How to cook homemade pork sausage in the gut in the oven

Homemade pork sausage in guts is a healthy alternative to store-bought sausage products. Made with our own hands, it is guaranteed not to contain harmful additives: flavor enhancers, dyes, preservatives. There are several cooking methods, one of them is in a natural casing, in the oven. This sausage combines minced meat, bacon, garlic, seasonings and turns out to be fragrant and juicy.

How to make homemade pork sausage in guts

Homemade pork sausage is a natural food, every housewife can cook it independently. This process is not as complicated as it might seem. The technology includes several simple steps:

• preparation of the intestines;
• pork processing (it must be chopped in a meat grinder or chopped, seasoned with spices);
• filling the shell with meat filling;
• heat treatment (in addition to baking in the oven, homemade sausage can be boiled, fried or steamed).

Before you start making homemade sausages, you need to choose high-quality ingredients.

The initial stage is preparing the casing for the sausage. It is made from pork intestines. You can buy ready-made offal, or clean and harvest yourself. The intestines must be thoroughly washed in running water, and then soaked in a solution with the addition of vinegar, in water with salt.

When choosing products for homemade pork sausage, you can focus on the following rules:

1. Meat. For the filling, you can take a spatula, neck, back part. The main thing is that they are fresh. It must not be frozen before use. The fat content of the meat does not matter.
2. Shell. For homemade sausage, natural, small pork intestines are most often taken. They can be found fresh on the market. In stores, ready-made salted or frozen giblets are often presented. Before you start baking homemade sausage, the casing must be inspected, checked for damage, rinsed and soaked.
3. Fat. Can be taken from any part of the carcass, for example, from the ridge. Thin trims are also suitable. The sausage product is tasty if the lard is not old, does not have a yellow color and a specific smell. It should be fresh, moist, not frozen.

Classic homemade sausage recipe in the guts

The basic recipe for homemade pork sausage in guts is suitable for getting acquainted with the cooking technology. If you strictly follow the recipe, the appetizer turns out to be juicy and aromatic. For her you will need:

• 2.5 kg of pork;
• 500 g lard;
• 5 m of pork intestines;
• 1 head of garlic;
• 2 tbsp. l. cognac;
• 1 tsp ground black pepper;
• 1-2 tbsp. l. salt;
• 2-3 bay leaves;
• ½ tsp each. coriander, basil, oregano and thyme.

You can eat pork appetizer both hot and cold

How to cook homemade pork sausage in pork intestines:

1. Divide pork intestines purchased or harvested independently into pieces about 1 m long, rinse thoroughly, turn inside out and scrape out with a knife, cleaning from the epithelium. Rinse again under running water.
2. For disinfection, soak offal in salt water. To do this, prepare a solution at the rate of 1 tbsp. l.for 1 liter of water, leave the intestines in it for 1 hour.
3. Remove the skin from the bacon, cut into small cubes, as for a salad.
4. Cut out cartilage and bones from pork. Films of fat can be left. Cut the meat into small pieces. Do not make them too small.
5. Mix pork with lard.
6. Season with salt, black pepper and aromatic spices: basil, thyme, oregano and coriander.
7. Peel the head of garlic, pass through a press, add to the meat filling for the sausage.
8. Pour in cognac, it makes the minced meat more juicy and aromatic.
9. Knead the filling with your hands.
10. Take a meat grinder with a special attachment for making sausages. Pull the gut, tie the free end and fill with minced meat. Do not stuff the casing too tightly, as it may be damaged during heat treatment. So fill all prepared intestines with pork.
11. Refrigerate for 3-4 hours.
12. Roll the workpieces, join them into rings.
13. Release air from them by piercing with a needle along the entire length. The distance between the holes should be about 2 cm. They are necessary so that the sausages do not burst during heat treatment due to the expansion of the heated air.
14. Take a large saucepan, fill with water and put on fire. As the liquid boils, add a pinch of salt and a few bay leaves.
15. Dip the sausage into a saucepan, reduce heat and simmer for 50 minutes.
16. Grease a baking sheet with oil or lard. Preheat the oven to 180 degrees.
17. Put the boiled blanks on a baking sheet, send to the oven for 40 minutes. During baking, turn the sausage several times so that the entire surface is covered with a golden brown crust.

Delicious homemade pork sausage in guts in accordance with GOST

This is another example of the classic way of making pork sausage. Even novice cooks can master it. Dexterity in handling the intestines when preparing them and filling them with minced meat can be quickly gained in practice. For sausages in natural pork casings, the following components are required:

• 1 kg of fatty pork;
• 4 kg of medium fat pork;
• 8 m of pork intestines;
• 6-7 garlic cloves;
• 50 g butter;
• 4 tbsp. l. salt;
• 2 tbsp. l. granulated onions;
• 1 tbsp. l. mustard seeds;
• 100 ml of brandy;
• 0.5 l of water;
• 1 tbsp. l. coriander;
• 1 tsp ground pepper;
• 1 tsp ground celery.

Boiled sausage can be frozen without baking to prepare for future use

Stages of cooking homemade pork sausage in guts:

1. Take a third of the pork and grind it in a meat grinder.
2. Cut the rest of the meat into cubes. Their size is about 1 cm on each side.
3. Combine chopped and twisted pork. This combination makes the minced meat more viscous.
4. Add all the seasonings.
5. Chop the garlic with a press and combine with the meat.
6. Pour in brandy.
7. Pour in 500 ml of water. It must be very cold.
8. Knead the minced meat and divide into 2 equal parts, refrigerate for 4 hours.
9. Fill pork intestines loosely with meat filling and pierce them with a needle, tie the edges of the shells.
10. Fold into rings, tie each in three places.
11. Dip in a pot of boiling water, simmer for 45 minutes.
12. Cool the sausage.
13. Grease a baking sheet and pork intestines with butter. Set the temperature mode to +200, bake for 30 minutes.

Minced meat is kneaded by hand, so it must be cooled. Otherwise, the fat will melt, and the mass will become sticky, inelastic. To do this, add cold water to it, sometimes with ice.

Sausage recipe in pork intestines with garlic and basil

Homemade pork sausage can be combined with fresh basil leaves. The seasoning gives the appetizer a unique, bright aroma. The dish is cooked for several hours, but the time and effort spent pays off the unique taste. For the dish you need to take:

• 1 kg of minced pork;
• 2 pork intestines;
• 1 head of garlic;
• 1 bunch of basil
• 3 tbsp. l. vinegar 9%;
• a pinch of salt to taste;
• seasoning for meat dishes to taste;
• a pinch of pepper mixture.

Fill pork intestines with a meat grinder at a minimum speed, holding the sausage with your hand

How to cook homemade pork guts sausage:

1. Make minced pork.
2. Peel, grate or chop the garlic.
3. Wash basil leaves, chop finely.
4. Combine garlic and basil with minced meat.
5. Season with dry spices and salt.
6. Clean the pork intestines and rinse thoroughly. Soak in advance overnight in a solution with vinegar.
7. Fill the guts with minced pork using a meat grinder and a special nozzle.
8. Tie each sausage.
9. Bake in the oven at +200. Heat treatment time - 50 minutes.

Homemade pork sausage in the guts in the oven

Homemade sausage cannot be compared in taste to store-bought sausage. For those who are intimidated by the laborious cooking process, you can use a small amount of minced pork for the filling. For 1 kg of ham you will need:

• 200 g lard;
• 1 m of small intestines;
• 1 head of garlic;
• a pinch of nutmeg;
• 1 tsp black peppercorns;
• a pinch of salt;
• a pinch of red pepper;
• a pinch of ground black pepper;
• 1 bay leaf.

If a rupture appears on the intestine, it must be cut in this place and several small sausages made

Stages of making homemade pork sausage in the gut:

1. Take the finished intestines, put them soaked in cold water, then rinse the outside and inside with running water.
2. Grind the bacon in a meat grinder.
3. Grind the pepper.
4. Cut the pork into 1 cm pieces.
5. Add lard, garlic gruel, pepper mixture, nutmeg and salt to the minced meat.
6. Pour in about 100 ml of cold water. Mix all.
7. Take the cone, pull the intestine over it, fill it with the pork filling by hand or using a meat grinder.
8. Tie the intestines on both sides, pierce with a needle. The distance between the holes should not be more than 4-5 cm.
9. Take a large pot of water, gently dip the sausage into it, salt and season with bay leaves.
10. Reduce the fire to a minimum, cook for about an hour.
11. Then grease the sausage with vegetable oil and bake in the oven at 180 degrees. Processing time is 20 minutes for each side.

How to make pork sausage in pork intestines in a skillet

All you need to make delicious homemade pork sausage in a natural casing is a sharp knife, a meat grinder and several hours of time. You can cook a dish not only in the oven, but also in a frying pan. For this you will need:

• 2 kg of pork;
• 3-4 m of pork intestines;
• 30 g salt;
• a small pinch of crushed hot red pepper;
• 2 tsp paprika;
• 1 tsp ground black pepper;
• 3 garlic cloves;
• 2 tsp dried basil;
• 2 tsp utsho-suneli.

Cumin, thyme, coriander, paprika can be added as a seasoning to pork sausage.

Actions:

1. Separate the pork from the skin and excess fat, cut into small cubes.
2. Put minced meat in a bowl, season with salt and spices. To stir thoroughly.
3. Squeeze the garlic cloves through a press, combine with pork.
4. Put the intestines in water, pour in a little vinegar.
5. After they have softened and become elastic, wash them off and cut them into several pieces.
6. You can fill the intestines with pieces of pork for homemade sausage in different ways: through a meat grinder with a specially designed attachment, or manually, through a cone-shaped hole.
7. Tie the ends of the intestine, pierce the formed air bubbles.
8. Put homemade sausage in a frying pan, pour 100 ml of water.
9. Cook over low heat for an hour.
10. Then fry on each side until crusty.

Storage rules

Homemade pork sausage stays fresh in the gut when stored in the refrigerator for up to 10 days. The shelf life can be significantly extended. This requires:

• place the product in a glass or ceramic container;
• melt lard and pour sausage over it;
• leave in the refrigerator or cool place.

In such conditions, homemade sausage in the intestine remains usable for up to several months.

There is another method of preserving freshness - freezing.

Conclusion

Each housewife can master the recipe for homemade pork sausage in the guts by choosing her favorite seasonings, experimenting with the ratio of meat and lard, and the amount of salt. Over time, her loved ones will enjoy real delicacies that are much healthier than store-bought sausages with many artificial additives.

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