General principles for preparing beef sausage
To make homemade beef sausage, you should choose good cuts with a small amount of fat. The best sausage comes from the neck , but you can also use other parts. However, we must remember that if you take a piece from a leg, the dish will turn out very dry, tough and rather rough. To make ham sausage more tender and juicy, add a little pork to the beef, preferably fatty pork.
There are many recipes for homemade beef sausage. Usually this is boiled sausage, but you can also make it dry-cured or smoked if you have a smokehouse. There are also several options for preparing minced meat .
Firstly, minced meat can be prepared using a meat grinder with a large or fine grid.
Secondly (and many consider this method the best), the meat can be chopped or cut into cubes with a side of 2-8 mm, depending on the recipe.
Sometimes you need to add bacon (or lard) to the minced meat for homemade beef sausage: either in a meat grinder, or chopped in the same way as meat.
If you need to add bacon, be very careful when choosing it. It should be dense, white or slightly pinkish in color, not sticky or loose, but elastic. It should smell pleasant.
It goes without saying that the beef should be perfectly fresh, dense, with the smell of meat, without any extraneous odors. If you have the opportunity to purchase meat from a farmer you know, then this is just the right option. If not, you can make acquaintances with sellers at the market. They often leave the best pieces for regular customers.
When you bring the meat home, you should wash it and inspect it very carefully so as not to miss any bone fragments that may remain in the meat after cutting. The meat near the bone should be washed, gently rubbing it with your fingers.
Homemade beef sausage is supposed to be cooked in casings (pork or beef intestines), which often becomes a stumbling block for those who want to enjoy the delicacy, but do not know how to get this ingredient. Of course, for villagers or friends of a farmer, purchasing casings is not a problem, so these lucky people can cook homemade beef sausage whenever they want. But others can also find a way out of the situation, namely, to purchase a womb via the Internet. Along with sites that offer this product in industrial quantities, there are many that are ready to sell in very small quantities suitable for home use. You can store it in the freezer, or you can cover it with salt and simply place it in the refrigerator. When preparing homemade beef sausage, the casing should be soaked for 15-30 minutes before stuffing.
It is better to prepare homemade beef sausage in large batches: some will be quickly eaten, and some can be put in the freezer and taken out as needed.
It is better to take nitrate salt, at the rate of 17 g per kilogram of meat.
Beef sausage recipe
To make beef sausage you will need the following ingredients:
- beef pulp – 2 ½ kilograms;
- lard or fatty pork – ½ kilogram;
- garlic – 4 – 5 cloves;
- ground black pepper – 3 – 5 grams;
- red pepper – 5 grams;
- ground coriander – 5 grams;
- nutmeg – 5 grams;
- dry ground ginger – 2 grams;
- salt – 50 grams:
- any womb.
Prepare beef sausage as follows:
Rinse the meat well with cold water, carefully examine it for the presence of bone fragments and remove them. If the beef is very fresh, you should soak it in salted water (2 tablespoons of table salt per 1.5 liters of water) for 15 to 30 minutes. After processing, allow excess water to drain and pat the meat dry with a paper towel.
Cut the meat into small pieces and pass through a meat grinder with a grid of holes with a diameter of 4 millimeters. Pass the lard or fatty pork through an 8-mm-diameter grill. Combine the minced meats and mix well.
Mix seasonings in a dry bowl. You can use any suggested in the recipe or take any others that you like best. Many cooks use nothing but pepper and salt. Add salt and garlic through a garlic press to the seasonings in a bowl. Mix everything and add to the minced meat. Knead it very well to evenly distribute the seasonings, salt and garlic. If the minced meat turns out to be too dry and dense, you can add a little water or cream to it.
Rinse the intestines (belly) under running cold water and soak in warm water for 20 - 30 minutes so that they become elastic and can be worked with. After this, fill the casings with minced meat prepared in advance, forming sausages of the required length and tie their ends.
Recipe 2. Homemade beef sausage “Spicy”
This version of homemade beef sausage will delight lovers of hot and spicy foods, and its smell is very pleasant. However, if you don’t like some of the spices, you can replace them with others.
Ingredients
Beef – 3 kg
Lard – 750 g
Oil, preferably olive oil – a third of a glass
Onion - one and a half cups already chopped
Garlic – one small head
Black and white pepper, fennel, ginger, nutmeg, coriander, oregano, etc. – to taste, about 10 tablespoons in total
Sugar – 1 tablespoon
Salt - to taste
Cooking method
Chop the onion and garlic in any way and lightly fry with oil for 3-4 minutes. Cut the meat into pea-sized pieces; it’s even better to chop the lard with a meat grinder or blender, but you can also use a knife. Add spices, salt and sugar to the minced meat, mix thoroughly and place covered in the refrigerator overnight.
In the morning, pass the minced meat through a meat grinder and set it to cool again, then beat the mass with a mixer and after that you can stuff the casing.
You need to stuff it loosely, tying it every now and then, making long sausages. Place the finished product in the refrigerator for another 12 hours, and then grill it, after piercing it in several places with a needle.
Homemade cooked chicken sausage
Ingredients:
- Chicken meat – about 1 kg
- 150-200 g lard or bacon
- 1 egg white
- Starch – 2 tbsp.
- About 1 glass of milk
- Dry herbs (basil, thyme)
- Olives or mushrooms as an additive (half a cup chopped)
Preparation:
We pass the meat and lard through a meat grinder twice to achieve a tender, uniform consistency. Add whipped protein, salt, spices, starch (diluted in a few tablespoons of milk) to the minced meat, pour in milk (focus on the thickness of the minced meat, but it should “take” no less than half a glass). At the end we add the “stuffing”. We will cook sausage. If you have a natural casing in mind, like pork intestine, that’s great. But you can get by with a plastic bag or thick cling film.
Place the minced meat in a bag and form a round sausage “bar” of the desired thickness (do not go for thickness, otherwise you will cook for a long time). We tie it tightly and hermetically, and for safety we place it in one or two more bags or in several layers of cling film. Boil water in a large saucepan. You can add some spices or a cube of chicken broth to the water. Just in case water does get into your sausage. You need to cook for about an hour, or less if the sausage has been made more “slender.” Overcooking will be worse than undercooking. In the second case, it will be possible to correct the mistake by subjecting the cut sausage to additional processing (in the oven, in a frying pan, cutting into pieces, and so on). In the first case, you will get... you know what. Of course, the disadvantage of this kind of preparation is that you cannot check the readiness of the dish until you open it. However, this may only be a problem the first time. That is, you can learn from mistakes. If you overcooked it the first time, reduce the cooking time the next time. If you undercooked it, don’t rush to remove it from the stove next time. The fire, by the way, should be minimal at all times! If you doubt that cling film or a bag will withstand an hour in boiling water, conduct a preliminary test with it without a valuable product. That is, just put them in boiling water for a while.
In general, the finished (in your opinion) sausage needs to be removed from the pan. Be sure to refrigerate. And then you can cut it and make very healthy sandwiches. And further. Of course, without any dyes, your sausage will not be pale pink, but rather pale. You can correct the color with a pinch of turmeric added to the minced meat. But, on the other hand, the main thing is that it’s tasty and natural!
Recipe 7. Homemade dry-cured beef sausage
To prepare homemade dry-cured beef sausage, you need a dryer. Craftsmen make it from old system units and other disused devices; instructions can be found on the Internet.
Ingredients
Beef – 3.5 kg
Lard 1.5 kg
Salt – 90 g
Cognac or brandy – 3 glasses
Spices (nutmeg, black pepper, coriander, etc.) – a total of 15 g
Cooking method
Grind the meat twice in a meat grinder. Cut the lard into small pieces. Mix the minced meat thoroughly, adding cognac, salt and spices and put in the refrigerator for 12 hours.
Stuff the belly loosely. Make sure that no air bubbles remain. Tie the loaves at both ends and hang them in the dryer. In the evening, roll the loaves with a rolling pin and place under pressure in the refrigerator. Place in the dryer again in the morning. Repeat this until the sausage is ready, which is usually about 20 days.
Homemade sausage recipe
Ingredients:
- 1 kg. pork,
- 1 kg. beef,
- liver (lungs), for volume you can add cartilage, lard,
- salt,
- pepper,
- starch - 0.5 cups,
- intestines.
Preparation:
Wash meat (pork, beef), liver, and grind through a meat grinder. Stir, salt, pepper, add starch, lard, cartilage, fat. Mix everything again. Rinse the intestines, remove the inner film. If this is not done, the dish will be bitter. Stuff the intestines with the resulting minced meat.
Divide one long sausage into several small ones for ease of preparation. The sausages are half-ready. All that remains is to fry them and the dish is ready. You can freeze the prepared sausages and fry them for a holiday and take them with you on a picnic.
For those who like spicy sausages, you can add garlic to the minced meat and season it with homemade sausage mixture. Such seasonings are sold in every store. The sausages will acquire a smoky taste and will be even tastier. But, you will be sure that your family and you yourself eat natural products. The quality of which you are confident.
Homemade sausages will please everyone. Children and men especially love them. If you don't want to buy ready-made sausage from the store, this is your best option. Not only are homemade sausages very tasty, but it will be more profitable to cook them. Now prices in stores are very high. For several similar sausages you will have to pay quite a lot of money. And by preparing them yourself, you can significantly reduce the cost of sausage products.
Note:
Have a nice day and bon appetit))
Sausage with nitrite salt at home. Pork and beef sausage with nitrite salt
This is a 50/50 pork/beef sausage recipe, one of the most popular among home sausage makers.
It makes the sausage look a little like boiled-smoked sausage, especially if you cut it diagonally before serving.
Nitrite salt is a mixture of regular salt and sodium nitrite in an amount of 0.6%, this concentration is safe for use at home.
The use of nitrite salt in sausage production blocks the development of bacteria, increases shelf life, makes the color of the finished product sausage-pink, and makes the taste more pronounced.
Ingredients:
- pork (loin) - 750 g
- lean beef - 750 g
- nitrite salt - 30 g
- ice water - 150 ml
- garlic - 1 large clove
- ground paprika - 0.5 tsp
- pepper mixture - 0.5 teaspoon
- ground ginger - 0.5 tsp
- ground cardamom 0.5 teaspoon
- protein sausage casing diameter 45
- twine or strong threads
Recipe for pork and beef sausage with nitrite salt
1. Cut the meat. Pass the pork through the smallest grate of the meat grinder, and the beef through the largest.
2. Mix spices and salt in a separate bowl.
3. Mix the minced meat and add spices.
4. Knead, gradually adding water, until threads form and stickiness. You can do this in a food processor using the paddle attachment.
5. Leave the minced meat to mature in the refrigerator for a day.
6. Cut the shell into pieces of the desired size. Soak in water, wring out, tie one end and put on the meat grinder attachment.
7. Pack the loaves tightly, making sure that no air gets into the sausage.
If you get air bubbles, then pierce this place with a needle, but no more than 5-7 punctures per sausage. It is optimal to make 4 loaves from this quantity.
8. Hang the loaves for 2 hours at room temperature.
9. Then untie and place in the oven. You need to insert a thermometer with a probe into one of the loaves.
10. Raise the temperature gradually to 80-85 degrees and cook the sausage until the middle of the loaf reaches 68-70 degrees Celsius. This will take 3-3.5 hours.
11. Remove from oven and place in cold water (optional with ice) to cool quickly.
12. Wipe dry and put in the refrigerator for 8-12 hours.
After which you can eat homemade sausage with nitrite salt.
It turns out very dense, juicy and tasty, it is cut thinly and looks like store-bought.
