Homemade sausage in the multivarquet: recipes

The preparation of homemade sausage in a multivark is a simple way to get a quality and useful product. For this you do not need special equipment or knowledge. In this article we will talk about how to cook homemade sausage in a multivariate.

Recipe for chicken sausage

There is nothing difficult to make home-made sausage, all used products are simple and affordable. Consider a recipe from a chicken, although you can use any meat. Or add pork to the chicken. So, let's get started.

What shall we cook from?

Required products:

• Chicken fillet - 0,5 kg.
• Chicken thighs are three pieces.
• Milk - 500 ml.
• Flax flour - one teaspoon.
• Sugar sand - a pinch.
• Pepper black ground - pinch.
• Any seasonings to your liking.
• Salt.

Here, we have a list of products for homemade sausage in a multivark. It remains only to cook.

Step-by-step cooking

How to cook chicken sausage in a multivark?

Step 1. All the meat that we have, it is necessary to thoroughly wash and cleanse the skin. Bones should also be removed, leaving only the flesh. We cut into arbitrary pieces for further grinding.

Step 2. The meat must be ground in a blender or meat grinder.

Step 3. Cooking forcemeat. To do this, previously chopped meat is mixed with pepper, salt and spices. Also add the flour. Minced meat should not have a very thick consistency, so you need to dilute it with a little water and milk.

Step 4. Sausage can be cooked in a natural sheath, food film and sleeve for baking. We will use the latter option. To do this, we tie the sleeve on one side, fill it with minced meat, shape it and fix it from the second side in the same way as the first.

Step 5. Now you have to put the bar in the refrigerator for a couple of hours.

Step 6. We fill the capacity of the multivark with water and put our sausage there, close the lid. Mode choose "multipup" or what you have a universal option. The temperature should be within 90 degrees, the cooking time should be about an hour.

Step 7. When our sausage at home in the multivarquet is ready, it is necessary to get it and cool it. Then we send it to the refrigerator for at least an hour.

Step 8. You can get the sausage, cut it and serve it to the table. It all depends on your tastes, but you can also fry it extra. This sausage goes well with side dishes and vegetable dishes.

That's the whole recipe for homemade sausage in the multivarquet! You can experiment with varieties of meat and spices, thereby creating a new taste of sausage each time.

Recipe for pork-beef sausage

This is another simple and delicious recipe for homemade sausage in a multivark. This option will be a little calorie and sharper. Here we will cook fried sausage, and not boiled.

Necessary ingredients

We will need the following products:

• Pork tenderloin - 0.3 kg.
• Beef tenderloin - 0.3 kg.
• Salo - 0,2 kg.
• Onions - a couple of things.
• Vegetable oil - 70 ml.
• Garlic - five denticles.
• Spices to taste.
• Natural shell for sausage products.

Cooking process

We offer step-by-step instructions for preparing homemade sausage in a multivark.

Step 1. Wash pork and beef. After that, dry and cut into large pieces.

Step 2. Garlic and onions must be cleaned. Cut the products into four pieces.

Step 3. Salo should also be cut into not too large pieces. All cooked products are ground in a meat grinder, while using a nozzle with large holes.

Step 4. Add the prepared spices and mix thoroughly.

Step 5. Then send the received mass back to the meat grinder. Only the nozzle with holes is replaced with a special elongated nozzle. She is put on a sausage casing.

Step 6. While holding the end of the intestine, it should be stuffed with minced meat with the help of a nozzle. After all is already stuffed, you should dress up the resulting sausage in several places. So we get a lot of sausages. You can leave one, a whole sausage. This is already a matter of taste.

Step 7. Pour the pan into the bottom of the multivark vegetable oil and then put the ready-made sausages into it.

Step 8. Before switching on the multivark, it is necessary to pierce the sausage in several places with a sharp object so that it does not burst during cooking.

Step 9. Set the multivark on the "frying" mode and fry the sausage product on each side for about eight minutes.

Step 10. Ready sausages can be served both hot and cold.

About multivark

Dear cooks, you need to consider the parameters of your equipment. All temperature modes are very individual and depend on the power of your equipment, as well as on the features of your multivarker modes. Therefore, for the greatest accuracy, we recommend that you first study a special cookbook that comes with a multivark.

Conclusion

In conclusion, I want to note that cooking a homemade sausage in a multivarquet is not difficult. Such a product is safe from the point of view of additives. There is no chemistry in it. Homemade sausage is suitable for both children and adults. In addition, sausages can be stored for future use and freeze, and if necessary, get it and heat it up. We hope our article was useful to you, and a pleasant appetite!