Homemade sausage in the oven

Step-by-step preparation

Cooking time: 14 hr

1. STEP 1

   

   In this recipe I will tell you how to make homemade sausage. I won’t claim that everything is simple, but the result is worth the time spent. We take the products according to the list and first of all prepare the intestines. We thoroughly wash them outside and inside, turn them inside out and clean them of mucus. If you're lucky and you get the guts ready to use, then consider that you've saved a lot of time.

2. STEP 2

   

   We are preparing minced meat for our future sausage.

3. STEP 3

   

   I made the minced meat thicker, but this is a matter of taste. You can take more beef - it won't be so fatty. My main was pork. I don't have a meat grinder, so I grinded it with a blender. The main thing is not to overdo it so that the meat turns out to be pieces (this is important!).

4. STEP 4

   

   Grind pork, beef and lard, as well as onions and garlic. Mix the main ingredients thoroughly. Add salt, fresh ground black and allspice, ground onion, garlic and cumin (chopped with a knife), coriander, thyme, barberry soaked in boiling water (chopped with a knife) and finally cognac. Mix well.

5. STEP 5

   

   We stuff the sausage. As you already understand, I don’t have a meat grinder, we will stuff it manually. To do this, take a one and a half liter plastic bottle. We cut off the neck with a funnel from it - along the upper edge of the label. We will stuff the sausage with this funnel. Fingers can easily fit through the neck, so it’s convenient to stuff the sausage.

6. STEP 6

   

   We put the intestine on the neck, fix it on the side, you don’t even have to tie it, just hold it with your hand. I cut the intestines into one meter long pieces. One segment is equal to two sausage “horseshoes”.

7. STEP 7

   

   When you start stuffing the sausage, make sure that there is not a lot of meat accumulating under the funnel, otherwise the intestine will rupture. Pass the stuffed meat further through the intestines. It is best to form the sausage in the following way: drive all the meat away from the bottle, not reaching the edge by 6-7 cm. There is no need to tie the opposite end, because excess air will come out of it. If you do tie the end, release the air through the punctures in the sausage.

8. STEP 8

   

   We tie the loose ends of the intestines when they are all stuffed. This is done using thread soaked in water. I left the sausage hanging at room temperature for a couple of hours and hung it in the refrigerator overnight. The next day I prepared it. Lightly fried in a frying pan on both sides, and then finished in the oven at 200C for 20-25 minutes. The times are approximate, check your oven. More details in the article below the steps.

Comments on the recipe

NATUSYA

19.08.2023

4.9

Not words. Homemade sausage is the most delicious and appetizing. By the way, you can cook it this way in a frying pan.

Olalya

19.08.2023

4.8

Wow, what a wonderful sausage! I immediately added it to this wonderful cookbook. I have never seen such convenience before, everything is clear and understandable, and most importantly, fast and convenient. Thanks to the site for such a wonderful cookbook. Such a wonderful sausage will not be lost there, I will definitely cook it, especially There is an attachment for a meat grinder (very convenient).

Dot (Varya)

19.08.2023

4.9

Olya, thank you for your visit! I'm glad you liked it!

Olalya

19.08.2023

5

you're welcome, the sausage is really delicious

nadini

19.08.2023

4.9

I made this over the weekend, I didn’t expect it to turn out so delicious) Grand Mercy!!!

Dot (Varya)

19.08.2023

4.7

nadini, thank you for your visit and kind words! Glad. I liked the recipe!

Lady Arfa

19.08.2023

4.5

Bravo Varenka! Such a beautiful photo. I read that the Germans add crushed ice to the minced meat, but you have to stuff it quickly.