Homemade sausages taste better than store bought ones. 6 simple recipes

Store-bought sausage is a whole warehouse of preservatives, flavorings and flavor enhancers. I make homemade sausages - 100% natural, tender and healthy. The recipe is very simple, the work takes half an hour maximum, and the result is finger-licking.

It's very easy to cook

All you need is 500 g of minced meat, 200 ml of milk, salt to taste and some spices. I add smoked paprika, black pepper and dry garlic. But you can try any other option - the main thing is that you like the smell.

1. Place the meat in a bowl, mash and pour in the milk. Mix the ingredients thoroughly and leave for 30 minutes to allow the liquid to be absorbed.
2. Add salt and spices. Mix well again.
3. Cover the minced meat with film and place it in the refrigerator until the mass “sets.”
4. Take the cling film and unfold it on the table.
5. Place small portions of minced meat on the film to form a sausage, wrap and tie the ends into knots.

Such “semi-finished products” can be prepared immediately.

1. Boil water, put sausages in it and cook for 10 minutes. Don't be afraid, the film wrapped in several layers does not allow water to pass through and the minced meat will not get soggy.
2. Remove the pieces from the boiling water, remove the film and fry the sausages in vegetable oil until golden brown.

Homemade sausages are juicy, tender, with a mild milky flavor.
If you don’t want to cook everything at once, cook only part of the sausages and put the rest in the freezer. Sausages are stored no worse than store-bought semi-finished products.

Option for children

I made sausages with minced chicken for my three-year-old nephew. I bought a farm chicken breast, peeled it off, ground it and filled it with 10% cream. I put less salt than in the adult version, and removed black pepper from the recipe, replacing it with sweet paprika.

I thoroughly boiled the sausages so that no salmonella could survive, fried them and served them with mashed potatoes and vegetable salad. The nephew ate it on both cheeks!

You can cook diet sausages with turkey and rabbit in the same way.

Your own chef

I've been experimenting with this recipe for a long time, adding one thing or another. Now I’ll tell you about my most successful finds.

• Sausages with bacon. Cut 200g bacon into small pieces and fry over high heat. Don't overdo it - you want the meat to brown a little and the fat to start rendering from the lard. Add the bacon to the mince before putting it in the refrigerator.
• Sausages with mushrooms. I took fragrant forest chanterelles. Wash, finely chop and fry in butter until cooked. Then I cooled it and added it to the minced meat.
• Sausages with cheese. You can use regular “Russian”, but it tastes best with smoked one. I grated the cheese and mixed it into the minced meat. During cooking, it melted, and the nipples smelled of smoked meat throughout the house.
• With nuts. I used walnuts. She peeled it, fried it until golden brown, cut it into pieces and put it in minced meat. For new notes in the aroma, I added a little nutmeg, a tablespoon of cognac and Caucasian herbs. You can’t give this kind of sausage to children, but it’s incredibly tasty.

Tip for those who don’t like extra work: put the roasted nuts in a bag, tie it tightly and beat with a rolling pin. The nucleoli will break into small pieces.

And my most unusual discovery is red fish sausages. It sounds unusual, but believe me, it’s so delicious that you’ll swallow your tongue. And most importantly, minced meat can be made even from dry pink salmon and chum salmon.

Take 500 grams of minced red fish, pour in 100 ml of 20% cream and add spices: black pepper, nutmeg, a little coriander and turmeric.

I boiled these sausages for only 5 minutes and fried them in butter. The sausages turned out to be the most tender. Even my husband, who hates fish, ate everything that was on the plate and also asked for more.