sausage has long been cooked at home, using natural intestines for this, and in our time, artificial casing or plastic bags.

Another device for preparing meat delicacies at home is a ham maker. It has many advantages, including:

1. Versatility.
2. Convenient design with three levels of pressing.
3. Easy care, dishwasher safe.
4. Exclusion of loss of nutrients during cooking.
5. Easy to assemble and disassemble.
6. Compact size.
7. No chance of absorbing foreign odors.
8. Long service life.

How to cook sausage in a ham maker

The ham is a very simple design. Outwardly, it is a round or rectangular mold with springs about 17 cm high, 10 – 13 cm in diameter. Most often it is made of stainless steel, less often – of plastic. The bottom and top covers, which are easy to get and install, are equipped with powerful springs. Inside there are three levels.

Basically, all models have the same device and principle of operation. For convenience, some of them are equipped with an elevator mechanism for removing products, a stationary bottom, a thermometer, and a single spring for easy locking. The ham maker gives out up to 1,4 kg of finished sausage.

The device is easy to use. The procedure is as follows:

1. Install the top cover on the housing so that the grooves match.
2. Attach the springs to the cover and body.
3. Flip the ham and place the package that comes with the package inside.
4. Lay prepared minced meat, carefully tamping.
5. Tie the bag tightly at the top to prevent air from entering.
6. Use the springs to close the lid.
7. Put the ham with the contents in a saucepan, slow cooker, convection oven, oven.
8. Cool without opening the device.
9. Remove the springs, squeeze out the package with the finished sausage.
10. Before cutting, keep the product in the refrigerator.

Ham maker is one of the most convenient devices for cooking homemade meat products.

How and how much to cook sausage in a ham maker

With any method of cooking – in a saucepan, slow cooker, oven – you need the same temperature – from 75 to 90 degrees.

The cooking time varies depending on the type of meat and technology. Less time will be spent on chicken and turkey, most of all on beef. The process of cooking poultry sausage in a saucepan will take from 1 to 1,5 hours. The pork and beef product will be ready in 2-2,5 hours. The longest time is to cook the product in a slow cooker – up to 4 hours.

Doctor’s sausage recipe in ham

Doctor’s sausage will require 2 types of meat – pork and beef, taken in a ratio of 3 to 1. Its total amount is 1,2 kg. In addition, you need to take 1 egg, 3 tbsp. l. dry fat cream, 2 tsp. (heaped) ground nutmeg, 1 tbsp. l. salt, 1 tbsp. l. granulated sugar.

Method of preparation:

1. Cut the meat, chop it in a food processor or crank it 2 times in a meat grinder.
2. Break the egg into minced meat, pour dry cream, sugar, nutmeg and salt.
3. Mix the mince thoroughly. You can use a blender for this.
4. Put the package into the ham, fill it tightly with minced meat, gather the edges of the package and twist.
5. Close the ham and put it in the refrigerator for a day (at least 12 hours).
6. The next day, take out of the refrigerator and hold for 2 hours at room temperature.
7. Send to the oven and cook at 80 degrees for 2,5 hours.
8. Cool the finished sausage and refrigerate for at least 8 hours.
9. Next, remove it from the ham.

Homemade Doktorskaya sausage has a delicate taste

Ham Sausage Recipe

To prepare such a sausage, you will need 350 g of pork and beef, 150 g of bacon, ground pepper and salt to taste, milk.

Method of preparation:

1. Scroll the meat in a meat grinder 2 times.
2. Cut the bacon into small cubes.
3. Prepare minced meat: mix meat with spices, pour in milk (15% by weight of minced meat), mix.
4. Insert a food bag into the ham, fill it with minced meat as tightly as possible, cork.
5. Cook the sausage in the oven or in a pot of water for about 2,5 hours.

The main sign of Amateur sausage is the presence of bacon

Recipe for turkey sausage in a ham maker

To prepare turkey sausage, you need 1 kg fillet, 1 egg, ½ tbsp. milk, salt, ground black pepper, coriander and paprika.

Method of preparation:

1. Blend all ingredients until smooth using a blender.
2. Send minced meat in a package enclosed in a ham maker. Lay tightly. How to wrap the edges of the package so that moisture does not get in, close.
3. Place in a large saucepan, cover with cold water. The ham must be completely submerged.
4. Put on high heat, heat to 80 degrees, then reduce to low.
5. Boil for 1 hour at a temperature of 80-85 degrees.
6. Remove the sausage from the pan, cool directly in the ham. Then refrigerate for six hours.
7. After keeping in the cold, open the device and remove the sausage from the turkey.

Turkey sausage is tasty and healthy, you can take it with you

Homemade chicken sausage in a ham maker

For 1 kg of chicken fillet, 2 eggs, 2 tbsp. l. starch, 2 packets of gelatin, 2 tbsp. l. sour cream, 100 olives or black olives, ½ tsp. sugar, salt and pepper. If desired, other seasonings can be added to chicken sausage that go well with this meat. These include nutmeg, thyme, rosemary.

Method of preparation:

1. Turn the chicken fillet and garlic in a meat grinder 2 times. You can grind in another way. The main thing is that the minced meat is as smooth and uniform as possible – the sausage will be more tender.
2. Add spices: sugar, pepper, salt, and other seasonings to taste. Place in refrigerator for approximately 1 hour.
3. Remove the minced meat from the refrigerator, put gelatin and starch into it, mix thoroughly.
4. Then add raw eggs and sour cream.
5. It remains to add the filler – olives or black olives – and mix well.
6. Place a baking bag or sleeve in the ham maker, which must be tied at the bottom. Put the minced chicken in it, as it should be tamped.
7. At the top, tie the edges of the bag with a thread. Close the ham with a lid and fasten with springs.
8. Put in a large saucepan, pour water so that the form with minced meat is completely covered.
9. Place on the stove, do not bring to a boil. Cook at a temperature of 80-90 degrees for 1,5 hours.
10. Remove the ham with the finished sausage from the water, cool at room temperature and put in the refrigerator for 2 hours.
11. Remove the finished product from the package. It should keep its shape well thanks to starch and gelatin.

Instead of olives, you can use other additives to your taste.

Homemade pork and beef sausage in a ham maker

According to this recipe, the sausage turns out to be quite oily. It will take 300 g of pork and beef, 500 g of pork fat, 125 g of starch, 500 ml of water, dried garlic and 2 fresh cloves, 30 g of ordinary and the same amount of nitrite salt, ground pepper of two types – white and black.

Method of preparation:

1. Skip through the meat grinder all the meat and 150 g of bacon. Turn 2 times for a softer consistency.
2. Put the second half of the bacon in the freezer for a while to make it easier to cut, then cut into small cubes.
3. Pour salt, pepper, garlic into minced meat, add pieces of bacon and mix.
4. Put starch into cold water and stir.
5. Pass fresh garlic through a press.
6. Add water with starch and garlic to the minced meat, mix thoroughly and put in the refrigerator for 24 hours.
7. The next day, transfer it to a ham maker, simmer in water on the stove for 2,5 hours.

Homemade sausage is not pink, but grayish in color – unlike the store

Homemade boiled sausage in a ham maker

You need to take 1,4 kg of pork ham, 45 g of starch, 1 egg, 300 ml of ice water, 25 g of salt, 1 g of ground black pepper, nutmeg, dry garlic and 3 g of sugar.

Method of preparation:

1. Cut the meat into medium pieces and turn in a meat grinder with the smallest grate.
2. Put the egg and all dry ingredients in it. Then pour in ice water and knead well with your hands to make the composition viscous and sticky. Cover bowl with cling film and refrigerate for 24 hours.
3. On another day, take out the minced meat and knead thoroughly with your hands again.
4. Place the bag and the roasting sleeve into the ham.
5. Place all minced meat tightly in the mold, trying to prevent air from accumulating inside.
6. Tie a baking sleeve with a thread and twist the edge of the bag.
7. Close the ham with a lid and tighten the springs.
8. Send the form with minced meat to the multicooker bowl so that it is completely covered.
9. Close the lid, select the Multicook function, set the temperature to 80 degrees and the time to 4 hours.
10. Remove the ham from the slow cooker and measure the temperature in the thickness of the sausage: it should be about 72 degrees.
11. Allow the mold to cool to room temperature, then refrigerate until completely chilled.
12. Remove the finished homemade sausage from the ham maker and remove the packages from it.

Homemade sausage is dense and elastic

Delicious sausage in ham with gelatin

Sausage with gelatin is not prepared from minced meat, but from small pieces of meat, between which jelly forms. You need beef and pork. The total amount is not more than 1,5 kg. Beef is about twice the size of pork. Thanks to the different color of the meat, the finished product will look spectacular in the context. Beef should be chosen without fat, and pork should be with a small amount of fat. This sausage is not packed too hard, otherwise it will have few jelly inclusions.

For 1 kg of beef, you need 500 g of pork, 15 g of gelatin, 4 cloves of garlic, ground pepper, nutmeg and salt to taste.

Method of preparation:

1. Cut the pork and beef into pieces about 3 cm in size.
2. Put in a bowl, salt, add ground nutmeg and black pepper, pour gelatin and mix.
3. Place the bag for baking in the ham, lay the pieces of meat in it, tie tightly and close.
4. Cook in a saucepan with water at a temperature of 85 degrees for 2-2,5 hours. Cool without removing from the ham, then put in the refrigerator. Take out the sausage the next day.

Sausage with gelatin holds its shape well and has an excellent taste

A simple recipe for chicken sausage in a ham maker

Chicken sausage is made from breast fillets. For 1 kg of meat, you need 1 carrot, 2 eggs, heavy cream, pepper and salt.

Method of preparation:

1. Grind the meat to a state of homogeneous minced meat.
2. Cut the carrots into small cubes.
3. Add carrots and raw eggs to minced meat, pour in cream. The mixture should not be too thin.
4. Transfer to a ham and cook in a saucepan with water at a temperature of 85 degrees. Cooking time chicken sausage – 1 hour.

Chicken breast sausage suitable for diet food

Storage Rules

The sausage cooked in the ham must be wrapped in foil or parchment and put in the refrigerator. Storage time – no more than 3 days.

Conclusion

Recipes for cooking sausages in a ham maker are diverse. Home-made delicacies are much tastier and more nutritious than store-bought counterparts, since they contain almost only meat and a small amount of natural additives.