Homemade Pork Sausage
Description
This simple homemade pork sausage recipe can be used as a base, complementing it not only with various spices and herbs but also with other meats, for example. Such sausage can even be served at a festive table, as it is tasty, aromatic, and natural. Serve the appetizer at the table.
Instructions
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Step 1
1. The process of making homemade pork sausage begins 10–12 hours before the actual cooking. This is because the meat must be marinated in advance. Wash the pork, pat it dry, and cut it into small pieces. Do the same with the fatback. Place everything in a deep bowl.
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Step 2
2. Peel the garlic and press through a garlic press (or grate on a grater), add to the meat.
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Step 3
3. Only the small matter remains—season with salt and pepper to taste and mix thoroughly. You can add your favorite spices, hot pepper, for example, or paprika for color in the mince. In this form, put the meat with fat in the refrigerator for 10–12 hours. It is most convenient to let it marinate overnight.
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Step 4
4. Another fairly important nuance is the intestines. They must be thoroughly cleaned, rinsed, and cut into pieces about 25–30 centimeters long so they are easier to stuff. You can leave them in a weak alcoholic or baking soda solution, then rinse them well again.
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Step 5
5. Marinated meat can be stuffed into casings in pieces or ground through a meat grinder into mince — it's a matter of preference. If you have a special sausage stuffer attachment, the process doesn't take much time or effort.
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Step 6
6. To let excess steam and liquid escape, make a few small punctures. Now you can put the sausage in a preheated oven, having first poured a little water on the bottom of the baking tray. You can also pan-fry the sausage in a skillet if you like. That’s it—you now know how to make homemade pork sausage and can repeat this process on your own.