Homemade sausages are truly one of the most delicious meat delicacies that remain popular over time, and recently are especially valuable, since it is almost impossible to find anything similar in the sales network. Purchased sausage products do not go to any comparison with the home, not in taste, nor in composition, let alone utility. Home-made sausages are certainly beyond any competition.
From our recipes you will learn how to cook homemade sausages in guts in a meat grinder and, armed with knowledge, you can provide your family with a wonderful meat delicacy.
How to make homemade sausages in the gut - a recipe for a meat grinder?
Ingredients:
- pork - 1,5 kg;
- beef - 1 kg;
- fresh fat - 500 g;
- onion - 200 g;
- garlic - 6-7 teeth;
- black ground pepper - 15 g;
- fragrant ground pepper - 15 g;
- Ground coriander grains - 5 g;
- caraway seeds - 5 g;
- other spices to choose from - to taste;
- cognac - 175 ml;
- salt - to taste;
- pork intestines - 4 m.
Preparation
When preparing home sausages, the first thing to do is clean if necessary (if they are not cleaned) and rinse the bowels thoroughly with warm water, and then soak them for a few minutes in cold water.
In the meantime, we wash, dry and cut into small pieces of beef, pork and lard. The size of the slices should be such that they easily pass into the opening of the meat grinder. Then we clean the garlic and onions and cut the last into several pieces. Scroll the prepared components through a meat grinder with a large grate and place the mince into a large deep bowl. Next, add ground black and sweet pepper, coriander, cumin and other spices to your taste, pour in brandy and mix well.
Now we start to form sausages with the help of a meat grinder. To do this, we need a special nozzle, which we install on the meat grinder and put one end of the pig intestine on it. We tie the gut on the other side, we do punctures with a toothpick approximately every five to seven centimeters along its entire length and start filling it with minced meat.
Determining the density of intestinal filling, we observe, as they say, the golden mean. If we make sausages too tight - they can burst with heat treatment, and too low packing density will cause the formation of voids. In the process of stuffing, we promote by hand the minced meat along the entire length, avoiding excessive pressure on the gut at the beginning, otherwise it can tear.
The length of sausages is determined at will. You can make them small, or fill the gut cut more and roll it up in the form of a pretzel or snail, bandaging in several places with a thread.
When ready, cook the sausages in slightly salted water for twenty minutes, and then place on an oiled baking sheet and brown in the oven first with one, and then on the other hand, watering in the process of baking with fat or oil for greater juiciness.
Preparation of homemade sausages from chicken in the gut - a recipe for a meat grinder
Ingredients:
- chicken legs - 2 kg;
- garlic - 5-7 teeth;
- ground black pepper - to taste;
- curry - to taste;
- salt - to taste;
- whole grains of mustard (optional) - to taste;
- guts - 3-4 m.
Preparation
If you have already purchased cleaned guts, then they should be rinsed in warm water and soaked for a few minutes in a cold one. Otherwise, guts need to be cleaned.
Next, we remove the skins from the legs and separate the flesh from the bone. Then we pass it through a meat grinder with a large grate, add the previously cleaned and squeezed through the press garlic, curry, salt, ground pepper,
Then we put one end of the gut on a special nozzle for stuffing sausages, mounted on a meat grinder, and proceed directly to the process of forming the products. Do not forget to pre-pierce the gut in several places along the entire length, as in the previous recipe, and tie it on the other side.
We place sausages on an oiled baking sheet and put it in a preheated oven to 200 degrees. Bake the products until they are rosy, and then take them out of the oven and let them cool down.