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Homemade sausage in the oven is another quick and easy recipe that has long supplanted purchased sausage in my family, not only because of its naturalness, but also because of its wonderful taste.

Ingredients:
chicken breasts (medium) - 2 pcs.,
lard (any: raw or cooked) or a piece of ham - 200 g, garlic - to taste, starch - 1 tbsp. , milk - 0.5 cups, salt and pepper to taste, as well as your favorite seasonings.
Sausage at home

Cooking:

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Grind chicken meat in a blender, add salt, pepper and spices if desired, chopped garlic, and starch diluted in milk. Cut lard or ham into small cubes, add to minced chicken and mix well.

From the resulting mass, form sausages (I get 2 pcs.), Wrap them in foil, put in a mold or pan and put in an oven preheated to 200C for 30 minutes.

It takes a little time to prepare, but the result is great! It is impossible to spoil such a dish: you always get a delicious and tender homemade sausage in the oven. It is stored in the refrigerator for a long time, great with vegetables, good as a snack, you can take it on the road, to the country, in a word, it is a very “rescue” recipe both in terms of cooking time and good taste.

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Homemade chicken sausage

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A wonderful recipe for homemade chicken sausage, it helps me a lot and my household likes it. I give the basis of the recipe, such a sausage can be made with any fillers: mushrooms, bacon, I like to add cheese with herbs, you can add turmeric or tomato paste for color - there is scope for your imagination.

Ingredients:

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• 400 g chicken fillet,
• 1 egg
• 1-2 garlic cloves,
• 150 g sour cream
• 1 tsp salt, pepper.

  Cooking:

Cut the fillet into pieces, chop in a blender. Add egg, garlic, sour cream, salt and pepper. Mix all. If desired, add filler to the resulting mass.

Then you need to form a sausage. For this I use a baking sleeve. I cut it, spread the resulting chicken mass and wrap and twist it in the form of a sausage loaf. I fix it with threads along the edges and put it in a tight plastic bag (two can be). Then I wrap the sausage bag in several places with adhesive tape for strength (it does not come into contact with the sausage, do not be afraid).

I take a pan, put a piece of cotton fabric on the bottom, sausage in bags on it and pour boiling water over it. When the water boils, I make the fire minimal and cook the sausage for 30-40 minutes, depending on its diameter.

It is better to cool the sausage without removing it from the water. Then take it out of the shell, wrap it in foil and put it in the refrigerator. It is interesting that immediately after cooking it seems dryish, but after a day it becomes juicier. Also, its taste largely depends on the filler, my friends really like homemade chicken sausage with pieces of lard or bacon.

This product is not at all high-calorie and not fatty, it can be classified as a dietary one.

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Homemade sausage with vegetables

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Homemade sausage is a wonderful natural product that, unlike its store-bought counterparts, does not contain any chemical additives, starch, modified soy in the form of a filler, etc. Cooking homemade sausage does not take much time, the recipe contains simple, common ingredients that you can change to your liking, but the result is a delicious diet dish prepared with health in mind.

Ingredients:

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• chicken fillet - about 500 g,
• a mixture of vegetables (any, in my case - frozen broccoli and half a bell pepper) - 150 g,
• half an apple
• 2-3 garlic cloves,
• low-fat cream optional - 70-100 ml,
• salt and pepper to taste.

  Before cooking, I always disinfect any meat or fish with hydrogen peroxide: this procedure removes possible harmful impurities that were contained in animal feed. Read more about this procedure in the article "A simple and delicious dinner."
  How to cook homemade sausage

  Cooking:

cut into small pieces of chicken fillet, vegetables and half an apple (with skin). We put them in a blender along with garlic, also add salt, pepper and cream there as desired. I added about 100 ml of 10% cream - with them the chicken sausage has a more delicate taste. We get a homogeneous mass for making homemade sausages.

For the preparation of sausages, we use a film for storing food. We take a piece of film and put minced meat on it from the edge and form a sausage of the right size out of it, then tightly fold it and tie it around the edges with a thread - it looks like a big sausage. I got three small sausages.

Now cook them in water for 30 minutes, by analogy with sausages. Then we take it out and after the sausages have cooled down a little, remove the film from them.

It turns out delicious homemade sausage: vegetable fillers give it an unusual taste and compensate for the dryness of chicken meat, and the combination of dietary chicken with vegetables is a classic for diet food.

However, sausage according to this recipe can be made not only from chicken fillet - sausage from fish or minced meat will turn out to be no less tasty. In the case of minced meat, cream can be omitted.

The homemade sausage recipe is convenient because, by changing vegetables, each time we get a product with a different flavor. White or cauliflower, onions, carrots, beets are good here, in a word, everything that is at hand is suitable.

Homemade sausage with vegetables is a convenient and simple recipe for a healthy diet: you can use different types of minced meat, different vegetables, but in the end you always get a delicious natural product.

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Natural homemade ham

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Homemade ham is not difficult to prepare, although not quickly, but the result is a completely natural product. The taste of such ham is really similar to that prepared in an industrial way, however, it does not contain harmful preservatives and stabilizers (see "Chemical composition of food or not food"), but only a minimal set of natural spices and pork ham.

Thanks to a little cooking secret, homemade ham turns out amazingly tender and tasty.

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Pork ham recipe

Ingredients:

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• pork ham - up to 1.5 kg
• water - 1 l.
• salt - 100 g.
• carnation - 2 pcs.
• black and allspice peppercorns
• dry chili pod - 1 pc.

Cooking:

1. First, prepare the marinade or brine. Bring the water to a boil, add salt and spices there, mix well, cook for half a minute and turn off the heat.

2. After the brine has cooled down, we take a regular syringe and use it to cut the meat from all sides to different depths and as much as possible. The taste of future ham depends on this. Part of the brine will still remain.

3. Now we place the ham in a container and fill it with the remaining marinade, then cover the meat with a plate and put a load on it.

4. We place this structure in the refrigerator for 3 days. So that the meat is well marinated and the ham has a uniform color, we turn the ham every day in containers.

5. After the end of this stage, we tie the pork ham well with a rope or use a food film, tightly wrapping the meat in it.

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From experience, I note that it is more convenient to work with the film - it compresses the meat a little and gives it a clearer shape. I did both with a rope, and with a film, and I like the film more. More often I bandage the meat, then wrap it in a film, after which I tie it with a rope again.

6. Now the last and very important point remains - to cook the meat. There is a little trick here - meat cannot be boiled in boiling water, otherwise the ham will turn out boiled.

Pour into a saucepan in which we will cook meat, water and heat it to 85C. It is convenient to measure the temperature with a special thermometer (I have one), but if not, then you can roughly determine this temperature by the following signs: a little steam appears above the water and small bubbles begin to form at the bottom of the pan.

7. Put the ham in a pot of hot water and cook it for about 2-2.5 hours over low heat, periodically pouring cold water into the pan and thus maintain the water temperature within 80C. The cooking time depends on the size of the ham: if it is quite wide (like mine, it turned out to be almost a ball in the end), then it is better to cook for 2.5 hours, if it has an oblong cylindrical shape, then you can get by with 2 hours.

8. After cooking, take the ham out of the pan and pour over with cold water, and then, as it cools, put it in the refrigerator for the night or for several hours.

Thanks to this technology, homemade ham turns out tender, juicy, natural and almost indistinguishable in taste from the store. It is difficult to understand that the meat has been cooked, as the taste of cooked meat is really missing.

Despite the many manipulations with the ham, in general, cooking ham takes a little net time - you have to wait more for it to marinate. Ham prepared in this way at home is an excellent substitute for any sausages and will be good both on weekdays and on holidays.

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Homemade sausages

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The above recipes are a quick and convenient option for minced meat dishes. Homemade sausages are very easy to prepare and, no doubt, will help out the hostess of the house more than once, saving her a lot of time and effort. I use 2 cooking options, both are good in their own way.

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Recipe 1

Ingredients:

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• meat (whatever you like, I prefer pork + chicken fillet),
• onion - 1 pc.,
• garlic, optional
• salt, pepper, spices to taste.

Cooking:

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we pass the meat through a meat grinder along with onions, add salt, pepper, spices and crushed garlic and knead the minced meat well.

We take a cling film or a baking sleeve, cut rectangles out of them a little longer than sausages (I make sausages 13-15 cm long). We spread the minced meat with a spoon on the prepared surface of the film (about 2.5 tablespoons), give it the shape of a sausage and wrap it like a candy in a film or sleeve. The ends can be tied with ordinary threads. Cook sausages in boiling water for about 5 minutes. Then we take it out, remove the film and enjoy.

There are many options for minced meat: if you take chicken, you can rub a little cheese into it or add lard for juiciness. My friend adds a little semolina and an egg to minced meat. I prefer not to add anything other than spices.

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Recipe 2 (for chicken meat)

Ingredients:

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• chicken fillet - 400-500 g.,
• milk - 200 ml,
• mustard (in the form of powder or ready-made seasoning) - 1 tsp,
• sweet paprika - 3/4 tsp,
• hot paprika - 1/4 tsp,
• freshly ground black pepper and salt to taste.

Cooking:

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cut the chicken fillet into pieces and fill it with milk, let stand for 30 minutes.

Then we put the fillet with milk and the rest of the ingredients (or part of them, since you can then add the final amount to taste) in a blender.

We bring the chicken mass to a homogeneous state, add spices if necessary and make sausages, as in recipe 1.

The recipes are good because you don’t need to make meatballs from minced meat and fry them, practically, it’s boiled minced meat. Some make "sausage" preparations for the future and freeze them. It is worth trying to make homemade sausages once, and you yourself will find out how you can change the recipe to your liking.

"Quick Tomato Paste Sauce" or "Homemade Mustard Powder" will come in very handy.

I want to add that I pre-treat store-bought meat or chicken in hydrogen peroxide to clean them from, perhaps, not very environmentally friendly animal feed.

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Homemade chicken sausages

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This simple diet chicken breast dish, in the form of homemade sausages, may well replace a popular product, but in a natural and healthy way.

Type of dish: second course
Calories: 100 kcal

The recipe for homemade sausages is very simple and cooking them is faster and much easier than cutlets. They always turn out delicious, while they contain only healthy and natural ingredients and are quite budgetary.

Today, chicken meat is the most common and affordable product, it is convenient and fast to cook from it. However, sometimes it can raise doubts about its environmental friendliness (it is not known what kind of food the chickens were fed), so I recommend cleaning the chicken fillet a little with hydrogen peroxide before cooking

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homemade sausage recipe

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Ingredients:

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• chicken fillet - 500-700 g.
• milk or cream - 100 g.
• onion - 1 large
• carrots - 1 pc.
• egg - 1 pc.
• dill, salt, pepper

Cooking:

We clean the onions and carrots, cut them and put them in a blender along with the chopped chicken fillet. Grind until smooth. Or we cook minced meat with a meat grinder.

Add the rest of the ingredients, mix well and get minced meat for chicken sausages.
chicken fillet dish

We take cling film, cut it into squares, in which we will wrap sausages.

We put minced chicken in the form of a sausage on each square of the film and wrap it tightly, tie the ends with a thread.

Cook sausages in boiling water for about 10-15 minutes.

We take out, remove the film and serve hot to the table. It will also be delicious if you fry a little ready-made sausages in butter in a pan.

Homemade sausages are an excellent dietary chicken fillet dish. The recipe is not strict, depending on your preferences, you can add various seasonings and other vegetables to the minced meat, for example, pumpkin, garlic, some potatoes, etc.

With a vegetable side dish, such sausages will be a healthy, tasty and dietary dinner or lunch. This is a healthy recipe. If you love sausages in dough or your kids love sausages, then this recipe may also be useful for you.

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Homemade sausage in foil

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Homemade sausage is always tastier, more aromatic and healthier than store bought. It will never contain preservatives and harmful additives, because it is made by hand. But there is one drawback: cooking homemade sausage is a laborious process and not all housewives want to bother with the casing of the intestines.
This is a simplified recipe for making homemade sausage, without the use of intestines. All you need is minced meat and foil.

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Ingredients:

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• Pork - 1 kg
• Chicken fillet - 700-800 g
• Salo - 200 g
• Egg - 3-4 pcs.
• Starch - 3-4 tbsp. l.
• Garlic - 6 tooth.
• Salt - to taste
• Black pepper (ground) - to taste
• paprika - to taste

Cooking

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Cut the meat and fat into small pieces.
Beat eggs, add crushed garlic, salt, pepper and paprika. Optionally, you can add any spices to your taste. Gradually add starch to the mass, stirring constantly so that lumps do not form.
Combine the meat and lard with the egg mass and mix everything thoroughly.
Cut off a piece of foil and lay the minced meat on it in the form of a sausage. Wrap the stuffing in foil, trying to make it tighter. Close the edges very tightly so that the juice does not flow out during baking.
Put the resulting sausage on a baking sheet and send it to the oven preheated to 200 degrees for an hour.

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Homemade sausages (no guts)

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Try to cook very tasty, homemade sausages without the use of intestines.

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Ingredients for Homemade sausages (without intestines)

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• Spices for sausages (to taste);
• Pork (pulp) - 1-1.2 kg;
• Salt, ground black pepper (to taste);
• Water - 50 ml;
• Fresh lard - 250-300 g;
• Garlic - 4-5 teeth;
• Vegetable oil (for lubricating the foil);

Cut meat and lard into small pieces (the smaller, the better)

Finely chop the garlic, add to the meat, salt, pepper, sprinkle with spices

Pour in water and mix well. Put the minced meat in the form of small sausages on sheets of foil, greased with vegetable oil.

Roll sausages tightly in foil - candy. Prick each with a needle. Fold into a baking dish.

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Bake in an oven preheated to 170-180 degrees for 35-45 minutes. Next, remove the sausages from the sleeve, unfold the foil from above (the sausages will be soft and not baked - do not be alarmed!). Return to the oven for another 10 minutes. Sausages will become beautiful and dense. Let cool.

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Remove foil from sausages. Place in refrigerator. It cuts wonderfully, like sausage in the guts.

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Tender chicken sausages

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Recipe Ingredients:

• 400 g chicken fillet
• 200 ml milk
• 1 tsp spicy mustard
• 3/4 tsp sweet ground paprika
• 1/4 tsp spicy ground paprika

Ingredients (for me):

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• a pinch of sweet ground paprika
• 150 ml milk
• 350 g chicken fillet
• a pinch of nutmeg
• 1/2 tsp coriander
• a pinch of black pepper
• garlic, salt to taste (it took me about half a teaspoon of salt and 1 small clove of garlic)
  * Grind all the spices together with salt and garlic.

You will also need food film suitable for heat treatment. I used freezer bags, cutting them, because on their packaging it was indicated that they can also be used for cooking.

Cooking:
Cut the chicken fillet into small pieces, pour over cold milk and leave for 30 minutes. After that, carefully grind the mass with a blender to a homogeneous minced meat.

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* You may need more or less milk than indicated in the recipe, so it’s better not to fill the chicken with all the milk at once, leave a little, add it later if necessary (the main thing is that the mass is not too thick - otherwise it will be difficult to squeeze it out of the pastry bag, and not too liquid - otherwise it will not work to form sausages.)

Mix the minced meat with spices and salt. Put it in a pastry bag or just in a tight package. Put the sausages on the film through a confectionery nozzle with a wide round hole, or simply cut off the corner of the package.
Wrap the future sausage tightly in a film, trying not to get air inside, tie the ends.

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If you cook sausages immediately, then before that you need to keep them in the refrigerator for 1-2 hours. And you can freeze them and then cook them without defrosting, lowering them into boiling water (with a weak boil of water). They cook quickly, the cooking time depends on how long and thick you make them. Mine were ready in 4 minutes (the cooked sausages are lighter in color and firmer to the touch).

Enjoy your meal!

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Home-cooked sausage is tasty, satisfying and fragrant. The advantages of such sausage are not only in taste, but also in benefits, because it is made from natural products.

Homemade sausage will always be healthier than store-bought. The meat product of our own production is prepared in several ways. The baked sausage is more ruddy and not boiled.

Cooking recipes are simple, you need to follow the recommendations and use the secrets of experienced chefs. Homemade sausage in the oven - the most meaty and very tasty!

Pork and beef sausage in the oven (on a baking sheet)

1. Prepare all the necessary products and accessories for homemade sausage. Take meat with lard, cut them into small pieces. Place in a convenient container.
2. Peel the garlic, finely chop it, add to meat products along with salt and spices.
3. Mix the mass well, let stand for a while.
4. Prepare the intestines, they need to be cleaned and rinsed well. You can use the store shell.
5. You need to fill the shell with the help of a special nozzle that is put on the meat grinder. The knife is not used for this purpose, it must be removed.
6. Put a shell on the nozzle, tie the end with a thread.
7. Place meat with bacon inside the meat grinder by turning the handle manually or using the meat grinder electric drive. Fill the gut with meat.
8. Tie the resulting tip of the shell with a thread.
9. Put the resulting sausages on a baking sheet. First, it must be greased or covered with foil.
10. Prick the semi-finished product with a needle, so that the shell does not burst from the air accumulated inside.
11. Turn on the oven. Bake until ruddy, the broth-colored liquid will protrude from the punctures near the finished sausage, if it is bloody, the product is not ready yet.
12. Take the homemade sausage out of the oven. Allow it to cool, after which you can cut and serve.

Recipe for homemade sausage in foil

Required Ingredients:

• pork tenderloin - 1.3 kg;
• fresh fat - 180 kg;
• bulb;
• 2-3 cloves of garlic;
• salt, thyme, paprika, a mixture of peppers;
• cognac - 2 tbsp. l.

Cooking time: 1 hour 40 minutes.

Calorie content: 100 grams 308.5 kcal.

1. Grind minced pork with onion and garlic in a meat grinder.
2. Add finely chopped bacon to minced meat. Spices, salt and cognac.
3. Mix everything thoroughly, let marinate a little.
4. Spread foil on the table. Spread minced meat in the form of sausages. Wrap each in foil, twist the ends. You should get well-packed thin sausages.
5. Lay them out on a baking sheet. Keep inside the oven at a power of 180 degrees for 35-40 minutes.
6. Take out, cool. Remove the foil, you can serve.
7. Store inside the refrigerator without removing the foil, otherwise the product will become weathered.
8. Spices, onions, garlic and cognac will add piquancy to the sausage. Pieces of bacon - juiciness.

How to cook Ukrainian sausage with garlic

Required Ingredients:

• fatty pieces of pork tenderloin - 2.5 kg;
• 1 head of garlic;
• pig intestines;
• ground black pepper;
• salt.

Cooking time: 2 hours (plus time for the sausage to cool down).

Calorie content: 100 grams 317 kcal.

1. Pre-rinse and clean the intestines. Rinse them with vinegar. Rinsing will relieve the intestines of an unpleasant odor. Blow them out, check for integrity.
2. Put the intestine on a special nozzle for this purpose. Tie the end with thread.
3. Cut fatty meat into pieces. If it is not fat enough, you can take fresh fat.
4. Squeeze garlic through a press, add it with spices and salt to the meat.
5. Mix everything well so that the meat is saturated with spices and garlic.
6. Stuff the intestines with a meat grinder. Tie the ends.
7. Roll the resulting meat semi-finished product into rings. Lay out on a greased baking sheet
8. To prevent the intestines from bursting from high temperature, prick them with a needle.
9. Bake until done. On the finished sausages, an appetizing ruddy should form.
10. During cooking, the aroma of garlic will soar around the room. It is served hot or cold.

How to bake diet chicken sausage in the sleeve

Required Ingredients:

• minced chicken - 2 kg;
• fresh fat - 350 gr;
• beets - 1 pc;
• coriander, a mixture of peppers, paprika, salt.

Cooking time: 1 hour 30 minutes.

Calorie content: 100 grams 332.9 kcal.

1. Peel the beetroot, grate it and squeeze out the juice. If desired, you can use a juicer.
2. Add the minced meat prepared from chicken meat to the juice.
3. Salt to taste, season well with spices.
4. Cut the milk fat, combine it with the meat mass. In order for the consistency of minced meat to be dense, it must be thoroughly mixed.
5. Fill the sleeve with the meat mass, roll up the tubes according to the type to get an even sausage. Tie the edges with thread.
6. Bake in the oven until done. Cool before serving, remove sleeve.
7. Store in the refrigerator, wrapped in foil or cling film to keep the sausage from browning.
8. Inside the product there will be pieces of fat. Buryak will give the product a beautiful color.
9. If you don’t have a special nozzle on hand, you can use a cut plastic bottle. A gut or shell is put on the neck. Meat or minced meat is pushed from above.
10. For juiciness, broth, cream, mayonnaise are sometimes added.
11. Starch or gelatin are used as natural thickeners.
12. The cooled sausage can be additionally fried in a pan.

How to cook delicious read in our article.

Fragrant sausages in the dough in a pan - take note of several options for dough recipes, as well as ways to serve the dish.

Take note of a delicious dish - pasta with shrimp in a creamy sauce.

Tender poultry sausage

Required Ingredients:

• chicken meat - 1 kg;
• bulb;
• cream - 2 tbsp. l;
• starch - 1 tbsp. l;
• thyme, paprika, pepper mixture, salt;
• casing for sausage.

Cooking time: 1 hour 20 minutes.

Calorie content: 100 grams 155.5 kcal.

1. Cut chicken meat or twist through a meat grinder along with onions.
2. Add spices and salt to the minced meat, adjust their amount to your taste.
3. Next, add starch and knead everything thoroughly. For the juiciness of the sausage, so that it does not turn out dry, pour in the cream. Instead of cream, you can take mayonnaise.
4. Mix again. Start with a meat grinder and a special nozzle sausage casing. Tie the ends with thread.
5. Bake chicken sausage rings until golden brown for half an hour.
6. Cool down. Serve as slices or sandwiches.

1. Homemade sausage in the oven can be cooked from any type of meat, as well as chicken and liver.
2. The meat is cut or twisted into minced meat. It is better not to use ready minced meat, as manufacturers can put a lot of fat there. It will melt while baking.
3. To make the sausage softer, fresh lard is often added.
4. Everyone knows that meat loses color during heat treatment. To give the product a beautiful color, you can add beet or carrot juice.
5. Onions and garlic enhance the flavor of the sausage. Any spices are put, they give a piquant taste.
6. There are various recipes that add cheese, mushrooms and vegetables. By experimenting with the ingredients, you can get an amazing sausage taste.
7. Pork intestines, sausage casings, foil, baking sleeve can be filled with meat.
8. You need to make it too thick, thin sticks will bake faster.
9. When hot, the baked product will not be cut well. Sausage aged in the refrigerator for several hours will keep its shape well.
10. Homemade sausage is prepared for every day and holidays. Sliced ​​​​from home-cooked sausage is always popular.

Enjoy your meal!

Sometimes you really want to treat yourself and your household with real meat without soy, preservatives and other fillers. There is only one thing left - to cook the dish yourself. Homemade sausage in foil in the oven is the very option that one day is definitely worth doing.

Classic oven recipe

A versatile dish that cooks quickly and effortlessly.

To prepare it, you should prepare:

• 1 kg of pork pulp;
• 50 ml of water;
• a pinch of salt;
• 200 g of fresh fat;
• 3 art. l. vegetable oil;
• ground black pepper;
• coriander;
• celery.

Action algorithm:

1. Cut the pulp into small pieces. Spread in a container, sprinkle with spices, cover with a flat plate and shake well. Leave for 20 minutes so that the pork is saturated with seasonings.
2. Salo cut into small cubes, combine with meat. Drain excess liquid and stir.
3. We grease the foil with oil and spread the resulting composition on it, giving it the shape of small sausages with our hands. We wrap the meat product like sweets and put it in a baking sleeve, which we tie on both sides.
4. Bake in the oven for 30 minutes at 200°C. Then remove the sleeve, unfold the foil and hold for another 10 minutes.

Pork sausage in the oven goes well with various side dishes and goes well with any sauce.

Cooking with herbs de Provence

The most delicious sausage recipe involves the use of pomegranate seeds, which give the dish an extraordinary and very original taste.

To perform such a dish, you need:

• 1 tsp provencal herbs;
• 2 onions;
• 500 g pork ham;
• 1 tsp Sahara;
• half a pomegranate;
• 1 meter of pork intestine;
• salt, spices.

Cooking steps:

1. We cut the meat into small pieces, we do the same with lard.
2. Grind the onion on a grater.
3. Add pomegranate seeds, sugar, salt, spices, Provence herbs and onion gruel to the meat. Pour the finished composition with a glass of water and mix the resulting mass.
4. We wash the intestines, tie a knot on one side and stuff them with a plastic bottle. We make another knot at the end.
5. We wrap the sausage in food foil (preferably in two layers), place it in a heat-resistant dish and send it to the oven. The temperature regime is set to 160 ° C. We bake for an hour.

For the dish, you need to collect the following ingredients:

• 2 pods of bell pepper;
• 2 onions;
• 2 cloves of garlic;
• 2 potatoes;
• 2 kg of pork pulp;
• 750 g of fat;
• salt, spices - to taste.

We act step by step:

1. Wash the meat, dry it with a paper towel and, together with the bacon, pass through a meat grinder. A little pork can be cut into simple pieces - so the sausage will be tastier.
2. We clean the vegetables, rub on a grater with small holes and add to the minced meat. Season the mass with your favorite spices and knead.
3. We spread a portion of the mixture on the foil and form a small sausage about the size of a sausage. We wrap it in the form of a candy (it is desirable to wrap it in 2 - 3 layers). From the rest of the minced meat we make similar sausages.
4. On an iron sheet, lay parchment paper and lay out sausages. Place the tray in the oven for 50 minutes. Set the temperature to 170 degrees. In order for the sausage to be fried, it is necessary to unfold the foil 10 minutes before the end of baking.

Such a dish will definitely become a decoration on the festive table and will delight everyone present with its juiciness and taste.

The dish is prepared from:

• 700 g chicken fillet;
• 250 g of fat;
• 3 eggs;
• 4 garlic cloves;
• 3 art. l. starch;
• 1.5 tsp salt;
• seasoning to taste.

1. Wash the chicken fillet, pat dry and cut into small pieces. We chop the salo with a knife. We combine the ingredients in a bowl.
2. Beat the eggs, add salt, spices, finely chopped garlic to them.
3. Carefully add starch to the egg mixture, knead so that there are no lumps. And we add this mass to the meat.
4. We spread the finished minced meat on a piece of foil and wrap it like a candy, we twist the edges of the sausage especially tightly so that the juice does not leak out during baking.
5. We put the sausages on a baking sheet and put in the oven, heated to 190 degrees for 1 hour.

Homemade sausage recipe is the best alternative to industrial products. Cooking a dish is not at all difficult, the main thing is to follow the instructions.

Delicious Ukrainian fried sausage is made from pork pulp mixed with lard. Instead of these two ingredients, you can take meat with layers of fat. The final preparation is baking in the oven. This moment of preparation is the most difficult, because it fills the whole house with unique aromas.

How to make homemade Ukrainian sausage in the oven.

Start cooking by taking 1 kg of such meat so that the fat layer in it is from 30 to 50%. Twist the meat in a meat grinder, the holes in the mesh of which should be from 14 to 20 mm.

Mix minced meat with spices: chopped garlic - 10 grams, ground black pepper - 2.5 grams, salt - 18 grams. Add a little sugar (2 g) to the minced meat - it is needed to enhance the meat taste.

Screw a special nozzle with a wide tube onto the mouth of the meat grinder, which is designed for stuffing sausages. On the tube, put on the pork intestine, cleaned of mucus and fat - secure it with a rubber band.

Transfer the minced meat to the meat receiver of the electric meat grinder and turn on the device. Spread the minced meat entering the intestine with your hands - make sure that it does not come out from the back. If you doubt that you can keep track of the stuffing, then tie the gut at the end with a harsh thread.

Remove the stuffed intestine from the tube and tie off the other end.

Roll the raw sausage into the shape of a snail and tie it crosswise with strong twine.

Lubricate a baking sheet with pork fat and place sausage rings on it. Make sure that the individual snails do not touch each other. Fry the sausage in the oven first on one side - this will take you 25 minutes. Then, turn the rings over to the other side and fry the product for another 30 minutes.

If too much fat forms on the baking sheet, drain it when turning the sausage.

Remove the baking sheet from the oven and transfer it to a cool place along with the sausages. It will take 7 hours for them to cool down and 0-10 degrees of room temperature.

Ukrainian fried sausage can be stored for up to one and a half months, but placed in the freezer. Before that, wrap each ring in parchment.

You can also watch a video from Lubomir S, where he simply and quickly talks about showing his recipe for such a delicious homemade sausage.

Video: Ukrainian fried sausage in accordance with GOST:

No purchased sausages will replace homemade kupats. For their preparation, any meat is used: pork, chicken, veal, lamb and turkey. The dish is served with different sauces, potato garnish, fresh herbs and vegetables, pickles and wine.

How to cook semi-finished products

Cooking kupat in the oven is carried out as follows:

1. If you have prepared the product for the future, defrost ready-made semi-finished products.
2. Boil water, salt, dip kupaty in it for 1-2 minutes. Take out, pat dry with paper towels.
3. Lubricate the bottom of the baking sheet with fat or vegetable oil, lay out the kupaty. Pierce with a toothpick in several places so that they do not burst. If you do not want to wash the baking sheet later, put the semi-finished products on the wire rack, and place the container under it so that there is where to drip the fat.
4. Bake for 25-30 minutes at 200°C. Baste regularly with excess fat. Serve hot.

chicken sausages

• Time: 1 hour 40 minutes.
• Servings: 10 persons.
• Difficulty: medium.

To cook chicken sausages for frying, use pork intestines. Rinse them on the outside in saline, cut into 25 cm pieces, carefully turn inside out and wash thoroughly on the inside. Turn it back and stuff.

Ingredients:

• fillet (chicken) - 1.3 kg;
• chicken hearts - 0.5 kg;
• cream - 0.23 l;
• onion - 2 pcs.;
• garlic cloves - 3 pcs.;
• starch - 1 tbsp. l.;
• pork intestines, spices.

Cooking method:

1. Pass chicken, hearts, onions through a meat grinder.
2. Add chopped garlic, spices, cream, starch.
3. Stuff the prepared intestines with minced meat, fix the ends of the semi-finished products with threads.
4. Place on a greased baking sheet, pierce with a fork.
5. Bake chicken kupaty in the oven, time - half an hour, temperature - 200 ˚С.

Variant with potatoes

• Time: 1 hour 15 minutes.
• Servings: 10 persons.

This recipe assumes the use of purchased semi-finished products, but you can cook them yourself from any type of meat.

Ingredients:

• kupaty, potatoes - 1 kg each;
• sour cream (mayonnaise), ketchup (tomato paste) - 2 tbsp. l.;
• spices, vegetable oil.

Cooking method:

1. Peel the potatoes, cut lengthwise into 4 parts, if the tubers are large, then first in half. Defrost the sausages.
2. Place all ingredients in a baking dish. To make the dish more delicious, add 1 apple, cut into slices, mustard and honey (1 tbsp each). Tie off the sleeve and shake thoroughly to mix everything.
3. Bake the dish at 200 degrees in the oven for 40-45 minutes.

Kupaty from turkey

• Time: 1 hour 40 minutes.
• Servings: 8-10 persons.
• Difficulty: accessible for beginners.

Turkey sausages are a dish for diet food lovers.

In addition, when baked in the oven, they do not lose their juiciness, unlike semi-finished products fried in a pan.

Ingredients:

• turkey meat - 1.8 kg;
• onion, garlic cloves - 3 pcs.;
• paprika, pepper, salt, intestines.

Cooking method:

1. Finely chop the turkey, onion, garlic with a sharp knife. Add spices, mix.
2. Start the shell with minced meat, tie the ends with a thread.
3. Bake on an oiled baking sheet at 180 ˚С, time - 40 minutes.

With vegetables in the oven

• Time: 1 hour 40 minutes.
• Servings: 12 persons.
• Difficulty: accessible for beginners.

To cook these kupats in the oven, you can use absolutely any vegetables to your taste. For example, zucchini, sweet peppers, tomatoes, cabbage, eggplant, potatoes, carrots and onions.

Ingredients:

• sausages from any meat - 12 pcs.;
• vegetables (any) - 2 kg;
• sour cream, garlic, spices, oil (lean) - to taste.

Cooking method:

1. Wash all the vegetables, cut into roughly equal pieces of small size.
2. Sprinkle with spices, sprinkle with oil, mix.
3. Put on an oiled baking sheet, place the semi-finished products on top.
4. Place in the oven for 40 minutes, temperature - 180 degrees. During this time, the sausages need to be turned twice.
5. Then grease the dish with sour cream, using a brush, sprinkle with chopped garlic. Bake again, time - 15 minutes.

pork recipe

• Time: 2 hours 10 minutes.
• Servings: 11 persons.
• Difficulty: medium.

Sausages prepared according to this recipe are somewhat different from the previous ones. Here the meat is not crushed and stuffed into the casings. The pork is beaten back and stuffed with delicious stuffing.

Ingredients:

• pork - 0.7 kg;
• cheese (hard), ham - 0.1 kg each;
• mushrooms (champignons) - 0.2 kg;
• juice (lemon), chopped parsley - 2 tbsp. l.;
• potatoes - 6 pcs.;
• oil (lean) - 3 tbsp. l.;
• tomatoes - 4 pcs.;
• onion - 1 pc.;
• ketchup - 1 tbsp. l.;
• garlic cloves - 2 pcs.

Cooking method:

1. Wash the pork, cut into thin layers, beat off. Sprinkle with lemon juice.
2. Chop the onion, sauté in oil, add the tomatoes cut into small cubes.
3. Separately, fry the thinly sliced ​​mushrooms, cut the ham into strips.
4. Mix onion-tomato fried, ham, mushrooms, grated cheese, chopped garlic and parsley.
5. Put the filling on the meat layers, roll up, fix with toothpicks. Salt, pepper, fry on both sides.
6. Peel potatoes, cut into quarters. Put it and sausages on an oiled baking sheet. Lubricate with ketchup, bake at 180 degrees, cooking time - 45 minutes.

Sausages in foil

• Time: 1 hour.
• Number of servings: 6 persons.
• Difficulty: accessible for beginners.

Kupaty baked with vegetables in foil is a complete dish. It should be served with fresh cilantro and tkemali sauce.

Ingredients:

• kupaty - 6 pcs.;
• pepper (Bulgarian), tomatoes - 2 pcs.;
• onion - 1 pc.;
• garlic cloves - 3 pcs.;
• paprika, oil (vegetable).

Cooking method:

1. Cover the baking dish with foil, put the vegetables cut into arbitrary pieces on it.
2. Arrange semi-finished products on top, sprinkle with paprika, drizzle with oil.
3. Cover with a second layer of foil, fix the edges.
4. Bake in the oven at 220 ˚С for half an hour.

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