Homemade sausage: simple and doctoral. We tell you how easy it is to prepare a great meat delicacy

No store-bought meats can be compared to real homemade sausage. Read on how to make a delicious meal at home!

A real sausage does not tolerate negligence and laziness. Even the simplest homemade pork sausage.

What you need to make homemade sausage

So, for 3 parts of meat (pork) we take 1 part of lard, and cut all this into small pieces, up to 2 cm. Salt and pepper the filling, add mustard in grains and garlic, but not crushed, but grated (it is better distributed in the minced meat).

We put on a natural sausage casing (most of the participants of our portal use the already prepared purchased one) on a special attachment of a meat grinder or the neck of a plastic bottle.

They stuffed the casing, twisted the sausages, tied the ends with thread, put them on the frying pan - and in the oven. To prevent the sausage from bursting during baking, pierce each sausage with a needle. For example, I pierce in several places.

Doctor's sausage

You can complicate the recipe a little and make a doctor's homemade sausage by taking pork neck (processed and prepared pork intestines) as a shell. First, a 4-meter section of the cut is filled with cold water.

For the filling you will need:

• 1 kg of lean beef;
• 4 kg of medium fat pork;
• 3.5 tbsp. tablespoons of salt;
• 2 tbsp. tablespoons of sugar;
• 1.5 tbsp. tablespoons of ground nutmeg;
• 1 teaspoon cardamom
• 50 g of brandy;
• 5 chicken eggs;
• 80 g milk powder;

• 1 liter of ice water.

Recipe

Twist the meat twice in a meat grinder, first add spices and milk powder, then eggs, then brandy, then stir, gradually adding water.

Beat the minced meat in parts in a blender or a ladle meat grinder with knives (three minutes for each part).

Cheryova becomes elastic during this time. After washing it several times with warm water, put it on a meat grinder, stuff the sausages by 15-17 centimeters.

Doctor's sausage is cooked at low temperature; 1 hour at 65 degrees, then another 4 hours at 72-75 degrees. The finished sausage must be immediately removed from the container in which it was cooked, poured over with ice water and wiped dry.

Homemade doctor's sausage is ready - you can serve it on the table. Bon Appetit!

Do you make homemade sausage? Write your recipe in the comments!

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