Homemade pork sausages
Description
The recipe won't take much time. You can boil, fry, or bake the sausages—choose any method you prefer. You can take them as semi-finished products on a trip, to a picnic, and grill them over a fire or barbecue. They're easy to prepare; the main thing is to let the meat mixture rest to fully absorb the flavors and aromas of the spices and seasonings. Optionally, add some ground hot pepper if you like a spicier taste. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy pork that is not too fatty, but with small layers of fat. Belly pork will not work, but shoulder pork will be perfect! Rinse the meat under water and dry it with a paper towel. Remove all tendons and membranes from the meat.
- 2
Step 2
Cut into small pieces and mix with all the spices, herbs, salt, and pepper. Cover with plastic wrap and place the meat in the refrigerator for at least 6 hours, or preferably overnight. During this time, it will absorb the flavors and aromas.
- 3
Step 3
Then peel the onion bulbs and garlic cloves, rinse them in water. Pass them through a meat grinder together with the meat, using a grinder plate with small holes.
- 4
Step 4
Add the chilled cream. It's best to use cream with a fat content of 10-15%. Mix thoroughly and let it sit for 30-40 minutes to allow the onion and garlic flavors to distribute evenly throughout the filling.
- 5
Step 5
Then purée the meat mixture once again if you want to achieve a uniform texture. If its consistency is fine for you, skip this step.
- 6
Step 6
You might think the mince isn't thick enough, but it's supposed to be this way. If you like, you can mix in some ground red pepper at this stage; its spicy flavor will be balanced out by the cream.
- 7
Step 7
Rinse the casing inside and out with water, tie one end with thread or kitchen twine, and fill it using a sausage stuffer attachment. Pierce any air pockets with a needle. Be careful not to overfill the casing to prevent it from bursting during cooking or frying.
- 8
Step 8
Tie the end of the sausage or hot dog (you can shape the product into any form). The meat semi-finished product is ready; you can freeze the sausages in this form or cook them.
- 9
Step 9
To create a denser sausage of a larger diameter, you will need parchment paper and plastic wrap. Place the meat mixture onto the parchment paper and roll it into a sausage shape.
- 10
Step 10
The second layer will be plastic wrap. Wrap it around the parchment paper and tightly tie the ends. In this form, the sausage is recommended to be only boiled!
- 11
Step 11
Place the sausage and sausages into a cauldron or pot with cold water and put it on the stove. Heat the water to 75-80 degrees, so that the liquid is just quivering but not boiling.
- 12
Step 12
Boil the sausages for 2 hours at this temperature. Then let them cool slightly in the broth. Serve the sausage not too hot, so it slices nicely. Unwrap the plastic wrap and parchment paper, slice the sausage, and serve it together with pork sausages. Don't forget sauces, side dishes, and salads.
- 13
Step 13
Can be served.