It is difficult to imagine a feast, and everyday life, without sausage. This dish has long taken an honorable place on the table, but if you buy it in a store, it is not known from which products it is made. In order to doubt it, even homemade sausage can be made in a slow cooker.

Quick home sausages in a slow cooker

Each housewife knows how much effort needs to be made to make a delicious and healthy dish. Prepare from semi -finished products faster, we will find out how and from which products:

• packs of sausages;
• water - 1.5 l.

Cooking process:

1. To prepare sausages, open the packaging, put the sausage in the device bowl. Pierce the shell with a toothpick or fork in several places.
2. Pour water, activate the “Extinguishing” program, put the timer for 40 minutes. If you prepare the pig-hot sausages, put the timer for 60 minutes.
3. After the signal, throw off the lid, check the contents. If all the water is evaporated, turn on the "baking" mode.
4. To get a crust, pour a little oil into the bowl of the device. On the one hand, brown sausage with a closed cover for 3-5 minutes (time depends on the power of the multicooker), turn over to the other side, fry for 5 minutes.
5. When the installed mode is turned off, leave the dish with a closed cover on the heating for about 15 minutes. Disconnect the device.
6. You can serve homemade sausages as in warm, as in cold form. After cooling, remove the sausage in the refrigerator, wrapping in foil.

Homemade sausages of pig-rods in a slow cooker

To prepare a meat dish, you will need to prepare all the products according to the list and follow the recommendations. You will succeed!

The following will need:

• beef and pork - 300 g each;
• fat - 200 g;
• garlic - a clove;
• onions - 1 head;
• seasoning: green basil, sage, oregano - 10 g of each spice;
• oil - 2 tbsp;
• salt - to taste;
• natural shell and thread.

How to cook home sausages yourself:

1. Wash the meat, dry, cut into large pieces to twist in a meat grinder.
2. In a meat grinder, along with meat, you need to skip: lard, onions and garlic.
3. Add spices to the minced meat, salt to taste and mix well.
4. On a meat grinder you need to put a special nozzle for cooking sausage, pull the shell. It is necessary to fill the shell with minced meat, bandage with threads, every 15-20 cm.
5. Lower the sausage into the multicooker bowl, pierce with a fork in several places, pour water to cover the sausage. Install the “Extinguishing” option for 1 hour. Cook to the signal.
6. Then you need to drain the water and carefully shift almost ready -made sausages to the dish.
7. Then - wash the bowl, wipe your leisure, pour oil. Activate the program "Frying" or "Baking".
8. Dip the sausages, cook for 10-15 minutes until a brood is formed on each side.
9. Then leave sausages with a closed lid in the “heating” mode for 20 minutes so that the crust is soft and does not burst. If you want ruddy sausages to be crispy, this item can be skipped.
10. Serve slightly chilled or cold to any side dish.

Homemade sausages in multicooker piquant

Another recipe for cooking a meat dish at home. This time, sausages will turn out very fragrant and juicy.

We will cook from this set of products:

• pW-GIVEN BASSH-800 g;
• garlic-4 cloves (can be replaced with dried granular);
• wine balsamic vinegar - 1 tbsp.;
• salt - 1 tsp no hill;
• surrixing: black pepper of ground, coriander, nutmeg and ginger - only 1/3 of the member. spices;
• dried barberry - 5 g;
• natural shell and thread.

How to cook:

1. Garlic needs to be passed through the press, add to the minced meat.
2. Salt minced meat, pour a mixture of spices, mix again.
3. Rinse the guts well under the tap or soak for half an hour. Rinse the intestines carefully so as not to break.
4. It is advisable to cut each shell into several parts, since filling with minced meat will be easier. If you use a nozzle for a meat grinder, this process will not seem so time -consuming to you.
5. Tie the tip of each sausage on a knot. Then bandage with durable threads on both sides and as they stuff, fold on a plate.
6. When the work is completed, put in a slow cooker and make several punctures with a toothpick.
7. Pour hot water into the slow cooker so that it covers sausages. Install the “Extinguishing” program for 60 minutes.
8. If desired, you can brown on both sides each sausage in the "baking" or "frying" mode in vegetable oil.
9. After cooling, put the finished dish into the refrigerator and use for 3-5 days.

Homemade sausages in multicooker "Maggi"

Many housewives noticed that bags are sold in stores for making home sausage. But they don’t know how to cook. In a slow cooker, this process will not take much time.

Prepare before work:

• "Maggi" for home sausage - 2 packages;
• any meat minced meat (you can mix) - 0.5 kg;
• water - approximately 1 l.;
• threads.

Cooking meat dish:

1. Place the minced meat in a bowl, open 2 bags and add to the minced meat, mix well. Try to salt, add to your taste if it seems to you that the mass is not salty enough.
2. Divide the minced meat into 2 equal parts.
3. Remove the shell out of the “Maggie” packaging, fill it with minced meat, bandaging it with threads to make sausages of the same size. Of the 2 packages, 4 large or 8 small sausages should be obtained. Do not stuff the shell tight so that it does not burst when cooking.
4. Fold the semi -finished products into the bowl of the device, pour hot water.
5. Cook the dish in the “Extinguishing” mode for 20 minutes, then switch to the “Baking” option and cook for another 20 minutes (10 minutes each).
6. After cooling, transfer sausages to the container, store in the refrigerator.

Homemade sausages in a slow cooker. Cook chicken sausages

The recipe for those who do not want to mess with the intestines, because they need to be able to clean them correctly and then fill them with minced meat. In order not to spend a lot of time on preparation, in this recipe, instead of a natural shell, we will use the food film. Sausages will turn out juicy and tasty.

List products:

• chicken fillet - 600 g;
• onions - head;
• eggs - 1 pc.;
• butter - 50 g;
• milk - 100 ml;
• seasonings and salt - to taste;
• garlic - 1 or 2 cloves;
• food film and threads.

Cooking process:

1. The meat must be washed, cut into large pieces.
2. Peel the onion, cut into 4 parts.
3. Skip the meat with onions through a meat grinder, drive an egg into the minced meat, add soft butter, garlic, passed through a press, milk, salt and spices. The mass needs to be kneaded well.
4. Turn the edge of the food film, fix it so that it does not twist. Put several tablespoons of minced meat on the edge, wrap in the film for 2-3 turns. Cut the film, tie the edges with thread or knot.
5. Fold all sausages into the multicooker bowl, pour warm water (about 1 l), install the “Soup” or “Extinguishing” option for 40 minutes.
6. After the signal, the dish is ready, it needs to be cooled and then removed the film. After cooling, for 3-4 hours, sausages will turn out to be dense and will keep shape well.

Homemade sausages in a slow cooker. How to make a "blood"

Many housewives share the recipe for this popular dish. Some have long been able to make a bloodstream at home, but this type of sausage products can be prepared in a slow cooker.

We learn the list of products:

• fresh pork blood - 1 l;
• fat - 500 g;
• fry fat - 50 g;
• milk - 1.5 cups;
• garlic - 4 cloves;
• onions - head;
• buckwheat porridge - 500 g;
• pork intestines - 2 pcs.;
• salt and spices are to taste.

Cooking a delicious dish:

1. Rinse the intestines under running water and clean. Then put in a bowl, pour cold water, leave for 2 hours.
2. Strain blood through a sieve to get rid of clots. If there are many, beat with a blender.
3. Boil buckwheat in slightly salted water, cool. Buckwheat should be crumbly.
4. Through a meat grinder you need to skip lard, onions and garlic.
5. Mix buckwheat with fat, add milk and blood, mix well. Salt and season with your favorite spices, mix again. It is necessary that the mass is homogeneous. Add salt to a minimum, as pork blood itself is salty.
6. Fill in minced meat not tight, since when cooking, sausages can be tasted. In several places you need to pierce the semi -finished product with a fork or toothpick.
7. Pour warm boiled water into the bowl so that it covers the sausage. Cook for 40 minutes in the "extinguishing" mode. Then wash and dry the cooking container, transferring the sausage to the plate.
8. Put pieces of fat to the bottom in a multicooker bowl. Activate the "Frying" mode when the lard melts, lay out sausages. Cook the sausage for 20 minutes. Fry first on one side for 10 minutes, then turn over and cook on the other side the same amount.
9. Leave the sausage in the slow cooker with a closed cover on the "heating" for 40 minutes. After cooling, serve to the table. Keep the finished dish in the refrigerator.

Homemade sausages in a slow cooker. Blood sausage

We offer to master another recipe for making blood sausage at home without the use of a natural shell. It will turn out to cope with the task faster.

Products:

• fresh pork blood - 3 l;
• fresh fat - 1 kg;
• calf liver - 1 kg;
• buckwheat - 350 g;
• salt, spices - to taste;
• cream (fat content of 20%) - 200 ml.

How to cook sausage:

1. The liver must be boiled (you can in a saucepan on a stove or in a slow cooker). If in a slow cooker - the "soup" mode, put the timer for 40 minutes.
2. Rinse buckwheat, pour 2 glasses of water, add 1 tsp. Salt without a hill. Boil in "cereals" (time will be set automatically).
3. Blood must be filtered, clots can be broken by a blender or passing through a meat grinder.
4. The fat must be twisted in a meat grinder.
5. Combine all components (buckwheat - cool), add spices and salt, mix. You can use the mixer.
6. Divide the mass into 2 equal parts, pour one part into the multicooker bowl. Cook in the “Extinguishing” mode for 40 minutes, then switch the device to the “baking” mode for 20 minutes.
7. After the signal, check the readiness of the dish with a toothpick. If the blood is not baked, you need to extend the time.
8. The finished dish must be removed from the mold, transferred to a plate - leave to cool. Then wash the shape and place the remaining minced meat in shape.
9. The finished dish can be cut into portioned pieces and stored in the refrigerator.

Homemade sausages in a slow cooker. Cooking liver sausage

Many of us miss the hepatic sausage. It used to be sold in stores for a penny. Now you will not see one in the store, but the one that is sold is not so tasty.

List of components:

• chicken liver - 800 g;
• chicken breast - 400 g;
• eggs - 4 pcs.;
• onions - 1 pc.;
• cream - 2 tbsp;
• gelatin - 2 tbsp.;
• baking bag or natural shell and thread.
• salt-pinch;
• mix spices: cardamom, pepper, nutmeg - to taste.

Sequencing:

1. Wash the meat, rinse the liver under the tap, dry.
2. Cut the prepared foods, chop with a blender or pass through a meat grinder.
3. Pull the eggs into the minced meat, add the rest of the products, mix.
4. In a small amount of hot water, dissolve gelatin, leave for 7-10 minutes until completely dissolved. Enter minced meat, mix. The mass will be rare, nothing else needs to be added.
5. Flame the shell or place the minced meat in a baking bag. Fix the ends with threads.
6. Put the workpiece in the bowl, add boiling water (it must cover the semi -finished product completely). Install the “Extinguishing” mode, set the timer for 60 minutes, then reprogram the device - set the “Baking” program and the time for 20 minutes.
7. After cooking, leave the sausages in the bowl to cool. Transfer the cooled product to the container, store in the refrigerator.

Homemade sausages in a slow cooker. Video