Homemade sausage is a great way to use less expensive cuts of meat to make something delicious in the end. Plus, a homemade meal is always better because you know exactly what's in it! We grew up eating homemade sausages and now I have also learned how to make this yummy. Read on how to make homemade sausages in natural casing and you will be a pro in no time!
Purpose: For lunch / For dinner
Main Ingredient: Meat / Beef / Pork
Dish: Hot dishes / Salty
Geography of cuisine: Russian cuisine
- Pork with fat - 0.9 Kilograms (225 g diced, 675 g minced)
- Marbled Beef - 0.9 Kilograms (225g diced, 675g minced)
- Bacon - 200 Grams (optional)
- Sea Salt - 3 Teaspoons
- Whole yellow mustard seed - 1 Tbsp. the spoon
- Black Pepper - 1 Teaspoon
- Any salted seasoning - 1/2 Teaspoon
- Cold water - 1 Glass
- Natural pork intestines - 1 Piece (3-3.5m)
How to cook "Homemade pork sausages"
1 Place all meat on a baking sheet, cover with plastic wrap and freeze for 1.5 hours. It should be very cold, but not completely frozen. 2 Place all parts of the meat grinder in the freezer at least 30 minutes before use. 3 Thoroughly rinse the pork casings in warm water. Let the pork intestines soak in warm water (30 degrees) for 1 hour or until they are soft and smooth. Let the intestines sit in water until they need to be refilled. 4 Take meat from the freezer (225g pork and 225g beef), cut into cubes and transfer to a large bowl. Cut the rest of the meat and bacon into larger pieces (5 cm long) so that they can easily go through the meat grinder. 5 Take a large bowl. Set up a meat grinder and grind the meat first, and then grind the bacon there. 6 Season the meat and stir by hand for 30 seconds, then add 1 cup of water and stir the meat by hand for 1 minute, until the mixture holds its shape. 7 Cover and refrigerate the sausage mince. In the meantime, you can clean your meat grinder. 8 Put a special nozzle on the intestine and begin to evenly fill the intestine with meat. Take care not to tear it and do not fill it too tightly. Tie the end of the intestine with cotton thread. 9 Before boiling or frying the sausage, if necessary, carefully pierce the casing in the right places to release excess air. 10 Place parchment paper on top of a baking dish, trimming off excess edges so that it does not hang down. Place the sausage on paper and bake in a preheated oven at 175 degrees for 1 hour. 11 After one hour, drain the excess liquid from the mold. Turn sausage over and bake for 5 minutes. Then turn the sausage over again and bake for another 5 minutes or until golden brown. The sausage can be refrigerated for 3-5 days or frozen for up to 3 months. Enjoy your meal!