Homemade Garlic Sausage
Description
The appetizer is quick and easy to prepare. Pork neck and chicken breast are best for making this kind of sausage. Do not let the minced meat warm above 12 degrees, or a large amount of juice will be released during cooking. The milk should be ice-cold. Beef bung casing can be replaced with protein casing; stuff it using a meat grinder with a stuffing attachment or simply with a spoon. After the minced meat rests in the refrigerator, it will firm up, so the sausage will need to be re-tied. Store the sausage in the refrigerator, wrapped in paper or vacuum-sealed. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Cut the chicken fillet and pork. Put them in the freezer and partially freeze.
- 3
Step 3
Pass through a meat grinder. Add milk, spices, and two types of salt. Mix quickly.
- 4
Step 4
Soak the beef bung according to the instructions. Stuff it tightly with the filling. Tie the ends securely. Refrigerate the sausage for 24 hours.
- 5
Step 5
Hang for 8 hours at room temperature. Then cook in the oven on a rack at 80°C.
- 6
Step 6
Cook the sausage until the internal temperature inside the loaf reaches 75–77°C. Cool the sausage loaves in a bowl of cold water. Remove, pat dry, and refrigerate for twelve hours.
- 7
Step 7
Serve immediately or slightly chilled.