1. How to cook boiled sausage at home
2. Cooked-smoked sausage
3. Smoked sausage
4. Smoked sausage
5. Dried sausage at home in the guts
6. Liver sausages
7. Varieties and categories of sausages

The quality of sausages in stores has deteriorated, we will show you how to cook delicious homemade sausage and surprise your guests.

How to cook boiled sausage at home

Most people love this sausage since the Soviet period. As a rule, they are prepared from chilled meat, however, unique types of poultry are also produced.

Based on different methods, tongues, lard, dairy products, eggs and various seasonings can be mixed into such products. The meat is ground to a homogeneous mass and boiled at 80C.

Boiled sausage of high quality does not lose its juiciness, nutritional characteristics and smell for a long time.

A slice of boiled sausage should have a measured natural tone. The addition of artificial dyes to minced meat or a deviation from the ratio of meat are the main reasons that cooked sausage becomes raw on the cut. The presence of specks or other colored inclusions indicates a discrepancy in the production technology.

The sausage product should have a delicate meat flavor with a pleasant hint of spices.
How to make sausage?

To cook homemade boiled sausage with your own hands, you will need:

Ingredients

Chilled veal meat	400 gr.
Lean pork meat	350 gr.
Chicken eggs	2-3 pcs.
Salt	17.5 gr.
Black ground allspice	1-3 gr.
ground coriander	1-2 gr.
Sugar and nutmeg	3 gr.
Salo	100 gr.
Garlic	2-3 gr.

Step by step cooking

First, it is recommended to rinse and rub the pork and veal.

Finely chop the lard and mix with the meat filling.

Next, carefully knead the resulting filling with seasonings, eggs and lard, then fill it with the contents of the intestine.

Next, you need to fix the ends of the sausage casing strongly and tightly. Following this, it is allowed to send for heat treatment.

Heat treatment takes place in two stages: smoking and boiling. It is easier to smoke by hanging in a smokehouse at 70C, gradually increasing the temperature to 110C for half an hour.

An oven is allowed. After that, cook at a temperature of 70 to 90C for half an hour.

Then homemade sausage is cooled in cold water.

Cooked-smoked sausage

It can contain many seasonings, has a grainy texture and is processed several times. For starters, salted minced meat is insisted for up to a couple of days, after which it is ground a second time with seasonings and pieces of fat. Then the mass can be smoked, boiled and smoked again. The sausage contains a lot of spices and spices, they give a piquant taste.

Cooked smoked sausages contain more liquid than other types of smoked sausages.

If it is prepared from natural raw materials, then it has a high nutritional value.

For homemade smoked sausage you will need:

Ingredients

Chilled brisket	0.5 kg
Lean pork	0.5 kg
Salt	22 gr.
Water	0.5 cup
Black ground allspice	1 tsp
Granulated sugar	1 gr.
Grated garlic	1 tsp

Step by step cooking

To begin with, separate the fat from the meat and grind. Use separate bowls for meat and lard.

Add spices, salt and water to the meat mass. Mix thoroughly until the water is soaked into the minced meat. When the mass changes slightly in color and sticks, stir in the lard.

Prepare the casing for the sausage. Collagen is recommended to pre-soak. You can take another shell. The main thing is that it is smoke-permeable.

Fill the shell with any convenient method.

Ready loaves of homemade sausage should be sent to the refrigerator for two days at a temperature of + 2- + 4C.

After two days, remove the sausage from the refrigerator, hang at room temperature for up to 8-10 hours. During this time, it will change color. After that, you can proceed to heat treatment.

Smoke with cold smoke (about +30) for 5 hours, on a mixture of alder and apple wood chips (90/10). After smoking, the sausage at home must be hung in a smokehouse overnight.

Heat treatment can be carried out in the oven or in water. Responsible point - the water temperature should not exceed 80C. The purpose of heat treatment is to bring the temperature inside the product to 65-70C.

After heat treatment, homemade sausages are recommended to be cooled immediately. It is recommended to do this by simply throwing it into ice water, and after that put it in a cool place for half a day.

Smoked sausage

Smoked sausages are very similar to boiled-smoked sausages, differing in the order of processing and the duration of production. They have a pleasant structural shape on the cut, good nutritional value, soft aftertaste with a delicate hint of smoking.

The mass is first fried, then boiled and smoked, and after all this it is cooled and dried. It turns out a lighter sausage mass, from pink to dark red.

Semi-smoked sausages are completely ready for eating. They have a longer shelf life because they contain less liquid, more salt and fat, and have been smoked.

Ingredients

Chilled pork cut	1 kg
beef tenderloin	1 kg
Salt	30 gr.
Granulated sugar	5 gr.
pork fat	600 gr.

Step by step cooking

First of all, you should chop the beef into small slices and grind.

Mix the mass with seasonings.

Remove the meat mass in a saucepan, cover with a lid and leave to infuse in the refrigerator.

Cut pork with lard into small slices and salt.

After 6 hours, mix the beef mass and salted pork thoroughly.

Stuff the intestine with this mass and tie it at both ends with twine.

Poke small holes in the resulting sausages for air.

Smoke for about 2 hours in a hot way.

After the appearance of a brown crust, homemade sausages should be boiled for about 60 minutes in a container of water. During this period, the oil will completely evaporate and penetrate into the soft meat filling.

Cooled homemade sausage is served on the table as an appetizer.

Smoked sausage

The name itself confirms - this type of sausage is smoked without preparatory heat treatment, in raw form. This is a fermented product, its production can take more than one month: from the deposition of molded loaves to smoking and further drying.

This sausage, as well as other smoked meats, includes a large amount of seasonings, pepper and other additives, as well as bacon slices of various sizes. In some cases, brandy is poured into it. This is a thick sausage mass with a spicy deep flavor. Hue - from red to burgundy.

The product is not subjected to thermal processing. How to cook sausage? To begin with, the sausage mass is fermented for a week. Then the products languish in special chambers for a month and a half, where dehydration occurs.

The delicacy is suitable for consumption within 6 months from the date of production. To increase the storage period, vacuum packaging is used.

Ingredients

Lean Chilled Beef	750 gr.
Lard	250 gr.
Nitrite Salt	35 gr.
Black ground allspice	1.5 gr.
Granulated sugar	2 gr.
crushed pepper	1.5 gr.
Nutmeg	0.25 gr.

Step by step cooking

Thoroughly rinse the beef meat, dry it, remove excess films and veins, cut into equal pieces, cover with sugar and salt.

Cover the meat with a film and marinate in the refrigerator for seven days. Periodically, the meat must be mixed so that the salt is distributed over the entire surface of the beef.

Seven days later, cut the pork fat into small pieces.

Grind marinated beef through a meat grinder into minced meat, mix with lard.

Send the mass to the refrigerator for a day to brew.

Fill the collagen casing tightly with the meat mass.

Tie the ends of the shell. Send the sausage to the refrigerator for seven days.

After 7 days, homemade sausage in twine should hang at a temperature of 30-40C. It should hang in a shady room. The product is dried for about a month. Shrinkage should be approximately 40%.

Dried sausage at home in the guts

One of the variants of fermented sausage products. The manufacturing technology is similar to raw smoked products, but the meat mass for it is first marinated and does not accumulate.

Often, these servelats are seasoned with a variety of wine drinks. This type includes, for example, the famous Italian salami or Spanish chorizo. These are one of the most expensive and delicious sausages with a deep pleasant aftertaste.

Raw-smoked and dried cervelats are divided into dry and semi-dry. Semi-dry ones cook faster by adding starter cultures to them. Also in this classification, semi-dry products with an acidity regulator and products with a lubricating consistency are distinguished.

The latter are also prepared using starters and/or acidity regulators. The main difference lies in the percentage of liquid in the finished product, ranging from 36% for hard dry cervelates to half for soft strokes.

How is sausage made? The recipe and production process of dried servlets is such that it allows you to save the necessary amount of elements useful for the body in this product.

Dried sausage contains such essential vitamins for our body as PP, B1, B2 and many others, as well as microelements.

Ingredients

Any chilled meat	1.5 kg
Salo	700 gr.
Salt	3 art. l.
Vodka	1.5 st. l.
Ground black pepper	0.5 tsp
Granulated sugar	2 tbsp. l.
Cognac	50 ml.
guts	1 to taste
Garlic	4-5 cloves

Step by step cooking

Rinse the salo, pat dry and rub with salt and garlic. Refrigerate for half a day.

It is recommended to wash the meat, dry it and chop into not thick small pieces. Pour salt or sugar, pepper, vodka and other spices. Insist in the refrigerator overnight, and preferably 24 hours.

Salo must be cut into small pieces.

Mix prepared ingredients. Pour salt and granulated sugar, stir in cognac. Thoroughly mix the resulting mass.

Clean the intestines and fill them tightly with meat filling, as in the photo.

Hang sausages at home in a well-ventilated place in a draft. After 3 days, the sausages will begin to dry. Ready for use, they will be on the 11th day.

Making homemade sausage is not such a difficult process. The product is ready for 12 days, I eat it with Borodino bread, it turns out very tasty.

Liver sausages

These are special types of boiled sausages. In it, the main ingredient is the blood of bulls, pigs or calves, prepared using a special technology.

Often, various cereals are mixed into them or dessert sausage is made with the addition of dried fruits. Such sausages have taken root in most European countries. They are served chilled or warm.

Liver sausages are made from boiled entrails, carefully ground into a mass of the same density and density. They have a delicate composition and an ashy or egg shade.

A good liver sausage product should contain liver. In production, by-products are subjected to evaporation, followed by grinding until a homogeneous minced meat is obtained. This mass becomes the main component of the product. In addition, according to the recipe, various kinds of animal fats are added to the liver, for example, fillets, muscles, bacon, butter, chicken eggs.

The highest grades of sausage products, manufactured according to standards and technology, provide benefits for the body due to the content in its structure:

• amino acids;
• B vitamins;
• magnesium;
• iron;
• zinc
• vitamin A.

Ingredients

Liver - 2 kg.;
Salo - 300 gr.;
Guts 35mm.;
Salt, pepper, spices;
Garlic - 3 cloves;
Bow - 3 pcs.;
Vegetable oil for frying.

Step by step cooking

Chop the onion, spread it in a pan and fry in vegetable oil for about 15 minutes, stirring constantly.

Chop the liver and put it in a container to cook.

Bring water to a boil, cook for 5 minutes. Then drain the water. Rinse offal from protein.

Fill the pot with clean water. Put on fire.

Put the bacon in there. Boil for approximately 40 minutes. Remove foam. 15 minutes before readiness, add spices and bay leaf.

Grind the cooled liver together with bacon and onions.

Add garlic.

Stuff your guts. Make holes so that the sausages do not crack during cooking.

Boil almost ready-to-eat homemade sausage for 30 minutes over low heat, or bake.

In a bowl, fill the bottom with a small amount of drinking water, put homemade sausage and bake at 180C for about a quarter of an hour.

Varieties and categories of sausages

By modern standards, the concept of variety eventually departed from the systematization of sausage products. It is reserved exclusively for minced poultry products and indicates the characteristics and percentage of meat mass.

• Extra grade - about 80% beef or pork.

• Top grade. In the process of manufacturing such sausage products, top-grade meat and lard, cardamom, nutmeg and other unusual seasonings of this kind are used.

• First grade. First-class minced meat is used, but with the addition of pork fat and vegetable protein.

• Second grade. Trimmings and wheat flour are taken as the basis for the manufacture of minced meat.

• The third grade is at least 50% minced meat and entrails.

• The brand variety is a unique production with a content of at least 40% lumpy meat.

For the remaining sausage products, the category term applies. It shows the percentage of muscle content in the product.

I hope you liked the recipes for homemade sausage, and you can make homemade sausage yourself to your taste and budget.