Homemade sausages - recipes

The housewife can buy boiled sausage in the store, or you can try cooking it in your own kitchen. This homemade sausage is tasty and healthy, it is suitable for sandwiches, it is used to prepare tasty and satisfying salads, and it is also added to scrambled eggs.

Sausage is a food product made from minced meat, minced meat, sometimes a whole piece of tenderloin with various additives, prepared in a special way and tightly packed in a natural or artificial casing. Since in any, even the most seedy store, there are always several dozen varieties of sausage to choose from, few modern housewives prepare it themselves. Meanwhile, making sausage at home is quite possible.

Not only the meat of various animals can be preserved in a jar. For this type of preparation, freshly prepared smoked sausage is also suitable. Do you make homemade sausage yourself and want it to stay tasty and juicy longer? Then try canning your homemade smoked sausage using this simple method.

This homemade blood sausage is not only incredibly tasty, but also healthy for the body. The microelements and vitamins it contains promote hematopoiesis. It’s not at all difficult to prepare natural bloodletting at home and, importantly, it’s done quickly. The main thing is to have the necessary ingredients available. This is especially easy for villagers and farmers who keep livestock.

Ordinary blood sausage is prepared with the addition of meat and buckwheat or rice porridge. And this recipe is special. We make delicious blood only by adding lard and aromatic spices to the blood. This preparation turns out to be very tender and tasty.

Sudzhuk is a type of dry-cured sausage, which is not inferior in taste to the famous dried jamon or Lukanka. Among the Turkic peoples, it is believed that only horse meat is suitable for suduk, but today it is already made from beef and buffalo meat. The main condition is that you need to prepare dry sausage from only one type of meat - no need to mix.

The Lukanka recipe came to us from Bulgaria. This sausage is quite popular in this country. I would like to share with our housewives a homemade recipe for making pork lukanka. The process of preparing such a dry sausage is quite long, but it turns out much better than store-bought.

Blood sausage is usually not preserved - the preparation is intended for consumption freshly prepared. Preservation leads to rapid spoilage of the sausage, since along with the minced meat you have to roll up the intestinal casing, which cannot withstand long-term storage.

This homemade sausage recipe includes two types of meat that complement each other wonderfully. The composition of the ingredients in this sausage is surprisingly harmonious, which, accordingly, is reflected in its taste.

There are several recipes for dry Lukanka sausage; I suggest housewives familiarize themselves with the traditional one - “Bulgarian Lukanka”. Homemade sausage prepared according to this recipe is a real delicacy.

Delicious Ukrainian fried sausage is made from pork pulp mixed with lard. Instead of these two ingredients, you can take meat with layers of fat. The final preparation is baking in the oven. This moment of preparation is the most difficult, because it fills the whole house with unique aromas.

Tallinn semi-smoked sausage - we are used to buying it in a store or at the market. But, the recipe and production technology of this pork and beef sausage are such that it can be prepared simply at your summer cottage or in your own home, provided that you have a home smokehouse.

Lenten vegetarian sausage is made from the most common ingredients. At the same time, the final product turns out to be very tasty and original, and it is very easy to prepare it yourself at home.

Try making this smoky cold smoked sausage recipe at home. You will receive a tasty meat product that can be stored for a long time. This homemade sausage is made from natural products and is therefore very healthy. We can safely say that this is a delicacy that will decorate any table.

It is not at all necessary to buy dry-cured sausage in the store. I will probably surprise many housewives, but it will be very simple to prepare such a sausage at home from natural ingredients, following simple recommendations.

I very often cook this recipe for my family, a delicious boiled milk sausage made from tender chicken meat. Some components included in its composition can be changed, resulting in a new, original taste and beautiful appearance every time.You will never get tired of this sausage, because you can make different fillings for stuffing. And so, I suggest housewives prepare a homemade snack of boiled chicken sausage with cream according to my detailed recipe.

Cooking classic doctor's sausage at home, if the technology for producing boiled sausages is followed, is within the power of any careful and patient housewife. For everyone who strives to feed their loved ones healthy, high-quality and tasty, I am posting a recipe for the classic “Doctor’s” sausage, developed back in 1936 and which gained popularity among the entire Soviet people.

Smoked sausage made from goose, or more precisely, from its brisket, is a real delicacy among connoisseurs, which can be easily prepared in a home smokehouse. After all, homemade poultry sausage, even if it is smoked, is still considered dietary.

Homemade dry-cured sausage is delicious. After all, you know for sure that you put fresh products there and did not add harmful preservatives, flavor enhancers or dyes. An additional bonus of the recipe is that it is made from lean beef. Therefore, we prepare beef sausage at home and delight our loved ones.

I offer a simple recipe that describes in detail how to make your own homemade boiled beef sausage, which is aromatic and appetizing. It is simple to prepare and will take you very little time.