Delicious Homemade Sausage Varieties

A real delicacy! Healthy and very tasty! What could be tastier than beef sausage? Only homemade sausage! Instead of beef, you can take pork or poultry, or even better, combine several types of meat to get a richer taste.
cook time: 8h
Chloe Benton
Delicious Homemade Sausage Varieties

Nutrition Facts (per serving)

329
Calories
28g
Fat
16g
Protein

Ingredients (6 portions)

Basic:

Salt (0.5 table salt + 0.5 nitrite salt) 1 tsp
Sugar (optional) 0.25 tsp
Nutmeg to taste
Pepper (ground pepper mixture) 0.5 tsp
Beef 800 g
Salo 300 g
Cognac (optional) 2 tbsp
Garlic powder 0.5 tsp
Guts 10 g

Recipe instructions

Step 1

Step 1
How to make beef sausage at home? What is the best meat to use? Beef pulp is perfect for sausages; choose a fresh piece without bones. Prepare fresh lard; it will make the finished product more juicy and appetizing. Rinse the meat and lard under running water and dry with paper towels.

Step 2

Step 2
Cut the beef into small cubes or plates, remove all veins and films, if any. Grind the lard in the same way. To make this easier, place the meat and lard in the freezer for a while. Frozen foods cut much easier.

Step 3

Step 3
Add spices, salt and sugar to the meat with lard. In the original recipe, sugar is not in the list of ingredients, but I always add a pinch of refined sugar for a more intense taste. Alcohol can also be excluded from the list of ingredients. The sausages will undergo heat treatment, so you don’t have to use cognac. Select the spices to suit your taste, preferably use dry seasonings for preparing sausages so that the minced meat does not sour while it sits in the refrigerator.

Step 4

Step 4
Knead everything thoroughly so that each piece is evenly coated in salt and spices. Cover the cup with cling film or cellophane and refrigerate overnight or for 6-8 hours. After this, knead the minced meat well again.

Step 5

Step 5
Soak the intestines in cold water for a while, and then rinse again. Their quantity in the recipe is indicated conditionally, depending on the diameter of the casing and how tightly you will stuff the minced meat into the casing. Using a meat grinder and a special attachment, stuff the minced meat into the intestines. Form sausages or wieners to the desired length. I rolled half of the minced meat on a finer mesh, and left the second part in large pieces.

Step 6

Step 6
Place the sausages in a saucepan and cover with cold water. For flavor, I added a bay leaf and a quarter of an onion to the pan. Place the sausages on the stove; when the water is almost boiling, reduce the flame to slightly below medium. The water should not boil intensely, but only gurgle slightly.

Step 7

Step 7
If there is a strong boil in the pan, then there is a risk that the shell will burst and the minced meat will end up in the water. After 5 minutes of low boiling, pierce the intestine with a needle in several places, this will prevent the casing from breaking, since the sausages increase in volume during cooking.

Step 8

Step 8
Boil the sausages for 50-60 minutes.

Step 9

Step 9
Drain the water and cool the sausage completely. Slice into thin slices and serve!

Step 10

Step 10
This is what a sausage looks like in cross-section, the mince of which has been twisted on a fine grid of a meat grinder.

Step 11

Step 11
And so is the one that was cut by hand.

Additional rubrics

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