Homemade minced meat sausages recipe without guts - appetizing, tender and very tasty. Homemade sausages: secrets of making the perfect snack Homemade minced meat sausages without guts

Recipes for homemade sausage in the guts are a delicious meat dish, a real find for housewives. The site presents a wide variety of excellent recipes: kupaty, fried, raw smoked, liver and blood sausages. Made from beef, chicken, pork, lamb, with the addition of lard, buckwheat and potatoes.

To prepare sausages, it is preferable to use beef or pork intestines. Sheep ones are less popular (only casings and caecum are suitable for them). They need to be cleaned and washed immediately after slaughter. Otherwise, they will lose their flexibility and may become brittle and deteriorate.

The five most commonly used ingredients in homemade kishka sausage recipes are:

Recipe for delicious kupats:
1. Rinse and pat dry the chicken.
2. Finely chop along with the lard and garlic.
3. Season with suneli hops and ground pepper.
4. Mix thoroughly.
5. Set aside for a third of an hour.
6. Stuff the intestine with the resulting mixture and tie it with threads.
7. Boil water.
8. Boil the sausage for two minutes.
9. Dry.
10. Fry until done over very low heat.

Five of the most nutritious homemade sausage recipes in the guts:

Helpful Tips:
. Pork intestines are best suited for making sausages intended for frying.
. Instead of chicken meat, you can use any other meat. Lamb, for example, will give the dish an interesting piquant taste, while lean pork will give it a special softness. And beef will make it more dietary.
. It is not advisable to make sausages longer than 15-20 cm. They will not fit well in the pan.
. Sausages can be prepared for future use if you freeze them immediately after scalding and cooling.
. Marjoram, nutmeg, caraway seeds and fennel also go well with the dish.

When I was little, on significant holidays my grandmother’s wood stove in the village would be lit and homemade pork sausage would be prepared. Pigs were always raised in households, and sausage was very often tasty and aromatic. Excellent homemade charcuterie.

At one time, the hardest part about making homemade sausage was finding the casing. However, now it is sold canned or frozen in large supermarkets. In addition, you can negotiate with traders at the local bazaar; they will be happy to bring you what you need for your money.

We were going to make sausage according to grandma’s recipe. There was a time when status was measured by the presence of sausage on the table. But, as it turned out, happiness is not in the sausage, but in its quality. And homemade sausage is quality! Natural casing, natural pork meat and spices and inspiration, it is also natural.

In Bulgarian villages, they prepare a very tasty branded home-made sausage - “nadenitsa”, a hand-cooked fried sausage in which the minced meat is mixed with traditional Bulgarian seasonings - fenugreek.

A similar Georgian sausage is kupaty, made from small intestines stuffed with minced pork and beef, with the addition of finely chopped onion, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupats are grilled over coals in a whole shell. Homemade sausage is prepared wherever pigs, cows, sheep and even chickens are raised. If there is meat on the farm, then the owners prepare sausage, and if there is poultry, it turns out delicious. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.

Homemade sausage you've been looking for!

Ingredients (3 kg sausage)

• Pork (neck, shoulder, back) 2-2.5 kg
• Back fat 500-700 g
• Garlic 1 head
• Pork small intestines 5 m
• Cognac or brandy optional
• Salt, ground black pepper, dried herbs (basil, thyme, oregano), ground coriander taste

1. You need to understand that homemade sausage is a very satisfying and tasty dish. Sausage is perfectly stored, especially if the finished sausage prepared at home is placed in a ceramic pot and filled with melted lard.
2. In any case, the sausage for the holiday should be prepared the day before, and the final heat treatment should be performed immediately before the feast. Then the sausage will be the most delicious. Although, I have not yet seen a person who refuses a sandwich with cold or warm sausage.

   Spices for sausage: salt, oregano, thyme, pepper, basil, coriander

3. Pork small intestines, regardless of where you bought them, must be defrosted in air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It would not be superfluous to scrape out the intestines with the back of a knife and remove the mucus from the intestines.

   Pork small intestines - natural casing

4. Pork meat can be used from any part of the carcass. Considering that sausage is made with the addition of lard, the fat content of the meat does not matter. The neck, shoulder blade, back part are perfect. Thoroughly clean the meat from bones and cartilage; getting them into the product is unacceptable.

   Pork meat can be used from any part of the carcass: neck, shoulder, back

5. Homemade sausage, in principle, can be prepared from minced meat minced in a meat grinder. But grandma always cut meat and lard with a knife. The size of the cut is like a medium-sized cherry. This, of course, is a somewhat labor-intensive process, but in this case the sausage turns out especially tasty.

   Lard, preferably not salted or frozen

6. Remove the skin from the back fat, preferably not salted or frozen. Cut a piece of lard weighing about 100 g and set it aside for now. Cut the remaining lard into pieces twice as small as the meat. The ratio of meat to lard should be approximately 1:6 - this is very approximate. It is worth considering that if you use pork with a lot of fat, you should reduce the amount of added fat.

   Cut meat and lard

7. In a large bowl, combine the chopped meat and lard. Salt and pepper - maybe even a little more than it costs. Add dry aromatic herbs: basil, oregano and definitely thyme. Add ground coriander to taste. Mix the meat very thoroughly so that all the spices are evenly distributed. Oh, by the way, I don't add bay leaf.

   In a large bowl, combine chopped meat and lard

8. Peel the head of garlic and chop the cloves very finely with a knife, as finely as possible. You can use a kitchen utensil for chopping garlic or a grater, but in this case there will be a lot of garlic juice, I don’t like that. Add chopped garlic to the minced meat and stir. Next, I add a little good cognac to the minced meat - 2-5 tbsp. l. This is optional. Try it, but don’t add surrogate or bad-smelling alcohol, this will affect the aroma of homemade sausage and taste. If you are not sure, it is better to skip this point. At the very end, you need to mix the minced meat very thoroughly.

   Add spices and garlic to the meat

9. Next comes the most important process - the sausage is stuffed. The prepared shell will be filled with minced meat.

   Minced meat ready for filling

10. If your home screw meat grinder has a special attachment for filling - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cross-shaped knife and grid are removed from the meat grinder, and the nozzle is inserted in their place. The intestine-shell is pulled over the nozzle, and the tip of the intestine is tied into a knot or tied with cotton thread. It is important that the thread must be free of synthetic fibers; they will burn instantly when frying.
11. The minced meat is put into a meat grinder, as when cooking. The casing is filled automatically and is pulled off the nozzle as it is filled.

    The shell on a special nozzle is ready for filling

12. Attention: do not fill very tightly. When squeezed, the shell should press lightly. If the shell is filled tightly, it is guaranteed to burst when boiled or fried.

    Stuff the shell with minced meat

13. We must ensure that there are no holes in the shell. If you find a hole, be sure to cut the shell in this place and tie it with thread. The result is not a single long sausage, but two or more sausages that can be tied together in a chain.

    Stuffed sausage with ends tied

14. This completes the preliminary stage of preparing the dish. Homemade sausage is filled with minced meat and needs to be refrigerated overnight. The minced meat should mature for at least 4-5 hours.

    Tie the sausage with string and put it in the refrigerator

15. Immediately before starting cooking, it is necessary to carefully inspect the shell again, identify and bandage tears and noticeable holes. After this, you should roll the sausages into spirals (rings) and tie them with cotton thread. This makes it easier to cook and fry sausage.
16. Next is an important point: the sausage casing must be pierced in many places. This is convenient to do with a toothpick or a large needle. Prick the shell on both sides at intervals of 4-5 cm. If voids filled with air are visible under the shell, they must be pierced. Remember from Hasek - Baloun could not get rid of that unforgettable bright picture of how he pierces the “tlachenka” so that the air comes out of it: otherwise it will burst during cooking.

    The sausage casing must be pierced in many places.

17. Pour 15 cm of water into a large enough saucepan, frying pan or cauldron. Place a ring of sausage in the pan so that it is immersed in water and bring the water to a boil. Cook from the start of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.

    Cook the sausage from the start of boiling water - 4-5 minutes

18. One by one, cook all the sausages that were prepared the day before. After cooking, remove the sausages from the boiling water, place them on plates and let cool.

    After cooking, remove the sausages from the boiling water, place them on plates and let cool

Homemade sausage is a favorite dish for many. Only a vegetarian can refuse such a tasty treat. Moreover, if you prepare this product with your own hands, you will know for sure that even a child can be treated to such a sandwich. Such a hearty and tasty dish will definitely please your man, and it will be so nice to enjoy something tasty yourself. And if you serve sausage at the holiday table, then the title of “wonderful hostess” is guaranteed to you.

The Internet is simply overflowing with various recipes for homemade sausage, and the sight of colorful photos whets your appetite. So let's figure out how to make homemade sausage.

Regardless of what kind of homemade sausage you are going to make, the cooking process consists of several general, mandatory steps, namely, preparing the minced meat, forming and heat treating the sausage.

Meat selection

The classic version is homemade pork sausage in the intestines. It is extremely important to choose the right meat for minced meat, since the quality of the taste of the finished dish largely depends on this.

The most suitable for sausage is pork neck. It is not very fatty, but it does have internal fat, which will become a tasty and aromatic juice in the finished sausage. If you want the sausage to be fattier, then you will need to add lard to the minced meat.

If you cannot purchase pork neck, you can use meat from any part of the carcass, the main principle is that it is not tough and too greasy. The ratio of meat and lard should be 4:1. In this case, the neck, back or scapula are good.

Those who for some reason do not like or do not eat pork can prepare sausage from beef, lamb or poultry. No less interesting would be the option using several types of meat. When choosing lamb, you should pay attention to the veins, they should be soft, then the meat itself will also be soft. But when choosing beef, you need to look at its color; the lighter the meat, the younger the animal was, which means the sausage will be softer and juicier.

It is best to buy meat at the market, from a supplier you trust. When choosing pork, try, if possible, to taste the lard from the same carcass. If it is aromatic and tasty, then the meat will be the same.

Grinding

Before moving on to chopping, it is important to thoroughly clean the meat from bones, skins, cartilage and chaff, since their presence in the finished dish is completely unacceptable. The meat for homemade sausage is cut by hand into cubes measuring 1x1 centimeter. You can pass the minced meat through a meat grinder, but then homemade sausage will not be as tasty and juicy. Therefore, it is better not to be lazy and cut it. The process is certainly labor-intensive, but the sausage will turn out especially tasty.

Of course, if you are preparing homemade dumplings or salami, then the meat should be passed through a meat grinder.

Kneading

The chopped minced meat must be thoroughly kneaded by hand. This will not only help distribute the spices and salt well, but also achieve the correct structure. The fact is that with prolonged kneading, excess air will escape and the filling will become denser.

If you can see that the consistency is too thick, you can add a little cream; if the minced meat is already too fatty, then use water instead of cream. Liquid minced meat, on the contrary, is thickened by adding starch, flour or mustard powder.

After the minced meat is mixed with spices, salt and additives and brought to the correct consistency, it must be put in the refrigerator for several hours so that it combines better and becomes homogeneous.

Adding spices

Most often added to homemade sausage:

• ground black or allspice;
• garlic;
• rosemary;
• nutmeg;
• ground bay leaf;
• caraway;
• anise.

The sausage will be more piquant if you add:

• Provencal herbs;
• ground red pepper;
• Cayenne pepper;
• paprika.

It is better to use freshly ground spices; they will give the meat more flavor; in addition, you can warm them up before adding them to the minced meat so that the flavor is revealed better. A small addition of alcohol to the minced meat, for example, good cognac, will highlight the aroma of herbs and spices.

You can form the sausage either with or without a casing. In the case of the shell, it must first be prepared. If you use natural intestines, then rinse them and soak them for a couple of hours in warm water, after which you need to rinse them again with warm water and you can scrape them a little with the back of a knife.

You can use an artificial casing, such as cellulose, protein, collagen or polyamide. They should also be pre-soaked in warm, salted water, but for a maximum of three minutes, and then simply washed under the tap.

The easiest way to fill a natural or artificial casing with minced meat is to use a special attachment on a meat grinder. To do this you need:

• attach one end of the shell to the cone attachment;
• serve the minced meat to expel the air;
• tie a knot at the other end of the shell.

When filling sausages, it is necessary to maintain medium density. A sausage that is packed too tightly may burst, and a sausage that is not packed enough will create voids.

If there is no special attachment for a meat grinder, you can use a cut-off plastic bottle, pushing the minced meat into the casing through the neck.

The sausage can be made large, or it can be divided into small sausages by twisting the intestine. After the intestine is filled, it would be a good idea to prick it with a needle so that the voids disappear, steam comes out, and the sausage does not burst.

If there is no casing, then you can form homemade sausage using parchment, cling film, foil, wrapping minced meat in them like candy.

Heat treatment

Homemade sausage can be boiled, fried, baked, stewed, or a combination of heat treatment methods. In any case, the main thing is maintaining the correct temperature. In order for the sausage to be juicy and aromatic, at the same time cooked and not burst, it is necessary to cook it at a temperature of no more than eighty degrees.

If you decide to cook the sausage in a frying pan, then fry it over medium heat on one side until a golden crust forms, and then over higher heat on the other side until the same result is obtained. You can add your favorite herbs or spices to the pan, which will give the dish a special piquancy.

You can bake the sausage in the oven either simply on a sheet or by wrapping it in foil. If you bake without foil, you need to periodically baste the sausage with fat to prevent it from drying out. In the case of foil, a few minutes before the end of cooking, it should be opened so that the sausage can brown.

Cook the sausage in low boiling water, covered, for twenty minutes. Usually sausage is boiled before frying or stewing.

Without shell

Homemade sausage can be prepared without the casing, and the dish will turn out just as tasty and beautiful. You can serve the sausage on a holiday table, or you can simply prepare it for breakfast sandwiches.

To prepare it you will need:

• pork – 1000 grams;
• salt – 10 grams;
• pepper, oregano, basil, rosemary - 10 grams each;
• garlic – ½ head;
• champignons – 400 grams.

The preparation is like this.

1. Pass the meat through a meat grinder.
2. Add salt and spices, finely chopped garlic.
3. Add fried champignons to the minced meat, mix everything.
4. Beat the mixture.
5. Wrap the minced meat in parchment, in the form of candy.
6. Wrap in two layers of foil.
7. Cook the sausage for an hour over medium heat.
8. Place the finished sausage in the refrigerator for a day.

As you can see, the recipe for homemade sausage without casing is quite simple. It can be prepared not only from pork, but from any other type of meat.

Now we will learn how to make homemade sausage from pork and beef. For this we need:

• pork – 1 kilogram;
• beef – 1 kilogram;
• lard – 300 grams;
• salt – 1 tablespoon;
• nutmeg, ground black pepper;
• onion –500 grams;
• garlic – ½ head;
• cognac – 50 milliliters;
• water – 1 tablespoon.

The preparation is like this.

1. Pass the meat and lard into a meat grinder with a large grid.
2. Separate half of the minced meat and pass it through a meat grinder with a finer grid.
3. Fry the onion and chop with a blender.
4. Fry the onion and large minced meat a little.
5. Combine all types of minced meat, add spices, cognac and water.
6. Stir and leave for 30 minutes.
7. Stuff the intestines with the prepared mixture.
8. Bake in the oven, in a sleeve at a temperature of 180 degrees, 1 hour and at a temperature of 150 degrees for another half hour.

Juicy and flavorful cold cuts sausage is ready!

Chicken sausage

For chicken sausage you need to take:

• chicken fillet – 1 kilogram;
• garlic – 2 cloves;
• dill – 2 sprigs;
• salt, pepper - to taste;
• paprika – 1 tablespoon;
• – 4 grams.

The preparation process is as follows.

1. Cut the washed and cleaned fillet into cubes.
2. Pour 50 milliliters of water over gelatin and leave to dissolve.
3. Chop the dill and garlic.
4. Mix meat, gelatin, dill, garlic, spices and salt.
5. Stuff the intestines with minced meat.
6. Bake for 1 hour at 180 degrees.
7. Place the finished sausage in the refrigerator for a day.

Hepatic

To prepare homemade liver sausage with bacon, you will need:

• liver – 1 kilogram;
• lard – 600 grams;
• milk – 1 glass;
• onions – 5 pieces;
• egg - 6 pieces;
• semolina – 12 grams;
• salt, spices;
• oil.

The preparation is as follows.

1. Finely chop half the lard.
2. Grind the second half of the lard together with the liver in a meat grinder.
3. Fry finely chopped onion and add to the minced meat.
4. Beat the eggs in a separate bowl and add to the minced meat.
5. Add semolina, salt, spices, milk.
6. Leave the minced meat for half an hour.
7. Fill the shell with minced meat.
8. Bake in the oven for forty minutes at 180 degrees.

Livernaya

To prepare homemade liverwort you will need:

• boiled liver – 1 kilogram;
• onion – 2 heads;
• egg - 10 pieces;
• sour cream – 1 glass;
• salt, spices to taste.

Let's start cooking.

1. Pass well-boiled liver through a meat grinder along with onions.
2. Add eggs, mix.
3. Add sour cream, salt, spices, herbs and mix thoroughly.
4. Fill the intestines with minced meat and form into small sausages.
5. Cook the sausage over low heat for about forty minutes.
6. After cooking, the sausage must be baked for two hours at 150 degrees.

With buckwheat

To prepare healthy homemade sausage with buckwheat, you need the following ingredients:

• pork – 0.5 kilograms;
• lard – 300 grams;
• a glass of buckwheat;
• salt, pepper, spices to taste;
• garlic – ½ head;
• intestines.

The recipe is as follows.

1. Boil buckwheat until tender.
2. Cut the meat and lard into small cubes.
3. Chop the garlic.
4. Combine everything, add salt, spices and mix thoroughly.
5. Stuff the intestines with buckwheat minced meat.
6. Prick the sausages with a needle.
7. Cook over medium heat for 35 minutes.
8. Fry in a frying pan until golden brown.

Sausage with buckwheat is ready!

Blood sausage

To prepare a delicious homemade blood drink you will need the following ingredients:

• pork blood - 1 liter;
• lard with meat layer – 200 grams;
• buckwheat – 100 grams;
• salt and ground black pepper – 10 grams each;
• garlic – 2 cloves;
• milk – ½ cup.

The cooking method is as follows.

1. Cut the lard into 1 centimeter cubes and fry in a frying pan.
2. Cook buckwheat until done.
3. Pass the blood through a meat grinder.
4. Add milk, spices and garlic to the blood.
5. Add lard and porridge in portions, mix thoroughly.
6. Stuff the sausage.
7. Cook over low heat for five minutes, then pierce with a needle.
8. Bake for half an hour in the oven at 180 degrees, greasing.

Recipe with cheese

If you often cook regular homemade sausage and want to try something new, try making this delicacy with cheese.

To do this, take:

• chicken meat – 2 kilograms;
• spices – 1 tablespoon;
• sun-dried tomatoes – 200 grams;
• bell pepper – 100 grams;
• champignons – 100 grams;
• hard cheese – 100 grams;
• lard – 0.5 kilograms.

The preparation is as follows.

1. Finely chop the chicken meat.
2. Pass onion, garlic, lard through a meat grinder.
3. Mix the minced meat, add salt and spices.
4. Cut cheese, peppers, tomatoes, mushrooms into cubes.
5. Divide the minced meat into 4 portions and add your own ingredient to each.
6. Stuff the sausages.
7. Bake for half an hour at 200 degrees.

Eight types of different sausages are ready - choose your favorite ones.

So, we looked at the main stages of making homemade sausage. You can use one of the recipes we offer, or you can use your culinary imagination and invent new, original sausages.

The main thing to remember.

1. Choose only high-quality products for making sausage.
2. Before cutting, the meat should be cooled, then you can cut it easier and the minced meat will have the correct consistency.
3. Do not be lazy to prick the finished sausages with a needle so that they do not burst during heat treatment.
4. If you have prepared a lot of sausage, store it in a container, fill it with lard, and simply reheat it before serving.

Now you know how to make homemade sausage. Choose your own recipe, cook more often, spoil your family and friends with delicious food. And bon appetit everyone!

Mother of two children. I have been housekeeping for over 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

Of all the meat snacks for beer, homemade sausages are perhaps one of the most interesting and popular among beer party connoisseurs. Steaks, kebabs, burgers and other culinary antics cannot compete with a dish whose history goes back several centuries. Don't believe me? Ask any German who has been enjoying his next Oktoberfest from dawn to dusk.

Step 1: prepare the meat.

Step 2: prepare the lard.

Step 3: prepare the eggs.

Step 4: prepare black peppercorns.

Step 5: prepare the garlic.

Step 6: Prepare the egg mixture.

Step 7: form homemade sausages without intestines.

Step 8: prepare homemade sausage without intestines.

Step 9: Serve homemade sausage without intestines.

To prepare homemade sausage, you can use ready-made minced meat.

In addition to the spices listed above, you can also use others to suit your taste. As well as spices and herbs used for preparing meat dishes.

You can grind the meat using a blender or a kitchen knife. In this case, the meat needs to be chopped as finely as possible.

You can cook homemade sausages using thick cling film or in a baking bag.

To prepare homemade sausage, use only high-quality and fresh meat. Pork should not be chapped or dark in color. Do not prepare homemade sausage from frozen meat ingredients.

There is no need to spread the minced meat on the foil in a thick layer, as it may not bake well and be raw inside. Also, the layer of minced sausage should be the same thickness along the entire length of the foil so that the sausage is baked evenly on all sides.