The recipe for delicious homemade sausage. Better than any store

A few decades ago, people were ready to stand for the longest queues for hours in order to feast on juicy "doctor's" or fragrant "saveloy". Today sausage can be bought in almost any store without effort. True, sometimes there are doubts about the quality of the product. Someone trusts GOST, someone advice friends. And the most incredulous make sausage yourself. And this makes some sense.

Pick up the freshest and natural products, and you can please yourself, guests and loved ones with an incredibly delicious dish. The recipe for homemade sausage is not very simple, and requires some time-consuming. But those who have mastered it, can no longer spend time reading a long list of ingredients on the package.

To make homemade sausage, you will need:

For sausages:

  • 1.5 kilograms of beef;
  • 2.5 kg chicken thighs;
  • a tablespoon of honey;
  • dried herbs;
  • garlic;
  • pepper;
  • paprika;
  • sausage casing

For broth:

  • chicken bones (possible from the hips);
  • black pepper peas;
  • water (for the preparation of 350 ml of broth)

First, separate the chicken from the bones. Bones together with pepper peas cook with the addition of salt. Put the broth in the fridge to cool it. Strain the broth through a fine sieve.

Half of the meat will be twisted into small minced meat, the second is chopped. Grind in a meat grinder or blender half chicken flesh, skin and half beef. Add salt, spices and honey to the minced meat. Suitable for sausage dried herbs, pepper and nutmeg. Add half to a teaspoon of spices, depending on how much you prefer spicy sausage. Add minced meat to mincemeat.

Start to gently mix the mince by hand, topping it with cold broth. In order to fill the stuffing shell, it is most convenient to use a special nozzle on the meat grinder. Since we do not need to grind meat, remove the mesh and knives. You can do without a meat grinder and stuff the shell manually.

If air bubbles remain inside the sausage, puncture the shell with a needle and squeeze out them. Otherwise, there will be voids in the sausage.Fill the sausage with threads along the edges and hang to dry for 2-2.5 hours. After that, cook the sausage for 1.5-2 hours (depending on its thickness) on low heat.

After the sausage is ready, it must be cooled under cold water. Then hang again to dry in a cool place at night. Keep the sausage in the fridge.