Домашние колбаски из свинины — 10 пошаговых фото в рецепте

Домашняя колбаса — это всегда вкусно и сытно. Её можно приготовить и на повседневный, и на праздничный стол. Сегодня предлагаю рецепт домашних колбасок из свинины. Отведать кусочек такого мясного блюда не откажется никто, я в этом полностью уверена. Приготовьте такие колбаски и порадуйте своих близких. 

Ингредиенты

Для приготовления домашних колбасок из свинины потребуется:

сало свежее (без шкуры) — 80 г;

мякоть свинины — 500 г;

лук репчатый — 1-2 шт.;

чеснок — 3 зубчика;

соль — по вкусу;

чёрный молотый перец — по вкусу;

свиные кишки — около 1 метра;

растительное масло для жарки.

Этапы приготовления

Мясо свинины перемолоть на мясорубке вместе с салом,  

луком и чесноком. 

Посолить и поперчить по вкусу. Хорошо перемешать полученный мясной фарш. 

Наполнить мясным фаршем помытые и почищенные кишки. Чтобы почистить кишки, для начала их нужно вывернуть (я это делаю с помощью гладкой деревянной палочки, подцепляю ею край кишки и протягиваю насквозь, пока кишка не вывернется). Затем на 2 часа засыпать солью (на 1 метр кишок нужно 3-4 столовых ложки соли). После этого соль смыть и тупой стороной ножа соскрести эпителий внутри кишок (они  должны стать абсолютно прозрачными, белыми, тонкими). Затем снова хорошо их промыть водой.  Для наполнения кишок удобно использовать насадку на мясорубку для приготовления колбасок. На насадку надеть кишку. Противоположный конец завязать ниткой. Небольшими порциями сквозь насадку наполнить свиным фаршем оболочку. Второй конец наполненной оболочки тоже завязать ниткой. Получится мясная колбаска. Сильно плотно кишку наполнять не нужно, чтобы она не лопнула. Аналогично сформировать остальные домашние колбаски из свинины.

По всей длине колбасок сделать иголкой проколы, чтобы в процессе приготовления они не лопнули. 

Опустить  колбасу в кипящую подсоленную воду и проварить 7-10 минут.

Достать  из кастрюли и полотенцем убрать с колбасок излишки воды. На сковороде разогреть небольшое количество растительного масла и обжарить колбасу с двух сторон до румяной корочки (примерно по 2-3 минуты с каждой стороны). 

Безумно вкусные домашние колбаски из свинины готовы. 

Можно подавать как в горячем, так и в охлаждённом виде, с горчицей, хреном или кетчупом. 

Приятного аппетита!

90000 Pork Sausage Recipes — Allrecipes.com 90001 Skip to main content New this month 90002 90003 Follow us on: 90004 90003 90004 90003 90004 90003 90004 90003 90004 90013 Get the Allrecipes magazine 90002 90003 90004 90003 BROWSE 90004 90019 90020 Ingredient Search 90021 90004 90023 90004 90025 90004 90003 Create a profile 90004 90029 90004 90031 90004 90033 90004 90013 90036 90037 ✕ 90004 90013 + 90036 90041 ✕ 90004 90013 — 90020 Go 90021 90002 90003 90048 Meal Type 90049 90002 90003 Appetizers & Snacks 90004 90003 Breakfast & Brunch 90004 90003 Desserts 90004 90003 Dinner 90004 90003 Drinks 90004 90013 90004 90003 90048 Ingredient 90049 90002 90003 Beef 90004 90003 Chicken 90004 90003 Pasta 90004 90003 Pork 90004 90003 Salmon 90004 90013 90004 90003 90048 Diet & Health 90049 90002 90003 Diabetic 90004 90003 Gluten Free 90004 90003 Healthy 90004 90003 Low Calorie 90004 90003 Low Fat 90004 90013 90004 90003 90048 Seasonal 90049 90002 90003 Summer Recipes 90004 90003 Carnival and Fair Food 90004 90003 Labor Day 90004 90003 Back to School 90004 90003 More Holidays and Events 90004 90013 90004 90003 90048 Dish Type 90049 90002 90003 Breads 90004 90003 Cakes 90004 90003 Salads 90004 90003 Smoothies 90004 90003 Soups, Stews & Chili 90004 90013 90004 90003 90048 Cooking Style 90049 90002 90003 BBQ & Grilling 90004 90003 Quick & Easy 90004 90003 Slow Cooker 90004 90003 Vegan 90004 90003 Vegetarian 90004 90013 90004 90003 90048 World Cuisine 90049 90002 90003 Asian 90004 90003 Indian 90004 90003 Italian 90004 90003 Mexican 90004 90003 Southern 90004 90013 90004 90003 90048 Special Collections 90049 90002 90003 Quarantine Cooking 90004 90003 Food Wishes with Chef John 90004 90003 Allrecipes Magazine Recipes 90004 90003 Our Newest Recipes 90004 90003 Trusted Brands 90004 90013 90004 90013 All Categories 90002 90177 Feed 90004 90179 Profile 90004 90181 Favorites 90004 90183 Friends 90004 90185 Shopping List 90004 90187 Settings 90004 90013 90020 Sign In 90191 or 90192 Sign Up 90021 90002 90003 Browse Recipes 90004 90197 90002 90003 Meal Type 90002 90003 Appetizers & Snacks 90004 90003 Breakfast & Brunch 90004 90003 Desserts 90004 90003 Dinner 90004 90003 Drinks 90004 90013 90004 90003 Ingredient 90002 90003 Beef 90004 90003 Chicken 90004 90003 Pasta 90004 90003 Pork 90004 90003 90004 90013 90004 90013 90004 90013.90000 Handmade Pork Sausages | Buy Sausages Online 90001 90002 Our best-selling butcher’s sausages 90003 90004 90005 At least 80% pork shoulder 90006 90005 Hand made here in our Inverurie butchery 90006 90005 Meaty, juicy and delicious! 90006 90011 90004 90005 90002 Code: GRA594 90003 90006 90005 90002 Price per kg: 90003 90006 90005 90002 Item weight: 90003 90006 90005 90002 Servings: 90003 90006 90011 90002 Box Contains: 90003 90004 90005 packs of 4 (280g) or packs of 6 (420g) 90006 90011 90002 Juicy and tasty, made with 80% pure pork shoulder, our Butchers make our Sausages by hand, right here in Aberdeenshire.Try grilling or on the barbecue, served with a mustard mayonnaise. 90003 90002 GBP 90003 90002 product 90003 90002 https://www.donaldrussell.com/pork-sausages.html 27485 Pork Sausages https://www.donaldrussell.com/media/catalog/product/p/o/pork-sausages-new-craft-image.jpg 2.3 2.3 GBP InStock / Pork / Sausages / Classics / Essentials / Barbecue / Pork / Sausages / Offers / Customer Favourites

Our best-selling butcher’s sausages

Juicy and tasty, made with 80% pure pork shoulder, our Butchers make our Sausages by hand, right here in Aberdeenshire.Try grilling or on the barbecue, served with a mustard mayonnaise. GBP 0 0 configurable from £ 2.30 from £ 8.21 per kg 31646 Pork Sausages-280g-x 2 4.6 4.6 InStock 280g x 2 27481 Pork Sausages 13.8 13.8 InStock 280g x 6 27483 Pork Sausages 9.2 9.2 InStock 280g x 4 27484 Pork Sausages 2.3 2.3 https://www.donaldrussell.com/media/catalog/product/no_selection InStock 280g x 1 28462 Pork Sausages 3.45 3.45 https://www.donaldrussell.com/media/catalog/product/p/o/pork-sausage-4_10.jpg InStock 420g x 1 28525 Pork Sausages 27.6 27.6 https://www.donaldrussell.com/media/catalog/product/no_selection InStock 420g x 8 28546 Pork Sausages 20.7 20.7 https://www.donaldrussell.com/media/catalog/product/no_selection InStock 420g x 6 28559 Pork Sausages 13.8 13.8 https://www.donaldrussell.com/media/catalog/product/no_selection InStock 420g x 4 30651 Pork Sausages 18.4 18.4 InStock 280g x 8 No Sausages BBQ, Pork Denmark UK Indoor Reared Danish Product Standard GRA594 D740 90003 90002 / Pork / Sausages / Classics 229 133 Classics https://www.donaldrussell.com/pork/sausages/classics.html 4 90003 .90000 Homemade Freeform Pork Sausages (Without Casing) 90001 90002 Minced pork appear very often in our daily meals because they thaw easily (I always freeze them in 100-gram portions) and are extremely versatile — I use them in soups, stir-frys, meatballs … Whenever I stock up from our butcher, instead of getting the pre-ground minced pork (which are usually quite fatty), I will request for a separate lean piece of meat to be ground into mince. That way, the mince will not contain as much fat. However, when X picked up some minced pork last month, he forgot to request for a lean cut, so this batch of minced pork was a tad too fatty for us and I did not really want to use it in our daily meals.90003 90002 So, I was reading The Food Lab by J. Kenji López-Alt (my current favourite cookbook!) Last week and was on the chapter on 90005 90006 sausages 90007 90008, when I noted that Kenji recommended using 90005 90006 at least 20% of fat 90007 90008 by weight in a sausage! Though I’m not sure if my minced pork has that much fat, I knew pork sausages will be the best way to use up this batch of minced pork. 90003 90002 90015 90003 90002 I will not go deep into the science of sausages because Kenji explained everything there is about the type of meat, the amount of fat and salt and how to grind the meat etc in the book.The key is simply to use 90006 good quality meat with at least 20% of fat 90007, 90006 ample amount of salt (salt should weight 1 to 2% of the meat’s weight) 90007 and to give the meat 90006 time to marinate and for the salt to break down the muscle proteins 90007 to create 90005 90006 delicious, flavourful and juicy sausages 90007 90008. 90003 90029 90002 Pan-fried sausages with scrambled eggs and sautéed Portobello mushrooms 90003 90002 I adapted the pork sausages recipe from Kenji’s Maple-Sage Breakfast Sausages, swapping the sage with freshly minced flat-leaf parsley instead.I do not have sausage casings so the sausages are formed by hand into a log shape. Both pan-frying and baking the sausages work but I love the convenience of just leaving the sausages in the oven and forget about them (after setting the timer of course) even though they take a longer time to cook. 90003 90002 In terms of taste, the pork sausages taste just like the classics — a little spicy and a little garlicky. The maple taste was not very noticeable so I guess I will omit it the next time or swap it with honey.The lack of sausage casings made them taste less like sausages, and more like 90005 ćevapi 90008, 90005 90008 a type of skinless sausage common in southeastern Europe (Balkans). Nevertheless they still tasted extremely delicious! 90003 90040 90002 Baked pork sausages with Greek yogurt sauce 90003 90002 We had the pork sausages with scrambled eggs and sautéed Portobello mushrooms for a weekend brunch and I had the remaining over the week as lunch with arugula and a simple Greek yogurt sauce (recipe also included at the end!).The combination with the arugula and yogurt sauce really reminds me of our holidays in Balkans and I think I prefer this way of enjoying the pork sausages! 90003 90002 And now I can not wait to stock up more minced meat to give different sausage flavours a try! 90003 90047 90002 Enjoy it plain or with some other delicious sides! 90003 90050 90002 Homemade Freeform Pork Sausages 90003 90002 90003 90055 90002 Inactive time: Overnight to marinate the minced pork. 90057 Cooking time will increase if sausages are baked instead of pan-fried.90003 90002 Yield: Makes 8 sausages (serves 4) 90003 90002 Ingredients 90003 90063 90064 500 grams minced pork (with 10 to 20% fat) 90065 90064 7 grams fine sea salt (1½ teaspoons) 90065 90064 1 clove garlic, peeled and minced 90065 90064 2 tablespoons freshly minced herbs (I used flat-leaf parsley) 90065 90064 1 tablespoon maple syrup 90065 90064 ½ to 1 teaspoon chili flakes 90065 90064 ½ teaspoon ground black pepper 90065 90078 90002 Method 90003 90002 The Night Before 90003 90083 90084 Combine all the ingredients together in a mixing bowl.Mix well with a spoon or with your clean hands. Cover the bowl with clingfilm and refrigerate overnight. 90065 90086 90002 Shaping 90003 90083 90084 Take out the sausage mixture from the refrigerator and using your hand, stir and squeeze the sausage mixture until the mixture is slightly sticky. If the sausage mixture is too cold for your hand, set aside for 15 to 30 minutes to let the mixture come to room temperature. Alternatively, mix the sausage mixture with a stand mixer fixed with a paddle attachment on medium speed until the mixture is slightly sticky.Divide the sausage mixture into 8 portions (about 70 grams per sausage). 90065 90084 Line a baking sheet / large plate with parchment paper / silpat. 90065 90084 Take a portion of sausage mixture and form into a ball. Using your dominant hand to hold the meatball, slap it hard against the palm of the other hand several times to compact the meat and to get rid of air pockets. 90065 90084 Roll the ball of sausage mixture between your hands to form a log shape about 1.5-inch (4-cm) thick. You can make it thinner if you like but do not make the sausages too thick otherwise it will be hard to cook the sausage evenly.90065 90084 Place the shaped sausage onto the lined baking sheet / plate and repeat until all sausages are formed. 90065 90086 90002 Freezing 90003 90083 90084 Freeze the sausages (without covering them) until they are frozen solid, about 1 hour. Transfer the sausages into a ziploc bag and use the sausages within 3 months. 90065 90086 90002 Pan-Frying 90003 90083 90084 If the sausages are frozen, thaw the sausages completely (preferably overnight in the refrigerator) before cooking.90065 90084 Heat a frying pan over medium heat. If your pan is not non-stick, you can add a bit of oil to prevent the meat from sticking to the bottom of the pan. 90065 90084 Add in the sausages in a single layer (without touching each other) and cook for 5 minutes until well-browned. If the bottom is burning, turn the heat down. Flip to the other side and cook for another 5 minutes until browned. Turn the sausages to the sides and cook for 2 to 3 minutes on each side. Serve hot. 90065 90086 90002 Baking 90003 90083 90084 90006 Thawed sausages: 90007 Preheat oven to 200C / 400F.Place the sausages on a lined baking sheet and bake for 20 to 30 minutes until browned all over and the top a little crispy. 90065 90084 90006 Frozen sausages: 90007 No need to preheat the oven. Place the sausages on a lined baking sheet, stick them into the cold oven and turn the oven to 200C / 400F. Bake for 40 to 45 minutes until browned all over and the top a little crispy. 90065 90086 90002 3.5.3226 90003 90057 90002 Homemade Freeform Pork Sausages 90003 90002 90003 90136 90002 Ingredients 90003 90063 90064 8 tablespoons plain Greek yogurt (1/2 cup) 90065 90064 1 garlic clove, peeled and minced (optional) 90065 90064 1 tablespoon extra-virgin olive oil 90065 90064 1 tablespoon lemon / lime juice (preferably freshly squeezed) 90065 90064 1 tablespoon freshly minced coriander / mint 90065 90078 90002 Method 90003 90083 90084 Whisk all ingredients together in a small bowl.Serve with the sausages. 90065 90086 90002 3.5.3226 90003 90159 Like this: 90160 90002 Like Loading … 90003 90002 90159 90005 Related 90008 90160 90003 .90000 Delicious pork sausages | SteaksAndGame.com 90001 90002 As long as we’ve been raising and eating pigs, us lucky humans have been enjoying pork sausages. Steaks and Game’s selection of plump pork sausages is stuffed with all manner of delicious flavors. The world of sausages is wide (and delicious!), But we worked made sure you got all you favorites and some delicious wild cards in there — like British Bangers and succulent French boudins, to name a couple. We get our links from the best charcuteries, so your brats are always fresh.90003 90002 Select a Pork Category 90003 View All Pork Berkshire Pork — Kurobuta Tenderloin Loins and Chops Ribs Legs and Ham Osso Bucco Bacon Burgers and Grinds Other Cuts Wild Boar Tenderloin Loins and Chops Ribs Legs Osso Bucco Bacon Burgers and Grinds Sausages Other Cuts Shoulder Other Pork Items Bacon Pork Sausages Sakura Duroc Pork Iberico Pork Suckling / Roasting Pigs 90002 Sort byHighest Rated Most Popular Price (High to Low) Price (Low to High) Alphabetically (A-Z) Alphabetically (Z-A) 90003 90002 More Filters 90003 1 — 5 of 5 products: 90002 Select Products To Display Per Page 90003 28 56 84 All 90012 90002 from United States by Broadleaf 90003 90002 Our Cajun specialty, this sausage is smoky, perfectly seasoned and spicy — but not hot — all in a natural pork casing.Perfect for Po Boys and Gumbo. 90003 90002 90003 90002 Select Product Size 90003 $ 8.49 • 12 oz pack, 4 links $ 88.29 • 12 x 12 oz pack, 4 links 90021 90002 from United States by Broadleaf 90003 90002 If you’re looking to satiate your anglophile cravings for hearty bangers and mash, you need to start with this classic and authentic British sausage.90003 90002 90003 90002 Select Product Size 90003 $ 12.47 • 1 lb pack, 8 links $ 108.50 • 10 x 1 lb pack, 8 links 90030 90002 from United States by Fabrique Delices 90003 90002 90003 90002 Select Product Size 90003 $ 18.54 • pack of 4 — 16 oz $ 151.40 • 10 x pack of 4 — 16 oz 90037 90002 from United States by Fabrique Delices 90003 90002 90003 90002 Select Product Size 90003 $ 16.34 • pack of 4 — 16 oz $ 131.60 • 10 x pack of 4 — 16 oz 90044 90002 from United States by Fabrique Delices 90003 90002 90003 90002 Select Product Size 90003 $ 24.08 • 1.5 lb piece $ 232.20 • 12 x 1.5 lb piece .