Homemade pork sausage

Pork 744 Last Update: Jul 08, 2021 Created: Jul 08, 2021 0 0 0
Homemade pork sausage
  • Serves: 10 People
  • Prepare Time: 24 hr
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy
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When was the last time you ate a real homemade sausage? Most people run to the shops, buy ready-made smoked or boiled semi-finished products, without even thinking about what they eat and whether there is meat in such a sausage. Homemade pork sausage is a great alternative to store options - juicy, tender and real!

Ingredients

Directions

  1. To begin with, choose a suitable meat for the sausage, it should be of medium fat, with a small touch of lard so that the sausage is not too greasy, but not too dry, the ideal option is a pork shoulder, loin, brisket or neck. Rinse the meat under running water, pat dry with paper kitchen towels and place on a cutting board. Now make sure that there are no small bones on the piece of pork that may remain after cutting the pig, if any, cut them with a knife, as well as remove the veins. Then cut the meat into medium pieces, their size is not essential, the main thing is that the pieces fit freely into the neck of the meat grinder. Put the slicing in a deep bowl.
  2. Now install a meat grinder on the kitchen table with a large grill, it does not matter, it is automatic or manual. Place a deep bowl under the meat grinder and chop the sliced ​​meat through it. After in a bowl with minced meat, add all the ingredients listed in the ingredients for sausage, salt to taste, pre-cooled pure distilled water and mix the ingredients thoroughly with a tablespoon until smooth. Then cover the bowl with plastic wrap and refrigerate for 12 hours. It is better to make a blank from evening to night.
  3. At the end of the required time, open the package with the cleaned pork intestines. Get the amount you need, sprinkle the rest of the intestine with an extra portion of salt and send in the freezer. Put the intestines that you set aside for cooking the sausage in a bowl and soak in cold running water for 30 minutes to get the salt out. Then rinse thoroughly, then take a funnel, insert it into one end of the intestine, and let a stream of cold running water into it, rinsing the intestine inside. This process will allow you to see if there are holes in the intestines, as well as wash away the remnants of salt. Now put the intestines in a colander and leave it in the sink, let the excess liquid drain from the prepared semi-finished products. Keep them in this state for no more than 5 minutes, the intestines should be slightly moist while you start stuffing them, this will reduce the amount of air that wakes up to enter the intestines with minced meat.
  4. Now remove the bowl of minced meat from the refrigerator and remove the plastic wrap from it. Install an electric or manual meat grinder on the kitchen table with a special nozzle for cooking sausages. On the neck of the nozzle completely stretch the intestine, and tie the end in a knot or tie a thick thread, twine. Put minced meat in the neck of the kitchen appliance with a tablespoon. Then run the meat grinder for 5 seconds, slightly pushing the intestine, which will begin to fill with minced meat.
  5. Take a thin needle and make a few punctures near the connected part of the intestine to let out air. Now decide on the desired length of the sausage and start stuffing the intestine to the selected size. After each portion, tie the sausage with a thick thread or twist the intestine into a knot, if desired, you can cook or a solid sausage ring or small sausages. After you have formed the whole sausage, make frequent punctures on it with a needle to let air out, put in a deep bowl, cover the container with plastic wrap and refrigerate for 12 hours.
  6. after 12 hours, turn the stove to medium and place on a pan half full of ordinary running water. Add to the container a bay leaf, black pepper peas, peeled and washed onions, as well as washed parsley and dill. Heat the liquid to 70 degrees, without pressing to boil and very gently, dip the raw sausages in water. Cook the semi-finished products for 15 - 20 minutes. At the end of the required time, turn off the stove and leave the sausage in the water for 10-15 minutes to make it juicy. Then use a skimmer to remove the boiled products from the pan, transfer them to a deep bowl and drain to room temperature.
  7. Then act as desired, you can wrap the sausage in cling film, then in aluminum foil and send in the freezer. This sausage can be stored for 3 weeks and used as desired. It is best to bake cold in an oven preheated from 200 to 220 degrees for 35 - 40 minutes, periodically turning it in different directions for better baking. Fresh cooked sausage can also be baked in the oven, but for 20 - 25 minutes, because it is still very tender, not infused. Can it be packed and put in the refrigerator, where it can be stored for 3-4 days.
  8. A more practical option is frying. Turn the stove to medium and place a frying pan with a small amount of any fat you like. It can be both vegetable, milk and animal fats, the amount of which also depends on your desire, you want a sausage fatter or drier. Transfer the sausages to a preheated but not hot pan and fry on all sides until tenderly golden, turning the meat products from one side to the other with two kitchen spatulas. It will take you about 5-7 minutes to fry the sausages. If desired, you can steam it under the lid.
  9. You can also fry grilled sausages until golden brown, which will take about 10 minutes. Put the finished products on a plate and enjoy. Fried sausage can be filled with melted lard and put in the refrigerator, in this form. Homemade pork sausage is served hot. After pre-cooking it is baked or fried in a pan to the desired color. Any garnish will approach this dish, beginning with boiled groats, pasta and rice and finishing with boiled, baked, steamed vegetables, and also salads from fresh vegetables. Cold beer or sweet wine will be an ideal aperitif for such sausages. Get ready with pleasure!
  10. Bon appetit!

Homemade pork sausage



  • Serves: 10 People
  • Prepare Time: 24 hr
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy

When was the last time you ate a real homemade sausage? Most people run to the shops, buy ready-made smoked or boiled semi-finished products, without even thinking about what they eat and whether there is meat in such a sausage. Homemade pork sausage is a great alternative to store options - juicy, tender and real!

Ingredients

Directions

  1. To begin with, choose a suitable meat for the sausage, it should be of medium fat, with a small touch of lard so that the sausage is not too greasy, but not too dry, the ideal option is a pork shoulder, loin, brisket or neck. Rinse the meat under running water, pat dry with paper kitchen towels and place on a cutting board. Now make sure that there are no small bones on the piece of pork that may remain after cutting the pig, if any, cut them with a knife, as well as remove the veins. Then cut the meat into medium pieces, their size is not essential, the main thing is that the pieces fit freely into the neck of the meat grinder. Put the slicing in a deep bowl.
  2. Now install a meat grinder on the kitchen table with a large grill, it does not matter, it is automatic or manual. Place a deep bowl under the meat grinder and chop the sliced ​​meat through it. After in a bowl with minced meat, add all the ingredients listed in the ingredients for sausage, salt to taste, pre-cooled pure distilled water and mix the ingredients thoroughly with a tablespoon until smooth. Then cover the bowl with plastic wrap and refrigerate for 12 hours. It is better to make a blank from evening to night.
  3. At the end of the required time, open the package with the cleaned pork intestines. Get the amount you need, sprinkle the rest of the intestine with an extra portion of salt and send in the freezer. Put the intestines that you set aside for cooking the sausage in a bowl and soak in cold running water for 30 minutes to get the salt out. Then rinse thoroughly, then take a funnel, insert it into one end of the intestine, and let a stream of cold running water into it, rinsing the intestine inside. This process will allow you to see if there are holes in the intestines, as well as wash away the remnants of salt. Now put the intestines in a colander and leave it in the sink, let the excess liquid drain from the prepared semi-finished products. Keep them in this state for no more than 5 minutes, the intestines should be slightly moist while you start stuffing them, this will reduce the amount of air that wakes up to enter the intestines with minced meat.
  4. Now remove the bowl of minced meat from the refrigerator and remove the plastic wrap from it. Install an electric or manual meat grinder on the kitchen table with a special nozzle for cooking sausages. On the neck of the nozzle completely stretch the intestine, and tie the end in a knot or tie a thick thread, twine. Put minced meat in the neck of the kitchen appliance with a tablespoon. Then run the meat grinder for 5 seconds, slightly pushing the intestine, which will begin to fill with minced meat.
  5. Take a thin needle and make a few punctures near the connected part of the intestine to let out air. Now decide on the desired length of the sausage and start stuffing the intestine to the selected size. After each portion, tie the sausage with a thick thread or twist the intestine into a knot, if desired, you can cook or a solid sausage ring or small sausages. After you have formed the whole sausage, make frequent punctures on it with a needle to let air out, put in a deep bowl, cover the container with plastic wrap and refrigerate for 12 hours.
  6. after 12 hours, turn the stove to medium and place on a pan half full of ordinary running water. Add to the container a bay leaf, black pepper peas, peeled and washed onions, as well as washed parsley and dill. Heat the liquid to 70 degrees, without pressing to boil and very gently, dip the raw sausages in water. Cook the semi-finished products for 15 - 20 minutes. At the end of the required time, turn off the stove and leave the sausage in the water for 10-15 minutes to make it juicy. Then use a skimmer to remove the boiled products from the pan, transfer them to a deep bowl and drain to room temperature.
  7. Then act as desired, you can wrap the sausage in cling film, then in aluminum foil and send in the freezer. This sausage can be stored for 3 weeks and used as desired. It is best to bake cold in an oven preheated from 200 to 220 degrees for 35 - 40 minutes, periodically turning it in different directions for better baking. Fresh cooked sausage can also be baked in the oven, but for 20 - 25 minutes, because it is still very tender, not infused. Can it be packed and put in the refrigerator, where it can be stored for 3-4 days.
  8. A more practical option is frying. Turn the stove to medium and place a frying pan with a small amount of any fat you like. It can be both vegetable, milk and animal fats, the amount of which also depends on your desire, you want a sausage fatter or drier. Transfer the sausages to a preheated but not hot pan and fry on all sides until tenderly golden, turning the meat products from one side to the other with two kitchen spatulas. It will take you about 5-7 minutes to fry the sausages. If desired, you can steam it under the lid.
  9. You can also fry grilled sausages until golden brown, which will take about 10 minutes. Put the finished products on a plate and enjoy. Fried sausage can be filled with melted lard and put in the refrigerator, in this form. Homemade pork sausage is served hot. After pre-cooking it is baked or fried in a pan to the desired color. Any garnish will approach this dish, beginning with boiled groats, pasta and rice and finishing with boiled, baked, steamed vegetables, and also salads from fresh vegetables. Cold beer or sweet wine will be an ideal aperitif for such sausages. Get ready with pleasure!
  10. Bon appetit!

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