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Homemade sausage: recipe. Video
People of the older generation remember well the times of scarcity, when the choice of products was very small, and it was possible to buy a good sausage, for example, only by chance or by acquaintance. Now, even in the most modest grocery store, there are always several types of sausages. However, “your” product, made at home, always seems tastier and more satisfying!
How to cook minced meat for homemade sausage?
To prepare minced meat, you will need the following ingredients:
- about 1 kilogram of fatty pork neck
- 5-6 cloves of garlic
- 2 small bay leaves
- 1 tablespoon of salt
- ground black pepper
- spices to taste
- small pig intestines
- water
Pork neck is especially good for making homemade sausages as it contains a lot of internal fat. As a result, the sausage is juicy, tender, but not too greasy.
Cut the neck (or meat and lard) into very fine cubes. Take your time and effort. If you pass the meat through a meat grinder, the taste of the finished sausage will be worse.
Season with salt and pepper, add other spices to taste and desire, finely grated bay leaves and finely chopped garlic. Stir the minced meat well, cover the container with a plate or lid and refrigerate for at least 24 hours. Then stir again thoroughly by adding some cold water. Your task is to make the minced meat juicy and viscous to the touch.
Some cooks add cognac or brandy to the minced meat.
What can replace the pork neck?
If you do not have the opportunity to purchase a neck or for some reason you do not like it, you can take lean pork and lard, in an approximately 4: 1 weight ratio. That is, in our case, take about 800 grams of pork tenderloin and about 200 grams of lard. You can also mix minced pork with minced meat made from turkey fillets. Then the sausage will turn out to be not so fatty and high-calorie.
How to fill the intestines when preparing homemade sausage?
It’s best if you manage to buy pork casings already processed and ready to fill. Then all that remains is to rinse them and soak in cold water for about one hour. But in any case, first inspect their inner side. If necessary, scrape off any excess with the blunt side of the knife.
Slide the prepared intestines over the neck of a cooking syringe, wide funnel, or plastic bottle. Tie a strong knot at the end and start filling with minced meat. Twist the guts from time to time to make the sausages of your choice.
When preparing homemade sausage according to this recipe (as well as any other), make sure that the sausages are filled evenly, without voids. At the same time, avoid filling too tight so that they do not burst when cooked.
Once you’ve finished filling the sausages, tie the other end of the intestines tightly. Take a thin sharp needle and prick each sausage in several places, this is necessary for the steam to escape.
Cook sausage only in glass or enamel containers. Hang the cooked sausage in a cold and well-ventilated room for a few minutes.
How to cook homemade sausage?
Place sausages filled with minced meat carefully in boiling water. Simmer over moderate heat for 5 to 7 minutes, then remove from boiling water, drain and dry. When they are completely dry, fry them in vegetable oil until tender, turning over from time to time. Sausage can not only be boiled and fried, but also stewed in a cauldron. Then it will turn out to be especially tender and soft. Homemade sausage prepared according to this recipe turns out to be very tasty and juicy!
Is it possible to fry the sausage after a while?
If you don’t have time to fry, you can postpone this work. To do this, when the boiled sausages are completely cool, put them in the refrigerator. They can be kept there for a maximum of 3 days.
If you put the boiled sausages in a plastic bag and put them in the freezer, they can be stored for a very long time. When you want to cook them, you do not even need to defrost the sausages: put them in a frying pan greased with vegetable oil, cover with a lid and bring them to readiness over moderate heat. Turn over and cover again from time to time. Try to prevent the casing from tearing or swelling during heat treatment. When frying, you can determine the degree of readiness as follows. If clear juice flows out of the sausage, that is, without blood, the sausage is ready.
Do not store cooked sausages for a long time in polyethylene outside the freezer
There are many recipes for homemade sausages. Blood, liver, dried, smoked. Many of these recipes are family recipes, that is, inherited from grandparents, or even from even older generations. Some cooks very generously season the minced meat with various spices, especially marjoram, rosemary, ginger powder, someone cannot imagine sausages without hot red pepper, and someone adds a little alcohol to the minced meat, claiming that then the sausage will turn out to be especially red, appetizing in appearance … It’s hard to say which homemade sausage is the tastiest. Here it is truly: “There is no comrade for taste and color.”