Homemade sausage from pork and chicken
Description
Homemade sausages in natural casings are always the star of the table. They're the first to disappear from the plates, no matter what else is served. You can make these sausages using only pork, only chicken, but I personally prefer them as a duo. Fatty pork and lean chicken fillet create the perfect combination for homemade sausage. Just look how delicious they turned out! Highly recommend you give this recipe a try.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I have fatty pork, so I don't use pork fat. But if your pork is lean, use about 400 grams of pork and 200 grams of pork fat. This will make the sausage juicier.
- 2
Step 2
Cut the pork into small cubes. If using pork fat, cut it into small cubes as well.
- 3
Step 3
Cut the chicken fillet into small cubes as well.
- 4
Step 4
Add salt, pepper, and paprika to taste. I usually add about 1/2 tablespoon of salt, a little pepper, and quite a lot of paprika—I really like it in sausage. Squeeze in one or more garlic cloves.
- 5
Step 5
Mix the meat mixture well.
- 6
Step 6
I bought the pig intestine already cleaned and frozen. I thawed the amount I needed. I recommend rinsing the inside of the intestine by simply pouring water into it. This way, you simultaneously straighten it, rinse it, and check for any holes. It's convenient to fill the intestine using a meat grinder with a special attachment. Remove the blade from the meat grinder, attach the funnel, slide the intestine onto it, and tie off the open end. Feed the prepared meat mixture into the meat grinder, holding the intestine to prevent it from slipping down too quickly or tearing.
- 7
Step 7
You can make one large sausage or several small sausages. I chose the second option.
- 8
Step 8
Bake the sausages in the oven at 200 degrees for about 30-40 minutes. All ovens bake differently, so check for doneness.
- 9
Step 9
Delicious and aromatic sausage made from pork and chicken is ready.