Homemade Sausages: 10 Ways To Prepare a Delicious Meat Snack (Part 2)

6. Homemade chicken sausages

Ever need:

• 4 chicken fillets,
• 1 egg,
• 100ml milk,
• salt and pepper to taste,
• 50 g butter,
• 300g potatoes,
• 100 ml of vegetable oil.

For decoration:

• 0.5 cucumber,
• 1 tomato,
• dill.

Preparation:

1. Wash chicken fillet, cut into small cubes, mince with a fine grid. The minced meat beat the egg and pour the milk, season with salt and pepper, mix well.
2. Put 2-3 tablespoons of minced meat on the plastic wrap, roll into a tube, lightly tamping, so that there is no air inside. Tie the ends with a thread.
3. Boil the sausages in slightly boiling water for 7 minutes. Remove the sausages from the pan, cool. Remove the cling film, fry the sausages in a pan in butter until Golden brown.
4. Potatoes wash, peel, cut into large cubes, fry in a large amount of well-heated vegetable oil. Serve sausages with fried potatoes. Garnish with vegetables and herbs.

7. Homemade pork sausages

Ever need:

• 800g lean pork,
• 200g lard,
• 1.5 tsp coarse salt,
• 0.5 tsp dry thyme,
• 1/4 tsp ground black pepper,
• 1 small onion.

For garnish:

• canned zucchini and tomatoes.

For decoration:

• lettuce leaves,
• mint,
• sesame.

Preparation:

1. Pork wash, dry. Cut the meat and lard into small cubes, put in a bowl, mix and refrigerate for about 20-30 minutes.
2. Peel the onion and finely chop. Season the meat and bacon with salt, pepper, add chopped thyme and onion, mix.
3. Skip the meat with lard through a meat grinder with a large grid. Cover the minced meat with a lid and refrigerate for 6-8 hours.
4. The cooled mass is divided into 6-8 equal parts, formed sausages and placed in the freezer.
5. Before serving, fry the sausages over medium heat in a pan with a thick bottom, turning constantly.
6. The finished products are put on a dish lined with lettuce leaves, garnish with canned vegetables. Garnish with sesame seeds and mint.

8. Home-made sausage “Spicy”

Ever need:

• 300 g of any liver (pork, beef, chicken),
• 600 g of fat,
• 500 g meat (pork, beef or chicken),
• 1.5 cups of semolina,
• 4 eggs,
• salt to taste,
• ground black pepper,
• 4-5 cloves of garlic.

For decoration:

• green onion,
• sweet pepper,
• mint leaves.

Preparation:

1. Meat and liver wash, cut off the film, remove the ducts. Half of the meat is minced. The rest of the meat and liver cut into small cubes.
2. Bacon without skins also cut into small cubes. Garlic clear, skip through the press.
3. Connect chopped liver, meat, bacon and garlic. Add eggs, semolina, salt and ground black pepper, mix thoroughly.
4. The resulting mass is formed on a plastic film in the form of sausage. Wrap in plastic wrap and put in a plastic bag. The package is carefully tied.
5. Put the sausage bag in a pan of cold water and cook over moderate heat from the moment the water boils for 1.5 hours.
6. Remove the sausage from the water, remove the bag. The sausage in the film to cool, then put in the refrigerator until completely solidified for 2 hours.
7. Ready sausage cut into slices, put on a dish, decorate with cubes of sweet pepper, green onions and mint.

9. Homemade sausage with spices

Ever need:

• 1.3 kg pork,
• 300 g fat,
• 3 bulbs,
• 3-4 cloves of garlic,
• 50 g brandy,
• salt, black pepper,
• cumin, Bay leaf,
• nutmeg, olive oil,
• 1 m the intestines.

For decoration:

• 1/2 cucumber and tomato,
• lettuce.

Preparation:

1. Rinse well and clean the intestines. In cold water, add 1 tablespoon of vinegar and lower the intestines into it for 30 minutes.
2. Divide all meat and bacon into 2 unequal parts. The smaller part is minced, the larger-cut into small pieces.
3. Chop the Bay leaf, pepper and cumin. Grate the nutmeg. Garlic clear, skip through the press.
4. Peel the onion, finely chop, fry in a little olive oil until light transparency.
5. To the onions add the chopped meat with a little fat and fry it up, leave it to cool down.
6. Connect meat, bacon, where sea salt, pepper, cumin, garlic and cognac (for preserving color of meat). The mass is well knead, tamp and leave for 30-40 minutes to soak.
7. Fill the intestines with the resulting minced meat, while ensuring that the air escapes. Tie the ends with threads. A needle to make several punctures in the sausage.
8. Sprinkle the sausage with ground Bay leaf. Put in a baking sleeve.
9. Leave the sausage to infuse for 1 hour, and then bake in the oven for 40 minutes at + 200°C, and then another 20-30 minutes at + 180°C.
10. Rings of sausage, arrange on plates, garnish with lettuce, slices of cucumber and tomato.

10. Rice with sausages and fatty liver in the grid

Ever need:

• 200 g of the liver,
• pork netting,
• 100g fat,
• 1 large onion,
• 2 eggs,
• 1.5 cups of rice,
• salt and pepper to taste,
• vegetable oil.

For decoration:

• canned zucchini,
• dill.

Preparation:

1. Cook rice until tender for 20 minutes. Drain on a sieve. Soak the pork net in cold water, rinse and cut into squares.
2. Liver and bacon cut into pieces. Onions cut into half rings and fry in oil. Liver, bacon and onions skip through Mincer. Add rice, eggs, salt and ground black pepper, mix well.
3. Put the minced meat on pieces of mesh, wrap, fry in oil on both sides. Sausages put into the pan, add 1 Cup of water and simmer for about 20 minutes.
4. Put the finished products on a plate, decorate with canned zucchini and dill.

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