Making sausages at home seems like a lost art to us, but it's actually not much more difficult than making good burgers or stuffing chicken.
It is necessary
-
- Ingredients:
- 2 kg pork shoulder
- 0.5 kg pork fat
- 40 grams of salt
- 35 grams of sugar
- 20 g toasted fennel seeds
- 6 grams of ground black pepper
- 4 grams ground nutmeg
- 1 teaspoon fresh chopped parsley
- 1 head garlic, peeled and chopped
- ¾ a teacup of white wine
- ¼ teacup of wine vinegar
- 4 meters of pork intestines
- Equipment:
- Food processor or manual meat grinder
- A syringe for stuffing sausages or a special attachment for a food processor
- Slicing boards and a good chef's knife
- Wooden racks for
- to hang to dry sausages
- Wide bowls
- Ice
Instructions
Step 1
First of all, in a day, the intestines should be prepared.
They are cleaned of fat, the membranes that tighten them are cut. Cut into pieces about 60-70 centimeters, turned inside out and washed. They are washed many times - first with warm water, then with cold water. Leave in water for a day, changing it as needed.
Before use, they are turned inside out, water is removed, once again cleaned with the blunt side of a knife, rinsed again and left in water until used.
Step 2
All meat ingredients are pre-cooled.
You can even put meat and lard in the freezer two hours before cooking.
Bowls, in which minced meat for sausages, knives and grates for a meat grinder will be cooked, are also cooled.
Place a smaller bowl in a larger bowl full of ice. Cut the meat and lard into small pieces measuring half a centimeter by one centimeter. Place chopped meat and fat in a bowl in a bowl full of ice to keep them chilled at all times.
When all the meat and lard is chopped, add the spices and stir in the minced meat. Cover the bowl with cling film and place in the freezer for half an hour to an hour.
Step 3
Remove from the freezer and place the knives on the grinder rack. Grind the minced meat. Make sure that after grinding it falls into a chilled bowl. Select a coarse grind setting. Put the finished sausage meat back into the refrigerator.
Step 4
Prepare a mixer with wide paddles for mixing minced meat. You can also do it by hand.
Take out the minced meat, add a mixture of wine and vinegar, parsley and garlic to it, knead the minced meat until it is a little sticky to your hands, like a viscous dough.
Step 5
Make a small cutlet out of the minced meat, fry it and try to see if there are enough spices. The rest of the minced meat should be in the refrigerator at this time.
Step 6
Prepare the guts and the sausage stuffing syringe. Sausages can be stuffed by hand, but it will be a very long and tedious task.
Step 7
Tie the ponytails at the intestines on one side and draw warm water into them. This will tell you if there are any holes in them. Pour out the water. After checking, hang all the guts with the tails out in a bowl of warm water. This way you can quickly grab them when you need them.
Step 8
Start stuffing your guts with minced sausage.
Step 9
When all the sausages are full, hang them up to dry and take a sterilized needle. See if air has accumulated somewhere in the sausages. Pierce the intestine and release air bubbles from the sausages.
Dry the sausages for at least two hours and then refrigerate overnight.
Step 10
Store in a container with a towel underneath. This sausage is fried or boiled and eaten for a week.
If you intend to keep it longer, store it in the freezer.
