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

Homemade pork intestine sausage recipe is a healthy alternative to store-bought sausage products. Made with our own hands, it is guaranteed to contain no 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, lard, garlic, seasonings and turns out aromatic and juicy.

How to make homemade sausage from pork intestines

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

• intestinal preparation;
• processing pork (it must be minced 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 sausage, you need to choose quality ingredients

The initial stage is preparing the casing for the sausage. It is made from pig intestines. You can purchase ready-made giblets, or clean and prepare them 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 should not be frozen before use. The fat content of the meat does not matter.
2. Shell. For homemade sausage, natural, thin pork intestines are most often used. They can be found fresh in the market. Stores often offer ready-made salted or frozen giblets. Before you start baking homemade sausage, the casing must be inspected, checked for damage, washed and soaked.
3. Salo. You can take it from any part of the carcass, for example, from the ridge. Thin cuttings are also suitable. The sausage product turns out tasty if the lard is not old, does not have a yellow color and a specific smell. It must be fresh, raw, not frozen.

Classic recipe for homemade sausage in intestines

A basic recipe for homemade pork sausage in the intestines is suitable for getting acquainted with cooking technology. If you strictly follow the recipe, the appetizer turns out juicy and flavorful. For it you will need:

• 2.5 kg pork;
• 500 g lard;
• 5 m 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.

Pork appetizer can be eaten both hot and cold.

How to cook homemade pork sausage in pig intestines:

1. Divide purchased or prepared pig intestines into pieces about 1 m long, rinse thoroughly, turn inside out and scrape out with a knife, removing epithelium. Rinse again under running water.
2. For disinfection purposes, soak the giblets 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 lard and cut into small cubes, as for a salad.
4. Remove cartilage and bones from pork. Films of fat can be left. Cut the meat into small pieces. You shouldn't make them too small.
5. Mix pork with lard.
6. Season with salt, ground 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 sausage. Stretch the intestine, tie the free end and fill with minced meat. The shell should not be stuffed too tightly, as it may be damaged during heat treatment. So fill all the prepared intestines with pork.
11. Place in the refrigerator for 3-4 hours.
12. Roll up the blanks and connect them into rings.
13. Release the air from them by piercing them with a needle along the entire length. The distance between the holes should be about 2 cm. They are necessary to ensure that the sausages do not burst during heat treatment due to the expansion of heated air.
14. Take a large saucepan, fill it with water and put it on fire. As the liquid boils, add a pinch of salt and a few bay leaves.
15. Place the sausage in the pan, reduce the heat and leave to simmer for 50 minutes.
16. Grease a baking sheet with oil or lard. Preheat the oven to 180 degrees.
17. Place the boiled pieces on a baking sheet and place in 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 intestines according to GOST

This is another example of the classic way to prepare pork sausage. Even novice cooks can master it. Skill in handling intestines when preparing them and filling them with minced meat can be quickly gained in practice. For sausage in a natural casing made from pork intestines, the following components are required:

• 1 kg fat pork;
• 4 kg medium fat pork;
• 8 m 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 cognac;
• 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 preparing homemade pork sausage in the intestines:

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

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

Recipe for sausage in pork intestines with garlic and basil

Homemade pork sausage can be prepared in combination with fresh basil leaves. The seasoning gives the snack a unique, bright aroma. The dish takes several hours to prepare, but the time and effort spent is repaid by the unique taste. For the dish you need to take:

• 1 kg 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 the pork intestines with a meat grinder at minimum speed, holding the sausage with your hand

How to cook homemade sausage from pork intestines:

1. Make minced pork.
2. Peel the garlic, grate it or grind it in a meat grinder.
3. Wash the basil leaves and 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 overnight in a vinegar solution in advance.
7. Fill the intestines with minced pork using a meat grinder and a special attachment.
8. Bandage each sausage.
9. Bake in the oven at +200. Heat treatment time – 50 minutes.

Homemade pork sausage with intestines in the oven

Homemade sausage cannot compare in taste to store-bought sausage. For those who are intimidated by the labor-intensive 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 there is a rupture in the intestine, it must be cut in this place and several small sausages made

Stages of making homemade pork sausage in the intestine:

1. Take the prepared intestines, soak them in cold water, then rinse the inside and outside with running water.
2. Grind lard in a meat grinder.
3. Grind the pepper.
4. Cut the pork into pieces about 1 cm in size.
5. Add lard, garlic gruel, a mixture of peppers, nutmeg and salt to the chopped meat.
6. Pour in about 100 ml of cold water. Mix all.
7. Take a cone, pull the intestine over it, and fill it with pork filling by hand or using a meat grinder.
8. Tie the intestines on both sides and pierce with a needle. The distance between the holes should not be more than 4-5 cm.
9. Take a large saucepan with water, carefully lower the sausage into it, add salt and season with bay leaf.
10. Reduce heat to low and 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 frying pan

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

• 2 kg 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. Utskho-Suneli.

As a seasoning, you can add cumin, thyme, coriander, and paprika to pork sausage.

Actions:

1. Separate the pork from the skin and excess fat, cut into small cubes.
2. Place the chopped minced meat in a bowl, add salt and sprinkle with spices. To stir thoroughly.
3. Squeeze the garlic cloves through a press and combine with the pork.
4. Put the intestines in water, pour in a little vinegar.
5. After they soften and become elastic, wash them off and cut 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. Place homemade sausage in a frying pan and add 100 ml of water.
9. Cook over low heat for an hour.
10. Then fry on each side until a crust forms.

Storage rules

Homemade pork sausage in the gut stays fresh when stored in the refrigerator for up to 10 days. The shelf life can be significantly extended. To do this you need:

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

Under such conditions, homemade sausage in the intestine remains suitable for consumption for up to several months.

There is another method of preserving freshness - freezing.

Conclusion

Every housewife can master the recipe for homemade pork sausage in the intestines 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, which are much healthier than store-bought sausages with many artificial additives.

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