Making sausages at home seems like a lost art to us, but, in fact, it is not much more difficult than making good meatballs or stuffing chicken.
Pick your recipe
You will need
-
- Ingredients:
- 2 kg pork shoulder
- 0.5 kg of pork fat
- 40 grams of salt
- 35 grams of sugar
- 20 g toasted fennel seeds
- 6 grams of ground black pepper
- 4 grams ground nutmeg
- 1 tea cup chopped fresh parsley
- 1 head peeled and chopped garlic
- ¾ tea cup white wine
- ¼ tea cup of wine vinegar
- 4 meters of pig intestines
- Equipment:
- Food processor or manual meat grinder
- A syringe for stuffing sausages or a special nozzle on a combine
- Slicing boards and a good cook knife
- Wooden racks for
- to hang dry sausages
- Wide bowls
- Ice
Instruction manual
1
First of all, in a day, guts should be prepared.
They are cleared of fat, and the membranes that tighten them are cut. Cut into pieces about 60-70 centimeters, turned inside out and washed. They are washed many times - first with warm water, then cold. Leave for a day in water, changing it as necessary.
Before use, they are turned upside down, the water is removed, once again cleaned with the blunt side of the knife, rinsed again and left in the water until consumed.
2
All meat ingredients are pre-chilled.
You can even put meat and lard in the freezer about two hours before cooking.
They also cool the bowls in which they will prepare minced meat for sausages, knives and grills for a meat grinder.
Place a smaller bowl in a larger bowl full of ice. Cut the meat and lard into small pieces the size of a half centimeter to one centimeter. Put the chopped meat and fat in a bowl in a bowl full of ice so that they remain chilled all the time.
When all the meat and lard has been chopped, add the spices and mix them with minced meat. Cover the bowl with cling film and put in the freezer for half an hour - an hour.
3
Remove the grill from the freezer and set the knives. Grind the stuffing. Pay attention that after grinding it gets into a chilled bowl. Choose coarse grinding mode. Remove the prepared sausage stuffing in the refrigerator again.
4
Prepare a wide-blade mixer to mix the minced meat. You can also do this with your hands.
Take out the minced meat, add to it a mixture of wine and vinegar, parsley and garlic, knead the minced meat to such a state that it is a little sticky to your hands, like a viscous dough.
5
Make a small patty out of the minced meat, fry it and try if there are enough spices. The rest of the stuffing should be in the refrigerator at this time.
6
Prepare a gut and syringe for stuffing sausages. Sausages can be filled manually, but it will be a very long and tiring task.
7
Tie the "ponytails" near the intestines on one side and draw warm water into them. So you find out if there are holes in them. Pour out water. After checking, hang all the intestines with “tails” out in a bowl of warm water. So you can quickly take them when you need them.
8
Start stuffing your gut with sausage meat.
9
When all the sausages are full, hang them to dry and take a sterilized needle. See if air has accumulated somewhere in the sausages. Pierce the gut and release air bubbles from the sausages.
Dry the sausages for at least two hours, and then put them in the refrigerator overnight.
10
Store in a container with a towel below. Such sausage is fried or boiled and eaten for a week.
If you intend to store it longer, store in the freezer.
note
Cook sausage in a spacious bowl for half an hour at a temperature of up to 85 degrees. If the temperature is higher, a lot of fat will melt from the sausage.
Useful advice
If you have a home smokehouse, then you can cook smoked, cooked smoked and uncooked smoked sausages.
Related article
DIY sausage, fast and healthy!