How to cook homemade pork sausage in the gut in the oven

The recipe for homemade pork sausage in the intestines is a healthy alternative to store-bought sausage products. Made by own hands, it is guaranteed not to contain harmful additives: flavor enhancers, dyes, preservatives. There are several cooking methods, one of them is in a natural casing, in the oven. This sausage combines minced meat, lard, garlic, seasonings and turns out fragrant and juicy.

How to make homemade sausage from pork in the intestines

Homemade pork sausage is a natural food, every housewife can cook it on her own. This process is not as complicated as it might seem. The technology includes several simple steps:

• bowel preparation;
• pork processing (it must be chopped in a meat grinder or chopped, seasoned with spices);
• filling the shell with meat stuffing;
• heat treatment (in addition to baking in the oven, homemade sausage can be boiled, fried or steamed).

Before you start making homemade sausage, you need to choose high-quality ingredients

The initial stage is the preparation of the casing for the sausage. It is made from pork intestines. You can buy ready-made offal, or clean and harvest yourself. The intestines must be thoroughly washed in running water, and then soaked in a solution with the addition of vinegar, in water with salt.

When choosing products for homemade pork sausage, you can focus on the following rules:

1. Meat. For the filling, you can take the shoulder blade, neck, back. The main thing is that they are fresh. It must not be frozen before use. The fat content of the meat does not matter.
2. Shell. For homemade sausages, natural, thin pork intestines are most often taken. They can be found fresh in the market. In stores, ready-made salted or frozen offal are often presented. Before you start baking homemade sausage, the casing must be inspected, checked for damage, washed and soaked.
3. Fat. You can take it from any part of the carcass, for example, from the ridge. Thin cuts are also suitable. The sausage product turns out to be tasty if the fat is not old, does not have a yellow color and a specific smell. It should be fresh, raw, not frozen.

Classic recipe for homemade sausage in the guts

The basic recipe for homemade pork sausage in the intestines is suitable for getting acquainted with cooking technology. If you strictly follow the recipe, the appetizer is juicy and fragrant. For her you will need:

• 2,5 kg of pork;
• Xnumx fat;
• 5 m of pork intestines;
• 1 garlic head;
• 2 Art. l cognac;
• 1 tsp ground black pepper;
• 1-2 st. l. salt;
• 2-3 bay leaves;
• ½ tsp. coriander, basil, oregano and thyme.

You can eat pork snack both hot and cold.

How to cook homemade pork sausage in pork intestines:

1. Divide purchased or self-prepared pork intestines into segments about 1 m long, rinse thoroughly, turn inside out and scrape with a knife, cleaning from the epithelium. Rinse again under running water.
2. To disinfect, soak the offal in salt water. To do this, prepare a solution at the rate of 1 tbsp. l. per 1 liter of water, leave the intestines in it for 1 hour.
3. Remove the skin from the fat, cut into small cubes, as for a salad.
4. Cut cartilage and bones from pork. Films of fat can be left. Meat cut into small pieces. Don’t make them too small.
5. Mix pork with lard.
6. Season with salt, ground black pepper and fragrant spices: basil, thyme, oregano and coriander.
7. Peel the head of garlic, pass through a press, add to the meat filling for sausage.
8. Pour in cognac, it makes the minced meat more juicy and fragrant.
9. Knead the filling with your hands.
10. Take a meat grinder with a special nozzle for making sausages. Stretch the intestine, tie off the free end and fill with minced meat. The shell should not be stuffed too tightly, as it may be damaged during heat treatment. So fill all prepared intestines with pork.
11. Put in the refrigerator for 3-4 hours.
12. Roll the blanks, connect into rings.
13. Let the air out of them by puncturing with a needle along the entire length. The distance between the holes should be about 2 cm. They are necessary so that the sausages do not burst during heat treatment due to the expansion of heated air.
14. Take a large saucepan, fill with water and put on fire. As the liquid boils, add a pinch of salt and a few bay leaves.
15. Dip the sausage into the pan, reduce the heat and leave to cook for 50 minutes.
16. Grease a baking sheet with oil or lard. Preheat the oven to 180 degrees.
17. Put the boiled blanks on a baking sheet, put in the oven for 40 minutes. During baking, turn the sausage several times so that the entire surface is covered with a golden crust.

Delicious homemade pork sausage in the intestines according to GOST

This is another example of the classic way of making pork sausage. Even novice cooks can master it. Skill in handling the intestines during their preparation and filling with minced meat can be quickly acquired in practice. Sausages in a natural casing of pork intestines require the following components:

• 1 kg of fatty pork;
• 4 kg of medium fat pork;
• 8 m of pork intestines;
• 6-7 garlic cloves;
• 50 g butter;
• 4 Art. l salts;
• 2 Art. l. granulated onion;
• 1 art. l. mustard seeds;
• 100 ml brandy;
• 0,5 L of water;
• 1 st. l. coriander;
• 1 tsp ground pepper;
• 1 tsp ground celery.

Boiled sausage can be frozen without baking to prepare for future use

Stages of cooking homemade pork sausage in the intestines:

1. Take a third of the pork and grind it in a meat grinder.
2. Cut the rest of the meat into cubes. Their size is about 1 cm on each side.
3. Mix chopped and twisted pork. This combination makes the stuffing more viscous.
4. Add all seasonings.
5. Grind garlic with a press and combine with meat.
6. Pour in cognac.
7. Pour in 500 ml of water. It must be very cold.
8. Knead the minced meat and divide into 2 equal parts, put in the refrigerator for 4 hours.
9. Loosely fill the pork intestines with meat stuffing and pierce them with a needle, tie the edges of the shells.
10. Fold into rings, tie each in three places.
11. Dip in a pot of boiling water, simmer for 45 minutes.
12. Cool the sausage.
13. Grease a baking sheet and pork intestines with butter. Set the temperature to +200, bake for 30 minutes.

Minced meat is kneaded by hand, so it must be cooled. Otherwise, the fat will melt, and the mass will become sticky, inelastic. To do this, add cold water to it, sometimes with ice.

Sausage recipe in pork intestines with garlic and basil

Homemade pork sausage can be prepared in combination with fresh basil leaves. Seasoning gives the appetizer a unique, bright aroma. The dish is cooked for several hours, but the time and effort spent pays for the unique taste. For the dish you need to take:

• 1 kg minced pork;
• 2 pig intestines;
• 1 head of garlic;
• 1 bunch of basil;
• 3 tbsp. l. vinegar 9%;
• a pinch of salt to taste;
• seasoning for meat dishes to taste;
• a pinch of pepper mixture

It is necessary to fill the pork intestines with a meat grinder at minimum speed, holding the sausage with your hand

How to cook homemade sausage from pork intestines:

1. Make minced pork.
2. Peel the garlic, grate or chop in a meat grinder.
3. Wash the basil leaves, finely chop.
4. Combine garlic and basil with minced meat.
5. Season with dry spices and salt.
6. Clean the pork intestines and rinse thoroughly. Soak overnight in vinegar solution.
7. Fill the intestines with minced pork using a meat grinder and a special nozzle.
8. Tie up each sausage.
9. Bake in the oven at a temperature of +200. Heat treatment time – 50 minutes.

Homemade pork sausage in the intestines in the oven

Homemade sausage can not be compared in taste with store-bought. For those who are afraid of the laborious cooking process, you can take a small amount of minced pork for the filling. For 1 kg of ham you will need:

• Xnumx fat;
• 1 m of small intestines;
• 1 garlic head;
• a pinch of nutmeg;
• 1 tsp black peppercorns;
• a pinch of salt;
• a pinch of red pepper;
• a pinch of black ground pepper;
• 1 bay leaf.

If a rupture appears on the intestine, it must be cut in this place and several small sausages should be made

Steps for making homemade pork sausage in the gut:

1. Take the finished intestines, put them soaked in cold water, then rinse the outside and inside with running water.
2. Grind lard in a meat grinder.
3. Grind the pepper.
4. Cut the pork into pieces about 1 cm in size.
5. Add lard, garlic gruel, a mixture of peppers, nutmeg and salt to minced meat.
6. Pour in about 100 ml of cold water. Mix all.
7. Take a cone, pull the intestine on it, fill it with pork stuffing by hand or with a meat grinder.
8. Tie the intestines on both sides, pierce with a needle. The distance between the holes should not be more than 4-5 cm.
9. Take a large pot of water, gently lower the sausage into it, add salt and season with bay leaf.
10. Reduce the fire to a minimum, cook for about an hour.
11. Then grease the sausage with vegetable oil and bake in the oven at a temperature of 180 degrees. Processing time – 20 minutes for each side.

How to make pork sausage in pork intestines in a pan

All that is needed to make a delicious homemade pork sausage in a natural casing is a sharp knife, a meat grinder and a few hours of time. You can cook a dish not only in the oven, but also in a pan. For this you will need:

• 2 kg of pork;
• 3-4 m of pork intestines;
• 30 g salt;
• a small pinch of crushed hot red pepper;
• 2 tsp paprika;
• 1 tsp ground black pepper;
• 3 garlic cloves;
• 2 tsp dried basil;
• 2 h. l. utsho-suneli.

As a seasoning, cumin, thyme, coriander, paprika can be added to pork sausage

Actions:

1. Separate the pork from the skin and excess fat, cut into small cubes.
2. Put chopped minced meat in a bowl, salt and sprinkle with spices. To stir thoroughly.
3. Squeeze garlic cloves through a press, combine with pork.
4. Put the intestines in water, pour in a little vinegar.
5. After they soften, become elastic, wash them off and cut into several pieces.
6. You can fill the intestines with pieces of pork for homemade sausage in different ways: through a meat grinder with a specially designed nozzle, or manually, through a cone-shaped hole.
7. Bandage the ends of the intestine, pierce the formed air bubbles.
8. Put homemade sausage in a pan, pour 100 ml of water.
9. Cook over low heat for an hour.
10. Then fry on each side until a crust forms.

Storage Rules

Homemade pork sausage in the gut remains fresh when stored in the refrigerator for up to 10 days. The shelf life can be significantly extended. For this you need:

• place the product in a glass or ceramic container;
• melt lard and pour sausage over it;
• leave in the refrigerator or cool room.

Under such conditions, homemade sausage in the gut remains suitable for consumption for up to several months.

There is another method of preserving freshness – freezing.

Conclusion

Each housewife can master the recipe for homemade pork sausage in the intestines by choosing their favorite seasonings, experimenting with the ratio of meat and fat, the amount of salt. Over time, her loved ones will enjoy real delicacies that are much healthier than store-bought sausages with many artificial additives.