Pork sausage: cooking technology, step-by-step recipe, chef's advice

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Of course, each cook has his own secrets of cooking pork sausages. Some people prefer to cook with the addition of a minimum amount of spices, while others, on the contrary, like to add more spices. You can use both minced and ground meat. Whatever recipe you cook, it is important to follow the basic cooking technology.

The right choice of meat

Whatever meat you choose for making homemade sausage, the main thing is that it be fresh.

The first thing you need to pay attention to when choosing pork is lard. It should be a light shade with a thin skin, this will add juiciness to the dish.

If you choose the lean part, the sausage will be dry. In this case, ground lard or cream with a high percentage of fat content can be added to the minced meat.

Cooking minced meat

Minced pork sausage is prepared in several stages:

• Cooling. Before cooking minced meat, cut into small pieces.and send to cool in the freezer for at least one hour. The meat grinder, on which you are going to grind the meat, also send it to the refrigerator. This will help facilitate the grinding process and preserve the taste of the meat. The meat should not freeze, it is enough that its edges are only slightly frozen. The inside of the meat should remain soft.
• Grinding. Start processing meat as soon as you take it out of the refrigerator. Cut the meat into small pieces. Grind as quickly as possible. Not many people know, but the technique of grinding meat affects the consistency of minced meat. It is important not to push the pieces of meat with force into the neck of the meat grinder, this will violate its structure and the quality of the future minced meat. Ideally, if the neck is only a quarter filled. Follow the meat with the rest of the ingredients. What they will be depends on the recipe according to which you cook pork sausage.
• Kneading. When all the necessary ingredients are ground, add spices and proceed to knead the minced meat. It is best to do this by hand. So the texture will become denser and excess air will go away. The readiness of minced meat can be checked by frying a small amount in a pan. But do not fry it until golden brown. It's a little to change his taste. Then add the missing ingredients. Stir again, beat and put in the refrigerator.

Pork intestine for sausage

Pig intestine can be of two types: natural and artificial:

1. Natural pork intestine can be of different lengths and diameters. When choosing, pay attention so that there are no knots, veins, and an unpleasant odor. It is important that the intestine along its entire length does not have any holes or punctures. In this case, the sausage may break. The color of the intestine should be light, without a yellow or gray tint. Before using the casing, it must be rinsed well under running water. Then leave it for a couple of hours in cold water. Next, the intestine must be disassembled into segments and, having passed water through it, check for holes. If they are, cut the intestine in this place.
2. The artificial shell also has different diameters and lengths. They also differ in the material of manufacture: protein, cellulose or polyamide. For cooking pork sausage at home, it is best to choose protein. It will be enough to soak such a shell in cool water with the addition of a teaspoon of s alt for several minutes. Then rinse it under running water.

Sausage stuffing

When the minced meat and the casing for making homemade pork sausage are ready, you can begin to form the future delicacy.

It's not hard to do. It is enough to change the nozzle in the meat grinder and cutting knives. In order not to form air at the base of the intestine, tie it immediately after the minced meat begins to enter the shell. Maintain the average filling density of the intestine. An overstuffed one may tear, while an underfilled one will burst due to air bubbles.

If you don't have a sausage shaping tool, replace it with a cut-off plastic bottle top.

If you decide to make a sausagering, then you do not need to make knots, in the process of filling immediately fold it with a ring.

Heat treatment

Whatever processing method you choose, in order for the pork sausage to turn out juicy, you should adhere to a certain temperature regime. The best option is 80 degrees.

Three processing methods:

• Baking. You can cook in the oven with or without foil. In the second case, so that the sausages do not turn out dry, pour them periodically with fat or melted butter.
• Roasting. Fry on both sides until golden brown. Readiness will be indicated by clear juice, which is released when the sausage is pierced. For a subtle aroma, add a sprig of rosemary to the pan.
• Cooking. Send the sausage into slowly boiling water for 20 minutes. Add your favorite spices to the water to improve the taste.

All three methods can be used simultaneously.

Munich style homemade pork sausage recipe

Ingredients:

• Pork - 1 kg. It is better to choose the part of the bold shoulder blade.
• 100 ml of water per 1 kg of meat.
• Munich spice mix. For 1 kg of meat 6 g of seasoning.
• 20 g of s alt per 1 kg of meat.
• Natural pork intestine - 2 m per 1 kg of minced meat.

Additional ingredients (to be added at your own discretion):

• Dry mustard.
• Honey. It's better to use fake.
• Lemonjuice.

Cooking process:

1. To begin with, let's prepare the minced meat by grinding it in a meat grinder in the usual way. Use a grate with 3 - 4 mm holes.
2. Add seasonings and mix well.
3. Send the minced meat to a blender, pour in warm water and bring to a homogeneous consistency.
4. Prepare the gut.
5. Choose a nozzle with a diameter of 15 mm. Start shaping the sausage. Make knots every 8 cm and roll them into rings.
6. Immerse the finished sausages in boiling water and cook, reducing the heat until tender.
7. After fry in a pan on both sides with spices and garlic.

"Beer" sausage

Ingredients:

• Pork mince and chopped pork leg - 1/1.
• 2 grams of ground nutmeg per 1 kg of minced meat.
• 2, 5 ground black pepper per 1 kg minced meat.
• 1 m protein shell.
• Refined sugar. Based on - 3 g per 1 kg of minced meat.

Cooking process:

1. For this recipe, we prepare several types of minced meat. Ground in a meat grinder, pasty in a blender and chopped with a knife into 1 x 1 cm pieces.
2. Mix together, add spices and mix with your hands. Don't forget to hit back.
3. Soak the intestine in water and cut into pieces 20 cm long each.
4. Start filling the shell. You can do this with a culinary knife or a meat grinder.
5. Do not rush to send the formed sausages to the refrigerator. Leave onhalf an hour on the table at room temperature. This will allow them to better absorb the spices. Then send for a couple of hours in the refrigerator.
6. It is better to cook in a steam or fan oven.

There are many recipes for pork sausages. Experiment and choose your own unique recipe that you can surprise your family and friends with.