The most important and indisputable advantage of homemade sausage is that it is much tastier than shop sausage. The second plus, but not least, is that the home product is healthier. You know exactly what kind of meat and what quality you used, what spices you added, what casings you used. The date of manufacture and all other parameters are beyond doubt.

As for the shop sausage, the manufacturers themselves do not hide the fact that there is much less meat in it than the “completely non-harmful” preservatives, stabilizers, and dyes. All the additives of the E100, E200, E300, E400 groups and most of the E500 can be found in sausage on the shelves.

But even those meat products that are put into store sausages are not necessarily meat at all – for the most part they are scraps, veins, emulsion from skins, bones. Gelatin, starch, soy protein are also used.

So even a fresh store product can hardly be called a useful guest at our table.

If you no longer want to absorb a substance of questionable composition, it's time to learn how to cook sausage yourself.

Meat grinder

Sausage requires minced meat of a uniform and even texture, which an ordinary household meat grinder will not do in one go. You will have to twist the minced meat for the sausage filling three or four times, and then grind the mass with a blender. But even in this case, it may turn out to be insufficiently homogeneous, which will lead to excessive broth edema – the accumulation of liquid under the sausage casing.

If you want to make sausages on a regular basis, it makes sense to buy a professional-grade powerful meat grinder. The devices work at high speeds and quickly grind the minced meat into a homogeneous mass. The cutter has proven itself as a specialized equipment for grinding meat and other products. It is useful not only for sausages, but also for pates, emulsions, creams. It is not cheap, but it justifies its money.

The cutter makes the sausage meat smooth and smooth

Syringe

A sausage syringe is needed to fill sausage casings with minced meat. Its principle of operation is simple.

The metal cylinder is filled with ready-made minced meat and placed in the body.
The sausage casing is put on the tip.
The syringe plunger is driven manually or by a motor.
The piston pushes the minced meat through the syringe tip into the prepared casing.

Sausage syringes can be horizontal and vertical. I prefer the vertical design, as it works very smoothly and the sausage casing is tightly filled with minced meat, without voids.

Syringes vary in barrel volume. It is measured in kilograms of minced meat, which is placed inside. For home use, they take syringes with a volume of 1.5 kg, for small-scale production, devices for 5-10 kg are used, and if you are thinking about a small butcher shop, then you can take a closer look at syringes that hold 12-15 kg of minced meat.

By the way of control, syringes can be electric, pneumatic, manual. For home crafting, a manual sausage syringe is enough.

The sausage syringe ensures uniform and fast filling

The sausage casing can be filled with minced meat using a special tip that is put on the meat grinder. Minced meat just needs to be cranked through a meat grinder again, and it will be in a shell. But I recommend using a sausage syringe. It provides much tighter and more uniform packing.

Spices and additives

Good spices are required for the preparation of good sausage mince; they add pungency, piquancy, brightness to the taste of the future sausage. You can compose an aromatic composition yourself, or you can buy ready-made spice mixes. If you want to achieve true “factory” texture, taste and aroma, then you cannot do without specially selected flavors. You can buy, for example, a ready-made set for the preparation of hunting sausages or milk sausages.

Spices give sausage a rich taste

Step-by-step process – how to cook homemade sausage from minced meat and pork intestines in the oven

1 We make a solution: we combine all the components, stir and immerse the shell. Let it marinate in a cold place for 1 hour, after wrapping it with cling film.

2 We wash the intestines from the marinade under running water.

3 Cooking the filling. We divide all the meat into 2 halves: one will be passed through a meat grinder, and the other will be cut into small pieces, chopped. This technique allows you to preserve the juiciness and structure of the meat, while making the sausage soft and tender.

4 Cut the meat into fairly large 2 cm cubes.

5 Pass the other part through a fine grill or 2 times through a large one, if there is no fine one.

6 In a deep container, combine 2 types of minced meat and mix well with your hands, kneading and massaging the meat.

7 It's time to add the spices, but first we'll do a little operation. In a small bowl, combine all the available spices: freshly ground black pepper, chopped garlic, salt, dry parsley and dill, grated nutmeg and fill them with a skate. We rub everything thoroughly.

8 Add the spice mixture to the minced meat and knead everything again with your hands.

9 Add sour cream to the minced meat and mix. As soon as the minced meat changes color, the mass becomes wet and stops absorbing sour cream, the sausage filling is ready.

10 But that's not all. The kneaded minced meat must be beaten off well. We take it out of the container and carefully, sparing no effort, beat it on the table. With this method, excess air will come out, which would later accumulate in the shell and simply tear it apart when baking. To avoid dirtying the kitchen, you can put the minced meat in a tight bag or cling film.

How to choose equipment for your needs

There is a minimal set of equipment you cannot do without.

Meat grinder.
Sausage syringe.
Minced meat attachments through which the casings are stuffed.
Control and measuring group: scales, thermometer.

The hardware parameters will depend on how serious you are. For the first experiments, an ordinary manual meat grinder with attachments may be enough for you. Well, with practice, you will understand in which direction your technological progress should move.

As I already said, it is difficult to get good minced meat without a powerful meat grinder, and if you want to make a truly high-quality sausage – smooth, dense, with a good texture – then you need a syringe.

The use of a sausage syringe gives a fast, dense and uniform filling of the sausages

No guts

When making sausages, you can do without packaging.

Such dried sausage can be made without a shell; pickled beef is used to obtain the product.

Cut 1-1.5 kg of fresh tenderloin into long thin strips no more than 1 cm thick. This is the difference between the recipe and the classic versions – you do not need to chop the meat along the fibers.
Slightly beat off the pieces with a hammer. Next, prepare a dry marinating mixture. To do this, combine 30 g of salt, 10 g of sugar (preferably brown), 10 g of black pepper, 30 g of ground coriander.
Arrange the meat in one layer, sprinkle with apple cider or wine vinegar on both sides. Treat each piece with a dry mixture. Transfer the meat to a bowl and press down on top with a press. Marinate for 12 hours in a cold place.
Then turn the meat through a meat grinder with a medium wire rack. Cut a small piece of frozen bacon (to taste) into small cubes (0.3 cm). Its amount is roughly: 1 part to 5 parts of meat. The meat grinder is not used in this case, the fat is chopped with a knife.
Combine lard with minced meat, mix gently (without pressure). Next, the sausages should be formed. To do this, use a bamboo mat (makisu), it is better to wrap it with cling film made of polyethylene (3-4 layers).
Sausages are made with the help of makisa. The type and thickness are determined based on your own preferences. Heavier sausages take longer to dry, but they also look more attractive than thin ones.
Transfer the prepared sausages to the wire rack and place in a cool and ventilated room for 48-72 hours.
When they have a hard crust, they should be tied with string and hung to dry. After 48-96 hours (based on the thickness of the product), the sausages are ready.

It is recommended to keep the sausage in the refrigerator before serving – this makes it easier to cut.

It is quite easy to save homemade sausage – it can be stored in a paper bag or linen bag for up to 1 week, in the refrigerator in cling film, the period increases to 2 months.

Doctor's boiled sausage at home

Well, let's move on to the most popular sausage, namely “Doctor's”. It is most often bought for sandwiches for children, salads, etc. But as I said, it is very difficult to find a decent product, given that you cannot understand if there is meat there or not. Accordingly, everything here is very easy to fake, simply filling the whole taste with spices. So it might be easier to make such a product at home? Moreover, it is cheaper in terms of money, and better in taste.

Ingredients:

Lean beef – 500 g
Semi-fat pork – 500 g
Ice milk – 200 ml
Collagen or other casing with a diameter of 60 mm
Egg – 30 g
Nutmeg – 0.25 g
Cardamom (optional) – 0.25 g
Sugar – 2 g
Table salt – 9 g
Nitrite salt – 9 g

Cooking method:

1 The main thing in the preparation of boiled sausage is the correct composition of the meat emulsion. Therefore, first you need to break through the protein component, in our case it is beef, and only then the fat one.

So, freeze the finished beef in advance and punch it a little in a blender.

2 Next, we take fatty raw materials (pork), which we also pre-grind in a meat grinder, and send it to a blender for beef.

3 Also immediately stir all spices and salt in ice-cold milk. During the punching of the meat, we will add all this to the blender.

With regards to nitrite salt, it helps to protect raw materials from various diseases and preserves the color of the meat. Therefore, you should not neglect it.

4 We begin to grind our base into an emulsion, gradually pouring milk into it. At the same time, be sure to monitor the temperature of the raw materials. We must not allow it to heat up over 8-10 ° C. If the temperature rises, it is better to put the meat in the refrigerator for 20-30 minutes, and then continue beating until the desired consistency.

After the milk, we add the beaten egg.

We need to beat the meat base as much as possible until a pasty mixture is obtained. Of course, to achieve complete smoothness, you need a very powerful device. At home, such a technique is unlikely to be found, so start from your power. The main thing is not to burn the blender!

5 After grinding, we transfer the sausage blank into a culinary bag – we will stuff the base into the casing through it. If you have a special attachment for a meat grinder or press, then it is better to use it, but the method given by us is suitable for those who do not have special equipment.

6 Take the shell and start filling it with emulsion through the tip of the culinary bag. After filling, we expel the air from the loaves by light stroking on the surface, and tie them with culinary thread on both sides.

I draw your attention to the fact that the loaves should be tightly stuffed. Also, be sure to prepare the casing as recommended by the manufacturer. As a rule, this is soaking in water for a while.

7 Now comes the time to fry and boil our recipes. I say right away that the temperature and time are designed for a 60 mm diameter loaf in a collagen casing. Also for this process we need a thermometer with a separate probe.

By the way, we have an oven with convection.

So the first step is baking. We put the loaves in the oven, and at a temperature of 85 ° C we cook them for 55 minutes, until a temperature of 55 ° C inside the loaf is reached. Therefore, we need a special thermometer here.

The second stage is cooking with steam. Now we place a baking sheet with water on the bottom of the oven and at an external temperature of 80-85 ° C we reach a temperature of 70-72 ° C inside the sausage. This takes approximately 170 minutes. This process can also be repeated in a saucepan, with the water not exceeding 90 ° C.

8 At the end of all procedures, we take out the products from the oven and cool them sharply under cold running water. Then we put them in the refrigerator for 5-6 hours to stabilize the shape.

After cooling down, you can taste the sausage. In the cut, there will be pores, as well as inclusions of meat, but this does not negatively affect the taste. The result is a very tasty and fragrant product that is quite elastic and perfect for any purpose.

Dairy (boiled) chicken

Instant homemade chicken sausage tastes great and is suitable for both adult and children's menus.

Homemade milk sausage is suitable for a dietary menu.

Its calorie content is only 223 kcal per 100 g.

The fat content per 100 g is extremely low – 2.4 grams.

The small number of calories makes the product suitable for the PP menu (proper nutrition). Intestines are not used for packing.

Grind 500 grams of chicken fillet (breast, thigh) and 1 clove of garlic in a blender. Add 200 ml of cream (10%) or 100 ml of milk.
Beat the minced chicken until smooth, while adding egg whites one at a time (2 pieces in total). Add 30 ml of beet juice (for pink color), salt and spices to taste.
Next, the product should be shaped into a sausage shape. To do this, roll the cling film into 2 layers, put the mass on it and roll it up, securing the edges. For strength, you can wrap the product on top with another layer of film.
Fill a large saucepan with water and bring to a boil. Lower the sausage and wait again for the liquid to boil. After that, cook the product on low heat for half an hour. Then remove the sausage and cool at room temperature. Store the product in the refrigerator.

Sausages in foil in the oven

Homemade sausages in foil are crispy and juicy.

The product is manufactured quickly without unnecessary labor costs:

Cut 1 kg of pork pulp into small pieces. Fold into a container, sprinkle with seasoning (black pepper, coriander), cover with a plate and shake vigorously. Leave to infuse for 20 minutes.
Cut 200 g of lard into small pieces and combine with meat. In this case, the resulting liquid must be drained.
Coat the foil with oil and lay out the composition in the form of sausages. Wrap the products in the form of sweets.
Place the food in the baking sleeve. Tie on 2 sides.
Bake in the oven for 30 minutes at 200 degrees. Then remove the sleeve, unfold the foil and stand for another 10 minutes.

Sausage is used as an independent dish or served with any side dish.

Blood with buckwheat (Ukrainian recipe)

Sausage “bloodwort” is obtained by roasting in the oven.

For making village sausage in Ukrainian style at home:

Prepare the intestines by soaking in a weak vinegar solution for several hours.
Boil 200 g of buckwheat as usual.
Turn 200 g of lard in a meat grinder with a large attachment. Fry the chopped mass in a pan for 10 minutes.
Add 1 onion skipped through a meat grinder to lard and fry for another 7 minutes.
Heart, kidneys, lungs (150 g each) turn through a meat grinder.
Process 1 liter of pork blood in a blender.
Combine all ingredients in a bowl (except for the intestines).
Tie the guts on one side and fill with minced meat (not tight).
Wash the sausages in cool water.
Bake in the oven at 200 degrees for 30-35 minutes. 5 minutes after the start of cooking, pierce the sausages with a needle in one place.

Amateur

The sausage has a delicate taste due to the presence of milk in the composition.

For amateur sausage:

Twice through a meat grinder 350 g of beef and 400 g of lean pork (finely).
Grind 250 g of bacon into 6-8 mm cubes.
Add milk (up to 20% of the meat mass) to the minced meat, mix the composition.
Add bacon, 25 g of salt, 1 g of sugar, 1 g of ground black pepper, 0.5 g of nutmeg and mix again.
Leave the minced meat in the refrigerator for a couple of hours.
Fill the white casing with a diameter of 50 mm and a polyamide casing with a diameter of 65 mm with minced meat, tied with cotton twine.
Boil the product for 1 hour at 70-75 degrees, cool and serve.

With pork intestines

The recipe involves the use of intestines as packaging.

When making homemade products, it is important to keep the proportions of the ingredients so that the meat does not spoil.

Cut 3 kg of pork neck and 750 g of lard into squares with a side of 1 cm. It is permissible to use a meat grinder and scroll the neck on it.
Pass 5 cloves of garlic through a meat grinder and combine with meat. Salt (3 tablespoons). Add black and red pepper according to your own preference. Stir the mass well. Add 1 teaspoon of marjoram and 3 tablespoons of rubbing alcohol.
An easy way to clean a pork intestine (1 piece) for a sausage is to rinse it out with tap water. It is important that it is completely intact, without damage. Cut the intestines into pieces of 50-55 centimeters.
Use the meat grinder attachment and put the intestines on the device. Tie the end tightly with a thread. Gradually introduce the filling into the intestine, evenly distributing it in the reservoir.
Pierce the sausages in several places with a wooden skewer to release air to avoid tearing. Wrap each sausage with a bandage soaked in saline solution (3 teaspoons of salt in a glass of water) and hang to dry.
The room should be bright, well ventilated (no draft), the air temperature is permissible from +10 to +15.
After 3 days, remove the sausages and slightly roll them out with a rolling pin, remove the bandages. Dry the product again for 14-16 days. After completing the cooking process, store the dried sausage in the refrigerator.

If alcohol is replaced with cognac, salami will acquire a characteristic shade and piquant aroma.

Smoked

Hot smoked sausage is suitable for both everyday and festive table.

Homemade smoked sausage has a spicy taste and characteristic aroma.

For the manufacture of:

Turn in a meat grinder (large) 600 g of pork belly, 2 kg of lean pork, 600 g of beef.
Introduce 2 tbsp into the minced meat. l pink hot pepper, a teaspoon of nutmeg, ginger, marjoram, 40 g of salt. Knead the mass. Send in the refrigerator for 3 hours.
Fill tightly prepared pork intestines with the mixture. At the same time, divide the product in portions, twisting the intestine and tying it with a thread (every 25 cm). After filling, cut the sausage in the twisted sections. Chop the items with a needle.
Immerse the sausages in hot water, simmer over low heat for 40 minutes. Take out, cool, dry for an hour.
Place 2-3 handfuls of wood chips on the bottom of the smokehouse (for example, a mixture of alder and cherries). Place a pallet over the chips. Put sausages on a wire rack at a distance, set on fire.
When smoke appears from the hole in the lid, measure the time. Smoke over medium heat for 35 minutes. Remove the lid only after smoking is complete.

Get the homemade sausage after 20 minutes, cool it down and can be served beautifully, garnished with herbs.

How homemade sausage is prepared in different countries

In each country, the preparation of sausages has its own characteristics. For example, in Germany it is prepared from the freshest meat, since, according to the Germans, after 5 hours the minced meat cannot be eaten.

Most Lithuanian sausages contain game, and on holidays meat products are fried, filled with alcohol and set on fire.

Homemade baked sausage is one of the most popular Slavic recipes. In ancient times, it was baked in ovens, and pork was used as a raw material. This is the kind of sausage we will cook.

Homemade recipe – aromatic and spicy beef sausages in bacon

Such an interesting and original dish will perfectly decorate any festive table. Home-cooked sausage will delight your guests. And you will definitely hear a lot of nice words addressed to you.

Ingredients:

500 grams of beef
one teaspoon of salt
1 teaspoon ground pepper
4 tablespoons sour cream
100 grams of bacon
3 cloves of garlic

Step by step on how to cook homemade minced beef sausage:

1 Cut the beef into pieces and pass through a meat grinder. And to make the minced meat tender and juicy, you need to grind it several times, until it becomes a pate.

2 Add salt and freshly ground pepper to the minced meat. For a more savory flavor, sprinkle with dried rosemary or thyme.

3 Chop the garlic and add it to the minced meat. Lubricate our hands with vegetable oil or cold water and knead the filling well, beat it off.

4 Optionally, chopped and fried mushrooms (chanterelles, porcini or champignons), grated carrots or bell peppers and even almonds or walnuts can be added to the minced meat. The main thing is not to overdo it, for 600 grams of minced meat – 100 grams of additives.

5 Add sour cream to the filling and mix well until smooth.

6 Take bacon, 2 stripes, put it on the surface. Form a small cutlet from the minced meat and transfer it to the middle of the bacon. We wrap the bacon around the entire circumference, as if rolling over it. We do the rest of the sausages like this.

7 Line a baking sheet with foil and spread the beef sausages. We bake them in the oven for 25 minutes at a temperature of 180C.

8 We take out the finished sausages from the pan, put them on the board, cut one end and easily remove the entire film.

Meat for making homemade pork sausage:

We need a neck part, or collars. Why? And all because this part of the carcass contains about 70% meat and 30% fat, this ratio is optimal for sausages. If we take another part (ham, brisket, pulp or shank), then the sausage will turn out to be too fatty and unappetizing.

And vice versa, buying dry meat (shoulder, chop or legs), you risk completely ruining the sausage, which will be so dry that it becomes impossible to chew it.

When purchasing meat, you need to check its quality. Let's conduct an experiment: we will heat the knife strongly on fire so that it is reddish in color. We pierce the meat with it and take it out: only curled pinkish protein remains on the knife, no impurities – the meat is of high quality. If you test bad meat in this way, you will see ugly impurities on the knife and you will smell an unpleasant smell.

Chicken thigh sausage with gelatin baked in foil

And finally, I want to surprise you with a sausage cooked in foil. At first glance, it may seem that this is impossible, but it is not. Of course, the product will not look like a store product, but it will definitely not yield to taste.

The finished product can be cut both on a festive table and used for sandwiches. The recipe is especially suitable for those who cannot get a natural casing.

Ingredients:

Chicken thighs – 1 kg
Garlic – 3 cloves
Water – 150 ml
Gelatin – 5 g
Paprika to taste
Chicken seasoning – to taste
Salt pepper

Cooking method:

1 First of all, we process the chicken thighs, for this we cut out the bone from them and remove the skin. As a result, we get 600 grams of pure meat. We cut it into a small cube and transfer it to a deep bowl.

2 Now pour cold water to the meat and add all the declared spices, including gelatin. We also rub or squeeze the garlic. Stir the contents and leave aside for 20 minutes to soak the meat.

3 After a while, we line a cling film on the table and put the meat blank on it. Then we wrap everything in a dense sausage.

4 In conclusion, wrap the loaf in foil and remove to bake in the oven for 40 minutes at a temperature of 210 degrees.

5 After baking, we take out the finished product from the oven, remove the foil from it and wait until everything cools down to room temperature.

As soon as the product has cooled, you can cut it and taste it. It turns out something like a meatloaf, but in a slightly different form. It is prepared quickly and easily, which means it is suitable for everyone.

Modern technologies

At this point, with the help of modern technologies, the sausage goes on sale practically without meat. Instead of this product, the sausage contains an ingredient such as MDM. This mixture is made from bones with leftover meat.

A homogeneous mass appears from the press, and then it is added instead of the meat product.

Ground bones into a homogeneous mass

With the help of this procedure, manufacturers indicate on the packaging of the goods – pork or beef.

If we consider the sausage, the packaging of which says “turkey meat”, then, most likely, the product contains MDPM. This mass is made from the bones of turkey, the component is similar to soy protein. But the addition of soybeans on the product packaging is necessarily indicated as a vegetable protein, and the MDM content is indicated as a meat product.

As for Europe, in comparison with the Russian Federation, manufacturers must indicate on the packaging even the number of all components, not only the component part. This is to reduce the likelihood of cheating buyers. If the products are delivered to Russia, then the manufacturers do not adhere to this law, since it is valid only in the territory of the European Union.

In European countries, not all meat is considered meat. According to the standard, a bovine meat product must contain about 25% fat and the same amount of connective tissue, but not more.

Connective tissues are cartilage, veins, and ligaments. As for pork, the fat content in it is permissible by 5% higher, and in the rabbit and poultry, on the contrary, it is lower to 15%, and the connective tissue is up to 10%.

These standards are approved and specified in the documents of the European Union. They exist so that the consumer understands well what exactly he uses and for what product he pays his money.

Sausage composition

What is sausage made of? There are several types of sausages, the percentage of the components of which are known to society:

sausages consist of 35% emulsion, 30% soybeans, 15% meat, 10% poultry, 5% starch or flour and 5% additives;
Pork sausages are produced in the same way as sausages. The only difference is that fermented pork skin and lard are added instead of poultry meat;
cooked sausage has 30% poultry meat, 25% each emulsion and soybeans, 10% regular meat, 8% flour or starch and 2% additives.

And now you need to figure out what are the above components?

The emulsion is skin, offal and meat waste. They are crushed and boiled well. The result is a light gray porridge.

Meat is taken from cattle, as well as pork. Most of all English briquetted pork. Flour is either corn or potato.

Additives are used in the form of colorants, sugar, meat, pepper, thickener, preservatives and salt flavors.

In most cases, the meat product is replaced by soy. Soy is a white powder that mixes with water and gradually becomes porridge. It, in turn, has the ability to salt, pepper, tint and add to the sausage instead of meat.

An important property of soy is liquid absorption, swelling and increased yield. Soy protein is best if it can absorb a huge amount of liquid. If you disassemble the protein according to the degree of absorption of liquid, then it should be divided into 3 categories:

soy concentrate;
soy isolate;
soy flour.

Most sausage factories use concentrate. Its cost is more expensive than all others, but the absorption of liquid is much higher.

Adding carrot fiber

Almost all consumers choose sausages that are tastier and cheaper. And everyone knows that taste and availability do not merge in any way when buying a sausage.

The main task of production is to develop a product that will be affordable for everyone and tastes excellent. And for this they often use food technologies and the chemical industry. This science became known to domestic producers from the masters of Germany, which is the birthplace of sausages.

There are businesses that use an additive such as carrot fiber. Made in Germany, but in fact, this ingredient is similar to soy. It has the ability to absorb liquid. It is added to the minced meat of the future sausage, then water and it swells. As a result, the weight of the final product doubles.

Carrot fiber is colorless and odorless.

There is no harm to human health in it either, unlike soy. Modified soy is not digested in the intestines, but the manufacturers claim that it is essential for the colon to function properly.

As for this fiber, in foreign countries it is added deliberately to bread, confectionery, ice cream, pasta and animal feed. This must be done in order for the foods to provide health benefits.

Sources used and useful links on the topic: https://cosmogon.ru/school/urok-19/ https://miruspehinfo.ru/recept/kak-prigotovit-domashnyuyu-kolbasu.html https://farsh-recept.ru / zakuski / domashnyaya-kolbasa https://sekreti-domovodstva.ru/kolbasa-v-domashnix-usloviyax.html https://promzn.ru/pishhevaya-promyshlennost/kak-delayut-kolbasu.html

Post source: lastici.ru