Homemade Sausages: 10 Ways To Prepare a Delicious Meat Snack (Part 1)

Once upon a time, sausage was a real delicacy, for which people stood in long queues and dreamed about. In the realities of our time, this meat snack does not put forward such requirements to us, and it is more interesting for Housewives to cook it with their own hands at home. So to speak, to taste better and healthier.

So, we present to your attention a variety of recipes for sausages for every taste. Sausages with mushroom filling, in sauce, marinated beef, in a steamer, with smoked meat, chicken fillet, pork, with spices. Surprise your home with a new dish on the table!

1. Sausages with mushrooms

Ever need:

For 4 servings

• 500g beef or pork tenderloin,
• 200g fresh mushrooms,
• 3 bulbs,
• 80g butter,
• pepper, salt,
• a few sprigs of fresh herbs for decoration.

Preparation:

1. Prepare the mushrooms: if necessary, clean and wipe with a damp cloth. Mushrooms to boil, let cool slightly and finely chop.
2. Peel the onion and cut into small cubes. Saute in 1 tablespoon of butter until Golden brown. Add the chopped mushrooms and simmer together. Season with salt and pepper to taste.
3. Rinse the meat with cold water, dry and cut into thin slices. Chop it well to get the meat very thin “pancakes”. On each put a spoon of the cooked mushroom mixture and wrap it like wrapped in pancakes from the dough.
4. Meat sausages stuffed with mushrooms, fry in the remaining butter. Put on a plate and serve with baked apples or potatoes, decorating the dish with sprigs of greens.

2. Festive sausages

Ever need:

• 1 kg beef fillet,
• 1 small onion,
• 50 g cheese,
• 1 bun,
• 50ml milk,
• 400ml sour cream,
• 3 tablespoons tomato paste,
• salt, ground black pepper.

Preparation:

1. Fillet cut into wide slices, beat, salt and pepper. Want to grease with mustard.
2. Peel the onion and cut into small cubes. Grate cheese on a grater. With buns cut off the crust and soak in milk. Then squeeze and mix with onions and cheese. Season to taste with salt and pepper.
3. Put the filling on the pieces of meat and roll the sausages so that the filling is closed from the edges, otherwise the cheese will leak out.
4. Put the sausages in a saucepan, pour a mixture of sour cream and tomato paste. If the sauce does not cover the sausages, add a little water. Season to taste and simmer for about 1 hour. If desired, sprinkle with chopped herbs. On a garnish to submit fried potatoes and steamed vegetables.

3. Gupta of marinated lamb

Ever need:

• 600g lamb,
• 4-5 bulbs,
• 3 eggs,
• 250 g ghee,
• 100g wine vinegar,
• parsley,
• salt and pepper,
• 100 g of barberry.

Preparation:

1. Season the lamb with salt and pepper, sprinkle with vinegar, put in the cold for 3-4 hours. Then pass through a meat grinder, season with spices, add raw eggs, mix.
2. From the resulting mass, form small sausages 1.5 cm thick and fry on both sides with half the oil until tender.
3. Peel the onion and cut into rings. Simmer the barberry in the remaining oil for 20-25 minutes, add the onion, simmer for another 10 minutes.
4. When serving, put the stewed barberry with onions on fried sausages, arrange the dish with greens.

4. Sausage with garnish in a steamer

Ever need:

For sausages:

• 600g chicken fillet,
• 1 green Apple,
• 4 garlic cloves,
• 100g broccoli,
• salt and pepper.

For garnish:

• 1 carrot, sweet pepper, onion,
• 3-4 pod of yardlong bean,
• 4-5 mushrooms, broccoli and cauliflower inflorescences,
• salt, pepper,
• olive oil.

Preparation:

1. Chicken fillet cut into pieces. Peel the garlic and Apple. Put the fillet, broccoli, Apple and garlic in a blender, chop. The resulting minced meat with salt and pepper, knead well and divide into 2 parts.
2. Cut off 2 rectangular pieces of food film, put the stuffing on them in the form of sausages, wrap in film.
3. To garnish, peel the onion and carrot, remove the stalk and seeds from the pepper. Onions, carrots, peppers and mushrooms cut into cubes. Add the beans and cabbage, pour all the vegetables with oil, mix.
4. In the capacity of the first level to lay out the sausage. On the second level, put the garnish. Cook sausages and vegetables for about 30 minutes. On a large plate, put the sliced sausage and garnish. Decorate to taste.

5. Sausage with smoked meat

Ever need:

• 800g beef tenderloin,
• 2 tablespoons mustard,
• salt and pepper to taste,
• vegetable oil.

For the filling:

• 4 eggs,
• 0.5 cups of milk,
• 1 tablespoon flour,
• 1 onion,
• 100g assorted smoked meats,
• salt to taste,
• vegetable oil.

For decoration:

• tomatoes,
• carrot,
• salad and dill.

Preparation:

1. Beef tenderloin wash, dry, cut lengthwise, but not to the end, you need to leave a few centimeters. Beat the tenderloin with a wooden hammer into a thin layer. Season with salt and pepper, lightly brush with mustard and let stand for about 30 minutes.
2. Prepare the filling. Peel the onion, finely chop and lightly fry in vegetable oil. Smoked meat cut into small pieces. Beat eggs with milk, flour and salt, pour into a heated pan, greased. A little fry the omelet on one side, sprinkle with fried onions, smoked meat. After 2 minutes, turn the omelet and fry it on the other side.
3. Put the omelet on the prepared tenderloin, roll, tie with cooking thread. Put the roll on the pan and fry in vegetable oil on all sides until Browning. Then transfer to a baking sheet and in the oven bring to readiness at + 180°C for 40 minutes.
4. Cool the finished dish, remove the threads, cut into slices and put on a dish with lettuce leaves. Garnish with vegetables and herbs.