Homemade pork sausage recipe

When was the last time you ate a real homemade sausage? Most people run to 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 at all.





"Site" offers porcine. Nothing else but meat and spices. You will have to be patient, but the result is worth it: minced sausage turns juicy, dense and homogeneous. One drawback is that it is eaten very quickly.

Pork sausage Ingredients

• 2kg pork meat
• 20g table salt
• 15g nitrite salt
• 1 tbsp dried ground garlic
• 1 tbsp dry ajiki
• picker
• baking-house

Preparation

1. Wash the meat and dry it with paper towels.
2. Cut the meat with slices no thicker than 1 cm, then divide them into thin long stripes. With this method of cutting the sausage is more dense.
   
   
   
3. It is important that during the grinding of meat and sausage stuffing, the raw material temperature does not rise above 8-10 degrees. Heated meat is cooled from time to time in the freezer. This will help to avoid broth swelling, when a bubble with liquid forms under the shell during baking, thereby reducing the juiciness of the finished sausage.
4. Put the meat in a pickling tank, add garlic, salt and spices to it, mix it.
   
   
5. Close the lid and send to the refrigerator to marinate for 1-1.5 days.
6. After that, grind 1/4 of all the meat in the grinder. This is done so that, in addition to large pieces of meat, there are small ones that will fill all the voids in the shell and make the sausage even more dense and homogeneous.
   
   
   
7. Thoroughly mix the minced meat and sliced meat so that they stick together in a homogeneous mass. Literature on sausage production recommends stirring to white threads, the process can be accelerated if you add ice or ice water to the mince.
8. Divide the finished mince into 3-4 identical bars. Remove them with pats to remove all voids and air.
   
   
   
9. Wrap each bar up your sleeve for baking. Tie the end of the film on one side with a thread. On the other hand, twist the film to compact the mince as much as possible. Tie the second end of the film with a thread.
10. Put the sausages in the fridge for another day.
    
    
    
11. After a day, remove sausages from the refrigerator and bake in the oven for 2-3 hours at a temperature of 80 degrees. Ideal if you have a thermometer with a probe. The temperature inside the sausage should not be more than 72 degrees. This will also help to avoid broth swelling.
12. Sausage from the oven quickly cooled in ice water and put for 5 hours in the refrigerator.
13. It may happen that during baking, part of the meat juice will go under the shell. This, of course, should be avoided (cool the meat during mixing and do not exceed the baking temperature), but, if so, nothing terrible: the sausage will not spoil, just make it a little more rigid.
14. Homemade pork sausage ready. You can serve it to the table or put it in the freezer before the holidays.
    
    
    
15. Bon appetit!

Those who were inspired by our recipe and decided to give up shop meat products, "Site" Offers a recipe for homemade bacon. Meat according to this recipe is juicy, tender and will perfectly decorate the festive table!

Bever knee is the crown dish of Czech cuisine. From the most delicate flesh, crispy crust and unique spicy aroma, the heart of any gourmet will tremble! Learn how to cook this culinary masterpiece right in your kitchen.