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Homemade pork sausage in casings
Homemade pork sausage in casings is not difficult to prepare, although many housewives think that making such sausage is very hard, and buy it at markets, trusting the producer. But in reality, delicious food is the food cooked at home, when the hostess knows exactly what ingredients are used to prepare a particular dish.
Purchase a piece of fresh pork shoulder and casings, and you will surely find a mixture of peppers and garlic at home. Don't worry if the meat seems too fatty to you, that's good; lean meat will make the sausage dry and tough, while a little fat will add juiciness. Do not be tempted to buy lean meat and add bacon; that will give a completely different taste. It is precisely the shoulder that is best suited for making homemade sausage. If you want to make homemade pork sausage in casings, then this recipe is for you.
Preparation time: 12 hours.
Ingredients
Show ingredients
- pork meat – 1 kg 700 g;
- casings (pork) – 2 meters;
- garlic – 2 medium heads;
- salt – 1-2 tbsp or to taste;
- pepper mix – 1 tbsp or to taste;
- bay leaf – 3 pieces;
- vegetable oil – 2 tbsp.
Preparation
- First of all, it is necessary to prepare the casings, clean and wash them thoroughly, even if they seem completely clean. This should be done a couple of days before cooking the dish. The fresh piece of meat needs to be cut into small pieces measuring two by two centimeters. It's better to cut than to pass through a meat grinder.
- Set the meat aside and prepare the fresh garlic. Peel it, then pass it through a press.
- Add the garlic to the meat, along with salt, crushed bay leaf, and ground pepper mix. The mass needs to be mixed well, and a couple of tablespoons of vegetable oil added. Cover the bowl with a lid and leave it in the cold for four to five hours. Ideally, leave it overnight for the meat to marinate well.
- For convenience in filling, a sausage-making attachment will be needed. Mix the meat once more and start filling. Do everything slowly; evenly distribute the meat in the casing. Do not tie the end of the casing immediately, as air will accumulate there, which we do not want. Leave one to two centimeters of the casing unfilled with meat at each end, then tie them with string.
- You can make sausages of the same size or different sizes; this is not so important. As a rule, sausages are twisted into circles, and they can be left in that shape. If desired, the homemade sausage can be made into a uniform shape.
- For this, a wide container with a flat bottom will be needed. An enamel saucepan works great for this. However, if the sausages are left in circles, they can be boiled in a regular pot. Place the sausages in the container you will use to boil them, and cover them with water. Add salt, bay leaves, and twigs of bay leaves will also give their aroma. Boil the sausage for forty to forty-five minutes after the water reaches a boil. Set the timer to a temperature slightly below medium.
- After the sausage has boiled, it should be removed and placed on a flat surface to dry. If you like a browned sausage, you can fry it in a pan or brown it in the oven after boiling. This is optional. You can simply let the sausage dry, and it will also acquire a nice color.
- Homemade pork sausage in casings is ready.
Such sausage is perfect for a festive table as a cold cut; your guests will be delighted with such a tasty treat. Sandwiches with homemade sausage for a snack, at work, or school will also be excellent.
Prepare homemade pork sausage for the celebration or just for your family, following this culinary recipe.
