How to cook homemade sausage in a frying pan. How to fry meat sausages in a frying pan or on the grill. How to make baths at home

Delicious and everyone’s favorite fried homemade sausage can become a decoration for the holiday table. This dish is very easy to prepare. But not all novice cooks know how to fry homemade sausage in the oven. Making homemade sausage is not very difficult. It requires fresh pork meat and pork intestines.

First way

Ingredients for making fried sausage:

• pork meat(pulp from the shoulder, back, neck) – 1 kg.
• salt – 30 gr.
• ground black pepper – 15 gr.
• ground bay leaf - 8 gr.
• garlic (large) – 2-3 cloves.
• boiled water, slightly warm - approximately 80 grams.
• pork intestines (cleaned) - 1 m.

First you need to take cold water, dilute it in half with vinegar, and soak the intestines in it. With this treatment, the intestines will become much softer, they will be easier to process, and the unpleasant odor will be killed.

Rinse the meat well cold water, let drain. Cut the meat into cubes with a diameter of 0.5 centimeters. Place it in a prepared bowl, add salt, pepper, and ground bay leaf.

Add chopped garlic to the meat. Pour in water, but not all at once, but little by little, over a couple of steps. It will add juiciness to the meat. At the same time, we constantly do not stop stirring the product. Set the meat aside, let it sit, and in the meantime start grinding.

It is necessary to connect attachments to the meat grinder that are used specifically for intestines. This is the easiest way to fill them. The skin of the intestines must be put on the nozzle.

Turn on the meat grinder and the minced meat will begin to fill the intestinal skin. You need to pull up the intestine and distribute the minced meat over it to evenly fill it along its entire length. To prevent the skin from bursting when frying in the oven, you need to pierce the sausage with a needle at a distance of about 5-7 centimeters.

The length of the sausage rings is up to your discretion. You can make it long, or you can divide it into two halves or into smaller rings. To prevent it from bursting during frying, you should not compact it too much. We do not fill the sausage to the very end, but leave a small part of the intestine on both sides so that we can tie the edges with them, or we tie the ends with a thick thread. Place the sausage prepared in this way in the refrigerator for 4 or 5 hours.

Place the product in a mold and place in a preheated oven. Fry homemade sausage at 180 degrees until golden brown crust. Sausages are fried for 30 or 40 minutes, 15-20 minutes on each side. But the frying time may vary depending on the properties. The main thing is not to overcook it, otherwise it will turn out dry. You can cook salami sausages or homemade sausage in a steam bath in the oven.

Advice. It is not necessary to take a whole piece of meat to fry sausage. You can use meat scraps that are left over from preparing other meat dishes, such as kebabs. But it is not recommended to take meat from the head, since there it is tough and streaky.

Second method: fried homemade sausage in Ukrainian

Ingredients needed for cooking:

• pork meat (with a fat layer of 30-50%) – 1 kg.
• garlic (chopped) – 5 cloves.
• ground black pepper – 1/4 tsp.
• salt – 1 tsp. (with top).
• sugar – 1/4 tsp.
• pork intestines.

Grind the meat in a meat grinder with large holes. Mix it with salt and spices (pepper and garlic).

Place an attachment with a tube on the meat grinder, which is specially designed for stuffing sausage. Place the intestine, previously soaked in water diluted in half with vinegar and cleared of fat and mucus, onto a tube. Secure with an elastic band.

Make sure that minced meat distributed evenly throughout the intestine. The edges of the intestine should be tied with a strong thread. Fold the raw sausage into rings and tie it crosswise with strong twine.

Place sausage rings on a greased baking sheet. Make small punctures at equal intervals throughout the sausage ring. Fry homemade sausage in the oven on one side for 25 minutes. Then turn it over to the other side and fry on the other side for another 25 minutes.

If too much fat is released during frying, it must be drained. To cool, the product must be taken to a cool place where the temperature is from 0 to +10 degrees for 7 hours, without removing it from the baking sheet.

Fried Ukrainian sausage in this way can be stored for about two months.

How to fry homemade sausage in a frying pan

Many beginners don’t know how to properly fry homemade sausage in a frying pan. You need to take sunflower oil. Heat a frying pan with oil. Place the product, folded into rings, into a heated frying pan, make punctures at a short distance from each other, along the entire length. Juice will be released from these holes during frying, which will prevent the sausage from bursting during frying.

Fry on both sides until golden brown. Beginner cooks don't know how long to fry a dish? You need about 15-20 minutes on one side, turn over to the other side, fry for the same amount of time.

Pour some water into the frying pan, close the lid, and fry until the water has completely evaporated.

Sausage can be served both hot and cold. But in order to cut it into beautiful and even pieces before serving, you should completely cool the dish and then cut it.

How to fry sausage in a slow cooker

Cooking sausage in a slow cooker is quick and easy. To do this, add a small amount to the bowl sunflower oil, put the product there, folded into rings. Turn on the multicooker for 45 minutes, setting it to baking mode. Fry for 25 minutes on one side. Turn over to the other side and cook for another 25 minutes on the other side. A vegetable side dish goes well with the dish.

Incredibly tasty, satisfying and easy to prepare. In addition, such fried sausage is healthy, since everything is made from natural products at home.

Homemade sausage- This is minced meat with spices, wrapped in a natural casing. They make it out of different varieties meat, but spices invariably give the product a special taste. IN homemade sausage add garlic, cloves, cinnamon, pepper and suneli hops.

As a rule, homemade sausage is made for future use by storing the finished homemade semi-finished product in the freezer. When the need arises, the product is taken out and fried in various ways.

Frying in a pan

Sausage in a frying pan can be cooked in at least three various options. Cooking time for each method is different. But regardless of the method chosen, the sausage must first be thawed in the refrigerator and then kept at room temperature for another 30 minutes.

If you need to fry the whole sausage, experienced chefs I recommend boiling it first. This is done so that the product does not lose its shape during frying, and the natural shell does not burst. After 4 minutes of cooking over medium heat, the sausage can be transferred to a frying pan and fry for another 10 minutes, turning occasionally. However, it is important not to damage the casing when removing the product from the pan, otherwise the finished sausage will become stale.

Another option for frying in a pan involves pre-blanching. You need to put the sausage in a frying pan, pour in a little water and cook the product until the liquid has completely evaporated. When the water has completely evaporated, add oil and fry the sausage on both sides for 10 minutes.

Grilling

The advantage of this method is its speed. The sausage cooks very quickly and also spreads a delicious aroma around it. To prepare sausage on the grill, you need to coat the product with vegetable oil on all sides and fry until golden brown. On average, the entire process will take no more than 15 minutes.

Professionals advise first placing the product in boiling water for 1 minute. This will preserve the juiciness of the product and its unique shape.

Roasting in the oven

Boil the sausage in salted water for two minutes, and then wrap the product in foil, forming a pouch. This “ball” is placed on a baking sheet or frying pan and sent to a preheated oven.

The sausage should be fried in foil for the first 10-15 minutes. Then you can open the oven and unfold the “bags”. Culinary masterpiece pour over any fat that has been released during cooking and return to the oven. Sausage prepared in this way is especially tender and tasty.

Homemade Fried Sausage Recipe

You can find a huge number of recipes for fried sausage, but for beginners, the simplest option for preparing a delicious delicacy is suitable. To do this you will need:

• Pork neck, 2-3 kg.
• Pork ham, 2 kg.
• 500 g lard.
• 5-6 heads of onions.
• Head of garlic.
• Salt, pepper, spices.
• Intestines (wombs).

In fact, it is not necessary to use spices; they are added according to the desire and taste of consumers. Onions, garlic and ground black pepper are enough.

Guts are difficult to obtain on the market, and if they are found, the process of preparing them takes a very long time. They need to be cleaned of mucus, rubbed with salt and washed several times, and all this must be done so as not to damage the integrity. Therefore, many housewives simply order prepared casings from the online store.

Preparation

Experienced chefs say: properly prepared sausage mince is half the success. Therefore, minced meat needs to be given special attention and all recommendations and subtleties must be followed.

Almost all housewives cut meat into pieces and put it in a meat grinder. However, professionals categorically do not recommend doing this: the minced meat will turn out dry, and the finished product will be too hard.

It is best to grind only 20% of the meat and finely chop the rest. Of course, cutting several kilograms of meat is problematic, but there are special attachments for meat grinders with a larger grid. If there is none, the pieces will have to be cut by hand.

The main life hack that will allow you to get a tasty, juicy product is cutting lard. This ingredient should never be ground in a meat grinder, otherwise the juice will leak out of the sausage when frying.

You need to mix the chopped meat and lard, add chopped onions, your favorite spices, salt, and squeeze out the garlic. Knead the minced meat for 15-20 minutes, and then put it in a cool place for several hours. During this time, all components bond with each other, as a result the minced meat does not crumble and holds its shape well.

The final stage is stuffing. It is better to do this using a special attachment for a meat grinder. The intestines are pulled onto plastic, and the minced meat is gradually fed from the meat grinder. You need to stuff it tightly, after tying a knot at the tip of the intestine. During stuffing, you need to make sure that there are no air bubbles, otherwise the sausage will burst during frying.

When the semi-finished product has dried, it is necessary to make several shallow punctures to remove the remaining air. After this, the sausage needs to be placed in hot water for a few minutes. Such manipulations will help preserve the natural shell. When the product has cooled, you can put it in the freezer or start cooking.

Sausage products have been known to the world for a very long time: back in 500 BC, Chinese and Greek chronicles mentioned this delicacy!

Sausage is the most popular product among the modern consumer and not knowing how to fry sausages for frying in a pan, like other types of sausages, is blatant culinary ignorance. Well, let's correct the mistakes in home cooking education and comprehend the best, original and delicious recipes cooking fried sausage.

How to fry sausage in a frying pan and how long

Frying sausage is a seemingly very simple matter. Well, what could be so difficult about frying round thin slices of boiled sausage until golden brown on both sides over medium heat in a frying pan with added oil?

This entire kitchen epic will take no more than 5-7 minutes. In the same way we can fry hunting sausages And smoked sausage. However, the range of sausage products today is so extensive that both recipes and cooking time directly depend on the type of product.

For example, to fry homemade sausages for frying in a frying pan, we first need to either boil them with spices for 5-10 minutes, or blanch them in a frying pan under a lid for 5 minutes with a small addition of water. And only then can we start frying the sausages.

Why is pre-boiling necessary? This way we can be sure that the skin on the sausages will not burst during frying, and the sausage itself will be 100% baked from the inside.

• If you fry pre-boiled sausages, then you need to cook them for 2-3 minutes on each side over high heat until the sausage acquires a red, crispy crust.
• If you decide to blanch the kupaty in a frying pan, then wait over medium heat until the added liquid has evaporated, and only then add heat, pour in the oil and bring the sausage until red and crunchy, turning constantly.

As for blood sausage, frying it is completely simple: throw the sausage into a frying pan and fry over medium heat until an appetizing crust forms. The blood sausage filling has already been heat-treated, so we only need to finish cooking the top layer.

How to fry hunting sausages in a frying pan

Even in its nominal form, hunting sausages are always tasty and satisfying. And if you also fry them until crispy in hot oil and serve with original sauce- something about best snack don't even think about it!

• Take 8 pieces of sausages and cut each into 3 parts. If you are planning to have a lot of guests, then take plenty of sausages, because they run out at lightning speed.
• We set the frying pan to warm up over medium heat and pour odorless vegetable oil (6 tablespoons) into the container.
• As soon as the oil begins to emit smoke, place the sausages in a frying pan in 1 layer and fry on one side for 1-2 minutes, and then on the other side for the same amount. Fry all the sausage pieces and remove them to a paper napkin.

Now let's prepare the sauce:

• Mix 2 tablespoons of mayonnaise, 2 tablespoons of sour cream and 2 minced garlic cloves until completely mixed.
• Add salt and pepper to the resulting sauce to taste, and if you wish, you can add finely chopped dill to the sauce.

Place a bowl of sauce in the center of the serving dish, and place sausages and French fries around the edges, which you can make using step by step recipe from our article:

How to deliciously fry boiled sausage

The easiest way to prepare sausage is to fry a few pieces of Doctorskaya in hot oil in a frying pan until golden brown.

We want to offer you original version very tasty and delicious dish, which can be prepared at home in just 15 minutes!

Ingredients

• Milk sausage – 8 thin slices;
• Selected chicken egg – 1 pc.;
• High-grade wheat flour – 1 tbsp;
• Breading (crumbs) – 80-100 g;
• Hard cheese – 4 slices;
• Sunflower oil – 50 ml;
• Salt – 1 small pinch;
• Black pepper – ¼ teaspoon.

How to fry sausage in a frying pan

1. First, let's prepare the batter. To do this, beat the egg and flour until smooth, add a little salt and pepper and beat everything again.
2. For our recipe, it is best to choose not the thickest sausage, but a medium one, so that the slices are not very large. So, cut 8 thin (7 mm) slices from the sausage loaf.
3. The cheese pieces should also be small, literally 5x5 cm and 5-7 mm thick.
4. Now put the frying pan on heat and pour oil into it. Set the temperature to medium or slightly higher.
5. We assemble the “sandwich”: put a piece of cheese on 1 slice of sausage and cover it with another piece of sausage on top. So we should have 4 “sandwiches”, each of which needs to be dipped in batter, then rolled in breadcrumbs and placed on a hot frying pan.

Fry the breaded sausage for 3 minutes on each side until a thick golden brown crust forms.

How to fry homemade sausage in a frying pan

There are two traditional ways to fry sausages at home in a frying pan: with pre-boiling and without boiling. Both of these options are worthy of praise - the sausages turn out juicy and golden brown, so let’s look at both recipes step by step.

Option #1

1. We take 6 pieces of homemade sausages, put them in a pan, add salt (1-1.5 tsp), peppercorns (½ tsp), bay leaf (1 leaf) and fill everything with water.
2. Over medium heat, without letting the water boil too much, boil the sausages for 10-15 minutes, then remove them to a dish and dry.
3. Now put a frying pan on the fire, pour in vegetable oil (3-4 tbsp) and heat it thoroughly over medium heat.
4. After the oil begins to smoke, place the sausages in a container and fry them on all sides until golden brown, about 10-15 minutes.

Option No. 2

1. We wash the sausages (4 pcs.) under cold water, dry them with napkins, rub them with oil and leave them to rest.
2. Meanwhile, heat a greased frying pan over medium heat and place our sausages into it.
3. Fry the kupats for 15 minutes on one side, then turn them over and fry the same amount on the other side.

How to fry blood sausage in a frying pan

1. Place a frying pan on the burner and heat it at medium temperature, adding butter and vegetable oil to the container.
2. While the frying pan is heating up, peel the onions, cut all the heads into rings and place them in hot oil.
3. With constant stirring, fry the onion until light brown and have a pleasant aroma, then remove the frying to a plate.
4. Now put the bloodwort cut into circles into an empty frying pan and fry the pieces until golden brown - 7-10 minutes.
5. Place the side dish on the serving plates, and on the edge - the sausage, mixed with fried onions.

Any cook can make a simple and tasty addition to any side dish in a matter of minutes - the main thing is to stock up on the necessary ingredients and take note of our step-by-step recipe with blood sausage.

Now that you have many recipes in your stockpile on how to fry sausage in a frying pan, problems with quick lunch, you certainly won’t have dinner or even breakfast.

Meat sausage is one of the most popular products. It is eaten for breakfast, used as a snack for festive table, and it is an ingredient in many dishes.

A store-bought product raises doubts about its quality, so it is best to prepare it at home.

To make the sausage fatty and nutritious, but at the same time tender and juicy, pork is used as its basis.

You don’t need to buy a huge amount of ingredients for sausage; even a beginner can repeat the recipe.

You will need:

• Pork meat pulp - 1.5 kg;
• Thin pork intestines - 5 m;
• Pork lard - 500 g;
• One head of garlic;
• Cognac - 36 g;
• Spices: coriander, thyme, dried basil- all 1/2 tsp;
• Salt and ground black pepper - to taste.

Cooking process:

1. The first step is to process the intestines. If they were in the freezer, they need to be defrosted, freed from mucus and dirt with a knife, turned inside out and rinsed thoroughly under the tap. It is best to cut the five-meter intestine into several smaller pieces. After processing the intestines, soak them in a salty water solution for 60 minutes. Salt will remove microorganisms and bacteria.
2. Let's start with the lard. You need to cut off the skin from it and chop it into small square pieces. If the pork meat itself has a high percentage of fat content, then use less lard in the recipe.
3. Pork must be prepared by removing bones or veins. Cut into medium-sized squares. (2^2 cm)
4. Place lard and meat in a common bowl. Sprinkle pepper and all other spices on top.
5. Process the garlic using a garlic press and add to the meat mixture.
6. Pour cognac into the sausage base. It will give the dish a specific aroma and juiciness. You can do without it.
7. Now it's time to stuff the guts. Using a tablespoon or a meat grinder attachment - a long tube - you need to push the meat into the intestines. Don't forget to tie the end. Don't stuff too tightly.
8. After the intestine is filled with filling, tie the other end and put it in the freezer for 4 hours to marinate.
9. The future sausage can be rolled into rings for easier baking. Pierce in several places with a needle to avoid damaging the sausage casing.
10. Place a 5 liter pan of water on the fire and wait until it boils.
11. Add salt and put raw sausage into the pan. Cook for 40 - 60 minutes over low heat.
12. After cooking, the sausage must be placed in the oven. Don't forget to coat the baking sheet with vegetable oil. We put boiled sausage on it.
13. Oven temperature - 180 degrees. Baking time - 40 minutes. During the baking procedure, you need to turn the intestine with meat several times.
14. You can eat ready-made homemade sausage immediately, or you can eat it cold.

Chicken sausage

Chicken is a dietary product. So chicken sausage It will appeal to people on a diet, those who monitor their health and young children who are just learning to eat regular food.

Product List:

• Chicken fillet - 0.5 kg;
• Milk with 1.5% fat content - 0.1 l;
• One egg;
• Carrots - 0.1 kg;
• Three cloves of garlic;
• Spices to taste.

Preparation steps:

1. From chicken meat make minced meat using a meat grinder. You can process it in a blender, then the meat mass will be more homogeneous.
2. Break an egg into the prepared minced meat, pour in milk, add salt and mix everything.
3. Boil the carrots and chop into small cubes along with peeled garlic.
4. Take special sausage molds or milk cartons and cut off the lid. We put a lot of minced meat in the first layer, sprinkle carrots and garlic on top, the third layer is minced meat again. And so on until the box is full.
5. Do not add 1 cm to the top of the sausage base.
6. Wrap the box of minced meat with cling film.
7. Pour water into the pan and put it on gas; after the water boils, place the box with the future sausage in the pan. Water should not get inside the package. Cook in this form for 60 minutes with the lid closed.
8. After cooking, cool the sausage and cut the box. The dish is ready.

Beef recipe

Beef is the middle tier. With it, the sausage will not be too fatty, but not lean either.

Components:

• Beef - 2 kg;
• Lard - 500 gr;
• Salt - 0.05 kg;
• Four cloves of garlic;
• Ground nutmeg - 5 g;
• Spices - to taste.

How to cook:

1. Process the meat by washing it and removing small bones. Cut it into small cubes and pass through a meat grinder with a large grid.
2. Cut the lard even finer and process using a meat grinder. Combine meat and lard in one bowl.
3. Add spices to your taste. This could be coriander, basil, ginger or red pepper. Salt the minced meat and put garlic in it.
4. Mix everything well. If the minced meat seems a little dry, you can add a little water or milk.
5. Process the intestines and stuff them ground beef. Tie the ends with a string.
6. Place the intestines filled with meat in the refrigerator for 5 hours.
7. After this, you can bake them in the oven, after making holes with a needle along the entire length of the intestines.

Homemade boiled sausage

Recipe Ingredients:

• Pork meat - 1 kg;
• Lard - 0.3 kg;
• One egg;
• One onion;
• Two cloves of garlic;
• Sunflower oil - 17 g;
• Spices to taste;
• Gelatin - 15 gr.

Step by step instructions:

1. Pork must be washed and cleaned of foreign objects: films, small bones and chop together with garlic and onion using a blender.
2. Pour the egg into the resulting minced meat, add your spices and gelatin. Mix everything well.
3. The sausage base can be prepared in special molds, pork or beef intestine, or in a baking bag if you don’t have anything else on hand.
4. Fill a baking bag with minced meat, tie the ends and the middle with a rope.
5. You can start cooking. Cook for two hours over medium heat.

Livernaya

Recipe liver sausage very simple. It doesn't require a lot of expensive ingredients, and the result is an amazing tasting dish.

Product set:

• Light - 0.8 kg;
• Liver - 0.6 kg;
• Lard - 0.3 kg;
• Heart - 0.4 kg;
• Garlic - 2 heads;
• Onion - 0.4 kg;
• Cream - 0.3 kg;
• Spices and salt to taste.

Recipe for homemade sausage in intestines:

1. The liver should be washed under the tap, the meat of the heart and lungs should be cut into pieces and placed in a pan. Boil for 60 minutes.
2. Chop the lard and liver and grind it through a meat grinder along with pieces of garlic.
3. You can fry lard and onions in a frying pan with vegetable oil.
4. We also process the cooled liver and lungs in a meat grinder.
5. Combine all the ingredients into minced meat, pour cream on top and sprinkle with spices.
6. We fill the intestine with ready-made minced meat and tie its ends.
7. Cook for 40 minutes. Don't forget to pierce the shell with a needle.

Homemade dry-cured chicken sausage

This recipe does not involve boiling or baking in the oven. But here you need patience, as you will have to wait about two weeks for the sausage.

Recipe Ingredients:

• Chicken fillet - 0.5 kg;
• Pork intestines - 0.4 m;
• Two cloves of garlic;
• Coriander - 8 g;
• Black pepper - 0.5 g;
• Nitrite salt - 4 g.

Step-by-step preparation:

1. Cut the chicken into thin slices.
2. Add pepper, salt and coriander to the bowl with the chicken pieces.
3. Mix everything and knead the minced meat.
4. Process the intestines in the manner described above and place the meat in them, tie the resulting sausage with a ring and put it in the freezer for 2 hours.
5. It's time for drying. For this purpose, it is necessary to hang the product in a well-ventilated area for three days. Temperature: 15 degrees Celsius. It is best to freeze in the refrigerator overnight.
6. Over the next two weeks, the sausage should constantly hang in the fresh air.

Sausage without guts - in foil

A quarter of the time in preparing homemade sausage is spent preparing the intestines. This is an unpleasant and painstaking task. But you can do without the womb.

What you will need:

• Pork meat - 1 kg;
• Lard - 0.2 kg;
• Four chicken eggs;
• Six cloves of garlic;
• Salt to taste;
• Spices;
• Foil for baking;
• Starch - 40 gr.

Instructions:

1. The meat and lard should be washed and cut into small squares.
2. Break the eggs into a separate bowl and beat, adding starch, salt, pepper, chopped garlic and other spices little by little.
3. Mix everything well, making sure that no lumps form.
4. Make the minced meat, place it on foil and roll it up, tightly bending the edges of the foil.
5. Preheat the oven to 180 degrees and insert the baking tray with the sausage. Baking time - 1 hour.
6. Remove the finished sausage from the film and cut into circles.

Proper homemade sausage for children

The children's body is very fragile, so spices or garlic are not added to food for babies.

Ingredients:

• Chicken meat - 1 kg;
• Pork pulp - 0.3 kg;
• Salt to taste;
• Water;
• Pork intestines.

How to cook:

Grind both types of meat in a meat grinder. Pour salt into the minced meat and pour water. Knead everything thoroughly. Prepare the casing properly. Push the meat into it and tie it. Cook for an hour over medium heat. After the dish has cooled, put it in the refrigerator.

Pork and beef recipe

If pork is too fatty and you prefer dietary products, you can add lean beef to the main meat.

Product set:

• Pork meat - 1 kg;
• Beef meat - 1 kg;
• Three cloves of garlic;
• Water;
• Guts;
• Spices and salt to taste.

How to make sausage at home:

Chop pork and beef into small pieces. Mix the minced meat with finely chopped garlic, salt and spices. If the meat mass is too thick, add two tablespoons of water. After that we deal with tripe. Place the minced meat into the cleaned intestines and bake in the oven.

Cooking sausage may take up your time, but you will not doubt its quality, and the taste will be exactly the way you like it.

After a long fast Easter dishes seem especially satisfying and tasty. Abundant, hearty food for Easter is one of the principles of hospitable hosts. Diligent housewives and cooks are doing their best to prepare for this. The Easter menu is rich meat dishes. What you won’t find here: home-style boiled pork, chicken rolls, pork baked with herbs, homemade sausage... By the way, about homemade sausage. Not many people can do it first-class. But this can be done by those who know the basic secrets of frying homemade sausage. Recipe for school-age children.

Easter dish (fried sausage) - Cooking secrets: