🤳🏽 🚝 🛳️ Pork sausage: cooking technology, step by step recipe, cook tips 👩🏿‍🔬 ✒️ 😃

Of course, each cook has his own secrets of cooking pork sausages. Some people prefer to cook with the addition of a minimum amount of spices, while others, on the contrary, like to add more spices. You can use both chopped and ground meat. According to whatever recipe you cook, it is important to follow the basic cooking technology.

The right choice of meat

Whatever meat you choose for cooking homemade sausages, the main thing is that it is fresh.

The first thing you need to pay attention to when choosing pork is lard. It should be a light shade with a thin skin, this will give the dish a juiciness.

If you choose the lean part, the sausage will turn out dry. In this case, minced lard or cream with a high percentage of fat content can be added to the minced meat.

Minced meat

Minced meat for pork sausage is prepared in several stages:

Cooling. Before cooking the meat, cut the meat into small pieces and send it to cool in the freezer for at least one hour. The meat grinder on which you are going to grind meat, also send in the refrigerator. This will help facilitate the grinding process and preserve the taste of meat. The meat should not freeze, it is enough that its edges only freeze slightly. The meat should remain soft inside.
Grinding Start processing meat as soon as you take it out of the refrigerator. Cut the meat into small pieces. Grind as quickly as possible. Not many people know, but the meat grinding technique affects the consistency of minced meat. It is important not to force pieces of meat into the neck of the meat grinder with force, this will violate its structure and the quality of future minced meat. Ideally, if the neck is only a quarter full. Follow the meat with the rest of the ingredients. What they will be depends on the recipe by which you cook pork sausage.
Kneading. When all the necessary ingredients are ground, add spices and proceed to kneading the minced meat. This is best done with your hands. So the texture will become more dense and excess air will leave. The readiness of the minced meat can be checked by frying a small amount in a pan. But do not fry it until golden brown. This will slightly change its taste. Then add the missing ingredients. Shuffle it again, beat and set it in the refrigerator.

Pork intestine for sausage

The pig intestine can be of two types: natural and artificial:

The natural pig intestine can be of different lengths and diameters. When choosing, pay attention so that there are no nodules, streaks, unpleasant smell. It is important that the intestine along the entire length does not have any holes, punctures. In this case, the sausage may break. The color of the intestine should be light, without a yellow or gray tint. Before using the shell, it must be thoroughly washed under running water. After leaving it for a couple of hours in cold water. Next, the intestine must be disassembled into segments and, passing water through it, check for holes. If they are, cut the gut at this point.
The artificial shell also has a different diameter and length. They differ in the material of manufacture: protein, cellulose or polyamide. For cooking pork sausages at home, it is best to choose protein. Such a shell will be enough to soak in cool water with the addition of a teaspoon of salt for several minutes. Then rinse it under running water.

Sausage filling

When the minced meat and the shell for the preparation of pork home-made sausage are ready, you can begin to form the future goodies.

This is not difficult to do. It is enough to change the nozzle in the meat grinder and cutting knives. In order not to form air at the base of the intestine, tie it immediately after the stuffing begins to enter the shell. Maintain medium bowel density. Too stuffed can break, and not full enough will burst due to air bubbles.

If there is no special nozzle for forming a sausage, replace it with the trimmed top of the plastic bottle.

If you decide to make a sausage a ring, then you don’t need to make nodules, in the process of filling immediately fold it into a ring.

Heat treatment

Whatever processing method you choose so that the pork sausage is juicy, you should adhere to a certain temperature regime. The best option is 80 degrees.

Three processing methods:

Roasting. You can cook in the oven both in foil and without it. In the second case, so that the sausages do not turn out to be dry, pour them periodically with allocated fat or melted butter.
Roasting. It is necessary to fry on both sides until golden brown. Transparency juice, which is released when piercing sausages, will testify to readiness. For a delicate aroma, add a sprig of rosemary to the pan.
Cooking. Put the sausage in slowly boiling water for 20 minutes. Add your favorite spices to the water, this will improve the taste.

All three methods can be applied simultaneously.

Munich homemade pork sausage recipe

Ingredients:

Pork - 1 kg. It is better to choose a part of the bold blade.
100 ml of water per 1 kg of meat.
Mix of spices "Munich". For 1 kg of meat, 6 g of seasoning.
20 g of salt per 1 kg of meat.
Natural pig intestine - 2 m per 1 kg of minced meat.

Additional ingredients (they are added at your own discretion):

Dry mustard.
Honey. It is better to use lime.
Lemon juice.

Cooking process:

First, prepare the minced meat, grinding it in a meat grinder in the usual way. Use a grill with holes of 3-4 mm.
Add seasoning and mix well.
Stuff the mince into a blender, pour warm water and bring to a homogeneous consistency.
Prepare the gut.
Choose a nozzle with a diameter of 15 mm. Proceed to the formation of sausages. Make nodules every 8 cm and fold them into rings.
Immerse ready-made sausages in boiling water and cook, reducing heat until cooked.
After frying in a pan on both sides with spices and garlic.

Beer Sausage