/ How to Make Homemade Sausage

How to make homemade sausage

Today you will find out, How to cook homemade sausage Without fat, spicy and appetizing! She has a very original taste, no store is in comparison. In the recipe there is even honey, perhaps, because of this secret ingredient, the meat turns out so juicy ...

When he was preparing this sausage for the first time, worried: Well, I could not believe that you can make a product in the home, which is in no way inferior in terms of aesthetics and taste qualities to the purchased sausage. I will say that I was not disappointed in the recipe even once! Always get a first-class appetizer.

Homemade beef sausage

How to make homemade sausage


  • 1.5 kg of beef
  • 2 kg split chicken thighs pitted
  • 75 g of salt
  • 350 ml broth
  • 1 tbsp. L. Honey
  • 2 tbsp. L. Paprika
  • 1 tbsp. L. Black ground pepper
  • 0.5 tbsp. L. Nutmeg
  • 1 tbsp. L. Dried garlic
  • 1 tbsp. L. Dried dill
  • 1 tbsp. L. Dried basil
  • Black peppercorn for broth
  • Shell for sausages (for example, polyamide 60 mm thick)


  1. Separated the chicken meat from bones and skin. From the bones prepare a broth with the addition of black peppercorns and salt. Strain it and put it in the refrigerator.
  2. Take half the beef and fatty meatPart together with skin from chicken thighs, pass through a meat grinder with a fine grate. The rest of the beef and chicken are cut into cubes about 2 cm in size.
  3. Combine minced meat with chopped meat, add honey, mix. In a dry bowl, combine salt and spices, add this mixture to the ground meat. Vymeshay it properly, gradually adding cold broth.
  4. Tightly fill the sausage shell with minced meat, make sure that the air does not get inside. If the air still hit, pierce this place with a thin needle. Bandaging the ends. Home-made sausage casing Must be of high quality, the success of the whole event depends on this!
  5. Suspension of sausage stock vertically for 1-2 hours at room temperature.
  6. Boil the sausage at a temperature of 80-85 degrees 1,5-2 hours.
  7. The ready dish quickly cool under a cold shower and hang in a cool room for 12 hours. Then wrap the sausage in paper and put it in the refrigerator. Bon Appetit!
    Homemade beef sausage

After testing this recipe, I told all my friends, How to make sausage. In the cut, it looks chic and veryAppetizing, and the taste of the sausage is spicy, sated. From the heart I advise you to decide and prepare this miracle, chopped home sausage will become a frequent guest on your table!