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Homemade sausages: how to cook? Video
Many lovers of tender sausages in a tight natural casing, biting off a piece of their adored delicacy, cannot but ask themselves the question: what is the minced meat made of? Is it useful enough and can you trust the manufacturer? To control the flavor and composition of sausages, the easiest way to cook them is at home.
Homemade sausages: a simple recipe
Pork sausages with beer
These thick and fatty sausages are surprisingly juicy and flavorful. At the same time, homemade sausages are quite simple to prepare, for a start take: – 150 g of pulp with pork shoulder; – 250 g pork bacon; – 1 tablespoon of fine salt; – 1 teaspoon of black pepper; – 1 tablespoon of chopped garlic; – 1 tablespoon of ground cumin; – 1 tablespoon chili powder; – 1 tablespoon of smoked paprika; – 1 teaspoon of ground coriander; – 2 teaspoons of sugar; – 1 glass of light beer; – sheep intestines.
Sausage casings can be bought at farmers’ markets and are better processed, since the process of cleaning and drying them is rather complicated.
Cut the pork flesh into 2–2,5 cm cubes. Do not trim the fat, it is not superfluous in this dish. Cut the bacon into the same cubes. Place the pork and bacon in a deep bowl and season with salt, pepper, minced garlic, cumin, chili powder and paprika, ground coriander and sugar. Knead thoroughly, cover the bowl with cling film and refrigerate for 6-12 hours.
Prepare a bowl of ice, put a bowl for minced meat in it. Remove meat from the refrigerator in portions and pass it through a meat grinder. If you know how to finely chop the meat with two heavy, wide, sharp knives, then chop it better. Pour the chilled beer into a bowl of tender and juicy minced meat and knead again thoroughly.
Change the attachment on the meat grinder, fix the sheep intestines and stuff them, tying them every 7-10 centimeters. Do not fill the sausages too tightly, otherwise they will burst during cooking. Homemade sausages are stored in the refrigerator for no longer than 5 days.
Pork sausages with cheese and sherry recipe
For homemade pork sausages with cheese and sherry, you will need: – 2 kilograms of fatty pork pulp (shoulder); – 35 g of salt; – 10 g of coarse pepper; – 10 g of dill seeds; – 3 g of red pepper; – 5 g of mustard powder; – 10 g of ground coriander; – 30 g of chopped fresh sage leaves; – 25 g minced garlic; – ¼ glass of sherry; – ½ glass of white wine; – 200 g of hot cheddar cheese, cut into small cubes; – 3 meters of pork intestines.
To make homemade sausages, cut the meat into 2–2,5 cm cubes. Season with salt, ground black and red pepper, dill seeds, mustard powder, ground coriander, minced sage and garlic. Stir well, cover the bowl with cling film and refrigerate for 2 hours in the refrigerator, or if you’re in a rush, place it in the freezer for 30 minutes.
Pass the meat through a meat grinder. Place a bowl immersed in another container of ice under the minced meat. Add sherry, white wine and cheese to the minced meat. Knead well. You can use a paddle mixer. Use a special attachment on a meat grinder or food processor to fill the intestines, bandaging the sausages every 10-12 centimeters.