Homemade sausage is a dish that even a beginner can prepare. The key point is the right choice of meat: it is optimal to use pork shoulder, which has moderate fat content and tender fibers. A small addition of pork belly and ice-cold water helps retain juice inside the natural casing, making the sausage tender while maintaining its texture.
Ingredients
- Pork shoulder — 2 kg
- Pork belly — 1 kg
- Fresh garlic — 1 head
- French mustard seeds — 2 tbsp.
- Rock salt — 25 g
- Ground black pepper — to taste
- Ground allspice — to taste
- Ice-cold water — 200 ml
- Natural pork casings
- Vegetable oil or fat for greasing
Preparation
- Divide the meat into two parts. Pass one half of the pork shoulder through a meat grinder with a coarse grate, and cut the other half into small cubes along with the pork belly.
- Place the meat in a deep container, add salt, freshly ground black and allspice, garlic pressed through a garlic press, and French mustard. Gradually pour in the ice-cold water in small portions while vigorously mixing the meat with your hands until the liquid is evenly absorbed.
- Cover the container with plastic wrap and let it marinate at room temperature for 3 hours or in the refrigerator overnight.
- Prepare the natural casing by thoroughly rinsing it from salt, slide it onto the sausage stuffing attachment, and fill it with the meat mixture, forming rings. Tie the ends with thread or a knot.
- Place the sausage rings on a baking sheet lined with parchment paper, leaving space between them. Puncture the casing with a needle to allow steam to escape and grease with oil or fat.
- Bake in a preheated oven at 190 °C for about 30 minutes. In the last 10 minutes, switch to grill mode and turn the rings for an even golden crust.
Now there’s no need to buy store-bought sausages — homemade ones are tastier, cheaper, and free of unnecessary additives.
Leave a comment