It is not very difficult to cook boiled pork sausage, but the taste and aroma, unlike the purchased one, will be divine. Why do many people now prefer to cook sausages on their own? Because in modern sausage there are a lot of different additives, to which there may be an allergic reaction, as well as meat may not be of very good quality.
Homemade pork sausage
Ingredients:
- 2 kilograms of pork (better to take a shoulder)
- various spices (pepper, nutmeg, cardamom) - about 10 grams,
- coarse salt (food and nitrite) - 20 grams,
- 400 milliliters of ice water.
Cooking
Be sure to use pork sausage with nitrite salt, because it not only gives color and taste, but also protects against botulism and salmonella. Divide the meat in half, approximately one kilogram. Twist one of the parts into minced meat, and cut the other into small pieces, about one and a half and a half centimeters, or larger. Then the resulting minced meat and chopped meat are laid out in separate packages. We put these bags in the freezer so that they cool. We need to achieve such a state that the meat is covered with ice crystals, and inside still retains its softness.
After cooling, you need to get the minced meat, put it in a food processor, pour ice water and add 20 g of salt (10 grams of nitrite and 10 g of table). Grind the minced meat in the combine to the state of the paste, but make sure that in the process it does not heat above 11 degrees. It is best to divide the meat into several parts so as not to overload the combine. When the meat paste is ready, return it to the freezer and take on the meat.
To chilled and slightly frozen meat add 10 grams of nitrite and sodium chloride and mix very well. You need to knead it for at least 5 minutes until the meat becomes brown, and the mass itself is sticky and slightly viscous. Again, you need to make sure that the meat does not overheat. Now mix the pasta, meat and spices. You can take a ready-made set of seasoning mix created specifically for sausage. We try to mix very well so that the meat and spices are evenly distributed in the paste.
Now you need to fill the shell. It can be taken any, but it is better to use natural. Using a meat grinder and nozzle for sausages or a syringe (as a last resort with hands) we fill the shell. Ready sausage must be sent to ripen for a period of 4 hours to a day. The longer the sausage lies, the more delicious it becomes.
Final stage
The next step will be heat treatment. Sent for an hour in the oven at a temperature of 40 degrees and for an hour at a temperature of 60 degrees. If there is convection in the oven, then we set the temperature to 75-83 degrees and a container of water is required, otherwise moisture will come out of the sausage and it will wrinkle inside the shell and become dry. It is very good if there is a special thermometer with which you can measure the temperature inside the product. The sausage is ready if the temperature inside it reaches 69-71 degrees. After heat treatment, cool the product under running cold water and refrigerate for at least four hours. Sausage is ready.
Grilled pork product
Ingredients:
- 1 kilogram of pork meat
- 200 grams of fat
- dry intestines for filling sausages - 2 or 3 pieces,
- 2 onion heads,
- seasonings
- 2 tablespoons of vinegar,
- 6 tablespoons of water
- foil.
Preparation
How to make pork sausage? Pass the pork fillet through a meat grinder. It is best to use a large nozzle, because the usual one with which the forcemeat is twisted is too small. If there is no such attachment, then simply cut the meat into small cubes.
Chop the onion and fry it on low heat until golden. Cool it and add to the meat. Now is the time to add seasoning. You can take just a collection of spices for barbecue, or you can, if you do not like spicy, just add salt and pepper. The recipe for homemade pork sausage in the intestines usually involves the use of natural casings. The intestines should be well cleaned and rinsed. After this, it is necessary to soak them in a solution of vinegar. Be sure to take fresh, odorless guts. If there is an unpleasant odor, then they are either poorly processed or simply not quite fresh. You can buy them at the market or in stores that sell meat. First we wash the guts well, then mix water with vinegar and soak them for half an hour or an hour.
If there is no nozzle for sausage, you can use a simple half-liter plastic bottle. Cut it to the desired length, trying on a meat grinder. If there is a special nozzle, then this will greatly simplify the matter. Put the bottle on the meat grinder, pull the intestine all the way to the neck of the bottle and tie its end into a knot. Scroll the minced meat through a meat grinder. At the same time, try to fill the bowel tightly, dressing it with thread or twisting it with a knot.
How to fry in the oven?
To cook pork sausage at home, first preheat the oven to 180 degrees, then put the sausage on a foil pre-oiled, sprinkle the product on top with seasoning. Poke ee with a toothpick over the entire surface so that it does not burst when baking. Bake for 40 minutes.
If you want something unusual, then the finished sausage can be poured with a little melted honey and left to pickle in it for another minute. It can be eaten in the cold, but can be hot. This is a wonderful recipe for pork sausage, it is much tastier than the store sausage and also still harmless, because we ourselves chose high-quality products for it.
Pork sausage
Ingredients:
- 5 kg pork shoulder
- peeled intestines from 30 to 40 m or another shell for home-made sausage,
- distilled ice clear water - 300 milliliters,
- 1 tablespoon of salt.
Seasonings:
- ground black pepper - 1 tablespoon,
- ground dried fennel - 1 tablespoon,
- garlic powder - 1 tablespoon,
- dried red ground pepper - 1 teaspoon,
- ground ground paprika - 3 tablespoons,
- ground dried parsley - 1 tablespoon,
- marjoram - 1 tablespoon.
To cook sausage:
- Lavrushka - a few pieces,
- 2 onions,
- 5-6 peas of pepper
- a pair of parsley branches
- a pair of dill branches.
We prepare products
This is one of the best recipes for homemade pork sausage in the gut. First you need to choose and prepare the meat. It should not be too soft and not too dense, contain a small amount of fat, so that the product does not come out too greasy, but not dry. It is best to choose a shoulder blade, brisket, loin or neck for sausage.
Rinse the meat under cold running water, then dry it with paper towels or towels and put on the board. Be sure to inspect the pork for the content of small seeds, which could remain after being chopped. They must be removed together with the veins. Cut the meat into small pieces and put them in a bowl. Place a large wire rack on the meat grinder and scroll the meat. Add to the mince all spices, salt to taste, clean water and mix all the ingredients well until smooth. Then cover the bowl with foil and leave it in the refrigerator for twelve hours.
Remove from the package the right amount of peeled intestines (or another shell for homemade sausage), put them in a bowl and soak for half an hour in very cold water so that all the salt they contain comes out. Rinse, take the funnel, insert the intestines into it and rinse them from the inside. So you will see if there are any extra holes in the guts. Put them in a colander so that the glass has excess water, but do not forget that they should be slightly moist to make it easier to fill with minced meat.
Put a sausage nozzle on the meat grinder, pull the intestines over the neck, tie a knot or twine to the tip. Stuff the gut with minced meat. Then take a thin needle and pierce it several times so that all the air comes out. Cover the finished sausage with foil, put in the refrigerator for 12 hours.
Final stage
After the lapse of time, heat ordinary water in a pan, put in it a lavrushka, peas of pepper, washed onions and greens. Heat the water to 70 degrees, but do not let it boil. Gently, in order not to damage, put sausages in the water. Cook them for 15-20 minutes, then turn them off and leave them in the water for another 15 minutes to make them juicy.
After time, remove them from the pan, put in a bowl and cool. You can store sausage in the freezer. It is best to bake in an oven preheated to 200 degrees for 40 minutes, but you can fry the sausage by pouring vegetable oil into the pan and put the sausages on a heated, but not too hot pan, fry them until golden brown, not forgetting to turn them over. It will take you about 7 minutes to cook. Serve them best when hot with any side dish.