How to make boiled sausage at home

Jokes about the dangers of sausage and the absence of meat in this product are becoming increasingly popular. But it would be funny if it were not so sad. Indeed, most modern manufacturers do not care about the quality of sausages. They contain a lot of soy, preservatives, flavors and flavor enhancers. Of course, there is a certain percentage of meat there, but in most cases it is streaks, cartilage, skin and offal. Yes, the harsh truth of life is like that! And the taste of purchased sausage has long been different. To protect yourself and your loved ones, you can make sausage yourself. You will be confident in the quality of the prepared product, no doubt offer homemade sausage to the child and enjoy the rich taste of natural meat.

The classic recipe for dairy sausage

This recipe is quite simple to prepare and even the most inexperienced hostess can use it.

1. First you need to choose the meat from which the sausage will be cooked.It is best to cook boiled sausage of pork - the product turns out more juicy and tasty. If desired, add a small amount of beef.
2. Take a pound of pork and add about 300 grams of beef. Be sure to add 300-400 grams of pork or beef tallow. Without it, the sausage will be dry and tasteless. Meat and fat should be cleaned of veins and cartilage. Cut into small cubes.
3. Cooked meat and fat, chop raw in a blender. Add three medium onions and a pair of garlic cloves to the mass. Thoroughly beat everything up to a creamy state. It should make a smooth mash.
4. After that, the mass should be shifted to a bowl, add spices and other ingredients. Break one chicken egg into the composition - it will help the “grapple” composition. For taste, add a tablespoon of nutmeg, a pinch of black pepper, a tablespoon of salt, a couple of spoons of vegetable oil to your future sausage. Usually the mass is obtained watery, so you should add a tablespoon of semolina. It absolutely does not spoil the taste of the product, but naturally thickens it.To make the sausage shape, add a tablespoon of gelatin. Mix everything thoroughly.
5. To please the children and bring the appearance of the product to the production one, you can add a bit of food coloring to the mass. If you do not want to use it, just pour in a couple of tablespoons of beetroot juice. The resulting product will acquire an appetizing pink hue.
6. The resulting homogeneous mass should be formed into a sausage. To do this, spread on the kitchen table a small piece of cling film and put on it the whole mass. Form a sausage and tightly wrap it in a film. Tie the sausage with string over the entire length so that it does not lose its shape when cooked.
7. The next stage is the heat treatment of the product. Sausages can be baked in the oven and cooked for a couple, but we will follow the classic recipe - cook the sausage in water. Put the sausage on the bottom of the pan and cover it with water so that it is covered on top by at least 5 centimeters. Boil the sausage should be about two hours.
8. The broth obtained after cooking sausage does not need to be thrown away - on its basis you can make rich soup.
9. When the sausage is cooked, you need to get it, put it on a plate and wait for it to cool. Sausage during cooking will decrease slightly in size - this is absolutely normal, because it is a natural product and should decrease with thermal effects. But purchased sausages and sausages significantly increase during cooking and frying. This means that they have a lot of soy.
10. Cooked sausage can be eaten with bread in the form of sandwiches, add to salads or serve hot with a side dish. This sausage has only one drawback - it ends very quickly!

This is a traditional recipe for boiled sausage. But besides him there are plenty of options for making this useful product.

Chicken Sausage

Per kilogram of chicken breasts will require three egg whites, a little black pepper, 300 ml of heavy cream, seasoning to your own taste. Chicken fillet should be chopped, add cream, salt and spices. Then form one or more sausages from the mass and fix the edges with a rope. If you are afraid that the sausage during cooking will lose its shape, you can roll it up with a rope and along its length.Dip the sausage in cold water and set on medium heat. To make sausages during cooking do not float, they need to be lowered to the bottom of the saucer. The fire after boiling can be reduced. Cook sausage from chicken meat for about an hour.

Juicy chicken sausages are cooked in the same way. If you plan to give them to children, add less spices and seasonings. To make the boiled sausage more appetizing, after cooling it, you can wrap the product in parchment with spices scattered inside. Particles of seasoning will stick to the hot surface of the sausage and give it a “salable” look.

How to make smoked sausage

Many people are especially fond of smoked sausage. But production goods make us happy less and less, so you have to resort to proven homemade recipes for making real smoked sausage.

Take pork and beef meat in a 4: 1 ratio. In addition, 30% of the total mass should leave fat. It can be crushed, making the fat is not visible. But if you like smoked sausage with pieces of fat, you can do the following. Meat for smoked sausage does not need to be turned into a creamy mass, as for boiled sausage.It is best to chop the fillet in a meat grinder. This degree of grinding will keep small pieces of meat. But the fat does not need to twist. Cut it into small pieces and mix with minced meat. In the prepared product, the fat will be visible to the naked eye.

Add to the minced salt, pepper, natural colors and seasonings to taste. Next comes the question - what is the sausage preparation and what to wrap. It is not recommended to wrap the sausage in the film before smoking, because such packaging may be damaged. It is best to use a natural product - guts. Today, it’s not necessary to mess with guts bought from a butcher. The stores have special guts, peeled and pickled in a saline solution. They are filled with cooked minced meat very tightly, because after cooking, the contents of the sausage are reduced in size. After that, the ends of the sausages need to tie a rope, make a few holes on the sausage (so that it does not burst) and send to the smokehouse. Smoke sausage is better on alder sawdust. Usually smoked sausage takes about two hours, after which it becomes fully usable.But some housewives, doubting the quality of heat treatment, after smoking, cook the sausage in water for some time.

According to statistics, porridge, eggs and boiled sausage sandwiches are the most popular types of breakfast in the post-Soviet space. In order not to torment yourself with doubts about the naturalness of this product, cook sausage at home.

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