Homemade ground pork sausages – fried until crispy, seasoned with fragrant pepper, shaped with love. Doesn’t it sound yummy?
Are you still doubting whether you can cook this meat delicacy? I have great news for you! Cooking sausages at home is not so difficult and scary as it may seem. In fact, a sausage is simply a combination of meat and flavorings filled in casings. Don’t worry. I’ll guide you through all the process and provide you with easy steps of how to cook savory sausages like a pro.
- 1600 g (3,5 lb) pork with layers of salo/fat
- 4-5meters of hog casings
- 1 tspblack ground pepper
- 1 tsp ground red pepper
- 2 bulb onions
- 2 tsp salt
- Bay leaves – to taste
- Black peppercorns – to taste
- 2 tbsp salt
First, you should decide what sausage you want to cook – fine-textured or coarse one. To make these sausages you can use chopped or minced meat, it’s up to you. Today I’m going to cook a sausage with delicate texture.
Wash meat under running water thoroughly. As we’ll use pork with the layers of salo/fat, we don’t need any additional ingredients. However, if you decide to use chicken, beef or turkey, it’s recommended to add 200-300 g (7-10,5 oz) of salo (fat) in order to make sausages juicy. First cut the meat into chunks small enough to fit through the meat grinder and then run them through a grinder. Set aside for a while.
We’ll need about 5 meters of casings. The casings are usually sold and kept in salt. So, we need to give them a good rinse before use – both inside and outside. At first wash casings outside. Then put one end of the casing on the faucet and run warm water through it. This makes it easier to put the casing on the stuffer tube and helps you check if there are any holes in the casing. Repeat the same with other casings.
Season the meat with salt, black and red pepper.
Peel, wash, and grate bulb onions finely (the onion also helps make the sausage soft and juicy).
Add them to the minced meat. Mix everything thoroughly with your hands.
Let the meat marinate for 1-2 hours.
Set the meat mincer (without knife blades) and put the casing over the end of the stuffing tube and pull the casing down all the way. Leave a “tail” around 5-6 inches and tie it off in a knot. Make a few small holes with a toothpick to let air out. Fill the mincer with the prepared ground pork and start to fill the casing. Be careful to not overstuff the casing to prevent it from bursting while cooking.
When it comes to the length of a sausage, you can leave it the way it is. The second option is to shape little/medium sausages by pinching and twisting the casing to tie off the sections. Twist each section in an opposite direction from the one to prevenet the links from unravelling. Continue this process until the entire string of sausages is divided, then pierce sausages with a toothpick or a needle (to let air out) and tie off the casing end.
Repeat until you use all the meat and casings.
Hurray! Our sausages are done! You can cook them at once or you can freeze them and cook later.
As for cooking, the options are almost endless – you can boil, bake, or fry sausages on a frying pan, grill pan, electril grill, or even coals.
I decided to boil the sausages at first to let them cook inside thoroughly and then grill them.
Pour water in a pan. Add bay leaves, 2 tbsp of salt, and black peppercorns. Bring water to boil. Put strings of sausages inside and boil them for 20-30 minutes. Then transfer them to a grill, cut them into shaped sausages and fry until golden brown all over.
Enjoy your meal!
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