Pork sausage: ingredients, recipes and cooking tips

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

Cooking boiled pork sausage is not very difficult, but the taste and aroma, unlike the purchased one, will be divine. Why do many now prefer to cook sausage on their own? Because in modern sausage there are many different additives to which there may be an allergic reaction, and also the meat may not be of very good quality.

Homemade pork sausage

Ingredients:

• 2 kilograms of pork (better to take a shoulder blade),
• various spices (pepper, nutmeg, cardamom) - about 10 grams,
• coarse s alt (food and nitrite) - 20 grams,
• 400 milliliters of ice water.

Cooking

It is imperative to use nitrite s alt for pork sausage, because it not only gives color and taste, but also protects against botulism and salmonella. Divide the meat in half, about one kilogram each. Twist one of the parts into minced meat, and cut the other intosmall pieces, about one and a half by one and a half centimeters, or larger. Then the resulting minced meat and chopped meat are laid out in separate packages. Place these bags in the freezer to chill. We need to achieve such a state that the meat is covered with ice crystals, and still retains its softness inside.

After cooling, you need to get the minced meat, put it in a food processor, pour ice water and add 20 g of s alt (10 grams of nitrite and 10 g of table s alt). Grind the minced meat in a food processor to a paste, but make sure that in the process it does not heat up above 11 degrees. It is best to divide the minced meat into several parts so as not to overload the combine. When the meat paste is ready, return it to the freezer and get to the meat.

Add 10 grams of nitrite and table s alt to chilled and slightly frozen meat and mix very well. You need to knead it for at least 5 minutes until the meat turns brown, and the mass itself is sticky and slightly viscous. Again, be careful not to overcook the meat. Now mix pasta, meat and spices. You can take a ready-made set of seasoning mixtures created specifically for sausage. We try to mix very well so that the meat and spices are evenly distributed in the paste.

Now you need to fill the shell. You can take any, but it is better to use natural. Using a meat grinder and a nozzle for sausages or a syringe (in extreme cases with our hands), we fill the shell. The finished sausage must be sent to ripen for a period of 4 hours to a day. The longer the sausage sits, the tastier it becomes.

Final stage

The next step will be heat treatment. We send for an hour in the oven at a temperature of 40 degrees and for an hour at a temperature of 60 degrees. If there is convection in the oven, then set the temperature to 75-83 degrees and be sure to have a container with water, otherwise moisture will come out of the sausage, and it will wrinkle inside the shell, become dry. It is very good if there is a special thermometer that can measure the temperature inside the product. The sausage is ready if the temperature inside it has reached 69-71 degrees. After heat treatment, cool the product under running cold water and refrigerate for at least four hours. The sausage is ready.

Grilled pork product

Ingredients:

• 1 kilogram of pork meat,
• 200 grams of bacon,
• dry intestines for filling sausage - 2 or 3 pieces,
• 2 onions,
• seasonings,
• 2 tablespoons of vinegar,
• 6 tablespoons of water
• foil.

Preparation

How to make pork sausage? We pass the pork fillet through a meat grinder. It is best to use a large nozzle, because the usual one, with which the minced meat is twisted, is small. If there is no such nozzle, then just cut the meat into small cubes.

Chop the onion and fry it on low heat until golden brown. Cool it down and add it to the meat. Now is the time to add seasoning. You can just take a collection of spices for barbecue, or you can, if you don’t likespicy, just add s alt and pepper. The recipe for homemade pork sausage in the intestines usually involves the use of natural casings. The intestines should be well cleaned and rinsed. After that, you need to soak them in a solution of vinegar. Be sure to take fresh intestines without smell. If there is an unpleasant smell, then they are either poorly processed or simply not quite fresh. You can buy them in the market or in stores that sell meat. First, we rinse the intestines well, then mix water with vinegar and soak them for half an hour or an hour.

If there is no sausage attachment, you can use a simple half-liter plastic bottle. We cut it to the desired length, trying it on a meat grinder. If there is a special nozzle, then this will greatly simplify the matter. Put the bottle on the meat grinder, pull the intestine completely over the neck of the bottle and tie its end into a knot. Scroll the minced meat through a meat grinder. At the same time, try to fill the intestine tightly by tying it with a thread or twisting it with a knot.

How to roast in the oven?

To cook pork sausage at home, first preheat the oven to 180 degrees, then put the sausage on foil, pre-oiled, sprinkle seasoning on top of the product. Pierce it with a toothpick all over the surface so that it does not burst during baking. Bake for 40 minutes.

If you want something unusual, then the finished sausage can be poured with a little melted honey and left to marinate in it for another minute. It can be eaten cold or hot. This is a wonderful recipe for pork sausage, it is much tastier than store-bought andbesides, it is harmless, because we ourselves chose high-quality products for it.

Pork homemade sausage

Ingredients:

• 5kg pork shoulder,
• peeled intestines from 30 to 40 m or other casing for homemade sausage,
• ice-cold clear water distilled - 300 milliliters,
• 1 tablespoon s alt.

Seasonings:

• ground black pepper - 1 tablespoon,
• ground dried fennel - 1 tablespoon,
• garlic powder - 1 tablespoon,
• red dried ground pepper - 1 teaspoon,
• dried ground paprika - 3 tablespoons,
• dried ground parsley - 1 tablespoon,
• marjoram - 1 tablespoon.

For boiling sausage:

• lavrushka - a few pieces,
• 2 onions,
• 5-6 peppercorns,
• a pair of parsley branches,
• a pair of dill branches.

Preparing products

This is one of the best recipes for homemade pork sausage in the intestines. First you need to select and prepare the meat. It should not be too soft and not too dense, contain a small amount of fat, so that the product does not come out too greasy, but also not dry. It is best to choose a shoulder blade, brisket, loin or neck for sausage.

The meat should be washed under cold running water, then dried with paper napkins or towels and put on the board. Be sure to inspect the pork for small bones that couldstay after it has been chopped. They must be removed along with the veins. Cut the meat into small pieces and place them in a bowl. Install a large grate on the meat grinder and scroll the meat. Add all the spices, s alt to taste, clean water to the minced meat and mix all the ingredients well until smooth. Then cover the bowl with cling film and leave in the refrigerator for twelve hours.

Take out the right amount of peeled intestines (or other casing for homemade sausage) from the package, put them in a bowl and soak for half an hour in very cold water so that all the s alt they contain comes out. Rinse, take a funnel, insert the intestines into it and rinse them from the inside. This way you can see if there are additional holes in the intestines. Place them in a colander to drain excess water, but remember to keep them slightly damp to make stuffing easier.

Put the sausage nozzle on the meat grinder, pull the intestines over the neck, tie the tip with a knot or twine. Fill the gut with minced meat. Then take a thin needle and pierce several times so that all the air comes out. Cover the finished sausage with a film, refrigerate for 12 hours.

Last step

After the time has elapsed, heat plain water in a saucepan, put lavrushka, peppercorns, washed onions and greens in it. Heat the water to 70 degrees, but do not let it boil. Carefully, so as not to damage, put the sausages in the water. Boil them for 15-20 minutes, then turn them off and leave them in the water for another 15 minutes to make them juicy.

When the time is up, take them out of the pan, put them in a bowl and cool. You can store sausage in the freezer. It is best to bake in an oven preheated to 200 degrees for 40 minutes, but you can fry the sausage by pouring vegetable oil into the pan and putting the sausages on a heated, but not too hot pan, fry them until golden brown, not forgetting to turn over. It will take you about 7 minutes to cook. They are best served hot with any side dish.