How to make boiled sausage at home

Jokes about the dangers of sausage and the lack of meat in this product are becoming increasingly popular. But everything 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, flavorings and flavor enhancers. Of course, there is some percentage of meat there, but in most cases it is streaks, cartilage, skin and offal. Yes, the harsh truth of life is this! And the taste of purchased sausage has long been different. To protect yourself and your loved ones, you can cook the sausage yourself. You will be sure of the quality of the prepared product, no doubt offer homemade sausage to your child and enjoy the rich taste of natural meat.

Classic Milk Sausage Recipe

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

1. First you need to choose the meat from which the sausage will be cooked. It is best to cook boiled pork sausage - the product is more juicy and tasty. If desired, you can add a small amount of beef.
2. Take a kilogram of pork and add about 300 grams of beef. Be sure to add 300-400 grams of pork or beef fat. Without it, the sausage will turn out to be dry and tasteless. Meat and fat should be cleaned of veins and cartilage. Cut into small cubes.
3. Grind raw meat and fat in a blender. Add three medium onion heads and a couple of cloves of garlic to the mass. Beat everything thoroughly until creamy. You should get a smoothie.
4. After this, the mass should be transferred to a bowl, add spices and other ingredients. Break one chicken egg into the composition - it will help the composition to "grasp". For taste, add in a future sausage a tablespoon of nutmeg, a pinch of black pepper, a tablespoon of salt, a couple of spoons of vegetable oil. Usually the mass is liquidish, so a tablespoon of semolina should be added to it. It absolutely does not spoil the taste of the product, but naturally thickens it. To give the sausage a shape, add a tablespoon of gelatin to the composition. Mix everything thoroughly.
5. To please the children and bring the appearance of the product closer to the production one, you can add a little food coloring to the mass. If you do not want to use it, just pour in a couple of tablespoons of beet juice. The resulting product will acquire a delicious pink tint.
6. The resulting homogeneous mass should be formed into a sausage. To do this, spread a small piece of cling film on the kitchen table and put the whole mass on it. Form a sausage and tightly wrap it in a film. Tie the sausage with twine along the entire length so that it does not lose shape during cooking.
7. The next step is the heat treatment of the product. Sausage can be baked in the oven and steamed, but we will follow the classic recipe - cook sausage in water. Put the sausage at the bottom of the pan and fill it with water so that it is covered on top by at least 5 centimeters. Cook 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 cook a rich soup.
9. When the sausage is cooked, you need to get it, put it on a plate and wait until it cools down. Sausage during cooking will slightly decrease in size - this is absolutely normal, because a natural product and should decrease with thermal exposure. 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. Such a sausage has only one drawback - it ends very quickly!

This is a traditional cooked sausage recipe. But besides him there are lots of cooking options for this healthy product.

Chicken sausage

For a kilogram of chicken breasts, you will need three egg whites, a little black pepper, 300 ml of fat cream, seasoning to your taste. Chicken fillet should be chopped, add cream, salt and spices. Then form one or several sausages from the mass and fix the edges with a rope. If you are afraid that the sausage will lose shape during cooking, you can wrap it with a rope and in length. Dip the sausage in cold water and put on medium heat. So that sausages do not float when cooking, they must be lowered to the bottom with a saucer. Fire after boiling can be reduced. Cook chicken sausage 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 cooked sausage more appetizing, after cooling it, you can wrap the product in parchment with spices sprinkled inside. Pieces of seasoning stick to the hot surface of the sausage and give it a "salable" look.

How to make smoked sausage

Many people with special awe relate to smoked sausage. But manufacturing goods delight us less and less, so you have to resort to proven homemade recipes for making real smoked sausage.

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

Add salt, pepper, natural dyes and seasonings to taste to mince. The next question is what to cook the sausage and what to wrap it in. 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 - the gut. Today it’s not necessary to mess with the guts purchased from the butcher. The shops have special guts, peeled and pickled in saline. 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 sausage should be tied with ropes, make several holes on the sausage (so that it does not burst) and send to the smoke-cured smokehouse. Smoke sausage is better on alder sawdust. Usually, sausage needs to be smoked for about two hours, after which it becomes completely usable. But some housewives, doubting the quality of the heat treatment, after smoking, cook the sausage in the water for some time.

According to statistics, porridge, eggs and sandwiches with boiled sausage 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.

Video: how to cook Doctoral sausage at home