It is rarely to do without sausage, it is sometimes more expensive to buy store, because you never know what it is made of. But real housewives know how to cook this meat dish on their own. Homemade sausage in the slow cooker is tastier and healthier for health.

Pork home sausage in a slow cooker

Homemade sausage in a slow cooker is especially tender from pork. It is so easy to cook that any housewife, even a beginner, will cope with this dish.

Ingredients:

• pork - 1 kg;
• fat - 500 g;
• meteric intestines - 2 pcs.;
• garlic - 10 cloves;
• salt - to taste;
• nutmeg - 1 tsp;
• black pepper - to taste;
• cardamon - 1 tsp;
• coriander - 1 tsp;
• bay leaf - 5 pcs.;
• soy sauce - 100 ml;
• sunflower oil - 2 tbsp. l.

Cooking pork home sausage in a slow cooker:

1. Prepare the guts in advance: soak them in cold water for 2 hours, then clean it well.
2. Cut the meat and lard in small pieces (approximately 1x1 cm).
3. Grind the garlic with the press.
4. Mix meat with garlic and other spices. Mix everything well with your hands, pouring the soy sauce gradually. Leave the finished mass for 2 hours in the refrigerator so that the meat is well marked in spices.
5. If you have a special nozzle for a meat grinder for filling sausage, then it will be easier for you to fill the guts. If there is no such nozzle, then you will have to work a little more. Filling the intestines with a thread every 10-15 cm. Do not fill the guts too tight.
6. So that sausages do not burst during heat treatment, puncture them with a toothpick in several places.
7. Pour sunflower oil into the bowl, put sausages in it and turn on the “Extinguishing” mode for 1 hour. After the end of the process, turn on the "Frying" mode and fry the sausage for 10 minutes on each side.

The delicious homemade pork sausage in a slow cooker is ready.

Blood sausage in a slow cooker

This is an unusual snack, the main ingredient of which is blood (pork, bull or calf). Blood sausage in the slow cooker is tender, juicy and fragrant. Her taste will be appreciated by real gourmets.

Ingredients:

• pork blood - 1 l;
• lard in the filling - 550 g;
• frying fat - 50 g;
• onions - 4 pcs.;
• boiled buckwheat - 500g;
• garlic - 4 cloves;
• milk - 1.5 cups;
• flour - 3 tbsp. l.;
• pork intestines - 2 pcs.;
• salt - to taste;
• black pepper - to taste.

Preparation of blood sausage in a slow cooker:

1. Wlee well pork intestines, clean and soak in cold water for at least 2 hours.
2. Strain pork blood so that there are no clots in it. You can even beat it with a blender.
3. While the guts are soaked, take up minced meat. Pass the lard, garlic and onion through a meat grinder.
4. Boil buckwheat cereal in salted water and cool it. Do not digest to be crumbly.
5. When boiled buckwheat has cooled, mix it with twisted lard, flour, blood and milk. Salt, season with spices and mix well to make the minced meat a homogeneous one. Do not forget that the blood itself is salty, so do not dry the minced meat.
6. Tie one end of the intestine with tight threads. Remove the intestines with minced meat, bandaging it every 15 cm thread. Do not fill the guts tight so that they do not burst during heat treatment. Be sure to pierce the sausage in several places with a toothpick or needle.
7. Melt the bacon in the bowl, put sausage rings, turn on the “Extinguishing” mode for 20 minutes. After the end of the process, turn on the “Frying” mode and fry each ring on both sides of 10 minutes.

Blood sausage in a slow cooker is ready. Serve it both hot with a side dish and cold in the form of a cut.

Boiled sausage in a slow cooker

Today it is difficult to buy in the store a high -quality tasty boiled sausage. But it's not a problem. Homemade boiled sausage in a slow cooker will turn out to be tasty and fragrant, and most importantly, it will be natural, without harmful additives and preservatives.

Ingredients:

• chicken fillet - 1 kg;
• lard (or pieces of pork) - 400 g;
• onions - 4 pcs.;
• garlic - 3 cloves;
• eggs - 1 pc.;
• gelatin - 1 tbsp. l.;
• black pepper - 0.5 tsp;
• muscular nut - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• sanny cereal - 1 tbsp. l.;
• sunflower oil - 2 tbsp. l.

Preparation of home boiled sausage in a slow cooker:

1. Wash the chicken fillet, cut all the veins and fat, then pass twice through a meat grinder with onions and garlic. You should get a creamy homogeneous mass.
2. Cut the fat or pieces of pork finely and combine with chicken minced meat.
3. Add all other ingredients to the resulting minced meat: gelatin, semolina, black pepper, nutmeg, salt, egg and sunflower oil. Mix everything well with your hands so that the ingredients are distributed evenly.
4. Take a baking bag and put the finished minced meat in it. In 2-3 places, pull the package with a thread.
5. Put the bag into the multicooker bowl, pour water so that it covers the sausage completely, turn on the “stew” mode for 2 hours.
6. When the process is completed, remove the bag with the finished sausage from the multicooker and let it cool. Then transfer to the refrigerator to cool.

Homemade boiled sausage in a slow cooker is ready. You can do sandwiches with her, serve with a side dish and use it in salads.

Liver Liver sausage in a slow cooker

The liver Liver sausage is a very tasty and healthy dish. Even if your households do not really like chicken liver, they are unlikely to refuse the liver liver sausage. It can not only be eaten in the form of sausage, but also used as a filling for dumplings, pies and pies.

Ingredients:

• chicken liver - 800 g;
• chicken meat - 400 g;
• eggs - 4 pcs.;
• onions - 1 pc.;
• cream - 2 tbsp. l.;
• gelatin - 2 tbsp. l.;
• salt - to taste;
• muscular nut - 1 tbsp. l.;
• black pepper - 1 tsp;
• cardamon - 1 tsp.

Preparation of liver liver sausage in a slow cooker:

1. Wash the chicken liver and cut the films from it. Separate the chicken meat from the bone, cut into pieces. Pass the liver and pieces of chicken meat through a meat grinder along with the bulb.
2. Combine the meat mass with gelatin, cream, eggs, salt and spices. Mix everything well with your hands. You will get a little liquid minced meat.
3. Take a baking bag, tie one edge with a thread, gently pour the minced meat into it, tie the second end of the bag with a thread. Try not to run a lot of air into the package when filling it with minced meat.
4. Place the package with minced meat in a multicooker bowl, pour it with boiling water, turn on the “Extinguishing” mode for 1.5 hours. When the process ends, let the sausage cool, then transfer it to the refrigerator for 6-7 hours so that it cools well.

The liver Liver sausage in a slow cooker is ready for tasting. Serve it cooled to any side dish or in the form of sandwiches.

Inducy home sausage in a slow cooker

Inducy meat is considered dietary and very useful. Dishes from it can be safely given to children and people who adhere to a healthy diet. Homemade turkey sausage in a slow cooker is juicy and fragrant.

Ingredients:

• turkey meat - 1 kg;
• fat - 150 g;
• garlic - 3 cloves;
• nutmeg --0.5 tsp;
• black pepper - to taste;
• salt - to taste;
• ice water - 100 ml;
• paprika - 1 tsp;
• pork intestines - 2 pcs.

Preparation of home turrets in a slow cooker:

1. Wash well and clean the pork intestines, soak them for 2 hours in cold water with vinegar.
2. Pour water into the bowl and put it in the refrigerator so that it cools well.
3. Wash the meat of turkeys and separate the pulp from the bone. Pass half the pulp along with the skin through a meat grinder. Cut the second half in small pieces.
4. Cut the fat in small pieces.
5. Mix chopped meat, lard and meat, twisted in a meat grinder.
6. Add nutmeg, black pepper, wig and salt to the meat. Mix everything well with your hands.
7. After that, remove the water from the refrigerator and pour it into the minced meat. Mix the minced meat again. Thanks to cold water, the minced meat will become plastic, and the sausage will turn out juicy. Leave the minced meat in the refrigerator for at least 6 hours so that it is well marked.
8. Remove the marinated minced meat from the refrigerator. Add the garlic chopped by the press to it and mix well.
9. Tie the prepared pork guts on one side with a thread and fill with minced meat. Do not fill the intestines too tightly, otherwise they can burst during heat treatment. Every 10-15 cm, bandage the intestines with a thread. You will get two rings, each of several sausages. After completely stuffed the intestines, puncture them with a toothpick in several places.
10. Send the prepared sausages to the multicooker bowl, turn on the “Extinguishing” mode for 30 minutes.
11. After the end of the process, turn on the “Frying” mode and fry each ring on both sides for 10 minutes.

If desired, you can not add lard in turkey sausages and not fry them after cooking, then they will turn out to be dietary.

Sausage in a slow cooker. Video