Homemade sausage in a ham maker: Ljubitelskaya, Doctorskaya, boiled

Recipes for making sausage in a ham maker are simple. The convenience of the device allows even inexperienced cooks to make homemade meat products tasty.

Advantages of cooking sausage in a ham maker

Sausage has long been prepared at home, using natural intestines, and in our time, artificial casings or plastic bags.

Another device for preparing meat delicacies at home is a ham maker. It has many advantages, including:

1. Versatility.
2. Convenient design with three levels of pressing.
3. Easy to clean, dishwasher safe.
4. Elimination of loss of nutrients during cooking.
5. Easy to assemble and disassemble.
6. Compact sizes.
7. No chance of absorbing foreign odors.
8. Long service life.

How to cook sausage in a ham maker

The ham maker is a very simple design. Externally, it is a round or rectangular mold with springs about 17 cm high and 10–13 cm in diameter. Most often it is made of stainless steel, less often of plastic. The bottom and top covers, which are easy to remove and install, are equipped with powerful springs. There are three levels inside.

Basically, all models have the same structure and operating principle. For convenience, some of them are equipped with a lift mechanism for removing products, a stationary bottom, a thermometer, and a single spring for easy locking. The ham maker produces up to 1.4 kg of finished sausage.

The device is easy to use. The procedure is as follows:

1. Install the top cover on the body so that the grooves match.
2. Attach the springs to the cover and body.
3. Turn the ham maker over and place the included bag inside.
4. Place the prepared minced meat, compacting thoroughly.
5. Tie the bag tightly at the top to prevent air from entering.
6. Close the lid using springs.
7. Place the ham maker with its contents in a saucepan, multicooker, air fryer, or oven.
8. Cool without opening the device.
9. Remove the springs, squeeze out the package with the finished sausage.
10. Keep the product in the refrigerator before cutting.

A ham maker is one of the most convenient devices for preparing homemade meat products.

How and how long to cook sausage in a ham maker

For any cooking method - in a saucepan, slow cooker, oven - you need the same temperature - from 75 to 90 degrees.

Cooking time differs depending on the type of meat and technology. Chicken and turkey will take less time, beef will take the most. The process of cooking poultry sausage in a saucepan will take from 1 to 1.5 hours. The pork and beef product will be ready in 2-2.5 hours. The product takes the longest to cook in a slow cooker – up to 4 hours.

Recipe for Doctor's sausage in a ham maker

For doctor's sausage you will need 2 types of meat - pork and beef, taken in a ratio of 3 to 1. The total quantity is 1.2 kg. In addition, you need to take 1 egg, 3 tbsp. l. dry heavy cream, 2 tsp. (heaped) ground nutmeg, 1 tbsp. l. salt, 1 tbsp. l. granulated sugar.

Cooking method:

1. Cut the meat, grind it in a food processor or turn it 2 times in a meat grinder.
2. Break the egg into the minced meat, add dry cream, sugar, nutmeg and salt.
3. Mix the minced meat thoroughly. You can use a blender for this.
4. Place the bag into the ham maker, fill it tightly with minced meat, gather the edges of the bag and twist.
5. Close the ham maker and put it in the refrigerator for a day (at least 12 hours).
6. The next day, remove from the refrigerator and leave for 2 hours at room temperature.
7. Place in the oven and cook at 80 degrees for 2.5 hours.
8. Cool the finished sausage and put it in the refrigerator for at least 8 hours.
9. Next, remove it from the ham maker.

Homemade Doctor's sausage has a delicate taste

Recipe for amateur sausage in a ham maker

To prepare this sausage you will need 350 g of pork and beef, 150 g of bacon, ground pepper and salt to taste, and milk.

Cooking method:

1. Grind the meat in a meat grinder 2 times.
2. Cut the bacon into small cubes.
3. Prepare the minced meat: mix the meat with spices, pour in milk (15% of the mass of the minced meat), stir.
4. Insert a food bag into the ham maker, fill it with minced meat as tightly as possible, and seal it.
5. Cook the sausage in the oven or in a saucepan with water for about 2.5 hours.

The main feature of amateur sausage is the presence of lard

Recipe for turkey sausage in a ham maker

To prepare turkey sausage you will need 1 kg fillet, 1 egg, ½ tbsp. milk, salt, ground black pepper, coriander and paprika.

Cooking method:

1. Grind all ingredients until smooth using a blender.
2. Place the minced meat in a bag placed in the ham maker. Lay tightly. Wrap the edges of the bag properly to prevent moisture from entering and close.
3. Place in a large saucepan and cover with cold water. The ham pot must be completely submerged.
4. Place over high heat, heat to 80 degrees, then reduce to low.
5. Cook for 1 hour at a temperature of 80-85 degrees.
6. Remove the sausage from the pan and cool directly in the ham maker. Then put it in the refrigerator for six hours.
7. After refrigeration, open the device and remove the sausage from the turkey.

Turkey sausage is tasty and healthy, you can take it with you

Homemade chicken sausage in a ham maker

For 1 kg of chicken fillet you will need 2 eggs, 2 tbsp. l. starch, 2 packets of gelatin, 2 tbsp. l. sour cream, 100 olives or black olives, ½ tsp. sugar, salt and pepper. If desired, you can add other seasonings to the chicken sausage that go well with this meat. These include nutmeg, thyme, rosemary.

Cooking method:

1. Grind the chicken fillet and garlic in a meat grinder 2 times. You can grind it in another way. The main thing is that the minced meat is as smooth and uniform as possible - the sausage will be more tender.
2. Add spices: sugar, pepper, salt, and other seasonings to taste. Place in the refrigerator for about 1 hour.
3. Remove the minced meat from the refrigerator, put gelatin and starch into it, mix thoroughly.
4. Then add raw eggs and sour cream.
5. All that remains is to add the filler - olives or black olives - and mix well.
6. Place a bag or baking sleeve into the ham maker, which needs to be tied at the bottom. Place the minced chicken into it and compact it well.
7. Tie the edges of the bag with thread at the top. Close the ham maker with a lid and secure with springs.
8. Place in a large saucepan, add water so that the form with the minced meat is completely covered.
9. Place on the stove, do not bring to a boil. Cook at a temperature of 80-90 degrees for 1.5 hours.
10. Remove the ham pot with the finished sausage from the water, cool at room temperature and put in the refrigerator for 2 hours.
11. Remove the finished product from the package. It should hold its shape well thanks to starch and gelatin.

Instead of olives, you can use other additives to your taste

Homemade pork and beef sausage in a ham maker

This recipe makes the sausage quite fatty. You will need 300 g of pork and beef, 500 g of pork lard, 125 g of starch, 500 ml of water, dried garlic and 2 fresh cloves, 30 g of regular salt and the same amount of nitrite salt, ground pepper of two types - white and black.

Cooking method:

1. Pass all the meat and 150 g of bacon through a meat grinder. Turn 2 times to obtain a more delicate consistency.
2. Place the second half of the bacon in the freezer for a while to make it easier to cut, then cut into small cubes.
3. Pour salt, pepper, garlic into the minced meat, add pieces of bacon and mix.
4. Place starch in cold water and stir.
5. Pass fresh garlic through a press.
6. Add water with starch and garlic to the minced meat, mix thoroughly and put in the refrigerator for 24 hours.
7. The next day, transfer it to a ham maker and simmer in water on the stove for 2.5 hours.

Homemade sausage is not pink, but grayish in color - unlike store-bought sausage

Homemade boiled sausage in a ham maker

You need to take 1.4 kg of pork ham, 45 g of starch, 1 egg, 300 ml of ice water, 25 g of salt, 1 g of ground black pepper, nutmeg, dry garlic and 3 g of sugar.

Cooking method:

1. Cut the meat into medium pieces and grind in a meat grinder with the finest grid.
2. Place the egg and all dry ingredients into it. Then pour in ice water and knead thoroughly with your hands until the mixture becomes viscous and sticky. Cover the bowl with the minced meat with cling film and put it in the refrigerator for 24 hours.
3. Another day, take out the minced meat and knead thoroughly with your hands again.
4. Place the bag and baking sleeve into the ham maker.
5. Place all the minced meat tightly into the mold, trying to prevent air from accumulating inside.
6. Tie the baking sleeve with thread and twist the edge of the bag.
7. Close the ham maker with the lid and tighten the springs.
8. Place the form with the minced meat into the multicooker bowl until it is completely covered.
9. Close the lid, select the Multicook function, set the temperature to 80 degrees and time to 4 hours.
10. Remove the ham pot from the multicooker and measure the temperature inside the sausage: it should be approximately 72 degrees.
11. Allow the pan to cool at room temperature, then place in the refrigerator until completely cooled.
12. Remove the finished homemade sausage from the ham maker and remove the packages from it.

Homemade sausage is dense and elastic

Delicious sausage in a ham maker with gelatin

Sausage with gelatin is made not from minced meat, but from small pieces of meat, between which a jelly forms. You will need beef and pork. Total quantity – no more than 1.5 kg. Beef is about 2 times larger than pork. Thanks to the different colors of the meat, the finished product will look impressive when cut. Beef should be chosen without fat, and pork should have a small amount of lard. This sausage is not compacted too much, otherwise it will have few jelly inclusions.

For 1 kg of beef you will need 500 g of pork, 15 g of gelatin, 4 cloves of garlic, ground pepper, nutmeg and salt to taste.

Cooking method:

1. Cut the pork and beef into pieces approximately 3 cm in size.
2. Place in a bowl, add salt, ground nutmeg and black pepper, add gelatin and stir.
3. Place a baking bag in the ham maker, place pieces of meat in it, tie tightly and close.
4. Cook in a saucepan with water at 85 degrees for 2-2.5 hours. Cool without removing from the ham maker, then put in the refrigerator. Remove the sausage the next day.

Sausage with gelatin holds its shape well and has an excellent taste.

A simple recipe for chicken sausage in a ham maker

Chicken sausage is made from breast fillets. For 1 kg of meat you will need 1 carrot, 2 eggs, heavy cream, pepper and salt.

Cooking method:

1. Grind the meat until smooth mince.
2. Cut the carrots into small cubes.
3. Add carrots and raw eggs to the minced meat, pour in the cream. The mixture should not be too liquid.
4. Transfer to a ham dish and cook in a saucepan with water at 85 degrees. Cooking time for chicken sausage is 1 hour.

Chicken breast sausage is suitable for dietary nutrition

Storage rules

The sausage cooked in the ham maker should be wrapped in foil or parchment and put in the refrigerator. Storage time – no more than 3 days.

Conclusion

Recipes for preparing sausage in a ham maker are varied. Homemade delicacies are much tastier and more nutritious than store-bought counterparts, since they contain almost only meat and a small amount of natural additives.

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